Cooking in Thai!
Three popular Thai dishes: Tom Yam soup, curry chicken and banana flat cakes are offered to be prepared by Maxim Kolomatsky, the chef of Shikari restaurant. It turns out a…

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What is the use of coconut
In the mid-twentieth century, coconut water was used as a short-term substitute for blood plasma, because the juice of an intact nut is absolutely sterile and has all the necessary…

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Thai style tomato and strawberry dressing
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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 betel, it is available only in Southeast Asia. For a sharper taste, you can add more chili, for a sweet taste add white sugar.

Thai appetizer (MIANG KUM)
PARTICIPANTCOMPETITION
INGREDIENTS
brown rice 1/3 cup (a)
shrimp 100 g
coconut flakes 30 g
peanuts 1 handful
ground chili pepper 1/2 tsp
red chilli, 1/2 pod.
soy sauce 1 tbsp
lemon (lime) 1 pc.
leaf lettuce 1 bunch (a)
garlic, clove 1 pc.
ginger 1 cm

STEP-BY-STEP COOKING RECIPE
Step 1
Boil the rice until cooked. Pour coconut flakes into a cold dry frying pan and fry until the color changes, it will turn brownish-golden.
Step 2
Fry peanuts in a dry pan and grind in a blender. Boil the shrimp, peel and chop finely. Chilli finely chopped. Ginger grate. Chop the garlic.
Step 3
Mix boiled rice, garlic, ginger together, add ground chili, shrimp, chopped peanuts, soy sauce, juice of 1 lemon, coconut flakes (part set aside for decoration). Grind everything with a blender into a homogeneous mass.
Step 4
Salad leaves to disassemble, wash, dry. Put lettuce leaves on a dish and put 1-1.5 tablespoon filling on lettuce leaves. Garnish with the remaining coconut. Serve with lemon wedges.

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