Materials:10 wonton wrappers, 2 taels of meat, 5 taels of shrimp, 4 mushrooms
Seasoning:cornstarch, wine, salt, fish sauce, pepper, sesame oil in moderation
Practices.
1 wonton skin cut off the four corners, trimmed into an octagonal skin (so that it will come out lace-shaped ha ~), another shrimp wash, wipe dry, leaving 10 complete shrimp, the rest of the diced mushrooms are also diced and mixed with the meat mixture
2 all the seasonings and the meat mixture into the siu mai stuffing, wrapped in wonton skins, pinch tightly in the middle of the folds, and then on top of the top of the put a shrimp, the meat mixture, and the meat mixture, and the meat mixture, and the meat mixture, and the meat mixture, the meat and the meat mixture into the siu mai stuffing, wrapped into wonton skins, pinch tightly in the middle of the fold, then in the top of a shrimp, and then in the middle of a shrimp, and then in the top of a shrimp, and then in the top of a shrimp, and then in the top of a shrimp. Hey~~~make into siu mai shape
3 put into the steamer and steam for 8 minutes~~~
Thai Curry Chicken
Ingredients: Chicken thighs, carrots, potatoes.
Accessories: salt, sugar, cooking wine, curry powder (yellow ginger powder), lemon leaves, nine layers (Basil), fish sauce and coconut milk.
How to do it: the more sophisticated can be all the chicken thigh meat boneless, I am lazy, directly chopped pieces of spare. Of course, the customary use of cooking wine, salt and sugar first marinated up (2, 3 hours at least). Next, cut the potatoes and carrots into chunks, preferably the same size as the chicken pieces, and set aside.
Pour a little olive oil (other oils are fine) over the marinated chicken and sauté. When it's almost completely browned, it's ready to be removed from the pan.
Pour in the coconut milk, add water and curry powder, wait until the water boils, add some salt and lemon leaves, then pour in the potatoes and carrots. Stir slowly and wait until the water boils again and put down the fried chicken pieces. Meanwhile, turn the heat down to low and smother with the lid on. After about 20 minutes, add the sugar and sprinkle with a little bit of minestrone (you can buy fresh minestrone if you are interested, don't be lazy like me). Drizzle a little fish sauce on top and serve.
Thai Hot and Sour Prawn Soup
Nutritionist recommendation: shrimp is rich in protein and calcium, mushrooms have the effect of improving immunity, are women very much in need of nutrients. Recommended here is the legendary Thai "national soup" - tom yum kung soup. The word "tom yum" means hot and sour, and the word "kung" means shrimp. Next time you eat Thai food, you'll know what it's all about.
Ingredients: prawns, mushrooms, ginger, lemongrass, lime, mint leaves, coriander, red pepper, coconut milk (juice)
Seasoning: olive oil, fish sauce, curry paste, shrimp paste
Methods:
1. prawns, mushrooms cleaned, red pepper, lemongrass, ginger, chopped, sliced lime.
2. Start a frying pan, put the prawns in olive oil, sauté until pink and remove from the pan.
3. Add water, salt and coconut milk (juice) in a separate pot, add chopped lemongrass, crushed red pepper, lime slices, mint leaves and allspice leaves into the water, bring to a boil and cover with a lid to smother for a while.
4. Add mushrooms, cook slowly for 3 to 4 minutes, add fish sauce, shrimp paste, curry paste and fresh lemon juice to taste and serve.
Sea Prawn Porridge in Casserole
Main ingredients: fresh sea prawns, unique ingredients, rice.
Toppings: shredded ginger, diced celery, shredded mushrooms, fried minced garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables.
How to do it: Make the ingredients first, then make a pot of white porridge in a casserole over an open fire. When the porridge is gelatinous, i.e., when it is already 70% mature, put in the sea prawns as well as the unique toppings, and cook for another 5-6 minutes.
The main point: the main thing is to be able to match the ingredients. Among the ingredients, fried garlic, fried scallion oil and fried square fish should be made before cooking the congee. Garlic, scallion, square fish (also called "big earth fish") should be diced and deep-fried, and the scallion oil should be preserved from the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of the Chaozhou region, and it is difficult to make it at home by filtering out the fish oil from fresh fish and cooking it. The master suggests using regular table salt instead.
Fish Dew Double Pepper Sauce, is made with Thai fish sauce with red oil sharp pepper sauce, wild peppers, oyster sauce and so on. The sauce is red and oily in color, fresh and spicy, and the dishes cooked with it are very popular among diners.
