Kale in Oyster Sauce

* 400 grams chinese kale, cleaned and cut into well pieces * 2 tablespoons garlic, coarsely chopped * 1 teaspoon ground pepper * 5 tablespoons oyster sauce * 2 tablespoons soy sauce * cooking oil

Mix all ingredients except for soy sauce. Add 2 tbsp oil to wok and heat till very hot. Now add the mixture and stir fry for a couple of ins. Add soy sauce and remove from heat. Serve with steamed rice.

Tom Kha Gai

This is a soup that has been enjoyed by our family ever since my youngest was 8 months old. We have tried it at every Thai restaurant we have ever been too. I finally got this recipe from my friend Anne in Phuket. On a vacation to Phuket, I had the chance to learn some authentic thai dishes and this was one of them. I learnt that every family has their own version. Anne did not use fish sauce in her soup, but 2 tsp of fish sauce can add the special thai flavor if you choose to add it. Thais usually obtain their coconut milk fresh from the local market the day they make the soup, but this can be made using canned coconut milk as well.

Coconut milk-1 can

water-2 cans

1-2 stalkslemon grass

2 inch galanga

4-5 shallots

salt

sugar

3-4 thai chillies

chicken breast cut in bite sizes

lime juice-2 tbsp

kafir lime leaves

mushroom

tomatoes

cilantro

Boil i can of coconut milk with two cups of water. Once it comes to a boil add the sliced lemon grass, kafir lime and galanga pieces. Now add salt, sugar , chicken and allow to simmer till the chicken is cooked. Add lime juice to taste, thai chillies, cilantro, more kafir lime leaves and lemon grass to garnish. Serve hot with steamed rice and add hot chilli flakes if more heat is desired.