Recipes from all over the world?

Hello,


I am very interested in cooking. I love discovering new recipies and I think that it is an excellent idea to use this site for finding recipies from all over the world! Wherever you live, you will surely know some special recipy for me. Any kind of it is appreciated. Thank you very much in advance!Recipes from all over the world?
For great Indian recipes, visit:





http://indianfood.bellaonline.com/Site.a鈥?/a>Recipes from all over the world?
Hello from China!





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We cook with peanut oil and sprinkle a few drops of sesame oil on the cooked food to add the flavour. We do not stir fry food with sesame oil because it burns easily.





Below is a step to step Chinese Egg and Chicken Fried Rice recipe, I only add salt to taste, sometimes I add freshy ground black pepper to spice up my seafood %26amp; egg white fried rice (stir fry shrimps + scallops + crab meat with some garlic %26amp; salt till half cooked, set aside, stir fry egg white quickly then add rice, same as below recipe, garnish with finely chopped green onions)!





%26lt;%26lt;%26lt;%26lt;%26lt; Chicken Fried Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4 - 6





4 bowls of rice (600g cooked rice)


4 eggs, beaten


500g skiness chicken thighs, cut into small cubes or strips


1 tablespoon cooking wine


3 stalks of spring onions or chives, finely chopped


1/2 teaspoon salt


5 tablespoons of peanut oil


1 teaspoon of sesame oil





Marinade for chicken


1 tablespoon cooking wine, sherry


1.5 tablespoon light soy sauce


1 teaspoon salt


1 teaspoon sugar


some garlic powder


1 teaspoon corn starch





Hints:


1) No matter what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you have to stir fry these ingredients till cooked and seasoned them first in a separate wok.





2) It doesn't matter whether you use left over rice or just steamed rice, the trick is you have to let it cool before you fry it. Using long grain rice is better because it is less starchy (sticky) and I personally like Jasmine rice.





3) When you steam the rice or cook it with a electrical rice-cooker right before you prepare your fried rice, reduce a tiny bit of water so that the rice wouldn't be too mushy but still fluffy. Marinate the chicken meat for at least 15 to 20 minutes.





4) When the rice is cook, spoon out the portion you need and let cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs with 1/4 teaspoon of salt (depends on the size of your eggs and how many portions you are going to cook), set aside. Put rice in a big bowl and get ready to start frying.





5) Use peanut oil instead of sesame oil because sesame oil is easy to burn and loose its flavour in high temp. right away!





Directions:





1) Heat a frying pan with 1 tablespoon of peanut oil over medium heat, melt 1/4 teaspoon salt in the oil, add chicken meat in the pan, stir fry quickly for 1 minute, sprinkle 1 tablespoon of cooking wine, stir fry quickly till cooked, remove from pan, drain well, set aside.





2) Now, YOU NEED A REAL HOT STOVE %26amp; A BIG CHINESE WOK, heat the wok on high heat till you can see smoke coming up (the steam of the air) and that's hot enough to add 3 or 4 tablespoon of cold oil - remember - hot wok + cold oil, season the wok with your spatula.





3) Within a few seconds, you can tell the oil is hot enough, reduce heat to medium or slightly lower (depends on how hot the heat be generated by your stove) pour egg mixture into wok, stir quickly for a few seconds, add rice into wok while the egg are still 30% cooked.





3) Toss rice and egg mixture to combine quickly in order to ';coat'; the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot enough, turn heat to high again, if you think the heat is too hot and part of your rice starts burning, remove the wok to a cold stove and continue to stir fry quickly. Then put the wok back to the hot stove. The action should be quick but organized.





4) Now it is time to add chicken to the egg fried rice, add salt to taste, sprinkle green onions, toss to combine. Turn off heat.





5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut oil to your fried rice to make it shiny. Serve hot with boiled vegetables or stir fried vegetables.





Restaurant Style cooking usually use a lot of oil in fried rice, the trick is they add a teaspoon or a tablespoon of cooked oil as the final touch to make the food shiny. At home, you don't need the extra ';fat'; though!





