15. Ice Cream

Ice cream (derived from earlier iced cream or cream ice) is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavours of ice cream in North America (based on consumer surveys) are vanilla and chocolate.

inggridient:
1 (14 ounce) can sweetened condensed milk
 1/2 cup unsweetened cocoa powder
 2 cups heavy cream
 1 cup light cream
 1 tablespoon vanilla extract
 1/2 cup chopped pecans
 1 cup miniature marshmallows


how to cook:

In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

14. Satay Indonesian

modern Indonesian and Malay spelling sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.


Sate Ponorogo being grilled in a foodstall in Surabaya, East Java, Indonesia
Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, the Philippines, and Thailand, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll complied by CNN Go
inggridient :
8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay)
1 package wooden skewers
SATAY MARINADE:
1/4 cup minced lemongrass , fresh or frozen
2 shallots OR 1 small onion, sliced
3 cloves garlic
1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
1 thumb-size piece galangal OR ginger, thinly sliced
1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce (available at Asian food stores)





how to cook :


If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
Cut chicken into thin strips and place in a bowl.
Place all marinade ingredients in a food processor or chopper. Process well.
Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

13. Chicken Rice Singapore

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish's unrivalled popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is considered as one of the "national dish" of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights. It is listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.

In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. . There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee, Wee Nam Kee and others which have many outlets island wide. It is very common to find Rice Balls in such chain eateries. The price range is around S$2.50-4.50 (the latter if the dish includes a drumstick). Most stalls serve extras such as braised dark soy hard boiled egg, chicken liver, braised dark soy firm tofu (Tau-kwa) and kai-lan with oyster sauce as side dishes and a bowl of plain chicken stock soup. The choice of white (steamed) or roasted chicken is commonly available at almost all eateries.

Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, with chicken rice being the main highlight. Other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew. Most of these shops are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street. The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice 

ingredients
Chile Sauce:
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chiles
5 cloves garlic, chopped
Salt
Chicken and Rice:
1 (2-pound) chicken
1 scallion, cut into 1-inch pieces
4 slices fresh, peeled ginger
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice
1 teaspoon fine salt
Directions
Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside

Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.

Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.

Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.

Whisk 1/4 cup of the hot chicken stock into the chile sauce.

Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

12. Kimchi

The earliest references to pickled vegetables in East Asia are found in the Xin Nan Shan 信南山 poem of the Shi Jing , which uses the character . soaked vegetables), dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea.[6] The word then was modified into jimchi, and is currently kimchi

Early kimchi was made of cabbage and beef stock only. Red chili, a New World vegetable not found in Korea before European contact with the Americas, was introduced to Korea from Japan after the Japanese invasions (1592–1598) and became a staple ingredient in kimchi, although its use was not documented until the 18th century. Red chili pepper flakes are now used as the main ingredient for spice and source of heat for many varieties of kimchi. In the twelfth century other spices, creating flavors such as sweet and sour, and colors, such as white and orange, were added










Ingredients
1 (2-pound) head napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger 
1 teaspoon sugar
2-3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1-5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces

Equipment
Cutting board and knife 
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid 
Bowl or plate to place under jar during fermentation

Instructions
Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours.
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid.
Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
Recipe Notes
Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

11. Lasagna

Lasagne originated in Italy, traditionally ascribed to the city of bologna , where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with . In other regions and outside of Italy it is common to find lasagne made with ricotta or mozarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilio-Romano and its capital, Bologna, are almost always served with a ragu, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, .

ingridient

1 pound sweet Italian sausage
 3/4 pound lean ground beef
 1/2 cup minced onion
 2 cloves garlic, crushed
 1 (28 ounce) can crushed tomatoes
 2 (6 ounce) cans tomato paste
 2 (6.5 ounce) cans canned tomato sauce
 1/2 cup water
 2 tablespoons white sugar
 1 1/2 teaspoons dried basil leaves
 1/2 teaspoon fennel seeds
 1 teaspoon Italian seasoning
 1 tablespoon salt
 1/4 teaspoon ground black pepper
 4 tablespoons chopped fresh parsley
 12 lasagna noodles
 16 ounces ricotta cheese
 1 egg
 1/2 teaspoon salt
 3/4 pound mozzarella cheese, sliced
 3/4 cup grated Parmesan cheese


how to cook:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

10.Massaman Cury

The origin of the name is not clear, as massaman or matsaman is not a native Thai word. It may have been derived from malay, which means "sour", or from the name of Wan Mat Saman, a prominent chief minister of kedah, which is in present-day Malaysia, but was once a vassal state of Siam.
According to one theory, it originated in central thailand at thecourt ayuthara in the 16th century through a persian envoy and trader. According to another theory, it originated from the south's tai malays Due to its Muslim roots and therefore, this curry is most commonly made with beef, but can also be made with duck, tofu,chiken, or, for non-Muslims, withpork (as pork is a forbidden food for Muslims, this variety is not eaten by observant thai muslim).
The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish




















how to cook






Ingredients:

