- 1/4 cup of oil
- 500 g of minced meat
- 2 onions thinly sliced
- 3 cloves garlic minced
- 1 tablespoon of carry
- 1 teaspoon of turmeric
- 1 tablespoon of flour
- 1/2 teaspoon of cardamom
- 1 1/2 cup of beef broth
- 1/4 cup of white vinegar
- 1/2 cup of dry grapes
- pinion or pistachios
- yogurt or sour cream
Heat oil in skillet and cook the beef and set aside.
Add onions and garlic and saute over low heat for 15 minutes.
In a large saucepan mix all ingredients : curry, turmeric, flour, salt and pepper, cardamom, the broth, vinegar, dry grapes , beef, then simmer covered 20 minutes.
Serve with rice and garnish with walnuts and sour cream or yogurt.
yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.
The fondue is a broth in which diners cooked their ingredients in a small landing net.
Nasi gurih or fragrant rice is a traditional Javanese. The rice is cooked in spices and coconut and ...
Or lam is a specialty of Laos. This is a soup made of chicken and aubergine .
The lap or a flat is laab Laotian every day, but also of celebration. This is a dish of chopped meat...
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are seve...
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
Murtabak or martabak is a pancake stuffed with mutton and onions. It is popular in Asia as in India,...
The Cambodian Bobor is a dish that it eats breakfast or lunch as small as desired.