THAI SQUID SALAD

* Squid, cut into pieces 400 g.

* 1 tablespoon chopped chives.

* Mint leaves 1/2 cup.

* Signup with a spicy chopped 1 tbsp.

* Ginger Lane 1/2 tbsp.

* 2 tablespoons chopped onion.

* Sugar 1/2 tsp.

* 2 tablespoons fish sauce.

* 1 tablespoon chopped coriander leaves.

* I got crushed chilli seeds 3-5.

* 1 teaspoon of the lemon grass alley.

* 3 tablespoons lemon juice.

How to do step by step.

1. The squid to blanching in hot water until done. Remove the drain.

2. To burn to mix with squid, chilli, lime juice, fish sauce, sugar, lemon grass, Signup with a spicy, ginger and onion and mix until the mixture alley as well.

3. Additional seasoning to taste. Should have the authentic flavor. And taste a little forward speed. The spicy to taste.

4. The plate, garnish with coriander leaves, mint leaves and serve immediately with steamed rice and spring onion. Ie it is the alcohol. (For the spicy food. When the salad should be served immediately. If it was the chicken meat will absorb water. The flavors of the ingredients that go wrong. Food is insipid and unpalatable).

(for 2 persons).

THAI STEWED PORK LEG WITH FIVE SPICES

* 1 pork leg (a front leg, if possible).

Weighs about 600 grams.

* 100 grams of mushrooms (or any other vegetables).

* 4 eggs, eggs.

The celery root 3.

* In soy sauce 3 tablespoons white.

In dark soy sauce * 1 tbsp.

* 4 tablespoons sugar.

* Spices powder 1/2 tsp.

* 3 cloves garlic, crushed.

* 1 teaspoon ground pepper pellets.

* 1 tablespoon vegetable oil.

* 3 cups water.

* Coriander leaves for garnishing.

Pork sauce:.

* The blue, yellow pepper, cut into the 2 pellets.

Stir the parsley root, chopped 1 tsp.

* Garlic, minced 3 tablespoons of the room charge.

Salt 1/4 tsp.

* 2 tablespoons vinegar.
How to do step by step.

1. The eggs in boiling water until done. Peeled and prepared for the next step.

2. Boiling water in a pot on the boil, then add pork, garlic, coriander root, powder, Spices, Pepper and Snow White and the City.

3. Wait until the water is boiling in the pot. Then add in soy sauce, black mushrooms, onions and boiled eggs down. Simmer over low heat for 30 minutes at Menon.

4. The pork stew. Prepare the sauce by Put all ingredients in a mortar. (Or multi-purpose electric blender) until everything is well pounded. Then add vinegar and stir everything together. Spoon into prepared cups sauce.

5. The pork simmer until cooked, then turn off the lights. The pork is shredded to pieces. And arrange on a plate. Pour enough water to flood. (I like it a pig. Served as a bowl) garnish with coriander. Serve immediately with sauce and steamed rice.

(For 2-4 persons).

THAI SPICY MIXED VEGETABLE SOUP WITH PRAWNS

* 350 grams of medium shrimp.

(Washed and peeled).

* 1 cup sliced ​​baby corn.

Other fresh vegetables, sliced ​​1 cup.

* Basil 1/2 cup.

* 4 cups water (or vegetable broth).

Liang curry paste ingredients:.

* 12 pepper pellets pellets.

* 12 red .

* 1 tablespoon shrimp paste.

* Dried shrimp 1/2 cup.

* 2 tablespoons fish sauce.
How to do step by step.

1. Liang curry paste ingredients using a mortar and pound to combine. Purpose or use a blender instead.

2. Boiling water (or vegetable broth) in a curry pot down to Liang. (It is made in step one) to continue to curry dissolved.

3. When the soup boils. Season with fish sauce. Wait to put shrimp and fresh vegetables.

4. On shrimp and vegetables are cooked well. You can add seasoning as needed. Then turn off the lights.

5. Dip bowl and serve immediately with hot cooked rice.

Note: Kaeng Liang is a popular and very good for your newly born . It will help your body produce more milk.

(for 2 persons).

HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

* Medium shrimp 8-10 (cleaning, peeling).

* 200 grams of fish.

* 4 tablespoons sour chili sauce.

* 4 tablespoons tamarind juice.

* 3 tablespoons fish sauce.

