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STEAMED FISH WITH PICKLED PLUM

สูตรอาหารไทย | ปลานึ่งบ๊วย
สูตรอาหารไทย | ปลานึ่งบ๊วย

STEAMED FISH WITH PICKLED PLUM

* 500 grams of fish.

(Fish, snapper or other fish can).

* Pork 1/2 cup (cut into thin slices).

* 2 plum mash fine grain.

* Red pepper, cut into pellets ricochet 2.

* Road ginger into strips 1 tsp.

* Mushrooms, cut into strips 1/2 cup.

* 2 stalks celery, cut into pieces.

* Francisco rice 1 teaspoon soy sauce.

Ingredients Ingredients miso sauce.

* 2 tablespoons bean paste, ginger, minced 1 tsp.

Chopped 1 teaspoon paprika, 2 tablespoons soy sauce.

Sugar 1 tsp.

How to do step by step.

1. Cleaning Gut fish and cover the fish is cooked on both sides to make it easier to dry and then placed on a dish that can be brought to steaming.

2. With pork, plum and soy sauce in white together. Then pour water on the fish is prepared in one step.

3. The celery, mushrooms, onions, ginger and cayenne pepper. To sort the fish. Then take it to steam (Hint: you should boil water to a boil in a pot of steamed fish and steamed before it. The fish is not fishy) is steamed for 10-15 minutes (depending on the type of fish) or until cooked through.

4. During the fish is cooked. The miso sauce by mixing all ingredients together. Stir until the sugar dissolves. Spoon the sauce in a bowl.

5. When cooked well. Serve immediately with steamed rice output. And miso sauce.

(For 2)

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SPICY STIR-FRIED PORK WITH RED CURRY PASTE

สูตรอาหารไทย | ผัดพริกแกงหมู
สูตรอาหารไทย | ผัดพริกแกงหมู

SPICY STIR-FRIED PORK WITH RED CURRY PASTE

* Pork, cut into pieces 450 g.

* 1 tablespoon red curry paste.

* 1 cup coconut milk.

* 20 grams of green peppers.

* 5 kaffir lime leaves.

* 1 cup green beans, cut into pieces.

* Sugar 1/2 tbsp.

Salt 1/2 tsp.

* 1 tablespoon fish sauce.

* Vegetable oil.

How to do step by step.

1. The oil in a frying pan on medium heat. Add curry paste and stir until fragrant and crack it. Pork and beans, then put down. Stir fry until pork is almost cooked and the lentils soften.

2. To be integrated and stir to combine some good. Then add pepper and kaffir lime leaves (torn and enter).

3. Season with fish sauce, sugar and salt. Speeding up power. Stir until all ingredients are well off.

4. Plate serve immediately with steamed rice.

(For 2)

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The recipe for a dessert coating

 
The recipe for a dessert coating
Ingredient


Green beans, trimmed of rind 1 1/3 cup.

2 cups sugar.

2 cups cream.

1 tablespoon powdered gelatin.

1 cup water.

How do

1. Frozen green beans, steamed and cooked tender, about 1-2 hours. And then grinding it.
2. Elite light and heat. Add water and sugar to boil the sugar dissolved. Stir into the beans with coconut milk and set over low heat. Stir until nuts are dry peel out of the pan.
3. Pour the beans and stir into the pan or bowl and set aside to cool.
4. Making a fruit, nuts, small fruits that make you want to paint it like to stay dry.
5. Mix gelatin with water in a saucepan set over low heat. Until the gelatin is dissolved. Put aside for a moment.
6. Juice for coloring. Over the agar coating. Set aside to dry, then coating a 2 time to let it dry so beautifully decorated.

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Caldo Gallego

Caldo Gallego
Yield > 4
Keys : Soups Stews Dried Beans Spanish Spain European
Mediterranean Spanish
Ingredients :
3/4 cup Dried white beans
1/4 lb Smoked ham hocks
1/4 lb Lean smoked bacon or salt
pork in one thick slice
7 cup Water
1/2 med Onion sliced
1/2 sm White cabbage head
3 x Turnips
a few Turnip greens
Salt and pepper to taste
Method :
• Pour 7 cups cold water over beans, ham, and bacon in an
earthenware pot. Cover and barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops,
all chopped in fairly large pieces. Mix, but stir as little as
possible in order not to bruise the beans. Salt and pepper to
taste and simmer 1 1/2 hours more. Serve in large soup bowls
with meat cut in bite-size pieces.
• Comments: This is a peasant version of 'caldo' as
described to me by the owner of the excellent Galician
restaurant Oscar in Madrid - a far-from-peasant restaurant.
• In Galicia, the base of all 'caldos' is 'unto' an aged bacon
sometimes three, four, or five years old. The smoked ham and
bacon or salt pork are suggested as American substitutes and
are used as substitutes in Spain outside of Galicia.

