Ingredients :
- 20 cloves garlic, peeled and finely chopped
- 5 onions, thinly sliced
- 250 g of shrimp powder
- 1 teaspoon of dried shrimp paste
- 2 cups of peanut oil
- 2 teaspoons of chili powder
- 2 teaspoons of salt
- 1/2 cup of vinegar
Preparation :
Heat a wok with oil and saute garlic and onion over low heat until the mixture is doré.Réserver.
Garlic and onions are crisp and darken as they cool.
Using the same oil, fry the shrimp powder for about 5 minutes.
Add chili powder, salt and shrimp paste mixed with vinegar.
Combine ingredients and fry until crisp.
Remove from heat and let cool completely.
Stir fried garlic and onion, stirring well.
Store in an airtight jar, it can keep for weeks.
serve with rice.
yuk kae jang kuk - Beef Stew
yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.
htamin - Burmese rice or rice stewed
In Burma we eat rice stewed, which prevents the rice from burning.
Lap kaï - laab kaï - chicken lap
The lap or a flat is laab Laotian every day, but also of celebration. This is a dish of chopped meat...
Yao Hon - Cambodian fondue
Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can ge...
Char kway teow - fried noodles
Char kway teow is fried noodle dish popular in Malaysia, Indonesia, Brunei and Singapore. We usually...
Nuoc leo - peanut sauce
Nuoc leo is a peanut sauce with a mixture of sweet and savory found in vietnam.
Tonkatsu - breaded pork
Tonkatsu is the breaded pork and became one of the most popular dishes in Japan
Lau bo - Vietnamese fondue
Lau Bo is the Vietnamese fondue, tasty and delicious, it is eaten with rice cake and mam nem sauce.
Curried Cauliflower and Potatoes
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
Fing pork - pork with noodles and chilli
Fing pork or pork with vermicelli and chili is a dish Bhutanese chilli which is considered a vegetab...