Friday, October 19, 2018

THAI FOOD Recipes : Cooking menu Thai-Style Chicken Rice ( Khao Man Gai )

Ingredients

Chicken:

1 3-5 pound whole chicken
1 Tablespoon salt
4 cilantro roots, bruised
water to cover the chicken (~12 cups)

Rice:

2 cups jasmine rice, washed
chicken broth to cook the rice (~3 cups)
4 1" slices ginger
2 cilantro roots, bruised
2 Tablespoons chopped garlic
1/4 cup canola oil

Sauce:

1/4 cup soybean paste
2 Tablespoons palm sugar
3 Tablespoons dark soy sauce
2 Tablespoons thin soy sauce
2 Tablespoons white vinegar
4 red Thai chili peppers, chopped finely
3 Tablespoons ginger, chopped finely
1 Tablespoon garlic, chopped finely
2 Tablespoons water

Soup:

1 cup water
1 cup chicken broth
1/2 cup winter gourd, daikon, or chayote
1/4 cup cilantro, coarsely chopped

Accompaniments:

4-6 sprigs cilantro
1 cucumber, sliced

Instructions

To Make the Chicken and Broth:

Bring 10-12 cups of water to a boil in a large pot.
Add the salt, bruised cilantro roots, and whole chicken. Add more water as needed to cover the chicken and then reduce the heat to a simmer.
Simmer until the chicken is cooked through (~30-45 minutes depending on its size).
Take the chicken out and let rest before de-boneing it and slicing it into pieces.
Strain the chicken broth and then save for later use in the rice and soup.

To Make the Rice:

Fry the chopped garlic in 1/4 cup canola oil. Save the oil for use in different recipes.
Wash the jasmine rice in water until the water runs clear.
Place the fried garlic, ginger, and bruised cilantro roots on top of the rice. You can add additional salt if needed (taste the chicken broth) or ground white pepper if desired.
Add enough chicken broth to cook your rice with (this depends on the freshness of your rice, I used ~3 cups). Cook in your usual fashion until the rice is done.

To Make the Dipping Sauce:

Combine all ingredients and mix well. Taste and adjust as needed.

To Make the Soup:

Slice the chayote, winter gourd, or daikon radish into bite-sized pieces.
Heat equal amounts of your chicken broth and water over medium heat.
Add the chopped vegetable and cook until tender but done (~10 minutes was perfect for my chayote pieces). Taste and add fish sauce if needed. Top with coarsely chopped cilantro.

To Serve:

Place a scoop of the rice on a plate and arrange the sliced chicken beside it.
Serve with the soup, a bowl of the ginger-chili dipping sauce, some cucumber slices, and a sprig of cilantro on the side. Enjoy!

THAI FOOD Recipes : Cooking menu Thai-Style Chicken Rice ( Khao Man Gai )

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Monday, September 10, 2018

THAI FOOD Recipes : Cooking menu Khao Niaow Ma Muang (Thai Mango Sticky Rice Dessert)

Heavenly is the only way to describe the classic Thai dessert khao niaow ma muang). It's the most famous of all Thai desserts, and so very scrumptious. Be sure to get the right rice for this dessert: you need sticky rice also known as "sweet rice." The sticky rice is made in a pot on your stove (instructions included).

Place some fresh mango slices over the sticky rice and smother with the easy coconut sauce pure heaven! If you like mangoes and/or sticky rice, you're going to love this exotic Thai dessert.

What You'll Need

1. 1 cup Thai rice

2. 1 1/2 cups water (divided)

3. 4 to 5 tablespoons brown sugar

4. 1/4 teaspoon salt

5. 1 can coconut milk (good-quality, not "lite")

6. 1 to 2 ripe mangos

How to Make It

Soak rice in 1 cup water for 20 to 30 minutes. Do not drain the rice.
Add 1/2 cup more water, plus 1/2 can coconut milk, salt, and 1 tablespoon brown sugar. Stir well.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
Simmer 20 to 30 minutes, or until coconut water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5 to 10 minutes.

