Tag Archives: carrots

Carrots are rich in vitamins, it is therefore particularly beneficial for health, regardless of how it taste.

Raw or cooked, carrots are rich in vitamin A, which moisturizes the skin and improves vision. Carrot juice is also rich in vitamins B1, B2, B6, C and K which have various health benefits. They help the body protect itself from some various gastrointestinal disorders, digestive and intestinal deficiencies, memory problems, muscle wasting and paralysis of the legs. Carrot juice is also rich in phosphorus, potassium and iron.

Eaten raw, carrots are rich in vitamin B3 and cooked, it offers plenty of vitamin E.

Soy noodles to salmon with vegetables

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Ingrédients :

  • 200 g of japanese soy noddles
  • 200 g of salmon
  • 50 g of bean sprouts
  • ½ white cabbage
  • 1 carrot
  • 7 cl of soy sauce
  • 3 tablespoons of sesame oil

Préparation :

Cook the noodles according to cooking instructions on the package. Drain and rinse under cold water and reserve.

Peel and cut into julienne carrots and the cabbage into strips and set aside.

Cut salmon into cubes and set aside.

Heat a wok over high heat, put the sesame oil, bean sprouts, vegetables and salmon and cook, stirring gently to not break the salmon.

Add soy sauce and noodles and cook 3 minutes, stirring occasionally.

Serve.

Tip : You can replace the salmon with beef and to add more vegetables to choices .

Bun Cha – meatballs and pork belly grilled

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Ingrédients :

  • 300 g of ground pork
  • 500 g of sliced ​​pork belly
  • 400 g rice vermicelli
  • 200 g green papaya
  • 1 lettuce
  • 1 garlic cloves
  • 1 red chili
  • 1 carrot
  • 1 onion
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 bunch Thai basil
  • nuoc mam sauce
  • rice vinegar
  • sugar
  • salt
  • pepper
  • water

sauce:

  • 6 tablespoons of nuoc mam
  • 6 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 18 cl of water
  • 1 clove garlic

Préparation :

Chop the onion, garlic and red chili, put them in different bowls, wash and peel the lettuce, and cut into pieces about 5 cm and book.

Cut the pork belly into pieces about 5 cm.

In a bowl put 1 tablespoon of nuoc mam sauce, 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper and half the chopped onion, mix well until the sugar is well dissolved then add the slices of pork belly and marinate 2 hours in the fridge.

In another bowl put the remaining onion, 1 tablespoons of sugar, 1 tablespoons of fish sauce, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper, mix well until the sugar is well dissolved then add the ground pork stir and marinate 2 hours in the fridge.

Prepare the sauce by putting in a bowl, fish sauce, rice vinegar, sugar, water and garlic and stir well to dissolve sugar and refrigerate.

Peel the papaya and carrot, grated the papaya and make thin slices of ​​carrots sliced and put in a bowl and add 50 ml water and 10 tablespoons of rice vinegar and marinate in the fridge.

Prepare the noodles according to cooking instructions indicate on the package and set aside.

Shape the meatballs, chopped the same size then flatten them slightly for a homogeneous cooking.

Prepare the grill and arrange slices of pork belly and meatballs and cook 10 minutes per side.

Put in a large plate, the lettuce leaves, cilantro, the mint and the vermicelli.

Arrange the plates of the meatballs, slices of pork belly and pickled vegetables and then the individual bowls containing the sauce.

Put In the individual bowl of sauce, some vermicelli, marinated vegetables, coriander, mint and lettuce then add the meat of your choice and savor.

Tips : if you do not find green papaya, you can use a chayote or call christophine, the kohlrabi or the cucumber cut into julienne strips. You can also cook to oven, preheat oven to 180 ° C and bake for 10 minutes (5 minutes per side) for people who live in apartments.

Anecdotes : This is an emblematic dish of North Vietnam who equal the famous dish ” The Pho”, it is very appreciate of Vietnamese living in Hanoi. It can be eaten in small stalls on the pavement.

Curry rice

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Ingrédients :

  • 500 g of rump
  • 1 onion
  • 2 carrots
  • 3 potatoes
  • 1 package of Japanese curry (150 g)
  • 600 ml of water
  • 1 teaspoon of curry powder
  • 1 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Préparation :

Cut the rump into cubes and reserve.

Cut the onion into pieces of 1 cm , then peel and cut potatoes into pieces of 1 cm ,and carrot in lengthwise and then into pieces not too thick so that cooking is shorter and reserve.

In a bowl put the pieces of meat, the curry powder, sugar, salt and pepper and mix well by hand and set aside.

Heat up a lightly oiled skillet over high heat and get pre-cook meat, stirring occasionally for 5 minutes, then transfer to a plate and set aside.

In the same saucepan put 1 tablespoons of oil, onion and carrots and cook 10 minutes over low to medium heat so they do not burn, stirring occasionally. Then add the pieces of potatoes and pour the water (vegetables should be covered) and then bring to a boil over high heat.

Remove as much foam as possible, then lower to medium heat, cover and cook 10 minutes (check occasionally because the potatoes should be cooked half, so they do not break when you will add the cubed curry).

Cut the cube of curry in small slices and then add to saucepan and stir gently so that they blend well, then put over high heat and bring to boil again.

When its boil, passed over low heat then add meat, stir gently and cook covered for 10 minutes (check cooking vegetables), the curry sauce should be thick.

Taste and adjust if you find that it lacks a little salt.

Remove from heat and serve hot with white rice.

Tips : you can use the pork or chicken for this dish and also add apples and honey, if you prefer a curry to taste a bit sweet.

Anecdotes : The curry rice is one of the most popular dishes in Japan, because it is a simple dish and easy to prepare compared to other Japanese dish. It can be served in three main forms: curry rice (karéraisu), the curry noodles (udon karé) and bread stuffed with curry (kare-pan). It is usually thicker and has a milder taste and less spicy than Indian curry.

Lau bo – Vietnamese fondue

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Ingredients :

  • 20 cl of water
  • 20 cl of rice vinegar
  • 600 g of beef tenderloin
  • 200 g of peeled shrimp
  • 150 g of shiitake mushrooms
  • 150 g of bean sprouts
  • 1 package of rice cakes
  • 1 package of rice noodles
  • 1 can of coconut milk
  • 2 carrots
  • 1 can of pineapple
  • 2 onion
  • 1 lime
  • 1 lettuce
  • 10 g of Chinese chives
  • 10 g of parsley
  • 3 tablespoons of sugar
  • 1 teaspoon of salt

Preparation :

Soak noodles 15 minutes in cold water, then drain and set aside. Cut into 4 pieces the rice cakes.

Cut meat into thin slices. Make a small cut on the back of the shrimp and remove the black vein and put aside.

Peel carrots and cut into sticks, chopped parsley, cut the mushrooms and onion in thick slices, then Chinese spring onion of into strips 5 cm and lettuce into strips of 10 cm.

Put the onion slices over the shrimp and the beef for flavoring . The rest of onion be served in to the broth.

Boil water in a saucepan, then put the noodles to cook for 2 minutes, drain. Arrange the noodles on a presentation plate.

In a fondue pot, combine rice vinegar, sugar, salt, coconut juice, water and remaining onion.
Taste and adjust salt, sugar or vinegar, knowing that the broth should be slightly acidic, and slightly salty. If you find that the taste of vinegar is too strong, add a little water.

Drain the pineapple and cut into small pieces and then chop coarsely

Pour the contents of Mam Nem in a bowl, put the pineapple in the sauce, add the lemon juice and mix. Adjust according to your taste.

Put in the middle of the table the hot pot and the dishes containing vegetables, shrimp, meat and noodles (the fondue pot must be heated over medium heat for meal), also a bowl of hot water for soaking rice cakes.

Serve in a bowl mam nem sauce individually and use a plate for to roll the rice cake.

Place ingredients you want into the hot pot and cook for 5 minutes for shrimp, mushrooms and carrots but for beef, spring onions and Chinese vermicelli it only takes a few seconds.

Take a rice cake, soak in the bowl of warm water to rehydrate, then put on the plate, put some noodles, a salad leaf, vegetables and chunks of meat cooked on the rice cake.

Wind the rice cake, being careful not to tear and eat with the mam nem sauce.

Tips : you can replace the mam nem sauce to taste that strong enough for the sauce nuoc mam with a little chopped fresh ginger. For vegetables you can put Chinese cabbage, celery’s, tomatoes or cabbage flower according to your preference.
The Vietnamese keep the rest of soup for eat with rice vermicelli or Chinese noodles or instant noodles.

Tempura – shrimp and vegetable fritters

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Ingredients :

  • 150 g of flour
  • 1 cup of ice water
  • 1 egg
  • 8 shrimp
  • 1 carrot
  • 1 zucchini
  • 1 sweet potato
  • 1 pepper
  • 4 shiitake hats

Preparation :

In a bowl put the egg and beat slightly, add ice water, mix well then add to as and flour, stirring gently to avoid lumps.

Cover and let stand 1 hour and reserved in the refrigerator.

