Beef in Holy Basil and Chilli with Shirataki Noodles {DD}

Thai Dish with Japanese Noodles...Asia on a plate...
For better results, like with most cooking, you will be better off leaving all the ingredients ready for use before you start cooking.
Enjoy it!!!!

You will need:

200g sliced rump or sirloin steak
1 teaspoon oyster sauce
2 tablespoons soy sauce
2 tablespoons water
2 roughly chopped cloves garlic
1 sliced red chilli {optional}
1 small sliced onion
1 cup of basil leaves {holy, vietnamese or any basil you can find but the asian ones will give an incredible depth and authentic flavour to this dish}
1 small packet of Shirataki noodles washed and drained

Mix the oyster sauce, soy sauce, water, garlic and chilli. Reserve.
Spread some oil on a non stick frying pan or wok and hot it until it is almost smoking, fry the steak slices to your liking and remove. Cover the beef slices to keep them warm.
Let the pan heat up again {we are talking burning hot} and add the oyster sauce mixture. When it boils furiously for about 30 seconds add the onion slices and shake the pan around. Add the noodles and most of the basil to the pan and, after the noodles have warmed through, add the beef.
Serve with some basil leaves spread on top of the dish and enjoy!!!!

                                                      Few Ingredients... Lots of Flavours...

Thai Chicken Laab

Thai Chicken Laab... Heavenly...
One of my favourite Thai dishes and so easy to make.
This is a little fusion version of it as I omitted the ground roasted and ground sticky rice as I eat a high protein diet.
If you do not have or do not like any of the ingredients, use the ones you have.
I like to serve it on a bed of gem or iceberg lettuce as the crunchiness and varied textures make me Smile. Every time.


You will need:

200g minced chicken thigh {turkey or pork}
1/4 cup of boiling water or stock
1 or 2 bulbs of lemongrass bashed with a knife and cut into very thin slices {use only the softer part}
Juice of one lime
Fish sauce {nam pla}
1 red chilli sliced finely
1 spring onion sliced finely
1 small red onion in thin slices {or 6 shallots}
Fresh mint leaves chopped roughly
Thai coriander leaves chopped roughly

On a non stick pan, put the water and the meat and let it boil, turn it down and stir to break the lumps. When cooked {about 2 minutes} add lemongrass and chilli stir and immediately turn it off. Add lime juice and fish sauce. Add the red onions or shallots, the spring onion and the herbs. Adjust the seasoning.
Serve warm or cold on a bed of crunchy lettuce and get ready for a bang of marvelous flavours.

Papa de Arroz Moti com Apetrechos {Glutinous Rice Congee with Bits and Bobs}

Papa de Arroz, Congee, Zhou, Jook...
Muitos nomes para esse prato.
Saudável e delicioso.
Textura cremosa e cheio de potencial para deixar você equilibrado e muito bem alimentado...
Renova e restaura todo seus órgãos e preenche todas as suas necessidades alimentares...
E o mais bacana é que a escolha, tanto do cereal que faz a papa como os apetrechos que a temperam e complementam, é sua...

Aqui segue minha sugestão:

Papa:
1/2 xícara de arroz glutinoso (moti) lavado {or qualquer outro cereal que prefira como aveia, cevada, painço, arooz negro}
6 xícaras de água

Apetrechos usados na foto:

1 colher de sopa de óleo de pimenta
2 colheres de sopa de cebolinha picada
1/2 xícara de peito de frango cozido desfiado
shoyo à gosto
óleo de gergelim à gosto

{Mais sugestões de apetrechos são amendoins salgados, castanhas de cajú, ou outras que preferir, tomates picados, gengibre picado. alho picado salteado, folhas verdes refogadas, pequenos pedaços de carnes e peixes cozidos, ovos cozidos, folhas de coentro... Não há limites para os ingredientes que você pode usar, use sua imaginação e divirta-se...}

Numa panela funda, colocar o arroz e a água. Levantar fervura e logo após baixar o fogo. Cozinhar por, no mínimo 30 minutos.
Vai ficar com a aparência de papa. A idéia é essa mesmo.

Servir num bowl de sopa individual e colocar os apetrechos no centro da mesa para que cada um se sirva daquilo que preferir. Coma bem e curta, tendo absoluta certeza de que seu Corpo agradece...


{Rice Gruel, Congee, Zhou, Jook...
Many names for this dish.
Healthy and delicious with a creamy texture and full of potential to make you balanced and very well fed.
Restores all your internal organs and fulfill all your food needs...
And the best thing is that the choice of grains and all the bits and bobs that you use is yours.

Here is my suggestion:

Base:
1/2 cup of washed glutinous rice {or any other cereal you may want, like brown rice, black rice, barley, oats, millet}
6 cups of water

Bits and Bobs used for the photo:

1 tablespoon of chilli oil
2 tablespoons of chopped spring onions
1/2 cup of cooked and shredded chicken breast
Soya sauce to taste
Toasted sesame oil to taste

{More suggestions are salted peanuts, cashew or any nuts, chopped tomatoes, chopped ginger, sautéed chopped garlic, sautéed greens, left over meats or fish, boiled eggs,  coriander leaves...There is no limit to the ingredients use your imagination and have fun}

Inside a deep pan, put the rice and the water. Bring it to boil and then turn the heat down. Cook for at least 30 minutes.
It will look like it is overcooked. That is the idea.

Serve on individual bowls of soup with the bits and bobs at the centre of the table for people to help themselves to whatever attracts them most...Simultaneously have the absolute knowledge that your Body is very Grateful...