Swedish Style Fish ´N´ Chips

Swedish Style Fish ´N´ Chips

Ingredients
1kg Potatoes
600g Haddock

250g Cherry Tomatoes

200g Carrots
170g Cornichons

150g Celery

75g Sunflower Sprouts

35g Mixed Salad 

2½ dl Unflavored Yoghurt
1 Egg

Olive Oil
Liquid Honey
Breadcrumbs
Flour
Butter
Salt
Pepper

Course of Action

1. Turn on the oven to 225º Celsius. Cut the potatoes in half, put them on a baking tray and put  2 tbsp of olive oil and a pinch of salt en pepper. Roast in the top of the oven for 25-30 minutes. Stir around every 10 minutes.

2. Salad: Rinse the mixed salad, cut the cherry tomatoes in half. Finely shred the celery. Peel and shred the carrots. Rinse the sunflower sprouts. Cut half of the cornichons in half. Mix everything together in a bowl.

3. Fish:  Whisk 1 egg in one plate and mix 1½dl breadcrumbs, ½ dl flour, a big pinch of salt and pepper in another plate.
Put the haddock in the egg and make sure it has egg all over it. Then turn it over in the breadcrumb mix. Make sure the whole fish is covered.

4. Melt 1 tbsp of butter in a frying pan and fry the fish on medium temperature setting, 3 minutes on each side.

5. Sauce: Chop the rest of the cornichons (85 g) and mix with the yoghurt, ½ tsp liquid honey and a pinch of salt and pepper in a bowl.

Boun Appetit!

Please check out my other blog at http://ethaihandicraft.blogspot.com

Middle Eastern Style Salad with Pork

Middle Eastern Style Salad with Pork

Ingredients
1kg Potatoes

600g Pork

350g Cabbage

75g Feta Cheese

150g Tomatoes

100g Onions

75g Haricot Verts

40g Raisins
½ Pot of Dill
Olive Oil
Butter
Salt
Pepper
Lemon

Course of Action

1. Salad: Boil 1 liter of water in a pot. Cut the cabbage in 3 cm wide strips. Add the cabbage and the haricots verts into the boiling water and boil for 5 minutes. Remove the water. Chop the onion and the dill. Cut the tomatoes into cloves. Mix the vegetables with the crumbled feta cheese and the raisins.

2. Rinse and boil the potatoes.

3. Cut the pork into slices. Spice it up with ½ tsp of salt and a pinch of pepper. Melt 1 tbsp of butter and fry the pork on medium temperature setting for 5 minutes per side. While the pork is in the pan, start making the salad dressing.

4. Dressing: Mix 1 tbsp of olive oil, the juice of 1/4 of a lemon, ½ tsp of cumin, ½ tsp of sugar, a pinch of salt and pepper. Pour it over the salad.

5. Serve the pork and salad with the boiled potatoes.

Boun Appetite!

http://ethaihandicraft.blogspot.com

Tacos Deluxe with Minced Deer

Tacos Deluxe with Minced Deer

Ingredients
500g Minced Deer
2 bags of Nachos
3 Onions
100g of Shredded Cheese
1 Can of Crushed Tomatoes
1 Red Paprika

1 Romaine Lettuce
1 Red Onion
1dl Creme Fraice
3 Cloves of Garlic
Apple Cider Vinegar
Sugar
Chili Powder
Paprika Powder
Cumin
Butter
Salt
Pepper

Course of Action

1. Turn on the oven to 225 degrees Celsius on BBQ setting. Cut the paprika in 1cm cubes. Chop the onions.

2. Taco sauce: Boil the crushed tomatoes, half of the paprika, 2/3 of the onions, 4 tbsp of apple cider vinegar, 1 tbsp of sugar, ½ tsp of salt, 2 tsp of chili powder and 1 crushed clove of garlic in a pot for 7 minutes.

3. Taco spice: Mix 1 tsp of salt, 1½ tsp of chili powder, 1½ tsp of paprika powder, 1 tsp of cumin and a pinch of cayenne pepper in a small bowl.

4. Melt 1 tbsp of butter into a pan, crush 2 cloves of garlic and add the rest of the chopped onions. Fry on medium temperature setting for 5 minutes. Add the minced deer and the taco spice into the pan and fry for an additional 5 minutes. Add ½ dl of water and let it simmer until the liquid has disappeared.

