Recipe Safari

Basbousa

2011-12-06T03:35:00.000-08:00

Basbousa is a sweet cake made of a semolina or farina soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.
It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called "Hareesa" in the Maghreb and Alexandria.

Ingredients

Syrup

2 cups sugar
2 cups water
1 whole lemon
3 teaspoons honey

Basbousa

3 cups semolina
1 cup flour
1½ teaspoons baking powder
1 cup sugar
1 cup oil
1 cup milk

Directions

Syrup

Peel the lemon with a potato peeler to get flat strips of peel.
Juice the lemon.
Bring the sugar, water, and lemon juice to a boil.
Throw in the rind of the lemon.
Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
Add the honey.
Set aside while you make the Basbousa.

Basbousa

Mix the semolina, flour, sugar, and baking powder.
Add the oil and mix until all the batter is well blended.
Grease a large cookie sheet tray (10 x 16 inches).
Add the milk just before you are about to bake.
Dot the mixture into the greased pan by spoonfuls.
Level the mixture with your hand (dipped in milk).
Shake the tray to level.
Bake for ½ hour at 350°F.
Cut into squares and return to the oven for 5 – 10 minutes.
Pour the syrup over the Basbousa immediately after you remove it from the oven .

Macaroni Béchamel

2011-10-22T16:01:00.000-07:00

Macaroni Béchamel is a baked pasta dish including ground beef and béchamel sauce in its best-known form. It is typically made with penne pasta, a layer of cooked spiced meat with onions, and Béchamel or Mornay sauce.

Ingredients

1 packet of macaroni (500 grams)cooked and drained

Filling:

1½ pounds of ground meat
one large Onion, chopped
2 cloves of garlic
1 8-ounce can of tomato sauce (or tomato paste)
3 tablespoons chopped parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground cinnamon
a pinch of cayenne pepper

Bechamel Sauce:

3 cups of prepared milk
5 Tablespoons butter
5 Tablespoons flour
1 Chicken bullion cube
black pepper, to taste

Directions

In a large skillet cook the meat, Onion and garlic until the meat is brown and the Onion is tender. Drain fat. Stir in the tomato sauce, parsley, oregano, salt, cinnamon, cayenne pepper, and 1/3 cup of water. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside.
For Bechamel Sauce, in a medium saucepan melt the margarine. Stir in the Chicken bullion cube, black pepper, and flour. Add the prepared milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
Set aside 1/3 of the sauce. Mix the rest of the sauce with the cooked macaroni. Spread half of the macaroni mixture into a 9" x 13" baking pan. Spread the meat mixture over it evenly. Spread the rest of the macaroni mixture over the meat. Pour the remaining sauce evenly over the top. Sprinkle with a little additional ground cinnamon.
Bake in a 350 degree F oven for 30 to 35 minutes or until lightly browned. Remove from oven. Let sit for five minutes. Then serve.

Kushari

2011-10-14T11:41:00.000-07:00

Kushari, also koshary, kosheri or koshari is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.

Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari.

Ingredients

2 cups Lentils
1-2 cups Rice (cooked)
1-2 cups macaroni
½ cup vegetable oil
1 minced or crushed garlic clove
1 hot chili pepper, cleaned and chopped (optional)
3-4 ripe tomatoes, chopped
½ cup water
2 tbsp vinegar
salt (to taste)
one Onion, cut in rings

Directions

Clean and rinse the lentils. Put the lentils In a large saucepan with enough water to cover the them,add salt if desired and bring it to a boil. Simmer over medium heat stirring occasionally, until Lentils are tender and water is almost completely absorbed for 30 minutes. Add additional water if necessary.
Prepare sauce while Lentils are cooking: Heat oil in large skillet. Fry garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
While the Lentils and sauce are simmering: Heat remaining oil in another skillet. Fry the onions rings until they are deeply browned and crispy. When done, remove Onions from skillet and drain on absorbent paper or paper towels.
Cook the macaroni according to package directions, or until al dente.
When everything is done: Assemble each serving of kushari in a soup bowl: alternate layers of Lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce (Optional)

Falafel

2011-10-09T23:57:00.000-07:00

Falafel is a deep fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The hearty fritters are now found around the world as a replacement for meat and as a form of street food.

