sweet and sour pork

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The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians and Burmese, is distinguished by his flavors and original ingredients.
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Curried chicken thighs

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Spices are the basic ingredients of Thai cuisine. They are able to characterize and enhance the best dishes.
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Bun Cha – meatballs and pork belly grilled

Bun cha

This is an emblematic dish of North Vietnam who equal the famous dish ” The Pho”, it is very appreciate of Vietnamese living in Hanoi. It can be eaten in small stalls on the pavement.
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Shuan yang rou – Mongolian fondue

fondue-mongole

Mongolian fondue called “yang rou shuan” is a fondue served in North China and very popular in Beijing.
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Thai fondue

fondue thailandaise

This is Thai fondue with beef, pork and veal. Let yourself be tempted by this Thai dish!
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Pakoras de soja – donut soy

Pakoras

Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
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Tamarin sauce

sauce-tamarin

Here is a tamarind sauce that we just burma, it comes with small salad for an appetizer or as input for example.
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Pou ja – Thai Crab Stuffed

crabe-farci

Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
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Chet glay hin – Chicken Curry

curry-de-poulet

Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present, but remains unique to Burmese cuisine.
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Gin thoke – ginger salad

gin-thoke

In Burma they are very fond of salad, here’s Gin Thoke is a salad with ginger.
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Beya kyaw – split pea fritters

beya-kyaw

Kyaw Beya is a split pea fritters that are found in Burma.
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Moh hin gha – mohinga – fish soup

moh-hin-gha

Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
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