Thai beef salad

Thai beef salad
serves 4–6
ingredients
vegetable oil for frying
450g/1lb lean rump steak
3 tablespoons freshly squeezed
lime juice
3 tablespoons Thai fish sauce
1 tablespoon granulated sugar
4 shallots, thinly sliced
2 garlic cloves, crushed
2 fresh red chillies, seeded and
finely sliced
6–8 lettuce leaves
1 tablespoon chopped fresh
coriander leaves
1 tablespoon chopped fresh
chives
1⁄2 cucumber, peeled and cut into
slices 5mm/1⁄4in thick
2 tomatoes, cut into eighths
• Preheat the oven to 240°C/
450°F/Gas mark 8.
• Heat a little oil in a flameproof dish
until it is very hot. Add the meat
and brown it quickly over a fierce
heat. Transfer to the oven, and
roast for 10–15 minutes.
• Leave to rest for at least 5 minutes,
then slice thinly.
• Mix together the lime juice, fish
sauce and sugar, stirring until the
sugar has dissolved. Add the
shallots, garlic and chillies.
• Make a bed of lettuce on a serving
dish, and pile the beef in the
centre. Spoon the dressing over
and scatter with coriander and
chives. Arrange the cucumber and
tomato wedges around the edge of
the salad, and serve.
credit pantip  swin

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Dumplings in coconut cream

Dumplings in coconut cream
Sweet Thai coconut Bua Loy.

+ + Bua Loy component.

* 2 cups rice flour.

* 1 cup finely ground white rice, cooked (if you want a career that can make a pumpkin. To make a career in yellow, green pandan leaves to make a career, etc.).

* Water 1/4 cup.

Ingredients: coconut milk.

* 2 cups coconut milk.

* 100 grams of sugar and coconut.

* 1 cup sugar.

* 1 teaspoon salt.

* Coconut meat, eggs (with or without them).

* White sesame seeds (for makeup. With or without them).

How to make Thai desserts, step by step.

1. A career by mixing rice flour, white rice and water together. Knead until all ingredients are evenly and completely. And then to make a ball. During the molding. Sprinkle the crumb should be slightly sticky dough to prevent a career together. (If you do not have a career, but the ingredients are added. Whether it is for yellow squash. Or pandan leaves for green, etc.).

2. Boiling water in medium saucepan. Wait until the foam insert to make a career already. When cooked, remove it career immersed in cold water. (Career is ripe to rise).

3. Made by mixing coconut milk, coconut milk, sugar, coconut, sugar and salt, to. Should only half of the first sugar. If it's not sweet enough so I added to it all boiled down to dim the lights to a boil, then put into a career in coconut milk. Boiled off and stay a while. If I put my coconut. With his career. (If you do Akehwan career. I put the egg into the pot after entering into a career. Wait until the egg is cooked, turn off the lights).

4. Dip in a bowl and sprinkle with sesame. Serve hot or cold it was.

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Egg yolk fudge balls cooked in syrup

Egg yolk fudge balls cooked in syrup

* 18 eggs, duck eggs.

* Taghiad flour 1 cup (or rice flour).

* 5 tablespoons brown sugar.

* Bring 5 cups soaked in jasmine.
How to make Thai desserts, step by step.

1. Mixed with water and floating flowers, and sugar in a pan of brass. Then heat it to boiling. Leave it simmer for 10-15 minutes and then the syrup is cooked out, went to visit Taghiad.

2. To separate the egg whites into the yolk only. By the egg whites to the filters in order to roll out the pulp. Then beat the egg yolks to the full. Then gently mixed. Taghiad flour and stir into the flour and egg yolks together.
3. The egg yolks and flour in order to drop the syrup. For drops, use the thumb and index finger, middle finger, it is a mixture of modest size. Then treated to a syrup. This is a brass pan. Then scoop out the cooked until Taghiad stay put in the syrup aside earlier. (Taghiad is ripe to rise).

