• clean squids;
• flatten out squid, cross slice the meat into 2/3 of its thickness, then cut rectangular pieces of 2" long and 1" wide;
• coriander stems cut into 1" length pieces;
• dip the squids into boiled water until they roll into long cylinders.

• start stove and wok, add cooking oil and wait until it is 70% hot, add squid, quickly stir and remove the squids and filter out extra oil;
• keep little oil in wok, add green onion, ginger, garlic, stir to give good smell;
• add coriander stems, soup, cooking wine, salt, starch water, stir into gravy, add squids and quickly stir a few times;
• add sesame oil and pepper powder, stir and stop fire, move to a plate with vinegar at bottom.

• squid slicing needs to have enough depth;
• vinegar at bottom can help maintaining colors of the dish;
• use high power to fry squid to shorten their stir time;
• can generate smoke, better use outdoor stove.

ginger (0.5" or 15mm all three dimensions), a couple garlic cloves, cooking oil, salt, sugar, cooking wine.

• mince ginger and garlic, mix them on a plate;

• rinse clams with water.  If lived clams, prefer to keep them under water before cooking.  Pick them out to a bowl and do not purposely dry them;

• start up stove with low power, add cooking oil to wok, tilt wok such that oil cover most of its surface;

• put in minced ginger and garlic mix, wait until they turn brownish;

• add clams, (be careful here, when the cold clams and their water residue meet with hot oil, they splash, keep your hand high enough over wok.) stir;

• add 2 teaspoons cooking wine, half teaspoon of salt and sugar, stir;

• adjust stove regulator to give high power, cover the wok with a lid;

• wait until steams coming out from lid edge;

• stir, turn off stove, move the cooked clams with spice to a plate.

• flying odor oil particles, better use outdoor stir fry stove;

• Splashing water and oil mixture.

1 green onion, soy sauce, cooking wine.

• Clean and chop the fish into short length (it is always good to have the store do it for you, if it is possible) and spread them on the plate;
• slice the green onion along its chunk, chop into short length.

• fill the pot with about 1" or 25mm deep water;

• With stand inside the pot, start to boil the water with full power stove;

• Once water is boiled, put the fish plate on top of the stand (you need to work with the steaming water vapor);

• cover the lid for the pot and continue to boil for 5 minutes;

• add 1 tea spoon of cooking wine and spread the green onion shorts on top of the fish;

• cover the lid again and cook for another 5 minutes;

• turn off the stove;

• take the plate out of the pot and add soy sauce on top of the fish.

• hot (boiled) water vapor;

• minimum odor, can be cooked indoor.

• clean celery, cut into big sections fitting the pot;
• soap dry shrimps with boiled (hot) water.

• boil water in pot;
• add celery, let the water boil one more time;
• take out celery, cut into 1.5" slices, move to a plate;
• take out soaped shrimps and squeeze out water;
• add shrimps to the celery plate;
• add salt, sesame oil;
• mix.

• clean eels (cut heads, remove intestines, use alum to clean the stickiness, wash thoroughly);
• remove bones;
• flatten out meat on top, skin bottom, cut into 1.5" sections;
• evenly slice down to skin across each section;
• mix with salt,, egg white, dry starch powder and sesame oil;
• red pepper cut into diamond shapes;
• cut garlic into thin slices.

• start stove, heat wok, add cooking oil and wait until 40% cooked;
• add eels, stir until changing color, remove from wok and filter out extra oil;
• start stove again, add 50g cooking oil to wok, add green onion, ginger, garlic, stir until smell flavor;
• add red pepper, stir;
• add cooking wine, soy sauce, sugar, stir;
• add water starch and eels, stir even;
• add sesame oil, vinegar, stir and move a plate, spray pepper powder on top.

• cut eel meat to regular pieces;
• do not cook eel for too long;
• add vinegar along wok edge.

• remove shrimp shells and heads, keep their tail shells;
• run through water, use clean cloth to dry them;
• mix shrimps with salt, cooking wine;
• beat egg white in a bowl, add dry starch and mix as gravy. 

• start wok with mid fire, add cooking oil and wait until 40% cooked;
• use chop sticks to pick up tails of shrimps, run through egg gravy and smashed vegetable before frying in the oil for a brief moment, take out;
• wait until the oil reaches 60% cooked, fry the shrimps briefly one more time;
• remove from oil and filter out oil, put them on a plate.

• use boiling water to soap the jellyfish for 10 minutes, when cool, replace with boiling water until soft, take out and soap in cold water;
• add egg white to a bowl, break the egg into, add soup 150g, salt 2g, mix evenly.

• steam the egg to done;
• start stove and wok, boil soup, add jellyfish, boil, add salt, stir, take out to a bowl;
• use spoon to slice pieces of steamed egg into the jellyfish bowl.

• cut ginger into thin slices and green onion into 1" sections;
• clean eels.

• use a pot to boil water, add some salt and vinegar;
• dip eels into boiled water briefly to remove smell;
• take out eels and cut their tails into 4" long pieces, put them into a bowl, add ginger and green onion, cooking wine, oil and soup;
• put the bowl in a steamer to steam for 10 minutes;
• take the bowl out of the steamer, filter out soup and pick out ginger and green onion, arrange and line up all eels in a plate, add pepper powder, soy sauce and vinegar;
• start wok and stove, add sesame oil, pepper and garlic, fry until brownish, filter the oil on top of eels.

• rinse green onion and cut into 1" sections.

• start stove and wok, add cooking oil, toss wok around to let oil cover most surface;
• add sliced ginger and garlic, turn stove into high power;
• garlic turns brownish, add shrimps, stir, add cooking wine, salt, sugar, stir;
• when all shrimps become red color, remove to a plate.

Batter: (2 tbsp rice flour or corn flour, 1 1/2 tbsp corn flour, 2 egg whites, 1 tbsp iced water, 1 red chili finely chopped, 1 tsp sea salt, pinch white pepper, 1 tsp five spice, 3 tbsp coriander, chopped), oil for deep frying, for noodles (1 tbsp coriander, finely chopped, 6 sprigs garlic chives, finely chopped, 1 tbsp sesame oil, 1 tbsp chili oil, 1 tbsp rice vinegar, 2 tbsp soy sauce),

for pak choi (1 garlic clove, finely chopped, 2 tsp ginger, peeled and finely chopped, 1 tbps sesame oil, 2 tbsp soy sauce),

to serve (3 tbsp spring onion, finely chopped, 2 large red chili, 1 diced and 1 sliced into, 12 pieces to garnish,
3 tbsp coriander leaves),
 

Pak Choi: bottoms trimmed and washed.

Rice Stick Noodles: (Bring some water to the boil in a large saucepan and add the noodles. Allow them to cook at a steady simmer for 3 minutes until just tender. Drain the noodles and place them in a bowl. Add the garlic, chives, sesame oil, chili oil, rice vinegar and soy sauce, toss the noodles so that they are well coated. Set aside and keep warm until ready to serve.)
Lotus Roots: (deep fried slices of lotus root, fresh or
canned lotus root, peeled and finely sliced, deep fried until crisp and drained on kitchen paper. (Optional))

To Serve: (Distribute the pak choi among 6 plates by placing it in the centre and place the noodles on the pak choi. Garnish the noodles with a couple of slices of chili and deep fried lotus root. Distribute the squid around the noodles and sprinkle it with the chili and coriander leaves.)

