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Phad Thai
Ingredients
Thin rice noodles 400 g
Water 400 g.
Phad Thai sauce 320 g.
60 g of dried shrimp
Salted radish, chopped 40 g
Yellow soybean curd 160 g.
400 g bean sprouts
Chinese leek leaves 60 g.
4 eggs Vegetable oil 120 g.
Ground peanuts 40 grams
Chinese leek leaves 60 g.
4 eggs Vegetable oil 120 g.
40 g ground peanut
AsCook
- Fry Noodles with fresh water
- Add the sauce and mix well
- Add dried shrimp, chopped salted radish and soy cheese
- Add the oil around the pan to break the eggs and fry until done
- Add the bean sprouts, Chinese leek leaves and fry and serve hot
Phad Thai sauce ingredients
Shallot 50 g
Garlic 25 g
Palm sugar, 125 g.
10 g sugar
50 g of fish sauce
Tamarind juice 25 g.
Vinegar33 g.
Salt 1 g.
Dry ground pepper 1 g.
40 g of oil
Vinegar 33 g.
Salt 1 g.
Dry ground pepper 1 g.
40 g of oil
Note: The sauce recipe is 2 kg.
How to cook
- Shallot Pound ingredients in a saucepan. Heat to melt the ingredients.
- Bring to the boil and then add the shallot and roasted garlic.
- Mix and pack in plastic bags, 80 grams each.
- Scramble the egg and mix with spicesNoodles. If the dough seems dry, add bean sprouts and Chinese chives.
- Stir it up with cooked pasta. Then remove from heat.
High number of Phad Thai: calories, protein, fiber, calcium and phosphorus.
Tom Yum Kung
Main components
500 g shrimp
600 g rice straw mushrooms
Red pepper paste 150 g.
Broth of 2,500 g.
Citric acid 10 g salt 15 g
Fish sauce 100 grams of sugar 20 g
Lime juice 15 g.
Hot Chilli 10 g
10 g of dried chilli
40 g lemon grass
40 g shallots 10 g galangal
Kaffir lime leaves 5 g.
Vegetable oil 100 g.
How to cook
1. Roasted red peppers, kaffir lime leaves, grind, shallots, galangal and lemongrass, and then, until they are smooth with Tom Yum paste.
2. Toss the pasta with olive Tom Yum. Add the lemon grass, sliced kaffir lime leaves and put aside.
3. Put citric acid, salt, sugarand water in a saucepan. Melt and bring to a boil. Then add the fish sauce and bring to a boil again.
4. Add pasta in the pot of Tom Yum. Stir well and bring to a boil again. Packed in plastic bags, 90 grams per bag.
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