Shell shrimp, leaving tails then make a small cut on the back of the shrimp and remove the black vein.

Peel and cut the carrot and zucchini in two in lengthwise and then into four and then a stick of one cm.

Peel and cut sweet potatoes in half and then sliced ​​to one cm.

Cut the pepper in stick and the shiitake hats in two pieces.

Heat oil over high heat. Dip the vegetables and shrimp in batter and then put a small quantities in the oil and cook 3 minutes.

Drain on paper towels.

Serve.

Tips : you can use different ingredients as onions, eggplant or white fish (cod).
The secret of a good tempura is the thinness of the batter must be thinner than pancake batter, and remain cool.
Oil the contrary must be at 180 ° C (you can tell that this temperature was achieved by dropping a drop of batter, which should immediately dip and rise to the surface very quickly with a sizzle and without be black) .
This contrast in temperature that allows rapid cooking and perfect, the crust formed very quickly making the donut crunch the teeth, preventing oil from getting inside too, which keeps the flavor and color vegetables.

 

Anecdotes : The tempura is usually served as is, in a basket of woven bamboo or a plate placed on absorbent paper. We picked up a piece with his chopsticks and plunged into a ramekin individual, containing added grated horseradish lemon juice (or rice vinegar) and soy sauce.

Bihon Pancit – fried noodles

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Ingredients :

  • 1 package of rice noodles (pancit bihon)
  • 100 g of cut green beans
  • 2 carrots cut into julienne
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons of soy sauce
  • 1 tablespoons of fish sauce (patis)
  • 2 chicken breasts sliced ​​
  • 1 cup of chicken stock
  • 1 lemon juice

Preparation :

In a large bowl filled with warm water, soak the rice noodles for 5 minutes to soften.

In a wok, put 2 tablespoons of vegetable oil and make heat over low heat.

Saute garlic and onion until it is transparent. Add the chicken breast and cook until browned, then season to taste with fish sauce.

Add the carrots stirring regularly then the green beans, pour half of broth and soy sauce, bring to boil and add noodles, stirring constantly until cooked.

Add the remaining broth if necessary.

Serve with a drizzle of lemon juice.

Anecdotes : Pancit or pansit is the term for noodles in Filipino cuisine. The noodles were introduced into the Philippines by the Chinese and have since been adopted in the local cooking. noodles dishes are also common in local restaurants. Food establishments specializing in noodles are often called panciterias.
Food according to tradition inherited from China, the noodles should be eaten on the day of his birthday. They are often served at birthday parties and Chinese restaurants in the Philippines often have “birthday noodles” on their menus. The noodles represent long life and good health, they should not be cut short so as not to remove the symbolism.

Lumpia – nems of phillipines

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Ingredients :

  • 1 tablespoon of vegetable oil
  • 500g of ground pork
  • 2 cloves garlic, crushed
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped green onions
  • 1/2 cup of green cabbage, thinly sliced ​​
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of soy sauce
  • Chinese dumplings to 30 sheets (10 x 10 cm ~)
  • 2 cups of vegetable oil for frying

Preparation :

In a wok over high heat, add 1 tablespoon of vegetable oil and cook the ground pork, stirring frequently, until no longer pink and book.
Cook garlic and onion in same pan for 2 minutes. Then add the cooked pork, carrots, green onions and cabbage. Season with pepper, salt, garlic powder and soy sauce. Remove from heat and set aside. Cool to room temperature.
Take a sheet ravioli and place 3 tablespoons of filling diagonally near one corner of each wrapper, leaving 1 cm between the corner and two sides of the stuffing. Fold the corners over the filling and roll the lumpia keeping it tight. Moisten the side of the packaging with water to seal the edges. Cover the rolls of plastic film to conserve moisture.
In a deep fryer or skillet deep enough oil filled Fry the rolls of 1 to 2 minutes, until browned. Drain on paper towels.
Serve immediately with sauce.

Tips : We need the sheets of ravioli with wheat flour as for bricks or failing take the sheets of brick and cut into squares.

Anecdotes : The lumpia is the form of Indonesian and Filipino nems. The word comes from the language lunpia Hokkien. This dish, fresh or fried, was brought by immigrants from Fujian province in southern China, which constitute the majority of Chinese in Indonesia and the Philippines.
The Netherlands and Flanders, his name is loempia, ancient pronunciation of Indonesian lumpia, which has become the generic name for nems in Dutch.

