Kokoschka
Quote: Chuchundrus
Well, if you do not remember about ashlam-fu
Just a culinary educational program and what a miracle
Chuchundrus
kokoshka, Well, this is a thing for everyone. I immediately remembered from the anecdote: "And what color is it - burgundy ??? - Do you know the color of the sea? Well, Toko is a little darker"
In short, these are noodles with a very spicy and sour gravy (no meat), with the addition of chunks of specially cooked starch. If roughly compared, then from a series of Korean Kuksi.
Kokoschka
Chuchundrus, How interesting!!!!
But as I understand it, you can't teach on the Internet
Chuchundrus
Lily, here the main thing is to catch the drive. Not everyone loves her here, but if you get hooked, then addiction appears.
If you are going to cook funcheza, then try the noodles for hardness. She's so covered in boiling water, and you, sometimes, one little noodle per tooth. Here's how it will be pleasant for you to chew it, drain it so quickly. It’s like cooking spaghetti. Once it will turn out and fisyo - you are a guru. Yes, cut it then slegontsa nadot. And then zosovat a long one in your mouth
Scarlett
Quote: Chuchundrus
And let your hamster stock calmly into business. Will be, kaneshna not sopsem ideal, but bezrybe and bean longkou - funcheza
Do you want to neigh? I just climbed into my attic (this is how I call the topmost box above the oven and store all sorts of supplies there, which I did not pour into containers) - so I found the most real funchose. Here I am such a thrifty rat. At the same time I cleaned up there
Chuchundrus
Tatyana, I do not laugh: wow: I laugh with happiness. I hope that you will succeed and it will turn out that our tastes coincide
Gata
Natalia, ooooooo, I will definitely cook this yummy
Chuchundrus
Gata,: oops: I'll wait
A.lenka
Quote: Chuchundrus
laza (aka kochi-tirimi, aka lozijon) is the most important thing in the east after bread and tea. Cooking is very simple. Pour chili pepper (aka a light), chopped garlic into hot oil and stir quickly (before this, move the pan off the burner and turn on the hood at full power). Patamushta, if the enti movement is not done, the pepper will begin to burn, well, from strong fumes, a cough begins, sneezes are shorter.
When all the manipulations are complete, add salt, a bite and a little boiled water (hot), thus bringing it to the consistency of mustard. We stuff the STE case into a jar and consume it when the soul and body crave for sharp sensations
Natalia, and in what proportion should you take the ingredients? I want to cook. I really like the "ripped eye" condiments. (y) 1
tanzilja
To the whole community Hello. And I never found funcheza and winding in the Kirov region. Who is from Kirov? Maybe he knows where to buy?
Chuchundrus
A.lenka, 100g. vegetable oil, 50 grams of hot ground pepper, 3-4 cloves of garlic. More or less like this
Chuchundrus
tanzilja, calmness and only calmness Places of concentration of Asian residents should be sought.
Scarlett
Quote: Chuchundrus
Tatyana, I'm not laughing, I'm laughing with happiness. I hope that you will succeed and it will turn out that our tastes coincide
SchA you generally end up! I combed all the supers today - I didn't find a radish, the current is red. I got home upset, but as I started to make kharcho, I climbed into the refrigerator, and there - half a radish, white, however, on a bezrybe and a snail - sausage So sho I have today a Georgian-Uzbek dinner
Chuchundrus
Tatyana,: friends: good luck
If what, I'm in the house
Vasilica
Quote: Chuchundrus

If what, I'm in the house

Of course in the house.
Your korean-Kirgiz funcheza smoothly moved to Uzbekistan.

Quote: Scarlett

So sho I have today - Georgian-Uzbek dinner

Chuchundrus
Vasilica, I'm always in the house and in a helmet, if what
And funcheza, vashcheta in this case is Dungan. But it doesn't matter?
The main thing is that you liked the taste buds
Vasilica
Nichonizayu, I have all these salads - Korean, patamu shta, we have Koreans selling them.
Chuchundrus
Which are without meat and seasonal vegetables. But this is exactly how, with radish, jusai and meat - this is what the Dungans have done since Soviet times. We also bought bundles of noodles from them. And then there were all sorts of salads performed by Koreans.
Tumanchik
Quote: Scarlett
SchA you generally end up!
Tanya and the unaccounted whale in the bathroom does not swim?
Chuchundrus
tumanofaaaa, have you come for the beads? I'm already sitting here quietly, I think you'll forget
Listen, I accidentally forgot about your cabbage rolls. And today there was such a surprise! They've become awesome! So nuclear. I didn't run to you, I protect the good
Tumanchik
Quote: Chuchundrus
And today there was such a surprise! They've become awesome! So nuclear. I didn't run to you, I protect the good
no, run there !!!! Let everyone envy loudly! And I am not at all for beads - I need balls for folk art! And my children will sculpt beads tomorrow! from pasta!
Mikhaska
And, here, between prochim! ... I had a friend. So, she is from Frunze ... So she fed us with all kinds of delicacies there. She said she was Dungan. So I knew twenty-five years ago how delicious Dungan cuisine is!
And she made pilaf in Dungan ... Now, I don’t remember specifically. BUT I remember that she cooked it in a frying pan and stirred it very often. What aroused my wild interest, because it was rather unusual to observe this way of cooking pilaf ... Here!
Scarlett
Quote: tumanofaaaa
Tanya and the unaccounted whale in the bathroom does not swim?
You can’t even imagine what I just don’t find after general cleaning in my bins. Right at the very place sometimes the brains freeze - where did it come from. I just have such a trick - I love all sorts of sales and grab on them everything that is lying around at an attractive price, sometimes without thinking at all - why should I do THIS?
Quote: Vasilica

