Cooking with : Ginger
Chinese fondue with seafood
Chinese fondue with seafood delight all those who like seafood.
Shuan yang rou – Mongolian fondue
Mongolian fondue called “yang rou shuan” is a fondue served in North China and very popular in Beijing.
Pakoras de soja – donut soy
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
Here is a tamarind sauce that we just burma, it comes with small salad for an appetizer or as input for example.
Pou ja – Thai Crab Stuffed
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Chet glay hin – Chicken Curry
Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present, but remains unique to Burmese cuisine.
Gin thoke – ginger salad
In Burma they are very fond of salad, here’s Gin Thoke is a salad with ginger.
Moh hin gha – mohinga – fish soup
Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
Satay – sate – skewered meat
Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, the Philippines and Thailand.
Butaniku no shôgayaki – grilled pork with ginger
Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan after the Tonkatsu.
The Peking duck is as its name suggests originally from China. This dish is very famous and known worldwide.