Vegetarian Fried Rice

Menu : Vegetarian Fried Rice

Ingredients
1. 1 1/4 cups cooked whole rice
2. 1 tablespoon soaked softened black raisin
3. 1 tablespoon green peas
4. 2 tablespoons diced tomato
5. 2 tablespoons diced cooked taro root
6. 2 tablespoons boiled grains of corn
7. 2 tablespoons thin slices of straw mushroom
8. 1 tablespoon vegetable oil
9. 1 teaspoon sugar
10. 1 teaspoon soy sauce

Chili paste
1. 1 yellow hot chili pepper
2. 2 teaspoons chopped garlic
3. Frind both ingredients together

Method of Preparation
Fry the chili paste in vegetable oil until fragrant. Add the mushroom and fry just until the mushroom is cooked.
Fry all the ingredients together, then add rice and fry and mix everything together. Season with sugar and soy sauce. Adjust the taste to a nice blend.
Transfer into a serving plate. Serve with cucumbers.

Salami with vegetable and rice

Menu : Salami with vegetable and rice

Ingredients
1. 1 cup rice
2. 1 1/2 cup water
3. 1 teaspoon salt
4. 1/4 teaspoon pepper
5. 3 tablespoons raisins
6. 1/2 teaspoon mustard
7. 1/2 teaspoon sugar
8. 1/4 cup beagtable oil
9. 2 tablespoons red wine
10. 1/2 cup boiled coun kernels
11. 3 tablespoons sweet pepper, cut into small pieces
12. 200 grams salami, cut into 1/2 cm. strips

Method of preparation
Cook the rice by washing the rice then cook the rice with water and salt in a rice cooker until the rice is cooked.
Mix the mustard, red wine, sugar, peper and oil together in a pan, Heat and stir until well mixed. Add raisins, sweet pepper and corn. Mix together then mix eberything with the cooked rice. Heat and stir until the mixture is thoroughly hot.
Serve on a salami lined plate. Garnish with a spring of parsley.

Secret tips
When jasmine flavored rice is used, the rice grains will not be broken. The rice should not be soggy. Rice grains do not stick together. Use a wooden spoon to stir the rice so the rice grains will not be broken.

Thai style noodle with fish curry sauce

Menu : Thai style noodle with fish curry sauce

Fish curry sauce:Ingredients
1. 8-10 grains dried peper. Chop and bring the seeds out
2. 4-5 shallots
3. 1/4 cup garlic
4. 1/2 cup. peel thinly sliced zerumbet
5. 5 pieces of sliced galingale
6. 3 tablespoons sliced lemon glass
7. 1 teaspoon salt
8. 5 talbespoons flesh of salted fish
9. 1 fresh serpent-headed
10. 2 cups coconut cream
11. 3-4 cups coconut milk
12. 1 teaspoon good quality shrimp paste
13. 3 citron leaves
14. 2 tablespoons fish sauce

Method
Heat coconut milk to boiling point together with garlic, zerumbet, galingale, lemon glass and salt until disintegrating. Pour them and dry on the seive.
Boil the fresh serpent-headed fish with coconut milk for 15 minutws. Pour cooked fish and dry on the seive.
Pound boiled spices (No.1) in a mortar until fine. Add cooked fish(No.2) and salted fish, then pound until well mixed.
In a pot, dissolve fish curry paste in coconut cream and mix boiled coconut milk together. Stir on medium heat ton boiling point until glossy (half an hour). Add fish sauce last of all for serving with nookle and Gaegn-Kom.

Gaeng-Kom
Chop balsam apple and pintch the seeds out. then slice across. Marinate the sliced balsam apple 10 minutes and clean with cold water. Then put cleaned balsam apple in boiled water with salt 5 minutes.
Morning glory, pintch some leaves off and slice across thinly, then wet with boiled water.
Heat the oil, stir shreded shallots until yellow brown. Cook bean sprout and basil to boiled water. (put a little oriole for coloring)
Slice green or red pepper to be put beside with noodle,cooked balsam apple and other cooked vegetables to serve with fish curry sauce.

Note: Gaeng-Kom means cooked balsam apple.