10 Cherry tomatoes
2 Tbspn boil water
10 pcs Cerry tomatoes cut in half
1/2 pcs Cucumber peeled, cut in to half length, seeded, sliced in 0,5 cm wide
1/4 Tspn Pepper
3 Tbspn lemon juice
1 bounce Fresh Shallots leaves or Leeks
2 cloves garlic Crushed
1 Tspn fish sauce or salty soy sauce
5 cloves Shallots finely sliced
1 Tspn roasted sesame seeds
1 pcs Big fresh chillies
1 bounce Pappermint leaves
1 Tbspn sugar
1/2 Tspn salt
2 Tspn Olive oil or vegetable oil
2 chickenbreasts cut into 3 pieces
4 cloves garlic chopped
6 cloves shallots finely sliced
4 tbsp. sweet soyasauce
1 tspn pepper
1/2 tomato finely sliced
200 ml water
3 tbspn vegetable oil
Place the vegetable oil in a frying pan and put in the garlic until it turns brown golden, add shallots and tomato let it fry and the chickenbreast and add salt, pepper and sweet soyasauce and water. Cook until no water is left.
Pick the chicken into small pieces and put aside, Cut the cucumber into thin 5 cm x 0.5 cm x 0.5 cm pieces.
Cut the cherry tomatoes in half & the fresh shallot leaves into 5 cm lengths. Wash the peppermint and use only the leaves.
Cut the onion in half and then slice finely.
Place garlic, shallot, sugar, salt, lemon juice, chilies and onion into a bowl. Add hot water then add pepper, fish sauce and vegetable oil.
Stir and taste to see if extra lemon juice is needed. Add tomatoes, the leaves, sesame seeds and cucumber. Add Chicken.