Sweet Chilli Sauce - Thai Recipe

Ingredients:

• 5 large red chillies, seeded
• 1 tbsp red bird eye chillies (small red chillies). finely chopped
• 1/4 cup (60 ml) white vinegar
• 1 cup (250 g) caster sugar
• 1 tsp salt
• 4 cloves garlic, finely chopped
• 2 tsps fish sauce

Instructions:

1. Soak the large red chillies for 15 minutes in hot water.
2. Add chopped red bird eye chillies, white vinegar, caster sugar, sal, and garlic.
3. Transfer to a pan and cook for 15 monutes over medium heat, stirring frequently until thickened.
4. When it is cool, stir in fish sauce.

Sambal Bajak - Indonesian Recipe

Ingredients:

• 8 red chillies, seeded and sliced
• 1 tsp dried shrimp paste (terasi), toasted
• 1/4 tsp grated nutmeg
• 3 cloves garlic, crushed
• 6 shallots, peeled and sliced
• 1 tsp sugar
• 2 tbs oil
• 2 salam leaves
• 2 stalks lemon grass, bruised
• 1/2 in galangal (laos), peeled and crushed
• 4 tbs tamarin juice

Cooking Method:

1. Grind with a mortar and pestle or blend the first 7 ingredients very finely.
2. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
3. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
4. Remove salam leaves, lemongrass and galangal before serving.

Note: Keep it in the refrigerator for 5-6 days

Lemon and Garlic Dipping

Ingredients:

• 60 ml lemon juice
• 2 tbsps fish sauce
• 1 tbsp sugar
• 2 red bird eye chillies (small red chillies), finely chopped
• Garlic, finely chopped

Instruction:

In small bowl, stir 1/4 cup (60 ml) lemon juice, 2 tbsps fish sauce and 1 tbsp sugar until the sugar has dissolved. Stir in 2 chopped small red chillies and 3 finely chopped cloves garlic.

Barbecued Whole Fish - Vietnamese Recipe

Ingredients:
Serves 4 - 6

• 750 g small snapper or bream, cleaned and scaled
• 2 tstps green peppercorns, finely crushed
• 2 tsps chopped red chilli
• 3 tsps fish sauce
• 1 tbsp oil
• 2 medium onions, finely sliced
• 4 cm (1 1/2 inch) piece fresh ginger, cut into very thin slices
• 3 cloves garlic, cut into very thin slices
• 2 tsps sugar
• 4 spring onions, cut into 4 cm (1 1/2 inch) pieces, then finely shredded
• Lemon and Garlic Dipping

Cooking Method:

1. Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.
2. Place the peppercorns, chilli and fish sauce in a food processor or mortar and pestle, and the paste lightly over fish, cover and refrigerate for 20 minutes.
3. Heat the barbacue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
4. While the fish is cooking, heat the oil in fying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.
5. Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with Lemon and Garlic Dipping Sauce and steamed rice.

Pad Thai (Thai Fried Noodles) - Thai Recipe

Ingredients:

Serves 4-6

• 350 g rice noodles
• 45 ml / 3 tbsps vegetable oil
• 15 ml / 1 tbsps chopped garlic
• 16 uncooked kingg prawns, shelled, tails left intact and deveined
• 2 eggs, lightly beaten
• 15 ml / 1tbsp dried shrimps, rinsed
• 30 ml / 2 tbsps pickled whire radish
• 50 g fried bean curd, cut into small slivers
• 2.5 ml 1/2 tsp driend chilli flakes
• 115 g / garlic chives, cut into 5 cm / 2 inch lengths
• 225 g beansprouts
• 50 g roasted peanuts, coarsley ground
• 5 ml / 1tsp granulated sugar
• 15 ml / 1 tbsp dark soy sauce
• 30 ml / 2 tbsps fish sauce
• 30 ml / 2 tbsps tamarind juice
• 1 lime juice, to garnish

Cooking Method:

1. Soak the noodles in warm water for 20-30 minutes, then drain.
2. heat 15 ml / 1 tbsp of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1-2 minutes until red, tossing time to time. Remove and set aside.
3. Heat another 15 ml / 1 tbsp of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.
4. Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.
5. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce, and tamarind juice. Mix well and cook until the noodles are heated through.
6. Return the prawn and egg mixture to the wok and mix with the rest of the beansprouts, peanuts, and lime widges.

Thai Spring Rolls - Thai Recipe

Ingredients:

• 
  
  2 tbsps oil
• 
  
  1 clove garlic, crushed
• 
  
  120 g chopped pork
• 
  
  2 carrots, peeled and cut into thin sticks
• 
  
  2 sticks celery, cut into thin sticks
• 
  
  1 red or green chilli, chopped
• 
  
  4 spring onions, sliced
• 
  
  1 tsp grated fresh root ginger
• 
  
  1 tbsp chopped fresh coriander leaves
• 
  
  1 tsp fish sauce
• 
  
  60 g noodles, cooked
• 
  
  About 12 spring rolld wrappers
• 
  
  Oil, for deep frying

Cooking Method:

1. 
   
   Heat the oil in a wok or frying pan and fry the garlic, pork, carrots, celery and chilli for a few minutes until the pork is cooked through and the vegetables are beginning to soften.
2. 
   
   Stir in the spring onions, ginger, coriander, fish sauce and noodles; cook gently to heat through.
3. 
   
   Place a spring roll wrapper on a work surface and position a small amount of the filling accross one corner. Roll up, folding in the corners to completely enclose the filling. Fill one spring roll at a time and keep the ramaining wrappers covered with a damp tea-towel to prevent them from drying out.
4. 
   
   Just before serving, deep-fry the spring rolls in batches, cooking them for 3-4 minutes or until crisp and golden. Drain on kitchen paper and keep warm while the rest are being cooked. Serve with sweet chilli sauce.