Thai Sweet Chili Sauce

1/3 cup coarsely chopped cilantro stems and roots
2 cups water
3 to 4 tablespoons coarsely chopped garlic
4 ounces Fresno chiles, mostly seeded and coarsely chopped
1/8 teaspoon salt
About 2 cups distilled white vinegar
1 1/3 cups sugar

Put the cilantro stems and water into a sauce pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and cover. Let steep for 20 minutes.

Meanwhile, use an electric mini chopper to grind the garlic, chiles, and salt to a coarse texture. Set aside.

Strain the cilantro liquid through a mesh strainer. Measure the liquid. You should have about 1 3/4 cups. Transfer to a saucepan. Add the same quantity of vinegar as you had of the cilantro liquid. Add the sugar and chiles and garlic mixture. Stir.

Bring to a boil over medium-high heat, then lower the heat to simmer. Let simmer until the volume has reduced by half. (How much time this takes depends on the size of your saucepan. Use a shallow, wide pan to hasten the process.) The resulting sauce should be slightly thick.

Remove from the heat and set aside, uncovered, to cool completely. Expect the sauce to thicken further and concentrate in flavor.

Thai Turmeric Grilled Chicken (Kai Yang Khamin)

1 teaspoon white peppercorns or ground white pepper
1 teaspoon coriander seeds or ground coriander
1 packed tablespoon light or dark brown sugar
1 1/2 teaspoons ground turmeric
5 large cloves garlic, roughly chopped
3 tablespoons roughly chopped cilantro stems
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
1 lime, quartered (optional)

Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.

Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.

About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.

Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.

Vietnamese Grilled Lemongrass Pork (Thit Heo Nuong Xa)

You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them for bun rice noodle salad bowls.

Ingredients

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade

1 1/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Thai Watermelon Salad

3 cloves garlic, finely minced
2 tablespoons packed light palm sugar or brown sugar
3 tablespoons fish sauce
1/4 cup (60 ml) fresh lime juice
2 Thai or Serrano chiles, minced with seeds intact for fun
1 tablespoon finely chopped kaffir lime leaf (remove the midrib)
1/3 cup (90 ml) dried shrimp, briefly rinsed to soften and finely chopped
1/2 cup (120ml) roasted, unsalted peanuts, chopped
A volleyball-size seedless watermelo

For the dressing, combine the garlic, sugar, fish sauce, and lime juice in a bowl, stirring to dissolve the sugar. Add the lime leaf, dried shrimp, and peanuts. Set aside for 15 minutes, then revisit the dressing for a taste test. Add extra lime juice, sugar, or fish sauce as needed to balance the flavors. Set aside or refrigerate for up to 3 days; return to room temperature before using.

Cut the watermelon into 1-inch (2.5 cm) cubes. Pile them into individual bowls, on a dramatic platter or in a shallow bowl. Top with the dressing and serve.

Vietnamese Chile Sauce (Tuong Ot)

1 large clove garlic
1 medium (3 to 4 ounc) Roma tomato
6 ounces Fresno or other kinds of moderately-hot chiles
Brimming 1?2 teaspoon fine sea salt
1 tablespoon sugar, preferably organic
1 tablespoon distilled white vinegar
1?2 cup water, plus more as needed

Coarsely chop the garlic and tomato. Transfer to a 11?2-quart (1.5 l) saucepan, including the tomato juices and seeds.

Stem and quarter the chiles lengthwise. Because you want a moderate amount of heat, seed half of the chile pieces, reserving those unwanted parts in case the chiles are wimpy.
With the skin side facing up, coarsely cut all of the chiles crosswise into pieces the size of your thumbnail. Use one of the leftover stem pieces and your knife to usher them into the pan.

Add the salt, sugar, vinegar, and water. Bring to a brisk simmer over medium heat. Cook for 8 to 10 minutes, until the chiles have softened. Taste midway. If it’s too mild, add some of the reserved chile seeds and spongy placenta to the pan.

When done, slide to a cool burner, let sit for 3 to 5 minutes, then puree in a blender. Expect skin bits and seeds to remain.
Pass through a fine-mesh strainer, pressing on the mixture with a spatula; discard the solids.

Allow to cool and concentrate, uncovered, for about 1 hour before tasting and tweaking.

If needed, add salt by the pinch, sugar by the 1?4 teaspoon, vinegar by the 1?2 teaspoon, or water by the tablespoon.

Notes:
Texturally, the sauce should resemble a pourable sriracha. The flavor should be pleasantly sweet and spicy. You will want to eat the chile sauce by the spoonful but know that you should not.

