Thai Ice Cream w/Basil Seeds & Chocolate-Ginger Ganache

2 3/4 cups coconut milk
1 1/4 cups heavy cream (whip cream)
3/4 cup sugar
2 large eggs
1/2 tablespoon sweet basil seeds

Method.

In a saucepan bring the coconut milk, cream and sugar to a boil. Remove from heat and let it cool down a bit. In a separate bowl, beat the eggs well. Now, gradually beat the coconut mixture into the eggs. Do it slowly by ladling a bit of coconut milk into the bowl first, making sure the coconut milk is not too hot, otherwise it will cook the eggs. Gradually add more and more coconut milk until everything is mixed together well. Let it cool completely, and chill in the fridge.

Pour the cold mixture into a small loaf pan, cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout. Remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth. Pour it back into the pan.

Separately, add 1/2 tablespoon sweet basil seeds to 1/2 cup water. Stir it up and within a minute or so, the seeds expand as shown. Gently fold the basil seeds into the icecream, and stir it up well. Place cling wrap back over the pan, again removing any air, and freeze several hours.

Ingredients (chocolate-ginger ganache)

One 13 oz can coconut milk
1/3 cup palm sugar
1 teaspoon ginger powder (or 1.5 teaspoon finely grated fresh ginger)
8 ounces semisweet chocolate, chopped

Method (chocolate-ginger ganache)

Combine coconut milk, palm sugar and ginger powder in saucepan. Bring to a simmer over medium heat, stirring until the palm sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. Makes 2 1/2 cups.

Serving

Spoon the icecream into a dish and add Thai fragrant cookies to the dish as shown. The smoky aroma of the Thai cookies really ties this dessert together, but you can omit the cookies if you'd like. Drizzle warm ganache over the iceream and cookies, enjoy!

Thai style toast, khanom bung na goong roy nga"

Bread, 8 pieces
Shrimp, 300 grams
Ground pork, 100 grams
1 egg
Coriander, 1 tsp
Garlic, 2 clove
Thai pepper powder, 1/8 tsp
Thin soy sauce, 2 tsp
salt, 1/4 teaspoon
White sesame seeds, 2 tbsp
vegetable oil

Method:
Let bread sit overnight to dry. Clean shrimp. Mix shrimp and pork together. In another bowl mix finely chopped coriander with finely chopped garlic and salt and pepper powder. Combine shrimp and pork mixture with coriander mixture. Add beaten egg and thin soy sauce. Mix well. Divide the mixture to be 8 parts. Spread on the bread smoothly. Sprinkle with white sesame seeds. Heat oil in wok and wait until it is very hot (just before smoking). Place bread in hot oil face down and wait until golden color. Remove from wok and place it on paper to remove excess oil. Serve with cold fresh cucumber slices.

Thai Style Wide Noodles In Thick Sauce, "Kuaytiao Lad na"

10 oz wide rice noodles
4 tablespoons vegetable oil
1 tablespoon black soy sauce
1/2 lb chicken, cut into thin slices
3 tablespoons tapioca flour
1 tablespoon Maggi Seasoning
1 1/2 cups broccoli
1 tablespoon coarsely chopped garlic
1 tablespoon yellow bean sauce
3 cups chicken stock
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 1/2 tablespoons sugar (or a bit less if you prefer)
1/2 teaspoon Thai pepper powder

Method.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside.

Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Marinate for 10 minutes.

In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. Remove from pan and keep warm.

Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant. Add the chicken and saute until cooked. Add 2 1/2 cups chicken stock. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.

Arrange the fried noodles on a serving plate, spoon the gravy over the noodles. Sprinkle with Thai pepper powder, and serve with prik dong in a separate small bowl (cut the chiles a bit before placing in the bowl). Enjoy!

Thai Fried Vermicelli Noodle, "Pad Mee"

1 handful of rice vermicelli
1 tablespoon sugar
3 tablespoons thin soy sauce
2 tablespoons black soy sauce
2 tablespoons white vinegar
Dash of Thai pepper powder
2 eggs
1/2 cup sliced pork (this makes two servings, see below)
1/2 tablespoon (or more) chopped garlic
cabbage and cauliflower cut into bite-sized chunks
cilantro and green onion as garnish

Method

Heat the wok at medium-high heat, and add 2 tablespoons vegetable oil. In a separate bowl, lightly beat two eggs. Pour egg into the bowl and scramble it quickly. Remove egg and set aside.

Put 2 tablespoons oil in the wok again, and add chopped garlic, for just a minute or less. Add the sliced pork and wait until it's cooked.

In the meantime, place the cabbage and cauliflower in boiling water momentarily, or you can place in a glass bowl with a bit of water and microwave it for 2-3 minutes.

Blanche your soaked rice vermicelli in boiing water then add it to cooked pork in the wok. Add sugar, thin soy sauce, vinegar, black soy, and a bit of Thai pepper powder. Stir fry this, mixing well, until the noodles turn a bit brown. Add vegetables and stir-fry a bit longer. Add in the cooked egg. Stir, and put on plate. Top with cilantro and green onion. Enjoy!

Thai Style Szechuan Chicken

2 cups chicken, cut into half inch diced
2 tablespoons tapioca starch
2 cups vegetable oil
1 cup peanuts
9 whole dried chilis, chopped into 1/2" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar

Method
In a mixing bowl add chicken and tapioca starch, mix well. Heat oil in a wok on medium heat, add chicken stir to make sure the chicken pieces don't stick together. Fry until the chicken turns light golden color, about 8-10 minutes, remove and drain on paper towel. Pour the oil off, and leave about 1/4 cup in the wok. Add Szechuan peppercorns and whole dried chile, fry until fragrant, then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, whisky, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with steamed jasmine rice. Enjoy!