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Butterfish with Almonds, Sweet Red Peppers and Saffron

Butterfish with Almonds, Sweet Red Peppers and Saffron
Yield > 6
Servings
Keys : Seafood Fish Nuts Spices Spanish Spain European
Mediterranean
Ingredients :
2 lb Butterfish, in large whole
filets, skin and membranes
removed
2 tbl Olive oil
3 lrg Garlic cloves, minced
3 lrg Red bell peppers, cored,
seeded, cut into strips
lengthwise
3/4 cup Whole almonds, toasted
1/2 tsp Saffron threads
1/2 cup Dry white wine
1/2 cup Fish stock
1/2 tsp Salt
1/2 tsp White pepper, or to taste
1 oz sliced almonds, toasted, for
garnish
Method :
• Preheat the oven to 350F. Bake the fish in a buttered
baking pan for 15 minutes. Let cool. Cut into medallions and
set aside. Reserve the baking juice. Heat the oil in a large
skillet, add the garlic and peppers and saute over low heat for
20 minutes, stirring occasionally. Grind whole almonds finely in
a food processor and add to the skillet with the saffron, wine,
stock, reserved fish juices, salt and pepper; cook over medium
heat for 5 minutes. Transfer to a blender or food processor and
puree. Return the sauce to the skillet, add the fish medallions,
and heat through. Serve immediately, with sliced almonds
sprinkled on top.
• Serves 6.

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Buttered Saffron Rice

Buttered Saffron Rice
Yield > 6
Servings
Keys : Rice Spices Spanish Spain European Mediterranean
Ingredients :
2 tsp Saffron,leaf saffron
2 tbl Milk, warm
1 tbl -Salt
2 cup Rice, basmati
4 tbl Butter
Method :
• "The darker (the redder) the saffron colour, the better
the quality. It usually comes from Spain, but the best, really
expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades.
• Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron
pan until it's crisp to draw out the colour, then crumble it
lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1
minute or just until fragrant. Crumble into milk.
• Fill large pot with about 13 cups water; add salt and
bring to boil.
• Meanwhile, place rice in medium bowl and cover with cold
water.
• Immediately drain rice through colander. Wash and drain
two more times.
• When water is boils, add rice and stir once; bring to boil.
Cook 5 minutes; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish. Drizzle
saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice.
• Cut pieces of aluminium foil 2 inches larger than rim of
dish; place on top of dish; place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see
if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed
platter. SERVES:6

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STEAMED FISH WITH BLACK BEAN SAUCE

สูตรอาหารไทย | ปลานึ่งเต้าซี่
สูตรอาหารไทย | ปลานึ่งเต้าซี่

STEAMED FISH WITH BLACK BEAN SAUCE

* 500 grams of fish (or fish can be used).

*'s Breast 2 Tbsp.

* 50 grams of sliced ??mushrooms (if dried, soak it first).

* 2 tablespoons ginger alley line.

* 1 tablespoon minced garlic.

* In white soy sauce 1 1/2 tbsp.

* 2 teaspoons sugar.

* Onion, sliced ??1/2 cup.

* Red pepper, cut into 3 pellets ricochet.

* Vegetable oil.

How to do step by step.

1. Clean fish (for the scale, Gut) to wash and dry. Arranged on a plate, sprinkle with shredded ginger to the steaming water.

2. Boiling water in a pot of boiling water and steam until the fish is prepared to steam for about 15 minutes or until cooked through. Turn off the lights and brought out a dish prepared and served.

3. The water by pouring the oil in a frying pan on medium heat. Add garlic and stir the onion's breast. Then add sugar, no soy, white, red onion, red pepper and a little water. Speeding up power. Stir until all ingredients are well off.

Four. Spoon sauce on the fish's skin, which are arranged on a plate. Serve immediately with steamed rice.

