Traditional Methods

Drying: This is one of the oldest methods of preservation. Fish, especially, are often spread out in the sun to reduce their water content, making it less susceptible to bacterial growth.

Salting: Salt draws out moisture from seafood and creates an environment that’s inhospitable for bacteria.

Smoking: In this method, seafood is exposed to smoke, usually from wood. The smoke dries the seafood and imparts a distinct flavor.

Refrigeration and Freezing

Chilling: Keeping seafood at temperatures just above freezing (0°C to 4°C) can significantly slow down bacterial growth and enzymatic reactions, preserving freshness for a short period.

Freezing: Freezing seafood at temperatures below -18°C stops bacterial growth entirely and preserves seafood for extended periods, often several months.

Canning

In this process, seafood is sealed in a can and then heated to destroy bacteria. This method can keep seafood safe for consumption for years. The intense heat used in canning can alter the texture and flavor of the seafood, but it’s a trade-off for the extended shelf life.

Vacuum Packing

By removing oxygen, a primary element that bacteria require to grow, vacuum packing can significantly extend the shelf life of seafood. When combined with refrigeration or freezing, it offers even longer storage possibilities.

Modified Atmosphere Packaging (MAP)

In MAP, the air inside the packaging is replaced with a mixture of gases (like nitrogen and carbon dioxide) that slows bacterial growth. This method is often used in conjunction with chilling.

High-Pressure Processing (HPP)

This non-thermal method uses extreme pressure to deactivate bacteria and pathogens, thus extending the shelf life and retaining the seafood’s natural taste and texture.

Irradiation

Seafood is exposed to ionizing radiation, which kills bacteria and parasites. This method is effective but is not widely used due to concerns about the potential changes in the seafood’s nutritional profile and public perception.

Importance of Seafood Preservation

1. Safety: Proper preservation methods prevent the growth of harmful bacteria and pathogens, ensuring that seafood is safe to eat.
2. Economic Value: By extending the shelf life of seafood, producers and retailers can avoid losses due to spoilage, making the seafood industry more economically viable.
3. Availability: Preservation techniques allow for seafood to be available even out of season or in regions far from the coast.
4. Cultural Significance: Many preservation techniques, such as drying, salting, and smoking, have cultural importance in various societies, with recipes being passed down through generations.

How long can you preserve fish?

The duration for which fish can be preserved depends on the method of preservation used. Here’s a general breakdown:

• Fresh Fish (on ice): When properly stored on ice, fresh fish can last up to 7-10 days. It’s essential to ensure that the fish remains at a temperature just above freezing during this time. Keeping the fish well-drained and regularly changing the ice can help prolong freshness.
• Refrigeration: Refrigerated fresh fish, when stored at temperatures between 0°C to 4°C (32°F to 39.2°F), is best consumed within 1-2 days for optimal quality, although some fatty fish like salmon might last a bit longer.
• Freezing: Freezing extends the shelf life of fish significantly. When properly vacuum-sealed and stored at a consistent temperature of -18°C (0°F) or lower, fish can last:
• Lean fish (like cod or haddock): 6-8 months
• Fatty fish (like salmon or mackerel): 2-3 months
• Canning: Home-canned fish can be stored for up to a year in a cool, dark place. Commercially canned fish has a longer shelf life, often exceeding a year, but it’s essential to check the expiration date.
• Drying: Depending on the humidity of the storage environment, dried fish can last anywhere from several weeks to several months.
• Salting: Salted fish, when properly prepared and stored in a cool, dry place, can last several months.
• Smoking: Cold-smoked fish can be stored in the refrigerator for up to two weeks and in the freezer for up to 6 months. Hot-smoked fish, on the other hand, should be consumed within 1 week when refrigerated and can last up to 6 months in the freezer.
• Pickling: Fish preserved using vinegar or a brine solution, when refrigerated, can last several weeks to a few months, depending on the recipe and storage conditions.
• Vacuum-sealed: Vacuum-sealed fish can extend shelf life by reducing oxygen exposure, inhibiting bacterial growth. When combined with refrigeration or freezing, the storage time can be comparable or slightly longer than non-vacuum sealed fish.

It’s essential to remember that while these methods extend the shelf life of fish, the quality might diminish over time. It’s always best to consume fish when it’s freshest. Additionally, always inspect fish for any off-odors, discolorations, or other signs of spoilage before consuming, regardless of the preservation method.

