Central Asian cuisines. Asian and oriental cuisine - recipes. Oriental and Asian cuisine with meat, soups, salads, sauces Asian cuisine

CENTRAL ASIAN CUISINE

The Central Asian cuisine of the republics of Uzbekistan, Tajikistan, Kyrgyzstan, Kazakhstan and Turkmenistan was formed in the process of close interaction between these peoples over a long historical period. This was reflected in the frequent coincidence of the names of many dishes, principles of product selection and cooking technology. However, different natural conditions in the territories occupied by these states - valleys of large rivers, steppes, mountains, and national traditions also determined different specifics and taste qualities of many dishes.
Central Asian cuisine is widely represented by modern Uzbek cuisine. The most consumed meat, along with beef, horse meat and poultry, is lamb. Combinations of meat and boiled dough are widespread - manti, lagman, manpar, etc. Soups, compared to European soups, are more rich and satisfying, which are prepared with the addition of various local cereals and vegetables, especially mung bean, dzhugar, rice, onions, carrots and turnips. The favorite national dish is pilaf, which has dozens of names. Tea consumption occupies a special place. There are also a variety of sweet dishes that are not a dessert that completes any meal, as is customary in European cuisine: sweets, drinks and fruits are served before, after, and during the meal.
Tajik cuisine is very similar to Uzbek cuisine. The existing differences are most likely regional in nature. Tajiks, along with lamb, willingly consume goat meat, various game and mountain peas, chickpeas, and widely use cultivated and wild herbs and vegetables, such as raikhon, cumin, barberry, mint, etc. They have their own recipes for pilaf, with slightly different components and the order of adding products than the neighbors. Tajik confectioners are famous for making oriental sweets based on nuts and raisins, as well as a variety of halva.
Kazakh and Kyrgyz cuisine are very close to each other, both in the composition of the main dishes and the technology of their preparation, which is reflected in the frequent coincidence of the names of the dishes. Nomadic and semi-nomadic cattle breeding in previous centuries influenced the modern cuisines of both peoples in the predominance of meat and flour products and their combinations in national dishes, in the monotony of dairy dishes, starting with kumis and ending with curd cheeses. Much was borrowed from neighboring peoples - Uzbeks, Tajiks and Russians, and the borrowed dishes retained their national names - samsa, manti, monpar, borscht, etc. Large consumption of vegetables, eggs, and chicken meat became traditional.
A feature of Kazakh cuisine, like Kyrgyz cuisine, is the predominant use of boiled and semi-boiled dishes, the widespread use of offal (lungs, liver, kidneys, brains, tongue). Kazakhs mostly drink black long tea, while the Kyrgyz drink mostly green brick tea with milk, salt, pepper and fried flour.
In modern Turkmen cuisine, along with dishes made only from meat, meat dishes with various cereals, dough and vegetables are common. The meat is usually fried in small pieces in its own fat or over coals, and also baked in a tandoor. A significant place on the menu is occupied by fish dishes, including those from valuable species mined in the Caspian Sea. Fish is prepared with plant products unusual for Europeans, such as sesame, apricots, raisins, pomegranate juice and others, which sets them apart from the general Central Asian cuisine and makes an original contribution to the world culinary art. The most commonly consumed is camel and sheep milk, from which various lactic acid products are made, as well as ghee (sary yas). Some lack of vegetables in the diet is compensated by greens - sorrel, spinach, etc. Various spices are widely used, including saffron and asafoetida, often replaced with garlic.

Asian cuisine no longer seems something distant and unusual. Dishes of this cuisine can be tried in numerous restaurants or even cooked at home. Knowing certain tricks and subtleties, any housewife can handle them.

We've found 15 awesome Asian recipes you can make in your own kitchen.

1. Rice with egg, Chinese style

This Chinese dish has a very original and interesting taste. It is perfect as a hearty lunch or dinner.

Ingredients:

150 g rice
3 eggs
2 cloves garlic
5 onions
2 tbsp. l. vegetable oil
125 g green peas
1 tbsp. l. soy sauce

Cooking method:

Boil the rice for 10–12 minutes. It should be almost done, but not quite soft. Drain and rinse the rice under cold water.
Place eggs in a saucepan. Whisk a little and put on low heat. Heat, stirring, until slightly set.
Heat oil in a large wok or deep frying pan. Add crushed garlic, finely chopped onion, boiled peas and stir-fry for 1-2 minutes.
Add rice to the wok and stir.
Add eggs, soy sauce and a pinch of salt. Stir.
Place on plates and serve.

