In Thailand the various dishes which make up a meal are served all at once. These components may include one or more of each of the following: a soup, a curry dish, a stirfry, a salad, accompanying sauces or dips, and of course, plenty of rice.

1. Remove any tough parts form the Chinese chive flower stalks, wash , and cut the stalks into 3-inch lengths.
2.  Wash the squid, cut open, score the flesh in a criss-cross pattern, and then cut into large pieces.
3. Heat the oil in a wok.  When hot, stir fry the Chinese chive flower stalks a few moments and then add the squid, water, FISH SAUCE, soy sauce, and oyster sauce.  Mix well, and when everything is done, turn off the heat and dip out onto a platter.

 

1. Peel the radishes, cut them into 3-inch lengths, and then cut each of these into quarters.
2. Wash the bones and the squid.  Cut the squid crosswise into slics 1 / 2-inch wide.
3. Bring the water to a boil, put in the bones, reduce the heat, and simmer slowly, skimming off scum regularly to keep the soup clear.
4. After a short while, add the radish, squid, shrimp, and FISH SAUCE, simmer until the radish is tender, and then turn off the heat.

1. wash and shell the prawns, leaving the tail fins in place.  Cut open down the back and remove the dark vein.
2. Pour the oil into a wok and place on medium heat.  When it is hot, put in the garlic and fry until golden; then , add the prawns, chillies, and onion.
3. Season with the sugar and FISH SAUCE, and continue stir frying until the prawns are done and fragrant.
4. Now, add the rice and stir fry with the prawns.  Serve hot with cucumber and spring onion.