Ingredients:

300 grams corn fed chicken leg or wing
20 grams chopped baby corn
20 grams chopped aubergine
20 grams chopped doc kae
10 grams green pepper
10 grams sweet basil
1 tablespoon red curry
1 teaspoon sugar
1 tablespoon oil

Procedure:

Clean and chop the chicken into 3 cm lengths, deep fry in hot oil until crunchy, then remove and drain. Preheat oil in a shallow frying pan, add the red curry paste and fry the paste for 20 seconds. This will bring out the taste. Add the fried chicken, sugar and all the vegetables, together with 2-3 tablespoons water. Fry for 30 seconds on a high heat then remove and serve. Serve with hot fragrant rice

Ingredients:

150 grams soya bean sprouts
70 grams fatty pork with rind
4 garlic cloves
1/4 teaspoon white pepper
2 tablespoons fish sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
2 tablespoons oil
30 ml. water

Procedure:

Boil a strip of the fatty pork in water for 5-10 minutes. Remove it, dry it, and deep fry in hot oil, until it is very very crunchy. Cut it into small pieces, each piece should be part meat and part cooked rind & fat. Chop the garlic finely, fry in a frying pan with oil to release the smell of the garlic. Add the chopped pork to the pan. Add the fish sauce, light soy sauce, oyster sauce, sugar, white pepper, water and soy bean shoots in and fry for 30 second. Serve with hot rice.

Ingredients:

2 tablespoons olive oil
1 garlic clove, finely chopped
225 grams fresh or thawed chicken livers
2 tablespoons white wine
2 tablespoons lemon juice
4 fresh sage leaves, finely chopped or
1 teaspoon dried, crumbled sage
4 slices ciabatta or other Italian bread
salt and pepper
lemon wedges, to garnish

Procedure:

Heat the olive oil in a heavy-bottomed skillet and cook the garlic over a low heat, stirring constantly, for 1 minute. Remove the pan from the heat. Rinse and roughly chop the chicken livers, using a sharp knife. Return the pan to a medium heat. Add chicken livers with the white wine and lemon juice. Cook, stirring frequently, for 3 to 4 minutes or until the juices from the chicken livers run clear. Stir in the sage and season to taste. Toast the bread under a preheated broiler for 2 minutes on both sides or until golden brown.Spoon the hot chicken liver mixture on top of the toasted bread and serve garnished with wedges of lemon.

Ingredients:

2 cups tricolor pasta shapes
1 tablespoon vegetable oil
2 1/2 cups sliced white mushrooms
1 bunch of scallions, trimmed and chopped
400 grams canned tuna in brine, drained and flaked
175 grams peeled shrimp, thawed if frozen
2 tablespoons cornstarch
2 cups skim milk (scant)
2 medium tomatoes, thinly sliced
1/2 cup fresh bread crumbs
1/4 cup reduced-fat grated cheddar cheese
salt and pepper

Procedure:

Bring a large pan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8 to 10 minutes until tender, but still firm to the bite. Drain well. Meanwhile, heat the oil in a large skillet. Add the mushrooms and all but a handful of the scallions and cook over low heat, stirring occasionally, for 4 to 5 minutes until softened. Place the cook pasta in a bowl and stir in a mushroom mixture, tuna and shrimp. Blend the cornstarch in a little milk to make a paste. Pour the remaining milk into a pan and stir in the paste. Heat. stirring, until the sauce begins to thicken. Season to taste Stir the sauce into the pasta mixture. Transfer to a casserole and place on a cookie sheet. Arrange the tomato slices over the pasta and sprinkle with bread crumbs and cheese. Bake in a preheated oven, 375 degrees F., for 25 to 30 minutes until golden. Serve sprinkled with the reserved scallions and accompanied with bread and salad.

Ingredients:

1 goya (bitter gourd)
1 block firm tofu
1/4 pound thinly sliced pork
2 teaspoons soy sauce
2 teaspoons sake (rice wine)
1/2 teaspoon salt
2 teaspoons vegetable oil

Procedure:

Cut a gourd in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and sprinkle some salt over them. Wash the goya slices and squeeze to remove the water. Wrap tofu with paper towel and place it on a cutting board. Put another cutting board or a plate on top the tofu to remove liquid from tofu. Heat vegetable oil in a frying pan. Saute bite-sized pork meat. Sprinkle salt over pork. Crumble tofu in to large pieces and add in the frying pan and saute with pork. Stop the heat and place them on a plate. Heat some vegetable oil in a frying pan, and saute goya slices in high heat. Put cooked tofu and pork in the frying pan and saute with goya. Pour beaten eggs over the ingredients and mix. Put soy sauce and sake over the ingredients and mix quickly. Stop the heat. Makes 4 servings.

