Asparagus soup

funny menu for you
Asparagus soup

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 boiled from the heat
Before serving, sprinkle a little ground nutmeg Served with bread and butter

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Asparagus soup

funny menu for you
Asparagus soup

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 boiled from the heat
Before serving, sprinkle a little ground nutmeg Served with bread and butter

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"Rakuza Tokyo" tear delicious new Japanese fusion

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"Rakuza Tokyo" tear delicious new Japanese fusion
There is a table to sit on the ground floor. The chef who cooked food from the kitchen. The table has a counter that serves sushi and sashimi and it's a small corner bar. A full bar serving drinks. If you do not feel the cold wind outside the store has a natural terrace is a table in a pleasant garden. The second floor also has a table decorated with beautiful drawings of birds. It also has a VIP room, with two rooms.

For some it. Here the focus is Japanese fusion. The merger between Japan and Europe. The Japanese are a unique fusion style, the restaurant has their own formula. But it also has a Japanese origin, with nationalists. Where attention is focused on fresh, quality ingredients and are specially ordered from Japan. To prepare a delicious menu and invited guests.

The dinner menu offers choices for this dish is a dish of food to choose a different taste Start with appetizers in the stomach Fried soft shell crab served with a salad (330 baht + +) is a soft shell crab dip seasoned flour, then fried Hydroponics vegetable salad and a house with a variety of salads, sesame oil and topped with a thick Japanese-style recipes I've eaten a fresh salad with the crunchy soft shell crab dressing drenched in rich smell of sesame oil to taste

feel like eating a plate of sushi, sashimi and delicious (starting at 1,180 baht), which can have 5 different kinds of sushi you like This menu is selected Fish bluefin tuna to the stomach Fish, bluefin tuna, sweet shrimp, octopus and vertebrates, all direct from Japanese They also have fresh salmon from Norway Everything will slide past the thick slices are good I want to get that fresh, soft, sweet liking her very much

Followed by a tasting menu of pasta, tuna (390 baht + +) is the Fusion hybrid out pasta Angel Hair The cooked and cooled and then mixed with the wasabi San Andres formula racing Add fresh okra Meat, fresh tuna, cut into small dice Mix together and sprinkle with the wife of manga (Japanese vegetables), dill and seaweed rolls, Angel Hair chewing soft spring evening In the mouth, combined with wasabi relish Childress Racing concentrations And tender meat with tuna, sweet

If you like your meat Australian beef steak (950 baht + +) is imported from Australia, the sirloin is marinated in spices Then the grill (Choice of meat are cooked), served with Tartar sauce is smooth in spring radish and Shoyu Side with a baked potato with cheese Stir-fried with broccoli, baby carrots with butter Cut meat into his mouth to chew soft, melt in your mouth, I mean I like it

We'll end with a mouth wash Chocolate pudding (180 baht + +) I like to eat the bottom of the pudding is in the sweet dark chocolate flavor A light vanilla ice cream on a train The top and drizzled with raspberry sauce and sour I eat it fresh, it's true

View over 5,000 menus at http://www.menu-for-you.com

"Rakuza Tokyo" tear delicious new Japanese fusion

funny menu for you
"Rakuza Tokyo" tear delicious new Japanese fusion
There is a table to sit on the ground floor. The chef who cooked food from the kitchen. The table has a counter that serves sushi and sashimi and it's a small corner bar. A full bar serving drinks. If you do not feel the cold wind outside the store has a natural terrace is a table in a pleasant garden. The second floor also has a table decorated with beautiful drawings of birds. It also has a VIP room, with two rooms.

For some it. Here the focus is Japanese fusion. The merger between Japan and Europe. The Japanese are a unique fusion style, the restaurant has their own formula. But it also has a Japanese origin, with nationalists. Where attention is focused on fresh, quality ingredients and are specially ordered from Japan. To prepare a delicious menu and invited guests.

The dinner menu offers choices for this dish is a dish of food to choose a different taste Start with appetizers in the stomach Fried soft shell crab served with a salad (330 baht + +) is a soft shell crab dip seasoned flour, then fried Hydroponics vegetable salad and a house with a variety of salads, sesame oil and topped with a thick Japanese-style recipes I've eaten a fresh salad with the crunchy soft shell crab dressing drenched in rich smell of sesame oil to taste

feel like eating a plate of sushi, sashimi and delicious (starting at 1,180 baht), which can have 5 different kinds of sushi you like This menu is selected Fish bluefin tuna to the stomach Fish, bluefin tuna, sweet shrimp, octopus and vertebrates, all direct from Japanese They also have fresh salmon from Norway Everything will slide past the thick slices are good I want to get that fresh, soft, sweet liking her very much

Followed by a tasting menu of pasta, tuna (390 baht + +) is the Fusion hybrid out pasta Angel Hair The cooked and cooled and then mixed with the wasabi San Andres formula racing Add fresh okra Meat, fresh tuna, cut into small dice Mix together and sprinkle with the wife of manga (Japanese vegetables), dill and seaweed rolls, Angel Hair chewing soft spring evening In the mouth, combined with wasabi relish Childress Racing concentrations And tender meat with tuna, sweet

