Ingredients:

1 Chinese roast duck (purchase fresh from Asian market)
12 scallions (shallots/spring onions)
4 carrots, peeled and julienned
4 flour tortillas
48 toothpicks
1/2 cup (4 fl oz/125 ml) hoisin sauce, for dipping

Procedure:

Remove meat from duck and discard bones. Slice meat and skin into bite-sized pieces about 1 inch (2.5 cm). Trim away root end of scallions, then cut scallions into 1-1/4-inch (3-cm) lengths. Using a sharp knife or kitchen shears, cut a fringe in end of each scallion. Place scallion brushes in a bowl of ice water (scallions will curl in ice water). Place carrots in bowl of ice water with scallions. Chill until ready to serve. Warm tortillas in a microwave oven for 1 minute or wrapped in aluminum foil in a 275 degrees F. (140 degrees C/Gas 1) oven for 10 minutes. Using kitchen shears, cut tortillas into 3/4-inch by 4-inch (2-cm by 10-cm) strips. Working in batches, place tortilla strips on work surface. Top each strip with a small amount of duck, 1 scallion curl, 4 to 5 carrot pieces and a dash of hoisin sauce. Roll up and secure with a toothpick. Serve with hoisin sauce for dipping. Makes about 48 rolls.

Prepare duck, scallions and carrots 2 hours ahead. Assemble just before serving.

Ingredients:

10 rice papers
100 grams prawns
10 grams carrot
10 grams celery
10 grams ginger root
100 ml water
1/2 chicken stock cube
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 teaspoons sugar
1/2 teaspoon white pepper

Procedure:

Peel the carrot, and ginger root. Shred or grate them finely. Grate the celery too. Clean and shell the prawns, cutting down the back, to remove the black thread. Chop the prawn meat into small pieces. Mix the prawn, celery, ginger, and carrot. Soak the rice papers in warm water until they are soft. This takes only a minute or so. Roll up the prawn mixture in the rice paper into a parcel, and place in a bowl. The bowl should be small enough to fit in your steamer. Steam the prawn rice paper packets for 5 minutes to cook them. For the soup, boil the water in a saucepan with the chicken stock, light soy, sugar and white pepper. The pour over the rice parcels and serve.

Ingredients:

3 lb. chicken wings
1/4 cup whiskey
1/4 cup soy sauce
3/4 cup sugar
1/4 teaspoon ginger
1/4 teaspoon garlic powder
1 teaspoon cornstarch

Procedure:

Cut chicken wings in thirds, discarding tip. Cook wings for 1/2 hour at 425 degrees Fahrenheit without sauce in the oven. While wings are cooking, mix in a saucepan on top of the stove whiskey, soy sauce, sugar, ginger and garlic powder. Then add cornstarch to thicken. Pour sauce over the wings and bake an additional 1/2 hour at 350 degrees Fahrenheit.

Ingredients:

2 skinless, boneless chicken breasts
1 red onion
sunflower oil for brushing
1 avocado, peeled and pitted
1 tablespoon lemon juice
1/2 cup low-fat mayonnaise
1/4 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon pepper
4 tomatoes, quartered
1/2 loaf sun-dried tomato focaccia bread
salad greens, to serve

Procedure:

Using a sharp knife, cut he chicken breasts into 1/2 inch/ 1 cm. strips. Cut the onions into 8 pieces, held together at the root. Rinse under cold running water and then brush with oil. Puree or mash the avocado and lemon juice. Whisk in the mayonnaise. Add the chili powder and season with salt and pepper. Put the chicken and onion over a hot barbecue and grill for 3 to 4 minutes on each side. Combine the chicken, onion, tomatoes, and avocado mixture. Cut he bread in half twice, so that you have quarter-circle-shaped pieces, then in half horizontally. Toast on the hot barbecue grill for about 2 minutes on each side. Spoon the chicken mixture onto the focaccia toasts and serve immediately with salad greens.

Ingredients:

4 potatoes
50 grams pork meat
2-3 tablespoons Thai Yellow Curry Paste
250 ml. coconut milk
200 ml. water
2 tablespoons sugar
4 tablespoons fish sauce
1 teaspoons salt

Procedure:

Clean the pork and chop it to small strips. In a medium saucepan, fry the curry with the coconut milk for 30 seconds. Peel the potatoes and chop it to small cubes. Add the pork and sugar, salt, water and fish sauce. Put the potato cubes into the curry pan and simmer for 20 minutes until the potatoes are cooked. Serve, garnished with chopped coriander leaves, or if you like spice, sliced green chillies. Serve with hot fragrant rice.

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.

Ingredients:

For the Lemon-Lime curd:
2 large eggs
2 large egg yolks
6 tablespoons unsalted butter
1 cup granulated sugar
3 tablespoons fresh lemon juice
3 tablespoons fresh key lime juice
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons grated key lime zest
Pinch of salt

For the pecan crust:
1 1/2 cups finely chopped pecans
1/4 cup sugar
4 tablespoons butter, melted

For the ice cream filling:
3 cups vanilla bean ice cream, slightly softened and divided

For the meringue:
4 large egg whites, room temperature
1/8 teaspoon cream of tartar
6 tablespoons granulated sugar

Procedure:

To make the lemon-lime curd: In a medium bowl, whisk together eggs and egg yolks. In a medium metal bowl, add butter and set bowl over large saucepan of simmering water - making sure the bottom is not touching the water. When the butter has melted, whisk in sugar, lemon juice, lime juice, lemon zest, lime zest and salt. Slowly whisk in egg mixture. Continue whisking until the mixture is thick and a thermometer inserted into the curd registers 178°F to 180°F, about 8 minutes. Scoop mixture into a small bowl and place plastic wrap on top of curd - place in the refrigerator to chill for at least 4 hours.

To make the crust: Preheat oven to 400 degrees F. In a medium bowl, mix together pecans, sugar and butter until well combined. Scoop mixture into a 9″ glass pie dish lightly coated with nonstick spray - press pecan mixture over the bottom and up sides. Bake until crust is lightly toasted, about 12 minutes - it is okay if the crust begins to slide down, just use the back of a spoon to press crust back into place as soon as it is ready. Remove and place pie dish on a wire rack to cool. Place crust in the freeze for 30 minutes.

To assemble the filling: Using 1 1/2 cups softened ice cream, drop dollops all over the cold crust - use an off-set spatula to spread ice cream into an even layer. Quickly spread lemon-lime curd over ice cream - freeze until firm, about 2 hours. Drop dollops of the remaining softened ice cream over the firm curd - use an off-set spatula to spread into even layer. Cover and freeze until firm, about 2 hours.

To make the meringue: Preheat oven to 500 degrees F. In a large mixing bowl, beat egg whites in medium bowl until frothy. Beat in cream of tartar. While the eggs are whipping, gradually add the granulated sugar. Beat until stiff peaks form. Scoop meringue over the frozen pie and use an off-set spatula to spread the meringue all over the top, making sure that the meringue goes to the edge to seal. Place pie in the heated oven just until meringue is golden in spots, about 2-3 minutes. Carefully remove and cut into wedges to serve.
Makes about 8 servings.