Salmon yakitori

serves 4
ingredients
350g/12oz salmon fillet, skinned
and cut into 5cm/2in chunks
8 baby leeks, trimmed and cut into
5cm/2in lengths
For the sauce
75ml/3fl oz light soy sauce
75ml/3fl oz fish stock
25g/1oz caster sugar
75ml/3fl oz dry white wine
50ml/2fl oz sweet sherry
1 garlic clove, crushed
• Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread
the salmon and leeks alternately onto the soaked skewers. Leave in the
refrigerator until needed.
• To make the sauce, put all the ingredients in a small saucepan, and heat
gently over a low heat, stirring, until the sugar dissolves. Bring to the
boil, then reduce the heat and simmer for 2 minutes. Strain the sauce
and leave to cool. Pour about one-third of the sauce into a small dish.
• Heat a barbecue or grill until medium-hot. Brush plenty of the remaining
sauce over the kebabs, and cook for 10 minutes, basting frequently with
the sauce. Serve hot with the reserved sauce for dipping.

Salmon-filled mushroom caps

serves 6
ingredients
200g/7oz canned salmon
25g/1oz fine dried breadcrumbs
2 tablespoons chopped onion
2 tablespoons chopped fresh
flat-leaf parsley
18 large fresh mushrooms, caps
about 4cm/11?2in diameter
2 tablespoons red pepper, diced
pinch of salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a small mixing bowl, combine the salmon, breadcrumbs, onion and
parsley. Season with a pinch of salt and pepper.
• Remove the stalks from the mushrooms, and wipe the mushroom caps with
damp kitchen paper. Put in a baking tray, crown side down. Mould the
salmon mixture into the caps. Put a little red pepper on top of each cap.
• Bake for 15–20 minutes until tender. Serve hot.

Cheesy potato skins

serves 4
ingredients
3 baking potatoes, scored into
quarters
1 teaspoon vegetable oil
50g/2oz lean smoked back
bacon, roughly chopped
175g/6oz brown cap mushrooms,
roughly chopped
100g/4oz cream cheese, softened
2 tablespoons milk
11⁄2 teaspoons wholegrain mustard
50g/2oz Cheddar cheese,
grated
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the potatoes in a
baking dish, and bake in the oven for 1 hour or until cooked.
• Meanwhile, heat the oil in a frying pan over a medium heat, and sauté
the bacon until cooked. Add the mushrooms and continue to sauté until
any excess moisture has evaporated. Remove from the heat. Blend the
cream cheese, milk, mustard and half of the Cheddar cheese in a bowl.
• When the potatoes are cooked, quarter them and scrape out the inside,
leaving a thin layer of potato on the skin. Put the potato flesh to one
side. Put the skins on a baking tray, and return to the oven for 5 minutes.
• Mash the potato flesh, and stir into the cheese mixture with the cooked
bacon and mushrooms. Pile the mixture into the potato skins, and
sprinkle the remaining cheese over the top.
• Return the potato skins to the oven for 10 minutes or until golden brown.
Serve hot.

Cheesy garlic bread

serves 4–6
ingredients
100g/4oz butter, melted
4 garlic cloves, crushed
1⁄4 teaspoon dried oregano
1 baguette, halved lengthways
3 tablespoons freshly grated
Parmesan cheese
• In a small bowl, combine the
butter, garlic and oregano. Spread
the mixture over the cut sides of the
baguette.
• Sprinkle the bread with Parmesan,
and place on an ungreased baking
sheet. Grill under a high heat for
3 minutes or until golden brown.
Slice and serve hot.

