Tom Yum Vegetable Noodle Soup

1.5litres boiled water
2 vegetable oxo cubes
2 Table Spoons Tom Yum Paste
2 Table Spoons Palm Sugar
2 Table Spoons Lemon Juice
1 Table Spoon Fish Sauce
1 Table Spoon Oil
1 Table Spoon Garlic Paste
Pinch of salt
1 chilli
Mixed Stir Fry Veg
1 Bag of noodles (400g)






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1.  Fry the oil, chilli and garlic paste for one minute
2. Add the mixed stir fry veg to the oil and garlic fry for 1-2minutes with a pinch of salt
3. Add the boiling water mixed with the oxo cubes
4. Add the tom yum paste - stir
5. Add the palm sugar, lemon juice and fish sauce - stir
6. Let everything cook and for about 10minutes
7. Taste the soup
8. Bring to the boil and add noodle, cook for the time on the noodle pack
9. Serve - (Above served with a slice of salmon on the side)

THAI STIR-FRIED PORK HOLY BASIL (PAD KRAPHAO)

1) 4-8 Thai red chillies finely chopped.
2) 6-8 garlic cloves peeled and finely chopped.
3) 3 tablespoons groundnut oil.
4) 400g pork tenderloin cut in to strips.
5) 1 large carrot peeled and cut in to thin strips.
6) 200g baby sweetcorn cut in half lengthways.
7) 3 kaffir lime leaves.
8) 2 tablespoons fish sauce.
9) 2 tablespoons light soy sauce.
10) 2 tablespoons oyster sauce.
11) 1 tablespoon palm sugar.
12) pinch ground white pepper.
13) 175ml chicken stock.
14) large handful fresh holy basil leaves torn.

METHOD.

1) Place chillies and garlic in pestle and mortar and grind to form a paste.
2) Heat oil in wok until smoking hot add garlic and chilli paste and fry for 2-3 minuets until fragrant.
3) Toss in pork and fry for 2-3 minuets or until pork turns light brown and texture seems firmer.
4) Toss in the carrot, sweetcorn and kaffir lime leaves and stir fry for a further 2 mins.
5) Add in the fish sauce, soy sauce, oyster sauce,palm sugar and white pepper fry for another 1-2 minuets.Ensure pork is well coated.
6) Add chicken stock and simmer until liquid has reduced by half.
7) Stir in holy basil leaves and serve with Thai fragrant rice.

THAI CHICKEN WRAPPED IN PANDANUS LEAVES

Wrap chicken in the following way.Hold the base of the leaf in left hand and then tip into right hand, form a cup by bringing base of leaf across front top part of leaf. Place chicken inside then bring the long section of leaf around , over and under the chicken, now tuck it under the leaf again and tighten.It is exactly the same process as knotting a tie.

1) 3 skinless chicken thigh fillets.
2) 2 coriander roots, scraped and chopped.
3) pinch of salt.
4) 3 garlic cloves.
5) 2cm (1 in) piece of ginger, peeled.
6) pinch of ground star anise- optional.
7) 10 white peppercorn.
8) 1/2 cup sweet soy sauce (kecap manis).
9) 5 tablespoons palm sugar.
10) 3 tablespoons Chinese red vinegar.
11) 2 tablespoons sesame oil.
12) 3 tablespoons Worcestershire sauce.
13) 15 large Pandanus leaves.
14) oil for deep frying.
15) pinch of sesame seeds (roasted)

METHOD

1) cut each chicken fillet into 5 pieces.
2) using a pestle and mortar, pound the coriander roots with salt, garlic, ginger, star anise, (if using) and peppercorns to a fine paste.
3) stir in the soy sauce, palm sugar, vinegar, sesame oil ad Worcestershire sauce.Use half of this to marinade to the chicken, leaving overnight or, for up to 3 days-refrigerated.
4) reserve the other half of the mixture to make a sauce and, keep in fridge,
5) when ready to make dilute the reserved mixture with a tablespoon of water for a dipping sauce.remove chicken from the marinade and wrap each individual piece in a pandan leaf.
6) fry in small batches being careful not to burn, drain on paper towels and sprinkle with the sesame seeds.

