STEAMED CHINESE CABBAGE PARCELS

HI!!! I HAVE A BEAUTIFUL FAT FREE AND LOW CALORIE RECIPE FOR YOU TO TRY. THIS RECIPE WILL GIVE YOU THE FEELING THAT YOU RE AVING TONS OF DIM SUM BASKETS BUT YOU WONT BE PUTTING ON THE WEIGHT THAT FLOUR WRAPPERS CAN GIVE YOU ARE FEEL THE BLOATING THAT MONOSODIUM GLUTOMATE CAN DO!!! AFTER COMING BACK FROM A HOLIDAY PACKED WITH COCONUT CURRIES ETC ETC, THIS WAS THE IDEAL DISH FOR LUNCH AND SO EASY TO MAKE....... YOU CAN ALWAYS KEEP THE CHICKEN MINCE READY AND FREEZE IT TO USE UP FOR ALL THOSE HUNGER PANGS.THE ONLY DIFFERNCE BETWEEN A REGULAR FLOUR PACKED DIM SUM AND THESE IS THE FACT THAT THERE IS NO FLOUR.......ALL THE WRAPPERS HAVE BEEN MADE OUT OF BLANCHED CHINESE CABBAGE AND TIED WITH A SPRING ONION STEM....... THE DIM SUM FEELING REMAINS BUT THE CALORIES DONT PILE ON.........HERE GOES THE RECIPE.

CHINESE CABBBAGE WRAPPED CHICKEN MNCE TIED WITH SPRING ONION.....
INGREDIENTS
1) CHICKEN MINCE 250 KG
2)1 EGG WHITE
3)2 TABLESPOON SPRING ONION CHOPPED
4)2 TABLESPOON CARROTS CHOPPED
5)2 TABLESPOON MUSHROOMS/BLACL/BUTTON CHOPPED
6)1/2 TSP CHILLI GARLIC PASTE
7)1 TABLESPOON SOYA SAUCE
8)1/2 CHICKEN STOCK CUBE CRUMBLED
9)BLACK PEPPER AND LITTLE SALT
10) 1 TABLESPOON SESAME OIL
11) 1 TABLESPOON CHOPPED GINGER
12) 1 TSP CASTOR SUGAR
130 GINGER JUICE 2 TABLESPOON

13) 1 BIG CHINESE CABBAGE LEAVES REMOVED AND BLANCHED IN HOT WATER SO IT IS OF MOULDING CONSISTENCY

SAUCES TO SERVE WITH
1) SOY AND VINEGAR WITH GINGER SLIVERS AND GREEN CHILLIES
2) SRIRACHA SAUC
3)ANY NICE SAUCES THAT YOU LIKE AS DIPPING SAUCES

METHOD
1)MIX THE CHICKEN MINCE WITH ALL INGREDIENTS UP TILL 12 AND MAKE SURE ITS WELL MIXED
2) MARINATE AT LEAST 4 HOURS OR OVERNIGHT
3) NOW TAKE CABBAGE LEAVES AND PUT A TABLESPOON OF MINCE IN THE CENTRE OF LEAF AND TIE UP WITH SPRING ONION GREEN(CHECK OUT THE PICTURE).CHOPE THE REST TO CREATE A NICE POUCH
4) STEAM WELL(20 MINS) IN A STEAMER JUST LIKE MOMO OR DIM SUM AND SERVE IN A BAMBOO BASKET WITH YOUR FAVORITE SAUCES
ENJOY

MUSHROOM RISOTTO

HI!! TODAY MY DAUGHTER WAS KEEN ON SOMETHING THAT I HAVE BEEN VERY RELUCTANT TO MAKE AS IVE EATEN IT MANY A TIMES BUT HAVE NEVER REALLY MADE IT BEFORE....MUSHROOM RISOTTO. I REALLY HAD NO IDEA HOW THIS WOULD TURN OUT BUT GAVE IT A SHOT ANYWAY. SOMEHOW RISOTTO IS ONE OF THOSE DISHES THAT WE LOVE TO EAT BUT DONT MAKE IT TOO OFTEN...IT TAKES ABOUT 25 MINUTES OF CAREFUL STIRRING AND EVERY FEW MINUTES ADDING A BIT OF HOT STOCK TO THE RICE, AS THE RICE SLOWLY ABSORBS THE LIQUID ITS IN.LUCKILY FOR ME,IT TURNED OUT FABULOUS.....INSPIRED BY VERNAZ S RECIPE,I MADE A FEW MODIFICATIONS AND CHURNED OUT A REALLY GOOD RISOTTO.... THE RICE WAS NOT A BIG MUSH WHICH WAS SOMETHING I WAS REALLY SCARED ABOUT...THE MUSHROOM TASTE WAS REALLY NICE AND SUPTLE AND THE CHEESE ADDED A BIG AMOUNT OF FLAVOR TOP THIS DISH.....IM POSTING THE EXACT RECIPE BELOW AND DO LET ME KNOW IF IT TURNED OUT OK FOR YOU...HERE GOES THE RECIPE......

MUSHROOM RISOTTO
INGREDIENTS
1) 1 TABLESPOON OLIVE OIL
2)25 GRAMS BUTTER
3)1 ONION CHOPPED
4)200 GRAMS SLICED MUSHROOMS
5)1.5 CUPS ARBORIO RICE
6)1/4 CUP WHITE WINE(OPTIONAL)
7)4 CUPS HOT CHICKEN STOCK/VEG STOCK
8)1/3 CUP PARMESAN CHEESE GRATED
9)1 TABLESPOON PARSLEY
10)25 GRAMS EXTRA BUTTER JUST BEFORE SERVING
11)SALT AND PEPPER

METHOD
1) SAUTE ONION AND MUSHROOMS IN OIL AND BUTTER UNTIL SOFT
2)STIR IN RICE AND COOK TILL TRANSPARENT,ADD WINE IF IT GETS DRY.
3)STIR IN 1 LADLE OF STOCK.STIR WELL,COVER AND SIMMER GENTLY FOR SEVERAL MINUTES OR TILL RICE LOOKS DRYISH
4)ADD MORE STOCK ,STIR,COVERAND KEEP REPEATING THIS PROCESS TILL RICE IS JUST COOKED(ABOUT 25 MINUTES).TASTE AND ADD A LITTLE SALT
5) NOW REMOVE FROM HEAT AND STIR IN PARMESAN,PARSLEY,EXTRA BUTTER IF USING AND PEPPER TO TASTE....ENJOY

THAI CHICKEN GREEN CURRY

HI!!IHERE IS ANOTHER DELICIOUS RECIPE AGAIN . ,THE CUISINE IS FROM MY FAVORITE PLACE......THAILAND.THE FOOD,THE HOSPITALITY AND VALUE FOR MONEY HERE DOES NOT COMPARE TO ANY PLACE IN THE WORLD....IF YOU WANT TO FEEL THOROUGHLY SPOILT,I SUGGEST YOU GO THERE..I JUST GOT BACK AND ALL I FEEL LIKE DOING IS CATCHING THE NEXT FLIGHT TO THE SAME PLACE.... IM POSTING A WORLD FAMOUS THAI DISH CALLED KAENG KHIO WAN KAI.....OR THAI GREEN CURRY CHICKEN....I HAVE ALSO ADDED THE RECIPE ON HOW YOU CAN MAKE YOUR OWN GREEN CURRY PASTE AT HOME.THERE ARE A LOT OF INGREDIENTS AND I ADMIT,IT DOES REQUIRE EFFORT BUT ONCE YOU MAKE YOUR CURRY WITH THE HOME MADE PASTE,THERES A DIFFERENT MAGIC TO IT.THE MAIN EFFORT HERE IS THE POUNDING OF THE INGREDIENTS WITH A MORTAR AND PESTLE. SOME PEOPLE DO BLEND THE INGREDIENTS TO BUT AS THAIS SAY,THE TRUE FLAVORS OF THIS PASTE COME OUT SLOWLY AND STEADILY AS EACH INGREDIENT IS POUNDED..YOU COULD ALSO BUY THE READY MADE GREEN CURRY PASTE THAT IS NOW AVAILABLE IN EVERY SUPERMARKET IF YOU WANT TO SAVE THE EFFORT..........EITHER WAYS,BOTH THE CURRY PASTE RECIPE AS WELL AS HOW TO COOK IT IS GIVEN BELOW WITH A STEP BY STEP LINK TO THE PICTURES........HERE GOES THE RECIPE!!
THAI GREEN CURRY PASTE (HOMEMADE)
1)50 GRAMS CHOPPED SHALLOTS
2)50 GRAMS GARLIC CHOPPED
3)30 GRAMS THINLY SLICED GALANGAL
4)1 TABLESPOON/30 GRAMS THINLY SLICED LEMON GRASS
5)250 GRAMS SLICED BIRD EYE GREEN CHILLI
6)100 GRAMS CHOPPED BIG GREEN CHILLIES (NOT SPICY)
7)15 GRAMS CORIANDER AND ROOT
8)I KAFFIR LIMES ZEST CHOPPED AND ADDED
9)SWEET BASIL LEAVES 100 GRAM
10)1 TABLESPOON PALM SUGAR
11)3/4 TEASPOON SHRIMP PASTE
12)FEW BLACK PEPPERCORNS 3-4
13) 3/4 TABLESPOON ROASTED CORIANDER SEEDS
14)3/4 TABLESPOON ROASTED CUMIN SEEDS

