Seasoning:
2 tablespoon White Sugar
3 tablespoon Light Soy Sauce
1 teaspoon Salt
½ cup Water

Ingredients:
1 tablespoon Vegetable Oil
200 grams Prawns (5pcs), headless, split, with tail and shell
1 tablespoon Garlic, Minced
1 tablespoon Chili, Minced
1 tablespoon Spring Onions, Chopped

Procedure:
1. Combine the seasoning in a bowl and mix well. Set aside
2. In a wok, heat oil and stir fry prawns until just done. Remove prawns and set aside.
3. In the same wok, sauté garlic and chili, add seasoning mix. Bring to a boil. Return prawns and add chili. Toss well and top with spring onions. 

Ingredients:
2 cups Shrimp Stock
3 pieces Button Mushrooms, quartered
3 pieces Oyster Mushrooms
1 piece Kaffir Lime Leaf (torn)
1 piece Lemongrass, 4 inch long, bruised
3 slices Galangal, 1/3 inch thick
1 tablespoon Thai Fish Sauce
1 tablespoon Dayap Juice
2 teaspoons Thai Chili Paste (Nam Prik Pao – available in major supermarkets)
3 pieces Prawns, split
¼ cup Coriander Leaves

Procedure:
1. Bring shrimp stock to a boil. Add mushrooms, kaffir lime leaf, lemongrass and galangal. Simmer for 5 minutes.
2. Add fish sauce, dayap juice, Thai chili paste and prawns. When prawns are cooked in about 1 minute place in bowl and serve. Top with fresh coriander leaves.

Ingredients:
1 piece Catfish (Hito), 1 kg, scored and grilled over charcoal until cooked through
as needed Corn Oil

1/3 cup Thai Fish Sauce
1/3 cup Dayap Juice
3 tablespoons Brown Sugar (Palm Sugar)
1 teaspoon Chili, minced
1/3 cup Shallots, sliced
1 piece Green Mango, julliene
¼ cup Peanuts
3 each Lettuce Leaves
¼ cup Coriander or Mint Leaves

Procedure:
1. Once catfish is cool, remove meat from fish and place on tray to dry for about 30 minutes.
2. In a bowl, combine fish sauce, dayap juice and brown sugar. Mix well. Add shallots and chili. Set aside.
3. Heat corn oil a wok; make sure there’s at least 2 inches of oil. When oil is hot deep-fry catfish meat until crispy. Drain on paper towels. Set aside.
4. To assemble the dish, place green mango, lettuce, peanuts, fried catfish on a serving plate. Top with coriander or mint leaves. Serve dressing on the side. Mix all ingredients to serve.
 

Ingredients:
200 grams Chicken Breast, cut to ¾ inch cubes
10 grams Brown Sugar (or Palm Sugar)
1 tablespoon Thai Fish Sauce
1 cup Coconut Milk
1 cup Water

1 tablespoon Vegetable Oil
2 tablespoons Thai Green Curry Paste (available in major supermarkets)
½ cup Coconut milk

1 piece Eggplant, cut to ¾ inch cubes
½ cup Coconut Milk
1 piece Chili, sliced
½ cup Thai Basil
1 piece Kaffir Lime Leaf, cut to 1/8-inch strips

Procedure:
1. Combine chicken with sugar and fish sauce and marinate for 20 minutes. Place in saucepan with coconut milk and water. Bring to a boil then simmer for 10 minutes, or until chicken is cooked.
2. Meanwhile prepare the sauce by heating oil and sautéing the green curry paste for 20 seconds. Add coconut milk and mix well.
3. Drain the cooked chicken from the cooking liquid and add to the green curry sauce. Add eggplant and coconut milk, and simmer until eggplant is tender. Then add the chili, basil and kaffir lime leaf. Bring to a boil then serve.

Ingredients:
1 cup pomelo, shredded
2 T red onion, sliced
10 pcs mint leaves (Palm Sugar)
1.5 T toasted coconut
1.5 T onion (deep fried)
3 pcs shrimps (boiled and cut into 2)
2 T chicken breast (boiled and shredded)
4 T chili paste dressing

1. Put in a bowl the pomelo, onion, mint leaves, toasted coconut, deep fried onion, shredded chicken, shrimps and chili paste sauce and combine well.
2. Garnish with toasted coconut, deep fried onion and mint leaves. Serve.

Procedure:
Chili paste dressing:
1 T fish sauce
2 T lemon juice
½ t palm sugar
1 T chili paste
1 t sugar
1. Mix all the ingredients well.

Ingredients:
1 cup steamed jasmine rice
1 T Thai Bagoong (Kapi)
1 T oyster sauce
1/2t white pepper powder
3 T oilr
1pc shrimp

Condiments:
¼ pc mango (shredded))
1 pc scrambled egg, sliced (cooked like a crepe)
1 T long beans (sliced)
1.5 T red onion (slice)
1 t dried shrimp (fried and ground)
2 T sweet pork

Procedure:
1. In a bowl, combine rice, bagoong, oyster sauce, and white pepper. Mix well.
2. In a pan, heat oil and stir fry shrimp until done. Set aside shrimp. In the same pan stir fry rice mixture until heated through.
3. To serve, place rice on serving plate with condiments. Mix well.

Ingredients:
1 pc Apahap (800 gm), whole, scaled, gutted

To be placed inside the fish:
1 pc kaffir leaves (Palm Sugar)
3 slices ginger (sliced)
13 slices lemongrass (sliced))
1 stalk celery
3 pcs spring onion (sliced)
2T salt and pepper

For the Sauce:
2 T lemon juice
4 T fish sauce
1.5 T palm sugar
1.5 T sugar
4 pcs chili, minced
1 t garlic, chopped
1 T coriander, chopped

Procedure:
1. Remove the spine of the apahap from the back.
2. Put all the ingredients inside the fish. Then, steam the fish for 10 minutes.
3. When fish is done, combine all ingredients for the sauce in a small bowl and pour over the fish.
4. For garnish, place three slices of green lemon and coriander leaf on top of the fish.