Pan-fried crusted fish curry

serves 4
ingredients
4 dried red chillies
100g/4oz shallots
3 garlic cloves, chopped
2 lemon grass stalks, white part only
and tough outer layer removed,
finely sliced
4 fresh coriander roots
2 teaspoons grated lime zest
1⁄2 teaspoon green peppercorns,
roughly chopped
125ml/4fl oz vegetable oil
4 skinless snapper fillets, about
200g/7oz each
125ml/4fl oz coconut milk
1 tablespoon Thai fish sauce
4 kaffir lime leaves, finely shredded
2 tablespoons freshly squeezed
lime juice

• Soak the chillies in a bowl of boiling water for 15 minutes. Drain and
chop roughly.
• Put the chillies, shallots, garlic, lemon grass, coriander, lime zest,
peppercorns and 1 tablespoon of the oil in a blender or food processor,
and purée until a smooth paste forms. Spread the paste over one side of
each snapper fillet.
• Heat the remaining oil in a large heavy pan. Cook the snapper fillets for
3 minutes on each side until just cooked.
• Stir together the coconut milk, fish sauce, lime leaves and lime juice in a
bowl or jug. Pour over the snapper fillets, and simmer for 3 minutes.
Serve hot.

Salmon in aspic

Salmon in aspic
serves 10

ingredients
1.8kg/4lb whole fresh salmon
1 teaspoon aspic jelly crystals
2 tablespoons redcurrant jelly
For the sauce
150ml/5fl oz red wine vinegar
1 onion, sliced
3 bay leaves
12 black peppercorns
450ml/3⁄4pt water
• Put the sauce ingredients in a large pan, and simmer for 20 minutes.
Cool and drain through a sieve.
• Put the salmon in a large heavy roasting tin, and pour the sauce over it.
Cover the tin and poach very gently for 20–30 minutes. Leave to cool.
• When completely cold, gently lift the fish out of the roasting tin. Carefully
peel off the skin and scrape off any dark brown flesh.
• Strain the cooking liquid through muslin, pour into a large pan and boil
over a high heat until the liquid has reduced to 300ml/10fl oz. Add the
aspic and redcurrant jelly, and stir to dissolve. Leave to cool and chill
until nearly set.
• Arrange the salmon on a plate, and brush with the liquid aspic. Chill
before serving.

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Mixed seafood chowder

serves 6–8
ingredients
1 onion, finely chopped
1 green pepper, seeded and
finely chopped
2 celery sticks, finely sliced
1 carrot, finely chopped
3 garlic cloves, finely minced
3 tablespoons olive oil
450g/1lb canned chopped
plum tomatoes
250ml/9fl oz tomato purée
1 tablespoon chopped fresh basil
leaves
1 bay leaf
1 teaspoon salt
1⁄2 teaspoon freshly ground
black pepper
450g/1lb halibut steak
12 fresh mussels
375ml/13fl oz dry white wine
250g/9oz raw prawns, peeled
and deveined
250g/9oz scallops

• Put the onion, green pepper, celery, carrot, garlic and olive oil in a
heavy saucepan or casserole dish, and sauté the vegetables on a
medium heat for 15–20 minutes. Stir in the tomatoes, tomato purée,
basil, bay leaf, salt and pepper.
• Increase the heat and bring to a rolling boil for 1–2 minutes, then reduce
the heat to low and simmer for 2 minutes.
• Meanwhile, skin and wash the halibut and cut into bite-size pieces.
Scrub the mussels thoroughly, removing the beards. Discard any that are
damaged or do not close when tapped on the work surface.
• Stir the white wine into the sauce, and remove and discard the bay leaf.
Add the halibut, prawns and scallops, and simmer for 10 minutes.
Arrange the mussels in a layer on top of the fish in the saucepan. Cover
tightly and steam for about 10 minutes or until the shells are fully opened
and the halibut flakes easily. Discard any mussels that do not open in
the cooking.
• Ladle into individual serving bowls and serve immediately.

