Chocolate Chippers

Wednesday, June 25, 2008

This recipe is for when you want rich, chewy chocolate chip cookies chock-full of chocolate chips and toasted nuts. I am happy to share my recipe with other chocolate chip cookie connoisseurs--visitors to this great website! I guarantee professional bakery results if you follow this recipe as written. Keep in mind, however, that each specific ingredient and step is important to ensure best results. Many test batches were conducted in order to perfect this chewy recipe for a cookie you can really sink your teeth into. If these cookies don't comfort you and make you happy (er, 'chipper'), I don't know what will! Enjoy!

PREP TIME 20 Min
READY IN 20 Min

INGREDIENTS
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS
1-Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
2-In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
3-For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
4-Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
5-Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
6-To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)

Sink Chocolate Chip Cookies

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy

PREP TIME 30 Min
COOK TIME 10 Min
READY IN 1 Hr 10 Min

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2-In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3-Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies

Chinese Cookies

These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store

INGREDIENTS
1 1/2 cups white sugar
1 1/2 cups shortening
1 egg
1 teaspoon vanilla extract
3 1/2 cups cake flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 cup ground walnuts
1 cup prepared chocolate fudge frosting

DIRECTIONS
1-In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
2-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3-Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
4-Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

Steamed Glutinous Rice with Ripe Mango

Ingredients
-Chao Koh Coconut Cream 250 ml
-Glutinous rice 3 cups
-Sugar ½ cup
-Salt 2 teaspoons
-Ripe mango, peeled and cut into pieces 4 fruits

Direction
1-Wash and soak the glutinous rice for 4 hours.
2-Drain and steam for 45 minutes
3-Dissolve sugar and salt thoroughly in Chao Koh Coconut Cream
4-Mix the steamed glutinous rice with the mixture of coconut cream
5-Cover the mixing bowl and wait for 15 minutes
6-Serve the steamed glutinous rice with the mango

Grilled Chicken and Sausage

Ingredients
-Mae Ploy sweet chilli sauce ¼ cup
-Coriander roots, thinly sliced 1 teaspoon
-Pepper corn ½ teaspoon
-Garlic, Chopped 2 teaspoons
-Whole spring chicken 1 chicken
-Salt 2 teaspoons
-Vienna sausage 300 grams
-Boiled water 4 cups

Direction
1-Pound coriander root, pepper corn and garlic into paste.
2-Mix the paste with salt.
3-Apply the mixture on butterfly chicken and rub in. Marinate the chicken for 1 hour.
4-Steam the marinated chicken for 15 minutes.
5-Grill the steamed chicken until golden brown
6-Soak the sausage in boiled water for 5 minutes. Drain the water
7-Serve with Mae Ploy Sweet Chilli Sauce.

Chuchi Pla Too

Ingredients:
-Chao Koh Coconut Milk* ½ can (*Take 2 tablespoons for garnishing)
-Mae Ploy Red Curry Paste 1 packed (50g)
-Vegetable oil 1 tablespoon
-Palm sugar 2 tablespoons
-Pla Too (Thai mackerel)** 2 fishes (** Can be substituted with 200 grams salmon or white snapper fish)
-Kaffir lime leaves, shredded 2 tablespoons
-Red chilli, shredded 1 pod

Direction:
1-Heat the oil in a work. Add Mae Ploy Red Curry Paste ½ cup of Chao Koh Coconut Milk. Stir-fry until good aroma develops.
2-Add the rest of coconut milk. Season with palm sugar.
3-Put in the fish and heat until cooked.
4-Transfer the fish to a serving plate.
5-Garnish with kaffir lime leaves, red chilli and coconut milk.

