Amazing wasabi sauce

You know i just love adding to the collection...
Wasabi Sauce

1c ricotta
1c cream cheese
15g wasabi paste (1/2oz)
dash lemon juice
dash salt
dash pepper

Indonesia Hot Ginger Tea

Ingredients	Quantity
Water	1 Ltr
Brown Sugar**	150gr
White Sugar	50gr
Salt	10g
Ginger	3 pieces
lemon grass, cloves, cinamon stick
Method
Boil all ingredients for 30 minutes or so. Serve Hot ** Not too sure how different this will taste - as I mentioned before the Brown sugar in Indonesia is different than we are used to using.

Indonesia Green Coconut Rolls

For the skin
Ingredients	Quanity
Fresh Milk	1 Ltr
Eggs	10
Flour	500gr
White Sugar	100gr
Salt	10g
Butter melted	200gr
Green Food Colour	few drops
Method
Mix all ingredients and sieve through strainer. Cook in hot pan (like pancakes)
Coconut Filling
Coconut Grated	500gr
Brown Sugar**	150gr
White Sugar	50gr
Salt	10g
Vanilla	1tsp
Water	200 cc
Method
Mix all ingredients and cook on stove till well done. Let cool slightly and wrap the skins around the filling. ** Not too sure how different this will taste - as I mentioned before the Brown sugar in Indonesia is different than we are used to using.

Thailand Phat Thai Sai Khai

Ingredients	Quanity
Narrow rice noodles	300g
Bean Sprouts	1/2kg
Eggs	3
Pork in small slivers	50gr
Soybean Curd small slivers	1 cake
roasted peanuts ground	1/2cup
Dried Chilies ground	1tso
Shallots and Garlic chopped	1tbsp each
Cooking Oil	1/2cup
Sugar	4tbsp
Fish Sauce	3tbsp
Chinese leek leaves	50gr
Tamarind Juice or Vinegar	4tbsp
lemon	1
Banana Flower Indian Pennywort leaves	1
Method
Heat 3tbsp oil in frying pan and saute garlic and shallots. When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then move noodles to side of pan or remove from pan. Put 3 tbsp oil into pan. when hot, fry the pork, pickled with radish, bean curd, and dried chilies and then return the noodles, mix thoroughly and move to side or remove. Put 2 tbsp. oil into the pan. When heated, break eggs into pan and scramble with spatula, spreading egg in a thin layer over the pan. when set, return the noodles and mix together. Spoon onto plates and sprinkle with ground peanut. Serve with bean sprouts, banana flower, Chinese leek and indian pennywort.

Thailand Tom Kha Gai

Ingredients	Quanity
Chicken Sliced	100g
Coconut Milk	1dl
Chicken Stock	2dl
Chili Fresh	5g
Limes	20g
Coriander Fresh	5g
Galangal	10g
Kafirlime leaves	1g
Fish Sauce	2cl
Straw Mushrooms	50g
Lemon Grass	10g
Method
Boil up coconut milk and add the lemon grass, kafir lime leaves, galangal and chicken meat. Cook till done. Add mushrooms, continue cooking for a few minutes and season with fish sauce and lemon juice. Remove from heat and sprinkle with Thai parsley and dried chili

Thailand Kao Soy Gai

Ingredients	Quantity
Chicken Boneless	60g
Bamee Noodles	140g
Curry Paste Yellow	30g
Coconut Milk	1.5dl
Ginger Sliced	20g
Chicken Stock	1dl
Cooking Oil	2cl
Soy Sauce	2ml
Sugar	3g
Chilli powder	1g
Shallot sliced	10g
Coriander Leaf	5g
Method
Heat oil and fry chicken till almost done. Add curry paste, coconut milk, chicken stock, ginger slices and season to taste. Cook till chicken is tender and the sauce has the right consistency. Add the cooked noodles (half quanity). Pour into a bowl. The remaining noodles deep-fry till crispy and top onto the soup. Garnish with coriander leaves and sliced shallot.