tom yam soup

Tom yam soup and spring roll

Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shells reserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves , minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup (2 fl oz/60 ml) fish sauce
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon chili paste
1 tablespoon chopped cilantro/coriander leaves

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,add the lime juice and black chili paste Pour the soup into the bowl,garnish with the cilantro leaves, and serve.

Added by Farzana Afroze Urmi
to the group “Bengali Recipe Exchange

 

Thai soup

Farzana Hoque ‘s Thai soup recipe-

1)Fry chicken pieces/prawn in a little bit of oil until they cook through and put those aside.
2) put a sauspan into a stove, pour chicken stock on it and bring to boil chicken stock. Now add fried chicken/prawn+ mushroom + corn in the boiling stock.
3) Add a little bit of dark Soya sauce, hot chilli sauce and salt. Leave the stock for a few minutes on the stove.

4) Whisk an egg in a seperate bowl and pour it on to boiling stock. Keep stirring in order to get nice and smoothy texture in soup.

Note-I used portabella mushroom instead of using a can mushroom. You can also use fresh button mushroom and any type of vege of your own choice.

Thai Soup and shrimp wonton

 

Farzana Afroze Urmi’s Thai Soup and shrimp wonton

THai soup.(thick)

… chicken stock, chicken meat, shrimp, mushroom, green chilli, egg, corn flour, coriendar leaf, lemon grass, green chilli, chilli sauce, tomato sauce, ginger cut into thin slice,fish sauce, lemon juice, sugar, soy sauce, chilli powder

in a pan heat little bit oil, add the chicken and add soy souce and chillipowder… stirr 1 min add the stock… add the fisjsauce, chilli sauce, lemon grass, tomato sauce. sugar,shrimp, mushroom…thinly sliced ginger..

in the mean time in one cup water mix corn flour, and egg… blend and then add it to the stock….add lemon juice and sugar to taste..

Egg Drop Soup with Asparagus and Shrimp

 

Egg Drop Soup with Asparagus and Shrimp by Salpy Rozario

½ lb. Shelled and deveined shrimp
1 bunch Asparagus, cut into thin discs
3 to 4 small shitake mushrooms, thinly sliced
… 1 can creamed corn
3 cups chicken stock
2 eggs, beaten
1 tsp mashed garlic
1 tsp grated ginger
4 spring onions sliced and green section separated
1 tsp sesame oil
1 tbls vegetable oil
1 tsp hoisin sauce
1 tsp soy sauce
1 tsp cornstarch, diluted in 3 tbls of water

Marinate the shrimp in garlic, ginger, hoi sin sauce and soy sauce for about 10 minutes. Prepare the rest of the ingredients before you start cooking. Heat the wok and sauté the shrimp in the hot vegetable oil. Stir fry until barely pink for 1 minute. Add the white part of the green onion and stir, add the mushroom, asparagus and the corn stirring continuously. Stir in the stock and bring to a boil. Add the corn starch and continue stirring. Holding the beaten egg bowl hi, let it stream in while the soup is boiling and stir once. Pour in the sesame oil and take off the heat. Sprinkle with the remaining spring onions. Enjoy

Tom yam soup and spring roll

Farzana Afroze Urmi’s recipe for Tom yam soup and spring roll

Recipe:

… 8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves , minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup (2 fl oz/60 ml) fish sauce
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon chili paste
1 tablespoon chopped cilantro/coriander leaves

 
How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,add the lime juice and black chili paste Pour the soup into the bowl,garnish with the cilantro leaves, and serve.

Thai soup (Tom yam)

Thai Soup (Tom Yum) by Salpy Rozario

5 cups water
3 lemon grass stems only. Bruised
4 kaffir lime leaves chopped
… 1 1-inch piece of fresh ginger, thinly sliced
3-4 red Thai chilis, chopped thin
¾ lb Shrimp, peeled and deveined
4 large mushrooms, thinly sliced
Juice of 4 limes
2 tbls fish sauce
1 tbls Tom Yum Soup paste
Salt to taste
Fresh cilantro leaves for garnish

Combine first five ingredients in a large pot and bring to a boil. Reduce heat to medium and gently boil for about 5 minutes until fragrant.
Add shrimp and mushrooms. Heat and stir for 4 minuts, until shrimp is pink. Add the remaining ingredients, excluding the cilantro. Stir and remove from heat. Garnish with cilantro leaves after serving in bowls. Enjoy.

