Prawn paste

For the rice: • rice (about 200 grams) • tomato, chopped • red bell pepper, chopped • onion, thinly sliced • garlic, crushed • tomato paste • Black pepper and salt • oil • For the vol-au-vent: • vol-au-vent pastry shells • shrimp (about 300 grams) •

salt • bouquet garni (mixed herbs, such as thyme, bay leaf, and parsley, tied together) • cognac (60 ml) • whole chicken cut into pieces or 4 chicken breasts (cooking time will be shorter with breasts) • large raw shrimp (or cooked if raw are not available) • small can tomato paste • white wine (120 ml) • small can lobster bisque • pepper • oil

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • Cilantro •

shrimp heads and shells (about 400 g) 🦐 • chopped shallots • garlic 🧄 • carrot, sliced 🥕 • tomato paste (about 70 g) 🥫 • water (1 liter) • dry white wine (about 7 fl oz or 200 ml) • Butter 🧈 • risotto rice (about 280 g) 🍚 • shrimp bisque (about 1.2 liters) • chopped onion 🧅 • grated Parmesan cheese (about 80 g) 🧀 •

large chicken legs • broken rice • ripe tomatoes (about 6 1/2 pounds or 3 kg) • large onions • fresh parsley • chives • garlic • chicken bouillon cubes • red Adja seasoning (to replace tomato paste) • Kadi bouillon • large mild chili peppers • carrot •

sea bream • mackerel • large shrimp • squid • (use any available fish) • potato and 1 sweet potato • carrot • garlic • onion • celery root • turnip • paprika (optional) •