Ingredients

1 cup fava beans
1 cup pound dried chickpeas
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
½ hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1½ teaspoons ground cumin
1 tablespoon salt
½ teaspoon black pepper
vegetable oil for frying

Directions

Soak the fava beans and chick peas overnight(Omit this step if using canned beans)
Drain and rinse the beans, using cold water.
Remove the skins off the fava beans
Pound or grind the beans, or put through the food processor and mince to a very fine texture.
Add the garlic , onions and peppers, mix well.
Add the remaining ingredients.
Pound or process into a paste.
Cover and let stand 1½ hour.
Take about 2 tablespoons of the mixture and form into patties about 1½ inch diameter.
Let the patties set another 15 minutes.
Fry them in vegetable oil until golden brown.
Best way to eat serve with fresh pita bread, tomato, cucumber and topped with tahini sauce.

Egypt

2011-10-09T03:40:00.000-07:00

Overview of Egyptian Cuisine History
Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices. The ancient Egyptian's diet consisted of a vast amount of grains, fish, vegetables, and fruits. grain offered an endless supply of food to the ancient Egyptians and could be stored with little spoiling. Fruits and vegetables were also a major part of the Egyptian's diet. Fish, just like grain, was a part of most Egyptian's daily diet. Eating fish was shunned by some of the upper class Egyptians, but it was popular with the masses. Meat (from land herds) was eaten by the common people only on special occasions because of the high price and scarceness of cattle. Honey was a great addition to the Egyptians diet, used for many different applications. It was commonly used as a substitute for Sugar.

Cuisines of Egypt

Egypt is a culinary adventure. The variety of Egyptian recipes is extensive, and utilizes many types of food. rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. Egyptian cuisine is known for flavor and its use of fresh ingredients. The staple in every Arab's diet is a bread called aish (means life). For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables and served with or over rice. Fava beans are also important in the diet. An Egyptian course would consist of soup, meat, vegetable stew, bread, salad and rice or pasta. Desserts consist of mostly fruit and sometimes pastry or puddings which can be drenched in honey as well as baklava (filo dough, honey, and nuts).

Preparation Methods for Egyptian Cooking

When preparing an Egyptian meal keep these simple pointer in mind.

    * Learn the spices and how each is different according to region and how to stock your very own Middle Eastern pantry.

Special Equipment for Egyptian Cooking
When setting up a Middle-Eastern kitchen there are a few essentials that will not only make your meals a success but will also make it much easier to prepare them.

    * Mortar and Pestle- ABSOLUTE ESSENTIAL when grinding spices. Every Egyptian household uses this for mashing together garlic and herbs.
    * Wooden Spoons- A MUST! They work in every type of pot surface.
    * Skewers- Middle Eastern cooking involves a lot of meat cooked on skewers.
    * A roasting pan- Great for roasts, leg of Lamb, Chicken, Turkey and many other types of meat. A roasting rack and pan delivers a more tender and juicy meat.
    * Meat thermometers- You do not want to risk an undercooked dinner! Especially large cuts like leg or shoulder of Lamb, turkeys, roasts etc. This also helps you avoid over-cooking the meat.
    * Food Processor- Middle Eastern cooking requires a lot of chopping, and this will save time and energy.
    * Ibrik- An ibrik is what you cook and serve your coffee in. If you have ever visited an international market and ordered coffee you have probably seen one of these. They are very easy to use and are so much fun!

Egyptian Food Traditions and Festivals
In ancient and modern Egypt, weddings, festivals and ceremonies are always a time of feasting. Feasting and picnicking was an intrinsic part of ancient Egyptian life. Picnics were sometimes held on boats on the river, which you can do aboard a felucca. Spring being the harvest season of the Egyptian’s, a festival including music and dancing was dedicated to minutes, the god of vegetation and fertility. Great lovers of plentiful food and drink. Tomb and temple reliefs show offering tables piled high with food, and tomb scenes depict stages of food preparation.

