Chaing Mai Curry Paste Nam Prik Gaeng Hanglay Ingredients Dried 1/2 teaspoon salt 3 big, red chilies, seeds removed and soaked in water for at least 10 minutes and then finally chopped Fresh 2 tablespoon (20g) ginza, skin removes, chopped 2 tablespoon (10g) lemongrass, lower 1/3 only, chopped 2 tablespoon (10g) shallots chopped 1 tablespoon (5g) garlic crushed 1 teaspoon (5g) shrimp paste 1 teaspoon (5g) turmeric, skin removed chopped Preparation 1) To make the paste put salt, red chilies, ginza, lemongrass, shallots, garlic, shrimp and turmeric into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. 2) If the paste is too dry to liquidize then you may need to add a bit of water. Makes about 80-100g (3-4 tablespoons) chiang mai curry paste. Preparation time: 10 minutes Cooking time: 15 minutes

Northern Style Curry Paste Nam Prik Gaeng Ohm Ingredients Dried 1/2 teaspoon salt 5 big, red chilies, seeds removed and soaked in water for at least 10 minutes and then finally chopped Fresh 2 tablespoon (20g) ginza, skin removes, chopped 1 tablespoon (5g) lemongrass, lower 1/3 only, chopped 1 tablespoon (10g) coriander root, chopped 4 tablespoon (20g) shallots chopped 2 tablespoon (10g) garlic crushed 1 tablespoon (15g) shrimp paste Preparation 1) To make the paste put salt, red chilies, ginza, lemongrass, shallots, garlic and shrimp into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. 2) If the paste is too dry to liquidize then you may need to add a bit of water. Makes about 100-130g (4-5 tablespoons) chiang mai curry paste. Preparation time: 10 minutes Cooking time: 15 minutes

Yellow Curry Paste Nam Prik Gaeng Garee Ingredients 6-8 yellow chilies 1 chopped lemon grass stalk 4 peeled shallots (spring onions) 4 garlic cloves 1 tablespoon chopped root ginger 1 tablespoon coriander seeds 1 teaspoon mustard powder 1 teaspoon salt 1/2 tablespoon ground cinnamon 1 tablespoon light brown sugar 2 tablespoon oil Preparation 1) Mix yellow chilies, lemon grass stalk, peeled shallots (spring onions), garlic cloves, root ginger, coriander seeds, mustard powder, salt, cinnamon, light brown sugar and oil in a blender or food processor. 2) When a paste has formed, transfer to a glass jar and keep in the fridge. Note: Paste can be prepared a week ahead. Store, covered, in refrigerator. Serves 4-6 Preparation Time: 10 Minutes Cooking Time: 5 Minutes

Green Curry Paste Kruang Gaeng Keow Wan Ingredients 4 tablespoons roughly chopped lemon grass 1 tablespoon fresh galangal (If dried soak for 30 minutes in hot water) 2 tablespoons chopped garlic 1 onion, chopped 2 whole, coriander plants, including roots & stems, chopped 1 teaspoon lime or lemon zest 15 fresh green chilies 10 black pepper cons, cracked 2 teaspoon ground coriander 2 teaspoon ground cumin 2 teaspoon shrimp paste 1 teaspoon salt 3 cloves 3 bay leaves 2 tablespoon vegetable oil Preparation 1) Blend or process all the ingredients together, using extra oil if necessary to achieve a smooth paste. 2) Store half in a clean jar in the refrigerator, where it will last for several weeks. 3) Freeze the remainder in measured amounts for later use. Most curries require about 1 to 2 tablespoons. Makes 1 cup (250 ml/8 fl oz) Preparation time: 15 minutes Cooking time: 15 minutes

Mussaman (Muslim) Curry Paste Kruang Gaeng Mussaman Ingredients 8 large dried chilies 5 cloves 2 teaspoon ground cinnamon or 1 stick 6 cardamom seeds or 3 cardamom pods 1/2 teaspoon ground or grated nutmeg 3 bay leaves 1 tablespoon coriander, ground or in seeds 1 tablespoon cumin, ground or in seeds 1 teaspoon shrimp paste 2 teaspoon fresh galangal (If dried soak for 30 minutes in hot water) 2 tablespoons chopped lemon grass 2 onions, chopped 4 cloves garlic, chopped Preparation 1) Dry-fry or roast chili, cloves, cinnamon, cardamom, nutmeg, bay leaves, coriander and cumin, to release their flavor. Don't burn or chat them. Place them in a blender or spice mill and grind to a coarse powder. 2) Combine with shrimp paste, galangal, lemon grass, onions and garlic to make a smooth paste, either with mortar and pestle, either with a mortar and pestle or in a food processor or blender, using a little vegetable oil if necessary to blend. 3) Place in a sterilized, tightly capped jar. It will keep in the refrigerator for a few weeks, or you can freeze measured amounts. Make about 1 1/2 cups (375 ml/12 Fl oz) Preparation time: 10 minutes Cooking time: 20 minutes

Red Curry Paste Nam Prik Gaeng Phed Ingredients 2 small fresh red chilies, chopped 1 tablespoon chopped fresh coriander root 2 cloves garlic, crushed 1 teaspoon shrimp paste 2 teaspoons fresh lemon grass chopped 1 teaspoon ground cumin 2 teaspoons paprika 1 medium red onion (170 g), chopped 1/4 cup (60 ml) lime juice Preparation 1) Blend all ingredients until combined. If the paste is too dry, then you may add a bit of water. Note: Paste can be prepared a week ahead. Store, covered, in refrigerator. Serves 4-6 Preparation Time: 10 Minutes Cooking Time: 5 Minutes

Curry Paste Nam Prik Ingredients 1 1/2 teaspoons dried chili flakes 4 stem fresh lemon grass, chopped 3 teaspoons galangal powder 1 small red onions (100 g), chopped 1/4 teaspoons shrimp paste 1 1/2 teaspoons grated lime rind 1/4 teaspoons paprika pinch ground turmeric Preparation 1) Blend or process all ingredients until combined. Note: Paste can be prepared a week ahead. Store, covered, in refrigerator. Serves 4-6 Preparation Time: 10 Minutes Cooking Time: 5 Minutes

Plum Sauce Nam Jim Buoy Ingredients 350g sweet pickled plums-remove stones 1 cup (250ml) juice from the sweet pickled plums 700g sugar 180 ml vinegar 125 ml water Preparation 1) Put all the ingredients into a pan and simmer on a low heat for about 20 minute, until the sauce is thick. Stir occasionally. 2) Once cooked this can be stored in a bottle for about 1 month. Preparation time: 5 minutes Cooking time: 20 minutes

Sugar Syrup Nam Cheum This is used in Thai desserts and is also added to fruit shakes Ingredients 90 ml (6 tablespoons) water 80g (6 tablespoons) sugar Preparation 1) To make the sugar syrup put the water and the sugar into a pan and dissolve the sugar over a low heat. 2) Once the sugar has dissolved bring the water to the boil and simmer for about 5 minutes or until the syrup is thick. Preparation time: 5 minutes Cooking time: 10 minutes

Chili Jam Nam Prik Pow Chili jam is added to many. Thai dish and some people like to eat it with sticky rice. Ingredients 100 g (1 cup) garlic-peeled and roasted 100g (3/4 cup) shallots-peeled and roasted 15 big, red dried chilies- roasted and chopped 250ml (1 cup) oil 45g (2 tablespoons) melted palm sugar 10g (1 tablespoon) sugar 1/4 teaspoon salt Preparation 1) Put the big, red, dried chilies into a mortar and pound with a pestle until they become a powder. 2) Add the garlic and the shallots and pound until smooth. 3) Put the oil into a wok and when it is hot add the chili paste. Cook it on low heat for about 5 minutes, stirring occasionally. 4) Add the melted palm sugar and salt and stir to combine. Once the sugar had melted turn off the heat. 5) The chili jam should be stored in a jar with a lid and will last for about 3 months outside the refrigerator or for 6 months in the refrigerator. Preparation time: 10 minutes Cooking time: 10 minutes

Hot and Sour Chili Sauce Nam Prik Keega Ingredients 100 g (3 1/2 oz) fresh red chilies 100 g (3 1/2 oz) fresh green chilies 1 tablespoon vegetable oil 1 onions, finely chopped 2 tablespoon chopped garlic 1 tablespoon chopped fresh coriander root 1 tablespoon fish sauce 1 tablespoon lemon juice 2 tablespoon chopped fresh coriander leaves 2 tablespoons chopped shallot (spring onions) Preparation 1) Remove stalks from chilies. Stir-fry chilies briefly in oil. Remove and set aside. Add onion, garlic and coriander root, stir-frying for several minutes. Remove from heat. 2) In a food processor carefully process chilies, onions, garlic and coriander roots so that the sauce is not too mushy. 3) Place mixture in a bowl. Stir in fish sauce and lemon juice. If the sauce is too thick add a little boiling water. There should be a balance of hot, sour and salty flavors. 4) Stir in coriander leaves and shallots juice before serving. This sauce will last several weeks in a refrigerator. Providing you doesn’t add the coriander and shallots until just before serving. Note: This chili sauce is delicious with barbecued prawns (shrimp), fish, and pork but is also eaten in Thailand with rice and salad. Makes about 2 1/2 cups (600 ml/20 fl oz) Preparation time: 10 minutes Cooking time: 20 minutes

Spicy Dried Shrimp Sauce Nam Prik Kapi Ingredients 2 tablespoon shrimp paste 3 clove garlic, chopped 5 fresh red chilies 2 whole coriander plants, finely chopped (keep some leaves for garnish) 2 tablespoons dried shrimp, ground 2 tablespoon lemon juice 1 tablespoon sugar 1 tablespoon boiled water. Preparation 1) Wrap shrimp paste in aluminum foil. Dry-fry on each side for several minutes. Remove and discard foil. 2) Using a mortar and pestle, pound shrimp paste with garlic, 4 chilies, coriander roots and stems, and the dried ground shrimp. Add the final chili. Pound lightly so it is slightly bruised but not mushy. 3) Place in a serving bowl. Stir in lemon juice, sugar and boiled water. 4) Taste to see if extra sugar or lemon juice is needed. Serve garnish with the reserved chopped coriander leaves. Note: Spicy dried shrimp sauce accompanies deep-fried fish, omelets, soup, vegetables or plain rice. Make about 1 1/4 cups (300 ml/ 10fl oz) Preparation time: 10 minutes Cooking time: 25 minutes

Chili Fish Sauce Nam Pla Prik Ingredients 3 large fresh chilies, finely sliced 1 clove garlic, finely sliced or minced 4 tablespoons lemon juice 100 ml (3 1/2 fl oz) fish sauce Preparation 1) In a bowl, stir together chilies, garlic, lemon juice and fish sauce. 2) Serve in a shallow bowl as an accompaniment to traditional Thai meal Makes about 3/4 cup (180 ml/ 6 fl oz) Preparation time: 10 minutes Cooking time: 15 minutes

Crab Dip Pool Lon Unlike the nam priks, which are uncooked dipping sauce, lons are boiled dipping sauce. Lons are usually served with fried fish, raw vegetables, rice or noodles. Ingredients 1 1/2 cups (375 ml/12 fl oz) thick coconut milk 200 g (6 1/2 oz) crabmeat, flaked 1 medium-sized onion, finely chopped 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons tamarind or lemon juice 2 fresh chilies, finely sliced or 1/2 tablespoon roasted chili paste 1 tablespoon chopped or fresh coriander leaves, to garnish Preparation 1) In a sauce pan, bring coconut milk to boil. 2) Add crabmeat and simmer for 5 minutes, stirring occasionally. 3) Add onion sugar, salt, pepper, tamarind juice and sliced chilies. Simmer until sauce thickens. 4) Taste to see if extra sugar, salt, pepper or tamarind juice is needed. Remove from heat. 5) Garnish with coriander leaves. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Flaked Fish with Tamarind Sauce Nam Prik Tha Dang Ingredients 4 tablespoons vegetable oil 100 g (3 1/2 oz) dried red chilies, stalks removed 1 onion, chopped 2 tablespoons chopped garlic 1 tablespoon chopped coriander roots 2 tablespoons shrimp paste 1 tablespoon sugar 1 tablespoon lime juice 1 tablespoon tamarind juice 2 tablespoon fish sauce 200 g (6 1/2 oz) white-fleshed fish, flaked Preparation 1) Heat half the oil in a wok or fry pan. Stir-fry chilies over medium heat. Remove chilies and set aside. Brown the onion. Add garlic and coriander root. Stir-fry for several minutes. Remove and place beside chilies. Using the rest of the oil, slowly fry shrimp paste, browning without burning. 2) In a food processor, combine all ingredients except flaked fish, with a little boiled water to moisten if necessary. Process until well mixed but not mushy. 3) Pour into a bowl and stir flaked fish into sauce. Taste to see if extra lemon juice, sugar or fish sauce is needed. The sauce should Taste spicy and slightly sweet, sour and salty. It will keep for 1 to 2 days refrigerated in a sterilized jar. Makes about 2 cups (500 ml/16 Fl oz) Preparation time: 10 minutes Cooking time: 20 minutes

Sour Fish Sauce Nam Pla Manao Ingredients 4 tablespoons lemon juice 100 ml (3 1/2 fl oz) fish sauce Preparation 1) In a bowl, stir together lemon juice and fish sauce. Pour into shallow serving bowls. 2) Serve as an accompaniment to traditional Thai meals, especially as a condiment for noodles and soups. Makes about 3/4 cup (180 ml/ 6 fl oz) Preparation time: 5 minutes Cooking time: 15 minutes

Chili Vinegar with Garlic and Ginger Nam Jim Rot Ded Ingredients 1/2 cup (125 ml/4 fl oz) water 3 cups (750 ml/ 1 1/4 pts) vinegar 1/2 cup (125 ml/4 fl oz) fish sauce 3 tablespoon sugar 1 teaspoon salt 1 kg (2 lb) fresh red chilies 4 tablespoon, chopped garlic 4 tablespoon, sliced fresh ginger root 4 tablespoon chopped whole coriander plant including root Preparation 1) In a large saucepan, bring water, vinegar, fish sauce, sugar and salt to the boil. Boil for 30 seconds. Remove from heat. 2) Taste to see if sauce needs extra vinegar, sugar or salt. Stand saucepan in a tray of cold water to cool. 3) In a food processor, blend chilies, garlic, ginger and coriander until fine. Pour this paste into the cooled vinegar syrup. 4) Add more vinegar if there is not enough liquid to cover the chili mixture or if you would like a thinner sauce. The consistency is a matter of choice, either a thick paste or a thinner sauce. 5) Store in sterilized glass jars with tightly fitting lids. Makes about 6 cups (1.5 liter) Preparation time: 5 minutes Cooking time: 10 minutes

Sweet and Sour Sauce Ingredients 1 tablespoon oil 2 cloves garlic, crushed 1/4 teaspoon ground ginger pinch chili powder 2 tablespoons brown sugar 2 tablespoons white vinegar 2 tablespoons fish sauce 1 large tomato (250 g), sliced 1 small yellow capsicum (150g) chopped 4 baby carrot, sliced 1/4 cup (60 ml) water Preparation 1) Heat oil in pan, cook garlic, ginger and chili stirring, 1 minute. 2) Add sugar, vinegar and sauce, stir over heat until sugar is dissolved. 3) Stir in remaining ingredients, bring to boil; simmer, covered for about 3 minutes or until vegetables are just tender. Note: Sauce can be prepared 3 hours ahead. Store, covered, in refrigerator. Serves: 4-6 Preparation time: 10 minutes Cooking time: 20 minutes

Sweet Chili Peanut Sauce Ingredients 1/2 cup (110 g) sugar 2 tablespoons water 2 tablespoons white vinegar 1 tablespoon chopped peanuts 1 small fresh red chili, chopped Preparation 1) Sweet Chili Peanut Sauce: Combine sugar and water in pan, stir over heat until sugar is dissolved. 2) Bring to boil, simmer, uncovered for 2 minutes; cool. Stir in vinegar, peanuts and chili. Note: Sauce can be prepared a day ahead. Store, covered, in refrigerator. Serves: 4-6 Preparation time: 10 Minutes Cooking time: 20 Minutes

Coconut and Peanut Sauce Ingredients 1/2 cup (75 g) peanuts 1 cloves garlic, crushed 2 teaspoons ground cumin 1 teaspoon ground coriander 1 small fresh red chilies, finely chopped 1/2 teaspoons shrimp paste 1 tablespoon light soy sauce 2 teaspoons sugar 1 tablespoon lime juice Preparation 1) Blend or process peanuts until coarsely chopped. Combine garlic, cumin, ground coriander and chili in pan, stir over heat for about 1 minute or until fragrant. 2) Add reserved liquid, peanuts, shrimp paste, sauce, sugar and lime juice, stir until combined and hot. Note: Can be made 1 hour ahead. Store, covered, in refrigerator. Serves 4-6 Preparation Time: 10 Minutes Cooking Time: 15 Minutes

Caramel Sauce Ingredients 1/2 cup (100 g) brown sugar, firmly packed 1/2 cup (110 g) caster sugar 1/2 cup (125 ml) water 340 g caned coconut milk 1 tablespoon arrowroot 1 tablespoon water, extra 20g butter Preparation 1) Combine sugars and water in pan, stir over heat, without boiling, until sugars are dissolved. 2) Bring to boil. Boil, uncovered, for about 8 minutes, or until golden brown. Stir in coconut milk and blended arrowroot and extra water. 3) Stir unit sauce thickens slightly, remove from heat, add butter, stir until melted. Note: Sauce can be prepared 3 hours ahead. Store sauce, covered, in refrigerator. Serves 4 Preparation Time: 5 Minutes Cooking Time: 10 Minutes

Thai Chicken Stock Nam Cheua Gai Ingredients 5-6 1/2 chicken bones or whole chicken 6 quarts water 1 1/2 cups (250 g) chopped onions 1 cups (250 g) chopped celery 1 tablespoon coriander seeds 1 teaspoon black peppercorns Preparation 1) Wash bones in cold water then put in a stockpot and cover with cold water. Bring rapidly to the boil, drain and discard water. 2) Cover bones with 6 quarts water and add all other ingredients. Simmer for 3 hours, removing the scum as it accumulates. Strain through cloth. 3) The stock can be put in 1-quart containers and frozen for up to 3 months. Home made chicken stock greatly improves the flavor of all recipes where tock is specified. Yields 2 liter of stock. Serves 4 Preparation time: 15 minutes Cooking time: 3 hours

Chili Shrimp Paste Sauce Nam Prik Pow Ingredients 5-10 dried red chilies, soaked in water, deseed and finely chopped 1/2 cup (100 g) minced garlic 1/2 cup (100 g) sliced shallots 1/2 tablespoon dried shrimp paste 3 tablespoon oil 1 teaspoon fish sauce 1 teaspoon sugar 4-5 kaffir lime leaves, very finely sliced. Preparation To make the chili shrimp paste sauce, heat 3 tablespoons oil in a wok over high heat and fry the chilies, garlic, shallots and shrimp paste until fragrant, then add the fish sauce and sugar. Fry for another 1-2 minutes and set aside. Serves: 4 Preparation time : 5 mins Cooking time: 15 mins

Salted Fish and Coconut Dip Kapi Kua Ingredients 2 dried chilies cut open, deseeded and soaked 5 shallots sliced 3 stem lemongrass (inside of thickest part of stem only), finely sliced 3 slices galangal 1 teaspoon minced krachai 3 tablespoon dried shrimp paste, roasted 1/2 cup (90 g) salted fish, soaked in water for 15 minutes and chopped 4 cup (1 liter) coconut milk 1/2 tablespoon sugar 1/2 tablespoon fish sauce 1-3 red chilies Preparation 1) Grind together the dried chilies, shallots, lemongrass, galangal, krachai and shrimp paste with half the fish until well mixed. 2) Heat the coconut milk and simmer until oil comes to the surface and the quantity has reduced. 3) Add the paste and continue cooking until fragrant. 4) Add the rest of the fish, sugar, fish sauce and chilies and cook over low heat, stirring frequently, until the sauce has thickened and reduced. Yields 1 1/4 cup. Serves 4 Preparation time : 25 mins Cooking time: 15 mins

Pork and Prawn Coconut Dip Tau Jiew Lon Ingredients 1 cup (250 ml) coconut cream 1/2 cup water 3 shallots sliced 3 tablespoon salted fermented soy bean (tau jiew), smashed 5 fresh prawns, deveined and chopped 2 oz (60g) minced pork 1/2 tablespoon palm sugar 1 egg, beaten 3 red chilies, chopped fresh coriander leaves Preparation 1) Add coconut cream to water and bring to a boil. Add shallots, salted soy beans, shrimp, pork and palm sugar. 2) Mix well and stir in egg, if using, stirring constantly. 3) Cook until slightly reduced, then add chili shreds and garnish with coriander leaf. Yields 2 1/ cups. Serves 4 Preparation time : 5 mins Cooking time: 25 mins

Spicy Grilled Fish Dip Nam Prik Pla Yaang Ingredients 3-4 bird's-eye chilies 1 dried chili, cut open, deseeded and soaked 3 cloves garlic, grilled in skin until blackened, then peeled 3 shallots, grilled in skin until blackened, then peeled 1/2 teaspoon dried shrimp paste, roasted 2 tablespoon cooked or fried fish, flaked 2 tablespoons lime juice 1 teaspoon sugar 1 tablespoon fish sauce 1 kaffir lime leaf, thinly sliced Preparation 1) Grind together bird's-eye chilies, dried chili, garlic, shallots and shrimp paste. 2) Add flaked fish, lime juice, fish sauce, sugar and kaffir lime leaf. 3) Mix well to obtain 3/4 cup of dip. Serve with vegetables and grilled or fried fish. Serves 4 Preparation time: 10 mins Cooking time: 10 mins

Green Peppercorn Prawn Dip Nam Prik Thai Om Ingredients 2 tablespoons green peppercorns 3 cloves garlic, sliced 1 teaspoon sugar 1/2 tablespoon dried prawns, soaked in warm water for 10 minutes and drained 2-3 tablespoon lime juice 6 sour fruits such as green mango or green apple, sliced Preparation 1) If using bottled or canned green peppercorn, wash off brine thoroughly first. 2) Grind together the garlic and 1 tablespoon of peppercorns. 3) Add sugar, dried prawns, lime juice and the remaining tablespoon of peppercorns and grind to yield 1 cup of dip. 4) Serve with sour fruit, vegetables and fried or grilled fish. Serves 4 Preparation time : 15 mins

Shrimp Paste and Chili Dip Nam Prik Kapi Ingredients 1 tablespoon dried prawns, soaked in warm water for 10 minutes and drained 5 cloves garlic, sliced 4-6 bird's-eye chilies 1 tablespoon dried shrimp paste, roasted 1 teaspoon shaved palm sugar 1 teaspoon fish sauce 2-3 tablespoons lime juice Preparation 1) Grind dried shrimp, garlic and chilies together. 2) Add shrimp paste, palm sugar, fish sauce and lime juice and mix well to obtain 1/4 cup of dip. 3) Serve with raw or cooked vegetables and fried or grilled fish. Serves 4 Preparation time : 15 mins

Green Chili and Salted Fish Dip Nam Prik Noom Ingredients 1 tablespoon dried fish, soaked in warm water for 10 minutes and drained 4 tablespoon oil 5-10 green chilies, chopped 10 cloves garlic, chopped 6 shallots, chopped 1 rip tomato, sliced 2 tablespoon hot water 1 tablespoon chopped spring onion 1 tablespoon chopped coriander leaves 1 teaspoon fish sauce Preparation 1) Fry the salted fish in oil over a medium heat for about 7-10 minutes and drain thoroughly. 2) Stir-fry the chilies, garlic, shallots for about 8 - 10 minutes, stirring frequently, until fragrant. 3) Pound lightly or blend briefly with the fish, then add tomato. Pound or blend to break up the tomato, then add water, spring onion and coriander leaf. 4) Mix well to obtain 1 cup of dip. the sauce should be of reasonably liquid consistency and a touch salty; if not add more water or fish sauce required. 5) This very hot dip is traditionally served with sticky rice as well as raw cabbage, sliced cucumbers, raw green bens or fried or roasted fish. Serves 4 Preparation time : 5 mins Cooking time: 20 mins

Spicy Salted Egg Dip Nam Prik Gai Kem Ingredients 3 cloves garlic, sliced 3-4 red chilies, sliced 2 salted egg, shelled 2 tablespoon lime juice 1/2 tablespoon fish sauce 1 teaspoon sugar Preparation 1) Grind garlic and chilies together in a blender or mortal and pestle. 2) Add salted eggs and grind until well blend. Season with lime juice, fish sauce and sugar. Mix well to obtain 1/2 cup of dip. 3) Serve with raw vegetables and fried or grilled fish. Serves 4 Preparation time : 20 mins

Eggs with Tangy Tamarind Dressing Kai Look Kuay The sweet-sour-salty combination of tamarind juice, fish sauce and sugar in the sauce is what makes this a divine starter or main dish. Try using dark brown sugar, palm sugar or maple syrup and adding a touch of fresh chili for an ever more interesting combination - and adjust the tamarind, fish sauce and sugar to you personal taste. Ingredients 4 cups (1 liter) water 6 eggs 2 cups (500 ml) oil Coriander leaves (cilantro) to garnish Tamarind Dressing 5 tablespoons tamarind pulp mixed with 1/2 cup (125 ml) water mashed and strained to remove seeds and fibers 2 tablespoons fish sauce 1/2 cup (100 g) sugar Crispy-fried Shallots 1/4 cup (60 ml) oil 1/2 cup thinly sliced shallots Preparation 1) To prepare the Crispy-fried Shallots, heat the oil in a wok over medium heat. Add the shallots and stir-fry for 5 minutes or until shallots begin to turn golden brown. Do not over cook. Quickly remove the shallots from the wok with a slotted spoon, drain on a paper towel and set aside 2) To make the Tamarind Dressing, combine all the ingredients in a pan, bring to the boil and simmer for 5 minutes until it begins to thicken, stirring well to dissolve the sugar. Set aside 3) Pour the water into a pot, bring to the boil then boil the eggs for 5 minutes. Remove the eggs from the water with a ladle and plunge into cold water. When eggs are cool, peel off the shells and set aside. 4) Heat the oil in a wok or saucepan over medium heat. Dry the egg and deep-fry until they turn golden brown on the outside, about 3-4 minutes. Drain and set aside to cool. 5) Slice the eggs in half lengthwise, pour the sauce over the egg and serve garnished with Crispy-fried Shallots and Coriander leaves (cilantro) Serves: 4-6 Preparation time: 5 minutes Cooking time: 8 minutes

Pork and Shrimp Bean Curd Skin Dumplings Tong Geon Yong The Chinese influence on this dish is evident in the use of dries bean curd skin as the wrapping. Ingredients 3-4 Coriander stems and roots 3 cloves garlic 1/2 teaspoon white peppercorns 4oz (125 g) fresh shrimp or prawns, peeled and divined, finely minced 4oz (125 g) ground pork 1 teaspoon soy sauce 46 sheets of dried bean curd skin 4 cups (1 liter) oil Preparation 1) Grind Coriander roots, garlic and peppercorns in a mortal and pestle or spice grinder until they form a paste, combine the paste with the shrimp, pork and soy sauce. 2) Wipe sheets of dried bean curd skin with a moist cloth to soften and cut into 4x6 in (10 x 15cm) squares. Place a tablespoon of the filling on each square and roll it up like a cigar. Alternatively, cut circles about 4 1/2 in (11 cm) in diameter and place a little filling in the center of each. Squeeze in the sides to make a bundle and tie with a strip of spring onion or garlic chive. 3) Deep-fry the rolls in hot oil over medium-high heat until golden brown. Serve with soy sauce or sweet chili sauce. Note: The filling can be maid in advance and the dumplings assembled just before frying, so they can be served piping hot. Makes: 14 dumplings Preparation time: 20 minutes Cooking time: 15 minutes

