Name: Bpeek Kai Yat Sai Koong (Stuffed Chicken
Ingredients: 12 Chicken wings; 1 ts Fish sauce; 1/4 c Takhrai (lemon grass); very finely sliced; 2 tb Minced garlic; 1 ts Freshly ground prikthai (black pepper); 1/4 c Chopped pak chi (coriander/cilantro plant); Drained nam jim wan (see method); Drained khing dong (see method); 1 c Shrimp; pureed or finely chopped; 1 tb Prik ki nu daeng (red birdseye chilis); finely chopped; 1 tb Prik nam pao (chili paste in oil); 1 tb Red curry paste

The fact is, there is a “course” that addresses every issue we will ever face. The Teacher loves to meet one-on-one with His students, so that He can tailor the course to our needs. He is willing to hold class every day that we are willing to meet. We already have the Textbook, which was written by the Teacher Himself. Parts of it can be difficult to grasp. But the Teacher is always available – twenty-four hours a day – to help us understand.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Thai	Poultry	4	Servings

INGREDIENTS

12		Chicken wings
1	ts	Fish sauce
1/4	c	Takhrai (lemon grass); very finely sliced
2	tb	Minced garlic
1	ts	Freshly ground prikthai (black pepper)
1/4	c	Chopped pak chi (coriander/cilantro plant)
		Drained nam jim wan (see method)
		Drained khing dong (see method)
1	c	Shrimp; pureed or finely chopped
1	tb	Prik ki nu daeng (red birdseye chilis); finely chopped
1	tb	Prik nam pao (chili paste in oil)
1	tb	Red curry paste

INSTRUCTIONS

MARINADE
STUFFING
From: "Colonel I.F.K. Philpott" <[email protected]>
Date: Fri, 19 Jul 1996 11:01:04 -0700

A Message from our Provider:

“God weeps for you”