5. Put 2 bags of nachos on a baking tray. Add the minced deer and sprinkle the shredded cheese. Let it bake in the top of the oven for 5 minutes.

6. Chop the romaine lettuce. Finely chop the red onion.

7. Remove the bakin tray from the oven and pour HALF of the taco sauce, the chopped salad, the remaining paprika, the red onions and the crème fraiche.

8. Serve the tacos with the taco sauce.

Boun Appetite!

http://ethaihandicraft.blogspot.com

Giant Chicken Patty with Vegetable Pasta

Giant Chicken Patty with Vegetable Pasta

Ingredients

400g of Tomatoes
400g of Minced Chicken
4 Servings of Pasta
1 Zucchini
1 Lemon
Olive Oil
Garlic
Salt
Pepper
Water
Butter
Breadcrumbs
Parsley

Course of Action

1. Mix ½ dl of breadcrumbs, 1 dl of water, 1 tsp of salt and a pinch of pepper in a big bowl. Add the minced chicken and mix.

2. Cut the tomatoes in cloves and cut the zucchini in 2 cm wide crescents. Put the vegetables in a bowl and add 2tbs of olive oil, 1 crushed clove of garlic a pinch of salt and pepper and mix.

3. Boil 4 servings of pasta.

4. Melt 1 tbsp of butter in a frying pan, add the minced chicken and flatten it until it covers the bottom of the pan. Fry on medium temperature setting for 5-6 min. Turn the patty over using a plate. Add ½ tbsp of butter and fry the patty for 4 more minutes.

5. Gremolata: Finely shred the peel of the lemon. Finely chop half a pot of parsley and 2 cloves of garlic. Mix it in a small bowl.

6.  Season the patty with a little bit of the gremolata and cut the patty into wedges.
Mix the vegetables with the pasta and serve with a side of the remaining gremolata.

Boun Appetite!

View my handicrafts at http://eThaiHandicraft.blogspot.com

Pork Cutlet Italian Style

Pork Cutlet Italian Style

Ingredients

4 servings of Pasta

500g of Pork Chops
3 Carrots (300g)
1 Lemon
½ Zucchini
Rosemary
Sugar
2 Cloves of Garlic

Fennel Seeds
Butter
Salt
Pepper

Course of Action

1 Cut the pork in 2cm wide strips.

2. Crush the fennel seeds and ½ tsp of rosemary with a mortal. Add ½ tbsp of sugar, ½ tbsp of salt, the lemon peel and 2 crushed cloves of garlic, in a big bowl. Add the pork in the bowl and mix it around

3. Boil the pasta.

4. Peel and shred the carrots. Put the carrots in a bowl and squeeze the juice from ½ a lemon

5. Put 1tbsp of butter in a frying pan and fry the pork on medium heat setting for 4-5 minutes. Put the pork in a bowl when its finished and cover it with a a plate.

6. Cut the zucchini in 2cm big cubes. Add some more butter to the pan and fry the zucchini on medium heat setting for 5 minutes.

7. Cut the cherry tomatoes in half and put them into the frying pan for about 1 minute.

8. Mix the fried vegetables, pasta and pork in the bowl and spice it up with some pepper. Serve with the lemony carrots.

Boun Appetite!

http://www.eThaiHandicraft.blogspot.com

Roasted Potatoes with Cottage Cheese Mix

Roasted Potatoes with Cottage Cheese Mix

Ingredients
1kg of Potatoes
500g of Minced Lamb
½ Leek
1 Red Paprika
250g of Cottage Cheese
1dl of crème fraiche
380g of Black Beans

60g of Scallion
1 Galia Melon
125g of Cherry Tomatoes
Olive Oil

½ tbsp of Dijon Mustard
White Wine Vinegar
Salt
Pepper

Course of Action

1.  Turn on the oven to 225 degrees celsius.

2. Rinse and cut the potatoes in half and put them in a deep baking tray. Pour about 2 tbsp of olive oil, a pinch of salt and pepper on the potatoes. Roast it in the middle of the oven for about 30 minutes. Stir it every now and then.

3. Cottage Cheese Mix: Split the leek in half and rince it thoroughly. Chop the leeks and half of the paprika finely. Mix the Cottage Cheese and creme fraiche in a bowl.  Add the vegetables, the dijon mustard, a pinch of salt and pepper.

