Coconut Garlic Potatoes

Ingredients (4 Persons)
1 Kg Potatoes
100 gms Onions
8 Cloves Garlic
4 Tablespoons Oil
Salt to taste
100 ml Coconut Milk

Preparation
1. Peel and place the potatoes in a pan of boiling water, simmer until half cooked. (Approx 10-15 minutes).
2. Drain and chop the potatoes into cubes, then salt to taste.
3. Fry the potatoes in the oil until they start to brown
4. Chop the onion and add to the pan.
5. Crush the garlic cloves, add to the pan and continue frying.
6. Once the onions are cooked, add the coconut milk and heat to just warm it through.
7. Serve garnished with coriander leaves or chopped spring onions.

Pickled Spicy Vegetables

This is a Japanese dish, used to add a lot of flavour to otherwise plain dishes. To get the full effect, leave it to sit for a day or two, the slight decay makes all the difference!

Ingredients
400 gms Chinese Cabbage
200 gms Spring Onions
100 gms Carrot
5 Red Chillies
1 Teaspoon Chilli Powder
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Vinegar
Clean Glass Bottle

Preparation
1. Clean all the vegetables, and slice to small bite sized pieces.
2. Mix all the ingredients together. The liquid should coat all the of the vegetables.
3. Place in the glass bottle.
4. Leave for 1 day at room temperature.
5. Leave for 1 night in a fridge.

Chunky Vegetable Stir Fry

Ingredients
2 Tomatoes
1 Cucumber
1 Green Pepper
30 gms Green Bean
40 gms Green Cauliflower
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1 Teaspoons Sugar
2 Tablespoons Water
1/4 Teaspoon White Pepper
2 Garlic Cloves
2 Tablespoons Oil

Preparation
1. Clean all vegetables and chop into bite sized pieces.
2. Peel and chop the garlic and fry in oil for a second or two.
3. Put the all vegetables into the pan and add fish sauce, light soy sauce, oyster sauce, white pepper, sugar and the water.
4. Fry for 1 minute then serve immediately.

Fried Chicken Legs

Ingredients
6 Chicken Legs
2 Tablespoons Salt
2 Teaspoon Black Pepper
1 Egg
200 gms. of Fine Bread Crumbs
500 gms.oil

Preparation
1. Mix chicken legs with the salt & pepper and leave for 20 minutes.
2. After 20 minutes put on the legs in steaming pan and steam for 30 minutes until cooked.
3. Take it of the steam leave it to cool, dry it with kitchen paper.
4. We will deep fry these legs, the best option is a deep fryer, but failing that a pan of oil will do.
5. Switch the fryer on at 170 degrees Celsius, (medium).
6. Break the egg and mix it, dip the chicken legs in the egg to coat them all over.
7. Dip the legs in the bread powder in the plastic bag and put chicken leg inside the bag, shake it until the crumbs stick to the chicken.
8. Deep fry them for 5 minutes until the crumbs are golden and brown.

Serve With
Vegetable salads
Sweet chilli sauce

Sesame Chicken Wings

Yes they're chicken wings not legs! The top joint of the wing is cut and formed to look like a small chicken leg. The meat and skin is pushed back to give a clean bone at the end. I like to use a batter flour when coating these, which already has dried egg in it. If you don't have that, use flour and add an egg yolk to the flour batter to help it stick.

Ingredients
4-5 Chicken Wings
3 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/3 Teaspoon White Pepper
1 Tablespoon Batter Flour
4 Tablespoons Sesame Seeds
Oil for Deep Frying

Preparation
1. Clean and cut the top bone of chicken wing and pull the meat back to reveal the bone. You can see from the photograph, you want the top chicken joint to look like a leg.
2. Mix the light soy sauce, Maggi sauce, salt, sugar, and white pepper together and put chicken wing in, mix it up and leave it for 20 minutes to absorb the flavours.
3. Preheat the frying oil.
4. Mix the batter flour with a little bit of water.
5. Dip the meat in the batter, then dip in sesame seeds and drop into the hot oil.
6. Cook on a low to medium heat for 10-15 minutes, the chicken must be cooked inside, so it's important to cook is slowly.