It's a waste to just put it on top! "Direct from a chef" recipes using "cilantro" that will make you want to eat it endlessly

Hello, I'm Ayumi Nakaganji, a chef.

This time, we will introduce two recipes for coriander, which became popular due to its popularity a few years ago.

Cilantro is often thought of as a summer vegetable because of its similarity to Thailand, but it is actually more cold-tolerant than heat-tolerant. This is why it is hard to find cilantro in the middle of summer.

In fact, there are no menu items in Thailand that serve large servings of coriander; instead, the seeds and roots are used to make curry paste, stewed dishes, or steamed dishes.

1: Thai-style stir-fried shrimp and glass noodles "Kung Ok Woon Sen"

The vermicelli has absorbed the delicious flavor of the shrimp and you could eat it forever!

This is a Thai dish that can be made without using Thai seasonings such as fish sauce. It is best to use a small clay pot or frying pan.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Shrimp with head・・・4 pieces
Vermicelli・・・80g
2 bunches of coriander root
Pork belly・・・50g
A Garlic...1 clove
A Ginger (sliced)・・・10g
A White pepper... appropriate amount
A Oyster sauce... 1 tablespoon
A Water・・・100ml
A Soy sauce (sweet is recommended)...1 tablespoon
A Sesame oil...2 teaspoons
Shaoxing wine... 1 tablespoon
Coriander leaves... appropriate amount

<How to make>

(1) Make an incision in the back of the shrimp with the shell on and remove the vein. Soak the glass noodles in lukewarm water and cut them to an easy-to-eat length. Cut the pork belly into 3cm pieces. Crush the garlic with the flat side of a knife. Lightly pound the coriander root with a rolling pin (to bring out the aroma).

(2) Add A, coriander root, pork belly, and glass noodles to a pot and mix. Add shrimp, cover, and place on medium heat.

(3) Once it starts to boil, reduce heat to medium-low and simmer for about 8 minutes.

(4) When the water has evaporated and the vermicelli is soft, pour Shaoxing wine around the edge of the pot to bring out the aroma, then turn off the heat.

(5) Top with coriander leaves.

If the vermicelli is still hard even after the liquid has evaporated, add more water and heat until soft.

I recommend using a sweet soy sauce like tamari soy sauce. If you don't have it, add about 1/2 teaspoon of sugar.

Be sure to use shrimp with the heads on, as the shells and heads give off a delicious stock.

2: Easy salad with aromatic vegetables "Asian-style coriander and chrysanthemum salad"

Cilantro, which tends to be left over when used as a condiment, has been combined with the Japanese herb, chrysanthemum. Chrysanthemum is also delicious when eaten raw.

The sweet and sour Thai dressing goes perfectly with it.

Image: Ayumi Chuganji

[Ingredients (for 2 people)
Cilantro...2 bunches
Shungiku (Chrysanthemum)・・・50g
Dried small sardines・・・10g
A. Fish sauce・・・1 teaspoon
A Sugar... 1 teaspoon
A Garlic (grated)・・・1/4 teaspoon
A. Kabosu (lemon, etc. is also OK) juice... 2 teaspoons
White sesame seeds... 1 teaspoon
Sesame oil...1 tablespoon

<How to make>

(1) Cut the coriander into roughly 3cm pieces. Cut the chrysanthemum into roughly 3cm pieces (cut the thick parts of the stems diagonally). Soak both in water to make them crisp. Mix A together.

(2) Add sesame oil and dried small sardines to a frying pan and fry over low heat until crispy.

(3) Thoroughly drain the vegetables (1) and place them in a bowl. Sprinkle A all over them.

(4) Place (2) on top of (3) along with the oil, and sprinkle with white sesame seeds.

It's so nice to munch on the green herbs. The dressing also goes well with steamed chicken, so keep it in mind and add it to your flavor variations.

Please give it a try. (Text by Ayumi Nakaganji)
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