Tom Yam Goong (spicy prawn soup with lemon grass)

Ingredients

A

8 medium /large prawns
2 pcs cuttlefish (optional)
150gm straw mushrooms

B

2 inch galangal (sliced)
3 kaffir lime leaves (daun limau purut)
3 stalks lemon grass (crushed)
5 green and red chillie padi
3 tblsp kaffir lime juice (any lime juice)
1/2 tblsp fish sauce
3 coriander roots

Chicken Stock - (boil and simmer for 1 hour)

2 nos chicken carcass
2 litre water
80gm onions, roughly chopped
1 stalk celery
1 tsp coriander seeds / ketumbar
1//2 tsp black peppercorns

Method:-

1  Bring stock to boil. Drain.
    Add galangal, kaffir lime leaves, coriander roots and lemon grass. Simmer for 15 mins.

2  Add the prawns, mushrooms and chillies and simmer for another 3 mins.

3  Add lime juice and fish sauce to taste. The soup should be spicy - sour n a little salty. Serve garnished with fresh coriander leaves.

Thai Green Curry

Ingredients:-

A)
 
8 pcs chicken thigh (cut into pieces) <marinate with sme salt and peper>
200gm tomatoes (cut into 6 pieces)
100gm ladies fingers (cut into half lengthwise)
1 1/2 cups water
1 1/2 cups thick coconut milk
1/2 tblsp salt (to taste)
1 tbslp sugar

Ground Ingredients:-

100gm fresh coriander (root and leaves)
100gm local thai basil leaves
50gm kaffir leaves (daun limau purut)
200gm green chillies
30gm chillie padi/red chillies
2 cloves garlic (16 pips)
4 whole red onions
3 in ginger (old)
1 tblsp tumeric powder/ 2 in fresh tumeric
100 ml cooking oil

Method:-

1. Place all ground ingredients into blender and blend till fine. (add some oil to blend together)

2. Heat oil in wok and fry ground ingredients until fragrant.
    Add in chicken to fry for 5 - 10 mins.
    Add water, salt and sugar and let it simmer until chicken is cooked and gravy thick.

3.  Add in tomatoes, ladies fingers and bring to a quick boil.
    Simmer for another 15 mins.
    Lastly, add thick coconut milk and simmer for another 5 mins


(can replace chicken with beef or lamb and need to simmer longer)

Kai Choy Farn

Ingredients:

300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water

Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour

Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper


Method: I

Marinate chicken with seasoning (A) and set aside.

Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.

Add chicken and mushrooms and stir-fry until meat changes colour.

Put in rice, long mustard cabbage/kai choy and seasoning (B).

Toss for 1–2 minutes then remove all the ingredients to a rice cooker.

Pour in chicken stock or water.

Let the rice cook until done.

Allow the rice to stand for 10–15 minutes before dishing out to serve.

Vietnamese Chicken Salad

Ingredients

230 g carrots
230 g daikon radish
½ tsp salt
60 ml rice vinegar
2 tbsp sugar
For the ginger sauce

10 cm fresh ginger, peeled and finely chopped
4 cloves garlic, crushed
4 Thai red chillies, seeds removed, chopped
2 tbsp fish sauce
1 tbsp rice vinegar
Pinch sugar
For the salad

1 small cooked chicken breast
1 large handful of mixed herbs, such as Vietnamese coriander (rau ram), perilla (tia to), coriander, Thai basil
40 g celery, finely shredded
190 g white cabbage, finely shredded
20 g red onions, finely shredded
30 g red peppers, finely shredded
30 g yellow peppers, finely shredded
To garnish

2 tbsp fried garlic
2 tbsp fried shallots
Conversion Calculator
Method
1. For the mooli and carrot salad: Place the rice vinegar, sugar and 330ml water into a pan and bring to the boil. As soon as it boils allow to cool to room temperature.

2. Julienne the carrot and the mooli to matchstick thickness. Place together in a sieve and mix.

3. Sprinkle with salt and allow to stand for at least 30 minutes. This will draw some of the liquid out of the vegetables. Place the sieve over a bowl to catch and drips.

4. Rinse the vegetables under cold water to remove the salt and squeeze dry in a clean towel.

5. Place in a clean bowl and pour over the vinegar solution and allow to stand for at least one hour before serving.

6. To serve remove the pickled vegetables from the vinegar. Any extra can be left in the liquid and stored in a sealed container in the fridge for around 3 days.