Dolmades

serves 4
ingredients
1 tablespoon olive oil
100g/4oz minced beef
2 tablespoons pine nuts
1 onion, chopped
1 tablespoon chopped fresh
coriander leaves
1 teaspoon ground cumin
1 tablespoon tomato purée
8 preserved vine leaves
salt and freshly ground
black pepper
For the tomato sauce:
150ml/5fl oz passata
150ml/5fl oz beef stock
2 teaspoons caster sugar
• To make the filling, heat the oil in a pan over a medium heat. Add the
minced beef, pine nuts and onion. Cook, stirring, for 5 minutes until the
meat has browned and sealed.
• Stir in the fresh coriander, cumin and tomato purée. Cook for a further
3 minutes, then season well with salt and pepper. Remove from the heat
and set aside.
• Rinse the vine leaves, and lay them shiny side down on a work surface.
Put some of the filling in the centre of each leaf, and fold the stalk end
over the filling. Roll up each parcel towards the tip of the leaf, and put in
a lightly greased flameproof casserole dish, seam side down.
• To make the tomato sauce, mix together the passata, stock and sugar,
and pour over the vine leaves, making sure that each one is covered.
Cover the casserole, and cook over a medium heat for a few minutes.
Reduce the heat, and cook gently for a further 30 minutes. Serve hot.

Pâté en croûte

serves 8
ingredients
450g/1lb streaky bacon rashers
250g/9oz chicken livers, cleaned
and finely minced
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons fresh white
breadcrumbs
3 tablespoons sherry
1 teaspoon freshly grated nutmeg
200g/7oz ready-made puff pastry
1 egg, beaten
freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Set aside 6 rashers of the bacon to line the pâté tin. Remove and
discard the rinds from the remaining bacon rashers, and chop finely.
• Mix the rindless rashers with the chicken liver in a large bowl. Stir in the
onion, garlic, breadcrumbs, sherry, nutmeg and black pepper to taste.
• Stretch the remaining rashers of bacon across the bottom and sides of a
1.1kg/2lb loaf tin, reserving 2 for the top. Spoon in the pâté mixture,
and place 2 rashers on top.
• Cover with foil, and stand the pâté tin in a shallow roasting tin half-filled
with hot water. Bake in the oven for 30 minutes until the pâté has shrunk
away from the sides of the tin.
• Remove the pâté tin from the hot water, and pour off the excess fat.
Leave to stand for 15 minutes.
• Increase the oven temperature to 200°C/400°F/Gas mark 6.
• Roll out the pastry thinly. Turn the pâté out of its tin, and brush with some
of the beaten egg. Cover with the pastry, using the beaten egg to seal
the edges and to brush the outside of the pastry case.
• Carefully place on an oiled baking sheet, and cook in the oven for a
further 30 minutes until the pastry is golden brown. Remove from the
oven, and allow to cool before serving.

STIR FRIED CHINESE KALE WITH SALTED FISH

* 50 grams of salted fish .

(Increase or decrease the salinity of the water).

* Kale 4-6 start.

* 1 tablespoon chopped garlic.

* Southern Red chillies, chopped 1/2 cup.

* 1 tablespoon fish sauce (if salted fish may be optional).

* Francisco rice 1 tablespoon soy sauce.

* 2 tablespoons oyster sauce and stock.

* 1 teaspoon sugar.

* Pepper (a little drop on the food before serving).

* Vegetable oil.

How to do step by step.

1. Wash kale thoroughly to remove leaves, cut into pieces ricochet. My hope is that if they cut the first slice ricochet.

2. Heat oil in a pan and put it on medium heat. The salted fish water into the pan until cooked.

3. When salted fish is cooked well. Add garlic and stir fry the onion is golden. Then put the kale and stir the chili. Season with fish sauce, soy sauce in white, oyster sauce and sugar in speeding up the heat a little water into it. Stir quickly until the vegetables are well cooked, turn off the lights (Note: Beware of too salty. If the salted fish sauce, soy sauce in a white sauce and oyster may be reduced. The taste is smooth).

4. Plate, sprinkle with a little pepper. Serve immediately with steamed rice.

(for 2 persons).

THAI SPICY WATER MIMOSA SALAD

* Medium shrimp 5-8 (for cleaning, peeling).

* 50 grams of ground pork.

* 100 grams of mimosa.

(Cleaned and cut into pieces).

* 1 tablespoon garlic.

* Pepper, chopped 1/2 tbsp (increase / decrease according to taste).

