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.