2 medium sized chicken breasts
1 large or 2 small mushrooms (the dark ones – not button mushrooms)
1 carrot
1 medium onion
4 spring onions
1 cup jelly noodles
Spring roll pastry (or filo pastry)

Marinade
1 tablespoon coriander
3 garlic cloves
½ teaspoon black peppercorns
1 tablespoon oyster sauce
2 teaspoon light soy sauce
2 drop dark soy sauce
1 teaspoon corn flour
1 tablespoon sesame oil
Big pinch of salt
½ teaspoon sugar

Soak the jelly noodles in water for about 20 minutes to soften.

Make the marinade by mashing the coriander, garlic and peppercorns together in a mortar and pestle. Add the rest of the marinade ingredients and stir thoroughly.

Slice the chicken, mushrooms, carrot and onion into long thin strips. Cut the spring onions crosswise into small pieces.

Mix all the ingredients, including the jelly noodles, together with the marinade.

Put one piece of pastry in front of you in a diamond shape. Put two large tablespoons of the ingredients onto point of the pastry nearest to you. Roll it up away from you till half way up then fold the two outside corners in towards the middle; then carry on rolling. Dip your finger into water and touch it onto the far corner of the pastry to make it stick to the rest of the spring roll.

Put enough cooking oil in either a wok or saucepan so that the spring rolls can cook without touching the bottom of the pan. Heat the oil until it bubbles when an implement is dipped in it. Put the spring rolls into the oil and cook until brown on both sides – turning half way through. This should take about ten minutes. Take out and drain on kitchen towel.

Serve immediately.

 6 medium sized chicken breasts
½ kilo pumpkin or butternut cut into 2 to 3 cm chunks
1 ½ tins of coconut milk or cream
6 kaffir lime leaves
2 teaspoons red curry paste
10 sweet basil leaves
1 tablespoon light soy sauce
2 teaspoon corn flour
½ teaspoon salt
1 teaspoon sugar
4 tablespoon cooking oil
1 teaspoon palm sugar

Cut the chicken into 1 cm slices against the grain. Mix together the soy sauce, corn flour, salt, sugar and 1 tablespoon of the oil and marinade the chicken slices for at least 15 minutes (overnight is good).

Heat the remaining oil in a wok and stir in the red curry paste. Add the chicken and cook for about five minutes, stirring constantly. Add coconut milk and leave to boil. Then add the pumpkin, pushing down gently into the chicken mixture but not stirring. When it comes to the boil, stir gently and turn down the heat until just simmering.  Take the spine out of the kaffir limes leaves and add to the pan. Simmer for about twenty minutes or until the pumpkin is cooked.

Crush the palm sugar in a mortar and pestle with a pinch of salt and add to the curry just before you take it off the heat. Stir.

Take off the heat and add the roughly chopped basil leaves.

Serve with rice.

¼ cup light soy sauce
1 teaspoon sugar
2 or 3 teaspoons of lemon juice
2 teaspoons finely chopped coriander
1 chopped chili (according to taste)

Mix all the ingredients together.

½ cup white vinegar
¼ cup sugar
½ teaspoon salt
¼ cucumber
1 fresh chilli, roughly chopped
1 teaspoon finely chopped coriander
1 tablespoon roughly chopped onion

Cut the cucumber in half lengthwise then slice finely.  Mix all the ingredients together and serve with the pork on toast.

1 cup peanuts
1 cup white vinegar
½ cup water
½ cup sugar
1 heaped teaspoon salt
½ teaspoon chilli sauce
1 tablespoon corn flour

Fry peanuts as slowly as possible with a few drops of cooking oil for about fifteen to twenty minutes, moving around often.

Whilst the peanuts are cooking boil the vinegar, water, sugar, salt and chilli sauce together for about ten minutes, stirring constantly. Mix a little water into the corn flour, a bit at a time, until it is the consistency of cream – then pour it slowly into the boiling vinegar mixture. Simmer for another five minutes, still stirring constantly.