Organic cane sugar perfectly balances and brightens the chile heat without being cloying. As an experiment, substitute 1/2 ounce yellow Chinese rock sugar, which you may already have for preparing pho broth. If the chile sauce has too many rough edges, round them out with a touch of maple syrup. If refined sugar isn’t for you, substitute 2 tablespoons of maple syrup for the sugar below.

When Fresno chiles aren’t available, or if they’re just not very hot, try red or green jalapeño. Consider combining different kinds of chiles, too.

Keep refrigerated for up to 3 months. Enjoy at room temperature.

Golden Egg Fried Rice

1 large or jumbo egg
1 scant tablespoon chopped green onion
1/4 teaspoon MSG
1/2 teaspoon fine sea salt
1/4 teaspoon dry sherry or Shaoxing rice wine
Brimming 2 cups cooked long grain rice, at room temperature
1 to 1 1/2 tablespoon neutral oil or bacon dripping

In a bowl and with a fork, beat together the egg, green onion, MSG, salt, and sherry. Add the rice and stir vigorously to combine well.

Heat a medium (10-inch) well-seasoned carbon steel or nonstick pan over medium-high heat. Add the oil (or bacon dripping). When shimmering, dump in the rice. Stir and fold constantly for 3 to 4 minutes to cook evenly and separate the grains. The rice will be sticky and clump together at first but eventually separate.

When the grains have separated and pale yellow, you’re done! Serve on a plate to share or in individual bowls.
Notes

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.

Vietnamese Grapefruit Salad (Goi Buoi)

1/2 teaspoon fine sea salt
8 ounces large shrimp, peeled and deveined
1 medium oroblanco grapefruit
2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
3/4 to 1 teaspoon chile garlic sauce, homemade or storebought
2 to 3 tablespoons coarsely grated carrot (use the largest hole on a box grater)
1/2 to 3/4 cup thinly sliced red and/or green cabbage
1/3 cup chopped or hand-torn mint leaves
1/4 cup chopped unsalted, roasted peanuts
2 tablespoons purchased fried onions or homemade Crispy Caramelized Shallot (hanh phi, optional)

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.
Cut the shrimp in the diagonal into large pieces that will blend well with the grapefruit and other ingredients. Set aside.

Peel the oroblanco, separate in half. Working on one segment at a time, use a paring knife to help you remove the skin to reveal the supreme. When done with the entire grapefruit, separate each supreme into its vesicles (they’ll come apart as singles or small clusters). Let your fingertips do the separation and allow the vesicles drop into a bowl as you work. Cover and refrigerate up to 4 hours, if not using right away.

For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.
Right before serving, add the shrimp, carrot, cabbage, mint, peanuts and fried onions (or shallot) to the grapefruit. Gently toss with your fingers. Add the dressing and gently combine. 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.

Roast Duck and Pumpkin Curry

approximately 1 1/2-lb. kabocha or other winter squash
4-5 cups coconut milk (use two 19-oz cans of the Mae Ploy brand)
4-6 Tbs. red curry paste
1 1/2 to 2 Tbs. palm or coconut sugar
Fish sauce (nahm bplah) as needed to desired saltiness
2 1/2 to 3 lb. roast duck, chopped through the bone into small chunks
2-4 red hot chillies, cut into thin slivers with seeds (optional)
2 cups Thai basil leaves and flower buds
Basil sprig(s) for garnish

Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends flat on a surface for balance, peel and discard the greenish skin. Then cut into 1 to 1 1/2-inch chunks.

Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the thickest cream off the top of a can into a large pot placed over medium-high heat. Reduce cream until thick and bubbly (about 3 minutes), then add the curry paste. Stir and mush the paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Then pour in the remaining milk from both cans, stirring well to dissolve the paste to make a smooth rich sauce.

Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the curry sauce. Taste and add fish sauce only as necessary to salt to the desired saltiness (may not be necessary with some brands of curry paste which are already highly salted).

Add the kabocha chunks and duck pieces. Stir well into the sauce. If there is not enough curry sauce to cover most of the duck and squash pieces, add more coconut milk; or if the sauce already looks plenty rich, add 1/2 cup of water instead, as the squash and duck will thicken and enrich the sauce even more when they are cooked.

Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender, or cooked to your liking (15-20 minutes or more). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If more hotness is desired, stir in the slivered chillies.

If a lot of fat has cooked out from the duck, skim out the oil floating on top of the curry sauce. Then stir in the basil until it wilts to a bright green color. Turn off heat and spoon curry into a serving dish. Garnish top with basil sprig(s).

