Episode 1 Thai Inspired!

Thai Quesadilla + Fried Rice with Garlic and Fennel Seed

1 lb	Firm tofu
1 tbsp	Lemon or lime juice
3-4 tbsp	Peanut butter (smooth or chunky)
2	Green chilies
To taste	Salt

1. In a food processor, add in all the ingredients and grind to a nice paste.

5 â€“ 6	Garlic cloves, grated
Â¼â€	Ginger, grated
1 cup	Thai basil leaves, chopped
1 cup	Red pepper, sliced lengthwise
2 cups	Broccoli crowns, into small heads
3 tbsp	Dark soy sauce (can be substituted for light soy sauce if necessary)
1 â€“ 2 tbsp	Dark sesame oil
To taste	Salt

1. In a wok or flat pan, heat up the sesame oil till slightly smoky.

2. Add in grated ginger and garlic and sautÃ© for 15 seconds.

3. Add in vegetables and stir fry gently for about 2 minutes.

4. Add in soy sauce and continue to stir fry till vegetables have absorbed some of the soy sauce.

5. Add in salt to taste.

6. Garnish with thai basil leaves and remove from heat.

7. Set aside.

8	Whole wheat tortillas
2 â€“ 3 tbsp	Canola oil

1. Heat a flat fry pan.

2. When sufficiently hot (but not smoking), brush the base of the pan with a bit of oil so it is mildly coated.

3. Place a tortilla in the pan. After about 15 seconds, add about 2 â€“ 3 tbsp of the paste set aside earlier to the bottom half of the tortilla.

4. On top of the paste add in Â½ cup of the stir fry vegetables (still to the bottom half of the tortilla).

5. Gently fold the tortilla over. The outside part of the tortilla (facing the pan) should be nicely browned and crispy.

6. Take it out of the pan and cut it into shapes your family will enjoy. Mine like triangles!

7. Eat as is or serve with the fried rice with garlic and fennel seed.

1 cup	Rice
2 cups	Water
1 Â½ tbsp	Fennel seed
10 cloves	Garlic, grated
2 cups	Cabbage, sliced finely
Â½ cup	Carrot, julienned or chopped
Â½ cup	Baby corn, cut into small rounds
Â½ cup	Spring onions, chopped
2 â€“ 3 tbsp	Olive oil
1 tbsp	Butter
2	Eggs (optional)
To taste	Salt

1. In a pot, boil rice with water and continue cooking till cooked, but not mushy. Set aside after draining.

2. In a pan large enough to hold the vegetables and rice, add the oil. Heat nicely.

3. Add in the garlic and fennel seed till aromatic â€“ the garlic will lightly brown and the fennel will release its aroma.

5. Within minutes, the vegetables will be tender.

6. Add in the rice set aside and salt to taste.

7. Separately scramble the eggs in the butter, and toss into the rice.

8. Serve with the thai quesadilla and enjoy!

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