| Thai Cuisine
 Thai food is internationally famous. Whether chili-hot or comparatively
bland, harmony is the guiding principle behind each dish. Thai cuisine
is essentially a marriage of centuries-old Eastern and Western influences
harmoniously combined into something uniquely Thai. Characteristics of
Thai food depend on who cooks it, for whom it is cooked, for what occasion,
and where it is cooked. Dishes can be refined and adjusted to suit all
palates.
Tom Yam Kung (Hot and Sour Shrimp Soup)
 Bring the stack to a boil over medium heat. Add the garlic, lime leaves,
galangal, fish sauce, lemon grass, and shallots, then the mush rooms and
chili peppers. Add the shrimp and reheat to boiling. Cooked until the shrimps
are pink, opaque, and firm. Place the lime juice and chili paste in a serving
bowl. Pour the soup into the bowl and garnish with cilantro leaves.
Satay
 Slice the chicken breast finely. Pound together, or blend in a blender,
the coriander seeds, cumin seeds, pepper, tumeric, curry powder, galangal,
lemon grass, salt and garlic. Pour the blended ingredients into the coconut
milk. Add sugar and vegetable oil and blend again so that all ingredients
are well mixed. Add the chicken slices onto the skewers. Pour the marinating
sauce into a pot and heat until boiling. Place the chicken slices into
a pot and heat until boiling. Place the chicken slices over a charcoal
grill (barbecue) and apply the sauce to the chicken while turning over.
When cooked through, serve with Satay sauce and cucumber sauce.
Phat Thai
 Frying the chopped garlic and onion until turned yellow. Add chicken and
fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd.
Break the egg into the pan and scramble. Add sugar, fish sauce, vinegar,
ground dry red chili and stir well. Pour in the noodles, stir-fry until
mixed well, add sprint onion, and a cup of bean sprouts. Spoon onto platter.
Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced
lime
Yum Nuea
 Cook the beef until medium rare, or as preferred, and cut into small thin
slices. Pound together the garlic, 2 chopped coriander leaves, sugar, soya
sauce, lime juice, salt and ground black pepper until smooth. Heat the
oil in a saucepan and stir-fry the spice-paste for 3-4 minutes. Add the
beef and cook for a further minute. Remove the beef and allow to cool.
Serving on a plate. Then sprinkle the chillies on top and garnish with
the remaining coriander leaves.
Kaeng Kioao Wan (Green Curry with Chicken / Beef / Pork)
 Place all the green curry paste ingredients in a electric blender and process
until smooth, or pound in a mortar. Pour the coconut milk and green curry
paste into a large saucepan and heat to boiling. Add chicken, fish sauce,
and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer
for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir
lime leaves and basil leaves. Remove the contents to a serving bowl and
garnish with the red pepper.
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