EASY & FAST Sushi (10 pieces.)

500g Smoked salmon
6 cups water
500 g sushi rice
10 pcs. Sushi Nori seaweed sheets
1½ tea spoon Tamanoi sushinoko


1. The rice is rinsed and boiled about 15 min, add Tamanoi sushinoko
2. A rod plate placed on a sushi mat, moisture easily with a little water.
3. A layer of rice distributed over the seaweed, ca. 4 cm has to be free at one end.
4. Make a well in the rice and place the fish and possibly. pickled ginger slightly wasabi ironed onto the fish.
5. Scroll to a rolade, cut into 3- 4 cm thick slices

Accessories:
pickled ginger
Wasabi paste
Sushi Soy
Sushi mat

Strong shrimp soup "Tom Yam Gong" (2 Pers.)

¾ liter water "Nam" 1 letter "Tom Yam Paste"
50g China shrimp "Gong"
1 Canned Thai Mushrooms "Head Houm"
1 tablespoon fish sauce "Nam Ba"
2 tablespoons lime juice "Nam fool mare naou"
3- 4 fresh red chilli "Piki nue" 2-3 pieces. fresh lemongrass (Da kai)
2-3 pieces. Kaffir lime leaves (Bai ma gut)
1 dl cream (Cream)

Garnish: Fresh coriander

Accessories: Jasmine rice "kau"

1. Boil the water and add Tom Yam paste.
2. Add the shrimp and  Mushrooms
3. Cut the lemon grass and kaffir lime leaves into strips
4. Add fish sauce, lime juice, cream, lemon grass, kaffir lime leaves and chili.
5. Garnish with cilantro leaves.
6. Serve with steamed long grain jasmine rice.

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Thai Omelet with Pork (4 pers.).

• 125 g fresh minced pork
• 1¼ cups water
• 4 lightly beaten egg
• 2 tablespoons vegetable oil
• 2 cloves minced garlic
• 1 tbsp light soy sauce
• 3 chopped scallions
• 1 bag chopped cilantro with roots
• 100g sugar peas
• 100g sweet mini corn

1. Heat 1 tablespoon oil in a large frying pan, add the pork and garlic and cook until the meat is brown.

2. Add the light soy sauce and water, bring to the boil. Turn down the heat and simmer until the liquid has evaporated. Remove the meat and set it aside.

3. Wash and dry the pan and put it back on the stove. Add the last tablespoon oil and let it run across the forehead. Pour the beaten eggs to the pan.

4. Put the pork, scallions, mini corn, sugar peas and coriander over the egg mixture and cover with the lid. Fry the omelet at a moderate heat until the eggs begin to set. Fold half of the omelet over the other half and rose again, to the egg mixture in the middle is solidified, garnish the omelet with fresh coriander


As option, recommended A very delicious sweet chili sauce

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THAI SATAY ROTISSERIE



500 g chicken or lean svinekød
1 letter satay seasoning mix
1¼ dl. Coconut milk
1 pk. Satay skewers
3 tablespoons. Vegetable oil


1. Cut the meat into very thin slices.

2. Letter A is mixed with a little water, pour it over the meat, in a porcelain dish.
3. Mix well. Ask the dish in the fridge for several hours, like the next day.
4. Place 1-2 slices of meat on each satay wooden skewer. (Satay skewers can be soaked for several hours in a dish of water before use. This avoids that they burn during grilling.)
5. Grill Fry satay skewers brown on all sides over high heat.
6. Serve hot with satay sauce and sweet chili sauce or Satay sauce
7. Letter B mixed with coconut milk and oil to boil
8. Make this sauce in a small bowl

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