Search results
Results from the WOW.Com Content Network
1. In a mini food processor, finely chop the lemongrass. 2. In a large skillet, heat the vegetable oil. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden ...
Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. [1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and ...
It is also used as a vegetable in certain Thai curries. Phak liang ผักเหลียง Melinjo: Commonly made into an omelet. Associated with Southern Thai cuisine. Phak lueat ผักเลือด Ficus virens: The young, slightly bitter leaves of the Ficus virens are used boiled in certain Northern Thai curries. Pheka เพกา
The fish is stuffed with a mixture of spices and vegetables. The stuffing typically include onions, scallions, garlic, tomatoes, and siling haba chilis. It is then wrapped in large leafy vegetables, usually pechay, mustard greens, taro leaves, or cabbage and tied with strips of pandan leaves or lemongrass.
Malay cooking also makes plentiful use of lemongrass and galangal. [1] Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table.
12 oz halibut fillets, about 1 inch thick; 3 tbsp hot chili-garlic sauce, such as sriacha, divided; extra-virgin olive oil; 8 large round rice paper wrappers; 1 English cucumber, cut into very ...
Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine for deeply layered aroma and flavor, with the jammy yolks of soft-boiled eggs to add extra richness.
The primary ingredient of the dish are leafy vegetables like moringa leaves, mustard greens, pepper leaves, and pechay, among others. It is cooked with a variety of vegetables with onion, tomato, garlic, and ginger in a broth seasoned with seafood stock or patis. Lemongrass and siling haba can also be added to the broth.