- 150 g of soybeans
- 1 small onion
- 2 clove garlic
- 2 teaspoons of ginger
- few fresh coriander leaves
- 1 tablespoon curry powder
- 1 teaspoon of chili powder
- 2 teaspoons of salt
Soak in a bowl for 3 h soybeans and drain, leaving a little water to facilitate mixing. Mix coarsely using an immersion blender until dough is not too fine.
Coarsely chopped garlic, cut the onion into small cubes and grated ginger and chopped cilantro.
Add to bowl with the soy bean paste, salt, curry, coriander, ginger, onion, garlic and pepper and mix.
Heat oil in a fryer. When the oil is hot dip the balls pakoras made with a teaspoon and cook 5 minutes, turning occasionally.
When the pakoras its golden brown, drain on paper towels.
Serve as an appetizer served with a sauce of coriander or tamarind.
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
Seeni Sambol is a sambal with onions that accompanies many meals in sri lanka.
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Here is a Bhutanese dish of chicken, chilli and red rice. Red rice is very rependu in Bhutan.
Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of Chi...
Banh tom chien is the famous shrimp fritters, this dish is originally from Vietnam in all Asian rest...
Here's a tasty recipe Ginger Chicken to taiwan. All the flavor Taiwanese.
yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.
The lap or a flat is laab Laotian every day, but also of celebration. This is a dish of chopped meat...
Ingredients : 1 kg of perch fillet ( avoid cod, salmon too fat) 5 banana leaves 5 lemon le...