Crispy Shell with Minced Chicken Krathong Thog The delicate crisp shell used for this snack are made using a special Krathong brass mold. Thin short-crust pastry shell or vol-au-vent cases can be used inside. Ingredients Shells 1/2 cup 80 g rice flour 6 tablespoons all-purpose) plain) flour 4 tablespoons thin coconut milk 2 tablespoons tapioca starch or cornstarch 1 egg yolk 1/4 teaspoons sugar 1/4 teaspoons salt 1/4 teaspoons baking soda 4 cups (1liter) oil Fillings 1 tablespoons oil 4 tablespoons finely diced onion 7 oz (200 g) ground chicken or pork 1/4 cup (60 ml) fresh or canned corn 2 tablespoons finely diced carrot 1/2 tablespoons sugar 1/2 teaspoons salt 1/4 teaspoons black soy sauce 1/2 teaspoons white pepper Coriander leaves for garnish 1 red chili, finely sliced Preparation 1) Make the shells first by mixing all ingredients, except oil, together in a bowl. Heat the oil in a wok, the dip the Krathong mold in the oil to heat up. Dip the mold into the batter and plunge back into oil, Fry for about 5 min until light brown, then shake to remove the cup from the mold. Place on paper towels to drain. Repeat until all the batter is used up. 2) Now make the filling. Put the oil in a hot wok and stir-fry onions and chicken or pork until browned, about 2 minutes. Add rest of ingredients and fry for about 3 minutes until the vegetables are fairly soft. Leave them to cool and divide the filings among the shells. 3) Garnish with coriander leaves and slices of fresh red chili. Note: If using a Krathong mold, be sure that it is very hot before plunging it into the better; the better must adhere to the mold when you put it back into the oil to cook. If u cannot obtain rice flour, you can make you own by first soaking 1/2 cup log grain rice in water and grind till a thick liquid mixture forms. Pour the mixture into a fine sieve and leave until the water drain and paste forms. Dry the paste in the sun until completely dry when completely dry, crumble it and sieve it to obtain the rice flour. Makes: 20-25 pieces Preparation time: 15 minutes Cooking time: 30 minutes

Savory Stuffed Omelets Kai Yad Sai Frequently found on the menu of simple restaurants as well as a roadside stalls, this is often eaten at lunch time with rice and makes a satisfying meal with one other vegetable dish. Ingredients 1/4 cup (60 ml) oil 6 oz (150 g) ground pork or chicken 3 tablespoons diced cherry tomatoes 3 tablespoons fresh or frozen green peas 2 tablespoons minced onion 2 tablespoons sugar 1 1/2 tablespoons fish sauce 1/4 teaspoons black soy sauce 1/4 teaspoons ground white pepper 3 eggs, beaten 2 springs coriander leaves to garnish 1 finely sliced red chili to garnish Preparation 1) Heat half of the oil in a wok over high heat and stir-fry the meat for 2 minor until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir- fry another 2-3 minutes until cooked then set aside. 2) Heat a small skillet or omelet pan 6-8 in (12-20 cm) in diameter and add a drop of the remaining oil. Pour in enough egg to thinly cover the base. Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking. 3) To stuff the omelet, place 1-2 spoonfuls of the meat mixture in the center, fold two opposite sides towards the center and then fold the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used up. 4) Garnish with coriander leaves and finely sliced red chili. Serve accompanied by rice. Note: To present omelet, turn each omelet over so the folded edges are face down. Make a crossed shaped slight in the top of each omelet and then fold the slit portion back. Serves: 4 Preparation time: 15 minutes Cooking time: 10 minutes

Steamed Seafood Cakes Haw Mok Thalay A universally popular dish well worth the time needed to prepare it, this mixture of seafood, coconut milk and seasonings is steamed in small cup made of banana leaf. Ingredients 3/4 cup (180 ml) Coconut cream 1 teaspoon rice flour 4 oz (100 g) boneless white fish fillets, cut into thin slices 4 oz (100 g) fresh shrimp or prawns, peeled and divined, cut into small pieces 4 oz (100 g) squid, cleaned and cut into tiny pieces 2 eggs, beated 2 tablespoons fish sauce 1 1/4 (300 ml) Coconut milk 1/2 cup (20 g) finely chopped Thai basil leaves (horapa) 2 tablespoons very thinly sliced kaffir lime leaves Coriander leaves to garnish 1 red chili, finely sliced Heat proof cake pan Spice Paste 10/15 dried chilies, slit open lengthwise, deseeded and soaked in water 3 cloves garlic 4 slices galangal 1 teaspoon grated lime rind 2 teaspoon chopped cilantro root 5 black pepper cones 1/2 teaspoon salt 1 teaspoon dried shrimp past 1 teaspoon chopped krachai Preparation 1) Mix coconut cream with the rice flour and bring to the boil, stirring until thickened. Remove from the heat and set aside to cool fro topping. 2) Grind the spice paste ingredients in a blender. Mix the spice paste with the fish, shrimp, squid, egg and fish sauce. Then add the coconut milk, a little at a time. Add half the basil and lime leaves and mix in. 3) Place one of the remaining basil leaves in the bottom of each cup or at the bottom of a heat proof baking dish, fill with the seafood mixture, cover and steam for 15 minutes. 4) Remove the cup from the steamer, and top each one with a little of the boiled coconut cream, coriander leaves, lime leaf and sliced chili. 5) Return to the steamer, cook for 1 more minute, then remove from the steamer. Note: If u cannot obtain rice flour, you can make you own by first soaking 1/2 cup log grain rice in water and grind till a thick liquid mixture forms. Pour the mixture into a fine sieve and leave until the water drain and paste forms. Dry the paste in the sun until completely dry when completely dry, crumble it and sieve it to obtain the rice flour. Serves: 6 Preparation time: 40 minutes Cooking time: 25 minutes

Deep-fried Shrimp Cakes Taud Man Goong Street vendors in coastal towns. Especially around Songkhla, Surat Thani and Phuket, offer a highly seasoned version of this snack made with fish. For interesting variations, try this recipe with crab, crayfish or lobster Ingredients 1 1/4 lb (600 g) fresh shrimp or prawns, shelled and divined 1/3 cup (2 oz/50 g) ground pork or chopped ham or bacon or 1 tablespoon vegetable oil 1 teaspoon salt 1/2 teaspoon sugar 1 cup bread crumbs 2 lime leaves, very thinly sliced 4 cup oil for deep-frying Sweet and Spicy Pickled vegetables 1 cup (250 ml) white vinegar 1/2 cup (100 g) sugar 3-5 bird's-eye chilies 3-5 shallots, sliced 2 tablespoon finely sliced cauliflower 2 tablespoon finely sliced baby corns or cabbage 2 tablespoon sliced baby cucumber 1 tablespoon grated ginger Preparation 1) To prepare the Sweet and Spicy Pickled vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside. 2) Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves and half the bread crumbs, then shape into flat, round patties. Coat the out side of the patties with the remaining bread crumbs. 3) Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant. 4) Serve hot with the Sweet and Spicy Pickled vegetables and green Chili sauce Note: The Sweet and Spicy Pickled vegetables and shrimp cake patties can be prepared in advance and fried just before serving. Serves: 4 Preparation time: 30 minutes Cooking time: 20 minutes

Fried Clams with Chili and Yellow Bean Sauce Seafood is abundant in Thailand, especially at all of the beach holiday resorts. This delicious dish, which is simply to prepare, is one of the favorites. Ingredients 1 kg (2 1/4 lb) fresh clams 2 tablespoon (30 ml) vegetable oil 4 cloves garlic, finely chopped 1 tablespoon grated root ginger 4 shallots, finely chopped 2 tablespoon yellow bean sauce 6 red chilies, seeded and chopped 1 tablespoon fish sauce pinch of sugar handful of basil leaves plus extra for garnish Preparation 1) Wash and scrub the clams. Heat the oil in a wok or large fry pan. Add garlic and ginger and fry for 30 seconds, add shallots and fry for another minute. 2) Add the clams. Turn them a few times to coat with oil. Add the yellow bean sauce and half the red chilies. 3) Continue to cook, stirring often, until all the clams open, about 5-7 minutes. You may need to add a splash of water. Adjust the seasoning with fish sauce and a little sugar. 4) Finally add the basil and transfer to individual bowl or a platter. 5) Garnish with the remaining red chilies and basil leaves. Serves 4-6 Preparation time: 10 minutes Cooking time: 15 minutes

Golden Pouches This crisp pouches are delicious served as an appetizer or to accompany drinks at a party. Ingredients 115g minced pork 115g crab meat 2-3 wood ears, soaked and chopped 1 tablespoon chopped fresh coriander leaves 1 tablespoon garlic, finely chopped 2 tablespoon chopped shallots 1 egg 1 tablespoon fish sauce 1 tablespoon soy sauce pinch of sugar freshly ground black pepper 20 wonton wrapper 20 chives, blanched (optional) oil for deep frying plum or sweet chili sauce, to serve Preparation 1) In a mixing bowl, combine the pork, crab meat, wood ears, coriander, garlic, shallots and egg. Mix well and season with fish sauce, soy sauce, sugar and freshly ground black pepper. 2) Take a wonton wrapper and place it on a flat surface. Put a heaped teaspoonful of filling in the center of the wonton wrapper, then pull up the edges of the pastry around the filling. 3) Pinch together to seal. If you like, you can go a step further and tie it with along chive. 4) Repeat with the remaining pork mixture. 5) Heat oil in a wok or deep fry. Fry the wontons in batches until they are crisp and golden brown. Drain on kitchen paper and serve immediately with either a plum or sweet chili sauce. Makes about 20 Preparation time: 10 minutes Cooking time: 30 minutes

Chicken and Sticky Rice Balls These balls can either be steamed or deep fried. The fried versions are crunchy and are excellent for serving at drinks parties. Ingredients 450 g minced chicken 1 egg 15 ml tapioca flour 4 spring onions finally chopped 2 tablespoon chopped fresh coriander 2 tablespoon fish sauce pinch of sugar freshly ground black pepper 225 g cooked sticky rice banana leaves oil for brushing 1 small carrot, shredded, to garnish snipped chives, to garnish sweet chili sauce, to serve Preparation 1) In a mixing bowl combine the minced chicken, egg, tapioca flour, spring onions and coriander. Mix well and season with fish sauce, sugar and ground black pepper. 2) Spread the cooked sticky rice on a plate or flat tray. 3) Place a teaspoonful of the chicken mixture on the bed of rice. With damp hands, roll and shape the mixture in the rice to make a ball about the size of a walnut. 4) Repeat with the rest of the chicken mixture. 5) Line a bamboo steamer with banana leaves and lightly brush them with oil. 6) Place the chicken balls on the leaves, spacing well apart to prevent them sticking together. Steam over a high heat for about 10 minutes or until cooked. 7) Remove and arrange on serving plates. 8) Garnish with shredded carrots, red pepper and chives. Serve with sweet chili sauce to dip in. Makes about 30 Preparation time: 10 minutes Cooking time: 30 minutes

Thai Curry Puffs Guri Pak Thai Curry Puffs with Sweet and Sour Cucumber Relish and Satay Sauce. Ingredients Fillings 1 clove garlic, chopped 4 tablespoons vegetable oil 1 onion, sliced 1 tablespoon chopped coriander root 1 tablespoon ground turmeric 300 g (10 oz) lean pork, chicken or beef, minced 1 tablespoon sugar 2 teaspoon salt 1 teaspoon pepper, white or black 200 g (6 1/2 oz) cooked smashed potato 2 tablespoon chopped shallots (spring onions) Puffs 750 (1 1/2 lb) prepared puff pastry, slightly thawed 400 ml (13 fl oz) vegetable oil, for deep-frying To Serve Sweet and sour cucumber Relish Satay Sauce Preparation 1) To prepare fillings. Take a wok or frying pan, stir-fry garlic in oil until golden. Add onion, coriander root and turmeric. Stir-fry several minutes. Add minced meat, sugar, salt and pepper. Stir-fry until meat is tender. 2) Lower the heat. Add potato and mix in well. Taste to see if extra sugar or pepper is needed. Add shallots, stir briefly, then remove from heat. Transfer to a large bowl to cool. 3) Cut one sheet of puff pastry into four equal squares. Lay one square flat with a corner towards you. Place about 1 tablespoon of filling in the middle of the square. Lift the bottom corner nearest you over to meet its opposite corner, forming a triangular parcel. Seal the edges with your fingers, pinching the pastry to form a curly border, or using a fork to indent a fancy edge. Put a twist in each 'wing' of the pastry, towards the centre then away again. Set aside on greaseproof paper. Repeat until all the mixture is used. 4) Deep-fry in vegetable oil in a saucepan or wok, frying several at a time until golden brown. Serve with Sweet and Sour Cucumber Relish and Satay Sauce. Note: If you prefer, cut out 10 cm (4 in) diameter rounds of pastry and brush the edges with water. Place one tablespoon of filling on one side. Fold over and pinch edges together to form 'half moon' curry puff. Makes about: 20 Preparation time: 15 minutes Cooking time: 30 minutes

Prawns (Shrimp) and Pork Toast Kanow Pang Muu Goong Ingredients 2 tablespoon finely chopped fresh coriander roots 2 clove garlic, chopped 300 G (10 oz) prawns (shrimps), finely chopped 250 g minced pork 2 onion, finely chopped 3 tablespoon chopped green shallots (spring onions) 1 egg, lightly beaten 1 teaspoon white pepper 1 tablespoon fish sauce 10 sliced stale bread, crusts trimmed 400 ml (13 fl oz) vegetable oil fresh coriander springs, to garnish Preparation 1) Pound coriander root and garlic together to make a past. Combine in a mixture bowl with prawns, minced pork, onions, shallots, beaten egg, pepper and fish sauce. Knead mixture thoroughly until it clings together well. 2) Spread evenly to a thickness of 1 cm (1/2 in) over bread, making sure it covers the edges. Cut into the shapes of your choice, eg squares or triangles or use fancy pastry cutters if you like. 3) Deep-fry several at a time in vegetable oil, meat-side down first. Fry 1 to 2 minutes until golden then turns over and fry the other side. When golden all over, remove and drain on absorbent kitchen paper. Keep warm in the over until ready to serve. Garnish with coriander springs. Serve with dipping sauce of your choice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Sweet and Sour Cucumber Relish Thang Kwa Preow Wan Ingredients 1/2 cup (125 ml/ 4 oz) vinegar 250 g (8 oz) sugar 1 teaspoon salt 3 tablespoons water 1 small onion, finally chopped 1 small carrot, finally chopped 1 green cucumber, finally chopped fresh coriander leaves, chopped, to garnish Preparation 1) Boil vinegar, sugar, salt and water in saucepan for 1 minute. Mix onion, carrot, cucumber pieces in a serving bowl. Pour vinegar mixture over vegetable until they are just covered. 2) Taste to se if extra vinegar, sugar or salt is needed to balance flavors. For those who prefer a spicy cucumber relish, add a finely sliced chili or some chili paste. 3) Garnish with chopped coriander leaves. Serve with stays, fish cakes and crispy deep-fried snacks. Makes about 35 ml (11 1/2 fl oz) Preparation time: 10 minutes Cooking time: 20 minutes

Savoury Seafood Rolls Hae Guen 2 sheets bean curd skin (See Note) Ingredients Filling 200 g (6 1/2 oz) redfish fillets or similar, fish bones removed and flesh chopped 200 g (6 1/2 oz) raw or cooked prawns (shrimp) 100 g (3 1/2 oz) pork fat, chopped 1 small onion, chopped 6 cloves garlic, chopped 3 tablespoon chopped fresh coriander root 1 tablespoon fish sauce 2 teaspoons sugar 2 teaspoons white pepper To Serve sliced cucumber fresh coriander springs sweet chili dipping sauce sweet and sour cucumber relish Preparation 1) Soak bean curd skin in warm water to soften Drain well. 2) To Prepare Filling: Combine fish, prawns (shrimps), pork fat, onion, garlic, coriander root, fish sauce, sugar and pepper in a bowl. Marinate for at least 10 minutes. Process in small batches in a food process in small batches in a food processor to achieve a fine, lightly textured mixture. 3) Take one bean curd sheet. Spoon out half the mixture in along, sausage shaped mound down the longest edge. Roll up, sealing edge with water and pinching both ends. Repeat with remaining mixture on the other sheet. 4) Steam for 2 minutes or deep-fry in a large wok for 1 to 2 minutes until golden. Drain on absorbent kitchen paper. Leave for at least 45 minutes to cool and set firmly. Slice diagonally into 2cm (3/4 in) thick slice. Allow 4 to 6 slices per person. 5) Garnish with cucumber and coriander springs. Accompany with separate bowls of sweet chili dipping sauce and sweet and sour cucumber relish. Serve as an entree or appetizer to a Thai feast. Note: Bean curd sheets or skins are sometime called dried tofu sheets, and are available from Asian food store. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes (plus cooling time)

Thai Spring Rolls Pho Pla Ingredients Filling 500 g minced pork, chopped into 2 cm (3/4 in) cubes 100 g (3 1/2 oz) cooked prawns (shrimp), peeled and chopped 1/2 small onion, chopped 1 cloves garlic, chopped 1 tablespoon finely chopped fresh coriander roots 3 tablespoon vegetable oil 1 teaspoons pepper 1 teaspoons salt 1 1/2 tablespoon sugar 2 large carrots, grated 1 tablespoon finely chopped shallots (spring onions) 20 spring roll wrappers 1 1/2 teaspoon corn flour mixed with 2 tablespoon water 400 ml (13 fl oz) vegetable oil To Serve sliced cucumber fresh coriander springs sweet chili dipping sauce sweet and sour cucumber relish Preparation 1) In a saucepan, simmer pork with just enough water to cover for about 20 minutes, until pork is tender. This reduces the pork's fat and moisture content. 2) Drain, and blend in a food processor to a fine texture. 3) In a wok, stir-fry minced pork, prawns (shrimps), onion, garlic and coriander root in oil, until onion is golden and prawns are pink. Add pepper, salt, sugar, stirring until sugar dissolved. Taste to see if extra pepper or sugar is needed. Add carrot and stir briefly. Remove from heat. Place in a bowl, sprinkle with chopped shallots, then leave to cool. Now for the packaging! 4) Use a clean damp cloth or towel to keep the spring roll wrapped damp, as they dry out very quickly. Lay one wrapped on the towel with a corner towards you. Wet all the edges with corn flour and water paste. Place 1 tablespoon of filling in the nearest corner to you. Using the towel to help you, roll corner flap away from you over the mixture. Fold inside corners to roll up, using the towel to keep the wrapper to smoothly rolled and damp. Seal the edges with more paste. Repeat with remaining wrappers and filling. 5) Deep-fry spring rolls in vegetable oil; serve at a time, turning them over to brown evenly. Don’t overcook as they become soggy inside. Drain on absorbent kitchen paper. 6) Serve with sliced cucumber and coriander springs. Accompany with sweet chili dipping sauce, sweet and sour cucumber relish. Make 20 to 30 Preparation time: 15 minutes Cooking time: 30 minutes

Crisp Fried Calamari (Squid) Pla Meuk Tod Ingredients Batter 1 egg, lightly beaten 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 300 g (10 oz) calamari (squid) rings, rinsed, drained and dried 100 g (3 1/2 oz) breadcrumbs vegetable oil, for deep fry To Serve Sweet Chili Dipping Sauce Preparation 1) To prepare batter. Mix egg, sugar, salt and pepper in a bowl. Marinate calamari (squid) for about 10 minutes. 2) Remove calamari (squid) and drain in coriander for 20 minutes (Reserve the egg mixture for later use an omelet if you like) 3) Lightly coat calamari (squid) with breadcrumbs. Deep-fry in vegetable oil in a wok or saucepan, cooking several at a time, until golden. Serve with Sweet Chili Dipped Sauce. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Corn and Chicken Fritters Ingredients 2 eggs, lightly beaten 2 x 440 g cans corn kernels drained 2 tablespoons cornflower 250 g Chicken brest fillets, chopped 2 teaspoons chopped fresh coriander leaves 1 teaspoon sugar 1 tablespoon light soy sauce 1 tablespoon oil Preparation 1) Combine eggs, corn, cornflower, coriander, sugar and sauce in bowl; mix well. 2) Heat oil in pan, drop level tablespoons of corn mixture into pan, cook on both sides until well browned and cooked; drain on absorbent paper. Note: Batter can be prepared 3 hours ahead. Store, covered, in refrigerator. Makes About 40 Preparation Time: 15 Minutes Cooking Time: 20 Minutes

Thai Style Fish Cakes Ingredients 1 kg red fish fillets 1 egg 2 teaspoons chopped fresh coriander leaves 2 teaspoons sugar 100 g green beans, thinly sliced oil for deep-frying Red Curry Paste 1 small red onion (100 g), Chopped 3 cloves garlic, crushed 2 tablespoons chopped fresh lemon grass 3 teaspoons chopped fresh coriander leaves 2 teaspoons dried chili flakes 1 teaspoon grated lime rind 3 teaspoons paprika 1/2 teaspoons grounded turmeric 1/2 teaspoons cumin seeds 3 teaspoons oil Preparation 1) Blend or process, fish egg, coriander, sugar and 1/3 cup of red curry paste until well combined and smooth. Reserve remaining red curry paste for another use. 2) Combine fish mixture and beans in bowl; mix well 3) Roll 2 level tablespoons of mixture into a bowl, flatten slightly; repeat with remaining mixture. 4) Deep-fry fish cakes in hot oil until well browned and cooked; drain on absorbent paper. Red curry paste Blend or processes all ingredients until smooth. Note: Fish cake can be prepared a day ahead. Red curry paste can be prepared day ahead. Store, covered, in refrigerator. Uncooked fish cakes suitable to freeze. Makes 25 Preparation Time: 45 Minutes Cooking Time: 15 Minutes

Crispy Eggs with Pork and Prawns Ingredients 8 hard-boiled eggs 200 g prawns, shelled, finely chopped 200 g minced pork 2 tablespoons coconut cream 2 tablespoons chopped fresh coriander leaves 1 tablespoon fish sauce oil for deep-frying Preparation 1) Cut egg in half, remove yolks. Mash egg yolks in bowl with fork, add prawns, pork, coconut cream, coriander and sauce; mix well. Divide pork mixture into 16 portions. Shape portions over egg white halves to form egg shapes. Cover, refrigerate 1 hour. 2) Dip egg halves into batter, deep-fry in hot oil until browned and cooked through; drain on absorbent paper. Serve hot. Batter Sift flours and sugar into bowl, gradually stir in oil and water, beat to smooth batter (or blend or process ingredients until smooth). Cover, stand 20 minutes. Note: Egg can be prepared one day ahead. Store, covered, in refrigerator Makes 16 Preparation Time: 30 Minutes Cooking Time: 25 Minutes

Spicy Prawn Soup with Lemongrass Tom Yam Goong One of the best known Thai dishes abroad this flavorful but spicy soup is hot, sour and fragrant an ideal accompaniment to other Thai dishes and rice. The kaffir lime leaves, galangal and lemon grass are not meant to be eaten. Ingredients 4 cups (1 liter) Thai Chicken Stock 3 Kaffir lime leaves 2 in (5 cm) fresh galangal root, sliced 3-4 coriander roots, washed 3 stem lemongrass, thick bottom 6-8 medium prawns or shrimp, shells intact 1 cup (5 oz/150 g) fresh or canned straw mushrooms sliced in half 5-10 bird's-eye chilies, smashed 3 tablespoons lime juice 1/2 tablespoons fresh sauce 3 springs fresh coriander leaves Preparation 1) Bring the stock to a boil and add kaffir lime leaves, galangal root, coriander roots an lemongrass. Simmer for 15 minutes 2 Add the prawns or shrimp, mushrooms and chilies and simmer for 3 minutes. Add the lime juice and fish sauce to taste. The soup should be spicy-sour and a little salty. Serve garnished with fresh coriander leaves. Note: Do not over cook the prawns or they will become tough. Use home made chicken stock in this dish for the best flavor. Any verity of seafood may be substituted for or added to the prawn - including sliced fish, crab or squid. Serves: 4 Preparation time: 10 minutes Cooking time: 30 minutes

Stuffed Baby Cucumber Soup Gaeng Jued Taeng Kwa yad Sai Ingredients 3 baby Japanese cucumbers peeled and sliced 8 oz (255 g) ground pork or chicken 1 egg, lightly beaten 1 tablespoon fish sauce 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 spring fresh coriander leaves, roughly chopped 4 cups (1 liter) Thai Chicken Stock Handful (2 oz/50g) dried glass noodles, soaked in warm water for 5 minutes to soften 1 spring onion, cut into 1/2-in (1 cm) pieces Preparation 1) Scoop out the center of the cucumber sections, taking care not to cut trough the outer flesh. Set the cucumber aside. 2) Mix the ground meat with the egg, fish sauce, salt, pepper and coriander leaves. Reserve some leaves as garnish. 3) Stuff the cucumber with the meat mixture, then steam them in a bamboo or metal steamer over high heat for about 15 minutes. 4) Heat the chicken stock in a pot over medium heat. Add the steamed cucumber sections and cook until heated through. Then add the grass noodles, if desired. Garnish with the spring onion and the remained of the coriander leaves, and serve hot. Serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes

Creamy Chicken Soup with Coconut Milk Tom Kha Gai A delightful soup, rich with coconut milk and fragrant with the elusive flavor of galangal. Reduce the amount of chilies if you don’t want the soup to be too spicy. Ingredients 4 cup Thai Chicken Stock 2 stem lemongrass, thick bottom half only. 2 in (5 cm) galangal root, peeled and sliced thinly 3 kaffir lime leaves 12 oz (35o g) boneless chicken, cut into small pieces 12 canned straw mushrooms or small button mushrooms sliced in half 1 teaspoon salt 4 tablespoon lime juice 3 tablespoon fish sauce 1/2 teaspoon sugar 3 cups thin coconut milk 2-3red bird's-eye chilies Preparation 1) Place the stock in a pot and add the lemongrass, galangal, kaffir lime leaves. 2) Bring to boil over medium heat. Add the chicken, mushrooms, salt, lime juice, fish sauce and sugar. 3) Reduce heat to low and cook slowly uncovered, for 10 minutes or until the chicken changes color, then add coconut milk and chilies. 4) Bring almost to boil, stirring constantly for 2-3 minutes, then remove from heat and serve. Note: Cook gently over very low heat at the final stages to prevent the coconut milk from separating Serves: 4-6 Preparation time: 20 minutes Cooking time: 20 minutes

Sour Seafood Soup with Vegetables Gaeng Som Sour but fragrant tamarind juice adds a special touch to this relatively mild soup, which is chock-full of vegetables, prawns or shrimp and chopped fish. As with other type of Gaeng, this has very little liquid. Ingredients 3 cups (750 ml) water 8 oz (250 g) fresh white fish fillets 4 oz (100 g) prawn or shrimp 12 canned straw mushrooms or small button mushrooms sliced in half 1/2 cup (125 g) sliced deacon radish 1/2 cup (125 g) sliced green papaya 1/2 cup (60 g) sliced green beans 1/2 cup (60 g) cauliflower, broken into florets 1/2 cup (125 g) sliced Chinese cabbage 4 tablespoon tamarind juice 2 tablespoon lime juice 1 tablespoon chopped palm sugar or dark brown sugar 1 teaspoon salt Spice Paste 3 dried chilies, deseeded and soaked until soft 2 teaspoons chopped garlic 2 teaspoons chopped shallots 1 teaspoon chopped krachi (optional) Preparation 1) Bring the water to a boil in a large pot. 2) Place the fish fillets, prawns or shrimp in the boiling water and simmer for about 8 minutes until cooked. Use a slotted spoon and remove the seafood. Let it cool. Chop up the fish. Reserve the stock and set the seafood aside. 3) Grind the spice paste ingredients in a blender, then place the spicy paste in a pan with the reserved stock, fish and vegetables. Bring to a boil and simmer until just cooked, about 10 minutes. Add the tamarind juice, lime juice, sugar and salt. 4) Serve hot topped with prawn or shrimp. Note: Any combination of vegetables can be used; suggested alternatives include chayote, any other type of summer squash or zucchini, eggplant, green cabbage and button mushrooms. Serves: 4-6 Preparation time: 30 minutes Cooking time: 25 minutes

Spinach and Bean Curd Soup An extremely delicate and mild flavored soup that can be used to counterbalance the heat from a hot Thai curry. Ingredients 2 tablespoon dried shrimps 1 liter (4 cups) chicken stock 225g fresh bean curd, drained and cut into 2 cm 2 tablespoon fish sauce 350g fresh spinach, washed pinch of sugar freshly ground black pepper 2 spring onions finally chopped Preparation 1) Rinse and drain the dried shrimps. Combine the shrimps with the chicken stock in a large saucepan and bring to the boil. 2) Add the bean curd and simmer for about 5 minutes. Season with fish sauce and black pepper to taste. 3) Tear the spinach leaves into bite-size pieces and add to the soup. Cook for another 1-2 minutes. 4) Remove from the heat and sprinkle over the finely sliced with spring onions, to garnish. Note: Home made chicken stock makes the world of difference to clear soups. Serve 4-6 Preparation time: 10 minutes Cooking time: 15 minutes

Thai Soup Stock Nam Gaeng Chud It is always a good idea to have at least one easy and nutritious soup on hand for an impromptu meal and, for that, frozen stock in the freezer is necessity. Here's a recipe for basic soup stock which you can adapt for beef, chicken, pork or seafood. Ingredients 9 cups (2.25 liters/ 4 pts) water 600 g (1 1/4 lb) chicken bones (or pork, beef or fish bones) 2 stalks celery, chopped 2 onions, quartered 2 coriander roots, roughly chopped 4 fresh or dried kaffir lime leaves 1 tablespoon chopped fresh ginger root 1 tablespoon salt 1 tablespoon pepper Preparation 1) Bring all ingredients to the boil in a large saucepan. Cook for several minutes on high, reduce heat and skim fat from the surface. Cover and simmer gently for about an hour. 2) Stir, several times if necessary, through a fine sieve to achieve as clear a stock as possible. Refrigerate, then remove any fat from the surface once again. The sock will keep in the refrigerator for several days or can be frozen for long-term storage. Note: Chicken is the most versatile stock, as it can be used as a base for any soup, even seafood. Makes 6 to 8 Cups (1.5 to 2 liters/ 2 1/2 to 3 1/2 pints) Preparation time: 10 minutes Cooking time: 25 minutes

Rich Beef Stock Nam Tom Hanng Wooa Ingredients 500g (1 lb) oxtail or meaty beef bones 1 large onion, sliced 2 large stalks celery with leaves roughly chopped 6 small whole coriander plants with root, roughly chopped 2 large stalks lemon grass, chopped 6 large cloves garlic, finely chopped 1 cinnamon stick 2 star anise 125 g (4 oz) sugar 100 ml (3 1/2 fl oz) thin soy sauce 1 tablespoon black peppercorns water Preparation 1) Place all ingredients in a large soup pot with enough water to cover the oxtail; by about 12 cm (5 in). Simmer slowly for at least 3 hours. Check water level occasionally and continue to top up, so you finish with about 6 cups (1.5 liters/ 2 1/2 pts) of stock. 2) Taste to see if extra seasoning is required. There should be a balance of spicy and sweet flavors. 3) When oxtail meat is soft, remove and set aside. Allow stock to cool then refrigerate for 1 hour, or overnight. Skim fat from surface and pour stock through cotton or cheesecloth, reserving all the bits and pieces. Wrap them in the cloth to form a little bundle like a bouquet garni'. Discard or use it with the oxtail for Thai Oxtail Casserole. Freeze your Rice beef stock for later use. Note: This soup stock can be made with any meaty beef bone but is particularly Tasty when made with oxtail. Makes 6 cups (1.5 liters/ 2 1/2 Pints) Serves: 4 Preparation time: 15 minutes Cooking time: 35 minutes

Spicy Beef Soup Gwaytio Nua Ingredients 375 g beef round steak, thinly sliced 1 tablespoon dry red wine 6 cups (1.5 liter) water 2 beef stock cubes, crumbled 6 green onions, chopped 2 cloves garlic, sliced 3 fresh coriander roots 2 tablespoons dark soy sauce 2 tablespoons brown sugar 1 small fresh red chili, finely chopped 425 g can straw mushrooms, drained 1/4 cup (60 ml) lime juice 1 tablespoon chopped fresh coriander leaves Preparation 1) Combine steak and wine in bowl; cover, stand 15 minutes. 2) Combine water, stock cubes, onion, garlic, coriander roots, sauce, sugar and half the chili in pan. Bring to boil, simmer, uncovered, for 15 minutes. Drain mixture, return liquid to pan, discard pulp. 3) Bring stock to boil, add steak, mushroom, remaining chili and juice, simmer, uncovered, until hot. Stir in coriander leaves. Note: Can be made one day ahead. Store, covered, in refrigerator Serve 6 Preparation Time: 15 minutes Cooking Time: 25 minutes

Pumpkin and Coconut Cream Soup Gaeng Liang Fak Tong Ingredients 1 tablespoon oil 1 cloves garlic, crushed 4 green onions, chopped 2 small fresh red chilies, chopped 1 tablespoon chopped fresh lemon grass 1/2 teaspoons shrimp paste 2 cups (500 ml) boiling chicken stock 500 g pumpkin, chopped 400 ml coconut cream 25 g cooked small prawns, shelled 1 tablespoon shredded fresh basil leaves Preparation 1) Heat oil in pan; add garlic, onion, chili, lemon grass and paste. Cook, stirring, until onion is soft. 2) Add stock, bring to boil. Add pumpkin, simmer, covered for 10 minutes. Stir in coconut cream, simmer, covered, for 5 minutes or until pumpkin is tender. 3) Add prawns, stir until hot. Serve soup sprinkled with basil. Note: Can be made one day ahead. Store, covered, in refrigerator Serves 4 Preparation Time: 15 minutes Cooking Time: 30 minutes

Chicken and Noodle Soup Ingredients 400 g chicken brest 2 cloves garlic, crushed 1/2 teaspoons ground turmeric 6 cups (1 1/2 liter) water 2 teaspoons chicken stock powder 1 tablespoon sugar 1/2 teaspoons shrimp paste 3 teaspoons sambal oelek 1 piece dried galangal 50 g rice vermicelli 1 cup (100 g) bean sprouts 3 lettuce leaves shredded 2 tablespoons chopped fresh coriander leaves Preparation 1) Cut chicken into 2 cm slices. Combine garlic, cumin, and turmeric in pan stir over heat for about 1 minute or until fragrant. 2) Add chicken, water, stock powder, sugar, shrimp paste, sambal oelek and galangal to a pan, stir until combined. Bring to boil; simmer, uncovered, for 10 minutes. 3) Add vermicelli too pan, simmer for 10 minutes. 4) Stir in bean sprouts, lettuce and coriander. Note: Can be made one day ahead. Store, covered, in refrigerator Serves 6 Preparation Time: 15 minutes Cooking Time: 25 minutes

Pork and Noodle Soup Ba Mee Nam Muu This is a very popular soup eaten at any time of the day in Thailand, at road-side vendors and at the open shop fronts of Thai ‘soup-kitchens’. Ingredients 8 cups (2 liters) chicken Thai soup stock 250 g roast red pork or cooked lean pork, thinly sliced 2 tablespoon fish sauce 150 g Chinese dried egg noodles 4 cloves garlic, finely chopped 50 g bean sprout 3 lettuce leaves, shredded Garnish 2 tablespoon chopped fresh coriander leaves 1 tablespoon dried red chili flakes or fresh chili seeded and sliced 2 shallots, finely chopped 2 tablespoons roughly ground roasted peanuts Preparation 1) In a large saucepan, bring chicken stock to the boil. Add pork, sugar and fish sauce. Lower heat. 2) Add noodles and simmer until just tender, about 5 minutes. 3) Add fried garlic, bean sprout and shredded lettuce. Immediately remove from heat. Pour into a large tureen or serving bowl. 4) Garnish with coriander leaves. Serve the rest of the garnishes in bowl and let people help themselves. Note: This soup can be served with any type of noodle. Serves 4 Preparation Time: 15 minutes Cooking Time: 20 minutes

Spicy Chicken Soup Northern Style Yam Jin Gai Ingredients 300 g (2 ½ cups) pre-cooked chicken breast, thinly sliced 750ml (3 cups) chicken stock or water 3 shallots, thinly sliced 2 tablespoons of northern curry powder (a mixture of coriander seeds, cumin seeds, prickly ash, long green peppers and dried red chilies. They all need to be roasted and ground). 2 tablespoons fish sauce 1 tablespoon soy sauce 20 g mint leaves, chopped 20 g Vietnamese mint leaves, chopped 2 spring onions, chopped 10 g (1/2 cup) coriander, chopped Preparation 1) Put the stock into a pan and when it is boiling add the chicken, shallots, northern chili powder, fish sauce and soy sauce and simmer for 1 minute. 2) Add the mint leaves and Vietnamese mint leaves and simmer for 1 more minute. 3) Serve garnished with the spring onion and coriander. Serves 4 Preparation Time: 20 Minutes Cooking Time: 10 Minutes

Rice Soup with Prawns Khao Tom Goon This dish is a very simple, plain dish and is often eaten by Thai people for breakfast. People who are ill and need plain food will also eat this dish although the smell of the garlic may be a bit off-putting if you are not used to it. It can also be made of chicken, fish or squid. You can also break an egg into it while it is still hot. Ingredients 150 g (1 cup) prawns, peeled and deveined 750 ml (3 cups) chicken stock, fish stock or water 500 g (2 cups) precooked rice Pinch of salt 3 tablespoons (45 ml) light soy sauce 1 teaspoon ground pepper 1 teaspoon (5 g) pickled radish root, chopped 1 teaspoon (5 g) crispy, fried garlic, chopped Preparation 1) Put the stock into a pan and bring to the boil. Then add the precooked rice and boil for 2 minutes. 2) Add the salt, light soy sauce. Pepper and prawns and simmer for 1 minute. Turn off the heat. 3) Garnish with the pickled radish root and crispy fried garlic. Note: Serve immediately. Serves 4 Preparation Time: 25 Minutes Cooking Time: 10 Minutes

Green Papaya Salad Som Tam Thai Originally an Isan dish from the northeast, this healthy mixture of raw vegetables is now prepared by roadside vendors all over the country. Som Tam captures the essential flavors of Thailand. If unriped papaya is not available, very thinly sliced cabbage may be substituted. Ingredients 2-5 bird's-eye chilies 2 tablespoons unsalted roasted peanuts or cashew nuts 1 tablespoons dried shrimp or prawns, soaked in warm water for 5 minutes and drained 5 cloves garlic 10 oz (300 g) unripe green papaya, peeled and shredded 1/2 cup (50 g) long beans or green beans cut in 1/2 in (1 cm) 6 ripe cherry tomatoes or 1 large tomato 3 tablespoons lime juice 1 tablespoon chopped palm sugar or dark brown sugar 1 tablespoons fish sauce 2 cups raw vegetables (cabbage, water spinach, broccoli, asparagus) 3 sprigs Thai basil (horapa) Preparation 1) Take the chilies, peanuts, dried shrimp and garlic and pound roughly in a mortal and pestle or press very briefly in a blender. The mixture should be coarse, not smooth. 2) Combine mixture in a bowl with the shredder papaya, beans and tomato. Mix well and add the lime juice, palm sugar and fish sauce. 3) Serve accompanied by other raw vegetable (cabbage, water spinach, broccoli, and asparagus) sprigs of Thai basil (horapa). For a complete meal, add glutinous rice and Barbecued Chicken. Note: Prepare the salad immediately before serving, otherwise the papaya will lose its firm texture. Serves: 4 Preparation time: 30 minutes Cooking time: 10 minutes

Glass Noodle Salad Yam Woom Sen Ingredients 4 oz (100 g) dried glass noodles soaked in warm water for 15 minutes, drained and cut into sections 1 chicken brest (12 oz/375 g), poached and shredded 1 tablespoon dried shrimp, soaked in warm water for 5 minutes, drained and lightly pounded or processed. 1/2 stalk Chinese celery, chopped 1/2 carrot, coarsely grated 1/4 cup thinly sliced red onion or shallots 1 cup (110 g) bean sprouts, raw or lightly blanched 1 spring onion, chopped 1 spring coriander leaves roundly chopped 1/2 cup (10 g) fresh mint leaves 3 tablespoon fresh lime juice 3 tablespoon fish sauce 1-2 chilies, seeded and coarsely chopped or pounded 2 tablespoon chopped roasted peanut Preparation 1) Blanch the glass noodles, remove from the saucepan and rinse under cold water until cool. Drain thoroughly. 2) Place the noodles in a mixing bowl. Add the remaining ingredients except the peanuts. Stir to combine well. Arrange on a serving platter and garnish with the peanut. Serves: 4-6 Preparation time: 20 minutes Cooking time: 15 minutes

Grilled Beef Salad Yum Nua This salad is an ideal way to use up any leftover roast or grilled beef. Lamb may also be substituted for a delightful variation on this classic dish. Ingredients 1ib (450 g) beef sirloin or leftover rost or steak 1 tablespoon uncooked long grain or jasmine rice 1/2 cup sliced cucumber 1/2 cup sliced Chinese celery 1 large tomato or 6 cherry tomatoes, sliced 5-7 shallots, thinly sliced 1/2 cup mint and coriander leaves to garnish Small head of lettuce (optional) washed and torn Dressing 2 tablespoon lime juice 1 tablespoon fish sauce 3 teaspoon sugar 1/2 teaspoon crushed dried chilies or ground red pepper Preparation 1) If using uncooked beef fillet, sear, char grill or roast the beef to taste then slice thinly and set aside. 2) Dry roast the rice grains in a wok or a pan over medium heat until light browned. Remove from the pan and grind the roosted rice lightly in a blender. Set aside. 3) Mix all the dressing ingredients in a large mixing bowl. Add the sliced beef, cucumber, Chinese celery, tomato wedges and shallots to the bowl and toss to coat. Add the lettuce (if using) and toss again. 4) Transfer to a serving dish and serve garnished with the roasted rice, mint and coriander leaves. Serves: 4 Preparation time: 20 minutes Cooking time: 10 minutes

Chicken Salad with Vegetables Lab Gai This dish makes a wonderful healthy dish because it is maid without oil and eaten with raw vegetables and herbs (and rice). It may be served with a chili sauce like Nam Jim Ingredients 10 oz (300 g) ground chicken 3 cloves garlic, finely chopped 1/4 cup (60 ml) fresh lime or lemon juice 1 1/2 tablespoon fish sauce 2 tablespoon uncooked long grain or jasmine rise 2-3 bird's-eye chilies, minced 1 medium onion, thinly sliced 2 spring onion, chopped 2 sprigs coriander leaves 1 cup (20 g) fresh mint leaves An assortment of lettuce leaves, cabbage, fresh this basil (horapa), cucumber and long beans or green beans Preparation 1) Dry roast the rice grains in a wok or a pan over medium heat until light browned. Remove from the pan and grind the roosted rice lightly in a blender. Set aside. 2) Cook the meat garlic without oil in a non-stick wok or pan over medium heat until the meat turns white. Remove from the heat to cool. 3 Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chilies, onion, scallion, cilantro and mint leaves. 4) Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired. Serves: 4-6 Preparation time: 10 minutes Cooking time: 15 minutes

Stir-fried Mixed Vegetables Pad Pak Ruam Mit This method of cooking vegetables can be used for individual vegetables, such as Chinese broccoli, or almost any combination of vegetables depending on availability and preference. Ingredients 8 oz (255 g) Chinese broccoli or broccoli stems 3-4 Cabbage leaves, sliced 1/2 cup (100 g) sliced carrots 1/2 cup (100 g) cauliflower florets 1/2 cup (50 g) snow peas 1/2 cup (50 g) baby sweet corn 2 tablespoon oil 3 tablespoon mined garlic 5 fresh Chinese mushrooms, stems removed and sliced 1/2 cup (125 ml) Thai Chicken Stock 3 tablespoon oyster sauce 1/2 tablespoon soy sauce 1/2 teaspoon black soy sauce 1 tablespoon fish sauce Dash of rice wine, sherry or sake 1/2 teaspoon ground white pepper 1/2 teaspoon sugar Preparation 1) Heat a wok until lightly smoking and add the oil. When hot, add garlic and stir well for 1 minute, or until fragrant. Add mushrooms and stir-fry for 1 minute. 2) Add vegetables and chicken stock or water to the wok and stir-fry for about 8-10 minutes until just cooked; the vegetables should be slightly crisp. Add the oyster, soy, fish sauce and wine, then sprinkle with pepper and sugar. Mix well and cook foe 1 minute. 3) Serve accompanied by rice. Note: Use maximum heat to stir-fry the vegetables to ensure the right texture and flavor. If using dried Chinese mushrooms, soak in warm water for 15 minutes before slicing. Serves: 6-8 Preparation time: 20 minutes Cooking time: 7 minutes

Stir-fried Asparagus with Shrimp Pat Nor Mai Farang Ingredients 2 tablespoon oil 3 cloves garlic, finely chopped 10 oz (100 g) young asparagus, cut into bite-sized length 5 oz (150 g) shrimp, peel and divined, tails intact 1 teaspoon soy sauce 2 teaspoons oyster sauce 1 teaspoons fish sauce 1/4 teaspoon sugar 1/2 cup (125 ml) Thai Chicken Stock 1 teaspoon cornstarch mixed in 2 tablespoons of water 1/4 teaspoon ground white pepper Preparation 1) Heat a wok until hot then add oil. add garlic and stir well for 1 minute, or until fragrant. Add asparagus and shrimp and stir-fry until asparagus is just tender and shrimp turns pink, 3-4 minutes. 2) Add the oyster, soy, fish sauce and sugar stir-fry then add Thai Chicken Stock and cornstarch mixture and simmer for 1 minute. 3) Transfer into a plate, sprinkle with pepper and serve hot. Note: It is important to measure out all the sauce before cooking, as this dish cook very fast. Serves: 6 Preparation time: 10 minutes Cooking time: 5 minutes

Pomelo Salad Pomelo is a large fruit that resembles a grapefruit. It has a much sturdier and drier fish. Ingredients 2 tablespoon vegetable oil (30ml) 1 tablespoon palm sugar 2 cloves garlic, finely sliced 1 large pomelo 115g cooked shelled prawns 115g cooked crab meat 15ml / 1 tablespoon roasted peanuts 10 -12 small mint leaves 2 spring onions, finely sliced 2 red chilies, seeded and finely sliced coriander leaves, to garnish shredded fresh coconuts Dressing 2 tablespoon fish sauce 1 tablespoon palm sugar 2 tablespoon lime juice Preparation 1) Whisk together the fish sauce, palm sugar and lime juice and set aside. 2) Heat the oil in a small frying pan, add the shallots and garlic and fry until they are golden. 3) Remove from the pan and set aside. 5) Peel the pomelo and break the flesh into small pieces, taking care to remove any membranes. 6) Coarsely grind the peanuts, then combine with the pomelo flesh, prawns, crab meat, mint leaves and the fried shallot mixture. 7) Toss in the dressing and serve sprinkled with the spring onions, red chilies, coriander leaves and shredded coconut, if using. Serves 4-6 Preparation time: 10 minutes Cooking time: 20 minutes

Spicy Prawn Salad Northan-Eastern Style Plaah Goong This salad is different from a normal spicy prawn salad as it has chili jam in it which is what gives it its unique flavor. Ingredients 300g (2 cups) prawns - washed, peeled, deveined and boiled in water until cooked (about 1 minute) 3 tablespoon (45 ml) fish sauce 6 tablespoon (90 ml) lime juice 4 tablespoon (40g) chili jam 40 g lemongrass, thinly sliced 6 shallots, thinly sliced 15-20 small chilies, finely chopped 10g (1/2 cup) coriander leaves, chopped 20 g (1/2 cup) mint leaves, chopped 4 spring onions, chopped 8 kaffir lime leaves, stem removed and shredded Preparation 1) Put the fish sauce, lime juice and chili jam into a bowl and mix together well. 2) Add the prawns and mix together. If it is too thick add a bit of water or stock. 3) In a separate bowl mix the lemongrass, shallots, small chilies, coriander leaves, mint leaves and spring onions together. 4) Add the prawn mixture to the other ingredients and mix together. 5) Put on to a plate and garnish with the kaffir lime leaves. Serve immediately Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Sausage Salad Yam Sai Grok This sausage salad can be made using any sort of sausages that you like. It is really good if you make using a mixture of sausages such as salami, brokwurst, English sausages. Ingredients 300g (3 3/4 cup) hot dog sausages, thinly sliced 10 small, green chilies, thinly sliced 10 small, red chilies, thinly sliced 3 shallots, thinly sliced 2 stalks of lemongrass, lower half only, thinly sliced 3 cloves of garlic, chopped 2 tablespoon (30 ml) fish sauce 2 tablespoon (30 ml) lime juice 1 large tomato, thinly sliced 2 small cucumber, thinly sliced 1/2 teaspoon salt 2 spring onions, thinly sliced 10g (1/2 cup) coriander, chopped Preparation 1) Put hot dog sausages, green chilies, red chilies, shallots, lemongrass, garlic, fish sauce, lime juice, tomato, cucumber and salt into a bowl and mix thoroughly. Check the seasoning. 2) Serve garnished with spring onions and coriander. Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes

Minced Chicken Salad Laap Gai This is a really fresh tasting salad and is slightly different from the other spicy salads as it has ground, roasted sticky rice in it. Ingredients 300g (1 1/2 cup) chicken breast, minced 4 shallots, thinly sliced 2 slices of ginza, chopped 3 tablespoon (45 ml) fish sauce 2 tablespoon (30 ml) lime juice 2 tablespoon (30 ml) fish sauce 1 tablespoon (15g) chili powder 1 tablespoon (5g) coriander, chopped 1 spring onions, chopped 1 tablespoon (5g) mint leaves, chopped 2 tablespoon (30g) sticky rice, roasted and ground Mint leaves for garnish A selection of fresh vegetables Preparation 1) Put the chicken, shallots, ginza, fish sauce, lime juice, chili powder into a bowl and mix thoroughly. 2) Heat oil in a wok and on a medium heat cook the chicken mixture for about 5 minutes until the chicken is cooked. 3) Transfer the cooked chicken into a bowl and add the coriander leaves, spring onion, chopped mint leaves and ground, roasted sticky rice and mix well. 4) Serve garnished with some mint leaves and a selection of fresh vegetables such as long beans, cabbage, lettuce, spinach, cucumber etc Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Prawn (Shrimp) and Orange Salad Goong Sod Gup Som Keow Wan Ingredients 300 g (10 oz) green prawns (Shrimps), peeled, deveined with tails intact 1 tablespoon roasted chili paste 2 tablespoon lemon juice 1 1/2 tablespoon fish sauce 3 tablespoon water 1 onion, sliced into fine rings 1 teaspoon finely sliced fresh chili (optional) 4 oranges, peeled, seeded and sliced 1 bunch fresh mint leaves 6 lettuce leaves, to serve Preparation 1) Place prawns (shrimps), roasted chili paste, lemon juice, fish sauce and water in a saucepan. Stir and heat slowly until prawns (shrimp) turns pink. Remove from heat and cool. 2) To prawn (shrimp) mixture, add onion rings, fresh chili, if using, orange slices and mint leaves. Mix thoroughly. 3) Serve on a bed of lettuce leaves, either chilled or at room temperature, with garnishes of your choice. Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes

Pickled Vegetables Pak Dong Ingredients 3 cups (750 ml) white vinegar 1 1/2 tablespoon sugar 2 teaspoon salt 250 g (8 oz) cauliflower pieces 250 g (8 oz) cucumber, peeled, seeded and diced 250 g (8 oz) baby corn 100 g (3 1/2 oz) carrots, sliced 100 g (3 1/2 oz) broccoli, bok choy 200 g 6 1/2 oz) cabbage, cut into pieces 4 cloves garlic, finely chopped 1 onion, finely chopped 6 fresh red chilies, seeded and chopped 1 cup (250 ml) peanut oil 1 tablespoon sesame seeds, dry-fried until golden fresh coriander leaves, to garnish Preparation 1) In a large saucepan, bring vinegar, sugar and salt to the boil. Add all the vegetables except garlic, onion and chilies. Blanch for about 1 minute, ensuring they remain crisp. The leafy vegetables will probably need less cooking time, so use your discretion. 2) Remove from heat. Set aside leaving vegetables to stand in the vinegar syrup. 3) In a food processor, blend garlic, onion and chilies to a smooth paste. In a wok or large fry pan, heat oil and stir-fry paste for several minutes. 4) Add blanched vegetables and their syrup. Stir and cook for about 1 minute, combining flavors but being careful not to break up vegetables or overcook them. 5) Serve warm on a dish sprinkled with roasted sesame seeds and garnished with coriander, or cool and pour into sterilized jar for later use. If covered tightly, jar can be stored fro a week or two. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Pickled Garlic Grteum Dong Ingredients 1 cups (250 ml) white vinegar 4 cups (1 liter) water 3 tablespoon sugar 1 tablespoon salt 6 bulbs garlic (about 100 cloves), peeled 3 x 300 ml (10 fl oz) screw-top jar, cleaned and sterilized Preparation 1) In a saucepan, bring vinegar, water, sugar and salt to the boil. Reduce heat and simmer fro about 5 minutes. 2) Add garlic and boil for 1 to 2 minutes. Remove from heat. 3) Cool and pour into sterilized jar. Keep for months in refrigerator, but wait at least a week before eating, for the full flavor to develop. Makes about 3 x 300 ml (10fl oz) Jars Preparation time: 10 minutes Cooking time: 15 minutes

