Pomelo salad

1 medium size pomelo(peeled and segmented)

1 green or red spicy chili (thinly cut)

1 carrot (shredder it)

5-8 cherry tomatoes(cut in half)

coriander (put as much you like)

1-2 garlic cloves(crushed),sorry I forget put it  doing class.

1 small shallots(optional) 

100 (+-) of roasted and chopped peanuts or cashew nuts 

50-100 air dry salted small shrimps (optional)

dressing;

2teaspoons of fish sauce

1 fresh lime juice

2tsp of brown sugar or honey.

preparation 

Mix the pomelo and ingredients in the big bowl and dressing,before to serve it sprinkle nuts, shrimps..

Enjoy your refreshing salad !😘

Tom Yum Goon and Tom Yum Gai

Ingredients:

1-2 liters of prawn stock or chicken stock prepare day before, or buy stock cubes 

8-12 fresh large shrimps (prawns), exoskeleton and intestinal tract removed

2-3 stalks of lemongrass

3-5 kaffir lime leaves (dry or frozen)

3-4 thick slices of galangal or pastе

Juice from 1-3 green limes, with more at the end

8-12 straw mushrooms, fresh once is best or canned or parboiled 

5-8 sherry tomatoes cut in half  

2-3 Ts of Tom yum goon paste( hot or medium spicy 🌶)

2 tsp thai brown sugar,(optional) 

2 tbsp thai fish sauce

pinch of salt to taste

generous sprig of coriander leaves.

Cooking:

Boil the stock,add limongrass kaffir leaves and galangal for (2-4 minutes ) and tomatoes with mushrooms, end shrimps until they turn to pink color not more 3 minutes, turn off the stove and add coriander leave and lime juice. 

For the chicken Tom Yum Gai

Follow the recipe above just instead of shrimps add chicken, before turn off stove add coconut milk or cream and coriander leave,lime juice.

Thai chicken with cashew nuts and chill recipe

2-3 large dried red chilies.

500-1000gm( this is optional,I used for 14 people 1kg of boneless chicken things or breast,cut into thin slice)

5 medium onion,cut into chunks

2 -3 small bell peppers (red,green,yellow cut into chunks)

5-10 baby corns cut into chunks,

50 gm of dry chinese mushrooms (soak in the water overnight,optional can be use a fresh mushroom)

200 gm of dry roasted cashew nuts  (I used for 14 people 350 gm)

2Ts of soy sauce 

4 Ts of oyster sauce

2 teaspoons of sugar(optional)

2 teaspoons of fresh grounded black pepper.

 small bunch of coriander or spring onions for garnish.

Preprations:

 1.In a wok or a skillet , heat some oil , over medium heat , for 1 minute then add chilies , cook and stir for 1 minute , letting them to darken a bit . Scoop out chilies and set aside

 2.You can either deep-fry or pan-fry it with about 8 tablespoons of oil depending on how much cashews you're going to cook , I used 350 gym cashews , just adjust the oil,roast cashew nuts until golden brown and drain in a paper towel.Oil after I used to cook rest of ingredients.

3.Increase heat to medium-high and add chicken, cook until it changes color , 2 - 4 minutes.Add the onion and stir-fry for 2 minutes ( 3 minutes ) until onion softens a bit and chicken is cooked through .Toss in bell pepper and baby corn mushrooms cook for few seconds add oyster sauce , water , soy sauce  mix well . Add the cashews , chili sauce, sliced spring onion and chilies and cook for 1 minute , stirring well to combine.Transfer to a serving platter , sprinkle with extra cashews and serve hot or warm.

Chia seeds coconut pudding

1. 100+ gm of chia seeds.(All depend on how thick the pudding you want to make, if you want thick put more seeds)

2. 1,5l coconut milk 

3. Fresh or canned mix fruit! 

4.honey and brown sugar with vanilla( optional) 

Preparing:

Mixed coconut milk room temperature with chia seeds very well add sugar or honey ( or sugar free)and leave 

it in the fridge overnight.