• Heat olive oil in a pan to its smoking point.
• Add shallots and ginger to the pan and saute, keeping the pan moving.
• Add garlic, leeks, shitaki mushroom caps, carrots, black and white sesame seeds to the pan and continue to saute, (you may add sesame oil to taste here if desired).
• Add lobster, cilantro, basil and green onions; stir and remove from heat.
• Add salt and pepper and allow to cool a little (if wrapped in egg roll wrapper while still hot, the wrapper may break when the roll is fried).
• Lay egg roll wrapper flat and place some of the mixture in- side, roll up tightly and seal well with beaten egg.
• Allow egg seal to dry a little before frying.
• Place in pan seam side down.
• Fry to a golden brown (1-2 minutes each side).
• Remove and place on paper towel let excess oil soak into paper towel) before serving.

• Lay fish flat on a cutting board. Make two diagonal bone-deep cuts
  perpendicular to backbone (they should be two inches apart at
  thickest part of body). Turn fish over, and repeat cuts. Transfer
  fish to a pie plate, and brush both sides of fish and cavity with
  oil. Season fish with salt, pepper and sugar.
• Press ginger and sliced scallions onto skin on both sides of fish,
  into incisions and into cavity. Stuff cavity with half the scallion
  tops. Lay remaining tops and the cilantro over fish. Pour soy sauce
  in a thin stream over fish.

• Bring an inch of water to a boil in a stockpot large enough to
  accommodate pie plate with fish on it. 
• Place a rack or a ring of crumpled aluminum foil in stockpot and place plate with fish on it on top; plate should sit just above water. 
• Cover pot and steam for 15 to 20 minutes, or until flesh nearest bones is opaque. 
• Carefully remove the fish with two spatulas. 
• Spoon liquid from plate over fish before serving.

1 tea spoon of crushed garlic
4 chopped fresh bird chili
2 good pinches of black pepper
1/4 cup of chopped scallions
3 table spoons of chicken stock or water
4 table spoons of fish sauce (squid brand - because it is saltier)

-for caramel sauce:

4 table spoons of cooking oil
3 table spoons of sugar

• Cut the catfish into smaller pieces. (about 3/4 lb to 1 lb of fish). Marinate the fish in clay pot with above ingredients.

• Use a small saute' pan or a small pot, add oil and sugar together over
  medium heat.
• Make sure you stir it well until the sugar melted and turned color.
• The trick here is not to let the sugar turn too dark.
• As soon as the sugar turn into light caramel color, pull off the stove and
  pour it into the marinated fish in the clay pot.
• To finish, cover the clay pot and cook under low to medium heat
  until boiled and caramel dissolved, then take the lid off and
  reduce heat to low.
• Let the sauce reduce by half or thicken, then it should be ready
  to serve.

• You might want to garnished it with a pinch of grounded black pepper and some chopped scallions.
• Hint: If you like it to be a little sweeter, next time use a little more sugar, or if you like it to be a little saltier, add a little more fish sauce.

• Clean crabs,cut into 4 pieces.
• Put in pan of cold salted water for 30 mins, drain.
• Rinse and drain again dry.

• Heat oil in wok and fry garlic for 2 mins.
• Add crabs and saute for 5-6 mins.
• Add spring onions to wok with peppercorns and a little sea salt.
• Continue till crabs are cooked and in very little water to keep moist.
• Garnish with chile and cilantro.

• Clean crabs, remove back, de-knuckle legs and claws, remove ‘dead man’s fingers’ (gills).
• Lightly wash out and drain upside down on absorbent paper.

• In a heavy base saucepan with lid, heat oil medium to hot, add crabs upside
  down, replace lid and cook for one minute.
• In a separate pan, heat ginger in a touch of oil on medium heat.
• Add oyster and chicken sauce, ‘coral’ from crab shell and corn flour.
• Turn crab over, add beer, replace lid and semi-steam for one minute.
• Then add the ginger mix, toss crabs, add spring onion and replace lid for
  another minute.
• Serve in white bowls with finger bowls.

• In a small bowl, mix crab meat, grated ginger, fish sauce and chopped
  scallions. 
• In another bowl, beat eggs thoroughly and season with salt and cayenne pepper. Add sherry to the eggs, then beat again.

• Preheat a medium saute pan. Add 2 tablespoons of oil and heat until
  almost smoking hot. Just before cooking, stir the crab mixture into
  the egg mixture.
• Pour the crab-egg mixture into the pan and gently mix, never lifting
  the eggs but pulling the edges of the omelet toward the middle and
  allowing uncooked egg to flow in the breaks. As soon as the eggs are
  beginning to set and there is no runny egg left, leave the omelet to
  brown for a few seconds, then tilt the pan and, using a wooden spoon
  as a pusher, roll the omelet onto itself.
• Slide it onto a platter and allow it to rest and finish cooking for about 3 minutes.
• Meanwhile, whisk rice vinegar with remaining tablespoon of oil. Cut
  omelet in half and place wedges onto warm plates.
• Snip salad cress with kitchen scissors and garnish the plates with
  it. Drizzle a little of the rice vinegar dressing over the greens
  and serve right away.

• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. 
• Pat the shrimp dry with paper towels.

• Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. 
• While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. 
• Add the fried shrimp then season with salt and pepper. 
• Stir-fry for 20 seconds and serve immediately.

2 lb (1 kg) fresh Shanghai noodles 

8 ounces (250 g) raw shrimp
8 ounces (250 g) chicken breast

8 ounces (250 g) silver sprouts
2 cups Sui Choy (Napa Cabbage), cut into thin slices
2 stalks green onions, cut along the diagonal into 1-inch pieces
2 slices ginger, chopped
3 - 4 cloves garlic, chopped
1 tablespoon hot bean paste Seasonings
Salt as desired
Soy sauce as desired
1 teaspoon peanut or sesame oil to toss noodles Oil for stir-frying

• Cut the chicken breast into bite-sized pieces (about 1-inch) and marinate for
  15 minutes.   
• While the chicken is marinating, prepare the shrimp and noodles. Bring a
  large pot of water to boil and boil the noodles for 5 minutes.  Drain, run
  under cold water, and drain again. Toss with 1 teaspoon of sesame or peanut oil.  Shell and devein the shrimp.

• Heat wok and add oil.  When oil is ready, add the garlic and ginger and
  stir-fry until aromatic.  
• Add the chicken and stir-fry on high heat until about 50 percent cooked. 
• Add the shrimp and cook until the shrimp loses its pink color. Make sure the chicken is cooked through, and remove from heat and set aside. 
• Clean out the wok and add oil. 
•  Add the cabbage and stir-fry briefly (about 1 1/2 - 2 minutes), adding salt and soy season to season if desired.  Remove and set aside.  
• Clean out wok and add 2 - 3 tablespoons oil.  When oil is ready, add the
  noodles and stir-fry, tossing to make sure they are coated in the oil.  
• Add the hot bean paste, again tossing to coat the noodles. 
• Taste and add salt and/or soy sauce as desired. 
• Add the cooked chicken, shrimp and cabbage.  
• Add the green onions and silver sprouts and stir to heat through.  
• Serve hot. 

• Toss the Shrimp with 1 tsp of the salt and let them stand for 10 minutes.
• Rinse thoroughly, drain, and pat dry.
• Finely chop the Shrimp and put them into a mixing bowl.
• Add the remaining salt and the ginger, wine, cornstarch, water chestnuts,
  green onions, cilantro/coriander, sausages, and cheese.
• Mix thoroughly.
• Trim the corners of the won ton wrappers to make them round.
• Place 1 heaping tsp of the filling in the center of a wrapper.
• Moisten the edge of the wrapper with water and fold it in half to enclose the filling and form a half circle.
• Pinch the edges together to seal.
• Set the gyoza on a baking sheet and cover it with a towel.
• Repeat with the remaining filling and wrappers.

