Seafood Laksa

This is one of those meals where if you have fresh seafood you should take advantage of it. This Thai meal allows the seafood to have front and center stage.

Allow 200grams of mixed seafood per person (Fresh fresh fresh is all I can say on this) - we used a mixture of mussles, calimari and fish in this paricular batch
Fresh chinese egg noodles or rice noodles if preferred
750 mls coconut milk
750 mls chicken stock
Laksa Paste (allow 1 tbsp per person)
fish sauce to season
1 tsp palm sugar
Laksa leaf (also called Vietnamese mint)
100 gms bean sprouts
crispy shallots
wedges of lime
fresh cilantro leaves
chopped tomatoes

Skim the thick cream off the top of the coconut milk.  Heat the cream in a large saucepan, add laksa paste, allowing one tablespoon per person. 
Fry gently until fragrant, about 5 minutes.  Add remaining coconut milk and chicken stock.  Bring to the boil.

Add palm sugar and fish sauce.  Add seafood, reduce heat and poach gently until cooked. (once it is simmering it is done!)

Blance noodles in boiling water and divide between the serving bowls.
Pour on laksa and garnish with sprouts, shallots, lime wedges, laksa leaf, cilantro and tomatoes. It sounds like alot to garnish but every little ingredients has their part to play in layering flavors and creating this beautiful soup.

Woking it Satay Chicken

Satay is most commonly served as grilled skewered meat, however, I decided to try it throwing it in the hot wok and serving it "hang free" style. The perfect solution for a satay fix in those winter months when it's too cold to trek through the snow to the barby.

Satay Sauce Ingredients:

2 Cups coconut cream

2 TBSP red curry paste

1 cup roasted, unsalted, ground peanuts

1 TBSP palm sugar

2 TBSP tamarind juice

2 TBSP fish sauce

2 TBSP Kecap Manis

In a wok, heat half a cup of coconut cream, add curry paste and cook until fragrant.  Add palm sugar, fish sauce, tamarind, ,sweet soya, peanuts and remaining coconut cream.  Bring to boil, reduce heat to a simmer and cook for a further 10 minutes.  Store in a sealed glass container in refridgerator.   Keeps well for 2-3 weeks.

To Assemble:

Heat 1 TBSp oil in wok on medium high heat.  Add marinated chicken/meat. Do not over crowd wok, if necessary work in batches. You don't really need to stir this much, in fact I like just letting it sit and get almost a crunchy crust on it.

Cook until meat is cooked through.Remove from heat, pour satay sauce over the top.

Serve with steamed jasmine rice, and fresh cilantro leaves and crispy shallots.

Satay Marinade

This marinade is suitable for 1lb chicken, pork, beef or extra large shrimp. Marinate for at least 2 hours and for best results overnight.  If marinating shrimp a shorter period is required.

Ingredients

1 TBSP Palm sugar
1/2 Cup coconut cream
1 TBSP commercial curry powder
4 cloves garlic
1 TBSP Fish sauce
2 TBSP finely chopped coriander root and stem.

Put all ingredients in a blender and process until smooth.  Marinate meat for a minimum of 2 hours, preferable overnight.

Stiry Fry of Beef with Roasted Chili Paste and Sweet Thai Basil

Here is the stirfry I demonstrated at my

"Thai Essentials" class at Alive Utah's Cook and Taste Weekend.

It is one of my favorites!
Quick to prepare and cook which makes it a great weeknight meal.  This recipe shows that you don't need to go to a restaurant for a great Thai meal.

Full of rich flavors it is certain to satisfy.

Ingredients


6 cloves garlic
1 lb tender beef cut into thin strips
1 small red onion sliced
2 tsp roasted chili paste
1 TBS oyster sauce
1 TBS fish sauce
1 TBS shaved palm sugar
1 red bell pepper cut into strips
Half cup of thai basil (or substitute regular basil if unavailable)
Handful of Asian greens, such as pak choy or baby bok choy
Coriander leaves and crispy fried shallots for garnishing


Directions


Heat 2 TBSP of vegetables oil in wok, add onions and stirfry briefly. Add garlic, stirfry briefly, add beef and cook a few minutes.


Add red pepper, stirfry briefly. Add chili paste, oyster sauce, fish sauce and palm sugar. Cook until beef is tender, only a few minutes.


Add basil, Asian greens, stirfry until greens are wilted.


Don’t over cook your stirfry, a good stirfry is fresh and crunchy and full of texture.


