Ingredients:

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

For the Sauce:
2 tablespoons chopped or crushed peanuts
2 tablespoons fish sauce
1 teaspoon salt
4 tablespoons palm sugar
100 ml. water
1 tablespoon 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 center of the rice paper. Fold over the edges to wrap up the filling. Serve the parcels with green salad vegetables, and the sauce. Serve with mint leaves, green lettuce, coriander leaves.

Ingredients:

6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant (small round eggplants, substitute with green peas)
5-6 kaffir lime leaves, shredded
1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons red curry paste

Procedure:

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. Serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.

Ingredients:

1 can smoked oysters, or 1 dozen cooked mussels (such as New Zealand Green “Kiwi” Mussels), thawed
1-1/2 cups bean sprouts
3 spring onions (scallions), sliced
1 red bell pepper, deseeded and chopped into small pieces
1 red or green chilli, minced (omit if you want your tempura mild) (optional)
1 cup vegetable oil (such as canola) for frying
1 medium or large tomato, chopped into small pieces (optional)

Tempura Batter:
1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat)
1/2 cup cornstarch
1/2 cup tapioca or rice flour (Note: if you don’t have these flours, simply use equal parts cornstarch & regular flour)
2 tbsp. baking powder
1 cup cool or cold water
1 tsp. sugar
2 eggs, beaten
1 tbsp. fish sauce (or more to taste)

To Serve:
handful of fresh coriander
Thai sweet chilli sauce, or regular chilli sauce

Procedure:

First, prepare the oysters or mussels. Rinse and remove mussels from shells (if using), or drain the oysters. Place next to the stove. Prepare the vegetables and also place them next to the stove. Now prepare the tempura batter. Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to get rid of any lumps.) Heat oil in a wok or frying pan over medium-high heat. Oil is usually ready to use when bubbles begin to rise from the bottom of the pan.To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready. Once the oil is hot enough, you can turn the heat down to medium (or around #6 on the dial). Don’t overheat the oil, or it will splatter. Now ladle some of the tempura batter into the oil. You can make your tempura “pancakes” as large or small as you like, depending on how much batter you use at one time. Immediately, while your first tempura pancake cooks, drop a few oysters (or mussel meat) into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili and tomato (if using). Try to spread these ingredients out over the surface of the pancake. Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it’s time to flip it. Using a spatula (or “egg flipper”), turn the tempura pancake over in the oil to cook the other side. Do this carefully so the oil doesn’t splatter. (The ingredients you just added will stay in the pancake.) The pancake is done when both sides are light golden brown. Remove pancake from the oil and leave to drain on an absorbent kitchen towel or paper towel. Repeat until all the batter and other ingredients are used up. Place the pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai sweet chilli sauce, or regular chilli sauce.

Ingredients:

3-4 cups water and/or vegetable broth
2-8 mushrooms, whole, halved, or sliced
1-2 stalks lemon grass, cut into short lengths and bruised
1 in galangal, sliced
4 kaffir lime leaves
2-4 tbsp. lime juice
4-8 sprigs cilantro, chopped
3-6 Thai chiles, bruised
0-2 Thai chiles, sliced
1 tbsp. Thai red curry paste
1/2 tsp. sucanat (optional)

Procedure:

Put liquid in pot on stove. Add chiles, lemongrass, galangal, kaffir lime leaves, sucanat, and curry paste; let boil for 5 minutes. Add 1 tbsp. lime juice and mushrooms; reduce heat and let simmer for 10 minutes or until mushrooms are cooked. Add lime juice and cilantro to taste and serve.

Ingredients:

1 chicken, about 2 pounds or a little more.

Marinade:
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil

For flambeing :
1 cup whiskey

Procedure:

Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated). Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce. The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a “chicken roaster” in America), and cooked in a medium oven until the skin just begins to change color. Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out. Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.

Notes on Flambeing (be careful, you are playing with fire after all!)
Heat liquor until warm. Do not overheat or alcohol will evaporate
Never pour liquor directly from a bottle into a hot pan or an already flaming dish as the flames may travel to the bottle.
Grape-based brandies (cognac or any California-made brandy) are ideal for this dish.
To make the flames of a dessert last longer, soak a sugar cube with cognac and place it on the food before igniting.

Ingredients:

20 prawns (shrimp), medium size
4-5 cups water
3 shallots, finely chopped
2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
2 tablespoons fish sauce
2 slices fresh or dried galanga root
20 small mushroom, halved or whole
6 kaffir lime leaves
3 tablespoons lime juice
2-3 chilies
5 coriander leaves and spring onions

Procedure:

Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the kaffir lime leaves, lime juice and chilies. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Makes 4 to 5 servings.

Ingredients:

1 pound ground pork
1 teaspoon salt
1/4 cup garlic, minced
1/4 cup coriander/cilantro leaves, chopped
1 teaspoon freshly ground black pepper
1/4 cup lime juice
1 tablespoon lemongrass very finely chopped
1 teaspoon galangal powder
1 tablespoon shallot, chopped
1 tablespoon shrimp paste
1 tablespoon Thai chile peppers, finely chopped

Procedure:

Make sure the lemongrass is very finely chopped (put it through a food processor or grind in a mortar and pestle). Combine all the ingredients and stuff a sausage casing and form 4″ sausages, or form into patties or meatballs. Fry or broil until cooking to your taste.

Traditionally this is served with sticky rice. These sausages are also sold spiked on wooden skewers as popular “hawker food” throughout Thailand.

Ingredients:

2 cups diced cooked chicken or turkey breast
3 cups shredded cabbage
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 (8-ounce) can pineapple tidbits drained with juice reserved
1 cup House Of Tsang Bangkok Padang Peanut Sauce
6″- 9″ burrito size flour tortillas

Procedure:

In large bowl, combine turkey or chicken, cabbage, carrots, bell pepper, onion, pineapple, 2 tablespoons pineapple juice and peanut sauce. Divide mixture evenly among each tortilla. Roll up and serve.

Ingredients:

20 prawns (shrimp), medium size
4-5 cups water
3 shallots, finely chopped
2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
2 table spoons fish sauce
2 slices fresh or dried galanga root
20 small mushroom, halved or whole
6 kaffir lime leaves
3 table spoons lime juice
2-3 chilies
5 coriander leaves and spring onions

Procedure:

Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the kaffir lime leaves, lime juice and chilies. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Makes 4-5 servings.

Ingredients:

1 frog, cleaned and head removed
7 cloves garlic, sliced
3 shallots or purple onions, sliced
1 teaspoon Thai chile powder
3 tablespoons fish sauce
1 teaspoon lime juice
1.5 cups sour sliced bamboo

Procedure:

Wash the bamboo then cook it in boiling water for 10-12 minutes. Drain and set aside. Wash frog and put into boiling water until the meat is cooked through, about 5 minutes depending on the size of the frog. Remove from boiling water, then pull the meat off of the bones. In a wok, fry garlic and shallots until fragrant. Put the garlic, shallots and frog meat in a mortar and pestle and gently (no vigorous) pound them together until the frog meat is separated. Add a few frog bones to toss together and leave in as a visual garnish. Add bamboo and mix well using the pestle as more of a large stir stick. Add with fish sauce, lime juice and chile powder, adjusting quantities to suit your taste. Serve with steamed jasmine rice and vegetables of your choice and fresh Thai chile peppers.