Total Menu.

Herbal Fish Soup

noreply@blogger.com (admin) — Thu, 09 Jun 2011 06:19:00 +0000

Menu : Herbal Fish Soup

Ingredients Herbal Fish Soup

1 sea bass
1/4 cup sweet basil leaves
1/4 cup basil leaves
2 tablespoons coarsely chopped fennel leaves
2 cups water
2 tablespoons finely sliced shallots
6 fried small hot chili peppers
2 tablespoons tamarind juice
1 tablespoon lime juice
3 bablespoons fish sauce

Method of Preparation Herbal Fish Soup

Wash the scaled and drawn fish, dry with a paper towel, then cut into l inch thick pieces.

Boil the water over medium heat, add the shallots and fried small hot chili peppers, when the water boils again, add the fish one piece at a time.

Add the tamarind juice, fish sauce, fennel leaves, sweet basil leaves, basil leaves and lime juice. Place into serving bowls.

Foods and Health

Scallop Under a Blanket

noreply@blogger.com (admin) — Sat, 28 May 2011 05:51:00 +0000

Menu : Scallop Under a Blanket

Ingredients Scallop Under a Blanket

10 scallops
1 teaspoon finely chopped coriander roots
1/2 teaspoon salt 1/2 teaspoon pepper
1 teaspoon finely chopped garlic
20 egg roll pastry, 5 inches diameter, mee sua (Chinese noodle) soaked until softened frying vegetable oil

Method of Preparation Scallop Under a Blanket

Grind pepper, coriander roots and garlic together. Wash the scallops, remove the shells and Cut into halves, Mix other ingredients with the scallops. salt and let stand 20 minutes, Arrange on a tray and steam over boiling water.Cool.

wrap each scallop in egg roll pastry sheet into a square packet. Seal with thin layer of flour glue. wind mee sua (Chinese noodle) strands around each packet tightly and evenly. Hide the end of the strand undermeath the strands so it cannot be seen.

Heat the oil in a skillet over medium heat. Fry the scallop in a blanket in hot oil until golden brown. Drain the oil and serve with the sauce.

Chinese foods 2

Fruit Vegetables and Fresh Prawn Salad

noreply@blogger.com (admin) — Sat, 14 May 2011 04:38:00 +0000

Menu : Fruit Vegetables and Fresh Prawn Salad

Ingredients Fruit Vegetables and Fresh Prawn Salad

1 cup shredded carrot
1/2 cup shredded papaya
1/2 cup coarsely chopped pineapple
10 small chili peppers
4 quartered small variety tomatoes
1/4 cup short pieces of long string beans
2 boiled, peeled and deveined fresh water prawns
5 cloves Thai garlic
2 tablespoons ground fried shrimps

Somtam Dressing

2 finely ground seeded dried large red chili peppers
1/2 cup tamarind squeeze
3 tablespoons fish sauce
2 tablespoons sugar
Boil together and adjust the flavor until well blended. The sauce should not be too hot.

Method of Preparation Fruit Vegetables and Fresh Prawn Salad

Pound the garlic until crushed, add carrot, papaya and long string beans. Pound lightly until softened.

Add the somtam sauce and toss the salad. Add pineapple, tomatoes, dried shrimps and toss until just mixed. Place on a plate, top with prawns and pour the dressing on the prawns. The small chili peppers may be added on top for more heat. Serve with fresh vegetables such as cabbage, Cha-plu leaves and lettuce.

Thai Foods 3

Catfish Curry with Indian Mulberry Leaves

noreply@blogger.com (admin) — Tue, 10 May 2011 14:38:00 +0000

Catfish Curry with Indian Mulberry Leaves

Ingredients Catfish Curry with Indian Mulberry Leaves

300 grams bite-sized pieces of catfish filet
2 cups thin coconut milk
1 cup thick coconut milk
3 cups shredded young Indian mulberry leaves without middle stems
1-2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons vegetable oil

Curry Mixture

7 soaked seeded dried large red chili peppers
1/4 cup shredded shallots
2 tablespoons finely sliced garlic
1 teaspoon chopped galangal
1 teablespoon finely sliced lemongrass
1/2 teaspoon finely sliced bitter orange rind
1 teaspoon salt
1 teaspoon fermented shrimp paste
Pound all ingredients together into smooth paste.

