1. business and industrial
2. energy
3. oil

MEDIA PACK
SUMMER 2013
S
RECIPE
T
S
E
B
101
AD
SIVE iP
EXCLU ION
EDIT
!
G SOON
COMIN
I love the idea
of a magazine
dedicated to curry. It’s
certainly one of the
most popular cuisines
in the UK and the recipe
possibilities with curries
and spices are endless!
GORDON RAMSAY
S
ince launching in May 2011, each issue
of Chaat! has been received warmly
by the public, restaurants and both
the food and travel industries. Now with
a fantastic new look, Chaat! is available on
WHSmith’s news stands.
INDIAN BREA
N
RECIPES | INDIA
BREADS
A
ALOO PARATH
!
BREAtoDcoS
mplement a meal
ad
out hot naan bre
is complete with
No Indian mealthe tandoori!
straight from
esh, a paratha
 Aimed at an audience of ‘food lovers’ with an
adventurous palate and intrepid travel interests.
In Banglad
five
tastes delicious!
AN and and
ed for as little as
ADESH, PAKIST
bread can be purchas omelettes, vegetable
N INDIA, BANGL countries, flat breads
with
takas and enjoyed
most other eastern breakfast, lunch,
curries!
for
breads
is bhagees or
more countries,
are eaten casually
al snacks. The flour
In these and many yet form part of the
dinner and as occasion towns and cities,
sive,
can be very inexpen ordinary people. The
most villages,
ay in
milled locally in
most
day-to-d
for
and cooked
staple diets
been passed
.
made into dough
know-how have
nts and street markets
from
technique and
roti,
ion to generation;
homes, cafes, restaura
flat breads include
down from generat in homes, from father to
The range of Indian naan and paratha, either
to daughter
by
mother
puri,
enjoyed
s,
then
chapati
all
and
of
es;
dosa,
son with in business
or fried in oil vessels
baked on tavas
you to
many!
shapes and sizes. Delhi, a stone's throw away
simple recipes for
Here are a few
of
On the streets
flat breads at home.
bread and
enjoy
fresh
a
and
Place,
create
from Connaught be picked up for ten rupees
can
vegetable curry
 Drink inspiration; the best of beverages revealed
each issue.
 Reader interaction: fantastic competitions, letters
and recipes
g and frying
Oil for spreadin
g
Ghee for spreadin
Salt to taste
HOW TO COOK
Makes 10
INGREDIENTS
flour
300 g whole wheat
½ tsp salt
to form a dough
Enough water
POTATO FILLING
and mashed
300 g potato boiled
1 tbsp ginger chopped
chopped
2 green chillies
r leaves chopped
3 tbsp coriande
1 tsp chilli powder
chopped
I medium onion
the
the dough, combine
 Starting with
the dough
ingredients, knead
and set aside.
mix all the
 For the filling, bowl and set. Make the
ingredients in a
roll them
equal balls, then
10
into
dough
into equal circles.
onto a circle
filling and spread another
 Divide the
cover with
of dough and then
press together.
dough circle, then
used.
dough circles are
on a
Repeat until all
one on both sides
 Now cook each oil and fry until the
griddle, brush with with ghee and serve.
bread is crisp. Brush
to try and make
Here is a chance
favourite bread!
flour
250g wholemeal
1 pinch salt
1 tablespoon oil
100ml water
if desired
Butter, or ghee
HOW TO COOK
in a bowl,
r flour and salt
 Sift togethe
water, and
stir in the oil and
and elastic.
knead until firm
balls, and
dough into eight
 Divide the
with a rolling
roll as flat as possibletrying to keep a
flour,
spare
pin and
neat, round shape. pan over
or frying
 Heat a tava
chapati
heat. Cook the
medium- high
brown,
golden
on both sides until side turning with
per
about 1 minute
INGREDIENTS
flour
300 g self-raising
200 ml Plain yogurt
er oil
2 tbsp sunflow
1 tsp caster sugar
½ tsp salt
1 egg
HOW TO COOK
tongs.
rises, put the bread
 As the bread
to get a
onto a raw flame
taste.
real crisp charred
with butter or ghee for
 Finally brush
ately can be frozen
 Serve immedi
future use.
round balls.
out the
oven Gas 7. Roll
12 cm
 Preheat the
they are about
dough balls until
round or ovals.
sheet and
non-stick baking
in
 Place on a
water, and place
brush with a little
the
|oven.
should have
SEYCHEyou
LLE
 Within 10 minutes
S
naan bread.
light and puffed
meals
eaten with main
A Chapati is usually and non-vegetarian
le
with both vegetab
dishes alike!
