INTERNATIONAL FOODS

  3 cl vodka 2 cl archers 5 cl cherry juice Shake our ingredients with ice, transfer them to a glass and serve. ENJOY YOUR MEAL

The orange spinach salad recipe is served alongside the main courses. This salad, whose main ingredients are spinach, orange and radish, is enriched with a honey mustard dressing.

2 chicken legs 2 carrots 1 onion 1 celery 1 potato 1 lemon 2 egg yolks 1/2 cup of rice First, wash the chicken thighs well and boil them in 50,72 oz of water for 45 minutes. Then remove the thighs, separate them from the bones and drain the water. Meanwhile, dice the onions. Put olive oil in the pan and fry the onions in this oil. Add chopped potatoes, celery and carrots and fry for a few more minutes. Put the chicken boiling water back into the pot and boil for 7 minutes. Throw the shredded chicken with rice into this water and cook for another 15 minutes. For the sauce, take the egg yolk in a bowl and whisk it well by adding lemon juice to it. Slowly pour a ladle of chicken stock into the egg seasoning. Once the sauce is hot, pour it slowly into the pot. In the meantime, do not leave the mixing process at all. After boiling for a few more minutes, you can serve it by sprinkling chopped dill on it. ENJOY YOUR MEAL  

HEALTHY &VEGETARIAN  

                                            I prefer eating so delicious

8 cl hot coffee 1 dash (drop) cognac 3 cl whiskey Since the ingredients are hot, transfer them to a tall glass with a handle, mix them lightly and serve. Sugar can be added optionally. ENJOY YOUR MEAL  

1 teaspoon of granulated sugar 0.5 teaspoon of cream 2 red apples, diced For the filling: 3 sponge fingers 2 - 3 tablespoons of Dark Chocolate Chips To wet: 1 teaspoon of milk 1 - 2 teaspoons of instant coffee For the cream: 1 pack of Tiramisu ( Homemade Tiramisu- I gave you its recipe) 2 cups refrigerated milk For the top: 1 teaspoon of Cocoa Preparation of apples Take the granulated sugar in a steel pan or saucepan. Keep it on the stove at low heat without stirring until the sugar melts and turns into a caramel color. Add the cream and continue to cook, stirring, until the sugar dissolves. When it is completely melted, add the cubed apples and cook for 1-2 minutes on low heat. At the end of the time, remove from the stove and cool by stirring occasionally. Preparation and decoration of the filling Cut the sponge fingers into large cubes. Add the coffee to 1 cup of milk and stir until it dissolves. Take the cold milk into the whisk. Empty the Make Tiramisu bag on it and beat it with a

2 tablespoons of Gluten Free Corn Starch 1 teaspoon of granulated sugar 2.5 cups of milk 1 sachet of Vanillin Sugar (gluten free) 1 pack of Gluten-Free Whipped Cream 1.5 teaspoons of chilled milk in the refrigerator For sauce: 1 pack of Gluten-Free Chocolate Sauce 2.5 cups of milk Rectangular mold  Take the starch and granulated sugar in a saucepan and mix with a spoon. Add milk and sugar vanilla to it and mix well. Cook over medium heat, stirring constantly. When it starts to boil, reduce the heat and continue to cook, stirring, for 2-3 more minutes. Remove from the stove and let it cool. Take 1.5 tea glasses of cold milk in a whisk. Empty the whipped cream bag on it. Beat with a mixer for a total of 3 minutes, first at low speed, then at high speed. Beat the cooled custard at high speed of the mixer for 2 minutes. Add the whipped cream you prepared on it and beat for 2 more minutes. Mold and spread. Cover it with cling film and leave it in the freezer section of the refrigerator for

Arepa Santandereana is a Colombian variety of arepa from the El Santander region. These arepas are made with yellow cornmeal, cassava, and crispy pork belly, also known as chicharrón. It is usually grilled and is recommended to be consumed while it is fresh and hot. Arepa Santandereana is traditionally eaten as a snack, but can also be served alongside traditional Colombian dishes. ENJOY YOUR MEAL