4. The Taghiad plate served as a snack or appetizer in the hotel room.

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Couscous & haddock salad

Couscous & haddock salad
serves 2
ingredients
175g/6oz couscous
100g/4oz cooked, flaked
smoked haddock
50g/2oz cooked green peas
pinch of curry powder
2 spring onions, sliced
1 small egg, hard-boiled and
chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
salt and freshly ground
black pepper
• Cook the couscous according to
the packet instructions.
• Mix the couscous with the
haddock, peas, curry powder,
spring onions and chopped egg.
• Toss with the olive oil and lemon
juice, and season with plenty of
salt and pepper. Serve.

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Thai Pudding with Coconut topping

Thai Pudding with Coconut topping

* 1 cup chickpea flour.

* Bring 3 cups jasmine scent.

* 2 cups sugar.

* Water, pandan juice 1/2 cup.

* Diced water chestnuts, cooked, cut into 1/2 cup.

* Counts or for dessert.

For the next monsoons.

* Rice flour 1/2 cup.

* 2 cups coconut milk.

* 1 teaspoon salt.

How to make Thai desserts, step by step.

1. The monsoons act. Mix chickpea flour, sugar, water and pandan leaves smell of jasmine in a pot together. And put it on medium heat. Cook and stir until thick.

2. Of Chinese water chestnuts, then put the slices into the prepared pan. Stir for another few minutes then turn off the lights. Lap, the wind blowing in the count drops below about half or construction of a model.

3. The monsoons do. Mix rice flour, coconut milk and salt together in a small pot. Then be set on low heat, stirring until it is thick and light.

4. Drops wind blowing down the page or a full count. Leave to cool. The dish is served as a snack on the fly.

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Thai noodle salad

Thai noodle salad
serves 4

ingredients
250g/9oz thin instant noodles
450g/1lb cooked large prawns,
peeled, deveined and halved
lengthways
5 spring onions, sliced
2 tablespoons chopped fresh
coriander leaves
1 red pepper, chopped
100g/4oz mangetout, sliced
For the dressing
2 tablespoons grated fresh
root ginger
2 tablespoons light soy sauce
2 tablespoons sesame oil
75ml/3fl oz red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves (crushed)
75ml/3fl oz kecap manis
• To make the dressing, put the ingredients in a large bowl, and whisk
together with a fork.
• Cook the noodles in a large pan of boiling water for 2 minutes, then
drain well. Add to the dressing and mix well. Leave to cool.
• Add the prawns and remaining ingredients to the noodles, and toss
through gently. Serve at room temperature.

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Salad niçoise

serves 4
ingredients
3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans,
trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar
1 garlic clove, halved
350g/12oz iceberg lettuce heart,
cut into 8 wedges
1 red pepper, seeded and
thinly sliced
1 cucumber, cut into 5cm/2in
lengths
1 celery stick, cut into 5cm/2in
lengths
1⁄4 large red onion, thinly sliced
350g/12oz canned tuna, drained
12 pitted black olives
2 x 175g/6oz cans anchovy fillets
in oil, drained
2 teaspoons baby capers, drained
12 small fresh basil leaves
• Put the eggs in a saucepan of cold water. Bring to the boil, then reduce
the heat and simmer for 10 minutes. Stir during the first few minutes to
centre the yolks. Cool under cold water, then peel and cut into quarters.
Meanwhile, score a cross in the base of each tomato, and put in a bowl
of boiling water for 10 seconds. Plunge into cold water and peel away
from the cross. Cut each tomato into eight sections.
• Cook the beans in a saucepan of boiling water for 2 minutes, rinse
under cold water, then drain.
• For the dressing, put the oil and vinegar in a screwtop glass jar, seal
tightly and shake to combine.
• Rub the garlic over the bottom and sides of a platter. Arrange the lettuce
over the bottom. Layer the egg, tomato, beans, red pepper, cucumber
and celery over the lettuce. Scatter the onion and tuna over them, then
the olives, anchovies, capers and basil. Drizzle the salad with the
dressing, and serve.