INGREDIENTS
your own
Makes 10
CHAPATI
Makes 8
NA AN BREAD
K
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“WHILE ON
MAHE BE
RE
TO TRY 'CSU
IVET
DE CHAU
SOURIS' – VE
OR
'FRUIT BA
CURRY'”T
 Chaat! also includes at least 20 fantastic recipes
every issue: unique signature dishes, from
restaurants and from around the world designed
to make the mouth water and inspire consumers
back into the kitchen to cook or to hang up their
aprons to dine out.
 Regular pages each issue vary from gardening
advice, celebrity interviews, book reviews and
health tips. Plus essential cooking equipment, and
lifestyle apps and gadgets for all ages.
a meal or
can be eaten with
st.
Aloo Parathas
as a snack or breakfa
simply on its own
nts in a bowl and
 Put all the ingredie on a floured
then
form a dough,
10 equal
and make into
surface knead
Cooking chapatis
way.
the traditional
 Covers a range of regular features, including Travel
Zone hot destinations and detailed UK city guides,
to top chefs and showcases of the latest products to
hit the shops.
DS
Bobbing on
you overlo the bright blue wa
ok a few of
ters whilst
that are alm
the
ost torn fro one hundred anddeep sea fishing,
m the pag
fift
es of a boo een islands
k…
44
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ATMA
GAZINE.CO.
UK
WWW.BRIT
ISHCURRY
CLUB.CO.U
K
TRAVELZON
E| SEYCHE
LLES
dging past
large cup-sh
aped Venus
traps, giant
fly
snails and
the branches
of Banyan
Trees
floor, an island stretching to the
in the Seych
resemblanc
elles
e to
of Alice in WondLewis Carroll’s magic bares
al world
erland. With
aromas of
the distan
vanilla vines,
the Seychelles t sweet
to rare specie
s
including an of fluorescent birds and is home
unusual ‘lipstic
plants,
in both spices
k tree’ that
raw place withand cosmetics. In this is used
beautifully
seems larger thriving beaches, every
and bright
er, and Praslin thing
is even home
to
friendly tortoi giant clam farms and Island
ses that will
big,
you beckon
approach you
them.
when
city in the world Being the smalle
st
capita
,
l
opposite, and Victoria is somewhat
the other in you can travel from one the
no
with fresh fish, time. The markets are end to
chillies, and fruit and a variety of filled
different
it
monument. even has its own mini
Big Ben
Follow the
second star
beaches in
the north of to the right to the
Mahe
whispers of
a hidden treasu , and there will be
the ground.
re lurking
According
to an encry beneath
the treasure
pted
of
Levasseur is the famous pirate Olivie map,
said to be buried
r
beneath Bel
in a cave hidde
Ombre, so
n
you
metal detec
tor and search can dig out your
island’s soft
for gold in
sands
the
Valee De Mai .
tourist destin is possibly the most
visited
ation here,
to the famou
but worth a
visit
s
– spawning Coco-de-Mer plant (abov due
the largest
e)
seed in
kingdom renow
ned for is ‘unusuthe plant
The jungle
al’ shape.
s of the
Seychelles
“TWINKLE,
are home
to rare
species of
birds and
Another uniqu TWINKLE LITT
plants.
LE BAT”
is the cuisin e aspect of the Mahe
e, so
island
chauve souris be sure to try the ‘civet
’
to ‘Fruit Bat – a delicacy which transl de
Curry’. With
history under
centuries of ates
exciting
the
countries, Seych ownership of differe
nt
of Asian, French ellois cuisine is a fusion
and Chine
most famou
s is the creole se foods. The
containing
coconut milk curry, sometimes
and aroma
The Boath
tic
ouse restau
beach in in
rant overlo spices.
oking
Beau Vallon
offers a delicio the
affordable
creole buffe
t and an abund us and
freshly-caug
ht fish.
ance of
These island
s are truly specia
their untou
l, and with
ched and uniqu
all
the real treasu
e
re of the Seychqualities, perhaps
itself. <
elles is the
ground
Call now for info:
029 2049 6725

45
I have found working
with Chaat! magazine
a real pleasure. The advertising
team were very knowledgeable
about their product and always
extremely professional. Their help,
attention to detail and prompt
responses were vital in securing
the new business booking for my
client Kerala Connections.
