12 raw king prawns
1 clove garlic, crushed
1/3 cup smooth peanut butter
1 onion, granted
1 tablespoon fish sauce
1/2 teaspoon chilli glakes
1 teapsoon ground turmeric
5 fresh corainder roots, finely chopped
2/3 cup cocunut milk
Satay Sauce
2 teaspoon oil
1 teaspoon Red Curry Paste
1 stem lemon grass (white parts only), finely chopped
2 teaspoon tamarind puree
1 cup coconut milk
1/4 cup smooth peanut butter
2 teaspoon sugar
2 teaspoon toasted unsalted peanuts, finely chopped

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1. Soak six 20 cm-long bamboo skewers in water for several hours to prevent them from burning. Peel the prawns, leaving tails intact; devein.
2. Using a mortar and pastle or blender, make marinade by blending the garlic, peanut butter, onion, fish sauce, shilli flakes, turmeric,
corainder roots and about 2 tablespoons of the coconut milk until smooth. Stir in the remaining coconut milk.
3. Coat the prawns in the marinade, keeping the tails out if possible.
Cover and refrigerate for at least two hours. Thread 2 prawns onto each skewer. Reserve remaining marinade for Satay Sauce, laving a little to brush over prawns during cooking.
4. To make Satay sauce: Heat oil in a small pan. Add the curry paste,
lemon grass and tamarind, and cook over high heat for 1 minute or until aromatic. Add the coconut milk, peanut butter and sugar, bring the
boil, reduce heat and simmer, uncovered for 2 minutes. Stir in reserved
marinade and cook for 2 minutes until well combined and thickened. Serve sprinkled with peanuts.
5. Grill or barbecue prawns until cooked through, turning once during cooking and brushing with marinade. Serve immediately with Satay Sauce.

im too lazy to read that.. but what is the result?
( what food when "its done )

im too lazy to read that.. but what is the result?
( what food when "its done )

450 g firm white fish fillets
3 tablespoons corn flour or rice flour
1 table spoon fish sauce
1 egg, beaten
1/2 cup fresh corainder
3 teaspoon Red Curry Paste
1-2 teaspoon chopped
100 g Green beans, optional
2 g spring onions, finely chopped
1/2 cup oil, for frying
And Basic dipping suace (see suace section)

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1 Place the fish in a food processor and process for 20 seconds or until smooth Add the cornflour, fish sauce, beaten egg corainder leaves,
curry paste and chillies. Process for 10 seconds or until well combined.
2 Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded table spoons of the mixture at a time into flatish patties
3 Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

4 large zucchini
125 g port mince
50 g peeled raw prawns, very finely chopped
2 cloves garlic, crushed
2 tablespoons fresh corainder, finely chopped
1/2 teaspoon sugar
2 kaffir lime leaves, finely chopped or 1 teaspoon
2 French shallots, finely chopped
3 tablespoons coconut cream
2 teaspoon fish sauce
1 tablespoon roasted unsalted peanuts, funely chopped

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1 Cut the zuchhini into 4 cm thick slices. Using a melon baller, scoop
out the centre leaving about 5mm of flesh around the inside of the skin and on the bottom of each slice. In a small bowl, combine the pork mince, chopped prawn meat, garlic, coriander, sugar, kaffir lime
leaves, French shallots, 2 tablespoons of the coconut cream and the fish sauce.
2. Spoon the mince mixture into the zucchini shells; cover and regrigirate until close to serving time
3. Okace the stuffed zucchini in the top half of a steamer or a bamboo
steamer. Cover and steam for 10 minutes or until the filling is cooked and zucchini are just tender. Serve the zucchini dotted with a little of the remaining coconut cream and sprinkled with chopped peanuts

hm.. spam with food recips..

hm.. spam with food recips..

2 dozen oysters in half shell
1 table spoon oil
3 Red Curry paste (See Paste section)
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon soft brown sugar
2 tablespoons fish sauce
2 kaffir lime leaves
1/4 cup lime juice

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1 Remove the oysters from their shells and wash the shells thoroughly; dry with paper towels and set aside
2 heat the oil in a small pan, add curry paste, garlic and ginger
cook over high heat for 1 minute or until aromatic.
3 Add sugar, fish suace, kaffir lime leaves, lime juice and oysters
to pan; stir-fry for about 3 minutes or until just cooked. Spoon oysters back into shells for serving. Oysters can be served cold & warm topped with red chilli

30 g dried bean vermicelli
2 g cloves garlic
3 corainder roots
1 tablespoon oil
100 g raw prawn meat, finely chopped
150 g lean pork mince
1 medium carrot,grated
3 spring onions, chopped
2 teaspoon fish sauce
1 tablespoon chilli sauce
2 teaspoon cornflour
2 tablespoons water
25 spring roll wrappers

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1 Break the vermicelli into 4 cm pieces and place the pieces in a heat
proof bowl. Cover with boiling water and leaves to soak for 4 minutes or until soft; drain well
2 Chop the garlic and finely chop the corainder roots. Heat the oil in a wok or frying pan. Add the garlic and corainder roots to the wok and
stir fry for 30 seconds. Add the prawns meat and pork mince to the wok
and stir-fry for 5 minutes, using a wooden spoon or fork to break up any lumps as it cooks. Add the carrot, spring onions, fish sauce, chilli sauce and noodles to the wok
3 In a small bowl, mix the cornflour and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the tea t
4 Place 1 spring roll wrapper at a time, with a corner towards you, on another damp tea towel. Using your fingertip, wet all the edges with the cornflour paste.
5 Place 1 tablespoon of filling in the center of the wrapper and spread the filling out to form a sausage shape. Fold the edges towards the center and roll up the spring roll tightly. Seal the edge with paste. Continue with the remaing wrappers and filling, keeping the spring rolls covered with a damp tea towel 6 Heat the oil moderately hot in a wok or deep cook them, until they are golden brown

you like food dont you?