Tuna & bean salad

serves 4
ingredients
200g/7oz canned tuna in oil
4 spring onions, sliced
2 celery sticks, chopped
400g/14oz canned cannellini
beans, drained and rinsed
1 tablespoon drained capers
2 tablespoons chopped fresh
flat-leaf parsley
For the vinaigrette
2 tablespoons balsamic vinegar
3 tablespoons orange juice
juice of 2 limes
several dashes of Tabasco sauce
2 garlic cloves, crushed
1 tablespoon caster sugar
• To make the vinaigrette, put all the ingredients in a screwtop glass jar,
seal tightly and shake well.
• To make the salad, put the tuna in a bowl and flake with a fork. Toss in
the spring onions and celery, then stir in the beans and capers.
• Pour the vinaigrette over, add the parsley and toss to distribute the
dressing evenly. Cover and chill until ready to serve.

Greek cucumber salad

serves 4
ingredients
1 cucumber
1 teaspoon salt
3 tablespoons finely chopped
fresh mint
1 garlic clove, crushed
1 teaspoon caster sugar
200ml/7fl oz Greek-style yogurt
• Peel the cucumber and cut in half
lengthways. Remove the seeds with
a teaspoon and discard. Slice the
cucumber thinly. Put in a bowl, and
sprinkle with the salt. Toss through,
and leave for at least 15 minutes.
• Combine the mint, garlic, sugar
and yogurt in another bowl.
• Rinse the cucumber in a sieve
under cold running water to flush
away the salt.
• Drain well and combine with the
yogurt mixture. Chill for 15 minutes
and serve.

Thai green peanut paste

Thai green peanut paste

* 450 grams of green beans, trimmed of rind.

* 200 g sugar (mixed nuts).

* 3 cups granulated sugar (for syrup).

* 400 grams of coconut milk.

* 3 cups water (for syrup).

* 5 eggs, duck eggs (yolks only).

How to make Thai desserts, step by step.

1. The green beans, trimmed of skin clean. And immersed in water for about 2 hours and then steamed to be cooked. It takes about 15 minutes).

2. When green beans are cooked well. To put in electric blender. With sugar and coconut milk. Until all ingredients are well blended.

3. Then pour the mixture into a pan of brass. (Or a Teflon coated pan) and set it on low heat. Gently stir until thick and sticky. (It takes about 20 - 30 minutes), turn off the lights and let it cool. (Dry beans. That will not be able to make it).

4. Before making your dry ingredients until it is homogenous. And then mold them into shapes, wood beads.

5. A syrup by mixing sugar and water. Bring to boil in a pan of brass. (Or a Teflon-coated frying pan) until thick and harden off.

6. Egg yolk together and pick out only. Doing enough to break the yolk. Then insert the jack into the prepared mold dipped in egg yolk Laemed. Then to add to the syrup. Try not to stick together. It is then put into a saucepan set over low heat until both are cooked, scoop out the room. Repeat this until the end grain of wood and sculpture.

7. The wood grain on a plate. Serve as a snack in the room.

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Fried Banana

Fried Banana

* unripe banana comb.

* 1 cup flour.

* Wheat flour 1/4 cup.

Salt 1/2 tsp.

* 1 teaspoon baking powder.

* Roasted white sesame seeds (quantity according to taste).

* Coconut rice 1/2 cup.

* Palm sugar 1/2 cup.

* Cream 1/2 cup.

* Lime juice 1/4 cup.

* 3-5 pandan leaves.

* Oil for frying.

How to make Thai desserts, step by step.

1. The banana was peeled and cut lengthwise into thin slices. The ball should be cut to at least three pieces.

2. The rice flour, wheat flour, salt, baking powder, sugar, sesame, coconut, lime juice and coconut milk. Mix together in large bowl. Flour and sugar until well dissolved. All the ingredients evenly and completely.

3. Heat oil in a pan. And put it on a relatively light force. Wait until the boiling oil. Pandanus is put into the pan before the oil.

4. The banana slices in the flour, then dip one step to the fry cook until golden and crisp. I scoop out the drain.

5. By the plate. And snacks served as snacks.

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Warm pasta & crab

Warm pasta & crab
serves 6
ingredients
200g/7oz spaghetti
2 tablespoons olive oil
25g/1oz butter
3 x 200g/7oz canned cooked
crabmeat, drained
1 red pepper, cut into thin strips
2 teaspoons finely grated
lemon zest
3 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh
chives
3 tablespoons chopped fresh
flat-leaf parsley
salt and ground black pepper
• Break the spaghetti in half, and
cook in a large pan of lightly
salted rapidly boiling water until
al dente. Drain.
• Put the spaghetti in a large serving
bowl, and toss with the oil and
butter. Add the remaining
ingredients, and toss to combine.
• Season with salt and pepper, and
serve warm.

