Tande Thai executive chef Matt Baum is on Good Day to demonstrate to viewers how to prepare their well-known chicken lettuce wraps. On January 29, they will celebrate the Lunar New Year with special food and drink specials.
Ingredients:
Regarding chicken:
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1 pound chicken tenderloins, tendons removed, butterflied
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cup tandem marinade
For the marinade:
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2 tbsp coconut milk
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1 tbsp palm sugar
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tsp curry powder
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tsp curry powder
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tsp turmeric powder
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tsp kosher salt
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1 tbsp canola oil
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2 leaves fresh Kaffir lime leaves, thinly sliced
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1 tsp fresh galangal, sliced
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1 tsp fresh lemongrass, minced
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cup water
Regarding tandem green sauce:
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cup water
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cup palm sugar
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5 tbsp fish sauce
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1 cup fresh lemon juice
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3 tbsp fresh cilantro, chopped
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3 tbsp fresh garlic, chopped
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3 each fresh Thai chilis, chopped
Regarding peanut sauce:
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cup penang curry paste
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1 tbsp canola oil
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1 cup coconut milk
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cup water
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tsp kosher salt
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1 tbsp tamarind juice
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2 tbsp palm sugar
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3 tbsp ground peanut
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1 pod cardamom
For construction:
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12 leaves artisan baby romaine lettuce leaves
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1 cup cucumber salad
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cup shredded carrots
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1 pound cooked vermicelli rice noodles
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2 cups tandem green sauce (recipe above)
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2 cups peanut sauce (recipe above)
As a garnish:
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6 sprigs fresh cilantro
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1 tbsp fried shallots
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6 slices fresh chili
Directions:
Get the marinade and chicken ready:1. Remove the tendons, fat, and silver skin from the chicken tenders by butterflying them.2. In a stainless-steel mixing bowl, combine all the marinade ingredients.3. Cover and refrigerate the chicken for at least two hours after adding it to the marinade.
Create the Green Tande Sauce:1. In a stainless-steel mixing bowl, combine all the ingredients to make the green sauce.
Prepare the peanut sauce:1. In a saucepan over medium heat, combine all the ingredients to make the peanut sauce.2. Bring the mixture to a medium simmer after stirring to incorporate. Because coconut milk can separate, take care not to cook it too quickly.3. Simmer the sauce for ten to fifteen minutes to let the flavors combine and decrease a little.
Prepare the remaining items:1. Clean and pat dry the leaves of the romaine lettuce.2. Peel, wash, and shred the carrots.3. Prepare the rice noodles as directed on the package.4. Clean your cilantro.5. Cut the pepper rings into slices.6. Cook the chicken tenders that have been marinated.
To Serve and Present:1. Arrange the romaine lettuce on a big serving dish of your choice.2. Position the cooked chicken next to the leaves of the lettuce.3. Arrange the cooked rice noodles, shredded carrots, and cucumber salad in different mounds around the plate.4. Transfer the peanut sauce and tante green sauce to different cups.5. Add cilantro sprigs as a garnish for the chicken.6. Add fried shallots as a garnish for the noodles.7. Add sliced pepper rings as a garnish to the cucumber salad and shredded carrots.8. Have fun!
