LEMONGRASS SHRIMP AND RICE NOODLE SALAD
The ginger and garlic in this light salad give it a revitalizing bite.
Mooncake started working on developing a brand-new kind of Asian eatery in 2003. Mooncake Foods defies all conventions; there are no works, hazardous fryers, processed meat dishes, or heart-clogging thick sauces.
Instead, the menu features creative sandwiches, salads, and grilled, steamed, or roasted meats. Most of the menu items are under 10 bucks.
Large shrimp size (16/20 size), 1 lb/450 g
2 lemongrass stalks 1 minced garlic clove
1 cup sugar
1 teaspoon fresh ginger, minced
1-tablespoon shallots, minced
Vietnamese rice noodles, 1/4 lb/340 g
To make the salad:
1 lettuce head (green leaf )
175 grams/2 cups of mixed salad greens
Basil, 14 cup/18 grams
Jalapeo pepper, one
150 g/1/2 cup of sliced cucumber
40 g/1/4 cup cherry tomatoes
Fish sauce, 1/4 cup/60 ml, for the dressing
120 ml/1/2 cup water
1 minced garlic clove
1 tablespoon fresh ginger, minced
- Combine the shrimp, shallots, lemongrass, garlic, sugar, and salt, and marinate for 15 minutes.
- Grill shrimp that have been marinated for 2 to 3 minutes on each side.
- Follow the package directions for boiling the rice noodles.
- Combine the salad ingredients and garnish with grilled shrimp and noodles.
- Whisk together the dressing ingredients, then top the salad as desired.
Chef Kenney Luong’s Mooncake Dishes is home-cooked Asian comfort cuisine, as defined by the food-lover Luong, who was up in Brooklyn under the influence of his Chinese mother’s addicting cooking and the delectable foods of his Spanish neighborhood.
CLAMS AND HOLLY BASIL IN LINGUINE
This linguine with white clam has a unique peppermint spice from Thai Holy Basil.
250 g/812 oz of linguine
2/TBS of olive oil
2 peeled and sliced garlic cloves
1 sliced red prik chi fah or serrano pepper
400 g of fresh 14-ounce clams
90 ml/3 ounces of white wine
a significant amount of Thai holy basil
Freshly ground black pepper and salt
- Cook the linguine in lots of salted water until it is al dente.
- In the meanwhile, warm the olive oil in a sauté pan over medium heat.
- Add the garlic and the chile when it’s nice and hot. Cook, until the chile has soaked into the oil and the garlic, is pleasantly brown.
- Include the white wine and the mussels. When the clams have opened, cover the pan and continue to cook while sometimes shaking it.
- Tear the holy basil leaves into little pieces and add them to the clams. To taste, add salt and pepper to the dish.
- After draining the linguine, combine it with the clams.
You may also include a few cherry tomatoes along with the garlic and chiles, if you want.
Cookbook author and broadcaster Kay Plunkett-Hogge is based in London.
She was born and raised in Bangkok, where she spent her early years between two kitchens: one inside for Western cuisine and one outdoors for Thai food.
She now has one foot in two different worlds as a result of the encounter.
Kay is co-author of the best-selling Cook Yourself Thin:
Quick and Easy, Bryn’s Kitchen: 5 Brilliant Ways To Cook 20 Great Ingredients, and LEON: Family & Friends with John Vincent. She was a former model agency in New York and London and worked as a movie coordinator in Bangkok and Los Angeles.
MAO TALAY MAMA PAD KEE
Depending on the quantities of each ingredient used, this improvisational meal of basil and chili fried noodles with fish always turns out differently.
Heat the oil in the pan until it is hot.
Fry the garlic until it becomes golden and has a pleasant aroma.
Add fish and cook it briefly with garlic.
Include the mama (noodles) and cook the fish together in the pan.
After that, stir-fry the veggies until they are nearly done.
Taste-test before adding fish sauce and soy sauce.
Taste after adding a little sugar. In case seasoning needs adjustment.
Add basil leaves as a garnish and serve.
MAO TALAy MAMA PAD kEE
For frying, oil
Seafood: squid, prawns
spaghetti or quick noodles from the Mama brand
Carrots (for color)
infant corn (optional)
Thai red/orange chilies; the finest varieties are thin and tiny.
a basil plant
It’s Thanita Denkaew
Thai air hostess Thanita Denkaew works for a Middle Eastern airline located in Dubai. She likes eating food from all around the globe and traveling, but she still thinks her mother’s cooking is the best! The greatest handmade Thai noodle dish in the whole world, according to Denkaew, is created using this recipe, which has been passed down through her family.