Egg Noodles Served with Spiced Goose Webs

4 slices pork fat, ½ tsp roasted Sichuan pepper
1 crushed shallot, 15 cloves crushed garlic
3 crushed coriander root, 1 tsp peppercorn
4 spiced goose webs
2 seasoned Shiitake mushrooms (see p.7)
1 ½ tbsp oyster sauce, 1 tsp dark soy sauce
1 tsp Chinese wine, 1 tsp sesame oil
½ tsp white pepper, 1 tbsp light soy sauce
1 tbsp seasoning sauce, 1 cup pork stock (see p.6)
1 roll egg noodles, cooked and rinsed
Under cold water

Garnish: fresh coriander

Sauce: shark fin sauce (see p.8)

• To make spiced goose web: Heat a work of oil over medium heat until hot, fry the goose webs until crispy.Transfer to a pot, add cinnamon, star anise, garlic, pepper, coriander roots, dark and light soy sauce, seasoning sauce and palm sugar. Pour the pork stock to cover and place over medium heat until boiling. Reduce the heat and simmer for 5-6 hours until tender.Turn off the heat.

• To make the egg noodles with spiced goose webs: Arrange slices of pork fat at the base of a clay pot, sprinkle Sichuan pepper, shallot, garlic, coriander roots and peppercorn over. Arrange the Spiced goose webs and mushrooms on the top. Place the pot over medium heat until hot. Add the seasonings and the stock, stir to combine with the mixture. Cook until everything is done. Turn off the heat, sprinkle with coriander. Serve hot with the shark fin sauce.

Braised Fish Maw with Crabmeat and Shiitake Mushrooms

100 gram fried fish maw
8 cup pork stock (see p.6)
12 seasoned Shiitake mushrooms (see p.7)
100 gram cooked crabmeat
3 tbsp light soy sauce
3 tbsp seasoning sauce
3 tbsp oyster sauce, 3 tsp dark soy sauce
3 tsp Chinese wine, 3 tsp brandy
1 tsp pepper, 1 cup tapioca batter





Garnish: fresh coriander
Sauce: Worcestershire sauce, pickled chili in vinegar and ready-made mustard

• Wash the fish maw, place in a pot of water and boil over medium heat for 15 minutes. Remove and wash thoroughly until it is perfectly clean and not oily. Squeeze to dry and put aside.


• Pour the stock into a pot, add prepared fish maw, mushrooms and crabmeat. Season to taste with soy sauce, seasoning sauce, oyster sauce, dark soy sauce, Chinese wine, brandy and pepper. Allow the soup to boil for a few minutes, then stir in tapioca batter. Stir continuously until the soup becomes clear and slightly thicken. Transfer to a casserole, garnish with fresh coriander and serve steaming hot with Worcestershire sauce, pickled chili and ready-made mustard.

7-of-a-Kind Soup with Chinese Herbs

1 part stock for shark fin soup
(without coriander root and garlic-see p.7




30 grams Chinese tapioca root
30 gram Dan-shen root
30 gram milkvetch root
30 gram barbary wilferry fruit
10 gram dried longan flesh
10 gram ginseng root
40 gram boiled sea cucumber, cut into slices
40 gram boiled fresh fish maw
1 dried scallop
40 gram black chicken leg
40 gram deer sinew
30 gram canned abalone
20 grams boiled shark fin

• Put all the Chinese herbs ( Chinese tapioca root, Dan-shen root, milkvetch root, Barbary wilferry fruit, longan , and ginseng root) in a muslin bag, tie securely and add to the stock for shark fin soup. Simmer over low heat for at least 6-8 hours.
• Arrange the remaining ingredients in the bowl, spoon the herbal stock from Step 1 cover and place the bowl in a steamer. Steam over very low heat for 6-8 hours until everything is tender nd fragrant. Enjoy while hot.

