Ingredients:

6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant (small round eggplants, substitute with green peas)
5-6 kaffir lime leaves, shredded
1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons red curry paste

Procedure:

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. Serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.

Ingredients:

500 grams long-grain or basmati rice
one medium-size chicken
1 kg. black cherry (or cherry)
1 kg. sugar
2 medium onions
1/2 teaspoon saffron
cooking oil
salt
black pepper

Procedure:

Wash black cherries (or cherries) and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup. Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use. Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. When serving, spread saffron-rice over Albaloo-Polow.

Ingredients:

3 cups sushi rice
8 dried shiitake mushrooms
1/2 large carrot
1 tsp. sugar
2 tbsp. soy sauce
2 tbsp. mirin
2 eggs and 1 tsp sugar
2 tbsp. sakura denbu (seasoned fish powder)
2 tbsp. white sesame seeds
a half bunch of nabana (rape flowers) or green vegetables

Procedure:

Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Simmer shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Whisk eggs with 1 tsp. of sugar. Make fine scrambled eggs. Boil nabana in a pan and cool in cold water. Chop nabana finely. Prepare sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

Ingredients:

1/2 cup flour
2 eggs, beaten
1 tablespoon oil
2 large zucchinis, cut into 1/4-inch slices
3 tablespoons soy sauce
3 tablespoons vinegar (optional)
1/4 teaspoon of sesame seeds

Procedure:

Place the flour in a bowl, and the beaten eggs in a shallow bowl. Heat oil in a large non-stick skillet over medium-high heat. Coat each zucchini slice with flour, then with the beaten egg mixture, and fry in pan for 5 minutes or until both sides are golden. Fill the pan just enough so you have space to flip them over. Repeat as necessary. Make dipping sauce with soy sauce and vinegar with sesame seeds, or soy sauce with sesame seeds only.
Serve hot or cold with dipping sauce on the side. Makes 4 servings.