Chicken Satay Serves 4 1 cup unsweetened coconut milk 2 cloves garlic, minced 2 tablespoons finely chopped fresh cilantro 2 tablespoons fish sauce 2 teaspoons curry powder ¼ teaspoon freshly ground black pepper 12 ounces boneless, skinless chicken breasts Canola oil, for oiling grill Special Equipment: 10 to 12 6-inch bamboo skewers, soak the skewers in water for 30 minutes. 1. Make the marinade: Whisk the coconut milk, garlic, cilantro, fish sauce, curry ​ powder, pepper in mixing bowl. 2. Pat the chicken breasts dry. Cut chicken into 3-inch long strips about 1 inch wide and ½ inch thick. 3. Combine the marinade and chicken, making sure the chicken is well coated. Allow the chicken to marinate for at least an hour or up to 8 hours inside the refrigerator. 4. Prepping before grilling: Thread the chicken strips onto the wooden skewers. ​ Ensure that the chicken is positioned on the upper two thirds of the stick, from the tip to the middle. 5. Heat grill pan over high heat. Grill the skewers with the handles of the skewers ​ sticking out of the sides - you can cover these with foil to prevent burning. (Alternatively, you can use the broiler). Grill until the chicken chars on some spots, turn, and grill on the other side until cooked through. Serve with the Satay Sauce. ​ ​ Satay Sauce Serves 4 1 cup unsweetened coconut milk 2 tablespoons light brown sugar 1 tablespoon tamarind concentrate 2 teaspoons Thai red curry paste 1 tablespoon fish sauce ¼ cup creamy peanut butter ¼ teaspoon paprika 3 cloves garlic, finely minced 3 tablespoons crushed roasted peanuts, for garnish 1. Combine all of the ingredients except the crushed peanuts in a small saucepan over medium heat; stir to combine. #HudsonTable facebook.com/HudsonTable @hudsontable 2. Bring to a simmer and cook , continuously stirring until slightly thickened, about 3 minutes. Taste and adjust the seasoning. Garnished with crushed peanuts Thai Chicken Basil Serves 4 1 pound chicken thighs, skinless and boneless 4 ½ teaspoons fish sauce 1 tablespoon kecap manis ( Indonesian sweet soy sauce) 1 teaspoon sugar 2 tablespoons vegetable oil 3 cloves of garlic, peeled and smashed ¼ cup sliced yellow onions 2-3 teaspoons chili garlic paste 1 ounce holy basil fresh or .03 ounces dried holy basil 2 bird eye chili, whole 1. Prepare the chicken: Mince chicken finely to half-inch pieces. ​ ​ 2. Combine the fish sauce, sweet soy sauce and sugar in a small bowl, set aside. 3. Heat wok for a few seconds on medium-low heat. Add oil and swirl wok so the oil coats the bottom and sides of the pan. Lower heat, add garlic and cook for a minute. When garlic begins to turn light brown, add the chicken, onions and chili paste. Sauté on medium- high for 4 minutes or until chicken is cooked through. 4. Add the fish sauce and soy mixture- and cook for another minute. Add the hot basil leaves and bird–eye chili and cook until basil is wilted, about 20 seconds. 5. Serve with steamed Jasmine rice. Steamed Rice with Pandan Serves 4 2 cups Jasmine Rice 2 ½ cups Water 1 Pandan Leaf, tied in a knot 1. Rinse rice: Measure rice in the sauce pot. Bring to the sink and fill it with enough ​ water to cover the rice. Use your fingers to sweep and swirl rice, rinsing it off excess starch. Using your hands as a sieve, carefully pour all the water out. Rinse twice or thrice till water is fairly clear . 2. Cook: Add the measured water, level the rice and bury pandan leaf into the rice. ​ Cover . On medium -heat bring the pot to a boil, once it reaches a boil lower the heat to a simmer. Cook rice exactly for 12 minutes. Shut off heat and let rice sit covered for 10 minutes more. Serve hot. #HudsonTable facebook.com/HudsonTable @hudsontable Mango and Papaya Salad Serves 6-8 1 pound unripe Papaya, seeded and cut into thin strips 1 ripe Mango, peeled and cut into thin strips 1 small red onion, sliced thinly 1 piece finger red chili, stemmed and minced ¼ cup coarsely chopped, dry roasted cashews or peanuts ¼ cup chopped cilantro leaves Dressing: ​ 2 tablespoons fish sauce 3 tablespoons palm sugar, grated 1 lime, zest and juice ½ teaspoon kosher salt 1. Make dressing: Combine fish sauce, palm sugar and lime juice in a small bowl. ​ Whisk till sugar is dissolved. 2. Prepare papaya: Cut papaya in half horizontally. Take each half and cut vertically ​ into two. Take a large spoon and scrape the seeds and the white inner lining off. Peel papaya. Set peeled papaya cut side down on a cutting board. Slice into thin pieces. Stack two or three pieces on top of each other and slice them into thin strips. Put papaya strips into a large mixing bowl. 3. Prepare mango: Cut along each side of the mango seed to get two mango halves (or ​ cheeks). Peel each mango cheek. Set mango flat side down on cutting board. Slice into thin pieces. Take each slice, stack two or three on top of each other and cut further into thin strips. Add to the mixing bowl with papaya. 4. Pour some of the dressing to papaya and mango mixture. Toss to coat. ​ ​ 5. Add the red onions, chopped chilies and toss with remaining dressing. Mix thoroughly. 6. Set on a serving plate. Garnish top with roasted cashew/peanuts and cilantro. #HudsonTable facebook.com/HudsonTable @hudsontable Phat Thai or Pad Thai Serves 6 For the pad thai sauce: 6 oz. palm sugar, or about 2 palm sugar discs ½ cup Thai fish sauce 2 tablespoons tamarind water (see note) Sriracha sauce, to taste Note: Measure about 4 oz. of tamarind pulp into a small bowl. Add 2 cups of water. Bring to a boil. When the pulp breaks up and softens, turn of heat and let it sit for 10 minutes. Pour into a sieve and strain juice. Discard pulp and seeds. Put all the ingredients in a small saucepan, bring to a boil and lower to a simmer. Cook for about 3 minutes, or until palm sugar is dissolved. Set aside. Noodles and fillings: ½ pound pork belly, cut into 1-inch cubes 1 pound medium shrimps, peeled and deveined ½ teaspoon garlic salt ¼ teaspoon pepper 1 teaspoon soy sauce 12 ounces dried flat rice noodles or rice stick, medium width 1/3 cup minced shallots 2 eggs lightly beaten, seasoned with a pinch of salt 3 cups fresh mung bean sprouts 1 bunch Chinese chives, trimmed and cut into thirds 1 bunch cilantro leaves, torn + reserve 2 tablespoons for garnishing 1 lime, cut into quarters ½ cup chopped roasted peanuts. 1. Prepare the pork and shrimp: Mix the garlic salt, pepper and soy sauce in a small ​ container. Season the pork and shrimps with this marinade 2. Preparation for dried noodles: Put noodles in a large bowl. Measure 6 cups of ​ ​ water and pour onto a 2- quart saucepan. Bring water to a boil. Pour boiling water over the noodles. Let noodles sit for about 8-10 minutes till it is almost al dente and drain. (Do not over soak the noodles) 3. Heat oil in large wok till hot but not smoking, cook pork thoroughly about 6 minutes. Take pork out and set on a plate. 4. Add shrimps and cook thoroughly, about 2 minutes. Take shrimps out and add to plate with pork. 5. Add about 2 tablespoons of oil to pan and heat till hot but not smoking. Add beaten eggs and swirl pan to evenly coat the bottom and sides of wok. Let the eggs set for about a minute. Flip egg omelet to a plate and slice into strips. #HudsonTable facebook.com/HudsonTable @hudsontable 6. Add 1 tablespoon of oil in the wok and heat. Add shallots and sauté for about a minute. Add the bean sprouts, chives and cilantro (leave some for garnishing). Sauté for a minute. 7. Add pre-soaked noodles and Pad Thai sauce, stir to coat noodles. Add the pork and shrimp back. Stir to combine well. 8. Arrange noodles in serving platter and garnish with chopped cilantro, peanuts and lime wedges. Fried Banana with Coconut and Sesame Seeds Serves 4-6 Batter 2 cups Self-Rising Flour 1 teaspoon Baking Powder 3 tablespoons Sugar ½ teaspoon Salt 2 ounces Sweetened Coconut Flakes ¼ cup Sesame Seeds 1 1/2 cups water room temperature 2-3 ripe bananas, cut into pieces on a deep bias 2 cups canola oil, for deep frying Vanilla ice cream 1. Make the batter: In a large mixing bowl, combine the flour, baking powder, sugar, ​ salt, sweet coconut and sesame seeds in a bowl. Add the water and lightly mix with a fork until smooth. Batter will be thick. 2. Pour enough oil in a large non-stick skillet. Should be deep enough for the oil to fill half-way through. Heat oil until thermometer registers 350°F . Prepare a wire rack over a sheet tray on the side. Fold couple of paper towels and lay it on the wire rack. Put another sheet tray in the oven. Turn oven to 250F. 3. Dip banana pieces into the batter. When oil is ready fry a couple of pieces at a time. When bananas turn golden brown remove with a slotted spoon and drain on paper toweling. Leave for a minute and then transfer bananas to sheet tray inside oven to keep warm. Finishing frying the other banana pieces. 4. Serve with vanilla ice-cream. #HudsonTable facebook.com/HudsonTable @hudsontable Thai Iced Tea 9 cups water ½ cup sugar 2½ ounces (70 grams), or about a little less than 1 cup Thai tea powder 1 pint half- n- half 1.