Ravioli: 1 tablespoon coriander roots and stems 1 c. tablespoon chopped ginger 2 tablespoons chopped green onion, chopped 250 g ground pork 100 g of fresh crab meat 1 / 2 c. teaspoon freshly ground white pepper 15 ml fish sauce soy sauce 7.5 ml 7.5 ml of Shaoxing wine 24 sheets of ravioli dough 1 egg lightly beaten Soup: 1l chicken stock 30 ml oyster sauce 30 ml fish sauce 1 / 2 c. tsp palm sugar Filling: 1 cup bean sprouts 1 / 2 cup sliced ​​green onions cilantro.

Soup dumplings with pork and crab

Preparation:

Ravioli:

Crush the coriander paste, ginger and green onion in a mortar. Transfer to bowl with remaining ingredients and mix well. Spread sheets of dough on a lightly floured surface. Place 1 c. teaspoon filling in the center of the ravioli. Lightly brush edges with egg, then fold into a triangle or closed over the filling. Keep in the refrigerator.

Soup:

Mix broth, oyster sauce, fish sauce and palm sugar in a saucepan. Bring to a boil and poach the ravioli 5 minutes. Transfer to a bowl and garnish with bean sprouts, green onions and cilantro.

- 2 cups glutinous rice (sticky)
- 3 cups coconut cream
- 310 ml sugar
- 1 / 2 teaspoon salt
- A few drops of vanilla extract or 1 vanilla bean
- 3 mangoes (try to find very good)
- 1 tablespoon toasted sesame seeds, for garnish

Preparation:

Cover the sticky rice with cold water and soak overnight. Drain and cook 30 to 40 minutes to steam in a steamer basket lined with a clean cloth.

Reserve 1 / 2 cup cream of coconut. In a saucepan (not aluminum), heat over low heat the remaining cream of coconut, sugar, salt and vanilla until sugar is dissolved.

Transfer the cooked rice in a large bowl. Pour the cream mixture over the rice. Let stand until rice has absorbed all the mixture.

Peel the mangoes and cut into cubes (2.5 cm or strips …). Divide rice and mangoes in 6 serving plates. Pour the remaining coconut cream and garnish with toasted sesame seeds.

Chicken:

- 4 cloves garlic, crushed
-1 teaspoon ground cumin
-1 teaspoon ground ginger
-2 teaspoons ground coriander seeds
-1 teaspoon paprika
-1.5 kg of chicken pieces with skin and bones Butter

Wasabi: 250 g unsalted butter, softened 1 tablespoon wasabi paste 1 tablespoon Dijon mustard 1 tablespoon chopped cilantro 1 tablespoon chopped parsley 1 tablespoon chopped dill 1 tablespoon tablespoons chopped chives 1 tablespoon lemon juice Salt and pepper Salad: 1 tablespoon rice vinegar 1 teaspoon soy sauce 1 / 2 teaspoon sesame oil 1 tablespoon of peanut oil 1 / 4 teaspoon white sugar 125 g baby spinach 1 red onion, thinly sliced ​​1 tablespoon toasted sesame seeds.

Preparation:

Chicken: Mix the garlic with the spices. Dry chicken with paper towels and rub the skin with mixed spices. Place chicken, skin side down, on oiled rack of a preheated grill. Turn the pieces when the skin is easily removed from the grid. Bake 20-25 minutes, turning often.

Wasabi butter: Mix all ingredients, the butter should be at room temperature at the time of Interacting.

Salad: In a small bowl, combine rice vinegar, soy sauce, sesame oil, peanut oil and white sugar. Add the spinach leaves and sliced ​​onion, pour the sauce and stir. Sprinkle with sesame seeds. Place the spinach salad on a plate and place chicken pieces, with a dollop of wasabi butter. The appropriate, enveloping the butter in plastic wrap and freeze.

Another improvised recipe, I wanted to repeat a recipe that I ate at a Thai restaurant and my time I am very happy with the result, in the recipe restaurant was filet mignon me I decided to do with against the net, I recommend it. 2 servings for 2 against filet steak cut into bite-size pieces, 2 large tbsp finely chopped ginger, 1 white onion, cut into 4 and sliced, 4 garlic cloves, salt and pepper , 6 green onions into pieces (green onions) 3 tbsp oil, 125 g rice vermicelli Spinach Sauce: 4 tbsp soy sauce (60ml) 2 tbsp rice vinegar, 2 tbsp sugar, 1 / 2 c.thé Sambal sauce,

Preparation:

Combine sauce ingredients and set it aside. Salt and pepper the beef, heat 2 tbsp (30ml) oil in a frying pan and cook the beef and set aside. In the same pan add onion, garlic and ginger and cook 4 minutes, stirring occasionally. Add beef, sauce and stir, add the scallions and cook, stirring 1 minute, let stand over low heat. During this time the anemia of water to a boil and cover with vermicelli, let stand 3 minutes and drain. The plates to a background of over vermicelli and beef mixture and serve.

For the salad:

¤ 100 g of Chinese noodles
¤ 1 zucchini,
¤ 2 carrots
¤ 50 g bean sprouts
¤ 150 g of shrimp to the sauce: 1 teaspoon chopped ginger (to taste) 1 tablespoon soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds 3 tablespoons lemon juice 1 tablespoon honey

Preparation:

Cook the prawns and shell them. Cook the noodles 5 minutes in a large pot of boiling water (as you would for pasta). Drain and rinse with cold running water to prevent them from becoming sticky.

Wash and peel the zucchini and carrots, then cut into julienne. In a bowl, mix vegetables, noodles and shrimp.
Prepare the sauce by mixing all ingredients and season the salad just before serving.