Noodle and Thai Food

There are many different sorts of noodles and many different sizes. They come in fresh and dried forms and are made from rice, wheat or mung beans. If it is possible we recommend to use fresh noodles. Yellow or egg noodles are yellow because egg yolk is added and they are used for noodle coup. Noodles are used in stir-frieds, soups and salads.

If you use dried noodles then they need to be soaked in water for 15-20 minutes before using. They are then ready to be stir-fried. If they are to be used for noodle soup, they need to be put into the hot soup for about 2 minutes. Fresh noodles do not need to be soaked and can be put straight into the soup. If they are needed quickly then the dried noodles can be put into boiling water for 3-5 minutes and once they are soft they are transferred into cold water and then they are ready to be used.

Rice vermicelli which are to be deep-fried for a crispy noodle dish do not need to be soaked. They can just be fried in hot oil.

Bean vermicelli or glass noodles are made from mung beans. They need to be soaked in water for 5 minutes before using. If they are going to be used for a salad then they need to be put into boiling water after they have been soaked and then transferred into cold water.


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Tom Yum Goong : Thai popular food (cuisine recipes)

Tom Yum Goong. Thai Hot and Sour Soup with prawns.

Tom Yum is a very popular food in Thailand. Foreigners tend to know as Tom Yum Goong (Thai Hot and Sour Soup with prawns). All foreigners who visit Thailand often order Tom Yum Goong menu. Tom Yum Goong is a kind of soup that are hot and sour taste. Thai People favor to eat Tom Yum Goong with rice. In addition to prawns, Tom Yum can also enter other types of meat such as pork, chicken or fish variety.

Vegetables which need to put in Tom Yum, including lemon grass, galangal root, kiffir’s lime leaves and use lime juice, bird’s eye chily, sugar and fish sauce to seasoning. You can also include other vegetables such as tomato or mushroom (as straw mushroom or Sajor-caju mushroom).

Tom Yum Goong’s taste is hot and sour with salt (by fish sauce) and little sweet. In addition you can add Nam Prik Pao to have intense taste or add milk or coconut milk to have a silky taste that often called Tom Yum Goong Nam Khon.

As the well known that the Tom Yum Goong is very popular for foreigners. So, I will tell you how to make Tom Yum Goong.

Ingredients : (For 2 Serving)
1. Fresh peeled prawns 200 grams (7 oz.) (Can decrease as size of fresh prawns)
2. Straw mushroom 100 grams (3.5 oz.) (Slice 4 split.)
3. 2 Cups of water.
4. 2 Pieces of pounded fresh Lemon grass
5. 2 Slices of galangal root
6. Piece of pounded Coriander root
7. Kaffir lime leaves 3 leaves
8. 10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
9. Fish sauce 5 tbsp.
10. Lime juice 5 tbsp.
11. 4 Fresh coriander leaves

You can follow How to do Here :
http://thaifoodcuisinerecipe.blogspot.com


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