A healthy meal after the Christmas excesses. This is a stir-fry of pork, cashew nuts for flavour and crunch, and lots of vegetables. Eat with noodles or rice.

Ingredients
70 gms Pork
20 gms Cashew Nuts
30 gms Red Pepper
30 gms Onion
30 gms Baby Corn
30 gms Spring Onions
2 Tablespoons Oyster Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
2 Garlic Cloves
1/4 Teaspoons White Pepper
2 Tablespoons Oil

Preparation
1. Clean and chop the pork to 4x4 cm.
2. Chop all vegetables into square pieces.
3. Heat the oil in a frying pan over a medium heat.
4. When the oil is hot, add the chopped garlic and pork and fry for 2 minutes.
5. Add all the remaining ingredients and fry for 1 minute more.

Serve With
Thai Fragrant Rice

Good quality eating crabs are a staple of the Thai diet. Rather than dress the crab, as you would in the west, we prepare it by mixing the crab meat with mince and stuffing it. We steam and eat the claws and legs separately. The spicy red sauce you can see underneath in the photograph, is used as a dipping sauce for the crab. For this dish that sauce is normally served in a separate bowl.

Ingredients
1 Large Eating Crab
70 gms Pork Mince
2 Tablespoons Light Soy Sauce
3 Garlic Cloves
1 Tablespoon Black Peppercorns
10 gms Coriander Root
1 Tablespoon Chopped Spring Onions
1 Egg
4 Tablespoons Oil
1/2 Teaspoons Breadcrumbs

Preparation
1. Clean the crab, remove the legs and pull out the inside of the crab.
2. Take the meat and any eggs of the crab, leaving only an empty shell, clean the shell.
3. Mix the crab meat with the pork mince. Pound the garlic with peppercorns and coriander root and add to the mince/crab mix.
4. Add light soy sauce, spring onions and egg, and mix them all together.
5. Stuff the crab shell with this filling, and steam it for 10 minutes.
6. Put oil into a frying pan over a medium heat.
7. Add breadcrumbs to the exposed part of the stuffing in the crab shell. Fry this (meat side down) for 2 minutes.
8. Serve with the following chilli sauce and garnish with coriander leaves.

Ingredients for Sweet Chilli Sauce
5 Big Red Chillies
1 Garlic Clove
2 Tablespoons Sugar
2 Tablespoons Fish Sauce
1 Teaspoon Salt
2 Tablespoons Vinegar

Preparation
1. Pound the garlic with chillies until fine.
2. Add all the ingredients except the coriander and pound until they are all broken up.
3. Warm in a saucepan until the sugar is dissolved.
4. Serve this as a dipping sauce for your crab.

Everyone of these miniature fruits are made from sweetened yellow bean paste, and food colourings. The shine comes from a glaze made of agar. Don't be put off, they are not as difficult to make as they look, and you can have a lot of fun with your children making them.
Make each one small, 10-15gms of yellow bean paste is perfect, if you make them too big, they are difficult to dip in the agar later and will not hold their shape. A good way to hold the fruit is to skewer them on toothpicks as you paint and dip them.

Ingredients
200 gms Yellow Bean
150 gms Sugar
1 Teaspoon Salt
100 ml Coconut Milk
Food Coloring

Ingredients for Glaze
5 gms Agar Jelatin
150 Water
50 gms Sugar

Preparation
1. Soak the yellow beans obernight, steam for 45 minutes.
2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk.
3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool.
4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes.
5. I find it's a good idea to use toothpicks and a block of foam to hold the shapes while I paint them with the food colouring.
6. Now to glaze, mix the agar with water and heat until the agar has fully dissolved.
7. Leave it to cool slightly, but be careful not to let it set.
8. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time.

Hints for Each Fruit
Banana - Bananas are slightly oblong, with 4 stripes running down the sides.
Chom Pu - These are a Thai fruit, a little pink yellow and orange on the base and make the top slightly green.
Cherries - The stalk I made from a stalk of coriander.

