One Night In Bangkok

Vegetable Sausage:

Mix the flour and water to form a paste and set aside
In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly
Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool
Drain the beancurd sheets and spread out on a flat surface
Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage
Place the 3 sausages in a steamer and steam for 15 minutes. Remove and leave to cool
When ready to serve, deep-fry the sausages until it is golden brown, drain and slice into 1/4-inch rounds
Serve on a bed of lettuce and mint leaves with Plum Sauce

Cube the tofu and drain for 10 minutes in a colander
Heat the vegetable oil in a wok over medium heat
Stir-fry the onion for 2 minutes. Add the tofu, spreading it evenly in the bottom of the wok and fry until it begins to change colour. Turn over and repeat
Remove the tofu
Add the curry paste and stir-fry for 1 minute. Put the tofu back in the wok and add the okra and tomatoes
Stir-fry taking care not to break the tofu, for 3 to 4 minutes
Add the dissolved cornstarch with the lime juice, salt & soy sauce
Let the mixture cook, stirring occasionally for 5 to 7 minutes
Garnish with the green onion and serve hot over rice

Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 tablespoons fish sauce, 1/5 tablespoons brown sugar and 1/2 teaspoon pepper
Add shelled and cleaned prawns and leave to marinate for 15 to 30 minutes
Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3 to 4 minutes or just until the prawns are pink
Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber

Lightly score squares in crosshatch pattern, using sharp knife. Do not cut all the way through
Cut top 2/3 off each lemon grass stalk and remove roots and outside leaves. Thinly slice core on diagonal
Place lettuce leaves on platter or salad plates and arrange tomato wedges on top
Prepare dressing by whisking together fish sauce, lime juice, chile paste and sugar in small bowl until smooth
Just before serving, heat wok over high flame. Swirl in oil. Add garlic, chiles and lemon grass and stir-fry for 20 seconds or until fragrant
Add squid and onions and stir-fry until squid is firm and opaque, about 1 minute. Stir in 1/2 c mint leaves
Spoon squid mixture over tomatoes and lettuce leaves. Top with remaining mint leaves and dressing
Serve at once and garnish

Wash and pat dry the pork. Slice into large pieces about 1 inch thick.
Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid
Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result
Soak sticky rice in water for 30 mins and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40-45 minutes
Place cooked rice in a container and mix with the oil to coat well. Cover and set aside
Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time.
In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl
Slice pork into 1 by 1 1/2 inch pieces and about 1/4 inch thick
Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork
Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes
Serve

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