Thai Chili Bean sprout Dish

About: Perfect for an entree,snack or side dish when served with a main dish. Bean sprout does not have much of a taste itself and therefore adding sauce such as Sweet chili sauce is a good combination together. The mint leaves, peanut, lemon enhances the flavor so that the sweetness of the chili sauce will not empower the dish otherwise it may get sickening. I have used lemon because we did not have any lime at home :p but if you happen to have lime, use that instead! 

Ingredients: 

- Sweet thai chili sauce
- Sesame Oil
- bean sprout
- salt

-  mint leaves 

- coriander 

- Crushed roasted peanut

- Chili powder 

- Black or normal sesame seeds 

 - one lemon or lime


Sauce: ( Make first  )
- Sweet thai chili sauce
- Sesame Oil

Beans sprout:

- boil hot water

-  Put hot water into a Bowl which will the sift will fit into

- Take a sift and place bean sprout into the sift until near brim

-  Place the sift into the Bowl for 15 seconds, then take out, get rid of the water from the bean sprouts as possible and place the bean sprouts into another bowl

-  Continue to do this until you have the desired amount of bean sprouts 

- When you have the desired amount all placed in the bowl

- Oil pan with kitchen paper

- place pan on stove and heat the pan until hot

- place the bean sprouts from bowl into the pan and fry ( add a pinch of salt )

- Fry until bean sprout is crunchy yet does not have the taste of raw bean sprouts ( taste test as you fry, Do not over cook as water will form on pan and will look soggy )

- Place onto a place when done

Topping:

- Dice mint leaves and coriander 

- Crushed roasted peanut

- Chili powder 

- Black or normal sesame seeds 

- Place sauce on top of the bean sprouts and sprinkle topping 

- Squeeze lemon juice on the top

Thai Yellow Chicken Curry

** Need to remember how to make this again

Lemon grass & Mango Chicken

About: Chicken and mango? Sounds like a weird/interesting combination. But when eaten together it tastes pretty good! The sweetness of the mango compliments the chicken as the chicken is salty. The rice is fried with lemon grass,spring onion and mint leaves so it has a very unique taste and suits the chicken very well. 

Chicken:
1) Place chicken thigh into place in a bowl to marinate.
Marinate with white pepper, salt, brown sugar and crushed garlic ( 2 cloves ), ground ginger ( half a spoon ), diced lemon grass ( 2 frozen lemon grass )

Sauce:
2) Pre make the sauce before cooking chicken
- Ingredients for the sauce includes : fish sauce ( 2 spoon ) and soy sauce ( 2 and 1/2 spoon ) then mix together.
- Dice 4 cloves of garlic and 2 lemon grass
- place aside

Cooking Chicken:
3) Oil the pan first by placing a bit of oil on kitchen paper then using this to wipe on the surface of the pan.
- Put oil on pan and add the chicken
- Fry the Chicken until half cooked ( chicken is white/pink looking )
- Add the sauce and fry it with the chicken
- Add 3 bay leaves into chicken, place into the sauce.
- When the chicken shows no pinkness add 2/3 of ground cumin, ground ginger and 2/3 spoon of brown sugar
- Add the diced garlic and lemon grass ( from step 2 )
- When chicken is fully cooked add a spoon of Peanut butter and one spoon of coconut cream. Then mix it all together.

Rice:
3) dice one lemon grass and spring onion
- oil pan
- add rice onto pan
- fry together
- when rice ( rice from rice cooker)  is less sticky add the diced mint leaves and fry together
- Rice does not need to be over fried so it is not dry

Topping ( optional) 
4) add crushed roasted peanut on the top
- basil



Serves 4