All About Foods Court

Servings
4-5

Ingredients
Ingredients Amount
Boneless Chicken Pieces 500 gm
Oil 2 tbsp
Ground Cumin 1 teaspoon
Salt 1 1/2 teaspoon
Chopped Green Chillies (Jalapeno) 1-2 each
Chopped Onion 1
Ginger-Garlic paste 1 teaspoon
Vinegar 2 teaspoon
Curd 1 cup
Lemon juice 1 teaspoon

Preparation
Put everything but chicken and batter in blender and blend till fine
Marinate the chicken pcs with the resulting mixture
Keep in the fridge for 40 minutes.
Put chicken in batter
Deep fry it until its colour changes to golden brown

Condiments
Serve with cilantro or mint chutney or tomato ketchup

Servings
7-8 patties

Ingredients
Amount Ingredients
3 Large potatoes
1/2 cup Waterchestnut Flour
1/4 tsp Black salt
1/4 tsp Black pepper powder
4 Chopped green chillies
1 tbsp Fresh chopped coriander leave Salt to taste
2 tbsp Vegetable Oil

Preparation
Boil, peel & mash the potatoes coarsely.
Mix all ingredients (except oil) till smooth.
Knead into a pliable dough.
Shape into 2" round thick flat patties (grease hands if it sticks).
Grease griddle with a little oil, heat.
Place patties, allow to cook on low flame till golden.
Flip and cook other side, drizzling more oil if required.
Serve hot with mint or tamarind chutney

CURRY PASTE INGREDIENTS (You may Substitute CURRY PASTE INGREDIENTS with Pang or Red curry paste)

1 TBSP DICED GALANGA
2 TBSP DICED LEMON GRASS
1 TEASP WHOLE CORIANDER SEEDS
1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
6 CLOVES GARLIC
6 WHOLE SMALL SHALLOTS
1 TEASP CINNAMON POWDER
1 TEASP STAR ANISE POWDER
1 TEASP SHRIMP PASTE (OPTIONAL)

MARINATE INGREDIENTS
2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1" INCH CUBE)
1/4 CUP CURRY POWDER
1 TEASP TURMERIC POWDER
2 TBSP SWEET BLACK BEAN SAUCE
1/4 CUP OLIVE OR VEGETABLE OIL
1/4 CUP RED CURRY OR PANANG CURRY PASTE
2-3 CUPS VEGETABLE STOCK OR FRESH WATER
3/4 CUP TAMARIND JUICE
3 TBSP PALM SUGAR, BROWN SUGAR, HONEY
4 TBSP THAI FISH SAUCE SEASONING
1 CUP UNSALTED RAW PEANUT (OPTIONAL)
16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)
1/4 CUP THINLY SLICED GINGER

Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.

Egg Noodle in Chicken Curry
This is the special dish for Chiangmai and should not be missed if you make it to Chiang Mai.
It is served in road side stands to 5 star hotels very cook makes it a little different but always a treat.

Ingredients Egg Noodle 50 g.
Coconut Milk 200 g.
Chicken Meat 50 g.
Chili Paste 30 g.
Ginger 20 g,
Curry Powder 10 g.
White Sugar
Fish Sauce

Garinish
1. Spring Onion
2. Pickled Lettuce
3. Shallot
4. Lemon

Method
1. Boiled Egg Noodle in about 5 minute wash in cold water.
2. Boiled Coconut Mill and put Chili Paste stirred until it oily and put Curry Powder.
3. Put Chicken, sugar, fish sauce and taste it.

Serving
1. Put Gravy on Egg Noodle and Deep Fried Egg Noodle on Top.
2. Served with Pickle Lettuce, Shallot, Lemon and Chili Oil.

Hot and Sour Shrimp Soup
Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.

