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2552-07-31
Kaeng Liang (Spicy Mixed Vegetable Soup With Prawns)
Main Ingredients (For 2 serving) :
- 350 grams prawns, cleaned, shelled, and deveined
- 1 cup babycorn, sliced
- 1 cup any fresh vegetables, cut into well pieces
- 1/2 cup sweet basil leaves
- 4 cups vegetable stock or water
Spice Mixture Ingredients :
- 1 cup babycorn, sliced
- 1 cup any fresh vegetables, cut into well pieces
- 1/2 cup sweet basil leaves
- 4 cups vegetable stock or water
Spice Mixture Ingredients :
- 12 pepper corns
- 12 shallots
- 1 tablespoon shrimp paste
- 1/2 cup dried shrimp
- 2 tablespoon fish sauce
- 12 shallots
- 1 tablespoon shrimp paste
- 1/2 cup dried shrimp
- 2 tablespoon fish sauce
Cooking Method :
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.
Benefits of Kaeng Liang : ***Low fat and low calories. Fibers from vegetables.***
Som Tum (Papaya salad)
Ingredients (For 2 serving) :
- 2 cups shredded green papaya
- 1/2 cup shredded carrot
- 1/2 cup sting bean (cut into 1"long)
- 2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- 3 tablespoons lime juice
- 1/2 cup tomato (wedged)
- 1/3 cup dried shrimps
- 1/4 cup peanuts
- hot chillies
- 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar
- 1/2 cup shredded carrot
- 1/2 cup sting bean (cut into 1"long)
- 2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- 3 tablespoons lime juice
- 1/2 cup tomato (wedged)
- 1/3 cup dried shrimps
- 1/4 cup peanuts
- hot chillies
- 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar
Cooking Method :
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.
Benefits of Som Tum : ***Low fat and calories. Adequate fibers.***
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