Having mastered national cuisines of the different countries, it is possible to surprise guests with the original dishes having unusual names. Such treat for certain will be to the taste to fans of exotic and will help to understand and feel the culture of other people better.
How to prepare a dish suimono
Unusually for Europeans names of dishes of Japanese cuisine which differ in also exotic taste sound: гункан in a cucumber and гункан with caviar, the Tory кэнко yaks, набэ, teriyaki, сифудо тяхан, to a misosir, suimono.
The unusual name is "suimono" translated from Japanese as "what I drink". It is at the same time nourishing and light transparent seafood soup with addition of a soy-bean sauce.
To prepare houses suimono, it is necessary to take: - 150-200 g of a sea cabbage; - 4 glasses of water; - 5-10 cm of a white stalk of leek; - 1 lime; - 1 tsps of a light soy-bean sauce; - 1 tsps to Saca; - 150 g of tofu. First of all, cook dasa broth. For this purpose fill in a sea cabbage with water and leave for an hour. Then bring to the boil and you cook within 7-10 minutes. Then remove a sea cabbage, and cool broth. Wash up leek and a lime and cut thin circles.
In Japan suimono they eat in 2 stages. At first broth is drunk, and then sticks eat firm components of soup.
Bring to the boil broth, add to it a soy-bean sauce and Saca. You cook 3-4 more minutes then remove from fire and filter via the gauze filter. In deep bowls lay out the tofu cut in cubes and fill in it with broth. Decorate suimono with circles of leek and a lime.
The recipe of a dish of a bkhaydzha from chili pepper
Isn't less original Indian kitchens which original names of dishes speak to Europeans also little: bkhuna кумб, sticks мург, dhania of Jinga, dzhafrana of a shorb. Indian cuisine is distinguished by abundance of the used spices and spices which are added to dishes and separately, and in mixes. The Indian cooks create not only spicy and sharp to taste, but also useful dishes. Some well stimulate digestion, others – calm and pacify, the third add courage. To join national cookery of India it is possible to prepare bkhaydzh. Do this dish from chili pepper which plays an important role in kitchen of this country. Bkhaydzhi from chili pepper is a main course though can be spicy snack. For its preparation it is required: - 4 big green chili peppers; - 1 bunch is fresher than mint; - 1 bunch of cilantro; - 100 g of a chickpeas or pea meal; - ½ glasses of water; - ½ tsps of a turmeric; - 1 tsps of a kumin; - salt; - 1 tablespoons of melted butter; - 1 glass of vegetable oil; - 1 lemon. Properly wash up chili peppers, dry, cut lengthways on 2 half, keeping tails, and remove seeds. Wash up mint and cilantro, dry and small chop a knife. Then make batter. For this purpose: pour a chickpeas or pea meal into a bowl, pour in water and carefully mix. Dough on consistence has to turn out similar to liquid sour cream. Then add to batter a turmeric and кумин, the cut cilantro and mint, salt. Warm up melted butter in a frying pan and pour in it in batter. Mix everything to uniformity. In deep ware very well warm vegetable oil. Dip halves of chili peppers in turn in batter and fry in vegetable oil before emergence of a golden crust.
In addition to bkhaydzh it is recommended to serve sauce, popular in Indian cuisine, – green chutney.
Lay out ready pepper on a paper towel to remove surplus of oil. Cut a lemon in half. Lay out bkhaydzh from hot pepper on plates, sprinkle fresh lemon juice and at once give to a table (in this case batter will be especially tasty and crunchy).