Thai Beef Salad

Ingredients :
450g Fillet steak
6 tablespoons of light soy sauce.
4 cloves of garlic put through garlic press
2 limes, juice off, you could save the zest for a bit of extra zing in the dressing.
2 cm piece of ginger, grated, use the peelings as well.
2 bird's eye chillies chopped.
4 Kaffir lime leaves (I grow fresh leaves if you cannot get them). Cut into strips.
300g assorted lettuce leaves
2/3 cup mint leaves
2/3 cup basil leaves (Thai basil if possible).
2/3 cup coriander leaves.
1 Lebanese cucumber sliced in strips (take the seeds out with a spoon).

Dressing
2 Red chillies diced
6 tablespoons of light soy sauce
6 tablespoons of lime juice, about 2-3 limes
4 teaspoons of palm sugar (get at Thai grocer, or from me)
4 Kaffir lime leaves shredded into fine strips - julienne.

Method :
1. Mix the marinade together. Add the beef and allow it to marinade for an hour or two to cure it. Turn it every half hour or so. It is even better if you marinade it for 4-6 hours.
2. Prepare the dressing and set aside.
3. Cook the beef to rare or medium rare, basically to your liking. I normally chuck it in the oven for 12 minutes. It depends on the thickness of the meat for the cooking time. Set the beef aside for at least 15 minutes to rest.
4. Mix and arrange the lettuce leaves, basil, coriander, mint and cucumber on a platter.
5. Slice the beef quite thinly, (I think rump steak would need to be very thin).
6. Place beef strips on top of the salad.
7. Stir the dressing, and pour over your salad.
8. Bring the salad to the table to great applause!

This is a modern dish, the Thais even put fish sauce in, so I think you can do whatever you want as you will find the right balance in the flavours.

For wines, I have tried Pinot Grigio and Semillion / Sauvignon Blanc. (Voyager estate, Evans Tate are good). Even a light Grenache would work well

carrot fritters

Ingredients :-
1/2 cup plain flour
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ground coriander
1 beaten egg
125 ml soda water
grated carrot
roughly chopped green onion,
chilli
coriander

Method :-
1. sieve flour, cumin, tumeric and ground coriander
2. add in egg and soda water
3. add in carrrot, green onion, chilli and coriander
4. fry in spoonful batches

Scones

Ingredients :-
280g self raising flour
70g butter
1 tbsp sugar
1/2 cup milk

Method :-
1. Preheat oven to 220 degree
2. Sieve flour into a mixing bowl
3. cut butter into small pieces and rub it in
4. stir in sugar or any extra ingredients
5. add in milk until the mixture forms a soft dough
6. lightly flour work surface. Roll out dough and place well spaced on tray
7. brush top with milk and bake till golden brown

additional note :
1. to make cheese scone: add in 1/2 cup of cheddar cheese and a pinch of cayanne pepper in step 4. Omit sugar
2. to make apple scone: add in apple puree in step 4
3. to makae herb scones: Add 2 tbs chopped fresh continental parsley, 2 tbs chopped fresh chives and 4 chopped green shallots in step 4
4. to make Spiced currant scones: Combine 75g (1/2 cup) currants and 60mls (1/4 cup) water in a small saucepan and cook over low heat for 5 minutes or until all the liquid is absorbed. Set aside to cool for 5 minutes. Add 1 1/2 tsp mixed spice to the flour mixture before rubbing in the butter. Add the currants to the flour mixtue before adding the milk. Sprinkle the scones with a little sugar before baking.

stuff fish ball

Ingredients :-
1 mackeral (mince)
some corn starch
some chicken powder
sugar

Method :-
1. mix and combine
2. fill with mince pork filling and roll into ball
3. boil in stock

Oyster Omelette

Ingredients :-
sweet potato flour
spring onion
ginger
spring onion
oysters
chicken powder
pepper
salt
oyster sauce

Chicken Stock

1 egg

Method :
1. Mix sweet potato flour, spring onion, ginger, spring onion, oysters, chicken powder, pepper, salt, oyster sauce in a bowl
2. Add in some chicken stock to make a paste
3. Break 1 egg in a bowl and whisk
4. Pour some oil in a pan.
5. Put Mixture from step 1 in the center of the pan and fry till golden brown
6. Pour in some more oil
7. Pour egg in at the side
8. Flip and serve.

Mushroom Bruschetta

Ingredients :
Olive Oil
Mushroom
Garlic
Onion
cream
worchester sauce
mustard
Lemon
chicken stock
Bread
salt and pepper

Method:
1. Pour olive oil in pan
2. add in mushroom (minimise stirring)
3. Add in Garlic, onion, cream, worchester sauce, mustard, Lemon and Chicken stock.
4. Stir and let simmer. Add salt and pepper to taste
5. prepare bread and spoon mushroom on bread.

Pan Fried Rice Noodle

Ingredients :-
Rice N0odle
Oil
Shallots
peanutbutter+hoisin+chillisauce+hotwater

Method :-
Pan-fry fresh rice noodle rolls in Tbsp oil til crisp, serve w. shallots & sauce of peanutbutter+hoisin+chillisauce+hotwater