Ingredients:

spring roll skins
2-3 potatoes, tiny diced
1 carrot, tiny diced
1/4 kg ground beef
hungarian vegetable seasonings
1 medium onion, chopped
2 cloves garlic, chopped
garlic powder
white pepper powder
1 tablespoon cooking oil
cooking oil for deep frying

Procedure:

Boil potatoes and carrot until tender, drain, set aside. Heat oil, saute garlic and onion, add in ground beef, cook until brown, add in cooked potatoes and carrot, seasonings, garlic powder, white pepper, cook until beef well done. Cool. Defroze spring roll skins half hour prior to frying, place 1-2 teaspoons filling in the center, fold spring rolls seam to seal. Heat oil for deep frying, fry (spring) rolls until golden brown, drain, serve with your favorite sauce.

Ingredients:

10 uncooked prawns
50 grams pork mince
4 garlic cloves
1/2 teaspoon white pepper
1 teaspoon salt
10 green Chinese cabbage leaves
2 tablespoon plum sauce
1 tablespoon orange juice
1/2 tablespoon brandy or Thai whiskey
10 Toothpicks

Procedure:

Clean the prawns, remove the black line gut and the shell, tail & head. Chop the garlic finely, mix with pork mince and salt. Clean the green cabbage leaves and cut into 6×20 cm lengths. Now roll the parcels up. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel. Secure them with a toothpick. Steam for 10 minutes. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat. Serve the prawns with the sauce poured over them. Serve with rice or bread.

Ingredients:

250 grams wheat flour
200 grams sugar
200 grams cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
pistachio, crushed
almond, crushed

Procedure:

To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes color to golden, thickens and becomes fragrant. Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top. Makes 4 servings.

Ingredients:

2 1/2 cups soy sauce
1 bunch green onions, chopped
4 tablespoons toasted sesame seeds
1/2 tablespoon sesame oil
1 (12 fluid ounce) can or bottle beer
2 pounds thinly sliced beef chuck roast
1 cup uncooked long grain rice
2 cups water
1 tablespoon Vegetable oil
1 head lettuce leaves - rinsed and dried

Procedure:

In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender. Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness. Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed. Makes 4 servings.