Jimphras Kitchen

Pork Mince • Beef Mince • Bacon Any kind of bacon with do i like using Smoked bacon and if your using thinner bacon use more to cover the loaf obviously • egg • celery • large onion • Double cream • breadcrumbs • Garlic powder • tomato sauce • white wine vinegar • salt •

Chicken Thighs • Green Curry Paste • Coconut Milk • Thai Fish Sauce • Kaffir Lime Leaves • Baby Sweetcorn • Mangetout • Cherry Tomatoes • Big Oyster Mushrooms • Chopped Bamboo Shoots

Chicken Thighs- 400g chicken thighs work best as they don't dry out like breasts • Chicken Stock- 1 litre this will save hours on your dish, plus this taste practically the same if you get good stock from an Asian market • cups- Rice • Coriander- A handful? Sorry, I don't measure the weight of my herbs • - Big Onion • Hainanese Chicken Paste- 2tbsp this stuff will really flavour your chicken and rice as they cook together and you can get it almost anywhere like Waitrose • tsp- White Pepper • tbsp- Dark Soy Sauce • tbsp- Light Soy Sauce • Fermented Soybean Paste - 2 big tbsp normal soybean paste works also • tbsp- Sugar • Chillis- As many as you like but try not to blow your head off, don't try to be a Bangkok Badboy. This also isn't really a spicy dish •

For Velveting the meat: • g- Beef Any cut will do even cheap ones, as velveting with make even the toughest cuts soft, although saying that, I'm using sirloin awks • tbsp- Corn Starch/ Fine White Cornflour, this is the real star that will soften the meat • tbsp- Chinese Cooking Wine, this will help add flavour and help the cornflour stick to the beef, also it'll probably help the meat tenderize too but I'm not too sure • For The Stirfry: • tbsp- XO Sauce, this is the real MVP of the show packed with so much umami you don't know what to do • - cloves Garlic • - Thumb of Ginger • The Velvet Beef • - Red Peppers • Onion • Mangetout •

g- Mince Pork is good but you can also use Minced beef, hell use both if you wanna be wild, but any minced meat will do • - big Carrots ones • - Celery Sticks • - Egg • pinches- Salt, is that how you measure salt? • tsp- Pepper if you like peppery meatballs use more or less it's all up to preference • tsp- Garlic Powder • tsp- Chicken Powder • tsp- Dried Oregano • Maggie Seasoning Sauce- A few Splashes, this stuff is the one but it's pretty strong use sparingly • Can- Oxtail Soup any meaty soup can is good like minestrone is fine aswell • Can- Tomato Soup you could also just double up on Oxtail if you like or double up on Tomato its all up to you, use any soups you like •

- Chicken Breasts are good • - Coconut Milk • Packet- Chicken Satay Mix, I'll make fresh chicken satay soon but for now, it's the packet. You can buy this in any Asian supermarket, I recommend using the Lobo Brand • Boxes- Puff Pastry, depending on how many you want to make get more as we will be making a lot of chicken satay • - Egg • Oil

- Chicken Thighs, bone-in, skin-on thighs, everyone loves that crispy skin, leave the skin on! Plus thighs are super juicy, what's not to love • cup- Light Soy Sauce, this will be for that sweet marinade it'll bring out the thighs flavour and tenderize then too (I don't know if that last bit's true, I just read it somewhere.) • cup- Sriracha apart from the chicken this is the real star of the show! • cups- Flour, all-purpose flour is good you could also use cornflower too for a bit more flavour • tbsp- Garlic Powder • tbsp- Ginger Powder • tbsp- Chicken Powder • tbsp- White Pepper

g- Rice, day-old, more dry rice is always better as we're making fried rice, you can use freshly cooked rice but it'll probably get super soggy when adding the wet ingredients • tbsp- Ketchup, we are making ketchup fried rice after all, also save some in the bottle for after • tbpn- Oyster Sauce, I use this brilliant sauce for all my fried rice dishes it just adds a deeper flavour than soy sauce in my opinion (use sparingly) • Cloves- Garlic, I love garlic so I use quite a lot but you can use 2 for a more subtle flavour • - Small Onion • - Carrot or use 3-4 carrot sticks if you're feeling lazy • cup- Frozen Peas, I think people measure peas in cups • - Baby Sweetcorn if you can't find any, tinned sweetcorn is also fine, use half a small tin • g- Prawns, peeled already cooked prawns are fine • tsp- White pepper • tsp- Oil, 3tsp for the rice and 3tsp for the omelette • - eggs per person if you're making individual omelettes, if not use 3 for a thicker omelette

lemons will be more then enough, use 1 if you don't want it too sour, as we'll be using both the juice and the zest • melted butter, is that a way of measuring butter? if not then about 40g should do • Digestive Biscuits should be good for a thick-ish biscuit base if you want thinner just use fewer biscuits, I just love the crunchy base • Extra thick/ Double cream get the thickest cream you can as the lemon juice will loosen the mixture a fair bit • Cream Cheese or just equal parts Cream Cheese to Double Cream • sugar or add more if you've got a big sweet tooth granulated or caster are both fine

Spaghetti or Any other pasta like Rigatoni • eggs • Parmigiano Reggiano if you don't want to use blue cheese then use 150g of parm • Stilton or half the amount of Parm cheese • Garlic alternatively you could just use 2tspn of Garlic powder to save a step and garlicky fingers • Black Pepper everyone loves a peppery Carbs right?! • Lardon or any kind of bacon will do

Beef Brisket • Eggs (depends how many people are eating) • Tomatoes • garlic • Ginger • King oyster Mushrooms • chicken powder • Gochujang (optional) • soy sauce • mirin • white pepper • single packs of Udon noodles •

Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork • Lots of Garlic- Probably a whole head if that's what it's called • Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle • Lemongrass- About • Holy or Thai Basil- A handful of the leaves • Dark Soy Sauce • Sugar • Oil • Light Soy Sauce-