Panang Neur

Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Panang Curry Paste 1 packet (50g)
-Water ½ cup
-Rump beef, cut into pieces 1 cup (250g)
-Vegetable oil 2 tablespoons
-Peanut, roasted and ground 2 tablespoons
-Sugar 1 teaspoon
-Kaffir lime leaves, shredder 1 ½ tablespoons
-Red chilli, shredded 1 pod

Direction:
1-Marinater the beef with ¼ cup of Mae Ploy Coconut Milk for 20 minutes in a refrigerator.
2-Heat the oil in a wok. Add Ploy Panang Curry Paste and ½ cup of coconut milk, stir-fry until good aroma develops.
3-Put in the marinated beef and the rest of coconut milk. Stir-fry until the beef is cooked and add the peanut.
4-Season with sugar.
5-Transfer to a serving plate. Garnish with the kaffir lime leaves and red chilli.

Trey Char Tirk Kreoung (Spricy CoConute Fish)

Ingredients:

-Fresh lemon grass (mince)
-Kaffir lime leaf.
-Fresh Galanga Root.
-1 Small yellow onion, chopped.
-Garlic, peeled.
-Chili pepper (option).
-Red pepper (soaked in warm water).
-1 Cup water.
-2 Tablespoons vegetable oil.
-Catfish nuggets or catfish.
-1 Cup coconut milk.
-1 Tablespoon palm sugar.
-1 Teaspoon shrimp paste (option).
-? Teaspoon black pepper.

Preparation:
1-In a blender, put lemon grass, kaffir lime leaf, onion, garlic, chili pepper, red pepper and water, blended it well and set it a side.
2-Pre-heat a large skillet.
3-When it hot add oil and catfish nuggets, stirs till fish lightly brown.
4-Add mix sauce and coconut milk, stirs well.
5-Seasoning with fish sauce, sugar, shrimp paste and black pepper.
6-Simmering till sauce reduced.

Tirk Kreoung ( Khmer)

Tuesday, June 24, 2008

Ingredients:

-1 kg Fillet of catfish, any meat fish
-3 Cloves garlic, minced.
-? Cup fresh or frozen fresh.
-3 Chopped hot chili pepper.
-2 Tablespoons vegetable oil.
-1 Tablespoon sugar.
-Tablespoons fresh lime.
-? Cup creamy style pickle fish.
-A handful of chopped sweet basil leaves.
-? Cup unsalted roasted peanut, crushed.

Preparation:
1-First, Grilled or boiled fish.
2-When fish cooked, put fish in a large bowl and use a fork to break up fish meat.
3-Using mortal and pestles to pounded on garlic, lemongrass and hot chili pepper together.
4-Add oil, prepared lemon grass mixture and fish, stirs well in a small sauce-pan.
5-Add water, sugar, lime juice and creamy pickle fish. stirs well and simmering till sauce bubbling.
6-Add sweet basil leaves, stirs and remove from heat. Top with peanut before serve.

Vegetable Spring Rolls

Ingredients:
-Package fried tofu
-2 Cups shredded taro root
-2 Cups shredded Carrot
-2 Cups shredded cabbage
-1 Cup chopped yellow onion
-4 Cloves garlic. Minced
-1 Tablespoon soy sauce
-1 Tablespoon sugar
-? Teaspoon black pepper
-1 Package 25 pieces spring roll shells
-? Cup water
-1 Tablespoon cornstarch
-6 Cups cooking oil for deep fry spring roll

Preparation:
1-Put shredded taro root and carrot in a large bowl.
2-Mx and use your palms to squeezes out all the liquid.
3-Add tofu, onion, and garlic with taro and carrot.
4-Mix well. Season with sugar, soy sauce and black pepper. Set aside.
5-Mix water with cornstarch in a small bowl. Set aside.
6-Gently separate the spring roll shells.
7-Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.
8-Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.
9-Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.
10-Serve hot with sweet soy sauce.