Raw materials: red oil pepper sauce 500g, pickled wild peppers 200g, pickled wild peppers 200g, Thai fish sauce 1000g, oyster sauce 75g, cooked vegetable oil 300g, onion 50g, ginger rice, garlic, cooking wine, salt, monosodium glutamate, chicken essence, a little sugar.
Method: wild pepper to the tip, chopped into pieces; red oil pepper sauce chopped fine; onion peeled off the skin, chopped. Frying pan on medium heat, put cooked vegetable oil hot, under the onion, ginger rice and garlic grains burst incense, then under the pepper sauce, wild pepper fried red oil, cooking wine, mixed with wild pepper water and fish sauce boiling, seasoning salt, monosodium glutamate, chicken essence, oyster sauce and sugar, slowly simmering thick with a small fire, the juice that is into.
Points: should be sufficient amount of material head fried incense, before you can down the sauce stir fry; simmering should be hand spoon constantly push and stir, so as not to burn the bottom of the pot, affecting the taste.
Use: This sauce can be used for burning, steaming, stewing and other methods of cooking dishes flavored. Examples are as follows:
Double pepper potatoes back to the meat:
Raw materials: skinned pork 500g, potatoes 200g, green persimmon peppers 1, green onion, scallion, ginger, ginger, cooking wine, refined salt, monosodium glutamate, sesame oil, peppercorns, dashiashi a little, 750g of refined oil (about 100g).
Method: 1. pork skin on the residual hair dirt scraped clean, into the pot of water, plus onion, ginger, cooking wine, pepper, dashi, after the boil hit the floating foam, cook to seven or eight ripe, fish out to cool, and knife into a large long thin slices; potatoes peeled and washed, cut into 0.2cm thick slices, washed with water two times, water; green persimmon pepper to remove the seeds, tendons, cut into rhombus-shaped pieces, are spare. 2. Frying pan on the fire, injected refined oil burned to five or six percent hot, under the potato slices fried to golden and through, pour the funnel filter oil; frying pan with the bottom oil reset the fire position, fried scallions, ginger, put the pork slices stir-fried oil lamps nest, under the fish sauce, persimmon pepper slices stir-fried to the top of the color and taste, plus potato slices stir-fry evenly, drizzle of sesame oil, pots on a plate.
Features: red color, fat but not greasy, spicy and delicious.
Cooking points: ① must choose hard pork, that is, milk breast, below the ribs; ② meat needs to be stir-fried in hot oil until the oil curls, and then under the material fried.
Fish sauce double pepper crab:
Raw materials: live sea crab 2 (about 500g), 200g of hairy vermicelli, 75g of fish sauce double pepper sauce, cooking wine, dry fine starch, ginger, garlic, salt, monosodium glutamate, pepper, 10g of sesame oil, 750g of soup, 1000g of salad oil (about 85g).
Method: 1. first live sea crab clean, and then chopped into pieces, mixed with cooking wine and dry fine starch, put into the burning to 70% of the hot frying pan deep-fried until golden brown, poured into a leaky spoon to drain the oil. 2. pots and pans to stay in the bottom of the oil to reset the fire position, under the ginger and garlic paste stir-fried flavor, into the crab pieces, cooking wine, mixed with fresh broth, add vermicelli, refined salt, pepper, and double pepper sauce fish sauce, to be burned and tasted, seasoned with monosodium glutamate, Chicken essence, drizzle sesame oil, push the pot well, pour in the preheated casserole, cover and serve.
Features: tender crab meat, spicy and delicious.
Cooking points: ① crab pieces of the knife mouth must be sticky dry starch; ② if the choice is the water is hair of the vermicelli, the water should be controlled and added before leaving the pot.
Fish sauce double pepper ribs:
Raw materials: 750g of fresh pork ribs, fish sauce double pepper 50g, 100g of five-spice rice noodles, green onion, ginger, cooking wine, salt, monosodium glutamate, sugar, soy sauce, pepper, scallions, a little bit of each of the scallion, 100g of broth, 75g of peanut oil, thirteen spice powder a little bit.
Method: 1. Fresh pork ribs cut along the seam, chopped into 6cm long section, wash with water twice, with cold water into the pot, add onion, ginger, cooking wine, boiling to the bone, fish out of the water control. 2. Ribs in a small pot, first add refined salt, monosodium glutamate, sugar, dark soy sauce, pepper, five-spice powder, thirteen spice powder and fresh broth mix, then add fish sauce and 25g cooked peanut oil mix well, yard In the plate, on the cage with high fire steam for about 25 minutes until soft, remove, remove the green onion, cilantro, pour the cooked peanut oil burned to very hot, can be served.
Features: meat rotten bone fragrant, flavorful fresh spicy, sticky.