Method of Preparation

Fry the curry mixture in oil until fragrant. Add the thick coconut milk and fry until some oil droplets formed. Add the fish and fry until the fish is cooked. Transfer into a saucepan.

Add thin coconut milk and let boil. Add the Kndian mulberry leaves and season with fish sauce and sugar. Turn off the heat when the leaves are cooked.

Thai Foods 3

Lemongrass Cookies

noreply@blogger.com (admin) — Sat, 07 May 2011 06:58:00 +0000

Lemongrass Cookies

Ingredients Lemongrass Cookies

1 tablespoon ground dried finely sliced lenongrass
1 teaspoon grated lime rind
1 cup margarine
1 cup ground sugar
3 cup sifted all purpose flour
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup orange juice
1/2 teaspoon baking sada

Method of Preparation

Beat margarine and gradually add sugar. Beat until fluffy.

Sift flour, baking sada, salt and baking powder together twice.

Add the flour mixture, lemongrass and orange juice alternately into beaten margarine and sugar mixture. Add the sesame seeds and mix together.

Drop or force through a press on greased cookie sheet evenly 2 inches apart. Bake at 350 degrees Fahrenheit about 10 minutes until golden brown.

Remove from the baking sheet on to a rack while hot. When the cookies are cooled, keep in an air tight cookie jar.

Foods and Health

Shrimp Paste Fried Rice

noreply@blogger.com (admin) — Fri, 29 Apr 2011 04:06:00 +0000

Thai Foods Shrimp Paste Fried Rice

Ingredients Shrimp Paste Fried Rice

2 1/2 cups cooked rice
150 grams small pieces of pork
3 diagonally sliced cucumbers
1 plant of coriander leaves
1 finely shredded red chili pepper
2 sectioned limes
1/4 cup finely shredded madan (Garcinia schomburgkiana) or
1/2 cup finely shredded mango
1 1/2 tablespoons good quality shrimp paste
1 tablespoon fish sauce
1/4 cup finely sliced shallots (4 bulbs)
1 tablespoon finely chopped garlic
3 tablespoons finely cut or ground dried shrimps
1 teaspoon sugar
1/4 teaspoon vegetable oil, 1 egg
1 teaspoon finely chopped small hot chili peppers

Method of Preparation Shrimp Paste Fried Rice

Fry the garlic over medium heat until golden brown, add the pork. Mix the shrimp paste with 1 Tablespoon of water and add to the frying pork. Fry until fragrant. Add sugar, fish sauce and dried shrimps, Mix while frying together.

Add the cooked rice to fry and mix together. Add madan and shallots. When all the ingredients are well mixed, remove from the heat.

Beat the egg just until the white and yolk mix together. Pour the egg into hot oil in the skillet. Turn the skillet to form a thin sheet of the egg. When the egg is cooked, remove from the skillet, roll and cut into fine strips.

Place the fried rice into a serving plate, top with shredded egg, coriander leaves and red chili pepper. Serve with cucumbers, lime sections, shredded mango and small hot chili peppers.

Thai Foods 3

Herbal Punch

noreply@blogger.com (admin) — Sun, 24 Apr 2011 03:42:00 +0000

Herbal Punch

Ingredients

1 cup ginger flavored water
2 cups lemongrass flavored water
2 cups pineapple juice
1/2 cup lime juice
1/2 cup sugar
1/2 teaspoon salt
Mix everything togerther

Ginger flavored water

1 stick mature ginger
3 cups water

Boil the water, add crushed ginger into the boiling water.
Continue boiling for another 20 minutes. Strain through cheese cloth.

Lemongrass flavored water

1 cup finely cut lemongrass
3 cup water

Boil the water, add the lemongrass and continue boiling for another 15 minutes. Remove from the heat and strain through cheese cloth.

