Fettuccine with Tomato Avocado Sauce

Ingredients:

•       1  tbsp     Olive oil      
•       1  med     Onion; finely chopped      
•       2  Garlic cloves; minced      
•       1  Fresh hot chili pepper seeded and minced      
•       4  med tomatoes cut into 1/2-inch cubes      
•       3/4  tsp  salt      
•       1/8  ts  Freshly ground black pepper      
•       1/2  c   Chopped fresh cilantro (optional)     
•       12  oz     Fettuccine made without eggs      
•       2  med     Ripe avocados peeled, stone removed, and cut into 3/4" cubes      
•       3  tbsp     Extra virgin olive oil      
•       2  tbsp     Freshly squeezed lime juice      

Procedure:
           
      1.     Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
   
      2.     Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.
   
      3.     Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.

Squash in Coconut Milk

Ingredients:

• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 2 pieces long chili peppers
• 2 tablespoons of shrimp paste
• 2 cups coconut milk
• 3 pieces tomatoes, diced
• 1/4 kilo shrimp, shelled and deveined
• 2 cups chicken stock
• 4 tablespoons of cooking or olive oil
• 1 kilo squash, cut into cubes (1"x1")
• 1 cups coconut cream 2 tablespoons of fish sauce

Procedure:

1. On a big pan, heat oil. Stir fry garlic, onions until light brown then add ginger, cook until onions become translucent.
2. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
3. Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
4. Serve hot with plain rice.

Gourmet Spinach Soup

Ingredients

• 5  T     Butter, sweet 
• 1/4  lb     Mushrooms, fresh; washed, dried, trimmed & diced      
• 1       Scallion; chopped 
• 5  T     Flour, all-purpose
• 2  c     Chicken broth      
• 2  c     Milk      
• 1/2  ts     Salt; (opt)      
• Pepper, black      
• Nutmeg, ground; (opt)      
• 1/4  lb     Cream cheese; softened & cut into cubes      
• 1  c     Swiss cheese; grated      
• 3/4  lb     Spinach, fresh      

Procedure:
           

1. Wash spinach; trim, cook, and chop.
2. Melt the butter in a large saucepan. In it slowly saute the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes.
3. Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg if desired, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently.
4. Season to taste. Serve hot.
   

Crispy Kangkong (Crispy Swamp Cabbage)

Ingredients

• 4 bunches kangkong leaves, cleaned
• 3 cups corn starch
• 5 cups cooking oil
• salt to taste
• 1-1/2 cup water
• 1 cup flour
• 1 pc boiled egg, grated medium

Procedure:

1. Clean kangkong and draw off leaves thoroughly.
2. Remove leaves from stem. Set aside.
3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.
4. Mix until smooth in consistency.
5. Heat oil to 250°F and reduce fire to medium. Dip leaves one by one in batter and deep fry until crispy.
6. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
7. Serve with sauce on the side.

Prawn in Curry

Ingredients:

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger.

2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.

3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.

4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.

5. Serve with hot rice sprinkled with green onions as garnish.

6. Enjoy