4. Bean Salad: Mix 4 tbsp of olive oil, 1 tbsp of vinegar, a pinch of salt and pepper in a big bowl.

5. Rinse the beans. Shred the scallion. Cut the other half of the paprika. Cut the melon in the middle, remove the seeds and seed house, remove the peel and cut it into small pieces. Cut the cherry tomatoes in half, mix it with the other vegetables and the melon.

Serve it with the roasted potatoes!

Colorful Stir-Fried Turkey

Colorful Stir-Fried Turkey

Ingredients

4 Servings of Rice

1 Turkey Breast 400g

½-1 red chili

4 tbsp of Neutral Oil

2 tbsp of Soy

Garlic

Ginger

100g of Cabbage

2 Carrots

1 Red Paprika

2 Onions

4 tbs of Roasted Sesame Seeds

75g of Sweet Peas
Salt
Pepper

Course of Action

1. Boil 4 servings of rice.

2. Sauce: Remove the seeds and finely chop 1 red chili. Mix the chili with 0.5dl of water, 3 table spoons of neutral oil, 2 table spoons of soy, 2 pressed cloves of garlic, 1½ tea spoon of ginger, a pinch of salt and pepper in a small bowl.

3. Finely shred the cabbage. Peel and cut the carrots in thin rods (similar to the size of a match stick). Shred 1 red paprika.

4. Finely chop the onions. Cut the turkey breast into 1cm wide strips. Spice it up with a pinch of salt and pepper.

5. Heat up 1 table spoon of oil in a frying pan and fry the turkey and onion on high heat temperature setting for 4 minutes (easiest to do it in 2 rounds, half of the turkey and half of the onions each time)
Put all the onions and turkey in the pan.

5. Add the cabbage, carrots and the sauce into the pan and fry an additional 3 minutes. Add the paprika, 4 table spoons of roasted sesame seeds and the sweet peas. Fry for 1 additional minute.

7. Serve the stir fried turkey with the rice.

Bon appetite!

http://www.eThaiHandicraft.blogspot.com

Italian Style Risotto with Shrimp and Fennel

Italian Style Risotto with Shrimp and Fennel

Ingredients
200g Risotto Rice

400g Shrimp
250 ml of Cooking Wine (White)
100g of Parmesan Cheese
500g of Broccoli

Banana Shallots
Fennel
Garlic
Stock Powder
Lime
Parsley
Cherry Tomatoes

Rosemary
Salt
Pepper

Course of Action

1. Broth: Boil 6dl of water and 1 table spoon of stock powder (chicken or vegetable)

2. Finely chop 1 banana shallot and finely shred 1 fennel. Wash and peel 1 lime and put in a small bowl.

3. Heat up 1 table spoon of butter and 1 table spoon of neutral oil in a big sauce pan. Fry the shallots, fennel and 2 pressed cloves of garlic, on medium heat setting for 4 minutes.

4. Add the risotto rice in the pan and stir around. Add the white wine and the juice of 1 lime. Let rice absorb the liquids.

5. Add about 1dl of broth into the pan and let it simmer until almost all of the liquid is gone, repeat the process until all the broth is finished (about 20 minutes)

6. Meanwhile, shred the parmesan and remove the water from the shrimp. Finely chop half a pot of Parsley

7. Cut the broccoli into pieces and boil it for 5 minutes. When the broccoli is finished, mix it with 100g of cherry tomatoes.

8. Add the lime peel, parmesan cheese, shrimp, parsley, 1 table spoon of butter, a big pinch of rosemary, a pinch of salt and pepper.

Serve with the broccoli and tomato salad

Hope you enjoy!

http://ethaihandicraft.blogspot.com

Fish with Dill and Shrimp Sauce

Fish with Dill and Shrimp Sauce

Ingredients                            
1kg of Potatoes
500g of Carrots
500g of White Fish
200g of Shrimp
1 Leek
1 Lemon
Flour
Stock Powder
Cream
Butter
Dill

Course of Action

1. Rinse and boil the potatoes.

2. Finely chop 2 table spoons of Dill

3. Rinse the leek, finely shred half of the leek, cut the other half in 3cm pieces. Peel and cut the carrots in rods.

4. Boil 2 liters of water. Boil the carrot and the pieces of leek (NOT the shredded leek) for 6 minutes.

5. Cut the white fish (I used Saithe) in 5cm pieces.

6.  Whisk 1½ table spoons of flour, 2½ dl of water in a frying pan (with a lid). Add 1 table spoon of stock powder, 1½ dl of cream and 1 table spoon of butter. Let it simmer, while stirring, until the sauce thickens.