Method of Preparation

Mix the ginger flavored water and lemongrass flavored water. Add salth and sugar. Stir until all the sugar is dissolved.

Add pineapple juice and lime juice. Stir until well mixed. Pour into a jug and refrigerate.

To serve, put 2 tablespoons of crushed ice into a 4 ounce glass. Pour the punch over the ice. Float a thin slice of lime on top.

Food and Heal

Steamed Baby Pumpkin with Coconut Custard

noreply@blogger.com (admin) — Tue, 19 Apr 2011 03:36:00 +0000

Thai Foods Steamed Baby Pumpkin with Coconut Custard

Ingredients Steamed Baby Pumpkin with Coconut Custard

Whole baby pumpkin 1 each.
Coconut or Palm sugar 1/2 cup.
Granulated sugar 1/2 cup.
Coconut milk 1 cup.
Duck eggs or chicken eggs 4 each.
Salt 1/2 Tsp.
All-purpose flour 1 Tsp.
Vanilla essence 2 Tsp.

Directions

Wash the whole pumpkin throughly and cut off part of the top. Which has the stem attached to make a lid. Hallow out the inside of the pumpkin, taking out only the seeds leaving as much of the meat of the pumpkin as possible.

In a mixing bowl. crack the eggs and add vanilla essence, mix well.
Ina saucepan, melt the coconut and granulated sugar in coconut milk.

Mix the egg mixture in with the coconut milk, being careful not to scramble the eggs if the liquid is too hot.

Strain this liquid through a cheesecloth of fine meshed strainer and pour the strained liquid into the prepared pumpkin.

Put the pumpkin into a steamer and set the steamer on the stove and steamer the pumpkin until the custard is set and the meat of the pumpkin is cooked.

Once cooked bring the pumpkin out of the steamer and let it cool before slicing it tnto segments for service.

Thai Foods 3

Green Curry Beef

noreply@blogger.com (admin) — Thu, 14 Apr 2011 04:28:00 +0000

Thai Foods Green Curry Beef

Ingredients

Beef, top round or even sirloin, Sliced 500 grams
Coconut cream 1 cups
Regular coconut milk 6 cups
Thai green eggplant, cut into cubes 200 grams
Kaffir lime leaves 6 leaves
Thai Vasil leaves, picked 1cup
Red capsicum peppers, sliced on a bias 5 each
Coconut sugar 2 Tsp.
Fish sauce 1/4-1/2 cup
Ready made Green curry paste 3-4 Tbsp

Directions

Put a pot on the stove and heat up the coconut cream until it starts to have a sheen, which means that the fat in the coconut cream is separating from the coconut milk.

Reduce heat and add the curry paste and try to spread it out and cook slowly until the curry paste is cooked and fragrant. Be careful not to use too high a heat because the paste will then burn and give the curry a smoky burnt taste.

While cooking out this curry paste, put another pot on the stove and bring coconut milk to boil and add the sliced beef. Reduce heat and cook the beef out until it is tender and set the pot aside.

Once the curry and the coconut cream are cooked, add the beef that has been cooked to the curry. Stir to mix well and add a little of the coconut milk that was used to boil the to the curry. Bring back to boil and taste. If the curry is to strong. add more of the boiling liquid to thin it out and adjust the seasonings with coconut sugar and fish sauce.

Then add kaffir lime leaves and eggplant, Bring back to a boil and adjust the seasoning for the last time before turning off the heat.

The last things you have to do before service is to add the Thai basil leaves and red capsicum chili peppers and mix well.

Thai Foods 3

Mango Chili paste

noreply@blogger.com (admin) — Thu, 07 Apr 2011 03:19:00 +0000

Thai Foods Mango Chili paste

Ingredients

2 cups shredded sour green mangoes
1/4 cup ground dried shrimps
2 tablespoons shrimp paste
1/4 cup sliced shallots
1 tablespoon cut red and green hot chili peppers
10 small hot chili peppers
1/4 cup fish sauce
1/4 cup coconut sugar
4 fried big sipat siams

Method of Preparation

Grind shallots, cut chili peppers and shrimp paste together. Mix the dried shrimps into the paste.

