All About Foods Court

12 bamboo skewers soaked in water
500 g (1 lb) chicken fillets
1 onion
1 clove garlic
1 tb fish sauce
1 tb sugar
oil
water

Takes 40 minutes plus time to marinade

1. Slice chicken.
2. Thread up three to four stripes of the chicken on each skewer. Place in a shallow dish.
3. Peel onions and garlic and chop.
4. Mix fish sauce, sugar, oil and water with the garlic and onions.
5. Marinade the chicken for 30 minutes with this mixture.
6. Grill the chicken skewers in a big pan.

Serve with satay sauce:
Easy to make satay sauce
Satay sauce

1 green pawpaw
4 long green beans
3 tomatoes
3 tb unsalted peanuts
3 clove garlic
1 Kaffir-lime
2 ts chilli paste
1 tb palm sugar
1 tb fish sauce
6 dried shrimps

Takes 30 minutes
Peel pawpaw, cut into half, take out the seeds.
Dice pawpaw into small pieces.
Cut beans into 1 cm long pieces, dice tomatoes, chop peanuts, peel garlic.
Mix and chop chilli paste, garlic, palm sugar, fish sauce, shrimps and 1 tb of the pawpaw in a food processor.
Add this paste to the rest of the pawpaw, beans, tomatoes and peanuts and season with lime juice.

450 g sliced bamboo shoots, canned
3 spring onions
1 clove garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar
2 eggs, beaten

Takes 25 minutes
Drain bamboo shoots and wash.
Cut spring onions into 2 cm long pieces, chop garlic.
Heat oil in a wok or a pan and stir-fry garlic until golden.
Add bamboo shoots, onions, fish sauce, oyster sauce and sugar and stir fry.
Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and the bamboo shoots.

500 g (1 lb) fish fillets
1 red pepper
3 spring onions
1 tb oil
2 tb red curry paste
400 ml (13 fl oz) coconut milk
2 tb fish sauce
1 tb brown sugar
1/2 Kaffir-lime

1. Cut fish into 2 cm square pieces.
2. Wash pepper, remove seeds and cut into pieces.
3. Heat oil in a wok or a pan and add coconut milk. Add curry paste, fish sauce, sugar and lime juice and stir.
4. Add pepper and spring onions and continue to stir for one minute.
5. Reduce heat and add fish. Let simmer for five minutes.

2 onions
1 tb oil
2 cans corn
400 ml (13 fl oz) coconut milk
3 tb fish sauce
1 ts rice vinegar
1/2 l (16 fl oz) water

Takes 20 minutes
Dice onions.
Heat oil and stir in onions. Roast until golden.
Add half of the corn, half of the coconut milk and water.
Mash onions and corn.
Pour in rest of the coconut milk and rest of the corn. Bring soup to boil.
Season with fish sauce and rice vinegar.

500 g (1 lb) chicken fillets
4 cloves garlic
10 green beans
20 fresh krapao basil leaves
3 tb oil
1 ts chilli paste
3 tb fish sauce
2 tb sugar

Takes 30 minutes

1. Slice chicken, chop garlic, cut beans into 1 cm long pieces, chop basil leaves.
2. Heat oil in a wok or a pan, add garlic and roast for a minute. Add chilli paste and roast.
3. Add chicken and stir-fry for two minutes. Add fish sauce, sugar and beans and continue to stir-fry.
4. Reduce heat and add the basil leaves.

500 g (1 lb) chicken fillets
1 tb fish sauce
pepper
1 ts oil
400 g (13 oz) babycorn (fresh or canned)
3 spring onions
2 cloves garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar

Takes 25 minutes
1. Slice chicken and marinade with fish sauce, pepper and oil for ten minutes.
2. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm long pieces.
3. Chop garlic.
4. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender.
5. Add babycorn and onion and continue to stir-fry.
6. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.

300 g (10 oz) cabagge
800 ml (26 fl oz) coconut milk
500 g (1 lb) fish fillets
1 tb chilli paste
2 eggs
4 tb fish sauce
1 red pepper
1/2 teaspoon starchflour

Takes 1 hour

1. Cut fish fillets into 2 cm square pieces.
2. Mix coconut milk, chilli paste and fish sauce. Beat eggs and add to the coconut mixture.
3. Add fish to the coconut mixture.
4. Slice cabbage and put into a baking dish.
5. Add the fish-coconut mixture an bake at 200 ° (370 F) for 30 minutes.
6. Slice red pepper and decorate the dish.