7. Squeeze the juice of ½ lemon and add the chopped dill. Put the fish in the sauce and sprinkle the shredded leeks on top. Let it simmer for 5 minutes. Add 200 grams of shrimp and let it simmer in the sauce for about 1 minute.

Cut the last half of the lemon into smaller pieces, ready to serve with the potatoes and vegetables!

http://ethaihandicraft.blogspot.com

Chicken Lasagna with Parmesan and Sunflower Sprouts

Chicken Lasagna with Parmesan and Sunflower Sprouts

Ingredients

500 grams of minced Chicken

3 Tomatoes (300g)
200 grams of Lasagna plates
100g of Parmesan

1 Onion

½ Eggplant
1 can of crushed Tomatoes

250g of Cottage Cheese

100g of Sunflower Sprouts

Olive Oil
Garlic
Tomato Puree
Thyme
Oregano
Basil
Pepper
Salt

Course of Action

1. Turn on the oven to 200 degrees Celcius.

2. Finely chop the onions and roughly shred the eggplant. Heat up 1 table spoon of olive oil in a frying pan, crush 2 cloves of garlic and add 3 table spoons of tomato puree, the onions and the eggplant. Fry on medium temperature setting for 2 minutes.

3. Add the minced chicken and fry for 4 more minutes.

4. Roughly chop the tomatoes. Add the tomatoes, 1 can of crushed tomatoes, 1 table spoon of thyme, oregano, ½  table spoon of basil, a pinch of salt and black pepper, into the pan.. Let it simmer for 4 minutes.

5. Roughly shred the Parmesan. Butter a baking tray (preferrably 20x25cm) with ½ table spoon of olive oil.

6. Put 1/4 of the chicken sauce in the bottom and cover it with the lasagna plates. And then put a little bit of chicken sauce, cottage cheese and lasagna plates, in that order, until everything is in the tray. Make sure the last layer is chicken sauce and top it off with the shredded Parmesan. Let it bake in the oven for 15 minutes.

7. Rinse the sun flower sprouts and put it in a bowl, serve it with the lasagna!




http://ethaihandicraft.blogspot.com

Swedish Elk Meat Balls with Root Crops and Cream Sauce

Elk Meat Balls with Root Crops and Cream Sauce

Ingredients
250 grams of Potatoes
500 grams of minced Elk
2 baked Potatoes
1/2 Turnip (400 grams)
1/2 box of Cherry Tomatoes
1 Carrot
1 yellow Paprika
Cream
Olive Oil
Thyme
1/2 table spoon of Dijon Mustard
1/2 dl Bread Crums
Flour
Stock powder
White pepper
Chinese soy
Sugar
Pepper
Salt

Course of Action

1. Turn on the oven to 225 Celcius. Rinse and cut the potatoes into cloves. Rinse and cut the turnip in 2cm big cubes. Place everything in a baking tray and put 1 table spoon of olive oil, a big pinch of thyme and a pinch of salt and pepper. Roast in the top of the oven for 25-30 min. Open the oven and stir every now and then.

2. Mix 1 table spoon of sugar, 1/2 teaspoon of thyme, 1/2 table spoon of dijon mustard, 1/2 dl bread crums and 1/2 dl cream in a bowl. Put the minced elk in the bowl. Make sure it mixes well and make the the elk into 8 patties.

3. Heat up 1/2 table spoon of butter in a frying pan and fry 2 patties at a time, 3 min per side. Put the finished patties on a plate and cover them.

4. Rinse the cherry tomatoes, shred the carrot and cut the paprika into 1cm cubes. Mix everything together in a bowl.

5. Heat up a small pot with butter, when the butter is melting add 1 table spoon of flour, 1/2 table spoon of stock powder, 1/2dl of cream, 2 1/2 dl of water, 1 teaspoon of chinese soy and a pinch of white pepper.   Let it simmer for 2 minutes.
(I would recommend to do a double batch of this, just double all ingredients)

Serve with the roasted root crops and the elk meat balls.

A little twist on the classic Swedish dish.

http://ethaihandicraft.blogspot.com

Cannelloni with Mushroom

Cannelloni with Mushroom

Ingredients
250 grams of Oyster mushrooms
1 1/2 Red Onion (approx 150grams)

2 Carrots (approx 200 grams)

250 grams of ricotta cheese

1 pack of fresh lasagna plates (8 pcs.)