Treyras Curry Recipe

Ingredients:
-Treyras( kind of fish)
-Curry paste
-Lemongrass
-Red Chili
-Rumdeng (kind of ginger)
-Kchay (kid of ginger)
-Turmeric
-Chinese Parsley
-Garlic
-Shallot
-Coconut Cream
-Kapi
-Fish Sauce
-Salt
-Sugar
-Tamarind
-Eggplan

Preparation:
1-Clean triras (kind of fish) well, and cut into small pieces.
2-Eggplant need to peel the bark( keep some bark); then cut string bean.
3-Using mortal and pestles to pound stalk lemongrass, red chili, shallot curry paste powder after put kapi (little bit).
4-When saucepan hot, pour kreoung (all of the species that you already pounding) , meat of fish, first coconut cream to decoct after put kreoung ( all of the species that you already pounding) , meat of fish, second coconut cream, eggplant and string bean stir together.
5-Add fish sauce, sugar, salt, seasoning, tamarind (little bit) and keep it till tender.
6-Serve immediately with steamed rice.

Amok Recipe (Khmer Special Food)

Ingredients:
-Meaty fish
-Coconut cream
-1 egg
-Peanuts
-Red chili
-Garlic
-Galangal, cut small
-Banana leaves to make cups
-Lemon grass stalk
-Peel of kaffir lime
-Salt
-Kapik (a shrimp paste)
-Fish sauce
-Kaffir lime leaf, sliced thinly
-3 cayenne peppers

Preparation:
1-First, make the kroeung, then slice the cat fish thinly and set aside. Remove from stem.
2-Slice the kaffir lime leaves and cayenne peppers thinly.
3-Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish.
4-Then add the remaining coconut milk, and mix well.
5-Make the banana leave cups, then put in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.

Pahok Kreoung Ktis Recipe

Ingredients:
-Pahok
-Pork
-Smoked fish
-Coconut cream
-Peanut
-Lemon grass
-Red chili
-Turmeric
-2 Cloves garlic, Mince
-Fish sauce
-Peel of kaffir lime( kind of Orange)
-Chinese parsley
-Cucumber
-Seasoning
-Krasang
-Scrip eggplant( king of eggplant)
-String bean
-Cabbage
-Sugar

Preparation:
1-Mix together pahok (mince) and pork.
2-Using mortal and pestles to pounded, and crushed garlic, red onion, Chinese parsley, lemon grass, chili pepper, turmeric, red Chili powder and pounded krasang ( a large spiny tree with flat, round, sour fruit) with kreoung (all of the species that you already pounding).
3-Grind meat of smoked fish, and roast peanut powder.
4-Decoct coconut cream then, stir pork , kreoung ( all of the species that you already pounding), smoked fish, peanut, pour fish sauce, sugar, seasoning till dry water (non water).
5-Put it in bowl and serve with rice.

Chicken Curry Recipe

Ingredients:
-4 tablespoons tamarind juice
-1 chicken, cut into 12 pieces
-1 stalk lemongrass
-2 kaffir lime leaves.
-1 turmeric leaf (optional). coconut milk.
-1 teaspoon salt.
-2 teaspoons coriander seeds,lightly roasted.
-8 shallots.
-6 to 8 red chilies, sliced.
-4 cm galangal root, peeled and sliced.
-4 cm ginger, peeled and sliced.
-2 cm turmeric, peeled and sliced

Preparation:
1-To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to
keep the paste turning if necessary. Transfer to a bowl and set aside.
2-Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes.
3-Heat the Spice Paste in a wok or wide saucepan over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using), coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered ?for about 10 minutes, stirring constantly. Finally add the chicken and simmer for another 30 to 35 minutes, stirring constantly, until the chicken is
tender.
4-Serve immediately with steamed rice.