• To cook, add 1 Tbs of Olive oil to a 10-inch nonstick skillet and set it over medium heat.
• Arrange 12 Gyozas in a single layer on the pan.
• Pan fry for 1 minute or until lightly browned.
• Turn the Gyozas over and brown the other side for about 1 minute longer.
• Add the chicken stock and shake the pan to prevent the Gyozas from sticking.
• Cover and cook at a low boil for 2 minutes.
• Remove the Gyozas to a plate and keep them warm.
• Increase the heat to high and add the cream.
• Bring to a boil and cook, stirring until thickened, for about 45 seconds.
• Stir in the lime juice and season to taste with salt and pepper.
• To serve, divide the sauce among 4 plates and arrange 3 Gyozas on each.
• Garnish with the cilantro/coriander.

• Cook the noodles according to package directions until 'al dente', or firm to the tooth.
• Drain and immediately rinse under cold water to stop the cooking. Set aside.

• Heat the peanut oil in a wok or large skillet over high heat and fry the
  onion, garlic, and chilli pepper until the onion is soft and golden. 
• Add the pork and the shrimp and stir until cooked through.
• Add the celery, bok choy, salt, and pepper, and stir for a minute or two.
• You want the vegetables to be hot but crisp. 
• Add the cooked noodles and continue stirring until the noodles are
  heated through. 
• Add the soy sauce and pile onto a serving dish. 
• Sprinkle with the fried onion flakes and scallions, and decorate the
  edge of the plate with the sliced cucumber.
• Serve immediately.

• Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.
• Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
• Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

• Place a wok over medium-high heat.
• When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
• Remove to a dish and keep warm.
• Reheat wok over medium heat; add remaining table-spoon of oil and the salt.
• Add the black bean paste and saute a few seconds until it becomes aromatic.
• Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
• Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.
• Add the stock and keep tossing until it comes to a boil.
• Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens, about 20 seconds.
• Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce.
• Return the shrimp to sauce, add the green onions and swirl in the sesame oil.

75g (3oz) Peeled shrimp (small size, or cut larger ones in half)

• Heat the veg. oil in a large frying pan or wok, until just smoking.
• Stir in the rice and stir fry for 1 minute, then add prawns.
• Continue to cook for a further 3-4 minutes over a high heat.
• Push the rice to the sides, and add about 1/2 tbsp of the sesame oil.
• Stir in the beaten eggs and let them set, than break up & stir into
  the rice. 
• Add peas, sprouts and spring onions, and cook for a further two minutes.
•  Season to taste. Serve piping hot, garnished with spring onion tassels.
• Here is how I have been 'seasoning to taste': 
  In the last minute I give it a dash of salt, a dash of sugar, little
  pepper, and about 1/2 tbsp of the sesame oil. Right before removing
  from pan I add enough soy sauce to give it a nice color (about a tbsp)

1 pound small shrimp (about 50), shelled and deveined

5 cups cooked rice

• Halve the pineapple lengthwise, cut out the flesh, leaving 1/2-inch-thick shells, and reserve the shells.
• Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pine-apple for another use.
• In a bowl combine the pineapple pieces, the bell pepper, the scallions, and the jalapeño pepper.
• In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric, and 1 tablespoon water.

• In a wok or heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, and transfer them to a bowl.
• Heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in the oil stir-fry the garlic for 5 seconds, or until it is golden.
• Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot.
• Add the soy mixture and stir-fry the mixture for 1 minute.
• Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander.
• Serve the fried rice in the reserved pineapple shells if desired. (There will be extra fried rice.)

• Stir fry chicken in 2 TBS oil for a few minutes. Remove chicken.
• Add 2 TBS oil and stir fry vegetables. 
• Add seasoning sauce and add chicken for the last minute.
• Add peanuts and check seasoning.
• You may have to add more hoisen or sugar. It will be hot and spicy.
• Serves 2 easily. Serve with fried rice.

12 large sea scallops

8 ounces prawns or shrimp, shelled and deveined

• Rinse the scallops, then pat them dry. Set aside.
• Trim the green part off the onions, chop, and set aside. 
• Add the white part of the onion to the food processor, Cover, and process till finely chopped.
• Add the prawns or shrimp, half the soy sauce, and half the sherry. Process
  till smooth. 
• Add 2 tablespoons of the cornstarch. Process till combined.
• Generously spoon some of the prawn mixture on top of each scallop. Roll in
  the remaining cornstarch.

• Deep-fry the scallops, a few at a time, in hot oil (375 degrees) till brown. Drain and set aside.
• Drain the oil from the pan and wipe the pan with paper towels. 
• Add 2 tablespoons fresh oil to the pan and heat over high heat.
• Add the snow peas, gingerroot, and the reserved chopped green part of the
  onion to the hot oil and stir-fry for 1 minute. 
• Stir together the water, bouillon granules, 2 teaspoons of the cornstarch, the remaining soy sauce, and remaining sherry. 
• Add to the snow peas mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
• Place the fried scallops on a serving plate. Pour snow pea mixture over the
  scallops and serve.

• Cook cilantro, cranberries, almonds, rice and vegetables in a saute
  pan in the butter until vegetables are tender. 
• Add salmon and sauce and bring to a boil. Serve immediately.

• Mix ingredients for sauce and set aside.
• Mix garlic paste, curry paste, lime juice, cilantro and fish sauce into a bowl. 
• Drain salmon and add to ingredients and mix well. 
• Add noodles and mix well. 
• Place each spring-roll wrapper in front of you in a diamond shape, spoon 1/2 cup of filling onto wrapper, fold in the point closest to you toward the center, then fold in the side points toward the center and roll to the last point. Seal with egg wash.

• fry until golden-brown. 
• Serve with sauce.

• Make the sauce: Combine the soy sauce, hoisin sauce, rice wine,
  sugar, onion, carrot, shallot, cilantro, chile bean sauce and garlic
  in a blender and blend at low speed until smooth.
•  Pour the sauce over the salmon in a medium bowl and stir gently to
  coat the fish completely. Cover with plastic wrap and refrigerate
  for 1 hour.

• Preheat the oven to 325 degrees.
• Arrange the green onions in a row down the center of a rimmed
  baking sheet. (They will act as a rack for cooking the salmon on.)
• Lift the salmon from the sauce, letting the excess sauce drain back
  into the bowl, and place atop the onions, leaving a little space
  between each; reserve the marinade. 
• Bake the salmon to the desired doneness, about 10 minutes for medium or up to 15 minutes for well-done.
• Meanwhile, pour the remaining marinade into a small saucepan. 
• Add the chicken stock and let it just come to a boil. Use the dissolved
  cornstarch to thicken if desired.
• Transfer the cooked salmon and green onions to a warm platter, drizzle a little sauce over the fish, and serve the remaining sauce separately.

• Soak mushrooms in warm water to cover until softened, about 20 minutes; drain.
• Discard stems and slice caps.
• Cut bean curd sheet into 16 pieces, each about 3-inches by 2-inches.
• Cut seaweed into 16 pieces, each 1-inch wide and 5-inches long.
• Cut baby corn in half lengthwise.
• Make each wrap: Place a piece of bean curd sheet on a work surface.
• Place a piece of baby corn, several slices of mushrooms, green onions, and ham over corn.
• Roll up into a cylinder and wrap with a seaweed strip; moisten ends with water and press to seal.

• In a wok, heat oil for deep frying to 375°F.
• Add bean curd wraps and deep-fry until golden brown, 2 to 3 minutes.
• Remove and drain on paper towels.
• Combine sauce ingredients in a saucepan; stir and cook over medium heat until heated through.
• Arrange bean curd seaweed wraps on a serving platter and serve with sauce on the side.