Goodbye Ethiopia, Hello Egypt

2011-10-08T04:34:00.000-07:00

Goodbye Ethiopia, we did take our time here and it is about time we ventured into new lands.This week will take us to Egypt the home to one of the wonders of the world the Great Pyramids. It should be interesting to learn about the great cuisine of this country.

Facts about Ethiopia You may or may not know

2011-10-08T04:21:00.000-07:00

1. Cradle of Human beings:Ethiopia is the land of the origin of the first human species, that is justified with discover of Lucy, “Lucy” was found in 1974 by an American Paleo Anthropologist and they have been listening to the music called “Lucy in the sky with Diamonds” from where she got her name. Lucy aged 3.2 million years and its scientific name is Australopithecus Afarensis.
scientists working in Ethiopia have discovered a skeleton of a three – years old girl “ Selam” who lived 3.3 million years ago, that is 150,000 years before Lucy . It is found in Dikaka area, in North Eastern Ethiopia. Dikika Research Project Paleoantropolgical Research Team Leader, Dr. Zeresenay Alemsegd of the Max Plank Institute in Leipzig, Germany said that “The Skeleton is the earliest and most complete ever found”. Out of the 14th human and pre-human fossils that have so far been uncovered around the world, 10 are from Ethiopia, this underscores that Ethiopia is the origin of Human kind.

2. Ethiopian Calendar
Ethiopia still retains the Julian calendar, in which the year is divided into 12 months of 30 days each, and a 13th month of five days and six days during the leap year. The Ethiopian Calendar is almost eight years behind the Gregorian calendar.

3. Ethiopian Alphabet and Numbers
Ethiopia is the only African country with its own Alphabet Letters and numbers that traces its origin back to Sabean. The Ethiopian Alphabet consists of 33 letters each with 7 characters.

4. Birth Place of Coffee
Ethiopians have a very beautiful traditional coffee ceremony, its unimaginable for most Ethiopians to start a new day with out several cups of coffee. Coffee is the best drink an Ethiopian family offers to honor guests, as coffee ceremony is the best occasion for a get-together with neighbors and friends. Ethiopian coffee ceremony might have been created with the discovery of coffee itself in its south western heartland, in particular place called “Kaffa” from which, many experts of the uniquely fragrant and relaxing bean believe, the firm coffee has originated and joined the international lexicon. Coffee, café, etc

5. Often women feed the men with their fingers as a mark of love and devotion to them.

6. Traditionally, parents and children do not share a last name. Most kids take their father’s first name as their last name.

7. Did you know that a large portion of the Ethiopian population claims descent from King Solomon of Jerusalem and Makeda, the queen of Sheba?

Sambusa (Ethiopian Appetizer)

2011-07-08T03:48:00.000-07:00

Prep Time: 20 mins

Total Time: 50 mins

Nutrition Facts

Serving Size: 1 (1408 g)

Servings Per Recipe: 1

Calories 51.0,Calories from Fat 21 41%,Total Fat 2.3g 3%, Saturated Fat 0.9g 4%,Monounsaturated Fat 0.9 g 4% Polyunsaturated Fat 0.2g 1%,Trans Fat 0.0 g 0%, cholesterol 7.6 mg 2%, Sodium 51.8 mg 2%, Potassium 32.5 mg 0%, Magnesium 4.0 mg 0%, Total Carbohydrate 4.8 g 1%, Dietary Fiber 0.2 g 0%, Sugars 0.0 g 0%, Protein 2.3 g 4%

Ingredients:

48 samosa /wonton wrappers

Filling

1/2 cup red onion, finely chopped
1 lb lean ground lamb or 1 lb beef
1/2 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne
salt
1/2 teaspoon cinnamon
4 sprigs fresh coriander, chopped
3 sprigs mint, chopped
2 cups water

Directions:

Combine all filling ingredients in heavy sauce pan.
Bring to a boil and stir to keep smooth.
Reduce heat to medium and let mixture simmer uncovered.
Correct flavor for spices and salt balance.
As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
Cook until all liquid evaporates.
If ground meat has a lot of fat, drain off at this point.
Let mixture cool slightly before stuffing.
Fill samosa/wonton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
Fry the Sambusas, several at a time, until golden brown on both sides. Place the golden brown Sambusas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.