Massaman Curry with Chicken Recipe

Wednesday, June 18, 2008

Ingredients
-Chao Koh Coconut Cream ½ can
-Mae Ploy Massaman Curry Paste 1 packet (50g)
-Chicken breast 2 pieces
-Water 1 ½ cup
-Bay leaf 1 leaf
-Cardamom, roasted 4-5 fruits
-Cinnamon ½ x 1 cm 1 piece
-Vegetable oil 1 ½ tablespoons
-Peanut, roasted ¼ cup
-Shallot 4-5 pieces
-Potato, diced 2 pieces
-Salt ¼ teaspoon
-Palm sugar 1 ½ tablespoons
-Tamarind extract 1 tablespoons
-Shallot, sliced and deep fried 2 tablespoons

Direction
1-Boil the water. Add chicken breast, bay leaf, cardamom and cinnamon. Simmer for 20 minutes.
2-Heat the oil in a work. Add Mae Ploy Massamon Curry Paste and slowly add Chao Koh Coconut Cream to make a sauce.
3-Transfer the sauce into the chicken pot and simmer until chicken in tender
4-Add peanut, shallot and potato. Simmer until the potato is cooked.
5-Season with salt, palm sugar, tamarind extract and fried shallot.
6-Transfer to a serving bowl. Serve hot with steamed rice.

Tom Yum Kung Recipe

Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Tom Yum Paste 1 packet (50g)
-Prawns, peeled 6 prawns
-Water 1 ½ cup
-Lemon grass, crush and cut into 4 cm 2 pieces
-Kaffir lime leaves, tear to half 4 leaves
-Shallot 2 shallots
-Bird chilli 1 tablespoon
-Coriander leaves 2-3 leaves

Direction
1-Pour water and Chao Koh Coconut Milk into a pot and bring to a boil.
2-Add Mae Ploy Tom Yum Paste, lemon grass, kaffir lime leaves and shallot.
3-Put in the prawns and simmer until done. Add bird chilli.
4-Transfer to serving lowly. Garnish with coriander leaves.
5-Serve hot with steamed rice.

Pla Rad Prig Recipe (Fried fish with sweet chilli sauce)

Ingredients:
-Mae Ploy Sweet Chilli Sauce ½ cup
-White snapper fish, whole 1 fish (500g)
-Lime juice 2 teaspoons
-Salt 1 teaspoon
-Vegetable oil 2 ½ cups
-Coriander leaves 1-2 leaves

Direction:
1-Use a drawn fish, spread with lime juice and drain. Dredge with table salt. Marinate for 10 minutes.
2-Deep-fry the marinated fish in the heated oil until golden brown. Remove from the oil and drain.
3-Place the fish on a serving dish then coat it with the sauce.
4-Garnish with the coriander leaves.

Green Curry with Chicken Recipe

Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Green Curry Paste 1 packet (50g)
-Chicken breast, diced 1 ½ cup
-Vegetable oil 2 tablespoons
-Water 1 ½ cup
-Green aubergine (eggplant), quartered ½ cup
-Palm sugar 2 teaspoons
-Kaffir lime leaves 4-5 leaves
-Red chilli, shredded 1 pod
-Sweet basil leaves ¼ cup

Direction:
1-Heat the oil in a work. Add Mae Ploy Green Curry Paste and ½ cup Mae Ploy Coconut Milk, stir-fry until good aroma develops.
2-Put in the chicken, stir-fry until the meat is done. Add water and the rest of coconut milk, heat until boiling.
3-Add the egg plant and palm sugar.
4-Add the kaffir lime leaves, red chilli and sweet basil leaves.
5-Transfer to a serving bowl. Serve hot with steamed rice.

