Popiah

Ingredients :

Turnips (Shredded)

Carrots (Shredded)

Onions and Garlic (Fry)

2 - 3 pcs fresh prawns

Soya bean paste

Salt

Dark Soya Sauce

1 pc Crab (Flower crab meat)

Filipino Lumpia "popiah"

Ingredients :

5 eggs
1 1/2 cups water
2 tablespoons oil
1/2 cup cornflour
1/2 cup plain flour

Filling:

1 tablespoon oil (Kathy's choice: use butter to melt instead)
500g raw prawns, peeled and deveined (Kathy's choice: boiling before peeling and deveining)
300g canned or bottled bamboo shoots, cut into matchsticks
1 cup bean spouts (Kathy's choice: 30 cents to buy from market)
1/2 cup peanuts, roasted and roughly chopped
1/2 lettuce, shredded
1 cup fresh coriander leaves (Kathy's choice: 20 cents to buy from market)

1. Beat the eggs, water and oil in a bowl until combined. Whisk in the cornflour and plain flour and beat until smooth. Cover and allow the batter to rest for 20 mins.

2. Brush a small non-stick frying pan or crepe pan with oil and heat over low heat. Add 2 tablepoons of the batter and swirl the pan to ensure the base has a very thin covering; pour any excess batter into the bowl. Cook the crepe for 2 mins or until lightly golden. Turn and cook the other side for 2 mins. Repeat with the remaining batter.

3. To making filling: Heat the oil in non-stick pan, add the prawns (cut in half, lengthways, if large) and cook over medium heat for 5 mins or until bright pink. Have the other filling ingredients ready to use — set them out on plates or a board.

3. To each crepe with a little shredded lettuce, a few coriander leaves, prawns, bamboo shoots, sprouts and peanuts, fold in the sides and roll up to enclose the mixture.

Thai Pan-Fried Fish with Sweet & Sour Sauce

Ingredients :

1 pc sea-bass (about 500-600g) - cut into half
1 packet fresh corn (cut into half)
1 packet Kailan
4 pcs fresh red chillies (for garnishing)
500ml oil for deep-frying

Sweet & Sour Sauce :

1 tablespoon oil
1 teaspoon minced garlic
1 stalk lemongrass (sliced)
1 tablespoon dried shallots (for garnishing)
1 tablespoon fish sauce
1 tablespoon fresh shallots
4 tablespoons water
Coriander leave (for garnishing)
2 tablespoons tomato sauce
1 tablespoon chilli sauce

Thai Seafood Pineapple Rice

Ingredients :

1 pc whole pineapple
2 tablespoons oil
1 egg (light beaten)
2 bowls cooked rice
1 tablespoon golden raisins
2 tablespoons cooked mixed beans
1 tablespoon pineapple cubes
2 tablespoons crab meat (cut into cubes)
3 pcs cooked prawns (cut into dices)
3 pcs cooked prawns (for garnishing)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon curry powder (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon white pepper
Coriander leave (for garnishing)
1 pc fresh red chilli (for garnishing)

Sugar, Salt, white pepper, curry & turmeric powder to be mixed well.

Green Curry Chicken

Ingredients :

2 tablespoons green curry paste (can be purchased from market)
2 tablespoons oil
500ml coconut milk / cream
500ml water
1 1/2 tablespoons fish sauce
3 pcs rock sugar or sugar to taste
1 pc chicken fillet / breast (cut into strip)
9 pcs brinjal (cut into half)
3 pcs kaffir lime leave (need to tear)
1 tablespoon padi red (chopped and optional)
A dash of apple green essence
2 pcs fresh tomatoes (cut into wedges)
1 pc galangal (blue ginger)
1 pc lemongrass

For brinjals, need to boil them with little salt and use fork to pinch to check whether soft or not.


After all cooked, put last ingredient - lime juice

Prawn Rolls

Ingredients :

30 pcs prawns (peeled & deveined with tails on)
1/2 teaspoon white pepper
1/2 teaspoon salt
1 tablespoon light soya sauce
A dash of sesame oil
Sliced Gingers

Marinate for 15 minutes

30 pcs spring roll wrappers (cut into half)
500ml oil for deep-frying
1 egg (light beaten)