In conclusion, as the global demand for seafood continues to grow, the significance of effective preservation methods cannot be overstated. These techniques ensure that consumers worldwide have access to safe, delicious, and high-quality seafood products.

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Historical Context

As early as the days of hunting and gathering, ancient civilizations depended upon the oceans for sustenance. Places like ancient Japan, the coastal tribes of North America, and the Mediterranean regions, among others, made seafood an integral part of their diet. Over time, as societies evolved and trade routes expanded, seafood became more than just sustenance; it became a symbol of trade, culture, and luxury.

Categories of Seafood

Fish

1. Saltwater Fish: These are often the stars of the seafood world. Rich in flavor, species like Tuna, known for its meaty texture; Salmon, celebrated for its rich, fatty content; Cod, with its flaky white flesh; and Halibut, a flatfish with a sweet taste, rule this category.
2. Freshwater Fish: These fish varieties hail from rivers and lakes. Trout, known for its delicate flavor; Catfish, with its slightly muddy taste; Bass, popular among anglers; and Tilapia, a mild-flavored fish, are prominent members of this group.

Shellfish

1. Crustaceans: These armored delicacies are a favorite in many global cuisines. Shrimp, both sweet and succulent; Lobster, a symbol of dining luxury; and Crabs, with their soft, flavorful meat, lead this category.
2. Mollusks: These creatures come with a variety of tastes and textures. From the sandy taste of Clams to the briny bite of Oysters, and from the chewy Squid to the tender Octopus, mollusks are incredibly versatile in culinary arts.

Other Sea Delicacies

Creatures like the Sea Urchin, with its unique, creamy texture, Jellyfish, often enjoyed in salads, and Seaweed, a staple in Asian cuisines, also deserve an honorable mention.

The use of herbs is a must for sea food cooking. The best way to get fresh herbs at home is to use hydroponic systems, the best of which you can see on our website.

Factors Defining Popularity

The popularity of seafood varieties often hinges on a combination of taste and texture preferences, nutritional value, seasonal availability, and economic considerations. For instance, while Salmon is globally adored for its rich taste and health benefits, it’s also a commercially viable fish, making it widely available.

Cooking and Culinary Uses

Different seafood types demand varied preparation methods. While Tuna might be savored raw in a sushi dish, a Lobster might be boiled and then grilled to perfection. Across the globe, from the Mediterranean’s seafood paellas to the spicy shrimp curries of Southeast Asia, each region has developed its unique recipes to best showcase these oceanic treasures.

Health Benefits and Nutritional Value

Seafood is often touted for its health benefits. Rich in Omega-3 fatty acids, seafood is a boon for heart health. Additionally, various seafood types are loaded with essential vitamins and minerals. However, consumers should be aware of potential risks, such as the mercury content in some fish, ensuring they make informed choices.

Environmental and Sustainability Considerations

With the growing demand for seafood, overfishing has become a significant concern, endangering many species. As consumers, it’s vital to opt for sustainable seafood options. Aquaculture, or fish farming, also presents an alternative, although it comes with its own set of environmental considerations.

Which seafood is the healthiest?

Determining the “healthiest” seafood can be subjective, as various seafoods offer different health benefits. However, several types of seafood are frequently recognized for their superior nutritional profiles and health benefits:

1. Salmon: Especially wild-caught salmon, is rich in omega-3 fatty acids, which are known to benefit heart health. Salmon is also a great source of protein, vitamins B12 and D, and minerals like selenium.
2. Sardines: These small fish are not only rich in omega-3s but also come with a wealth of calcium (when the bones are consumed), iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. They’re also an excellent source of vitamin B12.
3. Mackerel: Another fatty fish, mackerel is high in heart-healthy omega-3s and is a good source of lean protein.