Chillies - I rolled out the basic shape and used a blunt knife to make the leaf shape at the top. Then skewer them with a toothpick and paint with food coloring.
Man Cud - the leaves on the top are made by pressing in the top of a pen to give the round leaf shape.
Melon Slices - I found it is easier to not paint the bottom edge of the melon.

Mini Orange - One of my favourites, make the leaf separately and be careful when dipping this one in agar because the leaf can come off.
Mini Sweet Corn - Make a tapering sausage shape, cut a grating into the soya with a sharp knife, then paint with yellow food colouring and green edging.
Mini Tomato - A blunt knife is used to make the star shaped leaves, by pushing down the soft yellow bean paste.

Mini Pears - I made these pears too big, and as you can see one of them bent when I was coating them in agar.

An Orada, is a type of fish with soft white flesh and few bones that is pan sized - making it ideal for frying. This dish is a shallow fried fish with a spicy sweet sour sauce, the sour comes from tamarind. For this recipe any similar non-oily fish can be used if Orada is not available. Thailand people loves fresh fish and fish dishes are to be found on most menus. Gut and clean the fish carefully, you can clean inside with lemon to rid the fish of any bitterness if necessary.

Ingredients
1 Orada approx. 500 gms.
3 Teaspoons Salt.
700 ml Oil ( or better if you have frying pan )

Sauce Ingredients
1 Tablespoon Sugar
1 Tablespoon Light Soya Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Tamarind Juice
3 Red Chillis
2 Garlic Cloves
4 Basil leaves
1 Red Onion

Preparation
1. Tamarind juice, is water added to tamarind pulp, the tamarind is squeezed in the water to made a sour bitter flavoring water.
2. Clean the fish and take entrails out, score it across each side with 3 lines.
3. Mixed with salt and leave it for 10 minutes for the salt to flavour the fish.
4. Put oil in pan turn heat on high ( the oil should be 190 degrees C if using a deep fat fryer) . The oil should just submerge the fish.
5. Fry the fish for 15 minutes and place it on a plate.
6. Put a tablespoon of oil in small frying pan on medium heat.
7. Chop the chilli, garlic and onion into small pieces.
8.When the pan is hot, fry the chilli, slice the onion and garlic for a few seconds and add the fish sauce, light soy sauce, sugar, and tamarin juce.
9. When the sauce is well mixed turn off the heat and add the basil.
10. Just before you are read to serve, pour the sauce over the fish.

Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chilli dipping sauce to add extra flavour.

Ingredients
5-10 Quail Eggs
1 Tablespoon Red Curry Paste
30 gms Pork Mince
30 gms Minced Fish Flesh
20 gms Chopped Green Beans
5 Kaffir Leaves
1 Teaspoon Salt
1 Eggs
1 Tablespoon Wheat Flour
1 Tablespoon Corn Flour
Oil for Deep Frying

Preparation
1. Boil the quail eggs for 8-10 minutes and drop into cold water. If you leave hot eggs in the air they form a grey layer around the yolk, so it's best to take them from hot water to cold water.
2. Put the pork mince, fish mince, red curry paste, salt, egg, and the wheat and corn flour into a blender. Blend to a thick mixture.
3. Slice the green bean and kaffir leaves, add to the blended meat and mix.
4. Take the egg, wrap the egg in meat to form a ball, then deep fry the balls for 5 minutes.
5. Serve with the following sauce.

Ingredients for Sweet Chilli Sauce
3 Tablespoons Sweet Chilli Sauce
10 gms Chopped Cucumber
1 Teaspoon Crunshed/Chopped Peanuts
1 Tablespoon Vinegar

Preparation for Sauce
1. Mix the sweet chilli sauce with the vinegar and heat for 2 minutes.
2. Add all ingredients in and serve.