Woon Kati

Coconut jell ingredients

4 cup thick coconut cream
1 cup fine sugar
2 tablespoon agar-agar powder
1 teaspoon salt

Equipment

1 tray
Little cutting molds, star shape, flower shape or heart shape
Pink jelly ingredients
2 cup water
1 tablespoon agar-agar powder
½ cup fine sugar
Permitted food color, pink or other color, 3-4 drops.
( depending on taste )

Method

1. In the pot, combine of thick coconut cream with agar-agar powder, bring to boil, stir until dissolve, add Sugar, Salt and stir again. When sugar is dissolved, turn off fire.
2. In the tray, pour halt of the mixture into it. Stand the remaining pot in larger a tray, pour hot water into it to prevent mixture form setting.
3. In another pot for pink jelly, perform same steps as in No 1, and add pink color.
4. In the agar-agar tray, when the first layer is semi settled, pour pink mixture onto it, then wait for the second layer until semi setting, pour remaining coconut mixture and wait until mixture is settled well
5. Use little molds to cut coconut agar-agar as you want.

Marble cake

Ingredients ( for Zebra Digital Rice Cooker 1.8 Litter )




250 gram butter
100 gram brown sugar
150 gram fine sugar
1 teaspoon salt
2 teaspoon vanilla
6 tablespoon evaporated milk
6 egg
11/3 cup cake flour
1 teaspoon baking powder
¼ teaspoon soda bicarbonate
2 tablespoon cocoa powder, sieve 1 time


Method

1. In the egg mixer bowl, beat egg and both sugar with high speed until fluffy, add salt, vanlilla and milk, and beat again. Add 1 egg at a time, alternate with beat until foam rise up.
2. In mixing bowl, sift cake flour, baking powder, and soda bicarbonate together simultaneously. Meanwhile, prepare electric rice cooker, press switch to cake menu and start.
3. Put mixing flour into egg mixer bowl, and fold gently.
4. Put some of butter around inside the pot. Press “ START “ then press “ Select menu “ CAKE “ then press “ START “ again and leave it for 3-5 minutes.
5. In another bowl, separate mixed batter about ¼ , mix with cocoa powder and fold well. Turn it back to egg mixer bowl, fold lightly until the mixture turn like marble, and then pour into electric rice cooker. Cover the lid, steam for about 40-50 minutes.

Dragon fruit shake

Ingredients

1 cup dragon fruit meat, cut into piece
½ cup syrup ( made from sugar and water 1:1, boil until sticky )
¼ cup milk
½ teaspoon salt
1 ½ cup crushed ice





Method
1. In the blender, put all ingredients and blend well.
2. Serve in glass; decorate with a piece of dragon fruit.

Cooked Rice Topping With Pork In Yellow Curry Gravy

Pork marinate ingredients



500 gram pork meat, cut into big cubes
2 tablespoon white soy sauce
2 tablespoon corn flour
Vegetable oil for frying pork
Marinate pork with soy sauce and corn flour 30 minutes, fry pork in the work with oil until golden.
Other ingredients

¼ cup vegetable oil ( For wheat flour )
1/3 cup wheat flour
2 tablespoon vegetable oil ( For other ingredient )
1 cup cooked carrot, cut into cubes
1 cup cooked potato, cut into cubes
1 cup chopped onion
3 tablespoon curry powder
3 cup water
2 teaspoon salt
2 tablespoon white soy sauce
2 teaspoon fine sugar
1 teaspoon pepper
¼ cup ketchup
1 tablespoon big red chili, cut into little pieces

Method

1. In the wok, pour ¼ cup vegetable oil,turn on medium heat, add wheat flour, and stir quickly until fragrant then set aside.
2. In another work, pour 2 tablespoons vegetable oil, turn on medium heat, add onion and curry powder,stir fry until fragrant, add carrot potato, water and fried pork.
3. Wait until boiling, add salt, white soy sauce, sugar, pepper powder, ketchup, and fried wheat flour, stir until thicken.
4. Serve pork with gravy on top of with red chili.