2. Asian Noodle and Shrimp Salad

This salad is an excellent solution for when you don’t have time to cook, but want to have a tasty lunch.

Ingredients:

600 g thin noodles
1 kg shrimp (cooked)
1 bunch of radishes
1 bunch of basil
150 ml sweet soy sauce
salt pepper
olive oil

Cooking method:

Place noodles in a heatproof bowl. Pour boiling water, salt and pepper and leave for 5 minutes or until cooked.
Transfer noodles to a large bowl. Add shrimp, chopped radishes, basil, a little olive oil and mix gently.
Divide the salad among plates. Drizzle with soy sauce and serve immediately.

3. Pork and egg noodle soup

Asian soups have a wonderful rich taste. The main thing is to buy all the ingredients in advance and strictly follow the recipe.

Ingredients:

1 tbsp. l. vegetable oil
250 g pork
8 stalks green onions
grated ginger root
6 cups chicken broth
120 g egg noodles
1 tbsp. l. soy sauce
1 carrot
2 radishes
1/2 cup cilantro
2 eggs
salt, ground black pepper

Cooking method:

Heat oil in a large skillet over medium heat.
Fry the pork in a frying pan until done.
Boil egg noodles according to package directions until almost done.
Add chopped onion and ginger to the pan. Cook, stirring, until softened, 1 to 2 minutes.
Pour in the broth and bring to a boil.
Add noodles and cook, stirring, until soft, 2 to 3 minutes.
Add soy sauce.
Combine broth and noodles with pork, carrots, sliced radishes and sliced hard-boiled egg.
Pour into plates and serve.

4. Philadelphia rolls

Prepare rolls at home. First of all, it's not that difficult. And secondly, it’s very fun and interesting. Invite your friends over and cook this popular Japanese dish together. It really brings us together.

Ingredients:

200 g sushi rice
1 sheet of nori seaweed
150 g salmon
20 ml rice vinegar
150 g Philadelphia cheese
1 cucumber

Cooking method:

Cook rice as directed on package. When removed from the heat, transfer it to a bowl and cover with vinegar.
Take a bamboo mat and wrap it in cling film. Place a sheet of nori on top (rough side up).
Place rice on top of the nori sheet (2/3 of the surface of the sheet). Cover the rice with a mat and turn over. The rice should be at the bottom.
Place cream cheese in the center of the nori sheet.
Cut the cucumber into 4 pieces lengthwise. Place the cucumber next to the cheese.
Roll the roll using a mat.
Cut the salmon into thin slices and place them close to each other on the roll. Cover with the mat again.
Cut the roll into 6-8 pieces with a sharp knife soaked in water.
Place on a plate and serve.

5. Funchoza with chicken and vegetables

Funchose itself is not so filling. But if you add chicken and vegetables to it, you can have a very tasty and satisfying lunch.

Ingredients:

500 g chicken fillet
200 g funchose
400 g green beans
2 onions
1 carrot
1 bell pepper
50 ml rice vinegar
50 ml soy sauce
salt, ground black pepper
1 clove of garlic

Cooking method:

Cut the chicken fillet into long slices. Fry over high heat.
Add spices and onion, cut into half rings. Fry until golden brown.
Prepare funchoza following the instructions on the package.
Cut the bell pepper into strips.
Grate the carrots on a coarse grater.
Boil the green beans.
Fry green beans, carrots, peppers until tender, adding spices and crushed garlic.
Mix cooked chicken with onions, funchose and vegetables in a large bowl.
Season with rice vinegar and soy sauce.
Let it brew for 1 hour. The dish can be consumed both warm and cold.

6. Spicy pork with soba noodles

A very appetizing dish that you cannot refuse. If you are throwing an Asian themed party, this is exactly what you need.

Ingredients:

240 g soba noodles
550 g pork
salt, ground black pepper
1 tbsp. l. vegetable oil
1/2 cucumber
2 stalks green onions
1 red chili pepper
2 tbsp. l. rice vinegar
2 tsp. sesame oil

Cooking method:

Prepare soba noodles according to package directions.
Season the pork with salt and pepper.
Heat oil in a large skillet over medium heat.
Fry the pork, cut into pieces, until cooked, stirring constantly.
Mix pork with noodles. Add chopped cucumbers, chopped onions, chopped chili peppers.
Season the dish with vinegar and sesame oil. Add some salt.
Divide the dish among plates and serve.

7. Rice with pineapple and sweet pepper

Rice reveals itself in a new way when cooked with unusual ingredients. In Asian countries, they love to add pineapples and sweet peppers to rice. It turns out very juicy and tasty!

