1 1/2 Tbsp crushed garlic

3 eggs

1/2 tsp sugar

1/2 tsp corn starch

1/2 tsp white pepper

3 Tbsp soy (preferably Kikkoman)

4 Tbsp vegetable oil (reduce as necessary)

1/4 lb beef

1/4 lb Blue Tiger Prawns (white meat with blue-black stripe)

1/2 tsp sesame oil

1/4 cup chopped green onion

1/4 cup chopped Chinese parsley

Rinse rice well and put it in rice cooker with  1/2  inch of water higher than the surface of  rice. Cook
rice and let it cool down for 30 minutes.

Slice beef the size of 1/4"x1/2"x1" across grain. Peel prawns and slice in half. Mix 1/2 table spoon of garlic, 1 tsp of soy, 1/2 tsp of sesame oil,  and 1/2 tsp of sugar. Add 1/2 tsp of cornstarch to make it tender. Divide the mixture in 2 separate vessels. Marinate meat and prawn separately for 30 mins.

Mix cooked rice thoroughly in large bowl with white pepper, sugar, soy sauce.   Heat oil in high level temperature until slight smoky.     Scramble eggs and garlic  in oil,  then put  in  the  rest of beef,  and prawns; stir for 30 seconds. Throw in rice and stir about 2 minutes  (or untillightly browned) .Spread
the rest of chopped parsley and green onion on top before serving.

All measurements listed below should  be considered  mere guidelines,  as I never measure anything, and didn't prepare it that way. In short, I'm just guessing. Let good taste be your guide.

This is a very hot (in the "picante" rather than the "caliente" sense) dish, but you can vary its heat.See the WARNING at the end.

This will serve enough  for  4 ravenously hungry,  highly active young men, or else 6 or more normal humans  if  you adjust the rice accordingly.  Serve with a chilled white wine or fresh fruit juice,   and plenty of ice water.

This dish is extremely nutritious,  and will easily fulfill your day's requirements of  fiber,  protein, and number and variety of required vegetable servings when prepared as directed. It is extremely low in
fat -- except for the small amounts of peanuts used (which is optional) and the coconut milk,  which
you really  don't want to leave out due to its essential flavor;  you may,   but it's a different dish then. Don't worry too much about the small amount fat  (that each person would receive)   in  it -- recent research suggests that the chains aren't  as  hard  for  the  body  to deal  with  as saturated  fat from
animals. In any event, you won't end up getting very much fat from this per serving anyway.   This is essentially a dairy-free vegetarian (vegan) dish -- *except* for the nam pla  (fish sauce),  ubiquitous
in certain forms of Asian cooking. If this bothers you,  feel free to leave it out entirely, or use one of
the substitute recipes for it occasionally posted to the net.

   [ Items marked with a (*) are probably most easily acquired in an Asian market. They are not    
     considered optional, as they convey unique flavors, but don't sweat it if you can't get them.    ]

Step 1: Start the rice cooking. It will take 45 minutes.

3 cups or so rice (enough for everyone to have more rice than food); I prefer to use black rice  (*)
for this,   or else you can use brown rice.   You may use white rice  (jasmine rice  is  both nice and traditional) if you want, although you do lose the fiber benefits of the whole grain -- adjust cooking times appropriately if so,  as white rice doesn't take as long.

Step 2: combine the following in a very large, deep frying pan, stir thoroughly, and heat through:

4 cups (or so) hot mango sauce [recipe follows this one]

1 T freshly ground coriander seed

1 T freshly ground cumin seed (cominos)

2+ T freshly ground galanga root (*) or 1 T dried

powder of the same (also called "laos" or "kha")

2+ T fresh ginger root, cut into longish slivers

6-8 lime leaves, preferably kaffir lime (*)

1 14-oz can of coconut milk, 1 can of water

4 T tamari or soy sauce (or more to taste)

2 T nam pla (fish sauce) [OPTIONAL] (*) (or more to taste)

Step 3: add the following and cook only until brightly colored and crispy:

Lots of assorted, fresh vegetables, such as:

broccoli

zucchini

sweet peppers or mild chilies (red preferred in both cases)

red and/or green onion

shitake or cloud ear mushrooms

water chestnuts

bamboo shoots

snow peas

green peas

carrots

etc.

(I used the first six tonight; what important here is to vary the colors and textures involved, but green should dominate with bits of red and/or orange added for a nice effect.)

Step 4: one to two minutes before serving, add these:

1 large bunch fresh basil [holy or Thai basil (*) preferred], chopped coarsely

1/2 bunch fresh cilantro, chopped coarsely

Step 5: spread over rice on plates, then serve with

chopped dry-roasted peanuts to sprinkle at will [OPTIONAL]
extra sprigs of cilantro for garnish on side

4 T dry-roasted peanuts

3 T nam pla (*) [OPTIONAL]

1 T dark sesame oil (chile sesame oil ok) [OPTIONAL]

juice of one lime, freshly squeezed

1 large head garlic, peeled (or 2 small heads)

1 quite large chunk of ginger root, peeled (maybe 6 T?)

3 habanera or 5-6 Thai or 8-9 Serrano or jalapeno chilies [SEE BELOW]

4-6 tomatillos

skinned pieces of 6-8 ripe mangos and/or 10-12 papayas

2 T sugar or honey (if using fresh fruit not packed in light syrup)

1/2 bunch (or more) fresh cilantro

Put these in a blender in the order listed, waiting to add the next ingredient until the previous one is
thoroughly blended. The end product should be a smooth, slightly greenish puree, the green mainly
from the cilantro. This should make 4-6 cups.

