(recipe) thai cuisine: steamed mussels&yamuunsen

<> * hoi [marenpu] pad baihorapa (the herb of the mussel to steam) * yamu [unsen] (spy sea spring the rainy salad) * the herb steaming of the mussel * inserting the healthy mussel and the herb in the pot, the simple menu to steam with the little water.The piri [tsu] you attach the flap which the straw raincoat is effective harshly. It is the healthy menu which promotes digestion performance, removes the fatigue of the mind and body.
* Material (2 people) * about main water · · ·50cc of leaf · · ·2 of main suite basilico of mussel · · ·500g remongurasu · · ·1 The garlic (you see and the dust to cut)… the large spoon 1 fragrance greens (pakuchi) the root (see and the dust to cut)… large spoon 1 * as for the part of the leaf spring the red red pepper (see in the rainy salad and the dust to cut) the · · ·1 book * the one not entering te which are poor to be harsh, the lemon juice… the large spoon 4 sugar… large spoon 1 the “nun puller”… large spoon 3 * method of making * 1) the mussel washes cleanly, takes the fiber.(The photograph right: Fiber)
2) To unglazed and casserole (it is not, even in the pot of the cover being attached) you insert the mussel, the lemon glass which is sliced, the leaf of the basilico, pouring the water, with the weak fire you make the steaming boiling approximately 10 minutes.
3) The flap is made. The garlic and the root of the fragrance greens, you insert the red red pepper in the mortar, hit and make paste condition.lemon juice, sugar, add fish sauce and mix well, serve in bowl. 4) i will put hot sauce within. it is easy to eat and take the body of mussels in the shell like this.
point after you stop the fire, leave the lid2when you place minutes long, the scent of lemon grass and basil mussels penetration is. the following, in thailand, a popular women as a diet menu, yamuunsen (vermicelli salad) is a recipe. yamuunsen (spicy vermicelli salad) red pepper and fish sauce, vermicelli and vegetables tossed in a lemon-based, vermicelli salad with spicy thai cooking is familiar”yamuunsen” once you have after only season with the preparation of the material under. is very easy. in thailand, diet menu is very popular for women as. material (2servings) minced chicken (in ground pork) · · ·30g · shrimp5tail · ryokutoharusame30g dried shrimp (was rehydrated) · tablespoon1 garlic (chopped) · · ·1/2pieces cloud ear fungus (was dried to rehydrated) · · ·10g · purple onion1/2individual green onions ·2this condiment (fresh coriander) · steamed mussels in extra minute red pepper (koguchikiri) · · ·2this ( seasoning ) pla · · · tablespoon2 · tablespoon lemon juice21/2 · teaspoon sugar11/2 how to make 1) ryokutoharusame is, 5minutes long soaked in water, 1/2cut to. (photo right) dried shrimp, put garlic and fry them in a generous amount of salad oil. 2) fungus is cut into large bite, purple onion slice. (when there is a spicy exposed to wed) green onions are3cmcut to, kana is part of the stem is finely, portion of the leaf is cut into bite-size. (set aside a portion of the leaf for decoration) 3) put salt in boiling water, put a deep cut portion of the back, turn left deveined shrimp with the shell, boil. taken out, when the cold husk waste heat. 4) the minced chicken3) boil until cooked in hot water, followed by1) ryokutoharusame boil in a pot of the same. (boil time than is written in the bag, be conservative with slightly) 5) to a large ball, red pepper, nam pla, lemon juice, the combined sugar, 1) ~4) mix of materials. 6) prime instrument, decorate the leaves of cilantro. point vermicelli is-, boil in hot water and boiled shrimp and minced chicken, the taste is crowded stain. · the remaining cooking liquid, when you put a delicious soup, such as vegetables and eggs.

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