Mushroom Satay recipe

Material:

• 500 g button mushrooms / mushroom, cut into 2
• ½ cup tamarind water
• 2 tablespoons soy sauce
• 2 bay leaves orange
• ¼ teaspoon salt
• 3 tablespoons cooking oil
• skewer to taste

Spices:

• 1 finger galangal
• 1 knuckle of ginger
• 50 g pecan
• 2 cloves garlic
• 5 shallot
• 2 tablespoons brown sugar

Method:

• Heat oil and sauté ground spices, tamarind water, soy sauce, lime leaves and salt and stir well. Cook until fragrant and cooked.
• Enter the mushrooms and cook until the mushrooms wilt. Lift.
• 4-5 stick mushrooms on skewers, then grilled until crispy. Remove and serve warm.

Cornflake Cheese recipe

Material:

1. 100 grams of cold salted butter
2. 75 g margarine
3. 1 / 2 teaspoon salt
4. 1 egg yolk
5. 150 gr grated Edam cheese
6. 50 g cornflakes, crushed
7. 175 g low protein flour
8. 20 gr milk powder
9. 1 / 2 teaspoon baking powder

Material topping:

1. 30 g egg whites
2. 125 gr icing sugar
3. 1 / 4 tsp lemon juice
4. 1 / 2 tbsp mocha paste

Method:

1. Beat butter sauce, margarine, and salt, for 1 minute. Add egg yolks. Beat smooth. Add cheese and cornflakes. Mix well.

2. Enter the flour, milk powder, and baking powder, as he sifted and mix evenly.

3. Milled thin dough. Print the form of tears. Place on baking sheet that rub with margarine.

4. Oven 35 minutes with a fire under the temperature 130 degrees Celsius until cooked.

5. For topping, beat egg whites until fluffy half. Enter the icing sugar bit by bit as she whipped until thick. Add lemon juice. Beat smooth. Take a few toppings. Add mocha pasta. Mix well. Enter a triangle in a plastic bag.

6. Dip pretzels into white Glaser. Strikeout with Glaser mocha. Pull the line alternately.

7. Oven 8 minutes with a fire below, the temperature 100 degrees Celsius until dry.

Thai Fried Rice Mix recipe

Material:

• 5 cups cooked rice
• 2 medium-size squid, cut horizontally into a small circle
• 3 cucumbers, sliced with a medium width
• 1 onion, sliced lengthwise
• 1 tablespoon garlic, minced
• 1 / 2 teaspoon sugar
• 3 stalks green onion, cut short stems and use only the green part only
• 3 eggs
• 10 head of black medium-size shrimp, skinned
• 100 gr boneless chicken breast, thinly sliced
• 2 large tomatoes, cut into 8 parts
• 3 vegetable oil
• 3 tablespoons soy sauce
• 2 lemons, halved
• 1 spring coriander

Method:

• Enter the vegetable oil in hot pan, saute garlic, add chicken, shrimp, and squid until cooked. Season with soy sauce, then enter the rice.
• Press the rice into the sides of the pan, add remaining oil, break the eggs and mix with rice.
• Add tomatoes and red onion, mix. Garnish with coriander leaves.
• Serve with fish oil and lemon. To be more delicious add chopped fresh chilli to fish oil.

Tofu Shrimp Roll recipe

Material:

• A curd skin
• 250 gr shrimp, peeled, finely chopped
• 75 g wheat flour
• 2 egg whites
• 1 tsp sugar
• 1 teaspoon salt
• 1 tablespoon green onion, thinly sliced
• 1 tsp pepper
• 1 tablespoon sake
• 1 tablespoon sesame oil
• 2 cloves garlic grated
• oil for frying

Adhesives:

Dissolve

• 1 tbsp plain flour
• 1 tablespoon water

Method:

1. Leather scissors ngohiong (curd) into 4 pieces size 14 x 20 cm, set aside.

2. Mix the chopped shrimp, flour, egg whites, sugar, salt, scallions, pepper, sake, garlic, sesame oil and stir well.

3. For the dough into 4 parts.

4. Take a piece of skin ngohiong, place 1 portion
fish batter, then wrap like ice mambo, glue the ends. Steamed in a hot steamer for 30 minutes until cooked

5. Heat oil, fry the shrimp rolls until cooked and golden browned. Remove and drain. Cut oblique 1 cm.

Quail Egg Salad recipe

Material:

• 800 gr potatoes, peeled, cut into pieces, steamed, mashed
• 3 tablespoons green onion, thinly sliced
• 3 tablespoons onion, chopped
• 200 g carrots, diced, boiled
• 20 quail eggs, boiled, peeled
• 1 / 2 tablespoons butter

Sauce:

• 3 tablespoons low-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 / 2 tsp lemon juice
• 1 / 2 teaspoon pepper
• 1 / 2 teaspoon salt

Method:

• Saute onion and green onion with butter until fragrant.
• Sauce: Mix and stir well.
• Mix the sauce, potato, stir onion and green onion, stir well.
• Add carrots and boiled quail eggs, mix well.

Team Squid Tofu Recipe

Material:

• 3 heads of medium size squid
• 2 tablespoons fresh squeezed lemon juice
• 1 pc silken tofu, sliced round
• A hump broccoli, cut into pieces, washed
• ½ onion, roughly chopped
• 1 stalk coriander leaves, cut into rough
• 1 cm ginger, thinly sliced
• 1 pc red chillies, sliced
• 50 ml water
• 50 ml oyster sauce
• ½ tsp pepper powder
• ½ teaspoon salt

Directions:

• Wash the squid thoroughly, separate the head, peel the husk, remove the bones, squid ink and eye. Marinate with lemon juice, let stand for 10 minutes.
• Combine water, oyster sauce, pepper and salt, mix well. Set aside.
• Prepare heat-resistant bowl. Arrange the squid, broccoli, and tofu in a bowl, then sprinkle with chopped ginger, onions, chillies, and coriander leaves. Pour mixture of water and oyster sauce.
• Steamed squid in a bowl for 20 minutes or until done. Serve in warm conditions.

Cheesy cake recipe

Ingredients:

• 4 tablespoons mayonnaise
• 1 tablespoon mustard
• Grated cheddar cheese 75
• 24 pieces of cheese biscuits taste without content
• 4 slices bacon, cut
• size 1 / 2 x 31 / 2 cm
• 50 g Parmesan cheese powder *
• 2 tablespoons finely chopped parsley

Method :

• Mix mayonnaise, mustard, and cheddar cheese.
• Take a biscuit, spread the top with mayonnaise mixture, bacon slabs set on it, and sprinkle with Parmesan cheese. Repeat with remaining ingredients.
• Canape Set in a baking dish, bake in a hot oven temperature 160 ° C to fire up for 1-2 minutes until cheese melted. Lift.
• Sprinkle with chopped parsley. Serve.

* )Parmesan cheese: a typical Italian cheese. Made from cow's milk, hard, and coloured yellow with a distinctive aroma. Sold in whole, cut, grated coarse, and powder.

Thai Ice Tea recipe

Ingredients :

• 1200 ml water
• 100 g of tea leaves Thailand *)
• 125 g granulated sugar
• 200 ml evaporated milk
• 375 ml sweetened condensed milk
• Ice cubes floating

Method :

• In a pan, boil water with tea leaves. Remove, cover the pan.
• Let stand for 5 minutes until dark coloured. Enter the sugar and stir well. Strain and let cool.
• Add evaporated milk and sweetened condensed milk. Mix well.
• Serve with ice cubes.

Tea Leaves Thailand: Thailand typical tea that has been given additional flavor and a special dye so that when brewed will produce an orange red colour and distinctive scented flowers. Available in leading supermarkets.

