Thai Jelly With Coconut / Woon Ga- Tee

Preparation time: 5 minutes
Cooking time: 10 minutes

1 person	4 persons	Ingredients:
400ml	800ml	Hot water
20g	40g	Powdered Chinese gelatin (a vegetarian gelatin)
3 drops	6 drops	Jasmine water
100-200 g	200-400g	White sugar
1 tablespoon	2 tablespoons	Pandanus water
200ml	400ml	Coconut Cream
¼ teaspoon	½ teaspoon	Salt
I teaspoon	2 teaspoons	Rice flour or corn flour

Method:

1. Into a pot, put hot water and mix in gelatin and 2 drops for two persons of Jasmine water (or 4 drops for four persons). Simmer until the ingredients are well mixed.
2. Add sugar and pandanus water and boil until the mixture thickens.
3. Filter the mixture through a fine cloth to obtain a clear liquid.
4. Pour mixture into a baking tray, 15 cm square by 3 cm deep, or into any mould you prefer. DO NOT grease the mould. Leave to stand until cool
5. Into a fresh pot put coconut cream and jasmine water. I drop for two persons and 2 drops for four persons.
6. Add salt and rice flour and simmer until the mixture thickens.
7. Pour thickened coconut cream on top of the coconut jelly in the tray or mould.
8. Allow to cool and become firm. Remove from the tray and cut into pieces 3cm by 3 cm.

For vegetarians:

This is a 100% vegetarian recipe.

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Mangoes And Sticky Rice / Kow Nee-Ow Ma-Muang

Preparation time: Soaking time 2-5 hours
Standing time 1 -2 hours
Cooking time: 20 minutes

1 person	4 persons	Ingredients:
70g	280g	Uncooked sticky Rice - soak in water for two to five hours. The water level should be 4-5 cm above the rice.
100ml	400ml	Coconut Cream
½ teaspoon	2 teaspoons	Salt
4 teaspoons	16 teaspoons	White sugar
1	4	Fresh sliced mangoes (lychees, apples etc.)

Method:

1. Soak the uncooked sticky rice in water for two to five hours.
2. The water level should be 4-5 cm above the rice.
3. Put the coconut cream in a bowl and leave to stand at room temperature for about one or two hours, until you can see the coconut cream and water milk separate out.
4. Take a spoon and skim the cream off the surface.
5. Put it in a separate bowl and use this for mixing with the sticky rice.
6. Drain the rice grains and put in a sticky rice basket. Steam for about 20-25 minutes.
7. Warm coconut cream, salt, and sugar on a low heat. When warm, pour the mixture into a bowl.
8. Stir in the cooked sticky rice, keep stirring until the grains are no longer sticking together.
9. Cover the bowl for one to two hours until the grains have absorbed the coconut cream.
10. You can only make this dessert with sticky rice and you need to mix in the coconut while the sticky rice is hot and cooked. When the rice is cold it cannot absorb the coconut cream.
11. Put on a plate and decorate with slices of mango, or another fruit of your choice.

Mangoes and sticky rice is the Thai version of rice pudding. Instead of using fresh milk as in a normal rice pudding substitute coconut cream and use any fruit native to your home.

For vegetarians:

This is a 100% vegetarian recipe.

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Bananas In Coconut Cream / Gluay Buat Chee

Preparation rime: 5 minutes
Cooking time: 12 minutes

1 person	4 persons	Ingredients:
300ml	1,2 liters	Coconut Milk
2-3	8-12	Ripe bananas - cut into 1 cm slices
Small pinch	½ teaspoon	Salt
1 teaspoon	4 teaspoons	Palm sugar
1-3 teaspoons	4-12 teaspoons	White sugar (to lightly sweeten to sweet)
100ml	400mI	Coconut Cream

Method:

1. Put coconut milk in a pot and bring to the boil.
2. Add bananas and boil for a further 5-8 minutes.
3. Add salt.
4. When the bananas are a soft yellow color, stir in the palm sugar and white sugar.
5. Add coconut cream and bring to the boil Turn off heat and serve in dessert bowl.

*Substitute pumpkin, taro, and sweet potatoes, etc. if desired

For vegetarians:

This is a 100% vegetarian recipe.

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Yellow Curry / Geng Garee Guy

Preparation time: 5 minutes
Cooking time: 7-8 minutes

1 person	4 persons	Ingredients
80g	320g	Potatoes - peeled and cut into 21/2 cm chunks
150ml	600ml	Coconut Cream
1 teaspoon	4 teaspoons	Yellow curry powder
200ml	800ml	Coconut Milk
30g	120 g	Onions - cut into 2 ½ cm chunks
30g	120 g	Shallots
60g	240g	Chicken - cut into 21/2 cm chunks
½ teaspoon	2 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
½ teaspoon	2 teaspoons	Shrimp or chili paste
1	4	Large red Chilies - discard seeds and stem, slice into 1/2 cm by 3 cm lengths

Method:

1. Boil potatoes until well done. Drain water.
2. Heat coconut cream in wok on low to medium heat until the coconut oil and cream separate out.
3. Add the curry powder and mix well.
4. Add Coconut Milk
5. Mix onions and shallots, cook for one minute.
6. Add potato and chicken.
7. Mix in palm sugar, soy sauce and shrimp paste.
8. Simmer on a low heat for 5 minutes.
9. Add red chili and boil for half a minute. 10. Turn off heat and cover the pot for J -2 minutes. 1
10. Pour into a serving dish and eat with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients, up to 50 g per person:

• Carrots
• Baby corn
• Broad beans

60 g firm tofu per person, - cut into 1/2 cm by 2 cm piece

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Nam Prik Noom Vegetable Dip / Nam Prik Noom

Preparation time: 6 minutes
Cooking time: 20 minutes

2pax	Ingredients:
6	Whole long green Chilies
2	Red onions
4 cloves	Garlic - peeled
½ teaspoon	Salt
¾ teaspoon	White sugar
200g	Whole long eggplant, optional, this makes for a less spicy dish
To garnish:	Coriander leaves and chopped shallots
Vegetables to dip:	Cabbage, long beans, carrots, cucumber, cauliflower or any fresh vegetables.

Method:

1. In a wok roast the eggplant, green chilies, shallots and garlic until done. You can grill them also, but don't add oil or water.
2. Peel off the black skin from eggplant and green chilies and 'slice' the eggplant lengthways with a fork.
3. Put the green chilies, garlic, shallots, eggplant, salt and sugar into a mortar. Pound it into a smooth paste.
4. Turn into a serving bowl and garnish with chopped shallots and coriander.
5. Put dipping vegetables on a large plate.
6. Eat with steamed Rice or sticky rice

For Vegetarians

This is a 100% vegetarian recipe.

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Typical Thai Sauces Which Accompany Thai Food, 2-4 Persons

Fish sauce and chilies / Prik Nam Plaa
(100% Vegetarian if desired)

This is a sauce to season your own plate of food or you may use it as a salty and slightly spicy dip (you do not eat the chilies). May be stored for up to one month.

Ingredients

4-5	Whole Bird's Eye Chilies - chopped into 3mm by 5mm.
2 tablespoons	Fish Sauce or light soy sauce

Mix the ingredients together. Put in a small sauce dish and serve.

Spicy chili and garlic sauce / Nam Jim
(100% Vegetarian if desired)

This is a dipping sauce only for fish, seafood etc. Use within one day.

Ingredients

3 tablespoons	Light Soy Sauce or 21/2 tablespoons Fish Sauce.
2 tablespoons	Water
10-15	Whole birds eye Chilies - finely chopped
3 cloves	Garlic - peeled and finely chopped
¾ teaspoon	White sugar
1 tablespoon	Lime juice, add more if you prefer your sauce more sour

Mix all the above ingredients together. Put in a small sauce dish and serve.

Sauce with powdered chili - Nam Jim Neuo
(100% Vegetarian if desired)

This is a dipping sauce only for grilled meat, fish or anything else. Use within one day.

Ingredients

1 teaspoon	Chili powder
1 tablespoon	Light Soy Sauce or Fish Sauce
½ teaspoon	Palm sugar
1 teaspoon	Water
½ teaspoons	Limejuice

Mix together all the ingredients. Put in a small sauce dish and serve.

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Sweet And Sour Chicken Thai Style / Pat Pre-Au Waan

Preparation time: 9-10 minutes
Cooking time: 6-7 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	6 tablespoons	Oil
1 clove	4 cloves	Garlic - peeled & finely chopped
30g	120g	Onion - cut into 2 1/2 cm chunks
50g	200g	Chicken - cut into 2 1/2 cm chunks
120g	480g	Tomatoes - cut into 1 cm by 3-4 cm length
40g	160g	Pineapple - cut into cm by 3 cm pieces
50g	200g	Mushrooms
1 tablespoon	4 tablespoons	Oyster Sauce
5 tablespoons	20 tablespoons	Water
1 teaspoon	4 teaspoons	White sugar
½ tablespoon	2 tablespoons	Light Soy Sauce
1 teaspoon	4 teaspoons	Corn flour - mixed to a paste with 2 or 8 tablespoons water
20g	80g	Green bell peppers - cut into 1 cm by 3-4 cm length
10g	40g	Spring onions - chopped into 21/2 cm lengths

Method:

1. Heat oil in wok on low heat for about 15 seconds.
2. Add garlic, onion and chicken and stir-fry together for one minute.
3. Stir in tomatoes and crush the tomatoes to a sauce.
4. Stir in pineapple and mushrooms.
5. Stir in oyster sauce.
6. Stir in water, sugar, soy sauce and fry for half a minute. 7 Add corn flour mix and stir-fry until the sauce thickens.
7. Add bell peppers and spring onions and stir-fry for half a minute.
8. Turn off heat and put on a dish. Serve with steamed Rice.

For Vegetarians

Instead of chicken, add one or a combination of the following ingredients up to 30 g per person:

• Firm tofu - cut into 1/2 cm by 2 cm pieces.
• Fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces

Instead of oyster sauce add 1 tablespoon of soy sauce per person.

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