Ingredients:

1000 grams pork loin (or similar roasting joint)
50 grams galangal
10 grams green peppercorns
10 lives kaffir lime leaves
10 garlic cloves
10 grams coriander root
4 tablespoons oyster sauce
200 ml. sugar cane juice or similar

Procedure:

Clean the pork and place in a pan. Add the oyster sauce and palm juice, and bring to the boil. Spoon the liquid over the pork. Blend all the herb together and cover the top of the pork. Roast in the oven (with the liquid in the bottom of the roasting pan to keep it moist), 180 deg. C (quite a low roasting temperature so as not to burn the crust). To check if it’s cooked, skewer it, and look at the juice that comes out.

Ingredients:

2 pounds of beef

Marinade:
2 tablespoon of seasoned fish sauce
2 tablespoon of cornstarch
1 teaspoon freshly ground black peppersauce
2 tablespoons of garlic, chopped
1/2 cup of shallots (purple onions) finely sliced
1/2 cup of prik chi fa (green Thai jalapenos), sliced
1/2 cup of prik chi fa daeng (red Thai jalapenos), sliced
5 tablespoons of fish sauce
2 tablespoons of dark sweet soy sauce
2 tablespoons of sugar
2 tablespoons of sesame oil

Procedure:

Slice the beef, and pound the slices thin. Mix the marinade ingredients and combine with the beef, and marinade for about 2 hours. In a large skillet or wok, heat some oil, and sautee the beef, marinade, garlic, shallots and chilis for about 3 minutes. Add the remaining ingredients and suatee for a further 2-3 minutes until cooked. Serve over jasmine rice, and garnish with a fried egg.

Chicken stir-fried with holy basil is a favorite Thai dish for many Westerners. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies.

Ingredients:

1 lb. boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp. peanut oil for stir-frying
2 tsp. black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp. Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with
1/4 cup dried holy basil, soaked to soften plus
1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper

Procedure:

Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Ingredients:

8-10 oz. (serves 3-4), or 6-7 oz. (serves 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
2 eggs
2 cups bean sprouts
optional: 3-4 “heads” of baby bok choy, or other Chinese cabbage chopped into bite-size pieces
2 spring onions, sliced
handful of fresh coriander
1/4 cup ground (or roughly chopped) peanuts (or substitute with cashews or slivered almonds)
4 cloves garlic, minced

Pad Thai Sauce:
1/2 tbsp. tamarind paste
3 tbsp. water
2 tbsp. [vegetarian] fish sauce (fish sauce and vegetarian fish sauce are available at most Asian stores)
1-2 tsp. chilli sauce (or more if you like your noodles very spicy)
2 tbsp. brown sugar
oil for stir-frying ( canola, almond, peanut, walnut

Procedure:

Soak the noodles in hot water (but not boiling) for 10-15 minutes. Drain the noodles and rinse with cold water.Tip: Noodles are ready to stir-fry when they are soft enough to eat, but still firm and a little bit “crunchy”. The noodles will finish cooking when they are fried, so don’t over-soften them now, or you will end up with soggy Pad Thai. While the noodles are soaking, prepare the sauce. # Place all sauce ingredients in a sauce pan and bring to a soft boil. Stir well until the sugar and tamarind paste have dissolved and the sauce thickens (2-3 minutes). Take off the heat and taste-test. This sauce should have a balance of spicy, sweet, and sour, but definitely veering more toward sweet and spicy. If too sour, add a little more sugar. Reserve. Beat the eggs. Heat a small skillet, add some oil, and quickly scramble the eggs. Reserve. (Note: this step can also be accomplished in your wok before frying the noodles; however, in the past I have found the eggs leave a dry residue on the surface of the wok that makes the noodles stick to it.) Place your wok (or large frying pan) over medium-high heat. Add 2-3 Tbsp. oil plus the garlic and baby bok choy (if using). Stir-fry until the bok choy has turned bright green and the garlic is fragrant (1-2 minutes). Add 1 Tbsp. more oil to the wok. Now add the drained noodles. Drizzle 1/3 of the sauce over the noodles and then stir-fry everything together for 1 minute. Stir-frying Tip: To stir-fry noodles without breaking them, use two large wooden spoons (or other utensils) to lift and turn the noodles as you fry them (like tossing a salad).Note that rice noodles do tend to stick to the bottom of most woks/pans. A few “stuck noodles” is normal - just keep scooping and gently turning them. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Tip: Depending on the material of your wok, you may want to turn the heat down to medium, as a wok that’s too hot at this point could burn the noodles. Depending on how many noodles you’re using, you may need to add all the remaining sauce, or just a little more to achieve the flavor you desire. If you’re not sure, taste-test as you go, adding more sauce as required. Add the bean sprouts and egg (if using). Stir-fry to incorporate everything together for 1 more minute. Taste-test to make sure the noodles are done. Noodles are cooked to perfection when they are soft but still chewy. In other words, they shouldn’t be too soft; instead, they should still have texture to them (like al dente in Italian cooking, except rice noodles are more chewy). Remove from heat. Taste-test for salt, adding another sprinkling of fish sauce if not salty enough. If you happen to over-salt your noodles, you can fix the problem with 1-2 Tbsp. lime juice. To serve, scoop noodles onto a serving platter. Sprinkle with spring onion, coriander, and ground nuts. Serve immediately with more Thai chili sauce on the side (for those who like it extra spicy).

