A little test of Thai Flavors

1 cup shredded green papaya or mango
1 cup carrot sticks
½ cup blanched green beans mini hot water
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 for acquitting all the dressing well. Add the peanuts and set the level of spicy or sour to taste. Served on lettuce leaves.

Yam Woon Sen
Noodle Salad Herbed Green Bean and Peanut
to 6

2 ½ ounces of green bean vermicelli
(In English is "Mung Bean Thread Noodle" They come dry)
6 dried shiitakes mushrooms
2 ears of soaked wood
3 tablespoons chopped chives ½ cm
¼ cup cilantro leaves
4 lettuce leaves of your choice
2 tablespoons roasted peanuts, chopped

Lemon Dressing and Fish Sauce
1/3 cup lemon juice
3 tablespoons fish sauce
4 teaspoons sugar
2 cloves garlic, minced
½ chili pepper to your taste, minced

Soak wood ears separately and shiitake mushrooms in warm water for about 30 minutes or until tender. Strain. Cut into strips and wood ears fungus.
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 bright color.

Experience!

Salmon In Coco
for 4

For the Salmon
4 salmon fillets (250 g. Each)
1 piece of ginger 5 cm. Grated
Sauce 3 tablespoons Chinese
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 10 minutes.

Solomon Cook on a grill, a toaster or fried slightly 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 hot peppers into strips

Heat the coconut milk over low heat. Add the curry paste. Moving, salteándola. Add the remaining ingredients.

For the Vegetables
1 cup spinach leaves
1 cup chopped spinach into strips of 5 cm
1 teaspoon vegetable oil
½ teaspoon minced garlic

Heat oil in large skillet or wok. Add garlic and saute for a few seconds. Add spinach and chard. Sauté stirring all for about 5 to 10 minutes until the leaves are on the consistency of your liking.

Pour the sauce over a shallow dish. Place sauteed vegetables in the center. Place the salmon filet at a steep angle over the vegetables.

Thai Chicken Curry

To make the recipe of chicken curry in coconut milk, the first thing is to prepare the curry paste.

This can be done in 2 ways:
1. do with the recipe below, or
2. buy a ready-made dough in the supermarket. In Saretto, I have seen some cans of tuna pasta and red, yellow and green. It is quite spicy, but good. In Asian supermarkets, you can find Mae Ploy which comes in a little container and plastic is very good. The problem with pasta is that it costs prepared and adjust the degree of spiciness. When preparing your own pasta, you can put the amount of spice to your taste. Take some extra time but it's worth and feel like an alchemist doing magic.

Curry Pasta Tailandé s

Ingredients:
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ground white pepper
4 fresh green chili peppers or the amount to your taste
4 cloves of garlic
4 shallots or onion ½
¼ cup chopped lemongrass
1 tablespoon chopped ginger
¼ cup cilantro, including stems, roots and leaves
1 teaspoon grated lemon peel
2 teaspoons salt
1 tablespoon vegetable oil

Preparation:

1. Place a small skillet over low heat and add the cumin and coriander. Toast the seeds until they are cafes, some 2 to 4 minutes. Viértelas one cup.
2. In the same skillet, toast the chile peppers until skins are slightly burned.
3. Browning garlic and shallots separately in the same manner.
4. Using a mortar or a condiment grinder or coffee, grind the cumin seeds and coriander. Set aside.
5. Using the mortar, make a paste with other ingredients
6. Combine the spices (cumin, coriander and pepper) to the paste
7. Keep refrigerated. It lasts 2 weeks. In freezer can last 3 months

Ingredients for curry chicken:

1 pound chicken
4 ounces of 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 hot 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 chile peppers. Let simmer until the chicken is cooked. Add the herbs and chile. Serve over white rice, preferably jasmine.
Aromatic and colorful. It is a light Sautéed chicken or steak with basil and vegetables. Like the Italians, the Thais use many herbs in the preparation of its dishes. This dish is an excellent example of how we have adapted in a straight Tin Jo classic Thai with fresh local ingredients from Costa Rica. Instead of Thai basil, sweet basil used to be found in every supermarket, and instead of bamboo, palm fresh use.

½ tablespoon cornstarch
¼ cup water

2 chicken breasts or 1 pound sirloin, cut into strips about 1 cm. by 2 cm.
3 tablespoons vegetable oil
1 small yellow onion, thinly sliced
1 tablespoon minced garlic
½ chile pepper (jalapeno, serrano) finely chopped (optional)
1 tablespoon fish sauce
1 tablespoon oyster sauce
¼ cup chicken broth
½ fresh chile strips of 1 cm. by 2 cm
1 fresh palm strips of 1 cm. by 2 cm
½ cup escalopinos yellowing of cut into thin slices
½ cup zucchini cut into strips of 1 cm by 2 cm.
1 cup basil leaves

Whisk cornstarch with water in a cup. Add chicken or steak in this mixture of cornstarch and stir. Leave them in the cup until it will occupy the sauté pan.

Heat the oil over high heat in a wok or skillet. Add onion, garlic and chiles. Sauté for about 20 seconds. Add chicken or beef. Sauté until chicken or steak are cooked means, such as about 3 to 4 minutes. Add the fish sauce, oyster sauce and chicken broth. Stir well and add the remaining vegetables and cook for 3 to 5 minutes. Increase the heat and add basil last. Serve immediately with white rice.