Thai Chinese Fusion Ravioli Dish Recipes

THAI-CHINESE FUSION RAVIOLI DISH

Steps:

• Method: 1. Pasta Dough Have the Pasta dough prepared a. Place the 100 grams of pasta flour in a big bowl b. Make a mound of it in the bowl c. Make a small hole in the middle d. Put the egg in the hole that you made e. Use a fork to draw the flour in and mix it thoroughly f. Knead until it is soft and everything is mixed together and nothing is dry and not stuck to the big piece g. Let it sit for about 30 minutes 2. Stuffing In a different bowl, make the stuffing a. 1 1/2 cups Firm Tofu, chopped b. 1 1/2 cups Shitake Mushrooms, chopped c. 1 1/2 cups Bamboo shoots, chopped d. 1 1/2 cups Spinach, chopped coarsely e. 1/2 cup Ginger, chopped coarsely f. Mix it all together in the bowl 3. Soup a. In a large pot b. Boil 3 cups water c. Add Spices i.Kaffir lime leaves ii.Coriander roots iii.Galangal iv.Shallots v.Lemongrass vi.Chili Vii.Let it simmer while preparing everything else 4. Start making pasta a. Roll out the pasta with pasta machine (if you don't have you can also use rolling pin) - Roll it out on the largest setting, like 1, 2 and then move it up to the highest at 7-8. - Make sure it's really thin b. Cut out with circle shape stencil about 3-4 inch diameter c. Put filling into the middle of the circles d. Put a bit of water on the tip of your finger and get the edge of the round pasta wet e. Make sure they are closed by pushing the fork down on the edges f. Boil in water for 5-8 minutes g. Let them cool with cold water so they don't stick together 7. Add more ingredients to the soup a. Tofu, chopped in bite sized cubes b. Mushrooms chopped in quarters c. pork stock - 3 cup d. 3 cup coconut cream e. 1 1/2 tbsp roasted chili paste f. Let It simmer for about 5 more minutes g. Taste 8. Final a. Place some Ravioli on a plate in a neat order b. Pour some of the soup on top c. Garnish with fresh herbs and add lime juice to taste d. EAT!

INDO-ITALIAN FUSION RAVIOLI

Steps:

• Steam the washed spinach leaves till soft.Completely drain any water released by the leaves.
• In a food processor, combine the Paneer, spinach, chilli ginger, Salt, chopped Mint leaves and aamchur, pulse till the Paneer is coarsely crumbled. Set aside.
• Make the Ravioli dough by combining & kneading together, the all purpose flour, salt and water. Cover with a wet kitchen towel and set aside.
• Grind the onions, Garlic, Garam masala, ginger and Cashew nuts into a paste.
• Heat Ghee, add this paste and Saute till the Raw onion/garlic smell disappears, add tomato puree, turmeric powder, Salt & pepper and stir for about 3 minutes, mix in the cream/ milk, stir in & remove from the stove.
• Roll the dough out on a floured surface, spoon the Paneer mix and fold over as shown MAKE SURE that there are no air pockets when you seal the paneer filling, or else, the raviolis will 'explode' when cooking them.
• cut into raviolis using either a ravioli maker or a simple pastry wheel (in which case, seal the edges firmly by hand).
• In a large pot, set water to boil with salt added inches After the water has really started bubbling away, gently add the Raviolis which will initially sink to the bottom, when they rise remove them from the water and place on the serving dish. Spoon the Makhani gravy over the pasta, garnish with Cilantro & serve hot.

MEXICAN THAI FUSION CHICKEN

Steps:

• Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
• Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).