* 1 teaspoon sugar.

* Lemon juice.

* Acacia pennata1 bundle (the omelet Acacia pennata, is optional).

Ingredients: 3 eggs (egg used for Acacia pennata).
How to do step by step.

1. The fish to be cooked, blanched in hot water. Then the meat was ground to a pulp (if the bone was removed), then put the fish in a mortar and pound to a paste, sour as well. We are prepared to take the next step.

2. Boiling water in a saucepan until boiling. Then add the sour curry with fish (Step 1) Wait until the boil, season with fish sauce, tamarind juice and sugar.

3. Add shrimp and egg Cha. (How to make an omelet Cha, see below) until the sour boil again, turn off the power if I may add lemon juice to sour again. When cooked, then dip in a bowl as needed. And serve immediately with steamed rice.

How to make an omelet Acacia pennata:.

1. Clear Acacia pennata clean and cool the leaves come out. Cut to a length of about 1 inch.

2. The eggs to break and put in a bowl. Stir yolks and whites together. Then cut them up Cha. Over again until the egg and mix well Cha.

3. The oil in a frying pan on medium heat. Add the eggs and Acacia. pennata to fry. Wait until a golden brown. Turning off the lights and bring out the drain. Cut into small squares. And used to cook with sour. Or take on any other chili.

(For 2).

MINCED PORK WITH TOMATO SAUCE + FRESH VEGETABLES

* 300 grams pork.

* 200 grams of tomatoes.

* Red onion, cut into pieces 100 g.

* 50 grams of dried, cut into pieces.

* Cut the grass 25 grams.

* 30 grams of paste.

* Bean paste 1 tsp.

* 40 grams of minced garlic.

Salt 1/2 tsp.

* 1 teaspoon sugar.

* Coriander leaves for garnishing.

* Fresh vegetables (cucumber, carrot, cabbage, etc.).
How to do step by step.

1. Add shallots, shrimp paste, garlic (20 g), bean paste, pepper, lemon juice and 1/2 cup all-purpose it into a blender. (Or use a mortar and pestle +) until all ingredients are well blended.

2. Heat oil in a pan and put it on medium heat. Add garlic and stir until golden. Then the mixture prepared in step one and stir until fragrant.

3. Add pork and stir until cooked through. Then add tomatoes, water, salt and sugar.

4. Stir occasionally until boiling. Reduce heat and simmer over low heat for about 10-20 minutes.

5. Dip bowl garnish with coriander. And fresh vegetables. (If you do not like vegetables. Can be blanched and cooked) Serve immediately with steamed rice. (Or rice).

(for 2 persons).

SHRIMP IN DRIED RED CURRY

* 8-10 shrimp (washed and peeled).

* 3 tablespoons red curry paste.

* 1 tablespoon fish sauce.

* 1 tablespoon sugar.

* Kaffir lime leaves 2 for details.

(There are some for garnish).

* 400 grams of coconut milk.

* 1 red chilli, sliced ​​lengthwise pellets.

* Coriander leaves (for garnishing).

* Vegetable oil.
How to do step by step.

1. Heat oil in a saucepan and bring to a boil. Add coconut milk and curry paste and stir. Curry with coconut milk as well.

2. Add shrimp and stir. Then season with fish sauce and sugar.

3. Stir-fry until shrimp is cooked well. And then move up the Mau and stir for another 1 minute then turn off the lights.

4. Scoop up a bowl with Kaffir lime leaves, chilli and coriander. Serve immediately with steamed rice.

(for 2 persons).

STEWED PORK AND EGG WITH FIVE SPICES

* 400 grams of lean pork (cut into long, 2 "thick 1").

* Eggs 3 eggs.

* Coriander 3 above.

* In soy sauce 3 tablespoons white.

In dark soy sauce * 1 tbsp.

* 4 tablespoons sugar.

* Spices powder 1/2 tbsp.

* 3 cloves garlic, smashed.

* 1 teaspoon of pepper pellets.

* 1 tablespoon vegetable oil.

* 3 cups water.

* Coriander leaves for garnishing.
How to do step by step.

1. Boiling water in a saucepan until boiling, add the eggs to cook until done. Peel the eggs are prepared.

2. Heat oil in a saucepan and bring to a boil. Add garlic and pepper and stir until fragrant. Then add pork and stir until almost cooked.

