1 halibut filet (8 oz.) sliced into thick strips
6 medium sized cooked shrimp
1 garlic clove
1 T finely minced ginger
1 lemon grass stalk, peeled and finely chopped
1/8 tsp. turmeric
1 T all purpose flour
1 ½ T fish sauce
1 tsp soy sauce
1 small green chile
1 can of light coconut milk (13.5 oz)
1 scant handful basil leaves
1 cup cauliflower (use broccoli and/or mushrooms if you prefer)
Salt to taste
Store bought puff pastry

Preheat the oven to 400°F.
Mash up the garlic with the minced ginger, lemongrass, and turmeric with a mortar and pestle.
Slice the chile in half and remove the seeds. Slice one half in thin strips.
Season the fish well with salt and pepper, and dust with the flour.
Coat the fish with the mashed spices.
Drizzle some olive oil on the bottom of a pie plate and place the fish and shrimp inside neatly.
Place the cauliflower or other vegetables that you are using around the fish and shrimp.
Pour over the fish sauce, soy sauce, and coconut milk. Nestle in the basil leaves and add in the appropriate amount of chiles according to your taste.
Refrigerate the pie shell while you roll out the puff pastry.
Usually store bought puff pastry comes in squares. You will just have to eyeball it according to the diameter of the plate. You will need less pastry than is the width of your plate, because you will have to roll it out.
On a floured surface, roll out the puff pastry enough to cover the top of the pie, without it becoming too thin.
Brush water around the edge of the pie plate, and then cover with the pastry dough. Tuck in the edges, and make sure that they stick to the plate (that is what the water is for). Cut two slits on the top, or make a nice shape with a pastry cutter.
Bake for 20-25 minutes until the dough is cooked through and nice and brown.

This cocktail is named after the famous Burmese general who fought for his nation's independence from British occupation. Burma gained independence on January 4, 1948, but Aung San was assassinated almost 6 months beforehand, never getting to see the free nation that he had fought for.

1 juicy lime
1 shot of gin
1-2 T ginger syrup (see below)
Some sparkling water

Squeeze the lime juice into a rocks glass, and stir in the gin.

Add about 1- 2 tablespoons of ginger syrup, and then top off with some sparkling water.

Give it a stir and enjoy!

Makes 1 drink.

Ginger Syrup

This is a flavorful syrup that can be used to sweeten teas, as well as in salad dressings, or drizzled over fruit for dessert.

½ cup sugar
1 cup water
1 1-inch knob of ginger, sliced into thin rounds

In a small saucepan, boil the sugar, water, and ginger until reduced by half.

Strain and cool.

This soup is great hot or cold, making it perfect for serving at parties. The curry blends perfectly together with the coconut and red bell peppers. It is light and healthy, so include it in any weightloss plan.

5 red bell peppers
1 T curry powder
1 Thai coconut, top cut off
½ onion
2 cloves garlic
2 T olive oil
Utensils: hammer or sturdy kitchen knife to crack open the coconut.

Garnish:
2 T creme fraiche and freshly cracked black pepper (Tellicherry peppercorns are best)

Rinse and dry the red peppers. With a small knife, cut around the stem and remove.
Cut the peppers in half lengthwise, and slice off the white veins on the inside. Remove the seeds, rinsing the peppers if necessary.
Slice the peppers into ½ - inch strips lengthwise, and then cut across horizontally, so that you end up with medium sized dice.
Slice the onion into thin half moons.
Crush the garlic cloves with the side of your knife.
Heat up a pot and pour in the olive oil. Add in the onion and saute for a few minutes.
You want to them to soften and gain a little bit of color.
Turn the heat to low and then add the crushed garlic. Season with some salt.
After about 2 minutes, add in the curry powder and stir. The heat should be low, so that the onions, garlic, and curry meld together.
Turn the heat up slightly, and add in the diced peppers. Stir them with the onion well, and let them sweat until they are nice and soft.
Meanwhile, hammer the nail into the coconut in two different places at the top, just as you would open two different holes in the top of a juice can.
Pour the coconut water over the red peppers, and then top off with some water so that the peppers are fully covered. Simmer until the peppers are completely soft.
Blend the soup either with a hand held or regular blender.
Strain the soup and keep it warm if you are going to eat it immediately.
If not, allow it to cool to room temperature, and then refrigerate.

For the garnish (optional): whisk together the creme fraiche with the freshly ground black pepper. Spoon a dollop atop the soup before serving.

Serves 4 as an appetizer or 2 as the main dish.

2 cups rice noodles
1 garlic clove
1 T grated ginger
1 T chopped lemon grass stalk
½ onion
2 T oil
¼ tsp salt
1 ½ T chili powder
1 tsp turmeric
2 T fish sauce
1 T tomato paste
½ cup water
2 chicken breasts, cut up into medium sized pieces
For accompaniment: some chopped cilantro and scallions.

Soak the rice noodles in warm water until soft. Get a pot with ample water ready on the stovetop to cook them later.

In a food processor, make a paste with the garlic, ginger, lemongrass, and onion.

Heat up a few tablespoons of oil in a skillet and cook the paste until it becomes quite dry, without burning it.

Add in the salt, chili powder, and turmeric and stir them well with the paste.

Add in the chicken pieces, stirring enough to completely coat with the spices. Pour in the fish sauce, tomato paste, and water. Stir.

Cover the pan and cook until the chicken is done.

Remove the lid and transfer chicken pieces to a cutting board. Shred the chicken using two forks.

If the sauce gets too dry, add in more water, one tablespoon at a time.

Meanwhile, bring the pot of water to a boil and cook the noodles until soft.

Drain and add them to the skillet with the chicken curry. Mix everything together well.

Serve the dish with some chopped cilantro and scallions.

Serves 2 quite well, with some to take to work the next day.