Tag Archives: Lemon

The lemon is native to India for some, for others of China. What is clear is that the Chinese had known him for a thousand years before our era. Only in the twelfth century it appeared in Europe. It is slipping into the great caravans of merchants happens in Mesopotamia and Palestine. It is the turn of the Arabs and Crusaders to disseminate across Europe to Spain, where he sailed to the Americas. The lemon has an important place in the pharmacy of the Middle Ages, its effectiveness in the fight against scurvy is noticed, then it will all voyages.

Today, the virtues of lemon on health is increasingly appreciated. Low in calories and high in vitamin C, it is healing, astringent, tonic and antiseptic. It finds its place in all health-conscious families.

Virtues of fresh lemon juice on health
The lemon juice diluted in a glass of water or not, on an empty stomach or throughout the day brings you much vitamin C will boost your immune system. If you diet, a high intake of lemon juice helps to lose weight thanks to its appetite suppressant, fat burner and detoxifier.

preserves the urinary and digestive system and cleanses the blood vessels. The citric acid in the lemon helps remove kidney stones. Juice, applied neat on insect bites, immediate relief.

Pad Thai – fried noodles

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Ingredients :

  • 300 g of rice noodles
  • 3 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chopped dried shrimps
  • 1 cup of tofu cut into small pieces (or chicken, shrimp)
  • 2 eggs beaten
  • 3 tablespoon of chopped roasted peanuts
  • 1 cup of bean sprouts
  • 2 lemons
  • thaï chives
    Sauce

  • 3 tablespoons of sugar
  • 3 tablespoons of fish sauce
  • 1 tablespoon of soy sauce
  • 2 tablespoons of tamarind juice

Preparation :

Here is an authentic recipe found in the streets of Bangkok.

Put the rice noodles in warm water 10 to 15 minutes to rehydrate, drain and set aside.

Put oil in wok and fry garlic, the dried shrimp and tofu until the garlic becomes golden brown.

Then add the rice noodles and stir on high heat, cook until noodles are cooked. Reduce heat slightly and add all sauce ingredients : sugar, fish sauce, soy sauce and the concentrated of tamarind . Mix well.

Make a place on the right side of the wok, then add eggs and cook then mixed into the noodles. Add the peanuts then bean sprouts and let them cook 3 minutes, stirring occasionally.

Serve the noodles in plates or bowls and garnish with lime wedges, the thaï chives or cilantro.

Tips : In Thailand, it is served with a piece of fresh banana flower beside.
There are variations with pork, or where the whole preparation is wrapped in the egg, or with what people have in their homes.
The recipe for Pad Thai served in Thai restaurants in Western countries is richer. Shrimp may be substituted with the chicken or chopped peanuts and accented with coriander, tamarind juice, red chili.

Anecdotes : The pad thai (sometimes Thai phad , Thai ผัด ไทย) is a traditional Thai dish of noodles popular and very eaten throughout Thailand. Its name means literally “fried Thai style.” The Pad Thai is one of the most famous dishes, outside the country. He became the national dish of Thailand after the economic recession to hit the country after World War II. To reduce the consumption of rice, the government, led by its Prime Minister Phibunsongkram, launched a campaign for the production of rice noodles, by distributing the recipe throughout the country.

nuoc cham – fish sauce garlic chili

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Ingredients :

  • 2 fresh red chilies
  • 1 clove garlic
  • 1 teaspoon of sugar
  • 1 lemon
  • 1 tablespoon of vinegar
  • 1 tablespoon of water
  • 4 tablespoons of fish sauce

Preparation :

Remove the tail of red chilies, split them in half, remove seeds and membrane. Cut into chunks and puree in a mortar or blender with chopped garlic. Sweeten.

Peel the lemon, remove the white part, slice and remove seeds. Add gradually the lemon in the mortar and pureeing. Add vinegar, water and fish sauce, mix.

Serve in small bowl.

Anecdotes : There is no Vietnamese meal by serving this sauce seasoning, just like salt and pepper in the occident.

Mok Pa – coco fish in a foil parcel

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Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.

