Rice omelette roll

Ingredients:
1. Egg  3
2. Jasmine Rice Cooked1 small cup
3. soy sauce 1 tablespoon
4. Vegetable oil 2 tablespoons
5. Spring onion chopped 1 tablespoon
6. Tomatoes sauce

Directions:
1. Mix egg and rice together
2. Season with soy source
3. Fry the same as you make your omelette
4. Roll them  and serves with tomatoes sauce 

Stir fried chicken and ginger

Ingredients:

300 g chicken breast fillets cut into strips
150 g finely julienned ginger
100 g ear mushroom cut into bite size
80 g mixed julienned sweet pepper and goat pepper
50 g spring onion cut into 1 inch size
20 g roughly chopped garlic

Seasonings

2 tbs. sugar (if like)
2 tbs. fish sauce
1 tbs. oyster sauce

Directions:

1. Preheat the wok, add oil and garlic and stir well until fragrant. Add chicken and stir fry until the chicken are cooked.

2. Add ginger, stir well until fragrant.

3. Follow by ear mushroom, season with sugar, fish sauce, oyster sauce and stir well.

4. Add sweet pepper, goat pepper, spring onion and stir well.

5.Ready to serve.

Chicken in Coconut milk {Tum Kha Gai}

Ingredients 
2 peices of Chicken Breast
100 ml Water
150 ml Coconut Milk
30 gms Galanga
30 gms Lemon Grass
30 gms Kaffir Leaves
1 Sprig Coriander
25 gms Bird Chilli
1 Tablespoon Lemon Juice
1 Teaspoon Salt
3 Tablespoons Fish Sauce

Directions
1. Clean the chicken breast and chop it into strips.
2. Chop the galanga & lemon grass.
3. Pound the bird chilles in a mortar.
4. Put the coconut milk in pan and bring to the boil.
5. When coconut milk is boiling, add the galanga, lemon grass, kaffir and salt.(If you have tom kha gai paste just add into coconut milk and boil.)
6. And add the chicken, fish sauce, lemon juice and coconut milk and simmer for 5 minutes until the chicken is thoroughly cooked.
7. Add chilles, coriander and in simmer for a further 1 minute to let the flavours spread through the soup.

Chicken Panang Curry

Ingredients:

2 Chicken breasts
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons fish sauce
10 basil leaves
3 kaffir lime leaves
1 lemongrass
3 Red chilli

Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add chicken breasts and season with fish sauce.

3. Wait until cooked, add chilli and kaffir lime leaves. Serve with hot steamed rice.