3. Powder Spices, no soy, black, in white soy, eggs, sugar and water. Boil slowly for about 30 minutes with the lights off.

4. Scoop up a bowl with the coriander. Serve immediately with steamed rice.

(for 2 persons).

SPICY SHRIMP PATE AND FRIED MACKERAL FISH

* 2 of the fish.

* 1 tablespoon shrimp paste.

* 2 tablespoons dried shrimp.

* 3 shallots, peeled .

* Garlic, peeled 3 pieces.

* Pepper 10 to 15 pellets (increase / decrease as needed).

* 1 tablespoon fish sauce.

* 2 tablespoons lemon juice.

* Sugar 1/2 tsp.

Vegetables, fresh or steamed vegetables (cabbage, cucumber, lettuce, tomatoes, beans, etc.).

* Acacia pennata 1 bundle (the omelet Acacia pennata, is optional).

Ingredients: 3 eggs (egg used for Acacia pennata).
How to do step by step.

1. Heat oil in a saucepan and bring to a boil over medium heat. Two were taken to Lao fried until golden and cooked. It brings out the drain.

2. Add onion, pepper, garlic in a mortar. (Or multi-purpose blender) until well pounded.

3. With dried shrimp, shrimp paste, fish sauce, lime juice and sugar mill (or blender) and mix everything well.

5. Spoon chili bowl. Served with fried fish and vegetables. (Or steamed vegetables), the Cha omelet is still widely eaten with curry, served with shrimp paste.

How to make an omelet Acacia pennata:.

1. Clear Acacia pennata clean and cool the leaves come out. Cut to a length of about 1 inch.

2. The eggs to break and put in a bowl. Stir yolks and whites together. Then fill the Acacia. pennata cut already. Over again, until the eggs, and Acacia. pennata mix well.

3. The oil in a frying pan on medium heat. Add the eggs and Acacia. pennata to fry. Wait until a golden brown. Turning off the lights and bring out the drain. Cut into small squares. Arranged on a plate and serve it with chili.

STIR-FRIED SQUID WITH ROASTED CHILI PASTE

* 350 grams of squid (cut into pieces).

* 50 g onion (cut into half-inch long).

* Red or yellow pepper 2 pellets (cut lengthwise).

* Onion, sliced ​​1/2 .

* 1.5 tsp chili paste.

* Francisco rice 1 teaspoon soy sauce.

* Sugar 1/2 tsp.

* Vegetable oil for cooking.

* Coriander leaves (for garnishing food).
How to do step by step.

1. Heat oil in a saucepan and bring to a boil over medium heat. Add squid and onion and stir together until almost cooked. (Be careful not to stir until the octopus is cooked too. Squid would taste best when it's cooked. If cooked meat is too hard, not good).

2. Add chili paste, soy sauce in white, red onion, pepper and sugar and cook for another 2 minutes until all ingredients are well off.

3. Plate garnish with coriander. Serve immediately with steamed rice.

(for 2 persons).

CHICKEN WRAPPED IN PANDAN LEAF

* 500 g chicken breast (bark, cut into squares to make it easier to wrap the thread).

5 is a root celery (cleaned and chopped fine).

* 4 cloves garlic, smashed.

* 1 teaspoon cayenne pepper.

* Francisco rice 1 tablespoon soy sauce.

* 3 tablespoons oyster sauce and stock.

* Sesame oil 1/2 tbsp.

* Pandan leaves (washed and cleaned. The chicken wrap).

* Vegetable oil for frying.

Sauce ingredients: water, chicken wrapped in pandan leaves.

* 5 tablespoons sugar, 2 tablespoons water, 3 tablespoons white soy City.

In dark soy sauce * 1 tablespoon salt 1/2 teaspoon, 1 tablespoon toasted sesame seeds.
How to do step by step.

1. With garlic, pepper, stock, oyster sauce, coriander roots, in soy sauce and white, sesame oil and chicken together. I marinated it for about 2 hours.

2. The chicken to marinate. Prepare the sauce. Put all ingredients into a saucepan and bring to a gentle boil. The sugar until dissolved. Wait until the mixture is boiled off. Spoon sauce to a bowl and serve.

3. The marinated chicken wrapped with pandan leaves to the prepared pan. (If you do not wrap the chicken wrapped in pandan leaves to click. How to wrap a simple step by step).