Cooking points: ① application of low-fire cooking pork ribs, meat just away from the bone that is good; ② do not add too much broth, so as not to be too thin juice sticky not in the raw materials.
Fish sauce double pepper eggplant cake:
Raw materials: long strip of eggplant 1, 150g of lean pork, fish sauce 75g, 3 eggs, dry fine starch 75g, salt, monosodium glutamate, ginger rice, green onion, water starch, sesame oil, wet starch 10g, 150g of broth, light soy sauce, refined oil 1000g (about 100g).
Methods: 1. long strip of eggplant peeled, cut into diameter 5cm, thick about 0.5cm of the clip blade; pork fat and lean meat chopped into a mud, plus refined salt, monosodium glutamate, ginger rice, wet starch and half an egg liquid, stirring in one direction on the strength of the standby. 2. eggplant clip separate, filled with the appropriate amount of meat filling, flattened, that is, the eggplant pancake billet; egg knocked into a bowl, add dry fine cornstarch and a little fine salt, scratched into the starch egg paste. 3. Starch egg paste. 3. frying pan on the fire, inject refined oil burned to five or six percent of the heat when the eggplant cake hanging on the egg paste into the frying pan, deep-fried until the color of golden and cooked inside, fish out of the oil control, neatly arranged on a plate. 4. pan with the bottom oil reset the fire position, fried garlic rice, into the fish sauce double pepper sauce slightly stir-fried, mixed with fresh broth, add refined salt, monosodium glutamate, the old pumpkin adjusted to good color and taste, pouring into the starch push well, add 25g of hot oil and sesame oil popping juice, pouring on the pan fried The eggplant cake, sprinkle green onion can be.
Features: red color, burnt outside and tender inside.
Cooking points: ① meat filling should not be too thin, otherwise inconvenient to operate. ② flavor sauce should be thinner and thicker, if too thick, eat the mouth.
Chaozhou spring pancake practice
Main ingredients: 36 pancake skin, 150 grams of pork, 300 grams of green beans, 300 grams of raw garlic, 25 grams of wet mushrooms, 25 grams of shrimp, peanut oil 750 grams (consumed 100 grams).
Applications: monosodium glutamate, refined salt, fish sauce, Sichuan pepper, sugar, flour, moderate amount.
Practice: 1, the raw garlic head, remove the coat, wash and chopped for use. And then the mung bean grinders soaked in water to remove the shell and wash, steam hot, remove and dry, add raw garlic, shrimp (chopped), mushrooms, fish sauce, monosodium glutamate mixed into the filling.
2, the pork peeled, cut into strips, add Sichuan pepper, sugar, refined salt marinade to be used.
3, take the pancake skin 1.5 (half for the bottom) spread on the board, take 30 grams of filling, 5 grams of pork put on, wrapped into a pillow shape, the interface with the batter adhesion, the peanut oil into the tripod heating, to be burned to the oil temperature of six, seventy percent heat, into the spring pancakes, fried to golden brown will be.
Features: crispy skin, savory filling.
Kirin Sea Bass Strips
Ingredients:
1 sea bass, 1 bamboo shoot, 5 shiitake mushrooms, 4 green onions, 4 slices of ginger
Supplements:
1 tbsp wine, 2 tbsp fish sauce, 1 tsp sugar, a pinch of pepper, 1/2 tbsp salad oil
How to make it:
1 Wash the fish, cut off the head first, and then cut the head open. Remove the big bones from the fish body, take off the fish meat, and then slice the fish meat horizontally into thick slices.
2 Soften the mushrooms, remove the stems, and slice each into 3 thin slices; boil the bamboo shoots, soak and cool, then slice.
3 Place a slice of mushroom and a slice of bamboo shoot in the center of each piece of fish, mix the seasoning well, pour it over the fish, spread 2 green onions (cut into pieces) and 2 slices of ginger, and steam the fish in a pot over medium heat for 10 minutes.
4 Cut 2 green onions and 2 slices of ginger into shreds and soak in water.
5 When the fish is steamed and taken out, first pick off the scallion segments and ginger slices, then add in the drained scallion and ginger shreds.
Tips:
1. Because the fish sauce in the steamed fish material is very salty, so do not add salt or soy sauce seasoning, in order to make the fish tender, do not have to marinate first, directly add the material can be steamed.
2. You can also add Chinese ham for color, but the ham should be cooked first to remove some of the salty taste before use, so as not to be too salty, and can not use fish sauce again, can be replaced with a little soy sauce.
How to fry prawns with plums
Ingredients: Vietnamese prawns
Applications: sour seeds, dried onion, eggplant paste, fish sauce, a little sugar, etc.
