Janpanese Tofu Soup

Ingredient : 1 pkg. (8 oz.) oriental egg noodles2 tbsp. olive oil5 scallions, including tops, sliced diagonally1 tsp. minced fresh ginger5 c. chicken bouillon1 sm. head cabbage, thinly sliced12 oz. firm tofu, diced into 1/2 inch cubes1/2 tsp. salt1/4 tsp. black pepper

Cook the noodles according to package directions. Drain and toss with 1 tablespoon of the olive oil. Set aside.

In 12 inch wok or large skillet heat the second 1 tablespoon of olive oil over moderate heat for 30 seconds, then add scallions and ginger and stir fry for 2 minutes, or until crisp tender.

Add bouillon and bring to a boil over high heat. Add the cabbage and reduce heat to moderate and cook until crisp tender (about three minutes). Stir in the cooked noodles and tofu, salt and pepper. Serves 6.

Espresso

Espresso is nothing more than coffee that is brewed a certain way. It is finely ground to almost a powdery consistency then almost boiling hot water is forced through the grounds under intense pressure.

This brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. The results are a full-flavored, strong but not bitter, concentrated shot of coffee.

Espresso Brewing Process

The Dose and the Tamp:
The dose is the amount of ground coffee deposited into the portafilter. Typically, about 8 grams (approx. 2 tablespoons) is used for a single shot and around 16 grams for a double. Most portafilters have a fill line which indicates the proper amount (after compaction) to use.
The compaction of the grounds is known as the tamp. This is accomplished with a round, weighted tool that is flat on the bottom and is also referred to as a tamp. First, run hot water through the portafilter so the cold metal will not cause the brewing temperature to be lowered.
Fill the portafilter with the ground coffee and tamp the grounds with an even, downward, twisting motion. Then tap the sides of the portafilter causing the coffee on the sides of the portafilter to fall off of the side wall. Tamp again until an even, level and firm compaction is accomplished.

If the grounds are not firm and level, the pressurized water could blast a hole through the grounds and the water would follow the path of least resistance and not pass through all of the grounds evenly. This would over-extract the grounds surrounding the hole(s) and under-extract the other grounds.

Now brush any coffee on the rim of the portafilter to ensure a snug fit before placing back on machine.

Extracting the Espresso:
First thing you’ll need is a clear shot glass with marks for 1, and 2oz. With the tamped grounds and the portafilter locked in the espresso machine and the shot glass in place, hit the brew button.

After a couple of seconds, the espresso should slowly start to fill the glass. As it is pouring, the streams should look like the consistency of maple syrup and be about the size of cooked spaghetti.

The ideal brewing time for a 1 oz. single shot of espresso is about 22 seconds from the time the brew button is pressed. If it reaches the 1oz. mark before 19 seconds or after 25 seconds, it’s best to pour the shot out and start over.
If the brew cycle was too fast, adjust the grind to be more fine or try tamping a little harder. If too slow, make the grind a little more course.
Trial and error is really the only way to tell if the grind is correct. Keep trying until it takes around 22 seconds to extract one ounce.
If a 1.5 ounce shot is desired, I use the same amount (4 tablespoons) as a double shot. Then the extraction time should be about 30 seconds.
A double shot should take around 38 to 40 seconds to brew.

The Crema:
As the streams of espresso are pouring into the shot glass, observe its appearance.
After about a half an ounce, you should see a layer forming on top that is light brown in color. This layer is called crema. Crema is a fine celled foam of oils that have the best taste and aromatic properties of the coffee.

The perfect shot of espresso has a layer of crema that is thick, consistent in color and remains intact for at least a couple of minutes before settling.
Poor crema production is usually a sign of under-extraction but can also be caused by stale coffee, or a low brewing temperature from not preheating the portafilter.
A good test is to put a teaspoon of sugar on top of the crema. It should float for a few seconds before sinking into the espresso.

Another thing to observe during extraction is its color. Initially the color will be light brown in color, but after all of the good oils in the coffee have been extracted, the color will change to a whitish color.

If you notice a white ring forming on top of your crema, stop the brew. All of the good oils are extracted and this marks the beginnings of over-extraction which tastes bitter and acidic.
That's pretty much it! You can now call yourself the barista of the house (barista is the term used to identify the person who prepares the espresso in a coffee house).

Beer

Beer is the world's oldest and most popular alcoholic beverage. Some of the earliest known writings refer to the production and distribution of beer. It is produced by the fermentation of sugars derived from starch-based material — the most common being malted barley; however, wheat, corn, and rice are also widely used, usually in conjunction with barley.

The starch source is steeped in water. Enzymes in the malt break down the starch molecules, producing a sugary liquid known as wort, which is then flavoured with hops, which acts as a natural preservative. Other ingredients such as herbs or fruit may be added. Yeast is then used to cause fermentation, which produces alcohol and other waste products from anaerobic respiration of the yeast as it consumes the sugars. The process of beer production is called brewing.

Beer uses many varying ingredients, production methods and traditions. Different types of yeast and production methods may be used to classify beer as ale, lager or spontaneously fermented beer. Some beer writers and organisations differentiate and categorise beers by various factors into beer styles. Alcoholic beverages fermented from non-starch sources such as grape juice (wine) or honey (mead), as well as distilled beverages, are not classified as beer.

Nigiri-zushi

Nigiri-zushi (hand-formed sushi). This is the most typical form of sushi in restaurants. It consists of an oblong mound of sushi rice that is pressed between the palms of the hands, with a speck of wasabi and a slice of topping called neta draped over it. This is possibly bound with a thin band of nori, and is often served in pairs.

Gunkan-maki (warship roll). A special type of nigiri-zushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled in with topping(s). The topping is typically some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey (Kubei) restaurant in 1931; its invention significantly expanded the repertoire of soft toppings used in sushi.

Jasmine Rice

Jasmine rice (: ข้าวหอมมะลิ; kao hom mali), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle and pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-acetyl-1-pyrroline. Jasmine rice is originally from Thailand. It was discovered as the Kao Horm Mali 105 variety (KDML105) by Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954.[citation needed] The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin.

Jasmine rice is a particularly fine, medium-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Please do not serve ordinary rice from the supermarket with Thai meals!

The secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy.

Rice only takes 20-25 minutes, with little attention (but don't let it burn!).

Traditionally cooked in an aluminium pan over a charcoal burner, here in the West, we use a modern stove. With the introduction of electricity across the country, today the electic rice cooker is more common in Thailand.

• 2 1/2 cups Thai jasmine rice
• 3 cups water
  

Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).

A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed.
Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil.
Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated.

Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.

Nescafé

Nescafé is one of the world's top-selling brands of instant coffee, made by Nestlé. It comes in the form of many different products. The name is a portmanteau of the words "Nestlé" and "café". Nestlé's flagship powdered coffee product was introduced in Switzerland on April 1, 1938 after being developed for seven years by Max Morgenthaler and team.

It was called Nescafé in its U.S. TV ads throughout the '50s and '60s, as well as in store packaging. Later, Nestle introduced a new brand in the United States called Taster's Choice, which supplanted Nescafé for many years. In 2003, the company reintroduced the Nescafé brand, and the product is now known as Nescafé Taster's Choice.

In 2003 and 2004, fashion gurus Trinny Woodall and Susannah Constantine became the faces of Nescafé when they were featured in advertisements promoting the brand of coffee.
In Australia, it is known as Nescafé Blend 43.

Doi Tung Coffee

Coffee was introduced on Doi Tung as a commercial crop with the purpose of replacing the cultivation of opium and halting deforestation. Not only is the coffee plant a good commercial product due to its universal demand, but coffee trees can be cultivated over a long period of time without leeching the soil on which it grows. Along with the sustenance of coffee cultivation, the people of Doi Tung have the opportunity to work legitimately and earn a stable stream of income.
There are two types of coffee species in the world, Arabica and Robusta. Arabica coffee can grow at altitudes of 100 - 300 meters above sea level while Robusta must be grown above 800 meters. On Doi Tung, only Arabica coffee trees are cultivated.

Let us talk more about what growing coffee on Doi Tung is all about. In Thailand, coffee plants can be found growing in the provinces of Chiang Mai, Chiang Rai, Mae Hong Son, Prae, Nan, Payao. Usually, coffee trees are fonder of the shade than the sun. The trees have to be grown apart from each other at a distance of about 2 meters, which amounts to about 400 trees per Rai. The pit used for planting a coffee plant should have dimensions of about 50 X 50 X 50 centimeters with the foundation being layered with rock phosphate and using about 2 kilograms of fertilizer. Watering should be done at least once a week.

Harvesting seasons differ based on the altitudes that the coffee trees are grown. For trees grown at 700-900 meters, harvesting is usually between September and October while cherry beans grown at 1000-1400 meters are usually harvested between December and February. After the harvest, the cherry beans will be stored using either one of two methods. The first method is wet storage. The beans are milled so that the inner bean is freed from its peel. They are then soaked in water for 2-3 nights and then dried in the sun for 7-10 days, after which their shells will be cracked and then stored.

The second storage method is the dry method, which is more suitable for those with relatively low labor capacity; however, this will produce lower quality beans. The beans are left to dry on the branches and then harvested to be dried out in the sun for 15-20 days. Their shells are then cracked.

With the cooperation of the private sector, namely Auerchookiate Co. Ltd., Bank of Asia, Siam Commercial Bank, and Mitsui & Company, a joint venture was formed. This company formed was established as "Navuti" meaning "90" in commemoration of HRH the Princess Mother's birth. The objectives of Navuti are outlined as follows:

1. To revitalize and develop the forest of Doi Tung in order to increase the economic value of the land of the Doi Tung Development Project.
2. To increase employment in the area and provide a stable income stream for the people of Doi Tung.
3. To serve as a model for other entities in both private and public sectors with regards to development efforts for rural areas of the country.

The simplified steps to making Doi Tung Arabica Coffee is as follows:
1. Harvest

2. Clean

3. Screen non-conforming beans using the Gravity Table

4. Crack off the shell

5. Screen more non-conforming beans

6. Soak beans in water for 12-15 hours

7. Lay beans out to dry in the sun .

There are different grades of coffee bean quality and all the coffee beans that are harvested are categorized into one of the following: Ex. Fancy, Fancy, No.1, Prime, or Peaberry.

With the exception of the full shell peaberry, all are crescent-shelled. It is said that the peaberry offers the best taste. About 11.5 kilograms are roasted at a time. The beans are roasted until their color is "moderately dark" since any lighter color will result in a more sour and tangy flavor.

You can get a taste of Arabica Coffee from Mae Fah Luang Foundation stores located at the Doi Tung Development Project, the Chiang Rai airport, and on the 3rd floor of Siam Discovery Center in Bangkok. Call +(662) 658-0424-5, 658-0427 for more information.

Coffee World

The Concept

Coffee World is a premium specialty coffee house that offers a comprehensive range of hot and iced coffees with fresh complementary foods such as waffles and sandwiches. The company places a lot of emphasis on picking and roasting the finest arabica beans to create rich brews prepared by its highly trained baristas (professional coffee-makers). To offer high quality beverages Coffee World favors the use of fresh ingredients to prepare its iced and ice blended coffees, instead of just using pre-mixes. Coffee World operates a variety of outlets, ranging from large outlets of up to 160 sq m to small kiosks of 25 sq m. The outlets are designed to give the look and feel of luxurious and comfortable living rooms. Coffee World constantly innovates by frequently introducing new food and beverage creations.

The Mission

Continuously innovate to increase customer satisfaction by offering high quality coffee drinks & complementary foods in a comfortable, inviting and luxurious environment.

Black Canyon (Thailand)

Black Canyon (Thailand) Co. Ltd. was established in 1993 to operate restaurants serving food, coffee and drinks under the "Black Canyon Coffee" name. The company is the registered owner of the "Black Canyon" trademark and all associated service marks.

The company's business is the operation of coffee houses serving food and coffee of the highest quality, located in shopping centers, movie theaters and gas stations throughout Thailand, as well as an increasing number of overseas countries. Black Canyon owns and operates some branches directly, while others are owned and operated by franchisees. All branches are decorated to the same high standard, with overall designs selected from a palette of available options depending on the type of location. Black Canyon's excellent reputation is based on serving coffees of the highest quality, with the best aroma and taste, made from 100% fresh coffee beans imported from around the world, as well as those grown in Thailand under Royal patronage.

Black Canyon coffee houses also serve an extensive food menu. The menu combines Western dishes such as soups, salads, pasta and French fries with Eastern favorites like fried rice and noodles; and Thai specialties tom yum, som-tam, etc. A unique feature of the menu are the "fusion" dishes which combine East and West, examples of which are spaghetti with green curry sauce, Japanese Udom noodles in tom yum soup, fusilli with a tuna tom yum sauce, spaghetti with red panang shrimp sauce, etc.

