- 400 g of meat beef
- 1 stalk of lemongrass
- 3 clove garlic
- 1/2 ginger
- 5 tablespoons of oyster sauce
- 1 teaspoon of salt
- 4 tablespoons of nuoc mam sauce
- 5 tablespoons of sugar
- 5 tablespoons of soy sauce
- wooden skewers
Cut meat into thin slices and reserve. Chop the garlic, ginger and lemongrass and put in a blender and mix until obtaining a very smooth puree.
Put in a bowl the sugar, soy sauce, salt, sauce, fish sauce, oyster sauce, puree and lemongrass and stir the meat, cover with a cellophane and marinate for 1 hour in the fridge.
Skewer the meat and then cook on the barbecue or the grill for 10 minutes per side.
Serve with rice.
Ingredients : 1 kg of perch fillet ( avoid cod, salmon too fat) 5 banana leaves 5 lemon le...
Khao poun is a traditional soup of Laos, made from coconut milk, lemongrass and with rice noodle a...
the Yakitori chicken skewers are found in the Japanese restaurant. This is a very popular dish in Ja...
Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popular in Beiji...
Nome shek Chiene is the famous Cambodian banana fritters found in Asian restaurants.
The fondue is a broth in which diners cooked their ingredients in a small landing net.
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
The Peking duck is as its name suggests originally from China. This dish is very famous and known wo...
Chicken kurma is very rependu in Brunei, it is tasty with a flavorful spice mixture, put you in full...