Fish sauce siomai:

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Ingredients:

6 cucumbers

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1/4 apple

1 piece of ginger

3 garlic cloves

Seasoning:

2 large chili powder spoon

2 tsp salt

1 tbsp fish sauce

Method

1) Wash the cucumber, remove both ends, and slightly Peel off some skin, cut into hob pieces, add salt and mix well;

2) Peel and core the apples, grind them into a puree, and grind the ginger and garlic into a puree;

3) After the cucumber is soft, drain off the water;

4) Put 2) into a container and mix well, add fish sauce, chili powder, and cucumber and mix well. Leave it at room temperature for a while before moving it. Store in the refrigerator

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Note 1) Chili powder and fish sauce can be purchased in Korean food stores;

2) There are no grinding tools available Crusher;

3) It can be eaten immediately after being made, and the taste will be better after the next day

How to make leek kimchi

Use clear fish sauce and chili powder Pickled chive kimchi is one of the most delicious kimchi in summer. This kind of freshly mixed and eaten tastes quite good, but it still needs to be pickled until mature to ferment and develop a special flavor.

Ingredients: 1 handful of chives, 1 onion, 1/2 cup of clove fish sauce, 1 tablespoon of sesame seeds, a little shredded red pepper.

Kimchi marinade: 1/2 cup chili powder, 4 tablespoons minced garlic, 1 teaspoon sugar, 2 tablespoons minced ginger.

Method:

1. Process vegetables: Prepare bright green, thick and tender leeks, remove the dry and hard leaves, then use a knife to cut off the roots of the leeks and handle them well. Do not let the leeks Tie them together and cut the leeks into 4-5 cm pieces; wash and shred the onions.

2. Wash and drain the leeks: Wash the processed leeks with water and put them in a bamboo basket to drain the water.

3. Pour the fish sauce on top: Put the leeks in a large bowl, pour the fish sauce evenly on top of a layer of leeks and a layer of fish sauce, and marinate for about 20 minutes. Remember not to overcook the leeks. Marinate it for too long to prevent it from tasting too old.

4. Pour out the fish sauce: When the leeks are almost marinated, pour out the fish sauce and set aside.

5. Prepare kimchi marinade: Add appropriate amount of chili powder to the poured fish sauce and mix well, then add minced garlic, minced ginger, and sugar to make a marinade.

6. Mix the marinade evenly into the leeks: Mix the leeks marinated in the fish sauce and the onion shreds, then pour the marinade in step 5, and mix evenly with your hands to avoid Produces a grassy smell.

7. Sprinkle sesame seeds and add chili shreds: Sprinkle the well-seasoned leeks with sesame seeds and add chili shreds. In summer, you only need to marinate it overnight to eat

Tom Kha Kai (Coconut Chicken Soup)

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Method:

Put half of the coconut milk, ginger root, lemongrass and lemon leaves into a deep pot and cook over fire , after the soup boils, add the chicken, fish sauce and sugar, simmer over low heat for about 4 minutes or until the chicken is cooked, then add the remaining coconut milk and heat until it boils. Put the lime juice and chili sauce into a soup bowl, then pour the cooked soup into the soup bowl, stir and garnish with coriander and crushed chili peppers to complete.

Preparation materials:

2 cups coconut milk (500 ml) 250 grams chicken breast 1/4 cup coriander (remove the coriander roots)

6 tender slices 5 tablespoons of ginger root, fish sauce, 5 Thai green chili peppers (crushed)

2 lemongrass stalks, cut into sections 2 tablespoons of sugar

5 fresh lime leaves , cut in half 1/2 cup (125 ml) lemon juice

5 Thai chili peppers, slightly minced 1 teaspoon chili sauce

Tom Yam Kung (Thai hot and sour) Shrimp soup)

Method:

Heat the stock over medium heat. After boiling, add lemon leaves, ginger root, lemongrass, green onions, then add mushrooms and peppers, and simmer For 2 minutes, add the grass shrimp and heat until it boils until the shrimp meat turns red, but not for more than 1 minute. Prepare a soup bowl, add lime juice and chili sauce, then pour the soup into the soup bowl, stir well, and finally add cilantro to garnish.

