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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves


1 chicken breast; 1-2 servings of egg noodles; a handful of chopped napa cabbage; green scalions 10-15 arrows (white part); 1 tsp. of each finely chopped garlic and ginger; 2-3 tbs. of peanut oil; ½ tsp. of sesame oil. For the sauce: 2 tbs. of soy sauce; 1 tbs. of rice wine; oyster and dark soy sauces; a pinch of salt; sugar; monosodium glutamate (MSG) and white pepper.

Egg noodles with chicken and napa cabbage (大白菜 鸡 炒面)

Prepare meat a day in advance: chicken breast cut lengthwise, then crosswise every half inch, marinate. For the marinade (for 2 lb. of meat): Mix 3-4 tbs. of starch, 1 tsp. of each sugar and salt, a pinch of each MSG, ground white pepper and baking soda, add 150 ml. water, ½ beaten egg, 1 tbs. of rice wine, 2 tsp. sesame oil. Let meat completely absorb marinade, stirring the meat every 30 minutes, then pour in 3 tbs. of peanut oil, mix and leave refrigerate covered with plastic wrap for 2-3 hours. Meanwhile wash ¼ cabbage, cut across, cover with cold water then strain and pat dry. Cook noodles for a couple of minutes, remove and rinse with cold water, drain off the water. Fry the marinated earlier chicken on high heat in a wok for 1 minute, remove and set aside. Add garlic and ginger to the wok, then immediately add scalions, cabbage, stir, cook for 1 minutee. Pour in sauce, stir, add noodles, warm, add meat and sesame oil, stir again. Serve at once.

Яичная лапша с курицей и пекинской капустой (大白菜雞炒麵)