Monaco

Soup
Goulash Soup
Yield Makes 8 to 10 servings (12 cups)
ingredients
3 bacon slices
1 tablespoon unsalted butter
1 large onion, finely chopped (1 cup)
2 teaspoons sweet Hungarian paprika
3 pounds boneless chuck roast, cut
into 1/2-inch cubes
1/4 pound calf's liver in 1 piece

3 tablespoons all-purpose flour

1 cup dry white wine
1 teaspoon salt
1 large green bell pepper, finely
chopped (1 cup)
2 pounds boiling potatoes (4 or 5
large)
2 tablespoons chopped fresh dill

Preparation
1. Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, turning over
occasionally, until fat is rendered and bacon is crisp, about 5 minutes. Reserve bacon for
another use, then add butter and onion to bacon fat and cook, stirring frequently, until
onion is browned, 7 to 8 minutes. Stir in paprika and cook, stirring frequently, 1 minute.
2. Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until
meat is browned, 10 to 12 minutes. Sprinkle with flour and cook, stirring frequently, 1
minute. Add wine and salt and bring to a boil, then reduce heat and gently simmer,
covered, stirring occasionally, 1 hour. Transfer liver to a cutting board using tongs, then
mince. Return liver to pot and add bell pepper. Gently simmer, covered, stirring
occasionally, until beef is tender, about 1 hour.
3. While meat is simmering, peel potatoes and cut into 1/2-inch pieces. Put potatoes in a 2to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to
15 minutes. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste
and simmer 5 minutes. Serve sprinkled with dill.

A Mussels Soup from Bosa

Yield: 4 servings
Ingredients
2 pounds live mussels
1/3 cup extra virgin olive oil
1 heaping tablespoon chopped garlic
2 tablespoons chopped Italian flatleaf parsley
2 tablespoons fine, dry, unflavored
bread crumbs

1/3 cup grated Fiore Sardo or

Pecorino Romano or other hard,
grating sheep's milk cheese
1 cup dry white wine
1 cup tomatoes cut up with their
juice, either ripe, firm, fresh plum


1.

2.
3.
4.
5.

tomatoes OR canned imported San

Grilled crusty bread, 1 or more slices
Marzano Italian tomatoes
per serving
Preparation
Cut away any protruding tufts from the mussels. Set aside any whose shells are even
slightly open and tap them sharply. Check them after 2 or 3 minutes and throw out all
those that are still open. Drop the mussels in a basin or large bowl full of cold water,
move them around a little bit, then let them settle for a few minutes. Retrieve them
without stirring up the water. Pour the water out slowly to see if any sand has collected at
the bottom. If any has, rinse out the container, refill it with fresh cold water, and drop the
mussels into it again. Repeat this procedure until the water runs clear.
Pour the olive oil into a 6-quart saucepan, add the garlic, turn on the heat to medium high,
and cook the garlic, stirring occasionally, until it becomes colored a light gold. Add the
parsley, stir two or three times, then add the bread crumbs, stirring for a few seconds.
Put the drained mussels in the pot, turn them around a bit, then cover the pot. Uncover
after a few minutes, add the grated pecorino cheese, stirring it well into the pot.
Add the white wine, let it bubble away briskly for two to three minutes, then put in the
tomatoes and the chili pepper. Turn the contents of the pot over two or three times and
continue to cook for 10 to 15 minutes.
Place a slice or two of toasted or grilled bread in each individual soup bowl, distribute the
contents of the pot over the bread, and serve piping hot.
]

Garlicky Fish Stew from Corfu

Yield: 4-6 servings

Ingredients
2 tablespoons unsalted butter
Salt and freshly ground black pepper
to taste
3 tablespoons extra-virgin olive oil
2 1/2 to 3 pounds grey mullet or
2 medium onions, halved and thinly
whiting, cleaned and gutted
sliced

Juice of 1 lemon
8 to 10 garlic cloves, to taste,
3 tablespoons chopped fresh flat-leaf
chopped
parsley for garnish
6 to 8 medium waxy potatoes, to
taste, peeled and cut into large cubes
Preparation
1. Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch
oven. Add the onions and garlic and cook over medium-low heat, stirring, until softened,
about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring gently,
until the potatoes are about half cooked, 10 to 12 minutes.
2. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive
oil, and add enough water just to cover the fish. Season with salt and pepper. Place the lid
partially over the pot and simmer over medium-low heat until the fish is flaky and the
liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice, and
garnish with chopped parsley. Serve hot.

 Appetizer

Broiled Shrimp Appetizer

Yield: 5 servings
Ingredients
20 large shrimp
1 cup olive oil
juice of 3 lemons

1/4 cup soy sauce

1/4 cup finely chopped parsley
3 tablespoons of fresh or dried
tarragon

Preparation
1. With sharp scissors cut down the back of each shrimp shell and remove the black vein but
do not remove the shell. Wash the shrimp thoroughly and place them in a large bowl.
Over them pour olive oil, the lemon juice, soy sauce, parsley and tarragon. Let the shrimp
stand in this mixture for 2 hours, tossing them around now and then so that they will be
equally marinated.
2. When you are ready to cook them, arrange them in basket grills and cook over hot coals
for 5 to 6 minutes, turning twice. They should be tender and moist with lightly charred
shells. Have finger bowls and pass plenty of paper napkins.

Bruschetta with White Beans, Tomatoes and Olives

Ingredients
Yield: 20 servings
1 cup dried Great Northern beans
3 plum tomatoes, seeded, chopped
1/4 cup chopped pitted Kalamata
olives
6 tablespoons olive oil
1/4 cup chopped fresh basil

1 tablespoon minced garlic

1 French bread baguette, cut into
-inch-thick rounds
5 to 6 ounces soft fresh goat cheese
(such
as
Montrachet),
room
temperature

Preparation
1. Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil.
Cover and remove from heat. Let stand 1 hour.
2. Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil.
Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes.
Drain and cool.
3. Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use).
Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and
pepper.

4. Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until
golden, about 1 minute. Spread with cheese. Top with bean mixture.

Smoked Trout and Watercress on Tart Apple Slices

Ingredients
Yield: Makes 8 appetizer Servings
1 unpeeled Granny Smith apple,
12 ounces skinless smoked trout
quartered, cored, cut into 1/4-inchfillets or smoked whitefish fillets
thick slices
1 small bunch watercress, thick
2 tablespoons fresh lemon juice
stems trimmed
Preparation
1. Combine apple slices and lemon juice in medium bowl; toss gently to coat. Cut trout
fillets lengthwise in half, then cut each half into apple-slice-size pieces. Drain apple
slices; place on platter. Top each slice with 1 watercress sprig, then 1 trout piece. Sprinkle
with pepper. (Can be made 2 hours ahead. Cover and chill.) Serve.

Salad
Fruit salad with blackberry balsamic vinaigrette
INGREDIENTS
8 cups gourmet mixed salad greens
1/3 cup red wine vinegar
1 1/2 cups each mango, strawberries,
6 leaves fresh basil
blackberries or other favorite fruit
1 medium garlic clove, sliced
1 large avocado, peeled, seeded and
1/2 tsp each salt and seasoned pepper
sliced
1/4 cup canola or grape seed oil
6 oz blackberry & poppyflower
preserve
PREPARATION
1. Mix salad greens and fruit in a large bowl and toss gently. Pulse blackberry preserves, red
wine vinegar and next 4 ingredients in a blender 2 or 3 times until blended. With the
blender running, pour oil through the food chute in a slow, steady stream and process until
smooth. Drizzle over salad and top with avacado slices. Serve immediately.

Watermelon and Feta Salad with Cucumber and Mint

Serves 2
Ingredients
1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
2 ounces feta, crumbled
1 lime
1 Tbsp. extra virgin olive oil


1.

2.

4-5 fresh mint leaves, chiffonnade

freshly ground black pepper
Directions
Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top
and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint
leaves over the top of the salad as a garnish.
The colors of the salad look best before tossing, so if you're making this for company, I
recommend serving like this and tossing at the table. Alternatively, you can toss the
watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese
and mint at the end.
Carrot and Apple Salad
Serves 6
Ingredients
3 large carrots, peeled and julienned,
about 2 cups
2 Granny Smith apples, skin on,
julienned , about 3 cups
juice of 1 orange

3 tablespoons extra- virgin olive oil

2 tablespoons chopped fresh Italian
parsley
teaspoon kosher salt
freshly ground black pepper

Directions
1. Toss the carrots and apples in a salad bowl with the orange juice and olive oil. Sprinkle
with the parsley, season with the salt and pepper, and toss again. Serve cold

Main Course
Asparagus Risotto with Jus de Viande

Ingredients:
2l white stock
8 tbsp Jus de Viande (this is the
French for 'meat juices' use the juices
160g Arborio rice (or other risotto
from roasted meat)
rice)
60ml olive oil
4 tbsp onion, finely chopped
salt and freshly-ground black pepper,
4 garlic cloves, chopped 2
to taste
40ml white wine
1 batch Parmesan Tuiles
20 asparagus spears
Preparation:
2. Add the white stock to a large pan and bring to a boil over high heat. Meanwhile, take 12
of the asparagus spears and slice off the heads at a diagonal. Now slice the stalks, also at
a diagonal, so that the pieces are the same size as the heads.

3. Add the asparagus pieces to the white stock. Heat olive oil in a pan and use to fry the
onion and garlic in a deep-sided frying pan (or skillet) over medium heat for about 3
minutes. Add the rice and fry for about 3 minutes, or until just translucent.
4. Now stir-in the white wine and cook, uncovered, until all the liquid has been absorbed
(make certain you stir very frequently to prevent scorching). Add the white stock to the
rice a cup at a time, each time cooking until the liquid has been absorbed before adding
more (make certain you add the all the sliced asparagus to the rice). Continue cooking in
this way until the rice is tender and the mixture has a creamy consistency (this will take
about 25 minutes).
5. Season with salt and black pepper. Slice the remaining asparagus spears in half
lengthways. Divide the risotto between four plates and drizzle with 2 tbsp of the jus de
viande for each place before garnishing with the Parmesan Tuiles and the split asparagus.

Chicken Monaco
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Yield: 4 servings
Ingredients
2 lbs chicken breasts (boneless,
1 cup flour
skinless)
1 teaspoon white pepper
8 oz mushrooms (sliced)
teaspoon salt
12 oz artichoke hearts (quartered,
1 teaspoon dried rosemary
marinated)
teaspoon poultry seasoning
cup capers (drained)
3 tablespoons vegetable oil
1 cup white wine
Instructions
1. Combine flour, pepper, salt, rosemary, and poultry seasoning in a bowl or pan for
dredging.
2. Rinse chicken with water, then dredge chicken in flour mixture.
3. Heat oil in a large skillet over medium heat. Add chicken, and cook until lightly brown
and done, turning occasionally about 15 minutes depending on thickness of chicken.
4. Add wine, mushrooms, capers, and artichoke hearts (with marinate). Reduce heat and
allow to simmer for 10 minutes.
5. Serve over choice of pasta or rice.
Barbagiuan
Ingredients:
For the Pastry:
500g self-raising flour
1 tsp sea salt water, to bind
125ml extra-virgin olive oil
For the Filling:
400g Swiss chard leaves
6 tbsp flat-leaf parsley, finely
chopped
2 large onions, finely chopped

