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…

Continue reading →

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…

Continue reading →

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…

Continue reading →

Rice and Shrimp Rolls

Indonesians are very respectful of food. This is evidenced by the numerous mobile eateries in the open air – varungs (owners, cooks, waiters and cleaners in them are usually all from the same family), a huge number of small restaurants and such exquisite recipes.

INGREDIENTS
180 g jasmine rice8 raw tiger shrimps
2 small mangoes
4 leaves of Chinese cabbage
2 small cucumbers
2 eggs
40 g sowa sauce
18 g of dark sesame oil
80 g of vegetable oil
freshly ground white pepper
salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Rice and Shrimp Rolls
If the shrimp is frozen, thaw them in advance on the top shelf of the refrigerator in a colander set in a bowl. String each shrimp onto a wooden skewer, pushing it under the carapace from the side of the head to the tail. This one is necessary so that during boiling the prawns do not curl into a ring. Cook the prawns in boiling slightly under salty water, 4 min. Pour over cold water, then let the shrimp cool. Remove the shrimp from the skewers, clean the shell and head, remove the dark intestinal vein.
Step 2
Rice and Shrimp Rolls
Cook rice in boiling salted water according to the instructions on the package and cool completely. Rice should not be too crumbly.
Step 3
Rice and Shrimp Rolls
Peel the mango, cut off the stone, cut the flesh into small cubes. Cut off the hard base of Chinese cabbage leaves.
Step 4
Rice and Shrimp Rolls
Lay the overlapping leaves on a cutting board. Place one shrimp in a line of shrimp, and place the pieces of mango on the glasses. Wrap tightly in cabbage leaves to make a thin long roll.
Step 5
Rice and Shrimp Rolls
Peel the cucumbers from the skin and seeds, cut them very finely, mix with rice. Beat eggs with soy sauce, sesame oil and white pepper. Add to rice 2 tbsp. l mix the resulting mixture.
Step 6
Put a mat in front of you to roll the rolls, lay a film on top of it. Lay out the rice, smooth the surface so that you get a rectangle of the same length as the prepared cabbage roll. Wrap the roll in rice, pressing it with your hands so that the rice lies denser. Coat the roll on all sides with the remaining egg mixture and fry in very hot vegetable oil until golden brown. Before serving, cut the roll into pieces approximately 3 cm long.

Shrimp Fried Rice
INGREDIENTS shrimp 12 pcs. ground curry 1 tsp garlic, clove 1 pc. brown rice 50 g soy sauce 1 tbsp 1/4 chili pepper vegetable oil 3 tbspsugar 1/2 tsp STEP-BY-STEP…

...

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.…

...

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…

...

Thai Shrimp Omelet
These thin egg pancakes have gained worldwide popularity. They are rolled up into a tube, cut into strips and added to rice or put in chicken stock before serving. Thai-style…

...