  Ô mai is a traditional Vietnamese snack and is native to Hanoi. The term refers to preserved sugary or savory fruits such as apricot, dracontomelon (sau), peach, plum, tamarind, pineapple, mango, star fruit, and kumquat. The fruits are first checked to make sure they are the same size and free of rot. They are then thoroughly cleaned and pierced so that they can absorb the sugar more easily. Sugar is mixed with salt, water, usually ginger and pepper, and a little lemon juice, which keeps the natural color of the fruit in check. The fruits are often cooked along Hang Duong Street in Hanoi, fermented and dried before finally being sold. O mai is popular as a snack, especially during Tet (Vietnamese New Year). It is recommended to serve these fruits with a cup of lotus tea. ENJOY YOUR MEAL

Leberkäse is a traditional German product consisting of ground meat such as pork liver flavored with onions and formed into a patty. It is characterized by a crispy crust on the outside, while the inside remains juicy and pink. The dish, which can be served hot or cold, is recommended to be eaten with mustard and bread, while some like to stir-fry the meatballs and consume them as a quick snack. ENJOY YOUR MEAL

Picante de mariscos is a traditional Peruvian dish originating from the coastal regions. This spicy stir-fry is usually prepared with a combination of garlic, oil, potatoes, onions, white wine, chili pepper, cumin, parsley, and seafood such as squid, mussels, oysters, and shrimp. Washed and minced seafood is cooked with vegetables and white wine until the sauce thickens. This seafood stir-fry is traditionally served with boiled potatoes sprinkled with chopped parsley. If desired, the dish can be enriched with the addition of boiled eggs, walnuts or walnuts and tomatoes. ENJOY YOUR MEAL  

Cá lóc nướng trui is a traditional Vietnamese dish and a Mekong Delta dish of grilled eel. The dish is made with a combination of eel, basil, banana, mango, cucumber, carrot and green onion. Vegetables are thinly sliced ​​and placed on a serving plate. The fish is washed, placed on a long stick from mouth to tail, and then buried in chaff, which is set on fire. When the fire stops burning, the fish should be done. The fish pieces are then mixed with vegetables, sometimes wrapped in rice paper, then dipped in fish sauce or eaten with rice. ENJOY YOUR MEAL

2,2 lbs  of fresh potatoes 1 bunch fresh basil 0,99 lbs pine nuts 3 tablespoons of powdered parmesan 1/2 teaspoon of salt 1 clove of garlic juice of 1/2 lemon 1/4 cup olive oil 2 heaping tablespoons of mayonnaise 1 tablespoon of lemon zest Black pepper For the top 3 tablespoons pine nuts (roasted) basil leaves After dividing the potatoes into two or three according to their size, boil them in a pot of salted boiling water for 20-25 minutes until soft. While the potatoes are boiling, prepare the pesto sauce. In a food processor, add the basil, pine nuts, lemon, garlic, and salt. Stir until the pine nuts are cracked and the basil is finely chopped. Add the olive oil, pouring slowly until it is smooth and turns into a sauce. After the potatoes are boiled, drain the water and run them under cold water to cool. Put the potatoes in a large bowl and top with the pesto, mayonnaise, lemon zest and a generous amount of ground black pepper. Sprinkle with roasted pine nuts, extra basil and black p

½ cup barley vermicelli Salt and pepper ¼ cup dried cranberries or blueberries ¼ cup of fresh orange juice 2 teaspoons grated orange peel 2 cups lettuce 3 tablespoons of extra virgin olive oil 4 teaspoons of apple cider vinegar 1 diced, cooked turkey breast ½ cup walnuts 2 green onions, thinly sliced  Boil the barley vermicelli in a small saucepan, cool and drain. In a small bowl, mix dried blueberries and orange juice and let the blueberries soak for about 10 minutes. In a large bowl, add the lettuce, olive oil, vinegar and a few pinches of salt. Blend the mixture into the lettuce leaves. Add the cooled barley vermicelli, orange juice and zest, turkey, walnuts, celery, and scallions. Season with pepper and mix. ENJOY YOUR MEAL

