สลัดเต้าหู้ เมนูสุขภาพ (Salad Tofu)

สลัดเต้าหู้ (Salad Tofu)

ส่วนผสมสลัดเต้าหู้

เต้าหู้ขาวชนิดแข็ง 1 ก้อน

ซีอิ๊วขาว 1 ช้อนชา

น้ำมันมะกอก 1 ถ้วย

ผักสลัด(หรือผักกูดหั่นท่อน ฟักแม้วหั่นบางลวก) 1 ชาม

แตงร้านปอกเปลือกหั่นแว่น ¼ ลูก

มะเขือเทศเชอร์รี่ 4-6 ลูก

เห็ดเข็มทอง 4-6 ดอก

ผักโต่วเหมี่ยว 5-10 ต้น

หอมเล็กหั่นแว่น 1-2 หัว

ผักชีซอย 1 ต้น

พริกชี้ฟ้าแดงซอย 1 เม็ด

วิธีทำสลัดเต้าหู้

1. ล้างเต้าหู้ หั่นเป็นสี่เหลี่ยมบาง คลุกเคล้ากับซีอิ๊วขาวในชามผสม

2. ตั้งกระทะ ใส่น้ำมันมะกอกลงไป ใช้ไฟปานกลาง ทอดเต้าหู้จนเหลือง ตักใส่ตะแกรงพักไว้ให้สะเด็ดน้ำมัน

3. จัดผักทั้งหมดใส่จาน วางเต้าหู้ ราดน้ำสลัด คลุกเคล้าให้เข้ากัน พร้อมเสิร์ฟ

ส่วนผสมน้ำสลัด

เนื้อมะกอกดำหั่นเป็นชิ้นเล็ก 2 ผล

มัสตาร์ดผง ½ ช้อนชา

เกลือป่น ½ ช้อนชา

น้ำตาลทรายแดง 1-2 ช้อนชา

น้ำส้มสายชู 1-2 ช้อนชา

น้ำมันมะกอก 3 ช้อนโต๊ะ

พริกไทยป่น ¼ ช้อนชา

วิธีทำน้ำสลัด

คลุกเคล้าส่วนผสมทั้งหมดให้เข้ากัน



credit: http://www.foodcookrecipe.com/สลัดเต้าหู้

Som Tam Pla Muk (Spicy Squid and Papaya Salad)

Som Tam | Thai Recipes and Food
Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety.
http://www.thai-info.net/thaifood/somtam.htm

Green Papaya Salad Recipe -- ThaiTable.com
Som tum is an individual dish that you will find you might like your with more, say, lime juice than what the recipe calls for.
http://www.thaitable.com/Thai/recipes/Green_Papaya_Salad.htm


Som tam or Som tum is a spicy salad made from shredded unripened papaya. Som tam, the dish combines the four main tastes of Thai cuisine: sour lime, hot chili, salty fish sauce, and sweetness added by palm sugar.

Som Tam Pla Muk (Spicy Squid and Papaya Salad)

The squid, or pla muk, adds a nice meaty texture to this classic Thai papaya salad.

Ingredients (for 2 serves)

1 squid (280g), scored in a crisscross pattern then cut into pieces

5 small cloves of garlic, peeled

15 Thai chillies of assorted colours

1/4 cup French beans, cut into 1" pieces

1 3/4 tsp palm sugar

3 tbsp fish sauce

2 1/2 tbsp lime juice

1/2 cup grated carrot

1/2 cup grated green papaya

6 herry tomatoes, halved

2 tbsp fried cashew nuts, coarsely ground


How to prepare som tam pla muk

1. Bring a pot of water to the boil over, add the squid and boil until cooked through. Remove and soak in cold water for a moment, drain.

2. In a mortar, coarsely pound garlic and Thai chillies together. Add French beans, lightly crush. Add palm sugar, fish sauce and lime juice. Lightly pound and toss to combine. Add squid, carrot and green papaya. Pound and toss, and then add cherry tomatoes. Toss again to mix well.

3. Spoon onto a serving dish or bowl, top with fried cashew nut and serve at once.


credit: http://www.verythai.co.uk/pages.php?page=77

Som tam Tips

Buying a Green Papaya: You can try looking for a very green papaya at your grocery store (either 2 Hawaiian or 1 Caribbean type). But personally, I recommend buying one at an Asian store (as pictured), simply because it is difficult to tell whether a papaya is green or actually in one of the stages of ripening.

Asian stores and markets sell green papayas labelled as such. Sometimes they are even sliced open so you can see it is green inside (the seeds will be white).

Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.

You can either use a large-size grater to grate the papaya, or shred it as they do in Thailand (pictured here). Simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl. Continue until all the papaya is shredded.

Any remaining pieces can be chopped up into strips with your knife.

Note that Thai cooks usually preform an optional step here, bashing the shredded papaya with a pestle to bring out the juice. Another way is to place half the shredded papaya in a food processor and pulse briefly. Mix this with the remaining papaya.

credit: http://thaifood.about.com/od/thairecipesstepbystep/ss/somtamrecipe.htm

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

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Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Ingredients

* 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
* 4 teaspoons canola oil
* 1/4 teaspoon salt
* 8 ounces broccoli florets, coarsely chopped (about 4 cups)
* Cooking spray
* 3 pieces Canadian bacon, finely diced (about 3 ounces)
* 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
*

Avocado Creme:

* 2 scallions, thinly sliced, greens reserved
* 1 medium avocado
* 2 tablespoons reduced-fat sour cream
* 2 tablespoons lime juice
* 1/4 cup cilantro leaves
* 1 clove garlic
* 1/4 teaspoon salt

Directions

Preheat oven to 450 degrees F.

Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)

Per Serving:

Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg

(*Analyzed using 1 pound of potatoes)


Credit from: http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-stuffed-potato-skins-with-avocado-cream-recipe/index.html

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