If you like your meat Australian beef steak (950 baht + +) is imported from Australia, the sirloin is marinated in spices Then the grill (Choice of meat are cooked), served with Tartar sauce is smooth in spring radish and Shoyu Side with a baked potato with cheese Stir-fried with broccoli, baby carrots with butter Cut meat into his mouth to chew soft, melt in your mouth, I mean I like it

We'll end with a mouth wash Chocolate pudding (180 baht + +) I like to eat the bottom of the pudding is in the sweet dark chocolate flavor A light vanilla ice cream on a train The top and drizzled with raspberry sauce and sour I eat it fresh, it's true

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Penne basil sauce

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Penne basil sauce

Ingredient
Penne 50 grams
40 g of olive oil
Parmesan cheese 40 g
40 grams cashew nuts
Basil leaves 100 g
100 g cherry tomatoes
Garlic, 20 g
Salt, pepper, aromatic Connecticut Tot

Then they began to act out First, spin the basil, olive oil, cashew nuts, garlic, Parmesan cheese together and set aside Then boiled the penne was set aside as well The pan sauce is prepared Accordance with the penne And tomatoes, cut side Stir to combine, then serve Sprinkle with pepper and garnish with the basil and Roma do not have finished the process

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Penne basil sauce

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Penne basil sauce

Ingredient
Penne 50 grams
40 g of olive oil
Parmesan cheese 40 g
40 grams cashew nuts
Basil leaves 100 g
100 g cherry tomatoes
Garlic, 20 g
Salt, pepper, aromatic Connecticut Tot

Then they began to act out First, spin the basil, olive oil, cashew nuts, garlic, Parmesan cheese together and set aside Then boiled the penne was set aside as well The pan sauce is prepared Accordance with the penne And tomatoes, cut side Stir to combine, then serve Sprinkle with pepper and garnish with the basil and Roma do not have finished the process

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Cabbage soup with stuffed pork chops

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Cabbage soup with stuffed pork chops

Ingredient

1 cabbage.
1 cup ground pork.
2 tablespoons minced garlic.
2 tablespoons soy sauce.
2 tablespoons fish sauce.
2 tablespoons sugar.
Cayenne pepper 1 tbsp.
Onion 2 tbsp.
Coriander leaves 1 tbsp.
Carrots, chopped 1 tbsp.
Shredded carrots inside a table.
Pound the coriander root 1 tablespoon.
3 cups of broth.

How do

The first step to prepare the cabbage and wash water to clean. Remove the outer leaves wilt take out. Then I have a small core drill it out. Do not be modest penetration depth. The cabbage came to stay with the ground pork with minced garlic, soy sauce, fish sauce, sugar, cayenne pepper, onion (the onion for a garnish), chopped carrots, celery root to the pound. Were mixed together.

Then marinate the pork. The stuffed cabbage in the drill core already. Before being put up. Steam for 10-15 minutes. The cabbage is cooked and the soup is made with pork, cabbage stuffed with agglutination. When rice is finished cooking in the soup together. Cauliflower dip into the pot. Boil the cabbage is soft. Spoon soup off the stove, stuffed cabbage in a bowl. Sprinkle with shredded carrots, celery and onion soup, it is possible to sip a cup of neck.

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Cabbage soup with stuffed pork chops

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Cabbage soup with stuffed pork chops

Ingredient

1 cabbage.
1 cup ground pork.
2 tablespoons minced garlic.
2 tablespoons soy sauce.
2 tablespoons fish sauce.
2 tablespoons sugar.
Cayenne pepper 1 tbsp.
Onion 2 tbsp.
Coriander leaves 1 tbsp.
Carrots, chopped 1 tbsp.
Shredded carrots inside a table.
Pound the coriander root 1 tablespoon.
3 cups of broth.

How do

The first step to prepare the cabbage and wash water to clean. Remove the outer leaves wilt take out. Then I have a small core drill it out. Do not be modest penetration depth. The cabbage came to stay with the ground pork with minced garlic, soy sauce, fish sauce, sugar, cayenne pepper, onion (the onion for a garnish), chopped carrots, celery root to the pound. Were mixed together.

Then marinate the pork. The stuffed cabbage in the drill core already. Before being put up. Steam for 10-15 minutes. The cabbage is cooked and the soup is made with pork, cabbage stuffed with agglutination. When rice is finished cooking in the soup together. Cauliflower dip into the pot. Boil the cabbage is soft. Spoon soup off the stove, stuffed cabbage in a bowl. Sprinkle with shredded carrots, celery and onion soup, it is possible to sip a cup of neck.

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Grilled juicy Aromatic spice with "pork satay"

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Grilled juicy Aromatic spice with "pork satay".

