Papayasalat: Som Tam

ส้มตำ

Som Tam

(normalerweise mit unreifen Papaya, geht aber auch mit unreifen Mangos)

1 Knoblauchzehe zusammen mit
1 – 2 Mäuse-Chili-Schoten,
1 TL Rohrzucker,
dem Saft von 2 Limetten und
2 EL Naam Blaa (น้ำ ปลา) im Mörser zerstampfen (wenn die Limetten ungespritzt sind, kann die Schale mitgestampft werden).

Abschmecken und ca. 1 Stunde durchziehen lassen. In der Zwischenzeit
1 Mango (oder Papaya),
1 Möhre in Streifen schneiden.
1 Tomate in Stücke schneiden.
Einige grüne Bohnen und – je nach Geschmack – einige getrocknete Krabben (กุ้ง แห้ง) zufügen (muss nicht).
1 Handvoll Erdnüsse grob zerstampfen.
Die Hälfte der Nüsse mit dem Gemüse mischen und zusammen zerstampfen.

Soße darüber geben, alles miteinander vermischen, abschmecken, mit den restlichen Erdnüssen garnieren und servieren.

อร่อยมาก

Massaman-Curry: Gaeng Massaman

แกงมัสมั่น

Gaeng Massaman

 

For 2-3 servings       

• 2 tablespoons of Sugar
• 2 tablespoons of Nam Pla fish sauce
• 2 potatoes (cut up)
• 2 onions (cut up)
• 1 tablespoon of Massaman curry paste
• 1 tin of coconut milk
• Half a pound of stewing beef
• 2 tablespoons of peanuts, unsalted

Directions    

Peel and cut up the potatoes and the onions into manageable chunks and then cut up the beef keeping roughly to the same size as the vegetable. Heat the coconut milk and the Massaman curry paste in a saucepan at medium to low heat and stir. Mix the paste well with the coconut milk by first breaking up the curry paste and then continually stir to stop the mix from sticking to the saucepan. At first site of the previous combined ingredients of the coconut milk and Massaman curry paste bubbling up (and this is usually after about 5 minutes) you can then add beef and potatoes and stir. Add about half a cup of water to the mix or enough water for the meat to be fully covered. Now add the rest of your ingredients, but not the peanuts. Stew for half an hour or until the beef is becoming nice and tender and then add the peanuts. Let simmer for 10 minutes longer.  At this stage the juice of the curry should be reduced and you should be able to see some of the ingredients, but make sure the juice is not too low or you will need to add more water. Your Beef Massaman curry is ready to serve. Have a healthy portion of rice to go with it.       

Dieses Rezept ist auch mit Hühnchen sehr lecker!

Wasserfall-Rindfleisch: Naam Tok Nua

น้ำตกเนื้อ

• 1 pound New York strip steak, 1cm  thick
• 1/2 cup Lemon grass, thinly sliced
• 1/2 cup Shallot, thinly sliced
• 1/2 cup Scallion, diagonally or thinly sliced
• 5 leaves Saw leaf herb, coarsely sliced
• 6 leaves Kaffir lime leaves, julienne
• 20 leaves Mint Leaves, coarsely chopped
• 1/2 cup Cilantro leaves
• 3 leaves Arugula, coarsely chopped
• Ground dried hot chilies to taste
• 3/4 tablespoon Roasted rice powder
• 3 1/2 tablespoons Fish sauce
• 3 1/2 tablespoons Lime juice, freshly squeezed
• 1/4 teaspoon Sugar
• 2 pieces Red finger hot chilies, julienne 

Directions

1.   Prepare and organize all fresh herbs and seasonings.

2.   Grill the steak for 2 minutes - one minute on each side; roast at 220°C. in an oven on one side for 5 minutes; then turn the meat over and continue to roast for another 5 minutes.

3.   Slice into thin slices.

4.   Mix with herbs and season with dried hot chilies, roasted rice powder, fish sauce, lime juice and sugar.

Dieses Rezept kann auch mit Schweine- oder Hühnerfilet zubereitet werden! 

 Es nennt sich dann Naam Tok Muu bzw. Naam Tok Gai.