Salads
A refreshing Thai street-food salad, this dish combines glass noodles, chicken, and shrimp with a sweet, sour, and spicy dressing. This version cooks the chicken and shrimp quickly in a pressure cooker, taking less time than the traditional method.
Soak the glass noodles in boiling water for 8 minutes, until soft, then drain.
Put the ground chicken and shrimp in a pressure cooker with a little water and close the lid. Once it starts to whistle, cook for 3 minutes, turn off the heat, and release the steam immediately.
Mix the fish sauce, lemon juice, sugar, crushed garlic, and chopped chili.
Toss the glass noodles, cooked chicken and shrimp, tomatoes, and red onion with the dressing. Top with cilantro and crushed peanuts and serve.
Removing the chili seeds significantly reduces the heat; leave them in if you want the full spice. Contains fish (fish sauce), crustacean shellfish (shrimp), and peanuts.
Karides yerine tamamen tavuk kıyma kullanırsam düdüklü tencerede pişirme süresini editör notundaki gibi 1 dakika mı uzatmalıyım, yoksa hiç değiştirmeden mi bırakmalıyım? Ayrıca balık sosu yerine soya sosu kullanmak tadı çok mu değiştirir?
Düdüklü tencerede 3 dakika pişirdikten sonra buharı hemen boşaltmadım, karidesler fazla piştiği için lastik gibi sertleşti. Tarifte buharın hemen boşaltılması gerektiği yazıyor, o adımı atladığım için tekrar denemem gerekecek.
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