• Pan-fry the egg noodles in a non-stick pan with many mid-air tossing motions. The noodles will become slightly brown and crispy. Lay them on a big bowl with noodles overflowing the edge of the bowl like a bird’s nest.
• Using a wok or pan, brown the garlic, ginger and shallots in vegetable oil.
• Stir in the chicken, ham and scallops.
• Add all vegetables, except bean sprouts and green onion. Stir-fry on
  high heat until cooked. 
• Add bean sprouts and green onion. Stir-fry again until all ingredients are well mixed. 
• Pour mixture over pan-fried noodles.
• Add all condiments, except cornstarch solution, to the wok. 
• Once well mixed, thicken the sauce with the corn starch solution. 
• Taste and adjust seasoning.
• Add sesame oil at the end.
• Top noodle dish with sauce and garnish with the egg, green onion and
  sesame seeds.

• Mix chicken broth, rice vinegar, five-spice mix, garlic, soy sauce and 2 teaspoons sesame oil together; set aside.
• Rinse fish in cold running water and pat dry. If desired, dredge fish in a little flour, shaking off excess; or fish may be fried as is.

• Heat 1 teaspoon sesame oil on high in a wok or skillet until smoking. 
• Brown fish on both sides, about 2 minutes.
• Add broth mixture and lower heat to medium. 
• Simmer gently 5 minutes, turning fish once. 
• Remove fish to a plate and boil sauce to reduce slightly, about 1 minute. 
• To serve, place fish on rice and spoon sauce over fish.

2 cups Zucchini, cut in half lengthwise and diagonally sliced
1-15 oz. can Stir-fry baby corn pre-cut, drain saving 1/2 cup liquid
1/2 Tbsp. Cornstarch
2 Tbsp. Pure sesame oil
1 cup Carrots, match-stix cut
1/4 cup Soy sauce

3 tbsp. sugar

1 red dry chili pepper

• Heat oil in wok or large skillet. 
• smash red chili pepper into the wok. Wait until smoke;
• Stir-fry zucchini and carrots for 1-2 minutes. 
• Add corn and tuna and stir-fry additional 1-2 minutes. 
• Mix cornstarch with reserved corn liquid and soy sauce. 
• Add soy sauce and sugar mixture to vegetables and tuna and mix until heated, 1-2 minutes. 
• Serve over rice if desired.

1 pound Yukon Gold, Yellow Finn or russet potatoes, peeled and halved Salt and pepper to taste 1/2 cup heavy cream 

2 tablespoons unsalted butter 1 tablespoon white truffle oil 

3 ounces fresh or frozen black truffle, (2 tablespoons if minced) 

Sea Urchin Sauce: 

4 tablespoons unsalted butter, room temperature 

1 shallot, minced 

1/4 cup dry white wine 

1 spring thyme 

1/4 cup clam juice 

1 ounce sea urchin roe, 

chopped salt and pepper to taste 

fresh chive for garnish

• In a large saucepan, cover potatoes with cold water by 1 inch. 
• Add salt and bring to a boil. 
• Reduce heat to a simmer and cook potatoes until tender, about 40 minutes.
• Drain and return potatoes to saucepan. 
• Over low heat, cook potatoes until a film begins to appear opaque, 3 to 4 minutes. 
• In another saucepan, heat cream and butter until hot. 
• Using a food mill or ricer, puree potatoes. 
• Whisk hot cream mixture into potatoes until absorbed. 
• Transfer potatoes to a bowl; 
• loosely cover with aluminum foil, set over (but not touching) warm water for up to one hour before serving. 
• Just before serving, stir in the truffle oil and chopped truffles. 
• Season to taste with salt and pepper. 

To make sea urchin sauce: 

• In a small saucepan, melt 1 tablespoon of butter over low heat. 
• Add shallots and cook until translucent, about 2 minutes. 
• Add wine, increase heat to medium-high, and cook to reduce liquid by half.
•  Add thyme and clam juice and cook to reduce to 3 or 4 tablespoons.
•  Reduce heat to low and whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, to make an emulsified sauce and strain through a fine-mesh sieve. 
• Add sea urchin roe. 
• Season to taste with salt and pepper. 
• Set over warm water (but not touching) for up to 1 hour before serving. 

To serve: 

• Warm crabmeat in a bowl set over warm water. 
• Put 1/4 of the warm mashed potatoes in the center of plate. 
• Top with crabmeat and spoon on some of the sea urchin sauce. 
• Garnish with chives.

1 cup flour 

1 cup dry bread crumbs or more as needed 

salt, pepper and other seasonings of choice 

2 large eggs 

1/2 cup beer, lager or ale, cold from the refrigerator 

oil to fry

• In a bowl mix eggs and beer. 
• Have another plate with seasoned flour and another plate of bread crumbs.
• Dip fish filets into egg-beer mixture, then roll in flour, dip into egg mixture again and lastly roll into breadcrumbs.

• Fry in hot oil, turning only once until browned on each side and fish is fork tender. 
• Place filets on paper toweling to absorb any excess oil. 
• Mix any remaining flour, breadcrumbs and egg-beer mixture into a batter. 
• Fry spoonfuls of the batter in hot oil until puffed and golden on each side.
•  Serve along with the fish.

4 (6-ounce) tilapia fillets Cooking spray 

3 cups hot cooked Basmati rice 

1 teaspoon dark sesame oil, divided 

2 teaspoons minced peeled fresh ginger 

2 garlic cloves, minced 

1 cup finely chopped red bell pepper 

1 cup chopped green onions 

1 teaspoon curry powder 

2 teaspoons red curry paste 

1/2 teaspoon ground cumin 

4 teaspoons low-sodium soy sauce 

1 tablespoon brown sugar 

1/2 teaspoon salt, divided 

1 (14-ounce) can light coconut milk 

2 tablespoons chopped fresh cilantro 

4 lime wedges

• Preheat broiler. 
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. 
• Add ginger and garlic; cook 1 minute. 
• Add pepper and onions; cook 1 minute. 
• Stir in curry powder, curry paste, and cumin; cook 1 minute. 
• Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). 
• Remove from heat; stir in cilantro. 
• Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. 
• Place fish on a baking sheet coated with cooking spray. 
• Broil 7 minutes or until fish flakes easily when tested with a fork. 
• Serve fish with sauce, rice, and lime wedges. 

4 Serrano chiles, seeded 

3 garlic cloves, peeled 

2 large shallots, peeled 

2 cups chopped peeled mango 

1/3 cup cider vinegar 

1/4 cup fresh orange juice 

1 tablespoon chopped fresh or 1 teaspoon dried thyme 

2 teaspoons olive oil 

1/4 teaspoon salt  

Cooking spray

• Combine chilies, garlic and shallots in a food processor, and process until minced. 
• Add the mango and next 5 ingredients (mango through salt); process until smooth. 
• Place mango mixture and fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. 
• Remove fish from bag, reserving marinade.

• Pour reserved marinade into a small saucepan, and bring to a boil. 
• Reduce heat, and simmer 5 minutes. Remove from heat. 
• Prepare grill or broiler. 
• Place fish on a grill rack or broiler pan coated with cooking spray. 
• Cook for 4 minutes on each side or until fish flakes easily when tested with a fork. 
• Serve with mango sauce. 

