4 large shrimp.
Beat together the eggs, half bubble.
Cabbage 1/4 head.
Cucumber slices, cut into 2 glasses.
2 tomatoes, cut into pieces of glasses.
Salt 1/4 tsp.
Cayenne pepper 1/4 tsp.
Bread crumbs 1/2 cup.
Japanese salad and mix it 1/4 cup.
Flour 1 tsp.
Japanese fried pork sauce 1 tbsp.
Transparent dressing Japan.
Vegetable oil for frying.
How do
1. Washed peeled shrimp. Headless Tail. General abdominal transverse stripes. Then bend the shrimp with salt and pepper mix straight. Thoroughly and set aside.
2. Wash the cabbage on a plate along the alley as a Cucumber. Refrigerate the tomatoes.
3. Heat oil in a pan. Enough heat to medium. Mix flour, eggs, shrimp dip. Mix bread crumbs and fried to golden brown around the plate to drain.
4. To the frozen vegetable dish that came out. Spoon salad mix into it. Sort shrimp fried in a few fresh vegetables. Transparent dressing topped with Japan. Sauce served with fried pork.
Beef hot pan [Gyuniku teppan yaki].
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Ingredient
Cut tenderloin into thin slices 200 grams.
Cabbage 1/4 head.
Carrots, 1/2 head.
Cool tail sprouts 1/4 cup.
Mushroom 2 flowers.
Garlic, minced 1 tsp.
Cayenne pepper 1/4 tsp.
Sugar 1/4 tsp.
Japanese soy sauce 1 tbsp.
Hondo has 1/4 tsp.
1 teaspoon fresh ginger.
Grilled fish sauce 1 tbsp.
1 tablespoon each butter and vegetable oil.
Hot pan.
How do
1. Washing vegetables of all kinds. Cut cabbage into large pieces. Peel carrots, cut into the base lenses cut out the dirty straw mushrooms cut in half.
2. Mix the meat with soy sauce, pepper, sugar, Japanese Hondo ginger sauce over grilled fish. Marinate for about 15 minutes.
3. The butter into the pan. Enough heat to medium. Add garlic and fry the onion. Add the marinated meat. Stir the cooked meat. Spoon the hot pan.
4. Heat oil in a pan. The medium is hot, add cabbage, carrots, seasoned with salt, pepper and 1/4 teaspoon ground acceleration power to sprout up and shovel into a pan-fried meat.
Japanese Chicken Curry Rice [Chikkin kare raisu].
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Ingredient
3 cups steamed rice.
200 grams chicken, 2 pieces of heavy hips.
Carrots, 1/2 head.
Potatoes 1/2 head.
An onion head.
Boiled potatoes, mashed 1/2 heads.
1 tablespoon chopped garlic.
Salt and pepper 1/2 tsp.
Japanese soy sauce 1/4 cup.
Curry powder 1 tsp.
1 cup of dried fish.
1 cup water.
1 cup butter.
Vegetable oil for frying.
How do
1. Clear the hip bone and cut chicken into the movie. Cut a piece of 2x2 cm square and let drain.
2. Mix chicken with salt. Pepper all over it. Marinate for about 15 minutes.
3. Wash carrots, potatoes, onion, peeled and cut into rectangular pieces of 2x2 cm
4. Heat oil in a saucepan set over medium heat hot enough. Add marinated chicken and fry them up tight enough. Plate to drain.
5. Boiled potatoes, carrots, cooked enough. Plate to drain.
6. Japanese soy sauce, soup mix, water, heat and simmer about 10 minutes, add curry powder, onion, carrots, boiled potatoes, boiled, fried chicken, simmer a few minutes.
7. The butter in a saucepan set over medium heat melt the butter and fry the onion, garlic. Put the chicken into the pot and stir into mashed potatoes. I boil the water. The thick light.
Korean pork barbeque
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Ingredient
Pork tenderloin sliced ............................ 500 grams.
Sugar ...................................... 2 tsp.
Roasted sesame .......................................... 1 Tbsp.
Lane shredded carrots ................................. 1 cup.
Handful shredded cabbage .................................... 1 cup.
He tucked in thick slices 1 cm ..................... ricochet A child.
Pods, baby corn, sliced lengthwise ..................... 10 pods.
Oyster sauce .................................. ? Cup.
........................... 5% distilled vinegar, 1 tbsp.
Korean barbecue sauce mixture.
Miso ................................................ . 3 tbsp.
Sugar .......................................... 3 tbsp.
Pound the ginger .................................. 2 tsp.
Cooking sauce ....................................... 1 Tbsp.
3 tablespoons distilled white vinegar 5% ................................
How do
1. Cut pork into thin slices.
2. Mix oyster sauce, vinegar, refined sugar, 5% and the melt and pour the mixture into the pork. Mix together the sesame marinate for 20 minutes.
3. Roast pork on the stove or in a Teflon pan. I cooked and served with a container.
4. Grilled corn is cooked and buried in Killarney.
5. The Korean barbecued pork, cabbage, carrots, he tucked in a plate, served with sweet corn.
6. With miso sauce and cook for 5% distilled vinegar, sugar, stir to dissolve ingredients.
Italians style vegetable soup.
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Ingredients:.
Carrots, 30 g.
Beans, 30 g.
30 g of corn.
Onions, 30 g.
Potatoes, 30 g.
Peabody Gallery 30 g.
She tucked nice 30 grams.
Sweet red pepper, 30 g.
Yellow bell pepper, 30 g.
Concentration of 30 g beef tomatoes.
10 g of olive oil.
Article 40 grams of macaroni.
Oregano 1 tsp.
Rosemary 1 tsp.
Guava leaves, bay leaf 2.
Chicken stock, vegetable stock or water 1 1/2 liter.
1 tablespoon white wine.
A little salt and pepper for seasoning.
Method:.
Peel carrots, onions, potatoes and rinse thoroughly. Then rinse beans, baby corn, bell peppers, cauliflower Salem Gallery tucked nice and I cut everything into pieces.
Rosemary, chopped fine. Stir the olive oil in soup pot over low heat with enough oil. The addition of white wine. Add meat, tomato concentrate to stir them up.
Add water to stock up on over medium heat. I boil the vegetables, everything. The macaroni oregano and bay leaf here. Then the mixture simmer until soft.
Season with salt and pepper to taste. Dip served in a cup of soup.
Deep fried snapper topped with sweet and salty fish suace
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Garnish.
one of snapper
Fish sauce 200 ml
one of raw mango
50 grams of sugar
Coriander
How do
1. The snapper cleaned. Then dip in sauce.
2. Then fry in medium hot oil. The fish has a yellow frame.
3. Made by mixing fish sauce and palm sugar. It tastes like.
4. The alley into the mango and red pepper. Sweet and sour flavors will mellow.
5. Garnish with coriander leaves and serve.
Spaghetti Seafood
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Ingredient
Mussels, 3.
The clam 3.
Red snapper fillet, cut into large pieces 2 pieces.
1 tablespoon olive oil.
Garlic, chopped 1/2 tbsp.
White wine 1/4 cup.
Dice the tomatoes, cut into small pieces 4 cups of meat.
Water 1 cup shrimp stock.
Lay pasta, minced 1 tsp.
Salt 1/2 tsp.
Pound coarsely ground black pepper 1/2 tsp.
1 cup cooked spaghetti.
How do
- Mussels, clams and rinse clean.
- Put the olive oil in a saucepan set over medium heat fry the garlic is golden.
- Insert the card I paid for it all over with white wine and simmer until the alcohol evaporates out. Add tomatoes, beef stock, water, shrimp stew to thicken the seafood stew, cover for 5-10 minutes or until cooked through people.
- Season with salt, black pepper and stir to combine.
- Put the spaghetti into a bowl. Mixture made. Garnish with a pass play.
Served.
Tips: How to clean clams.
Clams to clean up the mud stuck to the meat inside. The blanched in boiling water quickly. The mud will come off. Boiled water is visibly cloudy. Important to burn quickly, otherwise the meat will be sweet to.
Ingredient
Mussels, 3.
The clam 3.
Red snapper fillet, cut into large pieces 2 pieces.
1 tablespoon olive oil.
Garlic, chopped 1/2 tbsp.
White wine 1/4 cup.
Dice the tomatoes, cut into small pieces 4 cups of meat.
Water 1 cup shrimp stock.
Lay pasta, minced 1 tsp.
Salt 1/2 tsp.
Pound coarsely ground black pepper 1/2 tsp.
1 cup cooked spaghetti.
How do
- Mussels, clams and rinse clean.
- Put the olive oil in a saucepan set over medium heat fry the garlic is golden.
- Insert the card I paid for it all over with white wine and simmer until the alcohol evaporates out. Add tomatoes, beef stock, water, shrimp stew to thicken the seafood stew, cover for 5-10 minutes or until cooked through people.
- Season with salt, black pepper and stir to combine.
- Put the spaghetti into a bowl. Mixture made. Garnish with a pass play.
Served.
Tips: How to clean clams.
Clams to clean up the mud stuck to the meat inside. The blanched in boiling water quickly. The mud will come off. Boiled water is visibly cloudy. Important to burn quickly, otherwise the meat will be sweet to.
Mahogany duck
serves 4
ingredients
2 ducks
2 slices white bread
2 spring onions
750ml/11⁄4pt beer
For the marinade
50ml/2fl oz Scotch whisky
3 tablespoons grated fresh
root ginger
11⁄2 teaspoons chopped garlic
2 tablespoons grated orange zest
1 teaspoon crushed
coriander seeds
1 teaspoon crushed black
peppercorns
175ml/6fl oz light soy sauce
2 tablespoons clear honey
2 tablespoons dark brown sugar
For the sauce
375ml/13fl oz beef stock
2 teaspoons arrowroot dissolved in
3 tablespoons cold water
• Rinse the ducks, then pat dry with kitchen paper and remove any excess
fat from the body cavities. Truss the ducks and arrange them, breast side
up, several inches apart on a rack set over a large roasting tin.
• Combine all the marinade ingredients in a bowl. Leave to stand, covered
and chilled, for 3 hours. Stir the marinade, and press through a fine sieve
into a small bowl. Brush the ducks with some of the marinade, every
30 minutes, for 21⁄2 hours, while keeping them refrigerated.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Stuff each duck with 1 bread slice and 1 spring onion. Spoon any
remaining marinade into the cavities. Prick the ducks, except for the breast
area, with a fork.
• Pour the beer into the roasting tin. Roast the ducks on the rack in the lower
third of the oven for 30 minutes, then tent them with foil and roast for a
further 30 minutes. Discard the foil and roast for another 30 minutes.
• Remove the stuffing ingredients with a spoon, and discard them and the
pan juices. Pour the juices from the cavities through a fine sieve into a
small bowl. Skim off the fat and reserve 50ml/2fl oz of the juices. Arrange
the ducks on a platter and keep warm.
• In a saucepan, bring the stock to the boil, simmer for 15 minutes and stir in
the reserved juices. Bring the mixture to a simmer. Stir the arrowroot
mixture and add to the pan. Cook the mixture over medium-low heat,
being careful not to boil, until thickened. Serve the duck with the sauce.
ingredients
2 ducks
2 slices white bread
2 spring onions
750ml/11⁄4pt beer
For the marinade
50ml/2fl oz Scotch whisky
3 tablespoons grated fresh
root ginger
11⁄2 teaspoons chopped garlic
2 tablespoons grated orange zest
1 teaspoon crushed
coriander seeds
1 teaspoon crushed black
peppercorns
175ml/6fl oz light soy sauce
2 tablespoons clear honey
2 tablespoons dark brown sugar
For the sauce
375ml/13fl oz beef stock
2 teaspoons arrowroot dissolved in
3 tablespoons cold water
• Rinse the ducks, then pat dry with kitchen paper and remove any excess
fat from the body cavities. Truss the ducks and arrange them, breast side
up, several inches apart on a rack set over a large roasting tin.
• Combine all the marinade ingredients in a bowl. Leave to stand, covered
and chilled, for 3 hours. Stir the marinade, and press through a fine sieve
into a small bowl. Brush the ducks with some of the marinade, every
30 minutes, for 21⁄2 hours, while keeping them refrigerated.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Stuff each duck with 1 bread slice and 1 spring onion. Spoon any
remaining marinade into the cavities. Prick the ducks, except for the breast
area, with a fork.
• Pour the beer into the roasting tin. Roast the ducks on the rack in the lower
third of the oven for 30 minutes, then tent them with foil and roast for a
further 30 minutes. Discard the foil and roast for another 30 minutes.
• Remove the stuffing ingredients with a spoon, and discard them and the
pan juices. Pour the juices from the cavities through a fine sieve into a
small bowl. Skim off the fat and reserve 50ml/2fl oz of the juices. Arrange
the ducks on a platter and keep warm.
