andres felipe

Vietnanese meatball Ingredient: – Minced pork: 300g (if you like fat, you should choose pork belly with a little fat) – Onion: 1 bulb – Ripe tomatoes: 3 fruits – Spices: seasoning powder, salt, fish sauce, cooking oil, sugar, garlic, ground pepper, green onions Making: – Peel the onion, wash it, then cut it into small cubes. – Wash tomatoes, cut into cubes. – Put the minced meat in a bowl and add spices: onion, seasoning powder, salt, fish sauce, sugar and ground pepper. Mix all ingredients together. Brush your hands with a thin layer of cooking oil to keep the meat from sticking, then roll the meat into round balls and place on a plate. – Place the pot on the stove, add a little cooking oil. Wait until the oil is hot, then add the shallots and fry until fragrant. When they turn golden, add the tomatoes. Cover the lid and simmer until the tomatoes quickly soften. When the tomatoes have softened into a sauce, add a little fish sauce and seasoning to taste. – Drop all the meatballs into the pot and cook for about 10 minutes. When the meat is cooked and soaked in sauce, add chopped green onions and sprinkle on top. Putting the pork meat on a plate and enjoying it with hot white rice is the best.

Cow leaf guise Ingredient: 100g beef 50g pork 50g fatty meat 2 bunches of lolot leaves A little soy sauce, peanuts, fish sauce, pineapple, lemongrass, lime, chili, onion, garlic... Served with vermicelli, herbs, banana, and star fruit Spice Rice paper rolls Making: Step 1: Wash the meat, drain and puree. Finely chop onion, garlic, and lemongrass, then saute until golden brown and put into a bowl. Roasted peanuts, crushed. Cut pork fat into small strips, chop finely, marinate with a little sugar and marinate for 30 minutes to 1 hour. Cut each lolot leaf separately, leaving each leaf with a 1cm sharp stem, wash and drain. Cut pineapple (pineapple), remove eyes, mince and put in a bowl with 2 spoons of fish sauce, 3 spoons of pineapple, 2 spoons of sugar, ½ spoon of MSG. Step 2: Mix ground beef, pork, marinated lard, minced onion, minced garlic, minced lemongrass, 1 spoon of soy sauce, ½ spoon of salt, 1 spoon of sugar, ½ spoon of MSG, ½ spoon of seeds seasoning, 1 spoon of oil, a little pepper and marinate for 15 minutes. Step 3: Spread the lolot leaves on a tray, put the marinated meat into a roll like spring rolls, plug the remaining leaf stalks in to fix. Do this until all the meat is gone. Step 4: Fry the meat rolled in lolot leaves. Take a bowl of marinated fish sauce, add 3-5 spoons of boiling water depending on each person's taste, add 1 spoon of minced lemongrass, 1 spoon of garlic, chili, squeeze lemon to complete the dipping sauce.

Grilled shrimp and mushroom balls Are you wondering what is the best dish for your baby to eat with shrimp in the eyes of family members? Grilled shrimp and mushroom balls can be an option to consider with simple but delicious ingredients: Fresh shrimp: about 300g - 500g (depending on quantity and size of shrimp) Mushrooms: 200g (the type of mushroom you like) Onion: 1 bulb (thinly sliced) Garlic: 3-4 cloves (minced) Spices: salt, pepper, cooking oil Aromatic herbs (cilantro, dill...) Balsamic vinegar or sweet and sour fish sauce for dipping sauce Making: Wash the shrimp in water, cut off the antennae and legs. If the shrimp is large, you can peel it to make it easier to eat. Wash mushrooms and chop finely. Heat a little cooking oil. Stir-fry garlic and onions until fragrant, then add shrimp and mushrooms and stir-fry quickly until the shrimp turn orange-pink and the mushrooms are soft. Add seasoning such as salt and pepper to your taste. When the shrimp and mushroom filling is cooked, you can use each layer of rice paper to wrap the filling and create shrimp and mushroom balls. Spread each shrimp and mushroom ball on a flat surface, place the rice paper layer on top and roll it up. Place the shrimp and mushroom balls on the grill, grill over a charcoal fire or charcoal stove for about 2-3 minutes on each side until the surface has brown spots and the shrimp and mushroom balls are grilled.

@jander20 The flavor of this dish is so rich

Snail stuffed with steamed meat Snails are stuffed with meat, then steamed to increase the rich, aromatic flavor. This dish is eaten with chili garlic fish sauce or banana, it will be even more attractive.

@selmaatilla1 You have tried this dish, right?

Tatarak Many tourists jokingly say that if you visit the Czech Republic and have not tried Tatarak, you cannot call yourself having traveled to this country. The above analogy partly shows that Tatarak or raw beef salad is an extremely famous and popular delicacy here. Tatarak originally originated from the "hexagonal-shaped country" of France, but with their creative way of processing, the people of this country added egg yolks to the pureed raw beef, making this Tatarak dish more delicious. So it's fatty, fleshy, easy to eat and much more delicious.

@swaggiemarvin I also like this dish

Tu Yen braised sweet soup In Vinh Phuc, there is Tu Yen village with braised sweet soup associated with historical stories in the 6th century, when Ly Bi built a citadel against the Luong invaders, people often cooked dried sweet soup to supply Ly's soldiers. The King of sourth. Later, braised sweet soup became a Vinh Phuc specialty and an indispensable dish in the feast to commemorate Ly Nam De on May 24 - 27 (lunar calendar). Tu Yen braised sweet soup has the aroma of green beans and grapefruit, the surface is soft and smooth like the surface of velvet fabric, and the mild spicy taste of ginger creates an extremely unique dish.

Malinalco is a small, peaceful town located more than 100km southwest of Mexico City. This town is historically a legendary village, associated with many anecdotes about magic and witches that have haunted people in Central America and South America for a long period of history.

Bandeja Paisa Bandeja Paisa is also a traditional dish from the Paisa region of Colombia. This is the area that includes the cities of Medellin, Santa Fe de Antioquia, Guatape and Jardin. Today, Bandeja Paisa is not only considered one of Colombia's delicious dishes but is also so popular that it was voted the country's national dish.

Cat Tien National Park Cat Tien National Park is called the largest biosphere reserve in the world and at the same time it is also a nature reserve of Vietnam. Here there is an extremely diverse and rich ecological forest system, this is also a place to preserve rare flora and fauna species. Forest rhinos are rare animals in Vietnam and only live here. The terrain of this garden is an alternating combination of rapids, lagoons, streams, and wetlands creating a beautiful scene. This National Park is home to hundreds of wild animal species, many of which are rare animals on Vietnam's red list. This is also a paradise for birds and has a bear rescue station for tourists to visit. Even more so, after each shower, the beauty of this forest is more brilliant than ever as there are many different types of butterflies converging to create a lively and romantic old forest just like something out of a magical movie. phone at all. Coming here, you will admire the colorful beauty of every butterfly, from one color to another, including the rare phoenix butterfly.

All year round Sumela Institute possesses a peaceful, quiet and sometimes mysterious atmosphere, covered with clouds. Because this monastery was built on a cliff, at an altitude of over 1,200m in the Northeast of Türkiye, bordering the Black Sea. There are two ways to get to the monastery, one is the road through the mountain, the other is to follow the dangerous trail along the mountain.

Architecture and occasional landscape photos. All photos posted are mine :)) 26 countries so far

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If people hold on to the belief, then there goes skepticism. However,

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