Preparation:

1. Clean prawns by removing heads but keep tails intact, shelled and deveined, put in a plate and wait.
2. Pound white pepper grain with chopped coriander root until blend well. Put in a cup and wait.
3. Place vegetable oil in a wok and add the small garlic pound in the vegetable oil over low heat until it is golden and fragrant. Dip the small garlic out to drain the oil and wait.
4. Take out a used vegetable oil in a wok until it has about 2 tablespoon left. Add a blend white pepper grain and chopped coriander root to the wok and stir it until fragrant. Add white prawns and stir-fried until just cooked. Season with light soy sauce, add a half of fried small garlic and quick stir fired, turn off the heat.
5. Dip out onto steamed rice in serving dish. Add another half of fried small garlic, garnish with basil leaf and serves immediately.
   [Serving size for 3 persons]
   

Preparation:

1. Clean pork and cut into ½” and put in a bowl and wait.
2. Put water in a pot with middle heat until it boiled. Add pork loin, Cinnamon, Chinese star aniseed, coriander root, small garlic and white pepper grain until it boiled again. Take out the bubbles on top. Season with seasoning sauce, dark soy sauce, light soy sauce and palm sugar. Heat to a boil, then cover, reduce heat, and simmer around 1 hour or until the meat is tender, turn off the heat.
3. Dip roasted pork out onto steamed rice in serving dish. Put some gravy soup on top. Garnish with red spur chillies diagonally sliced and coriander leaf and serves immediately.
   [Serving size for 4 persons]
   

Preparation:

1. Clean prawns by removing heads but keep tails intact, shelled and deveined, put in a cup and wait.
2. Place coconut milk in a wok using medium heat until float up during boiling. Add curry powder, mix it well until fragrant. Then add prawns and pineapple diced and stir fry until cooked thoroughly and add the steamed rice, stir fry with high heat until mixed well. Add tomato, sugar, soy sauce and continue stir fry until mixed well, turn off the heat.
3. 3. Serves immediately in plate or pineapple shell, garnish with Basil leaf.
   [Serving size for 2 persons]
   

Remark: Need to choose a ripe pineapple and using a sharp and slim knife
cutlery that long enough to cut pineapple in two in one time chop to keep
pineapple texture inside in good condition.

Preparation:

1. Washes all kind of chillies. Pound 2 red and yellow spur chillies of each and add small garlic and hot chillies (red and green) pound until mixed well. Put in a cup and wait.
2. Place vegetable oil in a wok with medium heat until hot. Add a pound chillies and small garlic stir-fried until fragrant. Add prawns, fish, squid and mussels stir-fried until just cooked. Season with sugar, dark soy sauce, vinegar, fish sauce, pound black pepper and stir until mixed well. Add steamed rice and turn on to high heat, stir-fried until mixed well then add holy basil leaves, red and yellow spur chillies
   diagonally sliced continued stir-fried until mixed well, turn off the heat.
3. Dip out onto serving dish. Sprinkle grind white pepper on top, garnish with crispy fried holy basil leaves and serves immediately.
   [Serving size for 2 persons]
   

Preparation:

1. Pound or blend green hot chillies with salt until mixed well. Add small garlic, galangal, lemon grass, kaffir lime rind and continued pound or blend until mixed well. Add shallots, ground roasted coriander seeds, ground roasted cumin seeds and shrimp paste then pound or blend until ground. Put in a cup and wait.
2. Place vegetable oil in a wok with medium heat until hot. Add Kaeng khiao wan chilli paste stir-fried until fragrant. Add a half of coconut cream and cook with stirring until coconut cream begins to have an oily sheen then add coconut milk and the rest of coconut cream stir it until boiled. Add fish meat, prawns, and squid and stir it until just cooked. Season with sugar, fish sauce and simmer until thicken then add steamed rice stir-fried until mixed well. Add Ma-kheua phuang
   or sweet peas, shredded wild ginger and kaffir lime leaves which torn into pieces and stir until vegetable cooked and mixed well. Add sweet basil (horapha) leaves in the last step mixed it well, turn off the heat.
3. Dip out onto a serving plate, garnish with sweet basil sprig and red spur chillies diagonally sliced and serve hot
   [Serving size for 4 persons]