This time the specialties of Asian cuisine are on the menu of Tarik Rose and nutritionist Matthias Riedl. Far Eastern cuisine is generally considered very healthy. Dishes with a lot of vegetables, chicken and foods rich in fiber like rice or tofu are typical. In addition, numerous spices and herbs are used, which are not only tasty, but also beneficial for the mind and body. And don’t be afraid of exotic ingredients. For a typical Asian flavor, you only need a few products such as soy sauce, ginger, lime juice, garlic and coriander. Other ingredients of Far Eastern cuisine can now be found in many supermarkets or Asian stores.
Pho – a delicious soup from Vietnam
It starts with fo. Traditional breakfast soup from Vietnam is also a popular snack in this country. The base is a strong meat soup. Once set and cooked, it is kept warm for hours and is constantly replenished with new ingredients. This makes the soup especially aromatic. The basis is mainly beef and bones. Better nutrition experts prefer poultry for preparation.
First, a strong chicken and vegetable soup is cooked, and then it is seasoned with Asian flavors such as lemongrass, 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 with flu infections.
Nasi Goreng – fried rice from Indonesia
There is also 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. The body processes them more slowly and they make you feel fuller for longer. Rice also contains many important B vitamins and magnesium.
Nasi Goreng is easy to prepare and can be used as leftovers. Boiled rice is fried and mixed with lots of vegetables. Tarik and Matija decided on snow peas, pak choi and carrots. Curry paste, sesame oil, lime juice and ginger are added for a special aroma. The highlight: the cooking team mixes a rice dish with freshly prepared scrambled eggs. This makes the nasi goreng juicier.
Laab Moo – spicy salad from Thailand
Finally, Tarik Rose and Dr. Matthias Riedl culinary trip to Thailand. Laab Moo is ready. Behind that is a lukewarm vegetable salad with minced meat. Traditionally, the dish from northeastern Thailand is prepared with ground pork. However, nutritionists Rose and Riedl use ground beef, lots of fresh vegetables from the market and Asian spices such as soy sauce, fish sauce, ginger, chilli and kaffir lime leaves. The generously contained essential oils of the leaves give the dish a spicy lemon taste.
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