Thai Chicken Udon Soup
Posted on 07. Mon, 2010 by grace in Rice/Noodles, Soup, Thai
By Linda’s Yummies, Asian Inspired Recipes
Udon soup is a Japanese dish consisting of dashi broth (made with bonito flakes and kombu), soy sauce, mirin, and salt. Udon noodles are thick and contain wheat flour and salt. Like many Asian noodle soups, they’re served cold in the warmer months and hot in the winter months. What’s served with the soup depends upon what vegetables or meats are plentiful during that season. Try chilled noodle soup in the summer if you haven’t yet.
Pad Thai
Posted on 06. Thu, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Rice/Noodles, Thai
By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt
I have not yet met a person that doesn’t like Pad Thai. This noodle dish has multiple versions. There is the pink version from the street vendor in the market, the brown version like my mom’s seasoned with black soy sauce, and this restaurant version which seems to please all. Buy the skinniest rice noodles you can find; it will double in size once cooked.
Thai Jasmine Rice
Posted on 01. Sun, 2010 by grace in Ingredients, Thai
Jasmine rice is a soft-textured long-grain variety of rice that has a nutty aroma and subtle flavor. This rice should be rinsed before cooking to [...]
Rice Noodles
Posted on 01. Fri, 2010 by grace in Chinese, Ingredients, Thai, Vietnamese
Rice noodles are made from rice flour, water, and salt. They can be thick or very thin. The classic Asian dish, Pad Thai, usually uses rice noodles. Rice noodles are most commonly used in the cuisines of Southeast Asia and are available fresh, frozen, or dried, in various shapes and thicknesses.
Jumbo Prawn Lemongrass Soup
Posted on 01. Thu, 2010 by grace in Fast Asian Recipe, Seafood, Soup, Thai
Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice
Posted on 01. Mon, 2010 by grace in Seafood, Thai
Cilantro
Posted on 01. Fri, 2010 by grace in Ingredients, Thai, Vietnamese
The leaves and stems of coriander plant are called cilantro. Cilantro is most often used raw as a garnish and has a strong fragrance and a refreshing taste. It is an indispensable herb in Thailand (for green curry paste), Vietnam, India and parts of China. Since cilantro is considered an aid to the digestive system, it is used both for flavor and to moderate the effects of other spices and peppers on the stomach. Cilantro can be stored up to a week if rinsed and left moist in a plastic bag.
Green Papaya Salad (Som Tam Marakor)
Posted on 01. Fri, 2010 by grace in Fast Asian Recipe, Healthy Asian, Salad, Thai
Kaffir Lime Leaves
Posted on 01. Sun, 2010 by grace in Ingredients, Thai
Kaffir Lime Leaf is an essential aromatic herb for Thai cooking. Leaves grow in thorny pairs on the kaffir lime tree, which also bears a wrinkled dark green fruit. To prepare slice stacked leaves crosswise very finely and add to meat salads, curry pastes and fish cakes or simply crush when adding to soups and curries. Fresh kaffir lime leaves, properly stored in a plastic bag, stay fresh in the vegetable bin for about one week. Freeze for up to one year, with no need to defrost before using or dry if desired. Because this fresh spice is rarely available in local retail stores or markets, stocking up and freezing it is a good idea. Kaffir lime leaf is an [...]
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