Prawn & paneer kebabs

serves 4
ingredients
3 tablespoons Greek-style yogurt
450g/1lb large prawns, peeled
and deveined but tails left intact
1⁄2 red pepper, seeded and cut into
chunks
1⁄2 yellow pepper, seeded and cut
into chunks
1⁄2 red onion, cut into small chunks
100g/4oz paneer cheese, cubed
75ml/3fl oz vegetable oil
1 teaspoon mustard seeds
3 curry leaves
25g/1oz grated coconut
For the spice paste
5 fresh green chillies
3 fresh red chillies
2 garlic cloves
2.5cm/1in piece of fresh root
ginger, chopped
2 tablespoons freshly squeezed
lemon juice
2 tablespoons vinegar
1 tablespoon cumin seeds
1 tablespoon garam masala
pinch of ground turmeric
• To make the spice paste, put all the ingredients in a blender or food
processor and add 75ml/3fl oz water. Purée to a fine paste.
• Transfer the paste to a large bowl, add the yogurt and mix well. Stir in
the prawns, peppers and onion, and marinate in the refrigerator for
1 hour.
• Spear the prawns, vegetables and paneer alternately onto bamboo or
metal skewers.
• Heat 4 tablespoons of the oil in a large frying pan over a medium heat.
Put the kebabs in the pan and cook for 10 minutes, turning regularly to
brown evenly.
• In a separate frying pan, heat the remaining oil, then add the mustard
seeds and curry leaves. As the mustard seeds begin to pop, pour the
contents of the pan over the cooked kebabs.
• Transfer the kebabs to serving plates, garnish with the coconut and serve
immediately.
Note You can substitute feta or similar white cheese for the paneer if you
cannot find it, but it will be much saltier.

Smoked haddock quiche

Smoked haddock quiche
serves 4
ingredients
225g/8oz ready-made shortcrust
pastry
25g/1oz butter
1 onion, sliced
15g/1⁄2oz plain flour
125ml/4fl oz milk
3 eggs, beaten
75g/3oz Cheddar cheese, grated
225g/8oz cooked smoked
haddock, flaked
3 tomatoes, chopped
salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4. Roll out the pastry and
use to line a 23cm/9in flan dish.
• Melt the butter in a saucepan, and sweat the onion until soft. Stir in the
flour, then the milk, and bring to the boil, stirring continuously.
• Remove the sauce from the heat and add the eggs and half of the
cheese. Season with salt and pepper.
• Arrange the flaked fish and tomatoes on the pastry, and pour the sauce
over the top. Sprinkle with the remaining cheese.
• Bake in the oven for 30–40 minutes until set and golden brown.

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Fish Wellington

serves 6
ingredients
50g/2oz butter
3 onions, thinly sliced
2 skinless monkfish fillets, about
300g/11oz each
1⁄2 teaspoon sweet smoked paprika
2 red peppers
1 large aubergine, cut into
1cm/1⁄2in slices
vegetable oil for brushing
375g/13oz block frozen puff pastry,
thawed
25g/1oz dried breadcrumbs
1 egg, lightly beaten
salt and freshly ground black pepper
• Melt the butter in a saucepan, add the onion and stir to coat. Cover and
sweat gently over a low heat, stirring occasionally, for 15 minutes.
Uncover and cook, stirring, for another 15 minutes. Cool, then season
with salt and pepper.
• Preheat the oven to 220°C/ 425°F/Gas mark 7.
• Rub one side of each monkfish fillet with the paprika, and put one fillet
on top of the other.
• Cut the peppers into quarters, remove the seeds and cook, skin side up,
under a hot grill until the skin blackens. Let them cool, then peel off and
discard the skin and dice the flesh.
• Put the aubergine on a baking tray. Brush with oil and sprinkle with salt
and pepper. Grill until golden, then turn and brown the other side.
• Roll out the pastry on a floured work surface until large enough to
enclose the fish. Sprinkle the breadcrumbs lengthways along the centre
of the pastry, and put the fish on top of the breadcrumbs. Top with the
onion, then the red pepper, then the aubergine.
• Brush the pastry edges with the egg. Fold the pastry over, pressing firmly
together to seal. Brush with egg, then bake in the oven for 30 minutes.
Slice and serve hot.

Sw eet Potato Fritters/Ntomo Krako

Although the sweet potato isnt native to Africa, the root has made its way into many tasty West African recipes.This dish is popular in Ghana.

4 large sweet potatoes
1 tbsp. flour
1 1/2 tbsp. peanut oil,* plus more for deep-frying
salt, to taste
2 tbsp. milk
2 eggs
dried bread crumbs

1.Washand peel the potatoes. Cut them into chunks. Place the potatoes in a large saucepan and cover with water. Bring the potatoes to a boil over medium heat and cook for 20 minutes, or until they can be easily pierced with a fork. Drain the water from the pan and let the potatoes cool.
2.Mashthe potatoes. Slowly add the flour, 1¥ tbsp. of oil, and the salt. Gradually add the milk. Stop mashing when the potatoes can be formed into small, smooth cakes. Form 1 tbsp. of the mixture into 1-inch-thick fritters. Place the fritters on a plate until you are ready to cook them.
3.In a bowl, beat the eggs with a fork. Pour the bread crumbs into a saucer.
In a Dutch oven or deep fryer, heat the oil for deep-frying to 375ºF. When the oil is ready, dip the sweet potato cakes into the egg and then dip them in bread crumbs. Fry the cakes for about 5 minutes, or until golden brown on both sides.