2,2 lbs  of leeks 1 cup dried tomato puree (Or regular puree) 4-5 tablespoons of pomegranate syrup 2-3 cloves of garlic 1 glass of orange juice 1 teaspoon of olive oil 1 bunch of parsley (finely chopped) Grated rind of 1 lemon juice of 1/2 lemon Salt Wash the leeks and slice them long. Drizzle some olive oil and 2 tablespoons of pomegranate syrup at the bottom of a common pan. Add half of the tomato puree. Sprinkle with half the parsley, crush the whole garlic and add to the pot and sprinkle with half a teaspoon of salt. Place the sliced ​​leeks in the pot, leaving no space between them. Sprinkle with another half teaspoon of salt and sprinkle with lemon zest. Spread the remaining parsley and dried tomato puree. Drizzle pomegranate syrup and lemon juice over it. Lastly, add olive oil and orange juice and cook on medium heat, after it starts to boil, on low heat with the lid closed for about 1 hour until the leeks soften. Cool and serve without opening the lid. ENJOY YOUR MEAL

0,44 lbs canned corn kernels 0,44 lbs canned peas 1 carrot 2 onions 0,033 lbs margarine 1 teaspoon of cornstarch 6 glasses of water Salt Drain and rinse canned peas and corn. Clean the carrot and cut it into cubes. Peel and chop the onions. Melt the margarine in a saucepan and fry the onion on low heat. Add the carrot and saute. Dissolve the starch in half a glass of water and add it to the pot. Add 5.5 cups of water, mix and cook until the carrots are slightly soft. Add the corn, peas and salt, cook for another 10 minutes and remove the saucepan from the heat. Divide the soup into bowls and serve hot. ENJOY YOUR MEAL  

2,2 lbs of pumpkin 1 package of pasta 1 package of cream cheese  1 onion 4-5 cloves of garlic 3-4 spoons of olive oil 1 teaspoon turmeric Black pepper Salt The pumpkin is diced. Place on a baking tray and drizzle olive oil on it. Add salt and pepper and cook at 392 degrees for about 20 minutes until soft. Cooked pumpkins are mashed lightly. For pasta, salt water is boiled and pasta is boiled. For the sauce, add olive oil to the pan. Add finely chopped onion and start frying. Add the fried onions, garlic and spices. Pumpkin puree is added, mixed with all the ingredients. It is taken from the boiling water of the pasta and added to the sauce. It is mixed. The pasta is drained and quickly returned to the pot. Add cream cheese while it is hot and mix. The boiling sauce is transferred to the pasta and mixed. Served. ENJOY YOUR MEAL

Ajdovi štruklji is a traditional Slovenian type of štruklji. The dough is usually made with a combination of salt water and buckwheat flour. Once prepared, a smooth mixture of skuta (white curd), eggs, sour cream and salt is spread over the dough and then tightly rolled to make štruklji. Štruklji is boiled in salted water and cut into slices before serving. Although the combination of skuta, egg and sour cream is the most preferred filling, it can also be made with walnuts, various cheeses or sweet ingredients. ENJOY YOUR MEAL

This simple, rustic dish hails from Piacenza and is prepared with just a few humble ingredients. The word pisarei refers to tiny doughs made with flour and breadcrumbs, while fasò is a thick tomato-flavored sauce made with onions, lard, and crushed borlotti beans. Although once the staple of cucina povera, pisarei e fasò is today elevated to a hearty dish by adding salsiccia lucanica pork sausage to a bean-based sauce, often with plenty of grated Parmesan cheese. ENJOY YOUR MEAL