Ingredients:

1 head fresh iceburg lettuce (this type works best for this recipe)
3 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
2 shallots, sliced finely
1/2 cup firm tofu, cut into “matchsticks”; (OR 1/2 cup cooked chicken or pork, shredded, or 1/2 cup cooked baby shrimp)
1 carrot, grated or cut into thin strips
4-5 shiitake mushrooms, thinly sliced
1 egg (optional if vegan)
1/2 cup shredded cabbage (red is very good, but any type will work)
3 spring onions, sliced lengthwise into matchstick-like pieces
approx. 2 cups brean sprouts
2 tbsp. lime juice
2 tbsp. regular soy sauce
2 tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
1 tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)

TOPPING:
1 cup fresh basil, roughly chopped if leaves are large
1/2 cup dry roasted peanuts, roughly chopped
2 tbsp. oil for stir-frying

Procedure:

Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients. Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 tbsp. more fish sauce if not salty enough. Cut off the stem part of the iceburg lettuce so it’s easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps. To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)

The Thai name of this dish literally means “hot chicken curry”. There is very similar recipe for a green curry (Gaeng Khiao Wan Kai).

Ingredients:

Curry Paste
5-10 dried red chillies
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
half teaspoon zest of “kaffir” lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 black pepper corns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
a dash fish sauce

Mix in a mortar and pestle or food processor. Will keep about a month
in a fridge. You can buy commercial red curry paste (Mae Ploy brand is
quite good), but as far as I am aware all commercial pastes contain MSG
and preservatives.

The curry
6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons of the red curry paste
1-2 teaspoon fermented shrimp paste (kapi)

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 whilst 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 colour. 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 rice, or in a serving bowl with other Thai dishes.

Ingredients:

2-3 boneless chicken breasts, cut into strips or bite-size pieces (or 4-6 chicken thighs)
marinade for chicken: 1 tsp. cornstarch dissolved in 3 tbsp. soy sauce
1/4 cup cooking sherry
1 cup mushrooms, sliced - any kind will do
1 small onion, diced or cut into thin wedges
3 cloves garlic, minced
2 cups snow peas
1 green, red, or yellow bell pepper, de-seeded and sliced
optional: handful of fresh coriander for garnish

STIR-FRY SAUCE:

2 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. oyster sauce
1/4 tsp. black pepper
1 tsp. chili sauce (or more if you want it extra spicy), or1 fresh chili, de-seeded and minced (or omit for mild)
2 tsp. brown sugar
squeeze of fresh lime juice (about 1 tsp.) or substitute lemon juice

Procedure:

Place chicken in a bowl. In a cup, stir to dissolve 1 tsp. cornstarch in 3 Tbsp. soy sauce. Pour this marinade over the chicken and stir well to combine.To make the stir-fry sauce, combine all sauce ingredients in a cup and stir well. Set aside.Place a wok or large frying pan over medium–high heat. When hot, add 2 Tbsp. oil plus the onion and garlic. Stir fry until fragrant (about 30 seconds), then add the chicken together with the marinade. Also add the mushrooms.Stir fry for 5-8 minutes, or until the chicken is cooked. As you stir fry, gradually add the cooking sherry whenever your wok or pan begins to look dry, until all 1/4 cup has been incorporated.Add the rest of the vegetables, plus the stir-fry sauce. Continue stir-frying another 2-3 minutes, until the vegetables have turned bright in color but still have some crispness.Remove from heat. Taste-test the stir-fry. If more salt is needed, add another 1 Tbsp. fish sauce and stir well. If you’d like more spice, add more chili sauce.>Serve with rice and garnish with a sprinkling of fresh coriander, if desired.