Thousand Island sauce recipe

Ingredients:

• 2 egg yolks
• 2 tablespoons vinegar
• 1 / 4 L oil
• 3 tablespoons tomato ketchup
• 2 tablespoons cognac
• 1 / 8 L cream
• 1 tablespoon finely chopped parsley
• 1 tablespoon chopped chives
• Salt and pepper

Preparation :

• Make sure all ingredients at room temperature to prevent curdling.
• Mix the egg yolks with the vinegar and pepper. Whisk the oil drop by drop through the guard like making mayonnaise.
• Add the sauce is thick and the tomato ketchup and brandy.
• Whip the cream lightly and stir in the sauce.
• Stir in the parsley and chives and season with salt and pepper.
• Serve with salad Caribbean

Croissant recipe

Ingredients :

• 3 Tbsp flour
• 3 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature
• 4 cups all-purpose flour, approximately
• 2 tsp salt
• 2 Tbsp sugar
• 2 packages dry yeast
• 1/4 cup warm water
• 1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
• 1/2 cup half-and-half, warmed
• 1 egg
• 1 Tbsp water

Instructions:

• Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
• While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batter like dough, about 2 minutes.
• Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.
• If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't over knead!
• Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the centre, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.
• Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
• Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
• Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
• Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.
• Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
• Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
• Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.

Yield: 24 to 30 croissants

Chocolate cake recipe

Ingredients:

• 6 eggs
• 125 grams granulated sugar
• 1 ½ tsp emulsifier
• 125 grams cake flour
• 30 grams cocoa powder
• 15 grams milk powder
• ½ teaspoon baking powder
• 125 grams margarine, melted
• ½ teaspoon brown paste
• 400 grams butter cream to spread

Material contents:

• 100 ml of liquid milk
• 250 grams dark cooking chocolate, chopped
• 100 grams of honey peanuts, finely chopped

Topping Material:

• 100 ml of liquid milk
• 1 tablespoon honey
• 200 grams dark cooking chocolate, chopped

Materials syrup (mix)

2 tablespoons granulated sugar
2 tablespoons warm water
1 tablespoon essence rhum

How to make a tart Chocolate Cake (chocolate tart):

• Cake: Beat eggs, sugar, and emulsifier until fluffy. Add flour, cocoa powder, milk powder, and baking powder as she sifted and mix evenly.
• enter the melt margarine and chocolate paste, stirring a little bit slowly
• pour in pan diameter 22 cm, height 7 cm which pour margarine and baking paper
• oven 35 minutes with a temperature of 180 degrees Celsius until cooked
• Contents: preheat the liquid milk. Turn off the fire. Enter the dark cooking chocolate pieces. Stir until chocolate has melted. Add peanut honey. Mix well. Chill. Beat the average
• 3 split cake. Take a piece of cake. Rub the syrup ingredients. Rub with the content material. Cover again with another cake.
• Cover cake with butter cream. Line sides with a ruler triangle. Chill.
• Topping: preheat the liquid milk and honey. Turn off the fire. Enter the dark cooking chocolate pieces. Stir until chocolate has melted.
• Pour over the cake until the sides are not flat. Cool and decorate with fruits

Penne pasta salad

Ingredients :

• 1 (16 oz.) package penne pasta
• 1 cup cherry tomatoes, quartered
• 1/2 cup green pepper, chopped
• 1/4 cup green onions, chopped
• 1 (2-1/4 oz.) can ripe sliced olives, drained
• 1 (8 oz.) bottle Italian salad dressing
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon of each of the following: dill weed, garlic salt, lemon pepper seasoning

Method :

• Cook pasta following package directions.
• In a large bowl, combine tomatoes, green pepper, onions and olives.
• Drain cooked pasta and rinse in cold water. Add pasta to vegetables.
• Mix salad dressing with pepper and seasonings. Pour over salad and mix well. 
• Cover and refrigerate for 2 hours before serving.