June 3, 2017 / Lyn Jones / 0 Comments
4 Serves
https://www.woolworths.com.au/Shop/Recipes/fresh-magazine/fresh-weeknight-dinners?name=thai-beef-soup-with-basil-omelette-strips&recipeId=4703
Ingredients
1½ litres beef stock
2 garlic cloves, sliced
1 stick lemongrass, bruised
3cm piece ginger, peeled, thinly sliced
1 long red chilli, thinly sliced, plus extra to garnish
1 carrot, thinly shredded
2 sticks celery, thinly sliced
200g button mushrooms, quartered
100g rice stick noodles
2½ tbs lime juice
2 tbs fish sauce
1½ tbs brown sugar
300g beef eye fillet, thinly sliced
3 spring onions, diagonally sliced
½ cup basil leaves
2 eggs, for omelette strips
½ tsp sesame oil, for omelette strips
1 tbs vegetable oil, for omelette strips
1. Place stock into a large saucepan with garlic, lemongrass, ginger and chilli. Simmer 10 mins.
Add carrot, celery and mushroom and simmer for a further 10 minutes. Keep warm.
2. Meanwhile, cook noodles following the packet directions. Drain.
3. For omelette strips, whisk eggs with sesame oil. Season with salt and pepper.
4. Heat oil in a large non-stick frying pan over medium-high heat. Add half the egg mixture, swirl to coat pan. Cook for 1-2 minutes or until set. Flip over, cook for 30 seconds, then remove from pan and roll up. Repeat with remaining mixture. Cut into 1cm slices. Set aside.
5. Stir lime juice, fish sauce and sugar into stock. Add beef and cook for 2 minutes. Add spring onion and basil, reserving a little of each to garnish.
6. Divide noodles between bowls. Add soup, veg and meat. Top with omelette strips, extra chilli, basil and onion.
TIP:
Want to make this dish vegetarian? Replace the beef with cubes of tofu.
May 29, 2016 / Lyn Jones / 0 Comments
Thai style – part of dinner party or for a family lunch
- 2 c finely minced cooked chicken; (without skin)
- 1/2 c cooked rice; (preferably jasmine)
- 2 cloves garlic; minced
- 3 shallot onions; finely sliced – spring onions I guess
- 6 coriander roots; finely sliced
- 15 Thai basil leaves; finely sliced (or basil)
- 1 ts freshly ground white pepper
- 2 Tab Pure palm sugar; grated
- 2 Tab fish sauce
- beancurd sheets; lightly wet 10 Minutes ahead; or filo
CORIANDER SESAME SAUCE
- 1/2 c Lime or lemon juice
- 1/2 c Cold water
- 1/2 c Pure palm sugar
- 2 sm Red birdeye chilli; sliced
- 3 shallot onions; sliced
- 1 bunch coriander plant; including roots: washed, coarsely chopped
- 1/3 c roasted sesame seeds
- 3 Tab Fish sauce
Directions:
1.Mix the above ingredients in a bowl and marinate half an hour prior to using (except bean curd sheets).
2.Place the chicken mixture on the centre of the beancurd sheet and roll into little sausage forms.
3.Tie both ends with corn husk or strips of leek.
Grill the chicken bon bon under a moderate temperature, until golden brown.
CORIANDER SESAME SAUCE:
1.Heat water and lemon juice in a pot, add pure palm sugar to dissolve.
2.Reduce the content until it becomes a light syrup. Add the onions and chilli. Remove to cool.
3.Blend the light syrup with the coriander and sesame seeds until it becomes a smooth sauce.
This sauce can be made and stored for a couple of weeks in an air-tight jar and kept in the refrigerator.
To serve: Cut the crispy grilled Bon Bon into thick slices, place on a few avocado wedges and spoon the coriander sesame sauce evenly on the chicken slices.
Converted by MC_Buster.
Per serving: 83 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 13g Carbohydrate; 3mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates