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 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…

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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…

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Tom yum with shrimp and chili sea bass

The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation – with shrimp and chili sea bass. The perfect combination of spiciness and freshness, plus the most delicate seafood will perfectly decorate a summer day.

Bambumar
INGREDIENTS
1 liter of fish stock8 raw shrimp
8 carcasses of mini squid
200 g fillet of Chilean sea bass
8 inflorescences of cabbage Romanesco
8 canned straw mushrooms (Tsaogu)
4 stalks of lemongrass
2 shallots
1-2 hot chili peppers
2 tsp tom yum pasta
vegetable oil
For filing
4 sheets of kaffir lime
4 stalks of lemongrass
green onions
cilantro

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the shrimp off the shell (you can leave the tail), remove the dark intestinal vein by cutting the back along the middle. Clean the squid from the film inside and out. Slice the fish in portions.
Step 2
At lemongrass, remove the top of the stem, leaving about 8 cm of the bottom. Break the stem with a pestle or rolling pin and chop finely.
Step 3
Peel and finely chop the shallots. If desired, remove the seeds from the chili, finely chop the flesh. Remove the central “liquid” from the lime leaves, chop the leaves finely.
Step 4
Fill lemongrass, shallot, lime and chili leaves in a pan with heated oil, fry over medium heat for 3 minutes. Add the tom yam paste to taste, fry for another 2 minutes.
Step 5
Beat the resulting mass with a blender until smooth, return to the pan, fill with broth, bring to a boil.
Step 6
Add shrimp, squid, fish, mushrooms and romanesco to the boiling broth, bring to a boil, cook over low heat for 3 minutes.
Step 7
Add lemongrass and lime leaves to the pan, cook another 1-2 minutes. Pour the soup into plates, sprinkle with finely chopped green onions and cilantro leaves. Serve immediately.

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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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…

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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…

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Blue Tea and Galangal: New Thai Bar Neon Monkey
A small evening bar occupied a two-level space in the courtyards of Bolshaya Dmitrovka. On the ground floor there is a spacious contact bar, on the second floor there is…

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