7. For the dressing: blend the ginger, chilli and garlic together. Add the fish sauce and vinegar a little at a time to make a fairly thick paste. Season with a little salt and sugar.

8. For the salad: mix the chicken and herbs with a little of the ginger dressing. Strain the carrot and mooli pickle and add this along with the celery, cabbage, red onion and peppers. Turn about 3 times with a large spoon to coat all the ingredients in dressing. Do not over turn the salad.

9. Serve immediately with the rest of the ginger dressing on the side and the fried garlic and shallot on top.

Recipe and image supplied by Pho

Chicken Ceasar Salad

Ingredients
1 tbsp olive oil
1 thick slices white bread, crusts trimmed and cut into small cubes
1 chicken breast
1 baby gem lettuce, or half a Cos or Romaine lettuce, cut into pieces
1 tbsp freshly grated parmesan
For the dressing

2 tbsp mayonnaise
1 tbsp freshly grated parmesan
1 tsp lemon juice
1/2small clove garlic, crushed
1/8 tsp Dijon mustard
few drops Worcestershire sauce
few drops tabasco
Conversion Calculator
Method
1. Heat the olive oil in a small non-stick frying pan and add the cubes of bread. Fry, turning occasionally, until golden brown. Remove with a slotted spoon and drain on kitchen paper.

2. Cut the chicken into bite-sized pieces and add to the pan. Fry for 3-4 minutes until cooked through and leave to cool.

3. To make the dressing combine the mayonnaise, parmesan, lemon juice, garlic, mustard, Worcestershire sauce and tabasco.

4. Mix the lettuce and the chicken and toss with most of the dressing.

5. Scatter over the grated Parmesan cheese, the croutons and drizzle with the remaining dressing.

Mee Rebus

Bahan
1kg mee kuning, dicelur
30sen taugeh, dicelur
Telur, direbus
2 keping tauhu, digoreng & dipotong dadu
bawang goreng, cili hijau, daun bawang
hirisan limau kasturi, & not foregetting bergedil…jika suka
 
Bahan Kuah
½ kg daging, direbus & dihiris (jgn dibuang air rebusanya)
½  cawan kacang tanah goreng & dikisar kasar
½ cawan udang geragau kering
3 sudu makan taucu (direndam & toskan airnya)
7-8 sudu makan rempah kari daging (dicampur dgn sedikit air)
1 biji keledek direbus & dilecek atau 2 sudu makan tepung jagung dilarutkan bersama sedikit air
1 batang serai dititik
Sedikit air asam jawa
Garam & gula secukupnya
Air secukupnya
Minyak

Bahan Kisar
10 batang cili kering (leh tambah jika suka pedas or vice versa)
3 biji bawang besar
8 ulas bawang putih
1 inci halia
½ inci lengkuas
2 biji buah keras
Udang kering (anggaran 2 sudu makan)
Ikan bilis (anggaran 2 sudu makan)

Cara
1. Panaskan minyak.
2. Tumis bahan kisar & serai hingga wangi dan garing.
3. Setelah garing masukkan rempah kari & sedikit air, jika perlu, & tumis lagi sehingga garing.
4. Masukkan taucu, udang geragau kering & kacang tanah. & tumis lagi, api sederhana.
5. Seteleah terbit minyak, masukkan daging yg dihiris tadi, air asam jawa, air rebusan daging. Boleh tambahkan air jika hendak kuah lebih.
6. Bila mendidih, masukkan keledek atau air tepung jagung.
7. Bila kuah mulai pekat, tambah garam dan gula.
8. Sajikan dengan semua bahan sampingan.
Tags: aneka mee
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Teriyaki Chicken

Ingredient

4 pcs chicken thigh (marinate with a little salt and pepper)
Dust with tapoica flour/cornflour

500ml Teriyaki sauce

Method:

Marinate chicken and dust with tapoica flour/cornflour.

Pan must be hot when putting teriyaki sauce. Reduce slightly for sugar to caramelized.
Put chicken into teriyaki sauce, flip both sides until chicken is covered with sauce. Remove chicken immediately.

Remove chicken into a plate and pour sauce over chicken. Serve!

Note : Salmon can be used.

