Recipes

Procedure:

• Step 1
  Preheat oven to 150°C. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.
• Step 2
  Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
• Step 3
  Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, cornflour mixture and filling.
• Step 4
  Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.

Procedure:

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Procedure:

1. Make the Crust: Place all of the crust ingredients into a bowl and stir together with a fork until large crumbs appear. Press evenly into a pie dish, then freeze for 20 minutes. Set aside.
2. Place the cream cheese in a bowl and beat with an electric mixer until fluffy. Add the remaining ingredients and mix until combined.
3. Spoon into the pie crust and top with your desired fruit. Enjoy!

Procedure:

1. Combine the mixed vegetables and pineapple in a deep bowl and toss well.
2. Add all the remaining ingredients and toss well.
3. Refrigerate for atleast 1 hour and serve chilled.

Procedure:

1. Cut Roasted Seaweed in half (4 x 7 1/2″ or 10 x 19cm). Cut tuna into 1/2″ (1cm) thick pieces and 7 1/2″ (19cm) long. Cut cucumber into the same size, cutting out seeds. (It’s OK not to have one 7 1/2″ long piece, just add pieces together to make the total length.)
2. Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed’s long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1″ (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
3. Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.

Procedure:

1.  Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
2. Cover and chill for 4 hours.
3. Serve in chilled bowls with tabasco sauce on the side.

Procedure:

1. Heat fat up in a chip pan or automatic deep fat fryer – mine has a chip setting which is 190°C.
2. Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
3. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
4. Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
5. Some people say you should make the batter at least one hour before – I have found little difference – so make it before if it is convenient or now!
6. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
7. Have your plates, newspaper or whatever ready for eating!
8. Adjust deep fat fryer to fish frying temperature of 160°C.
9. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
10. Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
11. Serve on plates or newspaper with salt & vinegar!
12. This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

Procedure:

1. Season chicken generously with salt and pepper.
2. In a large frying pan saute the chicken in the butter until golden brown on both sides.
3. Put on a plate and keep warm.
4. Add the olive oil to the same pan and saute the onions and garlic until soft.
5. Add the remaining ingredients and stir together.
6. Return the chicken to the pan.
7. Cover and simmer for 1 to 1 1/2 hours.

In a non stick fry pan add oil until hot then add garlic fry for few minutes then add green onion
Fry until golden brown. Take it out and set aside.
This part is to put in the soup when it is done.

• To garnish the soup bowl
• Salted or sweet soy bean
• Saw tooth coriander (Jee Bunlar) thinly slice
• Green onion cut thinly
• Bean sprouts
• Fried garlic (if you have time mince lot of garlic and fry with oil ahead of time)
• Black pepper
• Lime wedge
• Thai chili paste
• Fry bread (optimal)

Put 16 cups of water in a big soup pot until boiling then add chicken or hen or pork of your choice 
Cook on high heat until the meat done, take the meat or chicken out let cool down then shred the meat and set aside. Turn the heat off keep the broth.

Turn the heat back on now add dried shrimps, dried cabbage, chicken soup, fish sauce or salt, sugar, taste and adjust the flavor,
Now add noodle and shredded meat or chicken to the broth make sure you adjust the noodle according to the broth. 
If you use fresh noodle don’t cook too long couple minutes is all you need or the noodle will turn to mash, it is almost the same as dried noodle if you soak it long enough.
Taste your soup and add salt or sugar to you taste, turn the heat off
Now add fried garlic and green onion to the soup pot stir and let it cool a bit before serve.

When ready to serve spoon the noodle soup into soup bowl and garnish with the above ingredients,
Sugar, salted soy bean, saw tooth, green onion, bean sprouts, chili, lime juice, ect., according to your liking.

Procedure:

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.