Transfer to serving plate and garnish with coriander and shallots. Serve with freshly steamed jasmine rice.

My Favorite Asian Supermarket--so far!

I have had many questions as to where I purchase my hard to find Asian ingredients, I recommend the Southeast Market in Salt Lake City. I hear there is a great  market in Las Vegas as well, while that is closer I just generally head up north more than I ever head down to Vegas. If I know I am going up there I go prepared with a little shopping list so I don't forget anything.
Here are the contact details for the store.

http://southeastmarket.com/contact_us

My Kaffir Lime Tree

Recently I have had so much trouble locating Kaffir Lime leaves for my Thai cooking. After driving for 3 1/2 hours to Salt Lake City and still having no luck I decided it was worth the investment to purchase a tree myself.  I took the time to research before I bought, I ordered seeds directly from Thailand and as back up I also purchased a 2 year old tree.
While kaffir lime trees do produce cute little limes, it is rare that they are used in recipes - in fact if you have a recipe for some let me know!. The leaves however are like a snippet of gold. 

I purchased my tree from "The Tasteful Garden" which is located in Alabama. They have a great selection of other plants online as well. I was very satisfied and happy with my little tree. They take a little bit of TLC.. lots of sunlight, a little bit of soil treatment ever 2-3 months, and I spray it with water every couple of days to make it think it is in humidity. Worth it? TOTALLY. Here is the link to the website.

http://www.tastefulgarden.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=10&keyword=kaffir+lime&submit.x=0&submit.y=0

Thai Essentials Class

Alive Utah South has asked me to teach a Thai Essentials Cooking Class at the next Cook and Taste Weekend,   Friday May 13th, 4:00-6:00pm

First of all .. very flattered and excited! If you haven't been to one of these weekends you really should try it, there are some great classes available, not only did I learn alot but I had a fun and relaxing time.

This particular class I will teaching alot herbs, sauces and techniques, from appetizers to stir fries and curries, there is a little of everything to get you started. If you liked the Stuffed Coconut Shrimp that was featured at the last Cook and Taste weekend you will love the seafood noodle bundles we will make.

Bring a friend and come prepared to chop and eat these fresh, and tasty dishes.

~Seafood Noodle Bundles~

~Sweet Chili Dipping Sauce~

~Stirfry of Beef with Roasted Chili Paste and Thai Basil~

~Green Curry of Chicken and Thai Basil~

To sign up go to the link to the Alive website and click on Event registration in the top right hand corner.

http://aliveutah.com/content/may-cook-and-taste-event

Stirfry Chicken with Roasted Chili Paste, Asparagus and Thai Basil.

I was craving some zingy thai flavors this week. This stirfry was whipped together in 15 minutes. A quick chop of your key ingredients and then it's minutes for a tasty balanced meal. I love those kinds of dinners.

Ingredients

6 Cloves Garlic

500 grams (Approx 1 pound) Uncooked chicken cut into thin strips

1 red onion (If in the U.S. use a small red onion and not the giant ones you commonly find)

2 tsp Roasted chili paste ( This is not Sambel Olek, don't confuse the two)

1 TBSP Fish Sauce

1 TBSP Oyster Sauce

1 TBSP Shaved palm sugar (you can substitute in brown sugar if you cannot access palm sugar)

1 large handful of Sprouts

Approx 2 cups chopped Asparagus (Small and fresh is best)

Half Cup Thai Basil leaves

Coriander (cilantro) leaves for garnishing.

Directions

If you would like to garnish with egg as well lightly beat 2 eggs in a bowl, add a splash of fish sauce and mix. Heat 1 1/2 TBSP oil in wok, throw in egg tipping pan to let it spread around like you are making an omlette or crepe. Allow it to cook quickly flipping when ready to cook the other side without break it apart.

When completely cooked remove from wok and slice into long strips.

Heat 2 TBSP of vegetable oil in wok, add onions and stirfry briefly.

Add Garlic and stirfry briefly. 

Add Chicken and cook a few minutes. 

Add your asparagus, stirfry briefly. 

Add chili paste, oyster sauce, fish sauce and palm sugar.

Cook until chicken is tender, only a few minutes.

Add basil, sprouts, and stirfry until greens are slightly wilted.

 

Transfer to serving plate, serve with Steamed jasmine rice and garnish with coriander and egg if desired.



