Thai rice soup with egg
In Thai cuisine, many different spices and spices are used, and they are known to have a warming property. Try to make such a soup in the Thai manner. INGREDIENTS…

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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…

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Thai red curry paste
There are such seasonings in the world, the presence of which in the house says a lot about its owners. Agree, it is unlikely that you will keep curry paste…

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Thai squid salad

This salad is good to cook in the cold season, despite its “hot” Thai origin. A sharp gas station with a bright character will give it the proper taste, which will cheer up even the most depressing soul.

INGREDIENTS
400 g squid fillet
1 medium shallot2 cm fresh ginger root
1 stem of lemongrass
3 sprigs of mint
3 sheets of Chinese or ordinary cabbage to serve
For refueling:
1-3 small hot red chili peppers
3 cloves of garlic
1/4 cup fresh lime juice
2–4 tbsp. l fish sauce
1 tsp palm sugar or candied honey, optional

STEP-BY-STEP COOKING RECIPE
Step 1
For dressing, peel and chop chili and garlic, crush in a mortar into a coarse paste. Add the rest of the dressing ingredients, adjusting everything to taste. Let the dressing infuse for at least 30 minutes.
Step 2
Remove squid chitin plates and all films on both sides of the fillet. Carefully cut the fillet from the outside crosswise with strips through each centimeter or 7 mm, in no case cutting it to the end. Then cut the fillet into slices of approximately 5×5 cm.
Step 3
Boil 1 liter of water in a small saucepan, put slices of squid, mix, bring to a boil and immediately turn off the heat. Leave the squid in boiling water for 3 minutes, then discard in a colander and cool.
Step 4
At lemongrass, remove the dried upper leaves, remove the upper part of the stem, leaving about 5 cm below. Break the stem with a heavy knife, pestle or rolling pin. Finely chop.
Step 5
Peel and finely chop the ginger. Put ginger and lemongrass in a mortar, rub into pasta. Peel and finely chop the shallots. Remove the mint leaves from the twigs, lay one on top of the other, roll them into a tube and chop finely. Chop cabbage leaves finely.
Step 6
Mix squid with mortar paste, shallots and mint. Arrange a handful of chopped cabbage leaves on plates, lay the squid on them. Pour dressing, let stand 10 minutes. and serve.

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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Thai squid salad
This salad is good to cook in the cold season, despite its "hot" Thai origin. A sharp gas station with a bright character will give it the proper taste, which…

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Thus, rice is boiled in Thailand. It is eaten as an accompaniment to any meal, along with any dishes - from eggs and meat to soups and vegetables. In addition,…

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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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