Thai Chicken Salad

150g chicken fillet

(A)
1/2 tsp chicken stock
A dash of pepper

(B)
A dash of lime juice
A dash of fish sauce


Dressing
3 tbsp lime juice
5 cili padi, sliced
1 tbsp fish sauce
1 tbsp sugar to taste
1/4 tsp sesame oil
4 shallots, sliced thinly
A handful of mint and coriander leaves
1 tbsp toasted sesame seeds
1 tbsp toasted & coarsely chopped groundnuts


Lightly marinate chicken in (A) for 10 minutes. Bring just enough water to a boil in a small saucepan and add the chicken fillet. Simmer, stirring often, until just cooked (about 3–4 minutes). Do not overcook or the meat will become tough.
Remove, tear the fillet into shreds and season with (B). Set aside.
Mix shallots, mint and coriander leaves, lime juice, fish sauce, sugar and sesame oil in a mixing bowl. Add in the prepared chicken and toss well to combine (the salad should be hot, sour and salty.) You can adjust the taste accordingly. Dish out on to a serving platter and add a sprinkling of sesame seeds and groundnuts. (You can also serve this dish together with the Fish Cake Patties.)

Chicken in Pandan Leaves

Ingredients
300 g diced Chicken Thighs
2 cloves Garlic sliced thinly
1 tbsp Fish Sauce
1 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Soy Sauce
1 tsp sugar
Pandan Leaves


Mix all ingredients together in bowl and let it sit for 30 minutes
Wrapping chicken in leaves. Place a toothpick in to hold leaves down.
In medium high wok add ½" oil and add chicken in batches.
Drain and serve.

Thai Fried Chicken

Ingredients
500g Chicken wings
2 tsp 'Knorr' seasoning


Make sure chicken is completely dry.
Cut 2 diagonal strips on each side of chicken 5mm deep.
Heat about 5cm oil to medium heat
Cook chicken turning occasionally until cooked.
Drain well and serve with sweet chili sauce.

Thai Green Curry with Venison

3 tbsp sunflower oil
1 onion, finely chopped
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved, seeded and sliced
4 tbsp Thai green curry paste
2 coconut milk, cans, 400ml
400ml vegetable stock, or water


3 kaffir lime leaves
175g small broccoli florets
75g mange tout
2 Courgettes, sliced
2 tbsp chopped coriander
1 pinch salt and fresh ground black pepper
350g venison fillets, thinly sliced
Heat oil in large sauté pan until smoking and add sliced onion and red pepper. Cook over high heat until onions just beginning to go brown around edges. Stir in curry paste, cook for 1 minute, pour in coconut milk, stock, lime leaves or rind. Bring to the boil then turn down heat and simmer gently for 10 minutes.
Add broccoli and simmer for 5 minutes, add mange tout and courgettes and simmer for further 5 minutes. Drop sliced venison into curry and simmer for 2-3 minutes. Serve.

Tom Yam Beef Balls

Ingredients
500g lean beef, ground
1 beef bouillon cube
1 can pineapple chunks in syrup
1/4 cup flour
1 tom yam cube
1 cup hot water
2 tbsp tomato sauce
3 tbsp chilli sauce
1 tsp sugar
1 tsp cornstarch
2 small bird-eye chilli
1 tbsp shallot, minced
1 tsp garlic, minced
2 stalks coriander root
1/4 cup coriander, cut into lengths
oil


Dissolve the tom yam cube in the hot water and set aside to cool. Once it is cooled, mix in the tomato and chilli sauce, sugar and cornstarch. Set aside.
Cut about 10 pineapple cubes into halves.
Mix the ground beef with the beef bouillon/stock cube thoroughly. Divide into 18 to 20 balls, depending on how large you want them to be.
Insert the halved pineapple cubes into the balls and coat lightly with flour.
Deep fry the beef balls till golden brown and drain on absorbent paper.
Using one tablespoon oil, fry the shallot, garlic, coriander root and bird-eye chilli till fragrant.
Pour in the gravy mix and add the remaining pineapple cubes together with the beef balls. Bring to a boil, making sure all the beef balls are well coated with the sauce.

Thai Beef salad- "Yam Nua"

Ingredients
1 Large New York cut (300g)
2 cloves chopped Garlic
3 tbsp chopped Shallots
/Spring Onions
3 - 5 hot Chilies
3 sliced Red Shallots
Juice of 1 - 2 limes
Small bunch of Mint leaves
Small bunch of Coriander leaves
½ tbsp sugar
Fish Sauce


Trim steak of fat and cook to medium rare.
Add all dry ingredients together. Add juice from 1 lime and about a tbsp of fish sauce and check for seasoning, adding more sugar, fish sauce or lime juice if needed
Once steak has cooled, cut into thin slices and add it and Coriander and Mint to salad
Toss together and serve.

Thai Green Beef Curry

Ingredients
250g sliced beef (topside)

To blend:
80g green chillies
20g green cili padi
100g shallot
100g garlic
50g lemon grass (serai
20g black pepper powder
30g daun selasih (basil leaves)
10g kaffir lime leaves (sliced)
60g eggplant (cubed)
100ml coconut cream
1 lime (squeeze for juice)
20ml fish sauce



Heat pot and add coconut cream with blended ingredients. Cook for about 10 minutes. Lower the heat after a few minutes. Add sliced braised beef, lime juice, fish gravy and seasoning. Leave to cook for 10 minutes. Add kaffir lime leaves and daun selasih just before serving.