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Chinese / Thai fusion ravioli

The Dim yum

This dish was created in our food design in green house, our task is to create fusion pasta according to

our culture and or partners culture mixed together in one dish. This dish is made for people who like to

eat spicy flavours with strong texture. It is very easy to make and quick, eat this with your friends and

family!

Preparation/ making the pasta dough

1. Get 2 large sized pots and pour normal tap water in the pots2. Pour about of water in one of the pot and pour of water in the pot * this will be used for boiling

the ravioli and making the sauce which will be used for the ravioli later*

3. Add a pinch of salt in the 1stpot and boil the two pots with high temperature on the (electric) stove.4. Let it rest and continue with the following steps below5. Place the 100g of Tipo 00 flour in to a large size mixing bowl.6. Make a small hole in the middle of the mound of flour that is in the large size mixing bowl.7. Crack the egg in to the hole that you just created (step 3)8. Use a fork to draw the flour in and mix it thoroughly *you can also use your hand(s) for this step*9. Knead the dough that you have created until it is soft (3-4 mins) * make sure that the texture not too

flaky or to sticky and soft.

10. Make sure the is an sphere shaped-like11. Use the clean wrap and wrap it all around the dough you just made12. Let it sit for about 30 minutes *use a timer for this if needed*

= 10 15 mins

Ingredient Amount

Tipo 00 (flour) 100g

Egg size 0 1

Salt A pinch

Shrimp A pack (6 pieces)

Chives 1

Garlic 2

Pepper A pinchNam prik pao (chili paste) Half a small bottle

Ka nor 1 cube

Lemon grass 1

Chili 1 -2 depending on how spicy

lime 2-3

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Making the sauce

1. Put 10 small sized shrimps in to a medium sized bowl and start washing the shrimps in warm/coldwater *about of the bowl*

2. Put a pinch of salt in the bowl with shrimp and water3. Let it settle for about 30 sec4. Get 10 shrimps out of the bowl and put it on a chopping board5. Cut it in to small pieces (1/3 of 1 shrimp) and divide half of it and them into small bowls (2 bowls

needed)

6. Peel the garlic and slice the garlic, chives, lemon grass and chili into tiny pieces and leave it aside*carefully cut the vegetables with a knife *

7.= 5 -10 mins

Conclusion

1. Get a large sized pot and pour normal tap water in the pot *about of the pot will be filledwith water* this will be used for the sauce

2. Check the boiling pot that you have put water in on the 1ststep3. Knead the dough when it is ready and Put the spaghetti machine on num.3 and put in the

dough to make it thin

4. Continue doing that and turn the machine to num . 7-85. Use a circle shaped cutter to cut out the shape(repeat this for about 5-6 times)6. Put an appropriate number of shrimp in the ravioli and close the ravioli together to look like a

dim sum shape.

7.

To make it secure, use some water and rub it on the surface that is closing to one another8. Boil it in the pot until it rises up and the shrimp inside is pink (done)9. Put the oil into the pan and add the sliced garlic, dill, tofu and chives in and stir it until it is

nearly cooked

10. Put the ravioli in and mix it again11. Pour the nam prick pao sauce and stir it so it mixes12. Put it on a plate and do some garnishing13. You are done!

Soup 2 lemongrass stalks, cut into 1" pieces and smashed a bit (about 1/3 cup) 6 kaffir lime leaves (1 tablespoon), torn with center vein removed 2 tablespoons galangal sliced thin 1 tablespoon coriander roots, about 2 roots 2 tablespoons shallots, whole with skin removed (1-2 shallots) 5 tomatoes, cut in s 3 cups water 3 cups of coconut cream 3 cups of pork stock 1/2 cup straw mushrooms, ends removed and halved 2 tablespoons (about 7) red medium-sized Thai chillies, smashed pinch of salt

1 1/4 teaspoon fish sauce 1 1/2 tablespoons roasted chilli paste

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1 tablespoon lime juice (or more to taste) 1 tablespoon coriander chopped

= 1 hour