Black Canyon now has more than 160 branches all around Thailand. Black Canyon also operates kiosks under the "Black Canyon X'press" name in several stations of Bangkok's elevated commuter train system (BTS Skytrain). Each year, Black Canyon serves more than one million cups of coffee to Thais and foreigners visiting Thailand, who appreciate the flavor and aroma of real coffee, and keep coming back for more. Experts at Black Canyon monitor and control the quality of every batch of coffee to ensure that our customers get the same experience every time they visit a Black Canyon restaurant.

Black Canyon is the largest and most well known operator of franchised coffee houses in Thailand. The management and every employee has as their goal to continually develop and improve the Black Canyon Coffee brand.

Special Sushi

Her name was Rachael, she said. She was blond and wore a disarming, gleaming-white smile. Her smile, however, was about the only thing she was wearing, with the exception of a few chrysanthemums affixed to her underwear and banana leaves carefully positioned along the length of her body.

Rachael was a human sushi platter for the evening, the centerpiece of an opening party last month for Hadaka Sushi on the Sunset Strip. Taking gentle breaths, she kept as still as possible so as not to disturb the clusters of oil-infused sushi rolls, sashimi and other pieces of raw fish artfully arranged on the banana leaves in a style known as nyotaimori.

Nyotaimori is a Japanese term that translates as “female body arrangement.” It is also known as body sushi.

Hadaka’s executive chef and owner, Edward Brik, said he designed Hadaka to compete against not just other sushi purveyors in Los Angeles but also the other offerings on Sunset Boulevard. “Sex sells, especially on the Strip,” Mr. Brik said.

Nyotaimori is associated, in legend at least, with Japanese organized crime, but solid facts on its origins are extraordinarily difficult to pin down. Several representatives of Japanese cultural societies and Japanese-American trade groups as well as East Asian scholars said they had heard of nyotaimori but knew almost nothing specific about it.

William Marotti, who teaches modern Japanese history at U.C.L.A., speculated that its peak in popularity might have been during Japan’s bubble economy in the late 1980s, “when the Japanese were trying to find new ways to spend all of their money.”

While Hadaka may be the first Los Angeles restaurant to offer nyotaimori, it is not the first in the country. A “gentlemen’s club” in Midtown Manhattan plans to introduce nyotaimori this month, but establishments in other cities have ended the practice because of protests or waning interest. Bonzai nightclub in Seattle became a target of feminist groups when it started promoting body sushi nights in 2003.

Rachael — her full name is Rachael Biggs, a publicist said — seemed to enjoy the evening as much as anyone could while lying supine and being poked by chopsticks. To an onlooker, the most disturbing aspect of her job might be Hadaka’s rule that forbids a model to eat the sushi that rests inches away from her mouth.

So far, Hadaka Sushi has had just two takers for its nyotaimori presentation. (The cost is $1,100 for the model; the food is extra.) A restaurant spokeswoman said several servers were eager to be assigned work as sushi platters. Customers have also requested male models, and the restaurant is trying to oblige.

History of Starbucks

To summarize something as phenomenonally successful as Starbucks coffee history might be a challenge. Many volumes have been written on the subject, it is examined and taught in business schools, and whole semesters are dedicated to the marketing genius of the company. The amazing success of Starbuck’s business model certainly deserves commendation if not adoration in the business world.

The story of Starbucks coffee history begins in Seattle in 1971, when three friends with a passion for fresh coffee, Jerry Baldwin, Zev Siegl and Gordon Bowker, opened a small shop and began selling fresh-roasted, gourmet coffee beans and brewing and roasting accessories.

In 1980 Zev Siegl sold out to pursue other ventures. By that time Starbucks was the largest roaster in Washington with six retail outlets. In 1981 the small coffee company caught the attention of Howard Schultz, a plastics salesman that noted the large quantity of plastic drip-brewing thermoses that they were buying from Hammarplast, the Swedish manufacturer that Shchultz represented here in the U.S.

In 1982 Starbucks coffee history was changed forever when Baldwin hired the energetic Schultz as the new head of marketing and shortly thereafter sent him to an international housewares show in Milan, Italy in 1983. Schultz found himself infatuated with the vibrant coffee culture of Italy. While in nearby Verona, Schultz had his first caffe’ latte’ and, as he observed the cafe patrons chatting and laughing joyously while sipping their coffees in the elegant surroundings, inspiration struck.

In what he describes as an epiphany, the idea hit him, "why not create community gathering places like the great coffee house of Italy in the United States?" he wondered. This idea would place Starbucks coffee history into the annuls of business journals for decades to come.

However, his idea was not well received by Baldwin as he wasn’t too keen on getting into the restaurant business and distracting him from his original plan of selling whole beans. But he did let him test a small espresso bar in the corner of one of the stores. It was an immediate success and Schultz branched out on his own and opened Il Giornale, a coffee house named after Italy’s largest newspaper, ‘The Daily’.

In 1987 Starbuck’s was up for sale and Schultz raised the $3.8 million by convincing investors of his vision, one hundred and twenty-five outlets in the next five years. Schultz modified the Starbuck’s bare-breasted mermaid logo into a more socially acceptable figure, changed the name of Il Giornale to Starbuck’s and converted the six existing Starbuck’s roasting shops into elegant, comfortable coffee houses. Starbucks coffee history was just was beginning to take shape.
Shultz exceeded his goal of one hundred and twenty-five stores in five years, in 1992 there were 165 cafes in operation. Today there are over 8,000 stores in 30 countries and annual revenues in excess of $7.5 billion.

Coffee

Coffee is a widely-consumed stimulant beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia. From there, it spread to Egypt and Yemen, and by the 15th century had reached Armenia, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe and the Americas. Today, coffee is one of the most popular beverages worldwide.

Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to various degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented by a variety of methods.
Coffee has played an important role in many societies throughout modern history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its consumption until the reign of Emperor Menelik II of Ethiopia. It was banned in Ottoman Turkey in the 17th century for political reasons, and was associated with rebellious political activities in Europe. Coffee is an important export commodity: in 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh largest legal agricultural export by value. Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the effects of coffee are positive or negative is still disputed.

Sushi

In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish (cooked or uncooked) and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour."

There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.

History

The main idea in the preparation of sushi is the preservation and fermentation of fish with salt and rice, a process that has been traced back to China and Southeast Asia where fish and rice fermentation dishes still exist today. The science behind the fermentation of fish in rice is that the vinegar produced from the fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese. The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi".

Modern Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish.

Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and for preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi, the seafood and the rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).

The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented, (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre. Originally, this sushi was known as Edomae zushi, because it used freshly-caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually come from Tokyo Bay, it is still formally known as Edomae nigirizushi.