This is the Thai version of apple fritters, the batter is very much creamier thanks to the coconut milk used to enrich it. It is better to use a stronger apple that can survive the deep frying, however unlike the European version, don't use cooking apples, they are too sour.

Ingredients
3 Green Apples
100 gms Rice Flour
100 gms Wheat Flour
1 Teaspoon Baking Soda
200 mls Water
100 mls Coconut Milk
1/2 Teaspoon Salt
3 Tablespoons Sesame Seeds
3 Tablespoons Sugar
4 Tablespoons Desiccated Coconut

Preparation
1. Peel and core the apples.
2. Slice crosswise into 1cm thick hoops.
3. Combine all the batter ingredients into a large mixing bowl and stir until mixed.
4. Heat the oil to 190 degrees C. (The hottest setting on a typical deep fat fryer).
5. Dip the apple slices into the batter and drop into the hot oil.
6. Fry until the batter is cooked and golden.
7. Drain on kitchen paper.

Eat immediately.

This is a simple fried dish that's quick to make and easy to prepare. Typically served with fragrant rice, prepare all the ingredients carefully first including the rice, cook it quickly then serve and eat immediately. It originates from central Thailand and is medium hot.

Ingredient , For 2 People
300 gms Chicken
3 Tablespoons Oil
4 Cloves Garlic
5 Red Thai Chillies
1 Small Onion
2 Spring Onions
A Pinch of White Pepper
1 Tablespoon Light Soy Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
10 Basil leaves

Serve With
Fragrant Rice
Sliced tomatoes & sliced cucumber

Preparation
1. Clean and slice chicken into small bite sized pieces.
2. Peel and chop garlic and chillies finely, an electric blender is best but hand chopping is sufficient.
3. Chop the onion into slices.
4. Chop the spring onion into short 2-3cm strips.
5. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients.
6. Fry garlic and chilli for a few seconds to bring out the smell of the garlic.
7. Add the chicken pieces, together with all the remaining ingredients except the basil.
8. Stir until the chicken is cooked, then take it off the heat.
9. Add the basil.

Remarks
It is common in Thailand to add a fried egg, sunny side up, ontop of the dish.

Fried pork ribs with garlic, anyone can cook this at home with - you won't have to hunt around for obscure Thai ingredients, they're all easy to find in a typical supermarket! This dish is eaten everywhere in Thailand - North, South, East or West, of Thailand, it's the same basic dish in all provinces, except that in the North and East of Thailand they sometimes use lime juice to add a sour taste. This version is the central province version.

Ingredients
500 gms. Pork Ribs.
4 Garlic cloves.
1 Teaspoons Pepper Corns
2 Teaspoons Salt.
2 Tablespoons Light Soy Sauce.
1 Tablespoon Oyster Sauce.
200 ml.Oil

Serve With
Sliced Cucumber, Tomato and Lettuce.

Preparation
1. Clean & cut the pork ribs ( if you prefer long ribs you don't have to cut it )
2. Pound the garlic and pepper corn together in a pestle.
3. Put the ribs in a big mixing bowl, so you can mix up the pork ribs and seasonings thoroughly.
4. Add the garlic and pepper corn, soya sauce, oyster sauce, and salt together, and live it in the fridge for 30 minutes to marinade.
5. Put the oil in hot pan and preheat it. Add the pork ribs and shallow fry in this oil for 15 minutes or until cooked.

This is a classic dish that I never tire of. It consists of 3 parts, the marinated chicken, the peanut sauce, chilli spicy sauce and optionally salad.

Ingredients for 4 People
400 gms Chicken Breast
100 ml Condensed Milk or Coconut Milk
1 Tablespoons Thai Yellow Curry Paste
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Ground Black Pepper

Preparation of Chicken
1. Slice the chicken breast into strips.
2. Mix the yellow curry, salt, light soy sauce, pepper and condense milk into a bowl and marinate the chicken for 20 minutes or longer.
3. Thread onto wood skewers.
4. Roast in the oven at 180 degrees Celsius for 10-15 minutes.
5. Alternatively grill for 10-15 minutes under a high grill.

