Banana with coconut milk
400 ml (13 oz Floor) coconut milk.
2 bananas.
sugar TB 5.
Salt.
Thai Business
Takes 10 minutes.
Banana slice.
Heat coconut milk in the pot. Add sugar and salt and bring to boil.
People in the banana and boil for 2-3 minutes. Service, warm or cold.
Saturday, December 26, 2009
Thai food: Baked fishcurry
Baked fishcurry
Hoo Mog Plaah
300 grams (10 oz) cabagge.
800 ml (26 oz Floor) coconut milk.
500 g (1 £) fillets fish.
1 TB chili.
2 eggs.
4 TB fish sauce.
1 red pepper.
1 / starchflour 2 tsp.
Thai Business
1. Cut fish fillets into 2 cm square pieces.
2. Mix coconut milk, chili and fish sauce. Win and add to egg mixture coconut.
3. Add the fish to the coconut mixture.
4. Soi cabbage and place in dish drying.
5. Add coconut baked fish, 200 ° (370 F) 30 min.
6. Soi red pepper and decorative plates.
Hoo Mog Plaah
300 grams (10 oz) cabagge.
800 ml (26 oz Floor) coconut milk.
500 g (1 £) fillets fish.
1 TB chili.
2 eggs.
4 TB fish sauce.
1 red pepper.
1 / starchflour 2 tsp.
Thai Business
1. Cut fish fillets into 2 cm square pieces.
2. Mix coconut milk, chili and fish sauce. Win and add to egg mixture coconut.
3. Add the fish to the coconut mixture.
4. Soi cabbage and place in dish drying.
5. Add coconut baked fish, 200 ° (370 F) 30 min.
6. Soi red pepper and decorative plates.
Friday, December 25, 2009
Satay Beef
Beef kebab.
Satays part of Thailand's most popular appetizers.
Marinade:.
1 / 3 cup (3 Floor oz/90 ml) coconut milk.
2 tbsp fresh cilantro / coriander leaves (bai Pak chee).
3 tbsp sugar.
1 tablespoon yellow curry powder.
1 / 3 cup (3 Floor oz/90 ml fish sauce) pla Nam ().
1 tablespoon oil.
8 oz (250 g sirloin) steak or wings cut in long narrow strip 1 in (2.5 cm) X 3 in (7.5 cm) long.
How to cook:.
1. In a large bowl, mix together all ingredients for marinade. Tech in each sauce and meat together. Cover and leave in refrigerator 15 minutes.
2. Building line of each muscle in 8-in (20 cm) length plug.
3. Shopping / o grill 5 minutes each side or pan fried. To include fried, brush not be large pan with water or coconut milk, pickled and cold meat and fry for 2-3 minutes on each side. Brush meat with sauce on it to open. .
4. Serve with peanut sauce kebab good (water).
Pillar 4.
Kebab Nam Jim.
Peanut sauce.
Sauce flavored version of this page is typically the satays.
1 3 / 4 cup (14 Floor oz/440 ml) coconut milk.
2 tbsp red curry.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
3 tbsp sugar.
1 cup (8 oz/250 g) ground roasted peanuts.
Total ingredients in medium saucepan and simmer 15 minutes.
Satays part of Thailand's most popular appetizers.
Marinade:.
1 / 3 cup (3 Floor oz/90 ml) coconut milk.
2 tbsp fresh cilantro / coriander leaves (bai Pak chee).
3 tbsp sugar.
1 tablespoon yellow curry powder.
1 / 3 cup (3 Floor oz/90 ml fish sauce) pla Nam ().
1 tablespoon oil.
8 oz (250 g sirloin) steak or wings cut in long narrow strip 1 in (2.5 cm) X 3 in (7.5 cm) long.
How to cook:.
1. In a large bowl, mix together all ingredients for marinade. Tech in each sauce and meat together. Cover and leave in refrigerator 15 minutes.
2. Building line of each muscle in 8-in (20 cm) length plug.
3. Shopping / o grill 5 minutes each side or pan fried. To include fried, brush not be large pan with water or coconut milk, pickled and cold meat and fry for 2-3 minutes on each side. Brush meat with sauce on it to open. .
4. Serve with peanut sauce kebab good (water).
Pillar 4.
Kebab Nam Jim.
Peanut sauce.
Sauce flavored version of this page is typically the satays.
