Gai Yang Chicken with Prik Nahm Pla and Roasted Garlic. A great Friday night dinner from the Chin Chin cookbook. Click the pic if you’d like to try it, the aroma alone will be worth your while.
Kylie Kwong’s Slow-Roasted Lamb Leg with Lime Sauce. I trimmed the leg of as much fat as possible before putting it in the oven. The meat was so tender after 6 hours of slow roasting. This is definitely a “do-again”. Serve with Kwong’s Chinese Coleslaw from her book “It Tastes Better”.