Practice:
1, the frying pan to 70 ° C --- 80 ° C, the prawns Into the frying pan fried, shell fried to golden brown can be removed from the fire, the prawns immersed in hot oil for about fifteen minutes, remove, dry the oil and spare;
2, dried shredded green onions into the frying pan frying, add sour sauce, a little sugar and cook until thickened to make a sauce;
3, add the sauce, and the prawns stir-fried well can be.
Points to note: Vietnam is rich in prawns, known for its delicious meat. It is difficult to buy authentic Vietnamese prawns at home, so you can choose to replace them with the more readily available Rochester prawns in the market.
The prawns in this dish should not be heated all the way up, but fried directly to pick up, otherwise the skin will be anti-white, making the appearance less attractive.
Cold noodles
(Photo)
1. first water, soy sauce, sugar, a small amount of monosodium glutamate first boil cool, add fish sauce, ice in the refrigerator standby.
2. After the water rolled below, the noodles then rolled off the low heat, about 2 to 3 minutes to cook, no hard heart can be. When the noodles are cooked, rinse with ice water. 3. eat the cold noodle soup out of the refrigerator, not cool enough, you can add ice, into the noodles, green onions, cucumber, egg skin, kimchi shredded, like spicy, you can add some chili sauce, a bowl of colorful and flavorful cold noodles are ready.
Korean cucumber kimchi
(Photo)
Ingredients:
6 cucumbers
Apple 1/4
Ginger 1 piece
Garlic 3pcs
Seasoning:
Capsicum Powder 2 tbsp
Salt 2 tsp
Fish Sauce 1 tbsp
Methods
Seasoning. >Practice
1) Wash the cucumber, remove both ends, slightly shave off some skin, cut into rolled chunks, add salt and mix well;
2) Peel and core the apples, grate them, and grate the ginger and garlic;
3) When the cucumber is soft, drain off the water;
4) Put 2) into a container and mix well, add the fish sauce, paprika, and cucumber and mix thoroughly, and leave it in the refrigerator for a little while at room temperature, then you can Move to the refrigerator to keep
Store;
Note 1) chili powder and fish sauce can be bought in the Korean food store;
2) there is no grinding mud tools available crusher;
3) made into a ready-to-eat, every other day into the flavor is better
Chives kimchi production method
Use of fish sauce and chili powder marinated chives kimchi is one of the most delicious summer kimchi, the chives kimchi is the most delicious summer kimchi, the chili powder and chili powder marinade. It is one of the most delicious kimchi in summer. The taste of this freshly mixed and eaten kimchi is quite good, but it is still necessary to pickle it until it is matured to ferment the special flavor.
Ingredients: 1 leek, 1 onion, 1/2 cup clove fish sauce, 1 tbsp sesame seeds, and a pinch of red pepper.
Kimchi marinade: 1/2 cup chili powder, 4 tbsp minced garlic, 1 tsp sugar, 2 tbsp minced ginger.
How to do it:
1, deal with vegetables: prepare fresh green, thick and tender leeks, remove dry and hard leaves, then use a knife to cut out the leek roots and deal with them, don't let the leeks get tangled together, and cut the leeks into 4-5 centimeters pieces; wash and shred the onion.
2, leeks washed and drained: processed leeks washed with water, placed in a bamboo basket to drain.
3, drizzle with fish sauce: put the leeks in a large bowl, put a layer of leeks dripping a layer of fish sauce evenly drizzled with fish sauce, marinate for about 20 minutes, remember not to let the leeks marinate for too long, so as not to taste too old.
4, pour out the fish sauce: when the leeks are almost marinated, pour out the fish sauce and set aside.
5, make kimchi marinade: put the appropriate amount of chili powder, first add the fish sauce has been poured out when mixing well, and then into the minced garlic, minced ginger, sugar, to make a marinade.
6, the marinade evenly mixed into the leeks: the leeks marinated in fish sauce mixed with shredded onions, and then drizzled with the marinade of the method 5, gently scratched with your hands and mixed evenly, so as not to produce a grassy flavor.
7. Sprinkle with sesame seeds and julienne pepper: Sprinkle the leeks, which are well seasoned, with sesame seeds and top with julienne pepper. In summer, just marinate overnight and serve
Tom Kha Kai (Coconut Chicken Soup)
(Photo)
How to make it:
Put half the amount of coconut milk and the ginger root, lemon lemongrass and lemon leaves into a deep saucepan and bring to a boil. When the soup comes to a rolling boil, add the chicken, fish sauce and sugar, and cook on a slow flame for about 4 minutes or until the chicken is cooked, then Add the rest of the coconut milk and bring back to the boil. Add the lime juice and chili sauce to the soup bowls, then pour the cooked soup into the soup bowls, stir and garnish with the cilantro and crushed chili peppers to finish.
