Recipe

Chicken Satay

Ingredients :

Oil
 5 tsp.
Bean curd, diced
 5 tsp.
Garlic, minced
 1 tsp.
Shallot, minced
 1 tsp.
Dried shrimps 1 tbsp.

Dried chili flakes or ground red pepper
 1 tbsp.
Eggs
 1
Bean sprouts 1 cup

Garlic chives or spring oinons, sliced into 1-in (2 cm) lengths 1/2 cup
Crushed peanuts 1 tbsp.
Prawns or shrimps, peeled and deveined, and grilled 5 oz (150 g)
Shaved palm sugar
 3 tbsp.
Fish sauce
 3 tbsp.
Tamarind pulp soaked in 1/2 cup water,
strained to remove seed and fibers 3 tbsp.

Tom Yum Kung

Som Tam

Mint Leave

Yellow Curry

Pad Thai

Sticky Rice with Mango

1. Place all the sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.

2. Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.

3. Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add sauce and dried chili flakes. Continue to stir-fry over medium heat.

4. Push noodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.

5. Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.

6. Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.