How to make Kiev (Chinese food)

Kiev is Chinese food. The people in china like to eat it. You can find it all the market in China. Kiev is the best food for Chinese New Year.  

Ingredients for kiev

• Sombork Kiev(Wonton skin) 
• A handful of fresh shrimp 
• 200g minced pork 
• 1/4 teaspoon salt 
• 1 teaspoon sugar 
• 1/2 teaspoon black pepper 
• 4 cloves of garlic, minced 
• 1 teaspoon tapioca powder 
• 1 egg 
• 3 stalks of green onion, shredded 

Ingredients for soup

• 1 spoon of wonton soup powder 
• 6 cups of water 
• 1 teaspoon soy sauce 
• 1 spoon of fish sauce 
• 1 onion, minced 
• 1 spoon of sugar 
• cilantro, minced 
• green scallion, minced 
• cooking oil 

Preparation

1. Mix the meat and the ingredient together. 
2. Wrapped half a spoon on each Wonton skin. 
3. Boil the water, drop the wonton ball in, let it boil for about 5 min, then drain them. set aside. 
4. In a pot, pour 3 spoon of oil, throw shredded white onion in, stir till it turn dark brown. 
5. Add fish sauce, soy sauce, wonton soup powder, salt, sugar, stir well, then add water. Bring it to a boil. 
6. Adjust your taste, then throw in the wonton. 
7. Sprinkle with green onion and cilantro before serving.

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Red Curry Mussels

You will need several changes of water to clean the mussels (a clean brush comes in handy for scrubbing the shells) and to pull the beards from the shells. But the cooking itself takes all of 5 or 6 minutes, which is all the time you really want to spend in front of the stove in July. we think the curry itself contains plenty of flavor already, but feel free to adjust the seasoning with salt and pepper if you choose at the end of cooking.

There will be plenty of delicious curry left, so be sure to have plenty of white rice to pour the broth over or crusty French bread for dipping.

Ingredients

• 3 pounds mussels
• 1 tablespoon minced ginger
• 1 tablespoon peanut or vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons light brown sugar
• 3 tablespoons Thai red curry paste
• 1 14-ounce can unsweetened light coconut milk
• 2 tablespoons fish sauce
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.
2. Heat a deep sauté pan, wok, or medium pot over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the garlic and ginger and cook briefly until aromatic, about 20 to 30 seconds. Add the curry paste and cook for another 30 to 40 seconds. Add the coconut milk, fish sauce, and brown sugar.
3. Bring the liquid to a boil. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pan occasionally. Uncover and add salt and pepper to taste if desired.
4. Discard any mussels that have not opened, then transfer to a serving dish. Spoon the curry over the mussels and add lime wedges to the dish (for squeezing at the table.) Serve with rice or crusty French bread.

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Mussels and Pineapple Curry

If you like to try Thai curry, you have to try this dish. It is a Thai curry with mussels and pineapple. This dish has a nice and strong curry taste from several spices and herbs in curry paste. Curry paste will be stirred with coconut cream to make more favor and taste.

Ingredients

• 1 kg. Mussel
• 2-3 cup sweet basil
• 500 g. pineapple
• 1 ½ cup coconut cream
• 2 cup coconut milk
• 2 tsp. palm sugar
• 2 tsp. fish sauce
• 3 tbsp. tamarind juice
• ½ tsp. salt
• 4 kaffir lime leaves
• 15 dried chili, soak 
• 1 tsp. salt
• 1 tsp. galangal
• 1 tbsp. lemongrass
• 20 garlic cloves
• 10 shallot
• 1 tsp. shrimp paste

 

Instructions

1. Steam mussel with sweet basil 8-10 minutes. Cool down and remove shell.
2. Cut pineapple into well pieces.
3. Pound chili and salt add galangal, lemongrass, garlic, shallot and shrimp paste.
4. Boil coconut cream and add curry paste stirring around 2-3 minutes.
5. Add mussel and coconut milk. Simmer 3 minutes.
6. Add pineapple. Simmer around 6-8 minutes.
7. Season with salt, fish sauce, palm sugar and tamarind juice .
8. Finally add kaffir lime leaves. Ready to serve.

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How to make Somlor Koko

Organic is a word you hear often when it comes to healthy eating here in the Cambodia. Fresh vegetables that are not chemically treated or processed. Here it shows you how to make Somlor Koko using fresh organic vegetables picked right from the garden. If you are a fan of vegetables give this recipe a try it with this method.