JAMES GRANT
Account Manager, Conrad
READERSHIP PROFILE
& CIRCULATION

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
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
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
G-HE
RECIPES | CHIN
G-HE
RECIPES | CHIN
Call us now
to advertise:
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2049
6725
HUANG
a lengthy
his may look like
you
recipe but I promise
the name
it isn’t. Laksa is
noodle
to describe a curry
ese
Malaysian-Chin
broth and its a
spices used are
fusion dish. The
and the
Indian
from
travelled
from Southern
rice noodles came own Laksa
your
China. To make
all
easy just blend
paste, its really
r
processo
food
in a
the ingredients
curry paste. Then
to make a spicy
milk and
cookup with coconut and crunchy
prawns
stock and add
beansprouts and
vegetables like
r
herbs like coriande
fresh
s
deliciou
meal.
for a fabulous spicy
½ tsp brown sugar
½ tsp fish sauce
shi noodles
250g dried yellow
or egg noodles
de-veined
500g uncooked
on, fresh or
prawns, with tails
frozen
80g bean sprouts
salt, to taste
(powder or
chilli seasoning,
flakes) to taste
of
handful
A generous
coriander leaves
For the Laksa
Serves 2-4 : 20 mins
Preparation
30 mins
Cooking time:
INGREDIENTS
le oil
½ tbsp vegetab
milk
400 ml coconut
or lemon juice
2 tbsp fresh lime
stock
500 ml chicken
IENTS
e noodle INGRED
his is my favourit are
mushrooms
dish ever! Its origins
5 dried Chinese
nitelya
rice noodles
unclearbutdefi
200g dried thin
dish –
ut oil
South East Asian
2 tbsp groundn
finely chopped
such as
3 cloves garlic,
the fusion of spices
turmeric
and
piece ginger, grated
inch
1
dried chillies
removed
noodles
3 red chillies, seeds
together with Chinese fest Asian
the
of
and chopped
makes this one
perfect for a
200g cooked peeled
fusion dishes –
ning.
entertai
tiger prawns
one wok meal or
powder
like a long list of
2 tsp turmeric
There may seem
the
I promise you,
50g bean sprouts
ingredients but
finely sliced
taste! You can
onions,
the
in
is
spring
4
reward
sauce
roast pork
2 tbsp light soy
use Char Siu Chinese d cooked
1 tbsp oyster sauce
pieces, or add shredde bacon bits,
smoky
2 tbsp mirin
chicken or even
and stir well to
1 eggs, beaten
the trick is to toss
chilli flakes
ingredients well
1 tsp dried red
combine all the
up the rice
½ tsp freshly ground
but without breaking
white pepper
noodles too much.
sesame oil
1 dashes of toasted
leaves
Fresh coriander
Serves 2-4 : 20 mins
to garnish
Preparation
paste:
in
in warm water,
ms and rice noodles minutes before
for 20
 Soak the mushroo
Leave to one side
separate bowls.
mushrooms.
the garlic,
draining. Slice the over a high heat, and stir-fry
the garlic is just
in a wok
a minute, until
 Heat the oil
chillies for around
ginger and red
for
colour.
cooking
to
g
continue
beginnin
and
ms and prawns
 Add the mushroo
and heat through
another minute.
and turmeric powder combined.
gets
Add the noodles
r so everything
season with
tossing it all togethesprouts and spring onions, and
bean
vinegar.
 Then add the
rice
and
heat, and
sauce,
, turn down the
soy sauce, oyster
egg over the noodles
beaten
the
Pour

softly set.
undpepperand
stir gently until
hchilliflakes,gro
ing,sprinklewit
fresh coriander.
 Justbeforeserv
oil. Garnish with
add a dash of sesame
or food
paste into a blender
nts for the Laksa
 Put the ingredie izztoafinesmoothpaste.
for one minute.
processorandwhpan and cook the Laksa paste
,sugarandfish
in a
eorlemonjuice
 Heat the oil
utmilk,stock,lim
 Stirinthecocon
.
minutes
sauce.
simmer for 20
to the boil and
terandcookfor
 Bring the soup s(putinapanofhotboilingwa of starch and
rid
 Cookthenoodle ), drain under cold water to get
about 3 minutes
springy.
change
help keep the noodles
simmer until they
into the soup and
.