Add the green mangoes and gently crush. Add the small chili peppers and crush them. The peppers may be finely ground if prefer very hot paste.

Season with sugar and fish sauce. If the mangoes are not sour enough, lime juice may be added to give a stronger flavor.

Serve with fresh vegetables such as cucumbers, egg plants, white turmeric, leadtree tender tops, cooked vegetavles, long string beans, boiled cabbage. The fried sipat siams are arranged with the chili paste and vegetables.

Thai Foods 3

Thai Foods 3

noreply@blogger.com (admin) — Thu, 07 Apr 2011 03:15:00 +0000

1. Mango Chili Paste

2. Green Curry Beef

3. Steamed Baby Pumpkin with Coconut Custard

4. Shrimp Paste Fried Rice

5. Catfish Curry with Indian Mulberry Leaves

6. Fruit Vegetables and Fresh Prawn Salad

Thai foods 1

Thai foods 2

Lady Fingers Dessert

noreply@blogger.com (admin) — Fri, 01 Apr 2011 07:10:00 +0000

Thai Foods Lady Fingers Dessert

Ingredients

1 cup rice flour
1 tablespoon tapioca flour, 1 cup water
150 grams grated white coconut meat
1 half small partially matured coconut. 1/3 cup sugar
3 tablespoons roasted white sesame seed
1/2 teaspoon salt, 1/2 cup jasmine floavored water
3/4 cup tapioca flour, red food coloring or 1 tablespoon of concentrated pandanus juice

Method of Preparation

Mix the rice and tapioca flour with 1 cup of water.Divide the liquid into two parts. Add 1-2 drops of food coloring into the liquid. Cook each portion in a brass skillet. When the dough forms a round ball, remove from the heat.

Knead the dough, using tapionca flour to prevent the dough from sticking to yoou hand, Knead until the dough is soft and does not stick to your hand.

Roll the dough into small, tapering ended pieces about 3 inches long.

Squeeze the grated coconut with 1/2 cup of jasmine flavored water. Bring the coconut milk to a boil, then remove from the heat.

Line a steamer with damp cheese cloth. Place the rolled dough on the cheese cloth and steam. When the dough is cooked, put them in the coconut milk pan. Mix together and close the lid.

Crush the roasted sesame seeds and then mix them with fine grain sugar and a little bit of salt, about 1/4 teaspoon, just to give the salty taste.

Grate the partially matured coconut into shreds and then steam. Place the cooked flour on a plate. Top with grated coconut and the sesame mixture.

Thai food 2

Pomelo Prawn salad

noreply@blogger.com (admin) — Thu, 24 Mar 2011 15:18:00 +0000

Thai foods Pomelo Prawn salad

Dressing A

40 gram Shallot thinly sliced
10 gram Lemongrass sliced
30 gram Galongal chopped roasted
15 gram Ginger Root chopped
50 gram Shrimp paste roasted

Dressing B

100 gram Sugar
300 gram Palm sugar
60 gram Fish Sauce
150 ml. Water

Dressing C

20 gram Dried Shrimp pounded
30 gram Roasted Grated Coconut

Method

Pound the ingredients A together by using pestle and mortar until mixed well and smooth paste

Put all ingredients A+B in a pot on medium heat until stir sugar is dissolved and sauce becomes thick and remove from the heat add C stir well leave it cool

Ingredients

1 1/2 cup Pomelo flesh in small pieces
1/2 cup Cooked prawn/Shelled deveined and sliced
1/4 cup Roasted Grated Coconut
2 tablespoon Fried Crispy Shallot
2 tablespoon Fried Crispy dried Chillies
2 tablespoon Coriander Leaves

Method

Place the small pieces of Pomelo in the serving plate and arrange ingredients covered pomelo flsh

