Shredded Chicken with Vegetables (American Chicken

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Serves 4

Ingredients
4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste - (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil

Directions:
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them.
Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

*How to season vegetable oil
Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 - 3 small pieces of ginger root. In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces. Then store the seasoned oil in a container.

Pineapple with Fried Rice Stuffing

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Serves 4 to 6 as a side dish, or 2 as a one-dish meal

Ingredients:

Pineapple Fried Rice:
3 cups cold jasmine rice (khao hom mali) or any long-grain white rice
1 large pineapple (about 3 1/2 to 4 pounds)
1 1/2 tablespoons vegetable oil
10 cloves garlic, pounded to a mash or crushed and chopped
1/2 pound medium shrimp, cleaned and peeled
1 1/2 teaspoons curry powder
1 red bell pepper, diced
3 scallions, including the green tops, sliced
2 1/2 tablespoons sugar
1 1/2 tablespoons Thai fish sauce (nam pla)

Condiments:
1 1/2 tablespoons shrimp powder with chili (kung phrik pon)
1/3 cup roasted unsalted peanuts, crushed in a mortar or finely chopped
3/4 cup loosely packed chopped cilantro, including the stems
6 small Thai chilies (phrik khee nu) or 2 serrano chilies, minced

Directions:
Put the rice in a large mixing bowl and knead it gently through your fingers to separate the grains. Set aside.
Stand the pineapple up, and, keeping the leaves intact, cut a vertical slice off one side. This slice will become the "lid" for the finished dish of stuffed pineapple.
Lay the pineapple down, cut side up. Carefully hollow it out to remove the fruit, but leave the shell intact for stuffing. Set the shell and lid aside. Core the fruit and chop it into 1/2-inch cubes. You should have about 2 cups.
Place all of the stir-fry ingredients within easy reach of the cooking area.
Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the shrimp and stir-fry just until they begin to turn pink, about 15 seconds. Add the pineapple and stir-fry for 2 minutes. Add the rice and stir-fry, pressing the rice down into the bottom of the wok. Turn the rice mixture over, press it down into the wok again, and stir-fry for 1 minute. Add the curry powder and stir-fry for 30 seconds. Add the sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry for 30 seconds. Turn off the heat.

Put the pineapple shell on a serving platter and lightly pack the fried rice into the hollow. Mound it at the top to create a rounded form. (If the fried rice doesn't all fit in the pineapple shell, keep the remainder warm in the covered wok).

Dust half the pineapple with some of the shrimp powder and sprinkle the other half with some of the crushed peanuts. Put the remaining shrimp powder and peanuts and the chopped cilantro and minced chilies, into small individual serving bowls.

Place the reserved pineapple lid alongside the pineapple.

Set out the platter of stuffed pineapple and all the condiments, and serve.

Sweet and Sour Fish Sauce

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Serves 4

Ingredients:
2 garlic cloves, finely minced
3 tablespoons sugar
2 tablespoons lime or lemon juice
1/2 cup warm water
6 tablespoons fish sauce
1/2 teaspoon ground red chili pepper (optional)

Directions:

In a small bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is completely dissolved. Stir in ground red chile pepper, if you like a little "hot."

Imperial Rolls (Cha Gio)

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Serves: 16

Ingredients
1 package rice paper wrappers (banh trang) round shaped
1 lb ground pork or chicken (lean pork is best)
1/2 cup onion, chopped
1/4 teaspoon ground black pepper
1/3 teaspoon salt
1 teaspoon sugar
1 carrot, shredded
1 egg
1 ounce bean thread noodles (soaked in hot water for 15 minutes to soften )
2 dried mushrooms (soaked in warm water for about 15 minutes)
1 tablespoon fish sauce

Oil for deep-frying

Directions:
Drain the mushrooms and noodles. Chop - the noodles should be chopped into approximately 2-inch lengths.
Mix the filling ingredients together.
Dip the rice paper wrappers in warm water. (Alternately, you can use a pastry brush dipped in water to dampen the wrappers). Lay out on a flat counter or on a towel.
Spoon about two heaping tablespoons of filling onto the bottom section of the wrapper. Roll the bottom edge over the filling. Fold the two sides over the filling, and then roll up. Repeat with the other wrappers.
Pour about 2 inches of oil into the wok. Deep-fry the wrappers a few at a time, carefully sliding them into the wok so the oil doesn't splatter. Deep-fry until light brown. Drain the rolls on a tempura rack if you have one, and then place on paper towels or a towel. To serve, cut the rolls crosswise into serving size pieces, or serve wrapped in lettuce or cilantro leaves. Serve with Nuoc mam dipping sauce (sweet and sour fish sauce).

Stir-fried Shrimp with Chinese broccoli (Kung Phat

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Stir-fried Shrimp with Chinese broccoli (Kung Phat Pak Ka Na)

Serves 4 to 6

4 cloves garlic, pounded to a mash or crushed and chopped
1 pound medium shrimp, cleaned and peeled
1/4 cup crushed yellow bean sauce (tao jiew dam)
1/4 cup chicken broth, or canned chicken broth
3 tablespoons dark brown sugar
1 pound Chinese broccoli, stalks angle-cut into 1-inch pieces, leafy stems angle cut into 3-inch pieces
Sprigs of cilantro
Bottled Thai chili sauce (sriracha) or any good Mexican or Louisiana-style hot sauce (optional)

2 tablespoons vegetable oil for stir-frying


Directions:

Place all of the ingredients except the hot sauce within easy reach of the cooking area..

Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the shrimp and stir-fry for 30 seconds.

Add the yellow bean sauce, chicken stock, and sugar and stir-fry until the sugar is dissolved and blended. Add the Chinese broccoli and stir-fry until cooked through, about 2 to 3 minutes.

Transfer to a serving platter. Tear sprigs of cilantro over the stir-fry and serve with steamed jasmine rice (khao hom mali) or other long-grain white rice, and Thai chili sauce, if desired.

Clear Prawn Soup with Lemongrass (Tom Yam Goong)

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Serves 4
Ingredients
1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 grams galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 grams straw mushrooms, quartered
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon chili paste in oil
10 grams coriander leaves

Directions:
Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.
Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.
Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

Chef's Tip:
If no straw mushrooms are available, fresh champignons can be used as a substitute
Tom yam can also be made with fish or seafood
For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce

Fried Chicken with Cashew Nuts

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Serves 4
Ingredients
600 grams Chicken Breast, Diced
3 tablespoons Cooking Oil for Stir-frying
120 grams Cashew Nuts, Deep Fried
1 Onion, Diced
6 Dried Chillies, Deep Fried and Cut
3 Spring Onions
2 tablespoons Oyster Sauce
1 tablespoons Sugar
1 tablespoon White Pepper Powder
3 tablespoons Chicken Stock
1 tablespoons Black (dark) Soy Sauce
1 tablespoon Fish Sauce

Directions:
Heat the cooking oil in a wok and stir-fry the chicken until almost done. Remove and set aside.
Stir-fry cashews, onion, chilies and spring onions; make the sauce by adding the chicken stock, oyster sauce, and black soy sauce.
Replace the chicken and season with sugar, pepper powder, and fish sauce. Serve once the chicken is cooked.

Chef's Tip:
If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead.

Chicken in Green Curry (Gaeng Kiew Wahn Gai)

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Serves 4

Ingredients:
4 tablespoons Green Curry Paste
2 tablespoons Cooking Oil for Stir-frying
500 grams Coconut Milk
400 grams Chicken Breast, Sliced
4 Eggplants, Crispy*
20 grams Eggplant, Small
4 Kaffir lime Leaves
1 tablespoon Fish Sauce
1/2 tablespoon Sugar
10 grams Basil Leaves
1 Red Chilli, Sliced

Directions:
Heat the oil in a wok and fry the curry paste for one minute.
Add coconut milk and bring to a boil, add chicken, eggplant, and kaffir lime leaves.
Season with fish sauce and sugar. Once the chicken is cooked, add basil and chili.
Serve with steamed rice.

Chef's Tip:
Curry pastes vary in strength and spiciness from mild to fiery hot. Consult your shop on your preferences.
Green curry can also be prepared with beef, pork, or just vegetables.

*The eggplants are primarily for texture; if desired you can substitute cauliflower

Chicken with Red chili and Cashews (Kai Phat Met m

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Serves 4

3 tablespoons vegetable oil for stir-frying
10 small dried Japanese chilies
12 cloves garlic, pounded to a mash or crushed and chopped
3/4 pound boneless, skinless chicken breast, cut crosswise into 1/2-inch thick slices.
4 scallions, including the green tops, angle-cut into 2-inch pieces, bulbs cut in half lengthwise.
1 small onion, sliced
2 tablespoons chili-tamarind paste (nam phrik pao)
1/4 cup chicken stock or canned chicken broth
1 tablespoon oyster sauce
1 tablespoon Thai fish sauce (nam pla)
2 tablespoons sugar
3/4 cup whole roasted cashews
Sprigs of cilantro (optional)

Directions:

Place all of the ingredients except the hot sauce within easy reach of the cooking area..

Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the chilies and stir-fry briefly, just until they deepen in color. Remove the chilies with a slotted spoon and drain on paper towels. Set aside.

Add the garlic and stir-fry briefly, just until golden and aromatic. Add the chicken, raise the heat to high, and stir-fry just until the chicken begins to lose its raw color and turn opaque, about 1 minute. Add the scallions and onion and stir-fry for 30 seconds. Add the chili-tamarind paste, chicken stock, oyster sauce, fish sauce, and sugar and stir-fry for 30 seconds. Add the fried chilies and cashews and stir-fry just until the scallions and onion are tender and cooked through, about 1 minute.

Transfer to a serving platter. Tear sprigs of cilantro over the dish if desired, and serve with plenty of steamed jasmine rice (khao hom mali).

BOW THAI PASTA WITH SHRIMP

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The perfect choice for a romantic dinner for two - bowtie pasta is mixed with a flavorful sauce and quickly tossed with cooked shrimp.

3 large garlic cloves, crushed
2 tablespoons minced fresh ginger
1 bunch fresh cilantro, stemmed (about 2 cups)
1/4 cup dry-roasted peanuts
1/2 teaspoon dried crushed red pepper
1/2 cup peanut oil
8 ounces bow tie pasta
12 ounces cooked peeled deveined medium shrimp
4 green onions, chopped (including green tops)
3 tablespoons fresh lime juice

With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)

Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve.