Ingredients:

200 grams chicken breast
600 ml. water
1 tablespoon salt
1 teaspoons white pepper
4 medium onions
100 ml oil
seawead sheets
rice paper

For the sauce:
2 tablespoons chopped or crushed ceanuts
2 tablespoons fish sauce
1 teaspoon salt
4 tablespoons palm sugar
100 ml. water
1 tablespoons dried flaked chillies
1 tablespoon chopped coriander leaves
1 tablespoon lemon juice

Procedure:

First the sauce: Put 100 ml of water into a small saucepan, add the palm sugar and bring to the boil. Add fish sauce, salt, flaked chillies and boil for 1 minute. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely. Put oil in a frying pan, slice the onions finely and fry them until golden brown. Cut the seaweed sheets into thin short strips. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don’t just throw the whole packet in, in one go. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the centre of the rice paper. Fold over the edges to wrap up the filling. Serve the parcels with green salad vegetables, and the sauce.

Ingredients:

1-2 bi tua leaves
200 grams pork cubed (a cheap cut will do)
50 grams cubed carrot
50 grams button mushrooms
50 grams small onions (peeled)
1 teaspoon rosdee (Thai pork stock powder)
2 tablespoons light soy sauce
1 teaspoon sugar
100 ml. tamarin water or lemon juice
150 ml. water
1 teaspoon butter

Procedure:

Clean the pork and chop it like the small cubes and put into a large saucepan.Add the butter, and cook to quickly brown off the pork.Add all the remaining ingredients, and bring to the boil. The Bi Tua can be tied up in a bundle so it is easier to remove later.Simmer until the liquid has reduced to half.

Ingredients:

500 grams pork ribs
3 tablespoons teriyaki powder
100 m.l water
100 ml. orange juice
1 teaspoon salt

Procedure:

Clean the pork ribs and dry them. Mix the teriyaki powder with water, salt, and orange juice. Put the pork into the mixture and marinade it for at least 3 hours, overnight is best. Grill in the oven at 200 degrees Celsius until cooked. 20-30 minutes is typical for regular sized pork ribs. Serve with Thai fragrant rice and salad.

Ingredients:

1 tablespoon plus 2 teaspoons olive oil, divided
3 cups red cherry tomatoes
3 garlic cloves, thinly sliced
1/2 teaspoon garlic powder, divided
8 ounces dry whole wheat spaghetti
1/4 cup chopped fresh basil
3 tablespoons pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces fresh grated Parmesan cheese

Procedure:

In a large skillet, heat 2 teaspoon oil over medium. Add tomatoes - cook until tomatoes begin to wrinkle, about 3-5 minutes. Stir in sliced garlic and garlic powder - cook 30 seconds, cover and reduce heat to low. In a large pot of boiling salted water, add pasta and cook according to the package directions. Drain. Add pasta, remaining oil, basil, pine nuts, salt and pepper to the tomato mixture - toss well to combine. Scatter the top with cheese right before serving. Makes 4 servings.