Thai cuisine - interesting 201212083 Alex

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty and bitter.

As an acknowledged expert of Thai cuisine. David Thompson explains in an interview: "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."

Influence

Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Nothern Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.
Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern Thai curry tend to contain coconut milk. and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products. Dishes such as kaeng kari  and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.

Tom Yum Goong - 201212083 Alex

Tom Yum Goong

Ingredients

Prawns 6ea

Chicken stock, Seafood stock, water

Salt

Lemongrass 2g

Galangal 10g

Lime leaves to taste

Red Chili to taste

Fish sauce to taste

Lime juice to taste

Coriander Roots to taste

Spring onions 1ea

Recipe

1. take off the hard skin of prawn

2. boil lemongrass and spring onions in chicken, seafood stock

3. add red chili, galangal,  fish sauce and lime juice

4. put the rest ingredients.

Alex

TORTILLA

Ingredient

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons lard

1 1/2 cups water

Method

1. mix the floir, salt, and baking powder together in a mixing bowl.
2. Add the water and mix until the dough comes together
3. few minutes wait until smooth and elastic
4. Divide the dough into 24 equal pieces and roll each piece into a ball.
5. Preheat a large skillet over medium-high heat
6. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla
7. Place into the hot skillet, and cook until bubbly and golden
8. flip and continue cooking until golden on the other side
9. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Hyeon Woo Ko(Harry)

Kkhan-Pung-Gi

-Shrek-

Ingredients

1/2 lb boneless pork lion, sliced into bite-sized pieces
1 tablespoon sake
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of grounded ginger
4-5 tablespoons cornstarch
1 egg or two egg whites
1/4 cup frozen peas
2 mini red bell peppers
2 mini yellow bell peppers
1/4 onion, finely chopped
oil for deep-frying
 Spicy Garlic  Sauce
-1 tablespoon soy sauce
-1 tablespoon oyster sauce
-1 tablespoon vinegar
-1 tablespoon mirin
-2 tablespoons rice syrup or corn syrup
-3 tablespoons water
-2 teaspoons fresh lemon juice
-2 teaspoons minced garlic
-1/2 teaspoon sesame oil
-1/4 teaspoon ground ginger
Some dried red peppers (optional)

Cooking Method

1)Place the pork in a large bowl, add sake, salt, pepper and pinch of ground ginger; mix well.
2)To make a batter, combine cornstarch and egg in a bowl; mix well.
3)Add pork into cornstrach mixture.
4)Gently coat the pork pieces in the batter.
5)Heat the oil in a pan over medium heat until hot; deep fry pork until golden brown.
6)Remove from the pan and drain on paper towels.
7)After cooling down, fry them again for crispness. Frying once is okay too, but they taste better when you fry twice.
8)Break four dry peppers into half or add whole peppers into the sauce.
9)Combine all the vegetables and heat 1 tablespoon of the canloa oil in the large skillet over a medium heat; add prepared vegetables and saute for 2 minutes.
10)Add the spicy garlic sauce and bring to a boil.
11)Add the twice fried pork  pieces to the skillet.
12)Toss  and mix well until the pork pieces are well coated with the sauce.

Thai style red curry lobster

-Shrek-

- ingredients

lobster
onion
pimento
shallot
garlic
sugar
curry
coconut milk
fish sauce
chicken stock

Cooking Method
1) Deep frying lobster
2) Heat the oil in a wok and add chopped garlic and shallot
3) Season with sugar, ficsh sauce and curry
4) Add some coconut milk
5) Add diced onions and fried lobster
6) Add some chicken stock and season withh salt and pepper
7) When reduce the moisture, plating with cresson



pupple sweet potato soup

pupple sweet potato soup

-Ingredients.
 pupple sweet potato, milk, rice powder, sugar, water

-recipe.
 1.steaming potato and peeling it
 2.grind potato with water.
 3.add rice powder and boil in small fire.
 4.add milk and boil
 5.add sugar