Next, served with fruit and mints for decoration

Larb Gai (Thai minced chicken salad)

Ingredients:

500gm ground chicken

1/4 cup water, (if necessary) 

4 large (56g) shallots, peeled and finely sliced lengthwise

1 tablespoon store-bought or homemade toasted rice powder (see notes)

Fish sauce, or to taste

Lime juice, or to taste

Ground dried red pepper, to taste

½ cup (4g) coarsely-chopped coriander leaves

1/2 cup (8g) mint leaves

Instructions:

In a skillet over medium heat, saute the chicken until cooked through. (Don’t use high heat; you don’t want to brown the chicken.) There should be some juice in the pan. If it gets too dry, add some water to the pan up to ½ cup.

Once the chicken is done, take the pan off the heat and immediately add the shallots; toss to wilt the shallots.

Start out by adding 1 tablespoon of fish sauce and 1 tablespoon of lime juice. Toss everything together well, and taste to see if you like how it tastes. If not, add more fish sauce and/or lime juice until the salad tastes right to you. (For this recipe, I use 2 tablespoons of fish sauce and 4 tablespoons of lime juice.)

Add the toasted rice powder; toss.

Add about one teaspoon of dried chilli powder to the mix and taste. I usually add 1 tablespoon, but that may be too much for some of you.

Once the taste is where you want your larb to be, mix in the mint leaves and cilantro Serve.

Som Tam (Green Papaya Salad)

Ingredients:

2 cloves of garlic

5 Thai chillies (up to you how many depending on how spicy you want it)

2 tablespoons shelled roasted peanuts

1 tablespoon fish sauce

½ - 1 tablespoon palm sugar (can also substitute brown sugar)

1 - 2 limes (I used about 2, but I like things pretty sour)

1 tablespoon of dried shrimp (optional)

1 - 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes - they are known as sida tomatoes, but you could use just 1 roma tomato)

1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)

I use cucumber to replace the green papaya!

To garnish

Long-beans or green beans

Green cabbage

Thai sweet basil

More roasted peanuts

Instructions:

After washing the green papaya, peel off the skin using a carrot peeler (or a knife will do as well). You can then either use a cheese grater to shave the papaya, or you can do it the traditional way and hack at the papaya with your knife until there are numerous vertical cuts, then shave off the top layer into thin slivers, and repeat. I like the traditional method as you get bigger, un-even, pieces of green papaya. Cut enough green papaya to have a big handful worth for this recipe.

Add 2 cloves of peeled garlic and 5 chillies (or however many you like) to the mortar (krok). Pound them for a few seconds until the garlic is crushed and chilies are reduced to small bits.

Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 1 - 2 limes into the mortar. You can always start with less seasoning and add more to your liking.

Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid (so no one bites into a chunk of pure palm sugar).

Add about 1 tablespoon of roasted peanuts (no need to measure, just grab some with your hand), 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar.

Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.

Last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing a combination of using just a spoon and pounding lightly, but no need to pound hard. Make sure the dressing is coating all the green papaya and that the salad is evenly mixed through and through.

Notes

If you don't have a mortar and pestle, just chop up the garlic and chilies, and prepare everything in a metal or glass mixing bowl.

Dish out the green papaya salad onto a plate, and I like to then sprinkle another small handful of roasted peanuts on top.

Garnish your green papaya salad with pieces of raw Chinese long-beans or green beans and a wedge of cabbage.

In Thailand, som tam is eaten with Thai sticky rice. You can grab a small ball of sticky rice in your fingers, dip it into the green papaya salad dressing, and then pop it in your mouth.

Fried Wontons Recipe

Ingredients:

250gm ground chicken or turkey

150gm shrimp, chopped into small pieces

3 water chestnut, peeled and chopped into tiny pieces, (optional)

½ carrot chopped into small pieces

2 stalk scallion/spring onions, chopped

1/2 teaspoon sesame oil

1/2 teaspoon fish sauce or soy sauce

1/4 teaspoon sugar

3 dashes white pepper powder

Salt to taste

1 pack wonton wrappers

Water/egg white, for sealing

Oil, for deep frying

Method:

In a bowl, mix the ground pork, shrimp, water chestnut, scallion, sesame oil, fish sauce/soy sauce, sugar, pepper and salt together. Stir to combine well to form a sticky filling.

To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.