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve.
Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will taste less sweet when added to the rice.)
Prepare mango by cutting it open and slicing into bite-size pieces
Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over. It should look like an English pudding with custard sauce, with the rice swimming in sauce.
Arrange mango slices on the rice and drizzle over more sauce.

Note: For even saucier rice, prepare the mango. Once the sauce is warm in the saucepan, add several scoops of rice directly to the pan. Keep it in clumps, gently turning in the sauce to saturate all sides. Transfer to serving bowls, then top with the mango and any remaining sauce.

THAI FOOD Recipes : Cooking menu Khao Niaow Ma Muang (Thai Mango Sticky Rice Dessert)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Thursday, September 6, 2018

THAI FOOD Recipes : Cooking menu Khao Soi Gai. (Northern Style Curried Noodle Soup with Chicken)

THAI FOOD Recipes : Cooking menu KhaoSoi Gai. (Northern Style Curried Noodle Soup with Chicken)

This dish takes us back in time to the mid-19th century. The trade caravans were trailing the jungles of northern Thailand along the ancient routes between India and China. Those long caravans were carrying wealth of exotic goods, leaving rich aroma of spices and the sweet scent of opium as they passed.

Ingredients

6 chicken thighs (about 600gr)
3 cups coconut milk
3 cups coconut cream
1/2 cup Khao Soi curry paste (see below)
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
flat wheat flower egg noodles (about 50-75 gr for each serving)
oil for deep frying

Ingredients - Khao Soi curry paste

10 dried long chilies, deseeded (about 1/2 cup)
1 tablespoon ted cardamom pods
2 tablespoon coriander seeds
3 tablespoon ginger juliennes
10 small shallots (about 1/2 cup)
4 medium coriander roots (about 2 tablespoons)
1 tablespoon fresh turmeric (about 10 slices)
1 tablespoon salt
1/2 tablespoon curry powder

Ingredients - Garlic oil

3 cloves garlic, medium size
4 tablespoon oil

Side servings

boiled egg
sour pickled green mustard
shallots
lime wedge
deep fried and ground dry chilies

Method

Start by roasting on low heat each of the ingredients to prepare the curry paste.
Roast the deseeded dry chilies until charred and set aside.
Roast together the coriander seeds and the black cardamom until fragrant and set aside.
Roast the ginger juliennes until slightly charred and set aside.
Roast the shallots until charred and set aside.
Roast the coriander roots until charred and set aside.
Roast the fresh turmeric until charred and set aside.
Put the charred chilies in a pastel and mortar with a salt
Pound the chili roughly.
Add the roasted coriander seeds and black cardamom, and continue to pound everything together
Add the curry powder
Continue to pound all the ingredients to fine powder.
Add the rest of the ingredients, the charred shallots, ginger, coriander roots and turmeric.
Work everything to a fine and homogenous paste. Set aside.
In a pot, bring to a boil over medium heat 2 cups of coconut cream with 3 cups of coconut milk
When the coconut starts to crack, add the chicken thighs, and cook over medium heat for about 10 minutes.
When the coconut cream cracks, oil will float on top, collect about a 3/4 cup of the oils and transfer it to a wok or a pan.
Heat the cracked coconut on a medium heat, and fry the curry paste in it.
Mix constantly until the curry paste is fragrant and thick. This stage is essential because it helps to melt together all the different flavors of the curry ingredient into a complete and round product.
Transfer the fried curry paste back to the pot where the chicken is cooking
stir well
Lower the heat, cover the pot, and simmer over a low heat for about an hour or until the chicken is tender
Season with light soy sauce
Season with dark soy sauce
When the chicken is tender cooked, add about a cup of coconut cream, and bring to the boil. This last addition will improve the silkiness texture of the dish. Set aside.
In a frying pan, add sliced garlic to cold oil, and over very low heat bring the garlic to a light golden color, remove from the heat. The garlic will keep frying in the residual heat. Set aside.
hake and separate the fresh noodles on a working surface
Fry one batch of the noodles in hot oil until golden
Place on paper towel to absorb excess oil. Set aside.
Boil the second batch of noodles in hot water for less than a minute, until done.
Strain and mix in about a teaspoon of the fried garlic oil. This will prevent the noodles from sticking to each other and creating a lump.
Transfer the noodles into a serving dish, place a chicken thigh next to it and pour over some of the curry soup. Garnish with the deep fried noodles, sour pickled green mustard, slice shallots , lime wedge boiled hard egg and fried and ground chilies.
Serve

THAI FOOD Recipes : Cooking menu KhaoSoi Gai. (Northern Style Curried Noodle Soup with Chicken)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Saturday, June 18, 2016

THAI FOOD Recipes : Cooking menu Moo Nam Tok. (Thai Spicy Pork Steak Salad).

THAI FOOD Recipes : Cooking menu Moo Nam Tok. (Thai Spicy Pork Steak Salad).

THAI FOOD Recipes : Cooking menu Moo Nam Tok. (Thai Spicy Pork Steak Salad).

Moo Nam Tok with outstanding aromas of roasted grain component. And partly as a result of the foreigners to know more spice Thailand. The Institute will focus on promoting Thailand spices known to foreigners. The condiment Thailand is more popular.

The ingredients

Pork 250 g
2 shallots head
2 spring onions
Coriander 4-5 start
1/4 cup mint leaves
1/2 tablespoon lemon juice
Soy sauce or fish sauce 1 1/2 tablespoons.
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 tablespoon rice

method

Bring Pork washed. Drain, then fork over the place on a wire rack, then put the tray in the oven at a temperature of 350? F for about 20 minutes.Peel shallots Cut the onion and celery root Cut the stem of mint Then rinse thoroughly. Drain shallots and soy thin. Onion and cilantro, roughly. The cool mint leaves and set aside.Remove the spices, lemon juice, soy sauce or fish sauce, sugar and pepper and mix together a cup taste like then, when the Pork roast, then cut into bite-size pieces.The pork chop and put in a bowl, combine shallots, onion, coriander into the alley. And mint leaves to cool them down to half. Mix all together and then mix the sauce and pour over rice. Mix together the pork evenly.Garnish plate with remaining mint leaves. This was served

THAI FOOD Recipes : Cooking menu Moo Nam Tok. (Thai Spicy Pork Steak Salad).
THAI FOOD Recipes : Cooking menu Moo Nam Tok. (Thai Spicy Pork Steak Salad).

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

THAI FOOD Recipes : Cooking menu pork panang curry. ( Panang Moo).

THAI FOOD Recipes : Cooking menu pork panang curry

Components and garnish Pork Curry

1. 300 grams of pork (cut into pieces).
2. Panang curry paste 2 tablespoons (pounding curry paste can be purchased in stores or online here).
3. Basil 5-6 leaves.
4. 2 tablets pepper (sliced crosswise).
5. 3 kaffir lime leaves (finely chopped).
6. Milk 250 g (100 g, divided into elite and coconut milk 150 g).
7. 1 tablespoon sugar
8. 2 tablespoons fish sauce

Components and Panang curry paste

1 1/2 tablespoons shredded celery root.
2. lamb chili, seeded 6-7 tablets.
3. roasted cumin powder 1/2 tsp.
4. Onion Head 5 (1/4 cup).
5. roasted coriander seeds, 2 tbsp.
6. The two heads of garlic (3 tablespoons).
7. 1/4 teaspoon cayenne pepper
8. galangal, sliced 1 tsp.
9. roasted peanuts, 1 tbsp.
10. 1 teaspoon salt
11. lemongrass, shredded 1 tbsp.
12. paste 1 tsp
13. 1/2 tablespoons shredded kaffir lime skin.

Procedures and the Panang Pork.

