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HOT Brown Stick Chicken ααααα α·αααΆα αααΆαα
INGREDIENTS
2lbs boneless chicken breasts, cut into bite-size pieces
1 -2tablespoon olive oil
1garlic clove, crushed
1β4teaspoon ginger
3β4teaspoon crushed red pepper flakes
1β4cup apple juice
1β3cup light brown sugar
2tablespoons ketchup
1tablespoon cider vinegar
1β2cup water
1β3cup soy sauce
DIRECTIONS
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
ααΆααααα½αβααααΎβ ααΆααααααΆα ααααΌαβ ααΆαα½αααΆααΆααα α·ααααααααα αβ α ααα ααα’αα?β ααΎα ααβ comittment
αα»αααα α»α Papaya Salad
INGREDIENTSΒ
1/3 cup Lime juice
3 tablespoons Fish sauce
Β 4 grams Garlic (~1 clove)
Β 1 tablespoon Palm sugarΒ
Khmer bird chilies
500 grams Green papayaΒ
150 grams Tomatoes
80 grams Green beansΒ
Β 50 grams PeanutsΒ
Β 15 grams Dried shrimpΒ
Β 7 grams CilantroΒ STEPSΒ
Put the fish sauce, lime juice, chiles, garlic and palm sugar in a blender or small food processor. Puree the mixture.
Β You can also mince the chiles and grate the garlic and whisk the dressing together. Peel the papaya and slice it in half. Use a spoon to scoop out the white seeds and pith from the center.Β
Shred the papaya using a mandoline or a papaya shredder into a large bowl. Pound the green beans and dried shrimp with a mallet to tenderize.

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αα»αααΆαααΆααΉαααααΈααα’ααααααΏαααα»ααα / Pad Thai
Ingredient:
125g (half a 250g pack) rice noodles
3 tbsp lime juice about 2 limes
Β½ tsp cayenne pepper
2 tsp light muscovado sugar
2 tbsp fish sauce(nam pla)
2 tbsp vegetable oil
200g cooked and peeled tiger prawn, tails left on
4 spring onion, sliced
140g beansprout
25g salted peanut, finely chopped
a small handful of coriander leaves
To serve
1 or 2 lime, cut into wedges
sweet chilli sauce
Method:
1. Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
2. Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
3. Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
4. Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
ααααΆαααααΆααααα α ααααΉαααΈαα·ααΈααααΎβ α’αΆα αα½αααΆα