GAI DAN JAI NYC RECIPES

Steps:

• Whisk together egg yolks, milk, vanilla, butter and sugar until well combined.
• In another bowl, whisk together the flour, baking powder, nutmeg and salt.
• Bea egg whites to medium peaks.
• Whisk egg yolk mixture into the flour mixture until there are no lumps.
• Fold in one-third of the egg whites to the batter and stir until lightened.
• Gently fold in the remaining egg whites in 2 additions.
• Set a wire rack out.
• Preheat both sides of the pan over medium heat until hot.
• Lightly brush each side with oil an pur batter into the center of one side and swirl it out a bit. Immediately place the other side of the pan on top, flip the pan and cook for 2 minutes or a bit more.
• Flip the pan over and cook until the waffle is golden brown on the other side - about 2+ minutes.
• Open the pan and tip the egg waffle out onto the rack. Let it cool for a couple minutes before serving.
• Repeat with remaining batter.
• Sprinkle with a bit of powdered sugar and enjoy. Or put syrup on it.
• Optionally, lay fresh fruit and/or coconut on one side and roll it up for a great hand held snack.
• Be creative with the additions.
• The cooking time is for 1 waffle.
• Some people break apart the eggs. This is great for young children.

Steps:

• To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
• To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
• Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.