Having mastered the national cuisines of different countries, you can surprise guests with original dishes that have unusual names. Such a treat will surely appeal to lovers of exoticism and will help to better understand and feel the culture of other nations.
How to cook a suimono dish
Unusually for Europeans, the names of Japanese dishes sound, which also differ in their exotic taste: gunkan in cucumber and gunkan with caviar, tori kenko yaki, nabe, teriyaki, sifudo chahan, misosiru, suimono.
The unusual name "suimono" is translated from Japanese as "what I drink." This is both filling and light transparent seafood soup with the addition of soy sauce.
To cook suimono at home, you need to take:
- 150-200 g of seaweed;
- 4 glasses of water;
- 5-10 cm of white leek stalk;
- 1 lime;
- 1 tsp. light soy sauce;
- 1 tsp. sake;
- 150 g of tofu.
First of all, cook the dashi broth. To do this, pour the seaweed with water and leave for an hour. Then bring to a boil and cook for 7-10 minutes. Then remove the seaweed and cool the broth.
Wash the leek and lime and cut into thin slices.
In Japan, suimono is eaten in 2 stages. First, the broth is drunk, and then the solid components of the soup are eaten with chopsticks.
Bring broth to a boil, add soy sauce and sake to it. Cook for another 3-4 minutes, then remove from heat and strain through a gauze filter.
Place diced tofu in deep bowls and cover with broth. Garnish the suimono with leek and lime slices.
Chili Bhaiji recipe
No less distinctive is Indian cuisine, the original names of the dishes of which also say little to Europeans: bhuna kumb, palak murg, dhania jinga, jafrani shorba.
Indian cuisine is distinguished by the abundance of used spices and spices, which are added to dishes both individually and in mixtures. Indian chefs create not only spicy and tangy to taste, but also healthy dishes. Some stimulate digestion well, others calm and pacify, others add pep.
Bhaiji can be cooked to get involved in the national cuisine of India. This dish is made from chili peppers, which plays an important role in the cuisine of this country.
Chili Bhaiji is the main dish, although it can be a savory snack. To prepare it you will need:
- 4 large green chili peppers;
- 1 bunch of fresh mint;
- 1 bunch of cilantro;
- 100 g chickpea or pea flour;
- ½ glass of water;
- ½ tsp turmeric;
- 1 tsp. cumin;
- salt;
- 1 tbsp. l. ghee;
- 1 glass of vegetable oil;
- 1 lemon.
Wash the chili peppers well, pat dry, cut in half lengthwise, keeping the tails intact, and remove the seeds.
Wash mint and cilantro, dry and chop finely with a knife.
Then prepare the batter. To do this: add chickpea or pea flour to a bowl, add water and mix thoroughly. You should get a dough similar in consistency to liquid sour cream. Then add turmeric and cumin, chopped cilantro and mint, salt to the batter.
Heat the ghee in a skillet and pour it into the batter. Stir everything until smooth.
Heat the oil very well in a deep bowl. Dip the halves of chili peppers in turn in batter and fry in vegetable oil until golden brown.
In addition to bhaiji, it is recommended to serve a sauce popular in Indian cuisine - green chutney.
Place the cooked peppers on a paper towel to remove excess oil.
Cut the lemon in half. Place the hot pepper bhaiji on plates, sprinkle with freshly squeezed lemon juice and serve immediately (in this case, the batter will be especially tasty and crunchy).
