Enjoying Fried Rice Flour Cake

 Do you like cooking? In fact, cooking is very interesting and creative. Especially, when you can make delicious for your family an friends and they like your dishes, you will find it very significant.

Today, I will introduce you how to make fried rice flour cake.

Ingredients

1 cup of rice flour (non-glutinous)

1 tablespoon of tapioca starch

1.5 cup of water

1 tablespoon of vegetable oil

1/4 tablespoon of salt

2 eggs

1 cup of chopped onion,

Steps:

Combining rice flour, tapioca starch, water, vegetable oil and salt together. Stirring well to dissolve. Optional: Set aside for 30 minutes to reduce the strong smell of flour.

Before putting it into the microwave for 2 minutes, stirring up the batter again. Then, taking out and stirring well. Then putting it into the microwave for one more minute. Taking out and stir well.

After that, microwave for 1 last minute and you will get a rice flour paste.

Transfering the paste into an 18x18cm square mold that is greased with vegetable oil. Flattening the surface with a spoon.

Steaming the paste for 30-40 minutes until a toothpick inserted in the middle of the cake comes out clean. Let’s put it in the bridge overnight.

Cutting the cake into rectangular cubes in the size of 5x2x1 cm. Then frying them.

Mix rice flour cakes with a tablespoon of  black soy sauce.

In the next step, you will have to fry cakes.  After the vegetable oil boils, putting the rice flour cake cubes into the pan. When you see both sides of cakes are crispy golden brown, you can turn off the gas cooker.

Then cracking 2 eggs into the pan. Top up with 2-3 tablespoons of chopped onion and cooking for 1-2 minutes until the egg is slightly set. Then flipping it over to fry the other side for one more minute.

Transfering to a plate and topping up with the pickles. Drizzling some sauce over the plate, mix well and serve.

So you have a very delicious dishes for your family and friends on weekend.

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Ba Khía (Freshwater Crabs)

Besides of the natural landscape and the pristine beauty, people who to come to canal would enjoy a dish that has long been a local specialty: Ba Khía (Freshwater Crabs). This ingredient is really popular to create many Best Vietnamese Food.  However there are some little can enjoy it because the flavor and smell is quite hard.

Rạch Gốc Ba Khía has a brand over the years as only the third local areas truly delicious, more attractive. Around July, August is the annual lunaris the Ba Khía’s season. This type of Ba Khía eat black fall fruit sauce, therefore it has lipstick brick, aromatic meat and just three ways to make more elsewhere.

After catching Ba Khía, washed and salted it on the spot. Salt permeability for about 5 to 7 days and nights can be eaten. Next is salt Ba Khía, you need to be careful that salt it not too salty, not too light salt. So if the meat salty gasoline, even if the flesh colors too weak stomach, loss of appetite. Here is also the important way to create Best Vietnamese Food from my country.

In addition, Ba Khía is also cooked with lemongrass sauce. Sauce is made very simple but no less special, including minced lemongrass, mixed with fresh rice, the spicy little pepper to create and give a little more seasoning to taste. When I write this article, I could not stop thinking about this Best Vietnamese Food.

 

With this food, very sweet flesh of three ways, by air fragrant with the chili pepper, lemon and a little sour, warm batch of rice. Three ways with boiled sauce is a dish will not be forgotten for visitors. Hope you can satisfy with this post which gives you enough information about this amazing ingredient to create many Best Vietnamese Food in my country. Have a happy trip with your family and friends.

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Mang dang (bamboo sprouts)

            “Mang dang” is known as not only a favorite main ingredient for a lot of specialties of Hoa Binh but also a specialty on its own. Normally, it is boiled and soaked until sour, and then it is cooked with chicken or duck to make hot sour sweet soups that are certain to warm your belly in cold days. In addition, bamboo sprouts also are stir-fried with “me” (fermented cold rice) or steamed with minced chicken or pork. More interestingly, not less delicious and amazing are broiled bamboo sprouts. Bamboo sprouts that have been harvested will be broiled until singed. The dish is served with “cham cheo”, a mixture of chili, salt, ginger leaves, ground “doi” seeds, garlic leaves and ground garlic. Different levels of spicy flavor mingle with the bitter sweet taste of bamboo sprouts and the saltiness of roasted salt, creating a particularly appetizing finger food.

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Goi ngo sen (Lotus stem salad)

            A refreshing dish for hot days, “gỏi ngó sen” is healthy, vibrant, delicious on its own and certainly crunchy. The most special taste comes from the pure flavor and crunchy texture of pickled lotus stem. What is more, it is easy to make. The main ingredients are lotus root, carrot, tender pork, shrimp, shallot, coriander, mint, onion, and roasted peanut with the appetizing dressing being as an integral part of the dish. First, boil the pork shoulder and shrimp separately in water with a little of salt and sugar added; let they cool, then slice the pork as thin as possible, de-shell and de-vein the shrimp. Next, rinse out pickled lotus stem, pickled carrots, cut or slice them into pieces and drain them. Then, coarsely chop the fresh coriander, mint, and cilantro and mix them together with above ingredients with a gentle toss. The dressing poured into the concoction is a perfect combination of hot, sour, spicy, salty, and sweet. Finally, crispy fried shallots, roasted peanuts sprinkled over the dish make it look much tastier with a nutty flavor. It is commonly served with prawn crackers. Enjoy it and you definitely never forget its refreshing flavor and amazing crunchy texture.

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Goi Xoai (Green mango salad)

           

            Still the similar recipe is applied, but just a little change in ingredients is enough to give birth to a new flavoring dish; what is mentioned here is a Vietnamese popular favorite named “gỏi xoài”. The main ingredient is mango that is peeled off, sliced finely, soaked in salty water for a while and then drained off. It tastes crunchy, a little sour, sweet, salty and quite refreshing. Carrot is also pickled, sliced into julienne strips and drained off. Meanwhile, coriander, mint, and other herbs are coarsely chopped and mixed finely with green mango, carrot, bean sprouts, chili and fried prawn or grilled shrimp. The concoction is displayed in a plate with a under layer of lettuce. It is adaptable dish so feel free to add your favorite herbs or veggies. Finally, toss it gently with the usual delicious dressing, a harmonious mingle of lime juice, ground garlic and chili, sour and salty fish sauce, and sprinkle it with roasted peanuts, an indispensible part for a buttery favor. Enjoy the dish and experience the subtle difference!

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Sour soup (Canh Chua)

“Canh chua”(literally "sour soup") is indigenous to the Mekong Delta region but has spreaded widely to other part of the country. It is typically made with fish from fresh water, pineapple, tomatoes, and sometimes other vegetables such as okra or peppermint, and bean sprouts, in a tamarind-flavored broth. Canh chua is garnished with the lemony-scented herb “ngò ôm” (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs to lessen the strong flavour of fresh fish. Depending on the specific variety of “canh chua"; these other herbs may include” rau răm” (Vietnamese coriander), “ngò gai “(long coriander), and” rau quế” (Thai basil)

            The sour taste of the soup can come from various sources such as pickled vegetables, fresh fruits like tamarind, sour leaves or vinegar.  They are mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the fruit seeds and other solids, which are discarded) is then added to the soup.

            There are many types of “canh chua” but the idea are similar. Some Canh chua can include baby clams or ribs instead of fish or meat balls. Canh chua is best served cool during the over-heated summer of Vietnam.

Indian taro cooked with mullet (Canh dọc mùng nấu cá quả)

Preparation:

            In preparation stage, we choose required ingredients including: mullet, a bunch of Indian taro, tomatoes, onion, red chilli, tamarind, dill, a spoonful vinegar, “nước mắm”, salt and pepper. Fish is washed carefully with salt water and vinegar then chopped into several small chunks. Indian taro is peeled, carefully washed, sliced into small pieces, soaked in salt water for 30 minutes and then pressed to remove resin. Tamarind is peeled and thinly sliced.

