SPECIFIC THAI SOUP

Materials:

1 coconut then cut up side for fill food

1 tea spoon namprik sauce (chili oil special from Thailand)*

1 clove garlic then mince

1 pc tomato then slice

50 gram carrot then slice

1 pc celery stem then slice

1 pc fragrant grass stem then slice

3 sliced young coconut meat

5 pc removed peels shrimps then slice

1 pc removed peels squid then slice

100 gram chicken meat then slice

1 liter chicken meat tea

Salt

Pepper

How to make:

1. boil all materials except cut up coconut with chicken meat tea.
2. apply salt and pepper then boil until boiled
3. turn of the fire then wait 5 minutes
4. fill to cut up coconut and steam until the coconut got enough heat
5. serve with the soup fill in coconut and apply to bowl as your appetite.

*.)see sauce recipe

For 2 portion.

SEAFOOD CLEAR SOUP

Materials:

1 liter fish meat tea

10 medium shrimps then remove peels

100 gr mushroom then cut

2 squids then remove peels and ring cut

2 spoons lemon juice

½ spoon chili flour

Salt

Pepper

How to make:

1. heat fish meat tea
2. apply all materials
3. apply salt and pepper then cook until cooked and done.

For 2 portion.

OXTAIL SOUP

Materials:

½ kg new zealand’s oxtail then cut to circle

1 pc carrot then slice

1 pc potato then slice

1 pc tomato then slice

1 pc onion leaf then slice

4 pc celery stem then slice

4 cloves garlic then mince

Spices:

½ finger cinnamon

4 pc nut meg flower

2 pc clove flowers

¼ tea spoon nut meg flour

Salt

pepper

How to make:

1. boil the tail until half cooked then pick up and darin the water.
2. boil the tail with carrot, potato and spices.
3. apply tomato, onion leaf and celery stem then boil until cooked.

For 2 portion.

NAMPRIK SAUCE

Materials:

2 spoons grinded red chili

5 spoon palm oil

How to make:

1. stir-fry the chili with palm oil then pick up the chili
2. use the fried oil (this oil as same with namprik sauce)

MESIR MEAT SOUP

Materials:

½ kg steam goat meat then slice

2 pc potato

2 pc tomato

50 gram fried soy bean

4 cloves garlic then slice

100 gr Bombay onion (big onion) then slice

½ spoon chicken broth flour

1 ½ chicken meat tea

1 spoon MSG

Salt

Pepper

How to make:

1. stir-fry garlic and Bombay onion
2. steam with chicken meat tea, meat, potato, tomato and soy bean
3. apply chicken broth flour, MSG, salt and pepper
4. turn down fire and wait until the potato cooked and done.

For 5 portion

MBOK BEREK FRIED CHICKEN

Materials:

1 chicken cut to 4 pieces

1000 cc coconut milk

½ grain grated coconut

Oil for fry

Spices:

1 finger joint ginger root

4 sheets salam leaf

2 fragrant grass stem

Spices need to pound:

10 grains candle nut

4 cloves garlic

1 tea spoon coriander

Salt

For crackers:

2 spoons rice powder

1 tea spoon sago flour

Oil for fry

How to make:

1. mix chicken with all spices then apply coconut milk and grated coconut then cook until cooked.
2. make crackers: take 500 cc no 1 waters then mix with sago flour and rice powder then fry.
3. fry cooked chicken until color change to half brown and done.
4. serve with crackers, fresh vegetables and sauce*.

*.)see sauce recipe.

KALASAN FRIED CHICKEN

Materials:

1 Chicken cut to 8 pieces

250 cc coconut water

100 cc coconut milk

Oil for fry

Spices:

5 spoons sweety soy sauce

1 spoon red palm sugar

4 sheets salam leaf

Spices need to pound:

1 spoon coriander

½ tea spoon caraway

4 grains shallots

3 cloves garlic

5 grains candle nut

How to make:

1. mix the chicken with all spices, coconut milk and coconut water. Boil until half dry then pick up and wait 25 minutes.
2. heat oil then fry the chicken until color change to half brown.
3. serve with sauce*.

*.)see sauce recipe