Saute garlic and bacon in olive oil until brown. Add chile paste and fry for 5 minutes. if needed add water to prevent sticking. Add remaingin ingredients. Simmer until beans are tender. Serve.
Serving Ideas : Serve over steamed rice (jasmine or regular)
Mix together tamarind paste and water. combine spices in small bowl and set aside. heat oil in large pan, saute onion, ginger, garlic and chiles until onion is soft. add spices. cook stirring until fragrant about 3 minutes. add bell pepper, cauliflower, mushrooms and sprinkle with salt. stir in vegetables until they are coated with spices. continue to cook stirring for 5 minutes. increase heat to high add tamarind water and coconut milk and water. bring to simmer. Reduce heat, and simmer gently for 20 minutes, stirring occasionally. add garbanzo beans and simmer for 10 minutes. add peas and simmer for 5 minutes. add salt to taste, sprinkle with cilantro and serve.
Heat oil and fry onion and peppers until onion is soft. Add curry paste and fry for 3 minutes. Add pork and stir-fry for 2 minutes. Add rice and stir. Make a hole in the center of the mixture and pour in the eggs. Then mix evenly thoughout the rice. Stir in shrimp and sprinkle with fish sauce. Remove from heat and garnish. Serve.
Soak noodles in warm water for at least 10 milnutes. Drain and cut them into inch long pieces. In mortar & pestle, pound together the garlic, cilantro root, peppercorns and salt.
In wok, heat oil and fry the spice misture until fragrant. Add shrimp, pork and fry for 3 minutes. Add noodles, fish sauce, and sugar.
Place mixture in bowl, allow to cool. Mix in bean sprouts, coriander and shallots. Place 1 Tablespoon of mixture in the center of a wrapper.
Roll up the bottom edge of the wrapper, then fold over the left and right sides. Roll the wrapper up until it has almost reached the top edge. Seal the roll with a paste made from the flour and water. Set aside for 1 hour to allow paste to dry.
Heat oil in wok and fry 4-5 at a time for 5 minutes. Serve immediately.
In a saucepan, combine sugar and water and bring to a boil. Reduce heat and simmer for 10 minutes until sugar is dissolved. Stir in vinegar, fish sauce, red pepper. Pour sauce into a serving bowl. Chill and top with carrot. NOTES : mustard sauce was dijon mustard mixed with a little water to get desired consistency.
Saute onion, pepper and vegetables you choose. Add coconut milk and curry paste simmer for 5 minutes. Add remaining ingredients except rice, simmer 10 minutes. Serve over steamed rice.
NOTES : Can add chicken shrimp or any other type of meat if desired.