You may add ham or sausage (cut into small cubes) in this recipe but remember to stir fry them with the chicken and drain the excess oil well with paper towel from the meat before you add them into the wok in step 4 (because the oil turned brown a bit and will ruin the light yellow colour of your fried rice)





Below is a Spicy %26amp; sweet chili beef recipe (a Szechuan dish).





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Stir-fired chili beef %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4





500g beef tenderloin, cut into stripes


2 tablespoon cornstarch


1 cup of oil for frying


half carrot, shredded


1 tablespoon white sesame (roasted)


2 gloves of garlic, finely chopped


1/5 teaspoon hot bean paste


1/5 teaspoon sweet bean paste (hoisin sauce)


2 fresh chili (or a few dried ones) seeded, shredded


1 teaspoon soy sauce


1 tablespoon cooking wine


1/3 teaspoon Szechuan peppercorn powder


a few drops of sesame oil





Marinade (for the beef)


1 teaspoon of soy sauce


1 teaspoon of ginger powder


a pinch of salt


1 tablespoon of cooking wine


1/2 teaspoon of sugar


1 teaspoon of cornstarch


1/3 teaspoon of cooking oil





1) Marinate shredded beef for about 20 minutes then drain the beef and sift the cornstarch to coat the beef (this helps to seal the juice when deep frying the beef and keeps it crispy)


2) Mix soy sauce, hot bean paste, sweet bean paste (hoisin sauce)


and Szechuan peppercorn powder in a bowl, set aside


3) Heat the wok then add cooking oil over medium heat (test the temp. by putting the chopstick in the oil, when you see bubble sticking on the stick, that means the oil is hot enough), deep-fry the beef for 2 minutes (or just half cooked), drain well and set aside


4) Heat wok over high heat, add 2 tablespoons of cooking oil, stir-fry garlic and chili quickly till fragrant, add shredded carrot, stir-fry for a minute, add cooking wine and continue to stir fry until tender.


5) Add beef and the hot paste, soy sauce mixture into the wok, stir fried quickly till beef is fully cooked, turn off heat, try the taste.


6) Sprinkle sesame oil to make the food shiny, serve on plate then add garnish with sesame seed.


7) Serve hot with steamed rice





You may add some celery or onion in this recipe (but don't over cook the vegetables)





Happy Cooking!
I am Hungarian, and grew up with my grandmother's cooking. She is your typical old-world grandmother: making everything from scratch, thick accent, always cooking more than we could possibly eat.





It's been years since I've had her cooking, but June Meyer has done an incredible job documenting and posting the recipes that I grew up with. They taste just like my grandmother would make for me.





The highlights to try include:


Chicken Paprikas (Csirkepaprikas), make sure you make this with spaetzel!


Plum Dumplings (if you read the recipe, it sounds very weird. But it is delicious, I promise!)


Hungarian Pancakes (Palacsinta) - Hungarian crepes. Put a little jam inside, and roll them up. Heaven.





You can find all her recipes here:


http://homepage.interaccess.com/~june4/recipes.html
Go to thrift shops and yard sales. You can get cookbooks, sometimes free, with all kinds of ethnic recipes. The older, the better. Predominantly Asian neighborhoods, schools and churches do great family cookbooks.
how bout making steam/baked fish thai style?





fish/onions/garlic/lime leaves/lemon grass/chicken stock/ginger/mix fresh vegetables/lemon or lime juice/salt bake it in aluminum foil for 20 minutes at 200c. good yummy food. eat with either rice or noodles.
Hi





You will love German recipes then. Try out the site below for some excellent recipes. Very authentic too.
Middle eastern food is the ULTIMATE, Homos / Falafel / Tabloeh salad / Kabbab / Sheesh Tawooq / Maglobah / Mansaf / and So many; unfortunate there is no one good site which contains them all.
http://indorecipe.com has tons of Ethnic Recipes





http://indorecipe.com/list.php?pagenum=0鈥?/a>





you can also type on their search box for Russian, Lebanese, Indonesian, German, Vietnamese, etc recipes





here are a couple





INDIAN GAJAR HALVA


1 lb Carrots


1 pt Half and Half


1 1/2 c Sugar


4 Cardamom


Raisins; handful


Cashew nuts; handful





Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside.