Ingredients:

200 g brown rice
1 can of canned pineapple
1 bell red pepper
1 onion
3 cloves garlic
1 tbsp. l. olive oil
ginger root
3 tbsp. l. soy sauce
2 tbsp. l. sesame oil
1 tbsp. l. sesame seeds
green onion feathers
salt pepper

Cooking method:

Boil rice in salted water.
In a frying pan preheated over medium heat with olive oil, fry the peeled and finely chopped onion, garlic and ginger for 3 minutes until the onion is translucent.
Add the diced peppers and fry for another 3-5 minutes, then add the boiled rice and pineapple to the pan.
Add soy sauce and sesame oil, salt and pepper and mix thoroughly. Serve the dish hot, sprinkled with sesame seeds and chopped green onions.

8. Chicken breasts with honey and sesame seeds

Honey and sesame are great additions to chicken. Such bold combinations can often be found in Asian cuisine.

Ingredients:

500 g chicken breasts
4 tbsp. l. soy sauce
2 tbsp. l. honey
vegetable oil
4 cloves garlic
ground black pepper
curry
ground ginger

Cooking method:

Wash the chicken breasts thoroughly and cut into portions. Season with salt, pepper, ginger and curry. Add soy sauce.
Squeeze out the garlic using a garlic press. Add to breasts.
Mix the breasts thoroughly with all the seasonings and leave to marinate for 1 hour.
Heat vegetable oil in a frying pan and add honey. Wait until the honey melts and carefully mix it with vegetable oil so that it is distributed throughout the pan.
Place chicken breasts in a frying pan and fry over low heat until golden brown on both sides.
Finally, sprinkle a handful of sesame seeds and stir. After a couple of minutes, remove from heat.

9. Spring rolls

Spring rolls are not only a great snack, but also a complete meal. It all depends on the filling you choose.

Ingredients:

30 g carrots
30 g leeks
50 g cucumber
12 g garlic
5 g ginger root
cilantro
ground white pepper
30 g soy sprouts
30 g shiitake mushrooms
30 g oyster mushrooms
Thai sweet sauce
white rice vinegar
Sesame oil
soy sauce
20 g rice glass noodles
1 sheet of spring roll dough
100 g chicken broth
1 egg
200 g pork neck
200 ml vegetable oil

Cooking method:

Scroll the meat through a meat grinder.
Crush, peel the garlic and divide it into 3 parts: finely chop the first part, cut the second into slices, and grind the third into a paste.
Finely chop the leeks, mushrooms and bean sprouts. Chop the carrots and cucumbers into thin strips, peel and finely chop the ginger.
Pour boiling water over the noodles for 8 minutes (do not boil the noodles), then drain the water and finely chop the noodles and cilantro.
In a frying pan, heat half the sesame seeds and 2 tbsp. l. sunflower oil.
Fry the minced meat over high heat for 1 minute, add a clove of finely chopped garlic, leeks, carrots and mushrooms.
Fry over medium heat for 3 minutes, then add half the broth, soy sauce and simmer for another 5 minutes until the broth evaporates.
For the sauce, combine rice vinegar, remaining broth, Thai sauce, sliced garlic and minced ginger.
Mix minced meat, noodles, cilantro, crushed garlic, soy sprouts and cucumber in a bowl, add ground white pepper and the remaining sesame oil.
Lightly beat the egg with a fork.
Lay out the sheet of dough, lay out the filling, roll it into a roll, brush the edges with egg.
Heat 200 ml of sunflower oil in a saucepan.
Using a spoon, lower the spring roll into the oil - if it begins to brown, the oil has reached the desired temperature.
Fry the spring rolls in oil for 1 minute.
Place the rolls on a plate and serve with sauce.

10. Noodles with shrimp and vegetables

Noodles go well with seafood. Keep in mind that the vegetables should remain slightly crunchy. Don't overcook them.

Ingredients:

300 g noodles
300 g peeled shrimp
1 sweet red pepper
1 sweet green pepper
1 sweet yellow pepper
2 carrots
1 onion
2 tbsp. l. soy sauce
2 tbsp. l. sesame or olive oil

Cooking method:

Boil the noodles.
Cut the onion and pepper into small cubes. Cut the carrots into strips no more than 5 mm thick.
Fry the vegetables over high heat in a frying pan heated with sesame oil for 3 minutes, stirring constantly.
Add shrimp and fry for another 2 minutes.
Then add the noodles and soy sauce and fry for another 2-3 minutes, stirring constantly.

11. Pickled carrots with daikon

Pickled carrots with daikon are a great way to diversify your diet.