Weekends during the week, it was a holiday in between the many people who will be reunion with family and friends, "Cook and" I have a great idea to offer to all members of the People shopping on the grill it's delicious to eat If you grill beef, chicken, and it is normal This day I will try to do the "pork satay" I try to be good guests

Pork satay ingredients
The pork neck, hip or ridge 500 g
½ teaspoon turmeric powder, ½ teaspoon curry powder, coriander powder ¼ tsp roasted, ground cumin ¼ tsp
Pound the lemon grass, 1 tree, sea salt ½ teaspoon pepper powder 1 tsp
½ tablespoon fish sauce, 1 ½ tablespoons sugar, 2 tablespoons vegetable oil
½ cup of fresh milk

Sprinkle with coconut milk ingredients for the grill
1 cup skim milk, pandan leaves, shredded 2
2 tablespoons sugar, ½ teaspoon salt

Sauce mixture
2 cups cream, 1 cup skim milk
100 g sugar, 1 tablespoon sugar, 1 tablespoon salt
Roasted white sesame seeds ¼ cup, ½ cup roasted with peanuts
Curry sauce mix Sheep, seeds, dried chillies, soak 5 seed
½ teaspoon sea salt, lemon grass alley 1 tree, skin, cut the lime ½ tsp
1 teaspoon coriander seeds, roasted pepper, chopped 2 celery root, root, garlic, 2 tablespoons, Onion Head 6

Aahad ingredients
1 ½ cups water, 2 teaspoons sea salt
1 ½ cups sugar, ½ cup vinegar
3 The Onion, Cucumber, 3, Prikehlืag 2 tablets

Made from pork, cut into pieces about the size of 12 x 2.5 cm to 0.3 cm thick marinated in spices and seasoning and leave it for 3-4 hours (or overnight to marinate it), then the skewers. Insert the ball. Then grill with charcoal. While the grill, sprinkle coconut milk. Made from skim milk to heat until hot. Add sugar, salt and pandan leaves to boil until the sugar dissolves tear. Sprinkle the pork satay on the grill for a little while. Cook until the pork satay.

For the sauce, the ingredients for the curry sauce to pound together until fine, then take 1 cup cream to boil, simmer until it is. Add curry paste and stir until it boils and then add the remaining cream. Coconut milk to boil and skim well. Season with sugar, sugar and salt. Simmer until it begins to thicken slightly. The roasted white sesame seeds and roasted peanuts, stir, then lift off from the heat.

The Aahad for pork satay is eaten with. The water and heat to boiling. Add sugar, salt and vinegar. Simmer until the water is slightly sticky Aahad started off down the alley from the oven and let cool glasses and a red onion, sliced ​​Prikehlืag. And sliced ​​cucumber. Put into cold water, then Aahad.

Serve the pork satay. Lift up Desktop hot. It tastes delicious and fragrant with spices. Aahad with Satay sauce and eat together to taste better.

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Grilled juicy Aromatic spice with "pork satay".

funny menu for you
Grilled juicy Aromatic spice with "pork satay".

Weekends during the week, it was a holiday in between the many people who will be reunion with family and friends, "Cook and" I have a great idea to offer to all members of the People shopping on the grill it's delicious to eat If you grill beef, chicken, and it is normal This day I will try to do the "pork satay" I try to be good guests

Pork satay ingredients
The pork neck, hip or ridge 500 g
½ teaspoon turmeric powder, ½ teaspoon curry powder, coriander powder ¼ tsp roasted, ground cumin ¼ tsp
Pound the lemon grass, 1 tree, sea salt ½ teaspoon pepper powder 1 tsp
½ tablespoon fish sauce, 1 ½ tablespoons sugar, 2 tablespoons vegetable oil
½ cup of fresh milk

Sprinkle with coconut milk ingredients for the grill
1 cup skim milk, pandan leaves, shredded 2
2 tablespoons sugar, ½ teaspoon salt

Sauce mixture
2 cups cream, 1 cup skim milk
100 g sugar, 1 tablespoon sugar, 1 tablespoon salt
Roasted white sesame seeds ¼ cup, ½ cup roasted with peanuts
Curry sauce mix Sheep, seeds, dried chillies, soak 5 seed
½ teaspoon sea salt, lemon grass alley 1 tree, skin, cut the lime ½ tsp
1 teaspoon coriander seeds, roasted pepper, chopped 2 celery root, root, garlic, 2 tablespoons, Onion Head 6

Aahad ingredients
1 ½ cups water, 2 teaspoons sea salt
1 ½ cups sugar, ½ cup vinegar
3 The Onion, Cucumber, 3, Prikehlืag 2 tablets

Made from pork, cut into pieces about the size of 12 x 2.5 cm to 0.3 cm thick marinated in spices and seasoning and leave it for 3-4 hours (or overnight to marinate it), then the skewers. Insert the ball. Then grill with charcoal. While the grill, sprinkle coconut milk. Made from skim milk to heat until hot. Add sugar, salt and pandan leaves to boil until the sugar dissolves tear. Sprinkle the pork satay on the grill for a little while. Cook until the pork satay.

