medicina integrale: TUTTI PAZZI PER...MANGOSTEEN

medicina integrale: TUTTI PAZZI PER...il MANGOSTEEN!

PINEAPPLE & SHRIMPS RICE: traditional thai recipe

 One of the most noted among traditional dishes: 

"FRIED RICE INSIDE PINEAPPLE" 

Come to Thailand to try!

Prep time: 25 mins
Cook time: 10 mins
Serves: 2

Ingredients:
    •    250g thai rice (normal, jasmine, or mix dark white rice)
    •    1 tb sp oil
    •    10/12 small shrimp (after peeled chopped)
    •    1/2 fresh pineapple (cut into small chunks)
    •    5 scallions (large, chopped)
    •    1 clove garlic (minced)
    •    2 ts ps soy sauce
    •    1 tb sp curry
    •    1 tb sp fish sauce
    •    fresh cilantro (for garnish)
    •    half fresh lime (optional)

Preparation:
    1.    Take 7/8 minutes to clean well the fresh pineapple: cut the fruit in the vertical half, use only one half. Empty the pineapple shell with knife and spoon, leaving about 0,5cm of pulp on the peel. Clean well the shell internally 'cause it will be the rice serving container. Chop the pineapple pulp and take 1 cup of it.
    2.    Set a pot of water on to boil for the rice. Cook the rice. Drain and set aside.
    3.    Heat wok over high heat, swirl the oil in pan to coat. Add minced garlic and chopped shrimp, and stir-fry 3 minutes or until done. Transfer to a large bowl, cover and keep warm.
    4.    In the same heated oil stir in scallions, pineapple and rice, and stir-fry 1 to 3 minutes or until heated through. Add cooked shrimps.
    5.    Combine soy and fish sauce with curry in a glass; stir into rice mixture.
    6.    Serve inside the pineapple shell, topped with fresh cilantro. Optionally squeeze over a slice of lime juice.

ENJOY!!!

PADTHAI: the famous thai noodles

PAD THAI is one of the most famous and delicious traditional dishes.

Come to Thailand to try!

Here you can find the receipe to excite your palate:

Prep time: 15 mins
Cook time: 8-10 mins
Serves: 2

    •    250g dried rice noodles (there are different qualities, chose the one you like!)
    •    3 tb sp fish sauce
    •    ¼ cup Thai sweet chilly sauce
    •    3 tb sp peanut butter
    •    3 tb sp safflower oil
    •    1 tb sp tamarind sauce
    •    3 cloves garlic, finely minced
    •    1 red chilly finely minced
    •    1 boneless skinless chicken breast, finely sliced
    •    10 prawn tails, peeled
    •    1 egg
    •    2 spring onions, finely sliced
    •    100g soy bean sprouts
    •    15 small cubes of fried tofu (optional)
    •    ½ cup chopped coriander
    •    ½ cup peanuts, roasted and chopped
    •    1 lime

Set a pot of water on to boil for the rice noodles. If using dried noodles, soak in hot water for 10 minutes. Drain and set aside.
Combine fish sauce, chilly sauce, tamarind sauce and peanut butter. Set aside.
Heat oil in a wok or frypan and stir-fry garlic, chilly, chicken and prawns over high heat 2-4 minutes until cooked.
Add beaten egg and stir-fry until scrambled and just set.
Add tofu cubes, stir-fry for 2 minutes and set. (optional)
Drop soaked noodles into the pan. Lower the heat.
Add sauce mixture and toss for 1-2 minutes over medium heat to fully coat. Mix in most of the spring onions and bean sprouts. Toss over heat for a minute to combine.
Serve in bowls topped with reserved coriander and peanuts. Squeeze over a slice of lime juice.

ENJOY!!!