8 oz (250 g) shrimp/prawns, shelled and deveined, with shells reserved 3 cups (24 fl oz/750 ml) water 2 garlic cloves , minced 5 kaffir lime leaves 3 thin slices fresh or dried galangal 1/4 cup (2 fl oz/60 ml) fish sauce 2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-in (2.5-cm) lengths 2 shallots, sliced 1/2 cup sliced straw mushrooms 5 green Thai chili peppers optional 1/4 cup (2 fl oz/60 ml) lime juice 1 teaspoon chili paste 1 tablespoon chopped cilantro/coriander leaves
How to cook:
1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. 2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. 3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,add the lime juice and black chili paste Pour the soup into the bowl,garnish with the cilantro leaves, and serve.
Rice noodles, broccoli, egg, chicken, shrimp,carrot, baby corn, Chinese cabbage, bean sprout. (any veg u want), Lot of garlic, onion, dried chili, oyster sauce, soy sauce, fish sauce sesame oil
Soak the rice noodle or follow the instruction on the packet. heat oil….first beat egg with salt and fry in the oil scrambling it…. set aside… heat more oil… add onion and garlic fry until soft add the shrimp and chicken fry until color changes add the carrot and cauliflower, add fish sauce oyster sauce and soy sauce. Stir until softened, add the other veggies stir add the dried chili flakes, egg, and the noodles. add the seaseme oil stir.. adjust the salt with ur taste serve hot
TIP: put salt at the end after putting all the sauces, coz each of these sauces has a lot of salt in them.
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze