Pandan Drumsticks with Scrambled Eggs, Mushrooms and Chilli Dip

INGREDIENTS

Beet Scrambled Eggs

• 2 large organic/free range eggs.
• 1 tablespoon organic beet juice.
• 1 tablespoon of organic extra virgin coconut oil.
• Salt and pepper to taste.

Homemade Thai Sweet Chilli Dip

• 1 cup plus 2 tablespoon water, divided.
• 2 tablespoons organic kudzu powder.
• 3 medium cloves of organic garlic, minced (about 1 tablespoon).
• 2 tablespoons finely chopped fresh organic red chilli padi (seeds left in if you prefer a spicier sauce, otherwise remove).
• 1 organic red bell pepper.
• 2/3 cup organic raw sugar.
• 1/3 cup rice vinegar.
• 2 teaspoons organic Himalayan Salt.

Baked Pandan Chicken Drumsticks

• 3 Chicken Drumsticks.
• 1/8 teaspoon organic Himalayan Salt.
• 2 tablespoons organic extra virgin coconut oil.
• Pandan leaves.

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.