Stuffed Coconut Shrimp and Sweet Thai Cucumber Relish Salad

Here is the recipe Featured in the Alive Utah Appetizer Recipes.  I have previously posted the Stuffed Shrimp and Relish recipes sepereately, but here they are together in "salad form" for your convenience. Serve these to your guests hot and crispy and while they eat you can whip up your stir fry or curry.! A great way to start your thai meal.!

Ingredients:
20 Large green king prawns (get the largest uncooked shrimp you can find if you aren't near fresh seafood) deviened and butterflied (butterflied is to slit down the back without cutting the shrimp in half.. thats why the bigger they are the more room you have to stuff.)

125 grams (.27 lb) chicken breast, finely chopped

1 clove garlic

1 tbsp coriander (cilantro) stems finely chopped

half teaspoon white pepper

2 slices finely chopped ginger

1 tsp fish sauce

2 tbsp coconut cream

Batter Ingredients:

2 tsp sambel olek

1 tbsp very finely chopped lemon grass, tender part only (If you can't get your hands on lemon grass substitute for half teaspoon lemon zest)

1 cup plain flour

1 cup corn flour

soda water (Enough to make a batter the consistency of pouring cream)

1 1/2 cups shredded coconut

Cucumber Relish Recipe to Follow.

1. If you have a mortar use it .. if not grind up and pound as best you can the garlic, peppercorns, coriander root and ginger into a paste.

2. Place finely chopped chicken into food processor with coconut cream and process to a paste. Add garlic coriander paste and fish sauce.

3. Place in fridge to chill for 2 hours


4. Fill the prawns down their butterflied backs with chicken mixture.


To Cook


1. Combine flours, lemon grass, sambel olek in bowl, add enough soda water to make thin batter.


 2. Carefully roll prawns in some plain flour, dip into batter, then roll in coconut.(put only half of your coconut in a bowl at a time otherwise it will get goopy and gross quickly)


3. Heat 2 cups of vegetable oil in wok (or use deep fryer), deep fry prawns in batches of six until crisp and golden, about 5 minutes. Cut open to one to make sure they are cooked all the way through. The chicken stuffing and shrimp should be a solid white colour.

Plate immediately and serve while shrimp is hot. On each serving dress your lettuce with cucumber relish making sure each serving has good amounts of the cool cucumber and peanuts.
Place shrimp on top. It is a good idea to serve the relish in a bowl on the side as well so your guests can add more to their taste.

Sweet Thai Cucumber Relish

Ingredients:1 cup coconut vinegar (or white vinegar)
1 cup white sugar
1 good splash of fish sauce
1 large cucumber
4 small red chilis, deseeded and finely chopped
1/2 of roasted, unsalted peanuts crushed or finely chopped. (you will probably have to buy unsalted peanuts and roast and crush them yourself)
1/3 cup chopped coriander (cilantro), including stems
1/2 Tsp Salt
Directions:


Combine the vinegar, sugar and salt in a small saucepan over medium heat. Bring to boil, stirring occasionally, cook for one minute at a gentle boil. Remove from heat and cool completely to room temperature.


While sauce is cooling. Peel and slice cucumber in half lengthways. get a small spoon and scoop out the seeds. Slice very thinly so that you get "moon shaped" cucumber slices.


Place the cucumber, chilis, peanuts and coriander in bowl. Pour over cooled dressing and toss gently.


Place in fridge and chill until use.

As prepared for the Alive Utah/Artful Edibles Tasting.

Chicken and Shitake Mushroom Lettuce Wraps

My Handy dandy sister in law Camille hooked my up with this great recipe. If you are a fan of the P.F. Chang lettuce wraps then this is the post for you. The smokey flavor of the mushrooms, the slight crunch of the water chestnuts, the coolness of the lettuce, it all works together perfectly for a really tasty Asian inspired meal. Thank you Camille!

Cooking Sauce:

1 TBSP hoisin sauce

1 TBSP soy sauce
1 TBSP red wine vinegar
2 TBSP Oyster sauce
2 TBSP water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch (cornflour)
Iceberg lettuce leaves, or any preferred lettuce leaves (keep in mind you need a good head of lettuce since you need an intact leaf to hold the chicken mixture)

Remaining Ingredients
8 shitake mushrooms minced (you can use dried you just have to soak them with boiling water for 30 minutes and remove the woody stems before use)

1 tspn cornstarch

2 tspn red wine vinegar

2 tspn soy sauce

2 tspn water

salt and pepper

1 1/2 pounds boneless, skinless chicken (approx 680 grams)

5 TBSP fresh ginger, minced

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies (optional.. I did not use them this time)

1x8oz can bamboo shoots, minced

1x8oz can water chestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Directions

Make sure all your ingredients are prepared and ready for use. The key to Asian cooking is having it all prepped because it cooks so fast.