Mixed Vegetables in Coconut Sauce Pak Tom Kati Ingredients 1 cup (250 ml) coconut milk 1 tablespoon fish sauce 2 teaspoon sugar 2 fresh kaffir lime leaves 1/2 teaspoon pepper 1/2 a small onion, sliced 1 fresh red chili, finely sliced (optional) 100 g peas 100 g sliced green beans 30 g mushrooms, sliced 60 g (2 oz) eggplant, thickly sliced 100 g English spinach chopped 100 g Chinese cabbage, shredded Preparation 1) In a saucepan, bring coconut milk, fish sauce, sugar, lime leaves and pepper to the boil. 2) Reduce heat. Add onion and simmer for 2 minutes. Taste to see if more sugar or fish sauce is needed. 3) Add vegetables, the leafier ones last. Simmer until the vegetables are just cooked. Serve with rice or noodles. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Pickled Lemons or Limes Manao Dong Ingredients 10 small green lemons or limes 180 g (6 oz) salt 3 to 4 cups (750 ml to 1 liter) water 1 tablespoon sugar Preparation 1) Choose smooth-skinned lemons that are not too young and pithy. Roll each lemon on a flat surface with a plate for several minutes to soften. 2) Rub skin well either dampened salt or coat. Leave overnight. If it's sunny, leave lemons in the sun foe a few hours the following ay. 3) Boil water, salt, and sugar for 5 minutes. Allow to cool. 4) Place lemon in sterilized jars and pour salty water over them. Seal and do not use for at least 3 months. Will keep indefinitely. Makes 2 x 300 ml (10fl oz) Jars Preparation time: 5 minutes Cooking time: 20 minutes

Stir-fried Asparagus Pad Naw Mai Farang Ingredients 2 tablespoon vegetable oil 2 cloves garlic, finely chopped 400 g fresh asparagus, sliced into 5 cm pieces 2 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon white pepper 1 teaspoon sugar Preparation 1) Heat oil in a wok or fry pan. Stir-fry garlic until golden. Add asparagus and stir-fry for 1 minute. Stir in oyster and fish sauce, pepper and sugar. 2) Taste and add extra seasoning, if needed. Stir-fry for another 1 to 2 minutes. Remove from heat and serve. Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes

Salted Eggs Kai Kem Ingredients 375 g 912 oz) salt 8 to 10 cups (2 to 2.5 liters) water 12 whole fresh eggs in their shell Preparation 1) Bring salt and water to the boil. Remove from heat and cool until lukewarm. 2) Place egg carefully in a large glass or earthenware jar. Pour the brine over them until the eggs are completely covered. Seal the jar and keep in a cool place fro at least 1 month. 3) Boil or fry before serving. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Tofu and Egg Salad Ingredients 2 tablespoons chopped fresh coriander roots 1 cloves garlic, crushed 1 tablespoon grant fresh ginger 1 tablespoon brown sugar 1 tablespoon dark soy sauce 1 teaspoon five-spice powder 2 teaspoons oil 1/4 cup (60 ml) water 6 radishes (200 g) 375g tofu, drained cubed 2 tablespoons chopped fresh coriander leaves 1 small fresh red chili chopped 1 hard-boiled egg, chopped Preparation 1) Blend coriander roots, garlic, brown sugar, soy sauce and five-spice powder until well combined. 2) Heat oil in pan, cook blended mixture, stirring for about 2 minutes or until fragrant. Stir in water; cool to room temperature. 3) Cut radishes into thin strips. Combine tofu and radish in bowl, pour over blended mixture; cover, stand for 2 hours, string occasionally. 4) Drain tofu mixture; combine with coriander leaves, chili and egg Note: Can be made 6 hours ahead. Store, covered, in refrigerator Serves 4 Preparation Time: 25 Minutes Cooking Time: 15 Minutes

Beans with Ginger and Coconut Milk Ingredients 500 g beans 1 tablespoon oil 2 stem fresh lemon grass, sliced 2 tablespoons grant fresh ginger 1 small fresh red chili chopped 1 cups (250 ml) coconut milk 4 cup (350 g) Shredded cabbage Preparation 1) Cut beans into 5 cm length. Heat oil in wok, cook lemon grass, ginger and chili until oil brings to bubble. 2) Stir in coconut milk and beans, bring to boil; simmer, uncovered, for about 3 minutes or until beans are just tender. Serve beans mixture over cabbage. Note: Best made close to serving. Serves 6 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Fruit Salad with Savory Coconut Dressing Ingredients 1 medium apple (150 g) 1 medium banana (200 g) 1/2 medium papaw (500 g) 1 cup (250 ml) coconut milk 1 small fresh red chili chopped 1 tablespoon chopped fresh coriander leaves 1 tablespoon lime juice 1 tablespoon fish sauce 1/4 cup (35 g) peanuts 6 cos lettuce leaves Preparation 1) Cut apple in half, remove core, cut into thin slices; slice banana; chop papaw. Combine coconut milk, chili, coriander, lime juice and sauce in bowl. 2) Combine fruit and peanuts in bowl with coconut milk dressing, mix well; cover, refrigerate 1 hour before serving. Serve over lettuce. Note: Best made 1 hour ahead. Store, covered, in refrigerator Serves 4 Preparation Time: 20 Minutes Cooking Time: 20 Minutes

Stir-Fried Sweet and Sour Vegetables Pad Pak Ruam Ingredients 2 cloves garlic 2 small fresh red chilies 500 g fresh asparagus 2 Lebanese cucumbers (260 g) 1 tablespoon oil 100 g snow peas 250 g broccoli flowerets 1 medium green capsicum (200g), chopped 2 tablespoons fish sauce 1 1/2 tablespoons white vinegar 1 tablespoon sugar Preparation 1) Cut garlic, chili into long, thin strips. Cut asparagus not 5cm lengths; cut cucumbers in half lengthways, remove seeds then slice thickly. 2) Heat oil in wok, stir-fry garlic and chilled until lightly browned; remove from wok. Leave oil in wok. 3) Reheat wok, add vegetables, stir-fry until vegetables are just tender. 4) Add combined sauce, vinegar and sugar, stir-fry 1 minute. Serve vegetables sprinkled with garlic and chilies. Note: Best made close to serving. Serves 6 Preparation Time: 20 Minutes Cooking Time: 10 Minutes

Spicy Tofu Salad Ingredients 750g tofu, drained cubed 1 small red onion (100 g) 1 medium carrot (120 g) 1 medium green capsicum (200 g) 2 tablespoons peanuts, chopped Dressing 2 small fresh red chilies chopped 60 ml lime juice 1 tablespoon brown sugar 1 tablespoon fish sauce 1 stem fresh lemon grass, sliced Preparation 1) Cut tofu into 1 cm. Cut onion in half, cut into thin slices. Cut carrot and capsicum into this strips. 2) Dressing combine chili, juice, sugar, sauce and lemon grass in jar; shake well. 3) Combine tofu, onion, carrot, capsicum and dressing in bowl; mix well. Cover, refrigerate 3 hours. Serve salad sprinkled with peanuts. Note: Can be made 3 hours ahead. Store, covered, in refrigerator. Serves 6 Preparation Time: 20 Minutes (Plus refrigerating time)

Water Chestnut Salad with Fillet of Pork Ingredients 1 tablespoon oil 250 g pork fillets 8 green onions 3 cloves garlic, sliced 1 tablespoon fish sauce 2 tablespoons lemon juice 3 teaspoons sugar 8 medium cooked prawns 50 g crab meat, flaked 230 g can water chestnuts, drained 1 tablespoon chopped fresh coriander leaves Preparation 1) Heat oil in a pan, cook pork, turning frequently, until well browned and tender. Remove pork from pan, drain, cool. Cut into 1cm slices, then cut into halves. 2) Cut onions into 6cm strips. Reheat pan, stir-fry garlic and onion for 1 minute; add sauce, lemon juice and sugar, stir-fry until hot; coo. 3) Combine pork, onion mixture, prawns, crab and water chestnuts in bowl, sprinkle with coriander. Note: Pork can be prepared a day ahead; onion mixture several hours ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 20 Minutes Cooking Time: 15 Minutes

Eggplant and Dried Shrimp Salad Ingredients 2 medium eggplants (600 g) 2 tablespoons chopped fresh coriander leaves 1 teaspoon cracked black peppercorns 3 cloves garlic, crushed 1 teaspoon sugar 2 tablespoons fish sauce 1 medium fresh red chilies, chopped 1 tablespoon oil 14 cup (60 ml) lime juice 1/3 cup (40 g) dried shrimps 3 green onions, chopped Preparation 1) Peel eggplant, cut into thin strips, place into top half of steamer, cook over boiling water for about 8 minutes or until just tender; drain 2) Grind coriander, peppercorns and garlic to a past using mortar and pastel. Combine paste with sugar, sauce, chili, oil and lime juice in large bowl. Stir in eggplant; cover, stand 20 minutes. 3) Soak shrimp in cold water in bowl for 10 minutes; drain Pound shrimp with mortar and pestle. Serve salad sprinkled with shrimp and onion. Note: Can be made a day ahead. Store, covered, in refrigerator. Serves 6 Preparation Time: 35 Minutes Cooking Time: 8 Minutes

Chinese Leaves in Oyster Sauce Pad Phak Kanan Nam Mun Hai Ingredients 400g (8 cup) Chinese leaves or Chinese bokshi 6 tablespoon oil 9 cloves of garlic, chopped 1 teaspoon ground black peppercorns 120ml (1/2 cup) oyster sauce 1 tablespoon soy sauce 250ml (1 cup) chicken stock or water Preparation 1) Put the oil into a wok and when it is hot add the garlic and the Chinese leaves. Stir-fry together for about 1 minute. 2) Then add the oyster sauce, soy sauce and chicken stock. Stir-fry to combine 3) Add the pepper and stir to mix well 4) Turn off the heat and serve. Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes

Morning Glory Phad Phak Boong This is a delicious dish and is offer cooked as a show piece in some restaurant. It is normally cooked very fast and furiously over a high heat. Ingredients 700g (8 1/2 cup) morning glory or spinach 4 tablespoon (60ml) oil 120ml (1/2 cup) chicken stock or water 9 cloves of garlic, chopped 10 small green and red chilies, smashed Sauce 120 (1/2 cup) soy bean paste 1 (10 g) tablespoon sugar 5 tablespoon oyster sauce 1 teaspoon ground black pepper Preparation 1) Put morning glory or spinach, chicken stock, garlic and green and red chilies into a bowl. 2) Put the oil into a wok and when it is hot add all the ingredients. 3) Stir-fry quickly fro 2-3 minutes until the morning glory or spinach is cooked. Serve Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes

Fried Mixed Mushroom with Baby Corns Phad Hed Ruam Khao Pod Orn You can use any selection of mushrooms that you like. This is a good dish for people who are vegetarian. Ingredients 3 tablespoon (45ml) oil Chinese mushrooms, cut in half (If you are using dried mushrooms, they need to be soaked in water for 30 minutes) 100g (1 1/4 cup) straw mushrooms cut in half 3 cloves of garlic, chopped 1 onion, cut into bit-sized 6 baby cones, cut in half lengthways and then half 125 ml (1/2 cup) chicken stock or water 1 big, red chili, sliced 4 spring onions, sliced 1 tablespoon (5g) tapioca flour dissolved in 45ml (3 tbsp) water 10g (1/2 cup) coriander chopped Sauce 1 tablespoon (15 ml) fish sauce 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) oyster sauce Preparation 1) Put the oil into a wok and fry the garlic over a high heat until it starts to turn brown. Add the onion and stir-fry and then add the Chinese mushrooms and straw mushrooms and stir-fry for about 1 minute. 2) Add the baby cones and stir-fry again. Then add the chicken stock and stir to combine. 3) Add the sliced chili, spring onions and the sauce ingredients and stir-fry until all the vegetables are cooked. 4) Then add the tapioca flour and stir-fry once more until the sauce is thick. 5) Serve garnish with the coriander Serves 2 Preparation time: 10 minutes (mushrooms soaked time 30 minutes) Cooking time: 20 minutes

Stir-fried Steak with Green Beans Ingredients 180g green beans 1 tablespoon oil 1 medium brown onion, chopped 2 cloves garlic, crushed 1 large fresh green chili, chopped 1 large fresh red chili, chopped 1 tablespoon oil, extra 500 g beef rump steak, thinly sliced 1 tablespoon fish sauce 1 tablespoon chopped fresh coriander leaves 1 teaspoon sugar Preparation 1) Slice beans diagonally. Heat oil in wok, stir-fry onion, garlic, chili and beans until beans are just tender; remove from wok. 2) Add extra oil to wok, add streak in batches, stir-fry until tender. 3) Return steak and bean mixture to wok with sauce, coriander and sugar, stir-fry for about 2 minutes, or until hot. Note: Best made just before serving. Serves 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Grilled Pork with Chili Sauce Kaw Moo Yang The common Thai seasonings of garlic, back pepper and coriander root are partnered with Chinese oyster sauce and soy sauce to marinate the pork, which is then grilled and served with a spicy sauce. Ingredients 600 g pork ribs, pork loin or pork neck, which is the traditional cut for this recipe Marinade 2 tablespoons crushed garlic 1 tablespoon crushed coriander root 1/2 teaspoon freshly ground black pepper 2 tablespoons oyster sauce 2 tablespoons say sauce 1 tablespoon sugar Chili Sauce 6 shallots, thinly sliced 3 teaspoons chili flakes or ground red pepper 1 1/2 tablespoons fish sauce 3 tablespoons lime juice Preparation 1) Separate the ribs or slice the pork into 1 1/2-in (4-cm) strip. Mix all the Marinade ingredients together or marinate the pork for 1 hour. 2) While the pork is marinating, mix the chili sauce ingredients together and set aside. 3) Grill the pork over hot charcoal or under a very hot broiler for 15-20 minutes on each side, or until each side of the meat is browned. 4) If using pork loin, slice thinly. Place rib or pork slices on a serving dish, and serve with the chili sauce accompanied by steamed glutinous rice and sliced cucumber. Serves: 4-6 Preparation time: 10 minutes Cooking time: 40-50 minutes

Steamed Eggs with Beef and Spring Onions This is a very delicate dish. You can add less liquid for a firmer custard, but cooked this way it is soft and silky. Other types of meat or seafood can be used instead of beef. Ingredients 115g sirloin or rump steak 5ml 1 tablespoon fresh root ginger 1 tablespoon fish sauce finely ground black pepper 3 eggs 120ml 1/2 cup chicken stock or water 2 tablespoons chopped spring onions 1 tablespoon vegetable oil 2 cloves garlic, finely chopped Preparation 1) Finely chop the beef and place in a large bowl. Add the ginger, fish sauce and freshly ground black pepper. 2) Beat the eggs together with the stock. Stir the mixture into the beef, add the spring onions and beat together until well-blended. Try to avoid making too many bubbles. 3) Pour the mixture into heatproof dish or individual ramekins. 4) Place in a steamer and steam over a gentle heat for 10-15 minutes or until the custard is set. 5) Meanwhile, heat the oil in a frying pan. Add the garlic and stir to break up any clumps and fry until golden - about 2 minutes. 6) To serve, pour the garlic and oil over the egg custards. Allow to cool slightly before serving. Serves 4-6 Preparation time: 10 minutes Cooking time: 25 minutes

Spicy Pork with Young Green Peppercorns Phad Phet Muu I like to make this dish really spicy and i like the combination of the spiciness from the curry paste mixed with the hotness from the young, green peppercorns. Ingredients 300g (1 1/2 cup) pork, thinly sliced 250 ml coconut milk 2 tablespoon (50g) red curry paste 3 big eggs plants cut into bit size 30g (1 cup) young, green peppercorns 4 lesser ginger roots, thinly sliced 2 big red chilies, thinly sliced 3 tablespoons (45ml) fish sauce 5 kaffir lime leaves shredded, discarding the stem Preparation 1) Put 90ml (6 tablespoons) of thick coconut milk into a wok and when it is boiling, add the red curry paste and fry fro 1-2 minutes. 2) Add the pork and stir-fry until the outside turns white. Then add the rest of the thick coconut milk and bring to the boil. 3) Add the big eggplants, young green peppercorns, lesser ginger and half the red chilies. 4) Stir to combine and add the fish sauce and shredded kaffir lime leaves. Simmer for another 20 minutes. 5) Turn off the heat and serve garnished with the rest of the red chilies. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Pumpkin with Pork Pad Fuk Thong Sai Muu If you like pumpkin you will enjoy this dish. It is really simple to make and in Thailand they normally use golden pumpkin. Ingredients 500 (4 cup) pumpkin, thinly sliced 300g (1 1/2 cup) pork, thinly sliced 6 tablespoon oil 9 cloves of garlic, chopped 125ml (1/2 cup) chicken stock or water 4 tablespoon (60 ml) fish sauce 2 eggs, beaten Preparation 1) Put the oil into a wok and when it is hot add the garlic, pumpkin and chicken stock. Simmer for 2 minutes and then add pork. 2) Stir-fry to combine and simmer for 4 minute. 3) Add the fish sauce and stir, then add the egg and stir-fry to cook the eggs and combine well. Serve Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes

Thai Oxtrail Casserole Tom Haang Wooa Ingredients 500g (1 lb) cooked oxtail 4 cups (1 liter/1 3/4 pt) stock and Thai 'bouquet garni' from Rich beef stock (see recipe above) 1 large onion, sliced 3 cooked potatoes, quartered 3 tomatoes, diced 50 g (2 oz) green beans or similar vegetable, sliced 3 tablespoon bean shoots (optional) Garnish 3 tablespoon chopped coriander 3 tablespoon chopped shallots (spring onions) Preparation 1) Place cooked oxtail in a large saucepan with Rich beef stock, and a little extra water if necessary to almost cover oxtail. Bring to boil and drop in Thai’ bouquet garni'. Simmer for 10 minutes or until gravy is the consistency you want. 2) Add onion, potatoes and tomatoes. Simmer for a few minutes. Just before serving, add beans and cook until they are just tender. 3) Remove; bouquet garni'. Stir through bean shoots if using them. 4) Serve garnished with coriander leaves and chopped shallots, with a side dish of rice or noodles, and a sauce of your choice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Panang Beef Balls Panang Nua Ingredients 500g (1 lb) leaves beef, minced 60 g (2 oz) plain flour 3 tablespoons vegetable oil 2 tablespoons red curry paste 1 1/2 cups (375 ml/ 12fl oz) coconut milk 1 1/2 tablespoon fish sauce 2 tablespoons ground peanuts or crunchy peanut butter 1 tablespoon sugar 2 tablespoon chopped fresh basil or mint leaves, to garnish Preparation 1) Shape beef mince into small round balls about 2.5 cm in diameter. Roll balls in flour, dusting of excess. 2) Heat oil in a wok and fry beef balls until brawn, tilting and rocking wok so ball fry evenly. Remove and set aside on absorbent kitchen paper. 3) In remaining oil, stir-fry red curry paste for several minutes over low heat to prevent sticking. Stir in coconut milk. 3) Add fish sauce, peanut and sugar. Taste to see if extra fish sauce or sugar is needed. 5) Return beef balls to sauce and simmer for about 5 minutes. Garnish with chopped basil leaves. Serve with rice or salad. Serves: 4 Preparation time: 10 minutes Cooking time: 30 minutes

Lamb with Chili and Mint Nua Gae Pad Prik Bai Salanai Ingredients 3 tablespoon vegetable oil 200 g (6 1/2 oz) lean lamb cut in fine strips 1 clove garlic, finely chopped 1 tablespoon oyster sauce 1 tablespoon fish sauce pinch sugar 1 tablespoon finely sliced fresh chili 4 to 5 tablespoon fresh mint leaves, sliced if large Preparation 1) Heat oil in a wok or fry pan. Stir-fry lamb for several minutes until almost cooked. 2) Add garlic, oyster and fish sauce, sugar and chili. Stir-fry for another 1 to 2 minutes. 3) Taste to see if extra seasoning is required - chili, sugar or sauce. 4) When meat is cooked and tender, stir mint leaves through, then remove from heat. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Chili Beef Nau Pad Prik Ingredients 2 tablespoon vegetable oil 1 small clove garlic, finely chopped 1 teaspoon chopped fresh chili 200 g (6 1/2 oz) lean beef, sliced into fine strips 1 teaspoon fish sauce 1/2 teaspoon oyster sauce pinch salt 3 tablespoon Thai Soup Stock 3 tablespoon chopped shallots 3 tablespoon capsicum, sliced 3 tablespoon basil leaves, chopped Preparation 1) Heat oil in a wok or fry pan. Stir-fry garlic until golden. Add chili cook for about 1 minute. Add beef, fish and oyster sauce and salt, stirring slowly 2) Pour in stock and simmer meat for several minutes until tender. Stir through shallots, capsicum and basil. Stir-fry for about 30 seconds. 3) Remove from heat. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Stir-Fried Pork and Green Beans Muu Pad Tua Fak Yaw Ingredients 2 tablespoon vegetable oil 2 clove garlic, finely sliced or minced 250g (8 oz) lean pork, sliced thinly then cut into bit size pieces 1 1/2 tablespoon fish sauce 1 tablespoon oyster sauce 1/2 teaspoons pepper 1 teaspoons sugar 150 to 200g (5 to 6 oz) green, preferably snake, beans, cut in 2.5 cm 3 tablespoon water or stock (optional) Preparation 1) Heat oil in a wok or fry pan. Stir-fry garlic briefly. 2) Add pork and stir-fry until golden. Stir in fish and oyster sauce, pepper and sugar. Add beans and stir-fry for 1 minute. 3) Add a little water or stock if necessary to make a good amount of gravy. Taste to see if extra seasoning is required. 4) When pork is cooked, remove from heat. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Sweet Pork Muu Wan Traditionally, sweet pork was the Thai equivalent of ham, and was made to last a few days without refrigeration. Re-boiled, it could be used for several meals, stir -fry or eaten cold. We do not suggest you to do that. Ingredients 125 g (4 oz) sugar 2 cup (500 ml) water 750 g ( 1 1/2 lb) loin of pork or spare ribs, trimmed of excess fat 2 to 3 large onions, chopped 1 tablespoon salt Preparation 1) In a large saucepan over medium heat, caramelize sugar and water until golden brown; bring careful not to burn it. Add pork, either whole or in pieces. Coast it with syrup and brown for several minutes on all sides. 2) Add onions and brown. Lower heat, cover pork with extra water, if necessary, and stir in salt. Simmer for about 1 hour for a large piece, less fro ribs or smaller pieces. 3) Watch the liquid doesn't boil dry. The water should reduce to a golden syrup which can be spooned over the whole loin or the ribs when served hot on a bed of steamed rice. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Spicy Thai Hamburgers Luk Nua Ingredients 300 g (10 oz) beef, minced 300 g (10 oz) pork, minced 50 g (2 oz) green beans cut in 2cm 2 medium-sized onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoon chopped fresh coriander leaves, stem and roots 1 fresh red chili, finely sliced 1 teaspoon sugar 1 teaspoon pepper 1/2 teaspoon salt 1 tablespoon red curry paste 1 egg, lightly beaten 1/2 cup (125 ml/4 fl oz) vegetable oil fresh coriander leaves, to garnish (optional) Preparation 1) In a large bowl, combine all ingredients except oil. With wet hands. Kneed mixture thoroughly until it clings together well. 2) Roll into balls and shape into 5 cm (2 in) diameter patties, each about 1 cm thick. 3) Heat oil in a wok or fry pan. Shallow-fry several patties at a time for 5 minutes or so each side, until evenly browned. Alternatively, grill or barbecue them. 4) Garnish with coriander leaves, if desired. Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes

Beef with Basil, Chili and Green Beans Nua Pad Krapao Krapao is one of several verities of basil grown in Thailand. Locally grown basil will substitute well if necessary. Ingredients 2 tablespoon vegetable oil 1 cloves garlic, finely chopped 1 teaspoon fresh chili, finely chopped 200 g (61/2 oz) beef, minced 1 teaspoon sugar 1 tablespoon fish sauce 80 g (2 1/2 oz) green beans cut in 2cm 1 tablespoon onion, finely sliced 5 tablespoon fresh krapao basil leaves Preparation 1) Heat oil in a wok or fry pan. Stir-fry garlic over medium heat until golden. Add Chills and cook for 20 seconds. 2) Add beef and stir-fry fro several minutes. Stir in sugar and fish sauce. 3) Stir-fry until meat is cooked and tender. Add a little water or stock if gravy looks like boiling dry or becoming too oily. 4) Add beans and onion. Taste to see if extra fish sauce or sugar is needed. 5) Remove from heat and stir basil leave through mixture. Garnish with basil. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Salty Sun-Dried Beef Nua Kem This is a traditional favorite in Thailand, but one that's unusual by Western standards. It’s usually served as an accompaniment to curries, as the saltiness counteracts their hot spiciness. Ingredients 1 kg (2 lb) lean beef large 2.5 cm (1 in) thick steaks) 100g (3 1/2 oz) coarse salt vegetable oil Preparation 1) Rub steaks well with salt. Stack in layers in a covered bowl. Refrigerate overnight. 2) Fry steak in hot oil so meat becomes crispy golden on the outside. Cool and slice across the grain, into fine slices about 2.5 cm wide. Serve warm or at room temperature, with a curry dish. Note: If you want to, you can dry the meat further in the sun for several hours either side. It there is no sun that day, or you'd rather not be too traditional, you can simply drain the meat after it has been well salted and cook. The 'integrity' of the dish won't suffer too much. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Beef and Mushroom Salad Ingredients 60g (2 cups) dried shiitake mushroom 600 g piece beef rump steak 2 tablespoons oil 1 medium red capsicum (200g), sliced 1/2 cup (75 g) roasted cashews, 9 large English spinach leaves, shredded Dressing 2 tablespoons sesame oil 2 tablespoons fish sauce 2 tablespoons sweet sherry 2 tablespoons oyster sauce Preparation 1) Place mushrooms in a bowl, cover with warm water, stand 20 minutes. Drain mushrooms, discard stems, cut caps into thin slices. 2) Trim excess fat from steak. Heat oil in pan, cook steak until browned on both sides and medium rare; cool. Cut steak into thin strips. 3) Combine steak, mushrooms, pepper, nuts and spinach in bowl. Add dressing; toss well. Dressing: combine all ingredients in a bowl; mix well Note: Salad can be made one day ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 25 Minutes Cooking Time: 10 Minutes

Steamed Minced Pork Cup Haw Mok Muu Ingredients 250 g minced pork 180 g minced chicken 170g can crab meat, drained 1/4 cup (60ml) coconut milk 4 green onions, chopped 1 tablespoon chopped fresh coriander leaves 1 stem fresh lemon grass, chopped 3 cloves garlic, crushed 2 tablespoons fish sauce 1/2 teaspoons brown sugar 1/4 teaspoons cracked black peppercorns 2 eggs, separated 4 small green cucumbers (520 g), chopped 2 cup (200g) bean sprouts 2 small red capsicums (300 g), chopped Preparation 1) Blend or process pork, chicken, crab, coconut milk, onion, coriander, lemon grass, garlic, sauce, sugar and peppercorns until combined; transfer mixture to bowl. 2) Beat egg white with one of the egg yolks in small bowl until thick and creamy. Fold into pork mixture. 3) Spoon pork mixture into 6 (1/2 cup/125ml capacity) ungreased bowls press in firmly, smooth tops. Brush tops with remaining egg yolk. 4) Place bowls in bamboo steamer, cook, covered, over boiling water for about 20 minutes or until cooked together; cool Turn out cups. Serve over combined cucumber, sprouts and capsicum. Note: Can be prepared a day ahead. Store, covered, in refrigerator. Uncooked cups suitable to freeze. Serves 6 Preparation Time: 25 Minutes Cooking Time: 20 Minutes

Beef with Oyster Sauce Ingredients 400g bok choy 250g Chinese broccoli 500g beef rump steak 2 tablespoons oil 2 cloves garlic, crushed 150g snow peas 425g can baby corn, drained 6 green onions, chopped 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 tablespoon sugar Preparation 1) Break bok choy and broccoli into large pieces, stem or microwave until just tender; drain well. 2) Cut steak into thin strips. Heat oil in wok, stir-fry garlic and steak until steak is just browned. 3) Add peas, corn, onion, sauce and sugar, stir-fry until peas are just tender. Serve over bok choy and broccoli. Note: Recipe best made just before serving. Serves 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Lamb with Basil and Vegetables Ingredients 2 cloves garlic, crushed 2 large fresh red chilies 1 medium carrot (120g) 1 medium brown onion 1 tablespoon oil 1 1/2 tablespoons tandoori curry paste 500g Lamb fillet, thinly sliced 230 g can bamboo shoots, drained, sliced 4 green onions, chopped 1/3 cup shredded fresh basil leaves 1 tablespoon fish sauce Preparation 1) Cut garlic, chilies and carrot into thin strips. Cut brown onion into wedges. 2) Heat 1/2 the oil in wok, stir-fry garlic and chili until lightly browned; remove from wok. Reheat wok, stir-fry brown onion until soft, remove from wok. 3) Add remaining oil to wok, heat oil, cook curry paste 1 minute. Stir-fry lamb in batches until tender. 4) Return lamb and onion to wok with remaining ingredients, stir-fry until hot. Serve lamb mixture topped with garlic and chili. Note: Best made close to serving. Serves 4 Preparation Time: 20 Minutes Cooking Time: 15 Minutes

Sweet and Sour pork Spare Ribs Ingredients 1 tablespoon oil 2 cloves garlic, crushed 1/2 (85 g) medium red onion, chopped 2 tablespoons sugar 2 tablespoons lime juice 1/4 cup (60ml) pineapple juice 2 teaspoons fish sauce 1 tablespoon oyster sauce 1 tablespoon white vinegar 1 tablespoon sweet chili sauce 1/3 cup (80 ml) tomato sauce 1 kg pork spare ribs Preparation 1) Heat oil in pan, cook garlic and onion, stirring, until onion is soft. Stir in combined sugar, juices, sauce and vinegar; bring to boil, simmer, uncovered, 2 minutes or until slightly thickened. 2) Place spare ribs on rack over baking dish, brush with sweet and sour sauce. Bake in hot over fro 10 minutes, reduce heat to moderately hot, bake about 15 minutes or until pork is crisp and cooked through. Turn and baste ribs several timed during cooking. Note: Sauce can be prepared 2 days ahead. Store sauce, covered, in refrigerator. Uncooked ribs suitable to freeze. Serves 4 Preparation Time: 15 Minutes Cooking Time: 30 Minutes

Seafood, Pork and Chicken Noodles Ingredients 1 teaspoon chopped fresh coriander root 1/2 teaspoons cracked black peppercorns 4 cloves garlic, crushed 3 medium fresh red chilies, chopped 2 tablespoons light soy sauce 2 tablespoons white vinegar 2 tablespoons lime juice 1/2 tablespoons sugar 300g uncooked prawns 100g squid hoods 150g pork fillet 200g chicken brest fillet 150g rice vermicelli 1 small red capsicum (15g), sliced 3 green onion, chopped 1/4 cup fresh coriander leaves 3 hard-boiled egg, quartered Preparation 1) Grind coriander root, peppercorns, garlic and chilies into a paste using mortar and pestle. place paste in jar with sauce, vinegar, juice and sugar; shake well. 2) Shell prawns, leaving tail intact. Cut squid into 2 cm square pieces, score inside surface with a sharp knife. Poach prawns, square pieces, score inside surface with a sharp knife. Pooch prawns, squid, pork and chicken separately in a pan of simmering water until tender; drain, cut chicken and pork into pieces. 3) Cook vermicelli in a pan of boiling water for about 3 minutes or until tender; drain 4) Cut vermicelli into shorter lengths with scissor. Combine vermicelli in bowl with pork, chicken, seafood, capsicum, onion and coriander. Stir in vinegar mixture. 5) Serve warm or cold, topped with egg. Note: Noodles can be cooked a day ahead, store, covered in refrigerator. Serves 6 Preparation Time: 40 Minutes Cooking Time: 20 Minutes

Chicken Wrapped in Pandanus Leaves Gai Hor Bai Toey Fragrant screw pine or pandanus palm leaves and their subtle fragrance to this deep-fried chicken dish, which is a Thai version of the popular Chinese Chee Pow Gai Ingredients 1 lb (500 g) boneless Chicken 16 pandanus leaves Oil for deep-frying Marinade 2 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 2 teaspoon sesame oil 2 cloves garlic 3 coriander roots, pounded together to a paste Sauce 1 teaspoon white sesame seed 1 cup (250 ml) distilled white vinegar 1/2 cup (100 g) sugar 2 tablespoon black soy sauce 1 teaspoon fish sauce Preparation 1) Cut chicken meat into bite-sized chucks. Mix the Marinade ingredients well into the chicken. Set aside in the refrigerator to marinate for 3 hours. 2) To prepare the sauce, dry-fry the sesame seeds in a skillet for 2 minutes or until light browned. Set aside. Mix remaining sauce ingredients through in a bowl, then add the sesame seeds and set aside. 3) Wrap tow or three pieces of chicken in each pandanus leaf to form a knot alternatively, wrap each pandanus leaf around the chicken to form a bundle and sauce with a toothpick. 4) Heat oil in a wok or small frying pan. Deep-fry until fragrant, about 5 minutes. Serve with sauce and steamed rice. Note: If pandanus leaves are not available, add a few drops of pandan essence to the Marinade. Drain the chicken pieces and stir-fry for 5 minutes in 1 tablespoon of oil over medium high heat, and garnish with coriander leaves. Serves: 4 Preparation time: 30 minutes Cooking time: 7 minutes

Barbecued Chickens Gai Yang A northeastern version of a dish now served all over the county. Ingredients 1 chicken (about 21/4 lbs/1 kg), cut in serving pieces 1 tablespoon julienne ginger, for garnish Marinade 10 cloves garlic, minced 1-2 tablespoon black peppercorns, crushed 2 tablespoon soy sauce 2 tablespoon sugar 2 tablespoon brandy or dry sherry 1 teaspoon salt Sweet Thai Chili Sauce 1/2 cup distilled white vinegar 1/2 cup (100 g) sugar 5 cloves garlic, minced 2-3 red chilies, pounded or minced 1/2 teaspoon salt Preparation 1) Mix the marinade ingredients in a bowl. Add the chicken and combine thoroughly with the marinade. Set aside in the refrigerator for 3-4 hours. 2) Grill chicken over hot charcoal or under a boiler, turning from time to time until browned on all sides, about 25-30 minutes. 3) Meanwhile mix all the Sweet Thai Chili sauce ingredients in a saucepan, bring to boil and simmer until the sauce thickens slightly. The sauce should have a thin, syrupy consistency. Set aside to cool. 4) Serve the chicken and Sweet Thai Chili sauce accompanied by plain or glutinous rice. Note: Sweet Thai Chili Sauce is widely available. Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes

Chicken with Green Peppers Gai Phad Prik Sod This dish is not as spicy as the name might imply as the main ingredient is bell peppers not chili peppers. Ingredients 300g (1 1/2 cup) Chicken, thinly sliced 4 tablespoon oil 7 cloves of garlic, chopped 1 small onion cut into 8 3 green pepper, seeds removed and cut into strips 100g straw mushrooms cut in 1/2 1 big, red chili, sliced 1/2 teaspoon white peppercorns, crushed 250ml (1 cup) Chicken stock water 7 spring onions cut into 2cm Sauce 2 tablespoon oyster sauce 2 tablespoons soy sauce 1 tablespoons light soy sauce 1/4 teaspoon sweet soy sauce 1/2 teaspoon sugar Preparation 1) Put the oil into a wok and add the garlic followed by the onion and fry until the garlic starts to turn brown. 2) Add the chicken and fry until the outside turns to white and then add the green peppers and stir-fry for another minute. 3) Then add the sauce ingredients and stir-fry on high heat. Add the mushroom, big, red chili and white peppercorns and stir-fry again. 4) Add the stock and when it is boiling add the spring onions. 5) Stir-fry to combine and serve Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Chicken with Chili Jam Gai Phad Nam Prik Pow Chili is used often in Thai cooking. You can buy it ready made or make your own. This dish is also very good made with prawns. Ingredients 300g (1 1/2 cup) chicken, thinly sliced 6 tablespoon oil 9 cloves of garlic, chopped 1 onion, cut into wedges 125ml (1/2 cup) chili jam 250ml (1 cup) chicken stock or water 2 tablespoon soy sauce 1 tablespoon sugar (10g) 8 spring onions cut into 2cm 3 big, red chilies, sliced Preparation 1) Put the oil into a wok and when it is hot add the garlic and fry until the garlic starts to turn brown. 2) Add the chicken and onion and stir-fry until the outside of the chicken turns white. then add the chili jam and fry for 2-3 minutes, stirring continuously. 3) Add the stock and when it is boiling, add the soy sauce and sugar and stir-fry to combine. Add the spring onion and bring red chilies. 4) Turn off the heat and serve. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Crisp Fried Salty Chicken Gai Kem Ingredients 1.5 kg roasted chicken 5 (1.25 liters) cups water 3 tablespoon coarse or cooking salt 1/2 cup (125 ml) vegetable oil for shallow-frying fresh coriander springs, to garnish Preparation 1) Place chicken in a large saucepan with water. Bring to the boil. Simmer, loosely covered, for about 15 minutes until almost tender. 2) Drain, reserving stock for later use, and cool. Cut chicken into four pieces. Rub well with salt. Refrigerate overnight in a covered bowl. 3) Pat dry. Fry each side in hot oil until gold, turning when necessary. Chop into small pieces, if desired. 4) Serve with hot spicy dish like curries, to counter the chili. Garnish with coriander sprigs. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Duck Casserole Tom Kem Ped Ingredients 3 cloves garlic, finely chopped 3 fresh coriander roots 10 peppercorns, cracked 4 tablespoons sugar 1 tablespoons and 1/2 cup water 1.5 kg fresh young duck, whole or in pieces 1 tablespoons soy sauce 1 teaspoon salt 100 g dried Chinese mushrooms, soaked in water 30 minutes, stems discarded 2.5 cm (1 in) piece fresh ginger root 4 to 6 eggs, hard-boiled and peeled 6 carrot pieces, about 5 cm (2 in) each Preparation 1) With a mortal and pastel or food processor, make a rough paste from garlic, coriander roots and peppercorns. Set aside. 2) In a large saucepan, heat sugar and 1 tablespoon water until it caramelizes into dark brown syrup. Be careful not to let it burn. Remove pan from heat and stir in 1/2 cup of water 3) Place duck in the saucepan. Return to medium heat. Coat duck in liquid and brown all over, stirring occasionally. Add soy sauce, salt and spice paste, with more water to cover the duck, if necessary. Bring to the boil. 4) Add mushroom and ginger. Reduce heat and simmer gently for about 25 minutes. Add eggs and carrots. Simmer for further 20 minutes until duck is tender. 5) Spoon into a serving dish. Halve the eggs, and arrange with carrots and mushrooms on top of duck. 6) Serve accompanied by a platter of cucumber slices, tomato wedges, lettuce, fresh coriander sprigs and bowl of steamed rice. Serves: 4 Preparation time: 15 minutes Cooking time: 50 minutes

Spicy Chicken Liver Thab Gi Pad Prikon Ingredients 300g (10 oz) chicken livers 6 dried Chinese mushrooms, soaked in hot water 20 minutes 2 tablespoon vegetable oil 1 cloves garlic, finely chopped 2 onions, sliced 2 fresh red chili, finely sliced 2 tablespoon fish sauce 1 teaspoon sugar 2 tablespoon lemon juice 1/2 green capsicum, sliced 3 shallots (spring onions) cut in 3 cm Preparation 1) Wash and dry chicken livers. Cut into bite-sized pieces. Finely slice mushrooms, removing stems. Set aside. 2) Heat oil in a wok or fry pan. Stir-fry garlic until golden. Add onions and chilies. Stir-fry for 1 minute. 3) Add chicken livers. Stir-fry until just pink. 4) Add fish sauce, sugar, lemon juice and mushrooms. Stir-fry for another minute. Check taste to see if more fish sauce, sugar or lemon juice is needed. 5) Stir in capsicum and shallots. Stir-fry another minute. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Stir-Fried Ginger Chicken Pad King Gai Ingredients 2 tablespoon vegetable oil 1 cloves garlic, finely chopped 2 tablespoon sliced ginger root, cut into fine matchsticks 200g lean chicken, sliced into strips 1 tablespoon oyster sauce 1 tablespoon fish sauce 1/2 teaspoon sugar pinch white pepper 2 shallots (spring onions) cut in 2.5 cm 1 onions, sliced 1/2 red capsicum, cut in strips 4 tablespoon dried wood fungus, or mushrooms 2 teaspoon chopped fresh coriander leave to garnish Preparation 1) Heat oil in wok or fry pan. Fry garlic and ginger until golden. 2) Add chicken and stir-fry until golden. You may have to wait for moisture in chicken to evaporate, then it will lightly brown. 3) Add oyster and fish sauce, sugar and pepper. Taste and add extra fish sauce or sugar if needed. Stir in shallots, onion, capsicum and wood fungus. Stir-fry for several minutes. 4) Remove from heat. Serve garnish with chopped coriander leaves. Note: Soak wood fungus for 1 hour. Discard stem. Alternatively, use dried Chinese or fresh mushrooms. The dried ones should be soaked for 20 minutes in water and the stem discarded. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Steamed Spicy Chicken Haw Mok Gai Ingredients 300g lean chicken, minced or finely chopped 2 tablespoon green curry paste 2 tablespoon fish sauce 1 cup coconut milk 4 tablespoon shredded coconut 2 teaspoon shredded fresh kaffir lime leaves 1 teaspoon pepper 1 egg, beaten 200 to 300g sliced Chicken cabbage, spinach or leeks 1/2 cup (125 ml) thick coconut cream fresh coriander leaves, to garnish Preparation 1) Combine minced chicken with curry paste, fish sauce, coconut milk, shredded coconut, lime leaves, pepper and beaten egg. 2) Taste to see if extra seasoning is required, as you can’t stir in more flavors once steaming has begun. 3) Line a baking dish that will it inside a steamer with banana leaves or aluminum foil. 4) Place a layer of green vegetables over the bottom. Cover with chicken mixture. Top with thick coconut milk cream. 5) Garnish with coriander springs. Steam for 20 to 30 minutes. Serves: 4 Preparation time: 10 minutes Cooking time: 40 minutes

Chicken and Toasted Rice Salad Ingredients 1 cup (250 ml) chicken stock 2 single chicken brest fillets (340 g) 2 tablespoons long grain rice 4 green onions, chopped 2 large red chilies chopped 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh coriander leaves 2 tablespoons chopped fresh lemon grass 1 cos lettuce leaves 1/4 cup (60 ml) lime juice 1 tablespoon fish sauce 1 teaspoon sugar Preparation 1) Bring stock to boil in pan, add chicken, simmer, cover, until just tender. Stand chicken in stock for 10 minutes; drain chicken; reserve 1 tablespoon stock. Discard remaining stock. Chop chicken finely; cool. 2) Place rice in dry pan, stir over heat for about 5 minutes or until lightly browned. Grind rice in batches to a fine powder using mortar and pestle. 3) Combine chicken, rice, onion, chili, mint, coriander and lemon grass in bowl; serve in lettuce leaves. 4) Pour over combined juice, sauce, sugar and reserved stock. Note: Salad can be made one day ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 40 Minutes Cooking Time: 20 Minutes

Baked Garlic Quail Ingredients 4 quail (780 g) 4 cloves garlic, crushed 1/4 cup (60 g) sambal oelek 2 tablespoons honey 2 tablespoons light soy sauce 2 teaspoons brown sugar 2 tablespoons oil Preparation 1) Cut quail in half through centers. Combine garlic oelek, honey, sauce, sugar and oil in bowl. Add quail, stir well. Cover, refrigerate overnight. 2) Place quail on rack over baking dish. Bake in moderate oven for 15 minutes; increase temperature to hot, cook further 10 minutes or until quail are crisp and tender. Note: Quail can be prepared 2 days ahead. Store, covered, in refrigerator. Uncooked quail suitable to freeze. Serves 4 Preparation Time: 15 Minutes Cooking Time: 25 Minutes

Chicken and Baby Corn Ingredients 750 g chicken thigh fillet 425 g can baby corn, drained 1 tablespoon oil 4 cloves garlic, sliced 2 small fresh red chilies, thinly sliced 1 tablespoon oil 1 medium brown onion (150 g), chopped 1 medium red pepper (200 g), sliced 10 leaves Chinese broccoli, shredded 1 tablespoon fish sauce 1 tablespoon light soy sauce 1 tablespoon grated fresh ginger Preparation 1) Cut chicken into thin strips. Cut baby corn in half lengthways. Heat oil in wok, stir-fry garlic and chili until lightly browned; remove from wok. 2) Add chicken to wok in several batches, stir-fry until tender; remove from wok. 3) Add extra oil to wok, stir-fry onion and pepper for 1 minute. Return chicken to wok with corn, broccoli, sauce and ginger, stir-fry until hot. Serve topped with garlic and chilies. Note: Best made just before serving. Serves 4 Preparation Time: 25 Minutes Cooking Time: 15 Minutes

Quail with Fresh Chili and Basil Nok Pad Prik Ingredients 4 quail (780 g) oil for deep-fry 1 cloves garlic, crushed 1 small fresh red chili chopped 1 tablespoon oyster sauce 1 tablespoon fish sauce 2 tablespoons shredded fresh basil leaves Preparation 1) Cut quail in half, cut away backbone. Cut each quail half into 3 portions. 2) Deep-fry quail pieces in hot oil in a wok until well browned and tender; drain on absorbents paper 3) Drain oil from wok, leave 1 tablespoon oil in wok. Add garlic, chili and sauce to wok, cook, stirring, for 1 minute. Return quail to wok, stir until hot. 4) Stir in basil. Note: Best made just before serving. Serves 4 Preparation Time: 15 Minutes Cooking Time: 15 Minutes

Deep-fried Chicken Wings with Mince Stuffing Ingredients 12 large chicken wings (1.3 Kg) 500 g minced chicken 2 green onions, chopped 2 teaspoons chopped ginger 2 cloves garlic, crushed 1 small fresh red chili chopped 1 tablespoon corn flour, corn flour extra 1 egg, lightly beaten 1 cup (100 g) packed breadcrumbs oil for deep-frying Sweet Chili Peanut Sauce 1/2 cup (110 g) sugar 2 tablespoons water 2 tablespoons white vinegar 1 tablespoon chopped peanuts 1 small fresh red chili, chopped Preparation 1) Holding end of large third joint of wings, trim around bones with knife. Cut, scrape and push meat down to middle joint, without cutting skin. Twist bone and remove; discard bone. 2) Blend or process mince, onion, ginger, garlic, chili and corn flour until combined. Using fingers fill cavities of wings with mince mixture, secure end with toothpicks. 3) Toss wings in extra corn flour, shake away excess corn flour. Dip into egg, then breadcrumbs. 4) Deep-fry wings in hot oil until well browned and tender; drain on absorbent paper. Serve with sweet chili peanut sauce. Sweet Chili Peanut Sauce: Combine sugar and water in pan, stir over heat until sugar is dissolved. Bring to boil, simmer, uncovered for 2 minutes; cool. Stir in vinegar, peanuts and chili. Note: Can be prepared 2 days ahead. Store , covered, in refrigerator. Uncooked crumbed wings suitable to freeze. Serves 4 (Makes 12) Preparation Time: 15 Minutes Cooking Time: 25 Minutes

Chicken and Almond Stir-fry Ingredients 300 g Chicken brest fillets 80 g green beans 1/4 cup (60 ml) oil 2/3 cup (110 g) blanched almond kernels 1 teaspoon curry paste 2 tablespoons fish sauce 2 tablespoons oyster sauce 1 small fresh red chili chopped 1 tablespoon manjo mirin 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh basil leaves Preparation 1) Thinly sliced chicken. Cut beans into 2cm length 2) Heat oil in wok, stir-fry almonds until lightly browned; remove almonds from wok; reserve. 3) Reheat remaining oil in wok; add chicken, stir-fry 1 minute. Add beans, paste, sauce, chili, mirin and almonds, stir-fry until chicken is just tender; stir in coriander and basil. Note: Best made just before serving. Serves 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Stir-fried Squid with Garlic Pal Muk Tod Despite its simplicity and speed of preparation, this is an absolutely delicious way of cooking squid. Ingredients 1 lb (500 g) fresh squid 2 tablespoons oil 1/2 cup (100 g) minced garlic 1 teaspoon black peppercorns, crushed 1 tablespoons oyster sauce 1/2 tablespoon soy sauce 1 teaspoon fish sauce 1 teaspoon sugar Coriander leaves to garnish Preparation 1) Remove the tentacles from the squid and cut out and discard the head break portion. Remove the skin from the body of the squid. Butterfly the squid by making a lengthwise cut along the body of the squid. Clean inside and score the flesh by making diagonal criss-cross slits across the surface. This allows the squid to cook very quickly inside without becoming rubbery. Slice into bite-sized pieces. Dry thoroughly and set aside. 2) Heat the oil in a wok over a medium heat. Fry the garlic until golden-brown, then add the squid and its tentacles, together with the seasonings stir-fry for 3-4 minutes, stirring constantly until the squid turns white or starts to curl. Do not overcook. Serve hot sprinkled with coriander leaves. Note: Be sure to use fresh and not frozen squid, as the latter exudes water when cooked, making it stew rather than fry. Serves: 4 Preparation time: 20 minutes Cooking time: 7 minutes

Shrimp in Spicy Coconut Chu Chee Goong Lai A curry-like dish in which the shrimp are cooked in spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns are normally used, smaller prawns or shrimp may be substituted. Ingredients 1 lb (500 g) fresh shrimp or prawns 1/2 cup (125 ml) coconut cream 2 tablespoon red curry paste 1 cups (350 ml) thin coconut milk 1/2 tablespoon fish sauce 1 tablespoon chopped palm sugar or dark brown sugar 2 kaffir lime leaves, sliced Thai basil leaves or coriander leaves to garnish 2-3 fresh red chili, thinly sliced Preparation 1) Peel and divined the shrimp, discarding the heads and tails. 2) Heat the coconut cream in a large saucepan or wok over medium heat, and the curry paste and cook, stirring constantly, until fragrant, about 5 minutes. 3) Add the shrimp and coconut milk, and bring gently to a boil. Simmer over low heat for about 10 minutes or until shrimp are just cooked. 4) Season to taste with fish sauce and palm sugar. 5) Place shrimp on a serving platter garnished with shred or kaffir lime leaves, basil and chilies. Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes

Crabs with Glass Noodles in Clay pot Poo Ob Woon Sen Cooking in a clay pot is southern Chinese in origin. One popular version in Thailand uses either crab claws or whole crabs cut into serving pieces. Although slices of pork fat are normally used, bacon improves the flavor of an already tasty dish. Ingredients 2 whole crabs (about 2 lbs/ 1kg) 1 tablespoon oil 7cloves garlic, peeled and left whole 2 sliced lean bacon, cut into 1-in pieces 2 coriander roots, cut in half 2 in (5 cm) ginger, sliced 1 teaspoon white peppercorns, crushed 8 oz (250 g) dried glass noodles soaked in cold water to soften for 5 minutes and drained 1 teaspoon butter 1 tablespoon soy sauce 2 spring onions cut in 1 1/2-in length 1 spring coriander leaves Stock 2 cups (500 ml) Thai Chicken Stock 2 tablespoons oyster sauce 1 tablespoon say sauce 2 teaspoons fish sauce 1 teaspoon sesame oil 2 teaspoon brandy or whisky 2 teaspoon sugar Preparation 1) Place all the stock ingredients in a pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool. 2) Clean each crab by scrubbing it briskly with a brush. Rice well with cold water. Using a cleaver or a heavy knife cut the crab in half, then havel it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe. 3) Heat the oil in a large clay pot or heatproof casserole. Stir-fry the garlic over high heat till light brown. Add bacon and stir-fry for one minute. Add crab, coriander roots ginger and peppercorns. Stir-fry for 3 minutes. 4) Add glass noodles, butter, soy, sauce and stock. Mix well, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and garnish with cilantro. Serve hot. Note: Lobsters or prawns may be substituted for the crabs. If using prawns, use 1 cup of Thai Chicken Stock instead of 2, and cook for only 10-15 minutes. Serves: 4 Preparation time: 45 minutes Cooking time: 25 minutes

Deep-fried Stuffed Crab in the Shell Poo Jaa Use either mud crabs or blue swimmier crabs for this dish. The filling can be prepared i advance and the crab stuffed and deep-fried just before serving. Ingredients 4 crab shell for stuffing 3 eggs, well beaten 5 cup (1 1/4 liter) oil for deep-frying 1 tablespoon minced coriander leaves 2 red chilies for garnish Stuffing 6 oz (175 g) ground pork 1/2 cup fresh shrimp or prawn meat, minced 1/2 cup (60 g) fresh crabmeat 1 tablespoon finely minced onion 1 tablespoon finely minced spring onions 1 teaspoon ground white pepper 1 teaspoon sugar 1/4 teaspoon soy sauce 1/4 teaspoon salt Preparation 1) Mix all the stuffed ingredients together and fill the crab shells. 2) Heat the oil in a deep saucepan, dip the stuffed crab in the beaten egg to coat them well all over and the deep-fry for about 10-15 minutes until cooked. 3) Remove from the heat and drain on paper towels. Sprinkle with coriander leaves and chilies before serving. Note: If using cooked crab, remove the back carefully and discard any spongy matter. Wash back and set aside. Remove crabmeat from body, legs and claws and measure out 1/2 cup (60 g), keeping the rest aside for another dish. If using raw crabs, steam first, then prepare as directed above. Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes

Crispy Fried Catfish with Green Mango Salad Pla Samlee Dad Deow The sour tang of unriped green mangoes mixed with other seasonings enhances the flavor of fresh fried fish. Use any firm-textured white fish. Ingredients 10 oz (300 g) freshwater catfish or fish fillets 2 cups (500 ml) oil for deep-frying Green Mango Salad 2-3 small green unriped mangoes peeled and granted to yield 1 cup 5-7 shallots, sliced 2-3 bird's-eye chilies, thinly sliced 1-2 tablespoons shaved palm sugar or dark brown sugar 1 teaspoon fish sauce 1 teaspoon lime juice 3 tablespoons roasted cashew nuts, or 2 tablespoon crushed peanuts, to garnish. Preparation 1) Clean and scale the fish, removing the head. Cut lengthwise from underneath and carefully remove the backbone and all other bones. Dry thoroughly and set aside. 2) Mix together all ingredients for the green mango salad. Taste and add a little fish sauce if not sufficiently salty; if not sour enough add more lime juice. 3) Deep fry the fish in hot oil until crisp and golden. 4) Drain and serve the fish with the green mango salad arranged in the center. Sprinkle with roasted cashew nuts or crushed peanuts. Serves: 4 Preparation time: 20 minutes Cooking time: 10 minutes