When the peanuts have cooled enough, rub them vigorously in your hands to remove the skins. When most of the skins are off – take the frying pan outside and toss the peanuts gently whilst blowing across the top of the pan. The skins should blow away leaving the shelled peanuts behind. Crush the peanuts roughly in a mortar and pestle.

Mix everything together and serve with the pork on toast.

250 grams minced pork
2 teaspoons finely chopped coriander
2 teaspoons coriander seeds
2 egg yolks
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon corn flour
1 teaspoon light soy sauce
1 pinch salt
2 large cloves garlic
3 slices white bread

Grind up the coriander seeds and the garlic in a mortar and pestle, then mix all the above ingredients, apart from the white bread, together. Quarter the bread and spread about two heaped teaspoons of the mince mixture  firmly onto the pieces. Sprinkle sesame seeds onto a plate and press the pieces of bread, mince side down, onto the seeds.

Deep fry the slices upside down in hot oil until the edges go brown, then turn them over and carry on cooking. The cooking should take roughly one minute for each slice. Take out of the oil and drain on kitchen paper.

250g chicken or beef fillet finely sliced.
200g yellow egg noodles
2 carrots julienned
1 onion, cut in half and finely sliced.
2 spring onions
100g cabbage finely sliced
3 cloves finely chopped garlic
1 tsp chopped fresh ginger
Bunch coriander
1 tsp sugar
2 tbs oyster sauce
1 tsp light soy sauce
1 tsp sesame oil
1 tsp cornflour
Oil for cooking
Salt and pepper
4 eggs
Crushed peanuts.

In a bowl mix the sliced chicken or beef, 1 tbs oyster sauce, the sesame oil, ½ teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon corn flour, 1 teaspoon sugar, 1 tablespoon cooking oil and a big pinch of salt. Leave  for about 30 mins. Put noodles to soak in water and leave for 30 minutes  too.

Heat a teaspoon of oil in the wok and swirl it round to cover as much as possible. Add beaten eggs and fry until cooked on one side then turn and take out while still soft. Fold the eggs and cut into long slices. Set aside.

Heat the wok with about 2 tablespoons of oil, add the garlic and the ginger, fry until golden then add the chicken or beef.  Cook, turning continuously, for about 2 minutes or until nearly cooked (if it gets too dry add a little water). Take out and put in a bowl and keep warm. Wipe wok and make hot again. Put in 1 tbs oil and fry the onion, cabbage and carrots for about 1 minute – they must still be crunchy. Take out and put on warmed plate. Wipe the wok and put in 2 tablespoon oil – heat and swirl around the wok. Add drained noodles, 1 tbs oyster sauce, 1 teaspoon of sugar; 2 teaspoons light soy sauce, a little pepper and a pinch of salt. Cook for about 4 minutes then put on the plate on top of the previously fried vegetables. Put the chicken or beef mixture on top of the noodles. Put eggs slices and crushed peanuts on top. Sprinkle with chopped spring onion and coriander and serve with the soy and coriander sauce, and bowls of crushed peanuts, dry chili and lemon wedges.

2 Chicken Breasts
1 Iceberg lettuce.
Juice of 1 lemon
1 heaped tsp palm sugar
1 1/2 tbs light soy sauce
3 shallots finely chopped
1 spring onion, sliced
1/2 cup roughly chopped mint
2 chillies
1 clove garlic
Sunflower oil
2 tbs ground peanuts

Prepare lettuce ‘cups’ by breaking off whole leaves and leaving in very cold
water for 1 – 2 hours.
Finely chop the chicken breasts and add a pinch of salt and 1 tbs sunflower
oil. Make the wok or frying pan hot with 1 tbs sunflower oil, add chicken
and fry, stirring continuously, for about 5 minutes or until cooked.
In a mortar and pestle, mash the clove of garlic with the chillies until
almost a paste.
In a bowl put lemon juice, palm sugar, soy sauce and the garlic and chilli
paste – mix to a sauce.
When the chicken has cooled add the sauce, shallots, spring onions and mint.
Dry the lettuce leaves well and tidy into ‘cups’. Put about 1 tbs of the
chicken mix into each one. Sprinkle with ground peanuts and serve.