Ladle into a serving bowl Serve the Massaman Curry along with steamed brown rice and sprinkled with spring

Serve the Thai Pineapple Curry along with steamed rice and sprinkled with red pepper flakes, cashewnuts

Place the stir fry on a serving bowl Serve with steamed brown rice.

minutes Total time: 15 minutes Serves: 4 portions INGREDIENTS 2 cups of Asiatic Pennywort, including the stems EQUIPMENT A cutting board A very sharp knife A mixing bowl A serving bowl PREPARATION Pick the leaves and stems of the pennywort Clean the leaves and stems Shred the pennywort leaves and stems finely Grate the coconut

spring onions, quartered 2 kaffir lime leaves (or 1 teaspoon fresh lime zest) 3/4 cup fresh cilantro stems Clean the garlic gloves Seed and stem the Thai chili peppers Cut the spring onions Grate the galangal

ways in our restaurant: the leaves as table decoration and as packaging for take away lunches, the stem

EQUIPMENT Blender/hand blender jar or bowl for storage PREPARATION Remove the basil leaves from the stems

Clean the Sesbania flowers: cut the stems of the flowers and take the stamens out Rinse the flowers with

Oven Baking sheet/baking paper PREPARATION Make the tahini sauce Wash and dry your vegetables Remove stems

pieces of 1/2 centimeter Slice the white part of the lemongrass very thin Grate the galangal Remove the stems

the dough with the coconut oil and top with sugar and cinnamon Tightly roll up the dough and situate seam

Brush the dough with the coconut oil and top with the filling Tightly roll up the dough and situate seam