<*** WARNING ***>

Be very careful dealing  with  chilies.   These  are serious stuff.  Seed  and  remove  membrane  to decrease hotness, but leave them in if you like more of it.  Very few restaurants will make a sauce
as hot as this one even if you beg them.  While  it  is conceivable that some folks addicted  to  the
rush of the chilies might even want a 4th habanera, if you don't normally just die for very hot food,
cut the number of chilies  in  half  or maybe even down to just one third of what's listed there;  just
don't leave  them  out  altogether.  The habaneras, while having  a delightful flavor,  are  incredibly
potent: love and fear them;  Never touch any chilies'  cut flesh to your hands,   lest you later touch
eyes,  lips,  nose, or other sensitive membranes; consider wearing gloves  when dealing with them.
IMPORTANT:  Do *NOT*  poke your  face in  the blender after the step with  the chilies;   they
release capsaicin  (the hot stuff)  into the air,  and you'll get it in your eyes and lungs  if  you aren't
quite careful for this stage.

Ingredients:

-Marinade-

1/2 cup oil (olive oil is fine)

2 tsp Thai seasonings (a combination of: salt, garlic

powder, white pepper, black pepper,

chili powder, red pepper powder)

1 stalk lemon grass, finely chopped

1 cup coconut milk

4 whole chicken breasts

-Topping-

1 stalk lemon grass, coarsely chopped

several Tbsp chopped garlic

oil (to fry)

chopped peanuts

-Sauce-

1 1/2 Tbsp oil (olive oil is fine)

2 Tbsp margarine

1 stalk lemongrass, finely chopped

1 Tbsp chopped garlic

2 Tbsp chopped shallots (or red onion)

2 tsp chili paste

2 tsp fish sauce

2 Tbsp ground peanuts

3/4 cup coconut milk

Let  the  chicken soak  in  the marinade ingredients  for several hours or overnight. Grill the chicken
and set aside.

Topping preparation:

Heat some oil and deep fry the lemon grass, then add the garlic and  fry until crispy;  set aside with
the peanuts.

Sauce preparation:

Sauté all the  ingredients  and cook  to blend  flavors.  Put  the sauce  in  a blender and puree until
smooth. Adjust seasonings if desired.

To serve:

Slice the chicken breasts diagonally. Serve with sauce and sprinkle on the topping.

3 Tbsp pounded garlic

3 Tbsp sugar

1 tsp white pepper

1 tsp chili powder

4 Tbsp vinegar

3 Tbsp Kikoman

1 tsp salt

1 Tbsp fish sauce

1 Tbsp Sriracha or Tabasco sauce

3 leaves of Chinese cabbages

5 slices of cucumber

2 slices of tomato

2 Tbsp chopped Chinese Parsley

Fried pork:

Slice pork across grain at the size of 1/2x1x1 1/2", strip off fat if prefer lean. Mix 2 Tsp pounded
garlic, 1 Tsp sugar, and the rest of  white pepper, Kikoman and salt in large bowl. Mix pork with
ingredient for 30 mins.  Heat 1 cup  vegetable oil  in  large  pan until slight smoke appears.  (High
heated oil  will  brown outside  while  inside  is still  juicy.)   Fry pork until outer part turns golden
brown. Serve on top of rice with Chinese cabbages, sliced cucumber and tomato.

Sauce:

Mix the rest of garlic, sugar, vinegar, fish sauce,and Sriracha in small bowl and stick in microwave
for 1 mins. Let it set then put chopped parsley on top.

For lunch box: (if your have a microwave at your work place)

Put 1-2 leaves of cabbages in the bottom of Tupperware, put  2  scoops  steamed rice on top of
cabbages. Then put fried pork, sliced cucumber,and tomato on top of rice. Pour slight amount of
sauce on top.

Stick in microwave for 2 mins before serving.

Chiles- Chiles are used in many forms-fresh,  dried,  whole,  chopped,  crushed  or sliced into rings. Apart
from the flavor they impart, chilies are also good for your health.

Coconut Milk- coconut milk  is used  in curries as well as in desserts and beverages such as   Thai iced tea.
Coconut milk is made from shredded coconut meat and should not be confused with the liquid drained from
the coconut.

Coriander Cilantro)- A member of the carrot family, it has delicate leaves and deep roots.The round, beige
seeds are added to curries and vegetables.   The roots are crushed with garlic to flavor meat and are often
added to soups.Fresh coriander, has a citrus fragrance and is widely used as a garnish and to enliven dishes.

Cumin- In Thai cuisine, cumin is used in sauces, curries and on grilled meats. Cumin has an aromatic, nutty
flavor.

Fish Sauce-  A salty,  pale brown sauce  is  made from fermented salted fish.  It has  a pungent odor and is
used as a condiment, sauce, and seasoning ingredient, It is often referred to as Thailand's soy sauce.

Galanga- Galanga is related to ginger. It is used in curries and soups.

Kaffir lime leaves-  Imparts a delicate,  slightly lemony flavor in dishes.  Thai dishes also use the juice of the
fruit.

Lemon grass-  One of the most common used herbs in Thai cooking,  its  long  stalks are  very fibrous and
have a lemony aroma. Only the lower bulbous part is used, giving flavor to curries and soups.

Tofu- soybean curd or tofu,  is made by compressing curds of soy milk.   The process is similar to making
cheese.  Its flavor is bland and slightly nutty,  which allows it to take on the flavor of foods  with  which it's
cooked. Is easy to digest, high in protein and is cholesterol-free.