CHEESE AND MUSHROOM RAVIOLI IN CURRY OIL

100 g QBB
5 chilli padies, cut lengthwise
2 stalks curry leaves
5-6 kaffir lime leaves
1 teaspoon meat curry powder
2 tablespoons QBB
150 g button mushrooms, finely chopped
150 g feta cheese, crumbled
freshly ground pepper
12 round wanton sheets
2 teaspoons cornflour mixed with 1 tablespoon water

METHOD

1. Heat 100 g ghee and fry the chilli, curry leaves and curry powder until very aromatic for 2 minutes.  Leave the oil to cool and strain it.  Keep aside.
2. Heat 2 tablespoons QBB and sauté the mushrooms until it softens.
3. Place the cooked mushrooms and the cheese together in a bowl.  Add freshly ground pepper and combine well.
4. Place a piece of the wanton sheet on a plate.  Place 1-2 teaspoons of the mushroom mixture in the middle.
5. Using a brush or your finger, brush some of the cornflour solution all round the wanton.  Repeat with the remaining.
6. Take another piece of wanton and press to seal edges.
7. Bring some water to boil with some salt.  Put in a few pieces of the wantons and boil till it floats.
8. Drain with slotted spoon and place on serving plate.
9. Drizzle with curry oil and serve immediately.

TOM YUM FRIED NOODLES

2 cm ginger                                       
2 stalks lemon grass, sliced finely  
2 cm galangal, minced        
5 red chilli padies
2 Tom Yum cube, crushed
2 tablespoons QBB
4 tablespoons light soya sauce
2 stalks lemon grass, bruised
200 g shitake mushrooms
400 g rice vermicelli (soaked   until soft and then boil for 2 minutes and rinse in cold water)
150 g beansprouts
2 firm beancurds, deep fried and diced
2 red chillies, seeded and julienned
150 ml freshly squeezed calamansi juice
4 kaffir lime leaves, finely shredded
2 sprigs coriander leaves, chopped

METHOD

1. Pound the first 5 ingredients until almost smooth.
2. Heat oil and sauté the pounded ingredient till aromatic and oil separates.
3. Add in the shitake mushrooms and stir fry till it become soft.
4. Turn off the heat.  Add in the vermicelli and the beansprouts and mix well.  Turn on heat and stir fry till heated through.
5. Add in the rest of the ingredients and mix well.
6. Serve immediately.

VEGETARIAN BURRITOS

REFRIED BEANS
1 1/2 teaspoon HOUSE BRAND meat curry powder
360 g red beans, soaked in water
6 cups water
1 onion, finely chopped
1 garlic, crushed
1 bay leaf
2 tablespoons QBB ghee
1 extra onion, chopped
1 large tomato, peeled and chopped
salt and pepper

METHOD

1. Boil curry powder, beans, water, onion, garlic and bay leaf in pan until the beans are soft.
2. Drain and discard bay leaf.
3. Reserve half cooking liquid and using this blend the beans till you get a smooth paste.
4. Heat oil in a pan.  Add the extra onion, cook stirring until onion is soft.  Add tomato, cook stirring until tomato is soft.
5. Stir in bean mixture and cook for about 10 minutes.  Add salt to taste.

TO MAKE GUACAMOLE
2 medium avocadoes, peeled and mashed
1 large tomato, diced
2 teaspoons lemon juice
2 green chillies finely chopped
2 stalks spring onion, finely chopped

METHOD

1. Mix the above together

TO ASSEMBLE THE VEGETARIAN BURRITO
4 tortillas
half lettuce, shredded
grated tasty cheese
refried beans
guacamole

METHOD

1. Heat griddle and warm the tortilla.
2. Place on board or plate.
3. Spread with a bit of refried beans.  Top with guacamole.  Sprinkle with lettuce and some cheese.
4. Roll up into a tight roll. 
5. Serve.
6. Alternatively, heat it under grill to melt the cheese.
7. Serve with chilli sauce if desired.