Instructions: Raw shrimp (about 15 to the pound in size) are placed on the table (in Thailand we dont bother cleaning them - you might want to remove the heads, legs and shells, and devein them), together with fresh mushrooms. The guests then cook these by placing them in small bronze-wire baskets and dipping them in the suki pot. If you are using fondue forks, you might want to add the mushrooms to the soup liquor just before everyone starts to dine.

Chicken Stew

It occasionally gets cold in Thailand (the temperature recently has been below 30 at midday, and has even gone as low as 16 Celsius at night... :-)) and this dish is traditional in the Isan region

Note if done with beef, the meat is simmered slowly, for several hours. Quite unusual in Thai food. However chicken cooks quite quickly and is tender.

Remember my slogan: you cook it until it is cooked!"

Take the meat from a medium chicken, and cut it into bite sized chunks.

Place it in a large stewpan, and add:-

a piece of cinnamon, - about a tablespoon of grated galangal, - the chopped roots of three coriander plants, - about half a cup of fish sauce, - 2 tablespoons of dark sweet soy, - a tablespoon of Worcestershire sauce - a cup of chopped celery (preferably Chinese celery) - about two cups of chopped veggies (cabbage, kale, ...) - 2 - 3 tablespoons of fried garlic

Cover with water, and simmer until the meat is cooked. Stir in some rice flour or corn starch to thicken the sauce.

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