These recipes have been excerpted from Nuit Regular’s debut cookbook, Kiin.

Spicy and Sour Soup with Shrimp and Tom Yum Paste

SERVES 2

Tamarind Paste

1 cup water

¼ cup (80 g) seedless sour tamarind (dried or block)

Tom Yum Paste

¼ cup large dried shrimp

1 tbsp + ¼ cup sunflower oil, divided 3–5 large dried red spur chilis

3 tbsp unpeeled Thai garlic cloves,

or thinly sliced peeled regular garlic 3 tbsp thinly sliced shallots

1 tbsp paprika

1 tbsp Tamarind Paste (see above)

or store-bought

1 tbsp coconut sugar

Soup

2 cups water

2 stalks lemongrass, lightly bruised

and cut into 2" pieces

5 thin slices galangal

9 unpeeled Thai garlic cloves (or 3 peeled

regular garlic cloves), lightly bruised 3 medium shallots, cut in half and

lightly bruised

5 fresh magrud lime leaves (also sold

as Makrut and Kaffir limes)

⅓ cup Tom Yum Paste (see above)

10 fresh or thawed frozen medium shrimp (size 21–25), peeled, deveined, and cut in half lengthwise

5 oz. (170 g) oyster mushrooms,

roots cut off, torn in half lengthwise 5 cherry tomatoes, cut in half crosswise 1 tbsp Tamarind Paste (see above)

or store-bought

1 tbsp Thai cane sugar

2 tbsp Thai fish sauce

2 tbsp fresh lime juice

⅓ cup coarsely chopped fresh cilantro

leaves and stems

2 green onions, cut into 2" pieces

1 stalk fresh sawtooth coriander,

cut into 1" pieces

1–3 fresh bird’s eye chilis, lightly bruised

MAKE TAMARIND PASTE

1. In small saucepan over high heat, bring water to a rolling boil. Break tamarind into small pieces and drop into boiling water. Boil for 3 to 4 minutes. Heat breaks down tamarind pulp and makes it easier to separate fibres. If using dried tamarind, it will start to expand. If using tamarind block, it will absorb water and start to soften.

2. Over large bowl, strain through fine-mesh sieve, pressing out every bit of liquid and paste. I recommend using large bowl to help minimize mess. Make sure to scrape paste off bottom of sieve and mix it into liquid. Discard pulp in sieve. Allow to cool before using. Store in airtight container in fridge for up to 1 week, or in freezer for up to 3 months.

MAKE TOM YUM PASTE

1. In small food processor, pulse dried shrimp until they look stringy, almost like floss. Set aside.

2. In small saucepan over medium heat, heat 1 tbsp of sunflower oil. Add chilis and cook until chilis turn dark red and skin starts to plump up and looks smooth, 1 to 2 minutes. Transfer chilis to stone mortar and pestle. (Alternatively, you can use small food processor.)

3. Return pan to medium heat. Add remaining ¼ cup of sunflower oil and heat for 1 minute. Add garlic and shallots and cook, stirring frequently, until cooked but not crispy, 2 to 3 minutes. Shallots will start to look transparent. Remove from heat.

4. Using slotted spoon, transfer garlic and shallots to mortar with chilis. Leave oil in pan. Pound garlic and shallots to fine paste. Add paprika and pound to mix.

5. Return pan to medium heat and allow sunflower oil to heat for 1 minute. Scoop paste out of mortar, add to oil and cook, stirring frequently, for about 2 minutes. Add shrimp floss, Tamarind Paste and coconut sugar. Reduce heat to mediumlow and cook until sugar is fully dissolved, 1 to 2 minutes. Store in airtight container in fridge for up to 3 days.

MAKE SOUP

1. In medium pot over high heat, bring water to a rolling boil. When water is boiling, reduce heat to medium and add lemongrass, galangal, garlic, shallots and lime leaves. Boil for 5 minutes. Stir in Tom Yum Paste and boil for another 5 minutes.

2. Without stirring, add shrimp, oyster mushrooms and tomatoes. Increase heat to high and cook, without stirring, for 2 to 3 minutes, or until shrimp are pink and opaque. Make sure to wait until shrimp have had a chance to cook before stirring.

3. Stir in Tamarind Paste and cane sugar, and cook for another minute. Stir in fish sauce and lime juice. Remove from heat. Stir in cilantro, green onions, sawtooth coriander and chilis. Ladle into bowls and serve.

Grilled Chicken Satay Skewers

MAKES 30 SKEWERS

Red Curry Paste

1 tbsp coriander seeds

¼ tsp black cumin seeds

15 white peppercorns

7 dried red spur chilis, seeded, cut into small pieces, soaked in warm water for 10 minutes until softened, and squeezed dry

1 tbsp paprika

1 tsp sea salt

¼ cup thinly sliced lemongrass

(about 2 stalks)

1 tbsp thinly sliced galangal

1 tsp grated magrud lime zest

¼ cup unpeeled Thai garlic cloves, or

thinly sliced peeled regular garlic ¼ cup thinly sliced shallots

1 tbsp + 1½ tsp Thai shrimp paste

Peanut Sauce

1 cup well-shaken coconut milk ½ cup unsalted roasted peanuts 1 tbsp + 1½ tsp Red Curry Paste (see above)

1 tbsp curry powder

¼ tsp ground turmeric

1 tsp thin soy sauce

½ tsp Thai fish sauce

1 tbsp coconut sugar

Fast Pickled Cucumber ¼ cup water

2 tbsp white vinegar

2 tbsp Thai cane sugar

⅛ tsp sea salt

1 mini cucumber, diced

1 fresh red spur chili, coarsely chopped 1 shallot, coarsely chopped

Chicken Satay Skewers

30 6" bamboo skewers

1 tsp coriander seeds, toasted

¼ tsp white peppercorns

2 tbsp thinly sliced lemongrass 1 2"-piece fresh turmeric, peeled and

thinly sliced

1½ tsp sea salt, divided

2 tbsp water

1 tbsp evaporated milk

1 tbsp + 1½ tsp thin soy sauce

1 tbsp + 1½ tsp Thai oyster sauce

1 tbsp sweetened condensed milk 1 tbsp vegetable oil

1 tsp curry powder

1 tsp tapioca starch

1½ lbs. (675 g) skinless, boneless chicken

thighs, cut into bite-size pieces

½ cup well-shaken coconut milk,

for brushing

MAKE RED CURRY PASTE

1. Heat small skillet over medium heat. Once pan is hot, add coriander seeds, cumin seeds and white peppercorns, and toast, stirring occasionally, for 2 minutes. Transfer to plate to cool.

2. Using stone mortar and pestle, grind toasted spices to fine powder. Add chilis, paprika and salt, and grind to paste. One at a time, and pounding to paste after each addition, add lemongrass, galangal, lime zest, garlic, shallots and shrimp paste. Store in airtight container in fridge for up to 1 week, or in freezer for up to 3 months.

MAKE PEANUT SAUCE

1. In small food processor, combine coconut milk, peanuts, Red Curry Paste and turmeric, and purée. Transfer to small pot and bring to a boil over medium heat.

2. When sauce starts to boil, reduce heat to medium-low, and add thin soy sauce, fish sauce and coconut sugar. Stir to mix well and continue to simmer, stirring occasionally and scraping bottom of pot to prevent burning, for 10 to 15 minutes, or until oil rises to surface. Store in airtight container in fridge for up to 3 days.

MAKE PICKLED CUCUMBER

1. In small saucepan over medium heat, stir together water, white vinegar, cane sugar and salt, and bring to a boil. When mixture is boiling, cook for another minute. Set aside to cool.

2. Add cucumber, chili and shallot, and stir together. Store in airtight container in fridge for up to 3 days.

SEASON CHICKEN

1. Using stone mortar and pestle, grind coriander seeds and white peppercorns to fine powder. Add lemongrass, turmeric and 1 tsp of salt and pound to smooth paste. Transfer to large bowl.

2. Add water, evaporated milk, thin soy sauce, oyster sauce, condensed milk, vegetable oil, curry powder, tapioca starch and remaining ½ tsp of salt.

Stir well to combine.

3. Add chicken, and toss to coat well with sauce. Make sure chicken is fully coated. Cover with plastic wrap and place in fridge for at least 1 hour to marinate.

1. Soak 30 (6") bamboo skewers in cold water for at least 30 minutes. Thread chicken onto one half of each skewer.

2. Prepare grill for direct cooking over high heat. Brush grill with coconut milk and let sit for a couple of minutes. This will prevent chicken from sticking to grill.

3. Place chicken skewers on grill and cook until they begin to char, 8 to 10 minutes. Turn and brush other side with coconut milk when chicken starts to dry out, cooking for another 6 to 8 minutes, until char appears on meat. Serve with Peanut Sauce and Fast Pickled Cucumber.

Stir-fried Flat Rice Noodles with Sweet Soy Sauce

SERVES 2

GRILL CHICKEN SKEWERS

Sauce

2 tbsp vegetarian mushroom oyster sauce

2 tbsp thin soy sauce

2 tbsp sweet soy sauce 1 tbsp white vinegar 1 tsp Thai cane sugar 1 tbsp water

Stir-fry

4 tbsp sunflower oil, divided

1 block (14 oz./398 g) firm tofu, drained and cut into rectangles 1½" in length and ½" thick

2 eggs, beaten

1 tbsp minced unpeeled Thai garlic,

or peeled regular garlic

1 cup peeled and thinly sliced carrots 1 package (5 oz./150 g) fresh shimeji mushrooms, roots discarded

(about 1 cup)

20 snow peas, trimmed

2 stalks Chinese broccoli, leaves trimmed

and peeled, stalks cut into 1" pieces

5.1 oz. (145 g) fresh flat rice noodles

(if needed, steam for 30 seconds to soften, then pull apart to separate)

½–1 tsp chili powder

½ tsp white pepper

2 lime wedges

MAKE SAUCE 1. In small bowl, combine mushroom oyster sauce, thin soy sauce, sweet soy sauce, white vinegar, cane sugar and water. Stir well and set aside.

MAKE STIR-FRY

1. In large wok or skillet over high heat, heat 3 tbsp of sunflower oil. When oil is hot, add tofu and cook until edges turn brown, 1 to 2 minutes per side. Move tofu slices to one side of wok.

2. Add eggs to empty side. Whisk to quickly scramble eggs until fully cooked, 1 to 2 minutes. Move eggs to same side of wok as tofu. Reduce heat to medium.

3. Add remaining tbsp of sunflower oil to empty side of wok. When oil is hot, add garlic and sauté until garlic is fragrant, 10 to 20 seconds.

4. Add carrots, mushrooms, snow peas, Chinese broccoli, rice noodles and Sauce. Increase heat to high, stir everything together, and sauté until snow peas turn dark green and are soft to touch, 2 to 3 minutes. Sprinkle with chili powder, to taste, and white pepper. Squeeze lime juice, to taste, over top and mix well before serving.