Gai Yang

Lemongrass-marinated whole chicken charcoal-grilled until the skin crisps and blackens at the edges.

Ingredients

• 400g beef sirloin
• 2 cups glutinous rice
• a handful of sliced galangal
• a pinch of ground turmeric
• 2 tbsp neutral vegetable oil
• 200g snake beans
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste
• 2 cups coconut milk
• 2 tsp red curry paste
• 1 cup Thai bird's eye chilies, sliced
• a drizzle of roasted peanuts

Instructions

1. 1

   Prepare the roti dough base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, bean sprouts, sliced galangal, and red curry paste, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the roti dough until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 40 mins.

6. 6

   Assemble by layering the roti dough with the filling, a spoonful of crispy fried shallots, and a scattering of mint.

7. 7

   Add a final touch of coconut cream for extra flavor and texture.

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