Appetizer: Tofu and bamboo Shoots in Hot Sauce

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Ingredients for 3 to 4 servings

4 tbsp vegetable oil

1 tsp garlic, chopped

5 fresh hot chilies, thinly chopped

7 oz tofu, sliced into 1/4-inch thick ovals

1 cup bamboo shoot strips

2 tbsp soy sauce

1 tsp sugar

1/2 water

2 kaffir lime leaves, deveined and cut into 4 pieces

1/2 tsp salt

1/2 medium red pepper , cut into 1/4-inch strips

20 leaves fresh basil

1 tbsp green peas

1/2 tsp cornstarch

1 tbsp water

Additional strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat oil in a wok on high heat unit it hot.  Add garlic and chilies and stir-fry for 30 seconds.  Turn heat down to medium and add tofu and bamboo shoots.  Stir fry for 1 minute.

Add soy sauce, sugar, water, lime leaves, and salt and turn the heat to high heat.  Stir-fry for 1 minute.  add red pepper strips and 2/3 of the basil leaves.  Stir-fry for 30 seconds.  Add green peas and cornstarch dissolved in water.  Stir-fry for another minute and remove from heat.

transfer to a large serving dish and top it with the rest of the basil and some red pepper strips.  serve immediately with steamed rice.

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Appetizer: Shrimps with Green Beans in Chili Sauce

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Ingredients for 3 to 4 servings

4 tbsp vegetable oil

2 tbsp red curry paste

2 kaffir lime leaves, deveined, cut into 4 pieces

1 cup water 16 large shrimps, shelled and deveined

14 long green beans, trimmed and cut into 1-inch  pieces

1 tbsp sugar

Strips of red pepper Fresh coriander leaves

2 1/2 freshly steamed rice

Preparation

Heat oil in a wok on high heat until it is about to smoke.  Add red curry past and stir to dissolve for 30 seconds.  Turn head down to medium low and cook for another 30 seconds.  Add lime leaves and stir-fry for 1 minute.  Turn heat back to high heat and add 1/2 cup of the water and stir-fry for 1 minute.

Add shrimps, green beans and sugar.  Stir-fry for 1 minute.  Turn heat down to medium high heat and add the rest of the water.  Cook for 2 to 3 minutes, while stirring occasionally until shrimps turn pink.  Turn off the heat.

Transfer to a serving dish and top with red pepper strips and coriander leaves.  Serve immediately with steamed rice.

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Curry: Spicy Fish Curry with Eggplant

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Ingredients for 4 servings

10 oz Kingfish fillet, trimmed, deboned, skinned, cut into 1/2-inc square chunks

1 Asian eggplant, slice into 1/2 inch quarters

2 cups unsweetened coconut milk

2 kaffir lime leaves, deveined, torn into 3 pieces

2 tbsp fish sauce

1 tsp green pepper, cut into thin strips

1/2 cup bamboo shoot strips

1 cup water

20 whole fresh basil leaves

1 tbsp green peas

Strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add green curry  paste and reduce the heat to medium, stir to dissolve in the coconut milk.  Cook for 3 minutes until the oil of the coconut rises to the top.  Add the second cup of coconut milk, lime leaves, fish sauce and sugar and stir to mix.  Immediately add the fish and stir very gently to fold in.  Increase heat to maximum and let it cook undisturbed for 2 to 3 minutes until it is bubbling and the fish turns white.

Add eggplant, green pepper, bamboo shoots and 1 cup water.  Let it cook for 2 minutes.  Now stir gently and fold vegetables to the bottom.  Cook for 3 to 4 minutes until the eggplant is soft and the  oil of the coconut has risen to the top.

Add 3/4 of basil leaves and transfer to a deep serving dish.  Top it with rest of basil and red peeper strips.  Serve immediately with steamed rice.

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