BOnjour et bonne annèe à vous tous,
parmi tous les specialistes de la cuisine Thailandaise, qui pourait me donner la recette de la soupe de riz thailandaise (je me souviens plus du nom) ? je ne sais surtout pas comment accomodé le bouillon .
tu fais bouillir de l'eau avec un cube knorr (le cube ce n'est pas obligatoire )
tu ajoutes du riz deja cuit
tu rajoutes selon ce que tu veux : porc, beuf, poulet, crevette
tu peux rajouter un oeuf selon ton gout
et a la fin du celery
je crois qu'il n'y pas grand chose a rajouter si ce n'est ..... quelques gouttes de nuoc man and de sauce soja soupoudrer de cacahuetes pilles et eventuellement de petits oignons/ail frits 😛 un vrai regal !
La bouillie de riz est d'origine vietnamienne il me semble (je suis née avec, aussi loin que je puisse remonter dans mes souvenirs).
La recette de mister Changnam n'est pas loin de la recette traditionnelle. Mais si on fait cuire les grains de riz dans l'eau qui sert de bouillon (au lieu de les faire cuire à part et les rajouter après dans le bouillon), ce sera meilleur, le riz sera moins pâteux et le bouillon plus clair. Dans ce cas là, il faut mettre au moins 1/3 riz 2/3 eau (voir plus, possibilité de rajouter de l'eau en cours).
Pour assaisonner : poivre, sel, nuoc mam, un peu de glutamate, gingembre coupé grossièrement (afin de les mettre à part si on ne veut pas croquer dedans, c'est juste pour donner du goût au bouillon), ou faire comme Lepiaf si on mange le gimgembre, persil chinois haché grossièrement, oignon frit.
C'est une recette inloupable.
Bon appétit !
Célia.
d'accord avec toi et comme tu dis l'ail frit 🙂j'en mange plusieurs kilos par an j'adore avec les khanom jip j'en met presque autant que khanom jip en question 😊
Soupe de riz aux crevettes
(Khao Tom Kung)
Les ingrédients : 200 gr. de riz cuit et recuit à l eau. 2 cuillerées à soupe de nam pla (sauce de poisson). 2 cuillerées à soupe de sauce soja. 2 cuillerées à soupe de ciboulettes. 1 cuillerée à soupe de feuilles de coriandre hachées. 1 cuillerée à café de poivre moulu. 3 morceaux de gingembre frais. 1 tige de citronnelle. 10 petites boulettes de viande. 200 gr. de crevettes. Eau. La recette : Dans 1 l d'eau qui chauffe, ajouter successivement les boulettes de viande, le riz, le nam pla (sauce de poisson), la sauce soja, les crevettes, le poivre, le gingembre, la citronnelle. Laisser cuire à feu moyen pendant 10 minutes. Ajouter la ciboulette et la coriandre.
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