Serve hot.
Preparation time: 50 minutes Serves 4 to 6

Fufu

This is an Americanized version of fufu.To give your fufu a more authentic flavor, try leaving out the margarine and the salt.
4 c. water
1 1/4 c. Cream of Wheat®
1 c. dried mashed potato flakes
1 tbsp. margarine (optional)
1/2 tsp. salt (optional)

1.In a small saucepan, bring 2 c. water to a boil over medium heat. Reduce to low.
2.In a large saucepan, bring 2 c. water to a boil over high heat. Reduce heat to medium and add Cream of Wheat® (ø c. at a time, stirring constantly). Add tablespoons of hot water from the other pan when mixture gets too thick to stir.
3.Add potato flakes ø c. at a time, stirring constantly. When necessary, add hot water.
4.Add margarine and salt and stir until margarine is melted. Continue to cook, stirring vigorously, until fufu pulls away from the sides of the pan and forms a ball.
5.Form fufu into cup-sized balls and place on plates or in bowls.
Preparation time: 30 minutes Makes about 3 c. fufu

Mediterranean plaice rolls

serves 4
ingredients
75g/3oz butter, plus extra
for greasing
4 plaice fillets, about 225g/8oz
each, skinned
1 small onion, chopped
1 celery stick, finely chopped
100g/4oz fresh white breadcrumbs
3 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons pine nuts, toasted
4 pieces sun-dried tomatoes in oil,
drained and chopped
50g/2oz canned anchovy fillets,
drained and chopped
freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof
dish with a little butter.
• Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the
butter in a pan, and add the onion and celery. Cover and sweat for
15 minutes, until soft. Do not allow to brown.
• Combine the breadcrumbs, parsley, pine nuts, sun-dried tomatoes and
anchovies. Stir in the softened vegetables with the buttery juices and
season with pepper.
• Divide the stuffing into eight portions. Taking one portion at a time, form
the stuffing into balls, then roll up each one inside a plaice fillet. Secure
each roll with a cocktail stick.
• Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes
until the fish flakes easily when tested with a fork. Remove the cocktail
sticks, then serve the hot plaice rolls with a little of the cooking juices
drizzled over.

Poached red emperor

serves 4
ingredients
900ml/11⁄2pt coconut milk
2 teaspoons grated fresh root ginger
3 fresh red chillies, finely chopped
1 tablespoon chopped coriander
6 shallots, finely chopped
6 kaffir lime leaves
2 lemon grass stalks, white part
only and tough outer layer
removed, sliced
2 teaspoons grated lime zest
500ml/18fl oz fish stock
75ml/3fl oz Thai fish sauce
75ml/3fl oz freshly squeezed lime
juice, strained
4 red emperor fillets, about
250g/9oz each
• Bring the coconut milk to the boil in a saucepan, and boil for 3 minutes.
Add the ginger, chillies, coriander, shallots, lime leaves, lemon grass
and lime zest, and bring back to the boil. Add the stock and fish sauce,
and simmer for 15 minutes.
• Pass through a sieve, and add the lime juice.
• Heat the sauce in a wide frying pan and, when it comes to the boil, add
the fish, then reduce the heat and simmer gently for 10–15 minutes until
just cooked through.
• Transfer the fish to a serving platter and drizzle the sauce over the top.
Serve immediately.

Pan-seared halibut

ingredients
1 teaspoon olive oil
4 skinless halibut steaks, about
175g/6oz each
1⁄2 teaspoon cornflour, mixed
with 2 teaspoons cold water to
form a paste
salt and freshly ground black pepper
For the relish
2 red onions, grated
6 shallots, grated
1 tablespoon freshly squeezed
lemon juice
2 teaspoons olive oil
2 tablespoons red wine vinegar
2 teaspoons caster sugar
150ml/5fl oz fish stock

• To make the relish, put the onions and shallots in a small bowl, and toss
in the lemon juice.
• Heat the oil for the relish in a frying pan over a medium heat. Tip in the
onions and shallots, and sauté for 3–4 minutes until just softened. Add
the vinegar and sugar, and continue to cook for a further 2 minutes over
a high heat. Pour in the stock, and season well with salt and pepper.
Bring to the boil and simmer gently for 10 minutes until the sauce has
thickened and slightly reduced.
• Brush a frying pan with the oil, and heat over a medium-high heat until
hot. Press the fish into the pan to seal, reduce the heat and cook for
4 minutes. Turn the fish over and cook for 5 minutes until cooked
through. Drain on kitchen paper and keep warm.
• Stir the cornflour paste into the relish and heat through, stirring, until it
has thickened. Check and adjust the seasoning if necessary. Pile the
relish onto serving plates and top with the halibut.