To make teriyaki sauce:

500ml cooking sake
500ml mirin
500ml kikkoman sauce
240gm sugar
1 chicken bone carcass (oven grill)
1 carrot (oven grill)
1 bombay onion (oven grill)
1 stalk leek (oven grill)

Boil cooking sake and mirin together
Add kikkoman shoyu and sugar
Add in rest of ingredients and stir ove very low fire for 1 hour
Thicken with tapoica flour+water
Strain n keep

Tri-Colored Pumpkin Gingko Dessert

500gm pumpkin
2 litres water

(steam pumpkin for 15 to 20 mins, then blend with the 2 litres water)

400gm yam
400gm sweet potato
100gm gingko nuts
150gm sago pearls (cook separately)

Steam the abv

250ml thick coconut milk
A pinch of salt

Pandan syrup-
300gm rock sugar
1 litre water
3 pandan leaves

Method

1. To make the pandan syrup, place all the pandan syrup ingredients into a pot and let it boil until the sugar dissolves. Leave aside to cool.

2. Remove shells from gingko nuts. Place them in a shallow pan of boiling water and boil for 15 to 20 mins. Let stand for 10 mins . Remove sking and green stem in the middle. Set aside.

3. Remove seeds and skin from pumpkin and cut into wedges. Place in steamer and steam for 15 to 20 mins until cooked tru. Put pumpkin together with water in blender and process until smooth texture is formed. Transfer to a pot and bring to boil together with gingko nuts.

4. Peek the yam, sweet potatoes. Cut into cubes and steam for 10 to 15 mins until thy r cooked.

5. Bring pot of water to boil, add in sago pearls and cook over medium flame for abt 15 mins, stirring occassionally until transparent. Sieve them and plunge into cold water. Drain just before adding into pumpkin mixture.

6. When pumpkin mixture boils, add in pandan syrup together wif steamed yam, sweet potatoes and sago. Continue to simmer for 10 mins. Lastly, add in thick coconut milk and salt thn turn off the heat. Can b eaten hot or chill.

Siamese Laksa

Ingredient

1 pkt thick rice veermicelli/ meehoon laksa
2 bombay onions (sliced)
1 cucumber (shredded)
2 slices pineapple (cut into thin strips)
2 stalks bunga kantan (shredded)
Mint leaves

1 kg ikan kembong/lemon sole fish
300 gm dried shrimps (just wash n rinsed do not soak)
100gm preserved radish (use half salty, half sweet) (choi poh) (soaked the salty for 1 hr n chopped fine)

250ml thick coconut milk (1 pkt s sold in market)
2 litre fish stock (stock from fish used)
100gm tamarind pulp + 250ml water

Ground ingredients :-

15 pcs dried chillies (soaked 1/2 hour)
4 stalks lemongrass
8 nos shallots
1in belacan
8 fresh red chillies
2 in lengkuas
6 pips garlic
1 in turmeric
5 tblsp cooking oil (for blending)

Seasoning

1 tblsp salt (or to taste)
1 tblsp ground pepper
2-3 tblsp sugar

Method

Basic Butter Cake

RECIPE : BASIC BUTTER CAKE

Ingredients
1 block butter = 250 gm (best brand SCS or Golden Churn)
230 gm castor sugar
4 eggs (find the biggest egg you can)
250 self-raising flour
2 tsp vanilla essence
about 6 tbsp UHT milk

Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.

Brandy Fruit Cake

Pineapple Fruit Cake

Heat oven to 180 deg C
Line a large cake tin. (Size : 20 cm square tin) or use two small tins

1 can (abt 250-300 gm drained weight) of pineapple rings (squeeze the syrup) and cut into small pieces

375 gm mixed fruits (the weight of a box) * soak in 5 tablespoons of brandy 3 days before baking. Keep in refigerator till needed

100 gm brown sugar (the light brown one like castor sugar)

150 gm butter

Put all the above into a pot and cook over low fire till sugar and butter melt. Leave to cool.

Then add:

2 large eggs

250 gm self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon of vanilla essence

Mix well. (see? no need beating or anything like that) Bake in 180 deg C oven for 1 hour. Test with a satay stick. If it comes out clean, then cake is baked. Remove from oven and drizzle with 3 tablespoon of brandy while the cake is still hot. Cake tastes best if left for a day or two, wrapped with aluminium foil. Do not attempt to cut the cake while it is still fresh because it will crumble. Wrapping it in aluminium foil and soak in brandy will make the cake moist and smells heavenly.