Topping with dressing

Thai Foods 2

Crispy Vegetables Salad

noreply@blogger.com (admin) — Mon, 21 Mar 2011 14:59:00 +0000

Menu : Crispy Vegetables Salad

Ingredients Crispy Batter A

70 gram All-purpose Flour
40 gram Corn Flour
25 gram Rice Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt

Ingredients Crispy Batter B

180 gram Iced water
2 tablespoon Veg-oil

Method Crispy Batter

Sifted ingredients A all together
Pour ingredients B in A mixture, stirring and mixed well by whisk until smooth texture
Refrigerate 30 minutes before used

Vegetables

Pak-Wann / Pak-Khom (Spinach)
Pak-Boong (Siamese Watercress) torn in to lengths
Dok-Sa-Noh
Dok-Ka-Chorn
Carrot shredded
Snoke bean cut in to 2" lengths
Mushrooms torn in to lengths

Method

Heat the pan,pour the oil for deep-fried over medium heat until very hot.
Dip vegetables to the batter covered them well, deep fried until golden brown and crispy.

Dressing

2 tablespoon Green and Red Dragon's eyes chilli chopped
1 tablespoon Coriander Root chopped
1/3 cup Garlic chopped
1/4 teaspoon Salt
3 Tablespoon Palm sugar
1/4 cup Lime juice/Fish sauce each
1/2 cup Water
1/2 cup Chilli jam
2 tablespoon Roasted sesame

Method

Place ingredients all together in blender on high speed, blended until mixed well.

Thai foods 2

Stolen Salad

noreply@blogger.com (admin) — Thu, 17 Mar 2011 04:37:00 +0000

Thai foods Stolen Salad

Ingredients Stolen Salad

50 grams pork loin
1 fresh water prawn
2 hard boiled eggs
100 grams leave lettuce
3 cucumbers
1/2 cup mint leaves
1 onion
1 plant coriander leaves
1 teaspoon chopped coriander root
5 grains pepper
10 cloves Thai garlic
2 red hot chili peppers
2 tablespoons vinegar
2 tablespoons each of lime juice fish sauce and sugar

Method of Preparation Stolen Salad

Clean and wash the pork, then boil and slice thinly. Boil the eggs, peel and divide into halves, slice thinly length wise.

Boil the prawn, peel and slice diagonally across the prawn and set aside.

Wash the leave lettuce, separate the leaves and cut into1 - inch pieces. Wash the cucumbers, make groves around each one. Slice thinly crosswise. Wash the onion, peel and slice thinly crosswise.

Grind the coriander root, peper, garlic and hot chili pepper into a fine paste. Add the vinegar, lime juice, sugar and fish sauce and mix together to make the dressing.

Put the cucumber, onion, prawn, pork, egg and mint leaves into a mixing bowl. Toss the ingredients with the salad drssin. Transfer into a serving plate lined with the lettuce leaves. Top with coriander leaves.

Thai foods 2

Beautiful combination Floating lotus

noreply@blogger.com (admin) — Sat, 12 Mar 2011 06:06:00 +0000

Thai foods Beautiful combination Floating lotus

Ingredients Beautiful combination Floating lotus

1 cup small grain tapioca
100 grams 1/2 - 1/2 inch pieces of pumpkin
1 grated green coconut
2 cup thin coconut milk
1 1/0 cups thick coconut milk
1/2 cup coconut sugar
2 tablespoons sugar
1/2 teaspoon salt
2 cups water for cooking the tapioca

Method of Preparation

Knead the tapioca and hot water until softened by gradually adding a little water at a time, Form 1/2 teaspoonful of tapioca into small balls, Boil the water then drop the tapioca balls into the boiling water. When the tapioca is cooked, put in cool water.

Boil the thin coconut milk, Boil the pumpkin until the pumpkin is cooked. Add both kinds of sugar and salt.

Add tapioca and green coconut meat. Add the thick coconut milk. When the coconut milk boils, remove from the heat.

