800g chicken fillet, beef fillet, prawn, pork or fish
1heaped tbsp green curry paste
1 can coconut milk
½ can milk
2 green peppers cut into chunks
1 tbsp light soy sauce
1 tsp dark soy sauce
½ tsp white sugar
1 tsp palm sugar
3 tbsp oil
1 tsp corn flour
Salt
½ tsp crushed kaffir lime fruit (if available)
1 tbsp crushed kaffir lime leaves
½ cup  roughly chopped fresh basil

If using chicken, beef or pork  – slice across the grain into ½ cm slices. If fish, cut into 2 cm square chunks; or , if using prawns, shell, leaving the tail on.

To make marinade, put the light and dark soy sauces, the white sugar, a pinch of the salt and one tbsp of the oil into a bowl and add the meat or fish. Mix to coat. Leave for at least 30 mins.

Heat the rest of the oil in the wok. Add the green curry paste and  kaffir lime fruit then the marinaded meat or fish. Stir. When nearly cooked (about 3 – 5 mins) add the coconut milk and the milk. Bring to boil, stir, add kaffir lime leaves, palm sugar and salt to taste.

Simmer for about 5 mins. Add the green peppers and cook for a further 2 mins. Add the sweet basil, turn off the heat and serve immediately with rice.

800g beef fillet, chicken breast or 400g each of squid and shelled prawns
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp palm sugar
½ tsp sugar
4 tbsp vegetable oil
2 tbsp oyster sauce
3 fresh chillies (for mild – 5 for hot)
3 tbsp crushed kaffir lime leaves
1 cup chopped fresh basil (or 1 tbsp dry basil)
½ cup blanched bamboo shoots
1 cup frozen (or fresh) peas
6 large cloves garlic
1 tbsp chopped fresh ginger
Salt
1 cup water

Finely slice the beef (chicken or squid) diagonally across the grain. Make a mixture of the two soy sauces, the sugar, one tablespoon of the oil and a pinch of salt and marinade the beef, chicken or squid.

Put the garlic, chillies and ginger in a mortar and pestle and mash together.

Put the remaining oil in a hot wok and add the contents of the mortar. Fry for about one or two minutes till the garlic begins to go golden.

Add the beef, chicken or squid/prawns into the wok and stir for about five minutes.

Add the blanched  bamboo shoots and the peas to the wok and stir for one minute.

Add the oyster sauce and water – when boiling add the kaffir lime leaves and stir.

Add salt to taste.

Add the chopped basil, stir and switch off the gas.

Serve with rice.

1 large or 2 small chicken breasts sliced finely and marinaded for about 20 mins in:
1 tsp cornflour
2 tbsp light soy sauce
½ tsp dark soy sauce
1 tsp oil
½ tsp sugar
2 pinches salt
4 large lettuce leaves sliced finely
1 tbsp oyster sauce
1tbsp light soy sauce
½ dark soy sauce
1 tbsp palm sugar
½ cup mint leaves
40 strands rice noodles boiled about 7 mins until al dente
6 large cloves garlic
4 tablespoons  vegetable oil
8 round sheets rice paper wraps soaked for 1 minute
salt

and
1 tablespoon ginger
3 sticks fresh lemon grass (or ½ cup dried lemon grass soaked in water for about ½ hour)
6 large cloves garlic
all ground together in a mortar and pestle

Finely chop the six cloves of garlic and fry in 2 tbsp of the oil  till golden. Pour over the noodles. (Keep a tiny bit of the oil for rubbing on the finished spring rolls).

Using the rest of the oil fry the mashed together ginger, lemon grass and garlic for about two minutes or until slightly golden. Add marinaded chicken and stir for about two minutes then add about 4 tbsp of  water to the wok. Add the palm sugar, 3 pinches of salt,  the oyster sauce,  and the light and dark soy sauce. Carry on cooking for about 5 mins. Remove from pan into a bowl and leave to cool.

Carefully lay out a rice noodle wrap and put in lettuce, 5 strands of noodles, chicken mix and mint. Roll into a large sausage and rub with a little of the oil.

