Amsoi

Needed:
· 1 kg mustard leaves
· 3 tablespoons oil
· ½ onion
· 1 clove garlic
·  Salt

Preparation:
Wash the mustardleaves good and cut in long, thin strips. Draining well. Heat the oil in a wok. Cut the garlic into thin slices and onion into small pieces. Fry the onion and garlic; not become brown.  Add the mustard leaves there and shovel occasionally. No lid on the pan, otherwise it cause the vegetables. Make taste with salt.
Good with brown beans, grilled tomatoes, but also with fish.



Antroewa

Needed:
·  500 grams antrua
· 1 deciliter oil
· 1 onion
· 2 cloves garlic
· 3 tomatoes
· 1 pepper
· Salt
· Maggie block

Preparation:
Remove the Antrua crown and stem and wash them. Cut into thin slices, put it immediately into water and then fry in hot oil. 2 to 3 minutes.  Remove the antrua out of the pan. Fry shredded onion, garlic and pepper. Baked Antrua and tomato in 10 minutes baked steaming. Make taste with maggie block or salt.
Do not forget to shovel!



Plantain green

Needed:
· 2 large ripe pantains
· Oil for deep-frying
· 2 tomatoes, diced
· 1 diced mango
· 4 Spring onions, finely minced.

For the dressing:
· 1 clove garlic, finely minced
· 2 tablespoons apple vinegar
· 2 tablespoons vegetable oil
· A few drops of Tabasco
· Salt
· Freshly ground black pepper

Preparation:
Cut the plantain into thin round slices (chips). Pour the oil into the pan and heat a piece of bread in a few seconds brown. Frying the chips in about 3 minutes golden brown and crisp. Let them drain well on kitchen paper.
Beat the ingredients for the dressing well together and make the dressing to taste.
Mix the chips with tomatoes, the mango, the onions and dressing.



Cassava

Needed:
· 1/2  cassava (about 250 grams)
· 1 tablespoon (corn) oil
·  Piece of fresh gingerroot (2 cm)
· 1 clove garlic
·  Salt
· (Freshly ground) pepper
· 1/2 tablespoon soy manis
· 1/2 teaspoon sugar
· 1/2 tablespoon finely cut mint or lemon balm

Preparation:
Peel the cassava and cut the vegetables into long pieces. Half lengthwise, half again the halves and cut out the woody core. Cut the cassava into narrow strips. Peel the gingerroot and this fine grater. Strip the garlic and chop it finely. Heat the oil in a wok and Stir fry meals the ginger and garlic about 10 seconds.  Add the cassava and Stir fry meals half-high heat 3 to 4 minutes. Add salt, pepper, soy sauce, sugar and 3-4 tablespoons of water.  Put the lid on the wok and gently boiling the cassava cooked in about 8 minutes. Shovel frequently. Sprinkle with finely cut lemon balm or mint and serve immediately.
Delicious with roast chicken and salad of celery and pineapple.



Lemongrass-lime rice

Needed:
· 400 grams long grain rice
· 2.5 deciliter water
· 5 deciliter coconut cream
· 1 stalk lemongrass crushed
· 2 fresh citrus leaves
· 1 teaspoon salt

Preparation:
Rinse the long grain rice in a sieve until the water remains clear. Put the rice than 30 minutes away.
Put the rice in a saucepan with the water, coconut cream, lemongrass, citrus leaves and salt. Bring to a high heat to boil, stir well and then turn the heat very low. Put a locking lid on the pan and let cook 5 minutes. Remove from the heat and set 5 min hedged away. Make the rice loose with a fork and make sure that all coconut cream is repealed. Remove the lemongrass and citrus leaves.



Chicken with ginger

Needed:
· 2 tablespoons oil
· 2 cloves garlic (pressed)
· 2 shallots (minced)
· 350 grams chicken breasts (in thin slices)
· 5 centimeters fresh gingerroot (peeled and chopped)
· 2 lemon leaves (chopped)
. 60 grams unsalted cashew nuts
. 120 grams of beans or garter (in pieces of 5 cm)
· 1 paprika (reepjes) 1 bell pepper (strips)
· 90 grams of water chestnuts (sliced)
· 3 tablespoon matelote
· 1 tablespoon sugar

Preparation:
The shallots and garlic in oil fruits until they are glazed. Add the chicken until it became white. Add Ginger, lemon leaves, cashew nuts, garter (or beans), peppers and water chestnuts. Bake 5 minutes stirring, until vegetables are cooked and crisp. Shovel the matelote and sugar through it.
Serve the dish with rice.




Shanghai paksoi

Needed:
· 4 shanghai paksoi
· 300 grams of cod fillet
· 1 lime, squeezed out
· 2 tablespoons Thai matelote
· 1 tablespoon red curry paste (Thai kitchen)
· 1 tablespoon ginger syrup
· 1 egg
· 2 2 tablespoons oil
· 1/2 bag of 20 grams of garlic chives

Preparation:
Divides the paksoi into halfves. Cook in a pan with plenty of water and salt in 3 minutes slightly done. Drain well. Cut the Cod fillet into pieces. Put the fish in a food processor with lime juice, matelote, curry paste, ginger syrup and egg until pureeing solid mass.

Heat oven to 200 degrees. Put  the paksoi halves, side by side, in an baking dish. Spread the mass of fish over the lower part of paksoi, light crushing. Dribble some oil and bake the paksoi in 15 minutes done (middle of the oven). Remove the dish from the oven and squeeze some finely cut chives.


Soisam

Needed:
· 100 grams of fresh rice noodles
· 50 grams chicken breasts
· 1 small soisam
· 3 tablespoons vegetable oil
· 1 tablespoon roughly chopped garlic, ground crew-KRA
· 1 egg
· 1 tablespoon light soy sauce (ieyoe khao)
· 1 tablespoon black bean sauce, tao jiao dam
· 1 tablespoon sugar

Preparation:
Soak the rice noodles in hot water, let them drain. Cut the chicken breasts into small pieces. Wash the Soisam and cut it into pieces. Heat the oil in a wok and fry the garlic and chicken for 1 minute. Break the egg into the wok and let it solidify, add the remaining ingredients, fry for 3 minutes and serve immediately.


Stuffed Bitter melon 

Needed:
· 4 Bitter melon's 
· 250 grams half minced meat
· 3 cloves garlic
· 1 star anise
· 1 can tomato paste
· Salt and black pepper
· 1 tomato
· 1 bay leaf
· 5 grains Allspice


Preparation:
Was the Bitter melon and cut them into 2 pieces. Bitter melon's extra large in 3 parts!
Cut the inside out (seeds etc.) Turn the wok on the fire with a little bit of vegetable oil. Mix the minced meat with the finely minced garlic and salt and squeezed black pepper. Bake along with the star anise, till half-baked and then remove the star anise (store it).

Use the minced meat for the filling of the Bitter melon. Put a little bit of oil to the wok and bake the fine chopped tomato together with the previously taken out star anise.
Bake the filled Bitter melon at low heat with the bay leaf and Allspice grains. Flavor with salt and black pepper.

Serve with rice!



Tayerblad

Needed:
· 10 large tayerblad
· 11 head Iceberg lettuce
· 125 g beansprouts
· 125g smoked chicken breast, shredded
· 1 red pepper spanish

For the dressing:
· 1 onion, cut into thin rings
· Juice of 2 lime valances
· teaspoon Peanut butter
· 2 tablespoons sesame oil
· Salt

Preparation dressing:
Shovel the onion in the lime juice with 1 teaspoon salt, mantain for approximately 30 minutes.
Meanwhile cut the lettcue into fine strips. Remove the thick of the tayerblad, roll the sheet and cut it into thin slices.

Preparation:
Shovel the lettuce, tayerblad, bean sprouts and thinly sliced pepper together. Pour the fluid from the onions in a bowl and match with a handmixer the peanut butter and sesame oil. Meng de uiringen, dressing en kipreepjes door de sla en serveer direct met warm Turks brood. Mix the onionrings, dressing and slivers of chicken trough the salad and serve immediately with warm Turkish bread.



Mashed Sweet potatoes 

Needed:
· 1 kg sweet potatoes
· 3 deciliter milk
· Salt
· 1/4 teaspoon coriander
· 1 jar seitan
· 4 ripe plantain
· Sunflower oil

Preparation:
Peel the sweet potatoes, make cubes. Boil them in water with salt and let them steam dry. Bring the milk to boilingpoint with a pinch of salt and coriander. Mash the potatoes and mix them in the hot milk until a smooth puree is formed. Stir the chopped seitan trough the stew. Peel the bananas, cut them into slices. Fry in hot oil till both sides are brown. Garnish it with the stew.