For the sauce, the ingredients for the curry sauce to pound together until fine, then take 1 cup cream to boil, simmer until it is. Add curry paste and stir until it boils and then add the remaining cream. Coconut milk to boil and skim well. Season with sugar, sugar and salt. Simmer until it begins to thicken slightly. The roasted white sesame seeds and roasted peanuts, stir, then lift off from the heat.

The Aahad for pork satay is eaten with. The water and heat to boiling. Add sugar, salt and vinegar. Simmer until the water is slightly sticky Aahad started off down the alley from the oven and let cool glasses and a red onion, sliced ​​Prikehlืag. And sliced ​​cucumber. Put into cold water, then Aahad.

Serve the pork satay. Lift up Desktop hot. It tastes delicious and fragrant with spices. Aahad with Satay sauce and eat together to taste better.

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Pork Fried Rice (Katsu Don)

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Pork Fried Rice (Katsu Don)

Garnish.

1 cup of rice Japanese
. 1 piece of pork Japanese.
1 egg, beaten eggs.
1 onion, cut into pieces the length.
Onion slices, cut 1/2 head.
Seaweed sheet, cut into strips 2 tbsp.
Japanese chili powder 1/4 tsp.
Tempura sauce 3 tbsp.
Tempura broth 1/4 cup.
1 tablespoon vegetable oil.

How to cook

1. Cut the pork into pieces. Place the rice into a bowl.
2. Heat oil in a pan. Enough heat to medium. Add onion soup with tempura sauce over it.
3. Add the eggs one egg is enough to pour on fried onion dip. Sprinkle with pepper sauce served with fried fish.
credit picture siamkane
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Pork Fried Rice (Katsu Don)

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Pork Fried Rice (Katsu Don)

Garnish.

1 cup of rice Japanese
. 1 piece of pork Japanese.
1 egg, beaten eggs.
1 onion, cut into pieces the length.
Onion slices, cut 1/2 head.
Seaweed sheet, cut into strips 2 tbsp.
Japanese chili powder 1/4 tsp.
Tempura sauce 3 tbsp.
Tempura broth 1/4 cup.
1 tablespoon vegetable oil.

How to cook

1. Cut the pork into pieces. Place the rice into a bowl.
2. Heat oil in a pan. Enough heat to medium. Add onion soup with tempura sauce over it.
3. Add the eggs one egg is enough to pour on fried onion dip. Sprinkle with pepper sauce served with fried fish.
credit picture siamkane
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Roast pork with soy sauce[Buta niku teriyaki]

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Roast pork with soy sauce[Buta niku teriyaki]
 


Ingredient
Pork tenderloin weighs 200 grams a piece.
Cabbage 1/4 head.
Cucumber slices, cut into 2 glasses.
2 tomatoes, cut into pieces of glasses.
1 lettuce leaf.
Japanese grilled fish sauce 2 tbsp.
Transparent dressing Japan.

How to cook
1. Clear water and dry pork. Using a large knife, gently pound the meat to soften. Mix sauce with grilled fish marinate for 10 minutes.
2. Grilled pork marinated them. The medium is golden brown. Cut into pieces to a plate.
3. Wash the cabbage into the alley. Put alongside grilled pork paste, soy sauce, lettuce, tomato, Cucumber.
4. Time to eat. topped with clear dressing.
credit picture arukithai
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Roast pork with soy sauce[Buta niku teriyaki]

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Roast pork with soy sauce[Buta niku teriyaki]
 


Ingredient
Pork tenderloin weighs 200 grams a piece.
Cabbage 1/4 head.
Cucumber slices, cut into 2 glasses.
2 tomatoes, cut into pieces of glasses.
1 lettuce leaf.
Japanese grilled fish sauce 2 tbsp.
Transparent dressing Japan.

How to cook
1. Clear water and dry pork. Using a large knife, gently pound the meat to soften. Mix sauce with grilled fish marinate for 10 minutes.
2. Grilled pork marinated them. The medium is golden brown. Cut into pieces to a plate.
3. Wash the cabbage into the alley. Put alongside grilled pork paste, soy sauce, lettuce, tomato, Cucumber.
4. Time to eat. topped with clear dressing.
credit picture arukithai
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Sesame cookies

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Sesame cookies

Garnish.

- 400 g all purpose flour.

- 220 g white cheese.

- 200 g icing sugar.

- 50 g of powdered milk.

- Salt 1/4 tsp.

- 100 g roasted sesame.

- Eggs.

- Cashew nut or almond

How to cook

1. all purpose flour, sifted powdered sugar icing.

Then add salt, black sesame seeds and stir to combine.

2. Put the butter, white flour and beat into the mixture.

The leaves in the head. Beat until well combined in a lump sum.

Rest the dough for about 15 minutes.

3. Roll dough into thin strips about 1-2 cm

I used to print the flour.

4. Remove the pan to bake butter cream. I put the cookies with cream.

The cashew chicken. , Then egg again.

5. to 400 degrees Fahrenheit oven for 10-15 minutes.


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Sesame cookies

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Sesame cookies

Garnish.

- 400 g all purpose flour.

- 220 g white cheese.

- 200 g icing sugar.

- 50 g of powdered milk.

- Salt 1/4 tsp.

- 100 g roasted sesame.

- Eggs.

- Cashew nut or almond

How to cook

1. all purpose flour, sifted powdered sugar icing.

Then add salt, black sesame seeds and stir to combine.

2. Put the butter, white flour and beat into the mixture.

The leaves in the head. Beat until well combined in a lump sum.

Rest the dough for about 15 minutes.

3. Roll dough into thin strips about 1-2 cm

I used to print the flour.

4. Remove the pan to bake butter cream. I put the cookies with cream.

The cashew chicken. , Then egg again.

5. to 400 degrees Fahrenheit oven for 10-15 minutes.


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Mushroom lasagna

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Mushroom lasagna



Garnish.

6 sheets of lasagna sheets.
Onion chopped into dice shape.
2 tablespoons minced garlic.
500 grams of vegetable oil.
Mushrooms sliced ​​30 g.
400 g of wheat flour.
Tomatoes chopped 1 tbsp.
Basil leaves, chopped 1 tsp.
Sugar 1 tsp.
Salt 1 tsp.
1 teaspoon cayenne pepper.
500 g spinach.
300 g grated cheese.
Mustard 1/2 tsp.
Butter, 30 g.
90 g of wheat flour.
Milk 1/2 cup.
White sauce.

How to cook

1. Put oil in a saucepan and heat hot enough. Add onion, mushrooms, garlic, fry the onion, add the flour mixture into bending to 5 minutes into the first minute.
2. Add tomatoes, basil, sugar, salt, pepper, taste, simmer over low heat 20 minutes.
3. To white sauce. Melt butter in saucepan. Stir together the flour, add milk and stir quickly. Boil until the mixture thickens a little mustard until well combined.
4. Spinach, sprinkle with salt, pepper, mix well and set aside. 24 Previous to the casserole.
5. The lasagna sheets. Spoon the mushroom mixture. Pour over the tomatoes around the plate. Place the spinach on top. Pour white sauce over the shredded cheese.
6. To light the oven 190 degrees Celsius for about 35 minutes and serve while hot.

Suggestion
1. The lasagna is sold both fresh and dry types. If this is the type to go live. Do not boil or burn it. 2. Can not mix the 2-3 favorite.

Dried lasagna sheets. Sold in supermarkets, department of. The spa area at Gettysburg. Be sold as a box.

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Mushroom lasagna

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Mushroom lasagna



Garnish.

6 sheets of lasagna sheets.
Onion chopped into dice shape.
2 tablespoons minced garlic.
500 grams of vegetable oil.
Mushrooms sliced ​​30 g.
400 g of wheat flour.
Tomatoes chopped 1 tbsp.
Basil leaves, chopped 1 tsp.
Sugar 1 tsp.
Salt 1 tsp.
1 teaspoon cayenne pepper.
500 g spinach.
300 g grated cheese.
Mustard 1/2 tsp.
Butter, 30 g.
90 g of wheat flour.
Milk 1/2 cup.
White sauce.

How to cook

1. Put oil in a saucepan and heat hot enough. Add onion, mushrooms, garlic, fry the onion, add the flour mixture into bending to 5 minutes into the first minute.
2. Add tomatoes, basil, sugar, salt, pepper, taste, simmer over low heat 20 minutes.
3. To white sauce. Melt butter in saucepan. Stir together the flour, add milk and stir quickly. Boil until the mixture thickens a little mustard until well combined.
4. Spinach, sprinkle with salt, pepper, mix well and set aside. 24 Previous to the casserole.
5. The lasagna sheets. Spoon the mushroom mixture. Pour over the tomatoes around the plate. Place the spinach on top. Pour white sauce over the shredded cheese.
6. To light the oven 190 degrees Celsius for about 35 minutes and serve while hot.

Suggestion
1. The lasagna is sold both fresh and dry types. If this is the type to go live. Do not boil or burn it. 2. Can not mix the 2-3 favorite.

Dried lasagna sheets. Sold in supermarkets, department of. The spa area at Gettysburg. Be sold as a box.

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Fish topped with chili

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Fish topped with chili
 

ingredients.

* 1 The fish weighs about 400-500 grams.

(Wash and scrape off scale).

* 1 tablespoon tamarind juice.

* 3 tablespoons sugar.

Shallots, coarsely chopped * 1 head.

* 2 cloves garlic, coarsely chopped.

* Coriander (leaves only cool. Make a meal).

* 2 tablespoons fish sauce.

* Cayenne pepper, chopped coarsely. (Red or yellow) 3 tablets.

How to cook

Fish fry:.

1. Chevrons on both sides so that the fish is fried and cooked fish is cooked throughout the body.

2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish.

