Sweet black rice
Frankly speaking, from our European point of view, desserts are not the strongest place in many Asian cuisines. And who needs them there, when so many goodies all year round…

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Thai noodles
INGREDIENTS Water - 200 ml Coconut milk - 200 ml Lemon zest - 20 g Mushrooms - 50 g Shrimp in brine - 200 g Tom Yam pasta - 2…

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Thai squid salad
Who has nailed to our east coast today? And it’s beaten up by various reptiles of the sea ... We select a shrimp, a crab or we take from it…

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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.

Singapore style noodle with shrimp
The notion of Singapore noodles is very loose. More often than not, it means combining Chinese and Thai or Chinese and Indian cuisine in one recipe. INGREDIENTS 300 g rice…

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Singapore style noodle with shrimp
The notion of Singapore noodles is very loose. More often than not, it means combining Chinese and Thai or Chinese and Indian cuisine in one recipe. INGREDIENTS 300 g rice…

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Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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Thai seafood curry soup
A soup with which you can impress your friends and more! INGREDIENTS 150 ml coconut milk 150 ml cream 22% fat 1 tbsp. l yellow curry paste 1 PC. (stick)…

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