1 can of crushed Tomatoes

150 grams of grated cheese (your choice)

70 grams of salad
Garlic
Butter
Thyme
Olive oil
Liquid honey
White wine vinegar
Salt
Pepper

Course of Action

1. Preheat the oven to 200 Celsius.

2. Roughly chop all of the Oyster mushroom. Heat 1 tablespoon of butter in a pan and add the mushrooms. Fry on medium heat setting for 4 minutes.

3. Finely chop 1 of the red onions (leave half for later) , peel and shred the carrots. Add the onions and the carrots to the pan and fry for 3 minutes. Spice it up with a big pinch of thyme, some salt and pepper.

4. Remove the pan from the head and add the ricotta cheese.

5. Butter a deep baking tray. Lay out the lasagna plates and distribute the mushroom filling evenly on the plates. Roll them up when finished, and put the splice downwards.

6. Mix the crushed tomatoes, 1 teaspoon of thyme, 1/2 teaspoon of salt, 1 teaspoon of liquid honey, 1 crushed clove of garlic and a pinch of pepper in a bowl. Pour the mix over the rolled up cannelloni and top it with 150 grams of shredded cheese of your choice. Put it in the middle of the oven for 15-20 minutes

7. Rinse the salad, cut the onion into thin slices and mix into the bowl. Put 2 table spoons of olive oil, 1 table spoon of white wine vinegar, a pinch of salt and a pinch of pepper.

Ready to Serve!

Pasta with Smoked Salmon, Fennel and Mushrooms

Ingredients
350 grams of Pasta
200 grams of Tomatoes
200 grams of Smoked Salmon
125 grams of Mushrooms
1 Fennel
1 Lemon
1/2 Leek
1 dl of Cream
Olive oil

Course of Action

1. Boil water and put in 350 grams of Pasta (3 servings)

2. Cut the tomatoes in thin slices, cut the lemon in slices.

3. Cut 1 fennel lengthways, remove a small piece of the center. Shred the rest of the fennel. Cut the mushrooms in slices. Clean and shred 1/2 leek.

4. Heat up 1 tablespoon of olive oil in a pan and fry the  fennel at medium temperature setting for 3 minutes. Add the mushrooms and leek and fry 3 more minutes.  Add 1/2 teaspoon of salt and a pinch of white pepper

5.  Add the juice of half a lemon, 1 dl of cream and 1/2 dl of water in the pan. Stir around and let it simmer for 2 minutes.

6. Shred 200 grams of smoked salmon and carefully stir it into the pan. Let it simmer for 1 minute.


Ready to serve the pasta with the salmon sauce and the tomatoes!

 Bon appetit!

The amazing health benefits of the coconut.

Whether it's coconut oil or water, coconut has shown again and again to be very healthy.

Coconut oil is used for a plethora of different purposes such as
* Hair/Skin care
* Stress relief
* Lowering cholesterol levels
* Weight loss
* Increased immunity
* Proper digestion and metabolism
* Relief from kidney problems
* Reduced risk of heart disease
* High blood pressure
* Diabetes
* Hiv
* Bone strengthening
* Dental care
And more..
If you want to read more about coconut oil and what makes it so healthy, in detail,  I would advise you to look at this site. Or just use Google, there is plenty of information.

For me personally, I started using coconut oil a few months back. Sometimes I even have a shot of coconut oil before I eat, just to get my stomach going.
Since is stopped using the other oils I feel more 'light' in a sense. I also use it for my skin and hair with good results.

Coconut water is often used as a way to re-hydrate after exercise or diarrhea , as it is full of nutrients and electrolytes.
For example  100ml of coconut water contains 250mg of potassium and 105 mg of sodium. The water is also a very good source of vitamins such as riboflavin, niacin, thiamine, pyridoxine and folates. Furthermore its rich in calcium, iron, manganese, magnesium and zinc.

SO - If you have the opportunity and it doesn't cost you a fortune, drink at least 1 coconuts worth of coconut water every day, combine that with using only coconut oil to fry you foods, I believe you will feel the difference quite soon!