3. On one side is cooked, so back to the other side. The time is ripe to fry the other side is not as long as the first (takes about 5 minutes) when the fish is cooked, remove it and then put it on paper and then to arrange them on a plate.

Tip: To get the fish up. The fish is fried and then baked in the oven at about 350. Degrees Fahrenheit (~ 175 ° C) for 10 minutes.

Topping suace:.

1. Put about 1 tablespoon oil in a pan to heat and light. Then add peppers, shallots and garlic and stir to combine.
2. Flavored with tamarind juice, fish sauce, sugar. And about 1 tablespoon of the water until it starts boiling. If sauce thickens too much water. Facade can add a little water to taste, pour the water Chaii criticism should be a sweet, spicy and sour as well.

3. On the water and then pour it into molds to fish to fry them. Garnish with coriander leaves. Served with rice or hot.

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Fish topped with chili

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Fish topped with chili
 

ingredients.

* 1 The fish weighs about 400-500 grams.

(Wash and scrape off scale).

* 1 tablespoon tamarind juice.

* 3 tablespoons sugar.

Shallots, coarsely chopped * 1 head.

* 2 cloves garlic, coarsely chopped.

* Coriander (leaves only cool. Make a meal).

* 2 tablespoons fish sauce.

* Cayenne pepper, chopped coarsely. (Red or yellow) 3 tablets.

How to cook

Fish fry:.

1. Chevrons on both sides so that the fish is fried and cooked fish is cooked throughout the body.

2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish.

3. On one side is cooked, so back to the other side. The time is ripe to fry the other side is not as long as the first (takes about 5 minutes) when the fish is cooked, remove it and then put it on paper and then to arrange them on a plate.

Tip: To get the fish up. The fish is fried and then baked in the oven at about 350. Degrees Fahrenheit (~ 175 ° C) for 10 minutes.

Topping suace:.

1. Put about 1 tablespoon oil in a pan to heat and light. Then add peppers, shallots and garlic and stir to combine.
2. Flavored with tamarind juice, fish sauce, sugar. And about 1 tablespoon of the water until it starts boiling. If sauce thickens too much water. Facade can add a little water to taste, pour the water Chaii criticism should be a sweet, spicy and sour as well.

3. On the water and then pour it into molds to fish to fry them. Garnish with coriander leaves. Served with rice or hot.

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Pork leg boiled with peanuts.

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Pork leg boiled with peanuts.



Ingredient

- A Pork leg chop around for about 6-7 pieces.
- with peanuts 1 to 1 kilo and a half I water it a night.
- 30 cloves garlic cloves, a big bash at the sheep.
- Root, celery root, about 10 rods.
- Crushed black pepper seeds to make the 3 tbsp.
- Flowers and mushrooms are good. Water to soften, about 15 flowers.
- Soya sauce.
- In oyster sauce.
- Salt and pepper.
- Sugar or brown sugar.
How do 1. boiled with peanuts before. Put a pot of salted water to flood into the second Ch.t. then set fire to. Enough boiling water to a boil, reduce heat down to low heat for about 1 hour. 2. 1 hour ago. Remove Pork leg chops with mushroom into. Water to flood again dropped down to make the third one. 3. soya sauce is boiling, add in oyster sauce to taste sugar to taste, cover pot, light the fire to simmer gently for half an hour, it has served me.

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Pork leg boiled with peanuts

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Pork leg boiled with peanuts.



Ingredient

- A Pork leg chop around for about 6-7 pieces.
- with peanuts 1 to 1 kilo and a half I water it a night.
- 30 cloves garlic cloves, a big bash at the sheep.
- Root, celery root, about 10 rods.
- Crushed black pepper seeds to make the 3 tbsp.
- Flowers and mushrooms are good. Water to soften, about 15 flowers.
- Soya sauce.
- In oyster sauce.
- Salt and pepper.
- Sugar or brown sugar.
How do 1. boiled with peanuts before. Put a pot of salted water to flood into the second Ch.t. then set fire to. Enough boiling water to a boil, reduce heat down to low heat for about 1 hour. 2. 1 hour ago. Remove Pork leg chops with mushroom into. Water to flood again dropped down to make the third one. 3. soya sauce is boiling, add in oyster sauce to taste sugar to taste, cover pot, light the fire to simmer gently for half an hour, it has served me.

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Shrimp paste simmer.

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Shrimp paste simmer.
 


Ingredient
2 tablespoons of shrimp paste.
Dried grains and two grains.
1 fresh chilli seeds.
Red onions 2 tbsp.
From a grass alley.
Rhizome 4-5 roots.
Pepper 1/4 teaspoon capacity.
Coconut milk 1 1/2 cup.
Salt 3/4 teaspoon.
Ground pork 1/2 cup shrimp or chicken or pork is used instead).
1 tablespoon sugar.
2 tablespoons vegetable oil.
How to cook
Kaempferia cut into small pieces. SOI thin grass. Chili seeds, dig out the long alley. Burn the onion paste. Picking out the dried beans in water to soften. To show a bit more. We use the blender. Add lemon grass and soft to the order of a pound. For example, we pounded the grass before the correspondents. Please enter the pound pound shallots, chili paste and cayenne pepper and put them into the blender. Pound thoroughly until all is well.

Pour oil into a frying pan or small pot. Set over medium heat. The machine until it goes down. Stir the coconut milk and fragrant, add 1/2 cup fried pork chop into the well. Stir until the pork is cooked, add the rest to be integrated with the sugar and salt (if the paste is very salty, do not add salt), as well as water taste more like Kadehlืa. I like the chili, soi to the fire.

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Shrimp paste simmer.

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Shrimp paste simmer.
 


Ingredient
2 tablespoons of shrimp paste.
Dried grains and two grains.
1 fresh chilli seeds.
Red onions 2 tbsp.
From a grass alley.
Rhizome 4-5 roots.
Pepper 1/4 teaspoon capacity.
Coconut milk 1 1/2 cup.
Salt 3/4 teaspoon.
Ground pork 1/2 cup shrimp or chicken or pork is used instead).
1 tablespoon sugar.
2 tablespoons vegetable oil.
How to cook
Kaempferia cut into small pieces. SOI thin grass. Chili seeds, dig out the long alley. Burn the onion paste. Picking out the dried beans in water to soften. To show a bit more. We use the blender. Add lemon grass and soft to the order of a pound. For example, we pounded the grass before the correspondents. Please enter the pound pound shallots, chili paste and cayenne pepper and put them into the blender. Pound thoroughly until all is well.

Pour oil into a frying pan or small pot. Set over medium heat. The machine until it goes down. Stir the coconut milk and fragrant, add 1/2 cup fried pork chop into the well. Stir until the pork is cooked, add the rest to be integrated with the sugar and salt (if the paste is very salty, do not add salt), as well as water taste more like Kadehlืa. I like the chili, soi to the fire.

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Pork with Lemon spicy salad

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Pork with Lemon spicy salad
 



* Pork, cut into pieces 300 g.

* 2 tablespoons minced garlic.

* Paprika Soi 5 to 10 grains (adjusted according to taste).

* 1 tablespoon chopped coriander leaves.

* Francisco rice 1 tablespoon soy sauce.

* 2 tablespoons fish sauce.

* 1 tablespoon sugar.

* 3-5 tablespoons of lemon juice.

* Kale is an early (peeled and cut into pieces).

* Coriander leaves (for garnishing).

How to do step by step.

1. To pour water. Mix garlic, pepper, soy sauce in a white sauce, fish sauce, sugar and lemon juice until all the ingredients well. Adjust flavors as needed.

2. The kale in boiling water to scald. Until cooked, then drain and arrange on a plate to serve.

3. After blanching the kale. I used to burn the pork until cooked through. Then drain the water out.

4. And pork boiled and served on a plate that previously held kale. Then pour water into the village. Garnish with coriander leaves. Then served as an appetizer or hors d'oeuvres of it.

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Pork with Lemon spicy salad

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Pork with Lemon spicy salad
 



* Pork, cut into pieces 300 g.

* 2 tablespoons minced garlic.

* Paprika Soi 5 to 10 grains (adjusted according to taste).

* 1 tablespoon chopped coriander leaves.

* Francisco rice 1 tablespoon soy sauce.

* 2 tablespoons fish sauce.

* 1 tablespoon sugar.

* 3-5 tablespoons of lemon juice.

* Kale is an early (peeled and cut into pieces).

* Coriander leaves (for garnishing).

How to do step by step.

1. To pour water. Mix garlic, pepper, soy sauce in a white sauce, fish sauce, sugar and lemon juice until all the ingredients well. Adjust flavors as needed.

2. The kale in boiling water to scald. Until cooked, then drain and arrange on a plate to serve.

3. After blanching the kale. I used to burn the pork until cooked through. Then drain the water out.

4. And pork boiled and served on a plate that previously held kale. Then pour water into the village. Garnish with coriander leaves. Then served as an appetizer or hors d'oeuvres of it.

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Panna Cotta

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Panna Cotta

 

Panna Cotta is a popular Italian dessert. The Italian translation. Cream and cook until done. From northern Italy. Now known as France, Greece and internationally because it is easy to mix colors and soft tongue with fresh cream and vanilla soft.

Ingredients Panna Cotta.
Gelatin powder 2 tsp.
Milk 1/2 - 1/3 cup.
300 g of whipped cream.
4 tablespoons sugar.
Vanilla 1/2 tsp.

How to make Panna Cotta.

1 Put all ingredients into a pot of cream, milk, vanilla, sugar, gelatin, to set slowly. Until well dissolved.

2 gently until sugar and gelatin dissolve off the stove and leave it to cool for about 20-30 minutes.

3 Pour into a glass or put this into the fridge for a 3 hour or all night.

4 Remove from the refrigerator. Menu with a glass or put it in a flat dish. The foundation is a little warm water. Then use a knife to cut around the sheep printed on a plate.