Cooking:

            Firstly, fish is fried until its colour changes into yellow. Afterwards, we mash spring onion and chilli together using a mortar and pestle or blend them with a blender. Then we heat oil and stir fry mashed spring onion and chilli mixture in the pot until fragrant.  After that, we add slices of tomatoes, a little “nước mắm” and cook until fragrant and soft. In the next step, we add fried fish and a desirable amount of water into the pot. Tamarind is then added. If you want more sour taste, you can always add some vinegar later.

            The deep skillet is boiled for 30 minutes, until bubbly before Indian taro is added. Finally, we add dill and green onion to garnish. This type of canh chua is best served with fresh lettuce or steamed rice.

You can see more:

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Canh Rau Ngot

Preparation:

For required ingredients, we need seasoning including pepper, salt, gourmet powder, sugar  and oil. In addition, we prepare mashed garlic, ground pork and “ rau ngót”. Rau ngót” is punk off to get green leaves, washed carefully in fresh water, kept dry and then crushed up that will create richer sweetness for this dish.

Cooking:

In cooking stage, we heat oil and stir fry mashed garlic in a pot and then add ground pork beef to stir for five minute. After that, we add water into the pot, boil and add “ rau ngót” , then cook for 6 minutes. While cooking, we dust “canh” with salt and pepper. As Canh boils with bubbles we turn the fire off and dust with pepper.This type of Canh is best served luke warm with steamed rice.

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Baby Clam Soups ( Canh hến)

Preparation

We need to prepare required ingredients such as baby clams, Chinese squash, green onion, tomatoes, dill, fish sauce, salt and pepper. Baby clams are washed carefully several times to remove dirt, and then boiled in deep skillet for 15 minutes. All vegetables should be washed in advance and tomatoes finely chopped. Chinese squash is peeled and chopped into slices.

Cooking

Fried onion in oil until fragrant, then we add baby clams to stir until it shrinks and consolidates. Afterwards, we add the clam broth into the pot and slices of Chinese squash with fish sauce. Bring to a boil, about 15 minutes and add fill to finish. “Canh hen” should be eaten while it is still hot and can be served with pickled eggplant and streamed rice.

You can see more "Canh hen nau khe":

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Braised tilapia

This dish flavored folk, folk materials used as perch and processing is simple, is the perfect choice for everyday meals.

Ingredients:

- 3 perch (about 400g)

- 100g bacon

- Green onion, chilies

- Sugar, salt, pepper

- Fish Sauce

- Water color

- Ajinomoto MSG

Recipes :

1. pre-processing

- Fish cleaning. Thin sliced ​​bacon taste.

- Marinate fish and meat with the 1M, 2M sauce, water color 1m, 1m head chopped scallions, salt 1m, 1m Ajinomoto monosodium glutamate and 1 pepper, to proof 30 minutes.

2. Warehouse fish

- For the clay pot fish, hunt fish stock until the fish is lightly island, add hot water and simmer for storage and infiltration spices cooked fish. When hunting fish, compared to countries then turn off the heat, sprinkle pepper and scallions.

3. how to use

- Serve with steamed rice.

Tips for you :

How to fish for perch: for fish alive when fresh stock will thit.Kho perch eggs should be cut along the belly to help the eggs 1 ripe.

See more: 

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Snakehead celery soup

  

soup is easy to eat, easy to make but difficult to forget, the sweet taste of the soup mix ecstasy of snakehead fish taste and aroma of vegetables do slightly warm food became ever more bold.

Ingredients:

- 250g Snakehead

- 200g of vegetables need water

- 2 purple onion

- Pepper, salt

- Fish sauce, cooking oil

- Ajinomoto MSG

- County wedge Ajingon

Recipes :

1. pre-processing

- Cleaning fish, boiled fish with 1 liter of boiling water, remove the meat, fish, bones removed.