Thai Green Chicken Curry

400g Chicken thin strips
1 tablespoon vegetable oil
1 heaped tablespoon Thai green curry paste
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
4 kaffir lime leaves torn
1 large hand full of Thai basil leaves
5 large Thai aubergine, cut into quarters
20-30 Thai pea aubergines
400ml coconut milk
1 small handful of bamboo shoots
6 baby corns sliced length ways


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METHOD

1. Heat oil in wok/pan
2. Fry curry paste until aromatic (4-5minutes)
3. Add coconut milk, bring to the boil dissolving in the paste
4. Reduce heat to simmer
5. Season with lime juice, fish sauce and palm sugar
6. Add both types of aubergines (10 minutes)
7. Add chicken strips, cook through in the curry (10 minutes) (DO NOT BOIL)
8. Add baby corn and bamboo and basil (4 minutes)
9. Serve with Thai rice and garnish with sliced red chillies

THAI SPICY BEEF SALAD

1) 375g (12oz) rump.sirloin or fillet steak.
2) 1 lemon grass stalk (white part only) ,12cm long (5 inches) finely sliced.
3) 3 shallots finely sliced.
4) 5 kaffir lime leaves finely sliced.
5) 4 tablespoons lemon juice.
6) 2 tablespoons fish sauce (nam pla).
7) 1 tablespoon ground jasmine rice.
8) 3-4 small red birds eye chillies finely chopped.
9) 2 tablespoons fresh mint leaves (chopped).
10) 2 tablespoons fresh coriander (chopped).

METHOD

1) preheat the grill or barbecue to medium. If you are using the grill line the tray with foil. Put the beef on the grill rack and cook for 5-7 mins on each side turning occasionally. Leave the beef to rest for at least 5 mins then slice it crossways into strips.
2) in a bowl mix together the beef, lemongrass, shallots, kaffir lime leaves, lemon juice, fish sauce, ground rice, chillies, mint and coriander leaves.
3) line a serving plate with a few mixed salad leaves and fresh tomatoes. Spoon over the sliced steak and serve immediately.

GROUND RICE

1) put 2 tablespoons of Thai jasmine rice in a heavy based pan and dry fry for 6-8 mins or until the rice is a golden brown. use a pestle and mortar to to grind the rice to a fine powder. Keep in a airtight container or jar and use as required.

Massaman Chicken Curry

1 tablespoon oil
1 large tablespoon massaman paste
400ml coconut milk
200ml chicken stock
1 large potato
1 large onion
4 cloves
3 star anise
6cm cinnamon stick
8 cardamon pods (seeds only)
1 tablespoon palm sugar
2 tablespoon fish sauce
1 tablespoon lime juice
400g chicken
50g cashew nuts
Handful of chopped coriander
Slices of lime


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1. Dice the chicken, potato and onion into about 3cm chunks
2. Toast the cloves, star anise, cinnamon stick, cardamon seeds. Do not burn, toast until aromatic. Leave on the side for later.
3. Toast the cashew nuts. Leave on the side for later.
4. Heat the oil in a wok/pan. 
5. Add the massaman paste to the oil and fry for about 4 minutes.
6. Add the coconut milk and stock to the paste. Stir and bring to the boil while the paste dissolves. When boiled turn down to a heat for it to simmer. 
7. Add the fish sauce, lime juice, palm sugar. Cook and stir for 2 minutes.
8. Add the toasted spices (cloves, star anise, cinnamon stick, cardamon seeds). Cook and stir for 1 minute.
9. Add the chicken, potato and onion. Simmer for 20 minutes and stir occasionally. 
10. Prepare your rice while this cooks.
11. Just before serving add the cashew nuts.
12. Serve with rice, a sprinkle of chopped coriander leaves and a slice of lime.

Thai Pork Belly

1kg Pork Belly
1 Tablespoon Honey
6 Shallots
5 Garlic Cloves
4 Tablespoons Dark Soy Sauce
1 Teaspoon Chinese 5 Spice Powder
2 Teaspoons Salt
2 Tablespoons Demarera Sugar
4 Star Anise
250ml Chicken Stock
4 Peeled boiled eggs
1 Tablespoon Olive Oil



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1. Cut pork belly into 1inch slices (Do not remove the fat)
2. Finely chop the garlic and shallots
3. Marinade the pork belly in the chinese 5 spice powder, honey and 1 tablespoon of the soy sauce. (Leave for a few hours/overnight)
4. In a large saucepan add 1 tablespoon of olive oil. Fry the garlic, shallots and demarera sugar, until the sugar caramelises. (Do not burn the sugar)
5. Now add the pork to the saucepan, also add the star anise, salt and soy sauce. Fry until the pork is browned.
6. Add the stock and bring to the boil
7. Turn the heat down and simmer for 2.5hours.
8. Half way through the simmering add the boiled eggs.
9. Serve with rice
10. Enjoy