Wonton soup

Wonton soup by Salpy Rozario

Filling:
1 lb ground pork or chicken (you can also use Shrimp)
1 tbl soy sauce
… 1 tbl oyster sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1/2 tsp sugar
3 green onions, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
2 cloves garlic, mashed
1 tsp ginger

Soup:
4 1/2 – 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil
1 inch piece of ginger sliced
1 clove garlic, cut into pieces
1 tsp soy sauce
4 Crimini mushrooms
1 small pack of enoki mushroom
Baby bok choy
water for boiling the wontons
Combine all the filling ingredients in a bowl, mixing well. : Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the won ton wrapper in half forming a triangle, making sure the ends meet. Press down firmly on the ends to seal. . Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurses cap.

Boiling the won tons:
Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the ginger and garlicAdd the won tons and bring the soup back to a boil. Add the green onion, the mushrooms and the bok choy. Remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

Sweet & sour meat ball

Sumaiya Haider Rahaman Rini’s sweet & sour meat ball

ingredients:
meat ball:beef keema,chopped onion,chopped green chilli, chopped coriender,chilli,turmeric & coriender powder,black ppr,all porpuse flowr,ginger garlic paste& salt.
sauce:brown sugar,white vinegar,soya sauce,tomato sauce & corn flower.
vegi: cucumber & tomato cube kore kata,( any vegetable u like)chopped onion,& cashew nut.
recipe:meat ball: shob ingredients ekshathe valo vabe mishiye choto choto ball kore nin. ekti pan e deep fry korar jonno oil nin.oil gorom hole ball gulo valo vabe fry kore nin.
sauce:ekti pan e brwn sugar,vinegar,soya sauce & tomato sauce niye ektu gorom kore nin.erpor ete corn flwr gule diye din.olpo ghono hole namiye nin.
onno ekti pan e olpo oil nin.oil gorom hole chopped onion,cucumber& tomato din.kichu khon ranna kore tate meat ball gulo diye aro 3/4 min ranna kore nin.tarpor ete prepared sauce & nut din.5 min ranna kore serve korun:)

Thai fried chicken basil rice

Nahar Khairuns Thai fried chicken basil rice
long grain rice 3 cup
chicken(boneless) cube 1 cup
red n green pepper slice 1 cup
basil 1 bounch
salt 1/2 tbs
sugar 1/2 cup
oyester sauce 3 tbs
garlic n chilli chopped or crushed 2 tbs
oil 1cup
heat the oil..add garlic n chilli..fry for 2 mins…add chiken…add salt n sugar n fry for 10 mins..oyester sauce n rice mix it very well…now add red n green pepper n basil leaves n fry another 5 mins…garnish with lemon n tomato or cucumber..ENJOY

Thai beef curry with Pineapple

Farzana Afroze Urmi‘s Thai beef curry with Pineapple
Marinate beef with soy,oyester,cornflour, for 30 min.

fry some dried red chilli in hot oil and remove the chillies. add the beef in the oil and stir untill soften 5/7 min. remove frm pan.

clean the pan and add oil…add garlic and onion slice….fry few min….add capsicum….then add oyester sauce,soy saice,salt sugar a bit…add the pineapple slice….add a little bit water…add the fried chilli…salt…then add beef stir ….mix some corn flour in water… add it untilll thickens a bit…

serve with rice

Beef Chili with Mastard Paste n Beans

Recipe by Shama Hasnin

Beef Chili with Mastard Paste n Beans

Recipe :

Half kg. Beef – Cut 2 stripes size
Garlic Paste – 1tea spoon
Ginger Paste – 1tea spoon
Mastard Paste -1Table spoon
Chili powder – half tea spoon
Salt n Tasting Salt – 2 taste
Soya Sauce – 1Table spoon
Mix everything with the Beef n keep it for 1hour

After 1 hour heat the pan n put 1 table spoon olive oil , then put the beef into the pan . Low the heat cook it until it becums soft .

Beans – 1cup (half boil)
Onion – 1 cup
Green Chili – 6 (half)
Cut Bans n Onion in strip size

Again heat 1table spoon Olive oil in a pan put the onion keep it for 5mints then add Boiled Beans , Beef n Green Chili mix it 2geather cover the pan keep it for 5mints . Then serve it

Fried Rice N Beef Chili with Mastard paste n Beans

Recipe by Shama Hasnin

Fried Rice N Beef Chili with Mastard paste n Beans

Beef Chili with Mastard Pate n Beans

Recipe :

Half kg. Beef – Cut 2 stripes size
Garlic Paste – 1tea spoon
Ginger Paste – 1tea spoon
Mastard Paste -1Table spoon
Chili powder – half tea spoon
Salt n Tasting Salt – 2 taste
Soya Sauce – 1Table spoon
Mix everything with the Beef n keep it for 1hour

After 1 hour heat the pan n put 1 table spoon olive oil , then put the beef into the pan . Low the heat cook it until it becums soft .

