Thai

Thai Pineapple Curry

Ingredients:

    * 1 lb chicken breast (cut into bite size pieces)
    * 1 lb medium shrimp (raw and peeled)
    * 1 (13 1/2 ounce) can coconut cream
    * 1 (13 1/2 ounce) can coconut milk (don't use light)
    * 1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
    * 1 tablespoon brown sugar
    * 2 tablespoons fish sauce
    * 2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
    * 2 tablespoons red curry paste (use more if you want it spicier)
    * jasmine rice, cooked

Directions:

   1. 1 Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
   2. 2 Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
   3. 3 At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
   4. 4 Serve over Jasmine rice.
Easy Thai Chicken Stir-Fry




Ingredients:

    * 2 tablespoons low sodium soy sauce
    * 1 1/2 tablespoons brown sugar
    * 1/4 cup creamy peanut butter
    * 1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
    * 1 teaspoon sesame oil
    * 1 teaspoon asian chili oil
    * 1 tablespoon rice vinegar
    * 3 tablespoons chicken broth
    * 1 (6 3/4 ounce) package thin rice noodles
    * 8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
    * 3 medium carrots, peeled and sliced on the diagonal
    * 1 tablespoon peanut oil or 1 tablespoon vegetable oil
    * 1 teaspoon sesame oil
    * 1 lb boneless skinless chicken breast, cut into bite-sized pieces
    * coarse-ground garlic salt
    * 1 cup sliced mushrooms
    * green onion, thinly sliced
    * unsalted dry roasted peanuts, coarsely chopped

Directions:

   1. 1 In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
   2. 2 FYI: At this point the thick peanut sauce makes a great dipping sauce!
   3. 3 Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
   4. 4 Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
   5. 5 Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
   6. 6 Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
   7. 7 Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

Pad Thai



Ingredients:

Sauce

    * 1 cup light coconut milk
    * 1/4 cup ketchup (organic)
    * 2 tablespoons evaporated cane juice
    * 2 tablespoons lime juice
    * 3 tablespoons soy sauce

Noodles and Stir Fry Ingredients

    * 12 ounces Asian noodles
    * 1 1/2 teaspoons olive oil
    * 2 -3 garlic cloves, minced
    * 1 stalk lemongrass (thirds and bruised)
    * 4 -6 scallions (thinly sliced)
    * 1 teaspoon dried red pepper flakes (or more to taste)
    * 1 cup fresh bean sprout
    * 1/4-1/2 cup cilantro
    * 1/4-1/2 cup peanuts (chopped)

Directions:

   1. 1 Combine sauce ingredients in small bowl and set aside.
   2. 2 Cook noodles until al dente. Drain.
   3. 3 Heat oil in wok. Add garlic, saute, then add broccoli, lemongrass, and whites of scallions.
   4. 4 Add a bit of water and raise to medium heat. Cover and steam 3-4 min., until broccoli is tender-crisp.
   5. 5 Add noodles, sauce, and greens of scallions. Stir gently. Stir in red pepper flakes (to taste), cilantro, and peanuts. Serve.

Steal This BBQ Recipe


Ingredients:

lbs ribs

    * 8 lbs pork baby back ribs
    * 1 cup rum
    * 2 cups Thai sweet chili sauce (Louisanna hot sauce)
    * 1 cup Worcestershire sauce
    * 1 cup soy sauce
    * 1 cup ketchup
    * 4 cups brown sugar
    * 8 crushed garlic cloves
    * 4 teaspoons chili powder (cayenne)
    * 1 dash black pepper

Directions:

   1. 1 Cut the ribs into sections containing 2-3 bones each.
   2. 2 Place ribs into a roasting pan and cover.
   3. 3 Roast low (250-300) until meat is thouroughly cooked (about 3 hours).
   4. 4 Combine ingredients for sauce in a large bowl.
   5. 5 Place ribs onto broiling pan or gas grill.
   6. 6 Brush sauce onto ribs and either broil or grill on high heat, rotating often.
   7. 7 You want the sauce to carmelize, but not to burn.
   8. 8 Keep brushing on sauce until it's all gone.
Bow Thai Salad




Ingredients:

Dressing

    * 1/4 cup creamy peanut butter
    * 2 tablespoons rice vinegar
    * 2 tablespoons vegetable broth (or chicken broth)
    * 1 tablespoon soy sauce
    * 1 tablespoon honey
    * 1 1/2 teaspoons lime juice
    * 1 1/2 teaspoons minced gingerroot
    * 1 1/2 teaspoons minced garlic
    * 1 tablespoon sesame oil
    * 1 tablespoon vegetable oil
    * 1 tablespoon chopped cilantro leaf
    * 1 dash ground red pepper