- Vegetables need to soak the rice water, washed, cut to taste.

- Sliced ​​purple onion, chopped.

- African violet scented with 1M of cooking oil, turn off the heat, mix meat with onion, salt 1/2m, 1/2m Ajinomoto monosodium glutamate, pepper and 1m 1/3m sauce.

2. soup

- Boil fish broth, the need to cook, continue to fish in, seasoned with salt 1/2m, 1m and 1m sauce Ajingon granules.

3. how to use

- Ladle soup into bowl, sprinkle pepper. Use hot with rice, raw fish sauce and sliced ​​peppers.

Tips for you :

Vegetables need more capital grows algae in the water, to clean up soaked in rice water or flour mixed with water, then wash and cut fresh vegetables lai.Rua will retain more vitamin C in vegetables.

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Bun dau mam tom

When talking about the street food culture of Vietnam, we can’t forget to mention “bún đậu mắm tôm” – noodles with tofu and shrimp paste.

Shrimp paste or “mắm tôm” is popular in many parts of Asia including Vietnam.As a matter of fact, “mắm tôm” or shrimp paste has long been in the list of “worst smelling foods in the world”. I know what some of you may react to this: “Ewww”, but come on. One of the reasons why you travel is to see (hear, smell, touch, taste, feel) the world in all its diversity, isn’t it? So why not give “mắm tôm” a chance? Besides, to you,” mắm tôm” may smell like a rotten animal, but to many local people, it is an aroma that makes their mouth water only thinking about it. After two or three times, trust me, you may feel pity for those who refuse to try this seemingly gross local food.

Basically, “mắm tôm” is made from shrimps and salt. The typical aroma comes from an enzyme which is available in the intestine of shrimps. Actually, “mắm tôm” smells exactly like the smell of the mustard-colored stuff in shrimp heads. The fermentation may take from six months to one year before mắm tôm can be served, normally with “nộm” sweet and sour grated “rau muống” water morning glory, “cà pháo” egg-plants, “thịt chó” dog meat and of course, “bún đậu mắm tôm”. You can surely guess, “bún đậu mắm tôm” includes noodles “bún”, tofu “đậu”, shrimp paste “mắm tôm” and, last but not least, odoriferous herbs “rau thơm”, which is optional but they will make the difference. “Rau thơm” can be basil “rau húng” or cockscomb mint “kinh giới”.

It is not difficult to find a street vendor that offers you this yummy dish. You will notice that the vendors do something to the shrimp paste before giving it to you: (s)he will add a few drops of a fresh lemon or satsuma “quả quất” and then some boiling oil from the same pan they are using to fry tofu. You will have to mix the whole thing well until the bowl is full of soft tiny white bubbles, which is how they make the smell less strong . Dip a piece of tofu, some noddles and a basil leaf into the sauce and eat them all together, you will feel heaven (my mouth is watering!). However, it shouldn’t be a big deal if you don’t like it first time. Remember when I had my first bite of durian, I almost threw up. Guess what, now I’m deeply in love with this fruit.

A dish of “bún đậu mắm tôm” in the street should cost from 20,000 VND (US$1), quite cheap, which is one of the reason why I love street foods. Of course, the vendors will always give you two options: “mắm tôm” or fish sauce “nước mắm”. But, you know, there must be some reason why peole call it “bún đậu mắm tôm” and never “bún đậu nước mắm”. Last thing, you may want to prepare some pieces of chewing-gum to have after eating this very special food. I do hope after reading this, instead of referring to “bún đậu mắm tôm” as “one of the weirdest foods”, you may want to recommend it to your friends as a special feature of Asian cuisine.

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Pork soup with bamboo shoots

Nothing better than enjoying a warm soup, bamboo shoot soup delicious as pork, tasty nutrient-rich medium, prepared in no time.

