Thai cuisine
Personal experience is perhaps the most valuable information in any field. Cooking, and especially national cuisine, is no exception. Let's look at Thai cuisine through the eyes of Denis Gromov.…

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Rice flour crusted fish
Those who have been to Vietnam know that food sellers are literally at every step in the cities there. This very food is spread out in large and at the…

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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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Gado gado salad

This salad with an amazing name for us is an Asian version of French
Nicoise. That is, different ingredients are laid out on one dish – mostly vegetables, but there are still
boiled eggs, tofu, and sometimes meat, poultry, or shrimp. Everyone takes what he wants – and water
optional sauce. A very convenient format for a big feast when people gather
with different tastes.

INGREDIENTS
200 g cabbage
5 medium potatoes
2 medium carrots
150 g of green beans
100 g Golden Bean Sprouts
2 large ripe tomatoes
1 small long-fruited cucumber
200 g of solid tofu
3 eggs
For the sauce: 10-12 cloves of garlic
2 medium shallots
5 medium red chili peppers
150 g raw peanuts
300 ml coconut milk
60 g palm or brown sugar
1 tbsp. l rice flour
1 tsp shrimp paste
salt
For sambal: 20 red bird eye chili
1/2 tsp Sahara
salt
STEP-BY-STEP COOKING RECIPE
To season sambal, cook the peppers for a couple of minutes, 15 minutes, then cool and put in a mortar. Add sugar and salt and crush into the paste. 2. For sauce, pour peanuts on a baking sheet in an even layer and fry in an oven preheated to 170 ° C, stirring for 7 minutes. Then peel off by rubbing the hot nuts in a towel and cool. 3. Bake whole cloves of garlic, chopped in half onions, chopped in half and peeled chili peppers until soft. Previously, all of them are best lubricated with oil. 4. Put all the baked spicy vegetables in a blender, add peanuts, sugar and coconut milk, whisk until smooth. Pour the sauce into a saucepan, add shrimp paste or salt, bring to a boil, boil 1/3. At the very end, add mixed with 1 tbsp. l cold water rice flour, warm, stirring, and remove from heat. 5. Prepare all ingredients for the salad: cook the potatoes in their skins until ready, peel and cut into large slices. Boil green beans in boiling water for 2 minutes, pour over cold water and pat dry. 6. Cut the cabbage very thinly. Peel and chop the carrots with thin straw. Cut tomatoes into slices, cucumbers into slices. 7. Hard-boiled eggs, pour cold water, peel, cut along quarters. 8. Tofu cut into cubes, fry in vegetable oil until golden brown. 9. Put all the prepared salad ingredients on a large dish, pour the sauce and serve immediately. Put the sambal separately.

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 cuisine
Personal experience is perhaps the most valuable information in any field. Cooking, and especially national cuisine, is no exception. Let's look at Thai cuisine through the eyes of Denis Gromov.…

...

Spicy Thai seafood soup with lemon sorghum
From this hot soup smells like real Thailand - that noisy, sea, floral, dark-skinned and smiling paradise with spicy aromas, in which we love to go to rest - well,…

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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…

...