Home » Posts filed under THAILAND RECIPES
This
recipe takes advantage of many of the properties of coconut using their
milk and baked grated pulp and giving you a delicious and crunchy
texture. Remember that the coconut is an energy food rich in potassium and folic acid. You can use baking coconut and you on as a garnish for your cereal or any other dish. Pair it with cognac Shrimp and Pasiontini .
Ingredients
- 2 cups rice
- 1 can (14 oz.) Light coconut milk
- 2 cups water
- 1 tbsp. plus 1 ½ tsp. sugar
- 1 tsp. salt
- ½ cup raisins
- ½ cup flaked coconut
Preparation
Put the rice, 2 cups water, coconut milk, sugar and salt in a medium saucepan and mix well.
Bring the rice to a boil, then reduce heat to medium-low and cook,
stirring occasionally so that the rice does not stick to the bottom of
the pan and burn until the water has evaporated to be just below the
rice level, and when they begin to form small holes in the surface. Reduce heat to lowest heat, cover the pan and continue cooking until the rice is tender, 20 to 25 minutes. Sponge the rice with a fork and stir in raisins. Cover the pan and leave it on the heat until the raisins are swollen and warm, about 10 minutes. Sprinkle the rice with toasted coconut flakes and serve.
The Pad Thai is the best known noodle dish of Thailand, you'll find almost every Thai restaurant menus in the United States. A tour of the Asian food aisle at the supermarket will lead to traditional ingredients, such as rice noodles and fish sauce.
Ingredients
- 4 cups water
- 1 package (6-8 oz) sauteed rice noodles or linguini style noodles rice sticks (rice stick noodles)
- 1/3 cup fresh lemon juice
- 1/3 cup water
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce (fish sauce) or soy sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 3/4 teaspoon cayenne red pepper (cayenne pepper), ground
- 3 tablespoons vegetable oil
- 3 cloves garlic, finely chopped
- 1 medium shallot, finely chopped or 1/4 cup onion, finely chopped
- 2 eggs, beaten
- 12 oz frozen cooked medium shrimp, peeled and deveined (thawed)
- 1/4 cup peanuts (peanuts) toasted, finely chopped
- 3 cups fresh bean sprouts
- 4 scallions (green onions) medium, thinly sliced (1/4 cup)
- 1/4 cup cilantro leaves, tightly compressed
Preparation
1. In a saucepan 3 quart, heat 4 cups water to a boil.
Remove the pan from the heat, add the noodles (noodles pushes the water
with the back of a spoon to cover completely with water, if necessary). Soak the noodles for 3-5 minutes or until tender, but firm. Drain the noodles, rinse with cold water.
Two.
Meanwhile, in small deep bowl, mix lemon juice, one-third cup water,
brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon
oil, mix well , set aside.
Three. In a 12-inch nonstick skillet (or wok), heat the remaining two tablespoons of vegetable oil over medium heat. Fry the garlic and shallot in the oil, about 30 seconds, stirring constantly, until they begin to brown. Add the eggs. Kitchen about 2 minutes, stirring gently and constantly, until blended, but still moist.
April. Add the noodles and lemon juice mixture. Increase heat to high. Kitchen about 1 minute, stirring constantly with a wooden spoon, until the sauce begins to thicken. Add remaining ingredients, except cilantro. Cook 2 to 3 minutes, stirring with a wooden spoon, until noodles are tender. Place on a platter. Sprinkle with cilantro. Decorate with additional chopped roasted peanuts and green onions, if desired.
Servings: 4
Prep Time: 28 min
Cooking time: 12 min
Ready in: 40 min
Preparation 
