While there are many versions of this dish, as with most Italian cooking, using just a few fresh ingredients, prepared with love, produces the best results. Also, it’s important to keep in mind that you are dealing with raw beef, therefore I would recommend that before you serve this dish to anyone, to ask first about their dietary preferences.

Some of the fresh ingredients that go into this dish!

After slicing the beef, it is necessary to pound it until it is as thin as possible. Don’ worry if it doesn’t look perfect, the thinner it is the better it will marinate and the more delicate it will be on your palate. One trick I learned is to place the slices of beef in a folded piece of plastic wrap.

Once you have it fairly thin, then have some fun and give it one more good smack!

After you get a few pieces where you want them, arrange them on a plate and add some dressing. Top with the Arugula, Mushrooms, and Shaved Parmesan, garnish, and you are ready to serve. Enjoy with your favorite red wine!

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Beef Carpaccio

Course Appetizer

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Author My Global Cuisine

Ingredients

• 1 pound beef tenderloin
• 4 OZ fresh baby arugula washed and dried
• 8 white mushrooms cleaned and sliced very thinly
• 4 OZ- Shaved Parmigiano Reggiano cheese
• 4 TBSP extra virgin olive oil
• 1 TSP Dijon mustard
• 2 TBSP freshly squeezed lemon juice - about 1 lemon
• 1 pinch of sugar
• Salt and pepper to taste

Instructions

• Place the beef tenderloin in the freezer and chill for 1 hour.
• Using a very sharp knife, cut the beef across into 1/8-inch-thick slices.
• Place the beef between two sheets of cling wrap film and pound lightly until thin enough, almost paper thin. Arrange the beef slices into the serving plates.
• In a small bowl, whisk together the lemon juice, the mustard and the sugar. Gradually whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Pour half of the dressing over the beef.
• Place a pile of arugula over the beef. Arrange the mushroom slices around it. Drizzle the arugula and the mushrooms with some of the dressing. Arrange the shaved parmesan cheese on top. Decorate the places with lemon slices and serve immediately.

The post Italian Beef Carpaccio appeared first on My Global Cuisine.

This Authentic Tom Yum Goong Soup, also known in America as Tom Yam Kung, is a popular hot and sour shrimp soup in Thailand made with a blend of spicy and savory flavors, also made popular at many Thai restaurants around the world.

If you like spicy healthy soups this dish typically prepared with shrimp or chicken will have you at hello! The first time I tried Tom Yum Goong Soup, I am not sure I was even able to taste what I was eating! I was dining at a Thai restaurant in Amsterdam and I had a bad cold at the time. I was so congested that I hadn’t really tasted anything for days. I was seated at the bar, and I watched as the chef, a Thai woman in her 50’s working at an open kitchen, prepared the soup. She was brought over to the Nederland’s by the owner of the restaurant, who fell in love with her cooking while on vacation in Thailand.

The chef asked how spicy I wanted the soup and I told her, I don’t know, you decide. Well, she must have added a lot of chillies because my mouth was on fire afterwords and I was sweating like crazy. Surprisingly the next day the most amazing thing happened… I got up in the morning and my cold was gone! I don’t know if it was the chillies or all of the amazing antioxidants in the soup, but my cold was cured.

The next night, I went back to the restaurant and I told the chef that I was feeling great and that my cold had vanished. That evening I ordered two servings of the soup, and a curry dish to go along with it as an Entree. Ever since that first evening, this soup has had a special place in my heart. I could go on and on about how much I love this dish but I will let you be the judge. This recipe for Tom Yum Goong Soup recipe is an authentic recipe that I learned while at cooking school in Thailand. If you love Thai food as much as I do you will certainly appreciate the authenticity of this dish. Enjoy!

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Authentic Tom Yum Goong Soup

Course Soup

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author My Global Cuisine

Ingredients

• 2 cups of water or fish stock
• 1 lemongrass stalk - with the outermost leaf removed - sliced diagonally into 1 inch pieces
• 5 slices of galangal ginger about half inch each
• 5 kaffir lime leaves sliced in half
• 2 TSP Thai Chili Paste
• 10 medium sized prawns heads removed, peeled and deveined
• 1- 2 TBSP of fish sauce
• 2 TSP of sugar
• 3 TBSP of lime juice
• 1 cup straw mushrooms or any type of mushrooms- trim the stem off and cut into quarters
• 1 small tomato cut into quarters
• 2 TBSP of coconut milk
• 2 to 3 bird's eye chilies or more if you like it hot
• 1 TBSP of coriander leaves- cilantro leaves chopped
• 1 green onion cut into quarters

Instructions

• - Pour stock into a sauce pan and bring to a simmer.
• - Add the lemongrass, the galangal ginger, the kaffir lime leaves and the chilli paste, and allow to simmer between 1 and 2 minutes
• - Add the prawns, the fish sauce, the sugar, the lime juice, and simmer for two minutes.
• - Add the mushrooms, the tomato, the coconut milk, the bird's eye chilies and simmer for another minute
• - Add the coriander leaves or cilantro leaves, the green onions and turn off the heat.
• - Taste the soup and adjust the flavors. You may add more lime juice, fish sauce or chilies if needed. Taste and serve.

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