Sesame-crusted and Seared Tuna Fillets, with Orange-Ginger Sauce

You need for 6 servings :
6 Thick Tuna Fillets
8 tablespoons Sesame seeds (I like to mix white and golden seeds)
For the orange/honey/soy sauce :
2 tablespoons liquid honey
8 tablespoons soy sauce
1 cup Orange Juice
4 tablespoons Saké (japanese rice alcohol)
2 tablespoons fresh grated ginger
4 tablespoons olive oil

Make the orange/soy sauce : In a large bowl, combine honey, soy sauce, sake, orange juice, ginger and olive oil. Toss gently. Arrange the Tuna fillets in the marinade during 30 minutes.
In a soup plate, put the sesame seeds (at least two handfuls, you will add sesame seeds little by little according to your needs ). Take a marinated tuna fillet, sprinkle salt over it, then dip it in the soup plate to coat it with the sesame seeds on all sides.Renew the operation with all tuna fillets. Sit in the fridge.
At the last minute (when your guests are enjoying their appetizers), sear the fillets in a hot skillet. As soon as the sesame seeds get golden, turn the fillets. Remove the fillets as soon as they are "just seared on the outside but still pinky in the inside". Lower the heat and add the marinade. Bring to a simmer, and let cook until syrupy. Remove from the heat.
On each plate, arrange one fillet, cut into slices, spoon some sauce on top.

Braised Pork with egg.



What you need

1 kg pork belly (cleaned and wiped dry)
5 slices of ginger
3 clove garlic
3 tbsp sugar
6 tbsp oil
1 cinnamon stick
3 anise seeds
1 cup of light soy sauce (or lesser if prefer less salty)
5 tbsp dark soy sauce
Water

Method:

Heat oil, add in the sugar, stir over small flame. Allow the sugar to caramelise to a golden brown liquid in the oil.

Add in the ginger slices, garlic, cinnamon stick and anise seeds.

Add in the pork belly (skin side up) and allow it to sear and be coated with the caramelised sugar.

Add in light and dark soy sauce till 1/5 level of the pork belly.

Add water till it covers the pork belly.

Allow to boil. Turn down heat and braise for 1 hour. Stir occasionally.

Turn the pork belly over and simmer for another 1 hour. Top up water if level is low.

Once pork is tender, increase heat to thicken sauce. (or if you prefer more sauce, serve immediately)

123 Spare Ribs



What you need

600g spare ribs
1 tbsp vinegar
1 tbsp sugar – adjust accordingly
3 tbsp wine
4 tbsp soya sauce (less salty type) or deduct to 3 tbsp
½ litre of water


Method

Heat wok with a little oil. Seal meat.

Add in the sauce and once boil, turned down heat and slowly simmer till meat has soften. Stirring occasionally to avoid burnt.


Note: Adjust the sweetness last.

Green Curry Chicken Mince ( Gak Khiewwan Kai )

Ingredients for 2 people (Medium Hot)
200 gms. Chicken Mince
50 gms. Green Curry Paste
400 ml Coconut Milk
2 Tablespoons Fish Sauce
1 Teaspoon Salt
2 Teaspoons Sugar
50 gms. Small Green Aubergine
5 gms Basil
2 Red Chilles
2 Kaffir (Citrus) Leaves

Serve With
Hot Rice
or Rice Noodle

Preparation
1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minute.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.

Chicken Rice Curry With Coconut ( Koa Mook Gai )

Ingredients for 2 People
200 gms Chicken Legs
350 gms Thai Rice
1 Teaspoon Curry Powder
1 Teaspoon Salt
2 Tablespoons Coconut Milk
2 Tablespoons Oil
1 Teaspoon Cinnamon Powder
400 ml Chicken Stock

Preparation
1. Clean the chicken legs and score the meat with two or three deep cuts to help it cook.
2. Put the oil into a frying pan and fry the chicken legs until the chicken is part cooked and the skin is browned.
3. Add the coconut milk, salt, curry powder and cinnamon, into the pan and mix it together for a few seconds over the heat.
4. Turn off the heat.
5. At this point you should move the chicken and sauce into a pan suitable to cook the rice in. In Thailand we use automatic rice cookers, and we simply move the chicken and sauce into the rice cooker, however a boiling pan will work equally well.
6. Add the rice, add the chicken stock, the chicken stock must completely cover the rice and submerge it by 2cm or more, if it does not, add water or more stock.
7. Cook on a low heat until the rice has absorbed the liquid and is completely cooked.

Serve With
Ginger sauce
Cucumber
Tomato

Ingredients for Ginger Sauce
20 gms Ginger
5 Small Bird Chillies
3 Garlic Cloves
2 Tablespoons Soya Bean Sauce
1 Teaspoons Salt
1 Tablespoon Sugar
2 Tablespoons Vinegar
1 Tablespoon Fish Sauce

Preparation for Ginger Sauce
1. Mix all ingredients in a food processor and blend until fine.
2. Serve, yes it's that simple.
3. This sauce can be kept in the fridge and will last months, it is a common condiment for several Thai dishes, so you may wish to make up a batch and store it.

Chicken Picnic Parcels ( Gay Hor Nueng )

Ingredients
50 gms Chicken Breast
50 gms Green Aubergine
50 gms Green Been
40 gms Oyster Mushroom
40 gms Spring Onion
2 Tablespoons Red Curry Paste
3 Garlic Cloves
5 Red Chillies
3 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
1/2 Teaspoons Sugar
3 Tablespoons Oil
2 Tablespoons Toasted Sesame Seeds

Preparation
1. Clean and chop the chicken breast into pieces.
2. Preheat the oil in a frying pan and fry the chicken for 2 minutes.
3. Then chop the garlic and chillies and add to the frying pan with the chicken. Stir-fry for 30 seconds just to release the smells.
4. Chop the spring onions, green beans, aubergines and mix into the ingredients in the frying pan. Stir fry for 1 minute more.
5. Take a banana leaf, or tin foil and make a parcel of the fried ingredients.
6. Steam the parcel for 15 minutes. There will be juice in the parcels, so if you want to take them on a picnic, it's a good idea to keep them in a plastic bag.

Serve With
Thai Fragrant Rice

Baked Rice & Chicken Curry ( Kao Op Gai Pungali )

Ingredients for 2 People
5 Chicken Legs
2 Teaspoons Yellow Curry
3 Garlic Cloves, Chopped
1/4 Teaspoon Salt
1/2 Teaspoon Pepper Corn
1/2 Teaspoon Sugar
1/2 Teaspoon Chicken Stock Cube
10 gms Sliced Onion
2 Cup of Precooked Fragrant Rice
1 Teaspoon Oil

Preparation
1. Clean the chicken legs and dry it on kitchen paper.
2. Mix the chicken legs with 1 teaspoon of the curry powder, all of the garlic, salt, sugar, and stock cube together and leave it for 1-2 hours to marinade.
3. Preheat the oven to 190 degree celsius, put the chicken and marinade into a baking tray and bake for 45 minutes.
4. While thats cooking, mix the cooked rice with the remaining curry powder and fry in a little oil for 1 minute. Turning all the time.
5. Pack the rice into a foil cup or similar, and bake it for 10 minutes.
5. Fry the sliced onions until they are brown and set aside.
6. Serve the chicken, rice and vegetables together and garnish the rice with the onions.

Green Chicken Curry ( Kang Khiew Wan Gai )

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

Preparation
1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Remarks
Before serving, it is better to let it cool slightly.

Matsaman Curry ( Gang Garee Gai )

Ingredient For 6 People ( Medium Spicy )

2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish

Preparation
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.

Serve With
Hot Rice
Garlic Bread

Pork Panang ( Panang Mu )

Ingredients for 2 People
150 gms Pork
50 gms Cut Green Beans
50 gms Baby Corn
200 ml Coconut Milk
50 ml Water
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
3 Tablespoons Oil
2 Tablespoons Red Curry Paste
2 Kaffir Citrus Leaves
2 Red Chillies

Preparation
1. Cleaning the pork and chop it into strips.
2. Put the oil in a frying pan, add the curry paste in and fry over a medium heat to release the curry fragrance.
3. Add the pork and fry for a further 2 minutes.
4. Add the coconut milk, fish sauce, sugar and water and mix.
5. Chop the grean bean and baby corn and fry for 10-20 seconds.
6. Slice the kaffir leaves and chillies very finely.
7. Serve the curry on a plate topped with the kaffir and chillies.

Serves With
Hot Rice

Yellow Cube Pork Curry ( Gang Mussamun Mu )

Ingredients
4 Potatoes
50 gms Pork Meat
2-3 Tablespoons Thai Yellow Curry Paste
250 ml Coconut Milk
200 ml Water
2 Tablespoons Sugar
4 Tablespoons Fish Sauce
1 Teaspoons Salt

Preparation
1. Clean the pork and chop it to small strips.
2. In a medium saucepan, fry the curry with the coconut milk for 30 seconds.
3. Peel the potatoes and chop it to small cubes.
4. Add the pork and sugar, salt, water and fish sauce.
5. Put the potato cubes into the curry pan and simmer for 20 minutes until the potatoes are cooked.
6. Serve, garnished with chopped coriander leaves, or if you like spice, sliced green chillies.

Serve With
Hot Fragrant Rice

Pork & Pineapple Red Curry ( Gang Mu Ta Po )

Ingredients
100 gms Pork With Fat and Skin
2 Tablespoons Thai Red Curry Paste
200 ml Coconut Milk
200 ml Water
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
20 gms Pineapple
20 gms Green Beans

Preparation
1. Fry the red curry paste with the coconut milk until it boils.
2. Slice the pork into thin strips, add to the curry pan.
3. Heat the pan, add the water a little bit at a time to keep the sauce from drying out, and keep cooking until all the water is used up.
4. Add the fish sauce, sugar, tamarind water, and cook for 5 minutes. Turn off the heat.
5. Chop the pineapple and green beans and add to the curry pan to warm through.

Serve With
Hot Fragrant Rice

Ribs in Green Curry ( Gang Khiew Wan Gardook Mu on )

The bones in these ribs add a lot of flavour to this curry, just as they would to soup. Cook them long and slow in the coconut milk curry until the meat practically falls off the bone and the bone has had chance to flavour the curry stock.

Ingredients
150 gms Pork Ribs
2 Tablespoons Green Curry Paste
200 ml Coconut Milk
100 ml Water
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Tablespoons Sugar

Preparation
1. Boil the coconut milk in a saucepan.
2. When the coconut is boiling, add the green curry paste and stir until it is mixed.
3. Clean and chop the pork ribs into short lengths, and add to the pan. Add the water and simmer gently for 20 minutes, put a lid on the pan to stop the liquid boiling off.
4. Add all the remaining ingredients and continue simmering for a further 20 minutes. If the pan becomes dry, add a little more water.

Serve With
Thai Rice

Pan Fried Curried Ribs ( Gang Kur Gar Dook Mu )

Ingredients
500 gms Pork Ribs
1 Teaspoon Lemon Juice
2 Tablespoons Yellow Curry Paste
2 Teaspoons Sugar
1 Teaspoon Salt
2 Tablespoons Fish Sauce
100 ml Coconut Milk
200 ml Water

Preparation
1. Clean the pork ribs, cut into individual ribs.
2. Mix the yellow curry paste, lemon juice, sugar, salt, fish sauce, and coconut milk, add the ribs and make sure they are thoroughly coated.
3. Marinade overnight in the mix.
4. Place the ribs in a saucepan, add the water and boil.
5. Simmer until all the water has boiled off and you're left with just the fat that has boiled off the ribs, this takes approx 30-45 minutes. Continue heating for another 10 minutes on a low heat to brown the ribs in their own fat.

Pork Curry Pie ( Mu Pad Khiew Wan Hor Pai )

Ingredients
100 gms Pork
2-3 Tablespoons Green Curry Paste
4 Tablespoons Evaporated Milk
1 Teaspoon Salt
2 Tablespoons Oil
2 Tablespoons Chopped Onion
1 Tablespoon Chopped Coriander Leaves
1 Eggs
Puff Pastry

Preparation
1. Mince the pork with the chopped onion and put into a frying pan.
2. Add the oil and curry paste and fry together for 4 minutes. Add salt and evaporated milk and fry for 2 more minutes. Set aside and leave to cool.
3. Chop the coriander leaves and add them to the mix. They add lots of green colour, as well as taste to the pies.
4. Beat the egg in a bowl, and prepare a baking sheet by dusting it with flour.
5. Cut a circle of pastry using a round cutter approximately 7-8 cms in diameter. Spoon a tablespoon of the mixture into the centre. Put beaten egg around the rim, fold it over into a semi-circle and crimp the edges with your fingers.
6. Glaze the pies with some of the egg to help them brown.
7. Place in the over at 190 degrees celsius until cooked, approximated 20-30 minutes.

