20miles, 3K feet of climbing & Thai food

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Leave it to cleaver!

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Made fresh chicken stock, added winter melon, shitake, dried scallop and dried shrimp.

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Cucumber spicy condiment.

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Carrot & daikon pickled in vinegar, agave and a little salt.

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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.

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..

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Serve with grated red cabbage and arugula!

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