Salmon with lemon mash

serves 4
ingredients
4 salmon steaks, about
150g/5oz each
225g/8oz spinach leaves
For the lemon mash
450g/1lb potatoes, cubed
25g/1oz butter
2 tablespoons milk
finely grated zest of 1⁄2 lemon
For the sauce
25g/1oz butter
25g/1oz plain flour
200ml/7fl oz skimmed milk
finely grated zest of 1⁄2 lemon
4 tablespoons chopped fresh herbs
1 red pepper, finely chopped
1 egg, lightly beaten
salt and freshly ground black pepper
• Cook the potatoes in boiling water for 15–20 minutes until tender.
• Meanwhile, make the sauce. Melt the butter in a saucepan, add the flour
and cook, stirring, for 1 minute. Remove from the heat and gradually stir
in the milk.
• Return to the heat and bring to the boil, stirring, until thickened and
smooth. Add the lemon zest, herbs, red pepper and egg. Season with
salt and pepper. Stir well.
• Heat a non-stick frying pan, and cook the salmon for 3–5 minutes on
each side until golden brown. Transfer to a flameproof dish.
• Spoon the sauce over the fish, and put under a hot grill until the sauce is
set and the salmon is just cooked through.
• Meanwhile, lightly steam the spinach for 8 minutes in a steamer set over
a pan of boiling water.
• Drain and mash the potatoes, then stir in the butter, milk and lemon zest.
Serve with the fish and spinach.

Seafood kebabs

serves 6
ingredients
700g/11⁄2lb salmon fillet, skinned
and cut into 2.5cm/1in chunks
12 queen scallops, halved if they
are large
12 raw king prawns, peeled and
deveined, but tail left intact
4 tablespoons freshly squeezed
lime juice
2 tablespoons olive oil
4 fresh basil leaves, shredded
12 fresh bay leaves
salt and freshly ground black pepper
For the sauce
1 teaspoon grated fresh root ginger
1 tablespoon freshly squeezed
lime juice
12 fresh basil leaves, chopped
100g/4oz butter, softened
75ml/3fl oz dry white wine
• Soak 12 bamboo skewers in water for at least 30 minutes to prevent
them burning.
• Put all the seafood in a bowl, and mix with the lime juice, oil and basil.
Season with salt and pepper.
• Thread the salmon, prawns and scallops alternately onto the skewers,
adding a bay leaf to each skewer.
• To make the sauce, beat together the ginger, lime juice, basil and butter
with a little seasoning until well combined.
• Cook the kebabs under a medium grill or on a barbecue for
8–10 minutes, turning occasionally, until evenly cooked and lightly
browned on all sides.
• Meanwhile, boil the wine until it is reduced to 2 tablespoons. Remove
from the heat, and gradually whisk into the sauce. Serve the hot kebabs
with the sauce.

Fish loaf

ingredients
50g/2oz butter, melted, plus extra
for greasing
900g/2lb cod fillets, minced
1 small onion, chopped
2 tablespoons fresh white
breadcrumbs
1 teaspoon salt
2 eggs
2 tablespoons sour cream
For the sauce
1 small onion, finely chopped
25g/1oz butter
1 tablespoon flour
300ml/10fl oz milk
1 teaspoon lemon juice
225g/8oz mushrooms, thinly sliced
1 tablespoon sour cream
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 1.2 litre/2pt
loaf tin with butter.
• Mix the cod, onion, breadcrumbs, salt, eggs, sour cream and melted
butter together in a large bowl. Scrape into the prepared loaf tin, and
press down firmly. Bake in the oven for 45 minutes.
• To make the sauce, sweat the onion in the butter until transparent. Add
the flour and cook for 1 minute. Add the milk, lemon juice and
mushrooms. Season with salt and pepper. Cook until the sauce thickens.
• Add the sour cream to the sauce just before serving. Serve the fish loaf
hot with the accompanying sauce.

Asparagus soup

credit picture cooking water bloggang
Ingredient.

Asparagus, sliced ​​250 g.
Onion on Soi 2.
About 3-4 cups of broth.
3 tablespoons butter.
1 cup milk.
Flour 1 1/2 tbsp.
A little sugar.
Garnish soup with nutmeg, cayenne for a bit.