HOW TO DRINK TEQUILA

Tequila is a fine and complex liquor and as such it must be sipped slowly. It should be served at room temperature, although some like it ice cold keeping a bottle in the freezer (alcohol does not freeze). Traditionally most people serve it in a "caballito", a 2 ounce glass made exclusively for this purpose.

The famous Riedel Glass Company from Austria has introduced a 6 3/4 oz Tequila glass. This company was the first to recognize the effect of the shape of a glass on perception and drinking pleasure of wines and alcoholic beverages.

Riedel reports that “This elegant slender glass has a tall stem, meant to lift fine tequila to the level it deserves, to accord it the appreciation and respect of which it is worthy.”

However, the traditional “caballito” still is the favorite glass to enjoy Blanco and Reposado. Añejo is preferably served in a snifter so that its aroma is fully appreciated.

Blanco and Reposado may be accompanied by "sangrita" made of tomato and orange juice with salt and chile.

The tequila shot with salt on one hand and a bite of lime is Hollywood stuff and few people drink it that way, mostly tourists. However, some people do put some lime juice in the tequila or bite the lime before sipping it. In many restaurants throughout Mexico they bring you a small tray with your favorite brand, a caballito with sangrita, salt and half a lime.

It is a sound practice to order the waiter to bring the tequila bottle to your table and have it poured in front of you. Some places do not keep a fair stock of brands, but they might say they do and serve you something different than what you ordered.

Choose the tequila that you like and enjoy it. There is really not a right way to drink, sip, or gulp tequila. Life is, after all, a matter of taste.

Tequila

Tequila is a Mexican liquor distilled from the fermented juices obtained from the hearts of blue agave plants grown in the Tequila Region. The liquor gets its name from the town of Tequila located in the state of Jalisco where production started more than 200 years ago.

The blue agave (agave azul tequilana weber) has long bluish green spiny leaves with sharp points and a large heart (called piña or pineapple) from which the juices are extracted and then distilled twice. One liter of distilled tequila requires between 6 and 8 kilos of agave pulp. Tequila is not distilled from pulque nor is it produced from any cactus.

Tequila is famous around the world for its unique taste and bouquet and it is also the great mixer used in Margaritas that have become one of the most popular cocktails ever.

Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue agave:

Tequila 100% Agave. Must be made with 100% blue agave juices and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Añejo.

Tequila. Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Añejo

The NOM standard defines four types of tequila:

Blanco or Silver

This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass).
Oro or Gold

Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas.
Reposado or Rested

It is Blanco that has been kept (or rested) in white oak casks or vats called "pipones" for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas have experienced exponential demand and high prices.
Añejo or Aged

It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.
Reserva

Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price.

Vodka

Vodka is one of the world's most popular distilled beverages. It is a clear liquid containing water and ethanol purified by distillation - often multiple distillation - from a fermented substance such as potatoes, grain or sugar beet molasses, and an insignificant amount of other substances such as flavorings or unintended impurities.

Vodka usually has an alcohol content of 35% to 50% by volume. The classic Russian, Lithuanian and Polish vodka is 40% (80 proof). This can be attributed to the Russian standards for vodka production introduced in 1894 by Alexander III. According to the Vodka Museum in Moscow, Dmitri Mendeleev, a Russian chemist, found the perfect percentage to be 38. However, since spirits in his time were taxed on their strength, the percentage was rounded up to 40 to simplify the tax computation. At strengths less than this, vodka drunk neat (without ice and not mixed with other liquids) can taste "watery": above this strength, the taste of vodka can have more "burn". Some governments set a minimum alcohol content for a spirit to be called "vodka". For example, the European Union sets a minimum of 37.5% alcohol by volume.

Although vodka is traditionally drunk neat in the Eastern European and Nordic countries of the "Vodka Belt", its popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the Bloody Mary, the Screwdriver, the vodka tonic, and the vodka martini.

Coconut Jelly

1. 
   7 g/1/4 oz agar-agar strands or 4 teaspoons agar-agar powder400 ml/14 fl oz can coconut milk375 ml/12 fl oz/1 1/2 cups water125 ml/4 fl oz/1/2 cup canned coconut cream125 g/4 oz/1/2 cup sugar rose water to flavour.
   

Soak the strands of agar-agar in cold water overnight or at least 1 hour. Drain and measure. There should be 1 1/2 cups, loosely packed.

Put the strands with coconut milk and water into a saucepan and stir constantly while bringing to the boil. Add sugar and keep stirring and simmering 10-15 minutes or until all the strands are completely dissolved.

If using agar-agar powder, sprinkle over the coconut milk, add sugar and simmer for 10 minutes. Remove from heat and stir in the coconut cream.

Flavour to taste, then pour into a dish rinsed out with cold water and allow to set. Cut into diamond shapes or squares. This firm jelly is meant to be picked up with the fingers.

How to Make Sake

The art of brewing sake has a history going back at least 1,500 years. People from outside Japan may be surprised to learn that the basic steps to make sake are very simple. What’s even better is that the sake can be ready to drink in only 3 weeks!

Things You’ll Need :

• Glass canning jars (plastic jars will flavor the sake)
• Rice (1 cup uncooked per jar)
• Koji (a mold needed to make sake, available at stores selling food and items from Japan)
• Lemon or lime juice
• Water
• Yeast
• Ideally a rice cooker, but you can also use a regular pot
• Cheesecloth

Step 1 : Make sure your work area and equipment are sterile (especially the jars) to avoid contamination.

Step 2 : Wash the rice. This can be done by soaking it in a bowl of cold water anywhere from 30 minutes to 8 hours. It is said that the longer the rice absorbs moisture, the better the taste of the final product. Once you are satisfied with the rice’s cleanliness, cook the rice in either the rice cooker or regular pot. Let the rice cool completely.

Step 3 : Divide the rice into the glass jars. Add ½ cup of Koji per jar, 1 tsp. of lemon juice, ½ tsp. of yeast, and 1½ cups of water. Put on the lid, tighten the band and shake the mixture.

Step 4 : Put the jars in a dark place at room temperature, about 25 C or 77 F. Shake the jars at least once a day, tightening the bands and then loosening them to make sure there is gas exchange. Around the second or third day you will probably notice the aroma of sake.

Step 5 : After about 16 days the jars will have ceased bubbling. That means it’s almost time to enjoy the fruits of your labor. Filter the liquid through cheesecloth. You’re not going to need to pasteurize the sake unless you plan on keeping it for longer than a month. The sludge may be saved for cooking. Otherwise, the remaining liquid is yours to enjoy.

