Lady's fingers (OKRA) spicy

Ingredients for 1 portion:

3 tablespoons oil
200-250 g lady's fingers (OKRA)
1/2 sliced onion 
3 cloves chopped garlic
2 tablespoons chilli paste
salt & sugar to taste



Cooking Method:

1. Reheat oil on the frying pan
2. Fry onion and garlic until brown & fragrant
3. Slice lady's fingers in 3-4 cm 
4. Put lady's fingers on the pan, adding chilli paste, salt and sugar. Mix it nicely while frying
5. Cook it in low flam around 2-3 minutes
6. Ready to serve with plain rice

Vietnamese rolls

Ingredients for 3 persons:

100-150 g "bihon" noodles cooked
100 g prawns boiled 
100 g carrots boiled
50 g mushrooms boiled
200 g chicken boiled
50 g raw lettuce
rice paper for wrap


Cooking Method:

1. Cut all ingredients into slices
2. Prepare warm water in the plate. Soak only one rice paper at a time for a few seconds.
3. Take the paper out of water and place it on a cutting board for rolling.
4. Put all the  chopped ingredients, beginning with bihon noodles etc. on top
5. Roll

For the sauce:


3 cloves of garlic
50 g fresh  mint leaves
20 g fresh coriander leave
3 tablespoons olive oil
1 red fresh chili (big size)
3 spoons of water

Put all the ingredients into blender and mix until it has a sauce texture. Serve to rolls.

Korean sushi rolls "Kimbap"

Ingredients for 4 portions:
 10-15 sheets of dried seaweed (Norri)
2-3 table spoons of oil
4 cups of sushi rice
200 ml vinegar
100 ml sesame oil
3 carrots (medium size)
1 onion (big)
5 cloves of garlic
1 pack crab sticks (serum)
4 eggs
200 g minced meat
pepper & salt to taste
2 cucumber

Cooking method:

1. washing meat and drain,then saute with garlic,onion Add salt, pepper and sesame oil to taste.
2. saute the carrot that have been cut into strips in the same manner as above
3. fried eggs omelet and wide cut lengthwise1/2 cm 
4. cut cucumber in to long slice
5. Boil crab sticks for around 2 minutes.
6. Mix the cooked rice with sesame oil and vinegar,salt
7. Spread some sesame oil over every single sheet of the seaweed
8. Spread  some rice on a seaweed
9.  add some fried carrot,fried meat,cucumber,eggs,crab stick
10. and roll it tightly and cut according to taste
11. ready to serve 

Gado Gado

Ingredients for 4-5 person:

1 package of firm tofu
2 potatoes
50 g long beans
50 g cabbage
1 onion (big size)

5 cloves of garlic
1 big cucumber
2 eggs
200 g peanuts 
150 g coconut milk
2 cm ginger
2 cm blue ginger
10 peaces lime leaves
2 sticks of lemon grass 
kencur (white ginger) 3 cm




Cooking method:

1. Fry firm tofu for 3 minutes on both sides. 
2. Boil eggs, potatoes, cabbage and beans.
3. Cut in slices all the above mentioned ingredients and put on the serving dish together with cut fresh cucumbers (as on the photo above).
4. This dish can be served together with peanut sauce.

For sauce: 

1. Blend onion, garlic, ken cur (white ginger), blue ginger and ginger.
2. Fry it until aromatic. Add some water (approx. 300 ml of water) and cook for 15 minutes on a low flame. 
3. Blend peanuts, lime leave, lemon grass and coconut milk. Combine together with previous ingredients.
4. Cook another 10 minutes. Sauce is ready to serve.

• Alternatively a rice cake can be added to main ingredients.
• In case blue and white ginger can be bought, only ginger can be used . More lime leaves should be blended for the sauce (around 15 leaves).

Dhallca

Ingredients for 3-4 portions:


1/4 eggplant (medium size)
1/2 carrot
1 big potato
5 pieces long beans
20 g coriander leaves
20 g spring onion
1 big onion
3 cloves of garlic
1 cm cinnamon stick
1 cardamon
1 clove
1/2  anise star
2-3 curry leaves
150 g coconut milk
3 tablespoons curry powder (meat curry powder)
100 g Mung beans (Moong dhall)
salt to taste




Cooking method:

• Cook mung beans first and put aside.

1. Fry chopped onion and garlic for around 3-5 minutes.
2. Add cardamon, anise star, clove, curry power, cinnamon, curry leave.
3. Add around 300 ml of water and cook for about 10 minutes.
4. Add vegetables, coconut milk and already cooked mung beans. 
5. Cook until ready.
6. Serve with cut tomatoes and coriander leaves on top.

grill eggplants

Ingredients for 2 portions:



5  teaspoons olive oil
30  g coriander leaves
20 g mint leave
150-200 g egg plans
2 clove of garlic
3 tablespoons of water
salt to taste


cooking method


1. cut cube the eggplant into slice(4 cm)
   and soak in the water for 10 minutes,and drain up
   possible for nice colour of eggplant (not become black)
2.Heat up oven (180)
3  please in egg plans in the grille plate,and bring it to grill
   around15-20 minutes,and set aside
4 blend garlic,coriander leaves,mint leaves, olive oil, vinegar,salt
   combine it with grilled egg plans ready to serve with plain rice