Mix all ingredients for cooking sauce in bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken.  Stir to coat chicken thoroughly.  Stir in 1 tspn oil and let sit 15 minutes to marinate. 

Heat wok or large skillet over medium high heat.  Ad 3 tbsp oil, then add the chicken and stir fry for about 3-4 minutes (until cooked). Set aside.

Add 2 tbsp oil to pan.  Ad ginger, garlic, chilies (if you are using them), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan.  Add mixed cooking sauce to pan.  Cook until thickened and hot.

Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them.  Then pour chicken mixture on top of the noodles.

Spoon into lettuce leaf and roll. 

I served mine with Coconut Jasmine Rice.

Project FoodBlog Challenge #1: What defines my Food Blog???

Well... where to start? I originally began posting my recipes online as a quick resource for myself and my family to access our favorite recipes - A great solution to having a pile of 20 different cook books sitting on the kitchen counter, when people asked me what exactly I cook at home I realised I couldn't exactly remember myself, it has been fun looking back at the different foods I have concocted, but to define it???? I suppose I could ramble on for another 800 words but I feel my food and blog is best defined below, just press play!!.

I would love to hear what you think... DON'T FORGET TO FOLLOW THE WIDGET ON THE RIGHT TO VOTE FOR ME ON THE 20th!!!!!!!

Massaman Beef Curry with Potato

Perfect for a cold winter day. It's worth stinking up your house for!  This hearty curry with mild flavors is very kid friendly.  My family gobble it up.

Ingredients
2 1/2 tablespoons vegetable oil
approx 750 grams of beef
1 large red onion, chopped
4 small potatoes or 2 large chopped to bite size
2 cans coconut milk (Do not shake your can... let it sit and seperate in your fridge before cooking)
1 cup massaman curry paste (See recipe on blog) - variations and ratios may be different depending on your paste. This recipe is based on the flavors in the paste I make myself with the recipe shown below
1/2 cup roasted, unsalted peanuts
half cup of shaved palm sugar (Substitute dark brown sugar if you cannot access palm sugar)
7 Tablespoons fish sauce
quarter cup of tamarind water

Directions
Heat oil in wok and sear meat. 
Add onion, cook about 1-2 minutes.
Add enough water to cover, bring to boil and simmer for 15 minutes.
Add the potatoes, cover and simmer until potatoes are partially cooked.
Strain out meat and vegetables, reserve broth.

Place thick cream from the coconut milk in wok, stir in curry paste, cook for 2 minutes. 
Mix in potatoes, meat and peanuts.  Stir in reserved coconut milk, add sugar, fish sauce and tamarind.
Stir until sugar is dissolved.  If necessary, stir in as much of the reserved broth to thin the sauce to your taste. Simmer until the potatoes are cooked through.
This curry taste almost better the next day, the flavors sit and marry in the fridge. Reheat gently.

Massaman Curry Paste

This mild curry, named after the Muslim people in southern Thailand, is spiced with cardamom, cloves and cinnamon, and used for hearty stew-like dishes.

It is one of the mildest and most fragrant of the Thai curries.

Ingredients

10 gms of dried red chilis -  I used 1 huge pod. Pick your chili dependant on the heat you want.

2 cardamom pods, roasted ( no stores in my area have cardamom pods, I opted to use 1/2 tsp ground dried cardamom).

1 1/4 teaspoon whole cumin seed, roasted

1 1/2 tablespoon whole coriander seed, roasted

1 1/2 teaspoons shrimp paste, roasted

1/4 teaspoon whole black peppercorns

2 cloves

1/4 teaspoon ground cinnamon

1 stalk lemon grass, finely sliced

1 tablespoon finely chopped, peeled galangal (Substitute ginger root if you cannot find galangal)

1/4 cup fresh chopped garlic

third cup chopped red onion

Soak chilis in warm water.

Line a tray with tin foil. Put spices  cardamom, cumin, coriander, and shrimp paste on tray and roast in oven until fragrant.

Combine peppercorns, cloves, cinnamon and roasted spices, grind in mortar and pestal for best results,... or if you don't have one put them in a zip lock bag and pound with flat side of a mallet until all are ground up and combined.

Finely chop remaining ingredients and transfer to food processor with the ground spices and shrimp paste.

Process to a paste using some of the soaking water if necessary.

Store in the fridge. Keep sup to 2 weeks. Or freeze in ice cube tray.

BBQ'd Thai Coriander Garlic Lime Chicken

This flavor packed marinade is not for the weak in tastebuds.

Grilled slow and low for perfect juiciness!

Ingredients

3 Tbspoons Finely chopped garlic

4 Tbsp finely chopped coriander (Cilantro)

1 1/2 tbsp Oyster Sauce

2 splashes fish sauce

1 lime

1 tbsp oyster sauce for extra basting while grilling

Vegetable Oil

Create the following marinade for the chicken.

Finely chop all the garlic and coriander.  If you have a mortar and pestal then use it to pound the ingredients into a paste. If not use the flat back of a large knife to press and smear the ingredients together.  Add salt and pepper (if you want it spicy add more pepper).
Once paste is juicy and well smooshed together add in 1 1/2 tbsp of Oyster sauce and the spashes of fish sauce. Mix together.
Using your hands (it's really the only way to do this) smear all the paste evenly over the chicken pieces. I used 2 skinless chicken breasts and 2 drumsticks with the skin on, just for a little variety, and also convenience - it was the only chicken I had in the fridge. You can use whatever you like. Once covered in marinade squeeze the juice from half lime over the top of the meat. (Put other half of lime aside to use later)
Place in an airtight container and store in the fridge for at least an hour.

When you are ready to grill heat the BBQ, and then reduce the temperature to medium low. lightly grease the grill and place chicken trying to keep as much of the marinade on as possible.

Cook for approximately 25 minutes or until completely cooked through. While cooking watch closely and turn and baste with remaining oyster sauce, I also drizzled some vegetable oil over them about halfway through the cooking time . When done squeeze extra lime juice over the top to your taste.

                                           Serve with a salad or side of vegetable stirfry noodles.

Satay Chicken Wraps

Tender, and TASTY. Give these wraps a try. I used leftover satay chicken to make myself an asian salad the next day. I love a good meal that just keeps on giving.

Ingredients

Marinade
1 pound boneless, skinless chicken thighs, pounded/flattened, cut into 1-inch strips (Approximately 4-6 thighs)
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped white onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice vinegar
2 tablespoons crunchy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce

To cook
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 flat out wraps, (or naan bread)

Directions

Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour at least. You can marinate this as long as you want overnight is fine, you can't over marinate it.
While the chicken is marinating, prepare the Asian Mayonnaise.
Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately. The asian mayo is pretty strong tasting. Feel free to try it with or without the mayo.. the chicken flavor is fantastic either way.

Asian Mayonnaise
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro(coriander) leaf
2 teaspoons finely chopped green onions

In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes

Grilled Marinated Ginger, Lime and Garlic Pork Tenderloin

This recipe is everything it's name says it is. I should put in extremely miost and tasty as the title as well! Using only a few key ingredients this is a really tasty, zingy... and not too spicey meal. My kids and husband both loved it. Try it yourself and let me know what you think.

Ingredients

1 plain pork tenderloin roast, trim off any excess fat or rhind
5 Tbsp soy sauce
2 tsp freshly chopped garlic
1 heaped Tbsp finely chopped ginger
juice of 2 limes
peel of lime chopped finely
3 Tbsp oyster sauce
1 tsp chilli paste

Directions

in a bowl mix all ingredients except pork and whisk together until all the sauces are well blended and incorporated together.
Slice pork roast ultra thin, then cut down into bite size strips.
In a zip lock bag put your sauce in first getting all the yummy little lime ginger and garlic pieces in. Then add your pork strips. Before sealing squish it around to get the sauce all through the pieces. Then seal and refridgerate for 4-5 hours.

Before cooking is a good time to start steaming your rice as it cooks in approx. 5 minutes.

To cook heat up 1 tbsp vegetable oil in a pan or lightly grease your BBQ, heat up to Medium high.
(If BBQ-ing leave strips long so they don't fall through grates on the grill)
Once oil (grill) is heated add pork in single layers to the heated cooking area ..., allow it to sear the sides well. With the remaining juices in the bag, place in a small sauce pan on medium high and simmer and reduce the marinade while the pork cooks.
When meat is done all the way through (it cooks EXTREMELY fast) remove it from the heat. Let it rest a minute and it will get very happy in your pan/plate!.
Serve over steamed rice and pour reduced marinade over the top.
YUM!