Thai foods 2

Beef Tongue Stew

noreply@blogger.com (admin) — Mon, 07 Mar 2011 03:22:00 +0000

Europe food Beef Tongue Stew

Ingredients

Whole beef tongue 700-800 grams
Frozen pearl onions 1 cup
Carrots,peeled and sliced thick 3-4 each
Peeled tomatoes, whole 6 each
Pototoes, peeled and quartered 4 each
Green bell pepper, sliced 2 each
Broth from boiling the b3ef tongue 1 litre
Onions,chopped 1/2 cup
Butter or vegetable oil 6 Tbsp.
All-purpose flour 4-6 Tbsp.
Tomato paste 2 Tbsp.
Soy sauce
Salt and peper

Directions

Wash the tongue well and put in pot covered with water and set on the stove Bring to boil and allowed to simmer about 1 hour until the tongue is slightly tender.
Once the tongue is cooked, take out of the hot water and allowed to cool before peeling off the outer, rough skin of the tongue.
In the same water that you boiled the tongue. Cook the carrot, pearl onions and potatoed, until tender but firm.
Slice the beef tongue that ash been peeled on a bias, crosswise fairly thick and reserve.
In another pot, heat up the butter. Add chopped onion and green pepper, stir until wilted. Add flour to the pot cook it out to make a roux. Then add tomato paste to the roux and the ilquid from boiling the tongue and vegetable, stir with a wire wisk. So that the liquid will not have lumps
Bring thia liquid to boil and add the slice beef tongue to it. Lower the heat and simmer for about 20 minutes before adding the rest of the cooked vegetables in it. Simmer furher for another 20 minutes and correct th seasonings with soy sauce, salt and pepper.Served this dish hot with crusty breads or French bread.

Europe food 2

Pork Panang Curry

noreply@blogger.com (admin) — Sun, 27 Feb 2011 03:03:00 +0000

Thai foods Pork Panang Curry

Ingredients Pork Panang Curry

300 grams pork
1 1/2 cups coconut milk
2 torn bitter orange leaves
1/4 cup horapa (sweet basil) leaves
1 tablespoon fish sauce
1 tablespoon coconut sugar
1 tablespoon vegetable oil
3 tablespoons panang curry paste
1/2 teaspoon ground roasted coriander seeds
1 tablespoon finely ground roasted peanuts

Method of Preparation

Wash the pork, then cut into small thin strips. Fry in 1/4 cup coconut milk until the pork is cooked.

Fry the curry paste in the oil over medium low heat. Add the ground roasted coriander seeds. Add the remaining coconut milk and fry until well mixed and oil droplets are formed.

Add the fried pork, then fry together. Add the bitter orange leaves and season with fish sauce and sugar. Fry until mixed together and small amount of the sauce remain. Add the horapa leaves. Mix the ground roasted peanuts into the curry

Transfer into a serving plate and serve with cooked rice.

Thai foods 2

A Chinese Lady wearing a Wrap

noreply@blogger.com (admin) — Tue, 22 Feb 2011 03:48:00 +0000

Chinese food A Chinese Lady Wearing a Wrap

Ingredients

3 each 6-inches Chinese chicken and pork sausages
2 daikons (Chinese radishes)
5 plants Chinese celery
1 cup vinegar
1 tablespoon sugar
1 teaspoon salt

Method of Preparation

Boil the vinegar,sugar and salt mixture over medium heat. When the sugar dissolves, remove from the heat

Wash the daikons, peel and slice thinly lengthwise. Cut into 1 1/2 centimeters width strips. Soak in the vinegar mixture for about 2 hours.

Wash the Chinese celery, cut the leaves away. Blanch the celery stems in boiling water. When the stems are tender, place the celery stems in cool water. Tear into thin strands to be used as strings.

Washthe Chinese sausages. Steam over boiling water over high heat. When the sausages are cooked, take them out and cut into 1 inch pieces. Divide each piece lengthwise into two halves.

