Unagi Don (Unadon)

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

· 2 fillets of whole Unagi (eel)

· Sansou (topping)

· Unagi Sauce*

Instructions:

1. Cut Unagi in half (or maybe third) to fit inside your serving bowls. Line the baking sheet with aluminum foil and brush oil lightly (I use spray oil). Place unagi on top.

2. WITHOUT preheat, put the baking sheet in the MIDDLE rack of your oven, and broil on high for 7 minutes (no need to flip).

3. After 7 minutes or so, take it out and brush the Unagi Sauce over.

4. Continue to broil for another 30 seconds to 60 seconds until you see bubbles on top of Unagi.

5. Serve rice in a bowl and pour or brush Unagi Sauce on the rice. Serve Unagi on top of rice and pour/brush more Unagi Sauce. Serve immediately. You can also sprinkle some Sansho.

Sources: http://justonecookbook.com/blog/recipes/unagi-don-unadon/

BeefRendang 

Yield : 4-6

Ingredients:

· 500 g beef

· 4 cups coconut milk (made from 1 coconut if using freshly granted coconut)

· 2 bay leaves

· 2 kaffir lime leaves

· 3 cardamom pods, bruised

· 1 stalk lemongrass

· 2 fresh turmeric, leaves

· 4 cm cinnamon sticks

· 4 red chilies, sliced (you can add more if you wish)

· 1/2 teaspoon salt

· 1/2 teaspoon sugar or 1/2 teaspoon brown sugar

· 8 shallots, peeled and sliced

· 6 garlic cloves, peeled and sliced

· 3 cm ginger

· 3 cm galangal, peeled and sliced (laos)

· 1/2 teaspoon black peppercorns, crushed

· 2 cm turmeric

Instructions:

1. Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.

2. Cut the beef into small but thick slices square.

3. Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.

4. Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.

5. Serve with warm Basmati or Jasmine plain rice.

sources:http://norecipes.com/blog/beef-rendang-recipe/

Thai Green Curry

Ingredients:

· 1 tbsp vegetable oil

· 2 tbsp Thai green curry paste  (according to taste)

· 1 tbsp soft dark brown sugar

· 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

· 750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zestof 1 lime)

· 400ml/14fl oz coconut milk

Good shake of Thai fish sauce or light soy sauce

· Small handful of coriander, roughly chopped

· ½-1 lime, juice only

Instructions:

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice. 

source: http://www.templeofthai.com/recipes/thai_green_curry.php