Ingredients:

1 glass of water
1/4 cup vinegar
2 tbsp. l. Sahara
2 tsp. salt
250 g carrots
250 g daikon

Cooking method:

Cut the carrots and daikon into thin strips.
Place the water on the fire and heat until warm.
Mix water with vinegar, sugar and salt. Mix well until the sugar is completely dissolved.
Take a few jars. Fill them with carrots and daikon.
Pour the marinade over the contents.
Close the jars tightly with lids and let steep.

12. Tom yum kung

To appreciate the Thai flavor, you don’t have to go to another country. Just prepare this national soup.

Ingredients:

300 ml coconut milk
300 ml fish stock
5 lemongrass leaves
5 kaffir lime leaves
ginger root
1 chili pepper
10 shrimp
cilantro
4 shiitake mushrooms
1 tbsp. l. fish sauce
1/2 tsp. brown sugar
3 cloves garlic
1 tbsp. l. vegetable oil
1/2 tsp. sesame oil
1 lime

Cooking method:

Boil the shiitake and shrimp until tender.
Chop the lemongrass and kaffir lime leaves, garlic, pepper and ginger very finely.
Fry the garlic and pepper in heated vegetable and sesame oil for 1 minute. Then grind them with a mortar.
Pour coconut milk and broth into the pan. Bring to a boil. Add lemongrass, ginger and kaffir lime leaves to the soup.
Then add the garlic-pepper mixture and cook for 1-2 minutes.
Pour in fish sauce. Add chopped mushrooms and cook for another 2 minutes.
Add lime juice and sugar. Stir gently.
Place the shrimp in the soup, remove the soup from the heat.
Sprinkle with chopped cilantro before serving.

13. Fish in Vietnamese

Fish is an essential ingredient in Asian cuisine. It can be prepared in completely different ways.

Ingredients:

450 g white fish fillet
2 cloves garlic
3–4 pcs. shallots
3 stalks lemongrass
1 tsp. turmeric
1 tsp. grated ginger root
1/2 tsp. chili powder
salt, ground black pepper
2 tbsp. l. vegetable oil
1 tbsp. l. soy sauce
cilantro or green onions

Cooking method:

Grind together the garlic, shallots, lemongrass, turmeric, ginger, chili powder, salt and pepper. Gradually add oil.
Wash the fish and cut into medium pieces. Marinate and refrigerate for 15 minutes.
Then place the fish on foil. Place in the oven for 15-20 minutes or cook on a grill over medium heat for 10-15 minutes.
Before serving, drizzle the fish with soy sauce and garnish with cilantro or green onions.

14. Beef with basil

Thai style beef is usually served with rice. Aromatic basil adds a special taste to this dish.

Ingredients (this recipe makes 2 servings):

240 g beef tenderloin
15 g lemongrass
1 lime
1 clove of garlic
cilantro
green onions
1 chili pepper
basil
10 g oyster sauce
25 g fish sauce
10 g soy sauce
100 g chicken broth
cane sugar
10 g cornstarch
160 g jasmine rice
olive oil

Cooking method:

Pour cold water over the rice in a ratio of 1/1.5, bring to a boil, cover with a lid and cook over moderate heat until the water has completely evaporated (6-7 minutes).
Crush and coarsely chop the lemongrass. Cut the beef into thin slices and marinate with lemongrass, soy sauce and 1/2 starch, stir.
Peel, crush and finely chop the garlic and grind it to a paste. Cut and finely chop 2 thin slices of chili pepper, mix with garlic. Add fish sauce, 1/4 lime juice and sugar to garlic paste.
Coarsely chop the green onions. Dissolve the remaining starch in the chicken broth.
Remove the lemongrass and fry the beef over high heat in olive oil for 2 minutes, stirring constantly, pour in the sauce and starch, add oyster sauce, bring to a boil.
Add onion and basil, stir and remove from heat.
Place the beef and vegetables on the rice, sprinkle with finely chopped cilantro and serve.

15. Bananas in batter

In Chinese cuisine, there is a dessert popular all over the world - bananas in batter. This dish traditionally uses rice flour. This makes the dough very tender.

Ingredients:

3 medium bananas
100 g rice flour
50 g powdered sugar
100 ml sparkling mineral water
2 tbsp. l. peanut butter

Cooking method:

Pour the flour into a deep bowl, slowly add sparkling water and knead the dough, reminiscent of low-fat sour cream in consistency.
Peel the bananas and cut them either lengthwise in half or crosswise into 3 pieces. Dip the bananas in the batter and fry in hot peanut oil for a few minutes on each side until golden brown.
Sprinkle fried bananas generously with powdered sugar.

