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…

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Thai roll
INGREDIENTS rice paper 2 pcs. shrimp 3 pcs. thai mango 20 g avocado 20 g cucumber 20 g green peas 20 g STEP-BY-STEP COOKING RECIPE Step 1 Dip dry sheets…

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Tom Yam Kung

This famous Thai soup must have been tasted by every lover of spicy cuisine who has ever visited Thailand (or just a Thai restaurant). It is not difficult to make it at home – the only problem is to find all the necessary products. Although we learned how to make an adequate replacement …

INGREDIENTS
1.5 l chicken stock or water24 tiger prawns
300 g oyster mushroom
2 stalks of lemon sorghum
3–7 small red hot Thai chili
3 cm fresh galangal or ginger root
5–7 kaffir lime leaves or 2 lime zest
2 tbsp. l finished chili paste
5 tbsp. l fish sauce us pla
2 lime juice
a large handful of cilantro leaves
STEP-BY-STEP COOKING RECIPE
Step 1
If the prawns are frozen, thaw them in advance on the top shelf of the refrigerator in a colander set in a bowl. Peel the shrimp off the shells and heads, remove the intestinal vein.
Step 2
At the oyster mushroom, remove the hard legs, cut the hats in large pieces. Cut galangal or ginger into thin slices. Peel lemon sorghum from dried outer leaves, cut each stalk into 3 parts, lightly beat them off with a hammer to release aroma.
Step 3
In a saucepan, bring the broth or water to a boil, put oyster mushrooms, lemon sorghum, ginger, Kaffir lime leaves or zest and whole chili peppers. Bring to a boil again, lay the shrimp, cook for 3 minutes. Remove from heat.
Step 4
Add the chili paste (you can pre-dilute it with a small amount of broth), fish sauce and lime juice. Remove pieces of lemon sorghum and, if possible, slices of galangal. Serve immediately, very hot, sprinkled with cilantro leaves.

Turkey meatballs in coconut pumpkin sauce
Thai style dish. Pumpkin in this sauce sounds delicate, other additives dominate - curry, coconut, chili. In a plate you will taste salty, spicy, sweet and sour at the same…

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Tom Ka, Thai Coconut Chicken Soup
INGREDIENTS 300 g chicken breast fillet 1 liter of chicken stock 150 ml coconut milk 2 medium stems of lemon sorghum 4–5 cm of fresh galangal or ginger root 2…

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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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