2 Tbsp Vegetable Oil 

4 oz Lean Ground Beef 

1 cup Chopped Cabbage 

1 cup Chopped Fresh Bean Sprouts 

3 Tbsp Finely Chopped Green Onions 

1 tsp Crushed Garlic 

3 Dried Chinese Mushrooms, Soaked 

1 1/4 Tbsp Light Soy Sauce 

2 tsp Sesame Oil Salt And White Pepper 

VINEGAR/SOY DIP 

3/4 cup Light Soy Sauce 

1/4 cup White Vinegar 

1/4 cup White Sesame Seeds, Toasted and Ground 

2 tsp Finely Chopped Green Onions

• Clean the squid under running water. 
• Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head. Pull off the skin, discarding the little flaps. Wash squid thoroughly. 
• Very finely chop the tentacles and saute in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic. 
• Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely.

• Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pepper. 
• Fill the squid with the prepared stuffing, securing the opening with wooden picks. 
• Set in a lightly oiled dish, sprinkle on a little extra sesame oil and steam over rapidly boiling water for about 20 minutes. 
• Remove from the steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip. 
• Alternatively, the squid can be steamed for 10 minutes, then deep-fried until crisp and golden on the surface in a mixture of 4 parts vegetable oil to 1 part sesame oil. 

Vinegar/Soy Dip: 

• Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions.

1/4 cup Dry white wine 

1 Tbsp Curry powder 

1 Tbsp Finely minced garlic 

1 cup Chopped tomatoes - (Peeled and seeded) 

1/2 Tbsp Chopped fresh dill; -=OR=- 1/4 tsp -Dried dill 

1/2 cup Whipping cream Salt

• COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3-quart pan. 
• Cover and bring to boil over high heat. (If using dried dill, add it now.)
•  Uncover, add cream and continue to boil until mussels open, about 5 minutes or more, depending on size of mussels. 
• Discard any unopened mussels. 
• Season to taste with salt (and fresh dill, if using). 
• Arrange mussels in bowls and pour in broth.

2 tablespoons chopped shallots (purple onions) 

1 tablespoon chopped garlic 

1 tablespoon prik ki nu daeng (red "birdseye" chillies), sliced 

2 tablespoons of fish sauce 

2 tablespoons of palm sugar 

2 tablespoons of lime juice 

2 tablespoons of fish stock

• First the simple part; deep fry about a pound of mackerel or whiting, preferably with the heads on, in smoking hot peanut oil until the skin is crisp
• .In a small saucepan, saute the garlic and shallots in a little oil, then remove and set aside. 
• Pour off the oil, leaving only a thin film on the pan. 
• Return half the shallots and garlic to the pan, and add the other ingredients. Stir to dissolve the sugar and then simmer to thicken the sauce. A
• dd the remaining shallots and garlic, stir until heated through, then pour it over the grilled fish.

Scallions -- Spring Onions 

2 Tbsp Oil 

1 Beaten Eggs 

4 Minced Garlic Cloves 

1 tsp Freshly Ground Peppercorns 

2 Tbsp Sliced Fresh Ginger 

2 Tbsp Oyster Sauce 

1/4 cup Sliced Green Jalapeno 

1 Tbsp Fish Sauce (Nam Pla) -- Peppers (Prik Chee F 

1/2 cup Chopped Green Onions

• Scrub the lobster clean and separate into large 2-inch pieces. 
• Cut the tail into individual sections.

• Heat a large skillet on high and add the oil. 
• Add all the remaining ingredients except the lobster and stir-fry for 30 seconds. A
• dd the lobster pieces to the skillet, cover, and steam on medium-high heat for 2 more minutes. 
• Remove to a platter and serve.

• Heat the veg. oil in a large frying pan or wok, until just smoking.
• Stir in the rice and stir fry for 1 minute, then add prawns.
• Continue to cook for a further 3-4 minutes over a high heat.
• Push the rice to the sides, and add about 1/2 tbsp of the sesame oil.
• Stir in the beaten eggs and let them set, than break up & stir into
  the rice. Add peas, sprouts and spring onions, and cook for a
  further two minutes. 
• Season to taste. Serve piping hot, garnished with spring onion tassels.

• 1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese). Amount based on how "cheesy" you prefer.
• 1 can (6 ounces) crab meat, drained and flaked

1 Tbls Cooking OIl 

1 Cup Flour 

1 Cup Cold Water 

1/2 tsp Salt Oil For Frying 

1 tsp Sugar 

1  Egg, Slightly Beaten

• Preheat the oil in the deep fryer. 
• Shell and devein the shrimp. Cut a slit through each shrimp starting about 1/2" from the head and running t within 1/2" of the tail. Pull the tail through the slit to make a fan-tailed butterfly shape. 
• Pat dry with paper toweling. 
• Combine the flour, salt, sugar, egg, first measure of oil and water in a small bowl. Beat until almost smooth. 
• Dip the shrimp in the batter. Drain briefly. 
• Fry until golden (about 2 1/2 minutes). Drain. 
• Serve hot. Good with seafood sauce.

SWEET AND SOUR SAUCE: 

• 1/2 cup sugar 

• 1 tablespoon cornstarch 

• 2 teaspoons salt 
• 1/2 cup red wine vinegar 
• 1/4 cup orange juice 
• 1/4 cup pineapple juice 
• 3 ounces tomato paste

• 1 tablespoon soy sauce 
• 1/2 teaspoon salt 
• 1/2 cup cornstarch peanut oil 
• 2 onions, cut in wedges 
• 2 green peppers, cut in chunks 
• 1 1/2 cups sweet and sour sauce 
• 1 cup pineapple chunks 
• 2 tomatoes, cut in wedges

• Blend sugar, cornstarch and salt. 
• Stir in vinegar, fruit juices and tomato paste. 
• Cook stirring constantly until thickened.

• Combine shrimp, soy and salt. 
• Coat shrimp with cornstarch. 
• Deep fry shrimp for about 3 minutes. 
• Drain on paper towel. 
• In wok or large fry pan, heat 1 tablespoon oil. 
• Add onion and pepper. Cook 1 minute. 
• Add sweet and sour sauce and pineapple. 
• Add shrimp and tomato wedges. 
• Cook until heated. 
• Place on serving dish.

• 1/2 cup onion, finely chopped 
• 2 cups chicken broth
• 2 cloves garlic, minced bouillon 
• 4 tbls butter 
• 1 cup light cream 
• 1/4 cup flour 
• 2 tbls curry powder 
• 1/2 tsp ginger, ground 
• 2 tbls lemon juice 
• 1 tsp salt

• Saute onion and garlic in butter over low heat until wilted. 
• Stir in flour, curry powder, ginger, and salt. 
• Add chicken broth and cream. 
• Blend thoroughly. 
• Cook until thickened, stirring occasionally. 
• Add shrimp and lemon juice. 
• Continue cooking until shrimp are hot. Do not allow to boil. 
• Correct seasonings and add more curry powder if you like it hot. 
• Serve over hot cooked rice with any or all of the garnishes.

• 1 lb Medijum sized shrimp uncook 
• 1/3 c Dry roasted cashews

• 3 tb Peanut oil 
• 1 md Onion, slivered 
• 1/2 c Celery sliced 
• 6 oz Mushrooms sliced 
• 1 Clove garlic, minced 
• 1 ts Cornstarch 
• 2 tb Soy sauce 
• 1/4 c Chicken stock
•  2 c Shredded fresh spinach 
• 1/4 lb Pea pods 
• Cooked brown rice

• Stir cashews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. 
• Remove with a slotted spoon and reserve. 
• To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucent, about 3 minutes. 
• Add mushrooms and cook until they become brown. 
• Mix in garlic and shrimp, stirring until shrimp turn pink. 
• To shrimp mixture add the spinach and peas sit 30 seconds. 
• Mix cornstarch smoothly with soy sauce and chicken stock. Pour in cornstarch mixture, stirring just until thicken. 
• Taste, add salt, if needed. 
• Sprinkle with reserved cashews. 
• Serve shrimp over brown rice.

