Healthy Food & Snacks

For 4 Portion

Ingredients:

320g chicken thigh fillet. Slice long

1 clove garlic

¼ tsp. salt

1/8 tsp. pepper powder

½ tsp. lime squeeze

200ml cool water for dip

Oil from pan

Lining Ingredients (sift well):

50g corn meal

½ tsp. chili powder

½ tsp. chicken stock powder

1/8 tsp. salt

¼ tsp. pepper powder

Sauce Ingredients:

250ml water

100g palm sugar

½ tsp. salt

1 red chili. Chop hard.

1 tsp. fish ketchup

2 Tbsp. tamarind water and 50ml water. Dissolve.

2 tsp. corn meal and 2 tsp. water. Dissolve.

Cooking Instruction:

1. Bedraggle the chicken thigh fillet with garlic, salt, pepper powder, and lime squeeze.
2. Topple the chicken thigh fillet onto the lining ingredients until covered. Dip into cool water. Repeat toppling the fillet onto the lining ingredients.
3. Fry in the heated oil with medium fire until crisp.
4. To make sauce: Boil water, palm sugar, and salt until the sugar dissolved. Remove from heat and strain.
5. Repeat boiling with red chili until smell up. Add fish ketchup and tamarind water. Cook until boiled up and finish.
6. Thicken with corn meal solution. Cook until boiled.
7. Serve fillet with sauce.

For 5 portion

Ingredients:

500g cleaned and 2-part-sliced medium eel

½ tsp. lime water

½ tsp. salt

Oil for frying

Sauce:

2 chopped cloves garlic

¼ chopped onion

1/2 cm sliced leeks

1 tsp. fish ketchup

½ tsp. sugar

250ml water

¾ tsp. dissolved corn meal and 1 tsp. water

1 tsp. roasted sesame

2 ¼ tsp. sesame oil for dish

1 Tbsp. oil for dish

Direction:

1. Stain eel with lime and salt for 20 minutes.
2. Fry with heated oil with medium fire until crisp.
3. To make sauce: Dish garlic and onion until smell up. Add leeks, fish ketchup, and sugar. Mix well.
4. Add water. Boil up until thickened with corn meal solution. Cook until boiled up.
5. Add eel and roasted sesame. Mix well. Serve.

Ingredients:

100g peeled cucumber. Leave grain and slice.

150g carrots, slice and boil.

200g steamed potatoes. Slice to 4 parts.

120g boiled eggs, part yolks and white. Slice

100g lettuce

100g fried emping

Sauce:                                                                                                Direction:

100g steamed and blended potatoes                     1. To make sauce: mix all

3 boiled yolks. Blend                                                         ingredients.

1 Tbsp. fried shallots. Blend                                       2. Arrange lettuce,

½ tsp. salt                                                                               cucumber, carrots,

¼ tsp. pepper powder                                                       potatoes, and egg white.

1 tsp. sugar                                                                             Add sauce on top.

½ tsp. lime                                                                          3. Serve with emping

1 Tbsp. margarine. Melt

150ml warm water