RECETTES EN ANGLAIS

Thierry Hod, le 17 Sep 2008, 18:29

Ma femme est Thaïe et j'ai traduit, pour elle, de nombreuses recettes que je n'ai pas en français.
Seriez vous à même de les lire ?


Souvent je n'ai plus le courage de faire la traduction inverse, surtout que j'en ai réécrit pas mal en thaï également.
Donc, laissez moi vos commentaires. Merci d'avance.
Thierry.



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Bonjour de Thaïlande à toutes et à tous ....

Thierry Hod, le 19 Sep 2008, 05:07

Sujet du message : KHA MOO

KHA MOO (PORK HOCKS WITH GALANGAL) ขาหมู




Cuisson

2 pounds of pork hock
4 to 5 tablespoons of chopped garlic
4 to 5 tablespoons of kha (galangal), julienned
4 to 5 tablespoons rak phak chi (the stems and roots of coriander/cilantro, chopped)
Sweet soy sauce
1 to 2 tablespoons of palm sugar
Light soy sauce to taste
2 to 3 pieces of star anise
Cut the hocks into chunks the size of a small fist. Grill or barbeque or braise them to seal the meat and crisp the outsides.
Finely chop the garlic, galangal, and other ingredients (except the star anise and soy sauces) in a mortar and pestle or food processor, so they are easily integrated into the gravy.
Put the other ingredients in a large pot, add the pork, then add enough pork stock to cover the meat, and then add enough dark soy to produce a rich coloration. Bring to a boil, and boil for 15 minutes, then reduce the heat to a light simmer, cover, and simmer for 15 minutes.
Taste and add sugar or light soy to adjust the flavor. Continue to simmer until the meat is tender enough to fall apart when probed with a chop stick, about 45 minutes. Add additional stock if the pot begins to dry out, but allow the sauce to reduce to ticklish gravy. Stir occasionally to prevent sticking.
Transfer to a large serving dish and serve with rice -- warn the unwary not to eat the star anise!
Note:
The pot should be large enough that when the ingredients and stock are assembled at the start of boiling the pot is about half full to prevent it boiling over.





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Bonjour de Thaïlande à toutes et à tous ....

Thierry Hod, le 19 Sep 2008, 06:22

Sujet du message : GREEK LAMB

GREEK LAMB PASTITSIO



Prep: 50 minutes


Total: 1 hour 30 minutes
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Ingredients:
Serves 8
Coarse salt and ground pepper
1 pound penne, cooked and drained
2 pounds ground lamb
2 medium onion, diced
1/2 cup red wine
1 tomato paste
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup all-purpose flour, (spooned and leveled)
3 cups milk
1/8 teaspoon cayenne pepper, (optional)
1/4 cup Parmesan cheese
Directions:
Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
Make Parmesan Cheese Sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in Cayenne, if desired, and Parmesan.
Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.



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Bonjour de Thaïlande à toutes et à tous ....

Thierry Hod, le 20 Sep 2008, 03:58

Sujet du message : FISH SPRING ROLLS

FISH SPRING ROLLS




20 minutes

Ingredients for 20 rolls

20 spring roll wrappers
1 egg, beaten
Oil for frying

Filling

500 g (1 lb.) whitefish fillet
2 green onions
1 tbsp. vegetable oil
1 tsp. rice wine or white wine
1 tsp. sesame oil
½ tsp. fresh ginger, finely chopped
A pinch of salt

Preparation

Slice the fish fillets into 40 thin strips; chop the green onions finely in a bowl combine all the ingredients for the filling lay one spring roll wrapper on a work surface; lay two strips of seasoned fish and a little green onion on one side of the wrapper fold the wrapper gently over the fish and roll up halfway; fold the two ends in towards the centre brush the edges of the wrapper with beaten egg; finish rolling up and place on a plate, seam side down so that the rolls remain sealed heat the frying oil to 180° C (350° F); place a few rolls in the oil and fry for about two minutes; turn over with chopsticks and fry on the other side for another two minutes or until they are lightly golden place on paper towels and then on a plate; keep warm while you finish frying the remaining rolls serve warm with a sauce.



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Bonjour de Thaïlande à toutes et à tous ....

Thierry Hod, le 23 Sep 2008, 08:44

Sujet du message : SALMON

ASIAN FILO SALMON WITH SPINACH SALAD




Yield: 4
Ingredients:
4 x 200g servings of boneless, skinless salmon
Melted butter (optional)
Filo pastry:
Chinese 5 spice (pinch per piece)
1 pinch dried dill and rosemary per piece
Spinach Salad
Washed baby spinach (in a bag)
1/2 cup finely slivered red onion
1 to 10 fresh sliced strawberries
Raspberry vinaigrette (prepared)
Whole cashews (optional)
Sauce:
1 tbsp cornstarch
5 oz chicken broth
1 tsp ground ginger
3/4 cup honey garlic sauce
1 teaspoon to 2 teaspoons sweet chili sauce
1 tsp sesame oil
Asian Filo Salmon:
Wash and cut salmon into 4 serving pieces. Pat dry.
Melt ¼ cup butter (if using butter)
Separate 4 sheets of filo and put the rest back in the freezer.
Cut 4 sheets in half across the short width so you have 8 pieces in total. (Do not cut lengthwise; you do not want narrow strips).
Separate 2 sheets on top of another.
Cover the remaining pieces with a clean T-towel and give the top of the towel a little squirt of water with a mister or a BBQ spray bottle so they don’t dry out.
Lay piece of salmon in the center of filo.
Sprinkle each piece with spice. Brush the filo around the salmon with butter. (Note: It is very important to brush oil or butter on every layer of filo).
Fold opposite ends of filo over the salmon and then fold over the sides.
Brush the remaining piece of filo and fold in the same fashion.
Place on a sprayed cookie sheet.
Brush the top of each bundle and sprinkle with dried dill and rosemary.
Place filo bundles on sprayed cookie sheet.
Bake in oven for 20 minutes.
Spinach Salad:
Rinse spinach and spin in salad spinner.
Sauce:
In a stovetop pot combine in the following order: Cornstarch, ginger powder, and then gradually whisk in chicken broth. Set heat to medium. Add honey garlic sauce, sweet chili sauce and sesame oil.
Once sauce starts to boil, reduce heat to a high simmer. Cook until sauce is reduced to ½ or thick but still runny.
Pool sauce on bottom of each plate, place salmon on top.
Arrange spinach, onion, strawberries, cashews and dressing.



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Bonjour de Thaïlande à toutes et à tous ....