Kao Aop Kraprao Tala

( Steamed rice with seafood and holy basil )

Ingredient

2 ½ cup rice
½-1 tablespoon small hot chili
1 tablespoon big red chili, cut into pieces
2 tablespoon garlic
¼ cup vegetable oil
2 tablespoon oyster sauce
3 tablespoon fish sauce
2 tablespoon fine sugar
200 gram squid, removed skin and cut into pieces
200 gram shrimp, shell off, and cut into pieces
200 gram mussel with clam, removed tiny hair
1 cup holy basil
3 ½ cup water

Method

1. In the mortar, pound hot chili, red chili and garlic together until finely.
2. In the bowl,rinse rice once with water 1 time and then drian off.
3. In the work, pour vegetable oil, medium heat, add pounded chili and fry until fragrant, add seafood, stir lightly. Then add holy basil rice, and stir fry, season with oyter sauce, fish sauce and sugar.
4. In the electric rice cooker, put fried rice, add water and then cover the lid, press switch “ ON “ and select “ Refined Cooking “ wait until cook well ( for about 40-50 minutes ). Put all fry seafood on top of cooked rice in the cooker. Close the lid and turn on the cooker for 5 another minutes. Serve in serving bowl with its lid cover on.

Long Life Porridge

Ingredients

2 ½ cup stream rice
2 cup chicken stock
4-6 shrimp;shelled off, and devein
¼ cup pumpkin, removes skin, cut into littel cubes
¼ cup carrot, cut into little cubes
¼ cup red kidney bean, soaked in water over night and then boiled to soften
¼ cup mung bean or soya bean, soaked in water and then boiled to soften
1 ½ tablespoon white soy sauce
1 ½ teaspoon salt
1 tablespoon chopped pickled white turnip ( optional )
1 tablespoon vegetable oil
1 ½ tablespoon chopped garlic
1 tablespoon chopped coriander leaves
1 tablespoon chopped spring onion

Method

1. In the pot, combine rice, chicken soup, pumpkin, carrot, kidney bean and mung bean. Bring to boil.
2. Add shrimp, season with white soy sauce, salt and pickled whit turnip.
3. In the work, fry garlic with oil in medium heat until golden brown.
4. Serve porridge in serving bowl,topping with fried garlic, coriander leaves.

Indian style chicken curry

Curry paste ingredients

¼ cup big red chili,discard the seeds, cut into pieces
¼ cup coarsely chopped garlic
½ cup coarsely chopped shallot
1 ½ tablespoon chopped ginger
1 ½ tablespoon curry powder
¼ teaspoon turmeric powder
2 teaspoon salt
In the mortar or blender, pound all until very fine.

Other ingredients

1 kilogram chicken meat, deep-fried until golden
4 boiled egg, deep-fried until golden
2 cup sliced shallot, deep-fried until golden
1 ½ cup vegetable oil
1 cup milk
1-2 tablespoon lime juice
1 cup raisin
1-2 teaspoon salt
1 cup chicken stock

Method

1. In the work, combine curry paste, yogurt and milk, stir fry for about 15 minutes, add fried shallot,limejuice, chicken stock, raisin and fried chicken meat, season with salt.
Simmer until liquid reduced to ¾ from beginning
2. Serve curry with roti or rice cook with herbs, and fresh vegetables such as mint leaves, cucumber, tomato, lettuce, red chili and a piece of lime.

Jaew Horn

Jaew Horn soup ingredients

14 cup chicken stock
2 tablespoon salt
3-5 coriander roots
3 tablespoon garlic
3 tablespoon pickled garlic
3 tablespoon hot chili
1-3 tablespoon meat blood ( optional )
1 tablespoon salty black soy sauce ( optional )

Other ingredients

Various thin sliced meat such as pork, beef, liver
Various vegetables such as sweet basil, coriander, morning
Glory, cabbage, cut into pieces and glass noodles.
Dipping ingredients
½ cup chilli powder ( depending on taste )
3 tablespoon grilled shallot, shelled off
3-4 tablespoon fish sauce
¼ cup palm sugar or brown sugar
½ cup thicken tamarind juice
1 tablespoon chopped spring onion

Method

1. In the pot, mix tamarind juice and palm sugar, bring to boil, stir until dissolve and turn off fire.
2. In the mortar, pound hot chili and grilled shallot together until finely, Add hot chili and mix well, sprinkle with chopped spring onion.