1 3 / 4 cup (14 Floor oz/440 ml) coconut milk.
2 tbsp red curry.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
3 tbsp sugar.
1 cup (8 oz/250 g) ground roasted peanuts.
Total ingredients in medium saucepan and simmer 15 minutes.
Pad Thai
One of Thailand's best known noodle dish. They eat a snack on any time of day or night and especially popular in night markets across the country.
Ingredients:.
8 oz (250 g) rice noodles (Sen lek).
3 tbsp oil.
3 cloves garlic (kratiem) minced.
1 / 4 cup dried shrimp / prawns.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
1 / 4 cup (2 oz/60 g sugar).
2 tbsp tamarind water (MA piag kaam-).
1 tbsp paprika.
1 / 2 cup fried tofu.
2 tbsp dried radish unsalted cut into small pieces.
1 egg, beat.
1 / 4 cup 1-in (2.5 cm) long chopped chives.
1 / 4 cup (2 oz/60 g) ground roasted peanuts.
1 cup bean sprouts.
Garnish:.
1 / 2 cup bean sprouts.
1 / 2 cup chopped chives.
1 / 4 small banana blossom cut into bars.
1 / 2 lemon cut into wedges.
How to cook:.
1. Soaking rice noodles in cold water 30 minutes or until soft. Drainage and together.
2. Heat large skillet until hot and add oil. Add garlic and dried shrimp and fried. Add noodles and stir-fry until translucent. It may be necessary to reduce the heat if mixture is too fast foods and noodles next.
3. Add sugar, fish sauce, tamarind water and pepper. Fried mixed as well as detailed. People in the radish and tofu egg.
4. Opening the high heat and cook until the egg sets, exciting light. Detailed and mix and continue cooking over medium-high heat about 2 minutes until most of liquid is reduced.
5. Mix in chives, peanuts and bean sprouts. Put on the plate to provide services bean sprouts, chives, banana blossom and lime charm and service.
Ingredients:.
8 oz (250 g) rice noodles (Sen lek).
3 tbsp oil.
3 cloves garlic (kratiem) minced.
1 / 4 cup dried shrimp / prawns.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
1 / 4 cup (2 oz/60 g sugar).
2 tbsp tamarind water (MA piag kaam-).
1 tbsp paprika.
1 / 2 cup fried tofu.
2 tbsp dried radish unsalted cut into small pieces.
1 egg, beat.
1 / 4 cup 1-in (2.5 cm) long chopped chives.
1 / 4 cup (2 oz/60 g) ground roasted peanuts.
1 cup bean sprouts.
Garnish:.
1 / 2 cup bean sprouts.
1 / 2 cup chopped chives.
1 / 4 small banana blossom cut into bars.
1 / 2 lemon cut into wedges.
How to cook:.
1. Soaking rice noodles in cold water 30 minutes or until soft. Drainage and together.
2. Heat large skillet until hot and add oil. Add garlic and dried shrimp and fried. Add noodles and stir-fry until translucent. It may be necessary to reduce the heat if mixture is too fast foods and noodles next.
3. Add sugar, fish sauce, tamarind water and pepper. Fried mixed as well as detailed. People in the radish and tofu egg.
4. Opening the high heat and cook until the egg sets, exciting light. Detailed and mix and continue cooking over medium-high heat about 2 minutes until most of liquid is reduced.
5. Mix in chives, peanuts and bean sprouts. Put on the plate to provide services bean sprouts, chives, banana blossom and lime charm and service.
Thai food: Gaeng Keow Wan Gai
This summer was hot curry a review of the green chilies. To provide more food flavors, 1 / 2 cup fresh green peppercorns can be added to the curry mixture.
Thai business in Sydney
Paste Green Curry:.
2 lemon grass ball / citronella (Ta-krai) decreased 1/2-in (1 cm) pieces.
1 tablespoon sliced (kha galangal).
1 tsp cumin.
1 / 2 cup chopped fresh cilantro / coriander root (raak Pak chee).
8 cloves garlic (kratiem).
10 green Thai chili peppers (prik khee noo).
10 peppers jalapeno green (prik chee fa).
1 teaspoon shrimp paste (gapi).
1 tablespoon chopped onion.
1 / 4 teaspoon chopped lemon skin, kaffir (MA piew-grood).
2 cups (16 Floor oz/500 ml) coconut milk.
