see me now ... and now I can not see ... you have to say. Disappeared suddenly and without warning, and it really moved to another dimension. This real, I can even provide the witnesses he is! Ha! and by the way reminds me of a situation with a school trip to the Tri ...
I do not have anyone to explain what is the purpose of school trips (of course, from the viewpoint of the summer from 1916 to 1917 and even more from the perspective of thirty teenagers). It is known that for exploring, knowledge and a decent representation of the school. Yeah. And after returning to the hotel to pay homage to his youth and freedom:)
sake of clarification, it was a long time ago, when I got older respects people of the sentence in bending and bending the rules were fun, we were masters of the balance on the edge. Kind of like the robbers in the movies-gentlemen who are doing what they should not even so viewers are on their side. Full respect for the opponent.
however, is not the time for such digressions and reminiscences. In short, we made a party, with plenty of mildly and selecting the middle of the night on the beach, we went "quietly" as they could into the corridor. Someone threw a password: attention! go! and began frantically to hide where they could. I cleverly hid behind the window curtain. I was very proud to be quickly found a hiding place. Unfortunately, I only reached to the knees ... The alarm turned out to be false, but due to my excellent camouflage for almost woke up, or not laugh, we called A teacher from the room ...
also go out of hiding and I share a great salad!
Thai salad with steak and baked rice
(2-4 servings)
2x200g beef steak
sea salt Freshly ground pepper
oil for frying
2 tablespoons of the thick, sweet soy sauce (ketjap manis)
2 handfuls of bean sprouts
handful of mint leaves, cut into roughly
handful of coriander leaves, roughly cut (stems and roots will be needed for dressing)
2 spring onions / chives thick
1 shallot, very thinly cut into rings
a hot chilli birds eye chilli, seeded, cut into slices
4 large cabbage leaves
Baked Rice
100g jasmine rice
1 tablespoon sea salt
Nam jim dressing
2 long red chillies
5 stems cilantro (preferably with roots)
2 cloves garlic, finely chopped
2.5cm peeled ginger, finely chopped
3 tablespoons fish sauce (fish sauce)
3 tablespoons fresh lime juice
1 heaping tablespoon palm sugar
Start do baked rice. Preheat oven to 200 º C. Shaun of the rice on a baking tray and bake for 10-15 minutes or until it is golden brown. Stir the rice a few times during baking. Shaun of the bowl and allow to cool and then add salt and grind using a coffee grinder or mortar. Try to get the smallest powder. Sift through a strainer cover with plastic film and store in a dry place.
To make us jim dressing blender grind all the ingredients to a smooth paste.
Season with salt and pepper steaks, brush with oil and cook on hot skillet or grill until they średniowysmażone (preferably, but do what you like). Remove the sauce from the pan smear soy and leave for a few minutes.
Take half a salad mixed with mint sprouts, cilantro, chives, shallots and chilli. Generously pour the dressing over and toss us jim. Cut the steak into slices and add to salads, stir.
Cut cabbage leaves in the "triangles" and place a second to set up a "bowl". Put the remaining sprouts sharing between the bowls, add a salad and sprinkle with roasted rice. Enjoy!
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