500g pork, cut into strips
1⁄4 cup ketjap manis
1 piece fresh ginger, grated
2 cloves garlic, mashed
2 onions, chopped
juice of 1 lemon
1⁄4 cup tomato purée
1⁄4 cup sherry
1 tbsp sugar
200g beef stock

Combine pork, ketjap manis, ginger, 1 clove of garlic, 1 onion, 1⁄2 of the lemon juice and salt and pepper to taste and marinate overnight. Heat a frying pan with some oil and fry the pork strips with the marinade. Add half a cup of water and simmer for 20 minutes. Transfer the pork to a baking tray and put a few minutes under the broiler until glazed. Meanwhile, prepare in the sauce; fry the remaining onion for a few minutes; add stock, sugar, tomato purée, remaining lemon juice and remaining garlic and simmer for 10 minutes; add the sherry. Serve the sauce with the pork.

5 fresh red thai chilies, seeded & coarsely chopped
2 tsp fish sauce
2 med brown onions (300g), coarsely chopped
3 cloves garlic, quartered
50g fresh ginger, peeled & coarsely chopped
2 tbsp desiccated coconut, toasted
1 tbsp peanut oil
700g lamb filets, thinly sliced
1 tbsp brown sugar
1 tbsp ketjap
1 tbsp soy sauce
1 tbsp lime juice

Blend or process chilies, sauce, onion, garlic, ginger and coconut until mixture forms a paste. Heat oil in wok; stir-fry lamb, in batches, until browned. Add chili mixture to wok; stir-fry until fragrant. Return lamb to wok with combined remaining ingredients; stir-fry until heated through. Serve with steamed rice.

375g thin fresh egg noodles
2 tbsp peanut oil
2 tsp sesame oil
250g chinese barbecued pork, thinly sliced
1 tbsp soy sauce
2 tbsp oyster sauce
1⁄4 cup plum sauce
1 tbsp cornstarch
3⁄4 cup chicken broth
1⁄4 medium chinese cabbage (200g), shredded
2 green onions, thickly sliced

Cook noodles per instructions. Heat oils in wok. Shape noodles into a 25cm round; cook, without stirring, until browned and crisp underneath, pressing down throughout cooking. Slide noodles onto an oven tray; invert into wok wit cooked side up. Cook until crisp underneath. Remove from wok; keep warm. Combine pork, sauces and cornstarch blended with broth; stir until mixture boils and thickens slightly. Add cabbage; stir until cabbage is just wilted. Serve pork mixture on noodles, topped with onion.

2 tbsp peanut oil
600g beef rump steak, thinly sliced
1 med red bell pepper (200g), sliced thinly
350g broccoli, cut into florets
2 cloves garlic, crushed
2 tsp cornstarch
1⁄4 cup water
1 tbsp soy sauce
1⁄4 cup oyster sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
150g snow peas, halved lengthwise
150g oyster mushrooms

Heat half of the peanut oil in wok, stir-fry bee, in batches, until browned. Heat remaining peanut oil in wok; stir-fry bell pepper, broccoli, and garlic until vegetables are just tender. Add combined cornstarch, water, sauces, sesame oil and vinegar to wok; bring to a boil. Return beef to wok, add snow peas and mushrooms; stir fry until heated through. Serve with steamed rice.

1 lb chicken breasts, skinless and boneless
2 tbsp oil
1⁄2 tsp cumin seeds
4 cardamon seeds
1 Thai chili
2 whole cloves
2 onions, medium, finely chopped
3 tomatoes, peeled
1 tsp ginger paste
1 tsp garlic paste
2 tsp soy sauce
11⁄2 tsp garam masala
1 tsp chili powder
1⁄4 tsp pepper
3⁄4 cup water

Remove fat from chicken. Heat oil and brown cumin and cardamon seeds. Add the Thai chili and cloves. Add chopped onion; cook until browned. Add tomatoes, ginger paste, garlic paste and soy sauce. Cook together until the mixture becomes pasty. Add remaining spices and mix well. Add chicken and stir until well coated with the paste. Cook for five to seven minutes, then add water. Cover and cook until tender, about 20 minutes. Remove the chili before serving. Garnish with fresh cilantro and serve over rice.

Sauce:
½ cup cornstarch
¼ cup water
1 ½ tsp garlic, minced
1 ½ tsp fresh ginger, minced
¾ cup sugar
¼ cup soy sauce
¼ cup white wine vinegar
½ cup chicken broth
1 tsp MSG

Chicken:
3 lbs chicken breast, boneless, skinless cut into bite sized pieces
½ cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups green onions, chopped
16 dried chilies

In a large bowl combine cornstarch and water; mix. Add garlic, ginger, sugar, soy sauce and vinegar. Once combined, add chicken broth and MSG; stir until sugar dissolves. Refrigerate until needed.

In a separate bowl, combine chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and stir until chicken is evenly coated. add oil to help separate chicken pieces. Divid chicken into small quantities and deep fry at 350º until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add green onions and dried chilies and stir fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Combine with fried chicken and cook until sauce thickens (add cornstarch or water as needed to reach the desired consistency).

Curry Paste:
3 jalapeño chilies, seeds removed and diced
3 Serrano chilies, seeds removed and diced
1 green bell pepper, diced
2 tbsp fresh ginger, chopped
2 tbsp fresh galangal (optional)
6 cloves garlic
1⁄3 cup lemon grass, chopped
2 kaffir lime leaves
1 tsp fresh lime zest
1⁄4 onion, diced
1⁄2 bunch cilantro
2 tsp ground coriander
11⁄2 tsp ground cumin
1⁄4 cup fish sauce
1⁄4 tsp shrimp paste (optional)
1 tbsp sugar

Other Ingredients:
1 can coconut milk
2 zucchini, diced
1 cup sugar snap peas
1 green bell pepper, diced
1⁄2 bunch Thai basil
6 boneless chicken thighs, cut into 1” pieces
1⁄2 cup chicken broth
1 tsp soy sauce
1 tbsp lime juice

In blender, combine chilies, bell pepper, ginger, galangal, garlic, lemon grass, kaffir lime leaves, lime zest, onion, cilantro, ground coriander, ground cumin, fish sauce, shrimp paste and sugar; purée and set aside. In a heavy stock pot on medium-high heat, cook 1 cup of the green curry paste for 5 minutes. Add 1⁄2 of the coconut milk and bring to a boil; stir in chicken and broth and cook for 5 minutes. Add soy sauce and remaining coconut milk; simmer for 2 minutes. Add lime juice, peppers and zucchini; cook for 3 minutes. Add more curry paste if needed. Add peas and basil and serve.

1 tbsp peanut oil
600g beef (or veal) steaks, thinly sliced
2 med brown onions (300g), cut into wedges
1 med red bell pepper (200g), thinly sliced
1 med green bell pepper (200g), thinly sliced
2 tbsp fresh lemon grass, finely chopped
1⁄3 cup cashews
2 tsp lemon zest, grated
1⁄3 cup lemon juice
1⁄3 cup soy sauce
1 clove garlic, crushed

Heat oil in wok; stir fry beef, in batches, until browned. Add onion, bell peppers and lemon grass to wok; stir-fry until vegetables are soft. Stir in nuts; cook 1 minute. Return beef to wok with combined zest, juice, soy sauce and garlic; stir-fry until heated through.