Mixed Vegetables in Peanut Sauce

INGREDIENTS:

• 6 cups mixed vegetables, evenly chopped bite size
• 2 tablespoons vegetable oil
• 1 garlic clove, chopped fine
• 6 scallions, sliced
• 1 teaspoon chili paste
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 4 tablespoons smooth peanut butter
• 3 tablespoons coconut milk

METHOD:

1. Stir fry onions and garlic in hot oil, add chili paste and cook a few seconds.
2. Stir fry dense vegetables 2-3 minutes. Add bok choi and beans. Stir in rice wine ans soy sauce.
3. Mix peanut butter and coconut milk, add and continue cooking briefly.
4. Serve.

Thai Spiced Cilantro Vinegar

INGREDIENTS:

• 4 boneless chicken breasts, without skin
• 2 garlic cloves, peeled
• 1 green chili, deseeded
• 3/4 inch ginger
• 4 tablespoons chopped fresh cilantro
• 3 tablespoons lime juice
• zest from 1 lime
• 2 tablespoons light soy sauce
• 1 tablespoon superfine sugar
• 3/4 cup coconut milk

METHOD:

1. Cut 3 deep slashes in each breast.
2. Prepare marinade with remaining ingredients. Puree, coat chicken evenly, cover, refrigerate 1 hour.
3. Broil chicken 10-12 minutes.  Heat reserved marinade to a boil, lower heat and simmer several minutes.
4. Serve.

Mushroom Tofu Sauce

INGREDIENTS:

• 4 cups rich brown stock
• 4 dried black mushrooms
• 1 1/2 cups fresh oyster mushrooms, slice
• 1 tablespoon sunflower oil
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 green chili, deseeded and chopped fine
• 6 scallions
• 2 kaffir lime leaves, shredded
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon Thai fish sauce
• 1/4 cup firm tofu, diced

METHOD:

1. Soak mushrooms 30 minutes in 3/4 cups boiling water. Drain, rough chop, reserve liquid.
2. Stir fry aromatics in both oils until softened.
3. Add mushrooms, kaffir lime leaves, stock and mushroom liquid.
4. Bring to a boil, stir in lime juice, vinegar, fish sauce, lower heat and simmer 3-4 minutes.
5. Add tofu and season with S&P. Heat gently to a boil. Serve.

Pumpkin Coconut Soup

INGREDIENTS:

• 2 lb 4 oz pumpkin, cubed
• 1 tablespoon peanut oil
• 1 teaspoon mustard seeds
• 1 garlic clove, crushed
• 1 large onion, chopped
• 1 celery stalk, chopped
• 1 red bird's-eye chili, chopped
• 3 1/4 cup, chicken stock
• 1 tablespoon shrimp paste (dried shrimp)
• 5 tablespoons coconut cream
• Garnish: cilantro, coconut cream swirl

METHOD:

1. Heat oil in pan. Fry mustard seeds till they begin to pop.
2. Stir in aromatics.
3. Add everything but the coconut cream. Cover and simmer 30 minutes.
4. Puree, add coconut cream, salt and pepper.

Ginger Dressing

INGREDIENTS:

• 3 tablespoons rice wine
• 2 tablespoons fish sauce
• 1 tablespoon ginger, grated
• 1 garlic clove, chopped fine
• 1/2 bird's-eye red chili, chopped fine
• 2 teaspoons soft light brown sugar
• 2 tablespoons lime juice

METHOD:

1. Mix thoroughly.
2. Cover until needed.
3. Mix and shake. Serve over warm Tuna salad.
    

Thia Peanut Dip

INGREDIENTS:

• 1 bird's-eye chili
• 1 tablespoon light soy sauce
• 1 tablespoon lime juice
• 1 tablespoon soft light brown sugar
• 3 tablespoons peanut butter
• 4 tablespoon coconut milk

METHOD:

1. Mix thoroughly.
2. Cover until needed.
3. Serve with fish cakes
    

Chili Soy Sauce

INGREDIENTS: 

• 1 red-bird's-eye chili, deseeded and finely chopped
• 2 Tablespoons soy sauce
• 1 Tablespoon lime juice
• 1 Tablespoon Thai fish sauce
• 1 Tablespoon soft light brown sugar 

METHOD:

1. Mix thoroughly.
2. Cover until needed.
3. Serve with Crispy Tofu fried in garlic.