(For 2)

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THAI CHINESE KALE WITH PRAWN SALAD

สูตรอาหารไทย | ยำคะน้ากุ้งสด
สูตรอาหารไทย | ยำคะน้ากุ้งสด

THAI CHINESE KALE WITH PRAWN SALAD

* Medium shrimp 5-8 a.

(Washed and peeled).

* 200 g ground pork (or beef or chicken).

* Kale stalks (peeled, cut into 1 cm long) 25 pieces.

* Tomato, cut into 2 balls.

* 2 tablespoons red onions.

* 1 tablespoon fish sauce.

* Sugar 1 1/2 tbsp.

* 2 tablespoons lemon juice.

* Paprika, chopped coarsely 5-8 rods and granules.

(Increase / decrease according to taste).

* Mint leaves (for garnish).

How to do step by step.

1. Boiling water in a saucepan until boiling. Then the kale stems peeled and sliced ??hard-boiled enough to prepare the food. To the drain. Then boiled until the shrimp are cooked. Therefore, the drain and set aside.
2. The pork to a boil in the pot until done. I use it to boil until chicken is cooked. Then drain off the water and shredded prepared.

3. Prepared salad water. Mix fish sauce, sugar, lemon juice, paprika and red onions together. Adjust seasoning according to taste.

4. In a large bowl, mix shrimp, ground pork (or chicken), kale, tomatoes and salad together. Mix until well over a plate and sprinkle with mint leaves. Serve immediately with steamed rice. Is a good appetizer or hors d'oeuvres.

(Hint: When mixed with water and food should be served immediately. Will taste better than the left. The water in the mixture is too dry to make it taste a salad).

(For 2)

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Recipe for sweet coconut


Recipe for sweet coconut

Ingredient


3 cups shredded coconut.

2 cups sugar.

Cv 1/2 cup.

Salt 1/8 tsp.

How do

1. Put sugar in a saucepan of water to float a gold flower and simmer over low heat until sugar dissolves and a clear, sticky harden.

2. Put the grated coconut into the syrup to a boil. The group were arrested over the coconut. Simmer until the water dried up from the heat.

3. Scoop coconut ball. Placed on a tray and dry. Keep the jar. Can be stored for a long time.

Note *.


If the pastry is filled with many colors in the water before putting the coconut mix.

If you add the coconut sugar and coconut to make more.

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HOY JOR

สูตรอาหารไทย | หอยจ๊อ
สูตรอาหารไทย | หอยจ๊อ

HOY JOR

* 3 Crab.

* 200 grams pork.

* Large sheets of gypsum. (Depending on the size of the packet) A.

* Diced pork, cut into 1/2 cup.

* 2 eggs, duck eggs.

* 3 tablespoons flour.

Celery root root 3.

* Garlic, 1/2 cup.

* 20 grain of pepper.

* 1 teaspoon salt.

* Francisco rice 1 tablespoon soy sauce.

* 1 tablespoon sugar.

* +, Coriander, onion, Soi 1/2 cup.

* Chinese wine or whiskey 2 tbsp.

* Cucumber Salad (served as a side), and plum sauce.

* Oil for frying.

How to do step by step.

1. Pound the garlic, coriander root, salt and pepper together until fine. In a large bowl. Pound the mixture into the prepared pan and mix with crab meat, pork, pork, wheat, duck eggs, sugar, soy sauce in white wine, onion and coriander. Knead until all ingredients well.

2. The gypsum to the water to soften. Then be extended. Cut a rectangle about 5 inches wide.

3. Dip ingredients together and then massage it in one place on the gypsum. Roll the mixture with gypsum. (Back wrap roti) finished tied head and tail. Then tie it firmly in the middle segment. Each segment divided by the thickness of about 1 to 1.5 inches.

4. Be steamed in boiling water for about 10 minutes or until well cooked. Then be cut into pieces by a tied segment.

5. The display shells, cut into pieces to fry in hot oil. (The oil flooded) while fried until golden and crisp plate. The drain. The cucumber and tomato slices on a plate. Served with a sauce or dish you play it.

(For 2)

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LA TIANG - LOOM

สูตรอาหารไทย | ล่าเตียง (หรุ่ม)
สูตรอาหารไทย | ล่าเตียง (หรุ่ม)

LA TIANG - LOOM

* 1 cup finely chopped pork.

* Shrimp, minced 1/2 cup.

* Chop the onion, diced 1/4 cup.

Sliced ??red pepper * 3 tablets.

* Always cool coriander leaves 1/4 cup.

* Crushed roasted peanuts 1/4 cup.

* 3 tablespoons fish sauce.

* 5-8 pepper seeds.

* 4 cloves of garlic.

* 3 tablespoons sugar.

1 celery root, root.

* 5 eggs, duck eggs and beat to combine.

How to do step by step.

1. Pound coriander root, garlic and pepper dip is prepared with carefully.

2. The oil in a frying pan on medium heat. Then the pounded ingredients prepared. (Step 1) and stir until fragrant, then add pork, shrimp, onion and fry until done. Season with fish sauce, sugar, of a peanut. Stir until the dry period and then power off (not to stir until dry, then it will be difficult to pack in the next step).
3. The pan on medium heat. Brush oil over bottom of pan, heat the pan, using fingers dipped in eggs and whisk them into a table large enough to wrap the egg is cooked slowly. Pick up and put aside on a plate. Do this until the eggs out.

4. To wrap up now. The eggs are laid on to make a clean flat surface. Then place the red pepper and coriander into the center of the egg. Spoon the filling is then placed over the pepper and coriander. Fold the wrapper into a rectangle and wrap it up.

5. A plate decorated with coriander leaves. Serve with steamed rice. Is a good appetizer or snack.

(For 2)

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THAI PORK AND CORN CAKE

สูตรอาหารไทย | ทอดมันข้าวโพด
สูตรอาหารไทย | ทอดมันข้าวโพด

THAI PORK AND CORN CAKE

* 2 cups corn kernels cut only.

* Pork or shrimp, minced 1/4 cup.

* Wheat flour 1/2 cup.

* 2 tablespoons red curry paste.

* 1 teaspoon salt.

* 2 tablespoons shredded kaffir lime leaves.

* 2 tablespoons sliced ??green beans (or will be optional).

* 1 teaspoon sugar.

* Egg 1.

* Sauce (tomato sauce, sauce, chicken, Aahad, etc.).

* Oil for frying.

How to do step by step.

1. In a large bowl, mix corn, pork (chops or shrimp), wheat flour, curry paste, salt, kaffir lime leaves, green beans, sugar and eggs into. Massage gently until all ingredients well.

2. To scoop out 2 tablespoons of the mixture and mold into a round disk. (Diameter about 3 inches) in the gas mixture out. Then, then fry in oil at medium heat. Until cooked through and drain out the water.

3. The plate, served with sauce or cucumber (Aahad) or tomato sauce (a pepper sauce) with steamed rice or as a snack to eat with it.

(For 2)

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Stir Fried Shrimp with Salted Egg Yolk

สูตรอาหารไทย | กุ้งผัดไข่เค็ม
สูตรอาหารไทย | ไข่เค็ม

Stir Fried Shrimp with Salted Egg Yolk

* Fresh shrimp, peeled 300 g.

* Arrowroot flour 1/2 cup.

* 3 tablespoons flour.

Baking powder * 1/2 tsp.

* 4-5 cloves garlic, minced.

2-3 celery root, root.

* 1 bell pepper, cut it into pieces.

* Black pepper 1/2 tsp.

* 2-3 egg yolks salt.

* 1 teaspoon sugar.

Salt 1/2 tsp.

* 1 tablespoon chili paste.

* Vegetable oil.

How to do step by step.

1. Arrowroot flour, rice flour and baking powder with water, but a little sticky (not clear), then the shrimp, mix thoroughly and set aside for fried dough.

2. The oil in a frying pan on medium heat. Knead the dough until all the shrimp fried until golden crisp. Remove the oil drain and set aside earlier.

3. Pound coriander root, garlic and pepper into the sauce and then fried in oil on medium heat until golden and fragrant.

4. Then add the egg yolks do not coagulate by BT, the pepper and the fried shrimp, fried and seasoned with salt, sugar, power and speed. Stir until all ingredients are so close together.

Five. Plate served with steamed rice.

(For 2)

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Stir Fried Shrimp with Red Curry Paste and Evaporated Milk

สูตรอาหารไทย | กุ้งผัดพริกนมสด
สูตรอาหารไทย | กุ้งผัดพริกนมสด

Stir Fried Shrimp with Red Curry Paste and Evaporated Milk

* Red Curry Paste 100 g.

* Fresh shrimp, peeled 300 g.

* 1 cup milk.

* Francisco rice 1 teaspoon soy sauce.

* 1 tablespoon sugar.