How to do it.

Set the pan on the stove. Stir the butter and onion until fragrant. Then add the asparagus and stir until well cooked.
Add broth, simmer until soft and tender takes about half an hour. I set aside to cool.
To blend the flour, sugar, fresh milk and heat to boiling and stir the pot from the heat.
Before serving, sprinkle a little ground nutmeg. Served with bread and butter.

Green Curry Chicken

credit picture cookingwater bloggang.com
Ingredient
120 g chicken breasts, cut into pieces.
Pepper 2 tbsp green curry.
4 baby eggplants.
50 grams of beans.
Basil.
Coconut milk 1/3 cup.
1 tablespoon fish sauce.
Sugar 2 tsp.
1 cup water.

How do

1. Cut the eggplant slices in a 4-6. Immersed in water.
2. Cut the bean pieces and set aside.
3. The pan-fried green curry with coconut milk, peppers and onions.
4. Added to the cooked chicken with fried eggplant and green beans. Stir to combine.
5. Add enough boiling water to a boil, add seasoning. Fish sauce and sugar.
6. Cook until eggplant is cooked and soft. First off, add the basil and stir to combine and serve.

Note
- This menu is moderately spicy. For more spicy. Add the cayenne pepper into fried chicken shabby.

Rice and curry

 credit picture cooking water bloggang.com
Ingredient

1. Coconut 1/2 kg (or coconut milk).
2. Meat (pork / chicken) and 1 kg N
3. Curry powder 1 tbsp.
4. Onion 1/2 kg
5. Soya sauce 3 tbsp.
6. Cinnamon roast (2 inches long) 1 piece
7. Flour 1/4 cup.
8. Potatoes 1/2 kg
9. Pepper 2 red beads.
10. Vinegar 3 tbsp.
11. Cucumber 5 results.
12. The onions 5.

How do

1. Juice, coconut milk and put it around 10 cups of coconut milk can be used.
2. Sliced ​​meat (pork / chicken) stew with coconut milk and a piece big enough to decompose.
3. Spoon the cream into the bowl it out. Then fry the onion and curry powder. Then dip into a pot of stew meat.
4. Cinnamon peeling potatoes. Cut into short pieces. The potatoes are cooked. The seasoned with soya sauce and water to make thick dough, put the water pour into the soup. It was all over.
5. Enough to boil the soup. Steamed rice topped with curry dip. Served with sliced ​​cucumbers. Chilled onions. Orange juice and pickled chilli

scrambled eggs soup

 
credit picture Internet Boy bloggang
Ingredient
2 eggs
2 stalks kale.
2 tomatoes, baby.
Onion 1/2 balls.
3 cups of broth.
1 tablespoon sake.
Shoyu 1 tsp.
Salt 1/2 tsp.
A little pepper.
Oil

The.

How do

1. Sliced ​​vegetables, kale, cut into pieces. The tomatoes and onions, cut in half the size as well.
2. Set pan over medium heat. I do not need a lot of oil. Then break the eggs into a bowl and beat to combine. Stir, then pour into the pan. The eggs are cooked, add enough broth to a boil.

Pumpkin soup

credit picture Internet Boy bloggang
A mixture of pumpkin soup.

Pumpkin meat, cut into pieces 1 cup cooked rice.
Steamed sweet potatoes, cooked meat, cut into pieces 1 cup.
Onion, chopped 1 tablespoon afternoon.
Garlic, roughly chopped 1 tsp.
Salt 1 tablespoon butter.
Fresh cream 1/4 cup.
Vegetable stock 1/3 cup.

How to make pumpkin soup.

Stir the onions and garlic with butter until onion is cooked.
Add pumpkin, sweet potato and stock and season with salt and pepper and heat until boiling, then lift up.
The blender until fine. Then put down fresh cream. Then spun again.
Spoon into serving bowl and sprinkle the spring onions and hot peppers. Taste of flying.

Kimchi

Kimchi.
credit  jiwkung1 bloggang
Ingredient
2 head cabbage, salt, 20 liters of water, red chilli 100 grams, 20 grams of ginger, garlic, 10 g, 100 g onion, 2 tablespoons vinegar, 3 tablespoons sugar.

How do
1. Wash lettuce thoroughly, cut in half.
2. Mixing 40 grams of salt water to salt water. The slightly salty taste out.
3. The lettuce that is cut in half the brine for about 6-8 minutes until vegetables are brought up in the.
4. Pounded red chillies, garlic, ginger thoroughly and season with salt, sugar and vinegar.
5. Chopped onion, about 1 inch long pieces and cut the cabbage in brine as the pieces.
6. With onion, lettuce and water in all the four were left for at least 3 days.

Note: If the original formula is used to ferment for about three weeks long and no vinegar. You can add sliced ​​ginger if you like.

Fish fillets in wine sauce

serves 3–4
ingredients
vegetable oil for deep-frying
900g/2lb sole fillets, cut into
5 x 2.5cm/2 x 1cm pieces
2 egg whites, lightly beaten
3 tablespoons cornflour
For the sauce
3 tablespoons vegetable oil
2 teaspoons caster sugar
125ml/4fl oz dry white wine
50ml/2fl oz rice wine
1 teaspoon salt
2 tablespoons cornflour
175ml/6fl oz fish stock
• In a small deep heavy skillet or frying pan, heat the oil for deep-frying
over a medium heat. When the oil is hot, dip each piece of fish in the
egg whites, then dredge through the cornflour to coat thoroughly.
• Deep-fry each piece of sole quickly to crisp the outside, about 1 minute
each. Remove from the oil with a slotted spoon and drain on kitchen
paper. Continue until all the sole is fried.
• For the sauce, heat the oil in a wok over a medium heat. Add the sugar,
white wine, rice wine and salt, stirring all the time.
• Blend the cornflour and stock together, add to the wok and stir until the
sauce thickens. Carefully put the sole pieces in the wok, and turn them a
few times to coat. Serve hot.

Squid sambal

serves 4
ingredients
3 tablespoons groundnut oil
1 tablespoon tamarind pulp, soaked
in 150ml/5fl oz water for
10 minutes
11⁄2 teaspoons paprika
1 teaspoon granulated sugar
1⁄2 teaspoon salt
450g/1lb small squid with tentacles,
cleaned
For the spice paste
2 large onions, chopped
2 garlic cloves, chopped
1 teaspoon dried shrimp paste
11⁄2 tablespoons sambal oelek
1 tablespoon chopped fresh
lemon grass
• Put the ingredients for the spice paste in a blender or food processor,
and blend to produce a thick paste.
• Heat the oil in a large saucepan, add the paste and fry over a medium
heat for 8 minutes, stirring constantly, until the paste is cooked and
lightly golden.
• Strain the tamarind pulp through a sieve, discard the pulp and add the
strained tamarind liquid to the pan with the paprika, sugar and salt.
Cook the sambal sauce over a very heat, stirring occasionally, for about
10 minutes.
• Cut the squid tubes into 2.5cm/1in thick rings, and add them and the
tentacles to the pan.
• Increase the heat and cook the squid sambal, stirring constantly, for 5–6
minutes or until the squid is cooked and the sauce is thick. Serve hot.

Benefit variety of "papayas"

When it comes to "papaya" fruit shape Yayri. I think I need to reach me before Wednesday. It is because we tend to see the fruit in the form of a green papaya salad dishes regularly. But then the green papaya salad. Papaya is a fruit that has benefited many patients, such as fresh papaya leaves to the hot grill fire, and help relieve pain and swelling. I used to boil a diuretic. Eat boiled beans to a parasite. A month. The poisonous centipede bites papaya latex insect bites. To the fermentation to soften the meat, too.

But what we most often use the papaya fruit, papaya, it would be. Where to eat both cooked and raw. The raw ingredients can be many things. The papaya salad is to be boiled or steamed and eaten with different kinds of chili. To stir the eggs. Papaya is a delicious sour or not.

The ripe fruit is considered to be quite healthy. The ripe fruit is rich in vitamins A, B1, B2 and calcium is important. Beta-carotene. As antioxidants. Nourish your skin and make it even better. And help to slow aging. And premature aging. It also helps maintain the body's internal organs, skin, nervous system, blood thirst, nourish the skin and eyes, ripe papaya can help the digestive system works well for constipation with colon cancer.

Deep fried spring rolls

* 300 grams of medium shrimp (peeled and chopped fine).

* 300 grams pork.

* Mushrooms 1/4 cup (the alley).

* 3 cloves garlic, minced.

* 1 tablespoon coarsely chopped cilantro.

* Black pepper 1/4 tsp.

* 2 teaspoons sugar.

* 1 baby carrots (peeled and cut into small pieces).

* 2 tablespoons onion.

* 3 teaspoons fish sauce.

* Wrap the dough for 12 pages.

* Vegetable oil for frying.

Ingredients Ingredients spring rolls fry sauce:.

* Sugar 1/4 cup.