Ingredients:

- 400g pork meat

- 200g fresh bamboo shoots

- 3 purple onion

- Cilantro, chili horns

- Salt, pepper

- Fish sauce, cooking oil

- Ajinomoto MSG

- County wedge Ajingon

Recipes :

1. pre-processing

- Fresh Asparagus washed in brine, rinse several times to remove bitterness and then boiled over boiling water, then soak in cold water, then take out and drain, cut to taste.

- Clean shaved pork sausages, cut into bite size pieces, marinated 1m salt, pepper and 1m 1/2m Ajingon granules, for 15 minutes to proof.

- Onions, cilantro washed, cut finely. Sliced ​​chillies.

2. soup

- Sauteed chopped onion with a little oil, stir-fry pork for hunting, for the 1.5 liters of water. Wait for the water to boil, skim foam. When the meat was soft boiled bamboo shoots continue on, continue to cook for 15-20 minutes for the meat and bamboo shoots are soft, add MSG, Ajinomoto seasoning, sauce, then remove from the heat.

3. how to use

- Ladle soup into bowl, sprinkle with onions, cilantro, pepper on top. Use hot with rice, raw fish sauce and sliced ​​peppers.

Tips for you :

Method for pork: pork legs before going for more meat pork leg sau.De hunting, brittle and white: half hams cooking should take out, soak it in cold water to cool, then put the meat back continue cooking until cooked through.

You can see more at: 

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Fish fried with garlic

This dish is delicious, ensuring nutrients, the overweight, more vegetables when paired with all kinds of supplies will be plentiful nutrients for the body, not being sick.

Ingredients:

- Snakehead fish fillet 300g

- Celery 50g, 50g boaro

- 30g carrots, 30g peas

- 30g fresh baby corn, red bell pepper 50g

- 50g onion, 2 ear mushrooms

- ½ cup water

- Chopped purple onion, crushed garlic

- Minced ginger, green onions, dill, cilantro

- Sugar, pepper, wine, flour, cooking oil

- LISA Rice Vinegar

- County wedge Ajingon

Recipes :

1. pre-processing

- Snakehead fish fillet sliced ​​5 cups thick, 4cm long, the mummy 1m, 1m minced garlic, pepper 1/2m, 1/2m Ajingon granules, 1m minced ginger, sugar 1/2m, 1m LISA rice vinegar, 1 / 3m 1m salt and chopped dill, mix well. 1/2m Then add flour mixture to 20 minutes for your participation.

- Celery boaro washed, cut 4cm. Carrots trimming, cutting circle. Long cut bell peppers. Onion cut fibers. Pickled mushrooms bloom, wash cut 3cm. Onion, it is washed, cut.

- Corn, peas, braised carrots over boiling water, then immediately take out and soak in ice water to keep the color.

2. Sauté fish

- African aromatic crushed garlic, fried fish hunting, poured out to own.

- Continued non-aromatic garlic, the bell pepper, celery, fried mushrooms, followed by the peas, baby corn, carrots and boaro on, salt wedge 1/2m, 1m Ajingon granules and 1 less water users. Fry garlic, sprinkle pepper, then stir in half of the fish, pour out forks, fish remaining ½ presented above.

3. how to use

- Ladle the fish dish, add coriander, chilli, pepper up, use hot.

Tips for you :

Fish meat is easily broken, so high heat and quickly stir tay.Ca smelling so often marinated with vinegar will reduce the smell and taste of fish increased.

Watch the video tutorial :

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Fried bread soaked in eggs

derived from the French fry bread but with the taste of Asia, especially for the kids breakfast, fast processing time, nutrient-rich.

Ingredients:
- 4 egg
- 4 fresh sausages
- 1 long baguette loaves
- 1 bunch of scallions
- 1 small flour
- Salt, pepper, vegetable oil
- Ketchup, chili sauce
- County wedge Ajingon
- LISA Mayonnaise

Recipes :

1. pre-processing
- Hoa flour with a little water, chopped green onion.
- Eggs defeated less seasoning salt, pepper and seasoning seeds Ajingon. Add green onions and stir water into the flour.
- Eggs hot sausage, fried in non-stick pan, no oil. Removed with warm fried.

