Thai spring rolls
Our compatriots, having returned from Thailand, are sure to talk about what they tried there and what they did not dare to try. It seems that not a single tourist…

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Thai Banana Tortilla
A banana flat cake is perhaps the most popular Thai dessert. And the real street food: in Thailand, it is cooked on the street, on a mobile stove. If you…

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Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
Tamarind is such an Asian tree. Long pods with beans are collected from it. Their flesh is edible and very healthy. Improves digestion! From sour and immature tamarind make pasta.…

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Beef Rendang

This indonesian and malay dish is most aboriginal
called festive. Beef, coconut milk and lots of spices are stewed together,
sometimes a few hours, after which the rendang is served (of course, along with rice and a bunch of snacks)
to a wedding table or during big celebrations. Although in modern society it may well
be prepared and just for a Sunday family dinner. If you have a slow cooker at home
(slowcooker), preparing a rendang will be even easier.

INGREDIENTS
1 kg of beef pulp from the shoulder blade or back leg
500 ml coconut milk
5 medium red chili peppers
2 large onions
10 cloves of garlic
6 stalks of lemon sorghum (lemongrass)
5 cm fresh galangal root
4 cm fresh ginger root
1 tbsp. l shrimp paste
2 tbsp. l palm sugar or honey
5 tbsp. l sweet soy sauce
3 bay leaves
1 tbsp. l seeds ofr fennel, zira, coriande and peppercorns
2 tsp ground turmeric
salt
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare the spices. Fry fennel seeds, zira, coriander and pepper with peas in an oven preheated to 100 ° C, 30 min. Cool and grind in a coffee grinder.
Step 2
For meat, remove all films and excess fat, cut the flesh into pieces the size of an average fist.
Step 3
Peel onions, chili, garlic, ginger and galangal. Cut into small pieces. At lemongrass, remove the top dried leaves and top 2 cm long, cut the stems into small pieces as well.
Step 4
Put lemongrass in a blender or food processor, pour 1 cup of cold drinking water. Beat until smooth.
Step 5
Add onion, whisk again. Add garlic, galangal, ginger and turmeric powder, whisk again until smooth.
Step 6
Pour palm sugar into small pieces.
Step 7
Pour the spicy paste into a large wok, add shrimp paste, soy sauce and ground spices, mix very carefully. Lay the beef and mix so that the pieces are covered with spicy mixture on all sides. Leave the meat for 1 hour.
Step 8
8. Then pour in coconut milk, add palm sugar (honey), salt and mix thoroughly. Put the wok on a strong fire, bring the liquid to a boil, reduce the heat to a minimum, close the wok with a lid and simmer the meat for 4 hours, stirring from time to time. At the very end, you can increase the heat to evaporate the liquid – the meat should not float in the sauce. Serve the rendang hot with rice.

Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
Tamarind is such an Asian tree. Long pods with beans are collected from it. Their flesh is edible and very healthy. Improves digestion! From sour and immature tamarind make pasta.…

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INGREDIENTS Base for yellow curry - 130 g Thai eggplant - 25 g Mini Corn - 2 g String Beans - 2 g Bok choy mini salad - 15 g…

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In Thai cuisine, many different spices and spices are used, and they are known to have a warming property. Try to make such a soup in the Thai manner. INGREDIENTS…

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Thai Shrimp Omelet
These thin egg pancakes have gained worldwide popularity. They are rolled up into a tube, cut into strips and added to rice or put in chicken stock before serving. Thai-style…

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