INSTRUCTIONS:

AS ALWAYS, IF YOU ORDERED MULTIPLE KITS PACKED TOGETHER, ADD A FEW MINUTES TO THE TIMES FOR HOT FOOD.

You can serve these dishes however you like... all together, in courses, as smaller separate meals, whatever.  Personally, I'd do the beef puffs and eggplant as first course items, make the chicken and greens the main course, and serve the corn salad with either of those courses (or both, the cool corn salad is nice on its own and with the hot rice too.)

You have a dark red chunky sauce.  It's technically for the chicken, but it can be used on anything that you want to be spicier.  And it IS spicy, so don't go dumping it on stuff without tasting a little to see what you're signing up for.


First, do this:

• heat your oven to 350 degrees

• remove the lid from the chicken and greens

• store the rice crackers at room temperature (they might get soft if they're in the fridge for too long)

• in a calm, confident voice, say the words "the red sauce is spicy" out loud to yourself

CURRY BEEF PUFFS
350 degree oven, 10-12 minutes

Place the triangular beef puffs onto a foil-lined baking tray and heat in the oven for 10-12 minutes, or until crispy on the outside and sizzling on the bottom. Allow to cool for 5 minutes, then serve warm.

SMOKY SESAME EGGPLANT SALAD
chilled
uses the little rice crackers and the toasted garlic/sesame seeds

Serve the eggplant, chilled, in a small shareable bowl or plate. Sprinkle the top with the sesame seeds and toasted garlic (it's all together in one container) and serve the rice crackers on the side for scooping the eggplant onto.

SICHUAN "STREET CORN"
chilled

Stir gently, then serve in a small shareable bowl or plate. Serve chilled.

SPICY CUMIN CHICKEN & MUSTARD GREENS
350 degree oven, 25-35 minutes
uses the chopped herbs, rice, and the red cumin chili sauce (which is optional, see below)

Place the pan of chicken and greens, uncovered, into your preheated oven and bake for 15 minutes. Stir the chicken part once or twice, then continue heating for 10-20 minutes, or until everything is hot and the veggies and chicken pieces are starting to sizzle at the edges. Remove from the oven, cover, and keep warm until ready to serve.

Microwave the rice on high for 2-3 minutes, or until hot and steamy. Keep covered and warm until ready to serve.

I recommend making little rice bowls with this, or you can do scoops of rice and chicken/greens on a plate. Divide the rice between individual bowls or plates, then top with the warm chicken and greens. You can stir them up or keep them separate, doesn't matter. Sprinkle a healthy pinch or two of the chopped cilantro and scallions on top (you don't have to use it all, but personally I would.)

Now you have a choice: the chicken is great on its own with the rice and herbs on top, and is very well seasoned. If you need some extra spicy action, then add a small spoonful or two of the chunky red sauce on top of the herbs and chicken, stirring the sauce well before you use it. This sauce is awesome, but it's quite hot. If you aren't sure if you can handle it then serve it on the side and start with a little bit, adding more if you like. You have plenty of this sauce, and it will keep in the fridge for at least a week if you'd like to use it on something else. Serve the chicken hot, preferably alongside the greens.

HAINAN "SOAKED" COCONUT CAKE (if ordered)
chilled

Serve the slices chilled, pouring any liquid in the container over the slices. The cake is drippy and wet, so just do your best to transfer the slices to a plate, with a big fork or knife to slip under the slices.