Of course in the house.
Your korean-Kirgiz funcheza smoothly moved to Uzbekistan.
Are you here? Oh well
Chuchundrus
Mikhaska, respect and respect: two-ok: You're cool. I don't know how to cook Dungan pilaf. And I haven't even heard of him. But now there is a goal, to find a worthy source
Chuchundrus
Scarlett,: mail1: diagnosis - shopaholic
Vasya does not scoff,: -X envy
Tumanchik
Quote: Chuchundrus
I don't know how to cook Dungan pilaf
Aha ...! She fills! She bombed the kaku with a bomb! The people then crowd! I have already been pushed twice and hit with a spoon
Chuchundrus
Honestly, honestly, I can't. But I can do a lot of Korean things and different ones, but there are not many tutu lovers hanging out.
mowgli
Singing: The East is a delicate matter, Petrusha !!!
Chuchundrus
Mikhaska
Quote: Chuchundrus
You are cool
What are you, girlfriend? I didn't cook ... I just ate overeat like on the last day!
Chuchundrus
So me and gru, sho cool I didn’t know about this. Now I'll start pestering with questions to whom without getting
Mikhaska
Here's what else I remembered: she cooked it without carrots. Or the carrots were sooo few, because I don't remember them in the pilaf. Maybe then what else I remember ... Memory is maiden.
Chuchundrus
Mikhaska, and we can under the chef girl: girl_romashka: were?
: girl_mad: I'm chichas in the role of a good mistress. : sk-izm: are about to come out.
: -X me today ah-i-ay
Tumanchik
Quote: Chuchundrus
the chef did me today
what is that ??? Have you missed the guide? you are kindness!
Chuchundrus
Well, I'm a little fooled. Almost like: -XShapoklyak
No more
Tumanchik
Quote: Chuchundrus
Well, I'm a little fooled.
Zhanik
Chuchundrus, Natalia, thank you! also dragged into the bookmarks!
Chuchundrus
ZhanikI'm so happy
: mail1: maybe someone will cook
NataliaVoronezh
I really miss Ashly Fu.My Korean friend said that I was mistakenly born Russian - I love everything spicy. Funchozu look in supermarkets in the Chinese-Japanese cuisine departments. I do it often. As soon as I run into a radish, I will type it, I will pass it through the combine and into the freezer. Already choked with saliva. I also love spicy green radish with vinegar. Chuchundrus, do they still sell such a radish in the markets?
Chuchundrus
NataliaVoronezh, Sisteraaaaa I can't live without ashlam-fu
In the markets right now, what you want: girl-yes: there is a mustache. "for your money - any whim"
Do you like Margelan radish? She's so wonderfully juicy
NadinAn
Clockwork recipe !!! I must try .... Recently I was treated to something similar, but there were carrots, celery, onions, garlic and hot pepper strings of vegetables - very tasty, but my husband is not a fan of celery, so now I must try this option!
NataliaVoronezh
Chuchundrus, I'm from Frunze, left in 97. All this Korean-Dungan-Central Asian cuisine I absolutely love! I cannot live without wit. Dzhusai was planted in the garden, and now there is no such opportunity, my only grief. It is necessary to plant in a pot at home.
Zhanik
Quote: Chuchundrus
can at least someone cook
yes, I would be right ... but I'm afraid that I won't find pepper and radish in the dacha store (((
Chuchundrus
I even have an Internet buggy from the phone I'm suffering. Wait for me: sorry: I will not run away soon
Chuchundrus
NataliaVoronezh, say that dzhusay is such a vesch that is sorely lacking. : secret: They are being taken to Germany as a very valuable present. Looks like a special herb ambre is addictive.
Chuchundrus
Zhanik, Natul, but we have to look for lettuce leaves, but there are mountains everywhere and everywhere.
Chuchundrus
NadinAn, if the husband is fastidious, then you need to soak the radish well,: secret: my, when I cook, likes to speak, what smells: nasmork: it is unpleasant for him. And I'm all so excited about giving and don't notice
NadinAn
Chuchundrus, so I love it for a vigorous and zesty, about dzhusai in general for the first time I hear .. a dark woman and to the radish like he is loyal. With kvass, it even fills with black!
Arka
Radish? with kvass ?! this is strong!
Chuchundrus
NadinAn, respect to my husband. Radish with kvass is weight. I love sticking horseradish into okroshka when the radish is fig.
: facepalm: Wait, I wrote HORSE - such a root, it grows in the ground. : -X, I also know you: facepalm: you don’t think so

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