Ingredients :
- 500 g of lean pork ribs
- 500 g of lotus root
- 3 spring onions
- salt
- 6 cups of water
- 2 tablespoons of fish sauce
Preparation :
Cut the ribs into small squares.
Peel the lotus root thinly and cut into slices.
Chop the spring onions, including green part.
Simmer all ingredients in a saucepan with water and salt, half an hour until the meat is cooked and the liquid reduced to a third. Add the fish sauce. Serve with rice.
Cha gio - nem - pork rolls with crab
Cha gio are rolls of pork with crab known here as the nem is a traditional recipe of vietnam.
Misoshiru - Miso Soup
Misoshiru is the famous miso soup is a dish very appreciate of Japanese, she is consumed either brea...
Caramel pork stew with eggs
This dish can be prepared to Cambodia any time it, but also for feast.
Emadatse - stew chili and cheese
Emadatse is a stew of chili and cheese, this is the national dish of Bhutan.
Chicken on spicy Bhutanese red rice
Here is a Bhutanese dish of chicken, chilli and red rice. Red rice is very rependu in Bhutan.
Leche flan – bahn caramel - purin - caramel...
Filipino leche flan, caramel bahn vietnam, manure in Japan is a native of Europe creme caramel.
Typical Chinese fried rice
The fried rice fried rice called in China, is a very popular dish in the Chinese world.
Dahl Bat - traditional dish of rice and len...
The Dahl Bat is a traditional dish of rice and lentils from Nepal. It consists of white rice (bhat) ...
Bobor sach moan - chicken soup
The Cambodian Bobor is a dish that it eats breakfast or lunch as small as desired.
Phaksha Pa - Pork with Vegetables
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.