Avocado Toast with Apple Honey Yogurt Salad 鳄梨土司、蜂蜜乳酪苹果萨拉

1人份
Ingredients for Honey Yogurt Apple Salad 萨拉用料

1 (small)	Apple 苹果
1 stalk	Celery 西芹
8	Grapes (seedless) 葡萄
2 tablespoons	Yogurt (Greek, unsweetened) 乳酪
1 tablespoon	Japanese Mayonnaise 美乃滋
1 teaspoon	Lemon Juice (freshly squeezed) 柠檬汁
1 teaspoon	Honey 蜂蜜
1 tablespoon	Fresh Milk 鲜奶

1人份
Ingredients for Toast 土司用料

2 slices	White Bread 面包
Some	Butter 牛油
1	Avocado 鳄梨
A pinch	Salt 盐
2	Eggs 鸡蛋
Some	Pepper 胡椒粉

Method to Prepare Salad 萨拉做法
1. Wash, de-core and cut apple into small cubes. Soak in salt water for 2 minutes to prevent the apple from turning brown. Drain. Set apple cubes aside.

2. Wash and cut celery into small cubes. Wash grapes

3. Put all salad ingredients into a bowl, mix well. Set aside.

Method to Prepare Toast 土司做法
1. Spread butter onto bread. Toast them till light brown.

2. Remove the pit from the avocado. Use the tablespoon to scoop out the flesh. Remove the seed. Put into a bowl. Mash it up with a fork. Add a pinch of salt (optional).

3. In a frying pan, add some cooking oil. Scramble the eggs. Add salt and pepper to taste.

4. On the toasts, spread avocado. Add scrambled eggs on avocado.

Serve toasts with salad.

Comments

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

Shrimps with Zucchini Pasta

3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

Korean ChapChae 韩式冬粉 잡채

4人份 Ingredients 用料 250g Korean Vermicelli 韩国冬粉 200g Pork Loin Meat 梅(猪)肉 1 Red Bell Pepper 红灯笼椒 10 Medium Size Fresh Shitake Mushroom 冬菇 1 Large Onion 洋葱 3 cloves Garlic 蒜蓉 4 tablespoon Soy Sauce 酱清 2 tablespoons Sugar 白糖 A little Pepper 胡椒粉 A pinch Sesame 芝麻 Method 做法 1. Cut meat into slices. Marinate meat with soysauce, sugar and a little pepper for 15 minutes. 2. Soak vermicelli in hot water for 15 minutes (till soft). Drain. 3. Heat oil in wok. Fry garlic and onion till brown. Fry meat till cooked. Add in mushroom and bell pepper till cook. Add in vermicelli and semame, stir well. Add pepper to taste.

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