Pad Thai Noodles with Chicken

Pad-Thai-Noodles-with-ChickenAll Asian food is cooked with the intention of increasing the health benefits, such as its healing powers and medicinal value, as well as longevity.

Here’s an article we publish this year last March 2014, Amazing Ways Food is Used in Thai Cooking .

Of course every country that is part of the Asian world has their own way of cooking the food, but with the same outcome, its health benefits.

Today we present Pad Thai Noodles with Chicken. Of all the Asian foods, Thai is our favorite.

Here is what you will need:

ingredients-for-Pad-Thai-Noodles-with-Chicken8 oz. rice noodles, fresh or dried

2 tbsp. peanut oil

scallions, coarsely chopped

2 garlic gloves, minced fine

2 fresh red chilies, seeded and sliced

8 oz. chicken breast, trimmed and thinly sliced

Juice of 1 lime

2 tbsp. Thai fish sauce

2 eggs, beaten

1/3 cup fresh bean sprouts

¼ cup fresh chopped cilantro

1/3 cup chopped unsalted peanuts

Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.place-rice-noodles-into-boiling-water-for-10-minutes.jpgAdd peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.heat-peanut-oil-and-add-vegetables-and-stir-fry-1-2-minutesNext add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.add-chicken-lime-juice-fish-sauce-and-eggs...stir-fry-2-3-minutesNext add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.adding-bean-sprouts-and-cilantroTransfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.Pad-Thai-Noodles-with-Chicken

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Lemongrass Basil Thai Chicken

Lemon Grass Basil Thai Chicken

Have you had lemongrass before? When mixed with other ingredients it can be really tasty. Lemongrass is associated with Asian cooking especially in Thai, Malaysian and Vietnamese food.

Lemongrass is also classified as an herb and is reported to have many health benefits.

The herb has antibacterial and antifungal properties. It is very potent in helping to detoxify internal organs, such as the liver, exocrine gland, excretory organs, and the digestive tract.

It also helps to lower the buildup of uric acid (herb can bring relief for those who suffer with Gout), cholesterol, superfluous fats and other toxins in the body while helping with digestion, and improving blood circulation.

It also has been report for use as calming effect in relieving insomnia and stress.

Now for the featured recipe and here is what you will need:

4 chicken breast, chopped 1-inch squares

16 oz. bag Mediterranean vegetable blend

¾ cup Desiccated Coconut

1 green chili, serrano, without seeds

2 garlic cloves

½ cup extra virgin olive oil or coconut oil

½ tsp. Himalayan salt

3 tbsp. lemon juice

1 tbsp. dried basil or 5 fresh Thai basil leaves

½ tube of Garden gourmet Lemon Grass or 3 fresh chopped stalks lemon grass, white parts only

1 tsp. arrowroot starch

close-up of Lemon Grass Basil Thai ChickenIf you can’t find fresh Thai basil, the common sweet basil will work. Lemongrass can be hard to find fresh, so the tube of Garden Gourmet Lemon Grass will work just as well.

In a food processor, add coconut, chili, garlic, oil, salt, juice, basil, lemongrass, and process until a paste is formed, about 45 seconds to 1 minute. Set aside.

In a large frying pan over medium-high heat, add either 2 tablespoons of coconut oil or avocado oil and heat. Add chopped chicken breast and cook until outside of meat is white or oblique. Add vegetable blend and stir in.

Next add lemongrass mixture and stir in. Add 1 tsp. arrowroot starch to ¼ cup of cold water and mix till arrowroot is dissolved, add to meat mixture, mixing in till well incorporated.

Side of Wild Rice with Rosemary, Parsley and ThymeContinue to stir ingredients till mixture starts to boil and thicken some.

Turn heat down to simmer for 10 minutes more or until chicken is cooked through.

You can serve over cooked rice.

We served our Lemongrass Basil Thai Chicken with a side of Wild Rice with Rosemary, Parsley and Thyme.

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Amazing Ways Food is used in Thai Recipes

Amazing Ways Food is used in Thai Recipes

 

Thailand or officially known as the Kingdom of Thailand and formerly known as Siam, is a country located at the center of the Indochina peninsula in Southeast Asia.

Thailand is the world’s 51st-largest country in terms of total area, approximately 198,000 square miles, and is the 20th-most-populous country, with around 64 million people. Bangkok is the capital and largest city, and also is center of Thailand’s politics, commercialism, industrialism and culture.

It is also interesting enough to mention Thailand has been called the Golf Capital of Asia. It is a popular destination for golf. The country attracts large numbers of golfers from Japan, Korea, Singapore, South Africa and Western countries who go to play golf in Thailand every year.

Thai cuisine also uses ingredients that are commonly known to us in the Western world or more industrialized countries. Knowing how Thai recipes prepare these food items might give us more of an appreciation for such food.

Bamboo Shoots are used in many Thai recipes. To use bamboo shoots in cooking requires them to be peeled to get to the white inner stalks and then boil them for 30 canned bamboo shootsminutes in water. If using canned bamboo shoots they only need to be boiled for 10 minutes. There is no need for boiling them if they are part or if they are part of a soup or curry dish.

There are three (3) types of basil used in Thai recipes. They are Sweet, Holy, and Lemon Basil. If you use basil in your cooking, it is most likely sweet basil as that is the most commonly sold in the local markets.

Basil typesHoly basil has a spicier flavor and has slightly purple leaves. Lemon basil for its name gives away what it tastes like. It has a lemony flavor and also has a distinct lemony scent.

If you can’t find Lemon basil at your local market, you can use sweet basil by adding finely chopped chili peppers or a bit of lemon rind.

Bergamot is a small tree with long, oval green leaves with white flowers. The small tree originates in Asia but can found in Italy, Morocco and the Ivory Coast. The tree bears small round fruit that is yellow when ripe. The preparation of some Thai dishes use the rind or zest of the fruit.

It is hard to find this small fruit, so granted lime zest can be used in its place, though it can be a poor substitute.

Lots of Thai recipes use Chili paste, which is used for adding spice and flavor to the dish. A particularly popular version by Thai cooks is burnt mild chili paste. You can buy the chili paste in bottles or tubes at almost any market in the Asian food section.

Chinese mushrooms are also an addition to Thai cooking as well as coconut milk. Coconut milk can be bought in cans almost anywhere. If the recipe calls for coconut cream scoop, that would be the harder white substance that has formed at the top of the can. If it is coconut milk that the recipe calls for, than just stir the can thoroughly before using.

Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal is also used in many curries and soups. It is similar to ginger. Galangal is hard to find fresh, but can be purchased dried. It will need to be soaked in water for 1 hour before using.

Thai garlic is a must when preparing a dish. Thai garlic should be available in Asian markets, but if not then the common garlic we see can also be used.

When using the Thai garlic the smaller, tighter cloves are the best to use because they are more flavorful and will not be over powered by the other herbs and spices used in the dish.

Ginger used quite often in modern cooking is easy to find, and ginger is extremely healthy and flavorful.

Lemon grass is one of the most commonly used ingredients in Thai cooking. It looks much like a small leek. The hard outer portion is removed, and the lower bulbous part is used.

The lemon grass is sliced into pieces and added to the food while cooking, and then removed before serving the dish, or it can be blended in a food processor before adding to the cooking process and then consumed with the dish giving it more flavor.

Palm sugar is used in some Thai recipes, but if it is not unavailable you can substitute with dark brown sugar or real maple syrup.

Rice is a main staple for the Thai people and they prefer long-grain white Jasmine rice which is flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice paper is used to make fresh Thai spring rolls, which are prepared with vegetables and meat if desired.

Sesame oil is the preferred oil to use in Thai cuisine. It’s a very flavorful oil and works well with Thai cooking.

Preparation and cooking techniques:

The vegetables used in Thai cooking should be cut as finely as possible. The idea behind the thin cut vegetable is that the smaller they are chopped, the less time they will need to be cooked, which retains most of the nutrients as possible.

Most of us have cooked a stir fry before. This method requires a wok and oil. The vegetables are when the oil and wok are hot and then stirred constantly. The vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

stone mortar usewd in Thai cookingMortar and Pestles are used in making sauces, and curry pastes. Anyone who loves Thai food and is animate about cooking it needs a mortar and pestle in their kitchen. It should be preferably made out of clay or wood.

 

 

 

 

 

 

 

 

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Ingredients for Making Amazing Asian Food

Ingredients for Making Amazing Asian Food

Throughout the Asian world, they have their own unique cuisine.  The first countries that come to mind in most conversations when we talk about the Asian world is Japan, China, Korea, and Vietnam. The following map shows the actual world of Asia. Yes, it includes the Middle East and Russia.

southeast Asian countries

Asian food can even be healthy for you when cooked right. Some of the unique foods from the Asian world:

Chinese food

Chinese Food

Russian Food

Russian Food

Japanese Food

Japanese Food

The following is a basic list of food stuffs used in preparing Asian Cuisine along with preparations and techniques.

Bamboo Shoots

Bamboo shoots are called for in many Asian recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.

Basil (fresh)

There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by its slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.

Bergamot

Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.

Chili paste

This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.

Chinese mushrooms

Mushrooms are added to a lot of Asian cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.

Coconut milk

Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.

Curry Paste

While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce

Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Asian food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal

A close relative to ginger is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.

Garlic

Asian garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.

Ginger

Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.

Lemon grass

Lemon grass is one of the most commonly used items in Asian cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavors.

Palm Sugar

Some Asian recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.

Rice

The Asian people prefer long-grain white Jasmine rice, which is flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice papers

Used for making fresh Asian spring rolls, you can buy rice papers at any Asian food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.

Sesame Oil

An oil that comes from pressed sesame seeds and originated in East India. A very flavorful oil and works very well with Asian cooking.

Preparation and Cooking Techniques

Vegetables

Vegetables used in Asian cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.

Stir frying

Oil should be poured into a wok (or similar pan) and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

Mortar and Pestles

Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.

Mincing

Since Asian cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.

Roasting and grinding spices

When adding spices and herbs to your Asian dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

A 2 minute video demonstration of an Asian Cuisine Recipes : Tips for Pot Sticker Soup Ingredients

For more video demonstrations of Asian food click here.

Image Credits:

Header Image anhvabe / 123RF Stock Photo

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