help with frying eggs! 989cowboy I use a stainless skillet very often, but it's been years since I used it for eggs. But let's think it over. My first...
Better late than ever they say... So here's my first recipe in this ng. It's a reinterpretation of a thai dish we prepare in our family for special occasions.
This is the standard version, it's easyer and it's the one i've been preparing until now, but after some suggestions from people in the italian cooking ng (Thanks Bruna!) i'm adopting a more elaborated (and genuine) version(I'll post the variation after the base recipe).
Base preparation. Ingredients (for 6 servings): 1 Tsp granular fish broth 650g small size fresh fozen unshelled shimp tails 300g of minced fresh coriander or parseley 1 Tsp of concentrated of tomato 2 small eshalots 3 small hot chili peppers or 1 & 1-2 tsp of hot pepper powder 3 Tsp Olive oil 2 Tsp butter 150g whipping cream 480 g thai rice (or basmati) one handfull of salt
Preparation:
help with frying eggs! 990Okay, try this. I learned from the frugal gorm' on his show that "hot pan, cold oil, food won't stick". Now some folks...
Bring 2 L of water to a boil in a high bordered pot, meanwhile in another smaller pot, heat the oil and the butter, then add the minced eschalots and the red hot peppers, and stirfry on low heat until they start to be translucent, then add the frozen shimps tails and make the ice solve, mixing continuosly. When the ice is solved add the whipping cream, the concentrated of tomato (or one glbutt of tomato sauce) and the tablespoon of fish broth, raise the heat and as soon as it boils turn of the fire and srpinkle with half of the minched coriander. If the sauce is too liquid, you can thicken it with a bit of flour, or potato amid. In the boiling water put the handfull of salt and the thai rice, and cook with for the tame stated on the rice package. Drain the cooked rice, and in a bowl mix it with the remaining coriander. Each banqueter, takes rice and sauce as he-she likes.
Advanced variation!
no concentrated of tomato use only 50g of coriander for the sauce use one glbutt of fish foum instead of broth soft butter instead of whipping cream Fresh unshelled shrimp tails instead of the frozen ones
In preparation, after stirfryng the eshalots and red hot chili pepper, avaporate one glbutt of white wine, then add the schrimps, saute for a few seconds then add one glbutt of fish foum and half tsp of salt, add the soft butter and as soon as it simmers turn the fire off. sprinkle with 50g of minched coriander.
Buon appebreasto! (I hope!)
Ste
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