4. To wrap the chicken to the cooked rice steam for 10 minutes after it was used to fry chicken until cooked through. Remove the drain.

5. And chicken wrapped in pandan leaves in a beautiful dish. Serve with sauce. With steamed rice. Or as a snack or appetizer.

(For 2-4 persons).

STIR FRIED PORK WITH RED CURRY PASTE

* Pork, cut into pieces 400 g.

(Or other meat, shrimp, chicken, beef).

* 200 grams of green beans, cut into one inch long.

(May add other vegetables such as carrots to get by,.

The Casino Broccoli, etc.).

* Kaffir lime leaves 2 for details.

* 3 tablespoons red curry paste.

* 3 tablespoons fish sauce.

* 1 tablespoon sugar.

* Coriander leaves for garnishing.
How do step by step.

1. Heat oil in a saucepan and bring to a boil over medium heat. Add curry paste and stir until fragrant and crack it.

2. Add pork and stir until almost cooked (3-5 minutes), add beans (and other vegetables of your choice to add) and stir to cook with fish sauce and sugar.

3. Stir-fry until vegetables are cooked, then put the move back alley Mau and stir for another 30 seconds off.

4. Plate garnish with coriander. Serve immediately with steamed rice.

(For 2).

CHICKEN WINGS IN RED SAUCE

* Chicken wings (or drumsticks, chicken) 600 g.

* 1 tablespoon pepper.

* +, Coriander root, chopped 1/4 cup.

* 1 tablespoon fish sauce.

* Lemon Lane 1/4 cup.

* 12 cloves garlic, minced.

* In soy sauce 2 tablespoons white.

* 1 tablespoon sugar.

* Tomato sauce 1/4 cup.

* Cooking wine 1/4 cup (wine or whiskey or Chinese).

For food, fresh vegetables (cucumbers, tomatoes, etc.).
How to do step by step.

1. The wings, chicken, lemon grass, fish sauce and pepper and mix them well. Marinate it for at least 2 hours.

2. Heat oil in a saucepan and bring to a boil over medium heat. When oil is hot. The chicken is marinated and fried until golden and cooked. It brings out the drain.

3. A hot pan on the fire. Heat oil to. Then add garlic and onion and fry until golden. Then add tomato sauce, no soy, white, brown, a little wine and water. Stir quickly until the compound everything into the fire.

4. Add chicken and stir-fried with a sauce until combined well. Turn off the lights and plate. Garnish with fresh vegetables. And served with steamed rice.

(For 2).

Deep-fried crab meat and minced pork in crab shell

* 350 grams of meat.

* 100 grams pork.

* Onion, finely chopped 100 g.

* 2 eggs (beaten and stir).

* Road coriander 1/2 tbsp.

* Garlic, minced 1/2 tbsp.

* Cayenne pepper 1/2 tsp.

* 2 tablespoons fish sauce.

* Sugar 1/2 tbsp.

* In chili sauce.

* 6 a crab.

* Cayenne pepper, cut lengthwise. (For food).

* Coriander leaves (for garnishing).
How to do step by step.

1. Mix garlic, coriander, pepper, pork, fish sauce and sugar together. Mix together the marinade and leave for 15 minutes.

2. The mixture to marinate them. Inserted into the crab shell. Then be steamed for about 15 minutes or until cooked.

3. The crab to the steamed chicken to plate.

4. The pan to medium heat. Moderate Heat oil for deep frying. When oil is hot. The crab into the pan. It turned out a crab + pork fried. Wait until cooked. It brings out the drain.

5. To a plate and garnish with coriander and pepper. Served with a pepper sauce. And steamed rice. Or as a snack or light meal.

(For 2).

Chicken saltimbocca

serves 6
ingredients
3 skinless chicken breast fillets,
halved lengthways
6 thin slices boiled ham
6 slices Emmenthal cheese
1 tomato, thinly sliced
1 teaspoon crushed dried sage
75g/3oz fine dried breadcrumbs
2 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh
flat-leaf parsley
50g/2oz butter, melted
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the chicken fillets, bottom side
up, between two pieces of cling
film. Working out from the centre,
pound each piece lightly with a
meat mallet. Remove the cling film.
Put a ham slice, a cheese slice and
a few tomato slices on each piece.
• Sprinkle each fillet lightly with the
sage, and roll up Swiss-roll style.
Press to seal well.
• Combine the breadcrumbs,
Parmesan and parsley. Dip the
chicken in the butter, then roll in
the breadcrumbs. Bake in a lightly
oiled dish for 40–45 minutes.

