Food

Food

Miso Soup

This vegetarian soup is great for warming you up on cold winter days; although it\'s light, it\'s satisfying and nourishing. Makes four large or six smaller servings.
Steps:1. Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet.
2. Allow to drain for 30 minutes. (Image 1)
3. Bring a small pan with 2 c. water to a simmer and add the shiitakes to it. (Image 2)
4. Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.
5. Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.
6. Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.
7. Slice the shiitakes into thin strips and add to the pot. (Image 3)
8. Add the bok choy and pepper to the pot and cook for about 4 minutes.
9. Cut the tofu into small cubes. (Image 4)
10. Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low.
11. Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.Tips:Different misos - red, brown, and yellow are the most common - taste different. In general, the darker the miso, the stronger it is. Experiment with different kinds to see which you like best.
Look for miso in the refrigerated section of a supermarket or Asian market. (Wherever you find tofu, that\'s likely where you\'ll find the miso.)
You can use chicken broth instead of the vegetable broth.
In Japan, miso soup is eaten for breakfast.
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Yam Hua Plee



Ingredients :Banana blossom 1 eachPork, thin sliced and steamed 100 gramsPeanuts, coarsely ground roasted 1/4 cupCoconut, grated and roasted 1/2 cupGarlic, sliced and fried 3 tablespoonsShallots, sliced and fried 2 tablespoonsFresh red chili pepper, finely shredded 1 eachDressing
Ingredients :
Dried chilies, roasted and ground 2 eachGarlic, roasted and ground 1 tablespoonShallots, roasted and ground 2 tablespoonsPalm sugar 3 tablespoonsFish sauce 3-4 tablespoonsTamarind juice 1 cupNote: Dressing directions: Mix all the ingredients together. Bring to boil on a medium heat, stir constantly until the texture is richer, and remove from the heat.
Directions:1. Remove the hard parts of banana blossom, cut it into two pieces, rub in lemon juice, cut a spine out , slice and soak its flesh in lemon juice before cooking.
2. Place the sliced banana blossom and pork in a mixing bowl. Add dressing and stir lightly. Add roasted grated coconut, coarsely ground roasted peanuts, fried sliced shallots, and fried sliced garlic.
3. Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves.
Correct Characteristics of Yam Hua Plee:
Banana blossoms used for cooking this dish must be crisp and not dark in color.Yam Dip must be well mixed with banana blossom flesh.This dish must not be watery but taste mild.Cooking Tips:
Only fresh banana blossoms should be used, finely sliced, soaked in water mixed with lime juice, and placed in a strainer until water leftover is removed before being brought for cooking.Ingredients in Yam Dip must be finely ground. The dip must be cooked until rich.Fruits can be used in place of banana blossoms.Eating Culture:
Yam is one of major dishes in the main meal which fulfills nutritional value and promotes the taste of other dishes in the main course.It can be served either as the first course or with the main meal.
How to Serve:
Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves. Serve either as the first course or with the main meal for eating with rice.
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Mungbean Noodle Salad



Ingredients
2 cups short pieces of blanched mungbean noodle
1/2 cup julienned boiled pork
1/2 cup julienned boiled pork liver
1/2 cup thinly sliced boiled shrimps
1/4 cup crisply fried dried shrimps
1 plant cut into short pieces leave lettuce
1 cup sectioned tomatoes
1 cup cut into short pieces Chinese celery
1/2 cup thinly sliced onion


Salad dressing
1 tablespoon shredded red hot chilli pepper
1 tablespoon finely cut coriander roots
2 heads finely cut pickled garlic
1/3 cup sugar
2 teaspoons salt
1/3 cup vinegar

Grind the coriander roots, pickled garlic and red hot chilli pepper together. Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.

Method of Preparation
1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss untill just mixed.

2. Place leav lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

Secret Tips::
The noodle should be cooled in cool water as soon as it is boiled. Then drain. The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.






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TOMYUM GUNG



Ingredient

Stalks of lemon grass 3
Shrimps or boneless chicken meat 2 lb
Lime Leaves (kaffir) 6
Lemon juice & fish sauce 2
Red/green chili peppers 3
Straw mushrooms 1 cup
Thai chily paste 1 1/2 tb
Cilantro/parsley


with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery

Instructions:
1. Boil some water (half of the pot) in a 1.5 qt sauce pan.
2. Put in lemon grass, and the chili paste.
3. Put in the shrimps and the mushrooms.
4. Let it boil for 10 minutes.
5. Put in the "lime" leaves and sliced chili peppers (1 min).
6. It\'s done!!

Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

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