Irish Stew

Ingredients
1 tbsp sunflower oil
200g smoked streaky bacon , preferably in one piece, skinned and cut into chunks
900g stewing lamb , cut into large chunks
5 medium onions , sliced
5 carrots , sliced into chunks
3 bay leaves
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potatoes , cut into chunks
small knob of butter
3 spring onions , finely sliced

Difficulty and servings
Serves 6

Preparation and cooking times
Prep 30 mins


Cook 2 hrs


Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
Lamb Middle neck (neck fillets) or scrag end are both really flavoursome and perfect for braising.

Julia's Chewy Gooey Brownies

Julia's Chewy Gooey Brownies
These are dense, rich, gooey brownies - not cakey or light. Icing these would be a crime.

1/4 Cup (60 g) unsalted butter, melted
6 Tbsp (50 g) cocoa powder
1 Cup (201 g) granulated sugar
2 egg whites
1/2 tsp salt
1/2 Cup (71 g) flour
2 tsp (10 ml) vanilla
1 Cup (185 g) chocolate chips (I prefer Callebaut, but your favourite chips should do just fine)
(optional: 1/2 Cup toasted, chopped nuts such as pecans, walnuts, pistachios)

Preheat oven to 300F. Spray 8-inch square baking pan with non-stick spray. In a large mixing bowl, mix together melted butter and cocoa powder until no lumps remain. Add the sugar, egg whites, vanilla, and salt and stir to combine. Mix in the flour, then add the chocolate chips (and nuts, if using), and stir to distribute evenly.

Pour batter into prepared pan, and spread batter to the edges. Place on centre rack in oven and bake for 30-35 minutes. Remove from oven and allow to cool for about 5-10 minutes before cutting into squares. Serve warm on their own, with a bowl of ice cream or a big glass of milk. These can also be enjoyed fully cooled, but why wait?

Three Cup Chicken Recipe

THREE CUP CHICKEN RECIPE (三杯鸡)
INGREDIENTS:

1 lb. chicken (I used chicken drumsticks)
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 tablespoon baking soda (to tenderize the chicken, optional)

METHOD:

Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

COOK’S NOTES:

This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.
If you don’t have a clay pot, you can use a regular wok to make this dish.

Breakfast Mushroom On Toast

Ingredients (serves 4)
1/4 cup olive oil
1 garlic clove, crushed
2 tablespoons flat-leaf parsley leaves, chopped
1 teaspoon thyme leaves, roughly chopped
1 lemon, rind finely grated
4 large flat mushrooms, stalks trimmed
4 thick slices sourdough bread
40g Boursin herbs and garlic cheese

Method
Preheat grill on high heat. Combine oil, garlic, parsley, thyme, lemon rind and salt and pepper in a small bowl.
Place mushrooms, stem-side down, on grill tray with bread. Brush mushrooms with herbed oil. Grill for 3 minutes.
Turn mushrooms and toast over. Brush mushrooms with remaining herbed oil and crumble over cheese. Grill for further 3 to 4 minutes or until mushrooms are just cooked and bread is toasted. Season mushrooms with pepper. Serve on toast.

Penang Hokkien Char

PENANG HOKKIEN CHAR RECIPE (福建炒)

INGREDIENTS:

6 oz. vermicelli (soaked in warm water until soft, drained)
6 oz. yellow noodles (rinsed with cold water, drained)
6 shrimp (shelled and deveined)
4 fish balls (cut into slices)
2 oz. pork (cut into slices)
2 oz. choy sum/Chinese mustard green (cut into 2-inch lengths)
2 cloves garlic (minced)
4 oz. bean sprouts
2 1/2 tablespoon soy sauce
1 1/2 tablespoon kecap manis (sweet soy sauce)
3 dashes white pepper powder
2 tablespoons oil
3/4 cup water
Fried shallot crisps

METHOD:

Heat up a wok on high flame/heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic. Add the pork slices, shrimp, fish balls, into the wok and stir-fry until they are half-cooked. Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula. Add the soy sauce, sweet soy sauce (kecap manis), water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles). Dish out and garnish with some fried shallot crisps and serve immediately with a dollop of sambal belacan.

COOK’S NOTE:

In the United States, I can’t find Malaysian thick soy sauce, which is slightly sweet in taste so I often use Indonesian kecap manis as a substitute. If you are in Malaysia, use the local thick soy sauce. If you can’t find kecap manis, you can use Chinese-style dark soy sauce, but you might want to add a pinch of sugar to balance the flavor of this dish.

