Shredded Chicken with Lime and Chili

Serves 2

Ingredients:
2 chicken breasts, skin on or off
2 oz/60 ml lime juice
4 birds eye chilies (or thai)
6 cloves of galic, crushed
1 oz/30 g palm sugar
2 whole ripe tomatoes, quartered and seeded
1 tsp/5 ml of roasted shrimp paste
3 oz/90 ml vegetable oil
Banana leaf for garnish

Process:
In a skillet, heat over a simmer. Add oil and coat the pan. Slowly add in garlic, shimp paste ginger, and sweat util tender. Add in palm sugar and tomatoes and chilies.
Sweat all until tender, purée and let cool.
Rub chicken with spice mix and roast until cooked. Discard skin and when the chicken has cooled, shred the chicken with our fingers (or a fork). Garnish with limes, tomatoes and chilies. Place on a bed of Jasmine rice placed on a banana leaf square ( or any shape ) and serve slightly warm.

tips:
Marinate chicken overnight (2 days max)
You can peel ginger with a spoon!

Avocado Ice Cream

Serves 2-4

Ingredients:
4 oz/120 ml condensed milk (sweetened of course)
2 ripe avocados
2 limes (juice)
2 egg whites
pinch of salt for flavour enhancement

Process:
In a food processor, purée the avocado and lime juice until smooth. Add a pinch of salt and egg whites. Purée further. Slowly add in condensed milk, prurée and pour intu tubs and freeze for at least 3 hours (overnight is best). Scoop out and pour over extra condensed milk and enjoy.

Urab Salad

Makes 4 salads

Ingredients:

Salad:
2 hard boiled eggs, quartered
1 cucumber, sliced
150 g green beans
1 shredded carrot

Dressing:
3 oz/90 g dessicated coconut (dried unsweetened - if using sweetened, lessen sugar)
2 birds eye chilis (or thai)
1 lime, zest and juice
2 0z/60 g palm sugar
3 cloves garlic
1 pinch roasted shrimp paste (or any shrimp paste in oil)

Process:
This is a dry dressing. It is a different take on an oil-based dressing or vinaigrette. The dressing will stay in an airtight containter for up to 2 weeks.

For the dressing, combine all ingredients and roast in the oven on low heat until dry (if time is on your side put all ingredients and place on a roasting pan, place in the oven with the pilot light (if gas) or for an electric, just use the oven light overnight. Yes, that actually works with the amount of heat generated from the bulb.

For the salad, take all salad ingredients and toss together. Add the dressing to the salad and serve.

The dressing can be dried in a 200 degree F oven for 3-4 hours, but the slow, overnight method is encouraged.