 Stir the prawns
cooked through
ng to taste.
colour and are
salt and chilli seasoni and ladle over the
sprouts,
bean
the
bowls
 Add
among the
noodles evenly
 Divide the
FEATURE
coriander leaves.
soup. Garnish with
INGREDIENTS
le oil
4 tbsp vegetab
chopped
6 large cloves garlic,
2 tbsp ginger, chopped
3 red chillies, chopped er crabs,
swimm
800g raw blue
chopped into halves
150ml water
juice
1 tbsp fresh lime
er
4 tbsp sprigs coriand
outer layer from
Peel the tough
sbase,
the red curry paste.
 First prepare andfinelychopthewhitebulbou
thelemongrass
ginger,
remainder.
coriander roots,
discarding the
grass, garlic, chillies,
food
 Place the lemon epeel,saltandwhitepepperina
paste.
shallot,kaffirlim until it turns into a smooth
n. Add 3
processor. Process
or large saucepa
curry, heat a wok
oil and cook for
 To make the the Thai red curry paste to the
ainderinthe
tablespoons of
rs.(storingtherem half the
leasetheflavou
Add
ndstore
week).
1
to
30seco
it will keep for up boil.
the
refrigerator where
well and bring to
ambooshoots
coconut milk, stir
first:thecarrot,b
hiervegetables
 AddinthecruncCook for 1 minute.
in the squid rings,
and baby corn.
milk, then add
let the
remaining coconut
for 2 minutes and
 Add in the
red pepper. Cook
mushrooms and
,
ddinthechillies
sauce simmer.
r,thena
for another
sauceandsuga
leaves and stir
 Seasonwithfish
r and Thai basil
beansprouts, coriande
rice.
minute.
rice or steamed
Jasmine
Thai
 Serve with
noodles:
oil
1 tbsp vegetable
2 clove garlic, chopped
1 tsp ginger, chopped
milk
250ml coconut
1 tbsp shrimp paste
1 red chilli, chopped
½ tsp dried chillies
1 spring onion,
ays
sliced lengthw
noodles or egg
400g yellow shi
and drained
noodles, cooked
leaves to
Fresh coriander
garnish
ketchup, soy
Place the water,
the chilli crab sauce.
well.
 First prepare dcornflourintoabowlandmix
in the garlic, ginger
sauce,sugaran add in the vegetable oil. Add
and
.
 Heat a wok
stir-fry for 30 seconds for a further 4 minutes
and chillies and
and stir-fry
crabs to the wok
 Add the raw
colour.
in
red
the water, lime
until the crab turns cook for 1 minute, then add
and
 Stir in the sauce onion. Cover and set aside.
add in the
juice and spring
, heat a wok and
and stir-fry for
coconut noodles
garlic and ginger
 To make the
in the chopped
vegetable oil. Add
chilli, dried
the
.
then
30 seconds
paste,
1 minute.
milk and shrimp
Cook, stirring, for
 Add the coconut
and coriander.
to allow the
chillies, spring onion cook for a further 30 seconds
and
 Add the noodles the sauce.
noodles,
noodles to absorb
top of the coconut
the chilli crab on
 To serve, place
coriander
garnish with chopped
K
AGAZINE.CO.U
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WWW.CHAATM
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PANY
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EAST IND
IA COMPAN
IDDEN AWAY
IANNE VOYL
London’s RegenFROM the bustle of
E
t Street is a
continues.
store gleam
grand
“The
ing
a kind of ‘tea leisured classes develo
luxurious food with rows of enticin
ceremony’
g,
and
from India.
pots, sugar
using porce ped
The East India
After 135 years drink products
bowls, milk
lain tea
Company argua
inactivity, this
jugs,
plates impor
of company
in the UK’s
bly assisted
ted from China slop dishes and
love
to continue store was opened in
Company.
the tea-drinking for spice and helpe
by the East
2010
the
Dema
d form
India
traditions
powerful, commlegacy of one of the
the Company nd for tea boomed
distinctive
most
once
part of its nationthat became a
had access
ercial tradin
world. This
China
to supplies
Company may
al identity.
and by
is a monument g companies in the
from
The
British East
tea accountedthe late eighteenth centu
proudly above only have its name
India Comp that celebrates the
sitting
for more
ry
one store,
any, but it is
remains of
East India
its creation
not all that Company’s total trade. than 60% of the
Company is but the impact of the
in 1600…
” As tea was
consumed
everywhere
in the aftern
usually
.
