Ingredients :
- 1 chicken of 1 kg
- 2 tablespoons of oil
- 10 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon of grated fresh ginger
- 2 1/2 cups of rice
- 4 cups of water
- 3 tablespoons of nuoc mam sauce
- 4 spring onions, chopped
Preparation :
Cut chicken into small pieces, break bones with a cleaver.
Heat oil in a frying pan and fry the garlic and reserve.
Fry ginger and onions until they are tender, add chicken pieces and sauté 5 minutes.
Add rice, cook a few minutes, add half the garlic in the pan, water and fish sauce, bring to boil. Cover and cook 20 minutes over low heat.
Serve in a bowl, sprinkle with fried garlic and serve.
Astuces : You can add hard eggs in the broth.
Lumpia - nems of phillipines
The lumpia is the form of Indonesian and Filipino nems.
Chinese fondue with seafood
Chinese fondue with seafood delight all those who like seafood.
Chicken rice
Chicken rice is the rice dish with chicken from China, it is also famous in Thailand, Malaysia or Si...
Pochero – Puchero - stew
Pochero or Puchero is a kind of stew of philippines.
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
Mok Pa - coco fish in a foil parcel
Ingredients :
1 kg of perch fillet ( avoid cod, salmon too fat)
5 banana leaves
5 lemon le...
Chicken wings in oyster sauce
Chicken wings in oyster sauce is a dish of Laos.
Reshmi Kabab - skewered chicken
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Sung choi boa
This Chinese dish is an irresistible combination of textures: crunchy, sweet and fresh.
Cantonese fondue
The fondue is a broth in which diners cooked their ingredients in a small landing net.