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Black Sticky Rice Pudding

Black Sticky Rice Pudding

* Glutinous rice 1/2 cup.

* Diced taro, cut into 1/2 cup.

* Water 3 1/2 cup.

* 1 cup coconut milk.

* Granulated sugar 1/4 cup.

(make adjustments as desired sweetness).

How to make Thai desserts, step by step.

1. The glutinous rice to be cleaned. Then put the pot and add water to. Leave it to boil for about 30 minutes until rice is cooked.

2. During the rice is cooked. The taro was peeled and cut into small dices. Then steam until done. Leave to cool.
3. On rice cooked with coconut milk (just a little cream to the topping when served), brown and white rice. Boil for another 5 minutes.

4. Dip in a bowl topped with coconut milk. And served as a snack immediately while still hot. Serve cold or anything.

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STIR FRIED RICE NOODLE WITH COCONUT MILK

STIR FRIED RICE NOODLE WITH COCONUT MILK

* 500 g dried rice vermicelli.

* 4 cup coconut milk.

* Shrimp 1 cup (washed and peeled).

* 150 grams of diced tofu, cut into yellow.

* Pounded rough white miso 1/4 cup.

* 1 tablespoon chili powder.

* 2 cups red onions.

* 2 tablespoons minced garlic.

* 2 tablespoons tamarind juice.

* Sugar 1/4 cup.

* Fish sauce 1/4 cup.

* 300 grams of bean sprouts.

* Tomato sauce 1/4 cup.

* The Beijing Yeah, sliced ​​100 g.

For milk, fresh vegetables and noodles.

(Banana blossom, Beijing Yeah, half the lemon slices, etc.).

How to do step by step.

1. The dry noodles to soak in water for 10 minutes, then drain and dry out before you leave.
2. Prepare noodles topped with coconut water, coconut milk, bring 2 cups water to the pan and set on medium heat. I wait until the coconut milk it. Then add to the shallots. Stir-fry until fragrant, then add the shrimp. Stir-fry until almost cooked, add cayenne pepper, white bean paste and tofu. Season with sugar, fish sauce and tamarind juice. Stir until all ingredients together. Leave it for a while until the water is off for a dip served in a bowl. Prepared before.

3. To make rice noodles, coconut milk, bring 2 cups coconut milk into a saucepan and put it on medium heat. I wait until the coconut milk it. Add to tomato sauce. Stir until well mixed with coconut milk. Then add rice noodles. (Prepared in step a), bean sprouts and stir until the mixture leaves Kuicheai everything together. The noodles will absorb the coconut milk into the water. Stir well, then turn off the lights on.

4. Dip fried rice noodles in the dish. The vegetable side dishes are prepared. Serve with the coconut milk. (Prepared in step 2) or the coconut milk and served on rice noodles at all.

(For 2)

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THAI RICH TOFU

THAI RICH TOFU

* 3 tube tofu (cut into pieces).

* 200 grams of medium shrimp.

(Washed and peeled).

* 100 grams pork.

* 50 g carrots, cut into dice.

* Baby corn, sliced ​​50 g.

* 50 grams of mushrooms, cut into pieces.

* Onion 1/2 cup (sliced ​​lengthwise).

* chinese celery 1/2 cup (sliced ​​lengthwise).

* 2 tablespoons minced garlic.

* 2 tablespoons oyster sauce.

* A sauce to taste 1 tbsp.

* Pepper 1/4 tsp.

* Sugar 1/4 tsp.

* 1 tablespoon cornstarch (dissolved).

* Vegetable oil for frying and stir-fry.

How to do step by step.

1. The fried tofu. The Aprman by oil and medium heat. Wait until the oil is hot. Cut the tofu into the pan until golden all over. Turning off the lights and bring out the drain. Arranged on a plate before serving.

