sALTY'sWEETnSOUR'rECIPES

Dough:

Gyoza or Wan Tan dough

Filling:

200g chicken filet

1 red bell pepper

2 carrots

1 garlic

lemongrass

fresh coriander/thai basilicum

lime

pandan

thai onion

spring onion

fresh chili

Dip Sauce 1:

soy sauce

garlic

spring onion

chilli

rice vinegar

sweet sake

Dip Sauce 2:

peanut butter (crunchy)

coconut milk

soy sauce

lime

chili

brown sugar

Take out the Gyoza dough out of the freezer half an hour before you start. First cut the chicken filet in small pieces and season with soy sauce. Cut some spring onion, lemon grass, pandan, fresh chili, garlic and heat it up in a pan with some coconut oil and sugar. Add the chicken and roast until brown. Take it from the hotplate and pour some lime juice over the chicken.

Cut the red bell pepper, carrots, spring onion in small pieces and mix it with fresh coriander.

Fill the Gyoza dough leaves with chicken or vegetable or both and press the ends together with a bit of water.

Cover the inside of the bamboo steamer with coconut oil where you put the Gyoza. After 20min to 30min you can enjoy your hot and steamy Gyoza.

Put small pieces of spring onion, chili, garlic and sugar in a heated pot and deglaze with sweet sake. Add soy sauce and rice vinegar and let it cook until it reaches the favoured consistency.

Heat up coconut oil in a pot and add pieces of chili, garlic and some sugar. Put the peanut butter inside the pot and pour the coconut milk over it. Season with lime and soy sauce.

Satay sticks:

300g chicken filet

soy sauce

curry powder

curcuma powder

sesamy seeds

sesame oil

wood sticks

Dip Sauce 2:

peanut butter (crunchy)

coconut milk

soy sauce

lime

chili

brown sugar

Cut the Chicken filets into stripes, soak them into soy sauce and season with a lot of curry powder. After a small rest in the fridge put the chicken stripes on wood sticks and roast them in a heated pan  with sesame oil until golden. In the end decorate the sticks with sesame seeds and fresh coriander.

Heat up coconut oil in a pot and add pieces of chili, garlic and some sugar. Put the peanut butter inside the pot and pour the coconut milk over it. Season with lime and soy sauce.

Dough:

Topping:

mozarella di Buffala

tomato sauce

herbs

 Yes a pizza recipe! Even pizza is easy to make i dont like most pizzas in restaurants. I think they have to use the cheapest ingredients to make more money out of it but at home you can use the best flour, a tasty mozarella di buffala, great pomodore cuore di bue and fresh herbs. That's a pizza for me:)

Making the dough is a science of itself and how I make it is a secret:( I dont have to tell you everything.

Wrap:

Mexican Tortilla Wraps

Filling hot:

300g minced beef or chicken

hot pepper powder

black pepper

cinnamon

salt

chili

100ml tomato sauce

tabasco

cheddar cheese

Filling cold:

carrots

green salad

sweet pepper

pickled cucumber

pickled jalapenjo

sour cream

Guacamole dip:

avocado

fresh red chili

fresh coriander

salt

pepper

sour cream

Give some oil, chopped onions and chili in a pan and broil the minced beef or chicken for at about 10mins. Mix hot pepper powder, salt, black pepper, cinnamon, tabasco in a waterfilled glass and put the mixture in the beef pan. When most of the water vaporised add tomato sauce and stir well.

Put the plain tortilla wraps in the microwave for some seconds. Give some beef on the soft torillas and cover with grated cheddar. Grill the wraps until the cheeze is melted.

Cut the vegetables in small pieces which you give on the melted cheese. Garnish with sour cream and guacamole. Roll the wrap and eat immediately:) enjoy!!

TIPPs: Papayas are a great side dish! Beans'n'rice if u like!!! Black bean paste for the mexiacn taste:)!!