Sweet and Tangy Thai Dipping Sauce

10-15 dried whole red hot chillies
4-6 large cloves of garlic, chopped
1/4 cup white vinegar
Juice of 1/2 to 1 lime
3 or more tbsp fish sauce (nahm bplah), to taste
1/3 to 1/2 cup granulated sugar, to desired sweetness
A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about 1/2 to 1 hour) and then chop.

Reduce the garlic with a mortar and pestle to a paste.

Add the chopped softened chillies. Pound well to blend.

Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar.

Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle.

Just before serving, add the chopped cilantro and/or green onion if you wish.

Note: Sauce may be made a day or more ahead of time- it keeps up to two weeks in the refrigerator.

Thai Barbecue Chicken

1 tbsp finely chopped cilantro roots (or substitute with bottom stems)
8 large cloves garlic, finely chopped
3 shallots, finely chopped
2 tsp white peppercorns, freshly ground
1 tbsp coriander seeds, freshly ground
2 tsp yellow curry powder
2-3 tbsp fish sauce (nahm bplah), to taste
1-2 tsp sugar, to taste
1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces

Coconut milk for basting chicken while grilling (about 1/2 cup)
Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.

Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.

Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with Sweet and Tangy Dipping Sauce (see below).

Serves 6-8 with other dishes and rice in a shared family-style meal.

Thai Sweet Chili Sauce

1/4 cup sugar
1/2 cup rice vinegar
1/4 cup ketchup
1 garlic clove, minced
1 Thai chile, stemmed and minced

In a small saucepan, combine the sugar with 1?2 cup water and bring to a boil, stirring until the sugar dissolves. Stir in the vinegar, ketchup, garlic, and chile, and cook until slightly reduced, about 5 minutes.

Remove the sauce from the heat and let cool completely before serving. Store the sauce in an airtight container in the refrigerator for up to 3 months.

Thai Pork (or Chicken) Satay with Peanut Sauce

Satay Ingredients

1/2 lb (500 grams) pork or chicken, cut
into thin slices about 1″ wide and 3″ long
2 tsp. yellow curry powder
1 cup coconut milk
1 tbsp. soy sauce
30 bamboo sticks

Peanut Sauce Ingredients

2 tbsp. red curry paste
2 tbsp. sugar
2 tbsp. peanuts
1 tsp. salt
2 tbsp. tamarind juice
2 tbsp. coconut cream

Marinate pork or chicken for 30 minutes with all the satay ingredients.

To prepare the peanut sauce, heat coconut cream over medium heat and add curry paste mix well and add the remaining ingredients. Stir until thick and sauce-like.

Skewer the marinated pork or chicken onto the bamboo sticks. Grill over hot coals until cooked.

Serve with dipping sauce and cucumber salad.

Thai Stir Fried Vegetables

Approx. 2 cups of cut up green vegetables (i.e. water spinach, Chinese cabbage, broccoli, etc. cut 1 1/2 by 1 1/2 inch pieces)
2-3 cloves of garlic, smashed with the side of a cleaver or knife
3 tblsp canola or other vegetable oil
1 tblsp of fish sauce (Golden Boy brand is preferred)
2 tblsp of Thai soy sauce (Healthy Boy brand is preferred)
2 tblsp of Thai oyster sauce or yellow bean sauce
1/3 tsp sugar
1/4 cup water

Heat oil until hot, over medium-high heat (not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable.

Add fish sauce, soy sauce, and oyster sauce. Add water and sugar.

Continue to stir fry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewh

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.

Roasted Duck Curry

Ingredients

1 1/3 cup coconut cream, reserve 2 tablespoons (30ml) for garnish
2 1/4 cup coconut milk
6 oz (200g) roast duck, thinly sliced
1.76 oz (50g) red curry paste
3 tablespoons Thai fish sauce
1 tablespoon (20g) palm sugar
3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
1 large eggplant, cut into 1/2 inch (1 cm) pieces
1 1/2 cup (5oz, 150g) fresh pineapple, cut into bite-sized pieces (1 inch x 1.5 inch)
6 small cherry tomatoes (4 oz, 100 grams)
10 seedless grapes (optional)
3/4 cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)

Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.

Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.

Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.

Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.

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 Cucumber Salad (Ajat)

1/3 cup vinegar
1 cup sugar
2 teaspoons salt
1 cup cucumber, sliced
1 tablespoon fresh Thai chili peppers, chopped
1/3 cup roasted peanuts, ground
2 tablespoons fresh coriander leaves for garnish

In a small mixing bowl, combine vinegar, sugar and salt. Mix very well until sugar and salt are dissolved.

Add cucumber, ground peanut and hot pepper.

Mix well.

Top with coriander leaves.