Fried Fish with chili Shrimp Paste Sauce Pla Nuea Om Although freshwater fish are preferred for this dish in Thailand, any good white-fleshed fish may be used. Ingredients 1 whole fish weighing about 2 lbs (1 kg), or 2 smaller fish 4 cups (1 liter) oil for deep-frying Chili Shrimp Paste Sauce 5-10 dried red chilies, soaked in water, deseed and finely chopped 1/2 cup (100 g) minced garlic 1/2 cup (100 g) sliced shallots 1/2 tablespoon dried shrimp paste 3 tablespoon oil 1 teaspoon fish sauce 1 teaspoon sugar 4-5 kaffir lime leaves, very finely sliced. Preparation 1) Scale and clean the fish thoroughly, leaving on the head. Make cuts about 1/2 in (1 cm) apart along the back of the fish to give it a decorative appearance. 2) To make the chili shrimp paste sauce, heat 3 tablespoons oil in a wok over high heat and fry the chilies, garlic, shallots and shrimp paste until fragrant, and then add the fish sauce and sugar. Fry for another 1-2 minutes and set aside. 3) Dry the fish thoroughly, then deep-fry in very hot oil until cooked. Serve the fish topped with the chili shrimp paste sauce and sprinkled with shredded kaffir lime leaves. Serves: 4 Preparation time: 30 minutes Cooking time: 12 minutes

Steamed Fish with Lime Sauce Plaa Chon Neung Manow Ingredients 2 fish fillets or one whole fish such as sole, sea bass, plaice or monkfish 1 lime thinly sliced Sauce 2 stalk of lemongrass, lower 1/3 only, chopped 2 tablespoon (20g) coriander root chopped 50g (1/2 cup) garlic, chopped 10g (1/4 cup) Chinese celery, chopped 1 big, red chili, chopped 40 small red and green chilies chopped 180 ml (3/4 cup) fish sauce 125 ml (1/2 cup) lime juice 3 tablespoons (45 ml) chicken stock or water 2 tablespoon (40g) palm sugar 1 tablespoon (10g) sugar 1/2 teaspoon salt Preparation 1) Put the fish onto a plate and put the slices of lime on top of the fish. 2) Steam the fish until it is cooked (about 15-20 minutes) 3) Put lemongrass, coriander root, garlic, Chinese celery, red chili, fish sauce, lime juice, chicken stock, palm sugar, sugar and salt into a blender and blend until nearly smooth. 4) Pour the sauce over the fish and serve. Serves 2 Preparation time: 10 minutes Cooking time: 25 minutes

Steamed Fish Lui Suan Plaa Chon Lui Suan Ingredients 1 whole fish such as sole, sea bass, plaice or monkfish, make diagonal slashes in the skin at 2cm intervals 1 stalk of lemongrass, lower 1/3 only, chopped 10 kaffir lime leaves 10 slices of ginza 50g (1/2 cup) cauliflower, divided into florets 3 baby corn 3 long beans, sliced into 2 cm 80 g (3/4 cup) cucumber, cut into chunks 70 g (1/2 cup) carrot, cut into chunks 1 big eggplant, cut into 4 70g( 1/2 cup ) young chili dipping sauce Preparation 1) Put the fish onto a plate along with the lemongrass, kaffir lime leaves and ginza. Steam for about 15-20 minutes, until cooked 2) Boil some water and add the cauliflower, baby corn, long beans, cucumber, carrot and big egg plant and boil for 5 minutes. Drain. 3) Serve the steamed fish with the boiled vegetables and young chili dipping sauce. Serves 2 Preparation time: 15 minutes Cooking time: 30 minutes

Fried Fish with Chinese Celery Plaa Chon Phad Khun Chai Ingredients 300g (2 cups) fish fillets (any sort) thinly sliced enough wheat flour to coat the fish enough oil to deep fry the fish 120ml (1/2 cup) oil 9 cloves of garlic, chopped 100g (1 1/2 cup) spring onions cut into 2 cm 60g (1 cup) ginger cut into strips 2 big, red chilies, thinly sliced 250 ml (1 cup) chicken stock or water 1/2 teaspoon pepper 1/2 teaspoon sugar Sauce 2 tablespoons (30 ml) soy bean paste 2 tablespoons (30 ml) light soy sauce 2 tablespoons (30 ml) soy sauce 125 ml (1/2 cup) oyster sauce Preparation 1) Coat the fish in the flour and shake off any excess flour. Heat the oil in a wok and when it is hot add the fish. Fry the fish until it turns a golden brown color (about 3 minutes). Drain. 2) Put the oil into a wok and when it is hot, add the garlic and fry until it starts to turn golden brown. Then add the fish, followed by the spring onion, Chinese celery, ginger, big red chilies and the sauce ingredients. Stir-fry to mix the ingredients together well. 3) Then add the chicken stock and stir-fry over a high heat for 2 minutes. 4) Add the pepper and sugar and mix together. 5) Turn off the heat and serve. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes

Fried Fish with Chili and Basil Plaa Nin Laad Prik Bai Horapa Ingredients 300g whole fish such as cod, haddock, plaice, halibut, red mullet) scale and fins removed enough oil to deep fry Sauce 2 tablespoon (30ml) oil 6 cloves of garlic, crushed 1 onion chopped 5 medium, red chilies, thinly sliced 1 big, red chili, sliced 1 big, green chili, sliced 1 tablespoon (15 ml) fish sauce 1 tablespoon (15 ml) soy sauce 4 tablespoon (60ml) chicken stock or water 20g (3/4 cup) sweet basil leaves 10g (1/2 cup) coriander, chopped Preparation 1) Deep fry the fish in very hot oil until it is crispy on both sides. 2) To make the sauce, put the oil into a wok and add the garlic, onion and chilies and fry until the garlic starts to turn brown. 3) Then add the fish sauce, soy sauce and chicken stock and fry for 1 minute. Add the basil leaves and stir -fry well to combine 4) Turn off the heat and pour the sauce over the fish. Garnish with the coriander. Note: If you do not want to use a whole fish or do not want to deep fry the fish then you can use fish fillets pan-fried in a little oil or grilled. Serves 2 Preparation time: 10 minutes Cooking time: 25 minutes

Whole Fish with Ginger Sauce Pla Jian Ingredients 700 g (1lb 6 1/2 oz) whole fish (eg. snapper or bream) 1 tablespoon vegetable oil 1 cloves garlic, finely chopped 2 shallots cut in 2 cm pieces 1 tablespoon finely chopped ginger roots 1 teaspoon chopped pickled soy bean or 1 tablespoon fish sauce 1 1/2 tablespoon sugar 1 tablespoon ground turmeric 1 cup chicken stock or water 1 tablespoon tamarind juice 1/2 teaspoon white pepper 1 tablespoon corn flour mixed to a thin paste with cold water 1 tablespoon finely sliced capsicum, cut into fine strips 2 tablespoon sliced onion 2 tablespoon dried wood fungus, soaked in warm water for 10 minutes 6 springs fresh coriander, to garnish Preparation 1) Wash and trim fish. Pat dry. Grill, fry or steam whole. (If grilling place on aluminum foil.) Set fish aside and keep warm. 2) Heat oil in a wok or saucepan over medium heat. Add garlic, shallots, ginger, pickled soy bean if using, and sugar. Stir, reduce heat and cook for several minutes until flavors blend well. 3) Add turmeric, stock, tamarind juice and pepper. Add fish sauce if using instead of pickled soy bean. Taste for balance flavor. The sauce should be sweet, slightly salty, with a hint of sourness. 4) Remove from heat. Stir in several teaspoons of corn flour paste. Return to a low heat. Add a little more, if necessary, stirring, until sauce is smooth. 6) Stir in capsicum (pepper), onion and wood fungus and stir once or twice. Remove from heat. 7) Using tongs, place fish on a platter. Pour sauce over fish from head to tail. Garnishing with coriander spring. Serve with rice. Serves: 4 Preparation time: 20 minutes Cooking time: 30 minutes

Stir-Fried Mussels with Chili, Garlic and Basil Pad Hoi Mang Pu Ingredients 3 fresh red chilies, chopped 2 cloves garlic, finely chopped 1 tablespoon chopped coriander roots 3 tablespoon vegetable oil 2 tablespoon oyster sauce 1 tablespoon fish sauce 500 g mussels, scrubbed, beards removed 1/2 cup Thai chicken soup stock 4 tablespoon chopped fresh coriander leaves or basil leaves Preparation 1) Pound chilies, garlic and coriander root in a mortal or process to a rough paste in a food processor. 2) Stir-fry paste with oil in a wok or fry pan over medium heat until flavors blend well. Stir in oyster and fish sauce. Add mussels and stock. 3) Cover and simmer for 10 minutes until mussels open and are cooked. Taste to see if extra fish sauce or water is needed to balance flavors. Stir in some basil. 4) Remove from heat. Arrange mussels on a platter or shallow bowl. Pour sauce over them and serve with rice or a salad. Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes

Steamed Mussels with Lime Leaves and Galangal Hoi Mang Pu Ob Mordin Ingredients 2 cup (500 ml/16 fl oz) water 2 tablespoons lemon grass, sliced into 2 cm (3/4 in) pieces 2 pieces galangal 5 dried kaffir lime leaves 500 g mussels, scrubbed, beards removed Preparation 1) Bring water to the boil in a large saucepan. Add lemon grass, galangal and lime leaves. Cook for 2 minutes. 2) Add mussels. Cover saucepan with a lid and cook fro 15 minutes until mussels open. Stir occasionally. 3) Warm a serving tureen or deep casserole and when mussels are ready, remove galangal and lime leaves from saucepan and place in bottom of dish. 4) Arrange mussels on top of them Pour liquid over all. Serve with spicy dried shrimp sauce. Dip and eat! Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes

Scallops with Chili and Basil Pad Prik Hoi Ingredients 250 g (8 oz) fresh scallops 4 tablespoon red curry paste 2 tablespoon vegetable oil 2 cloves garlic, finely chopped 2 fresh red chilies, finely sliced 2 tablespoon fish sauce 1 tablespoon sugar 1 cup fresh basil leaves Preparation 1) Combine scallops with curry paste and marinate for 15 minutes. 2) In a wok or large fry pan, heat vegetable oil. Stir-fry garlic until golden. Add marinated scallops, curry paste and chilies. Stir fry for 2 minutes. Add fish sauce and sugar. Stir and cook another minute. 3) Check Taste. If needed add extra fish sauce, sugar or chili. 4) When scallops are cooked and tender, stir through most of the basil leaves. Remove from heat. Garnish with remaining basil leaves. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Chili Crab Poo Pad Prik Ingredients 1 Kg cooked crab 3 large fresh chili, chopped 2 cloves garlic, finely chopped 1 tablespoon chopped coriander root 3 tablespoon vegetable oil 1 cup water 2 tablespoon oyster sauce 2 tablespoon fish sauce 3 shallots cut into 2 cm 1 onion sliced 5 to 6 tablespoon fresh coriander leaves for garnish Preparation 1) Clean crab. Break into pieces, cracking shell on legs and claws so they’re easy to pull apart at the table. Set aside crab pieces. Arrange ingredients ready to cook. 2) Make a rough paste out of the chilies; garlic and coriander root, using either a mortar and a pestle, or a processor. 3) Heat oil in a large fry pan or wok. Stir-fry paste for several minutes to release flavors. Add crab pieces and briefly stir-fry, coating well with the paste. Add water and bring to the boil. Reduce heat, cover and simmer for 20 minutes. 4) Remove lid add oyster and fish sauce. Stir and Taste. If necessary, add more fish sauce or water to balance spring and salty flavors. 5) Stir in shallots, onion and coriander leaves. Cook for another minute. Remove from heat and transfer to a large shallow bowl. 6) Garnish with coriander leaves. Serve with rice or salad. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Salted Fish Pla Kem Ingredients 4 x 200 g whole fish cleaned trimmed with head intact 3 teaspoon coarse salt vegetable oil Garnish fresh coriander leaves cucumber slices Preparation 1) Score both sides of fish. Rub well with salt. Stack fish in layers in a covered bowl. Marinate at least overnight or preferably for 24 hours. 2) Deep-fry fish until golden. Garnish with coriander leaves and cucumber slice. Serve with curries. Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes

Chili Prawns (Shrimps) Goong Pad Prik Ingredients 2 tablespoon vegetable oil 1 cloves garlic, finely chopped 1 tablespoon chili, finely sliced 200 g large, green prawns, peeled, deveined, with tails intact 3 tablespoon water 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 onion, sliced 2 shallots cut into 2 cm Preparation 1) Heat oil in a wok or large fry pan over medium heat. Stir-fry garlic until golden. Add chili and prawns. Stir-fry to absorb flavors for 2 minutes, then add water. 2) Simmer until prawns are pink and just cooked. Add fish and oyster sauce, onion and shallots. Stir several times and serve. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Sweet and Sour Prawns (Shrimps) Pad Preow Wan Goong Ingredients 2 tablespoon vegetable oil 1 cloves garlic, finely chopped 50 g (2 oz) pineapple, diced 1 tomato, diced 1/2 cucumber, diced 1 teaspoon lemon juice 1 tablespoon sugar 1 1/2 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon bottled oyster sauce 1 tablespoon bottled tomato sauce 3 tablespoon Thai soup stock or water 200 g large, green prawns, peeled, deveined, with tails intact 2 shallots cut into 2 cm 1 onion, sliced Preparation 1) Heat oil in a wok. Stir-fry garlic until golden. Add pineapple, tomato, cucumber, lemon juice, sugar and fish, oyster sauce and tomato sauce. Stir until mixture turns golden. 2) Pour in stock. Simmer for 1 minute. Stir, then add prawns (shrimps). Cook prawns until pink and tender, adding a little more water if necessary. Taste to see if more lemon juice, sugar or fish sauce is required to balance flavors. 3) Just before serving, stir in shallots and onion. Cook for 1 minute. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Prawn Salad with Wine and Chili Dressing Ingredients 1 Kg cooked king prawns, shelled 7 cos lettuce leaves Dressing 1/4 cup (60 ml) fish sauce 1/3 cup (80 ml) lemon juice 1 tablespoon brown sugar 1mediuml fresh red chilies chopped 1/4 cup (60 ml) dry white wine 1 stem fresh lemon grass, sliced 2 tablespoons chopped fresh coriander leaves Preparation 1) Dressing Combine all ingredients in bowl; mix well 2) Combine prawns and dressing in bowl; cover, refrigerate several hours before serving. Serve salad over lettuce leaves. Note: Best made 3 hours ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 25 Minutes (Plus refrigerating time)

Baked Fish with Sweet and Sour Sauce Ingredients 2 x 400g whole snapper 2 tablespoons fish sauce 1 tablespoon oil Sweet and Sour Sauce 1 tablespoon oil 2 cloves garlic, crushed 1/4 teaspoons ground ginger pinch chili powder 2 tablespoons brown sugar 2 tablespoons white vinegar 2 tablespoons fish sauce 1 large tomato (250 g), sliced 1 small yellow capsicum (150g) chopped 4 baby carrot, sliced 1/4 cup (60 ml) water Preparation 1) Cut 4 deep slits into each side of fish, pour fish sauce into slits 2) Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate over for about 30 minutes or until cooked through. 3) Serve with hot and sour sauce. Sweet and Sour sauce: Heat oil in pan, cook garlic, ginger and chili stirring, 1 minute. Add sugar, vinegar and sauce, stir over heat until sugar is dissolved. Stir in remaining ingredients, bring to boil; simmer, covered for about 3 minutes or until vegetables are just tender. Note: Fish best cooked just before serving. Sauce can be prepared 3 hours ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 15 Minutes Cooking Time: 45 Minutes

Spicy Calamari Ingredients 1 kg baby calamari 1/3 cup (80 ml) water 1 1/2 tablespoons fish sauce 2 tablespoons lime juice 1 small fresh red chili, finely chopped 1 small white onion, (80 g) sliced 1 tablespoon fresh lemon grass, chopped 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh mint leaves 8 cos lettuce leaves Preparation 1) Gently pull head and entrails away from bodies of calamari; discard. Remove clean quills from inside bodies; discard. Remove side flaps and skin from calamari hoods; discard. 2) Cut hoods into 4 cm squares, score inside surface of each square using a sharp knife. 3) Combine water, sauce, lemon juice and chili in pan. Bring to boil, add calamari, simmer, uncovered for about 2 minutes or until tender, transfer mixture to bowl; cool. 4) Add onion, lemon grass, coriander and mint to bowl. Mix well, cover, refrigerate for at least 1 hour. Serve salad on lettuce. Note: Can be prepared 6 hours ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 15 Minutes Cooking Time: 45 Minutes

Squid with Red and Green Capsicum Ingredients 500 g squid hood 1 larger green capsicum (350 g) 1 larger red capsicum (350 g) 1 tablespoon oil 1 cloves garlic, sliced 1/3 cup (80 ml) water 1 tablespoon palm sugar 1 tablespoon fish sauce 1 tablespoon sweet chili sauce Preparation 1) Cut squid hood along one side, open out flat. Score inside of hoods using a sharp knife; cut into 2cm x 3cm pieces. 2) Quarter capsicum, remove and discard seed and membranes. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin. Cut capsicum the same size as squid. 3) Heat oil in wok, stir-fry garlic 1minute. Add squid, water, and sugar and fish sauce, stir-fry for about 2 minutes or until squid curls. 4) Stir in capsicum and chili sauce, stir-fry until hot. Note: Can be made a day ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 30 Minutes Cooking Time: 15 Minutes

Grilled Fish with Chili and Coriander Sauce Ingredients 3 medium fresh red chilies chopped 1 tablespoon chopped fresh coriander root 3 cloves garlic, crushed 2 teaspoons sugar 4 white fish fillets (800 g) 2 tablespoons oil 1 tablespoon fish sauce 1/2 cup (125 ml) chicken stock 1 tablespoon lime juice 2 teaspoons corn flour 2 teaspoons water, extra Preparation 1) Grind chili coriander, garlic and sugar to a paste using mortar and pestle. 2) Brush fish with 1/2 of the oil, grill until just tender. 3) Meanwhile. Heat remaining oil in pan, cook chili mixture, stirring, for 2 minutes. Stir in sauce, stock, lime juice and blend corn flour and extra water. Stir until mixture boils and thickens. Serve sauce over fish. Note: Best made just before serving. Serves 4 Preparation Time: 30 Minutes Cooking Time: 15 Minutes

Peppered Prawns with Leek Ingredients 1 large leek (500 g) 500g uncooked king prawns 1 cloves garlic, crushed 2 tablespoons oil 1 tablespoon fish sauce 1 teaspoon brown sugar 1 teaspoon creaked black peppercorns 1 tablespoon chopped fresh coriander leaves Preparation 1) Cut leek in half, cut into 3cm pieces. Add leek to pan of boiling water, boil until just tender; drain. 2) Shell prawns, leaving tails intact. Cut along centre back of prawns, remove vein, fatten prawns slightly. 3) Heat oil in wok, stir-fry prawns and garlic for 2 minutes. Add sauce, sugar and peppercorns, stir-fry until prawns are tender. 4) Serve prawns over leek; pour over liquid, sprinkle with coriander. Note: Best made close to serving. Prawns can be prepared 6 hours ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 20 Minutes Cooking Time: 10 Minutes

Snapper Cutlets with Red Curry Paste Ingredients 1/4 cup (60 ml) oil 4 snapper cutlets (1 kg) 1/2 cup (125 ml) coconut milk 1 tablespoon chopped fresh coriander leaves Red Curry Paste 2 small fresh red chilies, chopped 1 tablespoon chopped fresh coriander root 2 cloves garlic, crushed 1 teaspoon shrimp paste 2 teaspoons fresh lemon grass chopped 1 teaspoon ground cumin 2 teaspoons paprika 1 medium red onion (170 g), chopped 1/4 cup (60 ml) lime juice Preparation 1) Heat oil in pan, cook fish until tender. Remove from pan. 2) Pour excess oil from pan, add paste; cook, stirring, for about 3 minutes or until fragrant. Stir in milk, bring to boil, simmer, uncovered, until slightly thickened. Serve over fish, sprinkle with coriander. Red curry Paste: Blend all ingredients until combined. Note: Best made just before serving. Paste can be prepared a week ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 20 Minutes Cooking Time: 15 Minutes

Green Chicken Curry with Basil and Eggplant Gaeng Kheow Wan Gai A fragrant creamy curry which is also popular. Remove the skin from the chicken if you wish to reduce the fat. Ingredients 1/2 cup (125 ml) coconut cream 3 tablespoon green curry paste 12 oz (350 g) boneless chicken brest, thinly sliced 1 1/2 cups (375 ml) thin coconut milk 2 kaffir lime leaves 1 1/2 tablespoon fish sauce 1 teaspoon sugar 5 oz (150 g) eggplant, cut into bite sized pieces 1/4 cup (10 g) Thai basil leaves 2-3 red chilies deseeded and cut in strips Preparation 1) Place coconut cream in a saucepan and heat over low to medium heat until it brings to have an oily sheen. Add green curry paste and stir well. Add chicken and cook until it changes color, Add coconut milk, fish sauce, kaffir lime leaves and sugar. Bring to a boil, then add the eggplant. Simmer over low heat until the chicken is cooked, about 15 minutes, then add the basil and chilies. Remove from heat and serve. Note: This dish can be prepared in advance by cooking it until the chicken is tender. Add the basil chilies when reheating the dish just before serving. Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes

Red Chicken Curry with Bamboo Shoots Gaeng Ped Gai Naw Mai Fresh bamboo shoots (naw mai) are a seasonal delicacy in Thailand, and have sweetness and texture that cannot quite be matched by the canned varity. However the latter makes an acceptable substitute, providing a firm contrast to the tender chicken in this curry-style dish. Ingredients 1/2 cup (125 ml) coconut cream 3 tablespoon red curry paste 12 oz (350 g) boneless chicken brest, thinly sliced 1 1/2 cups (375 ml) thin coconut milk 10 oz (300 g) bamboo shoots, sliced 2 tablespoon fish sauce 1/4 teaspoon salt 1 1/2 teaspoon sugar 5 kaffir lime leaves 1 red chili, thinly sliced 1/2 cup (20 g) Thai basil leaves Preparation 1) If using fresh bamboo shoots peel and slice and place in a saucepan. Cover with water and boil until just tender, about 5 minutes. (Canned bamboo shoots should be drained, sliced and boiled for 2-3 minutes in a little water to remove any metallic taste.) 2) Bring the coconut cream to boil in a saucepan over a medium heat. Reduce to low heat and simmer, stirring constantly, until the surface takes on an oily sheen. Add the red curry paste and chicken, stir well, and add the coconut milk and bamboo shoots. 3) Continue to simmer over low heat until the chicken is tender, about 10 minutes, then add fish sauce, salt, sugar, kaffir lime leaves and chili. Remove from heat and garnish with basil. Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes

Roast Duck Curry Gaeng Ped Seasoned red-roasted duck sold by Chinese restaurant and food stores is the basis for this richly-flavored curry. Ingredients 1/2 roasted duck (about 1 1/2 lb/ 675 g) 1/2 cup (125 ml) coconut cream 2 tablespoon red curry paste 1 1/2 cups (375 ml) thin coconut milk 1 Large or 2 small tomatoes cut in wedges 1/2 cup seedless grapes or diced pineapple (option) 1 cup (150 g) pea-sized eggplants 3 kaffir lime leaves 2 tablespoon fish sauce 1/2 teaspoon salt 1 teaspoon sugar 10 Thai basil leaves 2-4 red or green chili, cut into strips Preparation 1) Remove all bones from the duck and cut the met into bite-sized pieces. 2) Place the coconut cream in a saucepan and heat over medium heat. Add the red curry paste, stirring well. 3) Add the duck and stir well, then add the coconut milk, tomatoes, eggplant, grapes or pineapple (if using), kaffir lime leaves, fish sauce and salt, bring to a boil, then remove from heat. 4) Sprinkle with the basil leaves and red or green chilies, serve with plain rice. Note: The pea-sized eggplants add a slightly crunchy texture to the smooth curry, while the grapes or pineapple and a tangy sweetness. If the tomatoes are sour, you may need to add slightly more sugar to compensate. Serves: 4-6 Preparation time: 15 minutes Cooking time: 20 minutes

Mussaman Beef Curry Gaeng Mussaman Spice such as cloves, cardamom and cinnamon were brought to Thailand by Muslim traders from Java, India and Sumatra and dishes using these are referred to as Mussaman (Muslim) curry. Ingredients 1/2 cup (125 ml) coconut cream 3 tablespoons Mussaman curry paste 1 teaspoon oil 1 lb (500 g) beef sirloin 2 cup (500 ml) thin coconut milk 5 cardamom seeds, dry-roasted until fragrant 1 cinnamon stick, about 3 in (8 cm) in length 2 medium-sized potatoes (about 7 oz/ 200g) peeled and cut into chunks 1 heaped tablespoon unsalted peanuts, chopped 5-10 shallots 3 bay leaves 2 tablespoons chopped palm sugar 2 tablespoons fish sauce 3 tablespoons tamarind juice Sweet and spicy pickled vegetables Preparation 1) Heat the coconut cream in a saucepan over medium heat, add the Mussaman curry paste, reduce heat to low and simmer for 5 minutes. Turn off heat and set aside. 2) Heat oil in a large pot or wok, then add the beef and stir-fry for 8-10 minutes, until almost cooked. Add the coconut milk and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. 3) Add all the remaining ingredients and cook until the potatoes and meet are tender. Serve accompanied by sweet and spicy pickled vegetables and rice. Note: The potatoes provide a contrast in texture and a bland counterpoint to the spicy gravy. Serves: 4-6 Preparation time: 15 minutes Cooking time: 30 minutes

Red Pork Curry Gaeng Ped Moo Pork is the most popular meat in Thailand, prepared in many different ways. This is a very simple, quickly prepared curry Ingredients 1/2 cup (125 ml) coconut cream 1 tablespoon red curry paste 12 oz (350 g) pork tenderloin (pork fillet), cut in bite-sized slices 1/3 cup (90 ml) pea-sized eggplants (optional) 1 1/2 cups (375 ml) thin coconut milk 1 1/2 tablespoon fish sauce 1 teaspoon sugar 5 kaffir lime leaves 1 fresh red chili, thinly sliced 1/2 cup (20 g) Thai basil leaves Preparation 1) Bring the coconut cream to a boil in a saucepan over medium heat, stirring constantly. Add the red curry paste, pork, eggplant and coconut milk Stir well and simmer over low heat until done, about 15 minutes. 2) Add the fish sauce, sugar, Kaffir lime leaves and chili. Stir and heat through, then remove from heat and garnish with basil. Note: If pork tenderloin is not available, use any other lean cut of pork. Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes

Dry Beef Curry Panaeng Nuea A southern style of cooking beef, hot and fragrant with typically Indian spices. The use of palm sugar, peanuts and kaffir lime leaves. Ingredients 1 tablespoons coriander seeds and 2 teaspoons cumin seeds, ground in a spice grinder 3 tablespoons Mussaman curry paste 1/2 cup (125 ml) coconut cream 12 oz (350 g) beef sirloin, cut into thin strips 1 1/2 cup (90 g) roasted peanuts, crushed 1 1/2-2 tablespoons fish sauce 3 tablespoons chopped palm sugar or dark brown sugar 6 kaffir lime leaves, torn in half 1 red chili, thinly sliced Preparation 1) Mix the ground coriander and cumin with the Mussaman curry paste heat coconut cream in a large pot or work until some of the oil surfaces. Add the curry paste, reduce heat and slowly bring to a boil, stirring constantly. 2) Put in a beef strips and cook for 5 minutes, then add coconut milk and the rest of ingredients, except for the kaffir lime leaves and chili. Simmer over low heat for 30 minutes, stirring frequently, until the meat is tender, and the oil has come out of the coconut milk. 3) Add the kaffir lime leaves and chili, remove from the heat and serve with white rice. Serves: 4 Preparation time: 15 minutes Cooking time: 40 minutes

Green Beef Curry with Thai Aubergine This is a very quick curry so be sure to use good quality meat. Ingredients (15ml) 1 tablespoon vegetable oil 3 tablespoon green curry paste 2 1/2 cup (600 ml) coconut milk 450 g beef sirloin 4 kaffir lime leaves, torn 1-2 tablespoon fish sauce 1 teaspoon palm sugar 150g small Thai aubergines, halved a small handful of Thai basil 2 green chilies, to garnish 3 tablespoons green curry paste Preparation 1) Combine all the ingredients, except for the oil. Pound in a pestle and mortar or process in a food processor until smooth. 2) Add the oil a little at a time and blend well between each addition. Keep in a glass jar in the fridge until required. 2) Heat the oil in a large saucepan or wok. Add curry paste and fry until fragrant. 3) Stir in half the coconut milk, a little at a time. Cook for about 5-6 minutes, until an oily sheen appears. 4) Cut the beef into long thin slices and add to the saucepan with the kaffir lime leaves, fish sauce, sugar and aubergines. 5) Cook for 2-3 minutes, then stir in the remaining coconut milk. 6) Bring back to a simmer and cook until the meat and abergines are tender. Stir in the Thai basil just before serving. Finely shred the green chilies and use to garnish the curry. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Curried Prawns in Coconut Milk A curry-like dish where the prawns are cooked in spicy coconut gravy Ingredients 2 1/2 cup (600ml) coconut milk 2 tablespoon yellow curry paste 1 tablespoon fish sauce 1 teaspoon salt 1 teaspoon sugar 450g king prawns, shelled tails left intact and deveined 225g cherry tomatoes 1/2 lime juice, to serve 2 red chilies cut into strips, to garnish coriander leaves, to garnish Preparation 1) Put half the coconut milk into a pan or wok and bring to the boil. 2) Add the yellow curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes. 3) Add the fish sauce, salt, sugar and remaining coconut milk. Simmer fro another 5 minutes. 4) Add the prawns and curry tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender. 5) Serve sprinkled with lime juice and garnish with chilies and coriander. Serves 4-6 Preparation time: 10 minutes Cooking time: 30 minutes

Yellow Curry with Chicken Gaeng Garee Gai This curry is quite similar to Indian curries and has curry powder in it. It is a creamy curry which had potatoes in it making it popular with travelers in Thailand who are missing their native food. If you like you can make this curry using chicken legs instead of chicken breast. Ingredients 300g (1 1/2 cup) chicken brest, thinly sliced 250ml (1 cup) thick coconut milk 1 teaspoon yellow or normal curry powder 4 tablespoons (100g) yellow curry paste 2 medium potatoes, peeled and cut into small cubes and then boiled in water for 5 minutes 2 tablespoons (40g) palm sugar 3 tablespoons (45 ml) soy sauce Sauce 6 tablespoons (90ml) sugar syrup 2 tablespoons (30ml) vinegar 4 tablespoons cucumber, thinly sliced 1 1/2 tablespoons (20g) ground, roasted peanuts 1 shallots, thinly sliced 1 tablespoon coriander leaves, chopped A few slice of big, red chili Preparation 1) Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. 2) Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes. 3) Once the paste is cooked add the chicken and potato and cook until the outside of the chicken turns white. 4) Then add the thin coconut milk and bring to the boil. 5) add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked. 6) Mix the ingredients for the sauce together and serve with the yellow curry. Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes

Jungly Curry with Pork Gaeng Pah Muu This curry is quite similar to red curry but it is made using water instead of coconut milk and it has more vegetables in. Ingredients 300g (1 1/2 cup) pork, thinly sliced 4 tablespoon (60ml) oil 4 tablespoon (100g) red curry paste 1 big eggplant, cut into 1cm pieces 20g (1/4 cup) small eggplants 50g (1/2 cup) lesser ginger, sliced into thin strips 2 long beans cut into 2cm 10g young green peppercorns 2 baby corn, each cut into 3 pieces 500ml (2 cup) chicken stock or water 2 tablespoons (30ml) fish sauce 1/4 teaspoon salt 5 kaffir lime leaves, stems removed 1 big, red chili, sliced 15g (1/2 cup) holy basil Preparation 1) Put the oil in a wok and fry the curry for 1-2 minutes. Add the pork and stir-fry until it turns white (about 2 minutes). 2) Add the big eggplants, small eggplants, lesser ginger, long beans, young green peppercorns, baby corn and half the chicken stock or water. Bring to boil, while stirring and simmer for 2 minutes. 3) Then add the rest of the chicken stock and bring back to the boil. 4) Add the fish sauce and salt, followed by the kaffir lime leaves and the big red chili. 5) Bring to the boil once again and add the holy basil leaves. Turn off the heat and serve. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Chang Mai Curry with Pork Gaeng Hanglay Muu This dish is used on ceremonial occasion in the north and is often prepared in big quantities at wedding, new house ceremonies, temple ceremonies and funerals. The sauce becomes quite thick if the dish is simmered for an hour or so and many people are surprised to learn that there is no coconut milk in this dish. If you want you can simmer it in a cool oven. Ingredients 500g (2 1/2 cup) pork, thinly sliced 2 tablespoons (30ml) fish sauce 2 tablespoons (40g) palm sugar 1 teaspoon (5g) gaeng hanglay or normal curry powder (gaeng hanglay curry powder is made up of cumin powder, turmeric powder, coriander powder and mace powder in equal quantities) 4 tablespoon (60ml) oil 500ml (2 cup) water 3 tablespoon (50g) peanuts, roasted until brown 30g (1/2 cup) ginger, skin removed and cut into strips 3 tablespoon (45ml) tamarind juice Preparation 1) Put the pork into a bowl along with the paste, fish sauce, palm sugar and gaeng hanglay curry powder and mix well. Leave for 20 minutes or overnight. 2) Put the oil into a wok and fry the pork and marinade until the outside of the pork is cooked. 3) Then add the water and bring to the boil. 4) Add the peanuts, ginger and tamarind juice and simmer for 15 minutes until the sauce is thick. 5) It is necessary to add some more water. Serves: 4 Preparation time: 10 minutes Cooking time: 40 minutes

Crab Curry Poo Choo Chee Ingredients 2 tablespoon vegetable oil 1 1/2 tablespoon red curry paste 3/4 cup coconut milk 1 tablespoon fish sauce 1 teaspoon sugar 1 teaspoon shredded fresh kaffir lime leaves 2 tablespoon Horapa basil leaves, chopped 500 g (1 lb) fresh cooked crabmeat Garnish fresh coriander leaves fresh basil leaves chili flowers Preparation 1) Heat oil in a wok or saucepan over medium heat. Stir-fry curry paste for a few minutes to release flavors. Add coconut milk. Reduce heat and simmer for a few minutes. 2) Add fish sauce, sugar, lime leaves and basil. Remove from heat. 3) Steam or heat crabmeat in a microwave or steamer, being careful not to overcook. Drain well. 4) Arrange on a serving plate, in a mound or sharp of your choice. 5) Pour curry sauce over crabmeat. Garnish with fresh coriander, basil and chili flower. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Minced Fish and Eggplant (Aubergine) Curry Gaeng Sup Nok Pla Ingredients 2 tablespoon vegetable oil 2 tablespoon red curry paste 1 teaspoon shredded fresh kaffir lime leaves 2 cup coconut milk 500 g fish fillets, minced (eg. ocean perch, redfish) 2 tablespoon fish sauce 1 eggplant or 2 zucchini (courgette), diced 1 tablespoon fresh whole basil leaves Preparation 1) Heat oil in a wok or large saucepan. Stir-fry curry paste and lime leaves in oil. Add 1/2 cup of coconut milk. Simmer until the oil rises and liquid turns green. 2) Add minced fish. Stir slowly until fish is well separated. Add remaining coconut milk. Stir in fish sauce and eggplant. 3) Simmer for another 5 to 10 minutes, until sauce is required consistency. 4) Remove from heat. Stir in basil leaves. 5) Serve as a spicy sauce over noodles, spaghetti or rice. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Prawn Curry with Fresh Pineapple and Asparagus Ingredients 2 1/2 cups (625 ml) Coconut cream 1/2 medium pineapple (700 g), chopped 450 g fresh asparagus, chopped 1 1/2 teaspoons palm sugar 3 teaspoons fish sauce 375 g medium cooked prawns, shelled 2 tablespoons fresh coriander leaves 2 green onions, chopped Curry Paste 1 1/2 teaspoons dried chili flakes 4 stem fresh lemon grass, chopped 3 teaspoons galangal powder 1 small red onions (100 g), chopped 1/4 teaspoons shrimp paste 1 1/2 teaspoons grated lime rind 1/4 teaspoons paprika pinch ground turmeric Preparation 1) Combine curry paste and 1 cup of coconut cream in pan, bring to boil, simmer, uncovered, for 3 minutes. 2) Stir in remaining coconut cream, pineapple, asparagus, sugar and sauce. Bring to boil, simmer, uncovered, for 2 minutes. 3) Add prawns and coriander, simmer until hot. Serve curry sprinkled with onion. Curry paste: Blend or process all ingredients until combined Note: Best made just before serving. Paste can be prepared a week ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 20 Minutes Cooking Time: 10 Minutes

Chicken and Peanut Curry Gaeng Panang Gai Ingredients 8 chicken thigh fillets (875 g) 400 ml coconut cream 1 tablespoon chopped fresh coriander leaves Coconut and Peanut Sauce 1/2 cup (75 g) peanuts 1 cloves garlic, crushed 2 teaspoons ground cumin 1 teaspoon ground coriander 1 small fresh red chili, finely chopped 1/2 teaspoons shrimp paste 1 tablespoon light soy sauce 2 teaspoons sugar 1 tablespoon lime juice Preparation 1) Combine chicken and coconut cream in pan, bring to boil; simmer, uncovered, for about 20 minutes, or until chicken is tender. Stir chicken, reserve 1 cup liquid. 2) Slice chicken, arrange on serving paste or bowl, pour over coconut and peanut sauce. Sprinkle with fresh coriander. Coconut and peanut sauce; Blend or process peanuts until coarsely chopped. Combine garlic, cumin, ground coriander and chili in pan, stir over heat for about 1 minute or until fragrant. Add reserved liquid, nuts, paste, sauce, sugar and lime juice, stir until combined and hot. Note: Can be made 1 hour ahead. Store chicken and sauce separately, covered, in refrigerator. Suitable to freeze Serves 4 Preparation Time: 20 Minutes Cooking Time: 25 Minutes

Beef Curry with Onions and Peanuts Ingredients 1 kg beef chuck steak, chopped 3 cup (750 ml) coconut milk 1 cup (150 g) finely ground peanuts 2 tablespoons fish sauce 2 teaspoons tamarind sauce 6 baby onions (150 g) 1/4 teaspoons ground cloves 1/4 teaspoons ground cardamom 1/4 teaspoons ground cinnamon 1 1/2 tablespoons lime juice 1 teaspoon palm sugar Curry Paste 2 teaspoons dried chili flakes 1 medium red onion (170 g), chopped 3 cloves garlic, crushed 2 tablespoons 1fresh lemon grass, chopped 1 teaspoons galangal powder 2 tablespoons chopped fresh coriander leaves 1 teaspoons grated lime rind 1/2 teaspoons shrimp paste 1 dry kaffir lime leaves 1 teaspoon paprika 1/2 teaspoons ground turmeric 1/2 teaspoons cumin seeds 2 teaspoons oil, approximately Preparation 1) Combine beef, coconut milk and peanuts in pan, bring to the boil, simmer, covered, 1 hour, string occasionally. 2) Stir in curry paste, sauce, onion, spices, lime juice and sugar, simmer, uncovered, 10 minutes. Curry Paste: Blend or process all ingredients with enough oil to form a paste consistency. Note: Recipe can be prepared a day ahead. Paste can be made a week ahead. Store, covered, in refrigerator. Uncooked quail suitable to freeze. Serves 4 Preparation Time: 30 Minutes Cooking Time: 1 1/4 hours

Shrimp Fried Rice Khao Pad Goong Ingredients 3 tablespoon oil 4 cloves garlic, finely chopped 1 sliced bacon, thinly sliced 8 oz (250 g) shrimp or fresh prawns, peeled and divined 8 eggs, beaten 4 cup cooked white rice, cooled 2 tablespoons fish sauce 1 tablespoons soy sauce 1/2 tablespoons sugar 1/4 teaspoon ground white pepper 1/2 cup sliced onion 1 spring onion, chopped 2 tablespoons chopped coriander leaves Accompaniments Sliced cucumber Sliced Tomatoes chopped spring onions Sliced chilies Fish sauce Preparation 1) Heat a large wok or skillet until smoking and add the oil. Add the garlic and stir-fry for 1 minute until fragrant. Add the bacon and shrimps and stir-fry for 1 minute until shrimps turn pink. 2) Add the eggs and scramble until cooked. Add the rice, fish and soy sauce, sugar, white pepper. Continue to stir-fry until the rice is hot, reduce the temperature if necessary. Add spring onions and onion. 3) Garnish with coriander leaves and serve with Accompaniments. Serves: 4 Preparation time: 10 minutes Cooking time: 8 minutes

Fried Rice Sticks with Shrimp Pad Thai Goong Sod Dried rice flour noodles are used for this dish, one of the dozens of noodles found in Thailand. Ingredients 5 tablespoon oil 1 cake pressed bean curd, diced 5 cloves garlic, finely chopped 5 shallots, minced 1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained. 1 tablespoon chopped pickled Chinese radish 10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften drained well 1 tablespoon dried chili flakes or ground red chili pepper 3 eggs 2 cup bean sprouts, cleaned 1/4 cup garlic chives or spring onions, sliced into 1-in (2 cm) lengths 2 tablespoon crushed peanuts 5 oz (150 g) fresh prawns or shrimps, peeled and divined, and grilled Sauce 3 tablespoons shaved palm sugar 3 tablespoons fish sauce 3 tablespoons tamarind pulp soaked in 1/2 cup of water and then strained to remove seeds Preparation 1) Place all the sauce ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from the heat and set aside. 2) Heat 3 tablespoon oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside. 3) Stir-fry garlic and shallots over high heat for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat. 4) Push noodles to one side. Add 2 tablespoon oil, break the egg into the pan and scramble till cooked, then mix egg and noodle together. 5) Add half the bean sprouts and garlic chives or spring onion. Mix together thoroughly and remove from heat. 6) Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimps, if using. Note: Fried noodles require a lot of oil; however it is possible to use a minimum amount by adding small amount from time to time to keep the noodle from drying out instead of adding all the oil at once. Serves: 4-6 Preparation time: 15 minutes Cooking time: 15 minutes

Northern-style Chicken Noodle Khao Soi This Burmese-influenced dish, with curry-like gravy bathing the chicken and noodles, is very popular at lunch time in Chiang Mai and other north towns. Ingredients 4 cups (1 liter) thin coconut milk 10 oz (300 g) boneless chicken brest 1 tablespoon soy sauce 1 tablespoon black soy sauce 1/2 teaspoon salt 12 oz (400 g) dried egg noodles 3 cups oil for deep frying 6 cups (1 1/2 liter water) Chili Paste 4 dried chilies sliced 2 tablespoon sliced shallots 3 teaspoon sliced ginger 2 teaspoon coriander seeds Pea -sized knob of fresh turmeric or 1 teaspoon turmeric powder. Accompaniments 2 tablespoons sliced shallots 1/4 cup (40 g) salted cabbage 1 tablespoon dried chili flakes Preparation 1) Make the chili paste first by dry-roasting all ingredients in a skillet over low heat for about 8 to 10 minutes until fragrant, then grind in a blender until fine. 2) Heat 1 cup (250 ml) of the coconut milk in a saucepan or work over medium heat, add the chili paste and cook for 2 minutes. Add the chicken and soy sauce and cook for 3 minutes, stirring frequently, or until the chicken changes color. Then add the rest of the coconut milk and bring to a boil. Reduce heat to low and simmer for 3 minutes, then add salt and remove from the heat. Set aside. 3) Heat oil in a saucepan until very hot and deep-fry 4 oz of the dried noodles until crisp. Quickly remove and drain well. 4) Boil the rest of the noodles in water until cooked but still slightly firm, about 4-5 minutes then drain. 5) Place the boiled noodles in a serving bowl and pour the chicken and coconut mixture on top. Garnish with fried noodles and serve with the. Accompaniments, allowing each person to add a little according to taste. Note: Salted cabbage is usually available at Chinese provision stores; salted mustard greens make a good substitute. Serves: 4 Preparation time: 10 minutes Cooking time: 40 minutes

Pineapple Fried Rice Khao Op Sapparot When buying a pineapple, look for a sweet-smelling fruit with an even brownish/ yellow skin. To test for ripeness, tap the base-a dull sound indicates that the fruit is ripe. The flesh should also give slightly when pressed Ingredients 1 pineapple 2 tablespoon vegetable oil 1 onion, finely chopped 2 green chili, seeded and chopped 225g lean pork, cut into small dice 115g cooked shelled prawns 675g -900g (3-4 cups) cooked cold rice 50g roasted cashew nuts 2 spring onions, chopped 2 tablespoon fish sauce 1 tablespoon soy sauce 10-12 mint leaves, to garnish 2 red chilies, sliced to garnish 1 green chili, sliced to garnish Preparation 1) Cut the pineapple in half lengthways and remove the flesh from both halves by cutting round inside the skin. Reserve the skin shells. You need 115g fruit, chopped finely (keep the rest for a dessert). 2) Heat the oil in a wok or large frying pan. Add the onion and chilies and fry for about 3-5 minutes until softened. Add the pork and cook until it is brown on all sides. 3) Stir in the prawns and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated. 4) Add the chopped pineapple, cashew nuts and spring onions. Season with fish sauce and soy sauce. 5) Spoon into the pineapple skin shell. Garnish with shredded mint leaves and red and green chilies. Serves 4-6 Preparation time: 10 minutes Cooking time: 20 minutes

Crispy Fried Rice Vermicelli Mee Krob It is a crisp tangle of fried rice vermicelli; which is tossed in piquant garlic, sweet and sour sauce. Ingredients oil for frying 175g rice vermicelli 1 tablespoon garlic, finely chopped 4-6 dried chili, seeded and chopped 2 tablespoon chopped shallots 1 tablespoon dried shrimps, rinsed 115g minced pork 115g shelled prawns chopped 2 tablespoon brown bean sauce 2 tablespoon rice wine vinegar 3 tablespoon fish sauce 3 tablespoon palm sugar 2 tablespoon tamarind or lime juice 115g bean sprouts For Garnish 2 spring onions, shredded 2 tablespoon fresh coriander leaves 2 head pickled garlic (optional) 2 egg omelets, rolled and sliced 2 red chilies, chopped Preparation 1) Heat the oil in a wok. Break the rice vermicelli apart into small handful about 7.5cm long. Deep fry in the hot oil until they puff up. Remove and drain on kitchen paper. 2) Leave 2 tablespoon of the hot oil in the wok, add the garlic, chilies, shallots and shrimp. Fry until fragrant. 3) Add the minced pork and stir-fry for about 3-4 minutes, until it is no longer pink. Add the prawns and fry for a further 2 minutes. Remove the mixture and set aside. 4) To the same wok, add the brown bean sauce, vinegar, fish sauce and palm sugar. Bring to gentle boil, stir to dissolve the sugar and cook until thick and syrupy. 5) Add the tamarind or lime juice and adjust the seasoning. It should be sweet, sour and salty. 6) Reduce the heat. Add the pork and prawn mixture and the bean sprouts to the sauce; stir to mix. 7) Add the rice noodles and toss gently to coat them with the sauce without breaking the noodles too much. Transfer the noodles to a platter. Garnish with spring onions, coriander leaves, pickled garlic, omelets strips and red chilies. Serves 4-6 Preparation time: 10 minutes Cooking time: 25 minutes

Fried Big Noodles with Sweet Soy Sauce Phad Siewe This dish is quite dry but is excellent for people who like noodles as the full taste and texture of the noodles really come through. Ingredients 400 (4 cups) fresh big noodles (or dried noodles, soaked in water for 10-15 minutes before being used) 200g (1 cup) pork, thinly sliced 6 tablespoon oil 6 cloves of garlic, chopped 250g (3 cups) Chinese leaves, roughly chopped 4 eggs, beaten Sauce 3 tablespoon oyster sauce 1 tablespoon sweet soy sauce 2 tablespoons light soy sauce 2 teaspoon (10 g) sugar 1 teaspoon ground, black pepper Preparation 1) Put 60 ml oil into a wok and turn on a medium heat. When the oil is hot add garlic followed by the pork and stir-fry for 2 minutes. 2) Add the noodles and stir-fry for another 2-3 minutes until they are brown and soft. then add the Chinese leaves and stir-fry to combine. 3) Add the sauce ingredients and stir-fry to combine. 4) Move the stir-fry mixture to one side of the wok and add the remaining oil. 5) Add the beaten egg and fry for 1 minute and then combine with the rest of the noodle mixture. Stir-fry to combine and serve. Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes

Sweet and Sour Crisp-Fried Thai Noodles Mee Grob Ingredients 200 g (7 oz) rice vermicelli (dried weight not cooked) 3 cups (750 ml 1 1/4 pts) vegetable oil 2 eggs, beaten 1 knob pickled garlic, sliced and stir-fried until golden 100 g (3 1/2 oz) lean pork, finely chopped 100 g (3 1/2 oz) green prawns (shrimps), peeled and deveined 2 tablespoon bottled tomato sauce (ketchup) 2 tablespoon sugar 2 tablespoon lemon juice 1 tablespoon sliced grapefruit peel 1 tablespoon fish sauce 4 tablespoon shallots (spring onions) or garlic chives, sliced into 2.5cm (1 in) pieces Garnish fresh coriander leaves sliced fresh red chili shallot curls Preparation 1) Heat oil in a wok until very hot. Deep-fry noodles in small batches. Be vigilant, as the noodles puff up very quickly. Remove them quickly with a slotted spoon and place on absorbent kitchen paper to drain. 2) Set Noodle aside drain most of the oil and reserve for another time, leaning about 3 tablespoon in the wok. 3) In another pan, make a very thin omelets from the beaten egg. When cooked, fold omelets several times, place on a chopping board and cut into fine strips. Set aside. 4) Take half the pickled garlic and stir-fry it in remaining oil in the wok. Add pork and stir-fry until golden. Add prawns and cook briefly until they turn pink. 5) Add tomato sauce (ketchup), sugar, lemon juice, grape fruit peel and fish sauce. Stir-fry until sugar dissolves and peel turns golden. Add crisp-fried noodles. Toss several times, sprinkle with chopped shallots and turn out on to serving platter. 6) Garnish with omelet strips, coriander leaves, sliced fresh red chili, shallot curls and remaining garlic Note: Pickled garlic can be bought in most Asian food stores. Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes

Steamed Chicken Rice Khao Man Gai Ingredients 4 tablespoon vegetable oil 4 cloves garlic 1 tablespoon chopped coriander root 1 teaspoon white pepper 4 chicken brests, sliced into strips 400 g (13 oz) uncooked rice 4 cups (1 liter) Thai chicken stock sliced cucumber and chopped fresh coriander leaves, to garnish Preparation 1) Heat oil in a heavy-based saucepan. Stir-fry garlic until golden. Add coriander, pepper and chicken slices. Stir-fry until chicken is cooked. Remove chicken and put aside, leaving oily sauce in pan 2) Add uncooked rice. Stir-fry for 3 to 4 minutes. Pour in chicken stock. Simmer slowly until liquid is level with the surface of the rice. Cover, turn off heat and stand for 10 minutes. 3) When ready to serve, remove lid, fluff up rice with a fork and arrange in a mound on a serving dish. Cover with chicken slices. Garnish with sliced cucumber and chopped coriander leaves. Serve with a spicy hot sauce. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Thai Fried Rice Khao Pad Ingredients 100 ml (31/2 fl oz) vegetable oil 3 medium sized onions, finely chopped 3 cloves garlic, chopped 1 teaspoons sugar 1 tablespoon red curry paste or 1 tablespoon bottled chili 500 g (1 lb) cooked prawns peeled, beef, pork, chicken or ham (any combination) 3 eggs lightly beaten 880 g (1 3/4 lb) cooked rice 2 tablespoon fish sauce 1 capsicum, sliced 50 g (2 oz) green beans, finely sliced 1 tomato, chopped 2 tablespoons chopped shallot (spring onions) Garnish Cucumber slices, chili flowers, shallot curls or fresh coriander leaves Preparation 1) Heat oil in a large wok over medium heat. Stir-fry onion and garlic until garlic is golden. Add sugar and stir to dissolve; if using curry past add and stir-fry. Stir in prawns and meat pieces. Push to one side. 2) Using little more oil if necessary, add beaten egg. Wait a few moments for them to set, then slightly scramble them. 3) Add rice. Stir -fry until heated through. Sprinkle with chili sauce, if using it, and fish sauce. Add capsicum, beans, tomato and shallots. Stir-fry briefly to heat through. Don't overcook. 4) Taste to see if extra fish sauce or a touch of sugar is needed. Remove and serve with garnished of your choice. Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes

Chiang Mai Noodles Khao Soi Chiang Mai Ingredients 1 large onion, finely sliced 2/3 cup (165 ml/5 1/2 fl oz) vegetable oil 6 large cloves garlic, finely sliced 4 tablespoon red curry paste 500g lean chicken and pork finely chopped and mince 2 tablespoon sugar 3 tablespoon fish sauce 200g (6 1/2oz) egg noodles or spaghetti (dried weight not cooked) Garnish 4 tablespoon finely chopped shallots 4 tablespoon chopped fresh coriander leaves Side Dishes 3 tablespoon dried chili flakes soaked in 4 tablespoon warmed vinegar 4 tablespoon fish sauce mixed with 2 tablespoon lemon juice Preparation 1) Fry onion in 1 tablespoon vegetable oil in a wok. Stir-fry until golden. Remove, drain and set aside. In another tablespoon of oil, fry garlic until crisp and golden. Remove, drain and set aside. Reserve as garnish. 2) In a wok or large fry pan heat remaining 1/2 cup (125 ml) vegetable oil. Stir-fry curry paste for 1 to 2 minutes. Add chicken, sugar and fish sauce. Stir-fry for several minutes. If chicken is very moist allow the water to evaporate, frying over a hot flame so sauce remains oily. Turn off heat and set aside. 3) Bing 1.5 to 2 liter (2 1/2 to 3 1/2 pt) water to the boil in a large saucepan. Cook noodles to desired tenderness, about 10 minutes, then drain. Reheat chicken in wok. 4) Serve noodles in separate bowls, covering them with chicken and sauce. 5) Garnish with fresh coriander leaves and shallots. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Noodles with Garlic, Beef and Broccoli Ingredients 250 g rice vermicelli 450 g beef rump steak 2 tablespoons oil 2 tablespoons dark soy sauce 5 cloves garlic, crushed 700 g broccoli, chopped 1 tablespoon oyster sauce 1 tablespoon corn flour 3/4 cup (180 ml) water 1/4 cup (60 ml) white vinegar 1 tablespoon sugar 1 small fresh red chili chopped 1 small fresh green chili chopped Preparation 1) Soak vermicelli in warm water for 15 minutes, drain well. Slice steak into 1cm x 5cm strips. 2) Heat 1 tablespoon of oil in wok, stir-fry vermicelli and soy sauce for 2 minutes, remove from wok. 3) Heat remaining oil in wok, stir-fry garlic and steak until steak is browned all over. 4) Stir in broccoli, oyster sauce, blended corn flour and water, vinegar and sugar, stir-fry until mixture boils and thickness. 5) Serve broccoli mixture over noodles sprinkled with chilies. Note: Best made close to serving. Store, covered, in refrigerator. Serves 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Steamed Jasmin Rice Khao Plow Ingredients 2 cups (400g) jasmine rice 3 1/2 cups (875ml) water Preparation 1) Rinse rice in strainer under cold water until water is clear. 2) Combine water and rice in heavy-base pan, bring to boil, stirring, reduce heat, simmer gently, cover with a tight fitting lid, 12 minutes. Remove from heat, stand, covered, 10 minutes. It is important not to remove lid during cooking and steaming. 3) Fluff rice with fork. Note: Can be prepared a day ahead. Store sauce, covered, in refrigerator. Suitable to freeze. Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 minutes (plus standing time)