1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
1-2 medium potatoes, cut into chunks
1 14 ounce (400 ml) can coconut milk (not lite)
1 small red pepper, thinly sliced
1 medium tomato, sliced
2 Tbsp. coconut oil OR vegetable oil
1/3 cup onion, sliced
1 thumb-piece ginger, grated
4-5 cloves garlic
1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
1/2 cup good-tasting chicken stock
1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
3 bay leaves
1 tsp. turmeric
1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
1 tsp. ground coriander
1 tsp. whole cumin seed
1/2 tsp. white pepper
1/8 tsp. cardamon
1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
3/4 tsp. shrimp paste (available by the jar at Asian stores)
2 Tbsp. fish sauce
2 Tbsp. fish sauce
1 Tbsp. palm sugar OR brown sugar


Preparation:

Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

9.Peking Duck

Peking duck is a famous duck dish from beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtred after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces can be used.
Two notable restaurants in Beijing which serve this dish arequanjude and bianyifang, both centuries-old establishments which have become household names. The two both have their own style: Quanjude is known for using the hung oven roasting m

how to cook


Ingredients
1 large pot 3/4 full with water, boiling
1 whole duck, head on
1/4 cup sugar
1/4 cup salt
1 teaspoon five-spice powder
1 cup molasses
2 cups oil, hot
Directions
Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.

Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.

Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.

Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.

Read more at: http://www.foodnetwork.com/recipes/peking-duck-recipe0.html?oc=linkback

8.Ramen

The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century.The name ramen is the Japanese pronunciation of the Chinese^.
By 1900, restaurants serving Chinese cuisine from canton and shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyoza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early showa period, ramen had become a popular dish when eating out.











Ingredients

Salted pork
1 lb pork
1 tsp salt
Soup
6 cups water (1.5L)
50g ginger root, sliced
3 cloves garlic, skinned
1 bunch green onions
4 Tbsp soy sauce
2 Tbsp sake
1 tsp salt
1 tsp sesame oil
Noodles
9 oz fresh angel hair pasta (225g)
8 cups water (2L)
2 Tbsp baking soda
Topping
boiled egg halves
bean sprouts, blanched briefly
green onions, cut finely
Instructions

Rub salt on pork and let it sit overnight in the fridge.
In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.
Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.
In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.

7.Dimsum

Dim sum is usually linked with the older tradition from yum cha (tea tasing), which has its roots in travelers on the ancient silk road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks
The unique culinary art dim sum originated with the cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In hongkong, and in most cities and towns in guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society it has become common place for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Cantonese dining culture, especially in Hong Kong.



how to cook

Ingredients
150g/5½oz raw tiger prawns, peeled, deveined and chopped
100g/3½oz fresh white crabmeat
15g/½oz fresh root ginger, finely grated
2 garlic cloves, finely grated
5g dried orange peel, soaked in boiling water for 20 minutes
3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable)
3 tsp cornflour
salt and black pepper
1 small carrot, diced
2 spring onions, finely sliced
18 wonton wrappers
vegetable oil, for greasing
soy sauce, for dipping
Preparation method
Add the chopped prawns and crabmeat to a bowl with the ginger and garlic.
Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts.
Add two teaspoons of the cornflour to the same amount of water in a bowl and stir.
Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion.
If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture.
Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water.
Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper.
Put the steamer over a hot pan of boiling water and steam for 15 minutes.

Serve at once with soy sauce for dipping.

6.Som Tam

Green Papaya Salad (Som Tam) is the #1 most popular salad in Thailand, and is especially loved by Thai women - perhaps because it's low in calories and fat, but very high in taste and eating satisfaction, helping you stay slim. This salad recipe is crunchy-delicious, whether served as a side dish/appetizer, or as the main course. Cooked shrimp or crab meat can be added (or cashews if vegetarian), or try eating it as they do in Thailand: with a bowl of sticky rice.
                                          




Ingredients:

SERVES 4+ (Makes one very large bowl of Som Tam)
1/2 green papaya (see buying instructions below)
1- 2 cups bean sprouts
1/2 English cucumber, sliced into matchstick-like pieces
2 tomatoes, cut into thin wedges or strips
3 green onions, cut into matchstick-like pieces
1/2 cup fresh coriander
1/3 cup fresh basil
1/4 cup dry roasted peanuts, ground or chopped
Optional: 3/4 to 1 cup cooked shrimp or crab meat (if vegetarian: add 1/2 to 1 cup fried tofu)
DRESSING:
3-4 cloves garlic, minced
juice of 1 lime
3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
2 Tbsp. brown sugar
1-2 Tbsp. liquid honey (to taste)
1 tsp. shrimp paste (OR 1 tsp. ground bean sauce if vegetarian)
1-2 Thai red chilies (or substitute 1/2 tsp. or more dried crushed chili)
Preparation:

For step-by-step recipe instructions, see: How to Make Green Papaya Salad.
Shopping Tip: For this salad, you can try looking for a very green papaya at your grocery store (either 2 Hawaiian papayas or 1 Caribbean type). However, I recommend buying one at an Asian store, simply because it's hard to tell whether a papaya is actually green or in one of the stages of ripening. Asian stores and markets sell green papayas labelled as such. Sometimes they are even sliced open so you can see it is green inside (the seeds will be white).