Filling
Minced pork 200g
Carrots (tiny cubed) 4 tbsp.
Peas 4 tbsp.
Chopped fresh coriander 1 tbsp.
Whole cloves garlic x 2
Black peppercorns crushed ½ tsp.
Cornflour 1 tsp.
Soy Sauce 1 tsp.
Salt x 1 big pinch
Sugar x ½ tsp
Sesame Oil 1 tbsp.
Oyster Sauce 1 tbsp.

Parcels
Spring Roll Pastry 4 sheets cut in to quarters
Sunflower Oil for deep frying

Prepare a stack of spring roll pastry sheets by cutting whole sheets into quarters and stacking them loosely under a clean moist cloth.

In a mortar and pestle, grind the garlic cloves and the peppercorns into a paste.  Put the paste and all of the filling ingredients together into a large bowl and mix thoroughly.

Take out a quarter sheet of spring roll pastry and place a  teaspoon of the filling in the middle of the sheet.

Gather the corners of the sheet together above the lump of filling and crimp the parcel closed above the filling.  The pastry will bond shut over the filling and the excess should be left fanned out loosely.

Make up as many parcels as pastry and mix allows, the heat Sunflower oil to medium temp.  Drop the parcels in a few at a time and cook until golden brown.

Serve with Sweet and Sour Sauce.

600g beef fillet
1 tsp. ground chilli
1 whole onion chopped into thin half moon shaped slices
4 tbsp. spring onion
1 cup of roughly chopped fresh mint
4 cloves of thinly sliced fresh garlic

Sauce
10 tbsp. lemon juice
10 tbsp. light soy sauce
1 tbsp. sugar
½ tsp. salt

Slice beef thinly across the grain and lay loosely in a baking pan.  Place under the grill and gently cook until all meat is tender and light pink, still rare.

Mix all of the sauce ingredients together in a jug to make a marinade.

Pour marinade over the meat and toss together.

Add raw onions and garlic and stir into the marinated beef.  Sprinkle chilli over the ingredients.  Add fresh mint and spring onion and toss all of the ingredients together Serve straight away on a bed of boiled rice.

2 large green peppers cut into quarters.
200g minced pork
½ teaspoon black pepper
3 large cloves of garlic
1 teaspoon light soy sauce
3 drops dark soy sauce
2 teaspoons sesame oil
1 teaspoon cornflour
1 teaspoon sugar
2 teaspoon oyster sauce
1 teaspoon chopped coriander
Big pinch salt

Crush the garlic and black pepper together in a mortar and pestle. Mix all the ingredients except the green peppers together in a bowl.

Fill each green pepper quarter with the pork mince mixture and fry in a little oil pork side down first, then turn.  About three minutes each side.

Serve with dark soy and oil sauce (see below) and lemon wedges.

Dark Soy and Oil Sauce:
4 tablespoons dark soy sauce
4 tablespoons oil (any cooking oil)
1 tablespoon sugar

Mix the sugar with the dark soy sauce. Heat the oil until very hot and pour into the soy and sugar mixture. Put in a sealed jar or container and shake until creamy.

For Stock:
Chicken Bones
2 pieces Garang Ga
1 stick Lemon Grass
3 roots of coriander plants
1 teaspoon coriander seeds
1 whole garlic with skin
5 cloves
I quarter skin kaffir lime fruit
1 big piece of ginger – crushed
Quarter block palm sugar
½ teaspoon salt

For Soup:
3 chicken breasts
1 packet rice noodles (or yellow noodles)
4 teaspoons chopped spring onions
4 teaspoons chopped coriander
4 teaspoons chopped Chinese garlic leaves
1 teaspoon chopped garlic (fried till golden)
1 teaspoon chopped Chinese radish
4 cupfuls of sliced cabbage

To make the stock:

Boil enough water to cover the chicken bones. Add chicken bones and stir for one minute. Throw away the water and rinse the bones. Bring 3 litres of water to boil,

add the bones and all the above ingredients. Simmer for about five hours. Let cool and strain. There should be about 2 litres left.

To make the soup:

Boil some water in a pot and throw in the noodles until cooked (if it doesn’t say on the packet go by the taste – Asian noodles usually take between two and five minutes).

Blanche the cabbage. Thinly slice the chicken against the grain.

