Coleção
Cozinha asiática em casa
Sessenta e quatro pratos da Tailândia, Japão, Coreia, China e Vietname com produtos de um supermercado comum: tom yum, pad thai, ramen, bibimbap, pho, gyoza, caril.
- 64receitas
- $0.27–$8.47por porção
- 8 min – 1 h 15 minde preparo
- 160–804kcal por porção
Sixty-four dishes from Thailand, Japan, Korea, China and Vietnam: eight soups, from tom yum and pho to kimchi jjigae and a 15-minute egg drop soup; forty-two mains, among them pad thai, bibimbap, kung pao, green curry, gyoza, mapo tofu, katsu, okonomiyaki and satay; seven poke and rice bowls; four snacks, including spring rolls and onigiri; three breakfasts, congee among them.
Everything is built from what an ordinary supermarket sells: soy sauce, rice vinegar, sesame oil, coconut milk, curry paste, sriracha, ginger. Where the original calls for fish sauce or gochujang, there is an honest substitute here: soy sauce, and sriracha with sesame oil. The quickest are the egg drop soup and fried rice at 15–20 minutes; the longest is congee at 75, 60 of which the porridge simmers on its own.
Café da manhã 3
Almoço 17
Jantar 40
Lanche 4
Como usar
“Plan a week from this collection” puts these dishes on lunches and dinners, and Racion adds the breakfasts. Rice in the recipes is counted dry, 60–70 g per serving; so are noodles.
Half of the dishes are cooked in a wok or a wide pan over high heat, and there everything depends on prep: cut the meat and vegetables ahead, mix the sauce in a cup. The frying itself takes 5–8 minutes and you cannot step away from the stove.
Planejar uma semana com esta coleçãoPerguntas
How spicy is it?
Twenty-one dishes are hot and marked as such. The heat comes from sriracha, chili or curry paste, and you can halve it: the taste stays. Children will be fine with teriyaki, katsu, gyoza, sweet and sour pork, onigiri and fried rice.
What replaces fish sauce and gochujang?
The recipes already replace them: fish sauce with soy sauce, gochujang with sriracha plus a spoon of sesame oil and honey. If you find the originals, use the same weight.
Which rice?
For poke, bibimbap and onigiri, short-grain: it is sticky and holds its shape. For curry and fried rice, basmati or jasmine, which stay separate. Brown rice works in bowls but takes 30 minutes.
