Thai Pork Skewers with Chili Dipping Sauce

Prep. Time: 2hrs

Cook Time: 12mins.
Servings: 4 servings
Ingredients:
500G. Pork Minced
1 cup (70g) Fresh Breadcrumbs
2 tbsp. Green Curry Paste
1 tsp. Grated Ginger
1 tbsp. Fish Sauce
2 small red Chilies
¼ cup (55g) Sugar
¼ cup (60ml) Vinegar
½ tsp. Salt
2 tbsp. Water
Procedure:
1. Soak 8 wooden skewers for 30 minutes.
2. Place pork, breadcrumbs, curry paste, ginger, and fish sauce in a bowl. Mix well. Cover and chill for 1
hour so flavors infuse
3. Meanwhile, removed seeds from chilies and finely chop. Place in a saucepan with sugar, vinegar, salt
and water. Stir over low heat until sugar dissolves. Cool.
4. Shaped mince into ball, then carefully thread 3 onto each skewers. Heat a lightly oiled chargrill or
frypan on medium heat. Cook for 6-8 minutes, turning, until cooked through.
5. Garnish it and serve with chili dipping sauce.
 Thai Pineapple Chicken Curry
Prep. Time: 15mins.
Cook Time: 35mins.
Servings: 5 servings
Ingredients:
2 cups Uncooked Rice
1-quart Water
¼ cup Red Curry Paste
2 cans (13.5 ounces) Coconut Milk
2 skinless, boneless Chicken Breast-cut into small size
3 tbsp. Fish Sauce
¼ cup White Sugar
½ Red Bell Pepper, cut into thin strips
½ Green Bell Pepper, cut into thin strips
½ small Onion, chopped
1 cup Pineapple Chunks, drained
Procedure:
1. Bring rice and water to a boil in a pot. Reduce the heat to low, cover, and simmer for 25 minutes.
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a bowl shaped pan, and mix
in remaining coconut milk, chicken, fish sauce, sugar. Bring to a boil, and cook 15 minutes, until chicken
juices run clear.
3. Mix the red and green bell pepper, and onion into the pan. Continue cooking for 10 minutes, until
chicken juices runs clear and bell peppers are tender. Remove from heat, and stir pineapple. Serve over
the cooked rice.
 Korean Bean Sprout Salad (Sookju Namul)
Prep. Time: 10 minutes
Cook Time: 4 minutes
Yield/Servings: 4 cups
Ingredients:
1-pound Fresh Mung Bean Sprout
1 tsp. Salt
2 ½ tbsp. Sesame Oil
2 tsp. Minced Garlic
1 ½ tbsp. chopped Scallions
1 ½ tsp toasted Sesame Seeds
¼ tsp salt
Procedures:
1. Bring a medium size pot of water with 1 tsp. of salt to boil.
2. Add mung bean sprouts and blanch for 2 minutes. It’s important to use a timer here so you don’t
overcook them. Drain and rinse under cold water until the bean sprouts are cold. Drain again.
3. Gently squeeze the sprouts to remove excess water and pat dry with a paper towel.
4. Transfer in a bowl and add sesame oil. Toss the beans sprouts until they are evenly coated and
sprinkle garlic, scallions, sesame seeds, and salt.
5. Toss again and serve cold.
 Korean Rice Ball
Prep. Time: 15mins.
Cook Time: 35mins.
Servings: 11-12 rice balls
Ingredients:
½ kilo Minced Pork
2 medium size Carrots, finely chopped
3 cups Cooked Rice
Sauce
3 tbsp. Soy Sauce, regular
1 tbsp. Rice Wine (mirin)
1.5 tbsp. Brown Sugar
1 tsp. Sesame Oil
Procedure:
1. Combine the rice ball sauce in a small bowl, mix well, and set it aside
2. Preheat a pan on medium-high heat until the bottom of it is well heated. Add the pork and cook it
until half of it is fully cooked.
3. Add the carrots to the pan and stir. Once the pork is fully cooked, add the sauce and the rice. Mix
them well. Cooked until the rice is well coated with sauce. Set aside the stir fried pork and rice in a bowl
and cool down until safe to touch.
4. Squeeze one fistful of stir fried pork and rice mixture between your two hands until the rice sticks
together. Shape it into ball once it is glued together. Set each aside as you make the rice balls. Repeat
the step until all of the mixture is formed into balls. The number of rice balls will vary.
5. (Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the
bed of seaweed flakes on a plate. Serve warm.
 Middle Eastern Rice Pilaf
Prep. Time: 15mins.
Cooked Time: 45mins.
Servings: 4 servings
Ingredients:
1 cup Rice
1 tbsp. olive oil or butter
½ medium Onion, diced
½ tsp. Salt
1 ¾ cups Chicken Broth, vegetable broth, water, or a mix or water and broth
Procedures:
1. Place the rice in a strainer and rinses it thoroughly under cool water. The water running through the
rice will look milky at first, but will then become clearer and only lightly clouded. It’s fine if there’s still
some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is
fine. Set the strainer of rice aside while you cook the onion.
2. Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the
onion is translucent and soft.
3. Add the rice to the pan and stir to coat olive oil or butter. Continue to cook, stirring often, until the
tips of the rice turn translucent and the rice smells fragrant and toasted.
4. Pour the broth or water and salt into the saucepan and increased the heat to medium-high. Bring to
boil.
5. As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting
the lid for 15-18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not,
cover and cook another few minutes, adding a few tbsp. of water if needed.
6. Removed the pan from the heat and let sit, covered, for another 5 to 10 minutes.
7. Removed the lid and fluff the pilaf with a pork. Transfer to a serving bowl and serve.
 Middle Eastern
Marinated Chicken Kebabs
Prep. Time: 10mins.
Cooked Time: 12mins.
Servings: 6
Ingredients:
For the Marinade
1 Lemon Juice
4 Garlic Cloves, minced
1 tsp. Cumin Powder
1 tsp. Coriander Powder
2 tbsp. Olive Oil
1 tsp. Salt
½ tsp. Black Pepper
Other ingredients
1 kl. Chicken, boneless and skinless
2 tbsp. melted Butter
Procedure:
For the Marinade
1. Combine all the marinade ingredients and stir well.
2. Cut the chicken into large chunks and place in a bowl or bag.

3. Pour the marinade over the chicken pieces and stir to ensure everything is coated. Seal the bag or
cover in plastic wrap and refrigerate for 24 hours. 1 hour at the very least.

4. When marinated, thread the chicken pieces onto skewers. Heat a BBQ grill or over grill to hot and
cook the chicken for about 6mins. Per side until nicely charred. Use the melted butter to baste the
chicken once or twice during cooking.

SERVE HOT.
 Indian Butter Chicken
Prep. Time: 20mins.
Cooked Time: 20mins.
Servings: 4 to 6 servings
Ingredients:
1 kilo Chicken, boneless and skinless – cut into 1-inch pieces
2 tbsp. Lemon Juice
2 tbsp. Olive oil, divided
3 tsp. Curry powder, divided
1 medium Onion, thinly sliced
3 cloves Garlic, minced
1tbsp. Ginger, finely chopped
3 tbsp. butter, divided
1 pinch White Pepper
½ tsp. Salt
2 cups Tomato puree
½ cup heavy milk, or evaporated milk
Procedures:
1. In a medium bowl, place the chicken pieces and add the lemon juice, 1 tbsp. of olive oil, and 2 tsp.
curry powder
2. Toss to coat the chicken, cover, and set aside
3. In a skillet over medium heat, warm up the remaining olive oil with 1 tbsp. butter
4. Add the onion, garlic, and ginger and sauté for 1min.
5. Add the remaining curry powder and remaining butter. Stir well.
6. Add the pepper, salt, and tomato puree. Mix well and simmer for 5mins., stirring frequently.
7. Stir in the skillet the marinated chicken pieces with their juices.
8. Bring the chicken to a boil, then reduce the heat and simmer for about 11-15mins. Until the chicken is
thoroughly cooked.
9. Add the heavy cream and mix. Cook for 1 more minute
10. Turn off the heat and let the chicken rest for 2 to 5 mins.
11. Serve the chicken over the rice.
 Indian Pazham Pori
Prep. Time:
Cooked Time:
Servings:
Ingredients:
2 pcs. Banana
1 ½ cup All-Purpose Flour
¼ cup Sugar, or as needed
Pinch of Salt
¼ tsp. Yellow food color/Turmeric Powder
Water or Milk to make it more rich
Procedures:
1. Mix all-purpose flour, salt, sugar, yellow food color with enough water to form a paste. It should be
the consistency of bonda mix
2. Cut Banana into small slices
3. In the meantime, heat oil in a pan for deep frying
4. Dip the pieces in the thick batter mix and deep fry it in oil.
 Prep. Time: 1omins.
Cooked Time: 15mins.
Servings: 24 pcs.
Ingredients
5oog. All Purpose Flour (sifted)
6g. Salt
460g. Unsalted Butter (softened)
200g. White Sugar
10ml. Vanilla Extract
Procedures:
1. Pre-heat oven
2. sift All-purpose flour and salt
3. Cream together the butter and sugar until sugar is dissolved
4. Combines the dry ingredients with the batter mixture and add the vanilla extract
5. Scoop the batter mixture or put it in a piping bag
6. In a prepared baking pan pipe or scoop 1.5-inch circles, do it with the rest of the batter mixture, or
you can do different shapes.
7. Baked for 12mins. Or until golden brown.
8. Transfer to a cooling rack, let it cool and SERVE.