* 1 tablespoon fish sauce.

* Chili red / yellow, oblique slices 2-3 tablets.

* 20 grams of green peppers.

* 3-5 kaffir lime leaves, torn.

* 5-8 basil leaves.

* Vegetable oil.
How to do step by step.

1. The oil in a frying pan on medium heat. Add curry paste and stir until fragrant and crack it. Then add the shrimp. Stir-fry until shrimp are almost cooked.

2. Put some milk and stir well to combine. Then add peppers, kaffir lime leaves. (Rip and put), and basil.

3. Season with fish sauce, sugar and soy sauce in white. Speeding up power. Stir until all ingredients are well off.

4. Plate serve immediately with steamed rice.

(For 2)

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Cold Mussels with Lemon Dressing

Cold Mussels with Lemon Dressing
Yield > 5
Keys : Clams Mussels Seafood Citrus Spanish Spain European
Mediterranean Spanish
Ingredients :
4 doz Mussels cleaned
3 tbl Lemon juice (or vinegar)
9 tbl Olive oil
Black pepper to taste
Method :
• Cook mussels in a saucepan over moderate flame until all
the mussels open. A wide-bottomed pan is preferable because
it distributes the heat more evenly. Shake pan continuously
until mussels have released enough juice to prevent burning of
the pan. As soon as all of them have opened, remove them;
longer cooking will toughen them. A few minutes should
suffice. If one or two stubbornly refuse to open, discard them
as suspect.
• Remove one shell from each mussel. Mix olive oil with
lemon juice and pour it over mussels. Grind black pepper
liberally over them. Wait 1 hour before putting mussels in
refrigerator to chill.

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Fried oysters with garlic and pepper



Fried oysters with garlic and pepper

Ingredient

7-10 The large oysters.
Pepper 2 tbsp.
1 tablespoon garlic.
4 tablespoons fish sauce.
Sugar 1/2 tablespoons (or as it is delicious).
Oil for frying.

The way it started with the oysters to a large wash. The plates were then drained. Pound the garlic. And pepper until fine. Mix sauce with sugar, then arrange them together. Stir until the sugar dissolves. The oysters were mixed together and then leave it for about 30 minutes.

When it was put to fry in hot oil over medium heat. I then scoop out the yellow. Put the tomatoes on a plate decorated with lettuce leaves. That looks yummy. The ceremony will serve as hors d'oeuvres or side dish is equally delicious. It is the coolest part is that it is hot.

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Butifarra

Butifarra
Yield > 1
Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 tsp Salt [a]
1/4 tsp Black pepper [a]
1/8 tsp Cayenne, ground chiles or
hot paprika [a]
1/8 tsp Grated nutmeg [a]
1/8 tsp Ground cloves [a]
1/4 tsp Minced fresh thyme or 1/8
teaspoon crumbled dried
[a]
2 tbl White wine [a]
1 1/2 lb Lean pork, coarsely ground
[b]
1/2 lb Pork fat, coarsely ground
[b]
Prepared hog casings
Method :
• Here's one of my very favorite sausages:
• "This is from Catalonia, in Spain. It's believed that the
North African/Moorish influence is what inspired the use of
sweet spices (nutmeg, cloves, etc) in Spanish cooking. While
meat and spices can sound weird, when done well it's really
good."
• Mix together [a]. Knead together [b]. Knead [a] into [b].
Stuff into the casings. Tie off to make two 30"-long sausages.
Prick any air pockets with a pin. Dry the sausages in the
refrigerator, uncovered, hung from the shelves or on a wire
shelf (you want as much surface as possible exposed to air, so
coiling it on a solid shelf won't work), for 2-3 days before
cooking. Then poach and/or fry or cut up and use in recipes.
The dried sausage can be frozen for 3-4 months.

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Fried rice with pineapple.



Fried rice with pineapple.

Ingredient

Cooked rice 1/2 cup.

Pineapple, chopped 1 tbsp.

Morning Glory Lane, chopped 1 tbsp.

1 small carrot, cut into dice cup.

Onion, chopped 1 tsp.

Soybean oil 2 tsp.

1 tablespoon minced pork.

2 tablespoons chicken broth.

