Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
Pad Thai with brown crab meat and cold smoked chicken. The surf and turf version of the world's most searched Thai dish - and the wok heat tips that actually make it taste right.
Leftover roast chicken, coconut cream, galangal and lemongrass. A bowl of soup that works in winter and summer and takes about 15 minutes once the broth is on.
Smoky grilled aubergines with roasted rice powder, citrus dressing and a runny duck egg. Thai purple aubergines grill in minutes - regular aubergines work too.
Whole chicken marinated overnight in a from-scratch southern Thai satay paste with dried chilli, peanuts, coconut and ginger. BBQ it if you can. Serves 4.
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