Tom Kha Gai

Ingredients: Makes 4 servings
-6 oz. Sliced White Chicken meat
-6 oz. sliced White Onions
-2-3 med pieces Galanga(Thai Ginger)
-3-1" Slices of Lemon Grass
-1 oz. chopped Green Onion
-24 oz. water
-1 package(2 oz.) Coconut Milk Concentrate
-4oz. fresh Lime or Lemon Juice
-4oz. Fish Sauce
-1 tablespoon ground Red Chili

Method:
-Start heating the water.
-Add 1 package coconut milk concentrate, Galanga Ginger and Lemon Grass.
-Add 6 oz. sliced chicken.Bring to a boil.
-After the soup has boiled for 2 minutes, add the White Onions and Mushrooms.
-In your serving bowl add the Lime Juice and Fish Sauce.
-Do not add this to the boiling soup! When the chicken in cooked, place the soup in the serving bowl with the sauces.
-Garnish with the Green Onions, spice to taste with red chili and serve.
Enjoy!

KANG-PED BHET-YANG

Ingredients (Red Curry Paste): Makes 8 servings
-5 Dry Hot Chili Peppers.
-1 tb Lemon Grass (Sliced).
-2 sl Galanga.
-1 tb Coriander Seeds.
-2 ts Cumin. 1 ts Fennel Seed.
-1 1/2 ts Black Peppers.
-1/4 Ground Nutmeg.
-3 Shallots.
-5 Cloves of Garlic.
-1 ts Shrimp Paste.
-3 Coriander Roots.
-Zest from 1/4 Sm Kaffir Lime
-1/2 ts Salt

Other Ingredients:
-1 Roast Duck. 5 Plum Tomatoes.
-1/2 c * Small Thai Eggplants.
-4 Fresh Med.Hot Chili Peppers.
-4 Kaffir Lime Leaves.
-1/2 bn Thai Basils (Horapha).
-1 ts Coconut Sugar.
-3 c Coconut "Cream".
-5 c Coconut "Milk".
-Fish Sauce.

Method:
-Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste.
NOTE: You may use commercially available paste, if available.
-Adjust the amount to taste.
-Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on).
-Cut the neck and wing into pieces. Place the coconut milk in a large saucepan and heat till boiling.
-Add duck pieces and cook till tender.
-Put the coconut cream into a frying pan, add red curry paste.
-Heat over fairly high heat, stiring constantly, till all the paste have mixed in and thoroughly heated.
-Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the "sauce".
-Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil.
-Add all remaining ingredients except the basils,which is to be added when the curry starts to boil.
-Remove from heat and serve with plain boiled white rice.
Enjoy!

Tom Yum Talay

Ingredients: Makes 4 servings
-20 pc. Jumbo Shrimp
-8 Mussels
-4 oz. Squid
-4 oz. Crab Meat
-6 oz. sliced White Onions
-1 med Sliced Tomato
-2-3 med pieces Galanga( Thai Ginger)
-3 - 1" Slices of Lemon Grass
-1 oz. chopped Green Onion
-1 level table spoon Nam Prik Pao(more if you like spice)
-26 oz. water
-5oz. fresh Lime or Lemon Juice
-5oz. Fish Sauce
-1 tablespoon ground Red Chili(add to taste only)!

Method:
-Start heating the water.
-Add Galanga Ginger, Nam Prik Pao and Lemon Grass.
-Add all seafood.Bring to a boil. After the soup has boiled for 2 minutes.
-Add the White Onions, Tomatoes and Mushrooms in your serving bowl add the Lime Juice and Fish Sauce.Do not add this to the boiling soup!
-When the Seafood in cooked, place the soup in the serving bowl with the sauces.
-Garnish with the Green Onions, spice to taste with red chili and serve.
Enjoy!

Chicken Satay

Ingredients: Makes 4 servings

-2Lb. White Chicken Meat sliced into 1/4" thick

-1" wide strips.

-6 oz. Cucumbers.

-1/2 oz. sliced White Onion

-4 small Red Bell Pepper wedges

-3 oz. Plum Sauce.

-8 oz. Thai Peanut Dip

-1 sliced Kafalir Lime Leaf.

-1 package Coconut Milk Concentrate

-12 oz. water

-4 oz. Indian Yellow Curry

-1 teaspoon Sesame Oil

-24 bamboo skewers

Method:
-Add 1 package coconut milk concentrate with 12 oz. warm water.
-Add the Curry,Sesame Oil and Lime Leaf. Mix in the Chicken.
-Let marinate in the refrigerator for at least 3 hours(over night is better).
-Skewer the Chicken strips. Grill to liking.

Cucumber Salad:
-Place the Cucumbers in a small serving bowl.
-Place several White Onions on top.
-Follow with a piece of Red Bell Pepper.
-Top with Plum Sauce.

Peanut Dip:
-Place in small serving bowl.
-Enjoy!

Tom Yum Goong

Ingredients: Suitable for two persons.

-1 kilo of medium shrimp/chicken/pork/squid/seafood

-1/4 kilo straw mushrooms or 1 can,drained

-1 stalk lemon grass in 2-inch lengths

-2 fragrant lime leaves (mangrood)

-1 teaspoon salt

-2 tablespoons fish sauce

-3 tablespoons lime juice

-1 teaspoon chilli powder (or according to taste)

-5-7 red chillies pounded lightly with coriander sprige

-6 cups water

Method:
-Shell the shrimp except the tail.
-Trim the base of the mushroom stalks, rinse in cold water, dry well, cut in quarter or half.
-Boil water, add lemon grass, mangrood leaves, shelled shrimp, cook for 3 minutes, Add mushrooms, salt.
-Remove from heat, season with fish sauce, lime juice and chilli powder.
-Spoon into individual serving dishes, garnish with red hot chili and coriander sprigs.
-Serve hot.
Enjoy!

Pad Tai

Ingredients:
-225 grams (1/2 lb) Thai rice noodles
-12 medium size shrimp, shelled and cleaned
-1 medium onion, diced
-100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
-1 tsp garlic, minced
-1 tbsp sugar
-1 tbsp nam pla (fish sauce)
-2 tbsp ketchup
-100 grams (1/2 cup) peanuts,coarsely ground
-100 grams (1/2 cup) vegetable oil
-200 grams (1 cup) bean sprouts

Method:
-1 tbsp tamarind soaked in 3 tbsp hot water (tamarind usually comes in a package without seeds. Add water and squeeze the pulp of the fruit several times to obtain the sour liquid. Sub-stitute the juice of 1 lime if tamarind is not available. You should find in a Thai,Indian,Spanish,or Asian Market) juice of 1 lemon 2 eggs, slightly beaten
-Soak the noodles in cold water to cover for about 15 minutes. Drain
-Put noodles in a bowl and pour hot water over them. Let stand for about 10 minutes.
-Drain and rinse with cold water; set aside.
-Put oil in a wok or large skillet over medium heat.
-Add garlic and onion. Stir-fry until onion turns translucent.
-Add shrimp and stir-fry for about 2-3 minutes, or until shrimp turns pink.
-Add ketchup, sugar, nampla,preserved radish, tamarind juice, and lemon juice. Stir well.
-Pour in the beaten eggs and let them slightly set for 3 minutes before mixing with remaining ingredients.
-Add noodles, bean sprouts, and peanuts.Mix well.
-Spoon noodles onto serving platter and garnish with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.
Enjoy!