This pie originates from China, however my favorite type of this pie is the slightly salty, slightly sweet version with salty eggs inside they sell in Thailand. For this you will need salty eggs yolks which take 2-3 weeks to prepare. You will also need yellow beans which you can either buy in packets, or prepare from green beans - see the ingredients section of this site for instructions on both these items. The most difficult part of this is the pastry, which is made from multiple layers of 2 types of pastry.

Ingredients First Layer Pastry
150 gms Wheat Flour
2 Tablespoons Sugar
2 Teaspoons Salt
7 Tablespoons Oil
80 ml Cool Water

Ingredients for Second Layer Pastry
70 gms Wheat Flour
7 Tablespoons Oil
6 Tablespoons Cool Water

Ingredients for Filling
200 gms Yellow Soya Bean
30 gms Sugar
1 Tablespoon Salt
7 Tablespoons Pork Lard
3-4 Salty Egg Yolks

Preparation
1. Steam the yellow soya for 20 minutes.
2. Pound them in a Thai mortar to form a paste, mix with the sugar, the oil and salt.
3. Warm the paste gently in a pan until it thickens as the water evaporates, then leave to cool.

Prepare First Layer of Pastry
4. Mix the flour with the sugar, salt, oil and water. This needs to form a smooth dough, so add a little more water if necessary and knead a little until you have a pastry dough.

Prepare Second Layer of Pastry
5. Mix the flour with the oil and water. As with the first layer adjust the water and mix until you have a smooth pastry dough.

Even More Pastry Preparation
There's a little more preparation work to do, the two layers are rolled out in a way so that tiny thin layers of each pastry are formed.
6. Roll out the first out. Roll the second layer out separately. Put the second layer ontop of the first layer and roll up both layers together by hand to form a sausage shape.
7. Roll the pastry sausage flat, turn it 90 degrees and roll up again into a sausage, then again roll the sausage flat, turn 90 degrees and roll up yet again into a sausage then roll the sausage flat.
8. If it's too much work, you can use puff pastry from the supermarket!

Filling and Cooking
9. Roll the pastry into a flat disc. Spoon the soya mixture into a pile in the middle.
10. Push the salty egg yolks into the soya beans, (salty egg yolks should be hard from the salt, they are not cooked!).
12. Lift up the edges to wrap the filling up in the pastry.
13. Grease a baking tray, turn the pie over to hide the seam where the pastry was joined.
14. Cook in a preheated over at 170 degrees Celsius for 25 minutes.

Fried Red Curry Pork ( Mu Pad prick Gak dang )

Ingredients for 2 people
100 gms. Pork
50 gms. of ready make red Curry paste
200 ml. Coconut Milk
100 ml. Water
50 gms. Green Bean
50 gsm. Green Aubergine
1 Tablespoon Oil
1 Tablespoon Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Salt

Serve With
Hot Fragrant Rice

Preparation
1.Clean pork and chop into small bite sized pieces.
2. Slice the green aubergine and chop the green beans into 3 cm pieces.
3. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium
4. Add the red curry paste and stir it until the coconut and curry are mixed together.
5. Add the pork and stir again until the pork is cooked.
6. Add fish sauce, sugar and salt to taste.
7. Add the remaining half of the coconut milk and the water and bring to the boil.
8. Add the vegetables and simmer until the vegetables are just cooked

Green Curried Chicken Cakes ( Khiew Wan Gay Tod )

Ingredients
200 gms Chicken Breast
2-3 Tablespoons Green Curry Paste
100 ml Coconut Milk
1 Teaspoon Salt
1 Tablespoons Sugar
Breadcrumbs
Oil For Deep Frying

Preparation
1. Heat the oil to 180 degrees Celsius.
2. Clean and chop the chicken breast into pieces.
3. Put into a food processor, with the green curry paste, salt and sugar and blend until it's a smooth mince.
4. When the oil is hot, take spoofuls of the mixture, smooth off the edges (by using another tablespoon) and drop it into the breadcrumbs. Make sure they are completely covered in the breadcrumbs.
5. Drop them into the hot hoil and fry until golden brown, turning them to make sure they cook on all sides. Remove and drain.

Ingredients for Sweet Sour Sauce
4 Tablespoons Sugar
1 Tablespoon Vinegar
1 Tablespoons Salt
150 ml Water
1 Tablespoon Chopped Onion
1 Tablespoon Chopped Cucumber
1 Tablespoon Chopped Chillies
1 Tablespoon Chopped Coriander Leaves

Preparation
1. Boil the water on a low heat.
2. Add the salt, sugar and vinegar in and boil until they have dissolved.
3. Remove from the heat, then mix in the vegetables and serve.

Mocha Ice Cream ( Itim Gafare Coco )

Ingredients
2 Tablespoons Cocoa
2 Teaspoons Instant Coffee Powder
150 gms Sugar
250 ml Double Cream
200 ml Evaporated Milk
1 Egg Yolk

Preparation
1. Whisk the milk, egg yolk and sugar for 5 minutes and set aside.
2. Whisk the cream until it become firm, let it cool in the fridge.
3. In a saucepan, gently warm it to cook through the egg, it is important not to lot the mixture boil or the egg will scramble.
4. Add the cocoa and coffee and stir to dissolve.
5. Let it cool and stir in the cream.
6. Place in the freezer to freeze, after 6 hours take it out and whisk it to break up any ice crystals, then freeze again.

Kiwi Yoghurt Ice Cream ( I Tin Giwi Yoghurt )

Ingredients
30 gms Kiwi Fruit
100 ml Yoghurt
100 ml Whipping Cream
50 ml Sugar
1 Tablespoon Lime Juice
2 Eggs Yolk

Preparation
1. Clean and peel the kiwi, it's better to remove the bulk of the seeds and just keep the pulp, since the seeds make it bitter.
2. Blend with the yoghurt and lime juice and set aside.
3. Whisk the egg yolks and sugar together until creaming.
4. Add the whipping cream, and which until mixed.
5. Heat the egg cream mixture in a bain marie, stirring all the time. You want to bring it to just short of boiling, enough to cook the egg, but not enough to separate the mixture.
6. Leave to cool, then mix in the yoghurt mixture.
7. Place in the freezer for 1 hour, then remove it, whisk it again to break up ice crystals, and put it back in the freezer.

Mango Ice Cream ( Ice Timp Mamoung )

Ingredients
400 gms Fresh Ripe Mango (1 medium sized Mango)
300 ml Double Cream (35% fat)
200 gms Sugar

Preparation
1. Clean and skin the mango, pureé it in a blender.
2. Whisk the cream together with the sugar until it's thick.
3. Mix the mango pureé into the cream.
4. Freeze. You will need to remove it as it's just beginning to freeze and whisk it again to prevent ice crystals forming.
5. When you are nearly ready to serve, remove it from the freezer to soften a little.
6. When serving garnish with mango slices, or other fresh fruit.

Sesame Seed Balls ( Bur Loy Ngar Dorm )

Black sesame seeds have a crunchyness and together with the coconut these balls are one of my favorites. There are so many different candies like this, ones with peanuts, ones with sugar, if you don't like these explore the dessert section for more choices.

Ingredients
50 gms Sesame Seed ( Toasted )
100 gms Coconut Powder
300 gms Sugar
100 ml Water
100 gms Sticky Rice Flour
30 gms Rice Flour
1 Tablespoon Cassava Starch Flour

Preparation
1. Blend the sesame seeds, sugar, and 100 ml water together until the sesame forms a smooth paste.
2. Heat slowly over the stove until the water is reduced and the paste thickens, you will need a firm paste for this, so keep stirring and heating until its as thick as you can make it.
3. Take pieces of the paste and roll them in the palm of your hands into 2cms diameter balls.
4. Make the dough by mixing all the flours together add a little water and stir until it forms a stiff dough.
5. Pinch off pieces of the dough, flatten them in your hands, place a ball of sesame inside and wrap up the ball.
6. To cool, drop into boiling water for 3 minutes.
7. Serve in a ginger drink, warm tea or coffee are also nice.