Kitfo

2011-03-31T04:40:00.000-07:00

Kitfo (cooked)

Kitfo (sometimes ketfo) is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, heated and marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh (a clarified butter infused with herbs and spices). Kitfo cooked lightly rare is known as kitfo leb leb.Kitfo may be served alongside, or mixed with, mild cheese and cooked greens. In many parts of Ethiopia kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick bread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard.

The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince."

Ingredients

⅛ cup niter kebbeh (spiced butter, see recipe above)
¼ cup onions, finely chopped
2 Tablespoons green pepper, finely chopped
1 Tablespoon chili powder
½ teaspoon ginger, ground
¼ teaspoon garlic, finely chopped
¼ teaspoon cardamom, ground
½ Tablespoon lemon juice
1 teaspoon berbere (see recipe above)
1 teaspoon salt
1 pound ground beef

Directions

Melt the niter kebbeh in a large frying pan.
Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and cook for 2 minutes while stirring.
Let cool for 15 minutes.
Add lemon juice, berbere, and salt.
Stir in raw beef and serve.

If you prefer the Kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly.

Dabo Kolo

2011-03-30T02:28:00.000-07:00

They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts, once you start eating them you cannot stop. Traditionally, dabo kolo are favored by travelers because they keep for a long time without spoiling. Dabo Kolo are usually made from wheat flour, but can also be made from tef flour (which is more commonly used to make Ethiopias famous spongy flatbread, injera) or even chickpea flour

Ingredients

2 cups all-purpose flour
½ teaspoon salt
2 Tablespoons honey
½ teaspoon cayenne pepper
¼ cup oil

Directions

Mix all the ingredients together in a bowl.
Add water slowly to create a stiff dough.
Knead on a lightly floured board for about 5 minutes. (To knead, flatten the dough, fold in half. Then turn the dough about one-quarter turn, and fold again. Keep turning and folding the dough.)
Pull off pieces of dough to fit on the palm of the hand.
Press or roll out (using a rolling pin) into a strip about ½-inch thick on a floured countertop.
Cut the strip into squares ½-inch by ½-inch.
Cook in a frying pan on medium heat until light brown in color on all sides.

Injera

2011-03-29T01:07:00.000-07:00

Injera

Injera is a flatbread eaten in Ethiopia and neighbouring countries. It is made with teff flour. Teff is a tiny round grain that is grown in Ethiopia. While teff is very nutritious, pure teff flour contains no gluten, and little else in the way of binding proteins. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of fermentation. A period of fermentation gives it an airy, bubbly texture, and also a sour taste.

Ingredients

1 cup teff flour
1½ cups water (warm - but not hot)
a pinch of salt
oil for frying
optional: fermentation starter (see notes). Note that fermentation starter may contain gluten.

Directions

Mix the flour with the water, and the salt. Add your fermentation starter if using one (see notes).
Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it.
Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine.
Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin cover is required, a little thicker than a crêpe but not by much.
As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished.

Notes, tips and variations

If you cannot get it to ferment by itself, try a good fermentation starter like a teaspoonful of kefir. Bakers yeast alone will not make for good flavour, as bacteria are needed also, but a teaspoonful of yoghurt plus a pinch of yeast might do the trick if you cannot get kefir.
Traditional injera is made with teff, however if this is difficult to get, it can be made with sorghum or wheat flour.
Since teff is often quite expensive outside of Africa, it is often mixed with wheat flour to give the injera some of the teff flavour but for less expense. Mix ¼ cup of teff flour with ¾ cup of sorghum or wheat flour, for the recipe above.