* Water 1/4 cup.

* Vinegar 1/2 cup.

* 2 tablespoons fish sauce.

* Road pepper 1/4 teaspoon (or not take the pill).

* Soi 2 tablespoons cilantro.

* 2 tablespoons crushed peanuts.

How to do step by step.

1. Ground pepper, garlic, and coriander, roughly. And mix well.

2. Shrimp, minced pork, carrot, mushroom, onion, fish sauce and chilli + garlic + coriander together the mixture into 12 equal parts, then wrap the dough on the prepared sheet.

3. The oil pan to medium heat. Epaaepi๊ia to wrap them to fry. (It takes about 5 minutes to cook).

4. The spring rolls leading to a paper on it. Arrange on a plate and serve with sauce as a snack with you.



How do spring rolls fry sauce:.

1. Water, vinegar and sugar in mixing bowl. The heat and light. The heat until sugar dissolves.
2. Let it cool a few minutes to cool. Add fish sauce and cayenne pepper into the alley.
3. Spoon sauce in a bowl. Garnish with cilantro and peanuts. spring rolls served with fries.

credit easythaicooking

Stir Fried pork with long beans chilli paste.

credit picture daraceo8 bloggang
Ingredient

300 g pork, cut into long pieces.
200 grams of beans.
1 tablespoon sugar.
1 tablespoon fish sauce.
2 tablespoons oil.

Spices

Carved out of dried beans, soak 3 seed.
2 tablespoons dried shrimp powder.
The seven red onions.
Lane 2 heads of garlic.
1 teaspoon of pepper seeds.
1 tablespoon chopped galangal profile.
Lemon grass, sliced ​​1 tsp.
Hours root vegetables, minced 1 tsp.
Coarsely chopped 1 teaspoon lime skin.
Salt 1 tsp.
1 teaspoon shrimp paste.
Pound all the spices together thoroughly.



How to do it.

1. Wash beans thoroughly. Cut into 1 inch pieces blanched in boiling water long enough to scoop up the cooked drained.
2. Mixed with fish sauce, pork with the marinade.
3. Heat oil in a pan. Add pork to hot pan with cooking plate and set aside.
4. The curry chicken and pork fried onions together.
5. Season with fish sauce, sugar, lentils, stir to lift it off the plate and sprinkle with shredded kaffir lime leaves. The long red chilli, sliced ​​and served.

Mild prawn curry

serves 4

ingredients
75g/3oz desiccated coconut
300ml/10fl oz boiling milk
1 onion, finely chopped
3 tablespoons sunflower oil
2.5cm/1in piece of of fresh root
ginger, chopped
2 tablespoons Thai fish sauce
350g/12oz basmati rice
1kg/21/4lb raw tiger prawns,
peeled and deveined
For the masala
1⁄2 tablespoon cumin seeds
1⁄2 tablespoon coriander seeds
seeds from 6 green
cardamom pods
1⁄2 teaspoon black peppercorns
1 teaspoon dried red chilli flakes
1⁄2 teaspoon ground turmeric

• Make the masala by toasting the cumin, coriander and cardamom
seeds, peppercorns, chilli flakes and turmeric in a dry frying pan over a
low heat for 2–3 minutes until aromatic. Grind to a powder using a
mortar and pestle.
• Put the coconut in a bowl, and pour the milk over it. Leave to steep for
20 minutes.
• Sweat the onion in the oil until translucent. Add the masala, stir through
and fry gently for 2–3 minutes. Add the ginger, and strain the coconut
milk into the mixture through a sieve. Simmer for 10–15 minutes, then
add the fish sauce.
• Cook the rice in rapidly boiling water for 8–10 minutes, but do
not overcook. Drain.
• Add the prawns to the sauce, and cook for 5–6 minutes until the prawns
turn pink. Serve hot with the basmati rice.

Stir Fried Crisp Catfish with basil

credit picture  daraceo8 bloggang.com
Ingredient.

Crisp Catfish 2 cups.
2 cups oil.
with basil leaves 1/2 cup.
Garlic 1/2 tbsp.
1 sweet red pepper slices.
Paprika 10 tablets.
1 tablespoon fish sauce.
Sugar 1/2 tbsp.
Water 1/2 tbsp.

How to do it.

Basil fried in oil to crisp plate.
Pound garlic, paprika, cayenne pepper thoroughly.
Pour about 2 tablespoons oil to pan and bring the pound down Stir Fried the fish sauce, palm sugar Stir Fried water and dry enough to put Crisp Catfish into the mix. Topped with steamed rice. Sprinkle with fried with basil leaves.