Preparation:
2 cups coconut milk (500 ml) 250 grams chicken breast 1/4 cup cilantro (remove the roots)
6 slices ginger root 5 tablespoons fish sauce 5 Thai green chilies (crushed)
2 stalks lemongrass, chopped into pieces 2 tablespoons sugar
5 fresh lime leaves, torn in half 1/2 cup (125 ml) lemon juice
1/2 cup (1/8 cup) lemon juice. 1/2 cup (125 ml) lemon juice
5 Thai chili peppers, slightly chopped 1 teaspoon chili paste
Tom Yam Kung (Thai Hot and Sour Shrimp Soup)
How to make it:
Heat the broth on a medium heat, bring to a boil, add the lemon leaves, gingerroot and lemon lemongrass, green onions, then mushrooms and chili peppers, and cook on a medium heat for 2 minutes, then add the shrimp and bring to a boil until the shrimp turns red. the prawns turn red, but not for more than 1 minute. Prepare a soup bowl with the lime juice and chili sauce, then pour the soup into the soup bowl, stir well and finish with a garnish of cilantro.
Preparation:
3 cups water (750 ml) or chicken stock 2 stalks lemon lemongrass, using the bottom 1/3 of the portion, cut into 2.5-centimetre lengths and crushed slightly
250 grams grass shrimp (deveined and deveined) 5 fresh Thai chili peppers, minced slightly (to taste)
5 lime leaves, julienned 2 green onions, lightly chopped 2 green onions, slightly crushed 1 tbsp chili paste
3 slices fresh/dried ginger root 1/2 cup halved mushrooms 1 tbsp chopped cilantro leaves
1 cup fish sauce 1/4 cup (60 ml) lime juice
Kaeng Khiao Wan Nuea (Beef with green curry)
How to prepare:
Saute the beef in a hot wok until fragrant. Pour in 1 cup of coconut milk and bring to a simmer. Heat some oil in a long-handled saucepan over low heat, then add the green curry paste and cook until fragrant, then pour in 1/2 cup of the coconut milk and stir gently. Remove the oil from the beef broth and stir until well blended. Add the curry sauce to the beef broth, then add the boiled potatoes, eggplant, and small green eggplant and continue to simmer until cooked. Pour in the remaining coconut milk, then add the fish sauce, sugar, lime leaves, cayenne pepper, and sweet basil leaves until the broth comes to a boil, adjusting the amount of seasoning according to your preferences.
Preparation:
450 grams sliced beef, 1 potato, peeled, boiled and cut into small cubes, 2 tablespoons fish sauce
3 cups coconut milk, 1/2 cup small green eggplants, 1 tablespoon sweetened coconut sugar
3 tablespoons vegetable oil, 4 lime leaves, torn, 1 and 1/2 cups beef broth
1/2 cups green curry paste, 5 red chili peppers, sliced on the diagonal
1/2 eggplant, chopped on the diagonal
3 tablespoons vegetable oil, 1 and 2 cups beef broth. >1/2 eggplant, diced 1 cup sweet basil leaves
How to make the green curry sauce: Prepare a bowl or blender and puree all ingredients until well blended.
Prepare the ingredients:
1/2 cup finely chopped raw chiles 2 Tbsp coriander seeds, finely chopped 4 Tbsp peeled garlic, finely chopped
1/2 cup finely chopped green chiles 1 Tbsp fennel, finely chopped 1 Tbsp sweetened coconut sugar
2 Tbsp ginger root 1/2 Tbsp pepper 5 Tbsp peeled green onions, thinly sliced
4 Tbsp lemon lemongrass 1 Tbsp shrimp paste
1 tbsp green lime zest, finely chopped 2 tsp salt
Phat Phak Ruam Mit (Stir-Fried Mixed Vegetables)
How to make this dish:
Saute garlic in a frying pan, then add the collard greens, cauliflower, peas, carrots, asparagus, mushrooms, bell peppers, corn shoots, and fungus, and stir-fry in oyster sauce, light soy sauce, and bean sprouts until cooked. Place on a serving plate and add a little ground pepper.
