Kham & Sen at the Flames. Sen is Pan Frying our Chicken Satay´s (some cheap restaurants actually just Deep Fry them!), we would like to use a Charcoal Grill, but that would just make our kitchen hotter than it is, and at the moment it is really hot…
Kham is preparing the Egg Noddles that will later be plunged in to cold water before being Wok Fried.
Above is Sen´s handiwork. Whole King Prawns are encircled around seasoned minced Chicken, then wrapped in Won Ton Paper before being Deep Fried, served with Soy, Ginger and Sesame Dipping Sauce.
Desserts today included a little Trio of Asiatic delicacies. In the Glass are Tapioca Balls, Water Chestnuts, Grass Jelly, Homemade Lod Chong in Sweetened Coconut Milk, a Spoon of Passion Fruit Cream and Kanom Chun.