Crispy Mussel Pancake

(pic : yelp)

Ingredients :

1 cup tapioca flour
half cup wheat flour
1 and half cups water
1 cup shelled mussels
6 tbsp fried garlic
6 eggs
6 tbsp fish sauce or light soy sauce
6 tsp sugar
half kg of bean sprouts
oil for frying
pepper and coriander leaves, to sprinkle
spring onions, cut into short length, to garnish
For the sauce
3 finely slice spur chilies
1 tbsp sugar
1 tsp salt
half cup vinegar

Grilled Scallops with Sauce Vierge

(pic : flickr)

Ingredients :

16 scallops on the half shell
salt and pepper
extra virgin olive oil, for drizzling
4 basil leaves, finely shredded
For sauce Vierge:
2 tomatoes
100 ml extra virgin olive oil
50 ml lemon juice
1 tsp coriander seeds, crushed

Baklava

(pic : closetcooking)

Ingredients :

350 gr or 3 cups ground pistachio nuts
1 and quarter cups icing sugar
1 tbsp ground cinnamon
1 tbsp ground cardamom
150 gr unsalted (sweet) butter, melted
450 gr filo pastry
For the syrup
2 cups granulated sugar
1 and quarter cups water
2 tbsp rose-water

Spicy Fried Dumplins

(pic : tabascofoodservice)

Ingredients :

450 gr self-raising flour
2 tsp sugar
half tsp ground cinnamon
pinch of ground nutmeg
half tsp salt
1 and quarter cups milk
oil, for frying

Date and Nut Pastries

(pic : foodrepublic)

Ingredients :

450 gr / 4 cups plain (all-purpose) flour
225 gr / 1 cup unsalted (sweet) butter, cut into cubes
45 ml / 3 tsbp rose water
4-5 tbsp milk
icing sugar for sprinkling

For the filling
225 gr dates, pitted and chopped
175 gr walnuts, finely chopped
115 gr blanched almonds, chopped
50 gr pistachio nuts, chopped
half cup water
half cup sugar
2 tsp ground cinnamon

Mango Ice Cream

(pic : eatabeet)

Ingredients :

400 gr packet frozen mango
half cup caster sugar
quarter cup mango or apricot nectar
300 ml cream
mango slices and fresh mint springs, to garnish

How To Make :

1, Defrost the mango until it is soft enough to mash but still icy. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved.

2. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture.

3. Spoon the mixture into a lamington tray ; cover and freeze for about 90 minutes or until half frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint.

Tips :
Storage Time : Freeze the ice cream for at least eight hours before serving; can be kept frozen up to 3 weeks.
Variation : When available, use fresh mangoes. Puree the flesh of 3-4 large ones in a food processor.

Source : Asia Books

Fresh Spring Rolls

(pic: wiux)

Ingredients :

50 gr dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 medium cooked prawns, peeled
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 tbsp grated lime rind
2 tbsp chili sauce

Dipping Sauce
one-three cup cold water
1 tsp sugar
2 tbsp fish sauce
1 tbsp white vinegar
1 small red chili, finely chopped
1 tbsp chopped coriander leaves and stems

Crispy Fried Noodles

(pic : tajgrillncurry)

Ingredients :

150 gr dried rice vermicelli
3 cups cooking oil
1 tbsp chopped garlic and shallots
quarter cup finely chopped pork
quarter cup finely chopped shrimp
1 tbsp fermented soybeans
1 tbsp vinegar
1 tbsp fish sauce
4 tbsp palm sugar
1 tsp ground dried chilies
1 tbsp lime juice
1 cake yellow soybean curd, cut to matchstick-sized pieces and fried crisp
2 pickled garlic bulbs, finely sliced
1 tsp grated kaffir lime rind
1 whole coriander plant
1 chili, finely sliced
50 gr bean sprouts
3 whole Chinese chive plants

Fried Rice with Cured Pork

(pic : shesimmers)

Ingredients :

quarter cup cooking oil
2 tbsp chopped crushed garlic cloves
2 onions, sliced top to bottom not too thinly
1 cup diagonally sliced cured pork
5-6 eggs
6 cups cooked rice, raked to separate grains
2 tbsp fish sauce
1 tbsp sugar
1 tsp pepper
coriander, to garnish
sliced cucumbers, spring onions, and lime wedges, to serve

Phanaeng-Kai

(pic ; commons)

Ingredients :

300 gr chicken, cut into long, thin pieces
1 tbsp cooking oil
1 cup coconut milk
2 kaffir lime leaves
1 tbsp fish sauce
2 stems of sweet basil leave
thinly sliced red spur chilies and shredded kaffir lime leaves, to garnish

For Phanaeng Curry Paste
5 small dried chilies
5 shallots
10 garlic cloves
1 tsp sliced galangal
1 tsp lemongrass, thinly sliced
half tbsp kaffir lime rind, finely chopped
1 tsp coriander root
5 peppercorns
1 tsp salt
1 tsp shrimp paste