These egg halves are stuffed with crab and pork meat and fried in a coconut batter. In the photograph you can see where I cut one open and below you can see the uncooked egg halves.

Ingredients
3 Hard Boiled Large Eggs
100 gms Pork Mince
100 gms Crab Meat
3 Garlic Cloves
2 Coriander Roots
1 Teaspoon Ground pepper
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Ground Coconut
1 Tablespoon Fish Sauce

Ingredients for Flour Batter
75 gms Flour For Frying (Tempura Flour or Similar)
150 ml Coconut Milk
Pinch of Salt

Preparation
1. Pound the garlic, coriander, and ground pepper. Mix with the pork mince, crab meat, chopped coriander, ground coconut and fix sauce.
2. Shell and cut the boiled eggs in half, remove the yolk (use for something else).
3. Spoon the mixture into the egg halves and round off to make each half egg look like a whole egg.
4. Cover with flour batter and deep
5. Make the batter by mixing the flour, salt and coconut milk.
6. Cover with the batter and fry in 180 degrees Celsius oil until cooked (approx 6-8 minutes).

A vegetarian dish made with noodles and mushrooms. This dish comes from Japan, and it's distinguished by the way it's cooked by shallow frying in a pan with water and oil. Part steamed, part fried.

Ingredients for Filling
50 gms Shiitake Mushrooms
50 gms Black Chinese Mushrooms
50 gms Glass Noodle
50 gms Chopped Carrots
2 Tablespoons Chopped Onion
1 Tablespoon Chopped Coriander Leaves
2 Garlic Cloves
1 Tablespoon Light Soy Sauce
Oil

Ingredients For Wrapper
160 gms White Wheat Flour
1/2 Teaspoon Salt
2 Tablespoons Oil
Warm Water

Preparation
1. Soak the mushrooms and noodles if they are dried for 30 minutes.
2. Chop them into small pieces, add all the filling ingredients and fry until half cooked.
3. For the pastry, mix the flour, salt, oil and water together. Add the water slowly, and knead until the flour is smooth.
4. Roll it flat, a little oil can be used to keep it from sticking to the pastry.
5. Spoon the filling in, fold over and crimp.
6. Into a frying pan place a tablespoon of oil, and 2-3 tablespoons of water and bring to the boil.
7. Cover and cook until the pastry is cooked and the bottom browned.

These chicken sticks are wrapped around lemon grass stalks. As they cook the lemon grass infuses them with flavours. In the photograph you can see I overcooked them a little, when you cook them they should not be so brown. (Note, the lemon grass is not eaten).

Ingredients
200 gms Chicken Mince
3 Garlic Cloves
1 Teaspoon Ground Pepper
2 Coriander Root
1 Tablespoon Pounded Chopped Lemon Glass
1 Teaspoon Chopped Coriander
1 Teaspoon Chopped Chives
2 Tablespoons Chopped Carrot
1/2 Teaspoon Salt
1/2 White Egg
4-6 Sticks Of Lemon Grass

Preparation
1. Pound the garlic, ground pepper and coriander root and mix with chicken mince.
2. Add all the remaining ingredients, except the lemon grass sticks and mix well.
3. Split into portions, one for each stick, and wrap the mixture around the lemon grass sticks.
4. Cook for 30-40 minutes at 180 degrees celsius until cooked.

Serve With
Hot Rice
Lemon Slices
Lettuce

This 'forest' soup is so called because we traditionally make it with things we find in the forest or jungle. Serve it in a central shared dish as a side dish with rice.

Ingredients for 2 People
100 gms Chicken Breast
5 Bird Chillies
3 Garlic Cloves
10 gms Galanga
10 gms Lemongrass
10 gms Green Pepper Corns
1 Teaspoon Red Curry Paste
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Tablespoon Tamarind Water
350 ml Water
75 gms Green Beans
75 gms Courgettes

Preparation
1. Slice the chicken breast.
2. Put galanga and lemon glass, into a sauce pan add water and bring to the boil
3. Pound the garlic and bird chillies in a mortar and put them into the pan.
4. When the water is boiling again, add the chicken.
5. Chop the green beans and corgettes into small bite sized pieces.
6. Add the green pepper corns, salt, fish sauce, red curry paste, tamarind water to the pot.
7. Cook for 3 minutes, then add the green bean and courgettes into the pot and cook for an additional 2 minutes then serve.