I am actually drinking the coconut water (and eating the flesh of course) on this picture, as I am writing this!

http://ethaihandicraft.blogspot.com

Lime Chicken with Cashew Nuts

Lime Chicken with Cashew Nuts and Stir Fried Vegetables

Ingredients
600 grams of chicken filet
4 servings of rice
250 grams of cabbage
100 grams of carrots
1 red onion
75 grams of sugar snaps
1/2 red paprika
50 grams of cashew nuts

1 lime
Chinese soy
Cayenne pepper
Honey
Salt
Pepper
Oil

Course of Action


1. Turn on the oven at 225 degrees Celsius and boil 4 servings of rice.

2. Cut the chicken filets in half and put it in a deep baking tray

3. Marinade: Wash the lime. First grate the peel and then squeeze out the juice. Mix it with 1 table spoon of soy, 1 table spoon of honey, a big pinch of salt and a small pinch of cayenne pepper.

4. Roast the chicken in the oven for 10 minutes. Remove the baking tray and spread some cashew nuts over the chicken and put in the oven for 5 more minutes.

5. Shred a half red paprika and 250 grams of cabbage. Peel and cut 1 carrot in thin strips. Cut 1 red onion in cloves.

6. Heat up 2 table spoons of oil in a large frying pan. Fry the vegetables (cabbage, carrots, onions) on a high temperature setting for 3 minutes. Add 75 grams of sugar snaps and fry 1 more minute. Spice it up with a pinch of salt and pepper.

7. Serve the chicken with rice and the stir fried vegetables.
ENJOY!

My other blog: http://ethaihandicraft.blogspot.com

Chicken "Hurry Curry" for 3 People

Chicken "Hurry Curry" with Rice for 3 people

Ingredients
600g of boneless chicken
4 servings of rice
300 grams of tomatoes
200 grams of red onions
1 trough of haricot verts
1 dl creme fraiche
0.5 dl tomato puree
35 grams of baby spinach
0.5 tablespoon of chicken broth powder (or half a cube)
1 tablespoon of curry
1 teaspoon of ginger
0.5 milliliter of cayenne pepper

Course of Action

1. Cut 1 trough of haricot verts (150g) in 2cm big pieces

2. Boil rice for 3 people, lets the haricot verts boil with the rice the last 3 minutes.

3. Roughly chop the red onions and the tomatoes. Cut the chicken in 1 cm strips.

4. Heat up 1 tablespoon of oil in a pot. Add 0.5 dl tomato puree, 1 table spoon of curry, the red onions and the tomatoes. Fry on high temperature setting for 2 minutes.

5. Add 1 dl of water, 1dl of creme fraiche, the chicken broth powder, the ginger, a pinch of salt and the cayenne pepper and mix it slightly with a hand blender.

6. Put the pieces of chicken into the pot and let it simmer for 12 minutes. Stir every now and then.

7. Remove it from the stove and add the baby spinach.

Serve the chicken with the rice and haricot vertes!
Another easy recipe from a farang in Thailand!

Swedish Hash with Lamb for 3 People

Swedish Hash with Lamb, 3 Servings

Ingredients

500 grams of Potatoes

200 grams of Carrots
200 grams of Celery
600 grams of Leg of Lamb
1 Green Paprika
1 Onion
2.5dl Yoghurt (unflavored)
3 pieces of Garlic
Salt
Pepper
Rosemary
Olive Oil

Course of Action

1. Turn on the oven to 225 degrees Celsius.

2. Chop up the potatoes, carrots and celeries in 1x1cm cubes.
Sprinkle some olive oil in a deep baking tray and put the potatoes, carrots and celeries in.
Spice it up with rosemary, salt and pepper and put it in the upper levels of the oven for 30 minutes.
Stir around after about 15 minutes.

3. Cut the leg of lamb into 2x2cm cubes, put the lamb in a bowl and put in 2 cloves of crushed garlic, 1 teaspoon of rosemary, a pinch of pepper and salt and 2 tablespoons of olive oil. Rub it into the pieces of lamb.

4. Cut the paprika in 2x2cm cubes and put them in the oven with the rest of the root crops for the last 10 minutes.

5. Finely chop 1 onion. Heat up a frying pan and put the lamb and the onions in. Fry on medium heat for 5 minutes.

6. Sauce: Mix 2.5 dl unflavored yoghurt with 1 teaspoon of olive oil, 1 crushed garlic clove, a pinch of salt and pepper.

7. Mix the lamb with the roasted root crops and serve it with the garlic sauce!

Hope you enjoyed making this recipe, it tastes AWESOME! I will upload 1 recipe or more EVERY DAY! So stay tuned for more delicious farang food!

http://ethaihandicraft.blogspot.com