Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice.

In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice, then form into 1/2 inch balls in diameter.

Surround each ball with a layer of sticky rice. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, rub with the cooking oil thoroughly. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.

For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Serve immediately.

In a saucepan bring the coconut milk, cream and sugar to a boil. Remove from heat and let it cool down a bit. In a separate bowl, beat the eggs well. Now, gradually beat the coconut mixture into the eggs. Do it slowly by ladling a bit of coconut milk into the bowl first, making sure the coconut milk is not too hot, otherwise it will cook the eggs.  Gradually add more and more coconut milk until everything is mixed together well. Let it cool completely, and chill in the fridge.

Pour the cold mixture into a small loaf pan, cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout. Remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth. Pour it back into the pan.

Separately, add 1/2 tablespoon sweet basil seeds to 1/2 cup water. Stir it up and within a minute or so, the seeds expand as shown. Gently fold the basil seeds into the icecream, and stir it up well. Place cling wrap back over the pan, again removing any air, and freeze several hours.

Ingredients (chocolate-ginger ganache)

One 13 oz can coconut milk
1/3 cup palm sugar
1 teaspoon ginger powder (or 1.5 teaspoon finely grated fresh ginger)
8 ounces semisweet chocolate, chopped

Method (chocolate-ginger ganache)

Combine coconut milk, palm sugar and ginger powder in saucepan. Bring to a simmer over medium heat, stirring until the palm sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. Makes 2 1/2 cups.

Serving

Spoon the icecream into a dish and add Thai fragrant cookies to the dish as shown. The smoky aroma of the Thai cookies really ties this dessert together, but you can omit the cookies if you’d like. Drizzle warm ganache over the iceream and cookies, enjoy!

All Credit for these recipes goes to: http://importfood.com/recipes.html