Rice with egg, Chinese style

This Chinese dish has a very original and interesting taste. It is perfect as a hearty lunch or dinner.

Ingredients:
150 g rice
3 eggs
2 cloves garlic
5 onions
2 tbsp. l. vegetable oil
125 g green peas
1 tbsp. l. soy sauce
salt
Boil the rice for 10–12 minutes. It should be almost done, but not quite soft. Drain the water and rinse the rice under cold water. Place the eggs in the pan. Whisk a little and put on low heat. Heat, stirring, until slightly set. Heat the oil in a large wok or deep frying pan. Add crushed garlic, finely chopped onion, boiled peas and fry, stirring, for 1-2 minutes. Add rice to the wok, stir. Add eggs, soy sauce and a pinch of salt. Stir. Divide into plates and serve.

Asian Noodle and Shrimp Salad

This salad is an excellent solution for when you don’t have time to cook, but want to have a tasty lunch.

Ingredients:
600 g thin noodles
1 kg shrimp (cooked)
1 bunch of radishes
1 bunch of basil
150 ml sweet soy sauce
salt pepper
olive oil
Place noodles in a heatproof bowl. Pour boiling water, salt and pepper and leave for 5 minutes or until cooked.
Transfer noodles to a large bowl. Add shrimp, chopped radishes, basil, a little olive oil and mix gently.
Divide the salad among plates. Drizzle with soy sauce and serve immediately.

Pork and egg noodle soup

Asian soups have a wonderful rich taste. The main thing is to buy all the ingredients in advance and strictly follow the recipe.

Ingredients:
1 tbsp. l. vegetable oil
250 g pork
8 stalks green onion, grated ginger root
6 cups chicken broth
120 g egg noodles
1 tbsp. l. soy sauce
1 carrot
2 radishes
1/2 cup cilantro
2 eggs
salt, ground black pepper
Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Fry the pork in the pan until cooked through. Cook the egg noodles according to package directions until almost done.
Add chopped onion and ginger to the pan. Cook, stirring, until softened, 1 to 2 minutes.
Pour in the broth and bring to a boil. Add the noodles and cook, stirring, until soft, 2-3 minutes.
Add soy sauce.
Combine broth and noodles with pork, carrots, sliced radishes and sliced hard-boiled eggs. Ladle into bowls and serve.

Philadelphia rolls

Ingredients:
200 g sushi rice
1 sheet of nori seaweed
150 g salmon
20 ml rice vinegar
150 g Philadelphia cheese
1 cucumber
Cook rice as directed on package. When removed from heat, transfer it to a bowl and pour vinegar over it. Take a bamboo mat and wrap it in cling film. Place a sheet of nori on top (rough side up). Place rice on top of the nori sheet (2/3 of the surface of the sheet). Cover the rice with a mat and turn over. The rice should be on the bottom. Place the cream cheese in the center of the nori sheet. Cut the cucumber into 4 pieces lengthwise. Place the cucumber next to the cheese. Roll the roll using a mat. Cut the salmon into thin slices and place close to each other on the roll. Cover with a mat again. Cut the roll into 6-8 pieces with a sharp knife dipped in water. Place on a plate and serve.

Funchoza with chicken and vegetables

Funchose itself is not so filling. But if you add chicken and vegetables to it, you can have a very tasty and satisfying lunch.

Ingredients:
500 g chicken fillet
200 g funchose
400 g green beans
2 onions
1 carrot
1 bell pepper
50 ml rice vinegar
50 ml soy sauce
salt, ground black pepper
1 clove of garlic
Cut the chicken fillet into long slices. Fry over high heat. Add spices and onion, cut into half rings. Fry until golden brown. Prepare funchoza according to the instructions on the package.
Cut the bell pepper into strips.
Grate the carrots on a coarse grater.
Boil the green beans.
Fry green beans, carrots, peppers until tender, adding spices and crushed garlic.
Mix cooked chicken with onions, funchose and vegetables in a large bowl. Season with rice vinegar and soy sauce.
Let it brew for 1 hour. The dish can be consumed both warm and cold.

Spicy pork with soba noodles

A very appetizing dish that you cannot refuse. If you are throwing an Asian themed party, this is exactly what you need.

