Indonesia Hot Ginger Tea

Ingredients	Quantity
Water	1 Ltr
Brown Sugar**	150gr
White Sugar	50gr
Salt	10g
Ginger	3 pieces
lemon grass, cloves, cinamon stick
Method
Boil all ingredients for 30 minutes or so. Serve Hot ** Not too sure how different this will taste - as I mentioned before the Brown sugar in Indonesia is different than we are used to using.

Indonesia Green Coconut Rolls

For the skin
Ingredients	Quanity
Fresh Milk	1 Ltr
Eggs	10
Flour	500gr
White Sugar	100gr
Salt	10g
Butter melted	200gr
Green Food Colour	few drops
Method
Mix all ingredients and sieve through strainer. Cook in hot pan (like pancakes)
Coconut Filling
Coconut Grated	500gr
Brown Sugar**	150gr
White Sugar	50gr
Salt	10g
Vanilla	1tsp
Water	200 cc
Method
Mix all ingredients and cook on stove till well done. Let cool slightly and wrap the skins around the filling. ** Not too sure how different this will taste - as I mentioned before the Brown sugar in Indonesia is different than we are used to using.

Thailand Phat Thai Sai Khai

Ingredients	Quanity
Narrow rice noodles	300g
Bean Sprouts	1/2kg
Eggs	3
Pork in small slivers	50gr
Soybean Curd small slivers	1 cake
roasted peanuts ground	1/2cup
Dried Chilies ground	1tso
Shallots and Garlic chopped	1tbsp each
Cooking Oil	1/2cup
Sugar	4tbsp
Fish Sauce	3tbsp
Chinese leek leaves	50gr
Tamarind Juice or Vinegar	4tbsp
lemon	1
Banana Flower Indian Pennywort leaves	1
Method
Heat 3tbsp oil in frying pan and saute garlic and shallots. When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then move noodles to side of pan or remove from pan. Put 3 tbsp oil into pan. when hot, fry the pork, pickled with radish, bean curd, and dried chilies and then return the noodles, mix thoroughly and move to side or remove. Put 2 tbsp. oil into the pan. When heated, break eggs into pan and scramble with spatula, spreading egg in a thin layer over the pan. when set, return the noodles and mix together. Spoon onto plates and sprinkle with ground peanut. Serve with bean sprouts, banana flower, Chinese leek and indian pennywort.