Sunday, September 18, 2011

Spicy Thai-Style snapper - Easy Recipe

  • 500 g of fillet of snapper
  • 4 sachets of chilli cook ABC
  • 1 tablespoon lemon juice
  • 2 stalks lemongrass, thinly sliced
  • 3 pieces of red pepper, cut into matchsticks
  • 1 tbsp chopped coriander leaves
  • ½ teaspoon of pepper powder
  • 1 teaspoon of fine salt
  • 3 tablespoons cooking oil
How to Make Spicy Thai-Style snapper
  • Clean the snapper fillet of thorns and the skin, cut into pieces.
  • Season to taste pepper and salt. Let soak for 10 minutes.
  • Heat oil in a frying pan, fried snapper fish fillets until golden brown. Lift.
  • Heat 3 tablespoons cooking oil, saute the red pepper, lemongrass and chili cook ABC. Enter a snapper fillet fried and lime leaves.
  • Stir occasionally to allow the flavors to infuse.
  • Shortly before he was appointed, add the chopped cilantro and lime juice. Lift.
  • Pour into serving dish. Serve warm.
  • Makes 4 portions

Tips When Make
Spicy Thai-Style snapper
  • Meat snapper fillets can be replaced with carp or gindara.

Thai Chicken Lettuce - easy receipe


  •  100 g of glass noodles
  •  300 g of chicken meat
  •  150 g of mengkal mango, cut into matchsticks
  •  4 lettuce leaves, chopped
  •  100 g tomatoes, diced
  •  1 leek, thinly sliced

Special Sauce for Thai Chicken Lettuce
  • 6 spring onions, finely sliced
  • 2 cm ginger, grated
  • 2 tablespoons fish sauce
  • 3 stalks lemongrass, white part, thinly sliced
  • 3 teaspoons of Royco chicken taste, dissolve with 3 tablespoons water
  • 2 teaspoons of
  • ½ teaspoon of fine salt

Directions How to Make Thai Chicken Lettuce

  • Brewed cooked glass noodles with cold water until soft. Remove and drain.
  • Cut chicken into thin. Fry until dry. Lift. Set aside.
  • Sauce: Mix a solution of Royco chicken flavor with grated ginger, onion, lemongrass, fish sauce, sugar and salt, mix well.
  • Mix the glass noodles, chicken, mango mengkal, tomatoes, scallions. Leaf lettuce and sauce, stir well. Chill in refrigerator.
  • Pour the salad into a serving dish. Serve immediately.
  • Makes 4 portions

Tips on make Thai Chicken Lettuce
  • Vegetables and glass noodles should be cooled first before mixed with the sauce.
  • Serve as soon as the sauce is mixed with salad ingredients and vegetables so that no water remains fresh.