Ingredients:
240 g soba noodles
550 g pork
salt, ground black pepper
1 tbsp. l. vegetable oil
1/2 cucumber
2 stalks green onions
1 red chili pepper
2 tbsp. l. rice vinegar
2 tsp. sesame oil
Prepare the soba noodles according to package directions. Season the pork with salt and pepper. Heat the oil in a large skillet over medium heat. Cook the cut pork until cooked through, stirring constantly.
Mix pork with noodles. Add chopped cucumbers, chopped onions, chopped chili peppers.
Season the dish with vinegar and sesame oil. Season with salt. Divide the dish among plates and serve.

Rice with pineapple and sweet pepper

Rice reveals itself in a new way when cooked with unusual ingredients. In Asian countries, they love to add pineapples and sweet peppers to rice. It turns out very juicy and tasty!

Ingredients:
200 g brown rice
1 can of canned pineapple
1 bell red pepper
1 onion
3 cloves garlic
1 tbsp. l. olive oil
ginger root
3 tbsp. l. soy sauce
2 tbsp. l. sesame oil
1 tbsp. l. sesame seeds
green onion feathers, salt, pepper
Boil rice in salted water.
In a frying pan preheated over medium heat with olive oil, fry the peeled and finely chopped onion, garlic and ginger for 3 minutes until the onion is translucent.
Add the diced peppers and fry for another 3-5 minutes, then add the boiled rice and pineapple to the pan.
Add soy sauce and sesame oil, salt and pepper and mix thoroughly. Serve the dish hot, sprinkled with sesame seeds and chopped green onions.

Chicken breasts with honey and sesame seeds

Honey and sesame are great additions to chicken. Such bold combinations can often be found in Asian cuisine.

Ingredients:
500 g chicken breasts
4 tbsp. l. soy sauce
2 tbsp. l. honey
vegetable oil
4 cloves garlic
ground black pepper
curry
ground ginger
Wash the chicken breasts thoroughly and cut into portions. Season with salt, pepper, ginger and curry. Add soy sauce.
Squeeze out the garlic using a garlic press. Add to breasts.
Mix the breasts thoroughly with all the seasonings and leave to marinate for 1 hour.
Heat vegetable oil in a frying pan and add honey. Wait until the honey melts and carefully mix it with vegetable oil so that it is distributed throughout the pan.
Place the chicken breasts in a frying pan and fry over low heat until golden brown on both sides. Finally, sprinkle with a handful of sesame seeds and stir. After a couple of minutes, remove from heat.

Spring rolls

Spring rolls are not only a great snack, but also a complete meal. It all depends on the filling you choose.

Ingredients:
30 g carrots
30 g leeks
50 g cucumber
12 g garlic
5 g ginger root
cilantro
ground white pepper
30 g soy sprouts
30 g shiitake mushrooms
30 g oyster mushrooms
Thai sweet sauce
white rice vinegar
Sesame oil
soy sauce
20 g rice glass noodles
1 sheet of spring roll dough
100 g chicken broth
1 egg
200 g pork neck
200 ml vegetable oil

Cooking method:
Scroll the meat through a meat grinder.
Crush, peel the garlic and divide it into 3 parts: finely chop the first part, cut the second into slices, and grind the third into a paste.
Finely chop the leeks, mushrooms and bean sprouts. Chop the carrots and cucumbers into thin strips, peel and finely chop the ginger.

Pour boiling water over the noodles for 8 minutes (do not boil the noodles), then drain the water and finely chop the noodles and cilantro.

In a frying pan, heat half the sesame seeds and 2 tbsp. l. sunflower oil. Fry the minced meat over high heat for 1 minute, add a clove of finely chopped garlic, leeks, carrots and mushrooms.
Fry over medium heat for 3 minutes, then add half the broth, soy sauce and simmer for another 5 minutes until the broth evaporates.

For the sauce, combine rice vinegar, remaining broth, Thai sauce, sliced garlic and minced ginger.

Mix minced meat, noodles, cilantro, crushed garlic, soy sprouts and cucumber in a bowl, add ground white pepper and the remaining sesame oil.

Lightly beat the egg with a fork. Lay out the sheet of dough, lay out the filling, roll into a roll, brush the edges with egg.
Heat 200 ml of sunflower oil in a saucepan.
Using a spoon, lower the spring roll into the oil - if it begins to brown, the oil has reached the desired temperature.
Fry the spring rolls in oil for 1 minute.

Place the rolls on a plate and serve with sauce.

Noodles with shrimp and vegetables

Noodles go well with seafood. Keep in mind that the vegetables should remain slightly crunchy. Don't overcook them.