Ingredient For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water

Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

Ingredients for Sour Spicy Sauce
50 ml Water
50 ml Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
3 Chillis
100gms Cucumber
1-2 Coriander Leaf Sprigs

Preparation For Sour Sauce
1. Boil the water with the vinegar, sugar, and salt until the sauce thickens and becomes a little sticky.
2. Let the sauce cool.
3. Chop the chillies, cucumber and coriander, into small pieces.
4. Add the chopped vegetables to the sauce.

Serve With
Thai people eat this recipe with rice, but westerners usually prefer fries and salad. It's entirely up to you.

It's difficult to find the correct word for these in English, they are similar to rissoles, but without breadcrumbs or pastry coating. It's a useful way to extend expensive pork meat into a bigger meal, something us Thais do often!

Ingredients
200 gms Pork Mince
125 gms Bread
10 gms Chopped Onions
1-2 Garlic Cloves Chopped
1 Teaspoon White Pepper
1-2 Tablespoons Salt
1 Egg
Oil for Deep Frying

Preparation
1. Soak The bread in warm water for 15 minutes, then squeeze out the water with your hands, breaking up the bread as you squeeze.
2. Mix the bread with the pork mince, salt, white pepper, chopped onion, egg and chopped garlic and stir to mix well.
3. Take pieces of the mixture and form them into small round shapes. Don't make them too big or they won't cook in the middle.
3. Deep fry for 8 minutes at 160-170 degree celsius.

Serve With
Thai Fragrant Rice
Bread
Tomato
Lettuce

In our house we eat this as a 'gop-gam' dish (a snack dish to eat at the end of the day with beer or whiskey), but usually they're made smaller and eaten as an appetizer. The pastry is a basic shortcrust pastry that is baked separately into cup shapes. The fillings are made later with Thai flavours, curries and spicy fish etc.. In the photograph above you can see two sizes, in the 3 flavours we made, but feel free to experiment.

Ingredients for Pastry (Makes 18+ Large or 25+ Small Cups)
150 gms Flour
60 gms Butter
1 Egg Yolk
Water
A baking tray with cup shaped impressions

Preparation for Pastry Cups
1. Place the flour and butter in a large mixing bowl.
2. Rub the butter into the flour using your finger tips. Once you've finished you should end up with a fine breadcrumb like mixture.
3. Add the egg yolk and just enough water to form a pastry dough.
4. Flour the baking tray so that the cups don't stick.
5. Roll the pastry onto a floured surface, cut out circles and place them into the baking tray.
6. Bake for 10 minutes at 190 degrees celsius until just brown and cooked.

Spicy Sardine Filling
This filling is shredded sardines with a Thai spicy sauce, for Kratong Tong that bite back! There is approximately enough filling to fill 6 larger cups with these ingredients.

Ingredients for Spicy Sardine Filling
1 Can Sardines in Tomato Sauce (Approx 90gms)
2 Red Chillies
1 Teaspoon Sliced Lemongrass
1/2 Teaspoon Salt
1 Teaspoon Chopped Coriander Leaves

Preparation for Spicy Sardine Filling
1. Slice the chillies, lemongrass and coriander leaves.
2. Mix with the sardines and sauce from the can and salt.
3. Drain off excess liquid.
4. Spoon into the pastry cups.

Pork Curry Filling
This filling is pork & potato filling and the main taste is curry. The ingredients are enough to fill 6 large pastry cups.

