Saturday, January 14, 2012
Food & Recipe: Tom Yum Goong
Food & Recipe: Tom Yum Goong: Serves 4 Ingredients 1 tablespoon/15 ml peanut oil 20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peel...
Tom Yum Goong
Serves
4
Ingredients
1 tablespoon/15 ml peanut oil
20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peeled and deveined, shells and heads reserved
3½ ounces/100 g galangal, peeled and thinly sliced
3½ ounces/100 g fresh ginger, peeled and thinly sliced
4 stalks fresh lemongrass, thinly sliced crosswise
8 cups/2 liters fish stock or chicken stock
5 ounces/140 g oyster mushrooms, stemmed and thinly sliced
2 green onions, thinly sliced crosswise
5 Thai chilies, very thinly sliced crosswise
8 pcs hot chilli
2 pcs Tomato julienne
5 kaffir lime leaves
3 tablespoons/45 ml Thai fish sauce
1 lime, juice only
4 sprigs fresh cilantro
2 sprigs fresh mint
2 tbs coconut milk
Method:
Place a heavy-based large saucepan over a medium to high heat. Drizzle the peanut oil over the hot pan then add the reserved shrimp heads and shells.
Sauté and crush the shells and heads with a spoon for about 5 minutes or until the shells begin to stick to the pan. Add the galangal, ginger and half of the lemongrass and continue to cook 2 minutes longer. Add the stock and stir to scrape up any bits stuck to the bottom of the pan. Boil the stock for 10 minutes.
Strain the stock through a fine-meshed strainer and into another large saucepan, discarding all the solids remaining in the strainer. Bring the shrimp broth to a gentle simmer over a medium heat. Add the remaining lemongrass, the mushrooms, green onions, chilies, kaffir lime leaves, Thai fish sauce and lime juice.
Simmer for 5 minutes or until the mushrooms are tender. Add the coconut milk, shrimp and continue to simmer for 1 to 2 minutes or just until the shrimp are firm and pink. Divide the soup among 4 serving bowls, garnish with the cilantro and mint leaves and serve.
Ingredients
1 tablespoon/15 ml peanut oil
20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peeled and deveined, shells and heads reserved
3½ ounces/100 g galangal, peeled and thinly sliced
3½ ounces/100 g fresh ginger, peeled and thinly sliced
4 stalks fresh lemongrass, thinly sliced crosswise
8 cups/2 liters fish stock or chicken stock
5 ounces/140 g oyster mushrooms, stemmed and thinly sliced
2 green onions, thinly sliced crosswise
5 Thai chilies, very thinly sliced crosswise
8 pcs hot chilli
2 pcs Tomato julienne
5 kaffir lime leaves
3 tablespoons/45 ml Thai fish sauce
1 lime, juice only
4 sprigs fresh cilantro
2 sprigs fresh mint
2 tbs coconut milk
Method:
Place a heavy-based large saucepan over a medium to high heat. Drizzle the peanut oil over the hot pan then add the reserved shrimp heads and shells.
Sauté and crush the shells and heads with a spoon for about 5 minutes or until the shells begin to stick to the pan. Add the galangal, ginger and half of the lemongrass and continue to cook 2 minutes longer. Add the stock and stir to scrape up any bits stuck to the bottom of the pan. Boil the stock for 10 minutes.
Strain the stock through a fine-meshed strainer and into another large saucepan, discarding all the solids remaining in the strainer. Bring the shrimp broth to a gentle simmer over a medium heat. Add the remaining lemongrass, the mushrooms, green onions, chilies, kaffir lime leaves, Thai fish sauce and lime juice.
Simmer for 5 minutes or until the mushrooms are tender. Add the coconut milk, shrimp and continue to simmer for 1 to 2 minutes or just until the shrimp are firm and pink. Divide the soup among 4 serving bowls, garnish with the cilantro and mint leaves and serve.
Wednesday, January 11, 2012
Food & Recipe: Grill Mushroom with Stuffed Chicken "It's very tas...
Food & Recipe: Grill Mushroom with Stuffed Chicken "It's very tas...: Ingredient 4 portion 1. Mushroom 360 gr 2. Chicken 360 gr. 3. Coriander 4 gr 4. Cumin 4 gr 5. ...
Tuesday, January 10, 2012
Grill Mushroom with Stuffed Chicken "It's very tasty recipe, seasoning it well suited for satay."
4 portion
1.
Mushroom
360 gr
2.
Chicken 360 gr.
3.
Coriander 4 gr
4.
Cumin 4 gr
5.
Garlic 10 gr
6.
Sweet soy sauce 1 tbs
7.
Red chilli 10 gr
8.
Vegetable oil 5 dl
9.
Salt and pepper up to taste
10.
Julienne leek 10 gr
11.
Thousand Island 3 tbs
12.
Pesto 4 tsp
Method
1.
Season the chop chicken with the finely
chopped coriander, cumin, garlic, sweet soy sauce, red chilli and salt and pepper give flavor.
2.
Season the mushrooms with salt and pepper.
3.
Remove the mushroom stems and enter
the chicken that was in last season and then
reinstall the stem
4.
Grill mushrooms on gridle then cover up
to 5 -10 minutes
5.
Serve
with thousand island sauce and pesto
6.
Garnish with Julienne leek, slice the chilli and coriander
leaves.
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