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 4 portions
5 large chicken thighs
5 Rod / n leek
2m-large carrot (s)
1 large onion (s)
1.8 liters of water, hot
Vegetable, Instant
Garlic
Herb salt

Preparation
Rub chicken thighs with herb salt 1 / 2 hour before, then brown.
Leek, carrot and onion into small pieces. take chicken thighs from the pan, add the vegetables and pour in 1.8 liters of hot water, season to taste with vegetable broth.
Add chicken thighs in the oven at 180 degrees convection roast. From time to stir a little. When it starts to brown, turn down to 150 degrees, cook with the lid closed, until the chicken legs are tender.
Preparation time: 30 minutes
Difficulty: Normal

Ingredients for 4 portions
400g beef (rump steak or rump steak)
2m-large onion (s)
2 clove / n garlic
1 small kiwi
150 ml soy sauce, dark
150 ml water
1 teaspoon pepper
2 tsp sugar
1 tablespoon dark sesame oil

Preparation
Meat into bite-sized slices (but not as thin as carpaccio!). Cut the onions in half rings, garlic press, kiwi rub (it makes the meat super tender like papaya). Place all ingredients in a bowl, mix well and preferably overnight in the refrigerator.

The flesh with marinade in a hot pan and cook type. However, Bulgogi (Bul = fire, light / Gogi = meat) cooked on a traditional Mongolian helmet over an open fire. But unfortunately I have yet to find any, so I reach back to the pan.

The ratio of soy sauce: water 1:1, I use only when I marinate the meat overnight, as it is too salty otherwise. In short Marinating can add less water.

Serve with a bowl of rice and vegetable side dishes to taste.
Preparation time: 20 min
Resting time: 12 hours
Difficulty: Normal

Ingredients for 4 portions
1 kg chicken breast fillet (without skin and bones)
100 g ginger, fresh
1 tablespoon ground cumin
1 tablespoon ground coriander
3 clove (s)
¼ teaspoon cinnamon
Salt and pepper, mixed. black
6 tablespoons oil
4 cardamom – capsules, black
2 bay leaves
200 g yogurt (10% fat)
½ bunch cilantro, chopped

Recipe
Chicken breast fillets cut into medium sized pieces, chop the ginger finely.
The pieces of meat in a bowl with cumin, coriander, cloves, cinnamon, salt and pepper and 3 tablespoons oil mix.

Heat the remaining oil in a saucepan. Cardamom pods and bay leaves fry 1 minute. Add the chicken pieces and 10 minutes from all sides until golden brown fry, add salt.
Whisk in the yogurt and 3 tablespoons water, cover and leave over low heat for another 10 minutes.
Remove the pan from the heat, add the chopped ginger, stir, cover and can be drawn for another 5 minutes.
Sprinkle with chopped coriander leaves.

Serve with basmati rice.
Preparation time: 20 min
Difficulty: Normal