• In a saucepan, bring the stock to the boil, simmer for 15 minutes and stir in
the reserved juices. Bring the mixture to a simmer. Stir the arrowroot
mixture and add to the pan. Cook the mixture over medium-low heat,
being careful not to boil, until thickened. Serve the duck with the sauce.
Mushroom & ginger duck
serves 4
ingredients
2.5kg/51⁄2lb duck
1 teaspoon granulated sugar
50ml/2fl oz soy sauce
2 garlic cloves, crushed
8 dried Chinese mushrooms, soaked
in 350ml/12fl oz warm water for
15 minutes
1 onion, sliced
5cm/2in piece of fresh root ginger,
cut into matchsticks
200g/7oz baby sweetcorn
1⁄2 bunch of spring onions,
white bulbs left whole and green
tops sliced
2 tablespoons cornflour mixed
with 4 tablespoons water to form
a paste
salt and freshly ground black pepper
• Cut the duck along the breast, open it up and cut along each side of the
backbone. (Any trimmings of fat can be rendered in a frying pan, to use
later in the recipe.) Cut each leg and each breast in half. Put in a bowl,
rub with the sugar, then pour over the soy sauce and garlic.
• Drain the mushrooms, reserving the soaking liquid. Trim and discard
the stalks.
• Fry the onion and ginger in the duck fat, in a heavy frying pan, until
they give off a good aroma. Push to one side. Lift the duck slices out of
the soy sauce, and fry them until browned. Add the mushrooms and the
reserved soaking liquid.
• Add 600ml/1pt water to the pan. Season with salt and pepper, cover
and cook over a gentle heat for about 1 hour until the duck is tender.
• Add the sweetcorn and the white part of the spring onions. Cook for a
further 10 minutes. Remove from the heat and add the cornflour paste.
Return to the heat and bring to the boil, stirring. Cook for 1 minute until
glossy. Garnish with the green spring onion tops.
• Serve hot with plain boiled rice.
ingredients
2.5kg/51⁄2lb duck
1 teaspoon granulated sugar
50ml/2fl oz soy sauce
2 garlic cloves, crushed
8 dried Chinese mushrooms, soaked
in 350ml/12fl oz warm water for
15 minutes
1 onion, sliced
5cm/2in piece of fresh root ginger,
cut into matchsticks
200g/7oz baby sweetcorn
1⁄2 bunch of spring onions,
white bulbs left whole and green
tops sliced
2 tablespoons cornflour mixed
with 4 tablespoons water to form
a paste
salt and freshly ground black pepper
• Cut the duck along the breast, open it up and cut along each side of the
backbone. (Any trimmings of fat can be rendered in a frying pan, to use
later in the recipe.) Cut each leg and each breast in half. Put in a bowl,
rub with the sugar, then pour over the soy sauce and garlic.
• Drain the mushrooms, reserving the soaking liquid. Trim and discard
the stalks.
• Fry the onion and ginger in the duck fat, in a heavy frying pan, until
they give off a good aroma. Push to one side. Lift the duck slices out of
the soy sauce, and fry them until browned. Add the mushrooms and the
reserved soaking liquid.
• Add 600ml/1pt water to the pan. Season with salt and pepper, cover
and cook over a gentle heat for about 1 hour until the duck is tender.
• Add the sweetcorn and the white part of the spring onions. Cook for a
further 10 minutes. Remove from the heat and add the cornflour paste.
Return to the heat and bring to the boil, stirring. Cook for 1 minute until
glossy. Garnish with the green spring onion tops.
• Serve hot with plain boiled rice.
Turkey & macaroni cheese
Turkey & macaroni cheese
serves 4
ingredients
1 onion, chopped
150ml/5fl oz vegetable stock
25g/1oz low-fat spread
25g/1oz plain flour
300ml/10fl oz skimmed milk
50g/2oz low-fat Cheddar
cheese, grated
1 teaspoon mustard powder
225g/8oz macaroni
4 rashers smoked turkey, halved
3 tomatoes, sliced
3 fresh basil leaves
1 tablespoon freshly grated
Parmesan cheese
salt and freshly ground black pepper
• Put the onion and stock in a non-stick frying pan. Bring to the boil,
stirring occasionally, and cook for 5–6 minutes until the stock has
reduced entirely and the onion is transparent.
• Put the low-fat spread, flour and milk in a saucepan, and season with
salt and pepper. Whisk together over a medium heat until thickened and
smooth. Draw aside and add the Cheddar, mustard and onion.
• Preheat the grill until medium-hot. Cook the macaroni in a large pan of
lightly salted boiling water until al dente. Drain the macaroni thoroughly,
and stir into the sauce. Transfer to a shallow ovenproof dish.
• Arrange the turkey rashers and tomatoes overlapping on top of the
macaroni cheese. Tuck in the basil leaves, then sprinkle with the
Parmesan and set under the grill to lightly brown the top. Serve hot.
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serves 4
ingredients
1 onion, chopped
150ml/5fl oz vegetable stock
25g/1oz low-fat spread
25g/1oz plain flour
300ml/10fl oz skimmed milk
50g/2oz low-fat Cheddar
cheese, grated
1 teaspoon mustard powder
225g/8oz macaroni
4 rashers smoked turkey, halved
3 tomatoes, sliced
3 fresh basil leaves
1 tablespoon freshly grated
Parmesan cheese
salt and freshly ground black pepper
• Put the onion and stock in a non-stick frying pan. Bring to the boil,
stirring occasionally, and cook for 5–6 minutes until the stock has
reduced entirely and the onion is transparent.
• Put the low-fat spread, flour and milk in a saucepan, and season with
salt and pepper. Whisk together over a medium heat until thickened and
smooth. Draw aside and add the Cheddar, mustard and onion.
• Preheat the grill until medium-hot. Cook the macaroni in a large pan of
lightly salted boiling water until al dente. Drain the macaroni thoroughly,
and stir into the sauce. Transfer to a shallow ovenproof dish.
• Arrange the turkey rashers and tomatoes overlapping on top of the
macaroni cheese. Tuck in the basil leaves, then sprinkle with the
Parmesan and set under the grill to lightly brown the top. Serve hot.
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Turkey spinach lasagne
Turkey spinach lasagne
serves 8
ingredients
100g/4oz frozen chopped spinach
vegetable oil for greasing
50g/2oz low-fat ricotta cheese
475g/1lb 1oz chopped
cooked turkey
500ml/18fl oz ready-prepared
spaghetti sauce
225g/8oz low-fat mozzarella
cheese, sliced
50g/2oz Parmesan cheese,
freshly grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Thaw the spinach and squeeze out any liquid. Put about one-third of the
spinach in the bottom of a lightly oiled casserole dish.