Preparation materials:

3 cups of water (750 ml) or chicken stock 2 lemongrass, use the bottom 1/3, cut into 2.5 cm length, press slightly Chopped

250 ??grams prawns (shelled and trimmed) 5 fresh Thai chili peppers, slightly chopped (depending on personal taste)

5 lime leaves, shredded 2 green onions, lightly crushed 1 tablespoon chili paste

3 slices fresh/dried ginger root 1/2 cup halved mushrooms 1 tablespoon chopped coriander leaves

1 cup fish sauce 1/4 cup (60 ml) lime juice

Kaeng Khiao Wan Nuea (Green Curry Beef)

Instructions:

Remove the heat from the beef Stir-fry in the pot until fragrant, then pour in 1 cup of coconut milk and cook over low heat to make beef soup. Pour some oil into a long-handled pan and heat over low heat, then add the green curry paste and cook until fragrant. Pour in 1/2 cup of coconut milk and stir gently. Remove the oil floating on the surface of the beef soup, continue to stir until fully combined, then add the curry sauce in the pan to the beef soup pot, then add cooked potatoes, eggplants and small green eggplants, continue to simmer until cooked. Finally, pour in the remaining coconut milk, then add fish sauce, sugar, lime leaves, chili, and sweet basil leaves until the soup boils. You can adjust the amount of seasonings according to your personal preference.

Ingredients to prepare:

450 g beef slices 1 potato, peeled, cooked and cut into small pieces 2 tablespoons fish sauce

3 cups coconut milk 1/2 cup small green eggplants 1 tablespoon coconut sugar

3 tablespoons vegetable oil 4 lime leaves, chopped 1 and 1/2 cups beef broth

1/ 2 cups green curry paste 5 red peppers, cut diagonally

1/2 eggplant, diced 1 cup sweet basil leaves

Green curry paste preparation: Prepare a bowl or blender, Add all ingredients and mix until smooth.

Ingredients to prepare:

1/2 cup minced raw chili pepper 2 tablespoons coriander seeds, minced 4 tablespoons peeled garlic, minced

1/2 cup minced green chilies 1 tablespoon fennel, minced 1 tablespoon coconut sugar

2 tablespoons ginger root 1/2 tablespoon pepper 5 tablespoons peeled shallots, thinly sliced< /p>

4 tbsp lemongrass 1 tbsp shrimp paste

1 tbsp green lime peel, finely chopped 2 tsp salt

Phat Phak Ruam Mit (fried Assorted vegetables)

Method:

Put the garlic into the oil pan and stir-fry until fragrant, then add cabbage, cauliflower, peas, carrots, asparagus, mushrooms, green peppers, and corn shoots , fungus, add oyster sauce, thin soy sauce and bean sprouts, stir-fry evenly until cooked, put it on a dinner plate and add a little ground pepper.

Ingredients to prepare:

1 and 1/2 cup cabbage, cut into small pieces 3 mushrooms, sliced ??2 teaspoons minced garlic

6 pcs Cauliflower, cut into small pieces 1 and 1/2 cups green and red peppers 4 tablespoons cooking oil

10 peas, 4 corn shoots removed from the ends 1 tablespoon oyster sauce

10 slices of carrots, 1/4 cup of fungus, 2 tablespoons of thin soy sauce

2 stalks of asparagus, 1/2 cup of bean sprouts, a small amount of ground pepper

Yam Nuea (Cold Thai Beef Salad)< /p>

Method:

Roast the beef first, then cut it into thin slices as you like, add chopped garlic, 2 chopped coriander leaves, sugar, fish sauce, and lime juice , salt, and ground black pepper, stir well, then add beef and stir for a few minutes. When done, pour it into a dinner plate, and sprinkle with some chili peppers, coriander, green onions and mint leaves. Serves about 4 to 6 people.

Preparation materials:

450g tender beef tenderloin, 2 teaspoons fresh lime juice, assorted vegetables

2 garlic bulbs, a small amount of ground pepper

6 fresh cilantro leaves 2 shallots, finely chopped

1/4 cup sugar 6 fresh red chili peppers

2 teaspoons fish sauce mint leaves

Po Pia Thot (Spring Rolls)

Instructions:

Heat a long pan, add oil, garlic and pork, stir-fry until the pork is cooked, add carrots, celery and seasonings Sauté, sugar and pepper over high heat for one minute to allow the sauce and juice to evaporate. When done, set aside to let the filling cool. Add bean sprouts. Place the crust into a diamond shape with one corner facing you. Use a spoon to scoop out 2 tablespoons of the filling. Put the ingredients into the pie crust, roll up the pie crust from one corner, brush a little egg yolk on the top crust, wrap it up and roll it into a spring roll, repeat to complete the other spring rolls. Heat the oil to 180℃, fry the spring rolls until the outer skin turns golden brown. Eat spring rolls with sweet and spicy sauce.

Preparation materials:

2 tablespoons cooking oil 1/4 cup (60 ml) fish sauce 20 spring roll wrappers

1 teaspoon chopped garlic 1 tbsp Maggi Umami 2 egg yolks, beaten

250g minced pork 2 tbsp sugar 3 cups (750 ml) cooking oil, for frying spring rolls

2 cups Shredded carrots 1/8 teaspoon white pepper

2 cups chopped celery 1 cup bean sprouts

Sweet chili sauce method:

Put all ingredients into the pot Heat over medium heat for about 20 minutes, stir, and turn off the heat.

Preparation materials:

5 tablespoons sugar, 4 tablespoons willow juice, 2 tablespoons vinegar

1 cup water, 1/2 tablespoon salt, 1/2 tbsp red pepper, minced

2 tbsp garlic, minced

Phat Thai (Thai fried noodles)

Instructions:

Put the garlic and onion into the pot and sauté until fragrant. When the onion turns golden brown, add the shrimp, pickled radish and tofu. Crack a few eggs into the pot and stir-fry until cooked. Add sugar, fish sauce, vinegar, and tamarind juice. Mix well. Add noodles and stir-fry together. Add green onions and 3/4 cup bean sprouts (remove the heads and tails of the bean sprouts). , used for decoration and flavor), stir-fry together until cooked, pour into a dinner plate, and sprinkle with some crispy peanuts, chili powder, bean sprouts, a piece of lime and the remaining green onions.

Preparation materials:

4 shrimps, 3 cups of thin noodles (Sen Lek), soak in warm water until elastic

2 eggs, 1 teaspoon chopped minced shallots or onions 2 tablespoons tamarind juice (can be substituted with vinegar)

1/3 cup tofu, cut into small pieces 1 teaspoon red chili powder 1/2 cup bean sprouts

1 tablespoon pickled daikon, cut into cubes 4 tablespoons sugar 1/3 cup green onions

1/2 cup cooking oil 4 tablespoons fish sauce 1 lime (for garnish)

1 teaspoon minced garlic 2 tablespoons vinegar 2 tablespoons peanuts

Sa Te (Sate)

Method:

Cut the chicken breast into pieces Approximately 1 and 1/2 inches. Put the coriander, pepper, turmeric, curry, ginger root, lemongrass, salt and garlic into a blender and stir thoroughly. Then pour it into the coconut milk, add sugar and vegetable oil and stir evenly. Add the chicken pieces. After soaking for about 2 hours, skewer the chicken into skewers, pour the sauce into the pot and heat until it boils to make satay sauce, then grill the chicken skewers on the charcoal stove, turn over and coat with the sauce until the chicken is cooked That’s it. Eat with satay sauce and cucumber sauce.

Preparation materials:

1 and 1/2 pounds chicken breast 1/2 tablespoon finely chopped lemongrass sticks

1/4 teaspoon 1 tablespoon coriander seed powder 3 slices of ginger

1/4 teaspoon pepper 5 slices garlic bulb 2 tablespoons sugar

1/4 teaspoon turmeric root powder 1 cup coconut milk 2 tablespoons cooking oil

1/2 teaspoon curry powder

Satay sauce preparation:

Combine cooking oil, 1/2 cup coconut milk and curry paste Put them together into a pot and heat over medium heat. When the coconut milk thickens, pour in the remaining 1 and 1/2 cups of coconut milk. Add sugar, crushed peanuts or peanut butter, stir evenly, and then add the lime juice. Or tamarind juice, stir it and turn off the heat and it’s done.