TOM YUM KUNG

 

Ingredients

1. prawns
2. Clear broth
3. Lemon grass
4. Kaffir lime leaves
5. Coriander
6. Tomatoes
7. Mushrooms
8. Fish sauce
9. Lime juice
10. Coriander leaves
11. Toasted chili paste
12. Small chilies

Method

• boil the clear broth
• add the chopped lemon grass, kaffir lime leaves and coriander
• Add the tomatoes, mushroom and fish sauce
• Add he prawns, wait for the broth to boil, remove the pot from the heat.
• Put chili paste and lime juice into a bowl, spoon stir
• add he small chilies
• Pour the Tom Yum soup into the bowl and stir gently until well blended
• Put the coriander leaves

Hyeon Woo Ko(Harry)

Rice clay pot -Jo

Rice clay pot

               

                               

-Ingrediants. 

• 3 boneless chicken thighs, cut into bite-size
• 1 Lap Cheong [Chinese sausage], cut into thick slices diagonally [Substitute: sweet sausage, or 1 additional boneless chicken thigh]
• 1 tbsp dark soy sauce
• 1 tbsp ginger, minced
• � tbsp sugar
• � sesame oil
• � cornstarch
• � cup scallions, sliced and 2 extra stalks for garnish, chopped
• 3 cups long grain rice, washed until water is clear then drained
• 6-7 cups chicken stock1 tsp salt
• 1 tbsp peanut oil
• salt and pepper

-Recipe

• In a bowl combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
• Marinate refrigerated for at least 30 mins
• In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, saut� the rice until the rice becomes quite translucent
• Add chicken stock, up to 1� inch above the level of the rice and season with salt and pepper
• Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
• Add the marinated chicken and sausage, stir well into the rice, cover the clay pot
• Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven
• Bake for 12-15 min
• Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
• Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
• Turn heat off, carefully remove from oven and let it rest for 5 min
• Garnish with chopped scallions, and if preferred, serve with a side of hot chilly sauce

                                        

Banana and sweet potato with vanilla icecream 201211960 Kim min hwan

Ingredients

  bamana, sweet potato, flour, sugar powder, oil

Step

1.Cut the banana to half.

2.Cut the sweet potato into bite-size pieces.

3.Mix the flour and water to make dough.

4.Banana and sweet potato put in dough.

5.Do deep fry (Banana and sweet potato)

6.Do plating pretty (Banana and sweet potato)

7.Put icecream on the banana and sweet potato

kalguksu 201211960 Kim min hwan

Ingredients:

Anchovy broth, manila clam, chopped noodle, green pumpkin, onion, green onion, carrot, potato, mushrooms, black pepper, salt

Recipe:

1. Dice green pumpkin, green onion, onion, carrot, potato, and mushrooms.

2. Put manila clams onto water with 3 table spoons of salt.

3. Bowl the above manila clams with the anchovy broth for approx. 5 minutes.
4. Scoop those manila clams.

5. Add the noodles into the anchovy broth.

6. Put potatoes.

7. When the broth is heated, add diced carrot, mushroom, green pumpkin, and green onions.

8. As the noodles become soft through, add manila clams.
9. Add salt and black pepper if required.

Lim ChaeRa

Papaya Salad Recipe

 

Ingredients
1 Green Payaya 
15ml shredded coconut stuffing

some garlic peanuts

Dry small shrimp

2 pepper

Proper lemon juice

fish sauce

3 pieces of garlic

 

Steps:

 

1 Mash the pepper, dry shrimp and garlic; then add fish sauce and lemon juice to stir.

 

2 Peel the green papaya and remove the seeds. Slice the papaya and dip them into icy water to maintain the crispy taste. Drain the water.

 

3 Add the sauce made in step one into the papaya; then sprinkle with peanuts and shredded coconut stuffing.

 

Note: This papaya salad is really very spicy; maybe you cannot accept its taste. You can reduce the amount of pepper.