How to Chill Champagne

Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name. While the term "champagne" is used by some makers of sparkling wine in other parts of the world, numerous countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, have recognized the exclusive nature of this name, yet maintain a legal structure that allows longtime domestic producers of sparkling wine to continue to use the term "Champagne" under specific circumstances.

Champagne, synonymous with celebrations and special occasions, is ideally served at 45 degrees Fahrenheit. And properly chilling it to that temperature will ensure that the bubbly’s delicate flavor is preserved. But before we get to how to chill, remember that champagne should be stored at room temperature and chilled only in the hours before opening. Storing champagne for an extended length of time in the refrigerator or in a place where temperatures can fluctuate (i.e. in a wine rack placed near a stove or dishwasher) will turn the flavor of the bubbly into something resembling sweaty feet. And really, who wants to drink that? For the steps to proper chilling.

Things You’ll Need:

• champagne
• ice bucket
• refrigerator
  

Step 1 : Champagne can be chilled in an ice bucket or in the refrigerator, but never in the freezer.

Step 2 : If you choose to chill in the refrigerator, simply place the bottle in the fridge either upright or on its side. It can take up to 3 hours for the champagne to be properly chilled; the bottle should stay in the fridge for no more 6 hours to 8 hours.

Step 3 : To rapidly chill champagne (an impromptu celebration, perhaps?), place the bottle in an ice bucket filled with equal parts crushed ice and cold water. Using this quick chill method it will still take 25 to 45 minutes for the champagne to reach its ideal serving temperature.

Tips & Warnings

• Always store champagne on its side and in a cool dry place.
• Once opened, champagne should ideally be consumed within a few hours.
• If you've chilled a bottle of champagne and did not open the bottle, return the bottle to its previous storage location within 8 hours.

How to Drink Sake

Sake, a Japanese rice wine, is growing in popularity in the U.S. because its rice and water ingredients are attractive to the health conscious and it is being touted as a great drink to have with fresh seafood and light meals containing meats. Americans are switching or replacing some of their wines with sake as their staple for evening drinks and the trend is on the rise. It is an acquired taste and should be tried at both temperatures, warm and cold.

Step 1 : Pour the sake into a Tokkuri to serve. A Tokkuri is usually white small carafe-looking serving pitcher. Place the Tokkuri into a bowl of hot water to warm the sake.

Step 2 : Warm the sake to body temperature and not above 104 F degrees. If drinking sake at a restaurant, it may be warmer so that it will stay warm until the last cup. Expensive and delicate sake can and should be served and drank chilled as warming them can harm the drink. You know that you have heated the sake too hot when you can smell the alcohol rising from it.

Step 3 : Fill guest's cups, called Ochoko, first and then your own if your guests don't fill yours, as is traditional. The Ochoko are small cups with no handle also usually white. Chilled sake is more often served and drank in glass Tokkuris and Ochokos.

Step 4 : Say "Kampei" or "Cheers" before you and others take your drinks. You may find yourself saying this often and louder as you drink more sake.

Step 5 : Sip the sake; don't gulp it. It is potent and your throat and stomach will thank you later for not shooting it down like a shot. Step 6:Pour a few ounces of sake over ice in a tall glass, then fill with orange juice for a different type of screwdriver. The sake should be high end as you will be drinking it iced.

Shrimp Sour Curry ( Kang som Gong )

Shrimp Sour Curry is a traditional food of Central & Southern Thailand. It is one kind of curried soup. Although the ingredients are the same for the two refions, the south of Thailand variation tastes more spicy because they add more dry chilli during cooking. The Central Thailand version is closer to sweet and sour soup and is the one given here. This is medium hot.

Ingredient (For 2 People)

• 50 gsm Sour Curry Paste.
• 800 ml. Water.
• 50 gms. Tamarind
• 8 Shrimp
• 50 gms. Pak Kra Chate (Or Green Vegetable)
• 50 Long Beans (Or green beans)
• 4 Oyster Mushroons
• 4 Tablespoons Fish Sauce.
• 2 Tablespoons Sugar.

Preparation

1. Clean the shrimp, ensure you cut the shell and remove the entrails which can spoil the appearance of the dish.

2. Clean the oyster mushrooms, pak kra chate, and long beans and chop into 3 cm pieces, set aside.

3. Mix the tamarind with water, squeeze until the water goes brown and taste sour. For this curry we need the sour tamarind water but not the tamarind, seive the mixture to remove the tamarind and place the sour water into a pan.

4. Add the sour curry paste to the pan and stir over the heat until the water boils.

5. When water start boiling, add the fish sauce and sugar in and taste it. You are aiming for sweet, sour, salty, spicy taste, you can adjust the sugar, salt and curry paste to achieve this.

6. Add the vegetables and shrimp and cook over the heat for 2 minutes.

Fish Stomach Soup

Ingredients

• 100 gms Fish Stomach or Fried Pork Rind 'Snacks'
• 500 ml Chicken Stock50 gms Chicken Breast
• 50 gms Crab meat
• 50 gms Cooked Bamboo (e.g. Canned)
• 6 Hard Boiled Quail Eggs
• 2 Shitake Mushrooms
• 1 Tablespoon Maggi Sauce
• 1 Tablespoon Sugar
• 1 Tablespoon Light Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Oyster Sauce
• 1 Teaspoon Salt
• 2 Tablespoons Corn Flour
• 20 gms Chopped Coriander Leaves

Preparation

1. Clean the fish stomachs very very well and soak in water for 30 minutes. You may need to soak and rinse the fish stomachs two or three times.

2. Boil the fish stomach for 5-10 minutes and clean again in cold water.

3. Soak the shitake mushrooms for 10 minutes and chop them into bite sized pieces.

4. Boil the chicken stock, add the shitake mushrooms, and the chicken breast.

5. When the chicken breast is cooked, remove it from the boiling stock and shred it into smaller pieces and set aside.

6. Continue to cook the chicken stock with the mushrooms until the mushrooms are so soft, they nearly break up in the stock.

7. Add the crab, bamboo, light soy sauce, dark soy sauce, oyster sauce, salt, Maggi sauce, and sugar.

8. Dissolve corn flour into 4 tablespoons of water and add to the soup, cook for 1 minutes to thicken it.

9. Serve the soup in a bowl with the shredded chicken meat and the boiled quail eggs added, and some chopped coriander to garnish.