• Spread half of the ricotta over the spinach. Sprinkle on half of the
turkey, and spoon over half of the spaghetti sauce. Top with half of the
mozzarella. Repeat the layering process, finishing with the final third of
spinach. Sprinkle the Parmesan cheese over the top.
• Bake in the oven for 45–50 minutes. Serve hot.
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serves 8
ingredients
100g/4oz frozen chopped spinach
vegetable oil for greasing
50g/2oz low-fat ricotta cheese
475g/1lb 1oz chopped
cooked turkey
500ml/18fl oz ready-prepared
spaghetti sauce
225g/8oz low-fat mozzarella
cheese, sliced
50g/2oz Parmesan cheese,
freshly grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Thaw the spinach and squeeze out any liquid. Put about one-third of the
spinach in the bottom of a lightly oiled casserole dish.
• Spread half of the ricotta over the spinach. Sprinkle on half of the
turkey, and spoon over half of the spaghetti sauce. Top with half of the
mozzarella. Repeat the layering process, finishing with the final third of
spinach. Sprinkle the Parmesan cheese over the top.
• Bake in the oven for 45–50 minutes. Serve hot.
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Duck with tomatoes
serves 4
ingredients
1 duck
350g/12oz cherry tomatoes
100g/4oz pitted black olives
300ml/10fl oz red wine
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Wipe the duck dry, pull out excess fat and prick the thick fatty bits of the
skin using a skewer, particularly the area between legs and breast. Rub
the skin with salt and pepper, and season the inside.
• Put the duck on a rack in a roasting tin, breast side up, and roast on the
lowest shelf of the oven for 20 minutes. Turn the duck over and roast for
a further 30 minutes.
• Reduce the oven temperature to 200°C/400°F/Gas mark 6, pour out
the fat and roast for a further 15 minutes, breast-side up. Pour out any
remaining fat, add the tomatoes, olives and wine, and roast for a further
15 minutes.
• Remove from the oven and allow the duck to rest for about 10 minutes
before carving. Spoon the tomatoes and olives over each serving.
ingredients
1 duck
350g/12oz cherry tomatoes
100g/4oz pitted black olives
300ml/10fl oz red wine
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Wipe the duck dry, pull out excess fat and prick the thick fatty bits of the
skin using a skewer, particularly the area between legs and breast. Rub
the skin with salt and pepper, and season the inside.
• Put the duck on a rack in a roasting tin, breast side up, and roast on the
lowest shelf of the oven for 20 minutes. Turn the duck over and roast for
a further 30 minutes.
• Reduce the oven temperature to 200°C/400°F/Gas mark 6, pour out
the fat and roast for a further 15 minutes, breast-side up. Pour out any
remaining fat, add the tomatoes, olives and wine, and roast for a further
15 minutes.
• Remove from the oven and allow the duck to rest for about 10 minutes
before carving. Spoon the tomatoes and olives over each serving.
Bacon-wrapped turkey burgers
serves 3
ingredients
12 rashers back bacon
450g/1lb minced turkey
200g/7oz dried breadcrumbs
1 teaspoon Worcestershire sauce
1⁄2 teaspoon garlic salt
salt and freshly ground black pepper
• Preheat the grill until hot.
• In a frying pan, dry-fry the bacon until beginning to crisp. Remove and
set to one side.
• Mix together the turkey, breadcrumbs, Worcestershire sauce and garlic
salt. Season with salt and pepper. Shape the mixture into 6 patties.
• Crisscross 2 rashers of bacon on each patty, tucking the ends under and
securing with cocktail sticks. Cook under the hot grill for about 4 minutes
on each side until the turkey springs back when touched and is no
longer pink. Serve hot.
ingredients
12 rashers back bacon
450g/1lb minced turkey
200g/7oz dried breadcrumbs
1 teaspoon Worcestershire sauce
1⁄2 teaspoon garlic salt
salt and freshly ground black pepper
• Preheat the grill until hot.
• In a frying pan, dry-fry the bacon until beginning to crisp. Remove and
set to one side.
• Mix together the turkey, breadcrumbs, Worcestershire sauce and garlic
salt. Season with salt and pepper. Shape the mixture into 6 patties.
• Crisscross 2 rashers of bacon on each patty, tucking the ends under and
securing with cocktail sticks. Cook under the hot grill for about 4 minutes
on each side until the turkey springs back when touched and is no
longer pink. Serve hot.
Chillies stuffed with turkey
serves 6
ingredients
vegetable oil for greasing
4 large fresh green chillies
100g/4oz low-fat Cheddar
cheese, grated
350g/12oz cooked turkey breast,
cut into 1cm/1⁄2in strips
100g/4oz plain flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
125ml/4fl oz skimmed milk
3 eggs
150g/5oz mature Cheddar
cheese, grated
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly brush a large
baking dish with vegetable oil.
• Slit the chillies on one side, remove the seeds and open out flat.
• Fill each chilli with a mixture of the low-fat Cheddar cheese and turkey.
Fold over the edges of the chillies, and put seam side down in the
prepared baking dish.
• In a medium bowl, combine the flour, baking powder and salt.
• In a small bowl, whisk the milk and eggs together, then slowly add to the
flour mixture, beating until smooth. Pour over the chillies. Bake in the
oven for 15 minutes.
• Remove from the oven, and sprinkle with the mature Cheddar cheese.
Serve hot.
ingredients
vegetable oil for greasing
4 large fresh green chillies
100g/4oz low-fat Cheddar
cheese, grated
350g/12oz cooked turkey breast,
cut into 1cm/1⁄2in strips
100g/4oz plain flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
125ml/4fl oz skimmed milk
3 eggs
150g/5oz mature Cheddar
cheese, grated
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly brush a large
baking dish with vegetable oil.
• Slit the chillies on one side, remove the seeds and open out flat.
• Fill each chilli with a mixture of the low-fat Cheddar cheese and turkey.
Fold over the edges of the chillies, and put seam side down in the
prepared baking dish.
• In a medium bowl, combine the flour, baking powder and salt.
• In a small bowl, whisk the milk and eggs together, then slowly add to the
flour mixture, beating until smooth. Pour over the chillies. Bake in the
oven for 15 minutes.
• Remove from the oven, and sprinkle with the mature Cheddar cheese.
Serve hot.
