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Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe is a Deep fried shrimp patties served with cucumber salad.

Serves 4 to 6
Preparation time: 30 mins Cooking time: 20 mins

• 500 g (1 lb) fresh prawns or shrimp, peeled and deveined
• 150 g (5 oz) ground pork (optional)
• 1/2 teaspoon salt
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon ground white pepper
• 60 g (1 cup) bread-crumbs
• Oil for deep-frying
• 2 pieces fresh pineapple, thinly sliced, to garnish (optional)
• Chinese plum sauce, to serve (optional)

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Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Estimated cooking time: 50 minutes

• 1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground pepper

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Thai Spicy Steamed Fish Parcels Recipe or Spicy Steamed Fish in Banana Leaf.

Makes 12 parcels

Preparation time: 1 hour

Cooking time: 25 mins

• 6 large banana leaf sheets, soaked in hot water until soft or 1 baking pan (20 x 20 cm/8 x 8 in)
• Toothpicks or staples, for fastening
• 500 ml (2 cups) water
• 1/4 teaspoon salt
• 300 g (10 oz) Chinese cabbage, shredded to yield 3 cups
• 500 g (1 lb) white fish fillets (catfish, snapper, grouper or mackerel)
• 2 tablespoons fish sauce
• 250 ml (1 cup) thick coconut milk
• 4 kaffir lime leaves, thinly sliced into fine strips

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Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

• 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
• 1 1/4 litres (5 cups) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 3 cloves garlic, ground to a paste
• 2 cm (1 in) ginger, ground to a paste
• 1 1/2 teaspoons salt
• 2 tablespoons oil
• 2 small cinnamon sticks
• 5 cardamom pods
• 5 cloves
• 1 teaspoon fennel

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