Ingredients:
300 g noodles
300 g peeled shrimp
1 sweet red pepper
1 sweet green pepper
1 sweet yellow pepper
2 carrots
1 onion
2 tbsp. l. soy sauce
2 tbsp. l. sesame or olive oil
Boil the noodles.
Cut the onion and pepper into small cubes. Cut the carrots into strips no more than 5 mm thick.
Fry the vegetables over high heat in a frying pan heated with sesame oil for 3 minutes, stirring constantly.
Add shrimp and fry for another 2 minutes.
Then add the noodles and soy sauce and fry for another 2-3 minutes, stirring constantly.

Pickled carrots with daikon

Pickled carrots with daikon are a great way to diversify your diet.

Ingredients:
1 glass of water
1/4 cup vinegar
2 tbsp. l. Sahara
2 tsp. salt
250 g carrots
250 g daikon
Cut the carrots and daikon into thin strips.
Place the water on the fire and heat until warm.
Mix water with vinegar, sugar and salt. Mix well until the sugar is completely dissolved. Take several jars. Fill them with carrots and daikon.
Pour the marinade over the contents. Close the jars tightly with the lids and let it brew.

Tom yum kung

To appreciate the Thai flavor, you don’t have to go to another country. Just prepare this national soup.

Ingredients:
300 ml coconut milk
300 ml fish stock
5 lemongrass leaves
5 leaves kaffir lime ginger root
1 chili pepper
10 shrimp
cilantro
4 shiitake mushrooms
1 tbsp. l. fish sauce
1/2 tsp. brown sugar
3 cloves garlic
1 tbsp. l. vegetable oil
1/2 tsp. sesame oil
1 lime
Boil the shiitake and shrimp until tender. Chop the lemongrass and kaffir lime leaves, garlic, pepper and ginger very finely.
Fry the garlic and pepper in heated vegetable and sesame oil for 1 minute. Then grind them with a mortar.
Pour coconut milk and broth into the pan. Bring to a boil. Add lemongrass, ginger and kaffir lime leaves to the soup.
Then add the garlic-pepper mixture and cook for 1-2 minutes.
Pour in fish sauce. Add chopped mushrooms and cook for another 2 minutes.
Add lime juice and sugar. Stir gently. Place shrimp in soup, remove soup from heat.
Sprinkle with chopped cilantro before serving.

Fish in Vietnamese

Fish is an essential ingredient in Asian cuisine. It can be prepared in completely different ways.

Ingredients:
450 g white fish fillet
2 cloves garlic
3–4 pcs. shallots
3 stalks lemongrass
1 tsp. turmeric
1 tsp. grated ginger root
1/2 tsp. chilisol powder, ground black pepper
2 tbsp. l. vegetable oil
1 tbsp. l. soy sauce
cilantro or green onions
Grind together the garlic, shallots, lemongrass, turmeric, ginger, chili powder, salt and pepper. Gradually add oil.
Wash the fish and cut into medium pieces. Marinate and refrigerate for 15 minutes.
Then place the fish on foil. Place in the oven for 15-20 minutes or cook on a grill over medium heat for 10-15 minutes.
Before serving, drizzle the fish with soy sauce and garnish with cilantro or green onions.

Beef with basil

Thai style beef is usually served with rice. Aromatic basil adds a special taste to this dish.

This recipe is for 2 servings.
Ingredients:
240 g beef tenderloin
15 g lemongrass
1 lime
1 clove of garlic
cilantro
green onions
1 chili pepper
basil
10 g oyster sauce
25 g fish sauce
10 g soy sauce
100 g chicken broth
cane sugar
10 g cornstarch
160 g jasmine rice
olive oil

Cooking method:
Pour cold water over the rice in a ratio of 1/1.5, bring to a boil, cover with a lid and cook over moderate heat until the water has completely evaporated (6-7 minutes).

Crush and coarsely chop the lemongrass. Cut the beef into thin slices and marinate with lemongrass, soy sauce and 1/2 starch, stir.

Peel, crush and finely chop the garlic and grind it to a paste. Cut and finely chop 2 thin slices of chili pepper, mix with garlic. Add fish sauce, 1/4 lime juice and sugar to garlic paste.

Coarsely chop the green onions. Dissolve the remaining starch in the chicken broth.

Remove the lemongrass and fry the beef over high heat in olive oil for 2 minutes, stirring constantly, pour in the sauce and starch, add oyster sauce, bring to a boil.

Add onion and basil, stir and remove from heat.

Place the beef and vegetables on the rice, sprinkle with finely chopped cilantro and serve.

Bananas in batter

In Chinese cuisine, there is a dessert popular all over the world - bananas in batter. This dish traditionally uses rice flour. This makes the dough very tender.