2. The water by pouring the oil in a frying pan on medium heat until hot, add garlic and stir the onion until golden. Then add shrimp and stir until pork is almost cooked.

3. Add carrots, mushrooms, onions, celery and baby corn and stir until almost cooked, flavored with oyster sauce, a sauce, seasoning, pepper and sugar. Then add the flour mixture to the water. I do not let the powder agglomeration. When dissolved flour, then accelerate to light up. Stir quickly. Mix well until everything is off.

4. Pour the sauce on the fried tofu on a plate. (Step 1) Serve immediately with steamed rice.

(For 2)

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SOUR AND SPICY SMOKED DRY FISH SOUP

SOUR AND SPICY SMOKED DRY FISH SOUP

* SMOKED DRY FISH, cut into pieces 250 g (fresh fish or meat).

* 2 tablespoons tamarind juice.

* 3 slices dried grains (increase / decrease according to taste).

* 3 tablespoons fish sauce.

* 3-5 shallots, baby (the fire and bash).

* 2 stalks lemongrass (cut into 2 inch long and bash).

* 50 g chopped tomatoes.

* 1 teaspoon sugar.

* Galangal, sliced ​​in 8 pieces.

* 5 kaffir lime leaves.

* Basil leaves 1/2 cup.

* 2 cups broth (or water).

* Young tamarind leaves (for garnishing).

How to do step by step.

1. The soup pot on medium heat and add galangal, lemongrass and shallots until the soup boils, put the fish down.

2. Flavored with tamarind juice, fish sauce and sugar. Then add pepper, tomato, basil and kaffir lime leaves (torn, then put into the soup), wait until the soup boils again, turn off the lights.

3. Dip in a bowl topped with a tamarind soft. Serve immediately with steamed rice.

(for 2 people)

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STIR FRIED FISH WITH CHINESE CELERY

STIR FRIED FISH WITH CHINESE CELERY
* 300 grams fish fillets, cut into pieces.

* 2 tablespoons minced garlic.

* 100 grams of chopped onion.

* 150 grams of chopped chinese celery.

* Red pepper, cut into pellets ricochet 2.

* Soup 1/2 cup (or water).

* In soy sauce 2 tablespoons white.

* 2 tablespoons bean paste.

* Season to taste 2 tablespoons of sauce.

* 1 tablespoon oyster sauce.

* Sugar 1/2 tsp.

Pepper * 1/2 tsp.

* Oil for frying and stir-fry.

How to do step by step.

1. The oil in a pan with medium heat. Wait until the heat is used to fry fish until golden crisp. Drain and set aside earlier.

2. The oil in a fry pan to prepare for. Using medium heat. Add garlic and stir the onion until golden. Then add meat, fish, onion, red pepper and chinese celery and stir.

3. Season with oyster sauce, a seasoning sauce, miso, soy sauce in white, sugar and pepper. Then add the broth to heat up and stir until all ingredients are well off.

4. Plate serve immediately with steamed rice.

(for 2 people)

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STIR FRIED MUNG BEAN NOODLE

Ingredients.

* 150 grams vermicelli.

* Pork, cut into pieces 200 g.

* Eggs 3 eggs.

* 1 onion, cut into pieces by her.

* 3 tomatoes, cut into pieces by her.

* 1 tablespoon chopped garlic.

* 3 green onions, cut trees.


* 100 grams of shredded cabbage.

* 1 tablespoon sugar.

* 3 tablespoons oyster sauce.

* 2 tablespoons fish sauce.

Pepper * 1/2 tsp.

* Coriander leaves for garnishing dishes.

* Vegetable oil for stir-fry.

How to do step by step.

1. The noodles to soak. Leave it for about 15 minutes, then drain the water and set aside to dry.

2. The pan on low heat, add vegetable oil until hot, add garlic and stir the onion until golden.

3. Add pork and onion and stir until the pork is almost cooked. Put the egg down. Turner is doing to break the yolk. Leave it for a while. The egg was cooked the noodles, tomatoes, cabbage and onion and stir to

4. Season with oyster sauce, fish sauce, sugar and pepper. Stir until all ingredients are well off.

5. Plate, sprinkle with coriander. Serve immediately with steamed rice.

(for 2 people).