Shellfish:

1. Oysters: These are incredibly nutritious. They’re a top source of iron, zinc, copper, manganese, and selenium and also provide good amounts of vitamins B12 and D.
2. Mussels: Packed with protein, mussels also provide good amounts of selenium, zinc, and other essential minerals.
3. Trout: Like salmon, trout offers a good amount of omega-3 fatty acids, as well as essential vitamins and minerals, including vitamin B12, vitamin D, and selenium.
4. Tuna: While tuna is rich in protein and omega-3 fatty acids, consumers should be mindful of mercury levels, especially in certain varieties like bluefin and bigeye. “Light” tuna, such as skipjack, tends to have lower mercury levels than albacore.
5. Anchovies: Often overlooked, these small fish are a powerhouse of nutrients, providing calcium, omega-3 fatty acids, and essential vitamins and minerals.
6. Cod: A lean fish that is an excellent source of protein, phosphorus, niacin, and vitamins B6 and B12. It’s also low in calories.
7. Seaweed: While not “seafood” in the traditional sense, seaweed and other marine vegetables are rich in iodine, iron, and vitamin K. They also contain antioxidants and can be a vegetarian source of omega-3s.
8. Herring: This fish is often consumed pickled, but fresh versions are a robust source of omega-3s, vitamin D, and selenium.

When considering the health benefits of seafood, it’s important to also weigh potential risks:

• Mercury: Predatory fish like shark, swordfish, king mackerel, and certain types of tuna often have higher mercury levels.
• Environmental contaminants: Depending on the water quality where the seafood is sourced, there could be concerns about PCBs (polychlorinated biphenyls) and other contaminants.

Conclusion

The ocean’s vast offerings are a testament to nature’s abundance. As we relish its flavors and reap its health benefits, it’s also our responsibility to ensure that this bounty is available for future generations. By making informed choices and supporting sustainable practices, we can continue to enjoy the diverse delicacies the ocean has to offer.

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You may be astonished at the amazing depth and range of taste profiles that can be created with the same basic ingredients if you’ve only ever had Chinese food in restaurants outside of China. Chinese food offers an abundance of delectable options that are sure to wow any diner.

As visitors come from all over the world, they will be amazed by a wide variety of culinary traditions that will wow them with variety; the cuisine can run the gamut from tasteless to sweet, salty to savory, sour to sweet, and spicy to really spicy.

The foods that Chinese people eat frequently surprise people from other cultures. Traditional Chinese dishes, such as snakes, insects, scorpions, pig’s ears, heads, lungs, hearts, kidneys, liver, and boiled blood, can make non-Chinese diners uncomfortable or queasy.

Here are some tidbits and facts about Chinese cuisine that are both strange and interesting.

8 Culinary Cuisines

The Chinese adhere to a wide variety of culinary traditions, but according to specialists in Chinese cuisine, there are eight that stand out as the most successful. These culinary cuisines, each with their own distinctive characteristics and advantages, serve as examples for other cuisines. Anhui, Hunan, Fujian, Cantonese, Jiangsu, Sichuan, Shandong, and Zhejiang are the eight regional specialties that makeup China’s diverse culinary landscape.

Healthiest Meals In The World

Fresh ingredients are essential for authentic Chinese cuisine. Vegetables, grass-fed beef, fish, herbs, and spices are typically used in very large quantities in each dish. Each component was chosen specifically for its medicinal potential. Canned and frozen foods are rarely consumed in China.

Dairy-Free

It’s crucial to know this about Chinese food if you have lactose intolerance: almost nothing contains lactose. Dairy products like cream, butter, and cheese are rarely used in traditional Chinese cooking. In larger cities like Beijing and Shanghai, however, it is not uncommon for chefs to include dairy components in their dishes.

Use Of Chopsticks

When eating, a Chinese individual almost never uses cutlery. In China, this would be considered savage. Chopsticks are commonly used instead. Meat is difficult to cut with chopsticks; thus, Chinese cuisine tends to be served in small, easily digestible portions. The Chinese utilize 45 billion sets of chopsticks every year.

Superstitious Symbols

Each dish eaten in China comes with its own set of customs and beliefs. This may be done by considering the form, pronunciation, background, or mythology of the word in question. Some celebrations and milestones in life call for the consumption of ritual foods to secure good fortune. Ingot-shaped dumplings, for instance, are reputed to bring prosperity if consumed on New Year’s Day.

Desserts Seasonal Fruits

Desserts at traditional Chinese dinners still feature seasonal fruits, even though many young Chinese prefer cakes and other sweets. Post-meal fruit is a standard practice in many cultures. Persimmons, mandarins, Chinese pears, peaches, and loquats are just a few of China’s most well-known fruit exports.

Homeland Of Tea

As long as the world has known about tea, China has been associated with it. Some 3,000 years ago, during the Shang Dynasty, the Yunnan province was where tea first appeared to be cultivated. As Chinese merchants ventured toward the country’s southwest, they came across locals who relied on the medicinal benefits of chewing leaves. Tea has risen to become China’s second most popular drink after water.