Stir all "dressing" ingredients together. This dressing should be tangy - a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya).
Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.
Use a large-size grater to grate the papaya, or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl (to see what this looks like, go to: How to Shred Green Papaya.
At this point, Thai cooks preform an optional step, bashing the shredded papaya with a pestle to bring out the juice. Another way is to place the shredded papaya in a food processor and pulse briefly.

Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well.
Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you'd prefer it sweeter, drizzle over a little more honey. Toss again.

Portion out into bowls and top with the ground peanuts plus reserved basil.

5.Pad Thai

Pad Thai or phat Thai is a stir-fried noodle dish commonly served as a street food and at casual local eateries in thailand. It is made with soaked dried rice noodles, which are stir-fried with EGGS and chopped firm Tofu, and flavored with tamarind pulp,fish sauce , dried shrim, garlic or shaloots, red chilli paper and alm sugar, and served with lime wedges and often chopped roast peanuts It may also contain other vegetables like bean sprout, garlic chieves,coriander leaves, pickled radhises or turnips , and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.

• 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
• 1 to 1 1/2 cups chopped chicken breast or thigh
• Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
• 4 cloves garlic, minced
• optional: 1-2 fresh red chilies, minced
• 3 cups fresh bean sprouts
• 3 green onions, sliced
• 1/2 cup fresh coriander/cilantro
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/4 cup chicken stock
• vegetable oil for stir-frying, and wedges of lime
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
• 2 Tbsp. fish sauce, + more to taste
• 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
• 3 Tbsp. brown sugar
• 1/8 tsp. ground white pepper

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1. Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little "crunchy". Drain and rinse with cold water to prevent sticking. Set aside.
2. Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
5. Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired,

4.Tom Yum Gong

The 4 top delicous food in the world



  
Tom yum or tom yam  is a Lao and Thai clear, spicy and sour soup. Tom yum is widely served in neighbouring countries such as  singapore and has been popularised around the world.
Literally, the words "tom yum" are derived from two thai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves galangal, Lime juice,fish sauce, and crushed chili pepers.
In neighbouring countries like Malaysia and Singapore, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup. As a result, people are often confused by the disparities.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
The 1997 financial crisis in asia , which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis"

• 6 cups good-quality chicken stock
• 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest
• 2 stalks minced lemongrass, OR 3 Tbsp. frozen/bottled prepared lemongrass (or substitute 3 slices lemon)
• 3-4 cloves garlic, minced
• 1 tsp. grated galangal OR ginger
• 1 fresh red chili, minced, OR 1-2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried crushed chili OR cayenne pepper
• generous handful of fresh shiitake mushrooms, sliced
• juice of 1 lime
• 2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below for substitution*)
• 1 Tbsp. soy sauce
• 12 medium to large shrimp, shells removed
• handful of fresh basil
• optional: other vegetables of your choice: 1 handful of broccoli, cherry tomatoes, or baby bok choy
• optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often used in Thailand for traditional tom yum kung)
• 1 tsp. sugar
• 1/4 cup fresh coriander/cilantro

Preparation:

1. Place stock in a large pot over high heat. Add the minced lemongrass (and leftover lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.
2. When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice simmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soy sauce. Stir well and simmer 3 minutes.
3. Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump (about 3 minutes).
4. Reduce heat to medium-low and add the coconut milk or Carnation milk (if using). Now taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 Tbsp. more fish sauce OR soy sauce. If too sour, add more sugar. If too spicy (Tom Yum is meant to be spicy!), add a little coconut or Carnation milk. If too salty, add another squeeze of lime juice.
5. For those who like addtional spice/flavor, add a dollop of Thai Nam Prik Pao chili sauce, either store-bought or the homemade. It can also be served on the side in small dishes, so each person can add as much as they prefer.
6. Ladle soup into bowls and top with a generous sprinkling of fresh coriander. ENJOY!

3 Sushi

The original type of sushi, known today as narezushi, fermented sushi), was first developed in Southeast Asia and spread to south China before introduced to japan sometime around the 8th century.Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.³ The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.

The Japanese preferred to eat fish with rice, known as namanare or namanari). During the muromachi  period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
During theedo period a third type of sushi was introduced, haya-zushi , fast sushi). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried food stuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.