Lemom Grass Chili Sauce

INGREDIENTS:

• 2 lemon grass stalks, chopped fine
• 4 scallions, sliced thin
• 12 pepper corns, crushed coarse
• 2 tablespoons peanut oil
• 2 garlic cloves, chopped
• 2 fresh chilies, seeded and chopped
• 1 tablespoon soft brown sugar
• 2 tablespoons Thai fish sauce
• 1/4 cup cashews
• Garnish: cilantro

METHOD:

1. Marinade chicken (pork) with lemon grass, scallions 1 teaspoon salt and pepper corns in a cool place for 30 minutes.
2. Stir fry. Add sugar, cashews and fish sauce.

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.