SOMEWHERE IN THE WORLD, BUT ALWAYS AT HOME
Recipe for 4 people
First, wash the glutinous rice several times in lukewarm water. Now soak the sticky rice in water for at least 3 hours, better over night. Steam the rice over a boiling pot of water for 20 minutes. You can use a classic bamboo basket as in the film, or a metal sieve in which you place a kitchen towel. It is important that the rice is covered with a lid or banana leaves during steaming. After the 20 minutes, remove the rice from the cooker and leave it open to steam for 5 minutes.
Wash the bamboo shoot, squeeze out as much water as possible with your hands and put it in a bowl. Wash and roughly chop the lemon basil, spring onions, Limnophila aromatica and dill and also put them in a bowl.
Gut the fish, remove the fins and head and cut into 2 cm wide pieces. Cut green chillis, lemongrass and sharlots, into small cubes and pound in a mortar.
Now put 300ml of water in a pot. Add the crushed paste of chillies, lemongrass and shallots to the pot and bring to a simmer. As soon as an intense aroma rises, add the cut pieces of fish. Bring everything to the boil very briefly and then add the bamboo. Everything should now just simmer. After about 10 minutes, add the coarsely chopped herbs (except lemon basil). Let everything simmer for another 5 minutes without stirring and then take the pot off the cooker. Now add the lemon basil. Then tear 6 kaffir lime leaves from the stem in the middle, roughly tear the leaves and add them to the pot. Close the lid of the pot for another 10 minutes. Now stir everything and put the salad into a bowl. Garnish the salad with lemon basil.
Enjoy your meal.
Kak prepares four dishes and a dip in this double feature. Larb Pla Duk, the spicy catfish salad, a long bean som tam, grilled catfish, a chili dip made with charred chilies and vegetables, and a bamboo curry. It quickly became clear as Kak’s episode would consist of two parts,
Bánh trôi are cooked glutinous rice balls filled with a small cube of palm sugar. The simple but wonderful combination of rice and sugar was a delightful new taste experience for me. The special thing is that there is no quantity specification for the dough for the ratio between water
Dung prepares the Vietnamese cuisine classic Bún Cá in her kitchen in Hanoi. Bún cá is a noodle soup with fried fish. It is an elaborate dish as it involves many individual preparation steps and needs a lot of ingredients. However, the taste of the soup is indescribably delicious and
In the small kitchen under her bunk bed, Chi prepares for us the delicious and very famous dish Thit Kho. It consists of pork belly and quail eggs and is eaten in everyday life as well as for the New Year or other special occasions. A real classic of Vietnamese
In her kitchen on the outskirts of Bangkok, Somsamorn cooks a spicy Thai curry dish with catfish. With only a few ingredients and a short preparation time, the result is a delicious dish served with rice.
Queena lets us in on the secret to her sizzling chicken curry. Whenever she makes her curry in the early hours of the morning and the aroma wafts through the market, people often line up to grab a portion.
In his Freiburg kitchen, Rüdiger prepares a real classic of German cuisine for us. Königsberger Klopse (German Meatballs) with potatoes is a dish, which is eaten throughout the country.
Together, Sofia and Azrul prepare a tasty classic of Asian cuisine for us, namely Nasi Goreng Kampung. There are some secrets that are important for the preparation. Of course, the two share them with us in this episode.
At home in his Berlin kitchen, Michael prepares a real classic of German home cooking for us. Roulades with potato dumplings and red cabbage.
SOMEWHERE IN THE WORLD,
BUT ALWAYS AT HOME
If you like my stories and the homemade recipes of the people in my episodes, then I would be happy if you subscribe to my channel. With your subscription, you help me to continue working on The Global Cookbook.