Seriously, why don't people boil food anymore? Here's how this US/Singaporean thing went down:
—One of our chickens, gently bubbled away in water just to cover with aromatics (cilantro stems, star anise, ginger, shallots)
—That rich broth cooked the rice
—And both were served with some fiery sauces and some quickly sauteed Spring spinach.
—Washed down with a little sparkling Vouvray. I like bubbles with my heat.
Cradle of Flavor is a great book for these types of occasions. The Sambal we loved here was made with coconut oil, toasted shrimp paste, chilies, palm sugar, shallots, garlic, and lime.
Given the type of week we've been having, a little pain with the pleasure makes perfect sense.
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