"Recipes from the Chef's Kitchen"

Ingredients:
1)   2 quarts Water
2)   4 stalks Lemon Grass - mashed and then sliced
3)   10 Kafir Lime Leafs
4)   1 medium Galanga Root - sliced
5)   2 Shallots - halved
6)   10 cloves Garlic - cracked
7)   1 tbs. Nam Prik Pao (chili paste in soy bean oil)
8)   1/4 cup Fish Sauce
9)   6 tbs. Lime Juice
10) 1 tsp. Sugar
11) 12 Shrimp
12) 1/4 lb. Mushrooms
13) pinch of Cilantro
14) Thai Chili Pepper

Preparation:
1)   In a medium pot boil the water, lemon grass, galanga, kafir leaves, shallots and garlic for
       15 minutes.
2)  Add the remaining ingredients and continue boiling until the shrimp turns pink.
3)  Top with Thai Chili Pepper for garnish.

Ingredients:
1)   4 cloves Garlic - minced
2)   1 Thai Red Chili Pepper - chopped
3)   2 green finger Chili - chopped
4)   3 Scallops - par-boiled
5)   5 Shrimp - par-boiled
6)   1/4 lb. Calamari - par-boiled
7)   12 Mussels, par-boiled
8)   1/4 Onion - julienne cut
9)   1/4 Green Pepper - julienne cut
10) 1/4 Red Pepper - julienne cut
11) 1 handful Basil Leaves
12) 1/8 cup Fish Sauce
13) 2 tbs. Sweet Soy Sauce
14) 2 tbs. Sugar
15) 1 lb. Rice Noodle

Preparation:
1)   Stir fry in a wok the garlic, thai red chili pepper and the green finger pepper until browned.
2)   Toss in the par boiled seafood and the remaining ingredients.

Good Eating!!!

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