- 3 eggs
- salt and pepper
- 250 g of raw shrimp
- 500 g lean pork or steak
- 2 medium onions
- 2 cloves garlic
- 1/2 teaspoon of dried shrimp paste (trasi)
- 4 cups of cooked rice
- 6 sliced spring onions
- 2 tablespoons of light soy sauce
- 3 tablespoons of onion flakes
- 1 cucumber sliced thin
Wash and cook rice, when the rice is cooked, cover and let cool.
Heat oil in a pan and make two omelettes, salt and pepper and set aside.
When the two omelettes are cold, put one on the other, roll them and cut them into thin slices.
Shell shrimp, cut the pork or beef into slices.
Finely chop the onions, garlic and Trasi or grind in a blender, then mix and fryin a wok. Add shrimp and meat, cook 3 minutes stirring constantly.
Add 2 tablespoons of oil, wait until it is hot, stir in rice and spring onions. Fried and drizzle with soy sauce. mix well and serve
Chicken kurma is very rependu in Brunei, it is tasty with a flavorful spice mixture, put you in full...
Kimchi - fermented cabbage
Kimchi is the Korean national dish is the pride of Koreans. Many of you will count the Korean kimchi...
Phaksha Pa - Pork with Vegetables
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.
Tai Chi chao mifen - fried rice vermicelli
Tai Chi chao mifen is a dish of fried rice vermicelli Taiwanese.
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.
Ketupat - packaged rice
Ketupat is rice wrapped in a sheet, it is eaten in Malaysia, Indonesia, Brunei, Singapore and the ph...
Moh hin gha - mohinga - fish soup
Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
Pou ja - Thai Crab Stuffed
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Pork with Szechuan sauce
Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of Chi...
Butterfly shrimp – Feng Wei Xia
A dish from China which is very popular in Europe.