Bring the stick to the boil. Put  the chicken in a sieve and dip into the boiling stock for about three minutes or until cooked. Take it out and leave to one side. Take four large soup bowls and put a quarter of the cabbage at the bottom of each, add a quarter of the noodles, chicken and each of the other ingredients to each bowl. Pour the boiling stock into the bowls and serve immediately.

Serve with lemon wedges, dreid chilli,, chopped peanuts and the soy and corainder sauce and the sour sauce.

For Stock:
Chicken Bones
1 Onion
1 Carrot

For Soup:
4 Small Chicken Breasts
1 cup button mushrooms (recommended) or 3 medium sized field mushrooms
3 Shallots (use 1 red onion if you cannot find shallots)
1 stick Lemon Grass
5 pieces of Garang Ga (optional)
2 Kaffir lime leaves (optional)
1 tablespoon tom yum paste
½ teaspoon crushed palm sugar
Equal amounts freshly squeezed lemon juice and light soy sauce – to taste; but about 2 tablespoons of each.
1 three finger pinch salt
1 tablespoon chopped Coriander
1 tablespoon chopped Spring Onion
4 Cherry tomatoes
2 chillies (optional)

To make the stock:

Boil enough water to cover the chicken bones. Add chicken bones and stir for one minute. Throw away the water and rinse the bones. Bring large pot of water to boil and add the carrot chopped into three and the onion whole. Add chicken bones and reduce heat to as low as possible. Leave for four to five hours – it must be hot but not come back to the boil. Let cool and strain. Any extra stock can be frozen.

To make the soup:

Put four cups of the stock into a cooking pot and bring to boil. Take the shallots and, using the flat side of a knife, squash them and add to pot. Cut the lemon grass into 3 cm lengths and do the same. Add kaffir lime leaves (with spine taken out) and garang ga.

Cut the button mushrooms in half and boil in a separate pot for one minute then strain and add to soup. Slice the chicken breasts against the grain and add to soup.

Add the tom yum paste, lemon juice, soy sauce, salt and palm sugar.

Let simmer for five minutes and check taste. Add more soy sauce and lemon juice (in equal amounts) if you want a stronger taste. Add chopped chillies if you like it hot.

Pour the soup into four bowls and sprinkle the chopped coriander and spring onion on top.

Take the cherry tomatoes and slice them three quarter way down in the shape of a cross.

Float one on top of each bowl.

Serve immediately.

4 Bananas
1 tin coconut milk
3 tablespoons plus 1 teaspoon of palm sugar
1 teaspoon corn flour
½ cup milk
2 pinches of salt

Cut bananas into 3 cm chunks. Put ¾ of the coconut milk into a saucepan with the palm sugar and a pinch of salt. Bring to the boil and add the bananas –simmer for five minutes.

To make the sauce:  Put the rest of the coconut milk into a saucepan with the teaspoon of palm sugar and a pinch of salt. Bring to the boil.  Mix the corn flour with some milk and add slowly to the boiling coconut milk. Boil until slightly thick.

To serve, put the bananas into pudding bowls and top with the sauce.

4 chicken breasts sliced against the grain into roughly 1 cm chunks.
1/3 tin coconut milk
2 tablespoons coconut cream powder
1 tablespoon cooking oil
½ teaspoon salt
1 teaspoon mild curry powder
Satay sticks

Sauce
3 tablespoons smooth peanut butter
2 tablespoon tamarind
1 ½ teaspoons yellow curry paste.
1 can coconut milk
2 tablespoons palm sugar
½ teaspoon salt.
2 tablespoons cooking oil

Mix the chicken slices with the first ingredients and leave for half and hour then thread onto satay sticks.

Soak the tamarind in ½ cup of warm water and squeeze out the juice – throw the tamarind away.

For the satay sauce; heat the 2 tablespoon s of cooking oil, add the yellow curry paste and a little coconut milk and stir fry for about 1 minute. Add the rest of the coconut milk and when it boils add the tamarind juice and peanut butter. Mix well.

Meanwhile grill or braai the chicken sticks for about five minutes or until done.

Serve with the satay sauce poured over the top and the sour sauce on the side.