Ingredients:

1 package chicken breast meat or chicken thighs sliced, or 1/2 chicken sliced thinly (exclude drumsticks)
1 red bell pepper, or 1 sweet red pepper
2-3 tbsp. oil for frying
1/2 cup (or more) of water (for frying)
1 cup white flour, spelt flour, or semolina (for dusting chicken)
handful of cashews
handful of fresh coriander (for garnish)
MANGO SAUCE:
2 fresh ripe mangos (soft = ripe), fruit scooped out (seed and peel discarded), or substitute 2 cups canned mangos
1 red chilli pepper, de-seeded and diced (or seeds left in if you like it extra spicy), or 1 tsp. red chilli sauce
1 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. fish sauce
juice of 1/2 lime
1 tbsp. brown sugar
1 thumb-size piece galangal (or subsitute ginger), peeled and sliced
3 cloves garlic, peeled
1 tsp. dark soy sauce
1/2 cup fresh coriander, including stems, chopped
2 kaffir lime leaves, snipped into small pieces with scissors (throw away the stem and central “vein” of the leaf)

Procedure:

To make the mango sauce, simply place all sauce ingredients in a food processor. Process well. Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour (the sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli pepper or chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty. Once you are happy with the flavor, set sauce aside. Place flour on a plate or clean working surface and turn chicken slices over in it until they are well coated. Place oil in a wok or frying pan over medium to high heat. When the pan is hot, add the chicken slices. Fry for 5 to 10 minutes or more on each side (depending on thickness), until chicken is cooked through. Frying Tip:When wok/pan becomes too dry, instead of adding more oil, add a little water (1 Tbsp. at a time). This will keep the chicken frying without adding extra fat/calories. Place mango sauce in another (clean) frying pan/wok over medium heat. Add cooked chicken slices. Also add the red bell pepper (or sweet pepper). Stirring occasionally, bring the mango chicken to a boil, then reduce to a simmer (medium to low heat) for 10 minutes, or until peppers have softened. To serve, pour into a serving bowl or a platter with sides to keep sauce from spilling over edges. Sprinkle with cashews and sprigs of fresh coriander. Serve with plenty of Thai jasmine-scented rice (or Thai brown rice).

Ingredients:

Yellow Curry Sauce:

1-2 red chilies (or substitute green), depending on desired spice level (you can also leave out the chili for an extra mild curry)
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal (see Glossary) OR ginger, sliced
3 large cloves garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. fresh nutmeg (or substitute cinnamon)
3 Tbsp. fish sauce
1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, sliced
1 Tbsp. brown sugar
4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 can coconut milk
1 Tbsp. fresh lime juice (or juice from 1/2 lime)
1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar

Other ingredients:

½ chicken chopped into pieces
1 stalk lemon grass, with bulb and tough outer leaves removed. Cut leftover stalk into 2 or 3 pieces and reserve
2 potatoes, chopped into wedges or small chunks
1 green or red bell pepper (or 1/2 of each color), deseeded and sliced
1-2 additional kaffir lime leaves, left whole
approx. 1 cup cherry tomatoes
1/2 loose cup fresh coriander or fresh basil to finish the dish

Procedure:

First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. Or, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar. Process ingredients well to make the yellow curry sauce. Or stir together well by hand in a large mixing bowl. Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and bake at 375 degrees F. for 45 minutes. Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great. Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it’s too spicy (hot), add a little more coconut milk (or substitute plain yogurt). If too sour, add a little more brown sugar. When you’re happy with the taste, add the cherry tomatoes (if you haven’t already), then sprinkle with fresh coriander or basil. Serve hot with Thai jasmine-scented rice.

Ingredients:

150 grams shrimp
5 garlic cloves
1 tablespoon soy sauce
1 tablespoon oystesauce
1 teaspoon butter
1 tablespoon oil
1 tablespoon corn flour
100 ml water

Procedure:

Clean the shrimps, (and cut out the black thread down the back). Peel and chop the garlic finely, fry it in the oil for just a few seconds to release the smell. Add butter and all the sauces and stir fry them for a minute, then add the shrimp, and 30 seconds just to cook them (they don’t take long). Mix the corn flour and water and add to the pan. Cook for a further minute to let the sauce thicken.