I made Thai fish cakes (Tod Mun Pla) with cucumber pickle, Pandan Leaf Chicken (Gai Haw Bai Toey) and stir fried morning glory (Paad Paak Boong) for the Sunday family lunch.
Ground up a whole spanish mackerel, added fresh kaffir lime leaf, long beans and red curry paste. Combined rice vinegar, sugar and salt to make the sweet and sour sauce and sliced up cucumbers and chillies to make the pickle chill till ready to eat. Next harvested pandan leaves to wrap up the chicken meat which I had left to season from yesterday. I grilled the chicken meat instead of deep frying them (healthier). Then more family arrived after lunch since I had not planned on having people for tea. Had to drive out to get cakes for tea.
It is always nice to have a house full of people but it has been a long day starting with the market, working in the garden, food prep, cooking and then entertaining till almost 6pm.
Thank god, dinner was a simple affair of gado-gado (Indonesian salad) blanched vegetables with Lilik's spicy peanut sauce from Indonesia.