Lim ChaeRa

Cream spaghetti
 
Ingredients: salt. Olive oil: low-fat milk cream: chopped garlic.
       Onions, mushrooms. Pepper. If spaghetti. Chili powder
 
1 to spaghetti in boiling water and put a little salt and olive oil Boil.

2 low-fat milk and cream in another saucepan put the pepper gives handwi jolyeo.

3 Fry pan, fry the chopped garlic and olive oil, cut into suitable size
Sauté onions and mushrooms.

4 When the sieve over the boiling pasta water surface to remove it.

5 Fry pan, stir-fried ingredients and put it in a cream sauce for spaghetti, and willjolyeo.

6 finished relieving cream pasta dish is decorated in red pepper flakes

Ken-coriander

I get interested in coriander by learning and cooking Asian cusin class. First I try coriander was in high school. At that time, coriander flavor and taste was so bad to me. but as cooking in this class I interseted in Coriander vey much.

coriander=cilratro=chinese parsely are same meaning. And also dhania.

histirory
Coriander grows wild over a wide area of the Near East and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name manna: and it was round like coriander seed, and its taste was like that of flat cakes made with honey."
Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves. This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time.
Coriander was brought to the British colonies in North America in 1670, and was one of the first spices cultivated by early settlers

-fromhttp://en.wikipedia.org/wiki/Coriander

Thai Fried Chicken Sweet Chili Sauce

Thai Fried Chicken Sweet Chili Sauce

Mise en place

• chicken
• fish sauce
• coriander
• salt
• oyster sauce
• pepper
• soy sauce
• palm sugar
• 1/2 vinegar
• 1/2 sugar
• 1 water

Recipe

•  marinade chicken with fish sauce,coriander,salt,oyster sauce,pepper,soy sauce, palm sugar,vinegar,sugar and water
• steam marinade chicken
• deep-fry chicken

Jessica

Ken-Pad Thai

This is from Thai Cusisin.
Ingredients
dried rice noodle/ palm sugar/ white sugar/ tmarind water/ fish sauce/ chinese chives/ oil/ fine chopped shallot/ 1egg/ firn tofu/ hand ful bean sprout/  crushed penut/ deep fried pork belly/lemon juice/ oyster sauce/ onion/ shrimp/ marnaid pork.

1. soak rice noodle in the cold watet until it get soft.

2. make sauce with tamarin paste water, oyster sauce, lime or lemon juie, dried chili etc as your taste.

3.prepare deep fried pork belly. first boil in the water and roast in oven and then fry in the oil.

4. slice deep fried pork, chili, and lik for garnish. And slice onion and cut shrimp in butter fly. chop garlic and shollt.

5.heat the oil and put garlic and shallot. satue until flavor comed out to oil. Stir marnaid pork. put soaked and draind noodle. put sauce as taste to taste.

garnish with chili lick and deep fried pork.

Banh Cuon Batter

Banh Cuon Batter

Asian cuisine

Donkie(JoHyun ) 201212067

1. mix rice flour, corn flour, tapioca flour and water in rate of 1 : 0.5 : 0.5 : 2.25

2. heat the pan then add oil, make some rice papers of your own

3. make the filling (mix minced pork, shrimp, black fungus, shiitake mushroom, shallot, spring onions, black pepper, fish sauce, salt)

4. stir fry the filling

5. put the fillings then roll up the rice papers

6. add the garnish on eat with Vietnam dipping sauce

 

Globalization of Korean Cuisine

Globalization of Korean Cuisine

Asian Cuisine

Donkie(JoHyun) 201212067

Korean food may be a cause of the worldwide trend of food consciousness. Eating habits have become more health conscious, making people seek out healthier. Korean food is one of these options: with the beneficial combination of fresh vegetables and handout (Korean beef), it has become an attractive option. In particular, kamahi has been proven to strengthen immune systems and Dune Jang Gook has been said to contain anticarcinogenic ingredients.

No matter how healthy a meal is, it has to be tasty. Korean food’s particular ‘spiciness’ is appealing to the taste and the interesting combination of bitterness and sweetness keeps customers coming back. Foreigners are not only attracted to Korea food, but also to Korean dining. Cooking at the center of the customer’s table is attractive providing customers the chance to witness the process before their very own eyes. A relatively novel experience for many Westerners, it steers away from the traditional cooking process in which customer and chef are separated.

Globalization has allowed for the export of Korean food to all four corners of the globe. As foreigners have grown to appreciate Korean dining, they have begun to understand its health and community building aspects; playing an increasingly pivotal role in global cuisine.

And I would like to become a part of this golbalization. Japanese cuisine has become golbalized in effort of a century. It's just start for our country. I think we should make a exact recipe. For a exact taste.

 

Rice clay pot

Ingredient:

• Chinese Sausage
• Dried Mushroom
• Ginger
• Garlic
• Green Onions
• Squid
• Coriander
• Cooked Rice
• Cooked Eggs

Seasonings

• Oyster sauce
• Sesame Oil
• Pepper
• Soy Souce
• Sugar
• Chicken Stock

Recipe

• saute chinese sausage in pan
• put chapping onion and garlic
• put marinade pork in pan
• pour chicken stock
• put soaked shiitake
• put squid
• add sesame oil
• add ginger and green onion
• put the rice in clay pot
• add cooked eggs
• put all of prepared ingredient
• pour ckichen stock
• make crispy

 Hyeon Woo Ko(Harry)

 

 

 

Black bean crab

Black  Bean Crab

• butter
• shallots
• crabs
• garlic
• dried prawns
• black pepper
• black soy sauce
• sugar
• oyster sauce
• curry leaves

Recipe

• prepare deep-fried crabs
• heat pan
• put the chopping garlic ,shallots and onion
• pour chicken
• put a little sugar and pepper
• put dried shrimp powder
• put bay leaf
• put deep-fried crabs
• ganish coriander and chili

Yu Kyoung Cho (jessica)

Tom Yum Goong (Spicy Thai Shrimp Soup)

 Ingredients

• Click to see savings
• 9 1/2 cups water, divided
• 1/2 cup chopped peeled fresh galangal (about 2 ounces)
• 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
• 6 fresh or frozen kaffir lime leaves
• 1/2 cup canned straw mushrooms, quartered
• 2 tablespoons roasted red chili paste (such as Thai Kitchen)
• 1 tablespoon fish sauce
• 2 Thai chiles
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 6 tablespoons chopped dry-roasted unsalted peanuts
• 4 lime wedges
• 1 1/2 pounds medium shrimp

Preparation

1. Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.

201212020 JI Jang Hoon

Italian Cuisine[Mushroom Cream Pasta} Andy_Jung

My Interests- Italian Food

 

 Mushroom Cream Pasta

Ingredients:

-Fresh mushrooms

-Dry white wine or chicken broth

-Whipping Cream

-Dried tarragon

-Green onion

-Lemon Juice

-Salt

-Black pepper

-Angel hair pasta or Spaghetti

Directions:

1

Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat.

2

Cook until wine is reduced to 1/4 cup.

3

Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes.

4

Stir in green onions, lemon juice, salt and pepper.

5

Remove from heat.

6

Meanwhile, cook pasta according to package directions; Drain well.

7

Place pasta in a large serving bowl.

8

Top with sauce and toss gently to coat.

I am really intereted in Italian Food. I like the taste of Cream sauce and Tomato sauce.

Italian food in Italy is very healthy , Mediterranean diet, rich of fruit and vegetable is one of the best diet.

Cram Pasta is one of my favorite food in italian cuisine.

