Catering: church

Asian chicken salad (cos, wombok, carrot, cucimber, capsicum, bean sprouts, green shallot, mint, basil, coriander, bbq chicken) & poonsin Vietnamese dressing

Garden salad with lettuce, carrot, cucumber, tomato, mushrooms and strawberries and poached chicken breast . Serve with lemon wedges, italian or french dressing

Penang curry (penang curry paste, kaffir lime leaves, palm sugar, fish sauce, coconut milk, chicken breast/thighs, green beans, carrot (or use asian stir fry vegetables)served with jasmine rice