 

‪Ingredients‬:

• 2 bitter melon 
• 1 package of baby mustard 
• 2 Asian egg plant
• 1 whole small green Papaya 
• 1/2 pumpkin 
• One package oyster mushroom
• 1 package of long green beans
• 2-3 pounds of chopped pork ribs
• 1 1/2 gallon of chicken stock (depending on preferred consistency) 
• 1 cup or roasted and ground rice 
• 2 1/2 teaspoon of salt 
• 2 tablespoon of fish sauce 
• 1 1/2 tablespoon of chicken stalk mix (power) 
• 2 teaspoon of MSG (optional) 
• 2 tablespoon of fish sauce 
• 5-10 fresh whole chilli peppers for colour
• 2 table spoon of Palm sugar

Method

1. You start off by heating up a large pot on high heat, add in the meat along with the dry ingredients expect ground rice ( Palm sugar, salt , MSG, Lemongrass paste, fermented fish, chicken stalk) add 1 cup of water 
2. Stir throughly, then cover for 5-10 minutes 
3. Once meat is tender, add in all the vegetables except baby mustard, add half of the ground rice, cover for 5 minutes 
4. Once the vegetables start to soften, add the chicken stock and cover until it is boiled 
5. Add baby mustard and the rest of the ground rice (optional to add whole peppers) 
6. Wait for it to come to a boil and you are done

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How to make Yellow Curry

Many foreigners know Kaeng Som or Thai sour curry very well but they do not know Kaeng Lueng which is the same as Kaeng Som. This curry is very popular in Southern part of Thailand. It has strong favor and spicy than Kaeng Som, also vivid yellow color from turmeric in curry paste. If you want to try very spicy Thai food, you have to try this curry.

Ingredients

• 500 g of fish
• 150 g of coconut palm tip
• 4 tbsp of tamarind juice
• 1 tbsp of shrimp paste
• 5 shallots
• 1 tbsp of palm sugar
• 2 tbsp of fish sauce
• 10 bird chili
• 1 tbsp of turmeric
• 5 garlic cloves
• 1 tbsp of lime juice
• 1 tsp of salt

Instructions

1. Pound bird chili and salt, turmeric, garlic, shallot and shrimp paste until smooth.
2. Boil water add curry paste and fish simmer around 5-6 minutes.
3. Add coconut palm tip season with fish sauce, tamarind juice and palm sugar.
4. Turn off heat and add lime juice. Ready to serve.

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Steamed coconut

This is the kid-eat menu Adults do delicious Coconut egg custard, sweet and soft, try to see it. Thanks to good ideas from Big Brother too fine a little taste. Who will use the original recipe was.

Ingredients

• 2 coconut  children
• 3  chicken eggs
• 1 ½ cups coconut water
• 1 ½ tsp of seasoning powder
• 1 ½ tsp of soy sauce
• 1 cup of coconut palm tip 
• 6 medium sized shrimps, cleaned, peeled and deveined 
• 1 tbsp green onion chopped 

Instructions

1. Break open a coconut for coconut water. Then grated coconut meat out of a bowl and set aside. The coconut kept it.
2. Egg bowl Stir with chopsticks Then put the juice into Then seasoned with soy sauce and seasoning powder and stir to combine, then filtered with a colander eyes frequently around 1-2 finish aside.
3. Put the grated coconut meat is prepared. Add coconut Then the eggs are filtered Drops in coconut No need to fill it because the eggs are cooked, steamed rise.
4. Set the water to boil. Then lower the heat too, But do not light much like a conventional tube. Because today is a coconut shell. Then remove the eggs into the soup. Close the lid, which then steamed to. It takes about 20 minutes or so. Depending on the size and thickness of the coconut too. Check the eggs with a sharp stick. Poking a stick into the bottom of a coconut on it. Notice if there are eggs, a little wooden stick. Nearby is cooked Place the shrimp we prepared to go down. Close the lid, which then steamed for about 2-3 minutes, until shrimp turn orange. Then it was off gas
5.  Serve garnished with spring onion. This will be poached coconut sweet taste it. Ready to serve. 

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Pork and Pumpkin Curry

It is a simple Thai curry and also easy to find ingredients in local market. If you can find an instant curry paste in your local market, this dish will be very easy to cook and enjoy favorite dish of Thai cuisine. This curry has a nice taste and strong favor from many spices and herbs, good to go with a bowl of steamed rice.

Ingredients

• 500g of pumpkin
• 250g of pork
• 1 cup coconut cream
• 3 cup coconut milk
• 1/3 cup fish sauce
• 1 tbsp of palm sugar
• 5 kaffir lime leaves
• 2 red chili
• 1 tbsp of coriander seed
• 1 tsp of cumin
• 1 tsp of pepper corn
• 10 dried chili, soak
• 1 tsp of salt
• 2 tsp of galangal
• 2 tbsp of lemongrass
• 2 tsp of kaffir lime skin
• 1 tbsp of coriander root
• 10 garlic cloves
• 5 shallot
• 2 tsp of shrimp paste

Instructions

1. Cut pork, pumpkin and chili into well pieces.
2. Pound coriander seed, cumin and pepper corn. Set aside.
3. Pound chili and salt. Add galangal, lemongrass, garlic, shallot and shrimp paste. Finally add herb powder combine.
4. Boil 1/3 part of coconut cream and add curry past stirring around 2-3 minutes. 
5. Add remain coconut cream keep stirring until red oil surface. 
6. Add coconut milk and pumpkin simmer 5-7 minutes or pumpkin tender. 
7. Add pork simmer 3-5 minutes. Season with fish sauce and palm sugar.
8. Finally add red chili and kaffir lime leaves. Ready to serve.

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