Examples of how to combine the dishes

Thai style roast gammon

Roast gammon (Thai style)

[This recipe works with beef as well]

3tbsp fish sauce, 1tbsp Thai seasoning sauce

1tbsp palm sugar (or normal sugar but palm sugar makes the meat taste better)

2tsp roughly pounded coriander seeds (or 1tbsp chopped fresh coriander)

2tbsp chopped fresh garlic

750g smoked gammon joint (or small/ medium beef roasting joint)

1)    Combine all the ingredients in a mixing bowl. Marinate the gammon or beef joint with the mixture. Leave it in a fridge overnight.

2)    Roast the marinated gammon or beef in the oven. Adjust the heat to suit the size of the meat. Brush the gammon or beef joint with the mixture every now and then. Roast it until the gammon or beef is thoroughly cooked.

3)    Serve with roast potatoes, parsnips and steamed vegetables.

Gravy to be served with gammon or beef

1tsp Thai red curry

200ml coconut milk

1tbsp fish sauce and hint of granulated sugar

1)    Heat the coconut milk in a pot or saucepan. Stir until it is boiled.

2)    Add1tsp red curry. Stir until the curry paste is dissolved.

3)    Season it with 1tbsp fish sauce and hint of sugar.

Beancurd and Chinese leaves soup

Beancurd and Chinese leaves soup

150g soft white beancurd, cut into small cubes

3-4 Chinese leaves, finely chopped

1 vegetable stock cube

1 tbsp fish sauce, 1tbsp Thai seasoning sauce, ½ tsp sugar

2 cups water

1)    In a pot, bring the water to the boil. Add the vegetable stock cube. Stir.

2)    Add the chopped Chinese leaves.

3)    Add the beancurd and stir slightly until the Chinese leaves and beancurd are cooked.

4)    Season the soup to suit your taste. Transfer to a serving bowl and serve.

Matcha green tea coconut blueberry muffins

Japanese matcha green tea coconut blueberry muffins

Blueberry muffin mix

110ml milk

1 medium egg

10g butter

1tsp Japanese matcha green tea powder

1tbsp desiccated sweeten coconut

6-8 muffin cases

1)    Drain blueberries, rinse with cold water and set aside. If you use dried ones, boil some water and leave them in it for a couple of minutes.

2)    Mix the muffin mix, milk, egg and butter in a mixing bowl. Use a wooden spoon to stir the mixture until it turns lumpy.

3)    Gently mix the blueberries into the batter.

4)    Add 1tsp Japanese green tea powder. Mix it well.

5)    Spoon the mixture equally among the muffin cases.

6)    Bake in the middle of the oven (180°c for fan assisted) for 18-20 minutes. Leave them cool before remove from the muffin tray. Sprinkle some coconut on top to serve.

Asian style appetiser

Asian style appetiser

250g Vietnamese sausages

3-4 Sweet Chinese sausages

5-6 Thai style fried tofu

(You can buy all of these from a Thai supermarket)

Thai chilli garlic, mango or sweet chilli sauce

1 cup vegetable oil for deep frying

1)    Heat the oil in a wok until it is really hot.

2)    Deep fry sausages and tofu until they are cooked. Drain on kitchen paper.

3)  Serve them with Thai chilli garlic, mango or sweet chilli sauce.

Roast duck with Kaeng Kua curry sauce

Roast duck (Thai style) with Kaeng Kua curry sauce

200ml coconut milk (I prefer ‘Chaokoh’ brand)

2 duck fillets

Roast duck seasoning mix (you can use any kind of marinade you like but I prefer ‘Lobo’ brand, Thai style duck seasoning)

1tbsp ‘Kaeng Kua’ curry paste, more if you want it spicier (I prefer ‘Mae Sri’ brand)

1tbsp fish sauce and hint of granulated sugar

1)    Marinate the duck fillets with the roast duck seasoning mix. Leave them in a fridge overnight.

2)    Roast the duck in the oven. Adjust the heat to suit the size of the duck (normally it takes around 30-40 minutes, 180°c fan). Brush the duck fillets with the mixture every now and then. Roast it until the duck is thoroughly cooked.

3)    To make the curry sauce, pour the coconut milk into a pot and heat it until it is boiled. Keep stirring for a couple of minutes.

4)    Add 1tbsp Kaeng Kua curry paste (more if you want it spicier or less than 1 tbsp if you want it less spicy). Stir until the curry paste is dissolved. Season the curry sauce with 1tbsp fish sauce and hint of sugar. Adjust the seasoning to suit your taste. 

Coconut meringues

Coconut meringues

6 large sized eggs

330g caster sugar (or more if you prefer it really sweet)

1 cup coconut milk

2tbsp desiccated sweeten coconut

Some fresh strawberries

1) In a mixing bowl separate the whites from the yolks of 6 large-size eggs.

2) Using an electric hand mixer, beat the egg whites until they form stiff peaks.

3) Slowly add 330g caster sugar, 1tbsp at a time, and continue whisking until it is well mixed. Line two baking sheets on a baking tray.

4) Using a large wooden spoon, drop dollops of the mixture onto the prepared baking sheets.

5) Preheat the oven to 120°c, fan 100°c, gas 1/2. Bake for 2 hours, turn the oven off and leave it in the oven for a further hour.

6) To make the coconut sauce, use a small sauce pan and add 1 cup of coconut milk. Heat it but do not leave it until it’s boiled. Add some caster sugar. Adjust the sweetness to suit your taste. You can also add Thai jasmine or pandan favour to this coconut mixture if you prefer something really unique.

7) Sprinkle some desiccated sweeten coconut over the meringues. Add some strawberries on top and pour the coconut milk over them to serve.