* 1 tablespoon of the garlic.

* Lemon juice 2 1/2 tbsp.

Fish 2 1/2 tbsp.

* 2 tablespoons palm sugar (or sugar substitute).

How to do step by step.

1. The pork and lamb to shrimp boiled in water until done. Drain and dry.

2. Of the Rapporteur to burn water until tender. I scoop it out and let it drain.

3. Mix all ingredients in large bowl. Season with fish sauce, sugar and lemon juice plate, sprinkle with garlic. Serve immediately.

(for 2 persons).

MACKEREL IN DRIED RED CURRY

* 500 grams of fresh fish.

* 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 grain.

* Coriander leaves (for garnishing).

* Vegetable oil.

How to do step by step.

1. Cut the Gut the fish and cleaning fish, dry to dry.

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

3. A stir, then season with fish sauce and sugar.

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

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

(for 2 persons).

BAKED PORK SPARE RIB WITH HONEY

* pork ribs soft 800 grams.

* 3 tablespoons honey.

* 1 tablespoon sugar.

* 1 tablespoon red wine (Chinese liquor, or use for cooking instead).

* Salt 1/4 tsp.

* Cayenne pepper 1/4 tsp.

* 4 cups water.

* Vegetable oil for frying.

* Red food coloring.

* Coriander leaves for garnishing.

How to do step by step.

1. Cleaning pork ribs. Chopped into pieces about 5-8 cm long, dry.

2. Heat oil in a saucepan and bring to a boil over medium heat. The pork ribs, fried it up tight, so I drain off the ladle.

3. The pot on medium heat. Add pork ribs and fried it. Then enter the water. Cover and wait until the water boils.

4. Put the rest down to dim the lights down and simmer over low heat for about 30-40 minutes until soft.

Five. Spoon pork ribs on a plate. Before serving, sprinkle with coriander. Serve immediately with steamed rice.

(for 2 persons).

MUSSELS CURRY WITH PINEAPPLE

* 2 tablespoons roasted chili paste.

* Mussels 2 cup (or shrimp, 8 to 10 pieces).

* Pineapple, cut into pieces 80 g.

* 2 cups coconut milk.

* 2 tablespoons fish sauce.

* 1 tablespoon sugar.

* 1 tablespoon tamarind juice.

How to do step by step.

1 Clean the mussels (or shrimp), sheep meat out of the lid. Drain and dry.

2 is a portal pan on medium heat. Roast chicken with coconut milk and curry paste until fragrant, it is enough to put the pineapple mixture until combined. Leave it for a while.

3 Season with fish sauce, sugar and tamarind juice. Adjust seasoning according to taste it. The mussel meat (or shrimp), leaving a few minutes until the meat is well cooked, turn off the lights.

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

(for 2 persons).

STIR FRIED PORK WITH GINGER

Thai food: fried pork with ginger.

* Pork fillet, cut into pieces 400 g.

* 1 tablespoon chopped garlic.

* 1 cup sliced ​​mushroom.

* Southern Red chillies, chopped 1/2 cup.

* Ginger, cut into strips 3 tbsp.

* 2 tablespoons fish sauce.

* Francisco rice 1 tablespoon soy sauce.

* 2 tablespoons oyster sauce and stock.

* 1 teaspoon sugar.

* Onion, sliced ​​1/4 cup.

* Onion, sliced ​​2 stalks.

* Coriander leaves for garnishing dishes.

* Vegetable oil.
How to do step by step.

1. Heat oil in a pan. And bring to boil. Add garlic and stir the onion until golden.

2. Add pork and stir until almost cooked. The Season with fish sauce, soy sauce in a white sauce and oyster sauce. Stir until mixture begins to boil in a saucepan.

3. Put all the remaining ingredients. Then stir-fry until pork is cooked.

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

(for 2 persons).

CHICKEN TOM YUM

* 350 g chicken.

* 2 stalks lemongrass (cut into long pieces about pop fashion to f 3 cm).

* 3 kaffir lime leaves.

* Sliced ​​galangal and five glasses.

* 10 a mushroom.

* Cut tomatoes in half five children.

* I got crushed pepper 5 pieces (increase / decrease).

* 2 dried grain.

* Smash the garlic, crushed 2 tbsp.

* 2 tablespoons shallots, smashed to pieces.

* 3 tablespoons lemon juice.

* 2 tablespoons fish sauce.

* 3 cups chicken broth (or use water instead).

* Coriander leaves for garnishing.

How to do step by step.

1. Cleaning chicken. And cut into pieces. Drain and dry. (If you do not like it. Film can be peeled off) and then to wash the mushrooms, cut into 4 sections and put to dry.

2. The chicken broth (or water) to boiling in a pot, then add garlic, shallots, lemongrass, galangal and kaffir lime leaves down. Wait until the water boils, add the chicken.

3. Wait until the chicken is almost cooked. Then add the sliced ​​mushrooms and tomatoes. Boil until all ingredients are combined. When chicken is cooked off.

4. The pot from the stove. Season with fish sauce, lime juice and paprika. When the sauce is served in cups dip. Garnish with coriander and pepper. Serve immediately with steamed rice.

(for 2 persons).

STIR FRIED PORK LIVER WITH BLACK PEPPERCORN

* 1 teaspoon cayenne pepper.

* 1 tablespoon Chinese wine.

* 2 tablespoons broth.

* 1 tablespoon vegetable oil.

* Onion 1/2 a (cut into squares).

* Bell pepper 1/2 a (cut into squares).

* 3 grains cayenne pepper (cut around).

* 3 the onion (cut into pieces).

How to do step by step.

1. Cleaning pig liver. Cut into small pieces are left.

2. Heat oil in a pan. Set on medium heat. Wait until the oil is hot, add the coriander root, garlic and stir until fragrant.

3. The liver and stir. In accordance with white soy, sugar, oyster sauce and pepper. Stir until all ingredients. The liver and then put black pepper, onion, bell pepper, red chili. And the onion and stir.

4. Stir until all ingredients together. Add broth or water to make 2 tablespoons Klukklik enough to turn off the lights.

Five. Plate serve immediately with steamed rice.

(for 2 persons).

Pork & liver pâté

serves 8
ingredients
350g/12oz streaky bacon rashers
225g/8oz pork shoulder, roughly
chopped
225g/8oz pork sausagemeat
225g/8oz pig’s liver, chopped
1 small onion
2 garlic cloves
1 tablespoon chopped fresh
oregano
1 tablespoon chopped fresh thyme
3 tablespoons marsala
salt and ground black pepper

• Preheat the oven to 170°C/325°F/Gas mark 3.
• Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a
few for the top.
• Put the pork shoulder in a food processor and chop until fine. Add the
remaining ingredients, and blend for 30 seconds until smooth.
• Add the mixture to the loaf tin, smooth the top and cover with the
reserved bacon rashers. Cover with foil.
• Put the loaf tin in a larger baking tray half-filled with boiling water.
Carefully transfer to the oven, and bake for 11⁄2 hours or until firm.
Remove from the oven and take off the foil. Cover the pâté with
greaseproof paper, and set a heavy weight on top such as a plate. Chill
overnight in the refrigerator. Serve in slices at room temperature.

BAKED PORK SPARE RIB WITH TOMATO SAUCE

* 800 grams of pork ribs (cleaned and chopped into pieces).

* 4 tablespoons of tomato sauce.

* 1 teaspoon ginger (minced).

* 1 tablespoon garlic (minced).

* Cayenne pepper 1/2 tsp.

* 1 tablespoon sugar.

* Francisco rice 1 teaspoon soy sauce.

* 1 tablespoon oyster sauce.

* 1 tablespoon cornstarch (dissolved).

* 2 tablespoons vegetable oil.

* Coriander, vegetables (cooked vegetables) for garnishing dishes.

How to do step by step.

