Leave it to cleaver!
Made fresh chicken stock, added winter melon, shitake, dried scallop and dried shrimp.
Cucumber spicy condiment.
Carrot & daikon pickled in vinegar, agave and a little salt.
Of course I made a chicken satay with peanut sauce!
Everything was homemade: I even used 2 mortar & pestles.. one for the chicken satay and another for the peanut sauce.
Hand blend 1/3 cup of peanuts, 2tbsp coconut milk, 1/3 cup tamarind steeped in water and strained, 1 tbsp fish sauce (to taste), 1-2 spicy red Thai chilies!
To die for 😉
**omit the fish sauce for a vegan version and use Chinese sesame paste if you have peanut allergies..
Serve with grated red cabbage and arugula!