Flatbread with Apple, Cheddar, and Arugula

Flatbread Dough: (makes four 5×14-inch flatbreads)
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup lukewarm water
1 Tbsp. dry active or instant yeast
1 Tbsp. honey
1/4 cup olive oil

Toppings: (for one 5×14-inch flatbread – increase as necessary)
1 cup grated or crumbled aged white cheddar
1/4 cup cooked diced pancetta or bacon
1/4 – 1/3 of a large apple cored and very thinly sliced (no need to peel) or pear
Handful of fresh baby arugula

In a large bowl or the bowl of your stand mixer, combine the flour and salt.

In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.

Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough.

Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.

Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren’t longer than the length of your baking sheet, so it doesn’t hang over the edge. Somewhere around 5-inches wide to 14-inches long works well.

Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.

Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back.

*If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots.

*Don’t over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.

Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)

Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here.

Arrange thinly sliced apples overtop.

Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

Sichuan Stir-Fry Sauce (For Chicken or Beef)

Sauce:
1 1/2 tablespoons aged Pixian chili bean paste (doubanjiang)
3 tablespoons canola (or other neutral) oil
2 teaspoons Sichuan chili flakes (toasted and ground chilies)
1/2 teaspoon freshly ground red Sichuan pepper
1 teaspoon dark brown sugar
1 teaspoon Chinese light soy sauce
1 teaspoon toasted sesame oil

For Chicken
1 pound dark-meat chicken, cut in small, ½-inch cubes
1 tablespoon Shaoxing wine
1/4 pound mildly hot green chili peppers (Chinese or Korean long hot peppers or Anaheim), cut on the diagonal in 1-inch pieces
2 fat cloves of garlic, sliced

For Beef
3/4 pound steak (top sirloin, flank steak, etc.), cut in thin, slices
1 tablespoon Shaoxing wine
1 small white onion, cut in ½-inch slices
1 red or green bell pepper, cut in thin strips
2 fat cloves of garlic, sliced
cilantro

In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil.

In a separate bowl, marinate the chicken or beef in Shaoxing wine.

Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil. This procedure helps keep the chicken from sticking to the wok, which it really wants to do.

Add chicken or beef and let sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through. Remove and reserve.

Clean wok, return to heat, and add 2 tablespoons oil. Add vegetables and stir-fry over high heat until they start to brown but are still crispish.

Add garlic slices and cook briefly, then lower heat, push the veg to the sides of the wok and add the stir-fry sauce into the center. Cook it briefly, then add back the chicken, or the beef and cilantro, and mix all ingredients well.

Peking Meat Sauce Noodles (Zha Jiang Mian)

9 ounces dried spaghetti
5 to 6 ounces baby spinach leaves and/or radish greens
1 large handful bean sprouts
5 or 6 red radishes, thinly sliced then cut into matchsticks (1 cup total)
2 Persian cucumbers or 1/2 English or Armenian cucumber, seeded and cut into matchsticks
6 ounces (3/4 cup) ground pork or chicken thigh
Scant 1 teaspoon dry sherry or Shaoxing rice wine
3 tablespoons light (white) miso
3 tablespoons red (aka) miso
1 1/2 teaspoons hoisin (optional)
1 tablespoon regular or gluten-free soy sauce
Scant 1/4 teaspoon MSG
2 teaspoons canola or other neutral oil
1/3 cup lightly packed finely chopped green onion, white and green parts
Generous 1/2 cup water
2 cloves garlic, minced (2 teaspoons)
Chile oil, chile garlic sauce, sambal oelek, sriracha

Cook the spaghetti in a large pot of boiling water until chewy-tender. Drain, rinse, and set aside to drain well.

Put the spinach and bean sprouts in two separate bowls. Add very hot water (use a kettle to heat the water) to just cover. Let sit for 1 to 3 minutes (longer for the sprouts), until softened. Drain separately and set aside with the radishes and cucumber.

Mix the ground meat with the sherry. Combine the two kinds of miso, hoisin, soy sauce, and MSG (or other seasoning powder). Keep near the stove.

Set a deep skillet or shallow saucepan over medium heat. Add the oil. When shimmering, add the seasoned pork. Stir vigorously with a fork to break up the meat into small pieces. When well broken up, add the green onion, stirring constantly. Cook for 45 to 60 seconds longer before adding the miso mixture.

Once the miso and meat are well combined, add the water. Adjust the heat to low. Let gently cook for 2 minutes (expect no bubbling action) to combine and slightly darken. Turn off the heat, then stir in the garlic. Cool a few minutes, taste and if needed, add a tiny splash of water to thin out. Set aside. Use warm or slightly above room temperature.