1. Made by fermenting the oil in a wok until hot. Fry the garlic and yellow. Then add the remaining ingredients to mixture. Stir the mixture well, add water to dissolve cornstarch. Over again, until the starch dissolves and mixture is very light.

2. Marinated pork ribs with marinade. (Prepared in step 1), leaving at least 30 minutes if you have time to marinate 1 few hours left.

3. The pork roast, heat about 350 degrees F for 20 minutes or until done. During a fermentation broth should be applied evenly to the dry pork loin, too.

4. To make a dish with coriander. Served with fresh vegetables or cooked vegetables. And steamed rice.

(for 2 persons).

THAI FRIED MUSSELS WITH EGG

* Mussels 10 to 15 pieces.

* Egg 1.

* 2 tablespoons flour.

* 1 tablespoon flour.

* 1 tablespoon lime juice.

* 1 tablespoon chopped garlic.

* 1 tablespoon fish sauce.

* Sugar 1/2 tsp.


* Francisco rice 1 tablespoon soy sauce.

* Bean sprouts 1/2 cup.

* Cayenne pepper 1/2 tsp.

* 1 tablespoon chopped chives.

* 3 tablespoons water.

* Vegetable oil.

* Coriander leaves (for garnishing).



Sauce ingredients:.

* A pepper sauce 1/4 cup sugar, 1/2 tablespoon,.

Salt 1/4 teaspoon, tablespoon vinegar, 2,.

2 tablespoons water.

How to do step by step.
1. Washed mussels in clean water. Then be blanched in boiling water until almost cooked. It brings out the drain. Peeled off set.
2. In a medium bowl, mix flour, rice flour, lime juice and water together. Stir until all ingredients are melted and homogeneous.

3. The oil in a frying pan on medium heat. Then pour batter into the pan and add the mussels down. Do not try to front, or until almost cooked.

4. The eggs into the flour in a saucepan. Fry until golden and crispy fries back to the other side. When cooked through, then turn off the lights. Plate and serve.

5. The oil in a frying pan on medium heat. Add garlic and stir-fry until fragrant. Then add the bean sprouts, green onion, soy sauce and sugar in it. Stir until ingredients are combined and cooked through. The plate is served. (The fried oysters are prepared first, then in step 4).

6. Drop down a little pepper and garnish with coriander. Serve immediately with hot sauce is prepared.

How to make the sauce: Mix sauce ingredients in small bowl. And put it on low heat until boiling. Then dip a cup of prepared sauce.

(For 2 persons).

Smoked mackerel pâté

serves 4
ingredients
1 smoked mackerel fillet, skinned
50g/2oz cottage cheese
60ml/21?2 fl oz sour cream
1⁄2 teaspoon dried fennel
1⁄2 teaspoon dried dill
juice of 1 lemon
salt and freshly ground
black pepper
freshly grated nutmeg
• Purée the mackerel in a food
processor or blender.
• Add the cottage cheese, sour
cream, lemon juice, fennel and dill.
Continue blending until smooth,
stirring occasionally.
• Spoon the mixture into a bowl.
Season with salt, pepper and
nutmeg to taste.
• Divide the mixture among four
individual pots or dishes, cover
and chill for 24 hours.

THAI SPICY LIVER SALAD

* Liver, pork (or beef liver) 200 g.

* 1 tablespoon rice.

* 1 tablespoon chili powder.

* 2 tablespoons lemon juice.

* 1 tablespoon fish sauce.

* 1 tablespoon onion.

* Mint leaves 1/2 cup.

* 4 red onions, baby.

How to do step by step.

1. Clean water and clean the liver. Then cut into thin bite.

2. Boiling water in a pot of boiling water until almost cooked, boiled, thus leading to the liver. Remove and drain provided.

3. In a medium bowl, add the boiled liver, sugar, lime juice, fish sauce, onion, chili powder, rice and onion mixture until everything is over.

4. Plate garnish with mint leaves. Serve immediately with fresh vegetables (cabbage, cucumber, etc.) you are a good side dish or hors d'oeuvres.

(for 2 persons).

