- 2 fresh red chilies
- 1 clove garlic
- 1 teaspoon of sugar
- 1 lemon
- 1 tablespoon of vinegar
- 1 tablespoon of water
- 4 tablespoons of fish sauce
Remove the tail of red chilies, split them in half, remove seeds and membrane. Cut into chunks and puree in a mortar or blender with chopped garlic. Sweeten.
Peel the lemon, remove the white part, slice and remove seeds. Add gradually the lemon in the mortar and pureeing. Add vinegar, water and fish sauce, mix.
Serve in small bowl.
Cha gio are rolls of pork with crab known here as the nem is a traditional recipe of vietnam.
Chilli crab and black pepper crab is a dish of spicy crab singapore that is eaten with the fingers.
Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin...
Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popular in Beiji...
Macher jhol is a dish of fish curry is a traditional dish from Bangladesh.
Fish Curry with Mustard is wide spread in Bangladesh which is close to the sea and Bengali are very ...
Here is a sweet tangy soup was consumed in Bangladesh and India.
San bei ji is a dish of ginger chicken with his sauce is a dish of Chinese origin wide spread in Tai...
oh ah chian or oh chien is an oyster omelet from China, we find this dish in Malaysia, Singapore and...
Canh dau hu is a soy soup was very easy and fast to do that comes from northern Vietnam.