• 500gr large prawns
• 300gr dried senlek noodles
• 4 tbslp tamarind pure
• 2 1/2 tbslp fish sauce
• 3 tbslp tomatoe ketchup
• 3 tblsp oil
• 5 garlic cloves finely chopped
• 4 eggs
• 2 shredded carrots
• 1/2 teaspoon chilli powder
• 2 tblsp dried shrimp
• peanuts
• bean sprouts
• 4 spring onion finely sliced

Method:

• soak noodles in water for 4-5 hours, drain
• combine tamarind pure, fish sauce, tomatoe ketchup in a bowl and set aside
• heal oil fry garlic add prawns the remove
• add reamining oil, cook eggs and stir to scramble for 1 -2 minutes
• add noodles, carrots, stir another 2 minutes
• add tamarind pure, chilli powder, dried shrimp and roasted peanuts and half bean sprouts and spring onion
• spoon to a serving plate. sprinkle over remaining peanuts garnish with chillies and coriander leaves, lemon wedges and bean sprouts

• 125 gr small papaya green unripe, chopped or grated
• 2 tbslp lime juice plus small rind
• 1/2 tbslp fish sauce
• 1/2 tbslp palm or coconut sugar
• 1-2 garlic
• 25g roasted peanuts
• 1/2 tbslp ground dried shrimp
• 1 small red and green chilli
• 50 g tomatoes

Method:

mix papaya with lime juice with fish sauce and sugar. ound garlic together with peanuts. add papaya and pound gently . add beans if you’d like the dried shrimp and chilli. keep punding and turning to bruised the ingredients. add sugar mixture tomatoes and a piece of lime or rind.

• 500 gr squid
• 1 1/2 tbsp oil
• 4 garlic finely chopped
• 2 tbsp vegetable oil
• 1 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 375 gr chinese flowering chives
• white pepper

Method:

• prepare the squid
• stir fry garlic until it is lightly browned
• add squid, stock, soy sauce, oyster sauce and chives for 2-3 minutes
• season white pepper

• 1 red snapper 500gr
• 3 garlic cloves rough chopped
• 3 shallots roughly chopped
• 5 long red chillies, deseeded and roughly chopped
• 3 coriander roots, roughly chopped
• 2 tblsp cooking oil
• 2 tblsp vegetable stock
• 2 tblsp lime juice
• 1 1/2 tblsp fish sauce
• 2 tblsp palm sugar
• thai sweet basil leaves for garnish

Method:

• rub the outside of the fisj with some oil and grill or barbecue it on medium heat for 15-20 minutes on each side until lightly browned. Transfer tge fush to a serving plate and keep it warm
• use a pestle and mortar to combine garlic, shallots, chillies and coriander roots into rough paste
• heat oil stir fry the garlic, and chilli paste for 2 minutesor until fragrant.  Add stock, lemon juice, fish sauce and sugar and cook for another minute or until sugar has dissolve.
• pour the chilli sauce over warm fish, garnish with a few sweet thai basil leaves

Ingredients:

• 200 ml coconut milk
• 200 ml chicken stock
• 2 lemongrass stalks white part only cut into a tassel or bruised
• 5cm galangal peeled and cut into several pieces
• 15 black peppercorns, crushed
• 400 gr skinless chicken breast, sliced
• 1 1/2 tblsp fish sauce
• 1 tblsp palm sugar
• 150 gr mixed mushrooms (oysters, shitake, or button)
• 200 gr cherry tomatoes
• 2 1/2 tblsp lime juice
• 5 kaffir lime leaves
• 3 – 5 small red green chillies, bruised
• coriander leaves for garnish

method:

• heat coconut milk, stock, lemon grass, galangal and peppercorns in a saucepan bring to boil
• add chicken, fish sauce and sugar and stirring constantly simmer for 5 minutes or until the chicken is cooked through
• halve mushrooms, add tomatoes and simmer for 2-3minutes
• add lime juice, kaffir lime leaves and chillies for the last few seconds
• garnish with coriander

Chicken Ingridients:

• 1 whole chicken about 1.5 kg
• Ginger about 3 cm
• shallots

Rice ingridients:

• 2 cups of rice
• 2.5 cups of chicken stock from reserved chicken poaching broth
• 1 inch of ginger chop finely
• 3 garlic chop finely
• 1/2 teaspoon sesame salt
• 3/4 salt

Chilli sauce ingredients:

• 8 chillies
• 3 garlic
• 1 inch ginger
• salt
• sugar
• 1 teaspoon vinegar or lime juice

Chicken method:

• clean the chicken,
• rub some salt all over the chicken getting rid of any loose skin and dirt. Wash and pat very dry inside and outside.
• Season generously with salt inside and outside.
• Stuff the chicken with the ginger slices and the shallots.
• Place the chicken in a large stockpot and fill with water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer for 30 minutes or more.
• When the chicken is cooked through, Immediately transfer the chicken into a bath of ice water to coolThe quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture

Rice method:

• dont forget to wash the rice
• heat 2 tablespoon of cooking oil
• put garlic and ginger stir until fragrant
• pour stock and rice and put into rice cooker

Chilli method: just blend all ingridients together

• 6 cups bread flour
• 1 teaspoon yeast instant powder
• 3 cups warm water
• 2 tablespoon salt

Method:

• mix Flour, yeast, and salt in a clean bowl
• add water into the bowl
• mix it around using a bread knife until dough will look goopy mess
• wrap up and leave it overnight min 10-12 hours
• dump flour on floured  surface
• grab the dough and fold over all ends towards the middle. Turn dough blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under to get that taut surface (please make sure you wet your hands before you touch the dough as it prevents your fingers of getting sticky)
• very gently move dough onto floured towel – cover – let it nap for 1/2 to 1 hour
• dump  dough into pot.  Cover. ( yes you need to use a big pot with a lid like pyrex or cast iron pot)
• Bake 40 minutes at 230c degree. Uncover, bake another 20 minutes at 180c degree or until the crust is beautifully golden
• Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in  8 minutes.  Voila!

see i told you its SUPERRR easy!!! enjoy!

• barramundi fillets
• sea salt
• extra virgin oil

Cucumber and mint salsa ingredients:

• 1 handful mint leave chopped roughly
• 2 small french shallots
• 1/2 lebanese cucumber seeds removed and thinly sliced
• sea salt
• 2 teaspoon red wine vinegar
• 2 teaspoons balsamic vinegar
• 1 tablespoon good quality horseradish relish
• 100ml extra virgin olive oil
• 2 teaspoons caster sugar
• 2 spring onions white only round cuts
• ground pepper

to make salsa, place mint, french shallots and cucumber in a bowl with pinch of sea salt. add the vinegar, horseradish, oil, sugar and spring onion. give generous grind of fresh pepper and check the seasoning. Mix well and leave 15 minutes.

Drizzle fish fillets with salt and little oil and little plain flour. Pan fry the fish on a hot pan.

serve fish with cucumber and mint salsa on top.

• 1.25kg lamb meat diced
• sea salt and freshly ground pepper
• 2tblp plain four, plus 1 tblsp extra
• 80 ml extra virgin olive oil
• 1 large onion diced
• 2 1/2 tblsp tomato paste
• 160ml red wine
• 160 veal stock
• 225 frozen peas
• 1 handful mint leaves chopped
• 1-2 sheets frozen puff pastry
• 1 egg yolk

preheat oven 150c. season the lamb with salt and pepper and toss with the flour until evenly coated. heat oil in large ovenproof heavy based pan over high heat. add the lamb in batches and cook for 1-2 minutes or until well browned the remove.

add onion with a pinch of salt and cook over low heat for 5 minutes or until softened. add the tomato paste and extra flour and cook for a minute or so. add the red wine and veal stock and stir until the mixture boils. return the lamb to the pan, cover the pan with foil, place in the oven and cook for an hour or until lamb is tender.

increase temp to 200c divide the pie filling among four 300ml ramekins or pie dishes, top each one with a piece of pastry large enough to hang over the edge of the dish. it is important to remove the pastry from the freezer only 5-10m before you need it. press the pastry down firmly and brush evenly with the egg yolk. bake in the middle of the oven for about 15 minutes or until puffed and golden.

• Pineapple peeled cored and cut into bitesized chunks
• cucumbers halved lengthways and sliced diagonal
• cherry tomatos
• french shallot thinly sliced
• beansprouts
• small handful mint leaves
• spring onions sliced diagonal
• cashew nuts (optional)

Chilli lime dressing:

• garlic clove
• green chillies roughly chopped
• sea salt
• caster sugar
• fish sauce 2 tblsp
• lime juice

Put all ingredients together and dressing well with chilli lime sauce. Adding roast duck as an extra would be lovely too.