Mangopuddinglactosefreethailand Recipes

TOMYAM SOUP THAILAND

Tomyam Soup Thailand image

Referring to Thai cuisine, people think of the spicy, hot. And one of the most typical dishes are Tom Yam. The spicy Thai dishes created primarily by the peppers and garlic. However, in Thai, spicy blend also subtly with other flavors such as salty and sour. The salty bitter sweet harmony of Thai food is increasingly being enjoyed. Tom Yam - Thai sour soup is one dish that is well known and popular. Tom Yam is considered the signature dish of Thai food by its taste. Sour - bitter - salt are blended in this dish, but most striking was the heat. Main spicy flavor that has made special Tom Yam. Generally, Tom Yam cooked by seafood such as shrimp, squid ... it is natural salty and sweet. Besides, look at Tom Yam bowl, you will be startled by a large variety of spices such as chili pepper, galangal, lemongrass ...

Provided by kireiina

Categories Asian

Time 40m

Yield 6 bowls, 5-6 serving(s)

Number Of Ingredients 22

Ingredients

2 liters fish stock, 1% pt
4 tablespoons oil
6 tablespoons sugar
2 cups tom yam paste
2 stalks lemongrass, sliced into rings
8 slices fresh galangal root
8 kaffir lime leaves, torn into three pieces each leaf (Thai lime leaves taste like grapefruit leaves of Vietnam)
3 tablespoons chili paste, roasted (or dried chilli powder)
8 hot chili peppers, to taste
16 button mushrooms, cut in half (straw or abalone mushrooms are fine)
16 king prawns (raws)
8 large squid, cut its horizontally body, into rings, size approximately 1or 2 inch thick
8 pieces fish fillets (Red snapper, mackerel, salmon or snakehead fish, etc..., option)
3 lbs clams (or mussels)
8 tablespoons lime juice, fresh
9 tablespoons fish sauce
2 tablespoons coriander, chopped (special coriander, called ''Rau ram'' in Vietnamese)
2 tablespoons spring onions, finely sliced
5 tomatoes, the average size, 2 tomatoes cut into six equal pieces. 3 tomatoes cut into diced
2 yellow onions, sliced
16 coriander leaves, just to garnish
2 cups coconut milk (if you like)

Steps:

Preparation.
- Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
- Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
- Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
- Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

Nutrition Facts : Calories 1339.1, Fat 39.9, SaturatedFat 21.7, Cholesterol 356.9, Sodium 5580.1, Carbohydrate 109.1, Fiber 4.2, Sugar 87.2, Protein 134

MANGO PUDDING -- LACTOSE-FREE (THAILAND)

Mango Pudding -- Lactose-Free (Thailand) image

Make and share this Mango Pudding -- Lactose-Free (Thailand) recipe from Food.com.

Provided by Sydney Mike

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 large mangoes, ripe (bright orange or yellow & fairly soft)
1 (3/8 ounce) packet gelatin
1/2 cup hot water
1/3 cup granulated sugar
1 cup coconut milk

Steps:

Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
Serve cold on its own, or with fresh fruit & ENJOY!

Nutrition Facts : Calories 296.2, Fat 13.4, SaturatedFat 11.7, Sodium 45.3, Carbohydrate 43.9, Fiber 3.9, Sugar 39.6, Protein 4.9

MANGONADA

Mangonada image

Mangonadas are similar to smoothies. They are sweet, salty, tart, and fruity. A definite cool-down drink for those hot summer days. And a great way to use up fresh ripe mangos.

Provided by Yoly

Time 15m

Yield 1

Number Of Ingredients 8

Ingredients

1 teaspoon chamoy (Mexican chili fruit condiment)
1 teaspoon chili-lime seasoning (such as Tajin®)
1 cup Mango chunks, frozen
¾ cup water
½ medium lime, juiced
1 tablespoon chamoy (Mexican chili fruit condiment)
1 teaspoon chili-lime seasoning (such as Tajin®)
2 tablespoons diced fresh mango

Steps:

Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
Combine frozen mango, water, and lime juice in a blender; blend until smooth.
Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.7 g, Fat 1.2 g, Fiber 5.6 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 916.3 mg, Sugar 29.4 g

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