Polpette di gamberi is a traditional Italian dish usually made with a mixture of shrimp, bread, garlic, parsley, salt and pepper. The chopped material mixture is left to rest in the refrigerator, floured, dipped in beaten egg and finally dipped in breadcrumbs in the form of small balls. It is deep-fried and often turned in the process. It is removed from the pan when golden brown and usually served as a starter with a slice of lemon on the side. ENJOY YOUR MEAL

Saewoojeon is a traditional dish from Korea. This type of jeon is made with a combination of shrimp, flour, eggs, salt, white pepper, and oil. Shrimps are cleaned and then sprinkled with salt and pepper, coated with flour and dipped in beaten egg. After cooking, it is fried in hot oil until golden on both sides. Saewoojeon is served hot as a snack or starter with dipping sauce on the side. ENJOY YOUR MEAL 

Sate udang is a traditional Indonesian dish that is also popular in Singapore. The dish consists of marinated shrimp placed on bamboo skewers and grilled to perfection. The marinade usually consists of oil, lemon juice, coriander, garlic, shallot, lemongrass, ginger, cayenne pepper, turmeric, dark sugar, soy sauce, and kecap mani. Grill the shrimp on both sides until cooked. Sate udang is usually served with scallions, cucumber and pineapple chunks. If desired, coconut milk can also be added to the marinade before cooking. ENJOY YOUR MEAL

1/2-1 pack of couscous pasta (Boiled) 8-10 large shrimp (Boiled) Dill (Hand Picked) Thyme (Hand Picked) Pistachio for pesto sauce 8-10 leaves of arugula 1 handful of basil 0,22 lbs pistachios 1-2 cloves of garlic 2,53 oz olive oil 1 pinch of salt 1 pinch of black pepper Process all the ingredients for the pesto sauce. Mix pesto sauce and fresh herbs with couscous and transfer to a serving plate. Add the boiled shrimps. You can serve couscous hot or cold. ENJOY YOUR MEAL

1 medium cabbage (Ivy) Water (for boiling the cabbage) Salt For internal filling 0,55 lbs ground beef  1 onion (meal) 2 dinner sets 1 tablespoon of sunflower oil 1 tablespoon of chili paste 2 teaspoons of molasses 2 tablespoons of pomegranate molasses 1 sweet pot of sumac 1 sweet pot of dried mint Salt black pepper 2 cups of hot water For the top 1 glass of sauerkraut juice or 1 lemon In a deep saucepan, boil and drain the cabbage in boiling salted water and set aside to cool. To use the oil for the stuffing, to take it into a pan. Fry the onion until it turns pink and it will continue to fry. It will create the tomato paste after mincing the minced meat. then continue to fry the rice, sumac, salt, pepper and dried mint. Finally up to the temperature enough to withstand 2 hot water. A layer of cabbage cabinets in a high-sided baking basket. Spread some of the stuffing in the direction of the cabbage and line up another layer of drawing. Continue to run out of material so that one layer

  4 baby avocados Half a lemon 4 organic eggs Ground black pepper, cayenne pepper and salt Grated Parmesan Cheese Baby avocados are seedless, cut them in half without separating them completely and take some of them with a dessert spoon. Let's break our eggs into the space formed there. Sprinkle any seasonings you want on it. Let's mash the stuff that we separated in a bowl with a fork. Bake in a preheated oven at 352 degrees for 10 minutes. If we want the eggs to cook less, let's keep the time shorter. Arrange the arugula on the plate. Let's spread the avocado puree, which we squeezed half a lemon on and separated, in a circle. Let's put the avocados that we took out of the oven on the top. ENJOY YOUR MEAL