Food Is Served Heartedly

In Chinese culture, food waste is a serious sin. When preparing food, it’s important to use every ingredient component. Instead of fileting, a fish is gutted. The head and bones are included in the dish as well. It is also possible to provide an additional bone plate.

Rice, Broth, and Noodles

The chillier and drier north of China is where dumplings, ramen, and steamed buns really shine. Bowls of rice or rice noodles accompany nearly every southern meal. But southerners seldom ever consume wheat.

Variety Of Dishes

There are currently 34 provinces in China, and each one has its own unique cuisine. In addition, the Chinese have a wide variety of culinary techniques, allowing them to quickly and easily prepare a wide variety of foods. It’s possible to prepare chicken in a variety of ways, including stewed, steamed, stir-fried, grilled, soy-sauced, sweet-and-sour, and many more.

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Let’s talk about what is Asian cuisine and why it attracts people from all over the world.
What do we know about Asian food?
The vast Asian region involves a common direction of cooking in a number of countries whose culture is very different on the outside, but has a deep internal identity. It would be more correct to divide the cuisine into Japanese, Chinese, Korean, Thai or Vietnamese. Each has its own atmosphere, its own unique ingredients and ways of preparing them. But for us Europeans, all of them are united by the word – Asian. You can order the translation of texts from Japanese, Chinese, Korean, Thai, and Vietnamese languages at the translation agency https://translation.center/de-uebersetzungsbuero-hamburg.

Characteristic features and food habits of the listed countries:

basic products rice and noodles;
the use of low-fat, soy foods, and seafood;
spicy and plentiful seasonings;
tea as the main drink;
the most common way to cook food is to fry in hot oil.
The Asian chef is a philosopher, a conductor of ancient wisdom, who is proud of his identity and belonging to all the generations of chefs before him. Any Asian dish for him is a work of art, designed to delight the soul and heal the body. Due to the rapid heat treatment, maximum nutrients and vitamins are retained in the food.
The main components of meals
We have already mentioned the identity that links the region’s cuisines. Its base is fig. It must be present in all meals. It is used in salads, soups, as a side dish, baked goods, wine, rice noodles and sweets. The second most important seafood: fish, crabs, oysters, various shellfish, algae. Sushi is the main Japanese dish. This Asian recipe is known to everyone: raw fish is wrapped in rice, then in seaweed.
For the preparation of a variety of food are used:
Soy. When it comes to Asian food and identity, it’s a must. Sauce, butter, milk, cheese, regular and dried cottage cheese are prepared from it.
Noodles. There are many types of it: buckwheat, rice, corn, and from other cereals.
Mushrooms. They are exotic, with a bright taste: oyster mushrooms, shiitake. Used as seasoning and independent dishes.
Ginger. Useful, inexpensive, suitable for fresh, marinated, added to desserts, drinks.
Sake. This rice wine is used to make marinades and is served just like that.
Tea. Its homeland is China. Any Asian country still preserves the true traditions of tea drinking.

Here you can try such exotics that you will not find on the shelves of our stores: dog, snake meat, shark fins, bamboo, fern, and sea cucumbers.
Seasonings and Sauces

The deep identity of Asian cuisine is impossible without spices. Bright spices you will see at any market. Spices are added in large quantities. A mixture of curry, sesame, chili, coriander greens, cloves, and the spiciest wasabi are widely popular.
The Chinese love fennel, cinnamon, Sichuan pepper, and star anise. Make a mixture by adding each ingredient – you get Chinese five-spice powder. Not every European stomach will immediately get used to the sharpness and deep saturation of food flavored with such mixtures.
Sauces form a separate category. Without them, most of the dishes will lose some of their charm. Soy is only one of many. Together with it, seasoning galangal, lemongrass is used. From chili peppers, gang pet is obtained − a red, especially spicy curry sauce.

