Ingredients:
500 g oyster mushrooms, shredded-shredded into 2 parts
Seasoning:
200 gr fried peanuts
3 cloves garlic, fried
2 kaffir lime leaves
2 tsp sugar comb
1 tsp fine salt
5 tablespoons soy sauce
2 tablespoons oil for sauteing
800 cc of water
How to make:
Mix all ingredients and blend seasoning
Saute until fragrant spices
Pour water into the skillet and heat to boiling
Enter shredded oyster mushrooms, leave until the mushrooms cooked
Take the mushrooms from the seasoning, then prick-puncture using a skewer
Grilled mushroom satay while occasionally dipped in spices and roasted until cooked and fragrant
Serve with oyster mushroom satay peanut sauce, soy sauce, and sliced cucumbers and tomato
Ingredients:
4 pcs @ 180 grams Tuna steaks
10 grams of granulated black pepper, crushed
10 grams of coriander
salt
Risotto:
50 grams of chopped onion
50 grams of chopped celery
50 grams of chopped carrots
Arborio rice 400 grams
4 tablespoons olive oil
1.5 liter fish stock
2 stalks lemongrass
3 tablespoons fish sauce
pepper
Garnishes:
Coriander leaves
green asparagus
alfalfa
Chili oil
How to make:
1. Risotto: Heat the olive oil, put onions, carrots and celery, stirring for 3 minutes over high heat.
2. Add rice and lemongrass, stir-fry for 2 minutes.
3. Add wine, if you like and wait until absorbed by rice.
4. Start adding a little fish stock and wait until absorbed by the rice before adding another stir.
5. Repeat until rice tender (about 20-25 minutes).
6. Finally add the fish sauce and season with salt and pepper premises.
7. Crushed black pepper and coriander. Season the tuna steaks with salt and pepper and coat the tuna with coriander.
8. Heat oil in a heavy based frying pan. Cook the tuna on both sides until cooked (according to taste, 2 minutes for each side).
9. Place the risotto in a serving dish, garnish with asparagus put the tuna on top of asparagus, coriander leaves and alfalfa.
Ingredients:
30 ml of warm milk
30 ml of cold milk
3 tablespoons flavor
2 scoopses cream
espresso taste
Whipped cream to taste How to make:
1. Enter the espresso into the glass.
2. Pour ice cream, flavor, cold milk, and warm milk. Pour alternately to form a layer.
3. For the topping, put whipped cream on top of milk foam. Sprinkle with ground cinnamon.
4. Serve.
Ingredients:
600 grams of shrimp
300 grams of Margarine
250 grams of wheat flour
250 grams of Tang Mien (a type of starch extracted from wheat flour starch)
100 Oil of sesame noodles
5 grams Baking soda
5 grams of white sugar
3 grams of cooked Seasoning
2 Bram Salt
1 Brom Air ash (like vinegar)
1 gram of powdered chicken broth
1 gram of white pepper powder
Boiling water to taste How to make:
1. The superior flour and wheat starch Jen stirred into one.
2. Add boiling water, stirring until dough is smooth.
3. Such as leather trimmed dumpling dough and set aside.
4. Shrimp, chicken stir into the oil.
5. Cook all ingredients, stirring until blended.
6. Wrap the shrimp mixture into the dumpling skin.
7. Steam (steam) for 3-4 minutes.
8. Serve.
Ingredients:
200 g of beans arab (chickpeas) dried or 500 g of canned, drained
200 g lentils (broad beans) 500 g dried or frozen
1 bunch of parsley, chopped
3 tablespoons fresh mint leaves, chopped
75 g bulgur wheat, soaked in hot water for 15 minutes
4 cloves garlic, crushed
1 egg, egg
1 tsp cumin mashed
1 teaspoon cardamom, crushed or 1 tsp coriander powder
1/2 teaspoon baking soda
Salt and freshly ground black pepper
3 leeks, chopped
1 onion lily stem (loose), whites only, or 1 small onion chopped
1 red bell pepper, seeded and chopped
Approximately 4 tablespoons sesame seeds
Peanut oil, corn, or sunflower seeds for frying
Stalks of coriander for serving
How to cook:
1. Soak beans and lentils dried arabic in water overnight and drain.
2. If you put the lentils frozen, thawed, then rinse with cold water and drain.
3. Enter the nuts into the blender. Add parsley, mint, bulgur wheat, garlic, egg, cumin, cardamom or coriander, baking soda, salt, and pepper. Milled in a blender, but try. texture remains rough. Transfer to a bowl.
4. Enter the green onions, loose or onions, and red peppers in a blender. Play until you see the finely chopped. Reinsert the bean mixture into a blender and blend together. (Insert a little if necessary).
5. Set aside for 15 minutes, then chill for 30 minutes.
6. Dampen your hands and take a little dough. Form into balls (± 2 cm diameter). After all the dough ball is formed, for two. Roll out on a small plate of sesame seeds and roll some balls in sesame seeds (with a little pressure to stick to sesame). Let the balls the other half remained smooth.
7. Pour oil 3 inches tall in a large skillet. Heat to 190 ° C or until a piece of bread to brown within 30 seconds. Fry the ball alternately until brown for about 2 minutes. Behind every 1 minute. Drain on paper towels and serve with a sprig of eating coriander.
For approximately 20 servings
Tips:
Falafel can also be served with wooden skewers and cocktail sauce, or mini pita bread in half with a salad, and hummus, or it could be presented in mini lettuce with a spoonful of hummus and a sprig of mint.
Ingredients:
sweet corn 1 can (225 grams without water)
sweetened condensed milk 1 can (225 ml)
shaved ice / Ice Cream taste (300-350 g)
How to Make:
- Mix the sweet corn and sweetened condensed milk, stirring until blended.
- Pour in a serving glass, add crushed ice to taste.
- Serve.
To 4 cups
Tips:
1. You can replace sweetened condensed milk with evaporated milk. When you use evaporated milk sugar should be added (for 1 can of evaporated milk, sugar fine 8-10 tablespoons).
2. If you have a lot of time and be more economical, replace it with canned sweet corn fresh sweet corn is boiled until cooked then separated from the cob.
