Thailand : Ginkgo

Under Saradang Sky-Train station

Food : Fried Rice with Shrimp Paste with Soya Bean Oil ( Kao Pad Man Kung )

Ingredients :

for fried rice and fried egg
1. 1 / 1/2 cups of cocked rice
2. 1/2 cup of pumpkin, diced
3. 1/2 cup of carrot, diced
4. 2 tablespoons of shrimp paste with soya bean oil
5. 1/2 cup of dried shrimp
6. soy sauce
7. sugar
8. ground pepper
9. vegetable oil
10. 1 chicken egg, beaten

for seasoning shrimp
1. 4 shrimp, peeled and deveined
2. 1 teaspoon of shrimp paste with soya bean oil
3. 1 tablespoon of oyster sauce
4. 1/2 tablespoon of seasoning sauce

Preparation :
1. Add a little of vegetable oil into a frying pan. Wait until the pan becomes hot. Pour the egg into thepan. Tilt the pan to form a thin egg layer. when the egg is cooked, remove from the heat and then shared.

2. Put the pumpkin and carrot in a container. put it into a microwave. Set the microwave to a medium-high heat for 30 seconds

3. Heat vegetable oil in a wok over a moderate heat untill it starts vaporizing. Put in dried shrimp and fry untill golden and cripy

4. Put in cooked rice and shrimp paste with soya bean oil and stir-fry together.

5. Season with soy sauce and sugar. Then, put in a little of ground pepper. Stir-fry together.

6. Put in pumpkin and carrot. Stir-fry together and remove from the heat.

7. Add a little of vegetable oil to a frying pan. Wait untill the pan becames hot. Put in shrimp and stir-fry untill cooked.

8. Put in shrimp paste with soya bean oil, oyster sauce and seasoning sauce. Stir-fry together and remove from the heat.

Serving :
Serve with seasoning shrimp and shred fried egg.

Food : Chicken Coconut Soup ( Tom Kha Kai )

Ingredients
1. 300 g chicken, sliced into bite-sized prices
2. 1/2 cup coconut cream
3. 2 cups coconut milk
4. 2 stalks lemon grass, cut into 1 inch and lightly pounded
5. 100 g galangal, sliced crosswise
6. 5-6 kaffir lime leaves, middle stems torn off
7. 3-4 coriander roots
8. 7-8 hot chillies, lightly pounded
9. fish sauce
10. lime juice
11. cariander leaves for garnishing

Preparation
1. pour coconut milk into a pot and heat over a moderate heat untill it boils. Add lemon grass, galangal, kaffir lime leaves, and coriander roots. Let it boils.
2. Add chicken and let it boils again.
3. Add hot chilies. Season with fish sauce and lime juice. Let it boils.
4. Pour in coconut cream and let it boils again. Remove from the heat. Serve in a serving bowl and garnish with coriander leaves.