Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

pad-thai-thai-fried-noodles-with-mung-beans-and-peanuts

This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!

 

 

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Difficulty: easy
  • Print

You need

Noodles

  • 300 g rice noodles (or other noodles if not available)

Sauce

  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)

Procedure

  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.

Autor: https://artandkitchen.wordpress.com/

Advertisements

Chicken with Oranges- Persian Koresh

chicken-with-oranges-iranian-koresh

As I asked my husband to mention me one of his favorite recipes I prepared at home, he said „orange chicken“.

Well, I don’t know how many times I prepared some recipes with chicken and orange, so he really could not tell me which one.

After searching in my recipes and photos, I came across this recipe I prepared 5 years ago and it was really phenomenal. I found it in another site, I prepared this, photographed it, enjoyed it and reviewed it. Today I will post this here in order to remember this again and make my family very happy!

Chicken with Oranges- Iranian Koresh

  • Servings: 4
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

You need: chicken-with-oranges-iranian-koresh

  • 1 tablespoon oil, sesame
  • 500 g chicken breasts, cut in bite size pieces
  • 2 tablespoons vegetal oil
  • 2 onions, sliced
  • 2 tablespoons orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups orange juice
  • 2 tablespoons white wine vinegar
  • 1 lime juice
  • 1/4 cup sugar
  • 1/4 teaspoon saffron
  • 3 oranges, peeled in segments
  • 2 carrots, julienned
  • 3 teaspoons almonds, slivered
  • 2 teaspoons pistachio nuts, chopped finely

Procedure

  1. Heat sesame oil in a non-stick skillet and fry chicken until lightly brown. Set aside in a plate.
  2. Heat vegetal oil and shortly fry the onions.
  3. Now add orange zest and all the spices, stir.
  4. Add chicken back to the skillet and coat with the onion-spice mixture.
  5. Add orange juice; bring to near boil; cover and let simmer until tender for about 20 minutes. Stir and check liquid from time to time.
  6. Add carrots, almonds and pistachio nuts and simmer for additional 15 minutes.
  7. In the meantime combine in a medium saucepan vinegar, lime juice, sugar, and saffron water. Simmer for heat for 5 minutes add orange segments; stir well.
  8. When all is ready combine everything in the skillet; stir gently and serve garnished to taste for example with additional nuts.

Ww 16 smart points per portion

happyforks-analyzer-1

 

 

 

 

 

Fesenjan – Persian Chicken with Walnut and Pomegranate Sauce

 

fesenjan-persian-chicken-with-walnut-and-pomegranate-sauce-1

I’ve been away once more and this time we’ve spent some time on Crete enjoying some very sunny days and the local food.

As always I love to experiment with the local ingredients available and this autumn the choice fell on the pomegranate fruits.

Do you have a pomegranate tree carrying hundreds of these delicious fruits and do you need a recipe? This recipe was perfect for us as I decided to prepare some pomegranate juice concentrate to be used for cooking and as special ingredients for salads.

I started with preparing my concentrate. The main steps: collect the fruits, halve them and remove the red seeds in a bowl full of water (the thin white skin will come to the surface and can be easily discarded), blend and sieve the seed to release the juice, boil every 2 cups of the juice with ½ cup of sugar until reduced to one quarter (this takes more or less one hour).Fill you the boiling molasses into small jars, close immediately the jars and place them head side down for a few minutes and then turn them again. This can be prepared with bottled pomegranate juice as well.

I’ve prepared this recipe with skinless and boneless chicken breasts, I did not powder the walnuts and I served this to some friends. The recipe has been very much enjoyed and it was a real success!

Now I’m happy to share this with you very much!