Khao Poun – broth with coconut milk

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Ingredients :

  • 1 box of coconut milk
  • 1 tablespoons of red curry paste
  • 1-2 tablespoons of fish sauce
  • Salt
  • 2 pinches of glutamate
  • 2 tablespoons of cooking oil
  • 200 g of minced pork
  • 2 cups of water
  • 1 lemon
  • 5 slices of galangal
  • 5 lemon leaves
  • 200 g of rice noodles
  • Coriander
  • Mint
  • Basil
  • soybean sprouts
  • Banana flower
  • 3 lettuce leaves
  • 1 lemon

Preparation :

Wash the coriander, mint leaves, basil, bean sprouts, lettuce leaves and banana flower.
Chop lettuce and banana flower. Cut lemon into 4. Wash and cut into slices of about 3 cm lemongrass. Peel and wash the galangal and cut into slices. Reserved all.

Plunge the noodles into a pot of boiling water, stir until the noodles soften and remove from heat, drain and set aside.

In a saucepan, bring the red curry paste with 2 tablespoons of oil, stir 5 minutes,then add the coconut milk and stir.

Add ground pork and pour 2 mugs of water, add the galangal, lemongrass andlime leaves and stir. Season with salt, glutamate and nuoc mam sauce and simmer 45 minutes over low heat.

Serve the rice noodles in a large bowl, add the vegetables and then sprinkle withthe hot broth.

Tips : You can add to vegetables the green beans, grated carrot.

Anecdotes: The Khao Poun is an indispensable dish at a wedding Lao.

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.

Lap kaï – laab kaï – chicken lap

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Ingredients :

  • 4 chicken farmer thighs
  • 12 duck gizzards
  • 1 juice of a lime
  • 2 tablespoons of juice padek (kind of anchovy)
  • Salt
  • 1/4 of bunch cilantro
  • 1/4 of bunch of mint
  • 1/4 of bunch of chives
  • 2 shallots
  • 2 citronella
  • 20 g of galangal
  • 4 kaffir lime leaves (cytrus hystrix)
  • 2 tablespoon chopped toasted glutinous rice powder
  • 1 fresh chile
  • 75 cl of water
  • vegetables of choice (eggplant, green beans, radishes …)

Preparation :

Bone the chicken legs and put the bones aside.
Lightly season the chicken meat with salt and arrange on the grill to cook for 15 minutes, turning occasionally.
Fill a small saucepan with 75 cl of water, add salt and boil the bones and gizzards over medium heat for 20 minutes. Then collect 4 c. soup broth and reserve in a bowl.

Finely chop the lemongrass and kaffir lime leaves and shallots and chop galangal into small pieces.
Coarsely chop the mint leaves, cilantro and chives.
Coarsely chop the chicken  and finely chop the gizzards.

Arrange meat and giblets in a bowl, add the lemon juice, the padek, broth, lemon grass, galanga, chili, seeded and minced, shallots and kaffir lime leaves and mix well.

The dish should be a little spicy if not add a little salt. Finally add the roasted rice powder and the mint, cilantro and chives.
Place the lap on a plate and serve with fresh vegetables : eggplant, green beans, radishes and sticky rice.

Anecdotes: This dish is served to celebrate a big event, a birth, marriage or a new year. The lap is from the “traditional Laotian cooking.” Lap “in Lao means” wealth “Cooking the lap should bring wealth to the family and guests. Today, this dish so popular, is part of the kitchen everyday.
There are several kinds of lap : lap kai ; lap sinh (beef) or steak tartare Lao lap pèt (duck) ; lap pa (fish) … In general, the lap is always accompanied by sticky rice and fresh vegetables .

Alu Acchar – Potato Salad

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Ingredients :

  • 6 potatoes
  • 1/4 cup of sesame seeds (til)
  • 2-3 green chillies chopped
  • 1/4 tablespoon of turmeric
  • 4 tablespoons of lemon juice
  • 2 tablespoon of mustard oil
  • 1 tablespoon of chili powder
  • cilantro
  • salt

Preparation :

Boil potatoes then peel and cut into cubes.
Heat the sesame seeds in a pan until golden. Remove from heat and let cool, then liquidise.
Mix the powder of chili, salt, turmeric, the lemon juice and mustard oil to the potatoes, then add the chopped green chilies.
Sprinkle with sesame seeds.
Garnish with coriander leaves and serve.