Stuffed Coconut Prawns

This is a huge favorite in my family. While my recipe is made to be an asian dish it can be turned into a southwestern meal simply by changing the dipping sauces you serve it with.

Ingredients
20 Large green king prawns (get the largest uncooked shrimp you can find if you aren't near fresh seafood)deviened and butterflied
125 grams (.27 lb) chicken breast, finely chopped
1 clove garlic
1 tbsp coriander (cilantro) stems finely chopped
half teaspoon white pepper
2 slices finely chopped ginger
1 tsp fish sauce
2 tbsp coconut cream

BATTER:
2 tsp sambel olek
1 tbsp very finely chopped lemon grass, tender part only (If you can't get your hands on lemon grass substitute for half teaspoon lemon zest)
1 cup plain flour
1 cup corn flour
enough soda water to make a batter consistency of pouring cream
1 1/2 cups shredded coconut

1. If you have a mortar use it .. if not grind up and pound as best you can the garlic, peppercorns, coriander root and ginger into a paste.
2. Place finely chopped chicken into food processor with coconut cream and process to a paste. Add garlic coriander paste and fish sauce.
3. Place in fridge to chill for 2 hours
4. Fill butterfly prawns down their butterflied backs with chicken mixture.

To Cook

1. Combine flours, lemon grass, sambel olek in bowl, add enough soda water to make thin batter. 2. Carefully roll prawns in some plain flour, dip into batter, then roll in coconut.(put only half of your coconut in a bowl at a time otherwise it will all get goopy and gross quickly)
3. Heat 2 cups of vegetable oil in wok (or use deep fryer), deep fry prawns in batches of six until crisp and golden, about 5 minutes. Cut open to one to make sure they are cooked all the way through. The chicken stuffing and shrimp should be a solid white colour.

Serve immediately with a dipping sauce. I love the Sweet and Sour or the cucumber relish

Coconut Rice

A Variation of stemaed jasmine rice, the rice is enriched with coconut milk, sugar and salt, resulting in a creamy texture, sweet and fragrant with coconut.

Recipe Courtesy "The Spirit House" Cooking School

Ingredients

For 4 Servings

1 1/2 cups jasmine rice

1 can unsweetened coconut milk

3/4 cup of water

1 tsp sugar

pinch salt

Directions

1. Rinse the rice.

2. Put the coconut milk, water sugar and salt in saucepan, stir until the sugar is dissolved and the liquid is well blended.

3. Add the rice and bring to a boil. Cover tightly and reduce the heat to its lowest setting. Simmer for 18 minutes. Lift the lid to check that it is cooked, cook for 1 -2 minutes longer if necessary.

4. The rice is done when the grains are soft enough to crush between your thumb and forefinger. 5. Turn off the heat and let stand covered for 8-10 minutes before serving.

Lime and Chili Dressing

Recipe Courtesy "the Spirit House" Cooking School

Ingredients

4 red chilis
8 cloves garlic, chopped
one half of small red onion, finely chopped
4 tbsp fish sauce, to taste
8 tbsp fresh lime juice
4 tsp palm sugar, to taste

Pound the chopped chillies and garlic together until forming a paste texture. Transfer to a bowl, add the chopped onion, fish sauce, lime juice and sugar to taste. Stir well to mix. Adjust the flavors so that the sauce is equally salty and sour with a light touch of sweetness.

Stir Fry of Pork with Chili Jam and Lime

Recipe Courtesy "The Spirit House" Cooking School

Ingredients

400 gms (.88 lbs) Pork loin or fillet, cut into stir fry strips (the thinner you slice the quicker and more tender it cooks)
1 tbsp finely chopped garlic
*2 tbsp of chili jam
2 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
2 tbsp lime juice
200 gms (0.44 lbs) green beans, topped and tailed , then blanched
2 tbsp Vegetable oil

Heat oil in wok to medium heat. Stir fry garlic until just starting to colour. Add pork and stir fry until nearly cooked. Add chili jam, fish sauce, palm sugar and lime juice and stir fry over high heat until the sauce has reduced to a thick coating consistency. Add beans, toss through to warm.
Serve with Jasmine rice or see recipe coconut rice.

* Chili Jam/paste is used in Tom Yum soups and many salad dressings. Don't confuse this product with Sambel Olek or ground chilis. Look for "Chili Paste with Soya Bean Oil" in your asian supermarket, some local supermarkets do carry it in the asian section as well.