Tea Leaves Egg

chinese marbled tea egg recipe

Servings: 6 eggs Prep Time: Cook Time:
ingredients:
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)

directions:
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.

Pizza Dough / tomato paste and toppings

All the quantities are for 2 large pizzas

Dough/ Ex New Yorker from the Ynet food forum:

500 gr. Bread flour
1 1/2 cups + 2 tablespoons cold water (225 ml)
2 teaspoons salt (10 gr.)
2 teaspoons active dry yeast (10 gr.)

Make dough using a dough attachment in your mixer. Knead for 5 minutes, let it rest for 10. Knead again for 5 minutes, let rest, and knead again (total of 15 minutes kneading).
Let rise for two hours at room temperature, covered. The dough can also be kept in the refrigerator up to 48 hours, wrapped in a cling film.

Tomato sauce:

3 medium ripe tomatoes
Bunch of basil leaves
2 garlic cloves
1/2 teaspoon dried oregano
4 tablespoons tomato paste

Crush the tomatoes, basil, garlic, and the dried oregano in a food processor, pour into a small pot, and bring to boil. Add the tomato space, stir until dissolved. Add salt and freshly ground black pepper to taste. Cook for 5 minutes.

Cheese:

200 gr. Fresh mozzarella cheese, sliced
100 gr. Gauda cheese, sliced

Optional toppings:
Sliced olives, basil leaves, roasted red bell peppers

To assemble the pizzas:
Preheat oven to highest temperature, place pizza baking stone.

Divide dough into 2 balls. Roll each ball to a 1/2 cm. thick round. Spread half of the tomato sauce, half of each cheese, and the topping of your choice.

Bake in the preheated oven, until the cheese begins to golden, and the bottom is crispy.

Crab and Ricotta Cannelloni

Ingredients
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Pomelo Salad

Pomelo Salad
yum som o
Preparation: 30 minutes
Cook Time: 10 minutes
Served 2

Ingredients:
Pomelo flesh tear the flesh into small pieces 2 cups
Sautéed small – medium sized prawns skin and tails peeled off 150 g
Dry roasted shredded coconut 3 tbsp
Fried shallots 2 tbsp* See how to fry shallot at cooking note below
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Red Thai chili chopped 1 tsp (optional) (small chilies are spicier than the bigger ones)
Kaffir lime leaves thinly sliced for garnishing 1 leave
Red spur chili thinly sliced for garnishing half a chili

Ingredients for Dressing:
Fish sauce ½ tbsp
Palm sugar 1 tbsp
Lime juice 2 tbsp
Roasted chilies paste 1 ½ tbsp
Let's get started!

How to make:
Step 1

In a dressing bowl, add roasted chili paste, palm sugar, fish sauce and lime juice. Stir well.

In a mixing bowl, add pomelo, prawns, fried shallots, roasted shredded coconut and peanut, coriander and mint leaves and toss with dressing.

Garnish with kaffir lime leaves and sliced red spur chili.

Cooking Note

To fry shallots, peel the skin off and thinly slice. Heat 2 tbsp of cooking oil in a frying pan over low to medium heat. Add shallot and fry until golden brown. Set aside and discard the oil.

Glass Noodle Salad

Glass Noodle Salad
yum woon sen



Preparation: 30 minutes
Cook Time: 10 minutes
Spicy Level: mild
Served 2

Ingredients:
Glass noodle small pack 100 g
Wood ear mushroom soaked in water until soft then thinly sliced ¼ cup
Prawns skin peeled off ½ cup (leave out if vegans)
Minced pork ½ cup (leave out if vegans)
Tomato lengthwise thinly sliced 1 whole
Onion, lengthwise thinly sliced 1 whole
Celery cut 1 inch lengthwise 1 stalk
Ingredients for dressing:
Fish sauce 2 tbsp (leave out if vegans)
Lime juice 3 tbsp
Palm sugar (1 block of palm sugar melted in 1/4 cup of hot water) 2 tbsp
Coriander root finely pounded 1 tsp
Fresh Thai red chili finely pounded ½ tsp (optional)
Let's get started!

How to make:
Step 1 – Preparation

Soak glass noodle in warm water until softened about 15 minutes.

Heat ½ cup of water in a pot over low heat. Add minced pork until cooked through.

Keep the rest of pork stock to use for dressing.