Ingredients:

100 grams prawns
4 salty eggs
2 tablespoons chopped spring onion
1 teaspoon lemon juice
1/4 teaspoon white pepper
50 ml. chicken stock

Procedure:

Take the white of the salty eggs, mix them with lemon juice, white pepper and the chopped spring onions. Add the stock and mix. Pour into small tin foil cups and steam in a Chinese steamer for 5 minutes. Clean and shell the prawns, don’t forget to cut down the back and remove the gut. Arrange the head and prawn meat as in the photograph and continue steaming for another 5 minutes. Once cooked, you can cut away the tin foil cup to reveal the prawn cup.

Ingredients:

1 pack hotdog
oil for deep frying
sweet chillie sauce

Procedure:

Preheat the deep fat fryer or heat oil in a frying pan, enough to deep fry the hotdogs. Chop the hot-dogs into 4 cm lengths and and cut a cross in each end of the hot dog. You can see from the photograph that the ends of the hotdog open up. Fry the hotdogs for a minute until cooked. Serve with sweet chillie sauce.

Ingredients:

1 lb. sirloin steak, sliced 1/4 inch thick against the grain, visible fat trimmed and discarded
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons peanut oil
1/2 lb snow peas, trimmed and strings discarded
2 tablespoons XO sauce

Procedure:

Toss beef with rice wine, soy sauce, cornstarch, sugar, and pepper in a bowl until well coated, then marinate 15 minutes. Heat wok over high heat until smoking, then add 1/2 tablespoon oil, swirling to coat, and heat until smoking. Add half of beef and cook, turning over once, until browned, about 1 minute total, then transfer to a clean bowl. Add another 1/2 tablespoon oil and repeat with remaining beef. Pat snow peas dry if necessary. Wipe wok clean and heat until hot but not smoking, then add remaining tablespoon oil, swirling to coat. Add snow peas carefully (oil may splatter) and stir-fry until bright green, about 1 minute. Add XO sauce and stir-fry until snow peas are coated. If mixture seems dry, add 1 to 2 tablespoons water. Cover wok and cook snow peas until crisp-tender, about 1 minute. Add beef with any juices accumulated in bowl and stir-fry until beef is heated through and sauce is thickened, about 1 minute. Makes 6 servings.

Ingredients:

1/4 cup dark soy sauce
3 cloves garlic, crushed
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil
500 grams chicken liver, trimmed and sliced
2 tablespoons olive oil
1 onion, sliced
1 red capsicum, sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons peanut oil
1/2 cup chicken stock
100 grams snow peas, trimmed

Procedure:

Combine the soy sauce, garlic, sesame seeds and sesame oil with 2 tablespoons water. Put the liver in a dish and pour over the marinade. Cover and refrigerate for 2 hours. Heat half the olive oil in a large, heavy-based pan and cook the onion and capsicum over medium- low heat for 5 to 10 minutes, or until softened. Remove from the pan and set aside. Sprinkle the liver with coriander and cumin and season well with freshly ground black pepper, Remove from the dish, reserving the marinade. Heat the remaining olive oil and the peanut oil in a pan and add the liver. Cook over high heat, turning often, for about 3 to 5 minutes, or until firm but still slightly pink inside. Return the onion, capsicum and reserved marinade to the pan. Add the sock and snow peas, and simmer gently for 3 to 5 minutes. Serve immediately, with rice if desired. Garnish with toasted sesame seeds.

Ingredients:

2 sheets phyllo pastry, each about 16 1/2 x 11 inches / 42 x 28 cm.
2 tablespoons vegetable oil
1 garlic clove, crushed
125 grams ground pork
1 teaspoon Thai red curry paste
2 scallions, finely chopped
3 tablespoons crunchy peanut butter
1 tablespoon light soy sauce
1 tablespoon chopped fresh cilantro
salt and pepper
fresh cilantro sprigs, to garnish

Procedure:

Cut each sheet of phyllo pastry into 24 squares, 2 1/4 inches/7 cm. across, to make a total of 48 squares. Brush each square lightly with oil, arrange the squares in stacks of 4 in 12 small patty pans, pointing outward. Press the pastry down into the patty pans. Bake the pastry shells in a preheated oven, 400 degrees F./ 200 degrees C., for 6 to 8 minutes until golden brown. Meanwhile, heat 1 tablespoon of the oil in a wok. Add the garlic and stir-fry for 30 seconds, then stir in the pork and stir-fry over high heat for 4 to 5 minutes until the meat is golden brown. Add the curry paste and scallions and continue to stir fry for a further minute, then stir in the peanut butter, soy sauce, and chopped cilantro. Season to taste with salt and pepper. Spoon the pork mixture into the phyllo baskets and serve hot, garnished with cilantro sprigs.