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By: Monserrat Ortiz Year of publication: 2011



Cover page……………………1 Index…………………………..2 Description……………………3 Thai Food……………………...4 Toom Yum Goong……………..5 Som Tam………………………6 Tom Kha Kai…………………..7 Gaeng Daeng…………………8 Pad Thai……………………....9 Mexican food………………..10 Tacos al pastor………………11 Enchiladas rojas……………..12 Guacamole………………….13 Chilaquiles…………………..14 Quesadillas………………….15 Chinese food….……………16 Chinese noodles……………17 Chow Mein…………………18 Fried rice……………………19

Braised pork………………20 Dumpling…………………..21 Italian food………………....22 Caprese salad……………...23 Panzenella………………….24 Bruschetta…………………25 Focaccia……………………26 Pasta carbonara……………27 Spain food…………………28 Gazpacho………………….29 Pisto……………………….30 Paella………………………31 Olives……………………...32 Carrillada…………………..33


Our goal is to offer quality and healthy meals through simple recipes that you can prepare yourself at home without spending a lot of money, enjoy preparing food is also important for us so dare to try, we have food from all around the world!



Preparation: Tom Yum Goong Ingredients • • • • • • • •

The basic ingredient of Tom yum is shrimp or pork. If shrimp is the base ingredient, put it in soup after the soup boils. If pork is the base ingredient, put it in the soup before it boils. The most popular Tom yum base is river shrimp called “Tom yum Goong”.

Lemon grass Lemos Kaffir Galangal Chalotas Zumo de lima Fish sauce Tamarind Chillis peppers


Som Tam Ingredients: •




Green beans

Cherry tomatoes


Preparation: Hailing from the Northeast state of Isaan, this outlandish dish is both great divider - some can't get enough of its bite, some can't handle it - and greatly distinctive. Garlic, chilies, green beans, cherry tomatoes and shredded raw papaya get dramatically pulverized in a pestle and mortar, so releasing a rounded sweet-sour-spicy flavour that's not easily forgotten. Regional variations throw peanuts, dry shrimp or salted crab into the mix, the latter having a gutcleansing talent that catches many newcomers by surprise! 6

Tom Kha Kai Ingredients: • • • • • • • •

Coconut milk Galanga Lemon herb Lemon Kaffir Chicken Mushrooms Fish sauce Cilantro

Preparation Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges. 7

Preparation: Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots. Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving,

Gaeng Daeng Ingredients: • • • • • • •

Chicken breast Red curry Paste Coconut milk Red chilli Basil leaves Sea salt Palm sugar


Pad Thai

• Ingredients:Rice nuddles • Eggs • Fish sauce • Tamarind paste • Red pépper • Shrimp or chicken • Cilantro

Preparation: In a large pot of salted boiling water, cook noodles until tender, 7 to 10 minutes or until tender. Drain and set aside. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside. In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.



Tacos al pastor

Tacos Ingredients:

Corn tortilla Ingredients

• • • • • • • •

Ground beef Chopped onion Chilli powder Tomato sauce Cilantro Lemon Pineapple

Preparation They are influenced by the cuisine of the Ottoman Empire, and they mix the marinated ground beef in the top with corn tortilla, pineapple, onion, cilantro, and the dose to the taste of lemon and hot sauce.


Enchiladas Rojas

Ingredients • • • • • • • •

Shredded pok Guajillo chilies Anchos chilies Dry oregano Pepper Corn tortillas White onion Vegetable oil

Preparation Lightly toast the peppers, place them in a saucepan with water and simmer them for 15 minutes, or until they are soft. drain them and place them in the blender together with the garlic cloves, until you get a smooth sauce, Season with oregano, salt and pepper. In a large pan add the 2 tablespoons of vegetable oil and heat it, Dip the tortillas - one by one - in the sauce until both sides get well wet. o serve the enchiladas, first place the filling of your choice in the center of the tortilla and then fold or roll it. sprinkle enchiladas with cheese and onion.