THAI SWEET AND SOUR SHRIMP

* 2 tomatoes (cut into pieces).

* 1 onion (cut into pieces).

* 1 cucumber (cut into pieces).

* Bell pepper, 2 tomatoes (cut into pieces).

* 1 tablespoon fish sauce.

* 1 tablespoon sugar.

* 4 cloves garlic, minced.

* 1 tablespoon vinegar.

* 1.5 tablespoons of corn starch.

(To be mixed with water to dissolve).
Ingredients fried shrimp (or pork).

* 10 medium shrimp (peeled and washed).

(Or 350 g pork, cut into pieces).

* The purpose flour or 1 cup.

* 1 cup cold water.

* Egg 1.

Salt 1/2 tsp.

* Cayenne pepper 1/2 tsp.

* Oil for frying.
How to do step by step.

1. In a large bowl, mix the salt, garlic and pepper with flour. Pour the eggs into the water and mix until combined.

2. Nmug shrimp (or pork) to coat the dough is prepared. Fry until golden and crisp. Placed on blotting paper, and Riึ State Building for the next step.

3. Heat oil in a saucepan and bring to a boil. Add garlic and stir until golden. Then add cucumber, onion and fry until almost cooked, add tomatoes and stir.

4. Fried shrimp (or pork), vinegar, fish sauce and sugar Hai authentic sweet, sour and salty as well.

5. When mixture starts to boil. The flour prepared. I continue to put the dough in a loaf. Finished off the plate and serve immediately with steamed rice.

(For 2).

THAI NOODLE WITH PORK IN GRAVY

* Rice Ribbon Noodles ) 1/2 cup.

* Pork, cut into pieces 300 g.

(You can use shrimp or chicken instead).

* Kale 2 stalks (cut into pieces).

* 4 cloves garlic, minced.

* Chicken broth 3/4 cup (or water).

* 2 tablespoons cornstarch.

* In 3 tablespoons sweet dark soy sauce.

* Breast fry 1 tbsp.

* Sugar 1/2 tbsp.

* 2 tablespoons fish sauce.

* 1 teaspoon cayenne pepper.
How to do step by step.

1. If using dry noodles. To be soaked in warm water for about an hour before use. Then drain the water.

2. Mixture of pork, fish sauce (1 tablespoon), pepper and corn flour (1 tablespoon) with compost at least 30 minutes.
3. The oil in a pan with medium heat. Add noodles and stir. In addition, black sweet soy sauce. Stir fry until the noodles in soy sauce and black together around the fire. And the plate was prepared.

4. Heat oil in a saucepan and bring to a boil. Add garlic and stir-fry until fragrant. Add pork and stir fry until almost cooked, add to the kale.

5. Stir until kale is cooked. Add chicken broth to pan and stove.


6. Wait until the water starts to boil. Then add starch. (1 tbsp corn flour mixed with water. Stir to dissolve it) and add water to flour, stirring vigorously. Until the soup begins to thicken. Season with fish sauce, sugar and light.

Seven. Pour the soup on the noodles on a plate already. Serve immediately while still hot with spices (pepper rings).

(For 2).

Streamed chicken rice

* 1 chicken (about 450 g body weight).

* 5 cups of rice.

* 5 cloves garlic (peeled and smashed).

* 1 medium piece of ginger (peeled and smashed).

* 1 tablespoon salt.

* Coriander leaves (for garnishing food).

Ingredients: chicken sauce ingredients.

* Bean paste 1/2 cup.

* In white soy sauce 1/2 cup.

* In black soy sauce 1/4 cup.

Sugar * 1/2 cup.

* Chopped fresh ginger 1/4 cup.

* Garlic, sliced ​​1/4 cup.

* Hot pepper, cut into the 6 pellets.
How to do step by step.

1. Boil chicken in large pot. Add enough water to flood the chicken and 1 tablespoon of salt to go with.
2. Boiled chicken and cooked chicken, eggs, and got on the boil, scoop off the fat Laihnga to feed it.