Crab pâté

serves 10
ingredients
275g/10oz canned cream of
mushroom soup
1 tablespoon powdered gelatine
100g/4oz mayonnaise
225g/8oz cream cheese,
softened
350g/12oz cooked crabmeat
1 small onion, finely chopped
100g/4oz celery, finely chopped
1⁄2 teaspoon dried dill
• Heat the soup in a medium heavy
saucepan over a low heat. Remove
from the heat.
• In a small bowl, dissolve the
gelatine in 3 tablespoons cold
water. Add to the soup, stirring
well until completely combined.
Add the remaining ingredients and
mix thoroughly.
• Spoon into an oiled 1.2-litre/2pt
mould, and chill until firm.

FRIED FISH WITH FISH SAUCE

* Fish of 400-500 g body weight.

(Snapper, fish, meat, fish or any other).

* 2 tsp oyster sauce.

* 1 tablespoon fish sauce.

* 1 teaspoon sugar.

* Vegetable oil.

* Fresh vegetables.

(Tomato, cucumber, cabbage, etc. for the food).

How to do step by step.

1. Clean up and cover the fish bones. (Chevrons on both sides) to help the fish is cooked and cooked quickly over the body.

2. A half cup of oil, or at least enough to flood the fish. Set the pan on the fire light. When oil is hot put the fish into the pan. It takes about 10 minutes for the first (hint: do not try to fish until the fish is cooked one side first. Back to the fish. Otherwise, the fish will break or fall. Do not eat).

3. On fried fish is just cooked and then return the fish to fry other side. This will take about 5 minutes when the fish is cooked well. Remove and drain on a plate to serve it.

4. To pour water, bring the remaining oil from the fryer to put one tablespoon in the pan. And put it on medium heat. Wait until the oil is hot, add the sugar, fish sauce and oyster sauce and stock. Stir until all ingredients are well off.

5. The fresh fish to fry them. Then pour the water to pour down in the fourth stage on the fish. Serve immediately with steamed rice and then.

(For 2).

Chicken liver pâté

serves 4
ingredients
450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped
• Clean the livers thoroughly. Fry
in a large frying pan over a
medium-high heat with the butter
and brandy.
• In a blender or food processor,
purée the livers, eggs, onion and
any cooking juices in the pan.
Transfer the mixture to a serving
dish. Cover with foil, then put a
weight such as a plate on top.
Chill overnight.
• Serve at room temperature.

STIR FRIED TOFU AND PORK WITH BLACK BEAN SAUCE

* 250 grams of tofu (cut into small dices).

* 300 grams pork.

* 1 tablespoon chopped garlic.

* 1 tablespoon minced ginger.

* Onion, finely chopped 1/2 balls.

* 2 tablespoons spicy breast series.

* Francisco rice 1 tablespoon soy sauce.

* 1 teaspoon sesame oil.

* 2 tablespoons of the onion.

* Chinese cooking wine 1/2 tbsp.

* 1 teaspoon sugar.

* Flour 1/3 cup (mixed with water and stir to dissolve).

* Cayenne pepper 1/2 tsp.

* 1 cup water.

How to do step by step.

1. The oil in a frying pan on medium heat. Then add garlic, onion and ginger into. Stir-fry until fragrant and golden.

2. Add pork and stir until almost cooked. It's flavored with breast, in white, soy, sugar, pepper and water.

3. Fry until the pork is cooked through. Then add tofu and stir. Do not make because they do not eat tofu sloppy. Stir until all ingredients well.

4. Pour flour and stir in the State Building Rii pan. Stir continuously to avoid flour lumps in it. Then add onions, sesame oil and wine to China. Stir until all ingredients well.

5. Plate and serve immediately with steamed rice.



(For 2).

STEWED CHICKEN WITH GINGER SAUCE

* Hips, calves, chicken, or chicken 6 to 8 pieces.

* 350 grams of ginger alley.

* 350 g carrots, cut into pieces.

* Onion, cut into pieces 1/2 balls.

* 100 grams of onion.

* Cayenne pepper, cut into 3 to 5 tablets.