Salad

    * 12 ounces farfalle pasta (bow ties)
    * 1 (12 ounce) package broccoli slaw mix
    * 9 baby carrots, julienned (to matchstick size)
    * 6 thinly sliced scallions

Directions:

   1. 1 Make the dressing by blending the first ten ingredients in a food processor or blender until emulsified. Stir in cilantro and red pepper. Taste and add salt if desired. Make in advance, if possible, and store in refrigerator to blend flavors. The dressing will thicken once chilled, but will still coat the salad easily and evenly when tossed.
   2. 2 Cook pasta according to package directions. While it's still boiling and about one minute away from being done, add broccoli slaw and matchstick carrots (along with any other veggies to be blanched such as snow peas or small broccoli florets) to the cooking pot. Bring back to a boil for no more than one minute in order to blanch the veggies and finish cooking the pasta, then drain and rinse both under cold water. This process enhances color and flavor while keeping the veggies crisp-tender.
   3. 3 Combine the drained pasta-veggie mixture with scallions (and any other raw veggies you choose such as thinly sliced red pepper, cucumber, or bean sprouts) and toss everything with the delicious Thai-style dressing. Serve immediately or chill.
Hot & Crunchy Thai Pork Salad
Ingredients:

    * 3 boneless pork chops, cut into stir-fry strips
    * 1 medium onion, finely chopped
    * 1/4 cup lime juice
    * 2 tablespoons soy sauce
    * 1 teaspoon ground coriander
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground turmeric
    * 1/8 teaspoon cayenne
    * 1/4 cup peanut butter
    * 1 tablespoon brown sugar
    * 1/2 cup plain nonfat yogurt
    * 1 teaspoon soy sauce
    * 1/8 teaspoon hot pepper sauce
    * 1 tablespoon vegetable oil
    * 4 cups shredded cabbage OR 4 cups coarsely chopped Chinese cabbage
    * 1/4 cup thinly sliced green onions
    * 2 cups chow mein noodles

Directions:

   1. For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne.
   2. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade.
   3. For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended.
   4. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce.Return to heat. Cook and stir over low heat until just heated through. Keep warm.
   5. In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2-3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine.
   6. Divide cabbage mixture among individual plates. Place chow mein
noodles on top of cabbage mixture. Drizzle with dressing.
Hot to Go Thai Salad
Ingredients:

    * 3/4 pound sirloin steak
    * 1/3 cup vegetable oil, divided
    * 1/3 cup rice vinegar*
    * 1/4 cup reduced-sodium soy sauce
    * 1 fresh jalapeño or serrano pepper, finely chopped, divided
    * 2 cloves garlic, minced
    * 1 tablespoon minced fresh gingerroot
    * 1/2 teaspoon red pepper flakes
    * 1 9-ounce package French-style green beans, thawed and drained
    * 2 carrots, thinly sliced and halved
    * 1 cucumber, peeled, seeded and sliced
    * 4 cups cooked brown rice
    * Chopped fresh mint leaves (optional)

Directions:

   1. Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl.
   2. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalapeño, garlic, gingerroot and pepper flakes in small bowl. Pour mixture over beef; marinade 1 hour.
   3. Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jalapeño; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat. Sprinkle with mint, if desired.
Thai Turkey Ribbons
Ingredients:

    * 1 pound boneless turkey breast
    * 2 tablespoons peanut butter
    * 2 tablespoons soy sauce
    * 2 tablespoons rice vinegar OR 2 tablespoons lemon juice
    * 2 tablespoons brown sugar
    * 1 tablespoon hoisin sauce
    * 2 teaspoons sesame oil
    * 1 tablespoon cilantro, chopped

Directions:

   1. Cut turkey into 16-20 long, thin (1/8" -1/4") pieces. Thread on to 8 skewers.
   2. Combine all remaining ingredients in a bowl. Mix well. Brush sauce over turkey ribbons, coating both sides of meat.
   3. Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink. Serve with rice and stir-fried vegetables.
Chiang Mai Chicken
Ingredients:

    * 200 g sliced boneless chicken from the breast
    * ½ cup chicken stock
    * 10 g ginger
    * 10 g garlic
    * 20 g sliced onions
    * 5 g sliced green chilies
    * 2 tbsps tomato sauce
    * 1 tsp soy sauce
    * ¼ tsp MSG
    * 5 g spring onions (cut into 1 inch pieces)
    * Salt to taste
    * 1 egg
    * 2 tbsps cornstarch

Directions:

   1. Grind ginger, garlic and chili into paste separately.
   2. Deep fry the chicken coated with raw egg and cornstarch and keep aside.
   3. Fry in oil - ginger, garlic and chili paste, then add sliced onions,
green chilies and chicken.
   4. Add stock along with tomato sauce, soy sauce, MSG and salt to taste. Sprinkle with some spring onions.
Spicy Deep Fried Fish Cakes
Ingredients:

    * 2 lbs redfish fillets or similar type of fish
    * 4 tbsp red curry paste (bought or homemade)
    * 3 ½ oz green beans, finely sliced into 1/8 in pieces
    * 3 dried lime leaves, soaked for 10 minutes and sliced
    * 2 tbsp finely chopped fresh coriander leaves and root
    * 1 egg, slightly beaten
    * 2 tsp sugar
    * ½ tsp salt
    * 12 ½ fl oz. vegetable oil

Garnish:

    * Fresh coriander sprigs
    * Sliced cucumber
    * Sliced tomato
    * Sweet and sour cucumber relish

Directions:

   1. Clean and skin fish fillets in cold water. Drain for 30 minutes.
Ensure there are no bones. Cut into small pieces.
   2. Blend fish and curry paste in a food processor to a light, fine consistency. Combine in a bowl with beans, lime leaves, coriander, beaten egg, sugar and salt. Knead with your hands until the mixture clings together well. (If it’s too wet, placed uncovered in the refrigerator for 30 minutes to chill and dry a little).
   3. Shape into 1 ¾ inch patties. Deep fry in a small saucepan or wok,
one or two at a time, turning until golden brown.
   4. Garnish with coriander sprigs, sliced cucumber and tomato.
Serve with a side bowl of sweet and sour cucumber relish.
Shrimp and Pork Toast
Ingredients:

    * 2 tbsp finely chopped fresh coriander roots
    * 2 cloves garlic, finely chopped
    * 10 oz shrimps, finely chopped
    * 8 oz minced pork
    * 2 onions, finely chopped
    * 3 tbsp finely chopped scallion
    * 1 egg, lightly beaten
    * 1 tsp white pepper
    * 1 tbsp fish sauce
    * 10 slices stale bread, crusts trimmed
    * 13 fl oz. vegetable oil
    * Fresh coriander sprigs, to garnish

Directions:

   1. Pound coriander root and garlic together to make a paste.
Combine in a mixing bowl with shrimps, minced pork, onions, scallions,
beaten egg, pepper and fish sauce. Knead mixture thoroughly until it clings together well.
   2. Spread evenly to thickness of ½ inch over bread, making sure it covers the edges. Cut into the shapes of your choice, e.g. 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 mins until golden then turn over and fry the other side. When golden all over, remove and drain on paper towel. Keep warm in the oven until ready to serve. Garnish with coriander sprigs. Serve with dipping sauce of your choice.
Sweet Chili Dipping Sauce
Ingredients:

    * 3 ½ oz pickled plums (available in jars in Asian stores,
    * sometimes called ‘salted’ plums
    * 4 large red chilies
    * 3 cloves garlic
    * 4 oz sugar
    * 1 tsp salt
    * ½ cup vinegar
    * 1 tsp tamarind juice (optional)
    * 3 tbsp water
    * Chopped fresh coriander leaves to garnish

Directions:

   1. Boiled pickled plums for several minutes in water. Drain then blend with a little plum juice for a few seconds in a food processor. Pour into a saucepan. Set aside.
   2. Roughly blend chilies and garlic. Add to plum puree with sugar,
salt and vinegar and tamarind juice, if using.
   3. Simmer mixture for about 10 minutes, taking care not to let it burn or stick to the bottom of the saucepan.
   4. Taste to see if extra sugar, salt or vinegar is needed. The flavor should be slightly more sweet than sour or salty.
   5. Add water to sauce while cooking, to maintain the consistency you require.
   6. Garnish with chopped coriander leaves. Serve with Thai snacks,
particularly crisp-fried food. This sauce will keep in sterilized jars for
several weeks in the refrigerator.
Crispy Parcels
Ingredients:

    * 3 tbsp cooking oil

Filling:

    * 1 clove garlic, chopped
    * 1 onion, chopped
    * 1 tbsp chopped fresh coriander root
    * 2 oz minced pork
    * 2 oz. finely chopped shrimps, cooked or raw
    * ½ tsp salt
    * 1 tsp pepper
    * 1 tbsp sugar
    * 2 carrots, grated
    * 2 tbsp finely chopped scallions
    * 50 won ton wrappers, fresh or thawed
    * 13 fl oz. vegetable oil for deep frying

Directions:

   1. To prepare filling: Heat a little oil in a wok over medium heat.
Stir-fry garlic until golden. Add onion and coriander root. Stir-fry several minutes, then add pork, shrimps, salt, pepper and sugar. Stir-fry until pork is cooked. Add carrots and scallions. Stir several times, remove from heat and transfer to a bowl to cool.
   2. Use double sheets of won ton wrappers at a time, if they appear to be too flimsy. Place them in front of you on top of a damp tea towel, as they dry out easily. Arrange a won ton wrapper with a corner towards you. Place one teaspoonful of filling in the centre. Moisten the edges of the won ton wrapper with water. Fold the bottom corner away from you and over to the opposite corner, forming a triangular parcel. Use the towel to help you. Press the edges together to seal. Twist each wing of the triangle towards the middle. Repeat until all the filling is used.
   3. Deep-fry several at a time, turning if necessary until golden, about 2 minutes each. Serve with Sweet Chili Dipping Sauce and Sweet and
Sour Cucumber Relish.
Fried Rice with Basil
Ingredients:

    * 4 tbsp vegetable oil
    * 3 cloves garlic, finely chopped
    * 1 tbsp chopped fresh chili
    * 6 ½ oz fresh chicken, pork or shrimps, cut into bite-sized pieces
    * 1 lb cooked rice, preferably chilled overnight
    * 1 tbsp sugar
    * 1 tbsp fish sauce
    * 1 tbsp soy sauce
    * 2 tbsp scallions
    * 4 tbsp fresh basil leaves
    * 1 tbsp chopped fresh coriander leaves

Directions:

   1. Heat oil in a wok or frypan. Stir fry garlic until golden. Add chili and chicken, stir frying until cooked.
   2. Add cooked rice, sugar, fish and soy sauces. Cook over medium heat, stirring and tossing gently. When mixture is well combined, stir through shallots, basil leaves and coriander. Cook another minute, then serve.
Stuffed Cucumber Soup
Ingredients:

    * 3 cucumbers
    * 8 cups pork or chicken Thai soup stock

Filling:

    * 10 oz pork, roughly chopped
    * ½ small onion, finely chopped
    * 2 large cloves garlic, finely chopped
    * 1 tsp pepper
    * 1 tsp sugar
    * 2 tbsp fish sauce

Directions:

   1. To prepare filling: Process pork, onion, garlic, pepper, sugar and fish sauce in a food processor until you have a fine-textured filling.
   2. Peel cucumbers, leaving some strips of green for color. Cut ends into three equal pieces. Hollow out and stuff with filling. Secure with toothpicks, placed crossways, at both ends.
   3. Heat stock in a large saucepan. Gently add cucumbers. Simmer for about 5 minutes. Taste to see whether stock needs extra pepper, sugar or fish sauce. Remove from heat and serve.
Sweet and Sour Curry Pork
Ingredients:

    * 3 cups coconut milk
    * tbsp red curry paste
    * 1 lb lean pork, cut into 1 inch cubes
    * 3 tbsp tamarind juice
    * 5 tbsp sugar
    * ½ tsp salt
    * 5 cups leaves of Chamuang, spinach, silverbeet or Chinese broccoli cut into 2 inch square, large stalks removed

Directions:

   1. In a saucepan over medium heat, combine ½ cup coconut milk with red curry paste. Stir until well blended. As mixture begins to bubble, continue to stir, being careful not to let it catch.
   2. Add pork. Stir, adding a little more coconut milk, if necessary.
Simmer for a few minutes until pork is well separated. Add tamarind juice, sugar and salt.
   3. Add green leaves and remaining coconut milk. Stir gently, covering the leaves with sauce and again, being careful not to burn the sauce.
   4. Cover with a loose lid or plate, allowing some steam to escape.
Reduce flame to extremely low heat, and steam for 15 minutes. Taste to see if more sugar, salt or tamarind juice is needed to balance flavors.
   5. Serve in a bowl with side dish of steamed rice.
Stir Fried Seafood
Ingredients:

    * 3 ½ oz fish fillets
    * 6 mussels
    * 1 small cooked crab
    * 3 ½ oz calamari pieces
    * 3 ½ oz green shrimps
    * 3 ½ oz scallops
    * 2 cloves garlic, chopped
    * 2 large fresh chilies, chopped
    * 1 tbsp chopped coriander root
    * 3 tbsp vegetable oil
    * 2 tbsp oyster sauce
    * 2 tbsp fish sauce
    * 1 capsicum, cut in strips
    * 1 onion, sliced
    * 2 scallions, cut into 1 inch slices
    * 4 tbsp fresh basil, mint or oregano leaves
    * Additional fresh herbs of your choice, to garnish

Directions:

   1. Wash and prepare seafood, cutting fillets into smaller pieces. Scrub mussels, removing beards. Take limbs off crab and crack shell so the meat is easy to remove at the table. Remove outer shell, clean out crab body, and break meat into edible pieces. Set seafood aside.
   2. Make a rough paste out of garlic, chilies and coriander root, either with a mortar and pestle or processor. Set aside. Arrange all the ingredients so you’re ready to start cooking.
   3. Heat oil in a wok. Fry the garlic, chili and coriander root paste over medium heat until flavors are released. Add seafood and stir fry gently so the softer fish pieces don’t break up.
   4. Add oyster and fish sauces, then taste to see whether more fish sauce or water is required to balance spicy flavors. Cover with a lid and simmer for a few minutes if seafood needs more cooking. Add capsicum, onion, shallots and fresh herbs. Stir fry for 2 minutes, the remove from heat.
   5. Arrange on a large shallow serving platter or bowl. Garnish with your choice of fresh herbs. Serve with steaming rice.
Crisp Fried Calamari
Batter:

    * 1 egg, slightly beaten
    * 1 tsp sugar
    * ½ tsp salt
    * ½ tsp pepper
    * 10 oz calamari rings, rinsed, drained and dried
    * 3 ½ oz breadcrumbs
    * Vegetable oil, for deep frying

To serve:
Sweet Chili Dipping Sauce

Directions:

   1. To prepare batter: Mix egg, sugar, salt and pepper in a bowl. Marinate calamari for about 10 minutes.
   2. Remove calamari and drain in a colander for 20 minutes. (Reserve the egg mixture for later use as an omelet if you like)
   3. Lightly coat calamari with breadcrumbs. Deep-fry in vegetable oil in a wok or saucepan, cooking several at a time, until golden. Serve with Sweet Chilli Dipping Sauce.
Thai Fried Rice
Ingredients:

    * 3 ½ fl. oz. vegetable oil
    * 3 medium sized onions, finely chopped
    * 3 cloves garlic, finely chopped
    * 1 tsp sugar
    * 1 tbsp red curry paste or
    * 1 tbsp bottle chili or Tabasco sauce
    * 1 lbs cooked peeled shrimps, beef, pork, chicken, or ham (any combination)
    * 3 eggs, lightly beaten
    * 1 ¾ lbs cooked rice, preferably cooked a day before and chilled
    * 2 tbsp fish sauce
    * 1 capsicum, sliced
    * 2 oz. green beans, finely chopped
    * 1 tomato, chopped
    * 2 tbsp chopped scallions

Garnish:

Cucumber slices, chili flowers, scallion curls or fresh coriander leaves

Directions:

   1. Heat oil in a large wok over medium heat. Stir-fry onions and garlic until garlic is golden. Add sugar and stir to dissolve; if using curry paste, add and stir fry. Stir in shrimps and meat pieces. Push to one side.
   2. Using a little more oil if necessary, add beaten eggs. 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 scallions. 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.
Crisp Fried Salty Chicken
Ingredients:

    * 3 lbs roasting chicken
    * 5 cups water
    * 3 tbsp coarse of cooking salt
    * ½ cup vegetable oil for shallow frying
    * Fresh coriander sprigs, to garnish

Directions:

   1. Place chicken in large saucepan with water. Bring to the boil. Simmer, loosely covered, for about 15 minutes until 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 golden, turning when
necessary. Chop into smaller pieces, if desired. Serve with hot spicy dished like curries, to counter the chili. Garnish with coriander sprigs.
Spicy Chicken Livers
Ingredients:

    * 10 oz chicken livers
    * 6 dried Chinese mushrooms, soaked for 20 minutes in hot water
    * 2 tbsp vegetable oil
    * 1 clove garlic, finely chopped
    * 2 onions, sliced
    * 2 fresh red chilies, finely sliced
    * 2 tbsp fish sauce
    * 1 tsp sugar
    * 2 tbsp lemon juice
    * ½ green capsicum, sliced
    * 3 scallions, cut into 1 ½ inch pieces

Directions:

   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 frypan. Stir fry garlic until golden. Add onions and chilies. Stir fry for 1 minute. Add chicken livers. Stir fry until just pink.
   3. Add fish sauce, sugar, lemon juice, and mushrooms. Stir fry for another minute. Check taste to see if more fish sauce, sugar or lemon is needed.
   4. Stir in capsicum and scallions. Stir fry another minute. Serve with rice.
Green Mango Salad
Ingredients:

    * 4 green mangoes
    * 2 tbsp lemon juice
    * 3 to 4 tbsp dried shrimps, ground finely
    * 2 tbsp roasted peanuts, ground finely
    * 4 tbsp fish sauce
    * 2 tbsp sugar
    * 2 tbsp roasted chili paste, bought or home-made
    * ¼ cup mint leaves
    * 2 scallions, chopped
    * 4 brown Thai shallots, sliced
    * ¼ cup coriander leaves, chopped
    * 1 small fresh chili, chopped
    * 6 green salad leaves, to serve
    * Mint and coriander leaves, to garnish

Directions:

   1. Peel, core and slice mangoes into fine shreds. In a bowl, gently combine shredded mango with the lemon juice, dried shrimp, peanuts, fish sauce, sugar and chili paste.
   2. Stir through mint leaves, scallions, brown shallots, coriander leaves and fresh chilis.
   3. Taste to see if a little extra sugar or lemon juice is needed to balance flavors.
   4. Heap on to a bed of salad leaves and garnish with mint and coriander leaves.
Stir Fried Mixed Vegetables
Ingredients:

    * 3 tbsp vegetable oil
    * 2 cloves garlic, finely chopped
    * 13 oz to 1 lb mixed vegetables e.g. Chinese cabbage, broccoli, green beans, Brussels sprouts, cucumber, carrot, lettuce, cabbage, Chinese broccoli, bok choy, bean sprouts, or spinach (any combination)
    * 3 tbsp water
    * 1 tbsp fish sauce
    * 1 tbsp oyster sauce
    * ½ tsp sugar
    * ½ tsp white pepper

Directions:

   1. Heat oil in a wok over high heat. Stir fry garlic for a few seconds.
Add vegetables (except bean sprouts, if using).
   2. Stir fried quickly for about 1 minute while vegetables splutter noisily because of high water content. Add water, fish and oyster sauces, sugar and pepper. Stir quickly and cook for another 1 to 2 minutes, until all vegetables are lightly cooked but crisp. If using bean sprouts, stir in just before you finish cooking. Remove from heat and serve.
Pickled Garlic
This dish in Thai is called Grateum Dong

Makes about 10 fl oz jar

Ingredients:

    * 1 cup white vinegar
    * 4 cups water
    * 3 tbsp sugar
    * 1 tbsp salt
    * 6 bulbs garlic (about 100 cloves), peeled unless skin is really tender
    * 10 fl.oz. screw top jars, cleaned and sterilized

Directions:

   1. In a saucepan, bring vinegar, water, sugar and salt to the boil. Reduce heat and simmer for about 5 minutes.
   2. Add garlic and boil for 1 to 2 minutes. Remove from heat.
   3. Cool and pour into sterilized jars. Keep for months in the refrigerator, but wait at least a week before eating, for the full flavor to develop.
Stir-Fried Asparagus
Ingredients:

    * 2 tbsp vegetable oil
    * 2 cloves garlic, finely chopped
    * 12 ½ oz fresh asparagus, sliced into 2 inch pieces
    * 2 tbsp oyster sauce
    * 1 tbsp fish sauce
    * 1 tsp white pepper
    * 1 tsp sugar

Directions:

   1. Heat oil in a wok or frypan. Stir fry garlic until golden. Add asparagus and stir fry for 1 minute. Stir in oyster and fish sauces, pepper and sugar.
   2. Taste and add extra seasoning, if needed. Stir fry for another 1 to 2 minutes. Remove from heat and serve.
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