Basmati brown rice with tofu, bell pepper and orange
I love brown rice. Properly prepared, it gives saturation for long hours, reduces appetite, is rich in minerals, especially potassium, and vitamins B, E, PP, and in combination with tofu,…

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fisting
Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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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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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.

Rice with spicy chicken and shiitake mushrooms
Shiitake, with an interesting woody flavor, create magic and make the dish very bright, piquant. INGREDIENTS dried shiitake mushrooms 50 g long grain rice "National" 1 cup (a) onions 1/2…

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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…

...

Thai soup "Burning Sun"
INGREDIENTS Chicken broth (from breasts) - 1 liter Half lime juice Shallots - 1 pcs. Lemon grass - 20 g Curry - 1 tsp Zira - 0.5 tsp Chili pepper…

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