I'm back with a hot & spicy tip ;) There're some ingredients I must keep in my kitchen such as chillies, garlic, fresh ginger, soy sauce, fish sauce, Thai basil leaves, coriander leaves, black & white sesame, curry powder and limes. Thanks to the Mediterranean climate, I'm able to grow many Thai plants. Some days ago, I was watching the TV program "Masterchef Junior Australia", I felt proud to see the kids using Thai basil, which is my favorite herb!
The combination of garlic, chillies and Thai basil is superb. They're great with meat, fishes, seafood, eggplant, pasta, spaghetti, in a few words they fit well with what you want! In these days I had many Thai basil leaves and chilies to use, so I've been cooking everything with them each day. Believe me, they're delicious and digestive.
For this plate, I simply stir-fried a little bit of chopped garlic and small cattlefishes with a spoon of olive oil. Then I added the Thai basil leaves and sliced chillies and continued to stir-fry for some minutes. I added a spoon of fish sauce (you can replace it with salt) and served them with Thai jasmine rice. Very easy but superb!
This's fine for vegetarians. I stir-fried chopped garlic, Thai basil and chillies with beans, mushrooms and Jasmine rice. Adding some soy sauce makes the rice tasty and brown.
These are all for now. I'll be back with some more ingredients ;)
Ma che bella ricetta Mee...sono incuriosita dal riso Thay al gelsomino..chissà che profumo!!! complimenti!
ReplyDeleteGrazie Elena! Il riso gelsomino è la qualità pregiata del nostro riso, molto soffice e profumato...la cosa triste che ho saputo è che qualcuno (in Italia) aggiunge il profumo di gelsomino artificiale nel loro riso e lo vendono come autentico.
DeleteHo dimenticato di farti i complimenti per il nuovo look...molto carina la tua copertina! I papaveri sono dei fiori delicati e bellissimi... baci
ReplyDeleteVolevo dare un pò di colore alla pagina e sembra mi sia riuscita ;)
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