Sunday, September 15, 2024

Monday, September 9, 2024

Sunday, September 8, 2024

Prawn Cocktail Salad



 ▎Ingredients


▎For the Prawn Cocktail:

- Prawns: 500g (cooked and peeled, preferably large)

- Lettuce: 1 head (Iceberg or Romaine, shredded)

- Tomatoes: 2 medium (diced or halved cherry tomatoes)

- Cucumber: 1 small (sliced or diced)

- Avocado: 1 (sliced, optional)

- Lemon wedges: for garnish


▎For the Cocktail Sauce:

- Mayonnaise: 1/2 cup

- Ketchup: 1/4 cup

- Worcestershire sauce: 1 teaspoon

- Hot sauce: a few dashes (optional, to taste)

- Lemon juice: from 1/2 lemon

- Salt and pepper: to taste

- Chopped fresh herbs: like dill or parsley (optional)


▎Instructions


1. Prepare the Cocktail Sauce:

   - In a bowl, combine mayonnaise, ketchup, Worcestershire sauce, hot sauce (if using), lemon juice, salt, and pepper.

   - Mix well until smooth. Adjust seasoning to taste. You can add chopped herbs for extra flavor if desired.


2. Prepare the Salad Base:

   - On a large serving platter or individual plates, arrange the shredded lettuce as a base.

   - Scatter the diced tomatoes and cucumber over the lettuce. If using avocado, add it on top as well.


3. Add the Prawns:

   - Arrange the cooked prawns on top of the salad. You can leave them whole or cut them into smaller pieces.


4. Dress the Salad:

   - Drizzle the cocktail sauce generously over the prawns and salad. You can also serve some sauce on the side for dipping.


5. Garnish and Serve:

   - Garnish with lemon wedges and additional herbs if desired.

   - Serve immediately as an appetizer or light meal.


▎Tips:

- For added flavor, you can marinate the prawns in a bit of lemon juice, garlic, and olive oil for about 30 minutes before assembling.

- You can customize the salad by adding other ingredients like bell peppers, radishes, or even avocado for creaminess.

- This dish is best served fresh but can be prepared in advance by keeping the components separate until serving.




Chicken Basquaise

 




Chicken Basquaise Recipe

▎Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or yellow), diced
- 2 medium tomatoes, diced (or one can of diced tomatoes)
- 1 zucchini, sliced
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

▎Instructions:

1. Sear the Chicken:
   - In a large skillet or Dutch oven, heat the olive oil over medium-high heat. 
   - Season the chicken thighs with salt and pepper. 
   - Add the chicken to the skillet, skin-side down, and sear until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes. Remove the chicken and set aside.

2. Sauté the Vegetables:
   - In the same skillet, add the onion and garlic. Sauté until the onion is translucent.
   - Add the bell pepper and zucchini, cooking for another 5 minutes until they begin to soften.

3. Add Tomatoes and Seasonings:
   - Stir in the diced tomatoes, paprika, thyme, salt, and pepper. Cook for about 2-3 minutes.

4. Combine and Simmer:
   - Return the chicken to the skillet. Pour in the chicken broth, ensuring the chicken is partially submerged.
   - Bring to a simmer, then reduce heat to low. Cover and cook for about 30-40 minutes, or until the chicken is cooked through and tender.

5. Serve:
   - Once cooked, taste and adjust seasoning if necessary. 
   - Garnish with fresh parsley before serving.

▎Tips:
- You can add other vegetables like carrots or green beans based on your preference.
- Serve with rice or crusty bread to soak up the delicious sauce.






Tuesday, September 3, 2024

Conversation for Front Office



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How to Improve Your English Speaking

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Sunday, September 1, 2024

Cambodian Food Soft Power by Chef Sopheak

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Daily Conversation 4

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