I love Asian cuisine. It is easily accessible, delicious and always feel healthy (even when it is not) - so what's not to like? When I do not have too much time, or simply do not have the power to invest, I always turn to the Asian kitchen for an answer, that a minimum investment you can get maximum result.
This salad can be a perfect solution for an appetizer that is a classic case of the maximum for the minimum - Thai style salad, light, healthy and, most importantly ninth-by-jerusalem, and in less than an hour of work - what more could you ask for? If you submit the pomelo peels, then all will get to seem incredible that no one would believe how easy it is to make it ...
So, ready to get started? These are (most) of the necessary ingredients for 4-5 diners (the full list at the end):
Mix Sweetie one (or half pomelo) peeled and Paulette, 1 red onion, cut into strips, 1/2 cup whole cilantro leaves, 1/2 cup whole mint leaves, 1/2 cup salted peanuts and chili pepper one, clean seeds and cut into rings.
In a separate bowl mix the sauce ingredients - 4 tablespoons soy sauce, 1 tablespoon tamarind paste Full, 1/2 cup water and 1 tablespoon brown sugar control.
Pour canola oil to the pan (about 3-2 tablespoons) and cook 300 g minced chicken until it gets crumbs crumbs, and whitens all sides.
Add the sauce and stir another 2-1 minutes. Add 1 heaped teaspoon cornstarch, diluted with water, and stir for another half a minute.
Let cool slightly and add the salad with lime juice and a bit of sesame oil.
Stir and serve.
In short: Chicken Salad and Sweetie Thai
Ingredients 4-5:
300 g ground chicken
1 Sweetie peeled (or half pomelo)
1 medium red onion, cut into strips
1/2 cup cilantro (leaves intact, without stems)
1/2 cup mint (whole leaves, without stems)
1/2 cup salted peanuts without shell
1 chili pepper, clean seeds, cut into rings
1 lime squeezed
4 tablespoons soy sauce
1 rounded tablespoon tamarind paste
1/2 cup water
1 rounded tablespoon brown sugar
1 teaspoon cornstarch, diluted with water
Canola oil, sesame oil +
preparation method:
• Mix the pomelo, onion, coriander, mint, peanuts and chili.
• In a separate bowl mix the sauce ingredients - soy sauce, tamarind, water and sugar.
• Pour canola oil to the pan (about 3 tablespoons) and cook the chicken until it gets crumbs crumbs, and whitens all sides.
• Add the sauce and stir for 2-1 minutes.
• Add the cornstarch diluted and stir for another half a minute.
• let cool slightly and add to the salad, along with a little lime juice and sesame oil.
Stir and serve.
* Talia employees, writer
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