A Two Course Meal - Bison Bones and Inka Imperialism

Although I was ultra-busy this week, I still managed to eat well (so I am not certain why it is that I am getting sick). The highlight of the week was most likely the Thai Basil Chicken with Coconut Rice and the Dofu topped with Tropical Fruit.

I am still obsessed with the coconut rice and will probably continue to be until I am big as a house. :) I also love the fact that I can make something that is so full of flavor and that literally takes 15 minutes total.

Thai Basil Chicken with Coconut Rice
(Yes, strangely this seems very similar to the Thai Mint Pork...its all in the technique.)


1/2 lb ground chicken
2 T. fish sauce
2 T. rice vinegar
2 T. brown sugar
3 green onions - sliced
2 gloves of garlic
1/3 c. of basil leaves
bamboo shoots
chili pepper oil to taste

1 c. rice
1 c. coconut milk
1/2 c. water





Add the rice, coconut milk, and water to the rice cooker and turn it to cook.

Quickly saute the green onions and garlic in about 1 T of oil.
Add the brown sugar, fish sauce, and rice vinegar, and chili. Stir to combine.
Add the chicken. When mostly cooked through add the bamboo shoots.
Turn off the heat and stir in the basil.
Serve the chicken and sauce over the coconut rice.




The Dofu is really just from a package that I found at the local asian store. Dpfu is the almond flavored gelatin desert you get at some Chinese restaurants. Typically it is topped with cheap fruit cocktail. I decided to up the anti and put the tropical fruit cocktail on instead. It wasnt as sweet because the fruit wasnt sitting in heavy syrup, but passion fruit juice. It also turned out a lot prettier than some tired grapes and peach bits.

I wont insult you with including instructions here since you should follow whatever your box says, just remember to try topping it with something refreshing and beautiful. I am sure you could make your own fruit topping that would work even better.