•Avocados •Onion •Salt •Pepper •Lemon juice •Serrano chili •Jalapeños

The first step is to catch avocados, make a deep cut to separate their two halves without any problem. we will remove the pulp with a spoon, which we will deposit in a deep dish. When we have removed all the pulp we can crush it all with a fork until leaving it with a creamy mass, but with a certain consistency, as if it were a puree. Once crushed add the freshly squeezed lime juice to prevent the avocado from oxidizing and getting a dark color. On the other hand, we will peel the onion and chop half of it into very thin pieces. The onion we have chopped will be incorporated into the avocado we have in the already crushed dish. Chop the jalapeño very fine, add it to the rest of the ingredients with a pinch of salt and some freshly chopped fresh coriander leaves. With the fork we will remove all the ingredients so that little by little all the ingredients are mixed.




Ingredients: • • • • • • • •

Corn tortillas Chicken breast Onion Garlic Olive oil Cheese Cream Cilantro

Preparation: Cut tortillas in triangles. Cool in hot oil until golden brown. Drain on absorbent paper and add a little salt. Boil the tomatoes and chilies. Blend with the onion, garlic and water until it is a very light sauce. Fry in a pan with hot oil. Salt pepper. Cook over medium heat and add the epazote branch. Rectify seasoning and reserve. Place the chips on the sauce, mix and cook for a few minutes. Serve chilaquiles and serve with chicken, cream, cheese and onions. Sprinkle cilantro. 14

Quesadillas Ingredients: • • • • • • • • • •

Onion Fluor tortillas Shredded cheddar Avocado Salt and pepper Griund cumin Bell peppers(sliced) Olive oil Dried oregano Sour cream

Preparation In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate. Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas. Slice into wedges and serve with sour cream.



Ingredients: • • • • • • •

Chinese noodles Ginger Green onions Oil Oyster sauce Soya sauce Sesame oil


Chinese Noodles

Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally. Drain and dry. Heat oil in wok or frypan until smoking hot. Add ginger and onion stir for 30 seconds. Add noodles and fry for 5 minutes over med heat. Add sauce, and stir until coated. Serve hot or cold. Sometimes I add some julienned carrots or broccoli to this.


Chow Mein Ingredients: • Noodles • Chicken breast • Bean sprouts • Soja • Garlic • Carrot • Onion • Salt and pepper • Water

Preparation: In principle put to marinate chicken along with baking soda, soy sauce and cornstarch we left in the refrigerator for an hour. Then we put a container with boiling water and add the Chinese noodle. Keep in mind that they are cooked in a very short time, in just a minute they will be ready. Next we passed the noodles by cold water and drained them. Now add a splash of vegetable oil in a wok or a large pan and fry the chicken for three minutes on each side. Then when it is golden add the tablespoon of sesame oil and drained noodles. Next we add the bean sprouts next to the chopped fresh onion the zanaroria in strips and the soy sauce, we sauté to the fire a pair of minutes. Serve in individual bowls. 18

Fried rice Ingredients • • • • • • •

butter, divided eggs, whisked medium carrots, small dice small onion, small dice cloves garlic, minced frozen peas, thawed cooked and chilled rice, 3 tablespoons low sodium soy sauce • oyster sauce • sesame oil • sliced green onions for garnish


Heat the butter into a large skillet. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.Add the remaining tablespoon of butter into the pan.Add carrots and onion to the pan and cook until tender, 3-4 minutes.Stir in garlic and cook for an additional minute.Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired


Braised pork

Ingredients: • • • • • •

Pork Vegetable oil Chopped onion Garlic Brown sugar Water

Preparation: Fry meat cubes in hot oil until lightly browned. Add onion and garlic. Reduce heat and saute for 5 minutes, until onion is soft. Combine soy sauce, sugar, and water. Stir into meat mixture. Simmer, covered, 40 minutes



Ingredients: • • • •

salt oil Boiling water Minced meat chive piece of ginger fresh garlic Soy sauce

Preparation: Mix all the ingredients and knead, knead, knead. Let it rest for 10 minutes before stretching it and form circles with a glass. Crush garlic and ginger and combine them with the chives cut into small pieces and the minced meat. Knead everything with your golden hands and pour a splash of soy sauce. Let one hour rest for the flavors to mix well. Take a circle of dough and put a teaspoon of filling in its center, close it as if it were a tortellino. Repeat the process until you have your dumplings ready.