STIR FRIED CHICKEN WITH GREEN PEPPERS

* Chicken, cut into pieces 300 g.

* 2 tablespoons minced garlic.

* 1 onion, cut into balls.

* Bell pepper, sliced ​​3 seed (seeds removed).

* I got crushed 1 tablespoon paprika.

Pepper * 1/2 tsp.

* Onion, cut into 5 plants.

* 2 tablespoons oyster sauce.

* Francisco rice 1 tablespoon soy sauce.

* 2 tablespoons soy sauce stock.

* Sugar 1/2 tsp.

* Oil for stir-fry.

How to do step by step.

1. The oil in a frying pan on medium heat. Add garlic and paprika and stir until fragrant.

2. Add chicken and stir until almost cooked. Then add bell pepper, onion and spring onion and stir.

3. Season with oyster sauce, soy sauce, white city, in soy sauce, pepper and sugar. Speeding up power. Stir quickly to mix everything together so well off.

4. Plate serve immediately with steamed rice.

(for 2 people).

THAI CHILI AND SHRIMP DIPPING SAUCE

* 8-10 medium-sized shrimp.

(Washed, peeled and coarsely chopped).

* Garlic, peeled 1 tsp.

* 3 shallots, balls.

* 20 grams of chopped.

* 1 teaspoon shrimp paste.

* Paprika 3-5 tablets (increase / decrease according to taste).

* 1 tablespoon sugar.

* Fish sauce 1 1/2 tbsp.

* 2 tablespoons lemon juice.

* Boiled eggs, fresh vegetables or steamed vegetables for the curry.

(Beans, cabbage, cucumber, etc.).

How to do step by step.

1. The shrimp poached in boiling water until done. Remove drain and set aside.

2. And pepper, shallots and garlic to the roasting pan until fragrant. Then the pounding in a mortar and paste. Until all the ingredients evenly and completely.

3. Season with sugar, fish sauce and lime juice. Then add shrimp and chopped down. Work the ingredients together. (Do not beat shrimp will not eat).

4. Spoon chili bowl. Served with fresh vegetables. (Or steamed vegetables), boiled eggs and steamed rice.

(for 2 people).

STIR FRIED CHINESE KALE WITH OYSTER SAUCE

* 400 grams of kale.

(Cleaned and cut into pieces).

* 2 tablespoons chopped garlic.

* 1 teaspoon pepper.

* 5 tablespoons oyster sauce.

* In soy sauce 2 tablespoons white.

* Sugar 1/4 tsp.

* Soup 1/2 cup (or water).

* Vegetable oil for stir-fry.

How to do step by step.

1. Heat oil in a pan and put it on medium heat. Oil is hot, add garlic and kale and stir. Leave the vegetables are tender, about 1 minute.

2. Season with oyster sauce, soy sauce in white and brown. Add broth (or water) with the power to accelerate quickly. Until all the ingredients well and then turn off the lights.

3. Drop plate, sprinkle pepper. Serve immediately with steamed rice.

(for 2 people).

JUNGLE CURRY WITH PORK

* Pork, cut into pieces 300 g.

* 3 tablespoons red curry paste.

* Eggplant, cut into 5 balls.

* 20 g chopped.

* Ginger Lane is 40 grams fiber.

* 50 grams of green beans, cut into pieces.

* 10 grams of green peppers.

* Baby corn, sliced ​​20 g.

* 2 cups broth (or water).

* 2 tablespoons fish sauce.

Salt 1/4 tsp.

* 5 kaffir lime leaves.

* Red pepper, cut into pellets ricochet 2.

* Basil leaves 1/2 cup.

* 2 tablespoons oil.

How to do step by step.

1. The oil in a wok until hot. Add curry paste and stir until fragrant, then add pork and stir until almost cooked.

2. Add eggplant, eggplant, green peppers, ginger, green beans, corn and 1 cup broth, stir to combine ingredients. Let it boil.

3. Add the remaining broth. Then season with fish sauce, salt, red chilli and kaffir lime leaves (torn leaves, and then move into).