Blanch prawns, glass noodle and wood ear mushroom separately for 2-3 minutes for each item. Then plunge the boiled glass noodle in cold water quickly to help settled.

Step 2 - Make a dressing

Pound chilies and coriander root together. Remove into a bowl.

Add lime juice, fish sauce, palm sugar, and the rest of pork stock in a dressing bowl.

Step 3 - Tossing

In a mixing bowl, add glass noodle, wood ear mushroom, tomato, onion, celery, prawns, and minced pork in a bowl.

Combine all ingredients with dressing.

Serve soon!

Cooking Note

For vegetarians, simply use soy sauce instead of fish sauce.

If you use a block of palm sugar, cut half or use a whole block. Heat the sugar with ½ cup of water over low heat. Continue until the block is entirely melted. Ready to use.

Another way to use a block of palm sugar is to put in a microwave for 1-2 minutes.

Cannelloni with Ricotta with Spinach

Also you could mix in a little Swiss chard, which gives the dish a little bitter flavor which also compliments the ricotta. The nutmeg and spinach always go well together. Top the cannelloni off with the spicy tomato sauce and serve with a crusty garlic bread or a foccacia bread topped with fresh herbs and olive oil.

INGREDIENTS


Buy From Art.com
12 dried cannelloni
1 bunch of long green onions, finely chopped
2 cloves of garlic, minced
2 Tbls of butter
1 Tbls of extra virgin olive oil
1 pound of ricotta cheese
1 pound of fresh spinach, washed, trimmed and steamed
1/4 cup of flat leaf parsley, chopped
1/4 cup of fresh basil, chopped
3/4 cup of freshly grated Pecorino Romano cheese
2 small eggs, beaten
1/2 tsp of freshly grated nutmeg
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
Spicy Tomato Sauce

1 and a half pounds of plum tomatoes, peeled, seeded and chopped
1 small yellow onion, chopped
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/4 cup of fresh basil, chopped
1 tsp of crushed red pepper flakes
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
PREPARATION

First prepare the sauce by sauteing the onions and garlic in th olive oil until tender, about 2 minutes.
Add the chopped tomatoes, basil and red pepper flakes and simmer for 15 to 20minutes.
In 6 quarts of salted boiling water cook the pasta until al dente around 10 minutes, set aside to cool.
Steam the spinach until wilted and tender, cool down and chop.
In a small frying pan sauté the onions and garlic in the butter and oil for 2 minutes until tender.
In a large bowl mix together the ricotta, spinach, parsley, basil, Romano cheese, eggs, nutmeg, salt and pepper, blending with a wooden spoon until smooth.
With a small teaspoon stuff the cannelloni with the mixture and place in a large greased baking dish.
Heat the oven to 350 degrees, cover the dish with aluminum foil and bake for 20 to 25 minutes.
Garnish with extra parsley. Serves 4 to 6 people.

Crab Carbonara

INGREDIENTS

1 pound of linguini
2 cans of crab meat or 16oz. of imitation crab meat
2 oz of pancetta or 4 strips of bacon chopped
2 Tbls of butter
1 bunch of long green onions, chopped
1 shallot, chopped
3 cloves of garlic, chopped
6 baby portabella mushrooms, sliced
1/2 cup of canned or frozen peas
1/2 cup of white wine
!/2 cup of chicken broth
1 cup of heavy whipping cream
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 cup of fresh grated Parmesan cheese
1 egg
1/4 cup of fresh chopped parsley
PREPARATION

In a large pot bring 6 quarts of salted water to a rapid boil.
In a medium size skillet sauté the pancetta or bacon for 2 minutes.
Drain on a paper towel and set aside.
In a larger skillet, sauté the onions, shallots and garlic for 2 minutes.
Add the mushrooms and peas and sauté a few more minutes.
Return the bacon back to the pan.
Add the crab meat and heat through
Pour in the white wine and the broth.
Turn up the heat and reduce till around half.
Stir in the whipping cream and heat until slightly bubbly.
Season with salt and pepper to taste.
Turn off the heat and stir in the parmesan cheese.
Cook the linguini in the boiling water until al dente.
Drain the linguini and toss into the carbonara mixture.
Beat the egg with a fork and pour on top of the linguini.
Stir the egg in until it’s well blended.
NOTE: The heat from the linguini will cook the egg.

Place in a large bowl and garnish with parsley.

Serves 4 to 6 people