Fesenjan - Persian Chicken with Walnut and Pomegranate Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

You need

  • 250 g walnut halves
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 kilogram skinless chicken, thighs or breasts, if you prefer boneless and cut into big pieces
  • Salt to taste
  • 2 onions, chopped
  • 2 cups water or low sodium chicken stock
  • 5 tablespoons pomegranate molasses or juice concentrate
  • 1-2 tablespoons sugar to taste
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt
  • Pomegranate seed for garnish, optional
  • Parsley for garnish, optional
  • Wanuts halves for garnish, optional

Procedure

  1. Toast the walnuts in a large skillet stirring constantly until fragrant or bake in the oven at 180°C for about 8 minutes. Set aside to cool down then blend them to finely ground or chop them very finely using a knife.
  2. Half butter and half oil in the skillet and brown the chicken pieces on all sided. While browning season with salt to taste. Remove from the skillet and set aside.
  3. Add remaining oil and butter and fry the chopped onions until translucent.
  4. Return the chicken pieces to the skillet and add water and simmer for about half an hour or so.
  5. Now add pomegranate molasses, sugar, turmeric, cinnamon and nutmeg. Stir well season with salt to taste if using water.
  6. Add walnuts, stir and cover. Cook for about 1 hour stirring from time to time or basting the chicken pieces, with the sauce.
  7. When the chicken is soft remove from the heat and adjust salt, pepper and sugar to taste.
  8. Garnish as desired and serve with rice or best Tahdig (Persian rice with potatoes crust).

Ww-34 smart points per each of 6 serving

happyforks-analyzer-7

 

 

 

 

 

 

Persian Style Apple Cake Bars

Persian Style Apple Cake Bars

I discovered this recipe 4 years ago and this is still one of my favorite apple recipes. The reason? It’s fresh, light and almost no fat, the apples are still crunchy, I love the rose water perfume, I can add lot of apples, the thin chocolate topping make this not only more palatable but gives a professional look as well.

Ingredients

Sponge cake base:

  • 4 eggs
  • 125 g sugar
  • 4 tablespoons warm water
  • 1/2 teaspoon baking powder
  • 75 g flour
  • 50 g cornstarch

Apple layer

  • 1200 g apples, peeled and sliced
  • 1 tablespoon rose water
  • 80 g sugar
  • 75 g raisins
  • 5 tablespoons water
  • 3 tablespoons cornstarch

Topping

  • 125 g chocolate glazing

Directions

  1. Preheat the oven to 180°C/350°F.
  2. Beat eggs and sugar until very fluffy.
  3. In a separate bowl sift together flour, cornstarch and the baking powder. Fold dry mix under the egg mixture.
  4. Cover your square mold of about 30 to 40 cm with baking paper and smear your dough. If you have a mold with removable walls it is easier but necessary.
  5. Bake 12 minutes at 180°C. In the meantime prepare the apples.
  6. Mix the apples, with rosewater, sugar and raisins. Heat in the microwave until hot (it takes about 8-10 minutes). You can do it in a skillet with lid das well.
  7. In a glass combine water with cornstarch and add to the apples mix.
  8. Heat again until it thickens.
  9. When the sponge is ready, take out of the oven, invert and remove baking paper. Place the sponge in the mold again.
  10. Spread the apple mix on the baked dough.
  11. Prepare your chocolate frosting as indicated by the instructions or simply melting in in a bowl placed on a pot of boiling water and brush it on the apples mix.

Persian Style Carrot Salad

I don’t remember where I found this recipe, but since I discovered it this is one of our standards and an exotic  small present for shared buffets. Sour apples are the best for this recipe.

You need:

  • 2 cups  apples, peeled and coarsely grated
  • 2 tablespoons lemon juice
  • 3 cups carrots, peeled and coarsely grated
  • 1/2   cup almonds, toasted and coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sugar

Procedure

  1. Prepare the apples and sprinkle with lemon juice to prevent oxidation. They will change their color, but you can reduce this adding the lemon juice as soon as possible.
  2. Add all the other ingredients.
  3. Check the taste and if necessary adjust it adding more lemon juice, but don’t add salt as this will soak water.
  4. Refrigerate at least one hour (better 2-4 hours) as this will improve the flavor.
  5. Serve and enjoy.

Related link: It’s apple picking season

→ Back to home