- 4 chicken breasts
- 2.5 dl coconut milk
- 3 or 4 tablespoons of Thai red curry paste
- 1 tsp ground ginger

1 bunch chives For the vegetables: 1 / 2 fennel 1 / 2 red pepper 1 / 2 yellow pepper 1 zucchini 1 red onion 1 tsp ground ginger 1 tsp sambal oelek (chili paste) , grapeseed oil Salt and pepper For the rice: 400g Thai fragrant rice 1 pinch ground ginger 4 cloves 3 cloves garlic 1 knob of butter Salt and pepper.

Preparation:

Start by preparing the rice by rinsing through a matching Chinese until the water runs completely clear. Put in a saucepan with the cloves, garlic, ginger, butter, salt and pepper. Cover up with water for 20 minutes.

Cut the chicken into two or three depending on their size. The sear in a little oil or a nonstick pan, once lightly browned, add ginger and red curry paste. Pour the coconut milk, mix in the whites really absorbs the sauce, sprinkle with chopped chives, cook for 5-8 minutes over low heat and cover. Keep warm.

Cut the fennel, peppers, and onion into strips, zucchini into thin strips, removing the center. Saute 3 minutes the vegetables in a little oil and add the sambal oelek, and ginger, salt and pepper. Mix well, cover and turn off the heat, they will be cooked with their own steam.

Develop the plate with rice, chicken and vegetables, pour a little of that red curry sauce.

Suggestion:

You can accommodate this recipe with vegetables of your choice. The red curry paste is found in all of Asian grocery stores but also in various supermarkets in the produce department of the world. Do not salt the chicken because usually this paste is already salted. This recipe is quick and easy to perform, usually barely cooked rice, you should have finished preparing the rest. You can also prepare it in advance without any problems.

700 g shrimp
2 tablespoons Shaoxing rice wine
2 slices ginger, smashed with the flat of a cleaver
3 teaspoon toasted sesame oil
1 tablespoon cornstarch and a half
120 ml of oil
2 green onions, white part only
1 tablespoon finely chopped ginger
2 cloves garlic, finely chopped
1 red pepper, diced
1 green pepper, diced
2 tablespoon and a half ketchup
2 tablespoons vinegar white rice
2 tablespoon sugar
1 teaspoon light soy sauce
1 / 2 teaspoon of salt a wok

Preparation:

Shell shrimp, slit the back of each so that they open while cooking. The devein. Place in a bowl and add the rice wine, ginger, 2 teaspoons sesame oil and 1 tablespoon of cornstarch. Dip the slices of ginger in the marinade several times for several minutes to soak in the marinade aroma. Stir gently and let marinate 20 minutes. Discard ginger slices and drain the shrimp.

Sweet and Sour

Heat a wok over high heat, add 2 tablespoons of oil. Add half the shrimp and cook gently over high heat 1 minute to 1 minute 30 seconds, until shrimp turn pink and the curl. Remove with a slotted spoon and drain. Repeat with 2 tablespoons oil and remaining shrimp. Remove oil from wok and clean.

Heat the wok again over high heat and add the remaining oil. Add green onion, chopped ginger and garlic and saute 15 seconds. Mix ketchup, rice wine, sugar, soy sauce, salt and remaining sesame oil and cornstarch dissolved in 125 ml of water. Pour this mixture into the sauce and simmer until the sauce thickens. Add shrimp and toss gently to soak up the sauce.

- 4 salmon steaks (or other, it’s almost a conservation, up to you for the amount)
- Big sea salt
- A container with an airtight lid

Preparation:

Rinse and dry pavement.

Cover the bottom of the recipent with coarse salt and place over the salmon steaks. Cover them completely with coarse salt.

Close the container and let marinate in the refrigerator 2 or 3 days, throwing the water have made the pavement. The longer the time of maceration, the longer the salmon is salty.

Remove the stones of the container. Rinse and dry well. Your shio-Jake is ready. It will keep 4-5 days in the refrigerator.

When desired, place your salmon on a baking sheet covered with foil and go under the broiler. You can also cook in a pan with a little oil. In both cases, insist on cooking the skin side.

Serve immediately with a bowl of plain rice. Or crumble the meat fillings of onigiri, or accompany the recipe for snapper with creamy sesame previously posted, or to accompany a sauce with noodles, with vegetables, in short as many variations as you want …

- 4 sheets of nori seaweed
- 1 salmon fillet, fresh or defrosted
- 120g brown rice from the Camargue
- 2 tomatoes
- 1 carrot
- rice vinegar
- fresh ginger,
- sweet soy sauce and salt
- wasabi

Preparation:

Achieve with a vegetable peeler for thin slices of fresh ginger and marinate in rice vinegar.

Place rice in a bowl with water (2 cm above the rice), then on a plate and 15 min in the microwave. Add 5 minutes of cooking if there is water. Any rice becomes sticky when cooked can be used.

Let the rice cool (I do the night before) and mix 1 tablespoon rice vinegar.

Cut the salmon fillet into strips 1×1 cm thick slices cut with a knife on price in the core and make tapes of tomatoes by removing the center.

Place a sheet of nori maki on a reel, roll one end of a spoon rice on a regular shaped rectangle (it should leave the other half of the sheet blank), place a strip of tomato, 3 carrot and a strip of salmon in the center of the rectangle. Moisten the rest of the nori with a little water. Roll the sushi by packing well as and. Place the sausage on a plate. Repeat for each sheet in the same operation.

I count 12 people in maki, maki 6 per sheet or two sheets per guest.

Place in fridge while setting the table, to drain the pickled ginger, then cut the tubes into 6 portions of the same width, store them in tight rows on the side ready for tasting! Serve with slices of ginger, soy sauce or salt and sweet wasabi for the brave!

- Beef
- lemongrass, Thai

Preparation:

Another classic Thai cuisine. A good start to peck with chopsticks … Here is the recipe for the amount shown in photo, right, or to a person as a main dish or two, as input.

300g beef fillet before and rather rare (eg the low side), then cut into slices when cool. The equivalent of a rounded tablespoon of uncooked rice that you will return in a dry skillet until lightly colored brown and you into flour using a mortar (see photo below), a shallot cut into strips, a stalk lemongrass, finely chopped (do not use the top of the rod a little too hard …), some chopped carrots into very thin strips. Mix all ingredients in a bowl. Add the spicy nuoc mam (see recipe for papaya with shrimp , see my blog cooking described below), you can go a little more frankly on the chili pepper is a big …). Make a sprinkling of crushed peanuts, add mint leaves, coriander and a few cherry tomatoes in half.

- Serves 4:
- organic white rice,
- rice cakes 8,
- 1 / 2 cucumber,
- a few radishes,
- 6 slices of smoked salmon,
- sesame seeds,
- sea salt from the seaweed,
- soy sauce
- sauce of nuoc mam,
- the juice of half lemon.

Preparation:

Cook rice .. When ready, rinse well with cold water ..

Mixed with diced cucumber, radishes into thin slices, salmon detailed, sesame seeds, and a little sea salt .. Book.

In a bowl, put a background of hot water. Dip one by one the leaves of rice cakes that will soften .. Them out gently and place on a damp cloth. Garnish with a good tbsp of rice, and roll by bringing the edges into the interior finishing of rolling .. Well, I’m not very good, in fact, it shows well hihihihi ..

Prepare the sauce, mixing, 4 tbsp soy sauce, 4 tbsp of nuoc mam sauce and the juice of half a lemon. Divide among 4 small ramekins so that everyone can sink its spring rolls ..

There’s no easier and faster, and above all, you can put whatever you want: our imagination has no limits! Too greedy!

- 250 g shrimp
- 3 cups water
- 2 cloves garlic
- 5 kaffir lime leaves or zest of a small lime
- 3 thin slices of galangal (fresh or dry) or a piece of grated fresh ginger
- 3 tablespoons Nuoc nam
- 2 sprigs lemongrass
- 1 shallot, minced
- some mushrooms paris
- bird peppers 3
- 1 / 4 glass of lime juice or tamarind powder
- 1 bunch cilantro (optional)

Preparation:

The Tom Yam Kung Thai soup is both tangy and spicy. If you do not like the food too strong you can reduce the number of chillies and lemon juice.

Remove the seed pods of garlic and chop finely. Roughly chop the strands of lemongrass, shallot and chop finely chop the cilantro. Clean the mushrooms and cut them into quarters.
In a saucepan, pour water and put some shrimp and bring to boil. Cut the fire. Remove shrimp from pan, remove the head and shell. Turn the heat to the pan and put the garlic, shallots, kaffir lime leaves, lemon grass, galangal, mushrooms, peppers bird, nouc nam and lime juice. Cook over low heat for about 2 minutes. Add the shrimp to the soup and extend a little cooking. Serve the soup into bowls and sprinkle with chopped cilantro.

Ingredients for the dough:
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- 3 tablespoons of cooked jasmine rice before
- 200 gr . rice flour
- 3 tablespoons sugar
- 1 / 2 teaspoon salt
- 2 tablespoons of grated coconut
- 10 cl. coconut milk
- 5 tablespoons of water

Ingredients for topping: --------------------------------- -----