3. The chicken from the pot. And cut into pieces. Arrange them on a plate and serve.

4. In a rice cooker, add rice and add 5 cups of chicken broth. (From the boiled chicken) into the pot to the level set for five cups of rice. Then add the garlic and ginger. The switch to open the rice cooker until cooked.

5. As it cooked. Prepare sauce chicken. Mix in soy sauce and white, in black soy sauce, bean paste, sugar, garlic, ginger and paprika together. Then dip a cup of sauce.

6. Serve rice with chicken and sauce and cucumber slices on your Soi (in some cases if you like. May enter into with chicken blood).

(For 2).

RED CURRY WITH CHICKEN AND BAMBOO SHOOTS

* 400 grams chicken (cut into pieces).

* 2.5 tbsp curry paste.

* 2 cups coconut milk.

* 2 tablespoons fish sauce.

Salt 1/4 tsp.

* 3 seeds, red chilli (sliced ​​long).

* Basil leaves 1/2 cup.

* Kaffir lime leaves 1/4 cup (shredded).

* 1.5 teaspoons of sugar.

* 1 can Bamboo Shoot (cut into pieces).
How to do step by step.

1. Add coconut milk (1 cup) into a pot and bring to a boil over medium heat. Add curry paste to. Stir until the spices and coconut milk together. And wait till the month.

2. To chicken stir until chicken is cooked.

3. The remaining coconut milk (1 cup) and the Bamboo Shoot into the pot, season with fish sauce, sugar, salt, and stir all ingredients together. Wait until it boils again.

4. Add kaffir lime leaves and basil leaves into. People around the fire then. Spoon soup bowl. Garnish with basil leaves and serve immediately with steamed rice.

(For 2).

SWEET AND SOUR EGGS

* Chicken or duck eggs, 6 eggs (boiled and peeled off).

* Tamarind juice 3/4 cup.

* Sugar 1/4 cup.

* Fish sauce 1/4 cup.

* Oil 1/4 cup.

* Red onions, some 10-15 children.

* Coriander leaves (for garnishing food).
How to do step by step.

1. Heat oil in a pan. Locating medium heat. Boiled eggs and fried until the skin begins to crisp and brown. Then the eggs are served on a plate.

2. Use the remaining oil in a saucepan bring to boil and add the shallots to the pan until golden (not burned) to the drain.

3. The rest of the oil and fried shallots, fried eggs to boil, add sugar, tamarind juice and fish sauce. Cook until desired taste. (Sweet and sour taste to the original as well).

Four. Sliced ​​boiled eggs and arrange them on a plate. Topped with a sauce made ​​in the third stage. Garnish with fried onions and coriander. Serve immediately with steamed rice.

(For 2).

GRILLED MARINATED BEEF WITH SPICY DIPPING SAUCE

* 400 grams of beef.

* In 3 tablespoons of soy sauce.

* 0.5 teaspoon pepper.

* Fish sauce 1 tsp (for marinating the meat).

* Fish sauce 1/3 cup for sauce.

* Bring 1/3 cup.

* Lemon juice 1/3 cup.

* Red onions, 2 heads.

* Lane 1 teaspoon coriander.

* 1 tablespoon rice.

* 2 teaspoons cayenne pepper.
How to do step by step.

1. Marinated beef with pepper, soy sauce and fish sauce in it for about 45 minutes.

2. The area were on the grill until cooked through. Then cut into thin slices. And arrange them on a plate. Sauce and served with steamed rice. Or as an hors d'oeuvres.

3. To make a tiger cry sauce, and fish sauce, lime juice, onion, rice, coriander, cayenne pepper and mix well to combine. I put a cup of sauce and serve.

Note: The sauce should be ready before grilling meat.

(For 2).

GROUND PORK SALAD

* 350 grams pork.

* 2 tablespoons mint leaves.

* 3 tablespoons lemon juice.

* 2 tablespoons fish sauce.

* 2 tablespoons rice.

* 3 tablespoons onion.

* Coriander, roughly chopped 2 tbsp.

* 1 tablespoon chili powder.

* 0.5 teaspoons of sugar.

Cup coarsely chopped red onion * 0.5.

* 1 cup chicken broth (or water).

* 0.5 The cabbage (cut into quarter).

* 5 from beans (cut around).
How to do step by step.

1. Boiling water in small saucepan. Add pork chops and cook for another 2 minutes, ladle the soup to throw a pig apart. When pork is cooked well, turn off power and water.

