Food Art & Techniques to make The Best Glass Noodle Salad Step By Step.
Traditional Thai Recipe to bring exquisite food to your fine dining table for special ocacsions.
Spicy Salads
Thai salads are health- enhancing. The whole dish is packed with medicinal benefits and scrumptious mouthfeel that make us feel refreshed and energized. Thai salads are very low in carbohydrates aand hence calories as they have no dairy-based dressings or ingredients like pasta or strachy vegetables.
While oil is an indispensable component for most westem-style fressings, Thai versions require none. Some people relate Thai fressing to laton America salsa. Both are light and refreshing.
They blend a vast array of ingredients, creating a resulting flavor that tastes more than a sum of its part. If desired, you can make the dressing in advance. However, it is advised to taste and adjust for sourness before using since lime quickly diddipates and your dressing may end up too salty or too hot.
Glass Noodle Salad
Serves 4
Ingredients
100 g Glass Noodles
1/4 Cup wood ear mushroom, cut into bite-size pieces
4 Prawns ( 20-25 g each ), Shelled and Deveined
50 g Squid, Cut into rings
1/4 Cup Cooked Ground Pork ( blanched or dry-fried)
1 Roma Tomato, Quartered, deseeded and sliced
1 Onion, Sliced
2 Spring Onions, Cut into 1-inch segments
1 Stalk Chinese Celery, Cut into 1-inch segments
1/4 Cup Fried Dried Shrimps Chinese Celery Spring and Red Spur Chili Strips, to garnish
Dressing
9 Red and Green Bird`s eye Chilies
1 Tbsp Thinly Sliced Coriander Root
1 Tbp Chopped Thai Garlic
3 Tbsp Lime Juice
3 Tbsp Fish Sauce
2 tsp Palm Sugar
Preparation
1. Cut the gass noodles into 5-inch segments. Saak in water about 10 minutes to soften. Drain and set aside.
2. To make the dressing, coarsely pound the chilies, coriander root, and garlic together, using a mortar and pestle. Add the lime juice, fish sauce and palm sugar. Stir to dissolve
3. Adjust the flavor as desired. The dressing should have a good balance of spicy-salty-sour flavor with a hint of sweetness.
4. Blanch the glass noodles and wood ear mushroom in boiling water. Drain and put ina mixing bowl. Blanch the prawns ans squid until just cooked.
5. Add to the same mixing bowl. Stir in the ground pork, tomatoes, onion, spring onion and Chinese celery. Drizzle the dressing over the salada and toss to coat. Spoon onto a serving dish. Sprinkle with dried shimps. Garnish with a spring of Cjinese celery and ed spur chili strips.
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