POUND ALL THESE INGREDIENTS WITH PESTLE AND MORTAR TILL YOU GET A FINE PAST OR BLEND (TO SAVE EFFORT )

THAI GREEN CHICKEN CURRY RECIPE(2 PEOPLE)
INGREDIENTS
1) 1/2 CUP COCONUT MILK
2)CHICKEN THIGH SLICED 150 GRAMS
3)EGGPLANT QUARTERED AND KEPT IN SALT WATER (ABOUT 6 PIECES)
4)PINCH SALT
5)FISH SAUCE 1 TABLESPOON
6)CHICKEN STOCK 1/2 CUP
7)OIL
8)FEW LIME LEAVES
GARNISH :FEW BASIL LEAVES AND SLICED RED CHILLI
METHOD
1)IN A PAN HEAT OIL. WHEN HOT, STIR FRY THE CURRY PASTE(2 TABLESPOON0 TILL NICE AND FRAGRANT.
2)ADD HALF COCONUT MILK AND STIR FRY TILL WELL MIXED WITH CURRY.
3)NOW ADD THE REST AND STIR FRY
4) ADD CHICKEN AND LIME LEAVES AND INCREASE FLAME..COOK CHICKEN
5) ADD QUARTERED EGGPLANT AND COOK
6)NOW ADD STOCK AND FLAME SHOULD BE HIGH. ADD SUGAR,FISH SAUCE AND SALT AND TASTE FOR SUGAR AND SALT.
7)ADD SOME BASIL LEAVES AND SERVE IN A BOWL GARNISHED WITH BASIL AND RED CHILLI.ENJOY
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10150855280090344.751225.631380343&type=3

THAI GLASS NOODLE SALAD

HI!!!!!!!!!!!!!!!! IM POSTING A LOVELY AND REALLY SIMPLE THAI SALD WHICH IS ONE OF THAILANDS SPECIALITIES............IT LOOKS LOVELY ON A TABLE AND TASTES EVEN BETTER...DO TRY DECORATING IT JUST THE WAY THE IMAGE I HAVE POSTED HAS DONE IT AS ATLEAST 50% OF THE MAGIC AND APPEAL IN ANY DISH IS IN THE WAY IT LOOKS!!!!!!!!!!! HERE GOES THE RECIPE
THAI GLASS NOODLE SALAD (YAM WOON SEN)
INGREDIENTS
1) GLASS NOODLES(SOAKED AND SOFTENED) 50 GRAMS
2) SLICED CARROTS 40 GRAMS
3) SLICED ONIONS 35 GRAMS
4)SPRING ONIONS CUT 2 INCHES(AROUND 2 STEMS)
5)BIRD EYE CHILLIES SLICED /CHOPPED 30 GRAMS
6)CHERRY TOMATOES HALVED ABPOUT 6 WHOLE TOMATOES HALVED
7) SMALL PRAWNS BOILED AND KEPT 50 GRAMS
8)FRIED BROKEN PEANUTS(OPTIONAL..TO BE USED AS A GARNISH)

THE MAGICAL DRESSING(YAM DRESSING)
1) LEMON JUICE 2 TABLESPOONS
2)FISH SAUCE 1.5 TABLESPOONS
3) SUGAR SYRUP 1 TSP
(TASTE THE DRESSING:IT SHOULD HAVE THE PERFECT BALANCE OF SWEET ,SALTY AND SOUR.......)
METHOD
1) IN A MIXING BOWL,MIX AND KEEP THE DRESSING
2) MIX THE GLASS NOODLES WITH THE TOMATOES,CARROTS ,ONIONS ,CHILLIES AND SPRING ONIONS. TOSS WELL WITH DRESSING
3) NOW TOSS THE PRAWENS AND MAKE SURE THEY ARE ALSO WELL TOSSED WITH THE DRESSING.
4) YOU CAN TOP THIS SALAD WITH BROKEN AND FRIED PEANUTS
5)SERVE THE SALAD ON A LETTUCE LEAF WITH A LEMON WEDGE ON THE SIDE