Authentic Thai Cuisine

5.Thai Fried Noodles With Prawns:
Ingredients
300g fresh flat rice-flour noodles; 10 prawns; 500g bean sprouts; 3 duck eggs; 1 cake hard soya beancurd; 1/2 cup ground roast peanuts; 1 Tbsp chopped garlic; 1 Tbsp chopped shallots; 4 Tbsp sugar; 1/2 cup oil; 3 Tbsp tamarind juice; 50g chives; 2-3 Tbsp fish sauce; 2-3 Tbsp lime juice; 1 Tbsp dried pound chillies;
Method:
Soak the noodles in warm water to soften.Heat 3 Tbsp oil in a wok and saute garlic and shallots. Add the noodles, fish sauce, lime juice, and tamarind juice. Quickly, fry to prevent sticking, set aside the noodles in a plate.Put another 3 Tbsp oil into a pan and fry prawns, beancurd, and chillies together.Put the remaining oil into a pan, break the eggs into the pan and scramble, spreading egg thoroughly. Add the noodles, bean sprouts, and chives. Mix well.Serve garnished with peanuts, bean sprouts, banana blossom, and chives.

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6.Thai Red Curry(serves 4-6):
Ingredients:
3 cups coconut milk; 1/2 tsp soya sauce; 15 basil leaves(chopped); salt to taste; 1/2 tsp brown sugar;
Red Curry Paste:
4-5 dry red chillies(soaked in 1/2 cup warm water for 10 minutes); 1 tsp cumin seeds(roasted); 1 1/2 tsp coriander seeds; 1/2 onion(chopped); 8-10 flakes garlic(peeled); 1/2 inch piece ginger(sliced); 1 stalk lemon grass or rind of 1 lemon; 6 peppercorns; 1 tsp salt; 1 tbsp lemon juice;
Vegetables:
6-8 babycorns(slit lengthwise); 1 long thin brinjal(cut into 1/2 inch slices; 1/2 small broccoli(cut into florets); 2-3 mushrooms(sliced); 1/4 cup chopped bamboo shoots(optional); 3-4 french beans(cut into 2 inch lengths;
Method:
Dry roast cumin and coriander seeds in a pan till fragrant.Grind coriander and cumin with all the other ingredients of the red curry paste along with the water in which the chillies were soaked, to a very smooth paste.Extract 3 cups of coconut milk by soaking grated coconut in 1 cup of warm water.Blend and strain.Repeat to get 3 cups of milk.Add the red curry paste in a non-stick pan and cook for a few seconds on low heat.Add 3-4 tbsp of coconut milk.Add vegetables and cook for 2-3 minutes.Add the rest of the coconut milk, soya sauce and chopped basil leaves.Cover and simmer on low heat for 5-7 minutes till the vegetables are tender.Add salt and sugar to taste.Boil for 1-2 minutes.Serve hot with steamed rice or noodles.

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7.Thai Tapioca Pudding(serves 10):
Ingredients:
4 cup coconut milk; 4 cup soymilk; 1 cup tapioca pearls (small cook faster); 1 cup fructose; 1/8 tsp rosewater; 1 Tbsp. vanilla extract;
Method:
Set up a double boiler. Pour coconut and soymilk into top pot and bring water in bottom pot to a rapid boil and heat the milk to scalding.Add the tapioca and cook, stirring occasionally to prevent pearls from sticking to the bottom and cook until tapioca is clear.Add the remaining ingredients and cool down before serving.

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8.Thai Sweet Rice With Mango(Serves 5):
Ingredients:
For The Sweet Rice:
2 Cups of "Sweet Rice"; 1 Cup Sugar; 1/2 can Coconut Milk; 2 Ripe Mangoes;
For Topping:
1/2 can Coconut Milk;1 Tbsp Sugar; 1/2 tsp Salt; 1/2 Tsp. of cornstarch;
Method:
Rinse the rice.Soak it in water for 30 minutes.Drain some of the water, leave 1/4 inch of water remaining on top of rice.Cover container and microwave on high for 10 minutes.Mix rice after 10 minutes and return to microwave for an additional 4 minutes.Mix sugar and 1/2 can coconut milk and stir until sugar dissolves.Pour this sauce over the rice and coat completely.Cover, and let stand for 20 minutes and serve at room temperature.Slice mangos into bite size pieces and serve with sweet rice.
For Topping: Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves.Add salt and cornstarch and put all ingredients in a saucepan.Stir well.Cook over low heat and stir constantly until just boiling, then turn off heat.Let cool.Serve.

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