Stuffed Cucumber Soup)

Ingredients:
- 3 cucumbers, peeled and cut into 1 ½ inch lengths
- 1 ½ cups minced pork or chicken or shrimp
- 1 egg, lightly beaten
- 3 /12 ounces bean thread noodles
- 1 tablespoon fish sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 1 sprig fresh cilantro, roughly chopped
- 6 cups chicken stock

Preparations:
1.Scoop out the center of the cucumber pieces, taking care not to cut through the skin.
2.Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish).
3.Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes.
4.Heat the chicken stock in a saucepan over medium heat.
5.Add the steamed cucumber sections and cook until heated through.
6.Garnish with the cilantro and serve hot.

Tao-hoo sa-rai soup

Ingredients:
- 150 grams minced pork
- 30 grams black dried seaweed, cut into well pieces
- 200 grams tofu, cut into well pieces
- 2 scallions, cut into 1" long
- 1 chinese celery, cut into 1" long (keep 2-3 leaves for garnishing)
- 1/2 teaspoon dry-pickled vegetable
- 1/4 teaspoon sugar
- 1 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- 1/2 teaspoon ground pepper
- 1 tablespoon fried garlic (for garnishing)
- 2 cups soup (or water)
 
Preparations:
1. In a big bowl, mix together minced pork, sugar and fish sauce (1/2 teaspoon). Let marinate for 30 minutes.
2. Heat soup (or water) in a pot over medium heat. Add marinated minced pork (use spoon to make round shape pork balls). Stir until the pork is nearly done.
3. Add tofu, scallions, dry-pickled vegetable, chinese celery and seaweed. Then season with fish sauce (1/2 teaspoon), and pepper. Stir until all mixed well. Remove from heat.
4. Transfer to a serving bowl. Sprinkle with chinese celery leaves and fried garlic. Serve immediately with hot steamed rice.

Catfish Green Curry

Ingredients:
1 (500 grams) cat-fish, boned, thinly sliced
2 tablespoons green curry paste
½ cup coconut cream
2 tablespoons fish sauce
2 cups coconut milk
1 teaspoon castor sugar
6-7 small eggplants, quartered
¼ cup fresh green peppers
3 chillies, sliced
¼ cup thinly shredded kra-chai
¼ cup sweet basil leaves
4 bergamot, leaves, torn-up

Preparation:
1.Mix well green curry paste and coconut cream in a 2-quart container.
2.Microwave, covered, at High (600-700 Watts) for 3 minutes.
3.Add fish meat and coconut cream to the curry.
4.Cook, covered for 6 minutes. Season with fish sauce, and sugar.
5.Stir in the vegetables. Microwave at High for 5 minutes.
6.Serve with cooked rice. Good for one meal dish.

Thai Shrimps Spicy Salad

Ingredients
- 400 grams medium-sized shrimps, cleaned, shelled and deviened
- 2 lemongrasses, finely sliced
- 1 onion, sliced
- 2 spring onions, sliced
- 1 tablespoon chopped coriander
- 2 kaffir lime leaves, finely sliced
- 10 mint leaves
- 5-10 chilies, chopped
- 2 tablespoons roasted chili paste
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar

 Preparations
1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.

2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.

3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

Hot Yellow Fish Curry

Ingredients:
1 pound filleted fish (catfish or mackerel)
¼ cup fish sauce
½ cup shallots
½ cup crushed garlic
/12 cup prik ki mu
2 tablespoon kapi (fermented shrimp paste)
5 cups water
2 tablespoon palm sugar
1/3 cup tamarind juice
½ cup long beans
½ cup bamboo shoots
 
Preparation:
1.If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone.
2.If using catfish just chop it into chunks, and warn the diners about the bones.
3.Briefly fry the kapi to bring out it's flavor.
4.In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste.
5.Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil.
6.Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. 7.Bring to a boil, reduce the heat until it is just boiling and the fish is cooked

Lemongrass Chicken

Ingredients

1 cup chicken, cut into bite sized pieces.
2 tablespoons of lime juice
2 tablespoons of fish sauce
2 tablespoons of chicken stock
1-2 teaspoon of freshly ground dried red Thai chilis
1 tablespoon of thinly sliced Thai chile peppers
1 teaspoon of sugar
4-5 kaffir lime leaves, shredded
1 tablespoon of sliced shallot
1 tablespoon thinly sliced garlic.
2 tablespoons sliced fresh lemongrass
2 tablespoons diced yellow onion
1 tablespoon of spring onion (scallion/green onion), thinly sliced

Preparation:

1.Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

2.Pound the lemongrass with a mallet or meat tenderiser, and then very thinly slice it.

3.Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilis and lemongrass, and stir fry until aromatic.

4.Add the chicken and marinade and stir fry until it starts to change color.

5.Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

6.Serve with steamed Thai jasmine rice.

Choo chee

Ingredient

- 1 teaspoon sea salt
- 6 garlic cloves, minced
- 1 tablespoon minced cilantro roots and stems
- 1 dried New Mexico (or California) chile, softened in warm water and seeded
- 15 dried de arbol or Japones chiles, softened in warm water
- 1 tablespoon dried shrimp, softened in warm water and pureed (optional)
- ½ teaspoon Thai white peppercorns, dry roasted, and ground
- ½ teaspoon caraway seeds, dry roasted, and ground
- 1 teaspoon minced galangal, or 1 tablespoon minced fresh ginger as a substitute
- 1 lemongrass stalk, green parts and hard outer layers removed, minced
- 1 teaspoon grated kaffir lime zest, or 1 tablespoon grated regular lime zest as a substitute
- 2 shallots, minced
- 1 tablespoon fresh grated coconut flakes
- 1 teaspoon fermented shrimp paste, or 1 tablespoon red miso as a substitute
 
Preparation:
1.Using a mortar and pestle, pound the sea salt and garlic into a paste.
2.One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste.
3.Add the grated coconut and mix well.
4.then add the fermented shrimp paste and mix well.
5.The chile paste can be stored in the refrigerator for at least 1 month.