Drain the daikons then use each piece to wrap a piece of the sausage. Place one celery leaf on top. Then tie tightly with a celery string

Arrange on a serving tray. Serve with a beverage as and appetizer

Chinese foods 2

Chinese Steamed Dompings

noreply@blogger.com (admin) — Sat, 19 Feb 2011 03:51:00 +0000

Chinese food Chinese Steamed Dompings

Ingredients

Ground pork 25% fat content 300 grams
Crabmeat or ground shrimps 150-200 grams
Chopped green onions 1 Tbsp.
Chopped cooked bamboo shoots 2 Tbsp.
Egg, small size 1 each
Sweet wine or sake 2 Tbsp.
Chopped Dry Chinese mushroom, (soaked first)
Waterchestnut, chopped 2 Tbsp.
Soy sauce 3 Tbsp.
Ground white pepper 2 Tsp.
Cornstarch 2 Tbsp.
Black and white sesame seed 1/2 cup
Sesame oil 1/2 cup
Wonton skins for wrapping 40-50 pieces
The dumpling

Directions

Mix all the ingredients except for the sesame oil and the wonton skin. Do not over mix.

Spoon out one teaspoon of the mixture and form into a ball and flatten it. Fry this mixture in small pan to test the taste. If not salty enough add soy sauce or salt. Adjust all other flavors according to your liking.

Set the steamer on the stove and start to heat up the water to produce steam.

Take one piece of wonton skin at a time, spoon a small amount of the mixture on to the skin and wrap the skin around it to form a cup. Set the bottom of each dumpling cup on to a plater that has sesame oil in it. Decorate the top of each dumpling with sesame seed mix.

Put these dumplings into the steamer that is lined with bamboo leaves or cheese cloth soaked in sesame oil.

Steam until done about 15-20 minutes and serves hot with

Chinese food 2

Crabmeat & Shitake Mushrooms Soup

noreply@blogger.com (admin) — Mon, 14 Feb 2011 02:33:00 +0000

Chinese foods Crabmeat & Shitake Mushrooms Soup

Ingredients A

1.8 litre Chicken Stock
3 tablespon Light Soy Sauce/ Seasoning Sauce/ Oyster Sauce each
1/2 tablespoon Dark Soy Sauce
3 teaspoon Shaoxing Rice Wine/Brandy each
2 tablespoon Brown Sugar
1 teaspoon White pepper/ Sesame Oil each

Ingredients B

350 gram Crabmeat Cooked
15 piece Seasoning Shitake Mushrooms
100 gram Cooked Ham Thinly sliced

Ingredients C

4 tablespoon Tapioca Flour/ Arrowroot Flour each
1/2 cup Water

Method Crabmeat & Shitake Mushrooms Soup

Combine all ingredients A in an electric slow cooker pot, turn swich on high heat until boiling

Add ingredients B when the soup comes to a boil,add flour batter C stir lightly until the soup becomes thick and clear and change to be low heat.

Seasoning Shitake Mushrooms

15 piece Medium Dried Shitake Mushrooms soaked in water
2 tablespoon Vegetable Oil+ 1 teaspoon Sesame Oil
2-3 sliced Ginger root
2-3 piece Spring Onion cut in silken threads
2 tablespoon Oyster sauce
1 tablespoon Light Soy Sauce
2 cup Chicken Stock

Method

Combine all ingredients, bring to boil on high heat until boiling about 15 minuters

chinese foods 2

Chinese food 2

noreply@blogger.com (admin) — Mon, 14 Feb 2011 02:32:00 +0000

1. Crabmeat & Shitake Mushrooms Soup

2. Chinese Steamed Dompings

3. A Chinese Lady wearing a Wrap

4. Scallop Under a Blanket

Chinese foods 1

Banana Fritters and Chocolate sauce

noreply@blogger.com (admin) — Thu, 10 Feb 2011 02:37:00 +0000

Europe food Banana Fritters and Chocolate sauce

Ingredients Banana Fritters

Ripe bananas, still firm 5 each
All purpose flour 350 grams
Granulated sugar 1 Tbsp
Whole eggs 5 each
Baking powder 10 grams
Whole milk 200 ml.
Melted butter 100 grams
Ground cinnamon 1/2 Tbsp
Vegetable oil for deep-frying 3-4 cups

Ingredients Chocolate sauce

Semi-Chocolate choped in to smace pieces 180 grams
water 1/2 cups
Rum or Brandy 2 Tbsp

Directions Banana Fritters

Sift together flour, cinnamon and baking power into a mixing bowl.