THE BEGINNI
oons, it
became known
Visit www.
theea
as ‘afternoon eventually
NG
The East India
com for more stindiacompany
tea.’
finefood.
a Royal Chart Company was found
“TEA IS WAT
heritage and information about
ed by
er from Elizab
their
exquisite produ
ER BEWITCH
merchants
Today
eth
I
,
to
this
cts. <
allow
to
ED”
vibrant store
in Britain and import and export produ
of 130 types
is home to
an array
of tea. Over
hazardous Asia. Hundreds began ce
The Comp
voyag
any’s friend a cup of Earl Grey,
their
ly
such as cotton es overseas to attain
Lenadora,
explains why Tea Master, Lalith
British cloth. and fine spices in excha goods
he believes
consumes
a massi
Spices were
Britain
nge for
they added
particularly
per year. “There ve 100,000 tonne
a unique taste
rare
s of tea
’s a comm
foods, but
Britain that
and aroma as
something
‘a cup of tea only used saying in
to plain
equally high
also about
makes every
in value was better’ – as a nation
to impact on
thing
we turn to
consumptio
Britain’s cultur
stress as it
tea in times
n.
is a
e and
of
are all so busy soothing and calmin
Dr Margaret
g drink. We
the East India Makepeace, Lead Curat
of tea is about these days, making a
cup or pot
that, “In July Company records, told or at
proper break taking some time out
1664 the Comp
Chaat
to have a
.”
presented
“I have lived
any’s Direct !
King Charle
s II with a silver ors
containing
life in Sri Lanka with tea for 28 years
oil
of
thea’ from of cinnamon and ‘some case
different types , and had opportunity my
Indonesia.”
good
to taste
of
delica
te
of my caree
“Tea drinkin
r I tasted over teas. At the height
fashion amon g then began as an exotic
itself is the
secret of my 200 cups a day. That
gst the social
passion for
says.
elite in Britain
tea,” he
,” she
He explains
are taken from that different types of
teas
Sinensis bush. the same plant, the
Camellia
tea is harve To achieve the differe
sted in differe
nt flavours,
treated in a
nt countries
variety ways.
and
oxidization
in tea is called The process of
Like apples,
‘fermentati
the
on’.
in colour when leaves gradually turn
darke
crushe
r
d and
is how black
teas are create exposed, which
process, they
are then steamd. To stop the
Green teas
ed or dried.
are
fermentatio produced by preventing
n, so it maint
ains its natura any
l colour.
“THERE'S
A COMMON
SAYING IN
BRITAIN 'A CU OF
TEA M P ES
EVERYTAK
HING
BETTER'
”
WWW.CHA
ATMA
BBQ season
Warburtons
Escapes
the new look for
Have you seen
bites? Try the
their crispy pitta
flavour! / £1.79
Spicy Chilli Jack
GAZINE.CO.
UK
Y
COMPETIT
ION
A LUXURY
WORTH £50HAMPER
THE EAST.00 FROM
INDIA
COMPAN
Y
Simply ema
with “EAS il your details
subject line T INDIA” in the
to competit
britishcurryc
ion@
lub.co.uk
The Comp
any
drinking ob that encouraged Br
itain's tea
session… WOR
DS BY MAR
TEA FACTS
 Dr Carrie
Ruxton from
Panel says:
the Tea Adviso
“Black tea
ry
source of flavonis the number one
oids
compounds. - powerful bioactive
Studies have
that flavon
shown
oids have antiox
and anti-in
flammatory idant
properties
and reduce
the
growth of body
cells."
 The amino
in tea have acids
calming
effects on
the brain.

White tea
contains the
most antiox
idants and
least caffein
the
e.
WWW.BRIT
ISHCURRY
CLUB.CO.U
K
TOP TEAS
RAREST TEA:
Knotted Tea
(This oneof-a-kind tea
exclusively is created
for
India Comp The East
any)
IN SEASO
N
Darjeeling TEA:
First
India and PedroFlush of
Eliya of Ceylon Nuwara
.
THE FIRST
TEA:
English Breakf
to be the tea ast is said
that King
Charles II receive
d as a
gift in 1664.