2. Fry bread
- Sliced ​​Bread diagonally 2cm thick, mix the egg mixture soaked through. Fry with little oil for 2 of the golden eggs.

3. how to use
- Sort out bread and sausage dishes, use hot.

Tips for you :
Lamb sausage with pan for not tearing the skin oil, water tanks phu.Hoa flour to eggs to increase adhesion and dry after frying.

You can see more video tutorial : 

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Chicken Sandwiches Terms

This dish is suitable for the picnic, because the processing of fast, time-consuming, contain many nutrients, nourishing the body.

Ingredients:

- 1 piece of chicken thighs corners
- 4 loaves
- 1 onion
- 1 Siamese coconut
- 4 lettuce leaves
- 1 tomato
- 1 cucumber
- 1 small cilantro
- 1 pepper horns
- Text, flavored with five spices, cooking oil
- County wedge Ajingon
- LISA Mayonnaise
- LISA sauce

Recipes :


1. pre-processing

- Wash chicken, snake meat, steaks, marinated with 1 less Ajingon granules, soy sauce and pepper LISA, to infiltration.
- Onions peeled, washed, sliced​​. Tomatoes, peppers sliced ​​horns. Fiber cut lettuce, sliced ​​cucumber cut length.

2. dimensions of chickens

- African aromatic onions, chicken fried to golden, add the coconut milk little Siamese in the flesh tattoo divestiture, aspects with shallow water over medium heat until thick, then remove from the heat.

3. how to use

- Use a knife being ripped bread, spread mayonnaise LISA are up 2 the cake, then turn arranged cucumbers, tomatoes, lettuce, chicken, coriander and chili horns on bread, sprinkle water over chicken DIMENSION .

Tips for you :

Traditional bread is dry, add more vegetables and bread sauce, delicious and easy to eat more.

You can see more video tutorial :

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Pineapple fried rice

style of presentation is very impressive, this pineapple fried rice with combination of shrimp and fruit flavors created sour light, and easy to eat and easy to make, appropriate processing on the solemn occasion party.

Ingredients:
- 2 cups of white rice
- 1 is the first part pineapple
- 3M dried shrimp
- 100g ground shrimp living
- ½ onion, chopped onion 2M
- 1M minced garlic, 2 scallions, lettuce
- Cucumbers, peppers, sugar, salt, pepper, vegetable oil
- LISA sauce
- County wedge Ajingon

Recipes :

1. pre-processing
- Thom added along the left, leaving the top to decorate, take guts sliced​​, marinated with 1 less Ajingon granules.
- Diced onion. Wash scallions, chopped.
- Fresh shrimp peeled diced, chilled 1 Ajingon little granules and pepper, then mix well with flour 1/4m. African aromatic garlic, fried shrimp for hunting again, adding 1 less water for cooked shrimp.
- Dried Shrimp warm water, Sauté the onions, garlic and pepper.

2. fried rice
- Africa aroma of garlic fried rice for hunting, including spicy sugar 1/3m, 1m Ajingon granules, 1/3M salt, dried shrimp continues, fresh shrimp, onions on the island quickly. Finally, the sage and onion and mix well, turn off the heat, sprinkle pepper on.

3. how to use
- Ladle rice in pineapple, cilantro and chili decorative trimming on. Served with lettuce, cucumber, chilli sauce and sliced ​​LISA.

Tips for you :
Choosing dried shrimps: natural red, meat, have children and are unsalted, sweet dried shrimp thit.Rua with warm water, drained, roasted with onion hash file to open in deodorant cook shrimp kho.Khi for frying, 1 little oil for cooking rice or fried rice with the broth to the ball, leaving seeds and aromatic fatty.

You can see more video tutorial :

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Calves Burned Fried Satay

The end of cold weather, with little heat in the kitchen, slightly spicy of calves burned fried satay dish will warm family atmosphere, this dish is nutritious, helps reduce the risk of anemia, andrich in zinc, iron, vitamins are good for the body.