4. Water to a boil again. Then add the basil leaves into. Stir until all ingredients are well off.

5. Curry dip bowl. Serve immediately with steamed rice.

(for 2 people).

STIR FRIED PRAWNS WITH ASPARAGUS

* 250 grams of shrimp (peeled and cleaned).

* 300 grams of asparagus (cut into long pieces about 1 ").

* 100 grams of carrot.

* 100 grams sliced ​​mushrooms.

(If it is dry. Let soak until soft, pre-sliced ​​and fried).

* 2 tablespoons minced garlic.

* Sugar 1/2 tsp.

* 1 tablespoon flour.

(Dissolved in water, about 2 tablespoons).

* In soy sauce 2 tablespoons white.

* 3 tablespoons oyster sauce.

* 2 tablespoons sesame oil.

* Pepper 1/4 tsp.

* Soup 1/2 cup (or water).

* Coriander leaves for garnishing dishes.

* Vegetable oil for stir-fry.

How to do step by step.

1. The shrimp poached in boiling water until almost cooked. Stay up to drain it dry.

2. The oil on medium heat. Add garlic and stir the onion until golden. Then put some asparagus and carrots and stir 3 minutes.

3. Season with soy sauce in white, oyster sauce, pepper, sesame oil and sugar. Then add shrimp, mushrooms, onions and broth and stir for another 1 minute.

4. Speeding up the fire. Add flour mixture to the prepared water. Stir constantly until thick water and mix everything well off.

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

(for 2 people).

TEMPURA VEGETABLE

* wheat flour or flour for frying 150 g.

* Egg 1.

* Water 3/4 cup.

* Baking powder 1/4 tsp.

Fresh vegetables, cut into pieces.

(A preference for the deep fried baby corn,.

Carrots, onions, beans, etc.).

* Vegetable oil for frying.

How to do step by step.

1. In a large bowl, mix flour, egg and water together. Stir until all ingredients well. Then add baking powder and stir over again.

2. The vegetable oil to coat it with flour to keep it around.

3. The oil in a pan with medium heat. When oil is hot, add vegetables dipped in flour and then deep fried until golden crisp. Remove the drain.

4. The fried vegetables into the dish. Snacks served as snacks with chicken sauce, plum sauce or tomato sauce as you like.

(for 2 people).

STIR FRIED CHICKEN WITH GREEN CURRY PASTE

* Chicken, cut into pieces 300 g.

* 3 tbsp green curry paste.

* Eggplant, cut into 5 balls.

* 100 grams of eggplant.

* 4 kaffir lime leaves.

* 3 tablespoons chicken broth (or water).

* 50 grams of basil.

* Red pepper, cut into pellets ricochet 2.

* Coconut milk 1/2 cup.

(Only 1-2 tablespoons of the sauce ahead of time served).

* Granulated sugar 1 1/2 tbsp.

* 1 tablespoon fish sauce.

* Francisco rice 1 tablespoon soy sauce.

* Oil for stir-fry.

How to do step by step.

1. Heat oil in a pan and put it on medium heat. Clear, green curry paste and stir until fragrant.

2. Add chicken and stir until almost cooked. Then add eggplant, eggplant, and kaffir lime leaves (kaffir lime leaves, torn by hand and then to stir) to cook for about 1 minute.

3. Season with in soy sauce, fish sauce and sugar. Then add chicken broth. (Or water) into it. Speeding up the light leaves basil, red chili and coconut milk to. Stir quickly until all the ingredients and the milk starts it off.

4. Dip fried chicken green curry dish. Topped with coconut milk (the rest is up) Serve immediately with steamed rice.

(for 2 people).

THAI SPICY SAUSAGE SALAD

* 300 grams pork sausage (or chicken filling in a number).

* Soi 10-15 paprika seed (cut / added according to taste).

* 3 red onions, balls.

* 2 tablespoons lemon grass alley.

* 2 tablespoons minced garlic.

* 2 tablespoons lemon juice.

* 2 tablespoons fish sauce.

* 1 teaspoon sugar.

* Tomatoes, cut into 3 pieces.

* Cucumber, cut into 2 balls.

Salt 1/2 tsp.

* 2 stalks spring onions (sliced ​​lengthwise about 1 ").

* Coriander leaves (for garnishing food).

How to do step by step.

1. The sausages to scald in hot water until well cooked. Drain, dry and cut into thin slices.

2. In a large bowl. Put all ingredients into a sausage and. Mix all ingredients together. Season with fish sauce, lime juice, salt and sugar. The taste preference.

3. Spoon salad on a plate, sprinkle with coriander. Served as an appetizer or hors d'oeuvres immediately. (Do not leave it for a long time. It will taste insipid and unpalatable).

(for 2 people).

Greek salad

serves 8
ingredients
4 large beefsteak tomatoes,
about 700g/11⁄2lb in total
1 large cucumber
2 red onions
1 Cos lettuce
100g/4oz pitted black olives
225g/8oz feta cheese
For the dressing
125ml/4fl oz olive oil
50ml/2fl oz lemon juice
3 tablespoons chopped fresh
coriander leaves
pinch of granulated sugar
salt and ground black pepper

• Cut the tomatoes into bite-size
chunks, discarding the cores. Cut
the cucumber in half crossways,
then cut a cross in the end of each
piece and cut into quarters. Cut the
quarters crossways into bite-size
pieces. Peel the onions and cut into
thin wedges. Shred the lettuce.
• Whisk the dressing ingredients
together in a jug. Put all the salad
vegetables in a large bowl, add
the olives and toss the ingredients
together using your hands.
• Pour the dressing over, and toss
gently to mix, then crumble over
the feta cheese. Serve immediately.

THAI CHILI DIPPING SAUCE: NORTHERN STYLE

* Green chillies 10 to 15 grains.

* 60 grams of garlic.

* Onion 7 to 10 balls.

* Paste 1/4 tsp.

Salt 1/4 tsp.

* 1 teaspoon fish sauce.

Fresh vegetables for the curry there.

(Cabbage, baby corn, green beans, cucumbers, etc.).

How to do step by step.

1. The chilli, garlic and shallots to the grill until the skin is scorched. Leave it to me hot and then peeled off.

2. Put all ingredients in a mortar to pound. Season with salt and fish sauce. Low until everything is well. If I may add lemon juice to sour a little.

3. Spoon chili bowl. Served with fresh vegetables. (Or boiled vegetables or the like) and steamed rice. (Or rice).

(for 2 people).

Borlotti bean salad

serves 4
ingredients
700g/11⁄2lb canned cooked
borlotti beans, drained
2 garlic cloves
2 tablespoons fresh sage leaves
1 tablespoon red wine vinegar
2 tablespoons French mustard
5 tablespoons extra virgin
olive oil
250g/9oz rocket leaves
salt and freshly ground
black pepper

• Put the beans in a saucepan; cover
with cold water. Add the garlic
and sage leaves. Bring to the boil,
and simmer for 5 minutes. Drain,
then season with salt and pepper.
• Combine the vinegar and mustard,
and season. Slowly whisk in the
olive oil.
• Toss the beans with two-thirds of
the dressing. Toss the rocket leaves
in the remainder of the dressing.
• Divide the dressed leaves between
four serving plates. Spoon the
beans over the leaves, and serve
with the bean juices over the top.

Tofu salad

serves 4
ingredients
225g/8oz firm tofu, cut into
2cm/3⁄4in cubes
100g/4oz mangetout, cut into
3cm/11⁄4in lengths
2 small carrots, cut into matchsticks
100g/4oz red cabbage, finely
shredded
2 tablespoons chopped peanuts
For the marinade
2 teaspoons sweet chilli sauce
1⁄2 teaspoon grated fresh root
ginger
1 garlic clove, crushed
2 teaspoons light soy sauce
2 tablespoons olive oil
• To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and
oil in a screwtop glass jar, and shake well.
• Put the tofu in a medium bowl, pour the marinade over and stir. Cover
with cling film and refrigerate for 1 hour.
• Put the mangetout in a small pan, pour boiling water over and leave to
stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
• Add the mangetout, carrots and cabbage to the tofu, and toss together
lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts
and serve immediately.