TEA TIPS
 Never boil
once as the the water in the kettle
level
more than
the tea’s taste. of oxygen decrea
ses and affect
 The ‘correc
first inhale t’ way to drink tea is
its
to
taste it three aroma and then
the tip of yourtimes. First with
swallowing, tongue without
then
finally a norma a small sip and
l gulp!
 Never allow
tea to brew
too long in
the
taste becom pot as the
es
white tea for bitter. Brew
and black teaup to 6 minutes
for up to 5
minutes.
9
!
summer burgers
ds
Munchy ofSee
spicy roasted
A delicious blend
sunflower
sweet apricot kernels,available in
and pumpkin seeds, for sharing.
tubs
re-sealable 200g at summer
g
Ideal for snackin
55p
picnics / From
Penn State
Smoky BBQ
s
Pretzelfor
a canapé
A complement
/ RRP £1.59
Kicap
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Try a Malaysian
flavour. Cover
bananas or
plantains in Kicap
Manis, then BBQ
or grill them! /
£2.29
K
AGAZINE.CO.U
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12
How to cook
The East In
Companydia
Nice and hot for
/ 320g £1.99
Some great summe oven
ional
BBQ’s or convent
s.
opicalsunfood
cooking www.tr
com / Range £2.69
le oil
1 Tbsp vegetab
milk
500ml coconut
lengthways
80g carrots, sliced
Curry paste
rass
2 stalks lemong
5 clove garlic, chopped
chillies,
3 medium red
deseeded and chopped
chopped
3 coriander roots, or galangal
2cm cube of ginger,
chopped
shallot
1 large
peel, grated
1 tsp kaffir lime
1 tbsp salt
pepper
½ tsp ground white
16
French’s
Jalapeño
Tomato Relish
Tropical Sun
r rubs for
INGREDIENTS
Crab sauce:
240ml water
ketchup
5 tbsp tomato
sauce
2 tbsp light soy
sugar
1 tbsp granulated
2 tsp cornflour
For the coconut
For the Thai Red
Serves 4 : 20 mins
Preparation
7 mins
Cooking time:
How to cook
SPICERACK
is former
Among TAGS fans TV pundit Gary
er
England football
that these
e
Neville, who tweeted
te crisps”. Availabl
are his “favouri
too!
in sweet chilli flavour
6 X 25g / £1.69
2 spring onions,
ays
sliced lengthw
For the Chilli
Serves 4 : 30 mins
Preparation
10 mins
Cooking time:
How to cook
8
Seabrook
Crisps
t dish!
his is an indulgen
the
Perfect if you have dish
This
freshest crabs.
a Chilli
was inspired by
in Malaysia.
crab recipe I tried
look
may
nts
The list of ingredie easy! It
very
lengthy but it’s
e
favourit
my
combines two of
abandcoconut
flavours:Chillicr
noodles!
How to cook
E RACK
REVIEWS | SPIC
the
Great tastes for
ON
CHILLI CRAB
ODLES
COCONUT NO
6 mins
Cooking time:
er
1 tsp ground coriand
1 tsp ground cumin
1 tsp turmeric
1/2 onion, chopped
milk
40ml coconut
chopped
½ tbsp ginger,
2 clove garlic, crushed
15g lemongrass,
roughly chopped
and
1 red chilli, seeded
roughly chopped
1 tbsp shrimp paste
100g bamboo shoots
sweetcorn
80g sliced baby
250g squid rings
mushrooms
50g closed cup
½ red pepper, sliced
50g bean sprouts
sauce
1 tbsp fish
sugar
1 tbsp granulated
2 red chillies, choppedchopped
er,
4 tsp fresh coriand
20 Thai basil leaves steamed
or
Thai jasmine rice,
rice, to serve
own curry
love to make my
because
sauces from scratch the
all
it is easy! Just add
into a food
curry ingredients
into a paste.
processor and blend
them into ice
You can then ladle
them or store in
trays and freeze
and use it in soups
a jar for 5 days
you don’t have
and stir fries. If
bought Thai
the time, use shop are good
most
red curry paste,
from Thailand.
quality and come
its easy and
go
But have a –
If you are not
delicious and fresh. use chicken,
a fan of squid then
mushrooms.
prawns, tofu or
RE
FIERY SINGAPO
NOODLES
A SOUP
PRAWN LAKS
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