Chef's Salad Recipe by Badhige.com

Ingredients
-  8 cups salad greens, washed and torn into bite sized pieces
- 1 cup Chicken Ham  strips
- 1 cup turkey Ham strips
- 1/2 cup onion, chopped fine
-  1/2 cup celery, chopped fine
-  1/2 cup Red Cabbage, chopped fine
- 1 Cup Cheddar Cheese Strips
- 2 eggs, hard boiled, peeled and sliced
- 1/4 cup Chicken bits, for garnish
- 8 ounces salad dressing, of your choice

How to Make:

• Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
• Toss the greens with remaining ingredients, reserving some Stips pieces of meat and cheese for garnish.
• Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese and hard cooked egg slices.

Serves 02
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Maalhos-keyo Riha ( Green Banana Curry )

Ingredients
1 lb ash plantains or green banana
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 green chillies
1 1/2 tsp salt
1'' cinnamon
1 cardomom
1 sprig curry leaves
1 1/2 tsp red chillie powder
1/2 tsp fenugreek
2 ozs onions
1 medium sized tomato
3tsp lime juice
1/2 inch rampe
oil for deep frying
ground turmeric
coconut milk

How to make
Peel and cut the ash plantain or green banana into 1 1/2 inch long fingers. Rub with salt and turmeric and deep fry till golden brown.
Peel and cut the onions, green chillies and tomato. Add all the ingredients to the coconut milk(except the plantains) and boil till the onions are done and the gravy is thick.
Add the fired plantains, bring to the boil again and simmer for about 5-7 minutes.

String Hoppers with Rice Floor

Ingredients
1 rice flour
salt to taste
boiling water

How to make
Roast the flour well and sieve it into a bowl. Add a little salt and then add enough boiling water to make a soft but not sticky consistency. Fill string-hopper mold with dough and squeeze on to very lightly greased string-hopper mats (watties). Then steam until beads of water begin to drop from sides of string-hopper cover (about 5-7 minutes).
Remove from mats. Continue until mixture is used up.

Chocolate Mousse Recipe: By Badhige

RECIPE INGREDIENTS; (4 servings)

Preparation time: 20 minutes, plus 2 hours’ chilling

165 g (51/2 oz) dark chocolate finely chopped

25g (1 oz) unsweetened cocoa powder

10 organic or free range egg whites

25 g (1 oz) caster sugar

1 organic or free range egg yolk

Whisking the egg whites.

With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks.

Adding the eggs to the chocolate.

Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.

Melting the chocolate.

Place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy. Stir until smooth, then remove from the heat. Keep warm over the pan of water while you whisk the egg whites.

Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

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Thai Fish Cake orTod Mun Pla Recipe By Badhige

You Need:
- 1 egg
- 500 grams white fish meat, minced or chopped
- 1 cup thinly sliced string beans.
- 3 tablebspoons chopped fresh kaffir lime leaves.
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon of red curry paste
-3 cups cooking oil for frying

Ingredients for Cucumber Relish : 
-1 cup cucumber, diced
-1/2 cup ground roasted peanuts
- 1/2 cup sugar
-1/2 cup white vinegar or rice wine vinegar


How to Make The Cakes
-  Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.
- Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
-Serve with cucumber relish.

How to Make Cucumber  Relish
-  Mix sugar and vinegar in the pot and heat.
-When the mixture boiling, remove from the heat and allow to cool.
- Spoon into a cup, add diced cucumber and top with ground peanuts.

Serves for 02 person.

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Thai Chicken Soup with Coconut and Lemongrass (Tom Ka Gai) Recipe: By Badhige

This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Ka Kai can either be served as an appetizer or as the star player (noodles can be added if you're planning to make this soup as a main entree). So sip, slurp, and enjoy!

Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes

Ingredients:

6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
4 kaffir limes leaves (fresh or frozen)
1 cup shiitake mushrooms, sliced
1 thumb-size piece galangal or ginger, grated
1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
1/2 to 1 can good-quality coconut milk
2 Tbsp. lime juice
2+ Tbsp. fish sauce
1 tsp. brown sugar (optional, according to taste)
handful fresh coriander leaves
handful fresh basil leaves
3 spring (green) onions, sliced
optional: other vegetables, like sliced bell pepper or cherry tomatoes
optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.

