Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.

Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell

Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.

Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves

Peel the galangal and cut it into thin slices. Combine the galangal, coconut milk and stock in a medium pan. Bring to the boil and simmer, uncovered, over low heat for 10 minutes, stirring occasionally.

Add the chicken and chillies to the pan and simmer for 8 minutes. Add the fish sauce and brown sugar; toss.

Add the coriander leaves and serve immediately, garnished with extra sprigs of coriander, if you like.

Process the onions, chilli, chopped lemon grass, shrimp paste, sugar and aboout 1/4 cup of the coconut milk, in a food processor until a paste forms.

Combine the paste with the remaining coconut milk, tamarind pure'e and water in a large pan and stir until smooth. Add the pumpkin with the lime juice to the pan; bring to the boil, reduce the heat and simmer, covered, for about 10 minutes or until the pumpkin is just tender.

Add the raw prawns and the coconut cream; simmer for 3 minutes or until the prawns are just pink and tender. Stir in the fish sauce, the remaining lime juice and the Thai basil leaves, if using. When ready to serve, pour the soup into warmed bowls and garnish with the extra Thai basil leaves or sprigs.

Add the prawn shells and heads to the pan and cook for 10 minutes over medium-high heat, tossing frequently, until shells and heads are deep orange.

Add 1 cup of the water and the curry paste to pan. Boil for 5 minutes, until reduced slightly. Add remaining water and simmer for 20 minutes. Drain, reserving the stock. Discard heads and shells. Return stock to pan.

Add the tamarind, turmeric, chillies and lime leaves to pan; bring to the boil and cook for 2 minutes. Add the prawns to the pan and cook for 5 minutes or until prawns turn pink. Add the fish sauce, lime juice and brown sugar to the pan; toss. Serve immediately, sprinkled with coriander leaves.

Beat the eggs, water and fish sauce in a bowl until mixture is foamy. Add remaining oil to wok and swirl around to coat the sides. Heat the wok and, when it is very hot, pour in the egg mixture and swirl the mixture around the wok. Allow the mixture to set on the underneath edges, frequently lifting the edges once set, and tilting the wok a little to let th unset mixture run underneath. Repeat this process until the omelette is nearly all set.

Place three-quarters of the prawn mixture in the centre of the omelette and fold in sides of the omelette to form a square, overlapping the sides a little, or simply fold omelette in half. Slide omelette onto a serving plate and place remaining prawn mixture on the top. Sprinkle with the shredded spring onions. Garnish with coriander; serve with chilli sauce and steamed rice.

Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the garlic, onion and chillies to the wok and cook for 1 minute. Add the pork; stir-fry, tossing constantly, for 2 minutes. Add the prawn meat to the wok and cook, stirring, for another 3 minutes. Remove all the the meat from the wok and set aside. Reheat the wok and stir-fry the pineapple pieces for 3 minutes or until heated through and lightly golden; remove from the wok.

Add the remaining oil to the wok. when the oil is very hot, add the rice and stir-fry for 2 minutes, tossing constantly. Return the pork, prawns and pineapple to the wok and stir thoroughly. Remove the wok from the heat.

Add the basil and fish sauce, and toss well. Fill the pineapple shells with the fried rice. Scatter spring onions, coriander and chillies over the top and serve immediately.

Heat oil in a wok or frying pan. Add lemon grass, chillies and pork mince to wok. Stir-fry, breaking up any lumps of mince as it cooks, over high heat for 6 minutes or until cooked through. Transfer to a bowl; allow the cool.

Add lime juice and rind, and the chilli sauce to cooled mince mixture. Arrange the lettuce leaves on a serving plate. Stir most of the coriander and mint leaves, onion, peanuts and fried garlic through the mince mixture. Distribute over the leaves , onion, peanuts and garlic over the top.