Turkey & tomato hotpot
serves 4
ingredients
25g/1oz white bread, crusts
removed
2 tablespoons milk
1 garlic clove, crushed
1⁄2 teaspoon caraway seeds
225g/8oz minced turkey
1 egg white
350ml/12fl oz chicken stock
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
100g/4oz easy-cook rice
salt and freshly ground black pepper
• Cut the bread into small cubes and put into a mixing bowl. Sprinkle the
milk over them, and leave to soak for 5 minutes.
• Add the garlic, caraway seeds and turkey. Season with salt and pepper,
and mix well.
• Whisk the egg white until stiff, then fold, half at a time, into the turkey
mixture. Refrigerate for 10 minutes.
• While the turkey mixture is chilling, put the stock, tomatoes and tomato
purée into a large saucepan and bring to the boil. Add the rice, stir and
cook for 5 minutes. Reduce the heat to a gentle simmer.
• Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop
them into the stock, and simmer for a further 8–10 minutes until both the
turkey balls and rice are cooked. Serve immediately.
ingredients
25g/1oz white bread, crusts
removed
2 tablespoons milk
1 garlic clove, crushed
1⁄2 teaspoon caraway seeds
225g/8oz minced turkey
1 egg white
350ml/12fl oz chicken stock
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
100g/4oz easy-cook rice
salt and freshly ground black pepper
• Cut the bread into small cubes and put into a mixing bowl. Sprinkle the
milk over them, and leave to soak for 5 minutes.
• Add the garlic, caraway seeds and turkey. Season with salt and pepper,
and mix well.
• Whisk the egg white until stiff, then fold, half at a time, into the turkey
mixture. Refrigerate for 10 minutes.
• While the turkey mixture is chilling, put the stock, tomatoes and tomato
purée into a large saucepan and bring to the boil. Add the rice, stir and
cook for 5 minutes. Reduce the heat to a gentle simmer.
• Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop
them into the stock, and simmer for a further 8–10 minutes until both the
turkey balls and rice are cooked. Serve immediately.
Turkey meatloaf
serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 green pepper, seeded and finely
chopped
1 garlic clove, chopped
450g/1lb minced turkey
50g/2oz fresh white breadcrumbs
1 egg, beaten
50g/2oz pine nuts
12 sun-dried tomatoes in oil, drained
and chopped
75ml/3fl oz milk
2 teaspoons chopped fresh rosemary
1 teaspoon fennel seeds
1⁄2 teaspoon dried oregano
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a frying pan. Add the onion, green pepper and garlic,
and sweat over a low heat for 8–10 minutes, stirring frequently, until the
vegetables are just softened. Remove from the heat and leave to cool.
• Put the minced turkey in a large bowl. Add the onion mixture and all the
remaining ingredients, and mix thoroughly.
• Transfer to a 21 x 11cm/8 x 4in loaf tin, packing down firmly. Bake in
the oven for 1 hour until golden brown. Serve hot.
ingredients
1 tablespoon olive oil
1 onion, chopped
1 green pepper, seeded and finely
chopped
1 garlic clove, chopped
450g/1lb minced turkey
50g/2oz fresh white breadcrumbs
1 egg, beaten
50g/2oz pine nuts
12 sun-dried tomatoes in oil, drained
and chopped
75ml/3fl oz milk
2 teaspoons chopped fresh rosemary
1 teaspoon fennel seeds
1⁄2 teaspoon dried oregano
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a frying pan. Add the onion, green pepper and garlic,
and sweat over a low heat for 8–10 minutes, stirring frequently, until the
vegetables are just softened. Remove from the heat and leave to cool.
• Put the minced turkey in a large bowl. Add the onion mixture and all the
remaining ingredients, and mix thoroughly.
• Transfer to a 21 x 11cm/8 x 4in loaf tin, packing down firmly. Bake in
the oven for 1 hour until golden brown. Serve hot.
Turkey gumbo
serves 4
ingredients
25g/1oz margarine
225g/8oz fresh okra, chopped into
2.5cm/1in pieces
150g/5oz celery, chopped
1 onion, chopped
1 small green pepper, seeded
and chopped
2 garlic cloves, minced
225g/8oz tomato purée
400g/14oz canned chopped
plum tomatoes
200g/7oz cooked turkey, chopped
• Melt the margarine in a large frying pan. Add the okra and sauté for
about 5 minutes until the okra loses its shiny appearance. Remove the
okra pieces to a bowl.
• Add the celery, onion, green pepper and garlic to the pan. Sweat over
a medium heat until the onion is soft and transparent. Add the tomato
purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
• Reduce the heat to low, and cook for 10 minutes or until the turkey is
heated through. Serve hot with rice.
ingredients
25g/1oz margarine
225g/8oz fresh okra, chopped into
2.5cm/1in pieces
150g/5oz celery, chopped
1 onion, chopped
1 small green pepper, seeded
and chopped
2 garlic cloves, minced
225g/8oz tomato purée
400g/14oz canned chopped
plum tomatoes
200g/7oz cooked turkey, chopped
• Melt the margarine in a large frying pan. Add the okra and sauté for
about 5 minutes until the okra loses its shiny appearance. Remove the
okra pieces to a bowl.
• Add the celery, onion, green pepper and garlic to the pan. Sweat over
a medium heat until the onion is soft and transparent. Add the tomato
purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
• Reduce the heat to low, and cook for 10 minutes or until the turkey is
heated through. Serve hot with rice.
Glass noodles soup
Glass noodles soup
credit picture tee_tk14 bloggang.com
Ingredient
Mushrooms, onion grade.
Dried shrimp as well.
Garlic
Pepper
Celery root.
Glass noodles.
Soy sauce
Coriander (for garnish).
How do
Rinse shrimp thoroughly and set aside.
Pounded dried shrimp, garlic, pepper, coriander root together.
Heat water to boiling.
Soak Glass noodles in water to soften.
The aroma is clean water.
A pound of lead into the boiling water. I Glass noodles a lap down.
Add mushrooms.
seasoned to taste with soy sauce. And sprinkle with coriander.
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Crab steamed milk
Crab steamed milk
Ingredient
300 g Crab Claw.
Top 60 grams of asparagus.
Carrots, cut into pieces of boiled 50 grams.
2 tablespoons oyster sauce and garlic.
Pepper 1/4 tsp.
Fresh condensed milk 1/4 tsp.
Broth 3/4 cup.
1 teaspoon garlic.
Egg 1.