* 2 tablespoons oyster sauce and stock.

* In soy sauce 2 tablespoons white.

* Chinese cooking wine 2 tbsp.

* 1 tablespoon sugar.

* 2 cups water.

* Vegetable oil for cooking.

* Coriander leaves (for garnishing).

How to do step by step.

1. Heat oil in a frying pan to medium heat and bring to Taggื. Wait until the oil is hot, add the chicken. Fry until almost cooked remove from the dock reflect matching oil.

2. Put water in large pot. Set on medium heat. Wait until the water boils, put in white soy, oyster sauce and stock, sugar, Chinese wine and mix until everything is well.

3. The chicken into the pot. Then add ginger, onion and carrot and cook until the water boils. Then dim the lights down. Boilers with a low heat for about 30 minutes.

4. Add onion and pepper into. Leave it for about 3 minutes, turn off the lights.

5. Plate garnish with cilantro and onion. Serve immediately with steamed rice.

THAI STEAMED EGG

* 4 eggs, or eggs, duck eggs.

* Tomatoes 1/2 cup (cut into small dices).

* In soy sauce (or fish sauce) 1 tbsp.

* 2 cups broth (or water).

* 1 tablespoon onion.

* Cayenne pepper 1/2 tsp.

* 1 teaspoon garlic (optional).

* Coriander leaves (for garnishing).

How to to do step by step.

1. Break the eggs into a medium bowl. (Should be a bowl of heat) until the yolks and whites are mixed together. Then add the broth. (Or water), tomatoes, pepper, white pepper and soy sauce in until all the ingredients together.

2. Put water into a pot of rice and bring to boil. Wait until the foam is prepared to put the eggs in a pot of steaming. Then dim the lights down a little. Steam them for about 15 minutes until eggs are cooked well.

3. The poached eggs out of the steaming pot. Sprinkle with onion and coriander. (And garlic) Serve immediately with steamed rice.

(for 2 persons).

THAI FRIED SUN-DRIED BEEF

* 500 grams of beef.

(Cut into thick slices about 1 cm long and 7 cm).

* 2 cloves garlic, crushed.

I got crushed coriander root root 5.

* 1 teaspoon pepper.

* 3 tablespoons white sesame seeds.

* 2 teaspoons sugar.

* 1 tablespoon fish sauce.

* 2 tablespoons oyster sauce and stock.

* Powder 1 tablespoon seasoned meat.


How to to do step by step.

1. Marinated beef with garlic, coriander root, pepper, sugar, fish sauce, oyster sauce and stock, sesame powder, seasoning and rub with hands until all ingredients well. And leave it for about 1 hour.

2. The meat to dry in the mode for about 3-4 hours to do is meat.

3. Heat oil in a saucepan and bring to a boil. Wait until the oil is hot, fry the meat into the marinade until cooked through. Remove the drain.

4. And fried meat on a plate with fresh vegetables (cucumbers, tomatoes, cabbage, etc.) and sauce (sauce of pepper) Serve immediately with steamed rice. The hors d'oeuvres will be a good appetizer.

(for 2 persons).

PORK PANAENG

* 400 grams pork (cut into pieces).

* Panang curry paste 2 tbsp.

* 2 tablespoons vegetable oil.

* 150 grams of coconut milk.

* 2 tablespoons sugar.

* 2 tablespoons fish sauce.

* 10 basil leaves.

* 2 grains cayenne pepper (sliced ​​horizontally).

* 3 kaffir lime leaves

How to to do step by step.

1. Do with oil, spices, stir for 1 minute and then be integrated to a boil and continue to boil.

2. The pork, then season with fish sauce and sugar.

3. When pork is cooked well. Then add the basil, pepper and kaffir lime leaves. People to stay for a while. The dip bowl and served with steamed rice.

(for 2 persons).

STEAMED FISH WITH LIME, GARLIC AND CHILI SAUCE

* The fish is 400-500 g.

(Snapper, tilapia, a fish or any other).

