Thai Coconut Noodle and Shrimp Soup
If you have not had to try Thai cuisine yet, then this soup is a great occasion to start an acquaintance. It has all the iconic Thai products: lemongrass, shrimp,…

Continue reading →

Thai Fried Rice with Seafood
I present to you the recipe for making Thai fried rice with seafood. The dish is simply incomparable in taste, I advise everyone to try it! Thai Fried Rice with…

Continue reading →

Warm Eggplant Salad
INGREDIENTS 100 g peeled eggplant 40 g of corn starch 10 g of water 3 sprigs of cilantro 30 g pickled lychee 70 g salad dressing deep-frying vegetable oil For…

Continue reading →

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.

Thai style pickled cabbage
INGREDIENTS 1 head of young cabbage 100 g brown sugar 150 ml apple cider vinegar 4 cm fresh ginger root 4 cloves of garlic 12–16 Kaffir lime leaves 100 ml…

...

Classic Thai Food - Pad Thai with Chicken
Pad Thai is a classic Thai dish. Prepared from fried rice vermicelli with vegetables and aromatic sauce. Most often pad thai is made with chicken or pork, although in the…

...

Thai appetizer (MIANG KUM)
One of the most popular snacks in Thailand, it is cooked everywhere, in different versions. Dried shrimp is often used in the recipe. Serve a snack on the leaves of…

...

Thai milk soup
INGREDIENTS brown rice 1/3 cup (a) milk 500 ml shrimp 50 g chicken fillet 70 g garlic, clove 2 pcs. ginger root, cm 1 pc. red chili pepper 1/2 pcs.…

...