2. The pork is cooked to a medium bowl, add the shallots, onion, coriander and mint leaves. (I left it up) and season with lime juice, fish sauce, rice, beans, chili powder and sugar. Stir until all ingredients are combined.

3. Plate is composed dishes with fresh vegetables (cabbage, beans), topped with mint leaves. Serve with hot rice. (Or rice).

(For 2).

THAI RICE SOUP WITH SHRMIP

* 350 grams shrimp (washed and peeled).

* 2 cups water.

* 1 cup cooked rice.

* Link up 0.5 teaspoons horseradish.

* 2 tablespoons fish sauce.

* In 1 tablespoon soy sauce.

* 1 tablespoon minced garlic.

* Mushrooms, cut into pieces.

* Signup with 1 cup of cha (cut into small pieces. The stems and leaves).

* 0.5 teaspoon pepper.

* fried garlic. (With or without them).
How to do step by step.

1. Heat oil in a pot to boil down to fry the garlic and yellow.

2. Add water to the pot. And wait until the water boils. Signup to the top of Shaanxi, in soy sauce, fish sauce and pepper and stir until boiling again.

3. When the water boils. Add rice, onion, radish, and mushrooms and stir until the water starts boiling, add shrimp to the pot. Cook until shrimp is cooked off.

Four. Dip in a bowl, sprinkle with fried garlic, pepper and garnish with coriander. Serve immediately while still hot.

(For 2).

THAI GRILLED BEEF SALAD

* 400 grams beef tenderloin (cut into neutral for tires).

* Salt and pepper.

* Water 1/4 cup.

* 3 tablespoons sugar.

* 1 tablespoon paprika.

I * 1 cucumber (cut in half, then thin Road).

* Onion, sliced ​​1/2 balls.

* Mint leaves 1/2 cup.

* 1 tablespoon chopped garlic.

* 2 tablespoons fish sauce.

* 2.5 tablespoons of lemon juice.

* 2 tablespoons crushed peanuts.

* 5 or tomatoes (sliced ​​in half).

* 50 grams of celery (cut into 1-inch long).

* 1 tablespoon oil.
How to do step by step.

1. Cream Salt and pepper the meat. Leave it for about 15 minutes.

2. The meat to grill on medium heat. It takes about 17 to 21 minutes are almost cooked meat. S needs. To have done all that latex. When meat is cooked well. Leave to cool for 10 minutes and then cut into thin slices.

3. Salad, bring water and sugar into a small saucepan. The low heat until sugar dissolves. Put in a large bowl add garlic, fish sauce, lemon juice and pepper until it is hot, add cucumber, onion, tomato, Signup tea and mint leaves. Then add the sliced ​​meat to them. Stir until everything is well plate, sprinkle with crushed peanuts. Serve with steamed rice. It also served as hors d'oeuvres.

Mixed bhajias

serves 4
ingredients
175g/6oz gram flour
1 teaspoon bicarbonate of soda
2 teaspoons ground coriander
1 teaspoon garam masala
11⁄2 teaspoons ground turmeric
11⁄2 teaspoons chilli powder
2 tablespoons chopped fresh
coriander
1 small onion, halved and sliced
1 small leek, sliced
100g/4oz cauliflower, blanched
vegetable oil for deep-frying
For the sauce
150ml/5fl oz Greek-style yogurt
2 tablespoons chopped fresh mint
1⁄2 teaspoon ground turmeric
1 garlic clove, crushed
• Sift the flour and bicarbonate of soda into a mixing bowl, add the spices
and fresh coriander, and mix thoroughly. Divide the mixture between
three separate small bowls. Stir the onion into one bowl, the leek into
another and the cauliflower into the third. Add 4 tablespoons cold water
to each bowl, and mix each one to form a smooth paste.
• Heat enough oil for deep-frying in a wok or heavy pan. Using two
tablespoons, form the mixture into rounds. Cooking in batches, fry the
bhajias in the oil until golden brown. Remove with a slotted spoon and
drain on kitchen paper.
• Mix all the sauce ingredients together, and pour into a small serving
bowl. Serve with the warm bhajias.

