Drunken Noodles (Pad Kee Mao) If you love Thai food, then you’re probably already familiar with drunken noodles, or pad kee mao. There are a few theories about the origin of the name, but the most common explanation is a simple one: these noodles are perfect after a night of drinking with friends. One disclaimer I must make is about the type of basil used in this dish. I know people can be purists about using holy basil versus Thai basil, but Thai basil is often easier to get in Western markets, and it works great in this recipe. Thai basil and holy basil have their own special flavor that’s missing from regular old Italian basil, so my rule is that you must use one of these two types. Sarah has a different view, as she emphasizes in her Pad Gra Prow recipe that Italian basil is better than no basil.
I can sort of agree with that, BUT even if you do use Italian basil because it’s the only basil you can find, you must seek out Thai basil at some point to try in this dish. For the chicken & marinade: Author: Bill. Pad Ka-Prao (ผัดกะเพรา) - SheSimmers. While Pad Thai or Tom Kha Gai, in my opinion, deserve a somewhat extensive tutorial, there really isn’t much to say about Pad Ka-Prao (RTGS: phat ka-phrao). It’s a dish that doesn’t require many ingredients or demand the kind of skill that takes years to develop. And if this dish could talk, the only thing it would beg of you is that you use the ingredient without which it cannot be what it is: holy basil (Bai Ka-Prao ใบกะเพรา).[1] Holy Basil (Bai Ka-Prao ใบกะเพรา) – Notice the jagged edges and fuzzy leaves and stems. Unfortunately, holy basil can be hard to find in many areas. Even those who want to grow it have a hard time finding quality seeds. Thai restaurants overseas struggle with this too.
Other than that, Pad Ka-Prao is very easy to make; to ruin it, you have to try pretty hard. [It must be pointed out that purists maintain that oyster sauce and soy sauce — two ingredients that are almost always added to Pad Ka-Prao — should not be used. Pad Ka-Prao (ผัดกะเพรา) Author: Leela. L'unique recette de la sauce sauce au sésame grillé. How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes. Thai-Style Crispy Pork Belly | Bear Naked Food. If you do not already know, I’m a street food junkie (yes, undeniably sinful but oh-so satisfying) and Bangkok, Thailand is easily one of the best street-food cities in Southeast Asia. From Moo Ping (grilled pork skewers), Kluay Tod (deep fried mini bananas) to Pad See Ew (stir fry rice noodles), the choices are endless and reward those who are willing to take new risks with new dishes.
This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish at home seems to lessen my guilt on eating this intensely crispy and meltingly tender meat. Of course, in a healthy diet, all foods are okay in moderation. Serves 3 – 4 The line up. Set aside. Serve warm. Cuisine: Thai. Recipes – Food from Northern Laos. I had a request for a recipe for miang, which is basically a plate of small tasty bits and pieces such as ginger, garlic, roasted peanuts, shallots, lemon grass, dried shrimp, Lao sausage, star fruit, lime, toasted coconut, chillies, round eggplant, thin rice noodles, etc and some salad leaves to wrap up your personal selection before dipping it in a spicy sauce.
I make a hot salty sour sweet sauce by simmering tamarind juice, padek or fish sauce depending on mood, chillies, salt and palm sugar, and diluted with water if its too strong and thick. Usually I just fling the dish together with whatever I have handy, but I decided to check out a few recipe books and websites for other food writers’ take on this highly variable snack. My earliest recipe on file was a printout from the web back in 2001, from Thaifolk.com. The recipe was translated by Aketawan Manowongsa from Mom Luang Nuang Nilaruttana; 1994; 14,28. Miang Lao (Pork version from Thaifolks.com) Preparing the sticky rice Like this: Recipe for Vietnamese Cao Lau - Nomadic Boys. Cao Lau was our favourite Vietnamese dish. It is a noodles based dish with slowly cooked sliced pork, bean sprouts and herbs served in a rich broth and topped with deep fried wonton crackers. Sebastien posing with a freshly made bowl of yummy Vietnamese Cao Lau Cao Lau originates from the Central Vietnamese city of Hoi An.
The noodles have a chewiness to them and are darker then normal white noodles. Japanese soba noodles are a good alternative, which have the similar texture. We had many yummy Cao Laus when we visited Hoi An and took a cooking class with the Golden Lotus Cooking school. Trouble’s about to break loose in the kitchen in Hoi An… Ingredients for Vietnamese Cao Lau Our freshly made bowl of Vietnamese Cao Lau at our cooking class in Hoi An How to make Vietnamese Cao Lau 1. 2.
Stefan marinating the pork for the Vietnamese Cao Lau with our teacher Linh 3. 4. 5. Stefan cooking the pork for the Cao Lau and giving it the thumbs up 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Vietnamese Yogurt Black Sticky Rice Pudding (Sua chua nep cam) - Delightful Plate. Delightful Plate - Vietnamese Flavors and Beyond. Fabrication de pâtes fraîches. La fabrication de pâtes fraîches, dites “maison” (pasta a casa), est une chose assez aisée. Voici toutes les informations nécessaires sur le mélange pour faire la pâte, la fabrication du pâton et sa transformation en pâtes de toutes les formes. Difficulté moyenne Préparation d’un pâton : 10 minutes – Repos minimum 30 minutes à 1 heure Quand on parle de pâtes fraîches, on pense souvent aux pâtes fabriquées à la farine de blé tendre et aux œufs, telles les lasagnes, raviolis, tagliatelles . Cependant, vous pouvez cependant fabriquer les pâtes fraîches avec de la semoule de blé dur (par exemple les orecchiette) et de l’eau.
Choix de la farine Pour fabriquer les pâtes fraîches, on utilise en général la farine de blé tendre T45 ou 450 (type 00 en Italie) qui est de la farine assez fine ou de la farine de type 0. Il existe aussi des farines plus grossières qui sont plus faciles à travailler. La recette la plus classique est composée d’un mélange de 100 g de farine pour 1 œuf.
Semoule De Cecco. Les Croustillants Chocolat Framboises. Je fais ce dessert depuis près de 15 ans, mais j'ai ajouté les framboises il y a seulement deux ans. Tout le monde connait maintenant ce petit entremet croustillant, composé d'une couche de praliné (je l'aime généreuse!) Et d'une mousse-ganache au chocolat. Mais vous trouverez cette fois de fabuleuses framboises fraiches, qui rafraîchissent l'ensemble et qui se marient à la perfection au chocolat. Un petit gâteau très simple à faire, sans avoir besoin ni de farine ni de four...! Recette pour 8 Croustillants Chocolat Framboises: Praliné croustillant:400g de praliné en pâte-160g de chocolat au lait-60g de beurre doux-100g de gavottes écrasées-500ml de crème fleurette entière-15g de sucre glace-300g de chocolat noir (j'utilise toujours le fabuleux Manjari de Valrhona!)
Commencer par préparer le praliné croustillant. Ajouter la pâte de praliné en pâte et bien mélanger. Ajouter les gavottes écrasées. Mettre la plaque au réfrigérateur pour figer le praliné. On obtient alors des cercles parfaits! Mademoiselle Pah | Ma cuisine illustrée ! Je prépare mon CAP PÂTISSERIE | MulticoLaure. Pinterest.