Thai Stir-fry and Jasmine Gelatin

1 lb. beef roast or steak, pork, ham, poultry, shrimp, or tofu
2 tbsp. olive or canola oil
1 tsp. crushed garlic
2 tbsp. red curry paste (more or less to taste desired)
2 tbsp. sweetened condensed milk or 1 can coconut milk
1 pkg. jasmine gelatin (available at some Asian food markets)
1 can rumbatan fruit
Ice cubes

• In an 8 x 8 pan, mix jasmine gelatin according to package a few hours before planning to serve meal.
• Slice protein into bite-sized pieces.
• Brown meat until seared and tender. If using tofu, make sure the tofu is browned in hot oil before adding other ingredients.
• Add crushed garlic and heat slightly.
• Mix curry paste and milk together and simmer protein to absorb the flavors of spices.
• When gelatin is firm, cut into one-inch squares.
• Mix gelatin pieces, rumbatan, and ice cubes in large bowl to make cold soup.
• Serve hot curry dish with rice.
• After first serving, serve cold gelatin soup to cool the taste buds.
• Serve hot curry dish with rice again as desired.

Alice from Thailand
Sang Yong Lee from South Korea lived with me for eight months and introduced me to a student named Alice from Thailand. She came to my house and cooked dinner for us one night. She taught me the Thai style of cooking. She used coconut milk, and the next time I tried to make it, I sent Bridget and Carmen to the grocery store for coconut milk. They couldn’t find it (you find it in the Mexican food section) so they brought in flaked coconut. I improvised and used the coconut and a can of condensed milk. It turned out great and I started using just the condensed milk after that for a special flavor that everyone likes. This recipe is the basic formula for cooking a protein dish. You can also add vegetables or make this into a vegetarian dish. Serve this with plenty of steamed rice.