Grate the carrots and add to the pan. Add half and half, and heat for about an hour, starting with high heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry. Remove from stove and add cashews and raisins and cardamoms.








Bibinka (Filipino Dessert)


6 Servings


4 c fresh coconut milk,devided


1 1/2 c brown sugar,devided


1 1/3 c mochi rice


1 wilted banana leaves





Reserve 1/2 cup coconut milk %26amp; 1/2 cup brown sugar for topping. Wash rice %26amp; let stand in cold water (while cooking coconut milk). Cook 3-1/2 cups coconut milk in top of double boiler for 30 minutes, stirring constantly. Note: Keep water in lower portion at constant boil. Add 1 cup brown sugar. Drain mochi rice in strainer and stir into milk mixture. Cook in double boiler for 30 minutes or until thick. Stirring constantly. Line baking pan with banana leaves and pour in pudding. Sprinkle top with mixture of 1/2 cup brown sugar and 1/2 cup coconut milk. Bake in oven set at 350F for 5 minutes then lower temperature to 300F and continue baking for 30 minutes. Cool in pan %26amp; cut in 3 inches squares.








German Florentines





7 oz. (200 g) slivered almonds


3.5 oz. (100 g) cubed candied orange peel


1.75 oz. (50 g) margarine


4.2 fluid oz. (1/8 l) cream


7 oz. (200 g) sugar


4 oz. (125 g) flour and flour for the cookie sheet


4 oz. (125 g) dark cake glaze





Method:





Put almonds, orange peel, margarine, cream, sugar and flour in a cooking pot and under constant stirring, bring to


a boil. Place small heaps of the dough on a greased


cookie sheet, which is dusted with flour, and shape them


into round cookies (about 1.9-2.3 inches [5-6 cm]in


diameter) with a teaspoon dipped in water. Bake these


cookies in a preheated oven. Afterwards, allow the


Florentines to cool on an clean sheet of aluminum foil. Melt


the dark cake glaze in a bath of hot water (to get it


to the right consistacy) and spread this on the undersides of the Florentines, and eventually decorate them


with a folk.





Baking time: 7-10 Minutes at


392-498掳F(200-225掳C)


Makes about 20 Florentines.








Hanoi Spring Rolls


2 ounce cellophane noodles


1 pound ground lean pork


1 large onion


2 tablespoon tree ears dried mushroon (nam meo)


3 cloves garlic, finely chopped


8 ounce crab Meat


4 ounce shrimp, shelled and chopped


陆 teaspoon pepper


20 sheets dried rice paper (banh trang)


4 eggs, beaten


2 cup peanut oil





Soak noodles in warm water for 20 minutes and cut into 1 inch lengths. Soak tree ear in warm water for 30 minutes, drain and finely chop. Combine the filling ingredients in a bowl and set aside.





Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)





Serving Suggestion:


Serve with lettuce, cilantro, mint and nuoc cham
go to recipezaar.com!!! in the search bar type schweine braten !! it's German pork roast it is very delicious. also type semmelknoedel (bread dumpling),it's a side dish for the roast.it is made of stale kaiser rolls.i add marble rye bread to the rolls,it makes for a better tasting dumpling.
try the delmonte kitchenomics here in the philippines, they offer native filipino recipes...
TRY pho~ it is vietnamese beef/chicken noodle soup. I have been in 4 different countries so far and anywhere I have land I always find that people love this soup. It is easy to cook too( you can make it hard if you cook like traditional way or easy like morden way). Ill show you how to cook if you interesting in(the pho ga ~ vietnamese chicken noodle soup take only about half an hour-45 mins and it taste so refresh, good both in winter and summer)
Recipezaar has some of the best recipes - world recipes
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try filipino food





www.marketmanila.com %26lt;---food blogger