Preparation:
1 and 1/2 cups kale, chopped 3 mushrooms, sliced 2 teaspoons minced garlic
6 cauliflower, chopped 1 and 1/2 cups bell peppers and red peppers 4 tablespoons cooking oil
10 peas, ends trimmed 4 baby corn shoots 1 tablespoon oyster sauce
10 sliced carrots 1/4 cup fungus 2 tablespoons thin soy sauce
10 sliced carrots 1/4 cup fungus 2 tablespoons thin soy sauce Thin Soy Sauce
2 Asparagus 1/2 cup Bean Sprouts Few Ground Peppercorns
Yam Nuea (Cold Thai Beef Salad )
How to make it:
Roast the beef and cut it into thin slices according to your favorites. Stir in the finely chopped garlic, 2 pieces of finely chopped cilantro leaves, sugar, fish sauce, lime juice, salt, and ground black pepper, and then stir into the beef for a few minutes. For a few minutes, when finished, it can be poured onto a dinner plate and sprinkled with some chili, cilantro, green onions and mint leaves, for about 4 to 6 servings.
Preparation:
450g tender beef fillet 2 teaspoons fresh lime juice Mixed vegetables
2 garlic bulbs Few ground peppercorns
6 fresh coriander leaves 2 green onions, finely chopped
1/4 cup sugar 6 fresh red chillies
2 teaspoons fish sauce Mint leaves
Po Pia Thot ( Spring Rolls )
How to make it:
Heat a long handled pan, add oil, garlic and pork, sauté until pork is cooked, add carrots, celery, sauce, sugar and pepper, sauté for a minute over high heat to let the sauce and juices evaporate, set aside to let the filling cool, then add bean sprouts, place the pie crust in the shape of a diamond, with the corners facing away from you, use a tablespoon to scoop 2 tablespoons of filling into the crust and place it in the center of the crust from one corner. Roll up the pastry from one corner, brush a little egg yolk on the top layer of the pastry, wrap it up and roll it into a spring roll, repeat with the other spring rolls. Heat the oil to 180℃ and deep fry the spring rolls until the skin turns golden brown. Serve the spring rolls with sweet chili sauce.
Preparation:
2 tbsp cooking oil 1/4 cup (60 ml) fish sauce 20 spring roll wrappers
1 tsp finely chopped garlic 1 tbsp Meiji-Fresh Flavored Dew 2 egg yolks, beaten
250 g ground pork 2 tbsp sugar 3 cups (750 ml) cooking oil, for frying the spring rolls
2 cups julienned red radish 1/8 tsp white pepper
2 cups shredded red radish 1/8 tsp white pepper <
2 cups chopped celery 1 cup bean sprouts
Sweet chili sauce recipe:
Heat all ingredients in a saucepan over medium heat for about 20 minutes, stirring, and then turn off the heat to finish.
Preparation:
5 tbsp sugar, 4 tbsp orange juice, 2 tbsp vinegar
1 cup water, 1/2 tbsp salt, 1/2 tbsp red chili, minced
2 tbsp garlic, minced
Phat Thai (Thai noodles)
How to make Phat Thai
Put the garlic and onion in a pan. When the onions are golden brown, add shrimp, pickled carrots and tofu. Add the sugar, fish sauce, vinegar and tamarind juice, mix well, then add the noodles, green onions, 3/4 cup of the bean sprouts (remove the ends of the bean sprouts for garnish), stir-fry until cooked, then transfer to a serving plate and sprinkle with crunchy peanuts, chili powder, bean sprouts, a slice of lime and the rest of the green onions.
Preparation Ingredients:
4 shrimps 3 cups thin noodles (Sen Lek), first soaked in warm water until al dente
2 eggs 1 tsp finely chopped green onions or shallots 2 tbsp tamarind juice (can be substituted with vinegar)
1/3 cup tofu, chopped into bite-sized cubes 1 tsp red chili powder 1/2 cup bean sprouts
1 tbsp pickled white radish 1 tbsp. pickled white radish, diced 4 tbsp. sugar 1/3 cup green onions
1/2 cup cooking oil 4 tbsp. fish sauce 1 lime (for garnish)
1 tsp. finely chopped garlic 2 tbsp. vinegar 2 tbsp. peanut butter beans
Sa Te (satay)
How to make it:
Cut the chicken breasts into about 1 and 1/2 inches. Put the cilantro, pepper, turmeric, curry, ginger root, lemon lemongrass, salt and garlic into a blender and blend well. Pour it into the coconut milk, add the sugar and vegetable oil and blend well. Add the chicken pieces and soak for about 2 hours. Serve with satay sauce and cucumber sauce.
Preparation Ingredients:
1 and 1/2 pounds chicken breasts 1/2 tbsp chopped lemon lemongrass Fine wooden sticks
1/4 tsp coriander seed powder 1 tbsp salt 3 slices ginger
1/4 tsp pepper 5 sliced garlic bulbs 2 tbsp sugar
1/4 tsp turmeric root powder 1 cup coconut milk 2 tbsp cooking oil
1/2 tsp. Curry Powder
Satay Sauce Directions:
Heat cooking oil, 1/2 cup coconut milk and curry paste together in a saucepan over medium heat. When the coconut milk thickens, pour in the remaining 1 1/2 cups of coconut milk, add the sugar, crushed peanuts or peanut butter, stir well, and then add the lime juice or tamarind juice, stir and turn off the heat to complete the sauce.
