Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the ingredients in khao piak noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the ingredients in khao piak noodles?),it will help you,my kids.
Answer:
It's the noodles eat in Vietnam, Loas and Issan (North-east) of Thailand. It might be originated from Vietnam as it's very similar to vietnamese PHO. Inthe picture after the link!!
http://www.diaryhub.com/home/aobeone/ima...
I give you a recipe:
AROMATIC RICE-NOODLE AND BEEF SOUP:
In its traditional form, this classic Lao soup is made with noodles rolled out and cut to order for each bowl. It is still excellent made with dried rice noodles. You can substitute fish, chicken, or pork for the beef, but rice noodles are an essential ingredient. The Lao like a considerable amount of lime juice in their food—here a range is given so that you can flavor the soup to your taste.
Active time: 1 hr. Start to finish: 1 1/4 hr.
ingredient:
1 lemongrass stalk
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
2 tablespoons minced shallot
2 small (1-inch) fresh Asian chiles such as bird or Thai, thinly sliced
2 tablespoons minced peeled galangal or fresh ginger
5 cups low-sodium chicken broth
1 tablespoon Asian fish sauce
2 whole star anise
1 (3-inch) cinnamon stick
1 teaspoon salt
1/4 teaspoon freshly crushed white peppercorns
2 small tomatoes, each cut into 8 wedges
6 small scallions, thinly sliced
2 to 4 tablespoons fresh lime juice 1/2 lb. dried flat rice noodles
1 (1-lb.) sirloin steak (about 1 inch thick)
3 (5 oz.) cups coarsely chopped spinach
1/4 cup coarsely chopped fresh mint
Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.
Serves 4 as a main course.
YUM!! Enjoy Cooking!!
Although this is made with tapioca recipes are usually very close, try the weblink below to e-mail them for a noodle version, until then hope this is close enough :-)
Thai Dessert - Corn Pudding (Khao Phoht Piak)
Ingredients
3 cups fresh or frozen corn, thinly sliced
2 cups water
1 cup sugar
1/4 cup tapioca flour
1 cup coconut cream (see below)
1 1/2 teaspoon salt (sea salt is preferable)
Preparing the dessert:
Bring the water to the boil over medium heat, put in the corn kernels and stir frequently until cooked through. Add the sugar and continue to boil until completely dissolved.
Mix the flour with some water and add to the corn. Continue cooking and stirring regularly until the flour is done, thick and clear; remove from the heat.
Mix the coconut cream and salt together, bring to a boil over low heat, then remove from heat. Serve the sweet corn and top with some of the salted coconut cream.
Coconut Cream:
"For recipes requiring coconut cream, do not shake the can of coconut Milk before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk." Please see Thai cooking instructor Kasma Loha-unchit's excellent website for more information about coconut milk and Thai recipes: Coconut milk cream.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the ingredients in khao piak noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the ingredients in khao piak noodles?),it will help you,my kids.
Answer:
It's the noodles eat in Vietnam, Loas and Issan (North-east) of Thailand. It might be originated from Vietnam as it's very similar to vietnamese PHO. Inthe picture after the link!!
http://www.diaryhub.com/home/aobeone/ima...
I give you a recipe:
AROMATIC RICE-NOODLE AND BEEF SOUP:
In its traditional form, this classic Lao soup is made with noodles rolled out and cut to order for each bowl. It is still excellent made with dried rice noodles. You can substitute fish, chicken, or pork for the beef, but rice noodles are an essential ingredient. The Lao like a considerable amount of lime juice in their food—here a range is given so that you can flavor the soup to your taste.
Active time: 1 hr. Start to finish: 1 1/4 hr.
ingredient:
1 lemongrass stalk
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
2 tablespoons minced shallot
2 small (1-inch) fresh Asian chiles such as bird or Thai, thinly sliced
2 tablespoons minced peeled galangal or fresh ginger
5 cups low-sodium chicken broth
1 tablespoon Asian fish sauce
2 whole star anise
1 (3-inch) cinnamon stick
1 teaspoon salt
1/4 teaspoon freshly crushed white peppercorns
2 small tomatoes, each cut into 8 wedges
6 small scallions, thinly sliced
2 to 4 tablespoons fresh lime juice 1/2 lb. dried flat rice noodles
1 (1-lb.) sirloin steak (about 1 inch thick)
3 (5 oz.) cups coarsely chopped spinach
1/4 cup coarsely chopped fresh mint
Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.
Serves 4 as a main course.
YUM!! Enjoy Cooking!!
Although this is made with tapioca recipes are usually very close, try the weblink below to e-mail them for a noodle version, until then hope this is close enough :-)
Thai Dessert - Corn Pudding (Khao Phoht Piak)
Ingredients
3 cups fresh or frozen corn, thinly sliced
2 cups water
1 cup sugar
1/4 cup tapioca flour
1 cup coconut cream (see below)
1 1/2 teaspoon salt (sea salt is preferable)
Preparing the dessert:
Bring the water to the boil over medium heat, put in the corn kernels and stir frequently until cooked through. Add the sugar and continue to boil until completely dissolved.
Mix the flour with some water and add to the corn. Continue cooking and stirring regularly until the flour is done, thick and clear; remove from the heat.
Mix the coconut cream and salt together, bring to a boil over low heat, then remove from heat. Serve the sweet corn and top with some of the salted coconut cream.
Coconut Cream:
"For recipes requiring coconut cream, do not shake the can of coconut Milk before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk." Please see Thai cooking instructor Kasma Loha-unchit's excellent website for more information about coconut milk and Thai recipes: Coconut milk cream.
correctness,It's Non-profit and only for informational purposes.
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