• 1 1/2 lbs. uncooked jumbo shrimp, peeled and deveined
• 12 oz. broccoli florets

• 1 red chili, seeded and chopped 
• 1 clove garlic, chopped 
• 1 tablespoon oyster sauce 
• 1 tablespoon soy sauce 
• 1 tablespoon peanut oil  
• 2 teaspoons cornstarch 
• 1/2 cup fish stock 
• cooked rice or noodles to serve

1. Place shrimp in large bowl. Add chili, garlic and sauces and mix well. 
2. Marinate 30 minutes, or longer if time allows.

• Heat oil in large frying pan or wok over high heat. 
• Add broccoli and stir-fry 2-3 minutes. Remove. 
• Mix cornstarch with 1 tablespoon of stock in a cup. 
• Drain shrimp, reserving marinade. 
• Add shrimp to hot pan and stir-fry for 1 minute, or just until they turn opaque. 
• Add broccoli, reserved marinade, cornstarch mixture and remaining stock and cook, stirring constantly, until sauce boils and thickens. 
• Serve immediately with rice or noodles..

• 3/4 lb. medium or large cooked shrimp
• 1 cup pea pods

• 2 Tbsp. butter 
• 3/4 cup sliced celery 
• 1 medium onion, sliced 
• 1 cup sliced mushrooms 
• 1/2 cup water chestnuts (optional) 
• 2 Tbsp. soy sauce

• In large frying pan at medium-high heat, melt butter. 
• Add celery and cook 5 to 10 minutes, stirring frequently. 
• Add onions and pea pods and cook for 5 to 10 minutes, stirring frequently. 
• Add mushrooms and cook 5 to 10 minutes longer until mushrooms are browned. 
• Add water chestnuts, shrimp and soy sauce. Mix well. 
• Serve when shrimp is heated. 

• 30 dried tiger lily buds (more or less) (Found in many large supermarkets.) If you absolutely cannot find these, dried slivered apricots may be substituted but it does change the taste somewhat. 
• 1/4 c. dried tree ears (also called fungi) 
• 2 scallions 
• 1/2 lb. shrimps

• 1 t. cornstarch 
• 1/2 t. sugar 
• 1 T. soy sauce 
• 1 T. water 

• 4 T. peanut oil 
• 3 large eggs, broken into bowl 
• 1 t. salt 
• 2 t. sesame oil

• Soak tiger lily buds and tree ears in separate bowls in hot water for 1/2 hr.
• Cut off hard ends of buds, if any. 
• Pile buds together and cut into three sections to make about 1/2 c. packed.
• Clean and wash tree ears under cold water, drain and squeeze dry. 
• Cut or break into very small pieces and set aside with lily buds. 
• Trim scallions, cut into 2" long sections and finely shred to make about 1/2 c. Set on plate with buds and tree ears. 
• Combine with shrimp to marinade.

• Heat wok until very hot. 
• Add 2 T peanut oil, and when oil starts to smoke, turn heat down to moderate. 
• Beat eggs well, and pour into wok. 
• Slowly push the eggs back and forth until dry, breaking up with a spatula. Dish out. 
• Heat 2 T. peanut oil in same wok. Add shredded scallions and stir fry for 30 seconds. 
• Add shrimps, stir fry until it turns red . 
• Add buds, tree ears, salt. 
• Stir and mix over high heat for 2 mins. 
• Add eggs. Stir and cook some more. 
• Add sesame oil and stir to blend well. 
• Serve hot w/ 12 mandarin pancakes or plain rice. Serve extra shredded scallions as desired.

Fish Cakes 

35 g (1 1/2 tablespoons) red curry paste 

30 ml (2 tablespoons) fish sauce (nam plaa) 

2 eggs - beaten 

40 g (4 tablespoons) tapioca flour 

5 kaffir lime leaves - thinly sliced discarding the stem (2 1/2 teaspoons of finely grated lemon or lime rind can be substituted) 

4 long beans - thinly sliced 

Sauce 

90 ml (6 tablespoons) water 

80 g (6 tablespoons) sugar 

15 ml (1 tablespoon) vinegar 

5 g (1 teaspoon) chili powder 

20 g (2 tablespoons) peanuts - chopped 

coriander - chopped

• Mix all ingredients for the fish cakes together in a bowl until they are thoroughly combined. 

• To make the sauce, put the water, sugar and vinegar into a pan and dissolve the sugar over a low heat. Once the sugar has dissolved bring the water to the boil and boil for 5 minutes. Turn off the heat and add the chili powder and peanuts. Leave to cool and serve garnished with the coriander.

• Make the fish cake mixture into small, flat cakes about 5 cm (2 inches) in diameter. Put the oil into a wok and when it is hot add the fish cakes. Fry them until they are golden brown (about 3 or 4 minutes). When they are cooked take them out and put them on kitchen paper to drain. It is best to fry the above quantity in 3 batches. 
• Serve the fish cakes while they are hot with the dipping sauce.

• 3 orange or red serrano, jalapeno or fresno peppers 
• 1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand­ spoon the thickest cream off the top of an unshaken can of coconut milk) 
• 2-3 Tbs. red curry paste 
• Fish sauce (nahm bplah) only as needed (some pre-packaged curry pastes are already heavily salted) 
• 2 tsp. palm sugar, to taste 
• 8 kaffir lime leaves, very finely slivered 
• 1/2 - 1 cup Thai basil leaves 
• 1 - 2 short sprigs of Thai basil with purple flower buds for garnish

• Shell, devein and butterfly the shrimp; give them a saltwater bath to refresh. 
• Then rinse and drain well and let sit at room temperature for twenty minutes before cooking..

• Heat 2/3 cup of the coconut cream in a wok or skillet over high heat. 
• When it has warmed to a smooth consistency, spoon out 1 Tbs. and reserve for later use. 
• Reduce the remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. 
• Add the curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color and the mixture is very thick. 
• Increase heat to high and add the remaining 1/3 cup of coconut cream, stirring to make a thick well-blended sauce. 
• Season to taste with fish sauce and palm sugar. Stir well to melt sugar and blend in the seasonings. 
• Then toss in the shrimp and cook in the sauce, stirring frequently. 
• When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. 
• Stir-fry 10-15 seconds before adding the basil and slivered chilli. 
• Stir well to wilt basil, and when shrimp are just cooked through, turn off heat. 
• Transfer to a serving dish and dribble the reserved tablespoon of coconut cream over the shrimp. 
• Garnish with a sprig or two of basil. 
• Serves 4-5 with rice and other dishes in shared family-style meal.

So after you¹ve tried this recipe and enjoyed enough choo chee with shrimp, make the spicy and aromatic sauce to spoon over crispy fried fish. Mother¹s favorite fish for choo chee is a small, flat fish called bplah neau awn ("soft-flesh fish"), which fries up to a delightfully crunchy crispiness and can be eaten almost entirely, bones and all. When it comes to eating crispy fish fins, heads and bones, Mom beats us all. People from her generation knows no waste and from her I¹ve learn that food is sacred and life that has been sacrificed to keep us nourished should not be dishonored by throwing out any of its parts. Watching her enjoy every small bit of her crispy fish, even at a ripe old age, is a heartwarming sight. 

