Material:
300 gr chicken meat, thinly sliced wide
300 gr rice
1000 ml of water
3 tablespoons fish sauce
5 cloves roasted garlic, peeled, chopped
100 g spinach leaves
1 teaspoon salt
1 / 2 tsp pepper
Cilantro leaves for topping

Sauce, mix together:
5 fruit chili sauce, thinly sliced
1 red chilli, sliced thinly
3 tablespoons fish sauce
2 tablespoons lime juice

How to make:
1. Boil water with chicken meat, salt, pepper and fish sauce, stir, cook until the chicken is cooked.
2. Add rice and chopped garlic, stir, cook until boiling,
add the spinach leaves, cook for a while, lift.
3. Serve warm with sauce and a sprinkling of cilantro.

For 4 people

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Material:
-1 Fish to taste, cut into pieces
-2 Cloves garlic, minced
-1 Tablespoon chopped coriander leaves
-300 Cc water
-2 Lemongrass, crushed
-2 Lime leaves
-4cm galangal, sliced
-2 Tablespoons fish sauce
-1 Tablespoon granulated sugar
-1 Tablespoon chili sauce
-3 Tbsp tom yam paste
-3 Tablespoons lime juice
-1000 Cc coconut milk from 1 / 2 coconuts
-Cooking oil to taste

How to make:
1. Heat oil and saute garlic, coriander leaves until fragrant. Add water, lemon grass, lime leaves, galangal, fish sauce, sugar, chili sauce, tom yum paste, lime juice. Cook until boiling.
2. Enter the fish, coconut milk. Cook until the spices penetrate, lift.
3. Serve hot fit.

Meal for 4 servings.

Material:
400 gr kwetiao, boiled and drained
100 gr beef, cut thin
100 gr shrimp, peeled, reserving his tail
2 chicken eggs
Pickled radish 1 tbsp
4 tbsp oil
2 tablespoons garlic, minced
3 tbsp ebi
2 tablespoons peanut, fried
1 tablespoon lime juice

Pickled radish, mix together:
50 g radishes, slices of matches
1 / 2 tablespoon granulated sugar
1 / 2 teaspoon salt
1 / 2 tsp vinegar

Sauce:
50 ml of acid water
50 gr brown sugar
75 ml of water
1 tbsp fish sauce

How to make:
1. Make sauce: mix tamarind, palm sugar, water and mix together fish sauce, boiled until thick and up, chill. Enter in a closed container, keep refrigerated.
2. Heat oil and saute garlic until fragrant, enter ebi and pickled radish and stir well.
3. Insert the meat and cook until shrimp change color, pour in 100 ml of sauce, cook until boiling.
4. Enter Shahe fen, smooth, add beaten eggs, stirring quickly, cook until done, lift, sow peanuts and lime juice berries on top.

Material:
1 pound chicory, cut a 2
100 grams of salt

Spices:
1 clove garlic, crushed
2 tablespoons granulated sugar
50 pieces of red chili, minced
250 cc of boiled water
1 tablespoon chili powder
1 teaspoon salt

Additional:
100 g turnips
100 grams carrots, cut into shapes matches
1 leek, thinly sliced
100 grams of leaf chives, cut into 1 cm size

How to make:
Ingredients: sprinkle salt on the sidelines of chicory, give a little water, leave 8 hours or 1 night until wilted, then wash out to not tasted salty, drain.

Spices:
mix all ingredients, mix well, then enter chicory and
additional materials (if you like), mix well, store in the refrigerator for 1 night, serve.

chicken salad and vegetables

Ingredients:

- 1 / 2 kilo chicken breast fillets cut enpeque; as thin strips.
- 2 stalks lemon grass sliced
- 2 tablespoons fish sauce
- 1 / 4 kilo of broccoli cut into florets
- 1 / 4 liter water
- 3 sheets of fresh ginger
- 150 grams of fresh corn
- 150 grams of pea pods topped
- 125 ml. sweet chilli sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 red pepper cut in strips
- 3 green onions cut into strips
- 2 teaspoons lime zest
- 7 grams of branches of fresh cilantro

Preparation:
Put water in a pan, lemon grass, ginger and fish sauce. to boil, reduce heat and simmer for 5 minutes. add chicken and cook for 10 minutes, drain and allow to cool, to pull the liquid oil in a pan and boil the broccoli, pea pods, corn, onion and pepper for 2 minutes. Drain and immerse in ice water and drain again. mix in a bowl of chilli sauce, lime juice, honey and zest. put vegetables and chicken in a dish, sprinkle with sauce and sprinkle over stir cilantro leaves

Ingredients:
1 chicken medium
1 onion, grated
1 / 2 cup flour
1 cup of noodles
1 / 2 cup cheese ralladao
3 tablespoons curry
4 tablespoons oil
Salt, pepper and spices

Preparation:
Cook the chicken, boned, cut into small troizos. Cook the noodles, put them under running water a minute, drain and fry in oil. Feir onion, when browned add flour and Kurry; cosntatement move. Add broth slowly, keep moving until it is fairly thick. Place half the noodles in a pan, add some grated cheese, then some sauce Kurry. Place chicken on top, then the rest of the noodles and sauce, grated cheese last. Meter the mold in the oven and serve hot

1 / 2 kilo of beef entrecote
2 tablespoons hot pepper flakes
4 cloves garlic, crushed
125 ml. oyster sauce white part
4 stalks lemon grass, chopped
2 sheets fresh chopped fine galangramos
2 sheets fresh turmeric, chopped fine
4 teaspoons brown sugar
1 teaspoon salt
2 tablespoons oil

Preparation:
Cut the meat into long thin strips and put them in a bowl-type container. Mash in a mortar lemon grass, chilli, galanga, garlic and turmeric. Add sugar and oyster sauce, salt and oil mixed. Pour a spoon the marinade over the meat and stir until everything is blended. Cover with clear plastic container and leave in refrigerator 4 hours. Puncture the meat on skewers of wood after they were soaked in water for 30 minutes. Preheat the broiler and broil the skewers until browned on both sides