Ad Flasher

Ad Flasher

Pak Biz

Pak Biz

Sparkling Tropical Fruit Juice

Recipe taken from I Hate Counting Calories!

1 kiwi, peeled
1 orange, peeled and sectioned
1/2 mango, peeled and sliced
sparkling mineral water
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Process the fruit in a juicer. Pour the juice in a large glass and fill to the top with sparkling water and serve.

Lemon~Lime Ginger Ale

handful of grapes
1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
1/2 lime
1/4 lemon
sparkling mineral water
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Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

Tom Yom Soup

Ingredients:-

For Stock:-

• 6 Cups of Water
• 1-Tablespoon Tahi Seasoning
• 1 Tablespoon of finely chopped Lemon Grass
• 3-4 Lime Leaves
• 4-5 Thin slices of ginger
• 4-5 Garlic stems
• 4-5 Stems of Coriander leaves
  

For Vegetables:-

• 1 Tablespoon of Oil
• 2 Teaspoon of Red Curry Paste cut in diamond shape
• 1/4Th Cup of thin slices of Mushroom cut in diamond shape
• 1/4Th Cup of thin slices of Baby-Corn cut in diamond shape
• 1/4Th Cup of thin slices of Carrot cut in diamond shape
• 1/2 Cup of Cabbage cut in square shape
  

For Soup:-

• 5-6 leaves of Basil
• Salt according to taste
• 2- Fresh Red Chile (Thin and long slices)
• 2 Tablespoon of Lemon juice

For Garnishing:-

• 1 Tablespoon of finely chopped Parsley
  

Recipe:-

Preparing Stock:-

• Add Thai Seasoning,Lemon Grass, Lime Leaves, Slices of Ginger, Garlic, and stems of Coriander in the water. Let it boil for around 5 to 10 min.Once it gets boiled and drain the liquid in a different container and keep it aside.
  

Preparing Soup:-

• Take a pan and put oil in it.Add Red Curry paste to it and let it fry for sometime.
• Add Mushroom's,Baby Corn,Carrot and Cabbage to the Red Curry Paste and fry it for some more time.
• Add the stock, Basil Leaves and Salt and let it boil for 5 min.
• Add fresh Red Chile and Lemon juice to it.

While Serving:-

• Serve hot garnished with finely chopped Parsley.