you like food dont you?

heh

i like food too :p, the 3rd best thing the world can offfer

i like food too :p, the 3rd best thing the world can offfer

i just needed a unique spam

1/4 cup self-rainsing flour
2 tablespoons rice flour
2 tablespoons toasted sesame seeds
1 teaspoon Red Curry Paste (see Paste section)
1 talespoon fish suace
2 teaspoon sesame oil
1/2 cup water
12 raw king prawns
Oil for deepfrying
Chillisauce (see Suaces section)

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1 Sift the flours into a medium bowl. Stir in the sesame seeds. Combine the curry paste with the fish sauce and sesame oil in a small jug; add to the dry ingredients with enough water to form a batter the consistency of thick pouring cream. Cover and
set aside for 30 minutes while preparing the prawns.
2. Pell the prawns leaving tail itact; devein. Heat the oil to moderately hot in a deep pan or wok. Holding the prawns by their tails dip them into the batter and then deep-fry, in small batches, for
about 2 minutes or until golden brown and cooked through.
3. Remove the prowns from the oil with a wire mesh strainer, slotted spoon or tongs and then drain on paper towels. Serve immediately with some chili sauce.

4 medium red chilies
350 g raw prawn meat 1/2 cup fresh coriander leaves
2 egg whites
1 tablespoon finely grated fresh ginger
2 cloves garlic,chopped
1 tablespoon fish sauce
1/3 cup rice flour or cornflour
1/2 cup oil, for frying
chilli sauce or commercial sauce for serving

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1. Finely chop the red chillies. (Wear rubber gloves to prevent skin irritation.) Place the chillies in a food processor with the prawn meat, corainder leaves, egg whites, ginger, garlic, chillies & fish suace.
2 Process all the ingredients for 10 seconds Transfer to a bowl,
and stir in the flour. Regrigirate the mixture for 30m
3 heat the oil in a heavy based frying pan. drop rounded teaspoons
full of the mixture very gently into the hot oil and cook for 2m carefully turning them, with tongs until golden brown on all sides.

2 medium cobs of fresh corn
2 spring onions, finely chopped
2 tablespoons finely chopped fresh corainder stems
2 cloves garlic, chopped
2 teaspoons gresh green peppercorns, crushed
2 tablespoons cornflour
2 eggs, beaten
1 tablespoons fish suace
2 tablespoons soft brown sugar
2 tablespoons oil, for frying
chilli suace

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1 Peel the husk from the corn and remove all the fime silk strands. Using a sharp knife, cut downwards along the length of the cobs to remove the kernels; discard the cob
2 In a bowl, combine the corn spring onions, garlic, peppercorns, corn glour eggs, fish suace and brown sugar. Beat the mixtures, using a wooden spoon, until well combined
3 Heat the oil in a heavy-based frying pan over medium heat. Drop in table-spoonsful of the mixture and cook until underside is golden.
Turn the pancakes and cook them for another 30 sec. Serve.!

1 teaspoon green peppercorns
1 tablespoon oil
2 corainder roos, very finely chopped
2 clover garlic, finely chopped
150g fine pork mince
1/2 cup coconut milk
1/2 cup water
1/4 cup crunchy peanut butter
1 tablespoon fish sauce
2 teaspoons soft brown sugar
1/2 cup fresh coriander leaves, chopped
roasted chopped peanuts
chillisuace
grean beans, celery sticks, sugar snap peas,
zucchini sticks, spring onions for serving.
savoury biscuits, for serving

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1 finely crush the peppercorns. Heat the oil in a wok or fryingpan
2 add the peppercorns, corainder roots and garlic to the wok and
and stir for 30 sec over a medium heat. Add the pork mince and
stir-fry for 5 minutes, breaking up any lumps of meat with a fork or wooden spoon. Add cocnut milk, water and peanut butter; bring to boil,
sturring. Reduce heat, sllow to simmer for 10 min
3 Stir in the fish suace and grown sugar. Pour into a serving bowel and sprinkle with the corainder and peanuts. Drizzle with shilli sauce. Granish with herbs or strips of chilli, if you like.

1-2 large lettuces
1 tablespoon oil
3 spring oinions, chopped
2 teaspoon Red Curry Paste
100g lean minced porl
100g small raw prawns,peeled deviend
1/4 cup coconut milk
1-2 teaspoons chopped red chillies.
2 teaspoons fish sauce
1 teaspoon soft brown sugar
2 teaspoons grated lime rind
1/4 cup finely chopped roasted

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1 Seperate the lettuce leaves, wash them and pat dry, then wrap in a dry
tea towel and regfrigirate for about 30 minutes.
2 Heat the oil in a heavy-based frying pan or wok. Add the spring
onions and curry paste and stir for 2 minutes over medium heat.
3 add the pork mince to the pan and cook, stirring until browned.
Add the prawns, coconut milk and chillies to the pan and stir for 3m
4 Add fish suace, brown sugar and lime rind to pan and stir well
Stir in peanuts, allow to cool for 15 minutes. Place a spoonful of mixture on each lettuce leaf until mixture is all used.