Preparation:
5 tbsp mussaman curry paste, 1 and 1/2 cups coconut milk, 4 tbsp crushed peanuts or peanut butter
1 and 1/2 tsp salt, 5 tbsp sugar, 2 tbsp cooking oil
Cucumber sauce:
Boil the water and sugar over medium heat, then add the vinegar, salt and vinegar and stir well to combine. Add cucumber, green onion, red pepper and sprinkle some cilantro.
Preparation:
5 tablespoons sugar 1 and 1/2 teaspoons salt 1 cup hot water
1 cup cucumber, sliced 2 green onions, chopped 1 tablespoon red bell pepper, sliced into rings
2 to 3 cilantro leaves
Khao Phat (Pad Thai)
How to prepare:
Heat the oil in a wok and add the chicken and garlic. Add chicken and garlic, sauté for about 1 minute, then add onion, sauté for about 1 minute, beat 1~2 eggs and stir-fry, then add white rice and other ingredients, stir-fry for about 2 minutes, then pour into the dinner plate, add slices of small cucumber and a whole branch of green onion with the end removed.
Preparation:
3 tbsp peanut or corn oil 4 cups (750g) cooked rice 1 tsp white pepper
200g boneless chicken breast, finely chopped 1 tomato, chopped into 8 small pieces 2 eggs
1 tbsp finely chopped garlic 1 green onion, finely chopped 1 tsp fish sauce
1 regular-sized onion, finely chopped 2 tsp White Soy Sauce
Thot Man Pla (Thai Fish Curry)
How to make it:
Mix green onion, garlic, lemon lemongrass, cilantro root, ginger root, cracked pepper, chopped lime peel, finely sliced chili peppers, salt, and shrimp paste, then put the fish into an electric mixer and mix it with the curry sauce, then add the beaten egg. Pour the fish curry sauce into a large bowl and mix with the chopped green beans. Scoop a tablespoon of the fish sauce at a time and shape into a flat round fish cake. Heat the oil in a pan and deep fry the fish cake until golden brown, then dip into the cucumber sauce to serve.
Preparation:
1/2 kilogram boneless fish fillets, grated 1/4 cup chopped lemon lemongrass 1 tablespoon shrimp paste
1/4 kilogram fresh green beans, finely chopped 1/2 tablespoon finely chopped cilantro root 5 to 10 dried chilies, seeded, soaked and julienned
1 egg, beaten 1/2 tablespoon chopped ginger root 1/2 tablespoon salt
1 egg, beaten 1/2 tablespoon chopped ginger root 1/2 tablespoon salt
Preparation. >1/4 cup finely chopped green onions 1/2 tsp pepper 1 cup vegetable oil
1/4 cup finely chopped garlic 1/2 tsp finely chopped lime zest
Kai Yang (Thai Roasted Chicken)
How to make it:
Mix all the ingredients to make a sauce, pour it into a bowl with the coconut milk and blend it together, add the fish sauce, oil, and sugar and stir it all up, and marinate it with chicken. Marinate the chicken for at least 2 hours. Char-grill the chicken over low heat until golden brown, then place on a serving plate and drizzle with the sweet and sour chili sauce. Serve with a green papaya salad and sticky rice. Heat up the remaining sauce and spread it over the chicken as you grill it.
Preparation:
1/2 kg boneless fish fillets, grated 1/4 cup chopped lemon lemongrass 1 tbsp shrimp paste
1/4 kg fresh green beans, finely chopped 1/2 tbsp finely chopped cilantro root 5 to 10 dried chilies, deseededed, soaked, and julienned
1 egg, beaten 1/2 tbsp finely grated ginger root 1/2 tbsp salt
1 egg, beaten 1/2 tsp salt
1 tbsp freshly grated cilantro root, chopped, and grated 1/4 cup freshly grated cilantro root, grated, soaked, and shredded
1 tsp freshly grated cilantro root, grated and chopped
1/4 cup finely chopped green onion 1/2 tsp pepper 1 cup vegetable oil1/4 cup finely chopped garlic 1/2 tsp finely chopped lime zest
Khao Niao (Sticky Rice)
How to make it:
Soak the raw glutinous rice for about 5 hours after washing it thoroughly, then drain the water and pour the rice into a cotton steamer. Steam the rice for about 40~50 minutes. Sticky rice is usually served with grilled chicken, beef or pork, or with green papaya salad or other cold, spicy salads.
