Ingredients:

8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)

Procedure:

Preheat oven to 450 degrees F (275 degrees C). Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat. Wrap each mochi cake in seaweed; serve warm.

Ingredients:

200 grams pork meat
1 onion
1 egg
1 tablespoon light soya sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
2 tablespoon oil
a pinch of pepper
5 bird chili
5 large red chili
3 garlic cloves
5 kaprow basil leaves

Procedure:

Clean the pork meat and chop it into small bite sized pieces. Slice the onion finely. Peel and chop garlic and chili until fine. Fry garlic and chili in hot pan with oil until the garlic aroma comes out. Add the pork and fry it until cooked, add the onion and ingredients. Add kaprow basil and a pinch of pepper. Fry for a few minutes long until the onions are soft, then set aside on a serving dish. Clean the pan and heat some more oil. Fry the egg,the egg is usually served sunny side up. Serve with hot Thai fragrant rice, cucumber and tomato slices.

Ingredients:

4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste

Procedure:

Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon. Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes. Makes 2 to 4 servings.

Ingredients:

1 cauliflower,
2 potatoes
2 onions sliced
1 teaspoon whole cumin
1 teaspoon coriander powder
4 dried red chilies
2 tablespoon garlic-ginger paste
1/2 teaspoon chili powder
salt to taste
1 teaspoon turmeric
2 fresh green chilies (optional)
2 tablespoon chopped cilantro
1/4 cup olive oil
1 cup of water

Procedure:

Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix. Add the onions and stir occasionally, until golden brown. Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes. Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture. Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes. Transfer the vegetables to warmed serving plates and serve immediately. Makes 3 to 4 servings.