Serve With

The following condiments are typically served for the guest to choose from:

Flaked Chilli

Vinegar

Sugar

เมี่ยงก๋วยเตี๋ยว

เมี่ยงก๋วยเตี๋ยวประกอบด้วยแผ่นก๋วยเตี๋ยวตัดเป็นแผ่นสี่เหลี่ยมประมาณเท่าฝ่ามือ แล้วนำมาห่อใส่เครื่องปรุงซึ่งประกอบด้วยกุ้งแห้ง ถั่วลิสงคั่ว ไข่เจียวหั่นฝอย ถั่วงอกและใบกุยช่ายลวก แล้วหยอดน้ำจิ้ม ซึ่งปรุงด้วยน้ำปลา น้ำตาล มะนาว พริกขี้หนู ผักชี ปรุงรสให้ออกเปรี้ยว หวาน เค็ม แล้วแต่ชอบ ปัจจุบันมีการดัดแปลงเพิ่มเติม ส่วนประกอบ คือ เพิ่มหมูต้มหั่นเป็นสี่เหลี่ยมลูกเต๋า หัวไชโป๊ว เต้าหู้แข็งหั่นเป็นลูกเต๋า

ส่วนผสมตัวห่อก๋วยเตี๋ยว

1. แผ่นก๋วยเตี๋ยว เป็นแบบนิ่ม ๆ เหมือนเส้นราดหน้า ตัดให้เป็นขนาด 4x4.5 นิ้ว

2. ถั่วงอก

3. ใบกุยช่าย

4. ผักกะเฉด

5. ถั่วลิสง

6. กุ้งแห้ง

7. ไข่ไก่

8. น้ำมันพืช

9. น้ำปลาดี

10. หมูสดชิ้น ๆ

11. ปลาทูนึ่ง

ส่วนผสมน้ำจิ้ม

1. น้ำตาลทราย

2. น้ำปลาดี

3. มะนาว

4. พริกขี้หนูซอย

5. ผักชีซอย

6. น้ำเปล่า

วิธีทำ

1. แผ่นก๋วยเตี๋ยว เอามาอุ่นก่อน เอาผ้าขาวบางปูรังถึง เอาแผ่นก๋วยเตี๋ยวที่ตัดไว้ใส่รังถึงนึ่งให้พอร้อน ประมาณ 5 นาที ถ้าไม่มีผ้าขาวบางก็เอาจานทนความร้อนวางแล้วใส่แผ่นก๋วยเตี๋ยวลงไปก็ได้

2. ผักต่าง ๆ อันได้แก่

- ถั่วงอก ล้างน้ำให้สะอาด เลือกเปลือกถั่วทิ้งออกไป ทิ้งให้สะเด็ดน้ำ

- ใบกุยช่าย เลือกใบเหลืองและเน่า ๆ ทิ้ง ตัดท้ายและปลายออกเล็กน้อย ล้างน้ำให้สะอาด หั่นเป็นท่อนสั้น ๆ ขนาด 1/2 นิ้ว

- ผักกะเฉด เวลาเลือกผักกะเฉดเลือกที่ยอดอวบ เวลาทำผักกะเฉด เอามือรูดนมมันออก เด็ดหนวด ไล่ลงมาจากยอด ใช้มือสัมผัสเอาเลือกเอาแต่ส่วนที่เด็ดแล้วดังป๊อก ๆ ไม่เหนียว เอาเฉพาะตรงที่อ่อน ๆ แล้วก็แขนงเล็กน้อยไล่ลงมาก็เด็ดเก็บไว้ให้หมด ตรงเหนียว ๆ ไม่ต้องไปสนใจมัน ไม่ต้องไปรูดนมันออก แล้วแช่น้ำ เปิดน้ำให้ไหลผ่านเยอะ ๆ เพราะผักกะเฉดแหนเยอะมาก ๆ ล้างกันกว่าจะหมดแหนเสียน้ำไปเป็นกะละมังใหญ่ ๆ เยอะมาก ๆล้างแล้วทิ้งให้สะเด็ดน้ำหั่นหรือเด็ดเป็นท่อนสั้น ๆ ขนาดครึ่งนิ้วแล้วตั้งน้ำ 1 หม้อ ไม่ต้องมากแค่ลวกผัก ลวกผักมีหลักคือ ไฟแรง น้ำน้อย ใส่เกลือหน่อยนึง ลวกแป๊บเดียว เอากระชอนช้อนขึ้นมาจุ่มน้ำเย็นจัดพักนึง สีจะยังคงสด ๆ และผักจะกรอบน่ากินเสมอ จุ่มน้ำเย็นแล้วช้อนขึ้นมาทิ้งไว้ให้สะเด็ดน้ำ

3. ถั่วลิสง เลือกเม็ดเสีย ๆ ออก พวกที่ติดรา ล้างน้ำ 1 ครั้ง เอาไปคั่วใช้ไฟอ่อน ๆ จนสุก เอาใส่ถาด ทิ้งไว้ให้เย็นแล้วเอามือถู ๆ เปลือกให้หลุด ฝัดเปลือก ออก เก็บใส่กล่องไว้ก่อน ถ้าขี้เกียจคั่วจะซื้อเค้าเอาก็ได้ แต่มันจะไม่หอมและใหม่เหมือนคั่วเอง

4. ไข่ไก่ ต่อยไข่ทีละฟองลงในชาม 1 ฟอง กระฉอกน้ำปลาใส่ไป 1 ที ตีพอเข้ากัน ตั้งกะทะให้ร้อน ใส่น้ำมันน้อย ๆ รอให้น้ำมันร้อน แล้วกรอกให้ทั่วกะทะ เทน้ำมันส่วนเกินทิ้ง ตั้งกะทะอีกที พอร้อนเอาไข่ที่ตีใส่ลงไป กรอกให้เป็นบริเวณกว้าง ทิ้งไว้แป๊บ ให้ด้านล่างสุก ถ้าขอบมันไม่ร่อนให้หยอดน้ำมันนิด ๆ ได้รอบ ๆ แผ่นไข่ เพื่อกลับเอาอีกด้านขึ้นมาทอดต่อให้เหลือง แล้วเอาขึ้นพักไว้ให้เย็น เย็นแล้วนำมาหั่นเป็นริ้ว ๆ หรือสี่เหลี่ยมตามชอบ ทำจนหมดปริมาณไข่ที่ต้องการ

5. หมูสด ถ้าแช่เย็นไว้ เอาออกมาทิ้งไว้ก่อนให้หายเป็นน้ำแข็ง ตัดเป็นชิ้น ๆ เพื่อนำมาต้ม ถ้าชิ้นใหญ่มากหั่นให้เล็กหน่อย เพราะต้มทั้งชิ้นใหญ่มันจะสุกยาก เอาส้อมจิ้มหมูหน่อย จะได้สุกง่าย ๆ เวลาต้มก็ตั้งน้ำ 1 หม้อใส่พอท่วมหมู น้ำเดือดใส่หมูที่ล้างไว้ลงไป หยิบเกลือใส่ไปนิด ๆ พอให้หมูมีรสชาติเค็ม หมูสุกแล้วเอาขึ้นทิ้งไว้ให้เย็นหั่นเป็นสี่เหลี่ยมลูกเต๋าเล็ก ๆ