3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.

4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

5. Turn heat down to minimum. Add lime juice and stir.

6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.

7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or own homemade Nam Prik Pao Chili Sauce.

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Chocolate-Raspberry Cake Recipe: By Badhige

This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof butter-cream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

Yield: Makes 12 to 16 servings

Ingredients:

* Double-layer chocolate cake

* 1 cup raspberry jam

* 3 tablespoons raspbery-flavored Syrup, such as Monin

* Foolproof buttercream

* Rinsed fresh raspberries (about 6 oz. total)

Preparation:

Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.

Nutritional Information:

Calories: 642 (56% from fat)

Protein: 6.7g
Fat: 40g (sat 24)

Carbohydrate: 70g

Fiber: 2.3g

Sodium: 298mg

Cholesterol: 205mg

Scone Recipe: By Badhige

This scone recipe is simple to prepare and is perfect for breakfast or afternoon tea. Makes 12.

Ingredients

• 3 1/2 cups of self raising flour
• 1 teaspoon of baking powder
• 1 tablespoon of caster sugar
• 1/2 teaspoon of salt
• 2 oz of unsalted butter, chilled and diced
• 1 cup of milk
• 2 teaspoons of lemon juice
• 1 egg, beaten

Cooking Instructions

Preheat the oven to 400 ° F (200 ° C). Line an oven tray with baking paper. Sift the flour and baking powder into a large mixing bowl. Stir in the sugar and salt. Add the butter and using your fingers, rub the butter into the flour until it forms a breadcrumbs texture.

Mix together the milk and lemon juice, the mixture will curdle slightly. Add the beaten egg and pour into the flour mixture. Mix gently just until dough forms, making sure not to overwork the dough. Form into a rough ball shape, turn out onto a lightly floured surface and knead very lightly The dough should feel slightly wet and sticky.

Flatten out the dough to a thickness of 1 1/4 inch and cut out rounds using a cookie cutter. Place the rounds on the prepared oven tray, 1 inch apart, and brush the tops with a little milk. Bake for 10-12 minutes, or until risen and golden browned.

Remove from the oven tray and wrap the scones in a clean tea towel to keep them warm and soft. Serve immediately whilst still warm with jam, butter or cream.

Lamb and Tomato Curry Recipe: By Badhige

This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.

Ingredients

• 4 lamb chops, diced in cubes
• 1 tablespoon of peanut oil
• 1 garlic clove, finely chopped
• 1 small onion, thinly sliced
• 1 tablespoon of curry powder
• 1 ripe tomato, peeled and chopped
• coriander for garnish
• 1/4 cup of water
• 1 small apple, thinly sliced
• 1 tablespoon of sultanas

Cooking Instructions

Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.

Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.

Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.

Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.

Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.

Pancake Recipe: By Badhige

Ingredients:

• 3/4 cup milk
• 2 tablespoons vinegar (white)
• 1 cup flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons butter (melted)

Instructions:

1. Mix together the milk and white vinegar, then let sit for five minutes.
2. In another bowl, combine the flour with the sugar, baking powder and soda, and salt. In the milk mixture, whisk in the large egg and butter. Then pour the dry (flour) mixture into the wet mixture and beat until smooth.
3. Heat a skillet over medium, and spray with cooking spray (butter flavored works best). Pour in about a quarter cup fulls at a time onto heated skillet, and cook until bubbles appear. Flip, and cook until golden brown on both sides.

Beef Lasagna Recipe: By Badhige

This is a great recipe for a simple lasagna. The minced beef and melted cheese combination is mouth watering.

Ingredients

• 1 lb ground beef
• 2 cups of mozzarella cheese, shredded
• 2 cups of ricotta cheese, shredded
• 1/2 cup of Parmesan cheese, grated
• 1/4 cup of fresh parsley, chopped
• 1 egg, lightly beaten
• 1 packet of red tomato sauce
• 1 cup of water
• 12 lasagna noodles, uncooked

Cooking Instructions

Preheat the oven to 350 °F (180 °C).

Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.

Meanwhile, add 1 1/4 cups of mozzarella, the ricotta cheese, 1/4 cup of Parmesan cheese, parsley and egg in a bowl. Mix all the ingredients thoroughly until well blended. Set aside.

Drain the meat and transfer back to the saucepan. Stir in red tomato sauce. Add water to the meat mixture and keep on stirring until well blended.

Pour 1 cup of red tomato sauce onto the bottom of baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat the same process with the layers until you have run out of ingredients. Finish with the remaining lasagna noodles, sauce and cheeses. Cover the lasagna with foil.

Bake in the oven for 1 hour. Remove the foil after 45 minutes so it gets well heated through. Remove from the oven and allow the lasagna to cool down for 15 minutes before serving.

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Arabic Chicken Biriyani Recipe: By Badhige

Ingredients:

1 whole chicken cut to 4-6.
1 teaspoon salt.
1 teaspoon curry powder.
1/4 teaspoon ground black pepper.
1/2 teaspoon ground turmeric.
4 whole cardamom pods.
6 whole cloves.
6 black peppercorns.
1 bay leave.
1 cinnamon stick.
1 large onion, finely chopped.
2 cloves garlic, crushed.
2 teaspoons grated fresh ginger.
1 large carrot sliced.
1 large potato, chopped.
1 tablespoon tomato paste.
1/4 cup yogurt.
1/4 cup water.
1 small tomato chopped.
1/2 frozen peas.
1/4 cup fresh parsley or coriander, finely chopped.
3 cups basmati rice.
Pinch of saffron soaked in 1/4 cup rose water.


Preparation:

1)Sauté onion, with olive oil add garlic, ginger, whole spices, stir, cook 5 minutes.

2)Add chicken, salt, ground spices, stir, cook, until chicken brown, add chopped tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.

3)In small pan shallow fray potato and carrot.

4)After 30 minutes add potato and carrot to the chicken mixture cooked for 5 minutes then add peas, cooked until all the vegetables are tender.

5)Make basmati rice:in a deep pan bring to boil water with 1 tablespoon salt, and 1 tablespoon oil, add basmati rice, and boil it for 8 minuets. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.

6)In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water all over the rice, sprinkle fresh parsley on top, cover with parchment paper and aluminum paper, bake in preheated oven 350 F for 20 to 25 minutes.

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Biscuit Pudding

INGREDIENTS:

.6 Cold Biscuits
.1 Cup Water
.1 1/4 Cups Of Sugar
.1/4 Cup Butter
.1 Teaspoon Nutmeg
.1/2 Cup Raisins
.2 Eggs Lightly Beaten
.1/2 Cup Evaporated milk

PREPARATION:

Soak crumbled biscuits in hot water for a few minutes;
add sugar, butter, nutmeg, raisins, beaten eggs, and milk,
mixing after each addition.
Pour into 1-quart greased baking dish;
bake in preheated 350° oven for about 30 to 40 minutes,
or until browned.


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McDonald’s® Famous French Fries

Special Tools
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)
Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Preparing your french fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled
potatoes into shoestrings. The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″ long. (You can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to “full”. The shortening has to pre-heat for a very long time. It will
eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they’re cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then “toss” the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Special Notes
Note¹***** If you want more fries, double the recipe—but DON’T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1
tablespoon lard for the second batch.
Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that’s because it is. But it is an important
“blanching” step required for that great taste.
Note³***** For an easier clone of McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of
Crisco® and lard, skipping the “blanching” process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They’re good,
but not nearly as accurate in taste and texture as the fresh recipe.

