Here is a variation of an Italian favorite.  Keep in mind that cooking is an art,and therefore there are many versions to any recipe.  Ultimately, it is a matter of taste and personal preference–a little bit of this and a little bit of that!  Enjoy

THAI SPAGHETTI

A Westerner, after taking our cooking course wrote: “I am a big fan of spaghetti (but then, my mother is Italian), and since taking a Thai cooking course, I now prepare Thai spaghetti.  Try this– you might like it (maybe even my mother would)”:

1.  in a skillet or wok, add a little cooking oil, chopped garlic and onions, cook until you smell the odor of garlic

2.  add ½ pound of ground pork, lightly cook

3.  add 1 small can of tomato paste plus 2 ½ cans of water, stir until thoroughly mixed

4.   add sugar to taste (about 2 teaspoons) plus some Italian seasoning

5.   add sliced baby corn, cucumbers, okra, mushrooms and quartered cherry tomatoes

6.   optional—add several sliced small peppers to “heat” things up

7.   cook about 12 minutes

8.   add sweet basil leaves about 1 minute before turning off heat

9.   Boil 230 G of spaghetti until tender.

Serves 2-3 people.  Serve on spaghetti and enjoy!!!  Presto, Western food but with a Thai twist.

CHIPS & SALSA

This is an authentic Mexican recipe obtained from a Cancun restaurant for a small fee.  It’s the BEST, promise.  One small change will make it Thai, but first, the original recipe:

Ingredients–

Bag        Tortilla chips (plain, 100% corn)

5             Tomatoes, diced

1/3 C      Coriander (cilantro)

2/3 C      Onion, diced

2 T          Jalapeno peppers, diced

1 T          Jalapeno pepper juice

1/2         Lime, squeezed for the juice (remove seeds)

1/2 t       Garlic salt

1/4 t       Black pepper

Combine all ingredients, except tortilla chips.  Stir and adjust flavor to your taste.  To make it hotter and Thai, substitute birds eye chilies (finely chopped)  for jalapeno peppers, but I still recommend using the jalapeno juice.  Enjoy