Ingredients:
3 medium bananas
100 g rice flour
50 g powdered sugar
100 ml sparkling mineral water
2 tbsp. l. peanut butter
Pour the flour into a deep bowl, slowly add sparkling water and knead the dough, which resembles the consistency of low-fat sour cream. Peel the bananas, cut either lengthwise in half or crosswise into 3 parts. Dip the bananas in the batter and fry in hot peanut oil for a few minutes on each side until golden brown. Sprinkle the fried bananas generously with powdered sugar.

Traditions, like the recipes of oriental dishes, have been observed and preserved for centuries

Ignorance of Eastern rules can sometimes lead to sad consequences, and incorrect behavior at the table can offend the hospitable host. This exactingness gives oriental cuisine a special sophistication and attractiveness.

Traditions are evident in everything

Thus, in Kazakhstan, one of the most ancient and favorite dishes is beshbarmak - lamb boiled in broth and pieces of rolled out dough. “Beshbarmak” is translated as “five fingers” because this dish is eaten with the hands. On holidays, beshbarmak is served with a lamb's head on a separate dish, and the right to cut it is given to the most honored guest. And here it is important not to make a mistake: for example, lamb ears should be served to young men, palates to girls, after which small pieces of meat are cut off and distributed to the rest of the guests. And so on…

In addition to beshbarmak, kuyrdak - roast liver with potatoes, baursaks - pieces of sour dough fried in lard, are popular in Kazakhstan; Instead of bread, you will be served samsa - triangular flatbreads baked in ancient tandoor ovens. And, of course, you will have to try kumis - mare’s milk fermented in a special way, which has medicinal properties. You cannot refuse kumiss, no matter how exotic it may taste.

Noodles are the specialty of Uzbek cuisine

Uzbeks especially love homemade noodles, using them both as an independent dish and as a dressing for soups. The most common noodle dishes are lagman - long noodles boiled in water, seasoned with meat sauce with a lot of vegetables, and naryn - noodles cut from pieces of thinly rolled dough boiled in water and filled with broth. Naryn was previously served on especially solemn occasions and only when only men gathered in the house.

The man in the East is also the boss in the kitchen

The famous Uzbek pilaf - rice with meat, onions and carrots - does not tolerate female hands.

There are many types of pilaf, which differ not only in the types of meat used (lamb, goat, horse meat, poultry), but also in the method of preparation. So, in Tashkent, vegetables and rice are cooked in one pot, but in Bukhara (Afghan method) - separately: rice separately, seasoning separately. In any case, a real man should know three “key stages” in preparing pilaf. The first is to heat the fat in a cast iron cauldron. To do this, the boiler is heated up very much, after which oil is poured in (the smoke from it should turn white). Sometimes onions or carrots are added to the oil to remove the bitterness. As soon as the oil heats up, add diced lamb fat, then remove the cracklings, and heat the fat for a few more minutes over low heat. The second stage is preparing zirvak (seasoning) and stewing meat with onions and carrots. Here it is important to ensure that the products do not stick to the walls and bottom of the boiler and retain their original appearance. Zirvak should simmer over low heat for some time. Spices are added to it after stewing. Finally, the last, third stage is laying the rice. Rice is not mixed with seasoning, but spread on the surface of the zirvak in a thick layer. Sometimes quince, peas, dried fruits, and grape leaves are added to pilaf (as is done, for example, in Tajikistan). Pilaf is served, laid out in a heap on a plate, pieces of meat are placed on top, sprinkled with chopped herbs and pomegranate seeds. The most commonly used spices and seasonings are ground black and red pepper, anise, barberry, cumin, saffron, garlic and sultanas.

Dining etiquette is very important in Central Asia.

So, before and after eating, be sure to wash your hands, for which, during the reception of guests, all participants in the meal are surrounded by a bowl of water. In the East they treat bread with particular reverence and respect. From an early age, Uzbeks teach children to pick up every fallen crumb, “so that the bread is not desecrated.” In the house, bread is kept in a place of honor, at the front of the room. Breaking bread at a meal (the flatbread is not cut) is the duty and right of the eldest in the family. Tajiks have one more rule - you cannot put bread on the dastarkhan (table) with the bottom side up.

Green in winter and summer

Among the drinks in Tajikistan and Uzbekistan, green tea - kok chai - is especially popular. They drink it in the morning, during the day, and in the evening. Not a single reception of guests, not a single friendly meeting or conversation is complete without tea. Tea is served in bowls, with fruit and a variety of baked goods: brushwood, puff pastries, pancakes, as well as butter, kaymak (boiled cream), dried fruit and honey.