• to,1 kg ( 2 lb) potathinly sliced oil for deep-frying celery leaf finely sliced

• 150 g ( 5 oz) red chilli
• 50 g ( 1 ½ oz) shallot
  
• 1 teaspoon salt
  
• 2 tablespoons cooking oil
  
• 20 g (2/3 oz) sugar
  
• 5 teaspoons lime juice.

• salt
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil
• 8 shallots, chopped
• 3 clove
• 2 cups long-grain rice
• s garlic, crushed
• 1/2 inch fresh ginger, grated
• 2 teaspoons curry powder
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon turmeric
• 1/2 small cabbage, thinly sliced
• 2 medium tomatoes, peeled,seeded,and diced
• 3 tablespoons soy sauce
• 1 tablespoon packed dark brown sugar
• To Garnish
• 3 tomatoes, coarsely chopped
• 1 1/4 red peppers, cored,seeded,and diced
• 1/2 cucumber, diced
• 1 stalk celery, diced
• Omelette strips
• 2 eggs
• salt and pepper
• 2 tablespoons butter

1. Cook the rice in boiling salted water for 12-15 minutes, until tender.
2. Drain, rinse, and drain again.
3. Stir in the tamarind paste and set aside.
4. Heat 1 tbls.
5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
7. Add the cabbage and cook for 3-5 minutes.
8. Add the tomatoes and cook for 2-3 minutes.
9. Remove from pan.
10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
11. Return the vegetables to the pan.
12. Add the soy sauce and sugar and heat gently to warm through.
13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
15. Melt 2 tbls butter in an omelet pan or small skillet.
16. Add the eggs to the pan and cook until set.
17. Leave to cool.
18. Roll up the omelet and slice across into fine strips.

Hot Spicy Eggplant Recipe:

Ingredients:

• 10 eggplants
• 5 boiled egg or fried egg
• 10 large red peppers
• 1 tomato
• 5 onions or 1 medium sized large yellow onion
• 3 cloves garlic
• 2 slices galangale
• 1 stalk serai (citronella or lemongrass)
• 2 tbsp salt
• ½ tsp sugar

Directions:

1. Cut eggplant into medium size. Fry until it is brownish.
2. Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
3. Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
4. Put egg in and mix. Let it for a while at medium fire in order that the spice is soaked into egg. Add fried eggplant and mix.

Ingredients:

• 2 tbsp vegetable oil for frying
• 3 cloves of garlic, crushed
• 3 white onions, finely sliced
• 200 grams of boiled beef, cut into small
• 100 grams of shrimp
• 150 cc beef broth
• 100 grams of cabbage, finely sliced
• 100 grams of bean sprouts, clean it
• salt as necessary
• pepper as necessary
• 2 tbsp sweet soy sauce
• 250 grams of wet noodles
• 1 tbsp sliced of celery leaves
• 1 tbsp fried onion.

Instruction:

1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
4. Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
5. Enjoy.

• 1 chayote, peeled
• 1 Granny Smith apple, cored
  
• 2 cucumbers, peeled and cut in half lengthwise with seeds removed*
  
• 1 mango**
  
• 1 orange, peeled and divided into sections
  
• ¥ tsp. crushed red pepper
  
• ø tsp. shrimp paste
  
• 3 tbsp. brown sugar
  
• ¥ tsp. salt
  
• 1 tsp. tamarind, dissolved in 1 tbsp. warm water
  
• 1 14-oz. can diced pineapple, drained

1. Coarsely chop chayote, apple,
2. cucumbers, mango, and orange sections.
3. In a large bowl, combine crushed
4. red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
5. Add chayote, apple, cucumber,
6. mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

• 1 c. red potatoes (about 2 mediumpotatoes)
• 1 c. fresh green beans, ends trimmed
• 2 c. green cabbage, shredded
• 1 c. fresh bean sprouts
• 1 c. carrots (1 to 1¥ carrots), peeled and thinly sliced
• 1 c. cucumber (about 1 medium cucumber), sliced
• 2 tbsp. canola oil
• 4 oz. firm tofu, cut into 1-inch cubes
• 2 hard-boiled eggs, peeled*
• deep-fried shallots for garnish**
• peanut sauce (recipe on page condiments)

1. Fill a large saucepan with water and
2. bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
3. Fill a second saucepan with water
4. and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
5. One vegetable at a time, repeat this
6. procedure to blanch the cabbage, bean sprouts, and carrots.
7. Arrange green beans, cabbage, bean
8. sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
9. Heat oil in a skillet over medium
10. heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
11. Cut hard-boiled eggs into quarters
12. and arrange along the edge of the platter. Serve gado-gado with fried shallots (see below) and peanut sauce (recipe on page condiments).

• 5 c. water
• 1 c. fresh green beans
  
• 1 clove garlic, minced
  
• 2 candlenuts or macadamia nuts or
  
• 4 almonds
  
• ¥ tsp. shrimp paste
  
• 2 to 3 tsp. ground coriander
  
• 2 tbsp. vegetable oil
  
• 1 whole shallot, sliced thin
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 salam leaves*
  
• 1 c. bean sprouts
  
• 2 tbsp. lemon juice ¥ tsp.
  
• salt

1. In a large saucepan, bring water to a
2. boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
3. Using a mortar and pestle, food
4. processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
5. In a Dutch oven or large saucepan,
6. heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
7. Add spice paste to the Dutch oven
8. and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
9. Before serving, add green beans,
10. shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.

• 1 tbsp. kunci root, pounded with
• mortar and pestle*
  
• 2 tsp. ground coriander
  
• 1 tsp. freshly ground pepper
  
• 6 shallots, peeled and chopped fine
  
• 3 garlic cloves, minced
  
• 1 tsp. salt
  
• 1 tbsp. sugar
• Fritters:
• 2¥ c. frozen or fresh corn, cut from the cob
• 1 tbsp. chives, finely chopped
  
• 1 egg, beaten
  
• 2 tbsp. flour
  
• 1 c. canola
• oil for frying

1. To make the spice paste, combine
2. all ingredients in a medium bowl. Set aside.
3. Grind corn kernels in a food
4. processor or blender.
5. Scrape corn into a large mixing
6. bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
7. In a large, heavy frying pan, heat oil
8. over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce

• 1 tsp. crushed red pepper
• 1 tsp. salt
  
• 1 tsp. sugar
  
• 1 bay leaf
  
• 1 tbsp. soy sauce
  
• 2 tbsp. peanut oil
  
• 1/4 c. shallot (1 or 2 whole shallots),thinly sliced
• 2 cloves garlic, minced
• 2 c. green cabbage, shredded
• 1 c. green beans, ends trimmed
• 1 c. green pepper, chopped
• 1 c. carrots (1 to 2 carrots), thinly sliced
  

1. In a small bowl, combine crushed
2. red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
3. Heat oil in a skillet or wok over
4. medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
5. Add cabbage, beans, green pepper,
6. carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.