THAI STEAMED NOODLES RECIPES

Steps:

• Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well.
• Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren’t large enough).
• Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.
• Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain.
• To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well.
• Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.

Steps:

• To Prep Using a mortar and pestle, grind garlic, black pepper and half of the sliced ginger until a paste is formed. Set aside. To Cook Coat a non-stick clay pot with a small amount of cooking oil. Neatly place the uncrushed sliced ginger on the based on the pot and place the celery leaves on top of the sliced ginger. Using a small mixing bowl, mix sugar, oyster sauce, fish sauce, and soy sauce. Add the paste from your mortar and pestle into the mixing bowl and mix well. Add the crab into the mixing bowl, allow to marinate for 10-15 mins, and then remove and set aside. Drain the glass noodles to get rid of the excess water, then add the glass noodles into the mixing bowl and mix well so they can absorb the sauce evenly. Place the noodles in your clay pot on top of the ginger and celery leaves. Create a flat top by patting the glass noodles down. Then, neatly lay the crab on top of the glass noodles. Cook for 15 mins over medium-high heat. Garnish with celery and serve.