  Asian Cuisine 5 Block , 2012 Summer

201212081 Eui-Suk Jung (Andy)



Som Tam (interest) by Andre

Som Tam

Ingredients

• Green (unripe) papaya (see note) -- 1 (about 1 pound)
• Garlic, minced -- 2 cloves
• Thai red chilies, minced -- 2
• Palm or brown sugar -- 2 tablespoons
• Dried shrimp (optional) -- 2 teaspoons
• Lime juice -- 2 tablespoons
• Fish sauce -- 2 tablespoons
• Long beans or green beans, cooked and cut int 1-inch lengths -- 1/2 cup
• Tomatoes, seeded and chopped -- 1/2 cup
• Roasted, chopped peanuts -- 1/4 cup

Method

1. Peel the papaya and cut it in half. Scoop out any seeds and the white coating on the inside of the seed cavity. Using the large holes of a grater or the julienne attachment of a food mandoline, grate or julienne the papaya.
2. Add the garlic, chiles, palm or brown sugar, dried shrimp, lime juice and fish sauce to a large bowl and mix together to dissolve the sugar. Taste, and adjust seasonings. You want a nice balance of sour, sweet, salty and spicy.
3. Add the beans and tomatoes and stir them into the sauce, pressing down on them lightly to slightly bruise the beans and release the tomato's juice.
4. Add the papaya, toss well and adjust seasoning. Garnish with the peanuts and serve chilled or at room temperature with a side of sticky rice.

201212058 Andre (song ji ha)

Tom Yum Kung by Andre

    Tom Yum Kung

Ingredients

• Water or stock -- 6 cups
• Fish sauce -- 1-2 tablespoons
• Kaffir lime leaves -- 4
• Lemongrass, white part of stalk only, crushed --1 stalk
• Galangal (optional), cut into thin rounds -- 2 pieces
• Garlic, crushed -- 2 cloves
• Salt and pepper -- to taste
• Shrimp, peeled and deveined -- 1 1/2 pounds
• Scallions, chopped -- 1/2 bunch
• Straw mushrooms (optional) -- 1 cup
• Limes, juice only -- 2
• Cilantro, chopped -- 1/2 bunch
• Thai chile peppers, sliced into rounds -- 2-3 each

Method

1. Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.
2. Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.
3. Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.

Variations

• Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
• Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
• Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms.
• Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
• Straw mushrooms are usually found canned. You can substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.
• Sliced bamboo shoots can be added if you like.
• If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.

201212058 Andre (song ji ha)

Phat Thai_ Andy Jung

Phat Thai

Ingredients:

-Egg

-Fish sauce

-Garlic

-Shallot

-Palm sugar

-Rice noodles

-Vegetable oil

-Prawns

-Chives

-Peanuts

-Lime Juice

-Chili

Cooking Method:

1. Soak the noodles in cold water for a 1 hour then drain and set aside

2. Make sauce with palm sugar and fish sauce.

3.Heat the oil and stir garlic and shallots.

4.Add cracked egg and stir moment.

5.Add the noodles and stir for 1min.

6. Pour sauce and simmer and mix well.

7.Add Lime juice and peanuts into noodles.

8.Serve with coriander and chilli.

                                                    Asian Cuisine block, 2012 Summer

201212081 Eui-Suk Jung [Andy]

interest (July)

I'm interested in restaurant of high rank hotel. Chef of all, Burj Al Arab is the most exciting.
I want to go Burj Al Arab someday.and I hope to work there.

My interesting is this.(Calvin)

Pork sausages with pineapple salsa and rocket salad

Ingredients

For the sausages and salsa

• 8 pork sausages
• 1 tbsp soft brown sugar
• 300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice
• ½ red chilli, finely diced
• 1 tbsp sambal oelek (Indonesian chili sauce)
• 1 lime, juice only
• 2 tbsp finely chopped fresh coriander
• salt, to taste

For the rocket salad with lemon vinaigrette

• 1 lemon, juice only
• 4 tbsp olive oil
• 2 bunches rocket

Preparation method

1. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5.
2. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through.
3. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple.
4. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised.
5. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste.
6. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa.

201211974 Min.GwanWoo(Calvin)