Thai Grilled Chicken, Thai Pineapple Rice And Thai Brinjals by Zarnak Sidhwa

• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sauce
• 1 tbsp black peppercorns
• 10 cloves garlic, minced

For Dipping sauce or Glaze:

• 1/2 cup vinegar
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1/2 tsp dried crushed chilli
• 1 tbsp fish sauce
• 1 tbsp soy sauce

1. Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
2. Add chicken thighs, tuning several times to ensure the chicken is covered with marinade.
3. Cover and place in refrigerator to marinate while you heat up the grill and prepare the dipping sauce.
4. Or allow chicken to marinate overnight or up to 24 hours.
5. To make the dipping sauce/glaze: Place all the dipping sauce/glaze ingredients in a sauce pan.
6. Stir and bring to a boil.
7. Reduce heat to medium-low.
8. Allow sauce to simmer for 10-15 minutes, stirring occasionally.
9. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salt and spicy.
10. Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally.
11. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.
12. To cook chicken in your oven: Place chicken pieces on a grill pan or on a baking sheet lined with foil.
13. Bake at 180 degrees C for approx 45 minutes, or until the chicken is nearly done (thicker piece may need slightly long, while small or thin pieces may cook faster).
14. Baste both sides of chicken with the left over marinade, or with a little of dipping sauce and let cook fully.
15. Serve with the dipping sauce on the side or spoon a little sauce over each pieces of chicken as a glaze before serving.
16. This dish goes well with a salad or serve with rice.

• 1/2 kg chicken
• 1/2 pineapple chunks
• 2 cups cooked rice
• 4 tbsp oil
• 2 spring onion, thinly sliced
• 2 cloves garlic, minced
• 1 red or green chilli, sliced
• 1/2 cup roasted unsalted cashew nuts
• 1/2 cup peas, boiled
• 1 egg beaten
• 3 tbsp chicken stock
• 3 tbsp fish sauce or soy sauce
• 2 tbsp curry powder
• 1 tsp sugar
• Green of few spring onions
• 1/3 cup fresh coriander

1. In oil fry the egg and remove, cut in strips and set aside to garnish.
2. Add chicken cubes, when done add curry powder, chilli, garlic, cashew nuts, peas, chicken stock, soy sauce, sugar, fold in rice and stir fry, fold in pineapple cubes and served garnish with fresh coriander and greens of spring onions.

• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 large brinjal, chopped
• 1 tbsp red chilli, crushed
• 2 tbsp soy sauce
• Few basil leaves, chopped
• Lettuce leaves to serve
• Tomato slices, to serve
• Basil leaves, to garnish

1. Heat olive oil, saute garlic, add brinjal, red chilli crushed, soy sauce, basil chopped, cook till brinjal is done, serve on a bed of lettuce, tomato and basil leaves.
2. Serve with Thai grilled chicken.