Rice with roasted pork

credit picture daraceo8 bloggang
Ingredients:.
500 grams of lean red meat, pork.
Pork cooked a bag of powder.
2 tablespoons sesame oil.
1 tablespoon honey.
1 tablespoon chopped garlic.
1 tablespoon Chinese wine.
5 green onions, cut short early.
Cucumber, peeled and sliced.
A cool bunch cilantro 1/4 cup.
3 eggs, boiled eggs.
5 cups cooked rice.

Water mixed with roasted pork.
Boil the bones for broth 1 Tbsp.
4 tablespoons soy sauce.
4 tablespoons brown sugar.
Tomato sauce 1 tbsp.
1 tablespoon sesame oil.
The roasted sesame oil 1/2 cup.
Soluble starch, 1/4 cup.

Garnish.
Orange juice, soy sauce, black pepper marinade.

How do
A. Washed pork meat thoroughly. Marinated with garlic powder, seasoned pork, honey, sesame oil, Chinese wine mixture into the broth. I marinated it for about 30 to 45 minutes.
Two. The marinated pork on the grill to medium heat. Sprinkle the roast pork with fermented with. I cooked a roast in icy water. I set aside the scorched surface.
Three. Peeled boiled eggs thoroughly. Rinse again split into 4 sections with a thread straining.
4. Clean the bones thoroughly. Soak the pot for about an hour and a low heat. To boil, simmer for about 30 minutes and then slice off the bone.
Five. Season with soy sauce. Tomato sauce, brown sugar, stir to dissolve ingredients. The sweet taste of the salty taste.
6. Soluble starch with water. Pour the boiling water is poured. The water pouring out thick and sticky. Sprinkle sesame seeds, roasted sesame oil Laihnga to stir.

Spoon the rice into serving dish. Grilled pork chop with rice, boiled eggs, cut wide on the net by cucumber, slice down the side. Topped with roasted pork. Sprinkle parsley bouquet style is pretty cool. Served with black soy sauce, onion and pickled chilli

Baked spinach with cheese.

credit picture daraceo8 bloggang
Garnish.

500 g spinach.
Unsalted butter, 50 g.
50 g of wheat flour.
900 ml fresh milk flavor.
Park and San cheese powder 50 g.
100 g ham, cut into pieces.
Sprinkle grated cheese on par with San Francisco 30 g.
The sandalwood powder.
Cayenne pepper.
Salt.
Crispy bacon.

How do

1. Blanched spinach leaves in boiling water, add salt, a little bit. Then scoop up soaked in cold water immediately. Then let it drain.
2. The oven temperature from 190 to 200 degrees Celsius (using the upper and lower).
3. Melted unsalted butter in a saucepan. Put the dough into a stir-fry together for about 1-2 minutes, gradually adding milk to at least. Stir until well mixed. Then boil until mixture thickens and boils them until very smooth. Park has been put down to San cheese powder. Let the cheese melt and combine with milk mixture. Then add the powdered sandalwood. Salt and pepper to the pan and lift up.
4. The water, squeeze dry spinach. The container can be topped with baked ham, then topped with cheese sauce made in the par 3, sprinkle with grated cheese and bake with Santa from 20 to 25 minutes or until top is golden brown. Remove from oven and served with fried bacon.

Californian prawn & scallop stir-fry

serves 6
ingredients
3 tablespoons vegetable oil
4 tablespoons pine nuts
450g/1lb raw prawns
450g/1lb scallops, quartered
if large
2 teaspoon grated fresh root ginger
1 fresh green chilli, deseeded and
finely chopped
2 garlic cloves, finely chopped
1 red pepper, seeded and chopped
225g/8oz spinach, stalks removed
4 onions, sliced
4 tablespoons fish stock
4 tablespoons light soy sauce
4 tablespoons rice wine
1 tablespoon cornflour
• Heat the oil in a wok and add the pine nuts. Cook over a low heat,
stirring continuously, until lightly browned. Remove with a slotted spoon
and drain on kitchen paper. Set aside.
• Add the prawns and scallops to the oil remaining in the wok and stir
over a moderate heat until the scallops are beginning to look opaque
and firm, and the prawns are pink.
• Add the ginger, chilli, garlic and pepper, and cook for a few minutes
over a medium-high heat. Add the spinach and onion, and stir-fry briefly.
Mix the remaining ingredients together in a bowl, and pour over the
ingredients in the wok.
• Increase the heat to bring the liquid quickly to a boil, stirring the
ingredients continuously. Once the liquid thickens, stir in the reserved
pine nuts, and serve immediately.