Khmer Chicken Salad - Chef Recipe by Esca Khoo
"This dish is inspired by the Khmer people, a combination of Thai and Vietnamese cuisine merged i...
300g cauliflower, cut into small florets
6 spring onions, sliced
Half roasted red pepper, cubed
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons sherry vinegar
1 teaspoon turmeric
60 ml of water
1 chicken breast cut into thick medallions
Ground black pepper
1. Steam cauliflower for 20 minutes.
2. Combine in a hot pan with garlic, pepper, lemon juice, vinegar, oil, turmeric, water and a pinch of salt. Stir with a wooden spoon to mix all ingredients.
3. Cover and place over medium-high. As it begins to boil, switch to low heat and cook for 20 minutes.
4. In a pan greased with oil, add the chicken medallions. Slowly cook until golden brown. When you are almost done on both sides, sprinkle cumin, paprika, black pepper and a pinch of salt, to taste.
5.Place the cauliflower and chicken on a plate and drizzle with olive oil.
Recipe and picture provided by Lola Nolilolilo