Tom Kha Kai Recipe

Monday, June 16, 2008

Ingredients:
-Chao Koh Coconut Milk 1/2 can
-Chao Koh Coconut Juice with Pulp 1 can
-water 1 cup
-Young galangal, thinly sliced 1/2 cup
-Coriander roots, crushed 1 piece
-Kaffir lime leaves 4 leaves
-Chicken, diced 1 cup
-Mushroom, cut into pieces 1 cup
-Fish sauce 1 tablespoon
-Sugar 1/2 teaspoon
-Lime juice 1/4 cup
-Bird chilli, bruised 1 tablespoon
-Coriander leaves 1-2 leaves

Direction:
1-Pour Chao Koh Coconut Milk, Chao Koh Coconut Juice with Pulp and water into a pot. Bring to a boil.
2-Add sliced galangal, coriander root and kaffir lime leaves. Boil until good aroma develops.
3-Put in the chicken and mushroom. Boil on low heat until cook.
4-Season with fish sauce and sugar. Remove the pot from the heat then add lime juice.
5-Transfer to a serving bowl. Garnish with coriander leaves.

Roasted Duck Red Curry Recipe

Ingredients:

Chao Koh Coconut Milk ½ can

Mae Ploy Red Curry Paste 1 packet (50 g)

Roasted duck breast 2 pieces (150g)

Vegetable oil 2 tablespoons

Water 2 cups

Pineapple ½ cup

Grape, remove seed ½ cup

Pea aubergine (eggplant) ¼ cup

Fish sauce 1 tablespoon

Palm sugar 1 teaspoon

Red chili, shredder 1 tablespoon

Sweet basil leaves ¼ cup

Direction:

1- Cross-cut roasted duck breast into a thick slice of 4 cm

2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops. Add water and heat until boiling

3- Put in the pineapple and pea aubergine. Bring to a boil again

4- Season with fish sauce and palm sugar

5- Add basil leaves, red chili

6- Transfer to a serving bowl. Serve hot with steamed rice.

Chicken Curry Recipe

Ingredients
-Mao Ploy Coconut Milk ½ can
-Mae Ploy Red Curry Paste 1 packet (50g)
-Drumstick chicken 8 pieces
-Ginger, pound into paste 2 tablespoons
-Vegetable oil 2 tablespoons
-Water 3 cups (250 ml.)
-Potato, medium size, cut into cube 4 pieces
-Onion, medium size, cut into wedge 2 pieces
-Salt ½ teaspoon
-Sugar 2 tablespoons

Direction
1- Rub in the ginger paste to the drumstick chicken. Marinate it for 45-60 minutes in a refrigerator.
2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Mae Ploy Coconut Milk, stir-fry until good aroma develops.
3-Add 1 cup of water. Put in the marinated drumstick chicken. Simmer until the chicken is tender.
4- Put in the potato, onion, 2 cups of water, and the rest of coconut milk.
5- Season with salt and sugar.

Red Curry with Chicken Recipe

Ingredients
-Chao Koh Coconut Milk ½ can
-Mao Ploy Red Curry Paste 1 packet (50 g)
-Vegetable oil 2 tablespoons
-Chicken breast, diced 1 cup
-Water 3 cups (250 ml.)
-Mushroom or pea aubergine (eggplant) 1 ½ cup
-Fish sauce 1 tablespoon
-Palm sugar 2 teaspoons
-Kaffir lime leaves, shredded 2 tablespoons
-Sweet basil leaves 1/3 cup
-Red chili, shredded 1 tablespoon

Direction
1-Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops.
2-Put in the chicken and stir-fry for about 2-3 minutes. Add water and the rest of coconut milk, heat until boiling.
3-Put in the mushroom or pea aubergine (eggplant)
4-Season with fish sauce and palm suger
5-Add the kaffir lime leaves, sweet basil leaves and red chilli
6-Transfer to a serving bowl. Serve hot with steamed rice.

