środa, 13 października 2010

umieram z glodu pedze jesc tajskie specjaly przepis na to cudo na drugiej stronie...


przepraszam nie mam sily tlumaczyc,poniewaz jak to przeczytalam to wymieklam ...moze namowie jakiegos tajskiego kucharza.
jesli komus uda sie to zrobic prosze o info
natomiast potrzebujacym tlumaczenia sluze pomoca


Ingredients
Sriracha Remoulade
• 1/2 cup mayonnaise
• 2 1/2 tablespoons Sherry wine vinegar
• 1 1/2 tablespoons sriracha sauce*
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon chopped cornichons** or pickles
• 1 1/2 teaspoons chopped fresh tarragon
• 1 1/2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh chives
• 1 1/2 teaspoons chopped drained capers
• 1/2 teaspoon freshly ground black pepper
• 3 large hard-boiled eggs, chopped
Deep-Fried Eggs
• 9 large eggs, room temperature
• 1/4 cup buttermilk
• 2 tablespoons sriracha sauce
• 1/2 cup all purpose flour
• 1/2 cup semolina flour (pasta flour)***
• 1 cup panko (Japanese breadcrumbs)
• 1 teaspoon coarse kosher salt
• Peanut oil or rice bran oil (for frying)
• Dandelion greens (for garnish)
• *Available in the Asian foods section of some supermarkets and at Asian markets.
• **Tiny brine-packed French pickles; available at some supermarkets and at specialty foods stores.
• ***Available at some supermarkets and at specialty foods stores and Italian markets.
Preparation
sriracha remoulade
• Whisk first 10 ingredients in medium bowl. Stir in eggs.
deep-fried eggs
• Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium, and simmer 6 minutes for soft-boiled eggs. Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs.
• Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl. Whisk both flours in another medium bowl. Mix panko and coarse salt in another medium bowl. Working with 1 soft-boiled egg at a time, gently roll in flour mixture, then egg mixture, then panko mixture. Place on rimmed baking sheet.
• Preheat oven to 325°F. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 375°F. Working in 2 batches, fry eggs until brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fried eggs to ovenproof plate and place in oven 3 minutes to heat through.
• Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens.

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