Main cuisines

The cuisine of each country in the region has a bright identity. Japan is marked by seafood, beef, pork, poultry. For sushi, according to this recipe, only raw fish is used. Clams, seaweed, potatoes, eggplants, radishes and turnips are just a few in a long list of Japanese foods.
Chinese culinary specialists are famous for strict adherence to cooking rules: a third of the time for processing products, the thermal part for two to four minutes, the abundant addition of spices, the layout of dishes before serving in accordance with traditions and color and taste.
In Korea, a similar composition of vegetables and meat, rice, soybeans are used. Favorite food: sauerkraut kimchee, raw fish hoe, chicken broth noodles korean noodles, broiled beef bulgogi. Koreans drink little tea, but they cook a lot of different sweet.
Thai cuisine is characterized by the use of coconut milk, lime, lemongrass, mint, basil, peanuts, and cashews.
Exotic street food, the bright taste of which so attracts European tourists, is fraught with dangers. For cooking, a deep pan with a lot of oil is often used. In an unusual eater, this provokes an increase in cholesterol. Fast processing of seafood does not always kill parasites and bacteria. Spicy spices will be not good in case of gastritis.
Asian food recipes provide an opportunity to touch the life of distant exotic countries, feel their aroma and taste. You can make a high-quality, competent translation of recipes from Asian languages in a translation agency https://translation.center/ukr-de. The history of a nation is not only the history of wars. The history of cooking is no less important. Through it, we touch the unfamiliar world, appreciating its way of life and culture.

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Ingredients for Tom Yam

Chicken broth (I replaced it with fish broth) – 400 ml;
Set of spices and herbs for Tom Yam (galangal root, lemongrass, kaffir lime leaves, chili pepper) – 1 pc;
Cherry tomatoes – 1 pack;
White onion – 1 pc;
Ginger – a piece the size of a thumb;
Mushrooms (mushrooms or oyster mushrooms) – 1 package;
Chili paste – 1 package; Sugar – 1 tbsp;
Sugar – 1 tbsp;
Fish sauce – 2 tbsp;
Lime – 1 tbsp;
Coconut milk – 1 package (400 gr);
Fresh cilantro – a couple of leaves;
Seafood (shrimp, squid and octopus) – as desired.

Traditionally for the preparation of Tom Yam use chicken broth. This time, I decided to depart from the classics and used leftover fish broth from Risotto with Dorado and Seafood.

However, that turned out to be a bad idea! The chicken broth gives the soup a richness and the necessary heaviness. By making it with fish broth, I deprived the soup of the heartiness it needed and some of the flavor nuances. Do not repeat my mistakes!

We’ll start making Tom Yum from the moment the broth is ready.

Step 1: infusing the broth with flavor and color.
Add spices and herbs to the broth: pounded lemongrass (yes, pound it a couple times with a blunt knife or meat mallet), chopped ginger and galangal root (the skin can be left on), hot pepper (pierce it with a fork so it gives out all the juice), lime juice, chili paste and shrimp shells.

In the recipe’s home country, cooking the soup often begins with roasting all these ingredients almost to black (especially the chili paste). Only then is broth and the rest of the ingredients added. To strain the Tom Yam, as I wrote above, the Thais do not consider it appropriate.

Roasting can also take place when making soup at home. I decided to abandon it.

Bring the broth to a boil and let it simmer for 10-15 minutes. We strain it and go to step 2.

Step 2: Add stuffing.
Add stuffing to the broth: white onions (medium sized pieces), mushrooms, cherry tomatoes, seafood and coconut milk.

Let it simmer for a few more minutes and then remove from the heat.

Step 3: serving the soup
Pour the ready Tom Yum soup on the plate, decorate it with fresh greens, taste the spices (if necessary we can add fish or soy sauce) and serve hot!

Bon appetit!

P.S. Tom Yum is pretty easy to make, even at home! The most difficult thing is to find the necessary ingredients, but lately coconut milk, a set of roots and vegetables for the soup and spicy paste are available in almost any major hypermarket.

I still recommend making the soup with chicken broth for a richer flavor, and keeping the ratio of coconut milk to broth 1:1. Next time I’ll try making it the right way and then I’m sure it will taste even better!

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tofu – 500 g
nori algae – 6 leaves
vegetable oil – 3 tbsp.
sesame – to taste

STEP 1/4
Slice the tofu in 1 cm thick rectangular plates beforehand. Take the nori seaweed. Cut it into strips. The width of the strips should be a little less than the sheets of tofu.

STEP 2/4
Moisten nori with water and gently wrap each piece of tofu with a strip of seaweed.

STEP 3/4
Heat oil in a frying pan and fry tofu in it on both sides until crispy. If desired, you can add Classic soy sauce to the oil. The appetizer has a more salty flavor that way.

