Mussels pan cake

Ingredients :

• 200gr Fresh mussels
• 2 Egg
• 1 tsp Corn flour ( mixed with water )
• 2 Spring onion
• 2 tsp Fish sauce
• 1/2 tsp Sugar
• Chilli sauce         

Method :

• Mixed fresh mussel with beaten egg stir together with corn flour
• Heat up the wok with vegetable oil. 
• Pour all ingredients into the wok. 
• Stir and flip every 1 minutes. keep heat low
• Serve the dish with chilli sauce

Grilled salmon with wasabi sauce

Ingredients :

• 4 salmon fillets
• 4 tbsp wasabi sauce
• Pepper & salt
• 4 tbsp olive oil
• 8 asparagus
• 40g rockets

Method :

• Brush salmon fillets with 1 tbsp oil, and cook on grill each side
• Arrange sauteed asparagus and rockets on plate, top with salmon
• Serve with wasabi sauce

Fillet beef steak with wasabi sauce

Ingredients :

• 2 Beef fillets for steak
• Beef tallow
• Soy sauce
• Wasabi paste   

Method :
 

• Heat the pan, and grease with beef tallow when its hot
• Grill the beef, and cut into pieces
• Serve with soy sauce and wasabi paste

Chicken BBQ with wasabi sauce

Ingredients :

• 1 slice Chicken dark meat
• 1 tbsp Sake
• 1/2 tsp Wasabi paste
• 2 tsp oil
• 1 tsp soy sauce

Method :

1. Make a cut in thick part of chicken to the edge, and open it up, and make an even thickness. Sprinkle sake, and rub the chicken lightly
2. Sprinkle salt and pepper on top of  ( 1 ) , and grill the chicken from the side til it has the lightly brown colour
3. Turn the chicken over, and brown lightly. Put the cover on the pan. and grill it for 3 minutes with low heat
4. Put the cover away, and spread the wasabi on the skin side of chicken and grill it for another 3 minutes. For finishing, pour a little bit soy sauce on top, and serve

Fresh steamed mussels

Ingredients :

• 1kg fresh mussels
• 1 bulb of garlic
• a bunch f parsley
• 2 chillies
• 25g of butter
• 1/2 bottle white wine
• salba bread

Method :

• Carefully de-seed and finely chop 2 chillies, then peel and chop 6 large cloves of garlic.
• Finely chop generous amount of parsley and set aside
• Place 25 grams of butter into large saucepan over moderate heat
• Add garlic and chillies to the butter in the pan and soften gently
• Turn the pan to high heat
• Add the mussels, parsley, and white wine along with salt and pepper to taste.
• Give the pan a shake or stir to mix the mussels with the flavours and then cover with a lid and steam for 6 minutes or until all mussels open ( discard any mussels that do not open )

Serve with plenty of salba bread to mop up the juices

Pikelets

Ingredients :

• 1 egg
• 1/4 cup sugar
• 3/4 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 25g butter ( optional )

Method :

• Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder
• Add melted butter.
• Mix until smooth and drop spoonfuls into a hot greased pan to cook

Turkey stuffing

Ingredients :

• 2 tbsp olive oil
• 2 tbsp butter
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1/2 french stick, diced into 1cm pieces
• 3 slices prosciutto
• 1 cup chopped parsley
• 1/2 cup pistachio nuts, roughly chopped
• 2 eggs, lightly beaten
• 1/2 cup white wine
• 1 cup chicken stock
• 50g butter
• salt & pepper to taste
• zest of a lemon

Method :

• Combine all the ingredients of the stuffing and add to the cavity of the turkey before cooking

chicken noodle with meatballs

Ingredients :

• Mushrooms 100 gr cut to taste
• Filley 100 g chicken cut to taste
• Chopped onion
• Chopped garlic.
• Ginger
• 1 tablespoon sesame oil
• soy sauce
• 1 teaspoon pepper
• Vegetable oil for sauteing
• Soy sauce to taste
• cornstarch

How to make:

• Onions and garlic sauteed until fragrant then after a half-cooked chicken feedback input mushrooms and ginger and let stand for 10 minutes then add the sesame oil and soy sauce and soy sauce add water until cooked last leave feedback let cornstarch thickened slightly.