£ 1 (500 g chicken breast) boned, sliced in 1/2-in X 2-in (1 cm X 2.5 cm) pieces.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
3 tbsp sugar.
1 cup Thai eggplant (MA-puang khue) or 1 cup canned bamboo leaves.
1 / 2 cup (4 Floor oz/125 ml) coconut milk.
Fresh kaffir 6 lime leaves (bai MA-grood).
1 / 4 cup basil (bai horapa).
red jalapeno pepper (prik chee fa red) for decoration.
How to cook:.
1. Place all the green curry paste ingredients in Generators and mix until a smooth process or pound the ground and cement.
2. Pour coconut milk and curry chicken green curry paste in large saucepan. Boiling heat and add chicken, fish sauce and sugar. Cook for 5 minutes at slow boil. Add eggplant and heated to boiling simmering 2 minutes. Add coconut milk and people. to include. Add kaffir lime leaves and basil leaves. removal services to bowl, decorated with red pepper and services.
Thai business in Sydney
Paste Green Curry:.
2 lemon grass ball / citronella (Ta-krai) decreased 1/2-in (1 cm) pieces.
1 tablespoon sliced (kha galangal).
1 tsp cumin.
1 / 2 cup chopped fresh cilantro / coriander root (raak Pak chee).
8 cloves garlic (kratiem).
10 green Thai chili peppers (prik khee noo).
10 peppers jalapeno green (prik chee fa).
1 teaspoon shrimp paste (gapi).
1 tablespoon chopped onion.
1 / 4 teaspoon chopped lemon skin, kaffir (MA piew-grood).
2 cups (16 Floor oz/500 ml) coconut milk.
£ 1 (500 g chicken breast) boned, sliced in 1/2-in X 2-in (1 cm X 2.5 cm) pieces.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
3 tbsp sugar.
1 cup Thai eggplant (MA-puang khue) or 1 cup canned bamboo leaves.
1 / 2 cup (4 Floor oz/125 ml) coconut milk.
Fresh kaffir 6 lime leaves (bai MA-grood).
1 / 4 cup basil (bai horapa).
red jalapeno pepper (prik chee fa red) for decoration.
How to cook:.
1. Place all the green curry paste ingredients in Generators and mix until a smooth process or pound the ground and cement.
2. Pour coconut milk and curry chicken green curry paste in large saucepan. Boiling heat and add chicken, fish sauce and sugar. Cook for 5 minutes at slow boil. Add eggplant and heated to boiling simmering 2 minutes. Add coconut milk and people. to include. Add kaffir lime leaves and basil leaves. removal services to bowl, decorated with red pepper and services.
Thursday, December 24, 2009
Thai Food: Crispy Fried Vegetables
A time of year when people eat vegetarian food for ten days. So I think we should kick off this festival with simple food. You generally can use the vegetables you want, but the ingredients pictured below you can see green string beans, onion,. mushroom, sweetcorn and baby carrots sliced below. There are also starch dish.
It's easy to cook. Just mix flour with some water to mix smooth. Heated some oil in wok. Tech vegetables into batter in hot oil. Start tomorrow I will fast for ten days for the Chinese Vegetarian Festival. I posted. Post here pictures of the Temple ritual is the image of Chinese vegetarian food market and food I eat.
Thai Shop in Sydney
It's easy to cook. Just mix flour with some water to mix smooth. Heated some oil in wok. Tech vegetables into batter in hot oil. Start tomorrow I will fast for ten days for the Chinese Vegetarian Festival. I posted. Post here pictures of the Temple ritual is the image of Chinese vegetarian food market and food I eat.
Thai Shop in Sydney
Thai Food: Pork Soup
This is a Thai soup of pork in a slightly spicy. The ingredients, you will need potatoes diced, pork, carrots, Chinese parsley, lemon, stock cubes and birds eye chilli, tomato excellence. You can use chicken instead of pork.
Boil the stock until almost cooked pork. Add carrots and potatoes and continue cooking until cooked. Next add tomatoes, plum and Chinese parsley. Season with salt, fish sauce and sugar. Remove from heat and add lemon and water and small birds eye chilli ground.
Thai Food in Australia
Boil the stock until almost cooked pork. Add carrots and potatoes and continue cooking until cooked. Next add tomatoes, plum and Chinese parsley. Season with salt, fish sauce and sugar. Remove from heat and add lemon and water and small birds eye chilli ground.
Thai Food in Australia
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