5 Garnish with fruit, like fruit jam, canned fruit with sweet and sour taste is very delicious. If I like it topped with a caramel or chocolate.

Jelly mixture.

Cranberries 1 cup berries (or meat / fish, fruit or other).
1 cup sugar.
Gelatin 3 tsp.
100 ml water

How to make fruit jelly.

Pour everything into a pot of water + sugar + gelatin over low heat for. Until well dissolved.

2 gently until sugar and gelatin dissolve only South berry or fruit of any kind, let it cool off the oven about 20-30 minutes.

3 Pour into a glass or put into the refrigerator for 3 hour to print out of the refrigerator.

4 Pour the cream mixture into the refrigerator and Panna Cotta for a 3 hour or all night.  

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Crispy noodles with tammarine suace

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Crispy noodles with tammarine suace

* 300 grams of white rice noodles.

* Pork, cut into pieces 1/2 cup.

* 1 sheet of yellow tofu.

* Fresh 5 shrimp

* Shallot, minced 1/4 cup.

* Garlic, minced 1/4 cup.

* 2 tablespoons lemon juice.

* 1 tablespoon fish sauce.

* Palm sugar 1/4 cup.

* 2 tablespoons tamarind juice.

* 1 tablespoon of miso.

* The 10 Kuicheai .

* 400 grams of bean sprouts.

* Vegetable oil.

How to do step by step.

1. To white rice noodles to soak for about 5 minutes, then drain and dry to me.

2. The oil in a frying pan on medium heat. The rice noodles to fried until golden crisp. Remove the drain. (If you have leftover white rice vermicelli from Step 1, when the chips to the oil spill. Be careful with the oil).

3. The pork, shrimp and tofu into the pan of rice noodles, cooked until crisp and golden ladle drain.

4. Scoop out the remaining oil in a frying pan, just a little. Then add shallots and garlic to fry until fragrant. Then add fish sauce, tamarind, palm sugar, miso, lemon juice and boil it down, dim the lights, put the sticky pork, shrimp and tofu and stir fry them until combined.

5. And fried noodles. (Step 2) enter into the pan. By the ingredients and mix with water in a pan over a plate and serve immediately with Kuicheai sprouts.

(For 2).

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Pork stuffed with apples

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Pork stuffed with apples.

Ingredient

200 g pork.
Bacon, 2 sheets.
Apples, cut into sticks 1.
50 grams of finely chopped raisins.
Vegetable oil 20 g.
3 grams of salt.
Ground black pepper 1 g.
Mustard, cream, 20 g.

How to cook

1. Cut a piece of pork. Hammered pork meat so tender.

2. Marinated pork with salt, pepper, mustard oil for 20 minutes.

3. The raisins and apple and pork Roll the dough pork wrapped with bacon. Cover with plastic wrap and let cool to have a frame roof.

4. Carved out a large plastic Liu, cooked, cut into pieces.

5. Served with apple sauce.

Apple sauce mixture.

250 grams of apple juice.
50 g of apple flesh.
Butter, 50 g.
Onion, chopped 20 g.
10 g of wheat flour.
Broth, 125 g.
Salt and pepper.

How to cook

1. The butter in a saucepan and heat. Add onion, stir fry the onion. Add flour and stir to cook the soup, do not let the dough into a loaf.

2. Add apple juice and apple flesh. Season with salt and pepper. To thicken the stew down.

How To Make Bacon Jam

Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.

I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.

If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.

So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!

BACON JAM INGREDIENTS

454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional

BACON JAM PREPARATION

1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.

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Shrimp with Chinese Wine and Butter.

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Shrimp with Chinese Wine and Butter.



Ingredient

2-3 large peeled shrimp or lobster.
1 tablespoon sugar.
1 teaspoon coarsely ground black pepper.
2 tablespoons Chinese wine.
A little oil.
1 tablespoon butter.
2 tablespoons minced garlic.
Good fish sauce 1 tbsp.
1 tablespoon oyster sauce.
2 tablespoons chopped cilantro.

How to do

1. The hot pan, add butter, then fry until shrimp is cooked, scoop up. Stir-fry garlic and onion, add enough oil in the wok with oyster sauce, sugar, fish sauce and black pepper.

2. Followed by Chinese liquor. Add shrimp, stir-fried accommodation to taste. Taste first lap and onto the plate. Serve sprinkled with coriander.

View over 5,000 menus at http://www.menu-for-you.com

How To Make Bacon Jam

Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.

I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.

If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.

So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!

BACON JAM INGREDIENTS

454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional

BACON JAM PREPARATION

1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.

10 Genius Food Hacks

10 Easy Cooking Tip

Reheating Bread in the Microwave

Great American Cheeses

What is Aged Beef

Fiddlehead Ferns Cooking

How to Keep Your Knives Sharp

8 Cooking Tip

10 Bacon Ideas

Pork Namtok Grilled with Air Fryer