For the Meatballs:

• 500 g minced meat. which has been chopped meat mixed with garlic which has been crushed pepper and add a little input into the circle for menidih water and let it float up and tirikan thus further until the dough runs out

Chicken noodle dish meatballs

• Arrange the noodles in a bowl which has been boiled add the chopped onions, fried onions, sauteed celery put the chicken on top and pour the sauce with the meatballs are ready to serve with the sauce and chili sauce

Simply salmon

Ingredients :

• Salmon fillet
• 1 pottle of deli salad
• 1 bag of baby spinach
• salba bread rolls
• 2 tbsp of extra virgin olive oil
• salt and pepper

Method :

• Lightly brush the skin side of the salmon with olive oil, and crust with salt and freshly ground black pepper
• Use a non-stick or heavy bottomed frypan at medium to high heat, place the salmon into the pan with the skin side down
• Cook for 5 minutes or until skin is well browned and the bottom part of the fillet is opaque, then turn over and cook for a further 4 minutes
• Serve with your deli salad of choice and some fresh baby spinach leaves

Tuscan beef pasta

Ingredients :

• 500g lean minced beef
• 4 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp paprika
• 130g tomato sauce
• 500g jar pasta sauce
• 1 tbsp instant dried beef stock
• 2-3 fresh or dried bay leaves
• dash worcestershire sauce

Method :

• heat oil in a frying pan and brown the onion, garlic, beef and spices over a high heat
• add the remaining ingredients, stirring well.
• reduce the heat and gently simmer, uncovered for 30 minutes, stirring occasionally
• serve over your favorite fresh pasta with parmesan cheese, a spoonful of basil pesto ( optional ) and a side salad
• serves 6

Meaty hot pot

Ingredients :

• 450g beef or lamb casserole cubes
• 400g can baked beans
• 1/2 small swede, peeled and cubed
• 2 carrots, chopped
• 1 onion, chopped
• 2 Tbsp tomato purée
• 300ml water
• 2 large potatoes, thinly sliced
• 1 tsp oil                      

 Method :

• in a large casserole dish, mix together the meat, beans, swede, carrots, onion and tomato purée
• stir the water into the casserole mix.
• cover and cook at 180C for 1/2 hour.
• remove the casserole from the oven and top with the sliced potatoes, brush with oil.
• return to the oven, uncovered for 1 hour
• serve with large portion of seasonal vegetables

Instant chicken curry

Ingredients :

• 300 g chicken fillet, diced
• 200 g potato, diced
• 1 onion, sliced
• 1 can curry sauce
• 2 tbsp cooking oil

Cooking instructions :

• Brown onion in a small amount of oil over medium heat
• Add chicken, potato, and stir fry until almost cooked
• Pour in curry sauce
• Simmer until cooked
• Serve hot

Sweet & Sour Chili Sauce

Ingredients:

•      100 grams of red pepper, steamed, crushed.
•      3 cloves garlic, steamed, mashed
•      1 tablespoon vinegar
•      Lime juice 3 tablespoons
•      300 grams of sugar
•      Water 500 ml
•      ½ tsp salt
•      Flavoring to taste
•      1 tablespoon cornstarch, for thickening.

How to Make :

• Combine sugar, salt, red pepper, and garlic with water, then boil until boiling. Reduce the heat, put the vinegar and lime juice.
• Add cornstarch that has been thinned with water. Stir until smooth, remove from heat. Sauce ready to serve.

Beef Yakiniku recipe

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 tsp sesame oil
• 75 g onion, sliced ​​thin
• 1 clove garlic, minced
• 150 g beef for sukiyaki or has in the beef meat is sliced ​​thin
• 100 g green pepper, sliced ​​thin lengthwise
• 3 tablespoons Japanese soy sauce
• 75 ml of water
• 1 tablespoon mirin
• 1/2 teaspoon pepper
• 1/2 tsp salt

How to make:

• Heat oil and sesame oil. Saute onion and garlic until wilted and fragrant.
• Put the beef piece by piece while stirring until stiff.
• Add bell pepper, stirring until wilted.
• Enter the soy sauce, water, mirin, and pepper. Stir well.
• Cook until meat is tender and sauce is almost gone. Lift.
• Serve warm.

Chicken teriyaki

Ingredients: 

•     250 grams chicken fillet, thinly sliced
•      1 teaspoon sugar
•      1 teaspoon mirin / ang ciu
•      1 tablespoon soy sauce
•      Salt, pepper to taste
•      Seasonings to taste
•      2 tablespoons oil
•      1 onion, sliced ​​round
•      2 green chilies, chopped
•      1 red bell pepper, cut into pieces
•      4 plates of rice

Complement:

•      Cucumber, tomato, sliced ​​round
•      Tomato sauce, chili sauce bottle
•      mayonnaise

How to make:

• Chicken mixed with sugar, mirin, soy sauce, salt, pepper, seasonings. Let stand 10 minutes.
• Heat the oil. Saute onion until soft. Enter the chili pepper, paprika. Stir. Lift.
• Add the chicken is already seasoned. Stir until cooked. Enter the sauteed onion, pepper, paprika. Stir. Lift.
• Serve the chicken teriyaki with rice on a plate and appendages. Cucumbers, tomatoes were mayonnaise. Bottle of ketchup and chili sauce for chicken

Delicious kwetiau with egg

Ingredients:

• 250 g dry kwetiau
• 2 tablespoons margarine
• ½ tsp sesame oil
• 2 cloves garlic, finely chopped
• 2 tablespoons fish sauce
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 leek, sliced
• 5 pieces of leaf lettuce
• 1 egg

How to Make:

•      kwetiau boiled in boiling water until tender. Remove and drain.
•      Melt margarine, add the sesame oil.
•      Saute the garlic until fragrant.
•      Enter the fish sauce, pepper and salt. Stir well.
•      Add vegetables and egg, stirring until egg is cooked.
•      Enter the Shahe, stirring until blended.
•      Remove and serve warm.

