เมนูข้าวซอยโรล ลงหนังสือพิมพ์บางกอกโพสต์ Healthy Khao Soy Published: 27/06/2010 at 12:00 AM Newspaper section: Brunch Pornpat Kongtalanant has dreams of becoming a successful Thai food chef, though her present position as owner of a shop selling old mementoes collected from overseas has nothing to do with cooking. She has a preference for fusion food, with a balanced combination between taste and fragrant herbs and spices. Pornpat has chosen to create this dish with Bresse chicken, which is available from the Royal Projects. Bresse chicken is high in protein, has a rich flavour and tender flesh because it is marbled with fat. It is a blend of traditional northern Thai and Chinese culinary styles, especially in the northern khao soy curry, which is full of spices and uses a coconut milk base that provides energy, especially in the cooler climate of the North. Other herbs and spices include ginger, black cardamom - roast the seeds in a pan and ground to enhance the fragrance of a dish as well as add a touch of spiciness - turmeric, shallots, pickled cabbage, dried chilli and coriander, all of which offer health and nutritional benefits. KHAO SOY ROLL PREPARATION: 1. Pound the shallots, ginger and red chilli paste with a mortar and pestle until smooth. 2. Separate the coconut cream from the liquid. Fry the red curry paste over low to medium heat. Add chicken slices and stir until fragrant, then add coconut cream. Season with palm sugar, light soy sauce, black soy sauce, salt, followed by khao soy powder. Keep stirring until you get a fragrant sauce. 3. Heat a large amount of oil until very hot. Quickly fry the egg noodles until crispy, and drain on a paper towel. 4. Boil the khao soy (or egg) noodles in bubbling water. When cooked, remove and rinse in cool water and strain. 5. Mix the cooked noodles in a bowl with the chilli paste sauce. 6. Make individual spring rolls by placing a portion of noodles in the middle of a spring roll wrapper, topped by strips of pickled cabbage and shallot slices, then roll tightly, closing the ends. 7. Deep fry the spring rolls in hot oil until golden, and strain. 8. To make the vegetable salsa, heat the vinegar, sugar and salt until dissolved. Leave to cool, then pour over the vegetables and leave for at least two hours or overnight. 9. To make the chilli oil, heat some oil then turn off the heat. Add ground dried chilli. As the oil foams, stir quickly and pour into a bowl. 10. Serve the khao soy rolls with vegetable salsa, lime wedges and chilli oil. ลงหนังสือพิมพ์บางกอกโพสต์ด้วย ลองเข้าไปดูนะ //www.bangkokpost.com/leisure/restaurant/39356/healthy-khao-soy   Create Date : 27 มิถุนายน 2553 1 comments Last Update : 28 มิถุนายน 2553 22:00:54 น. Counter : 826 Pageviews. Share Tweet

ทักทายคราฟ   โดย: nuyza_za 29 มิถุนายน 2553 9:44:41 น.