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

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!