Piquant Pumpkin and Coconut Soup Recipe

When there are plenty of pumpkins about, soup seems the obvious answer. This Thai version is a little out-of-the-ordinary and taste superb. Add salt to this soup with care, the shrimps will have been lightly salted before drying, and the shrimp paste and fish sauce may also be salty.

Ingredients: (Serves 4-6)

1 lemon grass stalk
2 garlic cloves, crushed
4 shallots, finely chopped
2.5 ml/0.5 teaspoon shrimp paste
15 ml/1 tablespoon dried shrimps, soaked in water for 10 minutes and drained
2 fresh green chilies, seeded
Salt, to taste
600 ml/1 pint/2.5 cups chicken stock
450 g/1 lb pumpkin, cut into 2 cm/0.75 inch chunks
600 ml/1 pint/2.5 cups creamed coconut
30 ml/2 tablespoons Thai fish sauce (nam pla)
5 ml/1 teaspoon granulated sugar
8-12 small cooked peeled shrimps (prawns)
Ground black pepper, to taste
2 fresh red chilies, seeded and finely sliced, to garnish
10-12 fresh basil leaves, to garnish

Method:

Cut off the lower 5 cm/2 inch of the lemon grass stalk and chop it roughly. Put it in a mortar and add the garlic, shallots, shrimp paste, dried shrimps, green chilies and salt. Grind to a paste. Pour the chicken stock into a large pan. Bring it to the boil, add the ground paste and stir gently to blend it into the stock.

Add the pumpkin and simmer for about 10-15 minutes or until the pumpkin is tender. Stir in the creamed coconut, then bring back to a simmer. Add the Thai fish sauce, sugar and ground black pepper to taste.

Add the shrimps and cook until they are heated through. Serve in heated soup bowls, each one garnished with the finely sliced red chilies and the whole basil leaves.

Chili and Pak Choi Omelet Parcels Recipe

Recipe: (Serves 4)

130 g/4.5 oz broccoli, cut into small florets
30 ml/2 tablespoons groundnut (peanut) oil
1 cm/0.5 inch piece fresh root ginger, finely grated (shredded)
1 large garlic clove, crushed
2 fresh red chilies, seeded and finely sliced
4 spring onions (scallions), diagonally sliced
175 g/6 oz/3 cups pak choi (bok choy), shredded
50 g/2 oz/2 cups fresh coriander (cilantro) leaves, plus extra to garnish
115 g/4 oz/2 cups beansprouts
45 ml/3 tablespoons black bean sauce
4 eggs
Salt and ground black pepper

Method:

Bring a pan of lightly salted water to the boil and blanch the broccoli for 2 minutes. Drain, then refresh under cold running water, and drain again. Heat 15 ml/1 tablespoon of the oil in a frying pan and stir-fry the ginger, garlic and half the chili for 1 minute. Add the spring onions, broccoli and pak choi, and toss the mixture over the heat for 2 minutes more.

Chop three-quarters of the coriander and add to the frying pan. Add the beansprouts and stir-fry for 1 minute, then add the black bean sauce and heat through for 1 minute more. Remove the pan from the heat and keep warm.

Mix the eggs lightly with a fork and season well. Heat a little of the remaining oil in a small frying pan and add one-quarter of the beaten egg. Tilt the pan so that the egg covers the base, then sprinkle over one-quarter of the reserved coriander leaves. Cook until set, then turn out the omelet on to a plate and keep warm while you make 3 more omelets.

Spoon one-quarter of the stir-fry on to each omelet and roll up. Cut in half crossways and serve, garnished with coriander leaves and chili slices.

Thai Beef and Mushroom Salad Recipe

Recipe: (Serves 4)

675 g/1.5 lb fillet (tenderloin) or rump (round) steak
30 ml/2 tablespoons olive oil
2 small mild red chilies, seeded and sliced
225 g/8 oz/3.25 cups fresh shiitake mushrooms, stems removed and caps sliced

For the dressing

3 scallions (spring onions), finely chopped
2 garlic cloves, finely chopped
Juice of 1 lime
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon soft light brown sugar
30 ml/2 tablespoons chopped fresh cilantro (coriander)

To serve

1 cos or romaine lettuce, torn into strips
175 g/6 oz cherry tomatoes, halved
5 cm/2 inches piece cucumber, peeled, halved and thinly sliced
45 ml/3 tablespoons toasted sesame seeds

Method:

Preheat the grill (boiler) to medium, then cook the steak for 2-4 minutes on each side, depending on how well done you like it. (In Thailand, the beef is traditionally served quite rare). Leave to cool for at least 15 minutes. Slice the meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chilies and the sliced shiitake mushroom caps. Cook for 5 minutes, stirring occasionally. Turn off the heat and add the steak slices to the pan. Stir well to coat the beef slices in the chili and mushroom mixture.