Marbled-Chocolate Banana Bread Recipe:By Badhige

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips


Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield
1 loaf, 16 slices (serving size: 1 slice)

Nutritional Information
CALORIES 183(23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g

Spaghetti Carbonara Recipe: By Badhige

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices beef, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white vinegar (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped beef until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of beef fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add vinegar if desired; cook one more minute.
3. Return cooked beef to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that beef and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

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Grill Jumbo Prawns Recipe: By Badhige

Ingredients:

marinade

1/2 cup vegetable oil
1 grated zest of 1 orange
1 grated zest of 1 lime
1 tbsp fresh basil, minced or
1/2 tbsp dried basil
1 tsp fresh thyme, minced or1/2 tsp dried
500g extra-large prawns about 18 shells removed;

vegetable saute

1 tbsp vegetable oil
3 cup vegetable, (use artichokes, fennel,
1 clove garlic, minced
1 salt and ground black pepper
3 tbsp balsamic vinegar

citrus sauce

1 tbsp orange juice
1 tbsp grapefruit juice
1 tbsp lime juice
2 tbsp honey
1 tbsp dijon-style mustard


Method:

For the marinade, combine all the ingredients in a mixing bowl. Add
the prawn and marinate for about 3 hours.. The safest thing to do is to marinate in the
refrigerator.

When the marinating time is over, make the vegetable saute.

In a saute pan over medium heat, warm the oil. Add the vegetables and
garlic; saute for 4 minutes, stirring constantly.

Season with salt
and pepper. Add the balsamic vinegar and continue cooking for 1
minute more.

To make the citrus vinaigrette, combine all the ingredients in a
mixing bowl. Whisk to dissolve the honey.

Remove the prawn from the marinade and grill for 2 minutes
on each side.

Divide the sauteed vegetables among 6 salad plates, put 3 prawn on
top of each, and pour on the citrus vinaigrette.

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Marble Cheese Cake Recipe: By Badhige

Ingredients

For the crust:

• 4 ounces chocolate cookie crumbs
• 2 tablespoons melted butter

For the filling:

• 2 1/2 pounds cream cheese, room temperature
• 1 3/4 cups sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 2 yolks
• 5 eggs
• 1 teaspoon vanilla
• 3/4 cup sour cream, plus 1/4 cup
• 6 ounces semisweet chocolate, melted and slightly cooled

Directions

Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.

If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.

In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.

Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.

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Spiced Prawn Pilaf : BY BADHIGE

INGREDIENTS

9 oz (250g) rice - dry weight - cooked
Boiling water
1 tablespoon curry paste
2 tablespoons oil
2 tomatoes - skinned, cored and cut into 8s
1 onion - peeled and finely sliced
8 oz (225g) frozen peas
8 oz (225g) cooked peeled prawns (shrimp0
Chopped coriander or parsley to serve

METHOD

Cook the rice according to the instructions on the packet - rinse and drain.

Heat the oil in a large pan.

Add the onion and fry for around 3 minutes until soft and golden.

Add the tomatoes and cook a further 5 minutes - the tomatoes need to break down into the onion.

At this point, you may need to add a few tablespoons of boiling water - just tip a bit in out of your kettle and stir round - if the mixture looks like it's drying out, add some more - if it looks OK, then keep going to the next stage.

Add the curry paste and cook for 5 minutes.

Once again, add boiling water from your kettle if you think you need to.

Add the rice and peas, stir thoroughly until they are heated through - at this point, you may need to add some more water if the mixture looks dry.

Add the prawns (shrimp) and stir again - keep stirring for 2 or 3 minutes - the water by now should have been absorbed into the sauce.

It should all be very hot prior to serving.

Tip out onto plates and scatter chopped coriander or parsley over.

It's a very simple meal to cook and very tasty.

Add some poppadoms, mango chutney, yoghurt sauce and some naan bread.

Hot & Sour Chicken Soup Recipe: By Badhige

Ingredients

• 3 cups chicken broth
• 1/2 cup water
• 2 cups sliced fresh mushrooms
• 3 slices fresh ginger root
• 2 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1/4 teaspoon red pepper flakes
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro (optional)
• 3 tablespoons vinegar
• 2 tablespoons cornstarch
• 1 egg, beaten

Directions

1. In a saucepan, combine the chicken broth, water, mushrooms, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
3. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

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