To serve, you may set out the noodles, meat sauce, bean sprouts, cucumber, spinach, and radish for people to compose their own bowls. Or, divide the components up among four (4) individual pasta or noodle bowls and let people mix things up themselves. Alternatively, make one giant bowl and toss at the table and serve. Offer chile oil or sauce for people to add heat. Spoon and fork are my utensils of choice.

Vietnames Pomelo Salad (Goi Buoi Tom Thit)

1/2 teaspoon salt
8 ounces (240 g) large shrimp, peeled and deveined
4 ounces (120 g) boneless skinless chicken breast or boneless pork chop
1 medium pomelo, or 1/2 large pomelo
1 carrot, peeled and cut into fine shreds
1/4 cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)

Dressing

2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 small clove garlic, finely chopped and mashed, or put through a press
1 red Thai chile or 1/2 Fresno chile, chopped

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.

Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you’re using the Vietnamese sausage, skip this step because it’s already cooked.)

Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

If the pomelo is big, halve it lengthwise and save one half for another day. Cut off the ends of the pomelo, then cut off the skin and pith to reveal the pinkish flesh underneath. Pry the pomelo open and split into two parts. Use your fingers and as needed, a knife and scissors, to peel away the flesh from the skin. Work segment by segment, and separate the flesh into bite-size pieces. Deposit the flesh in a bowl as you work.

5. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.

6. Right before serving, add the shrimp, chicken (or pork), carrot, mint, cilantro, peanuts and fried shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.

Thai Spicy Chicken and Holy Basil Fried Rice

1/2 lb. boneless chicken, cut into small bite-size pieces
6 cloves garlic, chopped
3-4 shallots, thinly sliced (or substitute with a small onion)
2-3 cups young Asian broccoli
2 jalapeno, serrano or fresno hot chilli peppers
4 cups cold cooked leftover rice
3-4 Tbs. peanut oil
2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
2 Tbs. fish sauce (nahm bplah), or to desired saltiness
1+ cups basil leaves and flowers
Liberal sprinkling of powdered white pepper
1 lime, cut into four wedges

Prepare the ingredients where instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stemy pieces separate from the leafy pieces.

Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don’t want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat.

Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color.

Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color.

Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating. Serves 2-3 as a one-dish meal.

Ginger Chicken (Gai Paht Khing)

1/2 cup peeled and julienned fresh ginger
2 small mild red chili peppers (fresno or serrano) or sweet red peppers, cut diagonally into 1/2 inch pieces
1 small white onion, peeled and cut into small sections
1 Tbsp minced garlic
2 spring onions, cut into 1 inch pieces (discard tops)
1/2 lb (200 grams) chicken breast, cut into 1 inch pieces
2 Tbsp cooking oil (e.g. palm, soybean, or corn)
1 Tbsp Thai Yellow Soybean Paste
1 Tbsp Golden Mountain Seasoning Sauce
1 Tbsp Thai Fish Sauce (Golden Boy brand is recommended)
2 Tbsp sugar

Wash and peel about 3-4 inches of ginger root. Julienne into thin 1 1/2 inch long pieces. Set aside.

Cut red peppers diagonally into attractive approximate half-inch pieces.

Peel and cut white onion in half and then into smaller sections lengthwise. Set aside.

Peel and mince the garlic (or simply smash the cloves with a side of a cleaver if you prefer and add whole to your stir-fry).

Cut spring onion into approx. 1 inch pieces, discarding the tops.

Wash chicken and pat dry. Cut into bite-size pieces, approx 1 1/2 inch length, 1/2 inch wide by 1/4 inch thick.

Heat wok over high heat. Add cooking oil, heat quickly (10 seconds), add garlic, stirring. Add chicken and cook until opaque and no longer pink.

Add ginger and white onion, stir-frying briefly.

Add soybean paste, Golden Mountain Seasoning Sauce, fish sauce and sugar, stir-frying to combine and cook for another 1-2 minutes until thoroughly combined. The vegetables should still be somewhat firm, not soft.

Add spring onion, red chili peppers, quickly stir to combine and transfer to a serving plate.

Serve hot for best taste.

Lemongrass Chicken (Gai Tod Takrai)

2 stalks fresh lemongrass
1 lb chicken thighs, boneless and skinless is preferred; wash thoroughly and cut thighs in half)
3 cloves garlic (minced)
1/4 tsp freshly-ground black pepper
1/2 tsp ground Thai chili (prik haeng)
2 tbsp palm sugar
1 tsp sea salt
2 tbsp Thai fish sauce
4 tbsp peanut oil

Cut off the woody tops and bottoms of the lemon grass. Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths. Bruise the lemongrass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.

Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for 1-2 hours.
Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelized). Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice or sticky rice.

Thai Yellow Curry with Cucumber Salad (Gaeng Karee Gai)

Ingredients

300g (11/2 cups, 10oz) chicken breast – thinly sliced
250mls (1 cup, 8 fl. oz.) thick coconut milk (coconut cream)
250mls (1 cup, 8 fl. oz.) thin coconut milk
1 teaspoon yellow curry powder
100g (4 tablespoons) yellow curry paste
2 medium potatoes – peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)
40g (2 tablespoons) palm sugar
45mls (3 tablespoons) soy sauce
Cucumber Salad Ingredients

90mls (6 tablespoons) sugar syrup
30mls (2 tablespoons) white vinegar
4 tablespoons cucumber, thinly sliced
20g (11/2 tablespoons) ground, roasted peanuts
1 shallot – thinly sliced
1 tablespoon fresh coriander leaves – chopped
A few slices of big, red chilli
Preparation

Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.

Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.

Mix the ingredients for the sauce together and serve with the yellow curry.

Yellow Curry Chicken (Kaeng Kari Gai)

3 tbsp yellow curry paste
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix separated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste (Golden Boy brand is recommended)

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots, if desired. Serve

Thai Chicken and Ginger Soup

1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken, Cut into bite size
1 Half Head of Garlic, peeled and crushed
1/2 Cup Sliced Ginger
2 Tablespoons Yellow Bean Sauce (soybean paste)
2 Cups Water or Soup Stock
1/2 Tablespoon Thin Soy Sauce
1/2 Teaspoon Thai Pepper Powder
1/4 Cup Spring Onion cut into one inch long
2 Tablespoons Chopped Cilantro
Garnish Fresh Thai Chile Peppers

Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat.

Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice. Enjoy!

Thai Rama Chicken (Praram Long Song)

INGREDIENTS FOR CHICKEN

Cups Chicken Sliced
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Vegetable Oil
1 Teaspoon Sugar

INGREDIENTS FOR SAUCE

1 Can (13 Ounces) Coconut Milk
1 Tablespoon Red Curry Paste
1 1/2 Tablespoons Palm Sugar
1 Tablespoon Tamarind Concentrate
1 Tablespoon Fish Sauce
1/4 Cup Roasted, Unsalted Peanuts
2 Cups Broccoli Florets

METHOD FOR CHICKEN

Place chicken in medium bowl. Add all ingredients and let marinade for 15 minutes. Cook chicken in boiling water for just a minute or two, drain and set aside.

METHOD FOR SAUCE

In a mortar and pestle, pound peanut until very fine, and smooth. Set aside. In a wok, heat coconut milk. Keep stirring until coconut oil comes up to the surface, then add red curry paste. Cook until fragrant. Add more coconut milk if you prefer. Season with sugar, tamarind and fish sauce. Add peanut, stir until combined, and let it all cook for a few minutes longer. Remove from heat.

FINAL PREPARATION AND SERVING

Cook broccoli in boiling water for 1.5 minutes. Immediately transfer to ice cold water (we like to use theThai stainless skimmer to transfer from boiling pot to ice water). This stops the cooking process. Drain and place cooked broccoli on serving plate. Next, put the cooked chicken over the broccoli. Pour peanut sauce over the chicken. Serve on a Thai ceramic rectangle platter for nice results. Enjoy with fresh steamed jasmine rice.

Crispy Pork and Garlic (Moo Tod Gratiem)

1 Pound Lean Pork Meat, Sliced Into 1/4
1 Teaspoon Corriander Powder
1/2 Head of Garlic, Pounded in A mortar & pestle
1/2 Head of Garlic, Roughly Chopped
1 Teaspoon Thai Pepper Powder
2 Teaspoons Corn Starch
2 Teaspoons Fish Sauce
1 Tablespoon Thin Soy Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil

Pound your pork slices with a meat mallet to soften it, then transfer to a mixing bowl.

In a mortar & pestle, pound 1/2 head of garlic. Add corriander powder, Thai pepper powder, and pound into a paste. Add this paste to the pork in a mixing bowl.

Add corn starch, fish sauce, thin soy sauce, sugar and sesame oil. Mix well and let this marinade in the fridge for 1/2 hour or longer.

Heat wok, and add just enough oil to fry your pork. Over medium/low heat (not too high), cook your pork in the oil and be careful not to over cook it. Fry both sides until golden brown. Remove from wok.

Remove any bits of blackened garlic from the oil. Next, add 1/2 head of sliced garlic. Quickly remove it from the oil as soon as it gets brown. Set the garlic on a paper towel to dry for a few minutes.

