Dr Foo in action at European Ethnic Food 2000, NEC, Birmingham

Gang Keow Wan Goong (Thai Green Curry with prawn)

Dr Foo Swasdee Also on this page: Kao-neaw ma-muang (Thai Sticky Rice with Mango)

Ingredients ¼ cup cooking oil ½ can (4oz) 'Gang Keow-Wan' chilli paste ½ tbsp minced garlic (optional) 1 can coconut milk (14.5oz) ½ can water (to rinse coconut milk can) 12-14 jumbo prawns, peeled, de-veined 1 cup sliced or shredded bamboo shoots ½ cup zucchini or Japanese eggplant (cut to bited-size) 1½ tbsp fish sauce (optional) 1 tbsp sugar pinch salt to taste 1 stalk lemongrass 2-3 Kaffir lime leaves or Ma Grud ¼ cup Thai basil leaves 2 red chilli pepper (seeded and sliced) 1 bunch Japanese noodle 2 cups Jasmine rice

Preparation of Thai Spaghetti: Boil about 6-8 cups of water, drop in the noodles, stir well to separate. Cook for approx. 5 minutes. Remove from heat, drain, and rinse with cold water. Fold the noodles into small bundles and allow them to set into nest shapes for half an hour or so before serving.   Preparation of Jasmine Rice (In Microwave) In a large glass or ceramic bowl, add water to rice until the water is approx 1inch above the rice level. Cover the bowl with plastic wrap and cook rice in microwave at high for 10-15 minutes, turn the bowl around and continue cooking for an additional 8-10 minutes, depending upon the power of the microwave. If cooked in a rice cooker, it takes 15-20 minutes of continuous cooking time.

Method: Heat oil in a deep saucepan or pot at a medium heat. Fry the minced garlic until light golden brown. Stir in the chilli paste and stir-fry until it is smooth (do not burn the chilli paste). Add coconut milk to the smooth paste, rinse can with water and add into the mixture, stir and cook until it starts to boil. Add fish sauce and sugar. Add prawns and cook at medium heat until boiling. Add bamboo shoots and zucchini, continue cooking at medium heat for a few more minutes until zucchini is cooked but still crunchy. Add salt if needed. Add Ma-grud, chillies and basil leaves last. Turn heat off. Serve over steamed Jasmine rice and/or Thai spaghetti.

Dr Foo in action at European Ethnic Food 2000, NEC, Birmingham

Kao-neaw ma-muang (Thai Sticky Rice with Mango)

Dr Foo Swasdee Also on this page: Gang Keow Wan Goong (Thai Green Curry with prawn)

Ingredients 2 cup sticky (glutinous) rice 1 can coconut milk and water to level ¼ cup sugar pinch salt ½ tsp cornflour ½ tbsp roasted sesame seeds (optional, white or black) 2 ripe mangoes

Method: Soak the glutinous rice in water for at least 3 hours before cooking. When ready to cook, drain off excess water from rice. Dish out ¼ cup of coconut milk and set aside for 'condiment' coconut cream. Pour in the remaining coconut milk into the rice, stir well. If the liquid is not enough to cover the rice, rinse the coconut can and use it to bring the liquid level to slightly above the rice level. Cover the container with plastic wrap and micowave for 20 minutes at high, rotating four times during cooking. Add sugar to the cooked rice, mix well and cook for another 5 minutes under wrap. Remove from the microwave, unwrap and puff up the rice to prevent excess water from post-cooking condensation. To make coconut condiment cream, add the salt into the dished out portion of coconut milk. Bring to boil in a small saucepan at low heat. Mix cornflour with a small amount of water. Slowly add the conflour/water mix until the milk becomes the consistency of thickened cream. Make sure you have ripe mangoes before making the dish. If not, use canned Jackfruit or Palm fruit. Peel mangoes just before serving to prevent them turning brown. Slice the meat from the seed laterally and cut into ¾ inch slices. Spread sticky rice onto a plate topped with a small amount of the condiment coconut cream; sprinkle with sesame seed and serve with mangoes on the side.