Preparation materials:

5 tablespoons mussaman curry paste 1 and 1/2 cups coconut milk 4 tablespoons crushed peanuts or peanut butter

1 and 1/ 2 teaspoons of salt, 5 tablespoons of sugar, 2 tablespoons of cooking oil

Instructions for cucumber jam:

Bring water and sugar to a boil over medium heat. When the sugar melts, add vinegar and salt and stir evenly. , set aside to cool, add cucumbers, green onions, red peppers, and sprinkle with some coriander.

Ingredients to prepare:

5 tablespoons of sugar 1 and 1/2 teaspoons of salt 1 cup of hot water

1 cup of cucumber sliced ??2 green onions, chopped 1 tablespoon red pepper, cut into rings

2~3 coriander leaves

Khao Phat (Thai fried rice)

Method:

< p> Pour vegetable oil into the pot and heat it, add chicken and garlic, stir-fry for about 1 minute, then add onion, stir-fry for about 1 minute more, beat in 1~2 eggs and stir-fry together, then add rice and other ingredients and stir-fry, stir Stir-fry for about 2 minutes and then pour into a dinner plate, add cucumber slices and whole green onions with tails removed.

Preparation materials:

3 tablespoons peanut oil or corn oil 4 cups (750 grams) cooked white rice 1 teaspoon white pepper

200 grams boneless Chicken breast, cut into fine pieces 1 tomato, cut into 8 pieces 2 eggs

1 tablespoon chopped garlic 1 green onion, chopped 1 teaspoon fish sauce

1 regular-sized onion chopped 2 teaspoons white soy sauce

Thot Man Pla (Thai curry fish cake)

Method:

Combine the shallots, garlic, Stir lemongrass, coriander root, ginger root, dried pepper, chopped lime peel, finely sliced ??dried chili pepper, salt and shrimp paste. Put the fish meat into an electric mixer and stir together with the prepared curry sauce. , add the beaten eggs, pour the prepared fish curry sauce into a large bowl, mix with the chopped green beans, scoop one tablespoon of fish sauce at a time to make a flat round fish cake, pour oil into the pan and heat , fry the fish cakes until golden brown, then dip them into cucumber sauce and serve.

Preparation materials:

1/2 kg boneless fish steak, minced 1/4 cup chopped lemongrass 1 tablespoon shrimp paste

1/4kg fresh green beans, chopped 1/2 tablespoon chopped coriander root 5~10 dried chili peppers, seeded, soaked and shredded

1 egg, beaten 1/2 tablespoon chopped ginger root 1/2 tablespoon salt

1/4 cup chopped shallots 1/2 teaspoon pepper 1 cup vegetable oil

1/4 cup chopped minced garlic 1/2 teaspoon finely chopped lime skin

Kai Yang (Thai Grilled Chicken)

Method:

Mix all ingredients into sauce Pour the juice and coconut milk into a bowl and mix, add fish sauce, oil, and sugar, stir thoroughly, then marinate with the chicken for at least 2 hours, grill the chicken over low heat until it turns golden brown, and then put it into the meal Plate and top with sweet and sour sauce. Or even better with green papaya salad and sticky rice. Boil the remaining sauce and spread it on the chicken while it's grilling.

Preparation materials:

1/2 kg boneless fish steak, minced 1/4 cup chopped lemongrass 1 tablespoon shrimp paste

1/4kg fresh green beans, chopped 1/2 tablespoon chopped coriander root 5~10 dried chili peppers, seeded, soaked and shredded

1 egg, beaten 1/2 tablespoon chopped ginger root 1/2 tablespoon salt

1/4 cup chopped shallots 1/2 teaspoon pepper 1 cup vegetable oil

1/4 cup chopped Crushed garlic 1/2 teaspoon finely chopped lime skin

Khao Niao (glutinous rice)

Method:

Wash the raw glutinous rice thoroughly After soaking for about 5 hours, drain the water, pour the glutinous rice into a cotton steamer, stir the glutinous rice evenly and steam for about 40 to 50 minutes. Sticky rice is usually served with roast chicken, roast beef or pork, or with green papaya salad or other cold spicy salads.

