Ingredients – for one person:
1 egg
1 teaspoon of fish sauce
1 teaspoon of soy sauce
2 tablespoons oil
Coriander to garnish
Sri Racha sauce (can also use sweet chilli sauce)

How to make Khai Jiaw:
Crack the egg into a bowl and add the fish sauce and soy sauce.
Whisk the egg and sauces with a fork until it becomes frothy.
Heat the oil in a hot pan, then add in the egg mixture.
Cook until it gets lightly browned and then flip it over and cook the other side until also lightly browned.
Once cooked serve with a portion of rice and garnish with coriander.
Don’t forget the Sri Racha sauce….Sweet Chilli sauce also goes really well with it.

A tip on the kaffir leaves — I usually buy them with a specific recipe in mind and I only use several at a time. To keep them fresh, simply place them in a small ziplock plastic bag and keep them in the freezer until you need to use them. They don’t need to be defrosted either. Just pop them straight into whatever dish you’re cooking.

 Ingredients: 
450 grams firm white fish like basa
1 1/2 Tbsp of Thai red curry paste
1 1/2 Tbsp of Thai fish sauce
1 egg
4 Tbsp of cornstarch or Tapioca flour
5 kaffir leaves, thinly sliced
4 snake beans, thinly sliced
3 cups of vegetable oil for frying

Dipping Sauce
6 Tbsp water
1 Tbsp white vinegar
4 Tbsp sugar
1 purple shallot, finely sliced
1 Tbsp of finely sliced cucumber
1 small red bird chili, de-seeded and finely chopped
1/2 Tbsp of finely chopped coriander (cilantro)
1 Tbsp peanuts

Special equipment: food processor, slotted spoon, paper towels

Method:
Prepare the dipping sauce first. Heat a small saucepan over a medium heat. Dry roast the peanuts until they lightly brown then immediatley remove from the heat and allow them to cool. Roughly chop the peanuts and set aside.
Place the water, vinegar and sugar in small saucepan over low heat. Stir mixture until the sugar dissolves. Allow to cool.
In a small serving bowl combine the cucumber, shallots, chili and corinader. Add vinegar mixture and then top with roasted peanuts. Set aside.
Now for the fish cakes. Place fish, red curry paste, fish sauce, egg and cornstarch in a food processor. Blend until smooth and combined. Transfer paste into a large mixing bowl and add kaffir leaves and sliced snake beans. Stir through with a wooden spoon until combined.
Shape about 2 tablespoons of fish paste mixture into a flat disc (this may be hard as it’s quite sticky). Alternatively, just do your best to roll the mixture into a small ball.
Heat the oil over a medium-high heat. Add fish cakes in batches and fry until golden brown and puffed up.
Remove fish cakes from oil with a slotted spoon and drain on paper towels. Repeat process with remaining fish cakes.
Serve fish cakes with dipping sauce.

Ingredients:
• 1 1/2 Ibs. of chicken breast or pork
• 1/4 teaspoon of roasted coriander seeds powder
• 1/4 teaspoon of turmeric (roots) powder
• 1/2 teaspoon of curry powder
• 3 slices of galangal
• 1/2 tablespoon of finely chopped lemon grass
• 1 tablespoon of salt
• 5 garlic clover
• 1 cup of coconut milk
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• Small wooken skewers

Preparation:
1. Slice the chicken breast or the pork with the width of about 1 1/2 inches.
2. Pound together the roasted coriander seeds powder, roasted cumin seeds powder, pepper, turmeric powder, curry powder, galangal, lemon grass, garlic cloves and salt.
3. Put the mixture into the coconut cream.
4. Add the sugar and vegetable oil and blend them into a marinade.
5. Soak the meat in the newly mixed marinade for 2 hours.
6. Take the slices of meat out and thread them onto the skewers while heating the marinade until boiling.
7. Roast the meat and apply the marinade to it for some time.
8. When the meat is thouroughly cooked, serve it with sa-te sauce and cucumber sauce.

Ingredients
16 fresh spring roll wrappers
5 medium/large prawns
4 shiitake mushrooms (or use fresh local mushrooms)
1 cup fresh bean sprouts
2 packages beanthread noodles
2 tablespoons chopped spring onion
2 tablespoons chopped cilantro
1/2 cup shredded carrot
1/2 teaspoon Thai pepper powder
1/2 tablespoon minced garlic
1 tablespoon vegetable oil
2 tablespoons thin soy sauce
1 teaspoon sugar
 Flour paste 

Preparation
1. Mince your prawns with a sharp chef’s knife, and put the minced prawns in a bowl.

2. If using shiitake mushrooms (recommended), soak in warm water until soft, about 15 minutes, then drain and gently squeeze out the water from each mushroom, and slice.

3. Soak your beanthread noodles in water for about 15 minutes, then, while still soaking, cut the beanthread into 1″ length pieces using scissors (see picture). Drain, and put the cut beanthread into a bowl.

4. Make a flour paste by mixing 2 tablespoons all purpose flour with 1 tablespoon water. Keep aside. This will act like a glue to hold your wrappers together.

5. Open your package of frozen wrappers, remove from package, and set on a cooking sheet. Cover with a damp paper towel. As you remove each wrapper, keep the damp towel on top of your existing stack.

Method
In a frying pan, heat vegetable oil over medium heat, and add minced garlic. Fry until lightly golden. Add minced shrimp, shiitake, beanthread, carrot, and gently stir in soy sauce, sugar, and pepper powder. Stir fry this until it’s blended well. Now add bean sprouts, spring onion, and cilantro. Mix well and cook just a bit longer, then remove to put in a bowl.

On a flat surface, lay out one spring roll wrapper and place the filling on top, then fold and roll as shown in pictures below.

Fry the spring rolls in about one inch of vegetable oil. Remove from oil with a slotted spoon or skimmer. Set on paper towel to cool.

Your spring rolls should be served with two sauces: sweet chile sauce for spring rolls, and sweet and sour plum sauce. Enjoy!

 Ingredients:
Smashed garlic – 2 tablespoon/ 30 ml.
Oil – 3 tablespoon/ 45 ml.
Smashed chilies – 3-5.
Salted bean paste – 1 teaspoon/ 5 ml.
Oyster sauce – 1 tablespoon/ 15 ml.
Water spinach – 20 stems.
Water – 1 tablespoon/ 15 ml.

Preperation 
Lightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on. See picture to the right for an example.

Heat your wok to high, throw the garlic in, stir quickly until it just starts to turn light brown. If your pan is hot enough, this should be less than 10 seconds. Then throw the vegetable in with the chilies. It should sizzle like crazy. Flip the vegetables and spread out a few times to make sure they evenly cook. Then add the water, bean sauce & oyster sauce, and stir for maybe 1 more minute, until the vegetable is finished. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad.