- 2 cups of chicken broth
- 100 g of tofu
- 2 chicken breasts
- 1 spoon of fresh coriander leaves chopped
- 1 green pepper
- 1 red pepper
Cut the tofu and the chicken into pieces. Slice the peppers into slices of medium size.
Put the chicken broth in the refrigerator and when it is frozen remove the greasy film that lies on its surface and bring the broth to a boil. Add the chicken, peppers and tofu and simmer over low heat for 15 minutes. Once heated through, serve into bowls and sprinkle with coriander leaves.
Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin...
Samgyetang is a Korean dish, a chicken soup with ginseng. This Korean dish is very good for health a...
San bei ji is a dish of ginger chicken with his sauce is a dish of Chinese origin wide spread in Tai...
Khao poun is a traditional soup of Laos, made from coconut milk, lemongrass and with rice noodle a...
Com chien is grilled rice Vietnamese style. It supports many flat in vietnam.
Tempura fritters are fried shrimp and vegetables, this recipe is delicious Japanese.
Banh cuon are steamed stuffed rolls you eat for breakfast, lunch and during the change of moon in vi...
Khao Tom is rice soup which usually take breakfast in Thailand.
Filipino leche flan, caramel bahn vietnam, manure in Japan is a native of Europe creme caramel.
Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.