1. pounded chili and prepared all together thoroughly prepared.
2. Clean the pork. And cut into pieces
3. Turn the stove on medium heat, bring 1/2 cup cream into the pan. (Do not pour the milk before it. Will be on the elite), wait until the cream boil. Panang curry paste, put down Stir curry with coconut milk and mix well.
4. Wait until the coconut is broken Then it gradually Fill the rest into the elite (At this stage is to keep people here. Otherwise I would butt me).
5. When it's broken then the coconut milk Put the sliced pork and stir until pork is cooked close. Add coconut milk into
6. Season with fish sauce and sugar to taste to taste, stir well and simmer over low heat for about 20 to 25 minutes.
7. When Panang Pork stew on it. Kaffir lime leaves, shredded Pepper and cut it into. Stir it all together and lift off the stove.
8. Spoon into cups, garnish with basil. And served with steamed rice Very Addictive my whole family

THAI FOOD Recipes : Cooking menu pork panang curry

THAI FOOD Recipes : Cooking menu pork panang curry

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

THAI FOOD Recipes : Cooking menu Tom Yum Goong (Spicy Shrimp Soup)

THAI FOOD Recipes : Cooking menu Tom Yum Goong (Spicy Shrimp Soup)

Spicy food that has been most popular with foreigners. And is the home of many people. Shrimp is also rich in herbal nutrients. A spicy and sour sauce to make your own at home with me. We have to start doing it together.

Components and shrimp soup garnish

1. shrimp about 15
2. broth 1/2 cup + 2.
3. Mushroom 50g
4. Hot chilli about 10-15 pills.
5. The two big grass
6. leg sliced five glasses.
7. kaffir leaves the other five.
8. 1 The cilantro
9. 2 coriander roots big
10. Tomato half balls
11. 2 limes
12. 1 teaspoon salt
13. Fish 2-3 tbsp.
14. mushroom cut in half to about 5-7 children.

For Tom Yum Shrimp Creamy shrimp soup spices and ingredients prepared as follows.

1. sauce 1-2 tbsp.
2. Milk

Procedures and the shrimp soup.

1. Rinse the shrimp peeled off (leaving the tail. So beautiful) and cut back the black whip out my comfort.
2. Prepare the vegetables come together to do it starting from the leg (the leg), washed, sliced and pounded to a thickness of about 1/3 cm to about five glasses.
3. Use lemon grass to the plump little old brings clean bash broken into pieces about 1 inch wide, cut it.
4. Select the coriander roots big. Clean The bash as well
5. Mushroom be cut down, leaving a bunch of cool water to wash mushrooms. Cut in half and set aside
6. kaffir lime leaves to the other. Each card is unquestionably the fourth (not rachis I).
7. coriander clean Flick drain Then roughly chopped
8. Wash the tomatoes, cut in half (use just half of it is enough), cut into pieces, about 5-6 slices.
9. Hot chilli water Wait drain Then crushed or pounded to break. But it is also a tablet.
10. lime washed thoroughly. Wipe with a dry cloth cut into pieces and then squeeze out the water system.
11. When the parts are complete. Start doing well Bring the soup pot on the stove to medium heat sufficiently well. (If the soup Use clean water, then add about 1 tablespoon powdered seasoning instead of it).
12. Wait for the water to boil, put galangal, lemon grass, coriander and salt into. Simmer for a few minutes until the soup slightly changes color to green.
13. Then add the shrimp we prepared to go down. Along with tomatoes, mushrooms, golden needle mushrooms and lime leaves.
14. Then heat up to boiling water at one time. Shrimp are just cooked off power to lift the pot off the heat to it.
15. Season with fish sauce, lime juice and crushed pepper garden about 2 tablespoons stir gently to combine taste to taste (if I can add anything to the seasoning until it tastes like it).
16. Spoon into bowls, sprinkle with parsley, coarsely chopped. Successfully served the dinner table it.
(For Spicy Shrimp Creamy put sauce. And milk added to it. Shrimp bisque soup will be salty, sour, spicy taste of the milk.

THAI FOOD Recipes : Cooking menu Tom Yum Goong (Spicy Shrimp Soup)

THAI FOOD Recipes : Cooking menu Tom Yum Goong (Spicy Shrimp Soup)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

THAI FOOD Recipes : Cooking menu Pad Thai : Thai-style Stir fried Noodles. ( Pad Thai ).

THE THAI FOODS RECIPES.

THAI FOOD Recipes : Cooking menu Pad Thai : Thai-style Stir fried Noodles

Thailand's famous cuisine, as far as international dishes. As seen from a restaurant in Chinatown sprung up all over Thailand. And foreign tourists in Thailand are required to stop eating up our country, especially the Pad Thai.

The ingredients.

1. Thin noodles with fresh 100-150 grams.
2. Cut chicken breasts 1/2 cup sized.
3. Extra Firm 2 tablespoons tofu, cut into cubes.
4. 2 eggs
5. minced radish (sweet) 2 tbsp.
6. Kuicheai (required)
7. sprouts (as needed)
8. 2 tablespoons roasted peanuts.
9. tiger prawn or shrimp (as needed).
10. 2 tablespoons dried shrimp (shrimp to bring warm water to soften and swell the shrimp).
11. chili powder, 1 teaspoon (more or less as needed).
12. 1 tablespoon minced garlic
13. shallots, minced 1 tbsp
14. 1/3 cup water and stir Thailand
15. water / broth cooked with pork ribs or chicken 1/4 cup.
16. Stir a little oil (about 3 tablespoons).
17. banana blossom, fresh sprouts, lemon, vegetable side or the other as needed.

Water-cooked fried Thailand

1. 1 cup tamarind
2. 3 sugar cubes
3. vinegar 1/4 cup
4. 1/3 cup fish sauce

method

Bringing together all ingredients except fish (we put the sauce ingredients together first melt is sold out).Bring mixture to a boil until the sauce thickens and sticky. Then add fish sauceThen gently heat Wait a boil again, then remove from heat.When cooking the sauce, Pad Thai.Let it cool, dry, clean storage container lid tightly closed.Keep refrigerated and stir to Pad Thai next time, too, can be stored for months.Garlic & Shallots, minced, crushed peanuts and baked it.Pontoon sweet radish, sliced & Kuicheai sprouts.Chicken breast, cut in pieces, shrimp (prawns is recommended).

Tofu with diced shrimp & Lounge. Then pour the water to drain before.Fresh noodles Stir this time we do not have to soak them. Stir it all together the sauce Pad Thai We do already, cayenne (Capsicum is roasted and blended to do it).Everything is ready to start my fried Thailand.Heat the wok, add oil, chopped garlic & onion, chopped yellow onion and stir.Then add the sliced chicken breast, we already have the chicken and stir to tighten it.Who would not take shrimp shrimp head was cut off or not. I can smell it, but the buttons and shrimp.I put all my body and head down. Stir it well pipe Then he began to gradually add the tofu and dried shrimp. Stir fro Put sweet radish pontoon Stir all ingredients together And now began to throw everything into the pan too.Add the broth or water flavored sauce & fried Thailand and cayenne and stir well.Cayenne pepper into the sauce, then add the noodles into.Stir the noodles with the sauce to the noodles evenly colored.This will add to the flavor of the sauce was a little too intense.Or if the line is dry, slowly add the broth a little more. Stir to combine and then the line was not taken in a lump sum.From the soft and dry Spread around the pan, leaving space in the middle of the pan.Put a little oil in the middle of the pan Egg into The use of Turner egg cracked enough.The noodles are spread alongside the other more negative and the use of Turner equalize.Do not try to mash it lines This broken line Finally, darling Add the bean sprouts and fried sliced Kuicheai the same here.Turn off the oven and served hot lap at all.Where one likes broccoli Off came to taste it.Pad Thai already have fried shrimp, sprinkle crushed peanuts - cayenne pepper, lemon, squeeze a little more.It's delicious beyond words

