Thai Papaya salad

Ingredients:
1nos unripe papaya(1kg)
1nos Cucumber
3nos Big Lime, juiced
2nos Garlic. sliced
2nos Red eye chili, smashed
5tbsp Peanut, crushed
3tbsp coconut sugar
1/2tsp Salt
5tbsp Fish sauce
1 handful Coriander leaves
20gm Dried shrimp, deep fried
Method:
Deskin the papaya and cut papaya into half. dig out the seeds then shred the fruit with a mandoline. Do the same as the cucumber. Put the papaya and cucumber into fridge.
In a bowl, mix in the fush sauce, sugar, salt, lime juice and 2 tbsp water. stir till sugar have melt. Taste. The sauce should be sour and sweet. Next add in garlic, 2 tbsp of peanut and chilli.
Pour the dressing unto the salad. Toss. Garnish with peanuts, dried shrimp and coriander.

Maple Glazed Drumstick

Maple-Glazed Chicken Drumstick

Ingredients:
10nos Chicken drumstick, trimmed
500ml Chicken natural jus
2nos Smoked bacon
300ml Water
sprigs Thyme
sprigs Rosemary
200ml Maple syrup
2nos Cloves
1nos Cinnamon
Corn starch
Plain flour

Cooking:

Maple Glaze:
Put in maple, cloves, Cinnamon and 200ml water into a sauce pot.
Bring to boil then simmer for fifteen minutes. Add little water and corn starch in a bowl and mix evenly. Slowly add into the syrup and adjust the consistency till you able able to coat the spoon and draw a line across it. Leave it to cool.

Chicken:
Season the chicken with Salt & Pepper. Lightly coat the chicken with plain flour.
In a big pot, add 3 tbsp of oil then add in bacon. fry till brown. Remove bacon then add in chicken. Brown the chicken over medium high heat then remove them from the pot.
Remove oil, arrange chicken with the bones facing up in the pot. add in bacon, 100ml water and natural jus into the pot. ensure it cover the meat. Bring to boil, add in herbs then simmer for 30mins or till the chicken is cooked. Removed, keep the sauce in a bowl.

Final process:
Use a brush and brush the chicken with maple syrup. Once all is done, put it under a direct heat to let the syrup caramelized. Serve at once with fresh greens and sauce.

Fruit Salad with Plum dressing

Ingredients:

300gm Red/black grapes, halves
300gm Green grapes, halves
200gm Mini plum tomatoes, halves
150gm Cashew nuts/other nuts, toasted
50gm White Sesame seeds, toasted
5tbsp Plum Sauce
Fresh squeezed Lime Juice
Sprigs Mint leaves
3tbsp Water

Preparations:

Plum dressing:
In a mixing bowl, mix in plum sauce and water. Slowly add in lime juice. Adjust accordingly to the sourness you want to achieve. Chill in fridge.

Salad:
Ensure all your fruits are cold before putting in a large mixing bowl. Add in plum dressing, sesame seeds and cashew nuts. toss evenly. Garnish with mint leaves.

**Note: do not add in nuts prior to serving as they will turn out to be soggy and lose it's crunchiness if leave in salad for too long.