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Southeast food recipes

아모레퍼시픽의 아리따움 폰트를 사용하여 디자인하였습니다 Southeast Asia FoodVietnam Vietnam long coriander bird's eye chiliVietnam Vietnam Bhan mi for Quick Xa Xiu 300 grams pork belly (chopped) 1/4 teaspoon five spice powder 1 tablespoons honey 1 tablespoons Shaoxing wine 1 tablespoon hoisin sauce 1 teaspoon fish sauce 7 grams garlic (~1 large clove grated ) for quick pickles 140 grams daikon (peeled and julienned) 70 grams carrot (peeled and julienned) 1 tablespoon granulated sugar 2 tablespoons rice vinegar 2 tablespoons fish sauce for banh mi 2 small loaves French bread (10-inches long) pâté (optional) cucumber (cut into sticks) green chili - hot (sliced) cilantro 1. To make the pickles, put the julienned daikon and carrots in a sealable bag and add the sugar, vinegar, and fish sauce. Press out as much air as you can and then seal the bag. Massage the vegetables through the bag to accelerate the pickling process, otherwise you can prepare these a day in advance. 2. Put the pork in a bowl along with the fiveerloin , sliced very thinly 1 tablespoon vegetable oil 2 cloves garlic , chopped 4 teaspoons chopped fresh lemongrass ½ cup water 1 tablespoon prahok (fish or shrimp paste) ½ cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon sugar 1 small red onion , very finely sliced ⅓ lb yardlong beans (or green beans), cut very finely ½ lb soybean sprouts 2 tablespoons rice , toasted and ground 1 tablespoon chopped mint 1 tablespoon chopped basil 1 tablespoon chopped cilantro 2 small red hot peppers , chopped 1. Drain the meat by pressing it to get rid of all its water and its blood. Set aside. 2. Heat a small skillet. When it is hot, add the oil, garlic and lemongrass, mix well and add water and pahok (fish paste). 3. Leave the pan on medium heat and cook for 2 minutes after reaching the boiling point. Remove the pan from the heat and set aside. 4. Place the raw beef in a large bowl. Pour the fresh lime juice over the beef. Mix well and set aside for 10 minutes. 5. Add the fisdle dish just like the way you serve your spaghetti. Chicken curry sauce on top of the noodle. 5. After the chicken sauce, add your boiled add slices, yellow crispy fritter chips, roasted peanuts powder and some coriander leaves. 6. Finally, Drizzle lime and fish sauce. Enjoy! For Chicken Curry Sauce Chicken Breast (one breasts) Oil (3 Tbsp) Fish Sauce (1 tsp) Turmeric powder (1/2 tsp) Salt (1 tsp) Red chili powder (for color) (1 or 2 tsp) Shallot (2) Garlic (5 to 6 gloves) Tomato (2)Thailand galangal coconutThailand Tom Yum Soup 12 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed 6 cups chicken stock 1 stalk lemongrass (lower 1/3, finely minced) 4 cloves garlic (minced) 3 tablespoons onion (minced) 6 teaspoons galangal (or ginger) 3 leaves kaffir lime (or bay leaves) 1 teaspoon lime juice (or lemon juice) Gather the ingredients. Pour stock into a deep cooking pot and switch heat to medium-high. Add prepared lemongrass, including upper sections of the stalk you did. With your finger ‘pull’ the pork. Set aside For the Garnish 7. Divide the noodles, sliced shiitake and pork meat between 4 large soup bowls. 8. Bring the broth back up to a boil. 9. In a separate mixing bowl place, bean sprouts, cilantro, sliced chili and mix together. 10. Divide the soup into the four bowls. 11. Just before serving place the bean sprout salad on top of the broth, finish with a sprinkle of crispy shallots. For the Condiment 12. Mix all ingredients in a bowl. For the Garnish 1 sheet rice noodles, sliced into 1/2 inch strips 4 fresh Shiitake mushrooms, finely sliced 1 cup picked cilantro leaves 2 cups bean sprouts Diced pork meat, reserved from stock For the Condiment 4 , finely sliced 1/2 cup fish saue 1/2 cup lime juice 3 tablespoons white sugarMalaysia fenugreek AsamMalaysia Nasi Darang 2 cups Thai jasmine rice (beras) 1 cup of glutinous rice (pulut) 5 shallots, thinly sliced (bawang merah) 1 thumb sized ginger, thinly julienned (halia) 1tbsp fenugreek (halba) 2 cupspoons annatto oil atsuete oil 1/2 cup margarine softened 1/4 teaspoon salt 1 teaspoon lemon or calamansi juice 1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice. 2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside. 3. Grill the chicken while basting generous amount of the margarine mixture. 4. Transfer the grilled chicken to a serving plate. 5. Serve with sinamak .Brunei bamboo Tapioka starchBrunei Bamboo chicken Chicken skinless - 500 grm . Salt to taste. Red chilly powder -1 tsp. Turmeric powder -1/4 tsp. Ginger Paste -1tsp. Garlic paste -1tsp. Garam masala Powder-1tsp. Oil- 2 tsp Chopped onions -2 tsp Chopped chillies - 1 tsp Chicken masala powder-1 tsp Take the cleaned chicken in to a bowl . Mix all the ingredients into the chicken very w

예체능| 2019.05.29| 34페이지| 1,000원| 조회(114)

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