Singapore style noodle with shrimp
The notion of Singapore noodles is very loose. More often than not, it means combining Chinese and Thai or Chinese and Indian cuisine in one recipe. INGREDIENTS 300 g rice…

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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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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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Thai marinade fish

Such fish is best prepared for an informal family dinner, when everyone can, without being embarrassed by the formal situation, deal with a fish ridge, bones and skin. It is especially good if the climate and weather allow you to sit right next to the barbecue while drinking good white wine and only occasionally brushing off mosquitoes.INGREDIENTS
2 whole fish (sea bream, sea bass, rock perch) weighing approximately 300 g each
small bunch of cilantro
lubricating oil
For marinade:
3 cm fresh ginger root
1 clove of garlic
3 medium shallots
1 small chili pepper
1 tsp soy sauce
1 tsp chili sauce
1 tsp fish sauce
1 tsp lime juice
1-2 tbsp. l vegetable oil
STEP-BY-STEP COOKING RECIPE
Step 1
Gut, clean, rinse, and then dry the fish. Insert cilantro twigs into her abdomen.
Step 2
For marinade, peel and chop the onions, ginger, garlic and chili (if desired, remove the seeds and internal partitions from the chili), put everything in a blender or food processor. Add the remaining marinade ingredients, chop until smooth.
Step 3
Pour the resulting marinda fish, cover and refrigerate for 8-10 hours.
Step 4
Take the fish out of the marinade, dry it, put it on a wire that is well heated and greased with vegetable oil and bake over strong charcoal until tender, about 15 minutes, periodically greasing the marinade.
Step 5
If you cook fish in the oven, preheat it to 200 ° C and bake on a lattice covered with foil for about 20 minutes….

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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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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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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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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