Serve With
Hot Fragrant Rice

Inside these spring rolls are shrimp and seasonings. Another dish suitable for a party as a snack plate.

Ingredients
10 Shrimp
10 Spring Rolls Papers
2 Tablespoons Light Soy Sauce
1 Teaspoon Chopped Coriander
1 Teaspoon Chopped Red Chillies
Pinch of Pepper

Preparation
1. Clean and shell the shrimp, cut down the back and remove the black thread.
2. Mix the shrimp, light soy, chopped coriander, chopped chillies, and pepper and leave for 5 minutes to blend the flavours.
3. Fold the spring roll sheets into hat shapes, as shown in the smaller photograph. Roll the shrimp and seasoning in the spring roll paper.
4. Fry in hot oil until crunchy and golden.

Serve With
Sweet Plum Sauce

This is the Thai equivalent of breakfast cereal. It's made from tapioca pearls, grass jelly and warm sweetened soya sauce. For the photograph I only put a little liquid into the bowl, so you can see the cereal better, but normally you put a lot more.

Ingredients
200 ml Soya Milk (Normally for Drinking)
1 Tablespoon Sugar
30 gms Tapioca Pearls
30 gms String Tapioca (a zig-zag tapioca style)
30 gms Sliced Grass Jelly

Preparation
1. Soak the all tapioca in warm water overnight.
2. Boil the tapioca until cooked.
3. Boil the soya milk with the sugar until the sugar is dissolved.
4. To serve, slice the grass jelly, spoon on some of the tapioca and pour on warm soya milk.

Friday is normally pizza day in our house, but these are Thai pizzas, a modern mix of western and Thai recipes. A Thai flavoured pizza typically has no tomato in it, and only a little cheese, what it does have is plenty of Thai ingredients. This one is green chicken curry pizza, using Thai green curry paste to add some spice to the topping.

Ingredients for Pizza
150 gms Wheat Flour
2 Tablespoons Oil
4 Tablespoons Yeast
1/2 Teaspoon Sugar
1/4 Teaspoon Salt
70 ml Water

Ingredients for The Topping
1 Tablespoon Green Curry Paste
70 gms Chicken Breast
50 ml Coconut Milk
40 ml Water
1 Teaspoon Sugar
1 Teaspoons Salt
50 gms Grated Cheese

Preparation
1. Mix the yeast with the sugar, salt and water. Leave it for a minute to begin foaming.
2. Add the yeast mix to the flour and oil. Add just enough water to bind it together and knead for a minute to form a solid single piece dough.
3. Set it aside for 30 minutes to rise. To stop a skin forming on the dough, wet a cloth and cover the dough with the damp cloth.
4. Fry the coconut milk with the green curry paste for 1 minute.
5. Chop the chicken breast into bite sized strips and add into the curry pan. Add salt, sugar and water and cook it for 4 minutes.
6. Heat the oven to 150 Degrees C, and cook the base for 10 minutes, it should not be fully cooked, just dried out and slightly risen.
7. Add the chicken curry topping, and the cheese to the pizza. Turn the oven up to 190 degrees and cook for a further 5-10 minutes until the cheese is melted. For Thai pizza its common to have the cheese just melted but not browned.

Serve With
Salad, Coleslaw, Whatever you eat with pizza!

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

Cakes drizzled in chocolate? No! Scotch eggs? No. These are eggs, wrapped in a coating made largely from carrots and breadcrumbs, drizzled in a savoury sauce.

Ingredients
Quail Eggs
150 gms Chopped Carrot
100 gms Wheat Flour
1 Egg
1 Teaspoon Salt
Bread Crumbs
Oil for Deep Frying

Preparation
1. Mix the flour, eggs and carrot together, place in blender and blend until smooth.
2. Cover each egg with the mixture using two teaspoons to spread the mixture over the eggs.
3. Cover with breadcrumbs. Then deep fry in 180 degree oil until brown.

Ingredients for Dark Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Light Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Corn Starch
4-5 Tablespoons Water

Preparation
1. Mix everything together.
2. Warm over a low heat to cook through the starch and thicken the sauce.

