Mince (pork) (250 gm)

Spring onions 3 chopped

Garlic paste 1 tsp

Green chillies 2 chopped

Eggs 2

Bread crumbs ½ cup

Salt and pepper

Method: Mix all the ingredients required for making the meatballs and blend well. Divide into lemon-sized balls.

Put the chicken stock, spring onions, fish sauce, chopped green chillies, salt and pepper in a pan and bring to a boil. Lower the flame and put meat falls in the simmering stock. Simmer till done and till the stock thickens slightly. Add the rest of the ingredients and bring to a boil. Serve hot.

Vegetable stock 600 ml

Lemon grass 80 g

Macroot leaves 40 gm

Mushrooms 80 gm (boiled)

Green chillies 2 (sliced)

Red curry paste 20 gm

Lime juice 80 ml

Coriander leaves 2-3 sprigs

Method: Put vegetable stock in a pan and add lemon grass, macroot leaves and green chillies and bring to a boil. Add salt, red curry paste and mushrooms. Let it simmer for some time. Before serving add lime juice and garnish with coriander leaves.

Soy sauce 2 tbsp

Dry sherry 1 tbsp

Red chilli 1 (deseeded and chopped)

Garlic 2 cloves (crushed)

Curd 500 gm

Onions 2 sliced

Red pepper 1 (julienned)

Green pepper 1

Baby corn 100 gm

Egg noodles 125 gm (boiled)

Spring onion 2 chopped

Coriander leaves

Vegetable oil 1 tbsp

Vegetable stock ½ cup

Lime juice 3 tbsp

Soy sauce 3 tbsp

Peanut butter ½ cup

Garlic 2-3 cloves (chopped)

Red chilli 1

Method: Mix soy sauce, sherry, chilli and garlic and add cubed bean curd in it. Toss till the marinade is well coated. Keep aside for 30 minutes. Drain.

To make sauce:-Blend garlic, peanut butter, lime juice, soy sauce and red chilli in a blender. Slowly add vegetable stock while blending.

Heat oil in a wok add onions and red and green peppers and stir fry for 4-5 minutes. Add baby corn and stir for some more time. Remove from the wok. Stir fry bean curd for a couple of minutes. Add the onion mixture and add noodles. Stir fry some more. Add the sauce and stir till all ingredients are well coated. Serve after garnishing with spring onion and coriander leaves.

Mutton chops 4

Bamboo shoots 2 (medium sized)

Ginger garlic paste 1 tbsp

Oil 2 tbsp

Soy sauce 1 tbsp

Spring onions 8 (chopped)

Chilli paste (sambal oelek) 1 tsp

Five spice powder 1 tsp

Rice noodles 250 gm

White wine ¼ cup

Mutton stock 1 cup

Peanuts (crushed) 3 tbsp

Salt and pepper to taste

Method: Heat 1 tbsp oil in a wok add chops and cook for 3-4 minutes on each side till brown. Transfer these to a large sauce pan. Stir-fry 3/4 of spring onions and ginger garlic paste for 2 minutes. Add these to the sauce pan having chops. Add stock, soy sauce, sambal oelek, wine and five spice powder. Bring to a boil and reduce heat and simmer for 45 minutes to 1 hour or until mutton is cooked. Remove chops and shred meat. Drain cooking liquid and discard solids. Stir fry remaining spring onions in the wok for 2 minutes. Add shredded meat. Drain and slice the bamboo shoots and add to the meat. Stir fry for some time. Cook noodles, drain and spoon meat mixture over there and serve hot garnished with crushed peanuts.

Rice noodles 800 gm

Vegetable oil 3 tbsp

Bean curd (fried) 200 gm

Fish sauce 120 ml

Sugar 120 gm

Onions 2 (chopped)

Lime juice 120 ml

Moong sprouts 120 cm

Peanut powder 1 tbsp

Chilli powder 40 gm

Eggs 8

Salt and pepper to taste

Method: Heat oil in a wok. Add chopped onions and saute. Add fried bean curd and saute. Add rice noodles, fish sauce, sugar, lime juice, chilli powder and toss. Add sprouts and spring onions, and stir till well combined. Add peanut powder.

Beat the eggs. Add salt and pepper to taste. Grease a non-stick pan and pour in one fourth of the beaten egg. Prepare a flat omelette and wrap one fourth of noodles in it. Make three more packets with remaining ingredients. Serve hot.