Palisa Anderson's Water Heart Food
Cooking
1 seasonEnglish
برنامج باليسا أندرسون أطعمة من القلب
يتميز الطعام التايلاندي بالتوازن – أي تحقيق التناغم المثالي بين الحلو واللاذع والحريف والمالح. قالت باليسا مؤخرًا إن الطعام التايلاندي في سيدني أفضل من الطعام التايلاندي في تايلاند. دع باليسا أندرسون تريك كيف تخزن طعامك مثل التايلانديين وتطهو المأكولات التايلاندية الأصيلة في منزلك
الترجمات:
العربية, हिन्दी, Tiếng Việt, 简体中文, 한국어, English (CC)
البلد:
Australia
طاقم العمل:
التوصية:
Mature Themes, Coarse Language, This program includes animal treatment that may concern
Mud crab, white asparagus, pin-striped peanut salad
This impressive-looking salad, topped with matchsticks of asparagus, brings together a small but mighty list of ingredients. A delicate balance of lemon and creme fraiche enhances the sweetness of the mud crab.
Coconut tapioca cream, lime curd and guava
This elegant make-ahead dessert is an explosion of tropical flavours, with fragrant guava sorbet and sliced fresh guava, zesty lime curd and tapioca-flecked coconut cream.
Boon Cafe’s chiffon cake
Light and airy chiffon cake is the perfect vehicle for allowing the sweet herbaceous aroma and vibrant green colour of pandan to shine. Topped with coconut, a classic flavour combination for pandan, this is a wonderfully tropical dessert.
Paperbark smoked blue mackerel, papaya salad, Davidson plum dressing
Davidson plums are a distinctive, deep purplish-red fruit from Northern NSW. In this recipe, they lend a uniquely Australian sour tang to a quintessentially Thai dish. If boning and butterflying the mackerel is a little daunting, then Tasmanian ocean trout fillet is an excellent substitute.
Steamed duck, winter melon and shiitake soup
Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake mushrooms and duck, and you have one soothing, aromatic concoction.