Put fried garlic on top of the pork, serve with cilantro as a garnish (optional), and your favorite rice. Enjoy!

Note: In Thailand, this is a recipe that’s usually made at home, not typically found in a restaurant. Mothers will make this for kids to eat on a long trip or picnic. The pork smells delicious, with the garlic. Kept in a food carrier, this is a special treat. Usually served with sticky rice, or jasmine rice.

Ginger Chicken (Gai Pad Khing)

INGREDIENTS

3 Tablespoons Vegetable Oil
2 Tablespoons Chopped Garlic
1/2 Cup Chicken, Cut into Bite-Sized pieces (more chicken if you prefer)
1/2 Medium Yellow Onion, Sliced
1/2 Cup Fresh Mushroom, Sliced
3/4 Cup Baby Ginger, Strips
Splash of rice whiskey (optional)
2 Teaspoons Dark Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Golden Mountain Sauce
1/2 Cup Chicken Stock
A Pinch of Sugar
1/2 cup sliced green onions
3 Thai Chile Peppers, Sliced or 1/4 cup jalapeno peppers)

Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by whiskey and seasoning sauces.

Add soup stock and increase heat. Stir-fry until it’s cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook.

Add green onions and chioe peppers and stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.

Issan Pork Salad (Yum Mu Issan)

1 Pound Pork Steak or Similar Cut of meat
1 Cup Fresh Thai chile peppers
1/4 Cup Tamarind Sauce (50% concentrate 50% water)
1/4 Cup Fish Sauce
1 Cup Onions, Thinly Sliced
2 Tablespoons Freshly Grated Ginger
1/2 Cup Chopped Coriander Leaves

Barbeque or grill the meat to the desired degree of done-ness.

Roast the chilis in a moderate oven (or grill them), until the skin begins to change color. Grind the chilis to a pulp and add equal parts of tamarind sauce and fish sauce until the whole forms a slightly fluid paste.

Cut the pork diagonally across the grain into eigth inch thick slices, and cut the slices into 1″ long pieces and then toss with the sauce and allow to marinade for about 24 hours. Add the onions and ginger and coriander leaves.

Toss (as a salad is tossed) and serve on a bed of lettuce with a bowl of sticky rice or Thai jasmine rice.

Lemongrass Chicken (Gai Sai Takrai)

1 Cup Chicken, Cut into Bite Sized pieces.
2 Tablespoons Lime Juice
2 Tablespoons Fish Sauce
2 Tablespoons Chicken Stock
1 Teaspoon Extra-Fine Thai Chile Powder
1 Tablespoon Thinly Sliced Thai chile peppers
1 Teaspoon Sugar
5 Kaffir Lime Leaves, Shredded
1 Tablespoon Sliced Shallot
1 Tablespoon Thinly Sliced Garlic
2 Tablespoons Sliced Fresh Lemongrass
2 Tablespoons Diced Yellow Onion
1 Tablespoon Spring Onion, thinly sliced

Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

Pound the lemongrass with the back of a cleaver or meat tenderizer, then slice it very thinly.

Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, extra-fine chile powder, and fresh lemongrass, and stir-fry until aromatic.

Add the chicken and marinade, and fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Serve with steamed Thai jasmine rice.

This dish can also be made with shrimp.

Thai Pepper Steak (Neua Pad Prik)

1 Pound Steak
1 Tablespoon Thai Pepper Powder
1 Tablespoon Sesame Oil
8 Cloves of Garlic, Chopped
1/4 Cup Shallots, Sliced
1/4 Cup Green Bell Peppers, Diced
1/4 Cup Red Bell Peppers, Diced
3 Tablespoons Fish Sauce
1 Tablespoon Maggi Seasoning

2 Tablespoons Fish Sauce
1 Teaspoon Tapioca Flour

Cut the steak diagonally across the grain into thin strips. Mix the marinade ingredients and combine with the steak, and leave for about an hour.

In a wok or skillet over low/medium heat, combine the sesame oil with two tablespoons of vegetable oil and then stir fry the garlic and pepper powder until the whole is aromatic and the garlic turns slightly crisp.

Add the shallots, bell peppers and beef, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked). Add the remaining ingredients, and increase the heat to medium/high and stir fry until the beef is cooked to your taste.

Serve over steamed white Thai jasmine rice, and if desired garnish with a fried egg.

Pork and Galangal

2 Pounds Pork
5 Tablepoons Chopped Garlic
5 Tablepoons Fresh Galangal, Julienned
5 Tablepoons Coriander/Cilantro (leaves and stems), chopped
Sweet soy sauce (see method)
2 Tablepoons Palm Sugar
Light soy sauce to taste
3 Pieces Star Anise

Cut the pork into chunks the size of a small fist. Grill or barbeque or braise them to seal the meat and crisp the outsides.

Finely chop the garlic, and other ingredients (except the star anise and soy sauces) in amortar and pestle, so they are easily integrated into the gravy.

Put the other ingredients in a large pot, add the pork, then add enough pork stock to cover the meat, and then add enough dark soy to produce a rich coloration.

Bring to a boil, and boil for 15 minutes, then reduce the heat to a light simmer, cover, and simmer for 15 minutes.

Taste and add sugar or light soy to adjust the flavor. Continue to simmer until the meat is tender enough to fall apart when probed with a chop stick (about 45 minutes). Add additional stock if the pot begins to dry out, but allow the sauce to reduce to a thickish gravy. Stir occasionally to prevent sticking.

Transfer to a large serving dish and serve with Thai jasmine rice (warn the unwary not to eat the star anise!)

Note: the pot should be large enough that when the ingredients and stock are assembled at the start of boiling the pot is about half full to prevent it boiling over.

This is probably the Thai equivalent of nyonya pork.

Pork and Peppers (Moo Pad Prik Yuak)

2 Tablespoons Oil
2 Cloves Garlic, chopped
1 Cup Sliced Sweet Peppers
1 Cup Sliced Pork
2 Teaspoons Oyster Sauce
1 Teaspoon Golden Mountain Sauce
1 Teaspoon Sugar

In a wok, heat 2 tablespoons oil, then add two cloves chopped garlic, fry until fragrant.

Next, add pork and fry until it starts to cook. Add your sliced peppers, then season with two teaspoons oyster sauce, one teaspoon Golden Mountain Seasoning, and one teaspoon sugar.

Stir fry, remove from wok and serve with steamed jasmine rice.

Spicy Basil Chicken (Gai Pad Horapa)

1 Pound Boneless Chicken Breast, cut into small slices
8 Fresh Red or Green Chiles, Sliced diagonally
2 Tablespoons Roughly-Chopped Garlic
2 Tablespoons Vegetable Oil
1 Tablespoon Oyster Sauce
1 1/2 Tablespoons Fish Sauce
1 1/2 Tablespoons Sugar
2 Tablespoons Water
1 Cup Fresh Thai or Holy Basil

In a wok heat vegetable oil over medium high heat. Add garlic and stir-fry for just a minute or less (starts to get fragrant and golden color).

Add chicken. Let cook until the chicken is no longer pink (about 10 minutes).

Add fresh red chiles, oyster sauce, fish sauce, water and sugar. Fry it for a minute or two, and taste, add more chiles if you want it spicier.

Raise heat to high, then add basil. Mix well, turn off heat, and serve with jasmine rice. Enjoy!

Rice Vermicelli with Garlic Pork Tenderloin (Sen Mee Pad Kratien Moo Manau)

3 1/2 Grams Rice Vermicelli
5 Ounces Pork Tenderloin, Thinly Sliced
2 1/2 Tablespoons Freshly-Squeezed Lime Juice
1 1/2 Tablespoons Fish Sauce
2 Teaspoons White Sugar
2 Large Cloves Garlic, Sliced
4 Fresh Thai Chile Peppers, finely chopped
2 Tablespoons Fresh Garlic, Finely Chopped
2 Tablespoons Vegetable Oil
1 Teaspoon Thin Soy Sauce
Fresh green beans
Fresh Mint Leaves, for garnish
Garnish Thinly sliced lime

Soak the rice vermicelli in lukewarm water for 10 minutes. Drain and set aside.

In a small bowl, mix lime juice, fish sauce, sugar, sliced garlic, and at least 1 teaspoon finely-chopped fresh Thai chiles (more to add spice). Set aside.

Heat vegetable oil in wok over low/medium heat. Add finely-chopped garlic and fry until golden brown and aromatic. Quickly remove wok from heat, remove the garlic with a slotted spoon or strainer, and set garlic aside. Keep the oil in your wok.

Return wok to burner, over low/medium heat, add the soaked rice vermicelli, thin soy sauce, and cook for a few minutes until noodles are done. Keep stirring the noodles, be careful not to burn them. Transfer your noodles to a serving plate (see pictures at right), topping with fried garlic.

Blanche the green beans in boiling water for 1.5 minutes, set aside. Blanche the sliced pork in boiling water for 2-3 minutes, set aside

Put green beans on the plate, and top with cooked pork. Spoon the sauce mixture over the pork, and garnish with fresh mint leaves and sliced lime. Enjoy!