Pra Ka Pong Nung Manao

307

Step right into Chatrium Hotel Riverside Bangkok which is one of the best restaurants in Bangkok to taste the best version of a traditional Thai dish, Pra Ka Pong Nung Manao. Enjoy this mouthwatering dish in a relaxed setting when you dine in.

800 grams Sea Bass, Whole
10 grams Sea Bass, Whole ( roughly chopped )
10 grams Ginger ( roughly chopped )
Sauce:
20 grams Garlic
20 grams Small Chili
40 grams Fish Sauce
40 grams Lime Juice
10 grams Sugar
Garnish:
White Chinese Cabbage
Lime, sliced
Garlic, sliced
Chili Flower
Coriander Leaf

Preparation

  • 1.Debone the fish by taking out the centre bone (keep the fish as a whole)
  • 2.Steam the fish for 8-10 minutes until cooked with ginger and Thai celery
  • 3.Sauce:...
    See the full directions on my site
Nutritions

Calories
969

Sodium
4026mg
167% DV

Fat
17g
26% DV

Protein
156g
312% DV

Carbs
46g
15% DV

Fiber
17g
71% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT