Photo:Fireworks display
The end of year festivities only means one thing for Southeast Asian cultures. Food, food and more food! People are exceptionally thrilled when it comes to celebrating with food. It is little wonder that gastronomy is highly regarded in these cultures as it is often part of religious rituals and offerings3. Although each individual culture has its own list of dishes for an occasion, the general consensus is as such; food will always be part of a celebration2,3.
Ingredients such as root vegetables, poultry, meats and seafood are eaten across cultures, however, chicken is the most consumed meat in Southeast Asia because it is both readily available and also easy to prepare. Its versatility presents itself as one of the most sought-after proteins.
With that, here are two examples of chicken meals for your celebrations to feast on.
‘Pomegranate Honey- Glazed Chicken and Squash’
Ingredients
1 medium acorn squash, about 1 1/2 pounds
1 bunch mint
Pinch cayenne pepper
4 6-ounce boneless, skinless chicken breasts
1/3 c. pomegranate juice
1/4 c. honey
1 tbsp. balsamic vinegar
1/3 c. crumbled feta cheese
1/3 c. pomegranate seeds
Directions
- Heat the oven to 218 Degree Celsius or 425 Fahrenheit. Remove the seeds from one medium acorn squash, and cut the squash into slices that are ¾-inch thick. Finely chop 1 bunch of mint and set aside.
- On a large baking sheet, toss the squash slices with 1 tablespoon of olive oil, ½ teaspoon kosher salt and a pinch of cayenne. Roast until golden brown and tender for about 20 to 25 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season 4 6-ounce boneless, skinless chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add to skillet and cook until golden brown (make sure it is cooked through), 6 to 8 minutes per side. Remove the chicken from pan and set aside.
- Return the skillet to medium heat and add 1/3 cup of pomegranate juice, and cook scraping up any brown bits at the bottom of the skillet for 1 minute. Add ¼ cup honey and 1 tablespoon balsamic vinegar and cook until it is thick and has a syrup-like consistency, 3 to 5 minutes stirring occasionally.
- Brush the cooked chicken breasts with the glaze. Sprinkle the roasted squash with 1/3 cup of crumbled feta and pomegranate seeds. Top it off with some chopped mint and the dish is ready to be served.
photo:
Roast Chicken fresh out of the oven
‘Lemony Herb Roasted Chicken’
Ingredients
Roast Chicken
2 tsp. finely grated lemon zest
2 cloves garlic, crushed with press
1 tsp. fresh thyme, chopped
4 tbsp. butter, softened
1 whole chicken (4 to 5 lbs.), patted dry
Roasted Onion and Radishes
1 medium onion, thinly sliced
1 bunch radishes, trimmed, quartered
Directions
- Preheat oven to 121 Degrees Celsius or 350 Fahrenheit.
- Mash the lemon zest, garlic, thyme, 2 tablespoons butter and 1/2 teaspoon each salt and pepper in a bowl until it is well combined. With your fingers, gently separate the skin from the breast and thighs of the chicken. Place the butter mixture under the skin and spread evenly. Tie the drumsticks together and tuck the wings behind the breast.
- Place the chicken on a rack that fits into a medium roasting pan. Arrange the thinly sliced onion and radishes around the chicken. Melt the remaining 2 tablespoons of butter and brush it all over chicken. Sprinkle the chicken with 1/2 teaspoon of salt and pepper. Pour 1/4 cup water into bottom of roasting pan to create steam in the oven.
- Roast chicken for 50 minutes. Reset the oven temperature to 218 Degrees Celsius or 425 Fahrenheit for roasting. Check to make sure that the water has not completely evaporated (add another 1/4 cup if necessary), roast for 15 to 20 minutes or until thermometer inserted into thickest part of thigh registers 74 Degrees Celsius or 165 Fahrenheit.
- Let the roasted chicken rest at least 15 minutes before carving. Meanwhile, use Roasted Onion & Radishes and any pan juices to prepare Panzanella.
References
1.Skov. (2017) The Southeast Asian Poultry Industry Outlook. [online] Available at:
2.Xavier Romero- Frias. (2013) On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia. [online] Available at:
3.Prof. Dr. Adela Jamorabo, Polytechnic University of the Philippines. (2017) The Food Culture of South East Asia
4.Gary Scattergood, nutraingredients-asia.com. (2017) Asian consumers more interested in nutrition and healthy eating than westerners: Survey