How do

1. Fried onion on low heat enough oil to golden brown and cooked carrot stir-fried pork chops from the well.

2. The morning glory, pineapple, chicken broth and stir until vegetables are cooked.

3. Add cooked rice and garnish with all Until rice is soft.

Tips:.
Pineapple Fried Rice with 5 years worth of food among the morning glory.
Carrot and pineapple fried rice and a colorful taste of fruits and vegetables.
You can put Brock Broccoli or green beans instead. Fried rice for kids this age.
Cooked chicken should be soft. Vegetables, cut into small alley.
Easy to chew the Blanching vegetables before chopping the vegetables are very soft to the alley with time.
Rice.

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Tofu topped with apples

 

Tofu topped with apples
Ingredient

Sliced ??apples, peeled, chopped 1/4 cup.

Bone soup suace 1/2 cup.

2 tablespoons of mashed potatoes.

2 tablespoons minced chicken.

Carrot, chopped 1 tsp.

Soybean oil 1 tsp.

Eggs, tofu, cut into thick rings 1/2 inch 4 band.

Onion, minced 1 tsp.

How do

1. suace soup bones. Soybean oil. With apples heated in the microwave for 3 minutes in a bowl and mash with fork crushed.

2. The minced chicken, mashed potatoes and stir to combine. Heated in the microwave for 1 minute.

3. Tofu by a plate. Spoon apple sauce topping. Sprinkle with onion, carrot, chopped it in the microwave for 2 minutes.

Tips:.
Apple should use it because it is less sour apple green.
Steamed and cooked onion. Reduces odor and pungent taste. Put the onion.
Enhances the sweetness of the soup soup with bones.

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CURRY WITH CHICKEN

สูตรอาหารไทย | แกงกะหรี่ไก่
สูตรอาหารไทย | แกงกะหรี่ไก่

CURRY WITH CHICKEN

* 700 g chicken.

* 1 tablespoon curry paste.

* 3 cups coconut milk.

* 1 onion, cut into balls.

* 2 tomatoes, potatoes (washed, peeled and cut into pieces).

* Red pepper, cut into 3 pellets ricochet.

* Sugar 1/2 tbsp.

Salt 1/2 tsp.

* 1 tablespoon fish sauce.

* Vegetable oil.

How to do step by step.

1. Cleaning chicken. Cut into pieces. If a leg or hip may be necessary to cut it.

2. The oil in a saucepan on low heat, add coconut milk (1 cup) to boil, add the curry paste it into Rieie. Stir until the coconut milk, onions and cracked it. Then add the chicken to the prepared pan. Simmer slowly for 10-15 minutes.

3. Add onion, potatoes and remaining coconut milk to cook with fish sauce, sugar, cayenne pepper and salt. Simmer for another 15-20 minutes until potatoes are soft and light.

4. Dip bowl and serve immediately with hot cooked rice. Or eat it with roti and Aahad.

(For 2)

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STIR FRIED FISH FILLET WITH BLACK BEAN SUACE.

สูตรอาหารไทย | ผัดเต้าซี่ปลา
สูตรอาหารไทย | ผัดเต้าซี่ปลา

STIR FRIED FISH FILLET WITH BLACK BEAN SUACE.

* 350 grams of fish.

* Breast C 1 tsp.

* 1 tablespoon minced garlic.

* Bell pepper, sliced ??1/4 cup.

* 1 onion, cut into balls.

* Carrots, sliced ??1/4 cup.

* Francisco rice 1 tablespoon soy sauce.

* Sugar 1/2 tsp.

* 1 teaspoon cornstarch.

(Water mixed with 2 tablespoons water).

* Vegetable oil.

How to do step by step.

1. The oil in a frying pan on medium heat. Add garlic and stir the onion until golden. Then add meat and fish. Tennessee Breast and stir together until meat is almost cooked.

2. Add bell pepper, onion and carrot and stir in soy sauce with white and brown.

3. On fish and other ingredients and stir until well cooked. Then add water to flour. Stir until all ingredients are well off.

4. Plate serve immediately with steamed rice.

(For 2)

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Tribest CS-1000 Citristar Citrus Juicer

Tribest CS-1000 Citristar Citrus Juicer

Buy From Amazon

Product Features

  • Favorite citrus fruits to refreshing juices in a snap!
  • Easy one-touch operation
  • Juice pours directly into glass for continuous operation
  • Allows maximum extraction from the smallest limes to the largest grapefruits
  • Fine screen prevents clogging and is easy to clean

Product Details

  • Product Dimensions: 9 x 6 x 6 inches
  • Shipping Weight: 5 pounds

Oster 3186 Juice-n-Serve 27-Ounce Automatic Citrus Juicer, White

Oster 3186 Juice-n-Serve 27-Ounce Automatic Citrus Juicer, White

Product Details

BUY FROM AMAZON

Product Features

  • 20-watt automatic juicer provides smooth, quiet operation
  • Reverse-action motor ensures enhanced juice extraction
  • Pulp and seed separator; 27-ounce detachable pitcher
  • Juice-level indicator; automatic on/off switch for safety; cord storage
  • Measures 6 by 8-1/4 by 9 inches; 1-year limited warranty

Product Details

  • Product Dimensions: 9 x 7 x 7 inches ; 2.8 pounds
  • Shipping Weight: 3 pounds

Juiceman JCJ150S 40-Watt Automatic Citrus Juicer with 2 Juicing Cones

Juiceman JCJ150S 40-Watt Automatic Citrus Juicer with 2 Juicing Cones

Product Details

BUY FROM AMAZON

Product Features

  • 2-Juicing cones let you juice small and large citrus fruits to maximize juice extraction
  • Auto-reversing juicing action turns the cone both ways to squeeze every last drop of juice from fruit
  • Snap-up juice spout helps keep drips and spills off counters; sleek, upright design fits cocktail and juice glasses with ease
  • Dishwasher-safe parts make cleanup a snap, while built-in cord storage helps reduce countertop clutter
  • Measures 10.8-inch by 6.69-inch by 6.69-inch; 2-year limited warranty

Product Details

  • Product Dimensions: 6.7 x 6.7 x 10.8 inches ; 2.8 pounds
  • Shipping Weight: 3 pounds

Factory-Reconditioned Cuisinart CCJ-100FR Citrus Juicer, Brushed Stainless Steel

Factory-Reconditioned Cuisinart CCJ-100FR Citrus Juicer, Brushed Stainless Steel

Product Details

See Price and Buy

Product Features

  • Citrus juicer delivers unlimited amount of juice directly into a container
  • Auto-reversing reamer and fast-spin function enhances juice extraction
  • Anti-drip spout snaps up into a locked position to interrupt juice flow
  • Cord storage; dust cover included to protect juicing cone; dishwasher-safe parts
  • Measures approximately 6-1/5 by 6 by 11 inches

Product Details

  • Item Weight: 3.4 pounds
  • Shipping Weight: 4 pounds

Cuisinart CCJ-500 Pulp Control Citrus Juicer

Cuisinart CCJ-500 Pulp Control Citrus Juicer

Product Details

Product Features

  • Auto-reversing reamer; final spin feature
  • Juicing cone accommodates small limes to large grapefruits
  • Brushed metal housing
  • Snap-up spout prevents dripping
  • Recipe book included
  • Product Dimensions: 6.8 x 7.9 x 12.2 inches ; 4 pounds
  • Shipping Weight: 4 pounds

Breville 800CPXL Die-Cast Stainless-Steel Motorized Citrus Press

Breville 800CPXL Die-Cast Stainless-Steel Motorized Citrus Press

Breville 800CPXL Die-Cast Stainless-Steel Motorized Citrus Press

See Price and Buy

Product Features

  • Powerful citrus press housed in professional-grade brushed stainless steel
  • Industrial strength, whisper-quiet motor; revolutionary active-arm system
  • 1-size-fits-all juicing cone provides maximum juice extraction; drip-stop juice spout
  • 2 filters for variable pulp; dust cover; cord storage; dishwasher-safe parts
  • Measures 7 by 16-1/2 inches; 1-year warranty

Product Details

  • Product Dimensions: 14 x 17 x 10 inches
  • Shipping Weight: 15 pounds

Black & Decker CJ630 32-Ounce Electric Citrus Juicer

Black & Decker CJ630 32-Ounce Electric Citrus Juicer

Product Details

See more Detail

Product Features

  • 30-watt electric citrus juicer with 32-ounce capacity
  • Auto reversing reamer and stirrer for maximum juice extraction
  • Standard-size cone; strainer with adjustable pulp control
  • Drip-free pour spout; cord wrap and dust cover for storage
  • Measures approximately 7-3/5 by 7-3/5 by 9 inches

Product Details

  • Product Dimensions: 7.6 x 7.6 x 9 inches ; 2 pounds
  • Shipping Weight: 3 pounds

