6 Thai Food

TOM YUM SOUP WITH MUSHROOMS 

200 grams mixed mushrooms (oyster, Şitake, etc.), cut off the stems, sliced
4 pieces of shallots, cut to four (2-3 minutes in high heat)
1/2 cup sugar tomatoes (Cherry), cut in half
3 cups vegetable juice
2-3 tablespoon Tom Yum paste
6 pieces dried Kaffir Lime leaf
8 slices fresh ginger, finely sliced (or 3 pieces of dried galangal slice)
3 tablespoons dried lemon grass
3 tablespoons fish sauce or soy sauce with mushrooms
3 tablespoons fresh Lime juice
1 teaspoon brown sugar
For the above:
Fresh coriander or chervil parsley

Add up to 3 cups of vegetable water in a deep pot. Add 2-3tablespoons of Tom Yum crush and stir nicely to dissolve and leave to boil in medium heat.

Then add the roasted shallots, lemon grass, fresh, crusted ginger slices (or galangal) and dried kaffir lime leaves to the pot. After boiling for about 5 minutes to leave the aromas to soup water, remove all dried flavorings from the pot except shallots with the help of a colander.

(You can also use a spice filter bag to facilitate the extraction process.)
Add sliced mushrooms, fish sauce (or soy sauce with mushrooms) and brown sugar into the pot and stir. After boiling the soup with a stone, let the mushrooms cook for about 3-5 minutes more.

Then turn off the bottom of the stove and add the sugartomatoes and make the soup lightly cooked in its own heat. Finally, add fresh squeezed lime juice and stir.

Sprinkle with fresh coriander or parsley leaves and serve with steamed plain rice.

Note: You can taste the soup water and adjust its aromas according to your taste.

 

 

GREEN MANGO SALAD 

https://yemek.name

1 piece Mango (peel green, immature)
1/4 Cup coconut grater
3 tablespoons fish sauce
3 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon powder red pepper
2 cups soybean Sprousu
1/2 cups fresh basil
3 stalk fresh onions (finely chopped)
1/2 Cup cashew nuts

Fry the coconut color until lightly browning in the lean pan.
Peel the shells of the manga and chop them into thin long strips.
Prepare the sauce of the salad by mixing the fish sauce, lemon juice, sugar and red pepper in a bowl.
You mixed up with soy sprout, basil and onion on your chopped mangoes.
Add the sauce and stir it and serve it by adding roasted coconuts and kajuffles.

 

THAI STYLE FISH 

1000 grams of extracted white meat fish
2 cloves of garlic (crushed)
1/2 pieces of fresh red pepper (finely chopped)
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
3 tablespoons heaping tomato puree
2 tablespoons lemon juice
1 tablespoon heaping red curry paste
1 teaspoon pepper flakes
Fresh ginger (about 2 cm in size)
300 ml nutmeg milk
Half a bunch of parsley
2 tablespoons liquid oil

I added a large pan (with lid) chopped red peppers, crushed garlic, grated ginger, fish sauce, soy sauce, sesame oil, oil and tomato pureed, cooked in medium low heat for 5 minutes.
I added Red curry paste, and I cooked for another 1 minute.
I added the coconut milk to the pan and I confused it.
When the material in the pot started to boil, I added the extracted fish in the size of the dish for 5-6 minutes.
I sprinled a finely chopped parsley and served it hot.

Visual result of THAI STYLE FISH

 

TOM YUM GOONG 

1 cup water
1 teaspoon fish powder (Hon-Dashi)
1 cup white meat fish, cleansed, extracted
2 cups mushroom
3 piece red chili pepper, thinly sliced
3 pieces dried Kaffir Lime leaf
1 tablespoon dried lemon grass
2 teaspoons fresh ginger grater or 3 slices of dried Galangal
2 tablespoons Lime juice
2 tablespoons fish sauce
1/2 tablespoon brown sugar
1-2 tablespoon bitter pepper paste
For service:
2 tablespoons fresh coriander, finely chopped

Pour 1 cup of water in a saucepan and 1 teaspoon of fish powder to boil. After boiling, add the lemon grass, ginger color (or dried galangal slices) and lime leaves and boil for about 5 minutes on low heat.

Then add the mushrooms, fish sauce, chili pepper, lime juice and sugar and mix all the ingredients.
Finally, add the finely sliced red peppers and fish to the pot.

After boiling for approximately 3-4 minutes, take the soup from the stove. With the help of a spoon, take the lemon herbs, lime leaves, and dried galangal slices if used in the soup.

Serve with finely chopped, fresh coriander leaves.

 

GAENG KHIAO WAN GAI 

 

1 tablespoon sunflower oil
1 teaspoon coriander
1 teaspoon Kimyon
2.5 tablespoon green curry paste
1 Box coconut milk
2 pieces dried Kaffir Lime leaf
1 tablespoon brown sugar
2 tablespoons fish sauce
400 grams chicken breast, thinly sliced
2-3 pieces eggplant, cube cut
4 pieces shallots, finely chopped
1 tea cup peas
1/2 Water Cup fresh basil
For the above:
1-2 piece red chili pepper, thinly sliced

Heat the sunflower oil in a large saucepan. Add green curry and spices and sauté on medium heat until the aroma is up to 1 minute. Then, undercut the stove and add the whole coconut milk to the pot. Add dried lime leaves, fish sauce and sugar, and let it boil for 1-2 minutes.

Add finely sliced chickens, shallots, cube-cut eggplants and peas in the pot. Mix all the materials occasionally and leave to cook for about 10-15 minutes on low heat. Then turn off the bottom of the stove and add the leaves of the fresh basil and stir. Sprinkle the thinly sliced red peppers and serve with a steamed plain rice.

Note: You can optionally reduce the amount of green curry paste. For mild pain, you can use 1 tablespoon, 2 or 3 tablespoons for a more intense pain.

 

 

KHAO PAD SAPPAROT 

2-3 Cup jasmine pilaf (Long grain brass)
1 piece egg, scrambled
1 cup white meat fish, extracted, diced
1/2 Water Cup peas
1 cup pineapple, diced cube
1/2 Tea cup Currant
1/2 Water cup raw cashew nuts, roasted
1.5 tablespoon sunflower oil
1 piece red onion, diced cube
2 teaspoons garlic paste
1 teaspoon fresh ginger grater
1 piece red chili pepper, diced cube
3 tablespoons fish sauce
1 tablespoon soy sauce
1-2 tablespoon yellow curry paste
1 teaspoon brown sugar
For service:
1 piece green onion, finely chopped
1 piece cucumber, peeled shells, sliced

 

Stir in a bowl with approximately 2-3 cups of pre-cooked cup of sunflower oil with 1/2 tablespoons.

Heat 1 tablespoon sunflower oil in a wok pan. Add the diced onions, red peppers, garlic crush and ginger color and sauté for about 1-2 minutes until the aroma is out. Wok Push the ingredients in the pan over a spatula and stir the scrambled egg.

Continue stirring for 1-2 minutes until the egg is cooked. Then add the fish and sauté for 3 minutes on medium heat.
In a bowl, mix the soy sauce, the fish sauce, the sugar and the yellow curry crush thoroughly. Pour the sauce mixture into the wok pan. Add roasted cashew peanuts and sauté for 1 minute.

Add the rice to the wok pan and continue stirring until you get the same color as the sauce mixture.

Finally, add the diced pineapple, peas and currants.

Mix all the ingredients thoroughly and bake for 1-2 minutes and take them from the stove. Serve with thin sliced green onions and cucumber slices.

Recipes are taken from lezzetler.com.

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