Southern food recipes

Ingredients for 4 portions
500 g chicken breast fillet, in fine strips
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 Ginger, fresh, about thumb size, peeled, finely chopped
1 tablespoon curry paste, red, or less
1 tablespoon peanut butter
400 ml coconut milk, unsweetened, creamy
2 pepper (s), red, in fine strips
3 spring onion (s) in fine strips
1 kl. Glass bamboo shoot (s), drained into strips, well
10 baby corn, from the glass, halved lengthwise
1 tbsp fish sauce
1 tsp palm sugar, brown sugar substitute
1 tsp lemon grass paste or finely chopped
1 tablespoon basil (Thai), fresh
500 g rice (jasmine / jasmine rice)

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

Ingredients for portions
3 m-large egg (s), very fresh and warm room
75 g fish (haddock), smoked
15 g butter
1 tbsp Parmesan, freshly grated
1 tablespoon water
1 tbsp double cream
Salt and pepper, black, freshly ground
Milk

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
100 g butter
400 g prawns, cooked and gepult
¼ teaspoon chili powder
2 leaves Mace
1 pinch nutmeg
150 g butter, clarified butter or ghee or lard

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

Ingredients for portions
100 g butter
100 g sugar
2 egg (s)
100 g flour
Lemon zest or lemon flavoring
n. as syrup, light (such as Golden Syrup) or caramel syrup
some baking soda

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