Ingredients for portions
1 chicken, cut and ready to cook
4 toe / n garlic, roughly chopped
3 tablespoons sambal oelek
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons brown sugar
2 tablespoons oil

Preparation
Stir together ingredients for a marinade and toss with the chicken. A couple of hours, covered, can best draw in the refrigerator overnight. Cook in the oven on the grill at 180 degrees (45 min) after half the baking time again with the remaining marinade to coat. Important! Juice tray under the grill and line with aluminum foil slide, or the sink is used to mess!
Working time: 15 min
Resting time: 12 hours
Level of difficulty: simple

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for 6 portions

Recipe
The lemon grass into 4 cm long pieces and pat lightly with the back of a knife. Bring the broth and half the coconut milk to a boil, and add the lemon grass, galangal to the Magroodblätter and chilli, season with fish sauce and simmer for 10 minutes.
Stir in the mushrooms and cook another 5 minutes, then the chicken and cook for few minutes over a low flame, it must remain soft.
Add the remaining coconut milk and season with lime juice, sugar and fish sauce. In bowls and garnish chili strips, spring onions and coriander.
The soup should taste slightly salty, sour and fresh.

Variations:
Diced chicken meat by 500 fish fillets, or substitute 500g mushrooms.
A suitable fish to saltwater fish with firm flesh and perch or catfish, if you prefer a more delicate fish taste.

Note:
Lemon grass, galangal and Magrood are condiments and not be eaten. Anyone who wants to spare the separation during the meal, they fish with a slotted spoon in the soup before the mushrooms are added.
Working time: 30 minutes
Difficulty: Normal

Food Recipe
The meat with the lime juice mix and let stand for 10 minutes.

Shallots cut into finer columns. Cut from the mint and coriander leaves coarsely. The spring onions with the green cut a slight angle into slices.

Without wok heat oil, add the minced meat and cook, stirring about 5 minutes. Warm to cool.
The minced meat with fried rice and the ingredients mixed. Serve immediately.

Note: There are many variants of Larp Moo, with coriander or finely sliced ​​kaffir lime leaves and and and ..

But you should not give up the ground roasted rice, he is a special bite in the salad.

If you do not rankommt of Thai shallots or green onions, this can be naturally replaced by European ones. Then take only half of them because they like all Thai vegetables are much smaller than ours.
Working time: 30 minutes
Level of difficulty: simple

Recipe
Meat with 1 tablespoon oil, soy sauce and ginger, mix well and marinate 30 minutes. In the meantime, clean and cut vegetables. Fry meat in a nonstick pan and set aside.

In a wok (or large pan with high sides) curry paste 1 tbsp oil fry. Stir in peanut butter, melt. Pour in coconut milk. Vegetable admit let simmer about 15 minutes.

Meanwhile, prepare the rice and steaming can. Shortly before the end of cooking (the vegetables should still have bite), add meat and heat briefly. With palm sugar, fish sauce (if necessary, take some salt) and lemon grass paste (should not simmer) to taste. sprinkle to taste Thai basil and serve with rice.

The composition of the vegetables can vary quite complementary to taste and availability /, eg finely chopped water chestnuts for extra bite, a few small broccoli florets or some snow peas (split diagonal, blanched or fried) as an additional splash of color. It should be (measured cleaned and sliced) Total 4-5 handful of his vegetables.

Lemon grass paste is rubbed, marinated in a little vegetable oil lemon grass. Unopened, the glass is best kept in the freezer.
Working time: 30 minutes
Difficulty: Normal

Preparation
The fish in some milk 7 – 9 minutes poach over low heat until it is soft. Drain, remove bones and skin, let cool and picking apart. Mix with the Parmesan cheese, salt and pepper.

Whisk the eggs with the water easily. Heat the butter in a pan and add the eggs into it. cook on medium heat about 2 minutes. The fish and cheese mixture on top and pour over the double cream. In a grill in 3 – 5 minutes until golden brown grill.

Without going to fold a preheated platter and serve.
Preparation time: 15 min
Difficulty: Normal

Ingredients for portions

Preparation
Melt the butter in a pan, but do not boil. Stir in chili powder, mace and nutmeg. Add the shrimp and cook about 5 minutes to kill potentially present microorganisms.

The mace remove and fill the crab-butter mixture in 2 glasses of 300 ml capacity and very firmly into place.
Allow to cool, and then for 30 minutes in the refrigerator so the mass becomes solid.

Heat the clarified butter and pour over the crab.
The butter seals the crabs, so they are having an intact layer of butter in the fridge for about 14 days if stored. If the butter layer once broken, the crabs should be consumed within 3 days.

The crabs are served hot with lemon juice to toast.
Preparation time: 30 minutes
Rest time: 1 hour
Difficulty: Normal

Preparation
Butter, sugar and eggs until frothy, add lemon peel. Baking powder and flour and fold.

A microwavable form (I use for this recipe a fire-resistant glass measuring cup with 500 ml capacity) filled with the syrup. The soil should be covered, so do not skimp. Pour the mixture to the syrup and cover the whole set with plastic wrap.

In the microwave at full power (in my case about 700 watts), about 3 minutes “baking”. Caution! The cake is very hot! When the cake is done (in the form of the glass you see the very good), the whole thing onto a plate. So she sucks the remaining syrup to the batter well. Serve warm. This tradition fits Custard, so vanilla.
Preparation time: 5 min
Level of difficulty: simple

Preparation
Pasta in abundant salted boiling water until done, drain and cool. In the meantime, peel the cucumber in half and remove the seeds with a spoon, then cut into small pieces. Drain the tuna and mix with the mayonnaise and cucumber in a bowl. Add the noodles and mix together.

The whole thing for a few hours in the refrigerator. You might want to give even a small can of corn.

This pasta salad I took from my English host mother.
Preparation time: 10 min
Level of difficulty: simple

Preparation
Boil water and tea leaves in a preheated pot. brew with water. Cover and take 3 minutes. Then in a pot of seven. Season with sugar, lemon juice and rum. Soak gelatine for 5 minutes in cold water. resolve expressions and stir in the hot tea. Tee to let cool briefly in front of the gel and place in goblets. Cover and freeze 2 hours in refrigerator.
Cut open the vanilla cream vanilla bean. Mark scrape out with a knife. Good with vanilla cream and sugar in a chilled bowl, beat semi-rigid. Pour into a glass carafe. Serve with the jelly.
Preparation time: 20 min
Rest time: 2 hours
Difficulty: Normal