Preparation materials:

2 cups of raw glutinous rice and 4 cups of water

Som Tam (green papaya salad)

Method:

Peel the green papaya, rinse it under the tap, remove the seeds and shred it into shreds, and set it aside. Mash the garlic cloves and chilies in a bowl, then add papaya and other ingredients. Stir all ingredients evenly with a pestle and spoon. Best eaten with glutinous rice.

Preparation materials:

1 medium green papaya, 4 garlic bulbs, 1/2 cup green beans, cut into 1 cm length

2 tomatoes, Cut into 8 pieces 1/2 tablespoon coconut sugar 1/4 cup (60 ml) lime or tamarind juice

2 tablespoons anchovy sauce 6 Thai green chilies

< p>Mi Krop (Thai Crispy Noodles)

Instructions:

Boil the rice noodles in water, pour out the water, drain the rice noodles immediately, pour the oil into the pot, and Heat over medium heat. When the oil is hot, divide the rice noodles into several small portions and fry them in the pot until crispy. Remove and set aside to cool. Beat 2 eggs and slowly pour half of the egg juice into the original pot. Until crispy and golden brown, remove and drain the oil and set aside. Pour 3 tablespoons of oil from the pot into a frying pan, heat over medium heat, add shallots and garlic and sauté until fragrant, then pour the remaining egg liquid and all ingredients into the pan, stir-fry until all ingredients are dry, then turn off heat. Add the fried rice noodles just now and stir-fry evenly. Place on a plate and top with fried egg slices, coriander leaves and finely sliced ??chilies for decoration.

Preparation materials:

2 cups of rice flour, soaked, washed and drained, 1/4 cup of tofu, minced, 5 tablespoons of sugar

3 cups of cooking oil, 2 tbsp fermented soybeans for frying 2 tbsp fresh orange juice and 2 tbsp fresh tamarind juice

2 tbsp shallots, peeled and minced 2 tbsp pickled garlic 1/2 tbsp orange Peel and chop finely

1 tablespoon garlic, peeled and chopped 1 teaspoon chili powder Coriander leaves, for garnish

2 eggs 1 tablespoon fish sauce 2 tablespoons chili, Cut into shreds

Rose soy sauce chicken

≮Gourmet ingredients≯

Ingredients: 1 new grass hen (about 1250 grams).

Seasoning: 150 grams of rose wine, 500 grams of light soy sauce.

Add 750 grams of rice wine and 5 grams of dried chili. 4 grams of fragrant leaves. 75g Thai fish sauce, 1g pepper, 20g ginger, 5g MSG, 50g rock sugar, 45g tempeh, 200g each of celery and onion.

≮Food recipe≯

1. Put the dried chili peppers, bay leaves, and tempeh in a cloth bag, soak them in 100 grams of water for a while, then mix with celery, onion pieces, and ginger pieces. Steam together for 20 minutes.

2. Take out the steamed cloth bag, celery, onion and ginger. Leave the juice in the pot, add light soy sauce, rice wine, fish sauce, rock sugar, MSG, and pepper. After boiling and cooling, add rose wine to make rose soy sauce.

3. Wash the chicken and cook it in a pot of boiling water for 20 minutes. Take it out when cooked. Remove the neck, cut the chicken into four large pieces, soak in rose soy sauce for 7 to 8 hours, and change the knife to a plate when eating.

≮Food Features≯

Tender meat, crispy skin, fresh fragrance and delicious taste. Rose Soy Sauce Chicken is a distinctive cold dish in Cantonese cuisine. It is very suitable for the tastes of Shanghai residents, so it has good sales. There are many ways to make rose soy sauce chicken, each with its own merits.

≮The key to gourmet food≯

The chicken must be of good breed, but must not be boiled: the rose tempeh sauce must be prepared well.

Cilantro mixed with cabbage

Ingredients: cabbage, coriander, chili

Seasoning sauce: 1 tsp vinegar, appropriate amount of salt, 1 tsp sesame oil, fish sauce 1 tsp (it doesn’t matter if you don’t have it). The amount of sauce can be increased according to the amount of cabbage!

Method:

1. Wash the coriander and cut into 1 cm pieces, and cut the pepper into diagonal slices. Set aside

2. Wash the cabbage and tear it into small pieces by hand, blanch it in boiling water and then scoop it out

3. Finally, add the pre-mixed sauce and mix. Evenly, that’s it