Fried Rice Sticks with Coconut Sauce Ingredients 200g rice sticks 1 medium carrot (120 g) 2 cloves garlic, crushed 1 tablespoon oil 1 medium brown onion, chopped 250g pork fillet, thinly sliced 2 cups (500 ml) Coconut milk 1/2 cup (125 ml) coconut cream 2 teaspoons palm sugar 2 teaspoons fish sauce 2 teaspoons tamarind sauce 1 tablespoon chopped fresh chives 100g firm tofu, chopped 2 tablespoons chopped fresh coriander leaves Preparation 1) Place rice sticks in bowl; cover with hot water, stand 15 minutes. 2) Chop carrot into thin strips. Heat oil in wok, cook garlic, onion and pork until pork is browned and tender. 3) Stir in coconut milk, coconut cream, sugar, sauce and carrot, simmer 5 minutes. Remove 1/3 cup liquid from wok. 4) Stir in drained rice sticks; cook 5 minute or until tender. Stir in chives. Place rice sticks on serving dish, spoon over reserved liquid. 5) Serve topped with tofu and coriander. Note: Best made close to serving time. Serves 4 Preparation Time: 20 Minutes Cooking Time: 20 Minutes

Noodles with Prawns and Green Capsicum Ingredients 1 tablespoon oil 2 cloves garlic, crushed 1 large fresh red chili, chopped 1 medium green capsicum (200g), sliced 2 green onions, chopped 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons sugar 2 teaspoons corn flour 1 cup (250 ml) chicken stock 250g small cooked prawns, shelled 500g fresh rice noodles Preparation 1) Heat oil in wok, stir-fry garlic, chili, capsicum and onion for 1 minute; remove from wok. 2) Combine sauce and sugar in wok. Blend corn flour with stock, add mixture to wok. Stir over heat until mixture boil and thickens. 3) Return vegetable to wok with prawns and noodles, stir-fry until hot. Note: Best made close to serving time. Serves 6 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Fried Noodles with Garlic Pork Ingredients 175g dried egg noodles 2 tablespoons oil 2 cloves garlic, crushed 250g pork fillet, chopped 1/2 cup (75g) chopped peanuts 1/4 cup (30g) dried shrimp 6 green onions, chopped 2 tablespoons fish sauce 1 teaspoons palm sugar 1 small fresh red chili chopped 2 tablespoons lime juice 2 tablespoons chopped fresh coriander leaves Preparation 1) Add noodles to large pan of boiling water, boil, uncovered, for about 5 minutes or until tender; drain well. 2) Heat oil in wok, stir-fry garlic and pork until pork is browned. 3) Add peanuts, shrimp, onion, sauce, sugar, chili and juice, stir-fry 1 minute. 4) Stir in noodles and coriander, stir-fry until hot. Note: Best made close to serving time. Serves: 4 Preparation Time: 15 Minutes Cooking Time: 15 Minutes

Sweet Puffed Noodles Ingredients 100 g rice vermicelli oil for deep-frying 3 teaspoons oil, extra 3 cloves garlic, crushed 100g minced chicken 1 egg, lightly beaten 1/4 cup (55g) sugar 2 tablespoons water 1 tablespoon white vinegar 300g small cooked prawns, shelled 2 green onions, chopped Preparation 1) Deep-fry vermicelli in hot oil in batches until puffed; drain on absorbent paper. 2) Heat 2 teaspoons of the extra oil in small pan, cook garlic, stirring, 1 minute. Add chicken, cook, stirring, further minute or until cooked; remove from pan. 3) Heat remaining extra oil in pan, add egg, swirl to coat base of pan. Cook omelets 1 minute each side, remove. Roll firmly, cut into 5mm slices. 4) Combine sugar, water and vinegar in small pan, stir over heat until sugar is dissolved. Combine noodles, chicken mixture, prawns, onion, omelets strips and sugar syrup in large bowl, toss lightly. Note: Best made close to serving time. Serves: 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Thai Fried Noodles Phad Thai Phad Thai is now very well known and is one of the dish that foreigners love to eat when they come to Thailand. Ingredients 300 g fresh rice Noodles or dried noodles soaked in water for about 10 – 15 minutes) 3 tablespoons (45 ml) oil 1 tablespoon (5 g) dried shrimps 80 g (1 cup) tofu, chopped 6 tablespoons (90 ml) chicken stock or water 2 eggs, beaten 3 tablespoons (45 g) roasted peanuts, chopped 20 g (1/4 cup) chives cut into 2cm 60 g (1 cup) bean sprouts 2 limes cut into wedges Fresh vegetables (bean sprout, cabbage and chives) Sauce 3 tablespoons (30 g) sugar 3 tablespoons (45 ml) fish sauce 1 tablespoon soy sauce 2 tablespoons (30 ml) tamarind juice Preparation 1) Put the oil into a wok and fry the garlic, dried shrimps and tofu until the garlic turns golden brown and then add the rice noodles. Keep stirring over a high heat 2) Add the chicken stock and stir- fry until the noodles are soft. 3) Then turn the heat down and add the sauce ingredients and stir well to combine. 4) Add the egg and stir-fry until the eggs are cooked and well combined with the noodles. 5) Add the peanuts and chives. Stir-fry to combine and then add the bean sprouts and stir together. Turn off the heat and serve garnish with the lime wedges and fresh vegetables. Note: Everybody has a different version of this. It can also be made using fresh prawns instead of dried shrimps. Serves: 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Special Chow Mein Lap cheong is a special air-dried Chinese sausage. It is available from most Chinese supermarkets. If you cannot buy it, substitute with either diced ham, chorizo or salami. Ingredients 3 tablespoons (45 ml) vegetable oil 2 garlic cloves, sliced 1 teaspoon (5 ml) chopped fresh root ginger 2 red chilies, chopped 2 lap cheong, about 75g, rinsed and sliced 1 boneless chicken brest, thinly sliced 16 uncooked tiger prawns, peeled, tails left intact 115 g green beans 225 g bean spouts 50 g garlic chives 450 g egg noodles, cooked, until tender 2 tablespoon (30 ml) soy sauce 1 tablespoon oyster sauce Salt and freshly ground black pepper 1 tablespoon oil (15 ml) 2 spring onions, shredded to garnish 1 tablespoon (15 ml) coriander leaves to garnish Preparation 1) Heat oil in a wok or large frying pan and fry the garlic and ginger and chilies and add the lap cheong, chicken, prawns and beans. Stir-fry for about 2 minutes over a high heat or until the chicken and prawns are cooked. Transfer the mixture to a bowl and set aside. 2) Heat the rest of the oil in the same wok. Add the bean sprouts and garlic chives. Stir fry fro -2 minutes. 3) Add the noodles and toss and stir to mix. Season with soy sauce, oyster sauce, salt and pepper. 4) Return the prawn mixture to the wok. Reheat and mix well with the noodles. Stir in the sesame oil. Serve garnish with spring onions and coriander leaves. Serves: 4 Preparation Time: 20 Minutes Cooking Time: 25 Minutes

Red Ruby Chestnut Morsels in Sweet Coconut Tab Tim Grob Ingredients 1 cup (200 g) diced water chestnut morsels Few drops red food coloring (optional) 1/2 cup (60 g) tapioca starch (tapioca flour) 5 cups (1 1/4 liter) water crushed ice Sweet Coconut Milk 1/2 cup (100 g) sugar 3/4 cup (180 ml) water 3/4 cup (180 ml) thick coconut milk Preparation 1) Sprinkle the water chestnut morsels with a few drops of red food coloring and toss until bright red. Put the tapioca starch in a plastic bag, add water chestnuts and shake until thoroughly coated. 2) Put the water chestnut morsels and tapioca starch in a colander or sieve and shake until flour falls away. Bring 5 cup water 2 a boil in a pot. Add the water chestnut morsels and simmer for 3 minutes. Drain water chestnuts and plunge into cold water. Drain again and set aside. 3) To make the sweet coconut milk, boil the sugar and water in a saucepan over high heat for 3 minutes. Set aside to cool, then add the coconut milk and stir. 4) To serve, put a little of the water chestnuts rubies into dessert dish and add some of the sweet coconut milk and crushed ice. Additional slices of ripe jackfruit or young coconut may be added if these are available. Serves: 4-6 Preparation time: 20 minutes Cooking time: 8 minutes

Bananas in Coconut Milk Kloey Buad Chee Ingredients 2 cups (500 ml) thin coconut milk 1/4 cup (100 g) Sugar 1/4 teaspoon salt 8 small or 4 large ripe bananas cut diagonally in slices Preparation 1) Pour the coconut milk into a saucepan, then add the sugar and salt. 2) Bring gently to a boil over low heat, stirring constantly to prevent the coconut milk separating. 3) Add the bananas and cook over low heat for 5 minutes. 4) Remove from the heat and serve hot or cold Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes

Glutinous Rice Bread in Coconut Milk Bua Loi Ingredients 1 1/2 cups (370 g) glutinous rice flour 3/4 cup (180 ml) water Few drops food coloring (optional) 2 cup (500 ml) thick coconut milk 1 cup (200 g) sugar 1 teaspoon salt Preparation 1) Mix the glutinous rice flour with the water to make a stiff paste. Knead well. If using coloring, divide the dough into tow batches, add a few drops of coloring to each batch and mix well. 2) Roll dough into long noodle-like strips. Pinch off bits from the strips and form into pea-sized ball. 3) Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface and drain. 2) Bring half the coconut milk and sugar to a boil over low heat, stirring constantly to prevent it from separating, and then add the cooked rice flour beads. When the mixture to boil, remove from the heat and stir in the remaining coconut milk. Serve in a small bowl. Note: If you cannot obtain glutinous rice flour, you can make the paste directly from glutinous rice. To make the paste, soak 1 1/2 cup glutinous rice in water for 5 hours. Drain and transfer the rice to a blender. Add 3/4 cup water and grind till a thick liquid mixture form. Pour the mixture into a fine muslin cloth and drain until water is gone. Knead the remaining paste to form a dough, adding small amount of water if needed. Serves: 4-6 Preparation time: 30 minutes Cooking time: 10 minutes

Steamed Pumpkin Custard Sangkaya Fak Thong A visually intriguing dessert where rice coconut-milk custard is steamed inside a small pumpkin or acorn squashed. Ingredients 5 eggs (2 of them duck eggs if possible) 1 cup (250 ml) Coconut cream 1 cup (150 g) chopped pal sugar or dark brown sugar 1 small pumpkin, about 8 in (20 cm) in diameter, or 2 acorn squashes Preparation 1) Beat the egg with coconut cream and sugar until the mixture is frothy. 2) Cut the top off the pumpkin or acorn squashes and carefully scoop out the seeds and any fibers. 3) Pour in the coconut cream mixture, cover the steamer and place over boiling water. 4) Cook over medium heat for about 30 minutes or until the mixture has set. Leave to cool (preferably refrigerate) and cut in thick slices to serve. Note: Duck eggs and richness and a firmer texture to the custard. If using palm sugar, strain the custard through a sieve before pouring into the pumpkin to remove any impurities Serves: 4 Preparation time: 10 minutes Cooking time: 30 minutes

Deep-fried Bananas with Coconut Khao Mao Tod Ingredients 1 cup fresh grated coconut 3/4 cup (110 g) chopped palm sugar 14 small ripe finger bananas or 5-6 large ripe bananas, sliced into 2-3 sections 5 cups (1 1/4 liters, oil for deep frying Batter 2 cups (300 g) Glutinous rice flour 1 cup (250 ml) water 1 egg, lightly beaten 1 tablespoon sesame seeds (optional) Preparation 1) Combine the coconut and palm sugar and cook for 15 minutes in a nonstick pan over low heat, stirring frequently. Set aside. 2) Mix the batter ingredients and let it stand for 3 hours. 3) Just before serving, heat oil in a deep saucepan, roll each banana in the coconut-palm sugar mixture, then dip in the batter and fry in very hot oil until golden brown. Serve hot. Note: If you cannot obtain glutinous rice flour, you can make the paste directly from glutinous rice. To make the paste, soak 1 1/2 cup glutinous rice in water for 5 hours. Drain and transfer the rice to a blender. Add 3/4 cup water and grind till a thick liquid mixture form. Pour the mixture into a fine Muslim cloth and drain until water is gone. Knead the remaining paste to form a dough, adding small amount of water if needed. Serves: 6 Preparation time: 15 minutes Cooking time: 50 minutes

Steamed Glutinous Rice Cake with Banana Kao Tom Mad Ingredients 1 1/4 cups (300 g) Glutinous rice soak in water for 1 hour and drained 2 cup (500 ml) thick coconut milk 4 tablespoon sugar Pinch salt 1/2 cup (3 oz/100 g) dried red beans, soaked overnight then boiled in 3 cup water until soft 4 small or large ripe bananas, sliced 8 pieces banana leaf or aluminum foil, about 6 x 10 in (12 x 25 cm) Preparation 1) Mix the soaked, drained glutinous rice with coconut milk, sugar and salt in a nonstick saucepan and bring to a boil over medium heat. Reduce heat to low and simmer, stirring constantly until the rice is cooked and all the coconut milk absorbed. This should take about 15 minutes. Leave to cool. 2) Take a piece of banana leaf and put a tablespoon of the rice and a tablespoon of red beans on it. 3) Place a slice of banana on top, cover with more rice and red beans, then fold up the banana leaf and secure with a toothpick. Repeat until all bananas are used up. 3) Steam for 25 minutes and set aside to cool. 4) Unwrap the banana leaves and serve Serves: 8 Preparation time: 30 minutes Cooking time: 70 minutes

Tapioca Pudding This pudding, made from large pearl tapioca and coconut milk and several warm, is much lighter than the western-style version. You can adjust the sweetness to your taste. Ingredients 115g tapioca 2cup (475 ml) water 175g granulated sugar pinch of salt 1 cup (250ml) coconut milk 250g prepared tropical fruits finely shredded rind of 1 lime to decorate Preparation 1) Soak the tapioca in warm water for 1 hour so the grains swell. Drain. 2) Put the water in a saucepan and bring to the boil. Stir in the sugar and salt. 3) Add the tapioca and coconut milk and simmer for 10 minutes or until the tapioca turns transparent. 4) Serve warm with some tropical fruit and decorate with lime zest strips and coconut shaving, if using. Serves: 4 Preparation time: 10 minutes (soaking time) Cooking time: 20 minutes

Baked Rice Pudding, Thai-style Black glutinous rice, also know as black sticky rice, has long black grain and a nutty taste similar to wild rice. This baked pudding has a distinct character and flavor all of its own. Ingredients 175g white or black glutinous rice 2 tablespoon light brown sugar 2 cups (475 ml) coconut milk 1 cup 250ml water 3 eggs 2 tablespoon granulated sugar Preparation 1) Combine the glutinous rice, brown sugar, half the coconut milk and all the water in a saucepan. 2) Bring to the boil and simmer for about 15-20 minutes or until the rice had absorbed most of the liquid, stirring from time to time. Preheat the oven to 150 C 3) Transfer the rice into one large ovenproof dish or divide it between individual ramekins. Mix together the eggs, remaining coconut milk and sugar in a bowl. 4) Stir and pour the mixture evenly over the par-cooked rice. 5) Place the dish in a baking tin. Pour in enough boiling water to come halfway up the sides of the dish. 6) Cover the dish with a piece of foil and bake in the oven for about 35 minutes to 1 hour or until the custard is set. Serve warm or cold. Serves 4-6 Preparation time: 10 minutes Cooking time: 50 minutes

Mango with Sticky Rice Khao Neow Mamuang Everyone's favorite dessert. Mangoes, with their delicate fragrance, sweet and sour flavor and velvety flesh, blend especially well with coconut sticky rice. Ingredients 115g 4oz sticky (glutinous) white rice 175ml (3/4 cup) coconut milk 3 tablespoon (45ml) granulated sugar pinch of salt 2 ripe mangoes trips of lime rind, to decorate Preparation 1) Rinse the rice thoroughly in several changes of cold water, then leave to soak overnight in a bowl of fresh, cold water. 2) Drain and spread the rice in a even layer in a steamer lined with cheesecloth. Cover and steam for about 20 minutes or until the grain of rice are tender. 3) Meanwhile, reserve 3 tablespoons of the top of the coconut milk and combine the rest with the sugar and salt in a saucepan. Bring to the boil, stirring until the sugar dissolves, then pour into a bowl and leave to cool a little. 4) Turn the rice into a bowl and pour over the coconut mixture. Stir, then leave for about 10-15 minutes. 5) Peel the mangoes and cut the fresh into slice. Place on top of the rice and drizzle over the reserved coconut milk. Decorate with strips of lime rind. Note: You need to start preparing this dish the day before. Serves: 4 Preparation time: 5 minutes Cooking time: 40 minutes

Baked Mung Bean Cake Khanom Moh Gaeng The combination of mung bean and crispy fried shallots is really good in this Baked Mung Bean Cake Ingredients 250g (1 cup) dried mung bean 1 liter (4 cups) water 250ml (1 cup) thick coconut milk 200g (1/2 cup) palm sugar 1/2 teaspoon salt 3 egg 3 shallots, thinly sliced and fried in 2 tablespoon (30 ml) oil until brown and crispy Preparation 1) Cover the mung beans with some water and soak for 4 hours or overnight 2) Drain the mung beans and put into a pan with the 1 liter (4 cups) water. Simmer for 30 minutes or until soft. Stir occasionally. 3) Put the thick coconut milk, palm sugar and salt into a bowl and mix together. 4) Add the eggs and mix well. Strain the mixture into another bowl and add the mug beans. Mix well. 5) Pour the mixture into a baking tray (8' x 8') and bale into the oven (180C or 360F) for 40 minutes. Sprinkle the shallots on top and cook for another 5 minutes. Allow to cool and cut into squares to serve. Serves: 4 Preparation time: 10 minutes Cooking time: 1 hour 10 minutes

Oranges in rose or Jasmine Syrup Som Namchuam Ingredients 750 g sugar 1 cup (250 ml) water 15 to jasmine flowers and few drops jasmine essence or 15 to 20 rose petals 1 teaspoons rose water 3 to 4 large oranges or mandarins divided into segments, with pith removed Preparation 1) In a large saucepan, combine sugar and water. Bring to the boil. Simmer for 10 minutes until sugar dissolves and a syrup forms. 2) If necessary, strain syrup through cheesecloth. Cool, then add either jasmine essence or rosewater. 3) Place oranges or mandarin segments in a large serving bowl. Pour syrup over them. 4) Garnish with jasmine or rose petals and serve immediately. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes

Coconut Ice Cream Ice Cream Kati Ingredients 1 1/4 cups (300 ml) thick coconut milk 1 1/2 cups (375 ml) fresh cream 4 eggs, with 2 yolks separated 1 teaspoon vanilla or rosewater (optional) 125 g (4 oz) sugar 1/2 teaspoon salt Garnish 50 g (2 oz) shredded coconut, dry-fried until golden mint springs Preparation 1) In a saucepan, heat coconut milk and cream over medium heat, so they cook for several minutes without boiling. 2) In a bowl, beat 2 eggs and 2 extra yolks, vanilla, sugar and salt. Pour into a double-boiler over boiling water. 3) Gradually beat in warm coconut milk mixture, a few tablespoons at a time. Stir until mixture thickens to coat the back of a spoon. Remove from heat and cool, stirring occasionally. 4) Pour into a metal ice cream tray. Put in the coldest part of the freezer until half frozen, about 1 hour. 5) Scoop into food processor or chilled bowl; and beat thoroughly until smooth. Pour into metal tray again and freeze completely. 6) Serve in scoops, garnished with shredded coconut and mint springs. Serves: 2 Preparation time: 10 minutes Cooking time: 15 minutes (plus cooling time)

Custard Squares Kanom Mo Kaeng Ingredients 2 cup (500 ml) thick coconut milk 7 eggs, beaten 125 g (4 oz) sugar, preferably brown 1 tablespoon rose water (optional) 2 tablespoons desiccated or shredded coconut Preparation 1) Preheat over to 180 C (350 F) Grease a shallow rectangular or square baking dish (about 15 cm/ 6 in square). 2) Beat together all ingredients in a large bowl. 3) In a double boiler or large bowl set on top of a stemmer, stir mixture over boiling water until it thickens to the consistency of soft scrambled eggs. 4) Pour into the baking dish and bake for 30mintes. 5) Remove and place under a griller on medium heat. Grill until top of custard is golden. It takes only a few minutes so be careful it doesn’t burn. 6) Remove, cool and chill, then cut into 4 cm (1 3/4 in) squares Serves 4 to 6 Preparation time: 10 minutes Cooking time: 40 minutes

Coconut Bananas with Caramel Sauce Gluay Buat Chee Ingredients 4 medium firm bananas (800 g) plain flour 2 eggs, beaten lightly 1 cup (70g) shredded coconut 2 tablespoons packed breadcrumbs oil for deep-frying Caramel Sauce 1/2 cup (100 g) brown sugar, firmly packed 1/2 cup (110 g) caster sugar 1/2 cup (125 ml) water 340 g can coconut milk 1 tablespoon arrowroot 1 tablespoon water, extra 20g butter Preparation 1) Cut bananas in half lengthways, toss in flour, shake away excess flour. Dip bananas in eggs, then in combined coconut and breadcrumbs. 2) Deep-fry bananas in hot oil until lightly browned; drain on absorbent paper. Serve hot, with caramel sauce. Caramel Sauce: Combine sugars and water in pan, stir over heat, without boiling, until sugars are dissolved. Bring to boil. Boil, uncovered, for about 8 minutes, or until golden brown. Stir in coconut milk and blended arrowroot and extra water. Stir unit sauce thickens slightly, remove from heat, add butter, stir until melted. Note: Sauce can be prepared 3 hours ahead. Store sauce, covered, in refrigerator. Serves 4 Preparation Time: 10 Minutes Cooking Time: 15 Minutes

Mango Ice-Cream Ice-Cream Mamuang Ingredients 1 tablespoon gelatin 1/4 cup (60ml) water 3 cups (600 g) (4 ripe mangoes) chopped mango 3/4 cup (165 g) caster sugar 1 tablespoon orange juice 300ml thickened cream Preparation 1) Soften gelatin in water in cup; stir over simmering water until dissolved 2) Pour gelatin mixture into bowl, stir in mango, sugar and orange juice; stir until sugar is dissolved. Place mixture in lamington pan; cover, freeze for about 1 hour or until firm, process until pal in color. 3) Whip cream until soft peaks form; fold into mango mixture. Return to lamington pan; cover, freeze several hours or overnight. Remove from freezer 15 minutes before serving. Note: Can be prepared a week ahead. Store, covered, in freezer. Serves 4 Preparation Time: 20 Minutes Cooking Time: 5 Minutes

Coconut Rose Custard Sangkaya Ingredients 1 2/3 cups (410 ml) coconut cream 5 eggs, lightly beaten 1/2 cup (100 g) brown sugar, firmly packed 1 tablespoon rose water 2 tablespoons coconut Preparation 1) Combine all ingredients in pan; stir over heat until warm; do not boil. 2) Pour mixture into greased 22cm shallow round ovenproof dish. Place dish in baking dish; pour in enough boiling water to come halfway up side of dish. 3) Bake in moderate over for about 20 minutes or until centre of custard is just set. Remove custard from baking dish, cool. 4) Refrigerate custard before serving. Cut into wedges and sprinkle with extra coconut, if desired. Note: Can be prepared a day ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 15 Minutes Cooking Time: 20 Minutes (plus cooling time).

Sweet Potato and Cardamom Ice-Cream Ingredients 35g kumara, finely chopped 2 cup (500 ml) milk 1/4 cup (55g) sugar 1 1/2 teaspoons ground cardamom 400g can sweetened condensed milk 300ml thickened cream Preparation 1) Combine kumara, milk, sugar and cardamom in pan; stir without boiling until sugar is dissolved. Bring to boil, simmer, covered, for about 15 minutes or until kumara is tender; cool. 2) Blend or process kumara mixture in batches until smooth. Blend in condensed milk. Pour into lamington pan; cover, freeze several hours or until partially set. 3) Beat kumara mixture with cream in large bowl wit electric mixer or process until combined. Return to lamington pan; cover, freeze overnight. 4) Serve sprinkled with nuts, if desired. Note: Can be prepared a week ahead. Store, covered, in freezer. Serves 6 Preparation Time: 20 Minutes (plus freezing time) Cooking Time: 20 Minutes (plus cooling time).

Tropical Fruits in Lime Syrup Ingredients 2 cups (440g) sugar 2 cups (500ml) water 1/4 cup (60ml) lime juice 1/2 rock melon (1.3 kg), sliced 1/2 honeydew melon (750g), sliced 1 small papaw (650 g), sliced 11 small pineapple (800g), sliced 375g lychees, seeded Preparation 1) Combine sugar, water and lime juice in pan, stir over heat without boiling until sugar is dissolved. 2) Bring to the e boil, boil rapidly, uncovered, without stirring for about 20 minutes or until syrup is thick; cool, refrigerate. 3) Pour syrup over fruit; mix gently. Note: Can be prepared 2 days ahead. Store, covered, in refrigerator. Serves 4 Preparation Time: 15 Minutes Cooking Time: 25 Minutes (plus cooling time).

Lychee, Ginger and Lime Ice Ingredients 425g can lychees 2 1/2 cups (625 ml) water 1 1/2 cup (330g) caster sugar 1 teaspoon grated fresh ginger 1 large orange (300g), segmented 1 teaspoon grated lime rind 1/4 cup (60ml) lime juice Preparation 1) Drain lychees, reserve syrup. Combine water, sugar and reserved syrup in pan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, stir in ginger, continue boiling, uncovered, 5 minutes. 2) Chop orange segments. Stir into lychee syrup with rind and juice, simmer, uncovered, 3 minutes; cool. 3) Pour mixture into lamington pan, cover, freeze for about 2 hours or until almost firm. Transfer mixture to bowl, beat with fork. Return to tray, cover, freeze until firm. Serve ice with lychees. Note: Ice can be prepared 3 days ahead. Store ice, covered, in freezer. Store lychees, covered, in refrigerator. Serves 6 Preparation Time: 15 Minutes (plus freezing time). Cooking Time: 10 Minutes (plus cooling time).

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