International Food Recipe

Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk , and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

Haw Mok (Fish Custard, Non-Chile Version)

4 egg yolks
2 cups coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch

Follow the instructions for haw mok, the normal version.

Reference: http://www.allthaifood.com

Batter:

• 2 cups flour
• 1 teaspoon baking powder
• Salt
• 1 egg
• 2 cups (240 ml) dashi (bonito fish stock, you can find instant dashi powder in Asian stores)
• ½ green cabbage cut into small pieces
• 3 bacon strips, chopped
• Vegetable oil for frying

Toppings:

• Okonomi-yaki sauce, available in Asian grocery stores. Substitute Worcestershire sauce, soy sauce.
• Powdered seaweed (ao-nori)
• Shaved bonito, crushed

Optional toppings: Japanese mayonnaise, mustard, pickled ginger, and/or catsup. Mix flour, baking powder, egg, salt, and dashi. Let sit about 30 minutes. Add cabbage and bacon. There should be equal proportions of batter to cabbage.

Put a thin layer of oil in pan and let it heat. Ladle batter into pan until layer is ½ inch thick. When first side is cooked, turn over and cook other side. Cover with okonomi-yaki sauce, seaweed and bonito. Add optional toppings as desired.

• 1−1/2 Pound Ground beef
• Bottled French dressing
• 1/4 Cup Onion, chopped
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Dried oregano, crushed
• 1/2 Head iceberg lettuce, finely shredded
• 2 Tomatoes, cut in wedges
• 8 Ounce Can corn, drained
• 8 Ounce Can garbanzo beans, drain
• 1/2 Cup Radish slices
• 1−6 1/2 oz Package Tortilla or corn chips
• 1 Avocado, peeled and sliced
• 4 Ounce Cheddar cheese, shredded
• Pitted black olives, sliced
• Sour cream

Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.

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