1,32 lbs bonito (chock sliced) 0,264 lbs  mixed olives (saddle, turn, tomato, pink scratch) 0,11 lbs  rice flour 0,67 oz olive oil 6,76 oz fish broth 0,044 lbs  parsley (finely chopped) 1 fresh red chili pepper (finely chopped) 1 teaspoon lemon zest 1,35 oz olive oil 1 pinch of salt 1 pinch of black pepper for fish broth 1,65 lbs head, bone and tail of a white-fleshed fish (Sea bass, sea bream or sole) 0,11 lbs leeks (separate the white and green part) 0,11 lbs of cultivated mushrooms 1 onion 5 shallots 0,066 lbs olive oil 2 liters of water 1 pinch of fresh thyme 1 pinch of parsley sprig 1 pinch of celery stalk Leave of Daphne For fish broth; Take the head, tail and bone of the fish in a large pot. Add the white part of the leek, mushrooms and onions and fry in olive oil. Then wrap the thyme, parsley and celery stalks with the green leaves of the leek and add the bay leaf to the mixture and cook for 20 minutes. Strain after cooling. After washing and drying the bonito wedges, dip them

3 medium shrimp 1 ripe avocado 0,066 lbs red onion (very finely chopped) 0,044 lbs capia pepper (very finely chopped) juice of 1/2 lemon pinch of salt Wash the shrimp in plenty of water. After boiling water in a small pan, add the shrimps and boil for 4 minutes. Then remove the shell and head of the shrimp, but leave the tail on. Cut the avocado in half, remove the seed, peel the skin and mash it. Take the onion and capia pepper in a bowl and add lemon juice and a pinch of salt. Then add it to the avocado puree and mix. Spread the avocado puree in the middle of the serving plate and serve after placing the shrimps on it. ENJOY YOU MEAL

16 pieces of phyllo dough 0,132 lbs butter (Melted) 1/2 cup Pistachios (Chopped) 1/2 teaspoon of granulated sugar for cheesecake 2 packages of cream cheese (labne) 1 pack of mascarpone cheese 1/4 cup milk 3/4 cup granulated sugar 3 tablespoons of flour 3 eggs Vanilla For the top 4-5 phyllo dough 1-2 tablespoons of butter Granulated sugar 1/2 cup Pistachios (Chopped) First, grease the sides of a 8,66 inc wide spring-form cake tin. Brush each phyllo dough with melted butter, sprinkle with granulated sugar, and then place it in the greased cake tin overflowing from the sides and sprinkle with pistachios. Repeat the same process to create 16 layers in this way. Bake in the preheated oven at 392 degrees for only 5-6 minutes until it turns color and take it out of the oven and leave it to cool. Put the cheeses and granulated sugar in a mixing bowl and mix them with the help of a mixer. Then add the milk, egg and vanilla and mix again. Finally, add the flour and pistachios, mix and pour the c

  To boil the octopus 2,64 lbs  octopus (whole) 27,051 oz of water 2 tablespoons of red wine vinegar To cook the octopus 1 onion (cut into large pieces) 1 red onion (cut into large pieces) 1 large clove of garlic (Chopped into rings) 2 bay leaves 1/2 green lemon (juice and peel) 1/2 tablespoon of tomato paste 1/2 tablespoon of chili paste 1 glass of red wine 1 teaspoon mixed pepper 1 teaspoon of coriander seeds 4 tablespoons of olive oil 1 glass of octopus boiling water 1 potato (diced) 10 green olives (slightly minuscule) After cooking the octopus in a pressure cooker with vinegar and 27,051 oz of water at high steam for at least 1 hour, cut the legs of the octopus to finger size. You can also use the head if you wish, but the head meat will not be as soft as the legs. Saute the onion and garlic in olive oil for 10 minutes over medium-high heat in a deep saucepan (preferably a stew pan). When the color of the onions becomes slightly transparent, add the tomato and pepper paste and con

  0,88 lbs salmon fillet 0,55 lbs quinoa 2 avocados (grated) 1 bunch dill (finely chopped) juice of 1 lemon 1 orange 1 teaspoon of olive oil 1 tablespoon of soy sauce After boiling the quinoa with 1 glass of water, let it cool. Add the avocado zest to the cooled quinoa and mix. Add salt, olive oil and a pinch of dill. Squeeze the juice of half of the orange and add it to the quinoa mixture. Peel and slice the other half of the orange. Clean the bones and skin of the salmon fillet, cut it into dice and put it in a bowl. Add lemon juice, olive oil and soy sauce and marinate for 30 minutes. Shape the quinoa mixture into a cake mold and place it upside down on the serving plate. Put marinated salmon pieces on it and garnish with orange slices and serve.

