Ingredients:

1 kilo chicken
2 medium sized potatoes, chopped medium
1 big carrot, sliced
1 tbsp minced garlic
2 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
1 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water

Procedure:

1. Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
2. Heat up a deep pot and add oil.
3. Fry potato and carrots for 2 minutes and set aside.
4. Saute chicken together with garlic, onion and ginger.
5. When garlic is light brown in color add fish sauce and curry powder.
6. Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
7. Once the chicken is cooked add the red bell pepper, celery, carrots and potato then simmer for 5 minutes.
8. Add the coconut milk and mix well. Simmer for another 5 minutes.
9. Served hot with rice.

Ingredients

3 Japanese or 4 Persian cucumbers

1/4 tsp salt

3 Tbsp rice vinegar

1 Tbsp sugar

1/4 tsp soy sauce

1 tsp sesame seeds

Instructions

Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.

In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.

Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

Ingredients:

1 strip dried kelp seaweed
(komb,,; 2' or 60 cm)
2-112 oz. (75 g) small dried fish
213 oz. (20 g) dried gourd
shavings (kampy"O), soaked
until soft (see p. 69, Basic
Rolled Sushi)
2 c. deshi
3 T. soy sauce
2 T. sugar

3 1. rice wine

Instruction:

Have all the ingredients ready. Wipe the kelp
clean with a damp cloth. Cut into pieces about the same
length as the small dried fish . Set aside.

Soak the small dried fish in water for about 5 minutes.

Remove the heads and entrails.

Place some of the small dried fish in the center of each
piece of kelp, roll into a cylinder, and tie tightly
wilh a dried gourd shaving. Place in a small saucepan.
Mix 1 until blended. Cook the kelp rolls in 1 unlil the sauce
thickens and is almost completely reduced.

Red chili pepper may be added when cooking for a spicy-hot
flavor.

Ingredients:
1 waldine van geffen
1/4 lb butter
2 can cream of mushroom soup
1 lb lumb crabmeat
1 cup evaporated milk
1 salt and pepper
2 avocados; peel -- slice
2 tablespoon bread crumbs
1 butter -- melted
1 can anchovy filets


Instructions:

Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk,
salt and pepper and simmer 5 minutes longer. Line a baking dish with
avocado slices and pour crabmeat mixture over avocado. Sprinkle with
bread crumbs and brush with melted butter. Heat until brown,
approximately 15 minutes at 350~. Before serving sprinkle with a few
drops of anchovy oil and garnish with anchovy strips.

Ingredients:

Cattle Fish
Olive Oil
Onion, Chopped
Rice
Salt and Pepper to taste

Instruction:

Clean cattle fish and remove black ink bag from inside of the fish keep ink in small cup filled with olive oil

Pot No 1

Fried chopped onion on the olive oil until light golden

Add cattle fish (cut fish in to the cubes 10-15 x 10-15 mm) stir,

Add fine chopped garlic, parsley, salt and pepper.  When cattle fish turn white as porcelain

Add red wine and you can add spoon of the tomato puree.

When cattle fish become soft, add black ink and continue cook on low heat

Pot No2

Heat olive oil and put rice inside. Fried rice until become glassy add little water or fish soup.

When rice become soft start adding sauce from first Pot. When rice is almost cooked mix all fish and sauce from

Pot No1 and add little more fine chopped garlic and parsley

Remove from the stove and cover with tin film of the olive oil. Do not stir any more and do not cover pot

Ingredients:

2 lbs skinned chicken thighs or any chicken part

3 tbs soy sauce

juice of 1 lemon

2 tbs olive oil

2 cloves garlic, chopped

1 onion, chopped

1 1/2 cup chicken broth

2 can sausage, slice into 1/4 inch pieces

2 medium potatoes, cubed

2 medium carrots. cubed

2 medium red bell pepper, cubed

1 cup fresh mushroom

1/2 cup light sour cream

Salt and pepper to taste

Instructions:

1.Marinate chicken in soy sauce and lemon juice. Lets stand for 15 minutes. Drain and set aside.

2. Heat oil in heavy pan over medium high heat. Add chicken pieces and saute for 5 minutes or until meat is no longer pink.

3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir in the mixture to avoid meat sticking at the bottom of the pan.

4. Add sausage, carrots, potatoes, red bell peppers and mushroom. Stir and simmer for 15 minutes or until potatoes are fork tender.

5. Stir in sour cream. Correct seasonings if needed. Serve immediately.

Instruction:

4 oz asparagus

1/4 cup chopped onion

1/4 cup celery in cubes

1/2 cup carrots in cubes

3/4 cup zucchini in cubes

1/2 cup mushrooms

1/2 cup red  bell pepper in cubes without skin

1/2 cup leek only white

1/2 cup peeled tomato

salt

pepper

Procedure:

 Saute the onion in butter to golden brown, add celery and carrots and saute for another 5 minutes.Add zucchini, mushrooms and peppers and saute until the vegetable are tender. Add asparagus and Salt and pepper to taste. Add a light, thin white cream sauce and mix with the pasta. Topp with parsley and parmesan cheese.