Thai cuisine of Ms. Charussi from Bangkok

Green Curry Spring Roll     Pumpkin Pudding

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* ingredients  (6 servings)

Chicken 2 thigh meat
Green Curry Paste 2 packs
Macwa 6 (Thai eggplant, substitute Japanese eggplant)
Eggplant 6
Baimacwa (take off the stem and hard veins from the leaf)
Coconut milk  1 tin
Oyster sauce
Basil leaf
Tomato
Green pepper
Coriander powder
Salt

Coconut Milk ,  Green Curry Paste

* recipe

Cut chicken into bite size. and season with oyster sauce,
coriander powder, and salt. 
Set aside at least 30 minutes.

Heat oil (3 table spoon) in a saucepan and add 2 packs of Green 
Curry Paste. 
Stir constantly into thick broth.

Add chicken, coconut milk ( half amount of the milk ) and 1-2 cups of water. Simmer for 20 minutes.

Add eggplants and trimmed baimacwa.
Simmer another 20 minutes.

Add the rest of the coconut milk.
You can add some sugar if desired.

* Green Curry Use tomato and green pepper to  garnish the dish. Good with SOMEN or NUN.

* ingredients

HARUMAKI Sheet
Minced Pork  200g
Cabbage 1/2 (shredded)
Egg 2
Oyster sauce
Sesame oil

* recipe

Mix all ingredients well
and roll around the mixture with HARUMAKI sheet,
tucking in sides.

Fry in a deep saucepan until rolls become golden brown.

* Spring Roll Eat with Sweet Chili Sauce.

* recipe

Cut stem end and remove seeds.
Pour the mixture of coconut milk, egg and sugar..

Steam until done.

* Pumpkin Pudding

ITADAKIMASU !

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