Ingredients for Pork Curry Filling
50 gms Minced Pork
1 Clove Garlic
Pinch Pepper & Salt
1 Small Onion
1 Teaspoon Curry Powder
1 Tablespoon Oil
200 gms Potato

Preparation for Pork Curry Filling
1. Boil the potato until its cooked, dice it into small cubes.
2. Pound or chop the garlic until it is fine.
3. Cut the onion into fine pieces.
4. In a frying pan, add the oil, the mince, the onion and the garlic and fry until the pork is cooked (3-5 minutes).
5. Drain off excess oil.
6. Add the curry powder, salt and pepper, mix into the other ingredients and fry for a further minute.
7. Take off the heat, and mix in the chopped potato, its now ready to use as a filling.

Other Filling Ideas
You can use western ingredients too, in the photograph, for example, we also made a vegetarian filling with mashed potato, carrot and sweet corn. Or perhaps tuna and sweetcorn, or potato and shrimp are more to your liking.

A yellow curry using a premade curry paste. You can make the curry paste yourself if you wish, I will include a recipe for it in future, however it involves a lot of pounding in a Thai mortar and we usually use the ready made paste when in Thailand. So if you want to cook authentic Thai matsaman curry, then strictly speaking it's more authentic to use the ready made paste!

Ingredient For 6 People ( Medium Spicy )
2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish

Preparation
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.

Serve With
Hot Rice
Garlic Bread

You may be familiar with Ramen instant noodles, but trust me Thai Mama noodles (from Thai President Foods) are much much better. Here is a dish we eat regularly using Mama instant noodles. If you've never tried Mama before, try the Tom Yum Gung flavour first! Of course we're not simply going to tell you how to add hot water to instant noodles, we jazz up instant noodles in Thailand with lots of delicious ingredients.

Ingredients for 2 People
2 Packets Of Mama Noodles
3 Hotdog Sausages
50 gms Pork Mince
5 Bird Chillies
1 Tablespoon Choppped Spring Onion
1 Teaspoon Chopped Coriander Leaves
4 Teaspoons Lemon Juice
3 Tablespoons Fish Sauce
200 ml Water

Preparation
1. Boil the Mama instant noodles including the soup and chilli packets in water for 2-3 minutes and remove the noodles from the water, keeping the cooking water in the pan.
2. Add the pork mince and chopped hotdog to the water pan and cook for 3 minutes.
3. Drain the hotdogs & mince, and mix with the noodles.
4. Chop the chillies and add to the noodle plate together with fish sauce, lemon juice, chopped spring onion and chopped coriander.

Serve With
Cucumber
Lettuce
Tomato
Green Beans

Just as England has its own version of French and Italian dishes, so Thailand has its own version of Japanese dishes. This is Thai Suki-Yaki, a self assembly dish consisting of a wok of boiling chicken stock, into which you cook your own ingredients at the table, and eat them with a Thai spicy chilli sauce. It's entertainment and a meal all in one. In Thailand, we prefer to drop the egg into the stock to make a poached egg, rather than eat it raw like the Japanese. If you have Thai salty eggs ready, try cracking one into the stock to make a salty poached egg, the flavour combination of extremely salty egg yolk, Thai chilli and Suki sauce may cause your brain to overload when you eat it, but it's not fatal!
You will need an electric wok to cook this at the table, alternatively you can cook it on a stove and bring it ready-cooked to the table, but it's just not as much fun. The sauce is known as Suki-yaki sauce and is available in Asian grocers, if you cannot locate it, Teriyaki dipping sauce is a passable substitute, or there is a recipe in the ingredients section to make it.

Lets start with the Suki Meat plate, the recipes for each of these can be found on this site. This plate consists of Fish Balls, Pork Balls, Raw Pork Meat Patty, and Seaweed Fish Rolls. Not shown is the Shrimp dumplings which are the same as the pork dumpling recipe, but using chopped shrimp. You can also add cleaned shrimp to this dish if you like. Most of these can be made well ahead of time and frozen, you can take them straight from the freezer to the plate ready to cook. The above plate is enough for 2 people.

