Christmas

The turkey was marinated in coconut milk, lemon grass, garlic, Thai fish sauce and seasoning sauce.

Stir fried prawns with basil leaves and fresh red chillies

Stir fried prawns with basil leaves and fresh red chillies

2 garlic cloves, finely chopped

King prawns

1 red onion, chopped

2-3 Thai red chillies, chopped

5-7 basil leaves

1/2tbsp fish sauce, 1/2tbsp seasoning sauce, 1/2tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)    Heat the oil in a wok and wait until it is hot. Add the chopped garlic and red chillies and stir until the garlic is golden.

2)    Add the prawns and stir fry until they are cooked.

3)    Add the chopped red onions and basil leaves. Stir fry for a few minutes.

4)    Season it with 1/2tbsp fish sauce, 1/2tbsp seasoning sauce, 1/2tbsp oyster sauce and hint of sugar. Stir fry again for a few minutes.

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.