All About Foods Court

400 g (13 oz) squid tubes
2 ts lemon juice
1 onion
3 cloves garlic
1 ts chilli paste
3 tb fish sauce
3 tb lemon juice
1 tb sugar
8 salad leaves
200 g (6 1/2 oz) unsalted peanuts

Takes 20 minutes
Cut tubes lenghtwise. Cut a cross pattern onto the skin on one side. Then cut the squid into bite size squares. Bring water to boil, add lemon juice and blanch the squid one minute.
Chop garlic, cut onions into rings.
Make a sauce with the garlic, the chili paste, the fisch sauce, the lemon juice and the sugar.
Mix the squid with this sauce and the onions.
Serve squid with green salad and chopped peanuts.

2 tomatoes
1 green pepper
1 large onion
100 g (3 1/2) peas
1 coriander stem
6 eggs
6 tb oil
1 ts fish sauce
1 ts sugar
1 ts light soy sauce
pepper

Takes 35 minutes
Dice tomatoes, red pepper and onions.
Chop coriander, beat eggs.
Heat three tablespoons oil in a wok or a pan. Add tomatoes, pepper, onions, coriander and peas and stir-fry for three minutes.
Season with fish sauce, sugar, soy sauce and pepper. Set aside.
Heat rest of the oil in a pan and add 1/4 of the beaten eggs. Make four omlettes.
Fill omlettes with the vegetable mixture and fold.

400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits

Takes 25 minutes
In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
Cover the rice and let simmer for 20 minutes.
Pour in rest of the coconut milk and stir. Serve with fresh fruits.

200 g mushrooms
2 spring onions
16 peeled prawns
1 l chicken soup stock
3 tbs lemon juice
1 ts chili paste
3 tbs fish sauce
1/2 Kaffir-lime

Takes 20 minutes
In a pot bring chicken soup stock to boil.
Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash prawns.
Add lemon juice, chilipaste and fish sauce to the chicken soup stock and stir.
Add mushrooms, spring onions and prawns and let simmer for ten minutes.
Reduce heat and season with Kaffir-lime juice.

400 g (13 1/2 oz) lean beef
1 tbs oil
salt
pepper
1 ts fish sauce
2 onions
1 coriander stem
3 tbs lemon juice
3 tbs fish sauce
1 tbs sugar

Takes 25 Minutes
Season beef with salt, pepper and fish sauce. Fry in a pan with some oil. Take beef out of the pan, let cool and slice.
Slice onions. Chop coriander. Fry onions in a pan.
Mix a sauce with onions, coriander, lemon juice, fish sauce and sugar.
Combine beef and sauce and mix.

3 cloves garlic
1/2 ts black pepper
1 ts salt
500 g (1 lb) minced meat
300 g (10 oz) canned pineapple pieces
1 red and 1 green pepper
3 tbs fish sauce
2 tbs rice vinegar
3 tbs sugar
1 ts starchflour
10 tbs oil

Takes 35 Minutes
Chop garlic and mix with pepper and salt. Add garlic mixture to the minced beef and mix well.
Form meatballs with 2 cm diameter.
Drain pineapple pieces.
Dice pepper into bite-size pieces.
Mix fish sauce, rice vinegar, 5 tb water, sugar and starchflour.
Heat oil in a wok or a pan. Add meatballs and fry.
Stir in pineapple and pepper and stir-fry for one minute.
Add sauce mixture, bring to boil and simmer for two minutes.

TIPP: Serve with rice or salad.