A little test of Thai Flavors
Thai Green Mango Salad In Panat Nikhom, the town where Robert and I lived in the 80s, we used to go to the market in the afternoon for a
snack. The most popular of them is this salad, which is prepared at the time. We chose green mangoes and Mrs.
the position the rallaban, and threw the mortar. We we indicated the degree of spiciness we like. And there in front of us, beat it very fresh vegetable mixture. |
1 cup shredded green papaya or mango
1 cup carrot sticks
Vainica ½ cup hot water mini bleached
4 dried shrimp cut into 4 (soaked in hot water)
½ teaspoon minced garlic
2 tablespoons finely chopped peanuts
Dressing:
Dissolve 1/2 cup sugar 2/3 cups warm water.
Add 2/3 cup lemon juice
and 1/2 cup fish sauce.
They mash the vegetables with the dressing in a mortar to the whole dressing well is acquitted. Add peanuts and adjust the level of spice and acidity to your liking. Served on lettuce leaves.
Yam Woon Sen
Vermicelli Salad with Herbs and Green Beans Peanuts
6
2 ½ ounces of green bean noodles
(English is "Mung Bean Thread Noodle" They come dry)
6 dried shiitakes mushrooms
2 ears soaked wood
3 tablespoons chopped chives cut into ½ cm
¼ cup coriander leaves
4 lettuce leaves of your choice
2 tablespoons chopped toasted peanuts
Dressing Lemon and Fish Sauce
1/3 cup lemon juice
3 tablespoons fish sauce
4 teaspoons of sugar
2 cloves garlic, minced
½ taste spicy chile, minced
Soak wood ears separately and shiitake mushrooms in warm water for about 30 minutes or until tender. Strain. Cut into strips and wood ear mushrooms.
Cook noodles in boiling water for about 3 minutes until translucent. Strain.
Make the dressing.
Assemble the salad by placing all ingredients in a large bowl and stir all ingredients.
Serve on lettuce leaves as cockerels.
You can add the vegetables you want. For example, strips of cucumber or jicama or palm, or shredded carrots would go very well and adds a striking color.
Experience!
Salmon At Coco
4
For salmon
4 salmon fillets (250 g. Each)
1 piece of ginger 5 cm. Grated
3 tablespoons Chinese sauce
1 tablespoon mirin
3 tablespoons sugar
Put the grated ginger, soy sauce, mirin and sugar in a saucepan and heat the sauce that the sugar dissolves.
Place fish in a bowl and add the sauce. Let marinate for about 10 minutes.
Solomon Cook on a grill, a toaster oven or fried lightly on 2 sides.
For the sauce
2 cans of coconut milk
1/3 cup curry paste
2 tablespoons fish sauce
1 teaspoon salt
1 teaspoon sugar
1/2 cup basil leaves
6 lemon leaves cut into strips
1 or 2 jalapeno peppers into strips
Heat the coconut milk over low heat. Add the curry paste. Moving, salteándola. Add the other ingredients.
For Vegetables
1 cup spinach leaves
1 cup chopped chard into strips of 5 cm
1 teaspoon vegetable oil
½ teaspoon minced garlic
Heat oil in a large skillet or wok. Add minced garlic and sauté for a few seconds. Add spinach and chard. Sauté stirring all for about 5-10 minutes until the leaves are in the consistency of your liking.
Pour sauce over a plate a little deeper. Put sauteed vegetables in the center. Place the salmon filet at a steep angle on the vegetables.
Thai Chicken Curry
To make the recipe for Chicken curry in coconut milk, the first thing to prepare is the curry paste.
This can be done in 2 ways:
1. do with the recipe that follows, or
Two. buy a ready-made paste in supermarkets. In Saretto, I have seen a few cans of tuna pasta as red, yellow and green. It's pretty spicy, but good. In Asian supermarkets, you can find Mae Ploy that comes in a little container and plastic is very good. The problem with pasta is prepared and that costs adjust the degree of spiciness. When preparing your own pasta, you can put the amount of spice to your taste. Take a little extra time but it's worth and you will feel like an alchemist making magic.
Pad thai s Curry Pasta
Ingredients:
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ground white pepper
4 fresh green chili peppers or amount to taste
4 cloves of garlic
4 shallots or ½ onion
¼ cup chopped lemongrass
1 tablespoon chopped ginger
¼ cup cilantro including the stem, root and leaves
1 teaspoon grated lemon peel
2 teaspoons salt
1 tablespoon vegetable oil
Preparation:
- Place a small skillet over low heat and add the cumin and cilantro. Roasting the seeds until they are cafecitos, about 2 to 4 minutes. Viértelas one cup.
- In the same pan, roast hot peppers until the skins are slightly burnt.
- Roasted garlic and shallots separately in the same way.
- Using a mortar or grinder or coffee condiments, grind the cumin and coriander seeds. Withdraw.
- Using the pestle, make a paste with the remaining ingredients
- Combine the spices (cumin, coriander and pepper) to pasta
- Keep refrigerated. It lasts two weeks. In the freezer, it can last 3 months
Ingredients for the chicken curry:
1 lb. chicken
4 ounces broccoli
1/2 cup sliced mushrooms, sauteed in butter
2 cans of coconut milk
1 tablespoon curry paste
2 tablespoons fish sauce
1 teaspoon salt
1 teaspoon sugar
1 cup basil leaves
6 lemon leaves cut into strips
1 or 2 jalapeno peppers into strips
Heat the coconut milk over low heat. Add the curry paste. Moving, salteándola. Add chicken, vegetables and other ingredients except the herbs and hot pepper. Let simmer until the chicken is already cooked. Add herbs and chili. Served over white rice, preferably jasmine.
Aromatic and colorful. It is a light Sauteed chicken or steak with basil and vegetables. Like the Italians, the Tais many herbs used in the preparation of its dishes. This dish is an excellent example of how we have in the Tin Jo adapt a classic straight Thai with fresh local ingredients from Costa Rica. Instead of Thai basil, sweet basil use found in all supermarkets, and instead of bamboo, we use fresh palm.
½ tablespoon cornstarch
¼ cup water
2 chicken breasts or 1 pound beef tenderloin, cut into strips 1 cm. by 2 cm.
3 tablespoons vegetable oil
1 small yellow onion, thinly sliced
1 tablespoon minced garlic
½ hot pepper (jalapeno, serrano), finely chopped (optional)
1 tablespoon fish sauce
1 tablespoon oyster sauce
¼ cup chicken broth
½ sweet pepper into strips of 1 cm. of 2 cm
1 fresh palm strips 1 cm. of 2 cm
Amarillo escalopinos ½ cup cut into thin slices
Zuquinis ½ cup cut into strips 1 cm by 2 cm.
1 cup basil leaves
Whisk cornstarch with water in a cup. Add chicken or steak to this mixture of cornstarch and stir. Leave them in the bowl until will occupy for sauteing.
Heat the oil over high heat in a wok or frying pan. Add onion, garlic and chilies. Sauté for about 20 seconds. Add chicken or steak. Sauté until chicken or steak are cooked means, as some 3-4 minutes. Add fish sauce, oyster sauce and chicken broth. Stir well and add the remaining vegetables and cook for about 3-5 minutes. Increase the heat and add the basil last. Serve immediately with white rice.
