Chicken Cutlet

Chicken Cutlet

Ingredients:

2 chicken breasts each (80g -100g)
50g flour
40ml refined oil
1 egg
black peeper to taste
5g coriander paste
5g onion paste
5g green chilli paste
salt to taste

Procedure:

This is anything but difficult to prepare dish. Marinate the chicken bosoms with the onion, green bean stew and coriander glues. Season with the salt and peeper. Whisk the flour and the egg together. Coat every bosom with the flour blend. 

Profound sear in oil. Trim with bubbled vegetables and serve it.

Enjoy the dish.

Tomato Baked Fish

Tomato Baked Fish

Ingredients:

*5 small totatoes
*20ml tomato ketchup
*20g tomato puree
*1 fish fillet (150g-200g)
*1 tsp chopped garlic
*5g butter
*60ml cream
*30g boiled vagetables
*30g grated cheese
*onion and tomatoes for granishing
*salt to taste

Procedure:

Heated up the tomatoes. Peel the skin and take the seeds out. Mince the bubbled tomatoes. Saute onion and garlic in margarine and include tomato puree and ketchup. Include the mined tomatoes and after that the cream. Pour the sauce over the fish in a dish. Include ground cheddar and prepare at 180*C in a lizard till done. Trim with onion and tomatoes. At that point server in with bubbled vegetables.
Enjoy the dish.

Thai spicy asparagus dumplings

Thai spicy asparagus dumplings

Ingredients:

*10g button mashroom
*10g asparagus
*5g celery
*10g carrot
*1/2 tsp lemon grass
*1 tsp galangal
*1/2 tsp tom yam paste
*moida (as needed)
*salt to taste

Procedure:

Blend moida with salt and tepid water. work into a chunk of mixture. Make two little sheets and keep aside. Generally hack mashroom, asparagus, celery and carrot. stire sear with lemon grass, galangal and tom yam glue. When it done, expel from the warmth. Put aside and after that refrigerete. Presently put 50% of the bit of the vegetables on a sheet and move into the state of a dumplings. Rehash with the rest. Please in a bumboo wicker bin and steam for 2 minutes.
Enjoy the dish.

Scorched Perucan White Asparagus with Tahina Vinaigrette

Scorched Perucan White Asparagus with Tahina Vinaigrette

Ingredients:

*150g peuvan white asparagus
*15g tahina paste
*15ml extra virgin olive oil
*50g french musterd
*5g thyme
*5g salte (its may differ)
*10g pepper

Procedure:

At 1st wash and clean the asparagus. Rub with some thyme and seasoing. Set up the vinaigreete by blending the oil with the musterd, seasoing and the tahina glue. Heat the flame broil and burn the white asparagus. On a serving plete, place the stalk of the singed white asparagus and top with the tahina vinaigrette. Presently, serve it chilled, granished with a spring of thyme.
Enjoy the dish.