3 cups(24 fl oz/750ml) water or light chicken stock
8 oz(250 g) shrimps/prawns,shelled and divided
2 garlic cloves, minced
5 leaves kaffir lime leaves(bai-ma-krut)
3 slices fresh or dried galangal (Kha)
1/4 cup fish sauce (nam pla)
2 stalks lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths
5 hot green Thai chilli peppers (phrik khi nu), optional
1/2 cup sliced straw mushrooms
1/4 cup(2 fl oz/60ml) lime juice
1 teaspoon roasted chilli paste (nam phrik pao)
1 tablespoon chopped cilantro/coriander leaves(bai phak chi)

Sweet and sour chicken soup in coconut milk
Ingredients:

2 Tablespoons Siamese ginger, sliced
1 stalk lemon grass, cut into, 1" pieces
1 1/2 Tablespoons hot pepper, chopped
1/3 cup mint leaves
4 cups coconut milk
3 - 4 Kaffir lime leaves
1 1/2 cups chicken breast, slices
3 1/2 Tablespoons fish sauce
2 Tablespoons lime juice
2 green onions, cut into 1" pieces

METHOD .
Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.
Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.
Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.
Serve hot with steamed Jasmine rice.

Recipe Ingredients:

2 Mission® Fat Free Soft Taco Size Flour Tortillas
2 large Eggs
1 Tbsp. Skim Milk
3 Tbsp. shredded reduced-fat Sharp Cheddar Cheese

Recipe Instructions:
1. Whisk together 1 large egg, 1 large egg white and 1 tablespoon skim milk. Cook in a nonstick skillet coated with cooking spray until firm. 2. Spoon divided mixture into warm tortillas. Sprinkle with sharp cheddar cheese; roll up.

Enjoy this delicious quick breakfast burrito Mexican food recipe!
Type of recipe: Breakfast
Preparation Time (min):
Cook Time (min):
Prep Tool: Stovetop

Recipe Ingredients:

4 Mission® Flour Tortillas
4 Eggs
1 large Tomato diced
1/2 lb. Sausage
1 large Potato peeled and grated
1 cup Mozzarella or Cheddar Cheese grated
Mission® Salsa

Burrito Recipe Instructions:
1. Cook ground sausage in pan, add potatoes, cook until brown. Drain fat.
2. Warm tortillas according to package. Scramble eggs.
3. Divide all ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper.
4. Fold tortillas and serve immediately.

Enjoy this delicious breakfast burrito Mexican food recipe!
Type of recipe: Breakfast
Preparation Time (min):
Cook Time (min):
Prep Tool: Stovetop

Recipe Ingredients:

2 Mission® Burrito Size Flour Tortillas
3 Tbsp. Margarine
1 large Onion chopped
2 small Zucchini chopped
1 Red Bell Pepper chopped
3 Scallions or Green Onions chopped
8 Eggs
1/2 cup Milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste

Recipe Instructions:
1. Preheat the oven to 425 degrees F. Heat margarine in a 10 inch heavy skillet over medium heat. Cook onion, zucchini, red pepper and green onions until tender-crisp, about 3 minutes. Remove skillet from heat and reserve 1/3 of the vegetables. 2. In a small bowl beat eggs, milk, salt, pepper and 1 cup of the cheese. Pour mixture into skillet over vegetables and place into preheated oven. 3. Bake until puffed and golden, about 15 minutes. Place tortilla on a baking pan and invert frittata on top. Top with remaining tortilla. Spoon the reserved vegetables and cheese on top of the stack and bake an additional 5 minutes, or until cheese is melted. Cut stack into quarters and serve immediately.

Enjoy this delicious frittata Mexican food recipe!
Type of recipe: Breakfast
Preparation Time (min): 15
Cook Time (min): 20
Prep Tool: Oven

Recipe Ingredients:

4 Mission® Soft Taco Size Flour Tortillas
3 Eggs
1/3 cup Milk
1 Tbsp. All Purpose Flour
1/8 tsp. Tabasco Sauce
1/2 cup canned Corn drained
1/2 cup Ham diced
3/4 cup Cheddar Cheese grated
1 Tbsp. Chives chopped
Salt and Pepper to taste

Recipe Instructions:
1. Preheat oven to 400 degrees F. Spray both sides of the tortillas with cooking spray and press into large muffin tins or custard cups. Bake for 10 minutes or until tortilla just begins to turn golden. 2. Remove from heat and cool slightly. In medium bowl, beat together eggs, milk, flour, hot pepper sauce, corn, ham, cheese and chives. Season to taste. 3. Pour mixture into prebaked tortilla shells and bake at 400 degrees F for 20 minutes, or until set. Serve warm with your favorite salsa.

Enjoy this delicious quick quiche Mexican food recipe!
Type of recipe: Breakfast
Preparation Time (min): 7
Cook Time (min): 30
Prep Tool: Oven