Tom Yum Koong Soup (Thai)

Ingredients

Original recipe makes 4 -6 servings

1. 1/2 pound medium shrimp - peeled and deveined
2. 12 mushrooms, halved
3. 1 (4.5 ounce) can mushrooms, drained
4. 4 cups water
5. 2 lemon grass
6. 4 kaffir lime leaves
7. 4 slices galangal
8. 4 chile padi (bird's eye chiles)
9. 1 1/2 tablespoons fish sauce
10. 1 1/2 limes, juiced
11. 1 teaspoon white sugar
12. 1 teaspoon hot chile paste
13. 1 tablespoon tom yum soup paste (optional)

Directions

1. Cut lemongrass and cut into matchstick dimension items.

2. To make stock: Add the shrimp leads and seashells to water, then prepare for 20 moments. Turn the fire off. Relax the leads and seashells for further 20 moments before removing.

3. Trim lemongrass and cut into matchstick dimension items.

4. Add inventory, orange lawn, kaffir calcium results in, galangal, soup padi, fish marinade, calcium juice, sugar, and soup insert to a pot and bring to a steam. After steaming for 5 moments, add shrimps and both weeds. Cook for further 10 moments. Take with cilantro results in.

Thai Steamed Mussels

Ingredients

Original recipe makes 6 servings

1. 5 pounds fresh mussels, scrubbed and debarred
2. 1/3 cup fresh lime juice
3. 1 (13.5 ounce) can unsweetened coconut milk
4. 1/3 cup dry white wine
5. 1 1/2 tablespoons Thai red curry paste
6. 1 1/2 tablespoons minced garlic
7. 1 tablespoon Asian fish sauce
8. 1 tablespoon white sugar
9. 2 cups chopped fresh cilantro

Directions

1. In a large stock pot, merge the calcium juice, grape dairy, wine, curry insert, beans, fish marinade and glucose. Mix to melt glucose and curry insert and bring to a steam over high temperature. Boil for 2 moments then add mussels. Cover, cook, and mix for sometimes, until mussels are started out, 5 to 8 moments.

2. Remove from the warm and eliminate any not started out mussels. Add mussels and liquid into a providing dish and throw with cilantro.

Thai Noodle Salad

Ingredients

Original recipe makes 20 servings

1. 1 (12 ounce) package angel hair pasta
2. 3 cups shredded napa cabbage
3. 4 large carrots, shredded
4. 1 small green bell pepper, chopped
5. 1 small red bell pepper, chopped
6. 1 small yellow bell pepper, chopped
7. 1 bunch fresh cilantro, chopped
8. 1 bunch fresh green onions, chopped
9. 1/2 cup chopped peanuts
10. 2 tablespoons toasted black sesame seeds
11. 8 ounces frozen cooked shrimp, thawed and drained
12. 1/4 cup peanut butter
13. 2 tablespoons tahini
14. 1/4 cup rice wine vinegar
15. 1/4 cup sweet chili sauce
16. 5 tablespoons soy sauce
17. 1 teaspoon sesame oil
18. 1 teaspoon brown sugar
19. 1 teaspoon garlic powder
20. 1 teaspoon salt
21. 1 teaspoon ground black pepper

Directions

1. Bring a huge pot of lightly salted water to a steam. Break grain into little pieces and add to steaming water; cook for 8 to 10 moments or until al dente; strain. In a huge dish, throw together the grain, clothes, green beans, natural, red and yellow peppers, 1/2 of the cilantro, 1/2 of the vegetables, and shrimp.

2. In a normal size dish, mix together the peanut butter, tahini, grain wine vinegar and sweet Chile marinade. Mix with the soy marinade, sesame oil, brown sugar, garlic dust, pepper and salt. Ten moments before serving, throw the marinade with the clothes mixture until equally covered. Take with remaining cilantro, natural vegetables, nuts and black sesame seed products.

Thai Coffee

Ingredients

Original recipe makes 2 servings

1. 2 tablespoons ground coffee beans
2. 1/4 teaspoon ground cardamom
3. water
4. 2 tablespoons sweetened condensed milk

Directions

1. Position java and cardamom in the filter of your java maker. Position enough water to make 2 glasses of java in it. Turn on the java maker.

2. Pour brewed java into 2 java glasses, and stir 1 tablespoon sugary compacted milk into each cup. Serve.

Thai Chicken Curry with Pineapple

Ingredients

Original recipe makes 4 servings

1. 2 teaspoons curry powder
2. 1 teaspoon curry paste
3. 1 (13.5 ounce) can coconut milk
4. 2 tablespoons fish sauce
5. 1 tablespoon packed brown sugar
6. 1 cup chicken stock
7. 4 chicken thighs, cut into bite size pieces
8. 1/2 cup frozen peas
9. 1/2 cup chopped green bell pepper
10. 1/2 cup chopped carrot
11. 1 tablespoon cornstarch
12. 2 tablespoons chicken stock
13. 3/4 cup chopped fresh pineapple

Directions

1. Prepare and mix the curry dust and curry insert in a pot over medium-low warm until fresh, about 2 moments. Add the grape dairy into the pot and mix well. Stir in the seafood marinade, darkish glucose, and 1 cup poultry inventory.

2. Place the poultry hip and legs, beans, sweet peppers, and green beans into the pot with the curry marinade. Bring the combination to a steam over medium-high warm, and then reduce the warm to low. Cook until the poultry is prepared though, about 25 moments.

3. Whisk together 1 tbsp of corn starch with 2 tbsps of cold poultry inventory. Stir corn starch combination into the curry. Mix the blueberry into the curry and cook until the marinade thickens, about 5 moments.

Sweet Potato (Kumara) Wedges (NewZealand)

Ingredients

Original recipe makes 4 servings

1. 2 teaspoons vegetable oil
2. 1/4 cup all-purpose flour
3. 1 teaspoon paprika
4. 1 teaspoon mustard powder
5. 1 pinch salt
6. 1/2 teaspoon ground black pepper
7. 4 large sweet potatoes, cut into wedges

Directions

1. Preheat range to 400 levels F (200 levels C). Drop a medium cooking piece with the vegetable oil.

2. In a large, reseal able plastic bag, mix flour, paprika, mustard dust, salt, and spice up. Place yams pitching sand wedges in the bag, and throw to coat.

3. Arrange covered yams pitching sand wedges on the prepared cooking piece. Prepare 20 to 30 minutes in the preheated range, until browned and sharp.

New Zealand Mince Stew

Ingredients

Original recipe makes 8 servings

1. 1 tablespoon vegetable oil
2. 3 large onions, sliced
3. 2 pounds ground beef
4. 2 cloves garlic, chopped
5. 1 cup water
6. 2 cups ketchup
7. 1 cup beef stock
8. 2 tablespoons teriyaki sauce
9. 3 tablespoons black pepper
10. 1 tablespoon curry powder
11. 1 teaspoon garlic powder
12. 1 tablespoon onion powder
13. 1 tablespoon all-purpose flour
14. 1/2 cup water

Directions

1. Warm oil in a large pot over method heat. Saute vegetables until browned; remove from pot, and set aside. Add hamburger to pot, and prepare until equally brown. Add beans, and prepare for 2 moments. Mix in browned vegetables, and prepare on high temperature for 3 to 5 moments. Mix in 1 cup of water. Reduce heat, protect, and cook for 20 moments.

2. Stir in cat-sup  meat stock, and teriyaki marinade. Season the spice up, curry dust, beans dust, and red onion dust. Cover, and cook for about 2 hours.

3. Mix together 1 tbsp flour and 1/2 cup water. Mix into stew, and prepare until thickened.