Add eggs, milk and sugar to the flour and mix well. Then add melted butter into the batter mix and refrigerate for at least 30 minutes

Put oil in a frying pan and heat it up. Once hot, peel the vananas and cut into 3-4 inches chunks and cut each chunk lengthwise.

Dip the banana pieces into the batter and fry over medium heat until golden brown and crispy. Take out the banana fritters with slotted spoon and allow the drain out the oil before serving it with icing sugar sprinkled over it or vanilla and chocolate sauce.

Directions Chocolate sauce

Put the chocolate in the top of a double boiler or in a heatproof bowl over saucepan of barely simmering water. The bowl should not touch the water.

Heat gently until the chocolate is melted and smooth. Stirring occasionally. Stir in the run or brandy.

Add water to adjust the consistency you like, thick or thin

Europe food 2

Tonkatsu and Japanese Curry

noreply@blogger.com (admin) — Mon, 07 Feb 2011 04:09:00 +0000

Japan food Tonkatsu and Japanese Curry

Ingredients Tonkatsu

4 piece Slises Porkchops (1.5 cm. thick) 150 g. per pcs salt/pepper/mustard/shoyu/both side
1 cup All-Purpose flour
4 Eggs+ 2 tablespoon Water/lightly beaten
3 cup Breadcrumbs

Method Tonkatsu

Wash and pad dry both sides of porkchop

Sprinkle salt, pepper mustard and shoyu both sides

Bring Porkchops lightly flour. dip in the beaten eggs and then place in breadcrumbs plate covered both sides of Porkchops

Deep-fried the Porkchops over medium low heat about 325 F / 160 C deep-fried until golden brown on both sides and place them on a paper towel

Cut each tonkatu in size 1/2"

Ingredients Curry A

2 tablespoon Veg-Oil + 50 gram Butter
2 tablespoon Garlic/chopped
1 tablespoon Ginger Root/ chopped
350 gram Onion/ chopped

Ingredients Curry B

1 tablespoon Tomato paste
300 gram Fuji Apple/blended
1 tablespoon Honey
2 Carrots/cubes 1"
2 Potatoes/cubes 1"
1 can Corn Beef of Corn Pork
4 cup Chicken Broth
130 gram Japanese Curry Roux/chopped
1/2 teaspoon Salt+ 1 teaspoon pepper

Method Curry

Heat a deep pan over medium high add butter and oil saute ingredient A until golden brown

Add ingredients B together bring to boil about 15 minutes then add curryroux paste stir until melted, continue boiling and reduce to medium low stirring for occasionally 1 hour

Remove from the heat/served immediately

Japan food

Boiling Seafood

noreply@blogger.com (admin) — Thu, 03 Feb 2011 05:09:00 +0000

Thai Foods Boiling Seafood

Ingredients Boiling Seafood

100 grams boiled salt water mussels
100 grams peeled and deveined salt water shrimps
100 grams bite size scored squid
50 grams scallop
10 small red and green hot chili peppers
3 bitter orange leaves
1 thinly sliced lemongrass
1 teaspoon sugar
3 tablespoons medium hot roasted chili paste
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 - 1 cup stock

Method of Preparation Boiling Seafood

Fry the roasted chili paste and oil until fragrant. Add water and bring to a boil.

Add lemongrass. Fry the shrimps, squid, scallop and mussels just until cooked, then add to the soup.

Add torn bitter orange leaves. Season with sugar, fish sauce and lime juice, Add crushed small hot chili peppers. Serve with cooked rice

Thai food 2