Make the dressing by mixing all the ingredients in a bowl, then pour it over the meat mixture and toss gently. Arrange the lettuce, tomatoes and cucumber on a serving plate. Spoon the steak mixture in the center and sprinkle the sesame seeds over. Serve at once.

Thai Beef Salad Recipe

Recipe: (Serves 4)

Oil, for frying
2 sirloin steaks, each about 225 g/8 oz
1 lemon grass stalk, trimmed
1 red onion, finely sliced
1 fresh red chili, finely chopped
0.5 cucumber, cut into strips
30 ml/2 tablespoons chopped scallion (spring onions)
Juice of 2 limes
15-30 ml/1-2 tablespoons Thai fish sauce (nam pla)
Chinese mustard cress, or fresh herbs, to garnish

Method:

Heat a large frying pan until hot, add a little oil and pan-fry the steaks for 6-8 minutes for medium-rare. If you prefer, cook the steaks under a preheated medium grill (broiler). Allow to rest for 10-15 minutes.

Cut off the lower 5 cm/2 inches of the lemon grass stalk and chop it finely. When the meat is cool, slice it thinly on a cutting board and put the slices in a large bowl. Add the sliced onion, chili, cucumber, lemon grass and chopped scallions to the meat slices.

Toss the salad and flavor with the lime juice and fish sauce. Transfer to a serving bowl or plate and serve at room temperature or chilled, garnished with Chinese mustard cress or fresh herbs.

Green Chili Dhal Recipe

This dhal (Tarka Dhal) is probably the most popular of lentil dishes and is found in most Indian and Pakistani restaurants. In India, the term 'dhal' refers to any of almost 60 varieties of dried pulses, including mungbeans, peas and all sorts of lentils, including red, yellow and brown. Adapt the recipe according to the contents of your store cupboard. Also, dried red chilies are available in many different sizes. If the ones you have are large, or if you want a less spicy flavor, reduce the quantity specified to 1-2.

Recipe: (Serves 4)

115 g/4 oz/0.5 cup masoor dhal (split red lentils)
50 g/2 oz/0.25 cup moong dhal (small split yellow lentils)
600 ml/1 pint/2.5 cups water
5 ml/1 teaspoon ginger pulp
5 ml/1 teaspoon garlic pulp
1.5 ml/0.25 teaspoon ground turmeric
2 fresh green chilies, chopped
7.5 ml/1.5 teaspoon salt

For the tarka:
30 ml/2 tablespoons oil
1 onion, sliced
1.5 ml/0.25 teaspoon mixed mustard and onion seeds
4 dried red chilies
1 tomato, sliced

To garnish:

15 ml/1 tablespoon chopped fresh coriander (cilantro)
1-2 fresh green chilies, seeded and sliced
15 ml/1 tablespoon chopped fresh mint

Method:

Pick over the lentils for any stones before washing them. Boil the lentils in the water with the ginger, garlic, turmeric and chopped green chilies for about 15-20 minutes, until soft.

Mash the lentil mixture down. The consistency of the mashed lentils should be similar to that of a creamy chicken soup. If the mixture looks too dry, just add some more water. Season with the salt.

To prepare the tarka, heat the oil and cook the onion with the mustard and onion seeds, dried red chilies and sliced tomato for 2 minutes. Pour the tarka over the dhal and garnish with fresh coriander, green chilies and mint. Serve.

Fiery Vegetables in Coconut Milk Recipe

Recipe: (Serves 4 - 6)

450 g/1 lb mixed vegetables, such as eggplant (aubergines), baby sweetcorn, carrots, green beans, asparagus and patty pan squash
8 fresh red chilies, seeded
2 lemon grass stalks, tender portions chopped
4 kaffir lime leaves, torn
30 ml/2 tablespoons vegetable oil
250 ml/8 fl oz/1 cup coconut milk
30 ml/2 tablespoons Thai fish sauce (nam pla)
Salt (optional)
15-20 fresh holy basil leaves, to garnish

Method:

Trim the vegetables, then, using a sharp knife, cut them into pieces. They should all be more or less the same shape and thickness. Set aside. Chop the fresh red chilies roughly and put them in a mortar. Add the lemon grass and kaffir lime leaves and grind to a paste. This can be done using a small blender, if you have one, or in the small bowl attachment of a food processor.

Heat the oil in a wok or large deep frying pan. Add the chili mixture and fry over a medium heat for 2-3 minutes, stirring continuously.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are all crisp-tender. Season with the fish sauce, and salt if needed. Spoon on to heated plates, garnish with holy basil leaves, and serve.