Ingredients :

300g veal thui
100g bell peppers
½ onion
Of minced garlic
Roasted white sesame
cilantro coriander
Pepper, sugar, satay, vegetable oil
Sauces
County wedge

Recipes :

1.Pre-processing
- 2mm Thin Sliced ​​Veal, 1m marinated particles wedge Aji-delicious, 1m minced garlic and little pepper, to absorb.
- Bell peppers, onions cut 3cm square. Cilantro chopped coriander.

2. sauté
- Africa fragrant garlic, chilli and onion fried, add veal burned to shock quickly over high heat, salt ½ M satay, turn off the stove.

3. how to use
Calves burned out plate, sprinkle with sesame seeds and cilantro coriander. Serve hot with steamed rice, put with Lisa sauce.

Tips for you :

Select veal thui buttocks or thighs, skin medium thick.
Not so long fried meat, veal was tough.

You can see more at: 

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Chicken Mango Sticky Rice Roll

Vietnamese chicken with sticky rice are familiar street food but with a new variation of western style will take this dish to new heights, as hot appetizers or party snacks in between the meals.


Ingredients :



Chicken: 2

Liver Pate: 2M

Spinach to: 4 leaves

Thin carrot cells: 8 slices

Sticky rice: 1 cup

Siamese coconut: 1 left

8mm square cut mango: ½ cup

Onion hash: 1M

Salt, pepper, five tastes flavor, oil

County wedge Ajingon

Sauces

mayonnaise


Recipes :


1.Pre-processing

- Boneless chicken leg, leaving the femoral head garlic, sliced ​​less meat inside bring minced, horizontal departed number, dam thin, marinated 1m particles wedge Ajingon, 1/2M onion, 1/4m five tastes flavor, 1m sauce LISA and 1/4m pepper, to permeate.

- Mix the mango with sticky rice 1M mayonnaise Aji-mayo. Mix the chopped chicken with 2M liver pate and salt.

- Spinach, carrot block, drain. Coconut water tight.

2. Bench and turn chicken

- Roll chicken in order from outside to inside are: chicken, pate, carrots, spinach and mango sticky rice, use the lanyard, providing steam for about 15 minutes.

- Africa fragrant onion, coconut water on to win gold and matching, chicken roll back the pan until the chicken cooked, colored outer wings break off the kitchen.

3. how to use

- Roll the chicken chunks, put a fork, add water upward, hot.

You can see more at:

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Tofu Stuffed With Tamarind Sauce

Tofu is a vegetarian stuffing familiar, harmonious with the sweet and sour tamarind sauce, the taste of tofu combined with other raw vegetables will help your family have a delicious vegetarian meal.

Ingredients :

2 pieces of fried tofu
2M fungus
1M mushrooms
2M boat noodles
1 cup tamarind juice
30g peanuts
3 plant cilantro coriander
1 pepper horns
1M chopped peppers
1 piece of boaro
Salt, pepper, sugar, flour, cooking oil
MSG
Sauces

Recipes :

 1.Pre-processing
- Mushrooms cat, mushrooms soaked blooming, cut fiber. Submarine bun soft, short cut.
- Acts boaro cut small. Cilantro chopped coriander. Horn peppers cut. Tofu cut, remove some gut inside to separate.
- Mix the tofu with gut fungus, mushrooms, noodles ship, cilantro coriander, 2M flour, 2/3m seasoning salt, ½ m MSG Aji-no-moto and little pepper. Stuffing on each piece of tofu.

2. perform

- Africa fragrance Issue boaro, add 1 cup water and 1 cup of me, 2/3m seasoning salt, 2/3 cup sugar, 1 m Lisa sauce, bring to boil then simmered tofu in tamarind water simmer until slightly compared is.

3. how to use

For the tofu dish, sprinkle roasted peanuts, chopped peppers and leaves boaro. Serve hot with steamed rice.

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