1,32 lbs beef tenderloin 6 bay branches 0,44 lbs cream 0,088 lbs black pepper (lightly crushed) 1 teaspoon cognac 1 teaspoon crunchy onion 0,0132 lbs butter Divide the tenderloin into 6 equal parts, attach each piece to a laurel branch and drizzle light olive oil on it. Cook the tenderloin pieces on the grill for 7 minutes, turning them on both sides. Take the butter in a pan, add the black pepper and fry lightly. After adding the cognac and cream, bring it to a boil and put the meat in the sauce. Place the meat with sauce on a serving plate and serve after sprinkling crispy onions on it. ENJOY YOUR MEAL

1 whole turkey leg 1 carrot (chopped coarsely) 1 onion (Chopped) For sauce 3 cloves of garlic (lightly crushed) juice of 1/2 lemon zest of 1/2 lemon 1 tablespoon of molasses 1 tablespoon of hot chili sauce 1 tablespoon sweet chili sauce 3 tablespoons of soy sauce 1 tablespoon of tomato paste 1 tablespoon of chili paste 4 tablespoons of olive oil 1 cup chicken or beef broth 1 teaspoon of starch (opened in cold water) Salt Black pepper Put all the sauce ingredients except starch and chicken broth in a food processor and beat them well into the turkey meat under the skin. Leave to rest in the refrigerator for 1 hour. Place the carrots and potatoes in the baking dish and put the leftover portion of the sauce you fed the turkey in the baking dish with the chicken broth. Place the turkey leg on top and cover it with grease-proof paper and then foil and bake in a preheated 392 degree oven for 1 hour. Then lower the oven temperature to 340 degrees, uncover the turkey and cook for about 1 more

  1,1 lbs dried broad beans 1 onion 1 carrot 2 stalks of celery 1 bunch of dill 4 glasses of water 1 teaspoon of salt 2 tablespoons of olive oil For the top 1 teaspoon black caviar 1 red beetroot 3 leaves of fresh basil 1 grissini For the fava, take all the ingredients in a saucepan and bring to a boil over low heat until it thickens. Puree it with the help of a blender and when it reaches a certain density, pass it through a strainer and put it on a tray. After adjusting its thickness, apply olive oil on it and cover it with oiled paper and leave to cool. After it cools down, cut it as you want with the help of a mold or a knife and transfer it to the serving plate. After boiling the red beet, peel it and cut it into thin strips without tearing it, and place it on the fava in the form of a rose. Arrange black caviar and fresh basil as desired and serve with grissini. ENJOY YOUR MEAL

15 dates (seeds removed and soaked in water) 1 avocado (ripe, soft) 1 egg 1.5 tea cup milk 1 tea cup cocoa 0,132 lbs dark chocolate (at least 54% cocoa) 2 tablespoon coconut powder 1 tea spoon baking powder Remove the seeds from the dates and soak them in hot water. Then pass the dates through the blender with the water in it and puree it. Then add avocado, egg and milk to it and mix it well. Take this mixture in a bowl, add cocoa little by little and mix it from bottom to top with the help of a spatula. Make a mortar with a slightly thicker consistency than the cake consistency. Add the finely chopped dark chocolate, coconut powder and baking powder and mix well. Pour the batter into a small rectangular cake mold lined with baking paper. Bake in a preheated oven at 340 degrees for 20-25 minutes. Take it out and let it cool at room temperature. Slice and serve after cooling.  ENJOY YOUR MEAL

