Say hello to...Larb Gai.

While in Thailand last month, this became one of my new favorite Thai dishes. It's usually quiet spicy in the restaurant, but you can adjust the chili taste when you make it at home. Like most thai dishes, it has an amazing blend of unique flavors.

Ingredients
1/2 cup/ 125ml of chicken stock
1 cup/ 150g minced chicken
2 tbsp lime juice
1-2 tbsp fish sauce (to taste)
1 tsp chili powder (to taste)
1 tsp sugar
pinch of salt
2 tbsp roasted, ground rice
2 shallots, thinly sliced
1/4 cup spring onions, chopped
1/4 cup coriander leaves, chopped
1/4 cup mint leaves
5-10 small dried chilies (to taste)
1/4 head of cabbage

1. Bring chicken stock to a boil. Add minced chicken and simmer, stirring often, until tender. Be sure not to overcook, otherwise meat will be too tough. Remove from heat.
2. Season with lime juice, fish sauce, sugar, chili powder, and roasted rice.
3. Mix in shallots and spring onion with other herbs, toss gently.
4. Sprinkle with coriander leaves and dried chilies (I omit the dried chilies otherwise it's too spicy for me!).
5. Serve the chicken cupped inside the cabbage, like a wrap, or eat together with green beans, or rice.

Say hello to...thai broccoli salad.

I love Thai food and I love steamed broccoli, so it's a given that I would also love this recipe. The combination of the various ingredients may seem strange, but tastes very unique and delicious together. Give it a try!

Ingredients

1/4 cup peanut butter

2 tbsp sugar

1 1/2 tbsp hot water

1 tbsp lime juice

1 tbsp soy sauce

1 1/2 tsp sesame oil

1/4 tsp red pepper flakes

2 tbsp vegetable oil

3 cup broccoli

1/2 cup chopped red bell peppers

1/4 cup sliced green onions

1 garlic clove

1. Combine peanut butter, sugar, hot water, lime juice, soy sauce, sesame oil, and red pepper flakes until well blended; set aside.

2. Heat vegetable oil in a large skillet, over medium-high heat. Add broccoli, red pepper, green onions, and garlic. Stir-fry 3-4 min until vegetables are crisp-tender. Remove from heat and stir in peanut butter mixture.

3. Serve warm or at room temperate.