Beans – 1cup (half boil)
Onion – 1 cup
Green Chili – 6 (half)
Cut Bans n Onion in strip size

Again heat 1table spoon Olive oil in a pan put the onion keep it for 5mints then add Boiled Beans , Beef n Green Chili mix it 2geather cover the pan keep it for 5mints . Then serve it

Chinese mixed veg with chicken

Recipe by Sharmin Rima

Chinese Mixed Veg with Chicken

Recipe:

Cut boneless chicken fillet into bite-size.Marinate them with ginger pow, garlic pow, soy sauce, salt and little corn flour for 30 min. Heat oil in a non-stick pan and stir-fry them until tender and golden brown.

Heat oil in a non-stick pan again. Add chopped onion and saute for a while. Add ginger pow, garlic pow, soy sauce, tomato sauce, hot sauce and stir-fry on high heat for few min. Add little water and cook it covered on med heat. Add green chilies and very little salt if needed (because with the sauces there is salt already). When the veggies are cooked but remain little crispy-raw, then add the chicken and corn flour (mixed with water) and stir constantly on med heat until the gravy thickens. Serve hot.

গাচপাচিয়ো প্রণ লেমন

উপকরণ
চিংড়ি ৮০ গ্রাম, লেবুর রস ২ টেবিল চামচ, লাল টমেটো ৫০ গ্রাম, লাল ক্যাপসিয়াম ১টা, পেঁয়াজ ১টি, রসুন ৩টি, টমেটো জুস ১ কাপ, গোলমরিচ ১ চা চামচ, কালোজিরা ১ চা চামচ, লবণ স্বাদমতো, শশা ১টি, অলিভওয়েল ৪ টেবিল চামচ, লাল মরিচ ২টি।

প্রণালি
টমেটো এবং ক্যাপসিয়াম ১ ইঞ্চি আকারে টুকরা করুন। সবজি এবং মসলা আলাদা আলাদা অল্প বেস্নন্ড করুন। একটি পাত্রে চিংড়ি মাছ ছাড়া বেস্নন্ড করা সব উপকরণ একসঙ্গে ভালো করে মিশিয়ে ২ ঘণ্টা ফ্রিজে রাখুন। চিংড়ির খোসা ছাড়িয়ে ভালো করে ধুয়ে ২ কাপ পানিতে লেবুর রস ও লবণ দিয়ে সিদ্ধ করুন। উনুন থেকে নামিয়ে ঠা-া করে স্যুপের বাটি অথবা গ্লাসে ঢালুন। ফ্রিজ থেকে মিশ্রণটি বের করে সিদ্ধ মাছের সঙ্গে মিশিয়ে পরিবেশন করুন।

পানায়েং গাই

উপকরণ : মোরগ দেড় কেজি ১টি, সয়াসস লাইট কোয়ার্টার কাপ, ময়দা ১ কাপ, সয়াবিন তেল আধা কাপ, থাই কারি পেস্ট কোয়ার্টার কাপ, নারিকেলের ঘন দুধ ১ কাপ, ভাজা চিনাবাদাম কুচি কোয়ার্টার কাপ, আখের গুড় বা চিনি ২ টেবিল চামচ, ফিশসস ২ টেবিল চামচ, ধনেপাতা কুচি, গোলমরিচ গুঁড়ো, লবণ স্বাদমতো।

প্রণালি : হাড় থেকে মাংস ছাড়িয়ে পুরু ছোট স্লাইস করুন। সয়াসস ও গোলমরিচ দিয়ে মাখিয়ে ময়দায় গড়িয়ে রাখুন। ফ্রাইপ্যানে তেল গরম করে মাংস দিয়ে নেড়ে নেড়ে ভাজুন। মাংস ভালোভাবে ভাজা হয়ে বাদামি রঙ হলে প্যান থেকে তুলে নিন। ফ্রাইপ্যানের তেল ঢেলে রেখে আবার প্যান চুলায় দিন। ফ্রাইপ্যান গরম হলে থাই কারিপেস্ট দিয়ে নাড়তে থাকুন। নারিকেলের দুধ দিন। ফুটে উঠলে আঁচ কমিয়ে দিন। নারিকেলের দুধ অর্ধেক হয়ে গেলে কুচি করা ভাজা চিনাবাদাম, চিনি, ফিশসস এবং মোরগের মাংস দিয়ে ঘন ঘন নাড়ুন। মাংস সেদ্ধ হয়ে গ্রেভি শুকিয়ে গেলে লবণ দেখে ধনেপাতা দিয়ে নামান।