To make the sauce, follow the instructions up to the end, simply skipping the shrimp. Try the sauce over crispy fried, whole small or flat fish such as pompano, butterfish, sole, white perch, smelts and anchovies. The sauce is also good over pan-fried or grilled mackerel. Or if you prefer, smother over grilled halibut, salmon, albacore, tuna, mahi-mahi, jumbo prawns, lobster, or whatever else you like to toss on your charcoal grill. Top with the coconut cream and garnish with basil sprigs. For strong-tasting fish, fine inch-long slivers of rhizome (gkrachai) can be added to the sauce at the same time as the basil and cooked until both are wilted. Use about 2 Tbs.

• 400g monkfish fillet, cut into 2-3 cm thick slices (flattened slightly with the side of a knife) 
• 12 tiger prawns, 8 shelled and 4 whole

• 3 Tbsp peanut or sunflower oil Green Curry Paste (recipe follows) 
• 400 ml coconut milk 
• 175 ml water 
• 2 Tbsp Thai fish sauce 
• 2 teaspoons palm sugar or brown sugar 
• 4 kaffir lime leaves or 1 teaspoon lime zest 
• Juice of 1 lime

Vegetables:

• 4 baby aubergines, quartered 
• 50g bamboo shoots (canned), shredded lengthwise 
• 3 Tbsp fresh basil leaves 

To Serve: 

• Cumin and Saffron Rice or Jasmine rice 
• 1 large red or green chilli, thinly sliced into rings

Green Curry Paste Makes: 250-300g  

• 10-15 large green chilies, deseeded (dependent on taste) 
• 5 garlic cloves, roughly chopped 
• 4 Tbsp purple shallots or shallots, roughly chopped 
• 1 Tbsp galangal or ginger, peeled and chopped finely 
• 6 Tbsp coriander, finely chopped 
• 2 Tbsp lemongrass, finely chopped or zest of 1 lime 
• 1 Tbsp coriander powder 
•  tsp cumin powder 
• 1 tsp shrimp paste 
• 1 Tbsp peanut oil or alternative oil

2. Add the coconut milk water, fish sauce, lime leaves and lime juice. Leave the curry to simmer for 5 minutes. 

3. Seafood and Vegetables:Place the aubergines in the curry and leave them to simmer for 5 minutes. Add the prawns and monkfish to the curry and leave it simmer for 3-5 minutes until the prawns and monkfish are cooked through. Stir in the bamboo shoots and basil leaves, remove from the heat and serve. 

4. To Serve:Place a ramekin of rice in the centre of each plate or bowl. Remove the monkfish and aubergine form the curry. distribute the monkfish peeled prawns and aubergines among the plates. Pour the curry sauce over the seafood and aubergines. Sprinkle the chilies over the curry and place one unshelled prawn on each serving of the rice.

5. Green Curry Paste: Place all the ingredients in a food processor and blend to a paste consistency or grind in a mortar and pestle. Store in a sealed jar in the refrigerator for 3 months or freeze in portions.

• 2 tablespoons chopped garlic 
• 2 tablespoons of red curry paste 
• 1 cup calamari rings, cleaned. 
• 1 cup makheua pro (thai eggplants), quartered. 
• 2 tablespoons fish sauce 
• 1 tablespoon light soy sauce 
• Pinch of sugar 
• 1 tablespoon julienned prik ki nu daeng (red birdseye chilies) 
• 2-3 bai makrut (kaffir lime leaves), shredded 
• 2 tablespoons chopped bai kaprao (holy basil)

• Heat a little oil in a wok and stir fry the garlic, then add the curry paste, and stir until aromatic. 
• Add the squid, and stir fry briefly. This cooks very quickly and becomes rubbery if overcooked. You may prefer to lift the wok from the stove to stir in the squid. 
• Add the remaining ingredients, and stir until the flavors are combined. 
• As soon as the squid is cooked transfer to a serving dish.

Bai kaprao (holy basil) is a Thai variety. If not available, substitute ordinary European basil. 

Thai eggplants (makheua pro) are a yellowish green fruit the size of a golfball. If you can't get them, then you could substitute common purple aubergine (eggplant).

If you are serving it "dip style", then you could also add a mild satay sauce as a contrasting dip. Those who prefer a hotter dip might also use nam prik narok (literally "the dipping sauce from Hell") 

Also please note if you are using the common purple variety eggplant, you should add it before cooking the squid to allow it to cook through.

• 2 pounds (905 g) large shrimp (31 to 35 per lb.), shelled and deveined 
• 1 pound (455 g) bay scallops, rinsed and drained 
• 36 to 48 small mussels or small hard-shell clams in shell, suitable for steaming, scrubbed 

• 3 cups (710 ml) fat-free reduced-sodium chicken broth 
• 1 1/2 cups (360 ml) dry white wine 
• 1 tablespoon finely grated lemon peel 
• 3/4 cup (180 ml) lemon juice 
• 1/4 cup (60 ml) olive oil 
• 3 tablespoons (45 ml) honey 
• 1 1/2 teaspoons coarsely ground pepper 
• 1/2 cup (80 g) minced shallots 
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil 
• 2 or 3 cloves garlic, minced or pressed 
• 2 pounds (905 g) dried linguine 
• 3 tablespoons chopped parsley 
• Thin lemon slices

• Combine broth, wine, and 2 cups (470 ml) water in a 6- to 8-quart (6- to 8-liter) pan. Bring to a boil over high heat. 
• Add shrimp. Cover tightly, remove from heat, and let stand just until shrimp are opaque in center; cut to test (about 3 minutes). With a slotted spoon, transfer shrimp to a large bowl; keep warm. 
• Return broth to a boil. Add scallops. Cover tightly, remove from heat, and let stand just until scallops are opaque in center; cut to test (about 3 minutes). With a slotted spoon, transfer scallops to bowl with shrimp; keep warm. 
• Return broth to a boil. Add mussels; reduce heat, cover, and boil gently until shells pop open (5 to 10 minutes). With a slotted spoon, transfer mussels to bowl with seafood; discard any unopened shells. 
• Pour broth from pan into a 2-quart (1.9-liter) measure, leaving sediment in pan. Measure 1 3/4 cups (420 ml) of the broth and reserve for dressing. Drain any liquid from cooked seafood into remaining broth; reserve for other uses. 
• To prepare lemon-basil dressing, in a 1- to 1 1/2-quart (950-ml to 1.4-liter) pan, stir together lemon peel, lemon juice, reserved broth from seafood, olive oil, honey, and pepper. Bring to a boil over medium heat. Remove from heat and stir in shallots, basil, and garlic. Add 1 cup (240 ml) of the dressing to seafood and stir gently. Keep warm. 
• Bring 20 cups (5 liters) water to a boil in an 8- to 10-quart (8- to 10-liter) pan over medium-high heat. Stir in pasta, half at a time, if desired, and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and transfer to a very large platter or shallow bowl. Add remaining dressing and lift with 2 forks to mix. 
• Mound seafood over pasta, arranging mussel shells around edge of platter, if desired. Sprinkle with parsley and garnish with lemon slices.

Cooking time: About 30 minutes

Nutrition information: Per serving: 518 calories (15% calories from fat), 9 grams total fat, 1 grams saturated fat, 124 milligrams cholesterol, 271 milligrams sodium, 71 grams carbohydrates, 2 grams fiber, 35 grams protein, 80 milligrams calcium, 6 milligrams iron.

• 1 pound crab meat
• 5 tortillas 
• 1 pound goat's cheese

• 1 pound goat's cheese 
• 3 ounces fresh basil -- chopped 
• cajun spice 
• sour cream

• Spread 3 ounces goat cheese on each tortilla. 
• Top with 3 ounces crab meat; 
• sprinkle spice and basil on each and fold in half. 
• Brush outsides with olive oil. 