STEP 4/4

Garnish the finished dish with sesame seeds and serve.

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Rice
Red fish
Rice vinegar
Wasabi
Ginger
Soy sauce
Cucumber
Pepper
Cream cheese (e.g. Philadelphia)

Needed:

1. Rice round (1 cup) rinse well, boil (1 cup of rice about 1.5-2 cups of water). Water boiled – we threw the rice, boiled – put the lid on, turn down the heat. Cook until ready, it’s about 20 minutes. Do not rinse!

After removing from the heat to give more rice to cook for about 20 minutes.

2. After that, quickly mix the rice with rice vinegar (about 40-60 g).

If there is no rice vinegar, then make your own – for 1/4 cup wine vinegar (you can do any): 2 tbsp. sugar, 0.5 tsp. salt, stir everything well, let the rice to cool to the end.

After mixing the rice with the vinegar, the rice becomes sticky.

3. Cut the red fish into slices about 5-7 cm long and 0.5-0.7 cm wide.

Cucumber, peppers – the same. (Or whatever you want to add to sushi).

Preparation.

1. Place sheets of nori, shiny side down on a bamboo mat (I do not have it, I did it on clingfilm).
2. Moisten your hands with a little water and take a handful of prepared rice.

Spread the rice evenly over the surface of the nori.

Rice should be about 1-1.5 cm below and on top of the edges.

Step back from the edge of about 2 cm and put the stuffing: first the fish along the length, overlapping the fish – peppers or cucumber, overlapping the cucumber – cottage cheese (the same thin slices).

Gently roll up into a tight roll and set aside. Let it soak for a while.

5. Cut obliquely with a very sharp knife.

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Like any Thai dish this one also has a lot of exotic ingredients. Thai cuisine is actually different in that the list of ingredients for any dish is quite impressive, but it is undoubtedly one of the most delicious cuisines in the world. Those who have been to Thailand, I’m sure will agree with me. A special feature of Pad Thai noodles, in addition to the broadest rice noodles, which is always the basis of the dish, there is also a special sauce, which is so called Pad Thai. You can often buy it ready-made, but you can make a very similar one at home. Its composition requires tamarind paste, ground tamarind fruit, which gives a nice sourness, sweetness and consistency. Good grocery stores that sell everything for sushi often carry this paste. The same goes for the sour-sweet-spicy Sambal Oelek sauce, a sauce that is served with almost every dish in Thailand. You can certainly find it in online stores with Asian products without any problem. You can replace the tamarind with rice vinegar at the worst, it will be different, but it will do.

Pad Thai with Shrimp

2 servings:
Ingredients

150 grams wide rice noodles
200 grams shrimp
1 tbsp. soy sauce
30g uncooked peanuts, chop coarsely
3 tbsp. peanut oil (you can substitute any vegetable oil)
3 garlic cloves, squeeze out
100 grams of mung bean sprouts or other sprouts
2 eggs
1/2 bunch coriander, finely chop
2 quills of green onions, finely chop
2 cm fresh ginger root, peel, finely grate

For the sauce:

80 ml chicken broth
2 Tbsp tamarind paste (can be replaced with 3 Tbsp rice vinegar)
2 tbsp fish sauce
1 tbsp. soy sauce
1 tbsp. lime juice
3 tbsp. palm sugar (can be replaced with cane sugar, even better dark sugar)
2 tbsp. Sambal Oelek sauce

Cooking Time: 25 minutes

1) Sprinkle soy sauce over the shrimp and leave until needed.
2) Brown the peanuts in a dry pan and set aside.
3) Pour boiling water over the noodles, leave for 2 minutes, drain.
4) Put all the ingredients for the sauce in a small saucepan and put on a small fire, cook constantly stirring until the sugar has dissolved. Remove from the heat, set aside.
5) In a large deep wok, or similar, over medium heat, heat peanut butter, add garlic and ginger. Fry, stirring, for about half a minute.
6) Beat the eggs in the wok and fry, stirring constantly with wooden chopsticks (often included in a wok kit or sold separately with large Asian wok cooking sticks) or a spatula, until the eggs are half cooked.
7) Add noodles and mix well, add shrimp and sauce. Fry everything together, stirring constantly, for about 3 minutes. Allow noodles to heat through and ingredients to blend.
8) Add the sprouts and peanuts, mix well and stir fry for about 2 more minutes until the sprouts have softened.
9) Add the cilantro and spring onions, stir to combine and remove from heat. Taste the noodles and season with salt and soy sauce if needed.