Steamed Cake and Coconut Custard ( Kanom Kai Sauce Ma Praw )

Ingredients
100 gms Cake Flour
150 gms Butter
170 gms Sugar
2-4 Tablespoons Jam (Your favourite)
2 Eggs

Ingredients for Custard
100 ml Coconut Cream (The rich top layer of coconut milk)
250 ml Milk
10 gms Corn Flour
3-4 Drops Vanilla Essence
2 Tablespoons Sugar

Preparation
1. Cream the butter in a large bowl with the sugar until it's smooth.
2. Mix in the eggs, and flour and whisk for 1-2 minutes with an electric whisk.
3. Choose a bowl that fits in your steamer.
4. Spoon the jam into the bottom of a bowl, then spoon the cake mixture onto the top.
5. Cover the top of the bowl in tin foil to prevent water getting in and steam for 1 hour. You can check that the cake is cooked by sticking in a toothpick, if the toothpick comes out clean of cake mixture them it is cooked.
6. To make the custard, heat the coconut milk, sugar, milk, corn flour and vanilla essense in a saucepan. Stir continuously, until the custard thickens, then serve.

Peanut Stuffed Balls ( Bor Loy Side Tur )

Ingredients
100 gms Salted Peanuts
100 ml Water
150 gms Sugar
1 Tablespoon Oil
100 gms Sticky Rice Flour
30 gms Rice Flour
1 Tablespoon Cassava Starch Flour

Preparation
1. In a blender, mix the peanuts, sugar and water and blend to a peanut paste.
2. Heat slowly in a saucepan and reduce the water, boil off the water until you end up with a thick paste of peanuts.
3. Spoon small balls of the peanut out (approximately 2cms diameter). If the peanut does not hold its shape, you need to continue reducing mixture over the heat to make it thicker.
4. Make the dough by mixing the 4 flours together with a little water to just form a stiff paste dough.
5. Pinch off pieces of dough, roll them into a ball (approx 30gms of dough each ball).
6. Flatten each ball of dough in your hand, place a peanut ball in the middle and fold up the edges of the dough.
7. You can freeze them at this point and they can be kept for a long time.
8. To cook, drop into boiling water for 3 minutes.
9. To serve you can drop the balls into a sauce of sweet ginger tea, coffee or sweet tea.

Ponchiki ( Kanoom Russia )

Ingredients
500 gms Cottage Cheese
5 Medium Eggs
110 gms Sugar
1/2 Teaspoon Bicarbonate of Soda (Baking Soda)
A Squeeze of Lemon Juice
450 gms Flour
Oil for deep frying
A pinch of salt

Preparation
1. Mix the cottage cheese, eggs, sugar and salt.
2. Mix the baking soda and flour into the mix, the mixture should be soft and spoonable, but not sticky. If it's too sticky add a little more flour.
3. Squeeze a little lemon juice into the mixture and stir it in, this will activate the bicarbonate of soda to form bubbles to lighten the mixture.
4. Put a pan of oil on to heat to 180 degrees celsius.
5. Take small teaspoonfuls of the mixture and drop into the hot oil, you can make them round by passing them between two teaspoons.
6. Fry until golden brown.
7. This is enough to make 60 or more balls.

Pancakes ( Pancake Mapow )

Ingredients

80 gms Flour
400 ml Milk
30 gms Melted Butter
1/2 Teaspoon Salt
2 Tablespoons Sugar
1 Egg

Preparation
1. Mix the flour, egg, milk, salt, sugar and melted butter together and blend with a hand blender.
2. Heat the mini pancake pan on medium heat, and spoon in the mixture.
3. Drop a little shredded fresh coconut into each.
4. Cover and cook until set.
5. Turn the over for a quick browning on the top.
6. Dust with icing sugar, and a little butter, and serve with fruit juice.

Bananas in Coconut Batter

Ingredients
10-12 Small Bananas
100 gms Rice Flour
100 gms Wheat Flour
1 teaspoon Baking Soda
200 mls Water
100 mls Coconut Milk
1/2 Teaspoon Salt
3 Tablespoons Sesame Seeds
3 Tablespoons Sugar
4 Tablespoons Desiccated Coconut

Preparation
1. Peel and slice bananas into two halves.
2. Cut bananas into short lengths (7-8 cms approximately, the exact size is not important)
3. Combine all the other ingredients into a large mixing bowl and stir until mixed.
4. Heat the oil to 190 degrees C. (The hottest setting on a typical deep fat fryer).
5. Dip the banana pieces into the batter and drop into the hot oil.
6. Fry until the batter is cooked and golden.

Don't try to fry too many pieces at once, they will stick together. Dust with icing sugar for presentation