Food Recipe Notebook

INGREDIENTS For Meatballs: 1 large clove garlic 1-inch piece fresh ginger, peeled and roughly chopped 1 stalk lemongrass, roughly chopped (just the tender white center - top, bottom and outer leaves removed) ½ ounce fresh Thai basil leaves (a large handful) 1 pound ground pork 1 tablespoon soy sauce 1 tablespoon fish sauce ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper For Quick Pickled Vegetables: 2 carrots, cut into julienne strips 1 daikon radish, cut into julienne strips 2 green onions, chopped 3 tablespoons unseasoned rice vinegar 1 teaspoon sugar ½ teaspoon kosher salt For Spicy Sesame-Sriracha Mayonnaise: ½ cup mayonnaise (or homemade sesame mayonnaise) 2 tablespoons sriracha hot chili sauce 1 teaspoon toasted sesame oil (omit if using homemade sesame mayonnaise) For Lettuce Cups: 1 head butter lettuce, leaves separated HOW TO COOK: To make the meatballs: 1. Preheat oven to 375°F 2. Line a ...

INGREDIENTS: 8 chicken lovely legs, visible fat trimmed 250ml (1 cup) chicken stock 125ml (1/2 cup) light coconut milk (A Taste of Thai brand) Steamed SunRice Brown Medium Grain Rice, to serve Spice paste 6 golden eschalots, peeled 4 garlic cloves, peeled 8 (20g) unsalted whole macadamia nuts 3 small fresh red chillies, deseeded, coarsely chopped 1 tablespoon coarsely chopped fresh ginger 1 tablespoon coarsely chopped fresh galangal 1 tablespoon light olive oil 1 stem lemon grass, pale section only, coarsely chopped 2 teaspoons brown or palm sugar 1/2 teaspoon ground turmeric HOW TO COOK: 1. To make the spice paste, place the eschalots, garlic, macadamia nuts, chillies, ginger, galangal, oil, lemon grass, sugar and turmeric in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until well combined and a thick paste forms. 2. Place the spice paste in a large glass or ceramic bowl. Add the chicken and...

SERVES 4 PREP. TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS 1 tbsp. oil 300 grams shrimp peeled, shells and tails removed 1 tbsp. chopped red onions 1 tbsp. chopped garlic 1/2 red chilli, chopped, or less (optional) 1/4 cup red pepper, diced 1 egg, lightly beaten 4 cups cooked rice, preferably a day old 2 tsp. curry powder 2 tsp. light soy sauce 1 tsp. fish sauce 1 tsp. sugar salt & pepper, to taste 1/4 cup pineapple, cut into bit-sized pieces 1/2 cup roasted cashews 1/4 cup fresh or frozen peas 1 tbsp. raisins 2 green onions, sliced 1/4 cup cilantro, chopped HOW TO COOK 1. Heat the oil in a pan. Cook the shrimp. Transfer the shrimp to a plate and set aside. 2. Add the onions, garlic, chilies, and red pepper to the same pan; stir-fry until fragrant, about a minute. Add the egg and cook until dry. 3. Add the rice, curry powder, soy sauce, fish sauce, and sugar. Break up any clumps and stir-fry for a ...

SERVES 4 to 6 INGREDIENTS FOR THE MARINADE: 1 tbsp. each of soy sauce, Chinese rice wine, sesame oil and cornflour 550 g/1 1/4 lb swordfish, cut into 5 cm/2 inch strips 2 tbsp. vegetable oil 2 lemon grass stalks, peeed, bruised and cut into 2.5 cm/1 inch pieces 2.5 cm/1 inch piece fresh root ginger, peeled and thinly sliced 2-3 garlic cloves, peeled and sliced 1 small red pepper, deseeded and thinly sliced 1 small yellow pepper, deseeded and thinly sliced 2 tbsp. soy sauce 2 tbsp. Chinese rice wine or dry sherry  1-2 tsp. sugar 1 tsp. sesame oil 1 tbsp. Thai or Italian basil, shredded salt and freshly ground black pepper 1 tbsp. toasted sesame seeds HOW TO COOK 1. Blend all the marinade ingredients together in a shallow, nonmetallic baking dish. Add the swordfish and spoon the marinade over the fish. Cover and leave to marinate in the refrigerator for at least 30 minutes. 2. Using a slotted spatula or spoon, remove the swor...