Nems sauce

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Ingredients :

  • 2 tablespoons of nuoc mam
  • 8 tablespoons of water
  • 2 tablespoons of rice vinegar or white vinegar
  • 2 teaspoon of powdered sugar
  • 1 small red pepper
  • few strands of shredded carrots

Preparation :
Mix the sauce nuoc mam, water, vinegar and sugar in a bowl, heat it for 5 minutes until sugar is completely dissolved, add the pepper and chop the carrots into thin strips and allow to cool .
Serve with nems.

Typical Chinese fried rice

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Ingredients :

  • 3 cups of white rice
  • 6 cups of water
  • 10 raw shrimp pink
  • 3 eggs
  • 1 carrot
  • 1 box of peas
  • 1 box of corn
  • 50 g of soy grows
  • 6 sprigs chives
  • 125 g of pork or ready lacquered Chinese sausages 4
  • 2 tablespoon of light soy sauce
  • 1 teaspoon of salt
  • oil

Preparation :

Wash 3 to 4 times the rice and cook in a rice-cooker, for 3 cups of rice put 6 cups of water.

Drain and rinse the corn and the little peas and the growth of soybeans. Chop the stems of chinese chives.

Peel and wash the carrots and cut the small dice.

Cut small dice of the pork lacquered, if you take the Chinese sausage cooked before around 15 minutes in boiling water, dry thoroughly and cut into small dice. Set aside.

Shell the shrimp and made ​​a small cut on the back of the shrimp and remove the black vein.

Break eggs and beat them to make an omelet.

Heat wok over high heat, put oil then pour the egg and well spread for much faster cooking, then cut it into pieces and place in a plate and set aside.

Add a little oil in the wok and add the shrimp and saute until they change color, then add carrots, peas, corn, lacquered pork or Chinese sausages and finally growth of soybean. Let cook 2 to 3 minutes, stirring occasionally.

Add rice, pieces of omelette, the chives and soy sauce and stir so that all is well blended and season with salt.

Tips : For the fried rice you can use cooked rice let from yesterday, and various ingredients such as chicken, beef or duck, mushrooms, onions.

Anecdotes : The cantonese rice is called fried rice in China, it is a very popular dish in the Chinese world, as it is tasty and nutritious and can be economic or refined depending on the choice of ingredients.

Tam Mak Houng – Som tam – bok l’hong – papaya salad

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Ingredients :

  • 400 g of green papaya
  • 1 or 2 small lemons
  • 2 tomatoes
  • 2 fresh chilies
  • 2 cloves garlic
  • 1 tablespoon of chopped Paderk (fermented fish brine)
  • 1 tablespoon of Nam pa (nuoc mam)
  • salt
  • 1 teaspoon of sugar
  • 1 teaspoon of glutamate

Preparation :

Wash and peel the green papaya. Grate the papaya into fine strips. Discard the seeds.
Mix the garlic and fresh chillies.
Then add the sliced ​​green papaya, lemon juice, the Paderk, Nam pa, a pinch of salt, glutamate and a little sugar to soften the acidity.
Cut the tomatoes in whole slices and add to mixture.
Serve the salad with lettuce leaves or stems of water spinach.

Tips : The Tam mak hung is traditionally eaten with the Kao Niao (sticky rice) and pork rind cracklings dried. Can be added to the composition of papaya salad according to your taste, the grated carrots, crushed peanuts, a small shrimps dried, the Kapi (shrimp paste), the Nampou (crab paste) …

Anecdotes : The tam mak hung, or green papaya salad, is a culinary institution Laotian. The green papaya is pounded with garlic, lemon and chilli.

Tai Chi chao mifen – fried rice vermicelli

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Ingredients :

  • 180 g rice vermicelli
  • 30 cl of hot water
  • 1 carrot
  • 50 g of pork tenderloin
  • 30 g of dried scented mushrooms (shiitake)
  • 10 g of dried shrimp
  • 3 Chinese cabbage leaves
  • 2 cloves garlic
  • 1 1/2 tablespoon of oil
  • 2 teaspoon of light soy sauce
  • 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
  • Pepper
  • Salt

Preparation :

Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.

Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.

Gajar ko Halwa – Carrot Pudding

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Ingredients :

  • 2 kg of carrots
  • 3 cups of whole milk
  • 2 cups of sugar
  • 3 tablespoons of ghee
  • ½  teaspoon of ground cardamom (elaichi)
  • saffron

Preparation :

Grate the carrots.
Place the whole milk, sugar and carrots in a saucepan.
Boil until thickened, stirring constantly once mixture thickens.
Add ghee, cardamom and saffron until it oozes.
Serve hot, garnished with a chopped almond or pistachio.

Astuces : You can eat it with a little yogurt.