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31. Remove from freezer 30 minutes before eating and scoop into a glass bowl.
32. Stir in fish sauce, coconut milk, sugar, and lime juice and bring to a simmer. Remove from heat.
33. Remove from heat and add 2 tablespoons butter and 1 teaspoon vanilla.
34. Remove from heat and let rest in pan until the tuna steaks have been grilled.
35. Carefully remove from tin and dust with icing sugar and cocoa.
36. Remove from heat and allow to cool for about 20 minutes.
37. Bring to boil slowly then remove from heat. Melt butter in a pan and stir in flour.
38. Heat through gently while tossing all the ingredients together. Remove from heat. 4.
39. Remove from heat and beat in sugars, syrup, eggs, milk and peanuts.
40. Slowly drizzle egg substitute into soup, cover, remove from heat and let stand 1 minute.
41. Cover and cook in preheated oven for 45 minutes. Remove from oven and let cool to room temperature.
42. Remove from oven and place legs on a plate; keep warm.
43. Remove from heat, allow greens to cool, then squeeze moisture from the greens.
44. Remove from heat and let cool. Mix together yogurt and walnut oil in a medium-sized mixing bowl.
45. Carefully remove from tin and dust with icing sugar and cocoa. Serve with a little whipped cream, if liked.
46. Stir occasionally and continue cooking to 305 degrees. Remove from heat.
47. Remove from the oven and allow to cool completely, in the pan, for 2 hours before frosting.
48. If desired, add nuts, celery, 131 Remove from heat and skim off excess fat.
49. Remove from refrigerator and let sit for about 45 minutes before smoking.
50. Cook for two or three minutes and remove from the heat.
51. Remove from heat and let stand until dried fruits have plumped and softened, about 10 more minutes.
52. Add half of the mint, remove from the heat, cover and set aside to infuse for 30 minutes.
53. Remove from heat and add the green onion and hot chili oil.
54. Just before serving remove from the heat and stir in the yoghurt.
55. Remove from the pan with a slotted spoon and keep warm.
56. Remove from oven and cool on rack. 8 to 10 servings.
57. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend.
58. Cover the pie with foil and bake for a further 35 minutes. Remove from the oven and allow to cool.
59. Cook until golden brown and crisp. Remove from the oven and leave to cool completely.
60. Remove from baking sheet and let cool completely on wire rack.
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