SERVES 4 INGREDIENTS 1 celery stalk, trimmed and finely chopped 1 onion, peeled and chopped 1 small leek, trimmed and chopped 10 black peppercorns 1 x 550 g / 1 1/4 lb live lobster 25 g/1 oz. butter 75 g/3 oz. raw prawns, peeled and finely chopped 6 tbsp. fish stock 50 g/2 oz fresh root ginger, peeled and cut into matchsticks 2 shallots, peeled and finely chopped 1 tsp. green peppercorns, drained and crushed 2 tbsp. oyster sauce freshly ground pepper 1/4 tsp. cornflour sprigs fresh coriander, to garnish freshly cooked Thai fragrant rice and mixed shredded leek, celery and red chilli, to serve HOW TO COOK 1. Place the celery, onion and leek in a large saucepan with the black peppercorns. Pour in 2 litres/ 3 1/2 pints of hot water, bring to the boil and boil for 5 minutes, then immerse the lobster and boil for a further 8 minutes. 2. Remove the lobster. When cool enough to handle, sit on its back. Using a sharp knife, halve the lob...

SERVES 6 to 8 INGREDIENTS *250 g/9 oz. self-raising flour *3 tbsp. Thai red curry paste *2 tbsp. light soy sauce *2 tsp sugar *2 kaffir lime leaves, finely shredded *12 fine French beans, trimmed, finely chopped and blanched *340 g can sweetcorn, drained salt and freshly ground black pepper *2 medium eggs *50g/2 oz. fresh white breadcrumbs *vegetable oil for deep-frying FOR THE DIPPING SAUCE: *2 tbsp. hoisin sauce *1 tbsp. soft light brown sugar *1 tbsp. sesame oil TO SERVE : *halved cucumber slices *spring onions, sliced diagonally HOW TO COOK 1. Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, French beans and sweetcorn. Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture. Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough. Knead lightly on a floured surface and for...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS 2 eggs, beaten 3 tbsp. tomato ketchup 2 tbsp. oyster sauce 1/2 tsp. ground black pepper 1 tbsp. and 1 tsp. sugar 2 tsp. chicken powder 2 1/2 tsp. curry powder, plus more for serving 300 grams sotanghon noodles, cook according to cooking instructions cooking oil for sautèing 50 grams pork kasim, thinly sliced 200 grams white shrimp, shelled and heads removed salt & pepper, to taste 1/2 cup leeks (green & white part), thinly sliced 1/4 cup shiitake mushrooms, thinly sliced (if using dried mushrooms, soak in warm water) 1/2 cup red bell pepper, thinly sliced 200 grams rice noodles, soaked in warm water until soft 200 grams beansprout (toge) HOW TO COOK 1. Heat a nonstick pan amd cook eggs as you would an omelet. Slice thinly and set aside. 2. Combine ketchup, oyster sauce, pepper, sugar, chicken powder, and curry powder in a mixing bo...

SERVES 4 to 6 INGREDIENTS 450 g/1 lb beef steak, such as sirloin or rump 3 tbsp. vegetable oil 5 cm/2 imch piece fresh root ginger, peeled and grated 3 green bird's eye chillies, deseeded and chopped 3 garlic cloves, peeled and crushed 2 tbsp. Massaman Thai Curry paste 400 ml/14 fl oz. coconut milk 150-200 ml/5-7 fl oz beef stock 350 g/12 oz. new potatoes, scrubbed and cut into small chunks 1 green pepper, deseeded and cut into strips 50 g/2 oz roasted peanuts, chopped HOW TO COOK 1. Trim the beef, cut into thin strips and reserve. Heat 2 tablespoons of the oil in a heavy-based saucepan, add the ginger and chillies and fry for 3 minutes. Add the onions and garlic and continue to fry for 5 minutes, or until the onions have softened. 2. Remove the onions and garlic with a slotted spoon and add the beef to the pan. Cook, stirring, for 5 minutes, on until sealed. 3. Add the curry paste and continue to fry for 3 minutes. then return the...