How do
1. Mix condensed milk, fresh eggs and broth together.
2. Mix crab meat with pepper. Oyster sauce and set aside.
3. Sort crab meat, asparagus and carrots in a container for steaming.
4. Pour milk mixture into the container with a Crab. And vegetables by the beautiful.
5. Be steamed for about 20 minutes or until Crab is cooked.
6. Sprinkle with garlic, served hot.
credit picture tee_tk14 bloggang.com
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Sage chicken & rice
Sage chicken & rice
serves 4
ingredients
1 large onion, chopped
1 garlic clove, crushed
2 celery sticks, sliced
2 carrots, diced
2 sprigs of fresh sage
300ml/10fl oz chicken stock
350g/12oz skinless chicken breast
fillets, cut into 2.5cm/1in cubes
225g/8oz wild rice
400g/14oz canned chopped
plum tomatoes
dash of Tabasco sauce
2 courgettes, thinly sliced
100g/4oz lean ham, diced
salt and freshly ground black pepper
• Put the onion, garlic, celery, carrots and sage in a large saucepan, and
pour in the stock. Bring to the boil, cover the pan and simmer for
5 minutes.
• Stir the chicken into the pan with the vegetables. Cover the pan and
continue to cook for a further 5 minutes. Stir in the rice and tomatoes.
• Add the Tabasco sauce and season well with salt and pepper. Bring to
the boil, cover and simmer for 25 minutes.
• Stir in the courgettes and ham, and continue to cook, uncovered, for a
further 10 minutes, stirring occasionally, until the rice is just tender.
Remove and discard the sage, and serve hot.
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serves 4
ingredients
1 large onion, chopped
1 garlic clove, crushed
2 celery sticks, sliced
2 carrots, diced
2 sprigs of fresh sage
300ml/10fl oz chicken stock
350g/12oz skinless chicken breast
fillets, cut into 2.5cm/1in cubes
225g/8oz wild rice
400g/14oz canned chopped
plum tomatoes
dash of Tabasco sauce
2 courgettes, thinly sliced
100g/4oz lean ham, diced
salt and freshly ground black pepper
• Put the onion, garlic, celery, carrots and sage in a large saucepan, and
pour in the stock. Bring to the boil, cover the pan and simmer for
5 minutes.
• Stir the chicken into the pan with the vegetables. Cover the pan and
continue to cook for a further 5 minutes. Stir in the rice and tomatoes.
• Add the Tabasco sauce and season well with salt and pepper. Bring to
the boil, cover and simmer for 25 minutes.
• Stir in the courgettes and ham, and continue to cook, uncovered, for a
further 10 minutes, stirring occasionally, until the rice is just tender.
Remove and discard the sage, and serve hot.
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Garlic & lime chicken
Garlic & lime chicken
serves 4
ingredients
4 large skinless chicken breast fillets
50g/2oz garlic butter, softened
3 tablespoons chopped fresh
coriander leaves
1 tablespoon sunflower oil
finely grated zest and juice of
2 limes
25g/1oz Demerara sugar
• Put each chicken breast between two sheets of cling film, and pound
with a rolling pin until flattened to about 1cm/1⁄2in thick.
• Mix together the garlic butter and coriander, and spread over each
chicken breast. Roll the chicken up like a Swiss roll and secure with a
cocktail stick.
• Heat a wok or heavy frying pan until hot. Add the oil, and when it is hot
enough, add the chicken and cook, turning, for 15–20 minutes until
cooked through.
• Remove the chicken from the wok or pan, and transfer to a chopping
board. Loosely cover with foil to rest for a few minutes, then cut each
chicken roll into slices.
• Add the lime zest, juice and sugar to the wok and heat gently, stirring,
until the sugar has dissolved. Increase the heat and allow to bubble for
2 minutes.
• Arrange the chicken slices on warmed individual serving plates, and
spoon the pan juices over to serve. Serve warm with boiled rice.
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serves 4
ingredients
4 large skinless chicken breast fillets
50g/2oz garlic butter, softened
3 tablespoons chopped fresh
coriander leaves
1 tablespoon sunflower oil
finely grated zest and juice of
2 limes
25g/1oz Demerara sugar
• Put each chicken breast between two sheets of cling film, and pound
with a rolling pin until flattened to about 1cm/1⁄2in thick.
• Mix together the garlic butter and coriander, and spread over each
chicken breast. Roll the chicken up like a Swiss roll and secure with a
cocktail stick.
• Heat a wok or heavy frying pan until hot. Add the oil, and when it is hot
enough, add the chicken and cook, turning, for 15–20 minutes until
cooked through.
• Remove the chicken from the wok or pan, and transfer to a chopping
board. Loosely cover with foil to rest for a few minutes, then cut each
chicken roll into slices.
• Add the lime zest, juice and sugar to the wok and heat gently, stirring,
until the sugar has dissolved. Increase the heat and allow to bubble for
2 minutes.
• Arrange the chicken slices on warmed individual serving plates, and
spoon the pan juices over to serve. Serve warm with boiled rice.
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Chicken jalfrezi
serves 4
ingredients
1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 tablespoon tomato purée
2 tomatoes, peeled and chopped
1 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon chilli powder
1⁄2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red pepper, seeded
and chopped
100g/4oz frozen broad beans
500g/1lb 2oz cooked chicken,
cut into bite-size pieces
salt
• Heat the mustard oil in a large frying pan set over a high heat for about
1 minute until it begins to smoke. Add the vegetable oil, reduce the heat
and add the onion and garlic. Fry until they are golden.
• Add the tomato purée, chopped tomatoes, turmeric, cumin, coriander,
chilli powder, garam masala and vinegar to the frying pan. Stir the
mixture until fragrant.
• Add the red pepper and beans, and stir for 2 minutes until the pepper is
softened. Stir in the chicken and season with salt.
• Simmer gently for 6–8 minutes until the chicken is heated through and
the beans are tender. Serve hot.
ingredients
1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 tablespoon tomato purée
2 tomatoes, peeled and chopped
1 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon chilli powder
1⁄2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red pepper, seeded
and chopped
100g/4oz frozen broad beans
500g/1lb 2oz cooked chicken,
cut into bite-size pieces
salt
• Heat the mustard oil in a large frying pan set over a high heat for about
1 minute until it begins to smoke. Add the vegetable oil, reduce the heat
and add the onion and garlic. Fry until they are golden.
• Add the tomato purée, chopped tomatoes, turmeric, cumin, coriander,
chilli powder, garam masala and vinegar to the frying pan. Stir the
mixture until fragrant.
• Add the red pepper and beans, and stir for 2 minutes until the pepper is
softened. Stir in the chicken and season with salt.
