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Curry: Curry Chicken with fresh Pineapple

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Ingredients for 4 people

10 oz skinless, boneless chicken breast

2 cups unsweetened coconut milk

3 tbsp re curry paste

2 kaffir lime leaves, deveined

2 tbsp fish sauce

1 tsp sugar

1 average pineapple, cut into 1/2-inch chunks

2 1/2 cup freshly steamed rice

Strips of red pepper

Preparation

Slice the chicken into 1/4 –inch thick, 2-inch long and about 1-inch wide strips and set aside.

Heat 1 cup of coconut milk in a wok on high heat until it boils.  Add red curry and stir fry to dissolve for 1 to 2 minutes.  Add lime leaves and fish sauce and stir briefly.  Add chicken and sugar, and stir-fry for 2 minutes until the chicken is springy and turns white.  Add pineapple and stir fry for 2 minutes.  Add remaining coconut  milk and stir for 2 to 3 minutes until oil rises to the surface.

Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.

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Appetizer: beef in Thick Coconut Milk Sauce

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Ingredients for 4 servings

10 oz trimmed beef flank steak

1 kaffir lime leaves, deveined and thinly sliced

2 cups unsweetened coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

2 tbsp ground roasted unsalted peanuts

1 tbsp sugar

1/4 small red onion, finely sliced

2 1/2 cups freshly steamed rice

Some fresh basil leaves

Preparation

Slice the steak into pieces that are 1/4 inch thick and 2-inch long and 1-inch wide and set aside.

Heat 1 cup of coconut milk in a wok and add the red curry paste.  Stir to dissolve and cook at high heat for 5 to 6 minutes or until the oil of the coconut rises to the top and the sauce is thick.  Add fish sauce and stir.

Immediately add the second cup of coconut milk and beef.  Reduce heat to medium-high and stir-cook for 1 minute.  Add the ground peanuts, shredded lime leaves, and the sugar.  Stir and turn heat back to high heat and cook for 8 to 10 minutes.  Stir occasionally until the liquids have reduced.

Reduce the heat to medium-low and let it simmer for 3 to 4 minutes while the oil of the coconut again rises to the top.  Turn the heat off and transfer to a serving dish.  Top it with the rest of the shredded lime leaf, the onion slices, and the basil leaves.  Serve immediately, accompanied by steamed rice.

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Salad: Steamed Shrimp Salad

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Ingredients for 4 servings

24 large shrimps, shelled and deveined

1 1/2 cups water

4 kaffir lime leaves, deveined and shredded

1 stalk lemongrass, smashed and cut into 1-inch pieces

1/2 lemon, juice, and rind

1 tbsp fish sauce

3 tbsp lime juice

3 tsp chili paste

1/2 medium red pepper, cut into thin strips

1/2 medium red onion, thinly sliced

2 tbsp roughly chopped mint

2 tbsp chopped basil

2 tbsp chopped fresh coriander

Lettuce leaves

Fresh coriander leaves

Slices of orange

Wedges of lemon or lime

Preparation

Wash shrimps and set aside.

Heat 1 1/2 cups water in as saucepan.  Add the lime leaves, lemongrass, and squeeze lemon into the water and also add the rind.  Bring it to a boil and cook for 1 minute.

Add the shrimps and cook for 1 minute, stirring until the shrimps turn pink and springy.  Drain immediately and transfer to a wok bowl.  Discard the lemon rind, lemongrass, lime leaves, and allow the shrimps to cool off for 1 to 2 minutes.

Add fish sauce, lime juice and chili paste to shrimps.  Toss and turn to mix  well and thoroughly coat the shrimps.  Add red pepper strips, sliced red onion, and all the roughly chopped mint, basil, coriander.  toss and mix well.

Transfer to a serving plate that is lined up with lettuce leaves.  Decorate it with fresh coriander leaves, slices of orange and wedges of lemon or lime.  The salad can be serve immediately or after letting it cool down for 1 hour in the normal room temperature.

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Soup: Lemongrass Shrimp Soup

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Ingredients for 4 servings

4 cups water

1 stalk lemongrass, smashed and cut into 1-inch pieces

4 kaffir lime leaves, deveined and shredded

1 inch galangal root, thinly sliced

2 fish sauce

1 tsp sugar

1 1/2 cup chili paste, crushed and cut in half, and reserved

2 oz button mushrooms, quartered

16 large shrimps, shelled, quartered

16 large shrimps, shelled and deveined

3 tbsp lime juice

Fresh coriander leaves

Preparation

Heat 4 cup water in a coup pot to boil.

Reserve the lemongrass, galangal, and the lime leaves together.

When the water has boiled, add the reserved lemongrass, galangal, and lime leaves and reserved fresh chilies.  Boil for 1 minute.  Add fish sauce, sugar and chili paste.  Boil for 2 minute.

