• Light your charcoal grill.
• In a large mixing bowl, combine the ground meat, chopped onion, chopped tomato, corriander, mint leaves, green chillies, and ginger-garlic paste.
• Add the crushed pomegranate seeds, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Mix well to combine.
• Optionally, add an egg to the mixture and mix thoroughly. This can help bind the kebabs together.
• Allow the mixture to rest for at least 30 minutes to allow the flavors to meld.
• Shape the mixture into flat, round patties.
• Brush the patties with a little cooking oil to prevent sticking on the grill.
• When the coals are glowing and white, grill the patties, turning occasionally, until they are cooked through and have a nice char on the outside. This should take about 10-15 minutes, depending on your grill.
• Once cooked, remove the patties from the grill and serve hot with your favourite naan or similar bread, chutney or sauce.

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.

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the minced beef and pork to the pot. Break the meat apart with a spoon and cook until browned.
• Pour the red (or white) wine into the pan and let it simmer for a few minutes until it reduces by half.
• Add the crushed tomatoes, milk, salt, pepper, oregano, thyme, rosemary, bay leaf, and nutmeg. Stir well to combine.
• Stir in the tomato paste and beef or vegetable broth. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the Bolognese sauce simmer for at least 1 to 1.5 hours. Stir occasionally.
• Taste and adjust the seasoning as needed. If the sauce becomes too thick, you can add a bit more broth.
• Remove the bay leaf before serving.
• Serve the Bolognese sauce over cooked pasta and garnish with freshly grated Parmesan cheese.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

Cooking

• In a bowl, combine the olive oil, minced garlic, oregano, rosemary, sweet paprika, lemon juice, honey, salt, and pepper.
• Add the cubed meat to the bowl and marinate for at least 30 minutes, or preferably for 2 hours in the refrigerator.
• Prepare the grill with red-hot charcoal coals or preheat your grill or grill pan over medium-high heat or
• Thread the marinated meat onto skewers.
• Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
• Warm the pita bread on the grill for a minute on each side.

Serving

• Serve the souvlaki by placing the grilled meat onto the warm pita bread.
• Add sliced tomatoes and onions dressed with white wine vinegar and olive oil and the tzatziki
• Wrap the pita around the souvlaki and enjoy.