Koh Samui is Thailand's second largest island after Phuket and the largest in the Gulf of Siam. Coconut Island is now, it used to be known as Fishermen's Island. In the 6th century, it was inhabited by Malays and Chinese, and on Samui maps it is first mentioned during the reign of the Ming dynasty in 1687. Then the Chinese completely Samui bore the name Pulo Cornam.
There are still Chinese quarters here, popular Chinese dishes — from noodles, pork to century-old sunhua eggs. Even the name of the island may be derived from the almost consonant colloquial Chinese word Saboey — “refuge”. This is one of the versions, but no one knows the truth. By the middle of the twentieth century, the island was quite isolated, the first asphalt and tourists appeared only closer to 1970. Incredible time.
... about fish
... about coconuts.
... about bulls whose fights are still being fought
... about ships
... about the parties
... about the first color cameras
... about street food
- tuna fillet 400 g
- 50 ml lime juice
- juice of 2 tangerines
- 1 clove of garlic
- 1 cm ginger root
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sweet and sour chili sauce
- a little sesame oil
- a few feathers of green onions
- 3-5 passion fruit
Funny, but at the end of the Thai material, I give an incredibly delicious... Peruvian recipe. Tuna tiradito, one of the options. Yes, you have to look for a whole bunch of ingredients for dressing, but it's worth it. We use raw tuna, 3 minutes is enough for it to marinate. If you are afraid of raw fish, hold in the sauce for up to 15 minutes. If it's really scary — you can freeze the fish overnight, defrost it in the morning and cook it. Freezing will “work” almost like boiling - the fish will not lose its properties, but it will become safer if you are afraid of parasites or doubt the impeccable freshness of the product.
Peel and finely chop the garlic and ginger. Mix all the ingredients for the dressing. Tuna cut as on sashimi. Pour the dressing, put the passion fruit pulp on top.
Funny, but at the end of the Thai material, I give an incredibly delicious... Peruvian recipe. Tuna tiradito, one of the options. Yes, you have to look for a whole bunch of ingredients for dressing, but it's worth it. We use raw tuna, 3 minutes is enough for it to marinate. If you are afraid of raw fish, hold in the sauce for up to 15 minutes. If it's really scary — you can freeze the fish overnight, defrost it in the morning and cook it. Freezing will “work” almost like boiling - the fish will not lose its properties, but it will become safer if you are afraid of parasites or doubt the impeccable freshness of the product.
Peel and finely chop the garlic and ginger. Mix all the ingredients for the dressing. Tuna cut as on sashimi. Pour the dressing, put the passion fruit pulp on top.