Serve at once in bowls. If desired, sprinkle pad Thai with fresh coriander.

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INGREDIENTS FOR 3 SERVINGS

calamari – ½ kg
onion – 1 head
red bell pepper – 1 pc.
garlic – 3 cloves
vegetable oil – 10 ml
romaine lettuce – ½ a sprig
soy sauce – 20 ml
teriyaki sauce – 20 ml
sesame – 5g
green onion – 10g
lemon juice – 10 ml

STEP BY STEP RECIPE

STEP 1/2
In a frying pan, fried a large head of onions, bell peppers, and garlic. Fried for about five minutes, no more. Separately fried the squid in rings, added the vegetables and coarsely chopped romaine lettuce. I never would have thought it was just gorgeous when fried.

STEP 2/2.
Next I sent the soy sauce, lemon juice and teriyaki sauce. I added the hot red pepper and stirred well. Cooked for about 10 more minutes. At the end, I sprinkled sesame seeds and green onions. Bon appetit!

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Kombu, a dried brown seaweed known to us as kelp, is usually added to sushi rice. Kombu is very difficult to find in stores outside of Japan, which is why the taste of real Japanese sushi is so different from sushi made in other countries.

Nori is a thin plate of fried seaweed in which rolls, gunkan maki, temaki, and other types of sushi are wrapped. This seaweed used to be scraped off the bottoms of ships, but now it is specially cultivated off the coast of Japan. The seaweed is pressed into rectangular sheets and dried in the sun. Although seaweed is not fried in Japan, well-fried seaweed is usually exported. Fresh nori is bright green, shiny, almost transparent, and void-free. Over time, they change color to green-brown. To roll nori, the sheets are held over steam, although the water in the rice is usually sufficient.

Tamago (thin omelette) is an optional ingredient in sushi and is used in some kinds instead of nori.

Preparation wasabi – a very spicy bright green sauce made from the Wasabi japonica plant.Sushi fillings:
Fish (tuna, salmon, herring, mackerel) usually raw, but can be used salted or slightly fried;
caviar;
seafood (shrimp, oysters, clams, octopus, eel, crabs)
fresh and pickled vegetables and fruits (daikon, mushrooms, cucumbers, avocados, apples, onions, spinach, lettuce, bean pods, pumpkin, corn, peas, beans and even burdock root)
meat raw or lightly cooked (beef, horse meat, ham);
eggs or scrambled eggs;
cheese, tofu.

Soy sauce is served separately with sushi containing fish to enhance its flavor.

Wasabi is a very spicy, bright green sauce made from the plant Wasabi japonica, which grows not only in Japan but also in America and New Zealand. This plant is not related to horseradish, as is mistakenly believed. The Japanese variety of horseradish is used to make an imitation of this sauce. Wasabi is spread on sushi ingredients or served separately. Real wasabi has antimicrobial properties, which is very important when eating raw fish.

Gari (pickled ginger) is served separately with some types of sushi to refresh the taste buds when moving on to another variety. Ginger is not commonly served with fish sushi.

Ocha or agari is a green tea traditionally served with sushi. Such tea is made from unopened buds, has a strong fresh flavor and is of equal quality to sencha.

Sushi equipment

The basic prerequisite for making sushi is a very sharp knife, allowing the ingredients to be sliced into thin strips. The sharpness of the knife is especially important for rolls. An insufficiently sharp knife can crumple the roll and even break the fragile nori shell.

To prepare sushi, you need a cutting board, a saucer of water with lemon juice in which to wash your fingers from the sticky rice, a wet towel or napkins and a bamboo mat (makisu) with which to roll the rolls easily.

Sushi is traditionally served in a minimalist style: on wooden planks or monochrome porcelain plates. Western-style sushi is beautifully arranged on large plates, decorated with ingredients and served with several sauces at once. Some artisans create entire cakes, paintings and sculptures out of sushi.

In Japanese restaurants, sushi is usually served on a conveyor belt that runs through the room, and diners can choose their favorite sushi. Different kinds are arranged on plates of different colors, depending on the price; the plate usually has a pair of sushi on it. The bill is based on which plates and how many times they were taken.

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