Pad Thai (Thailand)
Ingredients:
200g rice noodles
200g shrimp, peeled and deveined
2 eggs
3 cloves garlic, minced
1 cup bean sprouts
2 green onions, chopped
1/4 cup roasted peanuts, crushed
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
1 lime, cut into wedges
Fresh cilantro, for garnish
Vegetable oil
Instructions:
Soak the rice noodles in warm water for about 20 minutes or
until soft. Drain and set aside.
In a small bowl, mix fish sauce, soy sauce, tamarind paste,
and palm sugar. Stir until the sugar dissolves.
Heat 2 tablespoons of vegetable oil in a large pan or wok
over medium-high heat. Add the garlic and stir-fry until fragrant.
Add shrimp and cook until pink. Push the shrimp to one side
of the pan.
Crack the eggs into the pan and scramble until cooked. Mix
with the shrimp.
Add the drained noodles and the sauce mixture. Stir-fry for
a few minutes until everything is well combined and the noodles are heated
through.
Add bean sprouts and green onions. Toss to combine.
Serve the Pad Thai garnished with crushed peanuts, lime
wedges, and fresh cilantro.
Sushi Rolls (Japan)
Ingredients:
2 cups sushi rice
2 1/2 cups water
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
Nori seaweed sheets
Fresh fish (salmon, tuna), sliced into strips
Cucumber, sliced into thin strips
Avocado, sliced
Soy sauce, for dipping
Pickled ginger, for serving
Wasabi, for serving
Instructions:
Rinse the sushi rice under cold water until the water runs
clear. Combine the rice and water in a rice cooker and cook according to the
manufacturer's instructions.
In a small saucepan, combine rice vinegar, sugar, and salt.
Heat over low heat, stirring until the sugar dissolves. Let it cool.
Transfer the cooked rice to a large bowl and gently fold in
the vinegar mixture. Let the rice cool to room temperature.
Place a sheet of nori on a bamboo sushi mat. Spread a thin
layer of rice over the nori, leaving a 1-inch border at the top.
Arrange the fish, cucumber, and avocado in a line along the
bottom edge of the nori.
Use the bamboo mat to roll the sushi tightly. Moisten the
top border of the nori with water to seal the roll.
Slice the roll into bite-sized pieces and serve with soy
sauce, pickled ginger, and wasabi.
Chicken Tikka Masala (India)
Ingredients:
500g chicken breast, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground garam masala
1 teaspoon ground coriander
1 teaspoon salt
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (400g) diced tomatoes
1 cup heavy cream
Fresh cilantro, for garnish
Cooked basmati rice, for serving
Instructions:
In a bowl, combine yogurt, lemon juice, cumin, paprika,
turmeric, garam masala, coriander, and salt. Add the chicken and toss to coat.
Marinate for at least 1 hour or overnight in the refrigerator.
Heat 2 tablespoons of oil in a large skillet over medium
heat. Add the marinated chicken and cook until browned and cooked through.
Remove the chicken and set aside.
In the same skillet, add the remaining oil and sauté the
onion until golden brown. Add garlic and ginger, and cook for another minute.
Stir in the diced tomatoes and cook for 5 minutes. Add the
heavy cream and bring to a simmer.
Return the chicken to the skillet and simmer for another 10
minutes, allowing the flavors to meld.
Garnish with fresh cilantro and serve with cooked basmati
rice.
Yorumlar
Yorum Gönder