* 2 stalks spring onions (cut into approximately 1 inch).

* Paprika Soi 3 to 5 tablets.

* 6 cloves garlic, minced.

* 2 tablespoons fish sauce.

* 4 tablespoons lemon juice.

* Soup 1/2 cup.

* Coriander leaves (for garnishing food).

How to to do step by step.

1. Clean up and cover the fish bones. (Chevrons on both sides) to help the fish is cooked and cooked quickly over the body. Then take the fish to a plate-type heat. (Plate glass or ceramic dish) was introduced into the steaming pot.

2. Put water into the steaming pot and bring to a boil. Wait until the water boils, put in the pot to steam the fish, leaving 10 to 15 minutes (had to wait until a month and then gradually bring the water to steam. To avoid a fishy odor).

3. In a medium bowl, soup, chili, garlic, fish sauce and onion mixture to the poor all around.

4. Take the fish out of the steaming pot. And topped with a sauce made ​​in the third step down. Garnish with coriander leaves. Serve immediately with steamed rice.

(for 2 persons).

THAI STEAMED FISH IN SOY SAUCE

* The fish is 400-500 g.

(Snapper, tilapia, a fish or any other).

* 3 cloves garlic (cut into thin slices).

* 3 from the onion.

* Signup for tea, a slice 3.

* Fresh ginger, peeled and sliced ​​1 tablespoon of the skin.

* Cayenne pepper, cut around 2 to 4 tablets.

* Sesame oil 1/2 tbsp.

* In soy sauce 2 tablespoons white.

* 1 teaspoon sugar.

* Soup 1/2 cup.

How to to do step by step.

1. Clean up and cover the fish bones. (Chevrons on both sides) to help the fish is cooked and cooked quickly over the body.

2. Of the fish to a plate-type heat. (Plate glass or ceramic dish) by priming with the garlic before putting the fish into the dish. Signup and sprinkle with tea, onions and ginger on the fish alley. Then placed in a pot of steaming.

3. In a medium bowl, add sesame oil, broth, soy sauce, white and brown in it. Stir until all ingredients well. And then to pour it on the fish.

4. Put water into the steaming pot and bring to a boil. Wait until the water boils, put in the pot to steam the fish, leaving 10 to 15 minutes (had to wait until a month and then gradually bring the water to steam. To avoid a fishy odor).

5. The fish out of the steaming pot. Garnish with sliced ​​chili around. Serve immediately with steamed rice then.

(for 2 persons).

STUFFED BITTER GOURD IN CLEAR SOUP

* Bitter 2 balls.

* 300 grams pork.

* 1 tablespoon minced garlic.

* Cut the celery root, 2 roots.

* In soy sauce 2 tablespoons white.

In oyster sauce * 2 tsp.

* 2 teaspoons sugar.

* 3 The mushrooms (cut into pieces).

* Baby carrots, cut into pieces 1.

Salt (to reduce the bitterness of the gourd).

* 3 cups broth (or water).

* Cayenne pepper 1/2 tsp.

* Coriander leaves (for garnishing food).

How to do step by step.

1. Gourd thoroughly washed and cut into pieces about 2 inches long, bitter melon scoop the inside out. Then paint over it with salt inside and outside the 10 to 15 minutes, then rinsed with water until clean.

2. In a medium bowl, add pork, garlic, coriander roots, in soy sauce (1 tablespoon), left New York oysters (1 tsp) and sugar (1 tsp) massage by hand until all ingredients. evenly and completely. Then put in the stuffed bitter melon is prepared in one step.

3. The broth (or water) into the pot and put it on medium heat. Wait until it boils, put the stuffed bitter melon, mushroom, onion, carrot, in soy sauce (1 tablespoon) in oyster sauce (1 tsp) and sugar (1 tsp) after all the ingredients. Wait until the soup boils again, so dim the lights down. New boilers were left with very low heat for one hour (preferably steamed up the delicious taste of the soup).

4. On boilers at the plate holder. Garnish with coriander and a little pepper. Serve immediately with steamed rice.



(For 2).