20 piece big mushroom 4 tablespoon olive oil 1 onion 3 cloves garlic 1 tomato 1 bell green pepper 1 bell yellow pepper 1 eggplant 1/4 bundle parsley 1/2 piece lemon juice 1/2 tea spoon salt 1/2 tea spoon black pepper Cut off the stems of the mushrooms and set aside. Clean the insides. Arrange them on a baking tray lined with grease-proof paper, with the empty parts on top. Grease them with olive oil. Chop the onion and garlic into small pieces. Remove the seeds from the colored bell peppers that you cut in half. Cut into small cubes. After peeling the eggplant in variegated areas, cut it lengthwise into eight equal parts. Then cut into small cubes. Chop the tomato into small cubes without peeling the skin. Finely chop the parsley and the mushroom stalks you set aside. Heat the remaining olive oil in a pan. Saute the onions and garlic until they turn brown. By mixing and sauteing in between, respectively; Add the eggplant, mushrooms, colored peppers and tomato cubes. Add finely chopped

1.5 water glass flour 3 tablespoon cocoa one water glass granulated sugar one package baking powder one package vanilla 1/2 tea spoon salt 5 tablespoon vegetable oil one tablespoon apple cider vinegar one water glass water 2 tablespoon filet almonds Combine all dry ingredients in a bowl and mix. Make a well in the middle of the mixed dry ingredients and add the apple cider vinegar, vegetable oil and water. Mix with a whisk or mixer until it reaches a smooth consistency. Grease the mold in which you will bake the cake and pour the food base  into the mold. After pouring the food base into the mold, sprinkle the almonds on it. Bake in a preheated 352 degree oven for about 30-35 minutes. ENJOY YOUR MEAL  

0,22 lbs dark chocolate (90% cocoa chocolate), 0,11 lbs of hazelnut oil, 0,099 lbs sweetener, 3 eggs, A pinch of salt. In a saucepan, add the chopped chocolate chips to the hazelnut oil. Put on low heat to warm the oil and mix the chocolates slowly. Separate the whites from the yolks. Mix the egg yolk and sweetener with a mixer. Froth the egg whites. Check that the chocolate is well melted in the nut butter. Pour the "Chocolate-Oil" mixture into the "Egg Yolk-Sweetener" mixture. Then mix both. Gradually pour the whites into the chocolate mixture and mix gently. You can serve it after resting in the refrigerator for at least 2 hours (it should look like a frosted cake)! ENJOY YOUR MEAL  

Pla neung manao is a traditional fish dish originating from Central Thailand. The dish is usually made with a combination of fish (typically barramundi), lemongrass, lime juice, garlic, fish stock, palm sugar, fish sauce, cayenne pepper, and coriander. The fish is scratched, stuffed with lemongrass and steamed until fully cooked. The other ingredients are made into a sauce and the sauce is then poured over the steamed fish, taking care to keep most of the hot pepper and garlic on the fish. Pla neung manao is typically served with steamed white rice on the side. This classic dish can easily be found in Thai restaurants. ENJOY YOUR MEAL

Udang balado is a traditional Indonesian dish consisting of fried or peeled shrimp mixed with cooking oil and spicy sambal sauce. The dish is often enriched with the addition of lemongrass, quail eggs, tofu, potatoes or green beans. Like almost all balado dishes, this one is very bitter. When served, udang balado is often garnished with chopped green onions, accompanied by steamed rice. The dish is also known as sambal goreng udang. ENJOY YOUR MEAL

Mussels in Cream is a traditional dish of Irish origin and is particularly popular in Donegal and Cork. Although there are many variations of this simple dish, it is usually made with a combination of cleaned and beardless mussels, butter, cream, flour, salt, and pepper. The mussels are heated in a pan until their shells open and the unopened mussels are discarded. A roux is made from butter and flour and then mixed with some water and heavy cream until the sauce thickens. The sauce is seasoned with salt and pepper and mixed with the mussels. Before serving, the plate is thoroughly mixed to cover the mussels with the sauce. ENJOY YOUR MEAL