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PREPARATION
Beet Scrambled Eggs
- Preheat pan, cook oil till it bubbles.
- Lightly whisk the eggs, beet juice, salt and pepper together until the mixture has just one consistency.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
Homemade Thai Sweet Chilli Dip
- In a small bowl, whisk together 2 tablespoons water and kudzu powder. Set aside.
- In a medium saucepan, mix together remaining 1 cup water, garlic, chilli padi, red pepper, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
- Stir kudzu powder mixture to re-combine, then whisk into simmering sauce and cook until thickened, about another minute. Remove from heat, let it cool, then blend.
- Store in an airtight container in the refrigerator overnight to allow taste to settle in.
Stir-Fried Garlic Mushrooms Spinach Red Quinoa
- Preheat pan. Put in oil and let it bubble, throw in garlic and fry till slightly brown/fragrant.
- Add mushrooms, quinoa, spinach, shoyu and stir-fry till cooked.
Baked Pandan Chicken Drumsticks
- Season chicken with salt and coat with coconut oil. Wrap with pandan leaves. Put aside.
- Preheat oven until it’s hot. Place into oven. Cook for 16 minutes.
Place everything onto plate and chilli dip by the side.
