Rice cakes
Delicious rice cakes will appeal to lovers of Asian cuisine. They are great as a side dish for soup instead of bread and are ideal for those who cannot eat…

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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 salad with chicken, shrimp and pineapple
INGREDIENTS 400 g boiled chicken 200 g boiled shrimp 0.5 fresh pineapple 1 head of lettuce 1 onion 2 branches of parsley and mint 1 lemon 2 tbsp vegetable oil…

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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.

Yellow curry with Thai eggplant, mini corn and bok choy cabbage
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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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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Thai prawns on the grill
The idea of ​​Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass,…

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