Add mushrooms and boil for another 2 minutes.  Add shrimps and lime juice, and lower het to medium-high. Cook for 2 minutes or until the shrimps turn pink and springy.  Transfer to a soup bowl, decorate with fresh coriander leaves and serve immediately.

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Soup: Mixed Seafood Soup

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Ingredients for 4 servings

5 oz trimmed kingfish

8 small crab claws, washed

8 large shrimps, shelled and deveined

8 large mussels, washed

8 oz squid, cleaned and chopped into 1/2-inch pieces

4 oz button mushroom, quartered them.

1 stalk lemongrass, smashed and 1-inch slices

1/2 inch galangal root, thinly slice

5 kaffir lime leaves, deveined, and shredded

5 cups water

5 tbsp fish sauce

3 tbsp chilies paste

5 tbsp lime juice

2 fresh hot chilies

Fresh coriander leaves

Preparation

Cut kingfish into 1/2-inch boneless cubes and reserve on its own.  Reserve the crab, shrimps, mussels, and squid in a bowl.

Reserve the lemongrass, galangal, lime leaves in a bowl.

Boil 5 cups water in a soup pot on medium high heat.  Add reserved lemongrass, galangal, lime leaves and cook for 2 minutes.  Add fish sauce and chili paste and cook for another minute.

Add kingfish and cook for 2 minutes.  Add rest of seafood and mushrooms and cook for 2 minutes or until the shrimps turn pink and springy.  Add 5 tbsp lime juice.  Quickly crush the chilies with the flat of chef’s knife and add to the soup.  Turn off the heat.  transfer to a soup bowl, top with coriander leaves and serve immediately.

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Soup: Old Country Soup

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Ingredient for 4 servings

1/2 cup cauliflower florets

1/3 cup broccoli florets

1/2 cup tough-chopped bok choy

1/3 cup chopped white cabbage

1/3 cup chopped button mushrooms

2 oz snow peas

2 oz baby corn

1/2 cup warm water

1 stalk lemon grass, smashed and cut into 1-inch pieces

1 inch galangal root, thinly sliced

2 lime leaves, deveined and shredded

4 cups water 3 tbsp fish sauce

1 tbsp chili paste

8 large shrimps, shelled and deveined

1 tbsp limejuice

Fresh coriander leaves

Preparation

Mix and reserve the lemongrass, galangal, and the lime leaves in a bowl.

Soak the tamarind paste in warm water for 15 minute, mash it and transfer the mud-like mixture to a strainer set into a bowl.  Mash and push with a spoon, forcing the liquid to strain into the bowl.  Scrape off the juice that clings to the underside of the strainer.  Save the juice and discard the solids.

Boil 4 cups water in a soup pot.  Add the reserved lemongrass, galangal, lime leaves, and boil for 1 minute.  Add fish sauce, chili paste and tamarind juice.  Lower heat to medium and cook for 5 minutes.

Add reserved cauliflower, broccoli, bok choy, cabbage, and mushrooms.  Cook for 5 minutes or until the vegetables are heated through but still crunch.  Add reserved snow peas and baby corn.  Cook for another 2 minutes.

Add shrimps and cook for another 2 minutes until the shrimps turn ping and springy.  Add 1 tbsp lime juice, stir and, turn off heat.  Transfer to a soup bowl, top with fresh coriander leaves and serve immediately.

Note

You can make this soup as a vegetable soup by removing the shrimps from the recipe.

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Soup: Lemon Chicken Soup

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Ingredients for 4 servings

8 oz skinless, boneless chicken breast, sliced 1/4-inch strips

1 stalk lemon grass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

5 kaffir lime leaves, deveined and shredded

8 oz fresh tomatoes

2 oz button mushrooms

4 cups water

4 tbsp fish sauce

1 1/2 chili paste

4 tbsp lime juice

2 fresh not chilies

fresh coriander leaves

Preparation

Reserve the lemongrass, galangal, and lime leaves in a bowl.

Wash and cut tomatoes into 1-inch pieces and reserve. Cut mushrooms into haves and reserve.

Boil 4 cups water in a soup pot.  Add reserved lemongrass, galangal, lime leaves, and cook for 1 minute. Add fish sauce and cook for another minute. Add chili paste and reduce heat to medium.  Add tomatoes and cook for 2 to 3 minutes or until the broth bubbles again.  Add mushrooms and cook for one minute.

turn heat to high heat and ad the chicken strips.  Stir to separate the strips and cook for 5 minutes or until the chicken is done.

Add 4 tbsp lime juice and stir.

Crush the fresh chilies and cut in half.  Add the chilies to the soup and turn off heat.  transfer to a soup bowl, top with fresh coriander leaves,and serve immediately.