Here is the vegetable plate. Again there is enough in the photograph for 2 people. It consists of celery, baby corn, green cabbage, chinese cabbage, spring onions, carrots, shitake mushrooms, glass noodles and coriander leaves. The dumplings shown in the photograph are shrimp dumpling explained above. If the mushrooms are dried, soak them for 15 minutes in water, chop the cabbage, cut the spring onions into lengths and peel and chop the carrots.

Next to the sauce, in Thailand we eat 'MK' sauce, MK is the name of a chain of Suki restaurants with their own special sauce. You can find this sauce in Asian supermarkets, there are also many variants available both from Thailand and Vietnam, all are called 'suki-yaki' sauces. If you cannot find suki-yaki sauce, you can substitute a teriyaki dipping sauce but it's not quite the same.

The Thai version uses chillis and garlic, normally it is served in a separate plate so that each person can choose to add more or less chilli to their sauce. Chop the chillies & garlic and place in a serving bowl.

Ingredients
5 Garlic Cloves
3 Red Chillies
5 Small Bird Chillies
1 Lemon Slice
1 Raw Egg

Serving The Suki-Yaki
So far we've prepared the meat plate, the vegetable plate, the sauce and the Thai chillies & garlic. You should also serve a raw egg, or salty egg if you have one.

Ingredients
2 Litres Water
2 Chicken Stock Cubes
1 White Chinese Radish

Equipment
1 Electric Wok
1 Bowl per Guest
1 Sauce Bowl per Guest
Chopsticks

Preparation
1. Peel and slice 4-5 slices of radish. Use the large Chinese radish, not small western salad radishes.
2. Put the water into the electric wok, add the stock cubes and radish and bring to the boil.
3. At this point, it's up to you what to add, you cook the ingredients as you wish in one batch or several batches.
4. Carrots, baby corn, shitake mushrooms and frozen meats will take longer to cook, so should be added earlier. The other ingredients cook quicker and can be added later.
5. Once they're cooked for a few minutes, use a sieve or slotted spoon to remove the items and place them in your bowl.
6. Take some of the Suki sauce in your sauce bowl, add some chilli as you wish, a squeeze of lemon and some garlic - this is your personal dipping sauce. Take items from your bowl, dip them in the sauce and eat.

This is a red barbeque pork dish normally served with rice, soft boiled eggs, and a thick rich cinnamon and peanut sauce. In its authentic Thai version it is a complete filling meal, however you can also simply use the pork as a side dish to another recipe. It is better to use a pork cut that has some fat, the fat adds a lot of flavour. For the best result, marinade the pork overnight.

Ingredients for 4 People
500 gms Pork Meat With Fat
50 gms Thai Red Pork Seasoning Mix.
150 ml Water
The pork seasoning mix is available from Asian supermarkets in packets or you can use Teriyaki seasoning mix which is very similar.

Preparation
1. Mix seasoning powder with water.
2. Marinade the pork in the red mix for 2-3 hours at minimum.
3. Roast in an oven at 200 degrees celsius for 20 minutes.
4. Serve the pork sliced thinly with the rice, and vegetables and covered with the cinnamon sauce (described below).

Serve With
Cucumber
Spring Onions
Coriander Leaves
Boiled Eggs
Thai sweet sausage
Thick Cinnamon Peanut Sauce

Thick Cinnamon Sauce
This sauce can also be served as a side dish in its own right.

Ingredients
200 ml Water
2 Tablespoons Light Soy Sauce
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Tablespoon Sugar
1 Tablespoon Peanuts
1 Tablespoon Cassava Starch (Or Corn Starch if you can't find Cassava)

Preparation
1. Boil the water in a sauce pan, add the light soy sauce, salt, cinnamon, and sugar. Simmer for 2 minutes.
2. Mix the cassava starch with 3 tablespoons of cold water add to the sauce pan and mix. Simmer for another minute.
3. Pound the peanuts in a Thai mortar (or chop them to make them smaller) and add to the sauce.