Invite-A-Friend: Tom Kha Gai w/ Orsqr

This year, I hope to feature 12 inspiring individuals who are passionate in what they do & are not trap within the 'fixed recipe' that the society has cultivated. They will be invited to my crib to do some cooking, share life stories & their amazing ventures of their routes to success over a simple home cooked meal together. 

& this week, the first guest to join us from the IAF series is Mr. Orsqr (also pronounce as Oscar), based in Singapore, an inspiring fashion photographer featured in many media platforms & at the same time also a veteran oil painter. Cooking up his favorite Tom Kha Gai - Spicy, sour & savory coconut chicken soup with steam coconut hom mali rice to go along while he share his life stories & how he turn his hobby and passion into his job! 

But why Tom Yam or Tom Kha Gai? 

'I had tom yam on every special occasions like birthdays, Christmas, New year, even monthly or every time when my best friend returns from overseas. We eat it when we're moody! My parents favorite dish as well, the spice elevates the mood!', he said.

A little about Orsqr:

Orsqr express that life can be lived artistically and authentically through the willpower of documenting insights of creative process. Constantly bursting with excitement for living up to his imaginative outputs, from the intimate sessions with his personal art making and undeniably glamorous fashion adventures. 

His documentations are the perfect outlet to interpret or recreate what lurks in his head. Highly self-cultivated and motivated, he had long started embarking on the journey of art making since 4.

Aside from depicting his visions or prophesy on paintings, he falls in love with simple sentimental joy of sharing his creative outputs in various shooting projects. He had since been involved with styling projects for local August Women, Nuyou Magazine and has worked with international brand like Chanel, Armani, Bershka, Topshop and among others for Runway Shows.

The interest in bold expressions from an oil painter's point of view ultimately leads to the inescapable expression of the daily life (which is fashion)

 

"THE SWITCH FROM A PAINT BRUSH TO A CAMERA WAS THE LEAP THAT IGNITED MY PASSION FOR THE BODY ACTING AS A CANVAS FOR MATERIALS EXPRESSIONS."

 

His plans for 2016? To continue to celebrate his life by constantly evolving his aesthetic sense and look-book inspiration to create alternative expressions. 'Body as canvas was the main motivation that spark this daily interest, as I 'paint' myself with clothes everyday, who doesn't!?', he exclaimed.

A few words from Orsqr to the ones that are still lost or perhaps in the midst of chasing their dreams out there:

'The future is within your capabilities, so you gotta take the opportunity and expand your wisdom by constantly learning from real life examples. Your social circle is your net worth! Turn your lifestyle into a career, not career into life style. Settle for what you desire that last and not temporary satisfaction.' - ORSQR

Click on ORSQR to checkout his portfolio and don't forget to follow him on Instagram (@orsqr) with many beautiful images & fashion styling!

INGREDIENTS - 2-3 servings - 1HR 30 MINS

Tom Kha Gai 

  • 3 pieces of chicken thigh
  • 40 g of galangal, in slices
  • 1.5 tbs of chilli oil paste
  • 2 stalks of lemongrass, only use the tender white part, cut in slices
  • 6-8 kaffir lime leaves
  • 7-10 thai chillis, cut into 3 parts each at an angle. - normal chilli if you prefer less hot
  • 2 tbs of vegetable oil
  • 3 tbs of fish sauce
  • 2 tbs of sugar
  • 4 tbs of fresh lime juice
  • 150 g of shimeji mushrooms (can be substituted with other kinds of mushroom)
  • 1 whole tomato, cut into 8 pieces
  • 350 ml of chicken stock
  • 150 ml of coconut milk
  • Coriander & quad fresh limes for garnishing

Coconut Steam Rice

  • 2 servings of hom mali rice
  • 100% coconut water - enough to cook the rice (follow package instruction)
  • 2 tbs of freshly grated coconut flesh
  • pinch of salt

PREPARATIONS

Tom Kha Gai

Preheat the casserole or a pot on medium heat with 2 tbs of oil. Add in the chicken thigh skin side down to give it a good sear to extract out the chicken fats from the skin. After a minute flip the chicken thigh over and brown the other side. 

When both sides are lightly brown, add in the 350 ml of chicken stock, lemongrass & galangal. Reduce the heat to medium low, cover with a lid & cook for a good 20-30 minutes until the chicken thigh is almost done. 

Then add in coconut milk, fish sauce, chilli & sugar then give it a good mix. Taste and adjust for the saltiness, there should be a mild sweetness from the sugar as well. Add in the mushrooms, kaffir lime leaves & tomatoes. Then off the heat when the mushrooms & tomatoes are cooked through.

To finish off the final touch, add in the lime juice & chilli oil paste. Taste & adjust for extra acidity with more lime juice or more chilli if you prefer it to be spicier in the soup.

Garnish with coriander and fresh lime quads. Ready to serve with hot steamy coconut rice!

Note: Do not boil the soup with fresh limes, as this will cause the soup to turn bitter due to the piff from the lime skin!

Coconut Steam Rice

Follow the package instruction for the amount of liquid needed to cook the Hon Mali rice. Substitute the liquid with coconut water. Add all the ingredients into a rice cooker. Then add in 2 tbs of freshly grated coconut flesh & pinch of salt.

Special thanks to Le Creuset for this lovely Buffet Casserole Dune that works so well in this recipe. Do checkout Le Creuset site for their stunning pieces that will last you for a lifetime!