Panaeng Beef Curry

Panaeng beef curry, a thick curry that does not include vegetables, originated in Malaysia. It can be made with either chicken or beef.

Ingredients:

1/8 tsp. pepper
1/4 tsp. salt
1 lb. stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1 stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
2 tbsp. chunky peanut butter
1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced basil leaves or sliced red chilies for garnish
2 c. coconut milk ( see below how to make coconut milk )
1/4 tsp. ground coriander
1/2 tsp. lemon rind, finely chopped

How to make it?

1. In a ample saucepan, accompany attic milk to a abscess over aerial heat, active occasionally. Reduce calefaction to low and simmer, uncovered, for 15 minutes, active occasionally.

2. Add actual capacity and stir. Cover and simmer over average heat, active occasionally, for 1 1/2 to 2 hours, or until beef is tender.

3. Serve hot over rice. Garnish with basil or broken red chilies.

How to make Coconut Milk
Coconut milk is a charge for curries, sauces, and desserts. Unsweetened attic is awash at bloom aliment stores, aliment co-ops, and some ample supermarkets. If you don’t accept time to accomplish your own attic milk, use canned attic milk instead.

What you need?

3 c. boiling water
2 c. unsweetened dried coconut

How…?

1. Put attic into electric blender. Pour baking baptize over coconut. Cover blender. Blend at average acceleration for 30 seconds.

2. Place a accomplished clarify over a average bowl. Pour attic admixture into sieve. Press attic with a ample beanery to clasp out all milk.

3. Chill any extra attic milk and use it aural three days.

Lemon Chicken Soup/Tom Chude Gai Ma Noun

What you need:

1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained
1 tsp. sugar
10 oz. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
2 tbsp. fish sauce 1 1/2 tbsp. lemon juice
1 c. bite-sized pieces fresh cauliflower, or 1 c. frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tbsp. grated lemon peel
2 10 3/4–oz. cans (about 3 c.) chicken broth

How to cook?

1. In a ample saucepan, accompany borsch to a abscess over aerial heat. Add auto grass and abate calefaction to medium. Cook, uncovered, for 5 minutes, or until borsch has a auto taste.

2. Add chicken, cauliflower, tomato,and mushrooms. Cook baldheaded for 3 or 4 minutes, or until craven and cauliflower are tender.

3. Add sugar, angle sauce, and auto juice. Stir well.

4. Serve hot over rice, or in alone soup bowls with rice on the side.

Korean Cabbage Kimchi

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Ingredients:

1 kg Chinese cabbage (about 1 large head),
50g sea salt (or rough salt),
200g white radish, small carrot,
1 tbsp sugar

Pickling ingredients:
1 tbsp honey,
1 tbsp white sesame seeds,
toasted and ground,
50g red chilli powder,
50g chinchalok (fermented shrimps),
5 cloves garlic, pounded to paste,
1/2 apple,
grated

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Beef Tataki with Wasabi Mayonnaise

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INGREDIENTS:

400g beef fillet
1 tbsp sea salt (or rough salt)
1 tsp freshly cracked black pepper
1 tsp wasabi paste
3 tbsp low-fat mayonnaise Yoghurt or sour cream

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Lemon baked Chicken

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Ingredients (serves 4):
8 chicken wings,
1 lemon,
salt and pepper to season

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Beef Smoore

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Ingredients (serves 4):
500g beef rump or topside in chunks 1 tsp black pepper 6 cloves, pounded 1 tsp ground nutmeg 1 tbsp flour
3 tbsp light soy sauce 3 tbsp dark soy sauce
1 tbsp Chinese rice wine
2 large red onions, thinly sliced
5cm piece ginger, peeled and diced 3 potatoes, peeled and cubed

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Fried Rice with Chicken

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Ingredients:
2 1/2 cups Thai jasmine or other long grain rice
3 1/2 cups water
3 tablespoons
vegetable oil
200 g skinless
chicken breast, diced
1 medium onion, sliced
1 garlic clove, chopped
150g mung bean sprouts
2 tablespoons fish sauce
light soy sauce shredded spring onion greens
1 red chilli, seeded and shredded

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