Sotong

Ingredients 4 portion:

250-300 cuttle fish
1/2 onion
4 cloves garlic
4 tablespoons of chillies paste
5  of lime leave
2 stick of lemon grass
1 tablespoon of white sugar
1 tablespoon of tamarind juice
3 tablespoons oil for fry


method:


1 wash the cuttle fish, and cut cube as you like
2 reheat oil in frying pan in to medium flame
3 fry onion ,garlic copped,lemon grass cut into two, until aromatic
4 add lemon leave,sugar,tamarind,chillies paste,cook another 2 minutes
5 add cuttle fish and cook around 10-15 minutes
6 if to thick just add some water around 3 tablespoons
7 ready to serve with white rice

Kang Kong with dried shrimps

Ingredients for 1 portion:

3 tablespoons oil
200 g kangkong (river spinach)
2 tablespoons dried prawns
1/2 onion medium size
3 cloves garlic
2 tablespoons chili paste
salt to taste



Cooking method:

1. Heat the oil in a saucepan and stir fry the chopped onion, garlic, prawn until brown.
2. Add kangkong and stir fry for around 2 minutes.
3. Add salt,pepper to taste.
4. Ready to serve with plain rice 

Cooking tip: Do not add water while stir fry. and don't cover it If possible, cook on a high flame, so that colour of kangkong will stay green.

Black soy fish steak

Ingredients for 1 portion:

4 tablespoons oil
200-250 g mackerel
1/4 onion
3 clove garlic
2 tablespoons black soy sauce
2 tablespoons water
pepper, salt to taste





Cooking method:

1. Heat 2 tablespoons of oil until hot, then fry fish on both sides until brown. Drain and put aside.
2. Heat the remaining oil and gently stir fry onion and garlic.
3. Add black soy sauce, pepper, salt to taste and 2 tablespoons of water.
4. Bring to boil, then add the fish. Simmer for 3 minutes, so that the fish soaks the taste.
5. Serve with chopped fresh coriander and spring onion.
6. Can be served hot with plain rice.

Steamed snapper with onion

Ingredients for 1 portion:

200-250 g snapper
1/2 sliced onion
1 small fresh chili
2 teaspoons fish sauce
1 teaspoon soy sauce light
1 teaspoon sesame oil



Cooking method:

1. Wash the fish in a warm water
2. Put the fish in a plate, so the sauce will not come out of the steamer
3. Place sliced onion, chili on top of the fish
4. Pour the fish and soy sauce, sesame oil over the fish
5. Steam for about 15 minutes
6. Can be served with plain rice

Steamed salmon with potatoes

Ingredients for 2 portions:

200-300 g salmon
1/2 carrot
1 large potato
1 teaspoon dried basil
1/4 sliced medium sized onion
salt and  pepper to taste





Cooking method:

1. Cut onion, potato and carrot in thin slices
2. Put the vegetables in a steamer pot on the bottom
3. Rinse salmon in warm water
4. Place the fish slices on the top of the vegetables
5. Cover it with sliced onion, adding salt, pepper and dried basil
6. Steam the fish in a covered pot for about 15 minutes
7. Serve immediately

Steamed omelette

Ingredients for 1-2 portions:

1 egg
2 cm chopped carrot
4 slices chopped onion
1 teaspoon sesame oil
salt, pepper to taste





Cooking method:

1. Mix the egg
2. Add onion, carrot, sesame oil
3. Pepper and salt to taste 
4. Steam for 10 minutes
5. Serve it to your child

If your kid does like cheese, you can add a desired one to the egg mix. In this case it is not needed to add any sesame oil.

Fried rice with prawns

Ingredients for 1 portion: 

2-3 tablespoons oil

1/4 of medium size onion

1 cm fresh ginger

6-7 prawns

50-70 g. frozen/fresh mixed vegetables

1/2 cup rice

2 tablespoons sesame oil 

Salt and pepper to taste
Spring onion for the topping

Cooking method:

1.  Fry onion and ginger
2. Add prawns and vegetables
3. Cook around 3-4 minutes
4. Add cooked rice
5. Stir fry another 1 minute
6. Add pepper, salt, sesame oil, spring onion to taste
7. Let it fry 1 minute
8. Ready to serve

Seafood Soup

Ingredients for 1 portion:

Basis

2-3 cloves garlic

2 slices ginger
1/2 onion
2 spoons light soy sauce
1 tablespoon oil
500 ml water

Vegetables
1/3 Broccoli
1/3 Cauliflower

1/3 Carrot

6-7 Chinese dried mushrooms

5-6 prawns
cooked rice noodles

Topping
finely chopped fresh coriander leaves and spring onion
1/2  tomato
1 choy sim
2-3 teaspoons sesame oil
1-2 chilli
ground black pepper/salt to taste

Cooking method:

1. Fry garlic, ginger, onion
2. Add water and bring to boil
3. Add vegetables and prawns
4. Cook 3-4 minutes
5. Add boiled noodles to taste
6. Finally put the ingredients for topping
7. Cook 1-2 minutes