Black & Decker CJ625 30-Watt 34-Ounce Citrus Juicer

Black & Decker CJ625 30-Watt 34-Ounce Citrus Juicer

Product Features

  • 30-watt electric citrus juicer with 34-ounce capacity
  • Auto reversing reamer provides maximum juice extraction
  • Standard-size cone; adjustable pulp control; strainer and stirrer
  • Drip-free pour spout; cord wrap and dust cover for storage
  • Measures approximately 7-3/5 by 7-3/5 by 9-2/5 inches; 1-year limited warranty
  • Product Dimensions: 7.7 x 7.7 x 9.4 inches ; 2.6 pounds
  • Shipping Weight: 3 pounds

Rayman Origins

Rayman Origins


Rayman Origins has the onerous task of reviving the glory of a series that, at the time of his first appearance on the PC in 1995, settled with the public trust that would allow Ubisoft to publish several sequels, and spin-off of various kinds, on practically any gaming machine output from then on.

As time has passed since that 2D platformer based on the success of its visual impact on sprites irresistible charisma and the advent of high definition graphics that has set new standards, with regard to the two-dimensional graphics, you are strongly felt not only side of the fluidity of the animations, but also the need to draw characters and environments strictly in HD.

Ubisoft Montpellier has accepted the challenge. A team of just under twenty people, incredibly talented for drawing two-dimensional, it is put to work on this new Rayman Origins, creating one of the shows 2D visual delusions and more attractive to this generation of consoles!

The plot, absolutely crazy, see the jolly gang of Rayman Origins party proceedings against a monstrous horde of evil creatures that have invaded the world, due to the intolerable noise generated by nullafacenza group of heroes. Seeing is believing! But on the other hand, the line has always been insane prevailing characteristic of the series.

And what about the gameplay? A classical approach to the platform genre, after many years spent behind crazy jumps and fist fights in three dimensions, was just what we wanted ... Rayman Origins is a concentrate of pure gameplay, which frustrates the player ever, but it stimulates groped to get more and more each level proposed.

Each world theme contains a certain number of levels, structured as the most exemplary of the platform also with regard to their extension. Each is divided into sublevels, punctuated by portals that serve as checkpoints and allow, in case of death of the character, of starting from a point reasonably close without having to start all over.

Hidden coins, cages full of defenseless creatures to be saved, enemies to be taken to slap! These are just some of the content with which you cimenterete in each of the proposals in different locations in Rayman Origins, literally peppered with small and large missions and secrets to find alternatives to accomplish, like Time Attack, which provides for the completion of a given path within a time limit.

Stand out in the recipe also atypical levels, such as shooting sessions, during which you must ride a mosquito and fight against flies, mosquitoes and sparrows giant angry ... Nothing particularly original in substance, but definitely rewarding and well balanced. Sure, if you want to score maximum points for each level proposed in Rayman Origins, you'll have to much more than minimum wage expected to complete any of the lesser evil.

Note that the qualities of Rayman will become available gradually, advancing to the different worlds and freeing sensual nymphs, which will reward our beloved eggplant with classic man-attack powers, or with the ability to glide using her blond tuft of hair as if they were the blades of a helicopter mini ... In light of this gradual upgrade, you'll often have to do some 'healthy backtracking, going back to visit more than a single time to hunt the previous levels of absolute perfection.

If you think it already so the fun is more than assured, know that even the planned cooperative multiplayer for up to four players, who will join the game at any time in the shoes of one of the crazy Globox or secondary characters who, from time to time, you can unlock. This system known as drop-in drop-out multiplayer allows you to make much more immediate, without going through the menu outside the current game session. The only regret is that it is not supported online.

On the technical and artistic team, Ubisoft has made an undisputed masterpiece, fully exploiting the features of the graphics engine UbiArt Framework. The fluidity of the screen is always optimal and the environments are rich with layers of parallax, which help to give a feeling of depth that enhances the amazement in front of a product already visually excellent. Even as regards the sound, the folly of Rayman Origins has been duly translated into sounds, rhymes, jingles and songs absolutely hilarious.

In short, while the Wii is king his majesty New Super Mario Bros., finally the other consoles have a 2D platformer Mr. worthy of comparison to such a sacred monster. Notwithstanding that, besides being available for the Xbox 360 and PlayStation 3, Rayman Origins has landed successfully on the same Wii, albeit with an inevitable loss of enamel due to the obligatory visual transposition to a lower resolution. Anyway, a must in every version!

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