Green Papaya Salad



1/2 green papaya - finely shredded into long strands and soaked in ice cold water
4 garlic cloves
3 small red or green chillies
6 Tbsp jaggery
4-5 Tbsp lemon juice
3 Tbsp light soy sauce
1 medium tomato - quartered
3-4 long beans - chopped
2 Tbsp unsalted peanuts - roasted

*You may add more water and jaggery according to taste



Corn Cakes with Sweet Chilli sauce



1 cup sweet corn - boiled and crushed
1 tsp thai coriander root
1 tsp garlic
1 tsp white pepper corn
1 Tbsp sugar
Salt - to taste
1 tsp thai seasoning sauce
1 tsp soya sauce
3 Tbsp - rice flour
Oil - for deep frying


Hot Yellow Curry with Vegetables



2 Tbsp oil
1 Tbsp fresh turmeric chopped  (you can use powdered turmeric also)
1 Tbsp fresh galangal chopped  (a young ginger root with a distinct flavor)       
1 Tbsp fresh lemongrass
1/2 tsp green chillies finely chopped
1/2 tsp fresh red chillies finely chopped
500 ml evaporated milk     
1/2 tsp salt
 A pinch of sugar


Vegetarian Pad Thai


12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
1/2 cup light soy sauce
1/4 cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1 1/2 cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
1/2 cup roasted peanuts, coarsely chopped

Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
Accompaniments: lime wedges; cilantro sprigs; Sriracha


Vegetable Thai Red Curry



Fresh vegetables (red bell pepper, broccoli, cauliflower, snow peas, zucchini and banboo shoots) - simmered in an aromatic coconut milk broth.

1 Tbsp vegetable oil
1 Tbsp Thai red curry paste
1 sweet red bell pepper - cut into strips
Broccoli (about one small head) - cut into bite-size florets
Cauliflower (approx. 1/4 head) - cut into bite-size florets
1 1/4 can unsweetened coconut milk
1 small zucchini - cut into julienne strips 2 inches long and 1/8 inch thick

2 Tbsp bamboo shoots - cut into strips


Thai Chilli Broccoli Salad



1/2 kg blanched broccoli florets

For the chilli vinaigrette:

1 Tbsp lemon juice
1 Tbsp pomegranate juice
1/2 tsp castor sugar
1 tsp crushed yellow mustard seeds
1/4 tsp dried chilli flakes
 1 tsp chopped garlic
1 Tbsp oil
1 segmented orange