• Toast each side in skillet until cheese melts. 
• Cut into wedges and top with a dollop of sour cream.

• 1 cup flour 
• 1 teaspoon white pepper 
• 1/2 teaspoon cayenne pepper 
• 2 teaspoons salt 
• 1/2 teaspoon ground thyme oil for deep frying 

Garlic sauce: 

• 2 slices crusty white bread (French/Italian) -soaked in milk and squeezed dry 
• 1 tablespoon crushed garlic 
• 1 teaspoon Dijon mustard 
• 1 egg 
• 2 teaspoons red wine vinegar 
• 3/4 cup olive oil 
• 1/2 teaspoon white pepper 
• 1 teaspoon salt 
• juice of 1/2 lemon

• Blend bread, garlic and mustard. 
• Add egg and vinegar. Blend well. 
• Pour olive oil in a steady stream and continue blending till thick. 
• Add pepper, salt, and lemon juice. Blend. 
• Refrigerate until 1/2 hour before serving.

• Mix flour and seasonings together. 
• Dust squid with flour mixture and fry squid in oil until slightly crisp and golden. 
• Drain, serve immediately with sauce.

• 2 tsp. scallions (chopped) 
• 2 tsp. red bell pepper (chopped) 
• 2 tsp. celery (chopped) 
• 1 Tbsp. mayonnaise 
• 3 Tbsp. egg (approx. 1 egg, whipped) 
• 1 cup Panko Japanese bread crumbs 
• pinch paprika, chili powder, salt & pepper

• Break up the meat. 
• Add peppers, celery, scallions, and spices. 
• Add mayonnaise. 
• Combine to form paste. 
• Then add eggs and bread crumbs to thicken. 
• Form into cakes.

• Deep fry or saute in olive oil. 
• Serve with greens and balsamic vinaigrette.

• 1/2 cup all-purpose flour 
• 1/2 cup cornstarch 
• 1 tablespoon salt 
• 1/2 tablespoon ground white pepper 
• 2 tablespoons vegetable oil 
• 1 cup ice water 
• 2 cups shredded coconut 
• 1 quart vegetable oil for frying 
• 1/2 cup orange marmalade 
• 1/4 cup Dijon-style prepared mustard 
• 1/4 cup honey 
• 1/4 teaspoon hot pepper sauce

• Peel, devein and wash shrimp. 
• Dry well on paper towels. 
• Mix together flour, cornstarch, salt and white pepper. 
• Add 2 tablespoons of vegetable oil and the ice water. 
• Stir to blend.

Make the dipping sauce: 

• combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. 
• Will serve the shrimp and dipping sauce side by side.

• Pour the coconut into a shallow pan. 
• Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. 
• Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). 
• Fry the shrimp in the hot oil until lightly browned; about 4 minutes. 
• Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.

• 2 tablespoons + 1 tsp vegetable oil, divided 
• 1/3 cup sliced shallots 
• 3 cups each: trimmed watercress (about 3 bunches) and coarsly chopped curly endive 
• 1 cup orange sections (about 3 oranges, supposedly - guess it depends on how big the orange is) 
• 1/2 cup diced peeled avocado (about 1 small avocado)  
• 1/4 tsp salt 
• 1/3 cup chopped fresh mint

Dressing recipe 

• 1/2 cup fresh lemon juice (2 lemons) 
• 2 tbsp brown sugar twin (this is the only real modification I made; the original recipe wants real brown sugar) 
• 1 1/2 tbsp Thai fish sauce (Available at larger, upscale supermarkets or Asian supermarkets. If you can't find it or don't like that fishy flavor, substitute soy sauce.) 
• 1 tbsp minced seeded Thai, hot red or serrano chili 
• 2 garlic cloves, crushed

• Heat 2 tbsp oil in small saucepan over med-high heat. 
• Add shallots; cook 2 minutes or until crispy, stirring constantly. 
• Remove shallots from pan with slotted spoon; drain and cool. Set aside. 
• Arrange watercress and endive on a serving platter. Top with orange sections and avocado. 
• Sprinkle scallops with salt. 
• Heat remaining oil in a nonstick skillet over med-high heat. 
• Add scallops; cook 4 minutes, turning once. Spoon scallops over greens mixture. 
• Pour dressing over salad. 
• Sprinkle with mint and reserved shallots.

Dressing

• Whisk all ingredients together and heat in a small saucepan over medium heat one minute.

• 3 tablespoons olive oil 
• 2 tablespoons white wine vinegar 
• 1 teaspoon Dijon mustard 
• 1 cup mayonnaise 
• 2 tablespoons bottled chili sauce 
• 1 clove garlic -- crushed 
• Tabasco sauce 
• 1  avocado 
• 1/2 lemon -- juiced 
• 2 tablespoons fresh dill weed 
• 2 tablespoons fresh chives

• Cook and cube shrimp. 
• Whisk together first 3 ingredients until well blended. 
• Add to shrimp, toss thoroughly, cover and marinate. 
• Meanwhile, whisk mayonnaise, chili sauce, garlic, Tabasco, salt and pepper until smooth. Set aside. 
• Cube avocado; 
• sprinkle with lemon juice. 
• Drain shrimp. 
• Add avocado, dill and chives and toss lightly. 
• Fold in enough mayonnaise mixture to coat lightly. 
• Taste and adjust seasoning. 
• Cover and chill until ready to serve. 
• Divide salad among chilled plates.

• In a deep skillet or wok, heat butter and olive oil to sizzling. 
• Add garlic, shallots, and onions and allow to cook down till onions are
  transparent. 
• Add salt, pepper, Creole mustard, and Italian Seasoning.
• Blend in well and add shrimp, crab meat and scallops. 
• Cook on medium five minutes and then reduce to simmer. 
• Prepare Linguini as indicated on package.
• Allow seafood sauce to simmer while Linguini is being prepared. 
• Serve sauce over linguini.

• In a medium mixing bowl, combine egg white, beer, water and 2 tsp cooking
  oil.
• In another bowl, stir together flour, pepper, salt, baking soda and curry
  powder. Add to beer mixture and beat with rotary beater or wire whisk till
  mixture is smooth.

• In a heavy saucepan or deep-fat fryer, heat 2 inches cooking oil or
  shortening to 375-F.
• Pat fish dry with paper towels. Remove skin and bones. Cut into serving size
  pieces. Dip into batter, then fry 2 or 3 pieces at a time, 2 minutes on each
  side. Drain off fat. Keep warm in 300-F oven while frying remainder.

• Soak 8 wooden kebab skewers in water for at least 15 minutes.
• Rinse the prawns, scallops and monkfish under cold water. 
• Cut the monkfish into large chunks.    
• Chop the fennel into chunky bite sized pieces.

• Preheat the grill to a medium hot heat and line a grill pan with foil.
• Thread the fish and vegetables onto the skewers. 
• Brush with the oil, season and then sprinkle the dried herbs generously over the kebabs.
• Place the kebabs on the grill pan and grill them for 15 minutes turning    
  frequently.  
• Serve immediately.    

• In a 3-quart saucepan cook onion and bell pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. 
• Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. 
• Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened
  slightly. 
• Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, Habanero pepper, salt and pepper to taste. 
• Simmer 10 minutes.
• While stew is simmering, in a 1-quart saucepan combine mussels and
  vermouth or wine and bring to a broil. 
• Steam mussels, covered, 3 to 5 minutes, or until opened, DISCARDING any unopened ones. 
• Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. 
• Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.