Pig ears are a very underrated part of the pig. They have a soft meat and plenty of fat for taste. Here's how we prepare them in Thailand as a snack to eat with beer or whiskey.

Ingredients for 4 People
200 gms Pork Ears
2 Teaspoons Ground Cinnamon
1 Tablespoons Salt
75 gms Sugar
2 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
10 gms Chopped Coriander Leaves
400 ml Water

Preparation
1. Cleaning the pork ears remove any hairs, chop into 4cm chunks for cooking.
2. Boil the water in a sauce pan with the salt, light soy sauce, dark soy sauce, and sugar.
3. When the sugar and salt are dissolved add cinnamon into water.
4. Add the pork ears into the pan and simmer slowly for 1.30 hur.
5. Slice the pigs ear thinly to serve.

Serve with
Spicy Sour Sauce
Alcoholic Drinks

Ingredients for Sauce
5 Bird Chillies
2 Garlic Cloves
2 Teaspoons Sugar
2 Teaspoons Salt
2 Tablespoon Vinegar

Preparation
1. Pound the garlic with the chillies until they are well broken up.
2. Add the salt, sugar and vinegar, and pound it slowly just to mix.
3. Serve in a bowl, or over the sliced pigs ears.

This is a rich Thai dish, duck in a sweet sauce made from sugar with sour tamarind water to balance the sweetness. The skin of the duck is almost candied when it's cooked, but despite this the dish isn't very sweet. In Thailand this is always served with rice, duck is expensive, rice is cheap and we eat lots of rice and a little duck unlike the photograph!

Ingredients for 2 People
200 gms Duck Breast
1 Tablespoon Honey
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Teaspoons Ground Ginger

Preparation
1. Clean the duck and dry the skin with kitchen paper. Put it into a plastic freezer bag - we will use this bag to coat and marinade the duck.
2. Put the light soy sauce, oyster sauce, ginger and honey into the bag.
3. Shake the bag to mix the ingredients and coat the duck with the sauces.
4. Marinade in the fridge for 5-8 hours.
5. Grill slowly for 30 minutes turning several times, to cook and brown the duck. Alternatively you can also oven roast it, again until completely cooked.

Ingredients for Duck Sauce
2 Tablespoons Tamarind Water
2 Tablespoons Palm Sugar
1 Teaspoon Dark Soy Sauce
1 Chicken Stock Cube
2 Teaspoons Corn Flour
120 ml Water

Preparation for Sauce
1. Boil the water, add stock cube and dissolve it in the boiling water.
2. Add the tamarinf water, palm sugar and dark soy sauce.
3. Mix the corn flour with a little water and add to the sauce.
4. Bring back to the boil, stirring (the corn flour will thicken the sauce).

Serve With
Spring Onions
Cucumber
Coriander Leaves
Thai Fragrant Rice

This is how Isan people, from the north east Thailand eat barbecued chicken. It's always served with sticky rice and since sticky rice is soaked for hours before it's cooked, you should allow plenty of time to prepare this dish. The spicy sauce is what makes this dish special. You take some of the chicken, and some of the sticky rice with your fingers, dip it into the sauce and eat. It's delicious!

Ingredients
100 gms Chicken Breast
2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Soy Sauce
1 Teaspoon Honey
1 Teaspoon Salt
4 Cloves Chopped Garlic
1/2 Teaspoon White Pepper
Wooden Skewers

Preparation
1. Cleaning the chicken breast and chop into 3cms cubes.
2. Mix the chopped chicken with all ingredients together and leave it to marinade for 15 minutes.
3. Skewer it onto the wooden sticks, and cook on a charcoal grill until cooked. Alternatively you can cook it in the oven at 180 degrees.
4. While it's cooking make the sticky rice and sauce.

Ingredients for Hot Chilli Sauce
8 Bird Chillies
4 Cherry Tomatoes
4 Garlic Cloves
1 Red Onion
1 Tablespoon Chop Coriander Leaves
2 Tablespoons Fish Sauce
1/4 Teaspoon Salt

Preparation
1. Grill the bird chillies, red onion, garlic, and cherry tomatoes for 3 minutes until cooked.
2. Put these ingredients into a Thai mortar and pound them into a pulp (alternatively you can chop them finely by hand).
3. Add the fish sauce and salt and pound more to mix them in.

