Chicken Satay

Ingredients Quantity

Boneless Chicken 100 gms

Whole Coriander seeds ½ tsp

Whole cumin seeds ½ tsp

Turmeric pwd ½ tsp

Shallots 15 gms

Lemon Grass 10 gms

Fresh galangal 5 gms

Garlic 5 gms

Salt to taste

Bamboo skewers 2

Oil 30 ml

Method

 Slice the chicken into thin slices, approximately 1/4 th thick and 2 inch in length . Pat dry with
paper towel
 Dry roast coriander seeds for a minute or two in a work over medium heat to roast lightly,
stirring often.
 Grind the coriander seeds in a motor and pestle or electric coffee grinder (reserved for
spices)
 Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.
 Add chicken pieces to the marinade and mix well. Allow to marinate for at least an hour or
overnight.
 Before cooking soak bamboo skewers in water for atleast 10 mins, so they will not burn
 Skewers 2 – 3 pieces of chicken on to each stick. Grill over hot fire until cooked through baste
with cooking oil after turning
 Peanut Sauce

Ingredients Quantity

Crushed peanuts 50 gms

Onions 50 gms

Garlic 10gms

Red chillies 5 gms

Peanut butter 1tsp

Jaggery 5gms

Method

 Take oil in the pan, add onion, garlic and red chillies till it turns golden brown
 Add in crushed peanuts, peanut butter and stock cook well
 Add jaggery lime juice and seasoning
 Serve warm with chicken satay
 Tom Yum Soup

Ingredients Quantity

Chicken Stock 250 ml

Lemongrass 15 gms

Kaffir lime leaves 1

Shrimps 50 gms

Fish sauce 1 tsp

Red chillies 1 gm

Garlic 5 gms

Cherry tomato 20 gms

Shitake mushroom 30gms

Red bell pepper 20 gms

Coconut milk 50 ml

Coriander fresh 15 gms

Brown sugar to taste

Lime juice 10 ml

Method

 Pour stock into deep cooking pot and turn heat to medium high. Add prepared lemon grass
to the pot, including upper parts of the lemongrass boil it for 5-6 mins
 Lower the heat slightly to achieve nice simmer, add garlic, chilli, lime leaves and mushrooms
to the broth. Continue to simmer for another 5mins
 Add shrimps, bell pepper and cherry tomato (if using). Simmer for 5-6 mins or until shrimps
are pink and plump.
 Turn off the heat and add coconut milk plus fish sauce. Taste the soup and adjust the
seasoning. If the soup is too sour add little sugar. Add more coconut milk of you wish to have
your soup richer and creamier.
 Serve in a bowl with coriander sprinkled over it. Enjoy!!!
 Phad Thai

Ingredients Quantity

Light Soy sauce 1 tsp

Dark soy sauce 1tsp

Sugar 30 gms

Black pepper 10 gms

White vinegar 1 tbsp

Garlic pwd 10 gms

Fish sauce 2 tbsp

Oil 50 ml

Shallots 150 gms

Prawns 50 gms

Chicken boneless 50 gms

Eggs 1

Dried rick noodles (flat) 100 gms

Green onions 30 gms

Bean sprouts 50 gms

Red chilly 10 gms

Roasted peanuts 50gms

Lime 1

Method

 Combine light soy and black soy sauce, black pepper, vinegar, garlic pwd and fish sauce in a
bowl. Mix thoroughly and set aside.
 Heat aa nonstick wok or frying pan over high heat and add oil, swirling coat the entire
surface. Heat oil for 1 min and shallots, stir frying for 1 min until golden brown. Add chicken
and stir fry for 8 mins or until fully cooked. Make space in the middle of the wok by pushing
chicken out by the sides and add eggs. Stir fry for 3 mins or until eggs are scrambled.
 Add rice noodles and sauce mixture from step 1. Use chopsticks to stir the noodles and
ingredients together. Or get the spatula under the noodles, lift them up and flip them over
(this will keep the noodles from breaking) continue using chopsticks and spatula, flipping and
stirring the noodle for 6-8 mins or until they are soft.
 Add green onions and flip and stir for 2 mins. Add the bean sprouts and stir constantly for 30
seconds. Turn off the heat and the ground dried shrimps. Sprinkle thai chilli on top and serve
hot with fresh lime wedges, bean sprouts and green onions.
 Som(tanjiro) Tam Salad

Ingredients Quantity

Raw papaya 50 gms

Cherry tomato 25 gms

Brown sugar ½ tsp

Garlic 5 gms

Chilli 2 gms

Dried shrimps 2.5 gms

Lime juice 5 ml

Fish sauce 2.5 ml

Beans 20 ml

Ground nuts 15 gms

Method

 Pound garlic until fine

 Add garlic, lime juice, fish sauce, brown sugar in a bowl, mix well
 Add papaya tomato wedges and chilli into a big mixing bowl
 Stir in the garlic mixture into papaya bowl
 Adjust seasoning if necessary
 It should be mixture od sweet sour and salty
 Toss in dried shrimp, groundnut and cashewnuts
 Served with long beans cabbage or other raw vegetables
 Tub Tim Grob

Ingredients Quantity

Coconut milk 100 ml

Red food color few drops

Sugar 50 gms

Tapioca flour or corn flour 30 gms

Water 300 ml

Water chestnut 50 gms

Method

 Slice each chestnut into half, making two round disk. Make two cuts inti the two disk to make
6 equally sized pieces. Set chestnut pieces into a bowl and drop the red food coloring and
teaspoon of water and mix well. If you would like to use ither natural food coloring I would
recommend beet juice that comes from beet
 The next step is to turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put
tapioca flour in big bowl. Drop the chestnuts in and shake the bowl around the coat
chestnuts in flour. Scoop the chestnuts into a strainer to get ride if the access flour. Put into
into another bowl. Here is a secret spray some water on the chestnuts with a mixing, spitzer.
Put them back in the flour bowl coat them with flour again. If you want bigger rubies, repeat
the spraying flouring.
 Boil a pot of water. when boiling dump, the coated rubies in. the cooked rubies will float and
show their beautiful color. Scoop them up in a strainer and dump them in ice water
 In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 mins
depending on you microwave
 Divide the rubies in equal portion and ser two bowls. Pour out the water from the bowls .
add half of the coconut milk and half of the syrup to make one serving. You can use more or
less syrup. serve with crushed ice in the summer time