Chicken and Banana flower Salad Recipe

Ingredients:
500g (1 lb) chicken breast meat
540g (19 oz) tinned preserved banana flowers

Vegetables
4-6 large iceberg lettuce leaves
1 large red capsicum (bell pepper)
1 red onion 125g (4 oz) carrots

Dressing
Juice of 1 lime
1 cup (250 ml/8 fl oz) peanut(groundnut) or sunflower oil
1/2 teaspoon chilli paste
1 tablespoon palm sugar
1/4 teaspoon salt

Garnish
6 fresh coriander stalks
1 cup (125g/ 4 oz) shelled peanuts
4-6 long red or green chillies, skins must be perfect

Method:
1-To cook the chicken, heat a wok or large pot, one-third full of water. Place the chicken in an aluminium or bamboo steamer and set over the boiling water. Cover and cook for 15-20 minutes. Remove, cut into small pieces and set aside to cool.
2-Remove the preserved banana flower from its container, rinse under cold running water, and then thoroughly drain to remove excess liquid. Slice the blossom into rings or strips.
3-To prepare the vegetables, wash and dry the lettuce leaves and set aside in the crisper compartment of the refrigerator.
4-Core and remove the seeds and inner ribs of the capsicum and slice lengthwise into thin strips 2 mm (1/8 in) in diameter. Peel and slice the red onion into julienne strips. Peel and wash the carrots and shred into very fine julienne strips and set aside in a bowl of ice water to curl and crisp.
5-To prepare the dressing, whisk the lime juice into the oil, stir in the chilli paste and palm sugar and mix thoroughly. Season with salt to taste.
6-For the garnish, wash, dry, and finely chop the coriander stalks. Roast the peanuts for a few minutes in hot oven or until they start to turn golden.
7-Use a sharp knife to slice the chillies lengthwise into six or seven segments, making sure not to cut the inner stamen. Release the "petals" from the stamen with the point of the knife. Place the cut chilli into a bowl of ice water until the "petals" have curled. These should be prepared a few hours ahead of serving the salad so that the "petals" are encouraged to curl.
8-To assemble the salad, mix together the chicken breast pieces, sliced banana flower and prepared vegetables (except the lettuce leaves). Spoon the dressing over and gently stir through the salad mixture. Pile the salad onto individual lettuce leaves, sprinkle the peanutes and coriander over, and decorate with a chilli flower.

Raw Beef Salad Recipe

Ingredients

280g thin end of a fillet of beef
2 lemons, rind of one, juice of two
2 tbsp flat leaf parsley, chopped
1 large sprig of thyme
1 clove garlic, peeled and sliced
Sea salt and freshly ground black pepper
1 bay leaf
2 tablespoons roasted peanuts
2 tablespoons fresh or frozen minced lemon grass
1/3 cup of water
1 tablespoon sugar
1/2 vidalia (sweet onion) or red onion, sliced thinly
100g cabbage sliced thinly
2 cups bean sprouts
1 cup chopped mixed herbs (mint, sweet basil)
2 chopped raw chili peppers (optional)

Method

1-Heat a small pan, add oil, garlic and lemongrass.

Stir well, adding water and simmer until sauce bubbles.

Remove and set aside to cool.

2-Squeeze blood from meat, put into a large bowl and mix with fresh lime juice. Stir well and set aside to marinade.

3-Add sugar, onion, cabbage and bean sprouts. Stir well.

4-Add mixed herbs, stir well and top with chillis.

5-Season and serve with steamed rice.

Choucroute Garni Recipe

Ingredients:
4 pounds refrigerated sauerkraut, well rinsed and drained
1/2 pound bacon, diced
2 large onions, peeled and coarsely chopped
3 carrots, pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 juniper berries
4 whole cloves
3 cups fruity white wine (Riesling or Mosel)
4 cups chicken broth
1 pound boneless pork loin, cubed
1/2 pound ham, cubed
1 pound smoked sausage, sliced
1 pound bratwurst, sliced
2 tart green apples, cored and coarsely chopped

METHOD:
1-In a large Dutch oven, or kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, for 8 to 10 minutes.
2-Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot with sauerkraut, wine and broth. Bring to a boil, cover and simmer for 1 hour.
3-Add pork loin, ham, sausage, and bratwurst. Simmer for another hour.
4-Add apples and simmer for a further 20 minutes.
5-Serve immediately or refrigerate overnight and reheat.