Endive spears, chicken and noodles.

Ingredients; chicken 200gr, chili peppers 3, endive spears 2, noodles 250 gr, shallot 2, ginger 2 cm, sunflower oil 2 tbsp for the noodle dressing; honey 1 tbsp, mirin 1 tbsp, rice wine 1 tbsp, fish sauce 1 tbsp, dark soy suace 1 tbsp, juice of 1 lime. (ingredients; here)
For vegetarians, replace the chicken with quorn pieces or mock meat.

Chop the chicken into bite size pieces. Slice the shallot, chili peppers and ginger into fine strips. Slice the endive stalks lengthwise in long small strips.
Mix all the ingredients for the noodle dressing in a small bowl.

Heat the wok, and add oil. Add ginger, chilli peppers and shallot. Stir fry for a minute and add the chicken.  stir fry until ready. Add the endive and stir fry (on high heat). Meanwhile bring 2 liters of water to the boil in a cooking pot, add noodles. Cook until just soft (about 3 minutes) and drain. Add the noodle dressing to the cooking pot, heath for a moment, turn of the heath and add the noodles. Stir well.
The endive should be done by now, still a bit crisp. Dress the noodles on a plate and serve the chicken and endive on top.

For vegetarians, replace the chicken with quorn pieces.

Mushroom soup with chili oil and deep fried noodles

Ingredients; 1 red onion, sliced mushrooms 250gr, grilled chicken 150gr ( or egg tofu for vegetarians ), coconut milk 25cl, palm vinegar 2tbsp, palm sugar 2tsp, sambal 1 tbsp, fish sauce 2tbsp, mushroom sauce 1 tbsp, 1 tom yum cube stock or chicken stock, dried noodles 30 gr, sunflower oil 25cl, chili oil, water 30cl

Heat a wok, add 2 tbsp of sunflower oil. Add sambal and stir fry for 1 minute, add finely chopped onion and fry until soft. Now add the coconut milk, water and stock cube and bring to the boil.
Add sliced mushrooms, sugar and vinegar. Cook for 5 to 10 minutes.
Meanwhile heat the rest of the sunflower oil in a small cooking pot, fry the noodles for 1 to 2 minutes and place on some kitchen paper to absorb the oil.
Add fish sauce, mushroom sauce and the diced chicken to the soup. Bring to the boil and add more fish sauce or vinegar if you like. Serve hot, add some drops of chili oil and dress with some crisp noodles.

For a vegetarian version replace the chicken with egg tofu.

Pad kra pao...

Ingredients: shallots 2, red chili peppers 2, garlic cloves 3 to 4, fish sauce 1 tbsp, light soy sauce 1 tbsp,  a little sugar 1 tsp, minced meat (pork or beef) 250 gr., holy basil (or bai kaphrao), bird's eye chilies 10, sunflower oil 2 tbsp

  

Chop the shallots and chili peppers finely. Heat a frying pan, add the oil. Fry the shallots and chilies for 1 to 2 minutes. add the smashed garlic cloves , fry for 1 more minute. Now add the minced meat and fry while breaking it up into small parts with a fork or spoon. When almost ready add the fish sauce, sugar and soy sauce. mix well, add the chopped basil and turn off the heat. Serve with steamed rice and the sliced bird's eye chillies (if you like it hot).
Pad Kra Pao chicken; use little strips of chicken instead of minced meat.
You can make a vegetarian pad Kra Pao using soy meat.

Feed me; Meat market.

Morning market, the meat section. For a good choice you need to be an early bird.

Asparagus with pork

Ingredients; pork, (tenderloin) 250gr, green asparagus 12, garlic cloves 2, sambal 1 tsp, 100 gr bean sprouts, oyster sauce 2 tbsp, fish sauce 1 tbsp, rice wine 2 tbsp, pepper, salt, butter

Boil the asparagus in salted water. (There must still be a bite to them). Drain and keep a little cooking fluid. Boil water, turn of theheat and add bean sprouts. After 2 to 3 minutes drain the bean sprouts.
Season the pork with salt and pepper. Heat a frying pan and add the butter. Once the butter starts turning brown add sambal. Fry for a minute and add pork and smashed garlic. fry pork 5 to 7 minutes each side (it needs to be pink inside). Remove the pork, set aside to rest.
De-glaze the frying pan with rice wine. Add 10 cl of cooking fluids (asparagus), oyster sauce and fish sauce. After 1 minute add Slice asparagus, fry for one more minute. Now add the bean sprouts.
Slice the pork. Add the juice from the meat to the frying pan. turn of the heat.
Serve over steamed rice or noodles.

Meatballs and mushrooms

Ingredients
- meatballs: minced beef 200gr, 1 egg, breadcrumbs 75gr, fish sauce 2 tbsp, pepper, salt, paprika powder 1 tsp, chili flakes 3 tsp, sunflower oil 2 tbsp
- dish: mushrooms 200gr, 1 medium sized onion, fresh ginger 2cm, 1 red chili pepper, fish sauce 2 tbsp, garlic 2 cloves, coconut milk 25cl, turmeric 2tsp, 1 lime, sunflower oil 2 tbsp, beef or vegetable stock 15cl
- Vegetarian: vegetarian meatballs

Meatballs; mix all ingredients well. Make small meatballs. Heath a frying pan add oil. Fry the meatballs until they are almost ready.
Take a large frying pan. Heath add oil and finely chopped onion, chili and ginger. Fry for a few minutes and add the sliced mushrooms. De-glaze the frying pan with the stock. After about 5 minutes add the coconut milk and bring to the boil. Cook for a few minutes and add your chopped garlic, fish sauce and turmeric. Add the meatballs. Turn down the heat and let it simmer on a low fire until it thickens. Add some lime juice to your taste.
Serve with rice or naan bread.
For a vegetarian meal, use vegetarian meatballs and -stock.

couscous chicken or vegetarian

Ingredients:
Couscous; couscous 170 gr, water 220 ml, stock cube,  olive oil, butter, tomato puree 1tbsp
Non vegetarian; chicken 250 gr, cherry tomatoes 10, 1 red onion, 2 red chili peppers, pepper, salt, garlic 1 clove, red sweet pepper 1/2, ground cumin 1tsp, mushrooms 100 gr
Vegetarian; butternut squash 1/2, paprika powder, olive oil

Bring water to the boil. Add stock cube and tomato puree. Take off the fire and add couscous.

Non-vegetarian: Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Try for 5 minutes. add diced chicken. Fry for another 3 to 4 minutes before adding mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the fry chicken and vegetables. You can serve it now. But even better, put the tajine in an oven foe 30 minutes at 180°c.

Vegetarian; Slice butternut in big cubes. Peel off the skin. Pre heat the oven (220°c). Pour plenty of olive on the butternut. Put on an oven tray and add pepper, salt, paprika powder and a little cumin on top. Place in the oven until soft. Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Fry for 5 minutes. add mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the butternut and vegetables. You can serve it now. But even better, put the tajine in the oven for 30 minutes at 180°c.