75g freshly-grated Parmesan cheese

60ml olive oil
salt and freshly-ground black pepper,
100g ham slices
to taste

 2 or 3 eggs, beaten
Method:
1. Begin with the pastry. Combine the flour and salt in a bowl. Form a well in the centre,
add the oil and stir to combine. Now work in just enough water to bring the mixture
together as a dough. Cover and refrigerate until needed.
2. Bring a pan of water to a boil, add the chard leaves and blanch for a few minutes. Drain
and chop finely then set aside. Heat the oil in a pan, add the onions and fry for about 8
minutes, or until golden brown.
3. Stir in the chard then shred the ham and stir this in as well. Turn this mixture into a bowl
and stir in the parsley and grated Parmesan cheese. Season the mixture to taste and stir
well to combine. Now work in enough of the beaten eggs so that the filling mixture is
creamy without being liquid. Turn the pastry out onto a floured work surface and roll out
until thin (think ravioli). Cut the pastry out either into small rounds or rectangles.
4. Mound the filling over one half of the pastry then fold the other half over, use egg wash
to seal and crimp. Heat oil in a deep fryer to 180C, add the pastry parcels and fry for
about 8 minutes, turning occasionally. They should be cooked a golden brown and heated
all the way through.
5. Remove with a slotted spoon, drain on kitchen paper and serve. You can eat either hot or
cold and they will keep in the refrigerator for a couple of days. They can even be reheated in a microwave.
Dessert

Prince Albert Millefeuille Pastry with Strawberries Recipe from Monaco

Ingredients:
500ml milk
30g butter
100g sugar
150g whipping cream
4 egg yolks
600g strawberries
1 vanilla pod
900g puff pastry
3 1/2 tbsp cornflour
100g sugar icing (frosting)
Method:
1. Slice the vanilla pod lengthways then add to a pan along with the milk and 1 1/2 tbsp
sugar and bring to a boil over medium heat. Meanwhile, beat together the egg yolks and
the remaining sugar until pale and creamy. Whisk the cornflour into the egg mixture then
take the milk off the hob and add the egg mix, whisking constantly.
2. Remove the vanilla pod and return to a low heat. Cook, stirring constantly, for 2 minutes
then pour into a mixing bowl and add the butter one small cube at a time. When all the
butter has been incorporated set the custard aside to cool, but return to give it a stir
occasionally so that it cools and thickens evenly. Now take the puff pastry and roll out 3
sheets. Layer with clingfilm (plastic wrap) then set aside to chill in the refrigerator for at
least 30 minutes. Layer each pastry sheet on greaseproof (waxed) paper and set on baking
trays.
3. Transfer to an oven pre-heated to 180C and bake for 35 minutes. When golden and risen
remove from the oven then set a plate on top of each pastry sheet and set side to cool.
When cooled spread icing on the smoothest side of each pastry sheet then transfer to an

oven pre-heated to 220C and bake for about 4 minutes, or until lightly caramelized.
Again allow the pastry to cool then assemble the cake. W
4. hip the cream then fold through the custard mix. Lay a sheet of pastry on a serving plate
add a layer of cream then hull most of the strawberries, slice and add a layer of these.
Repeat this layering process until you have assembled the three sheets of pastry. Use
whole strawberries to decorate the top. Cut into fingers and serve.

Crpes from Brittany

1.
2.
3.
4.

5.
6.

For 4 people
INGREDIENTS:
1/3 of a pound of flour
a touch of rhum or grand marnier
2 eggs
A large pinch of salt
17 ounces of plain milk
a coffee spoon of melted butter
a spoon of granulated sugar

PROCEDURE:
In your blender, mix the milk, the eggs, then add the flour and the sugar, the butter, the
salt and a little bit of rhum or grand marnier..Mix everything, you are going to get a liquid
dough.
Put your dough in the fridge for one to two hours ( this is a key point for success !!).
Prepare a non sticky pan with some butter, heat it and then when it is hot, you can start
your crepes. Using a laddle or large spoon, pour a thin layer of dough; Move your pan
around so that the dough covers the surface uniformly. Cook the crepe one side, then turn
it and cook it the other side.
Crpes have to be thin, crunchy outside and soft in the inside. While they finish cooking
you can add some jam or ice cream or sugar before you fold them.
A fun variation would be to heat some grand marnier in a little pan , heat it and fire it..
Then add this on the top of your crepe while while the alcohol is burning...et voila : crpe
flambe!!
7.
8. Rich Chocolate Mousse

9. Yield Makes 8 servings

10. Ingredients
8 ounces bittersweet chocolate (no
more than 60% cacao), chopped
3/4 stick unsalted butter, cut into 6
pieces

3 large eggs, separated

1 tablespoon Cognac or other brandy
1 cup very cold heavy cream
1/8 teaspoon salt

Preparation
2. Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering
water, gently stirring occasionally until smooth. Remove from heat.
3. Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a
ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate
mixture along with Cognac, then cool to warm.

4. Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
5. Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
6. Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly.
Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.

Beverage

Ingredients
Original recipe makes 1 cocktail
4 fluid ounces amber beer

Monaco

2 fluid ounces lemon-lime flavored

carbonated beverage

1/4 teaspoon grenadine syrup

Directions
1. Pour the beer, soda, and grenadine syrup in a tall glass. Stir and serve

Morocco
Soup

Moroccan Lentil Soup

Original Recipe Makes 6 plus servings

PREP 20 mins
READY IN 2 hrs 5 mins
COOK 1 hr 45 mins
Ingredients
2 onions, chopped
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, minced
1/2 cup diced carrots
1 teaspoon grated fresh ginger
1/2 cup chopped celery
6 cups water
1 teaspoon garam masala
1 cup red lentils
1 1/2 teaspoons ground cardamom
1 (15 ounce) can garbanzo beans,
1/2 teaspoon ground cayenne pepper
drained
1/2 teaspoon ground cumin
1 (19 ounce) can cannellini beans
1 tablespoon olive oil
Directions
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery,
garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes
then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir
and enjoy!

Moroccan sweet potato, carrot and chickpea soup

To Prep 20 minutes
To Cook 45 minutes
Ingredients
2 tablespoons olive oil
1 large brown onion, roughly
chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder

SERVING 4

600g orange sweet potato, peeled,

diced
500g carrots, peeled, sliced
6 cups reduced-salt chicken stock
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
Turkish bread croutons (see note), to
serve

Procedure:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring
often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1
minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock.
Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally,
for 20 minutes.
2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season
with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not
boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve
Moroccan Tomato Soup
Prep time 10 minutes
Total time 5 hours 30 minutes
Serves 4 to 6
Ingredients
2 onions, chopped
1 pinch cinnamon
2 cloves garlic, chopped
1 can (28 oz/796 mL) chopped
tomatoes
1 tbsp (30 mL) packed brown sugar

2 cups (500 mL) water

2 tsp (10 mL) chili powder
1/4 cup (60 mL) tomato paste
1 tsp (5 mL) ground cumin
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) pepper1/4 tsp (1 mL)
3/4 cup (175 mL) smooth peanut
salt
butter
1/4 tsp (1 mL) cayenne pepper
Method
1. In slow cooker, combine onions, garlic, sugar, chili powder, cumin, pepper, salt, cayenne
pepper and cinnamon. Stir in tomatoes, water, tomato paste and vinegar.
2. Cover and cook on low for 5 to 8 hours.
3. Add peanut butter; using immersion blender, pure soup until smooth.

 Appetizer

Moroccan Spiced Sea Bass Ceviche

Original recipe makes 6 servings

COOK 3 hrs
READY IN 3 hrs20 mins

PREP 20 mins

Ingredients

2 teaspoons harissa
1/2
cup
unsweetened
coconut milk
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 pounds Atlantic sea bass,
diced
1/4 cup red onion, finely
chopped
1 teaspoon minced fresh
ginger root

2 tablespoons extra-virgin
olive oil
2
tablespoons
chopped
Moroccan preserved lemon
1 tablespoon caraway seed,
lightly toasted and then
crushed
1/2 teaspoon ground cumin
2 tablespoons chopped fresh
chervil
kosher salt to taste

Directions
1. In a large glass or ceramic bowl, whisk together the Harissa, coconut
milk, lemon juice, lime juice and orange juice. Add the sea bass, onion,
ginger, olive oil, preserved lemon, caraway seed, cumin and chervil.
Stir to blend, then press everything down so there is a layer of liquid
covering the top.
2. Cover and refrigerate for at least 3 hours, or until the fish is opaque
and white. Season with salt and add more harissa if desired before
serving.
Roasted Pepper on Crostini
Yield: Makes 1 dozen
Ingredients
1 Anaheim chile pepper*
1 cup water
1 tablespoon grated lemon rind $
12 baguette slices $

1/4 cup olive oil, divided $

2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1 tablespoon fresh lemon juice $

1.

2.
3.
4.

2
teaspoons
finely
chopped
1 teaspoon ground cumin
preserved lemon**
Preparation
Broil pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes
on each side or until pepper looks blistered. Place pepper in a heavy-duty, zip-top plastic
bag; seal and let stand 10 minutes to loosen skin. Peel pepper, and remove and discard
seeds. Finely chop pepper; set aside.
Combine 1 cup water and lemon rind in a small saucepan; bring to a boil. Reduce heat,
and simmer, uncovered, 2 minutes. Drain and cool completely.
Arrange baguette slices on an ungreased baking sheet; brush evenly with 2 tablespoons
olive oil. Bake at 400 for 6 minutes or until golden.
Combine chopped pepper, lemon rind, remaining olive oil, garlic, and next 4 ingredients
in a small bowl. Spoon mixture evenly on baguette slices.

Caviar d'Aubergine (Eggplant Spread)

Yield: Makes 3 1/2 cups

Ingredients
2 eggplants
1/3 cup fresh lemon juice $
1 (8-ounce) container plain Greek
Ground black pepper, to taste
yogurt $
Salt, to taste
1/4 cup tahini
Pinch of paprika
1/4 cup olive oil $
Preparation
1. Cut eggplants in half, and grill or broil over high heat 10 minutes on each side or until
soft and charred on the outside, but not burned through.
2. Scoop eggplant from skin when cool enough to handle, and combine with remaining
ingredients. Serve with Moroccan flatbread or pita wedges.

Salad

Moroccan Potato Salad

SERVES 4-6
INGREDIENTS
1 lb. scrubbed new potatoes
cup minced flat-leaf parsley
1 minced peeled small red onion

1 minced peeled clove garlic

1 tbsp. olive oil
Salt
Freshly ground black pepper

INSTRUCTIONS
1. Place new potatoes in a pot of cold salted water. Cook over medium-high heat until
tender,
about
20
minutes.
Drain
potatoes
and
cool.

2. Combine parsley, red onion, garlic, and olive oil in a medium bowl. Season with salt
and freshly ground black pepper. Peel potatoes, then coarsely chop; add to dressing and
mix. Serve at room temperature.

1.

2.
3.
4.

Moroccan Grated Carrot and Beet Salad

Prep time: 10 minutes Yield: Serves 4.
INGREDIENTS
2 cups of grated carrots (from about
1/4 teaspoon cinnamon
3 carrots)
Small pinch of salt
1 cup of grated fresh beets (from
Small pinch of cayenne
about 1 medium sized peeled beet)
2 Tbsp lemon juice
1/2 cup golden raisins
2 teaspoons honey
1/2 teaspoon paprika (sweet, not hot)
2 Tbsp sliced fresh mint leaves
1/4 teaspoon ground cumin
METHOD
Place the grated carrots in a medium sized serving bowl. Place the grated beets into a
sieve and briefly rinse with cold water. This will rinse away a little of the excess beet
juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then
add to the bowl with the carrots. Add the raisins. Stir to gently combine.
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then
add the lemon juice and honey and whisk until smooth.
Drizzle over the the carrots and beets, then gently fold until the carrots and beets are
lightly coated. Let sit for an hour before serving, either chilled or at room temperature,
for the dressing to seep into the carrots and beets.
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish
with fresh mint.

Moroccan aubergine & chickpea salad

Prep:15 mins
Serves 4 - 6
Cook:20 mins
Ingredients
2 aubergines
For the dressing
2-3 tbsp olive oil
1 tsp each paprika and ground cumin
400g can chickpeas
1 tsp clear honey
good bunch fresh coriander, roughly
1 lemon, juice only
chopped
4 tbsp olive oil
1 red onion, finely chopped
Method
1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle
with salt and pepper, then grill until browned. Turn them over, brush and season again
then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice
into quarters.

2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red
onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the
salad.
Main Course
Moroccan Lamb Kabobs
Makes 6 servings
Prep Time 20 mins
READY IN 30 mins
COOK 10 mins
Ingredients
2 pounds ground lamb
2 tablespoons chopped fresh cilantro
1 cup raisins
3/4 tablespoon ground cayenne
pepper
5 ounces goat cheese
1/2 teaspoon ground cumin
1/3 cup mayonnaise
1/2 teaspoon ground coriander
1 red onion, finely chopped
salt to taste
2 cloves garlic, finely chopped
coarsely ground black pepper to taste
Directions
1. Preheat an outdoor grill for high heat and lightly oil grate.
2. In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red
onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper.
Divide the mixture into approximately 6 even portions, and press around skewers.
3. Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has
melted, the raisins are tender and lamb has reached desired doneness.

Slow Cooker Chicken Marrakesh

Original recipe makes 8 servings
PREP 25 mins
READY IN 4 hrs25 min
COOK 4 hrs
Ingredients
1 onion, sliced
1/2 teaspoon ground cumin
2 cloves garlic, minced (optional)
1/2 teaspoon ground turmeric
2 large carrots, peeled and diced
1/4 teaspoon ground cinnamon
2 large sweet potatoes, peeled and
1/2 teaspoon ground black pepper
diced
1 teaspoon dried parsley
1 (15 ounce) can garbanzo beans,
1 teaspoon salt
drained and rinsed
1 (14.5 ounce) can diced tomatoes
2 pounds skinless, boneless chicken
breast halves, cut into 2-inch pieces
Directions
1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces
into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley,
and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to
combine.

2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce
has thickened, 4 to 5 hours.

1.
2.
3.
4.

Original recipe makes 6 fillets

PREP 20 mins
READY IN 1 hr20 mins
COOK 1 hr
Ingredients
1 red bell pepper, cut into thin strips
1 teaspoon cayenne pepper
3 tomatoes, sliced
salt and pepper to taste
6 (6 ounce) tilapia fillets
1/4 cup olive oil
2 tablespoons paprika
1 cup water
1 tablespoon chicken bouillon
1/4 cup chopped fresh parsley
granules
Directions
Preheat an oven to 200 degrees F (95 degrees C).
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange
the tilapia fillets on top of the vegetables.
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and
mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish
flakes easily with a fork and the vegetables are tender, about 1 hour.

1.

Moroccan Shabbat Fish

Dessert

Moroccan Orange Dessert

Prep time: 1 hour, 10 minutes Yield: Serves 2, and can be doubled.

INGREDIENTS
3-4 oranges
1-2 Tbsp powdered sugar
1/4 cup orange flower water
1-2 teaspoons cinnamon
METHOD
Slice the top and bottom off each orange. Slice off the rind and all the pith and then cut
the orange into 1/4 inch rounds. Sprinkle a little orange flower water in the bottom of a
wide-bottomed glass or plastic container and lay the orange slices on top. If you need to
do more than one layer of oranges to get them all in the container, sprinkle more orange
flower water over each orange layer as you go. Add any remaining orange flower water,
cover the container and set aside at room temperature for 1 hour.

2. To serve, take the oranges out of the container and arrange on a plate. Add a little of the
liquid from the container. Just as you serve, sprinkle some powdered sugar and cinnamon
over the oranges.

Spiced Pears with Oranges and Caramel Sauce

1.

Makes 4 servings
Ingredients
4 7-to 8-ounce Anjou pears, peeled
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/4 teaspoon ground ras-el-hanout*
1/4 cup plus 2 tablespoons water
4 1/4- to 1/2-inch-thick orange slices
1/4 cup (1/2 stick) unsalted butter
1/4 cup sliced almonds, toasted
Preparation
Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of
each pear to make level.
2. Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar
dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of
pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan
from heat; whisk in butter, then 2 tablespoons water.
3. Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over
low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook
until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so
pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel
sauce over. Cover and simmer until orange slices soften, about 5 minutes.
4. Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over
and sprinkle with almonds. Serve warm or at room temperature.

Pineapple and Banana Couscous Pudding

Ingredients
Makes 6
3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2
cup)
1 tablespoon (packed) golden brown
sugar
Preparation

1 1/2 cups plus 2 tablespoons chilled

whipping cream
5 tablespoons sweetened cream of
coconut (such as Coco Lpez)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh
pineapple

1. Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous.
Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff
with fork.
2. Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and
saut until banana is soft, about 1 minute. Cool.
3. Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of
coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold
candied pineapple, couscous, and banana into remaining whipped cream mixture in large
bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours
ahead. Cover whipped cream mixture and puddings separately and refrigerate.)
4. Top each pudding with some of reserved whipped cream mixture. Sprinkle each with
fresh pineapple and serve.
Beverage

Moroccan-Style Almond Milk with Orange Blossom Water & Cinnamon

Serves 4
1 cup blanched almonds
1 teaspoon orange blossom water
cup sugar (use as much or less
Pinch of ground cinnamon for
sugar)
sprinkling
3 cups water
Procedure:
1. Use a food processor to grind the blanched almonds and sugar until a smooth & stiff
paste forms. Boil the water in a heavy-based saucepan. Add the Almond paste and stir
well. Simmer on very low heat for 5 minutes. Now add the orange blossom water. Cool
the mixture, strain the liquid through a muslin cloth or a fine strainer. Chill the mixture.
Serve chilled and sprinkle some cinnamon on top.

1.

Iced Mint Tea

Yield: 8 servings
Ingredients
8 cups boiling water $
1 tablespoon loose Chinese green tea $
25 fresh mint sprigs (about 1 1/2 ounces)
1/2 cup sugar
Preparation
Combine water and tea in a medium bowl; cover and steep 2 1/2 minutes. Strain tea
mixture through a fine sieve into a bowl, and discard tea leaves. Add mint; steep 5
minutes. Add sugar; stir until sugar dissolves. Cool completely. Serve over ice.

1.

Pomegranate-Orange Cooler

Yield: 8-10 servings

Ingredients
5 cups pomegranate juice
1/3 cup fresh lime juice
2 1/2 cups vodka
2 1/2 cups chilled ginger ale
1/3 cup orange-flavored liqueur
Preparation
In a pitcher, combine pomegranate juice, vodka, orange-flavored liqueur, and fresh lime
juice. Cover and chill until very cold, at least 1 hour (see notes). Just before serving, stir
in ginger ale. Pour into ice-filled glasses. If desired, garnish glasses with thin orange
slices.

MYANMAR

SOUP

Burmese mohinga soup recipe

Serves 4
1 tbs vegetable or canola oil
1 onion, finely diced
1 tsp ginger, crushed
1 tsp turmeric
2 tbs shrimp paste
2 red chillies, chopped
60g (2oz) banana stem, sliced thinly
2 stalks of lemongrass, sliced thinly

675ml (3 cups) fish stock

50g (2oz) gram flour
50g (2oz) rice, toasted and ground
500g (1lb) dried thin rice noodles
200g (7oz) firm white fish, such as
haddock, pollack or sea bass, sliced
lime wedges, fried onions, extra
chopped chillies and fresh coriander
leaves (cilantro) to serve

Procedure
1. Heat the oil in a saucepan and fry the onion, ginger, turmeric, shrimp paste, chillies,
banana stem and lemongrass until the onion has softened.
2. Add the stock and whisk in the gram flour and toasted rice. Simmer for approximately
15 minutes until the soup has thickened. Add the rice noodles and continue simmering
until the noodles are cooked. Add the fish and cook for a further five minutes.

3. Serve immediately with a wedge of lime and garnished with fried onions, chopped
chillies and coriander leaves.

Pig Trotter Soup Recipe

Ingredients :

1 pig trotter, washed and cleaned, chopped into 4 pieces

2 tablespoons light soy sauce
4 onions
6 cloves garlic
4 tablespoons fresh cilantro leaves, chopped finely
Salt and pepper to taste
Method :

1. Rub the chopped pig trotter with the soy sauce. Use a pot and fill with 4 cups of water
and bring to boil. Add in the pig trotter and remove any scum while boiling. Remove
and discard the bones when the meat is tender. Add garlic and onions into the pot.
Continue boiling for a further 10 minutes.
2. To add flavor, sprinkle with the chopped cilantro leaves. Add pepper and salt according
to taste. Best to serve hot with steamed white rice.

Burmese Choko Soup

Ingredients :
2 chokos, peeled and cut into half
lengthways
2 tablespoon cooking oil
2 onion sliced lengthways
2 cloves garlic sliced lengthways

1 tablespoon dried shrimps

1/2 teaspoon dried shrimp paste
1/4 teaspoon ground turmeric
4 cups water

Cooking Method :

1. Further cut the chokos into thin slices. Heat a saucepan or wok and add some oil. Once the
oil has been heated, add garlic, chokos, onion, shrimp paste, dried shrimps and turmeric.
2. Mixed togehter over medium heat, tossing for a few minutes. Cover with a lid and cook
for 10~12 minutes over low heat. Add water and continue to simmer for another 10 more
minutes. If necessary, add a little salt according to preference. Serve hot with steamed
white rice and some curries..
APPETIZER

Burmese Fried Shrimp

Ingredients :

16 jumbo shrimps, retain the

1 teaspoon ground turmeric
shells
1 teaspoon chili powder
Salt according to taste
1~2 tablespoons sesame oil
2 tablespoons cooking oil
Thin bamboo for skewers
Cooking Method :
1. Blend the salt, turmeric and chili powder. Lightly dust the shrimps with the mixture.
Thread 4 jumbo shrimps on one skewers. Shallow fry the skewered shrimps until they
turned golden color. Do not overcook. Serve immediately while still hot.

SALAD

Mixed Vegetable Salad with Sesame Seed

Ingredients :

3
cups
sliced
vegetables
3 onions, sliced finely
(different types of combinations)
4 cloves garlic, sliced finely
1/2 cup peanut oil
3 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons white vinegar
1/2 teaspoon turmeric, ground
Salt to taste

Method :

1. Cut the different types of vegetables into strips of bite-size pieces and boil for only 1
or 2 minutes in mildly salted water. Just boil until tender to keep the crisp. Drain and
run cold water over the vegetables in a colander to stop the cooking. Drain again.

2. Heat the peanut and sesame oils in a small deep wok. Add turmeric, garlic, onions and
fry over medium heat, stirring all the time until onions and garlic start to brown.
Remove wok from heat and continue stirring until they are brown and crisp. When
cool, pour a little of this oil over the vegetables. Add onions and garlic and toss lightly
to mix evenly, add extra salt and vinegar according to taste. In a dry pan roast the
sesame seeds over medium heat until golden brown. Ensure that it does not burn. Turn
on to a plate to cool. Sprinkle the toasted sesame seeds over the vegetables. Serve as
an accompaniment to steamed white rice and curry.

Mixed Noodles and Rice Salad

Ingredients :

120 g egg noodles

60 g dried mung bean vermicelli

1 1/2 cups long grain rice

100 g dried rice vermicelli
1 cup bean sprouts, roots removed
2 potatoes, peeled and sliced
3 eggs
Salt to taste
1 tablespoon water
1 teaspoon cooking oil
1/2 cup peanut oil

5 onions, quartered and sliced finely

20 cloves garlic, sliced finely
3 red chilies, seeded and sliced
3/4 cup dried shrimps, ground to a

powder
1/2 cup fish sauce
3/4 cup tamarind concentrate
3 tablespoons chili powder

Method :

1. Add salt to 2 large pots to make a mildly salted water and bring to the boil. Add the long
grain rice in one of the pot and cook for about 12 minutes or until soft. Drain, rinse and set
aside. Add the eggs noodles to the other pot and cook for a few minutes until the noodles
are tender. Transfer the egg noodles to a colander, rinse under running water and set aside.
2. Place both vermicelli in 2 separate heatproof bowls and pour in with boiling water. Leave
to soften for about 1-2 minutes. Rinse the vermicelli under cold water and drain.
3. Using a heatproof bowl, place the bean sprouts and cover with boiling water for about 30
seconds before rinsing under cold water and drain. Heat up a pot with boiling water to
cook the potato until tender, drain and rinse under running cold water and set aside. Beat
the eggs with salt and water. Heat up a wok with oil and fry the egg over moderately low
heat to make omelets. Ensure both sides are cooked. Remove the omelets from the wok
and cut into thin strips after it has cooled.
4. Heat a large wok with the peanut oil. Saute the garlic, onion and chili separately over a
moderately high heat, add oil if necessary. Arrange the different noodles, rice, potato and
bean sprouts on a large serving dish while in separate small dishes, place the omelets
strips, chili, onion, dried shrimp, fish sauce, garlic, tamarind and chili powder. This is to
allow the diners to serve themselves with the ingredients and garnishes.

Mixed Vegetable Salad

Ingredients :

200g green beans, cut into 3 cm

lengths

1/2 small cabbage, finely shredded

2 medium sliced carrot

3 tablespoons white sesame seeds

1/2 cup cooking oil
2 medium sliced onions
4 cloves garlic, sliced finely
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 cup bamboo shoots sliced

Method :

1 cup bean sprouts with ends

removed
1 sliced cucumber
2 tablespoons lemon juice
Salt to taste

1. Cover a heatproof bowls with boiling water and add in the cabbage, beans and carrot.
Leave for about 1 minute, then drain. Immediately dip into iced cold water and drain
again. Using a wok, toast the sesame seeds over a moderate heat, stirring until they turn
golden brown, then set aside. Using the same wok, heat the oil and add the onion, cooking
over a low heat until softer and slightly golden. Add the garlic and continue cooking for
another 2 minutes. Add the turmeric and paprika and cook a further 2 minutes. Drain on
paper towels and reserve the oil.
2. Put the earlier balnched vegetables and the bamboo shoots, cucumber, bean sprouts in a
serving dish. Drizzle over them 2 tablespoons of the reserved cooking oil. Add the garlic,
onion, salt and lemon juice and toss with the vegetables. Scatter the toasted sesame seeds
all over the top and serve hot.

MAIN COURSE
Sesame Coconut Fish Steamed in Leaves

Ingredients :

1 kg fish fillets
1 teaspoon black pepper, ground
1 cup desiccated coconut
2 tablespoons rice flour
1 tablespoon fresh ginger, finely
3 tablespoons fresh cilantro
grated
leaves, chopped
2 tablespoons toasted sesame
2 teaspoons salt
seeds
Juice of half a lemon
1/2 cup hot water
Banana leaves and foil for
3 cloves garlic
wrapping
1 teaspoon turmeric, ground
Method :
2. Wash and pat dry the fish fillets with kitchen papers. Use a food processor to blend the
desiccated coconut, hot water, garlic and fresh ginger until the coconut is very finly
ground. Pour into a bowl. Mix in with the other seasonings. Place the fish fillets on the
banana leaves. Top with 2 teaspoon of the blended mixture. Wrap up the banana leaves

and then with the foil. Steam for about 15 minutes and serve while hot. Best served with
steamed white rice.
Burmese Chicken
Ingredients :
1.5kg chicken pieces
1/2 teaspoon each of ground
cardamom, cumin, cilantro and
1 tablespoons ghee
ginger
1 large onions, chopped
1 cinnamon stick
4 bay leaves
2 stems white part of lemon grass,
2 teaspoons ground turmeric
chopped
1/4 teaspoon chili powder
4 cloves crushed large garlic
1 tablespoon grated ginger
6 tablespoons chicken stock

Cooking Method :

1. Heat a wok or large frying pan. Add the oil and when heated, add the onion, stirring until
it is soft. Mixed in the bay leaves, chili powder, turmeric, ginger, cilantro, cardamom,
cumin, cinnamon stick, garlic, fresh ginger and cinnamon stick. Stir for about 1 minute or
unitl it is fragrant to the smell. Add the pieces of chicken. Stir to coat with the mixture.
Add in the stock and simmer with the lid for about 45 minutes to an hour, or until the
chicken is tender when poke with a fork.
Mushroom with Fried Chicken
Ingredients :

500 g fresh mushrooms

4 cloves garlic, chopped finely
500 g chicken meat
1 tablespoon light soy sauce
3 tablespoons cooking oil
Salt to taste
2 onions, sliced finely

Method :
3. Instead of washing, wipe the mushrooms with damp kitchen towel to maintain the flavor.
If the mushrooms are large, cut into halves or even quarters. Shred the chicken meat into
strips. Heat a wok with the oil and saute the garlic and onion until golden brown. Do not
burn. Add the chicken strips and stir fry on high heat for about 2 minutes. Cover with a lid
and cook for a further 3 minutes on medium heat.