SERVES 2 PREPARATION TIME 20 minutes COOKING TIME 20 minutes INGREDIENTS *1 large crab, cleaned and chopped *1/2 cup tomato sauce *1/2 cup sweet-chili sauce *2 cups water *1 tsp. lemon juice *2 tsp. sugar *1 tsp. cornstarch *1 tbsp. cooking oil *1/4 cup garlic, finely chopped *1 tbsp. chopped ginger *1 chili, seeds removed and finely chopped *1/4 cup onion, finely chopped *1/2 egg, lightly beaten *salt and pepper, to taste *steamed rice, to serve HOW TO COOK 1. Prepare the crab: Clean and smash the shells. Heat a wok and stir fry crab for 5 to 6 minutes or until half cooked. Remove from the wok and set aside. 2. Mix together tomato sauce, sweet chili sauce, water, lemon juice, sugar and cornstarch in a bowl; set aside. 3. Add 1 tablespoon oil in a wok or pan. Fry garlic, ginger, chili and onion until fragrant. Add the tomato sauce mixture and boil for 1 minute. 4. Add crabs while stirring continuously. Cover to ...

SERVES 4 to 6 PREPARATION TIME 30 minutes COOKING TIME 20 minutes INGREDIENTS STOCK *4 cups water, plus more if needed *300 grams mussel *200 grams clams *1/2 onions VEGETABLES *100 grams string beans *300 grams eggplants, sliced *300 grams banana blossoms or heat or heart of palm *200 grams pechay *3 tbsp. atsuete oil, plus more for color *2 tbsp. chopped garlic *1/3 cup onion, chopped *300 grams shrimp *100 grams squid, peeled and sliced into rings *100 grams dory or tuna, sliced into cubes *4 cups reserved clam stock, plus more if needed *1 tbsp. patis *1/2 cup peanut butter, plus more if needed (Lily's) *1 Knorr shrimp cube *2 tsp. cornstarch dissolved in 2 tsp. water *rock salt & pepper, to taste *bagoong, to serve ATSUETE OIL *1/4 cup atsuete seeds *2 tbsp. water *2 tbsp. canola oil PROCEDURE 1. Make the atsuete oil: Boil together atsuete seeds and water in a saucepan. Once water ...

SERVES 4 to 6 PREPARATION TIME 15 minutes COOKING TIME 15 minutes INGREDIENTS *1 head broccoli, cut into florets *1/2 cup sliced shiitake mushrooms (optional) *500 grams beef tenderloin, sliced in thin strips *3 tsp. cornstarch, divided *1 tbsp. Chinese cooking wine *1 tbsp. sugar *2 tbsp. oyster sauce *1 tsp. soy sauce *1 cup chicken stock (1 cup water plus 1/2 Knorr chicken cube) *cooking oil for stir frying *1/4 cup chopped garlic *salt and freshly ground black pepper, to taste PROCEDURE 1. Add 1 tablespoon oil and a pinch of salt to a pot of boiling water. Add broccoli and cook for 1 to 2 minutes. Drain and set aside. 2. Combine beef and 1 teaspoon cornstarch, Chinese cooking wine, and sugar in a bowl. Set aside. 3. Heat wok over high heat and add oil. Sautè garlic until light brown. Add the beef with marinade, mushrooms and quickly stir-fry over heat. Add oyster sauce mixture and bring to a boil. Adjust seasoning with...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS *1 1/2 tbsp. green curry paste (add more if you want it spicy) *1 cup canned coconut cream *500 grams skinless and boneless chicken breasts, sliced into trips *6 kaffir lime leaves (dried or fresh), torn *4 round eggplants, sliced into quarters *1 1/2 tbsp. palm sugar or 1 tbsp. white sugar *2 tbsp. Thai fish sauce *1 cup coconut milk *2 tsp. cornstarch dissolved in 2 tsp. water *1/2 cup fresh basil leaves *1 tbsp. cooking oil *steamed rice, to serve PROCEDURE 1. Heat a little oil in a saucepan and sautè green curry paste. 2. Add 2 tablespoons coconut cream; mix well. Pour remaining coconut cream and bring to boil. 3. Add the chicken, kaffir leaves, and eggplant. Cook until eggplant is soft. Add the sugar and fish sauce; cook for 1 minute or until fragrant. 4. Add the coconut milk. For a thicker sauce, add cornstarch dissolved in water. Simmer until thick. 5. Add fresh basil leaves a...