Minced beef with eggs

serves 6
ingredients
1 onion, finely chopped
40g/11⁄2oz butter
450g/1lb minced beef
1 green pepper, sliced
2 tomatoes, peeled, seeded and
diced
2 tablespoons chopped fresh
flat-leaf parsley
6 eggs
salt and freshly ground
black pepper
• Sweat the onion in the butter for
about 10 minutes until starting to
caramelize. Add the minced beef,
and continue to cook, stirring, until
the meat browns.
• Stir in the green pepper and diced
tomato. Cook for 2 minutes. Mix in
the parsley, and season with salt
and pepper. Cover the pan, and
simmer for about 8 minutes.
• Make six holes in the meat in the
pan, and break an egg into each
space. Cover and cook for about
5 minutes until the egg whites are
cooked through. Serve hot.

Devils on horseback

serves 3
ingredients
3 bacon rashers, cut into thin
strips
12 pitted prunes
11⁄2 teaspoons Tabasco sauce
• Soak 12 toothpicks in cold water
for 30 minutes to prevent them
burning. Wrap a piece of bacon
around each prune, and secure
with a toothpick.
• Preheat the grill until hot. Grill the
prunes, turning occasionally, until
the bacon is crisp.
• Serve hot, sprinkled with the
Tabasco sauce.

Beef satay

serves 4
ingredients
900g/2lb rump steak, cut into
cubes
75ml/3fl oz black bean sauce
2 tablespoons vegetable oil
• Soak 4 bamboo skewers for at
least 30 minutes.
• Thread the steak cubes onto the
skewers, and brush with the black
bean sauce.
• Heat the oil in a ridged grill pan
over a medium-high heat. Grill the
satay for 2–3 minutes on each
side, brushing with any leftover
black bean sauce. Serve hot.

Moroccan lamb koftas

serves 4
ingredients
450g/1lb minced lamb
2 eggs, lightly beaten
200g/7oz stale coarse fresh
breadcrumbs
2 onions, grated
2 tablespoons chopped fresh
flat-leaf parsley
1⁄2 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄2 teaspoon chilli powder
2 teaspoons ground turmeric
1 teaspoon ground allspice
For the yogurt sauce
50ml/2fl oz Greek-style yogurt
2 teaspoons freshly squeezed
lemon juice
2 tablespoons tahini paste
1 garlic clove, crushed
• In a blender or food processor, purée all the ingredients until smooth and
paste-like. Divide the lamb mixture into two portions, and mould each
half around a separate metal skewer to form two long sausage shapes.
• Just before serving, grill or barbecue both of the koftas until browned and
cooked through, turning from time to time while cooking.
• Combine all the ingredients for the yogurt sauce in a small bowl. Add
2 tablespoons water, mix well and serve with the hot or warm koftas.

Asparagus & chorizo salad

serves 4
ingredients
250g/9oz asparagus
2 chorizo sausages, sliced into
bite-size pieces
3 tablespoons olive oil
1⁄2 tablespoon sherry vinegar
1 tablespoon wholegrain mustard
salt and freshly ground
black pepper
2 slices white bread,
crusts removed, cut into
1cm/1⁄2in cubes
handful of rocket leaves
• Cook the asparagus in salted
boiling water for about 10 minutes
until tender. Drain, then refresh in
cold water. Leave to cool.
• Grill the chorizo for 5 minutes
under a hot grill. Leave to cool on
kitchen paper.
• Combine 2 tablespoons of the
olive oil with the sherry vinegar,
mustard, salt and pepper.
• Heat the remaining olive oil in a
pan and add the bread cubes. Fry
until crisp and golden.
• Serve the asparagus on top of the
rocket salad. Scatter with the
chorizo and croûtons, and pour the
dressing over the top.

Courgettes stuffed with mince

serves 4
ingredients
8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, crushed
1⁄2 teaspoon dried mixed herbs
4 tablespoons fresh breadcrumbs
2 tablespoons water
• Pre-heat the oven to 180°C/
350°F/Gas mark 4.
• Cut each of the courgettes in half
lengthways. Using a sharp knife or
teaspoon, scoop out the courgette
flesh to make shells, taking care
not to pierce the skin.
• Mix together all the remaining
ingredients in a bowl. Spoon the
mixture into the courgette halves
and rejoin each half to another to
form whole courgettes again.
• Put the filled courgettes in a lightly
oiled baking dish, and roast in the
oven for 30 minutes. Serve hot.