Phuket Parmoochi

Phuket Parmoochi is a delightful fusion dish that captures the essence of Thai and Italian cuisines. This unique recipe brings together the creamy indulgence of Italian Parmesan with the aromatic spices of Thai cuisine. Originating from the vibrant streets of Phuket, this dish has been a favorite among both locals and tourists alike, offering a taste of two worlds in one unforgettable meal.

History of Phuket Parmoochi

The origins of Phuket Parmoochi can be traced back to the early 2000s when chefs in Phuket began experimenting with international flavors to cater to the growing influx of tourists seeking diverse culinary experiences. Combining traditional Thai spices like lemongrass, galangal, and kaffir lime leaves with the rich, nutty flavors of parmesan cheese, the chefs created a dish that soon became a favorite entrée in Thai-Italian fusion restaurants across the region.

Ingredients

• Chicken Breast - 500g, boneless and skinless
• Parmesan Cheese - 100g, freshly grated
• Lemongrass - 2 stalks, finely chopped
• Galangal - 1-inch piece, grated
• Kaffir Lime Leaves - 3, finely chopped
• Coconut Milk - 200ml
• Cooking Oil - 2 tablespoons
• Fish Sauce - 2 tablespoons
• Palm Sugar - 1 tablespoon
• Garlic - 3 cloves, minced
• Chili - 2, finely sliced
• Salt - to taste
• Pepper - to taste

Preparation

Before starting, ensure all your ingredients are prepped by washing, chopping, and slicing where necessary. This mise en place will make the cooking process seamless and efficient. Start by marinating the chicken breast with salt, pepper, and half the quantity of lemongrass, galangal, and kaffir lime leaves. Allow this to sit for at least 30 minutes so that the flavors can seep into the meat.

Step by Step Cooking Process

1. Heat a skillet over medium heat and add cooking oil. Once hot, add garlic and sauté until golden brown.
2. Add the marinated chicken breast to the skillet. Cook on each side for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining lemongrass, galangal, and kaffir lime leaves. Sauté for 2-3 minutes until aromatic.
4. Pour in coconut milk, fish sauce, and palm sugar. Stir well and bring the mixture to a gentle simmer.
5. Return the cooked chicken to the skillet, coating it with the sauce. Cover and let it simmer for another 10 minutes, which allows the chicken to absorb the flavors.
6. Sprinkle parmesan cheese over the top and cover the skillet to let the cheese melt into the dish. This should take about 3 minutes.
7. Finally, add the sliced chili for a touch of heat. Adjust the seasoning with salt and pepper to taste.

Cooking Time

For efficient cooking, use a cooking timer to keep track of each stage, ensuring perfect results every time.

Serving Suggestions

Phuket Parmoochi is best enjoyed with a side of steamed jasmine rice or a light salad. The fragrant and creamy texture of the dish pairs beautifully with the simple and subtly sweet qualities of jasmine rice, complementing each other flawlessly. Additionally, consider serving with a chilled glass of white wine to balance the richness of the parmesan and coconut milk notes.

Phuket Parmoochi is more than just a meal; it's an experience that brings the vibrant culinary traditions of two distinctive cultures to your plate. Enjoy this dish with family or friends, and savor the intricate blend of flavors that are sure to make a lasting impression on your taste buds.