Prepare the red curry paste

• Soak the dried red chilies in warm water for 15-20 minutes until they become pliable. Drain.
• In a mortar and pestle or a food processor, grind the coriander seeds, cumin seeds, and white peppercorns into a fine powder.
• In a food processor, combine the soaked red chillies, shallots, garlic, lemongrass, galangal, kaffir lime zest or leaves, and the ground spice mixture. Add shrimp paste.
• Blend the ingredients until you get a smooth and vibrant red paste. You might need to stop and scrape down the sides several times.
• If the paste is too thick, you can add a little vegetable oil to achieve the desired consistency.
• Store the red curry paste in an airtight container in the refrigerator. It can be kept for a few weeks, and you can also freeze it for longer storage.

Prepare the fish

• - Clean and score the fish. Season with salt.

Prepare vegetables

• - If using vegetables, prepare them by slicing them into bite-sized pieces.

Cook red curry paste

• - Heat a pan over medium heat and add the red curry paste. Stir-fry for a few minutes until fragrant.

Add coconut milk

• - Pour in the thick coconut milk and stir well with the curry paste.

Season the sauce

• - Add fish sauce and palm sugar. Adjust the seasoning according to your taste.

Cook the fish

• - Gently place the fish into the simmering curry sauce. Spoon some of the sauce over the fish.

Add vegetables

• - Add the vegetables to the curry sauce. Allow everything to simmer until the fish is cooked through and the vegetables are tender.

Add aromatics

• - Add torn kaffir lime leaves to the curry. Let it simmer for a few more minutes.

Garnish and serve

• - Garnish with Thai basil leaves and red chili slices.
• - Serve the Choo Chee Pla over steamed jasmine rice.

Stage 1 - boiling

• Place all the Stage 1 ingredients in a pan of cold water, bring to the boil and then simmer for 2 hours

Stage 2 - baking

• Make a glaze by mixing the Stage 2 ingredients in a bowl.
• Deeply score the pork belly into 2cm cubes, leaving the cubes connected. Rub the glaze into the meat.
• Place the glazed meat on a layer of foil in a baking tray, place in an oven at 220°C and cook for 30-45 minutes or until the crackling has risen and looks crispy all over. Baste the meat with the glaze from time to time.

Stage 3 - garnish

• Place the glazed meat on a flat serving plate and garnish with the Stage 3 ingredients - chopped red chillis and spring onions
• Cut off squares of meat with garnish and serve

• In a large saucepan, melt the butter over medium heat. Add the chopped onion and celery and cook until they are soft and translucent.
• Add the oyster liquid (strained to remove any shell fragments) to the saucepan and bring it to a simmer.
• Pour in the whole milk and heavy cream, stirring constantly to combine all the ingredients. Allow the mixture to simmer for a few minutes, ensuring it doesn't boil.
• Gently add the shucked oysters to the pot. Let them cook for about 3-5 minutes or until the edges begin to curl. Avoid overcooking the oysters, as they can become tough.
• Season the stew with salt and pepper to taste. Be cautious with the salt, as the oysters themselves may add some natural salinity to the stew.
• Ladle the stew into individual serving bowls and garnish each portion with some freshly chopped parsley.
• Serve the 'Norwegian' Oyster Stew hot, accompanied by some crusty bread or crackers for dipping.

• In a large bowl, combine the grated potatoes, chopped onion, minced garlic, beaten egg, flour, baking powder, salt, pepper, and paprika (if using). Mix well until all ingredients are thoroughly combined.
• Heat a large skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
• Take a spoonful of the potato mixture and carefully place it in the hot oil, flattening it slightly with the back of the spoon to form a pancake shape. You can cook multiple cakes at a time, depending on the size of your pan.
• Fry the potato cakes for 3-4 minutes on each side or until they turn golden brown and crispy.
• Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
• Serve the Luxembourg potato cakes hot as a delicious snack or as a side dish along with your favorite dipping sauce, such as sour cream, applesauce, or ketchup.

Prepare the beef

• Wrap each rib-eye steak individually with cling wrap. Place the wrapped meat onto a metal baking tray.
• Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. (The time can vary depending on your freezer setting, the thickness and size of the meat). The meat is ready if your knife goes through smoothly and you’re not having difficulties in thinly slicing it. If you do, you should put the meat back into the freezer and freeze it a bit longer.
• Remove the meat from the freezer and remove the cling wrap. Slice the meat thinly across the grain. Ideal thickness is 2mm to 3mm (1/8 inch). Now, the meat is ready to be marinated with bulgogi marinade.

Prepare the marinade

• In a mixer, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, sesame seeds, Korean pepper sauce, pears, chopped green onions, rice wine, and honey. Stir until the sugar has dissolved.
• Add the thinly sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the bulgogi

• Heat a large pan or skillet over medium-high heat and add the vegetable oil.
• Once the oil is hot, add the marinated beef and cook for 3-4 minutes, or until the beef is fully cooked and caramelized. You can also add sliced mushrooms and onions if desired and cook until they are tender.
• Season with black pepper to taste.

Serve the bulgogi

• Garnish with sliced red chilli.
• Serve hot over steamed rice or with lettuce leaves for wrapping the bulgogi into mouth-sized portions.

• Cut the onions in quarters, chop the cloves of garlic and slice the carrots.
• Render down the beef fat and use to caramelise the onions, garlic and carrot.
• Add fat, onions, garlic and carrot to the juices in the pan in which the beef was cooked to make the dripping.
• Add the plain flour to make a roux. (Use 1.5 tbsp plain flour for each cup of dripping)
• Then stir in the vegetable stock and red or port wine. (Use 50:50 beef stock/vegetable stock if you have beef stock on hand).
• Bring to a boil while stirring to mix the roux with the stock and reduce the wine to half its volume by simmering for 8 minutes.
• Remove the vegetables by passing the gravy through a sieve into a jug.
• Serve piping hot.