4. Add the salt to taste and the soy sauce, then the mushrooms. Cover and simmer for about 4
minutes. Remove the lid and raise the heat to cook until most of the liquid has evaporated.
Serve hot with plain steamed white rice.

DESSERT

Seaweed Jelly

Ingredients :
7 g agar-agar strands
1/2 cup sugar
4 cups coconut milk
Rose flavoring

Method :
1. Use a large bowl and fill with cold water. Soak the strands of agar-agar overnight or at
least a few hours. Drain and measure to obtain at least 1.5 cups, loosely packed. Heat a
saucepan and add in the agar-agar strands and coconut milk. Stir constantly while bringing
to the boil. Add sugar and keep stirring. Simmer for about 20 minutes, or until all the
strands are completely dissolved. Flavor with the rose flavoring to taste.
2. Pour into a dish risnsed with cold water and allow to set. Cut into diamon shapes. This is a
seaweed jelly that should be eaten with fingers.

Teethering Cake
Ingredients :

1 cup plain white flour

1/2 cup palm sugar, grated
1 cup rice flour
5 cups coconut milk for
simmering
1/2 teaspoon bicarbonate of soda
1 tablespoon sugar
1 tablespoon light sesame oil
Pinch of salt to taste
1 cup freshly grated coconut

Method :

1. Using a bowl, sift the plain white flour, and add with the salt and bicarbonate soda. Mix
thoroughly and add in the oil. Add enough water to make a firm paste and knead well to a
smooth dough. Take a little limps of dough and make into a ball before flatten with the
palm of your hand to make a circle.

2. Mix the grated coconut and palm sugar. Put a little of the mixture on the flattened dough.
Seal the coconut mixture with the dough to make a smooth ball. Use a pot to boil the
coconut milk and sugar. When boiling fast, drop in the balls. They will initially sink but
will rise as they are cooked. Simmer for at least 10 minutes after they have floated. Serve
hot or cold with a little of the milk.

Semolina Pudding
Ingredients :
1 cup medium fine semolina
125 g ghee
3 cups thick coconut milk
1/4 teaspoon cardamom, ground
1 cup sugar
3 eggs, separated

3 tablespoons sesame seeds, toasted

Pinch of salt to taste
Method :

1. Using a heavy sauce pan, add in the semolina and gradually stir in the coconut milk. Add
the sugar and bring to the boil on moderate heat, stirring all the time. When the mixture
boils and thickens, add a small amount of thee and continue cooking until the mixture
becomes very thick. Add salt and ground cardamom and mix well.
2. Beat the egg yolks one at a time. When the egg is stiffed, add to the mixture. Turn the
mixture into a buttered ovenproof dish and smooth the surface. Sprinkle the toasted
sesame seeds liberally over the semolina mixture. Bake in an oven at 160oC for 45
minutes to 1 hour, or until golden brown and well risen.

3. Remove from the oven, cool in the dish and then cut into large square pieces. Serve as a
dessert or snack.
BEVERAGE

Ginger Mix
Ingredients :

125 g very young and fresh

tablespoon sesame oil
ginger
3 tablespoons sesame seeds
5 tablespoons lemon juice
12 cloves garlic, sliced
2 tablespoons peanut oil
Salt to taste

Method :

1. Use a sharp knife to scrape the skin off the ginger and cut into very thin slices. Then cut
the slices into fine strips. Marinate the ginger strips in lemon juice for an hour and it will
turn pink. Use a small frying pan to heat up the peanut oil. Fry the sliced garlic in slow
heat until pale golden. Remove and drain on absorbent paper. Allow to cool and become
crisp.
2. Use a frying pan to toaste the sesame seeds over moderate heat until golden brown. Set
aside on a plate to cool. When time to serve, drain the marinated ginger and put in a bowl.
Add salt to taste and sprinkle with garlic and sesame seeds. Toss lightly to mix.

Iced Jelly Drink

Ingredients :

1 can grass jelly

Palm sugar syrup
Rose flavoring
Method :

Iced water
Crushed ice for serving


1. Mix the palm sugar syrup with the water. Flavor lightly with the rose flavoring. Cut the
grass jelly into thin strips and put a tablespoon into a few glasses. Add a few spoonfuls of
the syrups into each glass. Fill with the iced water and some crushed ice before serving.
Stir well.

Ingredients :

1 cup sago, washed

4 cups water
1 cup palm sugar, chopped

Iced Coconut Milk with Sago

4 cups coconut milk

Ice cubes for serving

Method :

2. Soak the sago in water for about 1 hour. Drain. Using a large saucepan, fill with 3 cups of
water and add in the sago. Bring to theboil and simmer over medium heat until the sago
grains are clear. Remove from heat to cool and chill.

3. Heat a small saucepan with the remaining water and palm sugar. Heat gently until the
palm sugar dissolves. When cool, strain the syrup. When serving, put 4-5 tablespoons of
the chilled sago into a glass, add 3 tablespoons of palm sugar syrup or according to taste.
Mix well. Add a cubes of ices to fill up with the coconut milk and serve immediately after
stirring.