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Soup: Coconut Tofu

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Ingredients for 3 to 4 servings

1 stalk lemongrass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

4 kaffir lime leaves, deveined and shredded

4 fresh hot chilies, cut in half

2cups unsweetened coconut milk

1 cup water 2 tsp sugar

2 tsp salt

6 oz fresh, pressed tofu, cut into 1/4-inch strips

4 oz button mushrooms, quartered

4 tbsp fresh lime juice

Fresh coriander leaves.

Preparation

Mix and reserve lemongrass, galangal, lime leaves, and chilies in a bowl.

Heat coconut milk and water i a saucepan for 2-3 minutes, but do not let it boil.  Reduce heat to medium and add reserved lemon grass, galangal, lime leave, chilies, sugar, and salt and stir for 1 minute.  Add tofu, mushrooms and lime juice and cook for 2 to 3 minute until tender.

Transfer into soup bowls and serve immediately, garnished with red pepper and fresh coriander leaves.

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Appetizer: Royal Catfish Enrobed with Coconut milk and Lemongrass

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Ingredient for 4 servings

Paste

3 dried New Mexico chilies, soaked, seeded and deveined

1 tablespoon sliced lemongrass

3 garlic cloves, coarsely chopped

2 medium shallots, coarsely chopped

5 kaffir lime leaves, deveined and shredded

2 teaspoons peeled, coarsely chopped galangal

1/4 teaspoons shrimp paste

1/2 cup water

Other ingredients

6 tablespoons vegetable oil

4 catfish fillets

1 1/2 cups unsweetened coconut milk

1 tablespoon fish sauce

2 teaspoons sugar

4 kaffir lime leaves deveined and julienned

Preparation

To make the paste, put all the past ingredients in a blender and blend for 2 to 3 minutes or until smooth. Then set aside.

Heat 1/4  cup of the oil in a large skillet over medium-high heat.  Fry the fish until firm and golden brown, turning once every 6 minutes per side.   Set aside, covered to keep it warm.

In a second skillet, heat the remaining 2 tablespoons oil.  Add 1/2 cup of the coconut milk and cook over medium high heat until the oil separates from the coconut milk.  Add the paste and cook for abut 2 minutes or until the aroma is release.  Add the remaining 1 cup coconut milk, fish sauce and sugar and cook for 5 minutes while stirring.

Remove from the heat and add the fish, spoon the sauce over the fillets to cover fully and allow to sit for 1 to 2 minutes.  Carefully transfer the fish and sauce to a platter.  Sprinkle the kaffir lime leaves over the top of the fish.  Serve over the rice for 4 people .

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Appetizer: Stuffed Cabbage with Lemongrass and Chilies

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4 Servings

2 pounds green cabbage, tough out leaves removed, cored

Paste

1 1/2 dried New Mexico chilies, soaked, seeded and deveined

1/2 stalk lemongrass, thinly sliced

2 kaffir lime leaves

2 garlic cloves, coarsely chopped

1 medium shallot, coarsely chopped

1 tablespoon coarsely chopped fresh cilantro

1 teaspoon peeled, coarsely chopped galangal

1 teaspoon shrimp paste

1/2 cup water

Other ingredients

1pound ground pork

a large egg, lightly beaten

3 tablespoons unsweetened coconut milk

1 1/2 tablespoons sugar

1 teaspoon salt

1 small chili, seeded, and finely chopped

1/2 cup chicken broth

1/4 cup vegetable oil

Preparation

To make the paste, blend all the ingredients for 2 to 3 minutes or until smooth and set aside.

Bring a large pot of water to a boil.  Place the cabbage in the boiling water, bring the water back to a boil and blanch the cabbage for about 15 minutes or until the leaves are tender.  Remove the cabbage and set aside to cool down.

Put the ground pork in a medium bowl and add 1/2 cup of the spice paste, leaving the rest in the blender.  Mix thoroughly, add the egg, coconut milk, sugar, salt and chili; then mix it well.

Carefully remove about 20 of the leaves from the cooled cabbage, keeping them whole.  Cut each leaf in half lengthwise and cut away the center vein where it is too thick to fold easily.  Place a heaping tablespoon of the pork mixture in the center of each leaf, folding in the sides first and then the top and bottom to make a small packet about 3 inches by 2 inches.  You should be able to make 18 to 20 packets.

Add the chicken broth to the leftover past in the blender and swirl to blend.

To bake the packets, arrange the stuffed cabbage seam side down in a 13-by-9-inch baking pan.  Make two layers if necessary.  Pour the broth-paste mixture over the top of the cabbage.  Drizzle with 1 to 2 tablespoons oil and bake for 25 to 30 minutes.  Baste them occasionally.  They are ready to serve when you press down on the cabbage packets and they are firm.

To cook on the stove top, heat 1/4 cup oil in a large, deep skillet over medium heat.  Add the stuffed cabbage, pour the broth-paste mixture over it, turn the packet occasionally and lower the heat slightly and cook for 20 to 25 minutes or until they are nicely browned and firm to the touch.  Serve them immediately.

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