Fish dumplings recipe

 Material Content:

• 200 grams of fish fillet, finely chopped
• 100 g chicken thigh fillets, finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon flavoring / MSG
• 2 egg whites
• 150 grams of steamed squash, mashed
• 1 leek finely sliced
• 125 grams of corn starch farmer

Supplementary Material:

• 400 grams (8 slices) steamed potatoes
• 4 pieces of boiled egg
• cabbage steamed and rolled sheet 8
• 2 tofu, cut into triangles (8 pieces)
• 2 limes
• 2 tablespoons soy sauce
• 2 tablespoons chili sauce

Peanut Sauce ingredients (cook until Condensed):

• 250 grams of peanut skin, fried
• 5 cloves garlic, fried
• 6 pieces of curly red pepper, fried
• 4 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 500 ml of water
• 3 tablespoons tamarind juice (1 tablespoon of tamarind and 5 tablespoons water)

Processing Method:

• Combine meat, chicken, garlic, salt, sugar, flavoring, and egg white. Knead until smooth.
• Enter the squash and green onions. Knead average. Enter the sago flour. Stir well.
• Spoon the partially spherical shape with a spoon on top of the steamer which leaves dialas and smeared with oil. Fill partially in the know.
• Steam 20 minutes over medium heat until cooked.

Serve with a complement.

Gado gado recipe

Ingredients:

• 3 hard boiled eggs, peeled and sliced
• 3/4 cup cabbage, shredded
• 3/4 cup green beans, sliced
• 3/4 cup carrots, sliced
• 3/4 cup cauliflower, chopped
• 1/2 cup mung bean sprouts
• 1/3 cup snow peas
• 1/2 cucumber, sliced
• 2 red potatoes, cut into wedges
• Peanut Dressing:
• 3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
• 1/2 cup chunky peanut butter
• 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

Preparation:

• Wash all the vegetables. Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled. To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.
• Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern. Top with the chopped eggs.
• To make the dressing: In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.

lamb satay

Ingredients :

300 g young lamb meat, cut into bite-size pieces

150 g lamb liver, cut into bite-size pieces

1 tablespoon sweet soy sauce

1/2 tablespoon oil

 

Sweet Soy Sauce

2 red chilies, boiled and sliced finely

5 bird's eye chilies, boiled and sliced finely

25 cc water

5 tablespoons sweet soy sauce

1 large tomatoes, chopped into small pieces

2 shallots, sliced finely

4 shallots, sliced finely

Kaffir lime leaves, sliced finely

 

Method :

Soak the skewers in water for a few hours. Thread 4-5 pieces of meat and liver alternately onto the skewer. Combine the sweet soy sauce with oil, and dip meat into this mixture. Grill the lamb satay over hot charcoal until golden brown. Serve immediate with the sweet soy sauce or some peanut sauce. To make the peanut sauce, fry 2 tablespoons of peanuts, and pound until fine. Combine with 2 tablespoons water and add sweet soy sauce and sliced shallots.

oxtail soup

Ingredients:
 

500g oxtail cleaned

8 cups chicken stock

3 tsp light soy sauce

1 tsp salt

1/2 tsp black peppercorns crushed

3 coriander roots crushed

200g large potatoes peeled and diced

200g tomatoes cut into four parts

12 fresh green chilies

100g onions cut into 6

2 tsp crushed garlic

1/2 tsp sugar

2 tbsp chopped coriander leaves

Method:

Pan fry the oxtail until brown. Using a knife scrapped off the skin and cut it into length of 1 inch. Pour the stock into a wok. Add the soy sauce, salt, peppercorns and coriander roots and bring to a boil. Put in the oxtail and boil for 10 minutes. Add the rest of the ingredients except the coriander leaves. Boil until potatoes are cooked (about 15 minutes). Remove from heat and put into bowls. Sprinkle with coriander leaves and serve

crispy shrimp wrapped in flour

Ingredients:

• 12 medium sized shrimps, peeled
• 1 tablespoon lemon juice
• cooking oil
• Flour dough, mix together:
• 100 g flour
• 50 g of rice flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 egg white
• 100 ml ice water

How to make:

• Marinate the shrimp with lemon juice. Let stand for 30 minutes. Drain.
• Dip each shrimp in flour until dough is smooth.
• Fry in hot oil until golden yellow and more.
• Remove and drain.
• Serve immediately with mayonnaise or bottled chili sauce.