THAI FOOD Recipes : Cooking menu Pad Thai : Thai-style Stir fried Noodles
THAI FOOD Recipes : Cooking menu Pad Thai : Thai-style Stir fried Noodles

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Friday, November 20, 2015

THAI FOOD Recipes : Cooking menu Massaman Beef Curry ( Kaeng Massaman Nua )

THAI FOOD Recipes : Cooking menu Massaman Beef Curry ( Kaeng Massaman Nua)

We will look at some curry dishes on top. Massaman beef curry The website associated with drinking Eat a collection of stories and cultures around the world. CNN's news appease foodies and travelers worldwide. Decided to open the vote to 50 top-ranking global food menu that could be called a world-class cuisine. Be sure to taste By compiling reliable information and experience made headlines around the world for a long time by the 50 top foods Thailand's reputation is not inferior to any nation. Ranked one of the "Indian curry" that everyone is attracted to taste. And never forget the curry spices into. By winning restaurant menus worldwide. We have to see how to do it.

ingredients

- 500 g beef tenderloin
- 5 cups coconut milk
- 1 cup coconut cream
- ½ cup Massaman curry paste
- ½ cup coconut sugar
- 8 tbsp tamarind juice
- 5 tbsp fish sauce
- 2 tsp sea salt
- 1 cup (250 g) potato, peeled and cut into bite-sized pieces
- 2 tbsp peanuts, boiled or roasted
- 1 onion, peeled and cut into 1-inch cubes
- 3 cardamoms, roasted

For the Massaman curry paste (makes ½ cup)

- 1 ½ tsp coriander seeds
- ½ tsp cumin
- 4 cloves
- 4 cardamom seeds
- 1 cinnamon stick, 1-inch long
- 1 nutmeg
- 10 dried spur chilies, seeded and soaked to soften
- ½ tsp sea salt
- ½ tsp white peppercorns
- 1 tbsp finely sliced mature galangal
- 2 stalks lemongrass, finely sliced
- 1 tsp finely sliced kaffir lime rind
- 30 cloves Thai garlic, peeled
- 5 shallots, peeled and sliced
- 1 tsp shrimp paste

Steps

1. To make the Massaman curry, roast, individually, the coriander seeds, cumin, cloves, cardamom seeds, cinnamon stick and nutmeg in a pan over low heat until fragrant. (Roasting time depends on the size and thickness of the spices. Larger ones take more time than smaller ones. If roasted together, the finer spices might char while thicker ones are still unfinished.) Lift them out and grind with a mortar and pestle to a powder. Spoon into a bowl, set aside. Pound the dried chilies and salt finely. Add the white peppercorns, galangal, lemongrass, kaffir lime rind, garlic and shallots, one at a time, and reduce into a fine paste. Finally add the shrimp paste and the ground spices. Pound into a smooth paste. Set aside.
2. Rinse the beef tenderloin and cut into 2-inch square chunks. Put the beef into a bowl and set aside.
3.Pour the coconut milk into a pot and place over low heat. Add the beef from the start. Stir frequently to prevent the coconut milk from separating and lumping. Cook for 1 hour until the beef is tender.
4. When the beef cubes have been simmered for about 45 minutes, heat ½ cup of coconut cream in a pan over medium heat. When it comes to a boil, add the Massaman curry paste. Stir-fry and add the remainder of the coconut cream little by little until finished. Cook for 10-15 minutes until the paste is fragrant and the red oil surfaces. Add the simmered beef and stir until well mixed. Turn off the heat. Transfer the mixture into the pot of coconut milk. Place over medium heat. Season with sugar, tamarind juice, fish sauce and salt. Adjust to the desired sour, sweet and salty combination. Cook for 3 minutes. Bring to a boil and add potato, peanuts , onion and cardamoms. Continue to cook for another 15 minutes, stirring frequently to prevent lumping. When the potato is done, the flesh becomes translucent, remove from the heat.
5. Divide among individual bowls and serve.

