Kiama-april-18 – Health and Happy Heart

• Vegan Marinated Mushroom stick Lamyong 600g
• Roast Rice powder Viet Huong         1 sachet
• Snow white Wood ear fungus          2 handfuls
• Certified Organic Olive oil            2 table-spoons
• kaffir lime leaves                          20-30 leaves
• Lemon grass stems                   6
• Perilla                                     1 cup
• Green chillies                        3-5
• Lemon                                   1
• Pink Salt                                2 teaspoons
• Mother of herbs                     5 leaves

Method:

• Soak wood ear fungus in cool water for 5 mins
• In a pan with olive oil, Fry thawed Shitake Mushroom sticks until brown
• Turn off heat
• Add finely chopped kaffir lime leaves
• Add Finely chopped {after beating} the lemon grass stems
• Add Finely chopped perilla
• Add Finely chopped wood ear fungus
• Add Chopped green chillies
• Add Finely chopped Mother of herbs
• Add Roast rice powder
• Squeeze the lemon into the mixture
• Salt
• Massage the ingredients together with cleaned loving hand.
• Taste and Serve

• Fresh green papaya                  1
• Purple carrot                        1
• Orange carrot                        1
• Green chillies                        3
• Salt                                 3 tspoons
• Snake beans                         8
• Punnet of cherry tomatoes            1
• Almond meal                         3 Tspoons
• Lemon                               1
• Certified Organic Raw sugar           1 Tspoon
• Garlic chives                        1/3 cup

Method:

• Peel, remove seeds and grate green papaya (use ½ of the pawpaw only)
• Grate Purple carrot
• Grate Orange carrot
• In a huge mortar add 3 green chillies and salt
• Add snake beans
• Add garlic chives
• Add cherry tomatoes,
• Add almond meal
• Add juice and some coarsely chopped rind of a lemon
• Add raw sugar
• Use pestle to mix all ingredients together and taste to suit all participants
• Serve

• MayPloy Coconut cream 450g               1
• Crispy frozen Lamyong tofu                600g
• Maesri green curry paste                  3 Tspoons
• Coriander                                 1 bunch
• Lemon grass                              4 stalks
• Kaffir lime leaves                         20
• Certified organic olive oil                  3 Tspoons
• Malaysian satay tofu                       1 pack
• Salt                                      2 tspoons
• Snake beans                              1 bunch
• Rice field herb                           ½ bunch

Method:

• In a pot, add oil and coconut cream
• Add coarsely chopped lemon grass
• Add kaffir lime leaves
• Add 100ml coconut cream
• Add green curry paste
• And fry for 5 mins
• Then add Malaysian satay tofu
• Add defrosted tofu
• Add coriander
• Add rice field herb
• Add snake beans
• Add the less of coconut cream
• Add salt
• Bring to boil and turn off heat
• Serve with rice or bread

• Sticky Rice                          1kg
• Water                               2kg

Method:

• Washed and Soaked rice for 6 hours or over night with cold water
• Drain the water
• In a Lao steamer, spoon or pour rice into the basket
• In the bottom of the steamer, add 3 cups of water
• Cook for 15 mins (hot water to start with in the pot)
• Serve