Serve With
Boiled Eggs
Steamed Green Cabbage
Cucumber
Long Green Beans
Aubergines

I love coffee and I love ice creams and this recipe is the best of both put together. Actually it has cocoa in it too, making it more like Mocha blend. This has the added advantage of making the ice cream difficult to set, making it smoother and softer.

Ingredients
2 Tablespoons Cocoa
2 Teaspoons Instant Coffee Powder
150 gms Sugar
250 ml Double Cream
200 ml Evaporated Milk
1 Egg Yolk

Preparation
1. Whisk the milk, egg yolk and sugar for 5 minutes and set aside.
2. Whisk the cream until it become firm, let it cool in the fridge.
3. In a saucepan, gently warm it to cook through the egg, it is important not to lot the mixture boil or the egg will scramble.
4. Add the cocoa and coffee and stir to dissolve.
5. Let it cool and stir in the cream.
6. Place in the freezer to freeze, after 6 hours take it out and whisk it to break up any ice crystals, then freeze again.

Stir fried rice is a great way to use up uneaten rice, but just because it's a meal made from leftovers doesn't mean it can't be rasty! You can substitute chicken or fish for the pork, whatever you have leftover.

Ingredients for 2 People
500 gms Ready Cooked Rice
100 gms Pork
3 Garlic Cloves
1 Egg
1/2 White Pepper
1 Teaspoon Sugar
1 Tablespoon Lght Soya Sauce
1 Tablespoon Fish Sauce
2 Tablespoons Oil
50 gms Red Pepper
50 gms Carrot
50 gms Onion
Chop Coriander Leaves for Garnish.

Preparation
1. Chop the garlic and fry with a little oil.
2. Chop the pork into small bite sized pieces, and put into the frying pan to cook for 2 minutes.
3. Add the egg, mix the egg to break it up as it cooks
4. Add the rice and fry until it is warmed through.
5. Chop the red pepper, carrot and onion into tiny pieces.
6. Put the carrot, red pepper, onion, light soy sauce, fish sauce, sugar, and white pepper into the frying pan and cook for 2 minutes, stirring to mix.
7. Add a little coriander to garnish.

Serve With
Cucumber
Tomato
Salad

Stop, don't run away! Although this dish is normally made with fish stomachs, Thais also make it with fried pork rind, the kind you can find as a snack next to crisps (chips) in your local supermarket. It's not particularly unusual to see odd parts of fish used in soups, think of shark fin soup in Chinese cuisine, so this dish is not as strange as it may seem, but still, if fish stomach puts you off, use pork rind gratons instead. Another item you may not be familar with is Maggi sauce, this is a Nestlé made dark seasoning sauce that is very popular in Thailand and is available worldwide.

Ingredients for 2 People
100 gms Fish Stomach or Fried Pork Rind 'Snacks'
500 ml Chicken Stock
50 gms Chicken Breast
50 gms Crab meat
50 gms Cooked Bamboo (e.g. Canned)
6 Hard Boiled Quail Eggs
2 Shitake Mushrooms
1 Tablespoon Maggi Sauce
1 Tablespoon Sugar
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Salt
2 Tablespoons Corn Flour
20 gms Chopped Coriander Leaves

Preparation
1. Clean the fish stomachs very very well and soak in water for 30 minutes. You may need to soak and rinse the fish stomachs two or three times.
2. Boil the fish stomach for 5-10 minutes and clean again in cold water.
3. Soak the shitake mushrooms for 10 minutes and chop them into bite sized pieces.
4. Boil the chicken stock, add the shitake mushrooms, and the chicken breast.
5. When the chicken breast is cooked, remove it from the boiling stock and shred it into smaller pieces and set aside.
6. Continue to cook the chicken stock with the mushrooms until the mushrooms are so soft, they nearly break up in the stock.
7. Add the crab, bamboo, light soy sauce, dark soy sauce, oyster sauce, salt, Maggi sauce, and sugar.
8. Dissolve corn flour into 4 tablespoons of water and add to the soup, cook for 1 minutes to thicken it.
9. Serve the soup in a bowl with the shredded chicken meat and the boiled quail eggs added, and some chopped coriander to garnish.

Serve With
The following condiments are typically served for the guest to choose from:
Flaked Chilli
Vinegar
Sugar