This time around, specialties from Asian cuisine are on the menu of Tarik Rose and dietitian Matthias Riedl. The cuisine of the Far East is generally considered very healthy. Dishes with lots of vegetables, chicken, and high-fiber ingredients such as rice or tofu are typical. In addition, various spices and herbs are used, which not only taste good, but are beneficial for the mind and body. And don’t be afraid of exotic ingredients. To get the typical Asian flavor, you only need a few products like soy sauce, ginger, lemon juice, garlic, and cilantro. Other ingredients for Far Eastern cuisine can now be found in many Asian supermarkets or stores.
Pho – delicious soup from Vietnam
It starts with the picture. The traditional breakfast soup from Vietnam is also a popular snack in this country. The basis is a strong meat broth. Once prepared and cooked, it is kept warm for hours and is constantly supplemented with new ingredients. This makes the soup particularly aromatic. The basis is mostly beef and bone. Nutritionists prefer eating the best poultry in preparation.
First, a strong broth of chicken and vegetables is cooked and then seasoned with Asian flavors like lemon, ginger, and soy sauce. Rice noodles, fresh vegetables and herbs such as mint, basil and coriander are also added. This combination of ingredients is unbeatable when it comes to health. It strengthens the immune system, has an anti-inflammatory effect and helps in cases of influenza infection.
Nasi Goreng – fried rice from Indonesia
Then there is a specialty from Indonesia: Nasi Goreng. The name consists of nasi for rice and goreng for fried. Rice is the star of Asian cuisine and is served with almost all dishes. It contains little fat, but valuable complex carbohydrates. It is processed more slowly by the body and makes you feel fuller for longer. Rice also contains many important B vitamins and magnesium.
Nasi Goreng is easy to prepare and can also be used as a leftover. Boiled rice is fried and mixed with lots of vegetables. Tarik and Matthias chose snow peas, pak choi, and carrots. Curry paste, sesame oil, lemon juice and ginger are added for a special aroma. The highlight: the culinary team mixes the rice dish with fresh scrambled eggs. This makes nasi goreng even juicier.
Lap Mo – spicy salad from Thailand
Finally, Tariq Rose and Dr. Matthias Riedel A culinary trip to Thailand. Lap Mo has been prepared. Behind it is a lukewarm vegetable salad with minced meat. Traditionally, the dish from Northeast Thailand is prepared with minced pork. However, Rose and Riddle’s nutritionists use ground beef, plenty of fresh vegetables, and Asian spices like soy sauce, fish sauce, ginger, cayenne pepper, and kaffir lime leaves. The essential oils generously contained in the leaves give the dish a lemony and lively taste.
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