Skewered pork & green pepper (like a Kebab) but served the way we eat it at home, with a chilli and garlic sauce.

Ingredients
400 gms Pork Meat
30 gms Green Pepper
30 gms Onion
2 Tablespoons Light Soy Sauce
1 Tablespoons Dark Soy Sauce
1/2 Teaspoon White Pepper
Wooden Sticks
8 Bird Chillies
2 Garlic Cloves
1 Tablespoon Fish Sauce
1 Tablespoon Vinegar

Preparation
1. Preheat the oven to 200 degrees Celsius.
2. Clean the pork and chop it into 3cm cubes, mix with light soy sauce, dark soy sauce and white pepper. Marinade it for at least 20 minutes.
3. Chop the green pepper and onion into similar 3cm square sized pieces and skewer the pork, onion and pepper onto the sticks. Grill in the oven until cooked.
4. For the sauce, into a blender place bird chillies, garlic, fish sauce and vinegar and blend them together. Alternatively you can pound them in a Thai mortar.
5. Spoon the chilli sauce over the pork kebabs, it does not need to be cooked.

Serve With
Coriander Leaves
Lettuce

Lab is an Isan style dish made with spices and toasted rice. Gung Pa means prawn & seafood and this pizza is an adaption of that Thai dish to a western pizza. Choose a mild cheese, or mozzarella, so as not to detract from the spicy seafood taste.

Ingredients
30 gms Prawns
30 gms Fish Mince
1 Tablespoon Fish Sauce
1 Tablespoon Dried Flaked Chillies
1 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Tablespoon Toasted Rice Pounded
1 Tablespoon Chopped Red & Green Chillies
10 gms Chopped Coriander Leaves
10 gms Chopped Mint Leaves
10 gms Chopped Celery
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Spring Onion
50 gms Grated Mild Cheese

Ingredients  for Dough
100 gms Wheat Flour
1 Tablespoon Yeast
1 Tablespoon Oil
1 Level Tablespoon Sugar
1/4 Teaspoon Salt
Water

Preparation
1. The Base: Mix the yeast with the sugar and 2 tablespoons of water, mix and leave it to start for 5 minutes.
2. Mix the flour, oil, the yeast mix, salt and enough water to form a dough. Add the water a little at a time, and mix until the flour forms a stiff dough.
3. Knead the dough (pull and fold it repeatedly) to strengthen it.
4. Cover with damp kitchen paper and leave in a warm area for the dough to rise. I leave it for 30 minutes in the sun while I prepare the topping.
5. Chop the prawns and fish mince finely and put into a frying pan.
6. Add all the other topping ingredients and fry for 5 minutes.
7. Put the oven on to 200 degrees celsius to preheat, and cover a tray with tinfoil, or use a pizza stone.
8. Roll the dough into a pizza shape, place on the foil and precook for 5 minutes.
9. Add the topping mixture, cover with grated cheese and cook in the oven to your own preference. I like to cook pizzas only until the cheese has properly melted, other people prefer to brown their pizzas.

Serve With
Cucumber
Mint Leaves
Lettuce

This dish is seafood in a set red curry. The seafood is normally a mixture of chopped shrimp, crab meat, squid, mussels and minced white fish, but you can omit or exchange similar seafood if you prefer. For a true authentic look, make little parcels of the mixture in banana leaves and steam those, but the taste is the same if you steam it in serving pots, or even foil cups can be used. This dish can also be made with coconut milk in place of the soya milk.

Ingredients  for Family
100 gms Shrimp
100 gms Crab Meat
100 gms Squid
100 gms Mussels
100 gms White Fish Meat, Minced
1 Egg
2 Tablespoons Red Curry Paste
250 ml Soya Milk
2 Tablspoons Salt
1/2 Teaspoon Sugar
2 Red Chillies
2 Kaffir Citrus Leaves
50 gms Chinese Cabbage Sliced Finely
20 gms Sweet Basil Leaves

Preparation
1. Clean the shrimp, cut along the centre of the back and remove the black thread ‘gut’.
2. Clean the squid, remove the gladius (the hard plate in the body of the squid).
3. In a blender, mix the red curry paste with the fish mince and egg and blend until they are well mixed.
4. Add the soya milk, salt and sugar and blend until you make a red paste.
5. Take several bowls for steaming, I used square serving dishes for the photograph above.
6. At the base of the dish, layer some cabbage and sweet basil, then add some of the chopped seafood as the next layer, then finally fill the dish with the red curry mixture. Tap the bowl to make sure the red curry fills all the gaps.
7. Steam for 10 minutes in a chinese steamer, you can test if it is cooked by pushing a fork in it.
8. Slice the kaffir leaves and chilli into fine strips and garnish the top of the curry with them.

Serve With
Hot Rice