• Simmer gently for 6–8 minutes until the chicken is heated through and
the beans are tender. Serve hot.
Chicken & vegetables
serves 4
ingredients
25g/1oz cornflour
300ml/10fl oz skimmed milk
1 teaspoon low-fat spread
1 teaspoon English mustard
75g/3oz low-fat Cheddar
cheese, grated
350g/12oz cooked mixed chopped
vegetables
175g/6oz cooked chicken,
skin removed
1⁄4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
• Preheat the grill to medium.
• Blend the cornflour in a saucepan with the milk. Add the low-fat spread.
Bring to the boil and cook for 1 minute, stirring all the time.
• Stir in a little salt and pepper, the mustard and two-thirds of the cheese.
Fold in the vegetables and the chicken, and season with the nutmeg and
a little more salt and pepper if required. Heat through.
• Turn into a flameproof serving dish, top with the remaining cheese and
put under the grill until golden and bubbling. Serve immediately.
ingredients
25g/1oz cornflour
300ml/10fl oz skimmed milk
1 teaspoon low-fat spread
1 teaspoon English mustard
75g/3oz low-fat Cheddar
cheese, grated
350g/12oz cooked mixed chopped
vegetables
175g/6oz cooked chicken,
skin removed
1⁄4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
• Preheat the grill to medium.
• Blend the cornflour in a saucepan with the milk. Add the low-fat spread.
Bring to the boil and cook for 1 minute, stirring all the time.
• Stir in a little salt and pepper, the mustard and two-thirds of the cheese.
Fold in the vegetables and the chicken, and season with the nutmeg and
a little more salt and pepper if required. Heat through.
• Turn into a flameproof serving dish, top with the remaining cheese and
put under the grill until golden and bubbling. Serve immediately.
Detoxification drunk with morning glory
May have heard of the morning glory that eat then beautiful. This type of vegetables, but it was not useful there. Also known as morning glory or ผaktadiad such as another vegetable with medicinal values very well.
We can see the morning glory leaves are held in common by water or marsh. The canals, swamps, fields and furrows, which were often collected from the water, without cultivation. Do not buy from the market. It's very cool, it is very new. And today, we might find you have a beautiful vegetable. Prison Break Trailer Pho noodle soup on the menu is roast beef, sour even the most popular one is to eat fresh green papaya salad with curry rice noodle salad with a little water minced fresh if you do not like to boiled. Pour the coconut milk and so much more to be done.
One advantage of the morning glory little is known, it is. morning glory is one of the Thai Pharmacopoeia. Detoxification is a drug problem on Maui, too cold. The value of the morning glory is beta carotene, a vitamin A source. This will help nourish the eyes. The eyes with water. Sparks is not a burning or dry eyes. morning glory Thai, especially the type of rice that contains vitamin C than any other type of restorative treatment, dental teeth can cause skin, blood and increases resistance to diseases or allergies are a few tips on where to eat raw value. the vitamins are not lost.
In addition, iron helps maintain blood calcium and phosphorus for strong bones and teeth. As well as fiber. Foods that help the digestive system with liquidity. Moreover, morning glory a substance that acts to reduce blood sugar for people with diabetes. Mix together salt and water morning glory in the mouth for about 2 minutes, 2 times a day will help heal wounds in the mouth with water.
Spicy masala chicken
serves 6
ingredients
12 skinless chicken thighs
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon crushed dried red chillies
1 teaspoon salt
1 teaspoon Demerara sugar
2 tablespoons clear honey
2 tablespoons chopped fresh
coriander leaves
1 fresh green chilli, finely chopped
2 tablespoons sunflower oil
• Prick the chicken with a fork, rinse and pat dry with kitchen paper.
• In a large mixing bowl, mix together the lemon juice, ginger, garlic, red
chillies, salt, sugar and honey. Transfer the chicken to the spice mixture
and coat well. Set aside to marinate for about 45 minutes.
• Preheat the grill to medium. Add the coriander and green chilli to the
chicken thighs, and put them in a shallow flameproof dish.
• Pour any remaining marinade over the chicken and, using a pastry
brush, baste with the oil.
• Grill the chicken thighs under the grill for 15–20 minutes, turning and
basting occasionally, until cooked through and browned. Transfer to a
serving dish, and serve immediately.
ingredients
12 skinless chicken thighs
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon crushed dried red chillies
1 teaspoon salt
1 teaspoon Demerara sugar
2 tablespoons clear honey
2 tablespoons chopped fresh
coriander leaves
1 fresh green chilli, finely chopped
2 tablespoons sunflower oil
• Prick the chicken with a fork, rinse and pat dry with kitchen paper.
• In a large mixing bowl, mix together the lemon juice, ginger, garlic, red
chillies, salt, sugar and honey. Transfer the chicken to the spice mixture
and coat well. Set aside to marinate for about 45 minutes.
• Preheat the grill to medium. Add the coriander and green chilli to the
chicken thighs, and put them in a shallow flameproof dish.
• Pour any remaining marinade over the chicken and, using a pastry
brush, baste with the oil.
• Grill the chicken thighs under the grill for 15–20 minutes, turning and
basting occasionally, until cooked through and browned. Transfer to a
serving dish, and serve immediately.
Beef with green peppers
credit picture supportgirl bloggang.com
Ingredient
500 grams of beef.
Green peppers 200 g.
Palm sugar 1 tsp.
3 tablespoons fish sauce.
1 tablespoon liqueur.
2 tablespoons oil.
Soak the dried pellets 7.
Lemon grass, chopped 1 tbsp.
Coriander root, chopped 1 tsp.
1 head of garlic.
Salt 1 tsp.
Lane 1 teaspoon galangal.
Shallots 2 heads.
1 teaspoon shrimp paste.
How do
1. Pound the spices, the ingredients are thoroughly combined Stats.
2. Wash Green peppers, cut short rod.
3. Heat oil in a pan. Setting fire to heat. Add the spices, stir-fry the onion, the meat is almost cooked, add Green peppers.
4. Season with fish sauce and sugar to taste wine and taste it with the lights off.
shrimp on toast
shrimp on toast
credit picture supportgirl bloggang.com
Ingredient
6 bread plates.
Through the peeled shrimp, finely chopped 100 g to remove the black cartridge.
100 g minced pork.
2 tablespoons of egg white.
1 tablespoon cornstarch.
Salt 1/2 tsp.
Cayenne pepper 1/2 tsp.
Chinese wine 1 tsp.
2 teaspoons sesame oil.
