Cheese Omelet

 

Classic Cheese Omelet

Ingredients:

2 tbsp cooking oil

3 eggs

1/4 tsp salt

1/4 TSP pepper powder

3 tbsp fresh milk

4 button mushrooms, sliced

20 grams of cheddar cheese, grated

50 grams of mozzarella cheese

Complement:

Fried potatoes

How to make:

Heat the cooking oil in a frying pan the anti sticking.

Shake off the eggs, stir in salt, pepper, and fresh milk, mix well. Stir in grated cheese and mushrooms.

Pour the batter into the hot pan, the slices of mozzarella cheese on top of it and created omelet until cooked, lift.

Serve warm with fried potatoes.

TOM YAM GOONG SOUP

MATERIALS

1500 shrimp Broth

2 stalks Lemongrass, memarkan

3 Cm ginger, memarkan

4 cloves garlic, coarsely chopped

3 pieces of Orange Leaves

1 tbsp fish sauce/nampla sauce

1 tbsp Torn yam powder *)

1.5 TSP of salt

3 red chillies, puree

2 tbsp oil (for sautéing)

INGREDIENT B:

200 g large size Shrimp, remove the head

200 Grams is large, clean, cut into pieces

100 grams of volvariella volvacea/cans

8 Seeds cayenne pepper, leave intact

1 stalk Lemongrass, white part (cut into pieces)

1 Stems cilantro

2 sheets of lime leaves, finely sliced

3 tbsp lime juice

HOW TO MAKE TOM YAM GOONG SOUP

1. Saute garlic and red chili is smooth until aromatic.

2. Enter the material A, boil over low heat 30 minutes.

3. strain and add the Lemongrass, lime leaves, cayenne pepper, shrimps, mushrooms and whole cayenne pepper.

4. Cook over medium heat 5 minutes in, lift.

5. prepare a serving bowl. Enter your sop Torn Yarn Gung. Add the cilantro and lime juice.Remove and serve hot.

KAO PAD

INGREDIENTS:

• White rice 500 g

• 3 grains of chicken eggs, beaten

• Shrimp peeled medium-size 150 grams

• Chicken Fillet 150 g, sliced thin boxes

• Chickpeas young 100 grams, cut into 2 cm

• 100 grams of Carrot, diced 1/2 cm

• Coriander leaves 2 stalks, chopped

• 4 tablespoons cooking oil

SEASONING:

• 3 cloves of garlic, minced

• 4 grains of red onion, thinly sliced

• 3 pieces of red pepper, seeded, thinly sliced

• 3 tablespoons fish sauce

• 2 tablespoons sweet soy sauce

• Salt to taste

HOW TO MAKE KAO PAD (THAILAND):

1. mix the eggs and salt, mix well. Heat 2 tbsp of oil, made scrambled eggs.

Remove and set aside.

2. heat the remaining oil, Saute garlic and onion until fragrant.

3. stir in shrimp and chicken, stir and cook until it changes color.

Stir in red pepper, carrot, and bunds Cook until done.

4. Insert the white rice, scrambled eggs and other flavorings. Mix well.

5. Add coriander, mix well. Lift.

6. serve.

HOW TO MAKE PANANG CURRY

 

INGREDIENTS:

350 grams of shrimp, clean

75 g frozen peas

6 sheets of lime leaves, finely sliced, for sprinkling

2 tbsp cooking oil, for sauteing

1 stalk Lemongrass, white part extract, memarkan

1/2 cm galangal, memarkan

2 tsp coriander root, chopped

750 ml thick coconut milk

1 tsp grated lemon rind

1 tbsp fish sauce

2 tsp brown sugar, shaved

1 tsp salt

SUBTLE SEASONING:

5 dried chilies, seeded

2 cloves garlic

4 grains of red onion

1 tbsp ebi, soak in hot water

1/2 tsp pepper

HOW TO MAKE PANANG CURRY (THAI):

1. Preheat cooking oil, sauté Lemongrass, galangal and coriander root spice, subtle until aromatic.

2. Tuangi coconut milk and add the lemon rind, fish sauce, brown sugar, salt and stir in shrimp.

3. Cook until thick and oily. Add the peas and sliced lime leaves. Lift.

4. serve while warm.

KAENG KHEW WARN KUNG

 

INGREDIENTS:

200 g tiger prawns

350 g coconut milk

40 grams of Green Curry spice

30 grams of vegetable Eggplant lalab

10 grams of red chillies

10 grams sugar

20 g basil leaves

5 grams of citrus leaves

HOW TO MAKE KAENG KUNG KHEW WARN:

1. boil the coconut milk with Green Curry seasoning to cook.

2. Add shrimp and Tiger lalab Eggplant peeled his skin to live tail, Cook over medium heat.

3. season to taste with fish sauce and sugar.

4. sprinkle with red chilies, lime leaves, and sweet basil leaves.

5. serve.

HOW TO MAKE A PHAD THAI

INGREDIENTS:
200 grams of beef, thinly sliced
150 grams dried Shahe
100 grams of naked as a jaybird shrimp
100 g bean sprouts
50 g roast peanuts, cut roast for sprinkling
25 g Leek slices two cm
10 sheets of coriander leaves, chopped
6 items of red pepper, sliced into skinny spherical
4 tbsp fish sauce
4 tbsp vegetable oil
3 eggs, beaten off
2 cloves garlic, minced
2 tbsp juice
1 tsp sugar
HOW TO create A PHAD THAI:
1. soak the Shahe in hot water till soft, take away the drain.
2. flush with cold water thus as to not Iengket.
3. heat the cooking oil during a pan, Saute garlic till sweet,
Add the cayenne pepper and sliced the meat, stir till meat changes color.
4. stir in shrimp, Cook till shrimp changes color.
5. Add the fish sauce, juice and sugar, stirring till well mixed.
6. Enter the Shahe and crushed egg, mix well.
7. Cook till liquid is absorbed.
8. shut down the fire, stir in chives and bean sprouts, stir well.
9. move the Shahe into a plate, sprinkle with peanuts and cilantro.
10. Serve while warm.