CREAM OF MUSHROOM
(HOMEMADE)
Ingredients:
*250 gr wild mushrooms
*250 gr wild mushrooms
350 gr button mushrooms
30 gr unsalted butter
4 shallot,chopped
600 ml chicken stock
350 ml cream
70 ml cream ,for whiping
Mhetod:
**Melt the butter in medium pan,add the shallots and cook over low
heat,covered to
2-3 minutes.add mushrooms,cover and cook for
4minuts,pour the chiken stock and
the cream in to the pan,season with
salt and pepper and simmer for 25minutes.
***pour the shoup into blender, sieve the pure and clean saucepan,heat
gently and
toss in the chilled butter,shaking the pan until it has
blended in,season to taste with salt
and freshly ground black pepper.
****In a bowl, beat the cream to soft peaks and season with a little salt and pepper.
* pour the sup in the bowl,from neat, put the whipped cream and place one on top of the soup in each bowl.
CREAMY CORN SOUP
Ingredients :
-1can creamy corn soup (400g)
-1can creamy corn soup (400g)
-20g dried fish stomach (soak shredded)
-400g water
-1tsb or more chicken powder to taste
-1egg(beaten)
Mhetod:
- boiled water and Add the fish simmer for 20 minutes
-input cream corn, chicken powder, simmer for 5 minutes
-Add the egg, stirring rate
-immediately turn off the heat. serve.
STEAMED EGG IN YOUNG COCONUT
(DESSERT)
*made for every 1coconut
1coconut
1egg
2tsb sugar
3tsb coconut water
4tsb milk
1/2 tsp brandy
1/2 tsp vanila
*Mix all ingredients and mix well
steamed 30 minutes in low heat.
THAI GREEN MANGO SALAD
(Thai Food)
600g peeled and shredded green mango
4tsb dried shrimps, soaked n water
30q sliced shallot
8cloves garlic,thinly sliced
300g smoked duck . sliced
3tsb olive oil
1bird's eye chilli, minced
1tsp sugar
4tsb toasted peanuts, crushed
coriander leaves, chopped
mints leaves,chopped
basil leaves 1/4cups
Method :
a.peeled and chopped mango, wash and drain.
a.peeled and chopped mango, wash and drain.
b.remove any hard shells from shrimps, drain and chop coarsely
c.fried shallot and garlic until lightly golden
d.add the dried shrimps and chillies to the pan and saute until fragrant, drain off any excess oil
e.tear the basil leaves into thin strips and combine with smoked duck,shallot and garlic,mango,peanuts,coriander leaves, mints leaves, add fish soy sauce and sugar. stir well.
_Then pile the salads onto a serving platter.
(VIETNAMES)
Ingredients:
-150gr chicken,grilled or boiled
-1tablespoon dried shrimps,soaked in water
-300gr starftuit
-12 teaspoon salt
-belacan(shrimp paste)
-25gr shallot,thinly sliced
-1 spring onion(scalion) choped
Metode:
1,sliced chicken into thin strips and set aside.
2,drain srimps and removv any hard shell, pound until smooth.
3,rinse the starfruit and trim the edges,slice thinly.
4,combine the shrimps with the salt.belacan and shallots and toss with the sliced starfruit and sliced chicken.Garnis with spring onion.
^__*
YELLOW SPLIT PUDDING
Ingredients:
40 gr yellow split beans
120gr cornstarch
40gr water chestnut starch
160 coconut juice
1tin canned evaporated milk
320 gr sugar
adequate amount of water
Metode:
1.wash yellow split peas clean,soak in water for a while,boil them in water until tender,scoop out and drain for later use.
2.boil sugar in water of measurement two times its volume until melted,blend cornstarch and water chestnut starch with water into a paste.pour the paste into the boiled syrup gradually,stirring with chopsticks constantly.
3.bring (2) to boil,mix well eith yellow split peas,evaporated milk and coconut juice,bring to a boil again,remove from fire,pour the mixture into a rectangular plate,let cool off to set,slice the congealed cake to serve. may be refrigerated to serve.