Anecdotes : The pickles are part of the essential nutrients, in the Nepalese cook as well as the chutney.

Fish Curry with Mustard

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Ingredients :

  • 6 pieces of mullet or other white fish
  • 3 cloves garlic
  • cilantro or parsley
  • 2 tablespoons of mustard
  • 3 large juicy tomatoes or 2 tablespoons of tomato paste
  • 6 tablespoons of oil
  • lemon juice
  • 2 teaspoons of turmeric powder
  • salt

Preparation :

Clean and cut the fish into pieces.

Marinate for about 20 minutes the fish pieces in lemon juice, turmeric and salt.

Meanwhile, crush the garlic and finely chop the tomatoes.

Heat oil in a nonstick pan and fry the marinated fish on both sides until browned and reserve.

In the remaining oil, add garlic and saute briefly, then add tomatoes and salt and fry for 2-3 minutes over medium heat until the oil separates and the sauce begins to thicken.

Add the mustard and cook over low heat, mix well until the sauce is smooth.

Add fish and a little water, cover with the sauce and simmer for a few minutes. Add parsley or chopped cilantro.

Remove from heat and garnish with remaining parsley or cilantro and lemon wedges.

Serve this delicious fish curry flavored with mustard rice.

Anecdotes: The fish curry in mustard is traditionally smoked in banana leaves and cooked with a paste of mustard seed called kasundi.

Reshmi Kabab – skewered chicken

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Ingredients :

  • 1 kg of chicken cutlets
  • 2 large onions
  • 10 g of ginger
  • 3 large garlic cloves
  • 1 bunch cilantro
  • 1 teaspoon cumin powder
  • 3 grinds of white pepper
  • 2 teaspoons Garam Masala
  • 2 eggs
  • Salt

For decoration:

  • 2 lemons
  • 1 onion

Preparation :

Chop the chicken cutlets and reserve.
Mix the remaining ingredients except eggs and salt, taking care to peel the garlic, onions and ginger, then put in a bowl.

Add the chicken cutlets, beaten eggs and mix, to salt, mix again and form small sausages or dumplings using two tablespoons or with your hands.

Skewer the dumplings or the sausages, and grill or bake in a hot pan with a little oil.

Serve with onion rings and quartered lemons.

Tils : You can serve with mint or coriander or chutney and warm naan.

Rojak – rujak – pasembor

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Ingredients :

  • 1 cucumber
  • 1 small pineapple not too mature
  • 3 red or green fresh chili
  • 2 tablespoons of chopped peanut

The sauce:

  • 3 tablespoons of vinegar Chinese
  • 2 tablespoons of sugar
  • 2 teaspoons of Ulek sambal chilli or fresh crushed
  • 2 teaspoons of belacan shrimp paste or dried
  • salt and lemon juice

Preparation :

Peel the cucumber and cut into julienne.
Peel the pineapple, remove core and dice.
Deseed the chili and mince.
Mix the cucumbers, the pineapple and chilis in a bowl and season with salt.

Wrap the belacan in aluminum foil and broil 5 minutes on each side on grill or over hot coals.

Mix the belacan in vinegar, add sugar, pepper, salt and lemon juice to taste. Mix to pineapple and to cucumber.

Sprinkle chopped peanut and serve.

Tips: It can also serve the sauce separately and add 1 teaspoon of tamarind paste and of palm sugar.

Anecdote : In Malaysia and Singapore, the term “Rojak” is used as an expression for talk of an eclectic mix, the word describes the multi-ethnic character of Malaysia and Singapore society. In Indonesia, the Rujak is an essential part of prenatal tradition. The Rujak is made on this occasion, and is served to the mother and to her guests, mainly to her friends. It is said that if the entire of to Rujak has a sweet taste, the child will be a girl, and if it is spicy, the baby is a boy.