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Thai Cuisine

Among all kinds of Asian cuisines, Thai food is definitely my favorite. It blends together and brings to perfection so many flavors that you cannot describe it with just one epithet. Spicy, sour, sweet, piquant, lemony and simply delicious, Thai cuisine deserves special recognition in my food hierarchy. These are two amazing recipes that can be easily implemented at home.

Tom Yum

Ingredients:
½ lb. shrimps, peeled
10-12 mushrooms, roughly chopped
4 cups water
1 lemongrass, cut into strings
2 limes, only juice
4 kaffir lime leaves
4 chili peppers, chopped
2 scallions, finely chopped
2 tablespoons fish sauce
1 teaspoon white sugar
1 teaspoon chili paste
Fresh cilantro, chopped

Cooking:
Add water into the pot and bring it to a boil. Tie the strings of lemongrass into a knot to release more flavor and add them into the pot. Add the lime leaves, chilies and mushrooms into the pot, and simmer for 3-5 minutes. Add the shrimps and leave the stock over medium heat for 10-15 minutes. In the end, add scallions, lime juice, fish sauce, sugar and chili paste, and simmer for another 5 minutes. Garnish with cilantro and serve hot in separate bowls. Bon Appetit!

Pineapple Fried Rice

Ingredients:
1 can pineapple chunks, drained
3 cups cooked rice
¼ cup vegetable or chicken stock
1 shallot, finely chopped
3 garlic cloves, finely chopped or minced
2 onions, finely chopped
1 small carrot, grated
1 red or green chili, thinly sliced
1 egg (optional)
½ cup frozen peas
¼ cup raisins
½ cup raw cashews
5 tablespoons fresh coriander
3 soy sauce
2 teaspoons curry powder

Cooking:
Drizzle some olive oil in a preheated wok or a large frying pan. Add shallot, onions, carrots, garlic and chilies, and stir-fry for several minutes. Add a little bit of stock if the pan becomes dry. Crack one raw egg into the pan and stir quickly with the rest of the ingredients. Add carrots, peas and cashews, and stir-fry for 2-3 minutes, adding more stock if necessary. Add cooked rice, pineapple chunks and raisins, finishing it with soy sauce mixed with curry powder. Gently stir-fry over medium heat for another 5 minutes. Do not add anymore stock; the pan should look dry. In the end, add a dash of salt, drizzle it with lime juice and top the dish with coriander. Enjoy!

Sources:
Thai Cuisine
Food Blogga
Real Thai Recipes

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