"Recipes from the Chef's Kitchen"

  
4029 S. 28th St.
Arlington, Va. 22206
703-921-3203

Aulie Bunyarataphan - Executive Chef
Ramphai Intarajai - Chef de Cuisine

Preparation:
1.  Pound pepper and garlic in a mortar
2.  Heat oil in a wok
3.  Stir-fry pepper and garlic mixture, until it starts to cook
4.  Add fish sauce, soya bean sauce, oyster sauce, black soy
     sauce, sugar, and water
5.  Continue to stir-fry until it comes to a boil
6.  Add corn starch to thicken the sauce
7.  Add sweet basil leaves
8.  Serve on top of crispy fish, cooked steak, or add to
     your favorite meat or vegetables,and eat with cooked
     jasmine rice.

Ingredients:
Serves 5
2 oz..............sweet corn kennels
2 oz..............sweet peas
2 oz..............carrot, diced small
2 oz..............taro root, diced small and boil
3 oz..............mixed mushrooms, diced small
1/2 tsp..........salt
1 tsp.............sugar
1 tsp.............white pepper, grounded
4 tbsp...........corn starch
21/2 tbsp.......water
10 sheets.......limpia wrapper
 

Preparation:
1.  Mix the first 8 ingredients together
2.  Add 2 tbsp. of corn starch to the mixture
3.  Spread the mixture onto a sheet of limpia wrapper
4.  Mix the rest of the corn starch with water, use as a sealer
5.  Put the corn starch mixture around the edge of the wrapper
6.  Place one sheet of limpia wrapper on the top to close the crepe
7.  Serve with sweet-chili sauce and mesclun salad
 

Preparation:
1.  Soak dry chili in hot water until soft, seeded
2.  Bring all ingredients to a boil
3.  Cool the sauce and blend until smooth
4.  Pour the sauce through a strainer
5.  Serve with veggie crepe

Good Eating!!!

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