6. ปลาทูนึ่ง ทอดให้เหลือง แกะเอาแต่เนื้อพักไว้เช่นเดียวกัน จริง ๆ จะไม่ทอดก็ได้

ระหว่างรอหมูสุก หรือรอไข่ที่เจียวไว้เย็น หรือรอตอนนึ่งแผ่นก๋วยเตี๋ยวเราก็มาทำน้ำจิ้มกันก่อน

วิธีทำน้ำจิ้ม

หาหม้อเล็ก ๆ มา 1 ใบ เอาน้ำตาลทรายและน้ำปลาใส่ลงไป คนพอให้ละลาย ชิมรสดูกะให้หวานมากกว่าเค็ม เติมน้ำเปล่าไปเล็กน้อย ตั้งไฟ คนให้น้ำตาลละลายให้หมด ให้เดือดแล้วยกลงพักไว้ก่อน ตามร้านที่เค้าขายเมี่ยงก๋วยเตี๋ยวบางร้านจะใช้ น้ำตาลทรายผสมด้วยเกลือและน้ำไปเคี่ยวแทนการใช้น้ำปลา น้ำจิ้มที่ได้สีจะออกใส ๆ ในเครื่องมีปลาทูและกุ้งแห้งแล้ว ต้องชิมรสให้หวานมากกว่าเค็ม ไม่ง้านทำเค็มไว้ตอนห่อและเติมน้ำจิ้มกินมันจะยิ่งเค็มมากขึ้น พอเย็นแล้วก็เอามะนาวบีบใส่ลงไปในน้ำตาลและน้ำปลาที่เคี่ยวไว้ เติมด้วยพริกขี้หนูซอยและผักชีซอย ถ้ามีเด็กกินด้วยก็แยกถ้วยแบบใส่พริกน้อย ๆ ไว้ เด็กกินเผ็ดไม่ค่อยได้ เลือกใช้พริกสีแดงจะดีกว่าเขียว เพราะผักชีก็เขียวแล้ว เดี๋ยวช้อนผิดโดนพริกไปเต็ม ๆ เผ็ดแย่อีก อีกอย่างสีสันตัดกันชวนกินกว่า ก่อนเติมผักชีและพริกขี้หนูซอย ชิมก่อนอีกที ถ้าขาดอะไรไปก็เติม ขาดเค็มเติมน้ำปลาได้เลย ขาดหวานถ้าขาดน้อย ๆ ใส่น้ำตาลคนให้ละลายอีกที ถ้าขาดหวานมากหาหม้ออีกใบเคี่ยวแต่น้ำตาลกับน้ำนิดเดียวเติมไป บีบมะนาวลงไปแล้วอย่าเอาไปตั้งไฟต่อ เดี๋ยวขม เผ็ดมากเผ็ดน้อยก็เติมพริกลงไปตามใจชอบ สิ่งสำคัญสุดในเมี่ยงก๋วยเตี๋ยวคือน้ำจิ้ม หวาน เปรี้ยว เค็ม ถ้าน้ำจิ้มไม่อร่อยหรือเค็ม ก็หมดเลย

ผักทั้ง 3 ลวกแล้ว ถ้าชอบกินผักกะเฉดดิบก็แยกไว้ไม่ต้องลวกส่วนหนึ่ง ผักกะเฉดดิบมัน ๆ ดี

เวลาห่อจับแผ่นแป้ง 1 แผ่นใส่มือ ใส่เครื่องทุกอย่างลงไป ถ้าอยากให้ห่อแล้วสวย ใส่พวกสีสันสดใสลงไปก่อน อย่าใส่ถั่วงอกและหมูต้มก่อน พอห่อเสร็จกลับด้านแล้วสีจะไม่สดใส ใส่ทุกอย่าง ๆ ละนิดหน่อย ใส่เยอะ ๆ แล้วมันคำโตกินลำบากมาก ๆ เลย

มัสมั่นไก่

ส่วนผสม

1. อกไก่ 150 กรัม
2. มันฝรั่ง 100 กรัม
3. หอมแดง 30 กรัม
4. ถั่วลิสงคั่ว 20 กรัม
5. พริกแกงมัสมั่น 100 กรัม
6. กะทิ 200 กรัม
7. น้ำมะขามเปียก 3 ช้อนโต๊ะ
8. น้ำตาลปีบ 8 ช้อนโต๊ะ
9. น้ำปลา 2 ช้อนโต๊ะ
10. เกลือ ½ ช้อนชา
    

สำหรับขั้นตอนการทำเริ่มจากนำอกไก่ มาหั่นเป็นชิ้นสี่เหลี่ยม แล้วนำไปทอดพอสุกแล้วตักพักไว้ จากนั้นหันมาต้มมันฝรั่งให้สุกแล้วหั่นเป็นชิ้นขนาดเท่ากับเนื้อไก่ และนำไปทอดจนเหลืองพักทิ้งไว้ก่อน ต่อจากนั้นนำพริกแกงมัสมั่นมาผัดกับกะทิพอหอม และก็ใส่ถั่วลิสงตามลงไปเคี่ยวกับน้ำกะทิจนถั่วนิ่ม แล้วจึงค่อยปรุงรสด้วยน้ำตาลปีบ น้ำมะขามเปียก น้ำปลา เกลือ จากนั้นให้ใส่ไก่ มันฝรั่ง และหอมแดง ลงไปเคี่ยวให้ส่วนผสมทั้งหมดเข้าเนื้อกัน ก็เป็นอันว่าเสร็จสิ้นขั้นตอนการทำ พร้อมเสิร์ฟ “มัสมั่นไก่” กินคู่กับข้าวสวยร้อนๆเอร็ดอร่อยกันไป

พิซซ่า Vegetarian

ส่วนผสม

1. แป้งพิซซ่า 2 ขีด (แบบที่มีขายกันทั่วไป)
2. ซอสมะเขือเทศ 1½ ขีด
3. มอสซาเรลล่าชีส 2 ขีด
4. อาติโช้ค 1 ขีด
5. มะกอกดำ 1 ขีด
6. เห็ดชิตาเกะ ½ ขีด
7. แตงกวาญี่ปุ่น 1 ขีด (หรือใช้ซูกินี่ก็ได้)
8. มะเขือม่วง 1 ขีด
9. พริกยักษ์ย่าง 1 ขีด
10. ผักร็อกเก็ต (สำหรับโรยหน้า)

สำหรับขั้นตอนการทำพิซซ่าไม่ได้ยุ่งยากเลย เริ่มจากตีแป้งพิซซ่าให้เป็นแผ่นกลมๆ จากนั้นเติมซอสมะเขือเทศ และ มอสซาเรลล่าชีสลงไป แล้วจึงโรยหน้าพิซซ่า ด้วยเห็ดชิตาเกะ มะกอกดำ อาติโช้ค แตงกวาญี่ปุ่น (หรือซูกินี่ก็ได้) มะเขือม่วง และ พริกยักษ์ย่าง จากนั้นก็นำเข้าเตาอบอาหาร (ที่ไม่ใช่ไมโครเวฟ) ด้วยความร้อนประมาณ 200 องศาเซลเซียส อบนาน 3-4 นาที เมื่อครบกำหนดเวลาก็จะได้ “พิซซ่า Vegetarian” ร้อนๆ หอมกรุ่น นำออกมาโรยหน้าด้วยผักร็อกเก็ต และตัดแบ่งเป็นชิ้นๆ พร้อมเสิร์ฟ ลิ้มรสพิซซ่าที่แป้งบางกรอบ อร่อยถูกปากกันไป

ข้าวผัดสตรอเบอรี่

สตรอเบอรี่ ผลไม้ที่มีสีสันสวยสดน่ารับประทาน กินสดจะได้รสเปรี้ยวอมหวาน แถมเป็นผลไม้ที่มีคุณค่าทางอาหาร อุดมด้วยวิตามินซี จำนวนมหาศาล และกรดฟอลิค รวมทั้งให้เส้นใยอาหาร ยังมีวิตามินเอ แคลเซียม ช่วยป้องกันโรคเลือดออกตามไรฟัน ช่วยเพิ่มภูมิต้านทานของร่างกายต่อโรคภัยต่างๆ เช่น โรคภูมิแพ้ โรคหวัด เป็นต้น ที่สำคัญคือ ช่วยชะลอความแก่และริ้วรอยก่อนวัยอันควรได้ด้วย

ส่วนผสม

1. ข้าวสุก 100 กรัม
2. ไข่ 1 ฟอง
3. แฮมตัดเป็นสี่เหลี่ยมเต๋า 15 กรัม
4. สตรอเบอรี่ 3 ลูก
5. น้ำมันพืช 5 มล.
6. ซีอิ้วขาว 3 มล.
7. แครอทตัดเป็นสี่เหลี่ยมเต๋า 10 กรัม
8. หมูหวาน 10 กรัม

ก่อนอื่นทอดไข่หลังจากนั้นหั่นเป็นชิ้นขนาดเล็ก ตั้งกระทะให้ร้อนและใส่น้ำมันลงไป ใส่แครอทและผัดจนกระทั่งนิ่มลงเล็กน้อย และใส่แฮมและไข่ลงไป ใส่ข้าวสวยตามลงไปและผัดทุกอย่างให้เข้ากัน จากนั้นเติมซีอิ้วขาวและผัดให้เข้ากัน ขั้นสุดท้ายใส่สตรอเบอรี่ลงไปผัดรวมกัน จากนั้นนำข้าวผัดที่ได้ไปใส่ลงในพิมพ์และตกแต่งด้วยสตรอเบอรี่ด้านบนให้สวยงาม แล้วตกแต่งด้วยหมูหวานใช้กินคู่กัน (สูตรนี้สำหรับ1ที่)

มะกะโรนีหมูผัดพริก

ส่วนผสม

1. มะกะโรนีเส้นตรงต้มสุก 2 ขีด
2. เนื้อหมู 1 ขีด
3. กระเทียม 1 หัว
4. พริกขี้หนู 4-5 เม็ด
5. หอมหัวใหญ่ 1/2 ลูก
6. มะเขือเทศ 1/2 ลูก
7. ซีอิ้วขาว 1/2 ช้อนโต๊ะ
8. น้ำมันหอย 1 ช้อนโต๊ะ
9. น้ำตาล 1/2 ช้อนชา

เริ่มจากเทน้ำมันพืชลงในกระทะรอให้ร้อน จากนั้นนำกระเทียมและพริกขี้หนูมาสับให้ละเอียดแล้วลงไปผัดในกระทะให้หอมฟุ้งจนคนข้างๆ จามฮัดเช้ย แล้วจึงนำหมูลงไปผัดด้วยจนสุก แล้วปรุงรสด้วยซีอิ้วขาว น้ำมันหอย และน้ำตาลจนรสชาติอร่อยดีแล้ว จึงโรยด้วยหอมหัวใหญ่และมะเขือเทศที่หั่นเอาไว้เป็นรูปครึ่งวงกลม ผัดต่อจนเข้ากันดี แล้วจึงนำมาราดบนเส้นมะกะโรนี

กุ้งนางลุยสวน

ส่วนผสม

1. กุ้งนาง 6-10 ตัว(ตามขนาด)
2. ผักชีฝรั่งหั่น 3 ใบ
3. ผักชีหั่น 2 ก้าน
4. ต้นหอมหั่น 2 ก้าน
5. ใบโหระพา 1 ต้น
6. ใบสะระแหน่ 1 ต้น
7. ข้าวคั่ว 1 ช้อนโต๊ะ
8. น้ำมะนาว
9. น้ำปลา
10. น้ำตาลทราย
11. พริกขี้หนูซอย(ตามรสนิยมความเผ็ด)

เมื่อเตรียมส่วนผสมครบแล้ว ก็เริ่มการทำโดยล้างกุ้งให้สะอาดปอกเปลือกผ่าหลัง แล้วนำไปลวกพอสุก จากนั้นผสมน้ำปรุงด้วยน้ำมะนาว น้ำปลา น้ำตาล ชิมรสปรับเปลี่ยนตามชอบใจ ใส่พริกขี้หนู และข้าวคั่วพอหอม แล้วจึงใส่ผักชี ผักชีฝรั่ง ต้นหอม ใบโหระพา ใบสะระแหน่ จากนั้นนำกุ้งที่เตรียมไว้จัดเรียงบนจานให้สวยงาม ราดน้ำปรุงลงบนตัวกุ้งแล้วเสิร์ฟได้ทันที จะกินเป็นกับแกล้มหรือกับข้าวก็ได้ทั้งนั้น