Preparation:
2 cups of raw glutinous rice, 4 cups of water
Som Tam (green papaya salad)
How to make it:
Peel the green papaya, rinse it under the faucet, remove the seeds, and then shred the papaya. Crush the garlic cloves and chili peppers in a bowl, then add the papaya and the other ingredients, stirring everything together with a mortar and pestle and a spoon, and serve with sticky rice.
Preparation:
1 medium-sized green papaya 4 garlic bulbs 1/2 cup string beans, cut into 1-centimeter lengths
2 tomatoes, cut into 8 slices 1/2 tbsp. spiced coconut sugar 1/4 cup (60 ml) lime or tamarind juice
2 tbsp. anchovy paste 6 Thai green chilies
Mi Krop (Thai crispy noodles)
How to make Mi Krop:
Boil the rice noodles in water, pour off the water and drain the noodles immediately. Pour the oil into a wok and heat it over medium heat. When the oil is hot, divide the rice noodles into small portions and fry them until they are crispy, then lift them out of the wok and set them aside to cool. Beat 2 eggs and pour half of the egg mixture into the wok until they are crispy and golden, then lift them out of the pan, drain them from the oil, and set them aside. Heat 3 tbsp oil in a wok over medium heat, add green onions and garlic, then add the remaining egg mixture and all ingredients to the wok, stir-fry until all ingredients are dry, turn off the heat and stir-fry the fried rice noodles. Add the fried rice noodles to the pan and stir-fry evenly. Place the egg slices, cilantro leaves, and julienned chili peppers on top of the fried rice noodles as a garnish.
Preparation:
2 cups rice noodles, soaked, rinsed and drained 1/4 cup tofu, chopped 5 tbsp sugar
3 cups cooking oil, for deep-frying 2 tbsp fermented soybeans 2 tbsp fresh orange juice and 2 tbsp fresh tamarind juice
2 tbsp green onions, peeled and finely chopped 2 tbsp pickled garlic 1/2 tbsp orange zest, finely chopped
1 tbsp garlic, peeled, finely chopped
1 tbsp garlic, peeled, finely chopped Tbsp garlic, peeled and finely chopped 1 tsp chili powder Coriander leaves, for garnish
2 eggs 1 tbsp fish sauce 2 tbsp chili pepper, julienned
Rose Chicken with Black Bean Sauce
≮Gourmet Ingredients≯
Ingredients: 1 freshly-grassed hen (approx. 1250g).
Seasoning: 150 grams of rose wine, 500 grams of soy sauce. Special rice wine 750 grams, 5 grams of dried chili. 4 grams of spices. Thai fish sauce 75 grams, 1 gram of pepper, 20 grams of ginger, 5 grams of monosodium glutamate, 50 grams of rock sugar, 45 grams of black beans, 200 grams of celery and onion.
≮Gourmet Practice≯
1, the dried chili pepper, sesame leaves, tempeh in a cloth bag, put 100 grams of water to soak for a few moments and then with the celery, onion pieces, ginger pieces, together with the steam on the cage for 20 minutes.
2, take out the steamed cloth bag, celery, onion, ginger pieces. Juice left in the pot, add soy sauce, rice wine, fish sauce, rock sugar, monosodium glutamate, pepper. Boil, cool, add rose wine into rose soy sauce.
3, chicken washed into a pot of boiling water to cook 20 minutes. Cooked and removed. Remove the neck, cut the chicken into four large pieces, put into the rose soy sauce soaked in 7 to 8 hours, when serving the knife on the plate.
≮Culinary Characteristics≯
Tender meat, crispy skin, fresh aroma and flavor. Rose Chicken with Black Bean Sauce is a distinctive cold dish in Cantonese cuisine, which is very suitable for the taste of Shanghai citizens, so it sells well. There are many different ways to make Rose Chicken with Black Bean Sauce, each with its own flavor.
≮Keys to Cuisine≯
The chicken should be well-bred and not cooked: the rose black bean sauce should be well-mixed.
Cilantro with cabbage
Ingredients: cabbage, cilantro, chili peppers
Seasoning: 1 tsp vinegar, 1 tsp salt, 1 tsp sesame oil, 1 tsp fish sauce (it doesn't matter if you don't have any.) Increase the amount of sauce according to the amount of cabbage!
How to do it:
1. Wash and cut the cilantro into 1cm pieces, cut the chili pepper into diagonal slices, and set aside
2. Wash the cabbage and tear it by hand, then put it into boiling water to scald a little bit and then lift it up
3. Finally, add in the pre-mixed sauces, and mix it well to combine
Rehearsal: 1.5 minutes, 2 hours, 2 hours.