Caprese Salad Ingredients: •3 vine-ripe tomatoes, 1/4-inch thick slices • fresh mozzarella •leaves (about 1 bunch) fresh basil •Extra-virgin olive oil, for drizzling •Coarse salt and pepper

Preparation: Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extravirgin olive oil and season with salt and pepper, to taste.


Panzenella Ingredients •olive oil •French bread or boule, •kosher salt •ripe tomatoes, cucumber, unpeeled, seeded, red bell pepper, seeded yellow bell pepper, seeded red onion, large basil leaves, •capers, drained

Preparation: Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.




• French or Italian bread • olive oil • garlic •  grape tomatoes  • onion diced •  large basil leaves chopped • salt to taste


Drizzle olive oil onto a grill pan over medium heat. Place bread slices onto grill pan and drizzle tops with additional olive oil. Cut tip off of garlic clove and rub onto the top side of the bread slice. Grill bread until lightly toasted, flipping to grill the other side, about 3 minutes per side. Remove from grill to a serving platter. Stir together tomatoes, onion, and basil leaves. Add salt and spoon onto the top of the grilled bread. Drizzle all slices with balsamic glaze, if you choose to use. 25

Foccacia Ingredients: • Warm water •Active dry yeast •Sugar •all-purpose flour, plus additional for kneading •Kosher salt, plus coarse sea salt, for sprinkling • extra-virgin olive oil, divided

Preparation Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour,

1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour. Coat a jelly roll pan with the remaining 1/2 cup olive oil. ,

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving. 26

Pasta carbonara

Ingredients • spaghetti pasta • salt thick cut bacon or pancetta, diced •4 egg yolks •2 whole eggs • grated pecorino romano cheese, divided freshly ground pepper •freshly chopped parsley, to garnish

Preparation: Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1½ cups of the pasta water before draining. In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese. Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes. Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish. 27


Gazpacho Ingredients •Cucumber, peeled and chopped •Red pepper, deseeded and chopped •Green pepper, deseeded and chopped • Ripe plum tomatoes, cored and chopped •Garlic cloves, peeled and crushed •Spring onions, trimmed and finely chopped • Stale crusty white bread, chopped •Sherry vinegar.

Preparation Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve. Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat.

Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.


Pisto Ingredients

•extra virgin olive oil •garlic clove, • potatoes, peeled & cut into cubes •large onion, finely chopped •red bell pepper, seeded & cut into chunks •green bell pepper, seeded & cut into chunks •eggplant, cut into small cubes •zucchini, cut into small cubes •large tomatoes, coarsely chopped •paprika •cumin •salt & pepper •cup water

Preparation Heat the oil and garlic in a large frying pan over medium heat. Saute the potatoes for 8-10 minutes or until lightly browned. Add the onion and bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned. Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes. Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.


Paella Ingredients •olive oil •paprika •dried oregano •salt and black pepper to taste •skinless, boneless chicken breasts •olive oil •garlic, •crushed red pepper flakes •uncooked short-grain white rice •saffron threads •Italian flat leaf parsley, •chicken stock •lemons, zested •olive oil •onion •red bell pepper •chorizo sausage, casings removed and crumbled •shrimp, peeled and deveined

Preparation In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture. 31

Olives Ingredients •Extra virgin olive oil •red wine • vinegar • bay leaves •large garlic cloves, peeled, green shoots removed • Strips of rind from 1 lemon • fresh thyme leaves •chopped fresh rosemary • fennel seeds • Imported olives (black, green or a mix)

Presentation Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.


Carrillada Ingredients • olive oil for frying •large onion finely chopped •1 1/2 pounds pork cheeks  • flour seasoned with salt and pepper •garlic cloves crushed •ground cumin •sweet smoked paprika •cinnamon stick •cup dry red wine •2 cups beef stock


Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches, setting them aside when browned.Turn the heat down to medium.Return all the pork and the onions to the pan. Add the garlic, cumin and paprika and cinnamon, and cook for a minute. Pour in the wine. Use your spoon to scrape the bottom of the pan. Pour in the beef stock then bring the pan to a simmer.  Simmer gently for 2 hours or until the cheeks are tender.


Monserrat 10-1  
Monserrat 10-1