Thai Stuffed Chicken Wings

(serve 4)

Ingredients:
8 chicken wings with mid-joints and  tips but not the drumlets

Filling:
200 g prawns cut into 1cm chunks
100g minced pork
3 to 4 water chestnuts skinned and cut into 1cm cubes
1 onion chopped finely
1 tablespoon roughly chopped coriander leaves
dash of ground white pepper
2 teaspoon of fish sauce
1/2 tablespoon of oyster sauce (adjust to your preference)
1/2 teaspoon of sesame oil
1/4 teaspoon sugar
Potato starch sufficient to form a sticky paste

Marinade (for deboned chicken wings):
5 pcs of coriander root pounded
1 teaspoon light soya sauce
1 tablespoon oyster sauce
1 tablespoon hua teow chinese cooking wine
2 teaspoon ginger juice
1/4 teaspoon ground white pepper

For deep frying:
Left over marinade
Glutinous rice flour

Steps:
1) Debone the wings by using a scissors to cut the joints and detach chicken flesh from the bones. Remove the bones.
2) Marinate both the chicken wings and filling for minimum 3 hours.
3) Stuff the fillings into the deboned chicken wings.
4) Steam the stuffed chicken wings for 7 to 10 mins untill exterior is just cooked.
5) Coat the steames chicken wings with marinade and glutinous rice flour.
6) Deep fry over high fire untill 80% cooked.
7) Remove and place on  kitchen tissue to drain off excess oil.
8) Place fried chicken wings back into frying pan and fry till fully cooked.
9) Serve with Thai sweet chilli sauce.

Thai Green Curry

(Serve 4)

Ingredients:
·         Green curry paste
·         Garlic x 2 (chopped)
·         Shallot x 4 (chopped)
·         Lemongrass x 1 to 3 (optional and depend on the preferred spiciness)

·         Mini Thai green egg plants x 4 or 5 (remove stalk and cut into half and soaked in water to prevent oxidization)
·         Lady Finger x 5 (cut slant)
·         Frozen green pea x 2 tablespoon
·         Halved straw mushroom
·         Fresh baby corn x 4 (cut slant) - optional
·         Chicken breast or thigh x 1 (cut into big cubes about 3 cm and marinate with fish sauce and pepper)
*Optional (if you like strong curry paste smell can add curry paste to marinate the chicken too)


·         Carnation Evaporated Full Cream Milk or Concentrated Coconut milk

Steps:
1)    Fried garlic and shallot until fragrance.
2)    Add lemongrass (optional) and green curry paste to fry till fragrance come off.
3)    Add egg plant, fresh baby corn (optional) and fry followed by chicken.
4)    Add water to cover the ingredients or enough as gravy.
5)    When boil and egg plant start to be soft, add lady finger, straw mushroom and green pea.
6)    Continue to cook to till all vegetable are cooked (not too soft), add milk and seasoning to taste.

*Tips: Do not overcook the vegetable as the heat will continue to cook them after removing from fire

Thai Olive Fried Rice

Serve 4

Ingredients:
·         Cooked white or brown rice (enough for 5 pax – loosen the rice to remove lump before frying)

·         Garlic x 3 (chopped)
·         Big Onion x 1 or 1.5 depending on the size (chopped)
·         Olive x 2 (chopped info tiny bits)

·         小白菜 x 4 stalks (cut into 1.5 cm and separate the stems from the leaves)
·         Chicken breast or thigh x 1.5 (cut into big cubes about 1 cm and marinate with fish sauce and pepper)

(For seasoning)
·         Dark soy sauce
·         Coarse Black and Ground White Pepper
·         Fish Sauce

(For serving)
·         Roasted cashew nut
·         Chilli padi (cut into tiny pieces) - optional
·         Thai lime (cut into tiny cubes – optional


Steps:
1)    Fried garlic and onion; half way through add olive to fry till fragrance.
2)    Add chicken cubes and continued to fry till half cooked.
3)    Add vegetable stem and fry for a while and add cooked rice.
4)    Fry till even add the leaves follow by seasoning and continue to fry.
5)    Season to taste and serve with the garnish as mentioned.

*Tips: Add more black coarse pepper upon serving according to individual preference.