Variations

Pork or chicken can be used instead of beef. Just reduce the simmering time in the coconut milk to about 20 minutes

THAI FOOD Recipes : Cooking menu Massaman Beef Curry ( Kaeng Massaman Nua)

THAI FOOD Recipes : Cooking menu Massaman Beef Curry ( Kaeng Massaman Nua)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

THAI FOOD Recipes : Cooking menu Deep Fried Spring Rolls.- ( Por Pia Tod )

THAI FOOD Recipes : Cooking menu Deep Fried Spring Rolls.- ( Por Pia Tod)

Fried spring rolls, the menu of fried of Thailand has been on the menu, one to eat while hot to warm, delicious, much of the gut that may be applied that will do virtually nothing major part of the filling is vermicelli with pork cabbage. Cabbage and other vegetables but are used in the past to make fried spring rolls it buys flour from the flour roti sheet. Perhaps it is not easy to buy that. But this was not difficult to find sheets of dough already. In supermarkets, the front panel has enough free space. And it's very good quality Try to do, eat, see, because I'm not your gut. But not to eat noodles and vegetables like some not too difficult.

Preparing
For filling, rolls

Vermicelli soaked 40 g
80 g pork
Cabbage, cut into strips 75 g.
Fresh black mushroom, sliced into strips 75 g.
75 g carrot, soy line
75 g sprouts decidedly tail
No. 1 foam egg Center
1 tablespoon chopped garlic
1 teaspoon cayenne pepper
1 tablespoon soy sauce * 1/2 tsp.

For spring roll wrapper

1 egg white
All spring roll about 18 sheets.

for frying

4 cups vegetable oil for frying

Procedures

    Soak the vermicelli Cut shorter pieces so easy to wrap.
    Then rinse the sprouts decidedly tail Put a colander to drain
    Cabbage Alley is a long line wash water into a colander to drain.
    Rinse black mushroom cork cut out a long line alley.
    Carrots, peeled, washed alley is the line that is shaping the carrots are very convenient for me.
    Garlic peeling off slightly Hammers and coarsely chopped
    Prepare a large bowl, combine ground pork vermicelli with carrots down the alley. Cabbage, mushroom, black alley alley.
    Followed by eggs, pepper, soy sauce, use a ladle to stir well. Then add the bean sprouts were well enough prepared for a stir fry. Add bean sprouts later, because it was not very decisive.
    Cooking oil into the wok, add oil to be heated hot oil to fry the garlic and onion as well.
    Pour into the prepared pan and stir-fry. Stir cooked with high heat, then reduce to medium heat and stir until soft to the poverty stricken if it is wet, not dry fried patties. The problems in the process of frying them.
    During the cold filling Prepare the sauce before it

for the sauce

1/4 cup vinegar
1/2 cup granulated sugar
Refined salt 1 tsp
1/4 cup water
1 red chilli seed

The process of making sauce

    Prepare a pot, stainless steel Not recommended for use aluminum pots because orange juice will etch the surface vessels. Health hazard
    Pour the vinegar, sugar, salt and water in a pot of nectar. Use a ladle enough people together
    Bring to boil over medium heat, wait. People here are term
    Pending the boiling sauce Wash pepper cut into short left post terminals. Pounded to a fine
    When sauce boils Sugar and salt melts Put pepper pounded it down.
    Reduce the heat to low and simmer the sauce thickens enough to stab someone caught me so off the stove.

For the process of wrapping

    Wedge template for the egg rolls are sealed. It does not do much dough do not chew it.
    The process illustrated wrappers by it. Not too frequent practice to wrap it myself.
    When finished, wrap Just be prepared to flood the pan, add oil for frying. Fry in hot oil over low heat.
    Turner back and forth until the dough is golden brown rolls scoop up the oil to drain.
    The dish served hot and delicious too much, eat too fat.

THAI FOOD Recipes : Cooking menu Deep Fried Spring Rolls.- ( Por Pia Tod)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.