Ginger juice 1/2 tsp.
Soya sauce 1 tsp.
Maggie sauce 1 tsp.
Sugar 1 tsp.
How do
Dry bread to dry out the hard edges.
Shrimp, pork, mix together the egg white, cornstarch, salt, pepper, ginger, sesame oil, Chinese liquor seasoned with soy sauce, white sauce and stir Maggie.
The shrimp mixture and place on the bread before frying.
Add oil to pan, heat enough oil to fry the bread in the bread upside down. Fried to a golden brown. Put oil on paper. Leave to cool. Then cut into strips. Eaten with marmalade sauce.
Sauce mixture.
Orange marmalade 1/4 cup.
3 tablespoons water.
Salt 1/4 tsp.
1 tablespoon vinegar.
1 tablespoon sugar.
How do
Put all ingredients together. Raise heat and boil it down.
Tip: Use a large frying oil. And medium heat.
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Beef Liver Steak
credit picture support girl bloggang.com
Garnish.
Beef liver (150 g per piece) 2 pieces.
1 tablespoon vegetable oil.
2 tablespoons soy sauce.
2 tablespoons oyster sauce.
1 tablespoon coarsely ground black pepper mill.
Thai garlic cloves, minced small cup.
I cup chopped basil.
The cup cumin alley.
Pepper seeds are lightly pounded 2 tbsp.
Chili powder 1 teaspoon dry roasted.
1 cup vegetable oil for frying.
I attach a hard-boiled vegetables, Malabar,.
eggplant purple
Sweet potato fritters.
Water and Philadelphia.
I cup water or stock.
2 tablespoons soy sauce.
2 tablespoons oyster sauce.
Chili powder 1 teaspoon dry roasted.
Thai fresh seeds lightly pounded 2 tbsp.
Sweet potato fritters.
Sweet potato (150 g) a head.
1 cup all purpose flour, sifted.
2 cups flour.
Teaspoon salt.
Teaspoon of sugar.
1 cup water.
How do
1. Clear the liver in a sieve to drain. Put into a bowl. Add vegetable oil, soy sauce, oyster sauce, black pepper, basil leaves, fennel seeds, garlic, peppers, flowers. Dry roasted chili. Mix thoroughly. To rest in a refrigerator for 30 minutes.
2. The sweet potato fritters with sweet potatoes washed clean. Cut potatoes lengthwise into slices 0.5 cm thick and cut sweet potatoes again, as long as the bar. Insert the prepared pan. Sift the flour, rice flour, salt and sugar in a mixing bowl, gradually add water until well blended. Then add the sliced potatoes into the flour to coat all over. Put oil in pan, heat oil over medium heat until golden and crisp. Scoop up the oil on a paper and set aside.
3. The wok with oil over medium heat until hot. Leave to marinate the beef liver, fried until golden on both sides throughout. Plate on a plate. Another piece of fried beef liver as well.
4. Philadelphia by water and oil in a pan-fried beef liver scoop out the remaining 2 tablespoons of the marinade at all. With water or stock over the pork with the soy sauce, oyster sauce, flavored with paprika, dry roasted. Grains, fresh pepper and stir to thicken off.
5. Spoon beef liver fried on a plate. Water and pour it myself. The vegetable plate. Serve with sweet potato fritters.
Shrimp minced seasoned
Season shrimp paste (used to make meatballs, shrimp dumplings and dim sum, a variety of fillings).
Shrimp paste sauce to make meatballs, shrimp or prawn filling was made with a beautiful orange shrimp. I can eat shrimp and a full frame. Salty, sweet, mellow. Chinese wine and sesame oil, aromatic scent. To cook a dish, like incandescent filaments Epaaepi๊ia fried dumplings, fried dumpling filling or over filling seasoned water. Or make meatballs, fried, then stir in brown sauce. Sometimes made with chicken or shrimp, etc. The Thiet.
To make meatballs, shrimp or prawn filling. The shrimp or shrimp. Because when I hit the sweet shrimp or shrimp themselves are very sticky. The small white shrimp (shrimp Sheehan) or large shrimp (prawns), the key is to choose fresh. Meat is not hard to play a tight, clear skin.
Clem is the taste of the fresh shrimp.
How do
- Wash shrimp with flour and water to wash clear. The water is drained dry.
- The freezer until cool.
- The pork is fresh, frozen and chilled white as well.
- When the meat is still cold in the attack. The mixture is sticky.
- When cooked shrimp to the extra bounce.
I made meatballs, shrimp or prawn filling in volume. Use the mixer to soft peaks hit by a pitch. Beat at high speed. Shrimp are tough and fast.
credit horapa.com
Yellow bean chicken
serves 4
ingredients
1 egg white, beaten
1 tablespoon cornflour
450g/1lb skinless chicken breast
fillets, cut into 2.5cm/1in cubes
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 teaspoon caster sugar
3 tablespoons vegetable oil
1 garlic clove, crushed
1cm/1⁄2in piece of fresh root
ginger, grated
1 green pepper, seeded and diced
2 large mushrooms, sliced
3 tablespoons yellow bean sauce
• Mix the egg white and cornflour in a bowl. Add the chicken and turn in
the mixture to coat. Set aside for 20 minutes.
• Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the
chicken from the egg white mixture.
• Heat a wok over a high heat. Add the oil and, when hot enough, add
the chicken and stir-fry for 3–4 minutes until golden brown. Remove the
chicken from the wok with a slotted spoon, set aside and keep warm.
• Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry
for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute.
• Stir in the vinegar mixture, and return the chicken to the wok. Cook for
1–2 minutes, and serve hot.
ingredients
1 egg white, beaten
1 tablespoon cornflour
450g/1lb skinless chicken breast
fillets, cut into 2.5cm/1in cubes
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 teaspoon caster sugar
3 tablespoons vegetable oil
1 garlic clove, crushed
1cm/1⁄2in piece of fresh root
ginger, grated
1 green pepper, seeded and diced
2 large mushrooms, sliced
3 tablespoons yellow bean sauce
• Mix the egg white and cornflour in a bowl. Add the chicken and turn in
the mixture to coat. Set aside for 20 minutes.
• Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the
chicken from the egg white mixture.
• Heat a wok over a high heat. Add the oil and, when hot enough, add
the chicken and stir-fry for 3–4 minutes until golden brown. Remove the
chicken from the wok with a slotted spoon, set aside and keep warm.
• Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry
for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute.
• Stir in the vinegar mixture, and return the chicken to the wok. Cook for
1–2 minutes, and serve hot.
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