Servings: 6 - 8
Time: ferment: 12-24 hours
cook: 5 minutes per injera

Shiro Wat

2011-03-28T04:25:00.000-07:00

Shiro wat, sometimes shiro wet, is a traditional Ethiopian Jewish pea stew.

Ingredients

½ cup chopped onion
¼ cup oil
2 spoons butter (optional)
4 spoon berberei (a spice mix with red pepper powder)
4 spoon shiro powder (made from different cereals and beans, typically split green peas)
2½ cups water

Directions

Take a medium-size cooking pan, add the onion and cook for 1 or 2 minutes.
Add the oil, and after 1 minute add berberei, then cook it for 4 or five minutes (use water if it tries to stick on the pan, and stir regularly).
Add 2½ cups of water.
When the water boils, add the shiro carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.
Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat.

It can be served hot or cold with injera.

Notes, tips and variations

Shiro powder can be bought from Ethiopian grocers.
Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart.

Ethiopia

2011-03-28T02:59:00.000-07:00

On the whole, Ethiopian recipes are usually quite simple; they are typically a combination of meats, usually beef, lamb, or chicken, along with various indigenous vegetables and spices. Usually, recipes do not use any sort of pork, because of religious beliefs of the area. Also, many dishes tend to utilize very similar ingredients as bases during preparation. Some of these common items include niter kebbeh, a mixture of butter, garlic, and other spices, berbere, a popular seasoning consisting of a combination of chile powder and other spices, and fenugreek, a spice made from a local seed that gives Ethiopian cuisine a truly one of a kind flavor. Another item that is not necessarily an ingredient in many Ethiopian meals, but is definitely an important addition to any dish is injera, a large piece of flat bread similar to sourdough bread, which is sometimes combined with other common ingredients to form snacks and breakfast food items.

Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. No utensils are used.

Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan. This has also led Ethiopian cooks to develop a rich array of cooking oil sources: besides sesame and safflower, Ethiopian cuisine also uses nug (also spelled noog, known also as niger seed).

For more information on Ethiopian cuisine visit: http://en.wikipedia.org/wiki/Ethiopian_cuisine

This will be an interesting week, hopefully the ingredients for the Ethiopian dishes will not be so hard to get.

Goodbye Japan, Hello Ethiopia

2011-03-28T02:54:00.000-07:00

Well sadly Japan week has finally come to a close but with the wide variety of cuisine we will soon be coming back, but hey no tears as this just means we get to learn about the culture and cuisine of Ethiopia.

Facts about Japan you may or may not know

2011-03-28T02:50:00.000-07:00

Being extremely earthquake prone Japan has an average of 1500 earthquakes every year.
The number of volcanoes in Japan is approximately 200.
Most of the Japanese have rice for/with their breakfast, lunch and dinner.
Vandalism rates in Japan are among the least in the world.
A vending machine for a variety of daily requirements is installed at practically every corner in Japanese cities.
Fruits are forbiddingly expensive in Japan. You could end up paying up to $2 for a single apple or peach.
The Japanese love their pizzas topped with mayonnaise and corn.
Haiku is Japanese poetry consisting of only 3 lines.
Kendo, meaning "the way of the sword’, is Japan’s oldest form of martial arts.
Origami is an ancient Japanese art of paper folding.
Sushi (popular worldwide) is a Japanese delicacy of rice and fish dipped in vinegar, wrapped in seaweed.
Japanese always remove their footwear before entering a home. This is to keep the tatami (mat) clean. The tatami is used for sitting on while eating.
The Japanese eat with chopsticks known as hashi.
The Japanese will shop daily for their meat, fish and vegetable requirements, as they like all their food fresh and unpreserved. This is one of the prime reasons that small and medium sized refrigerators are sold the most in Japan.
Rice is a staple food and served at almost every meal.
Miso soup is an all time favorite and could be served for breakfast, lunch or dinner. Its main ingredients are a soybean paste dissolved in a seaweed stock.
A traditional Japanese breakfast is steamed rice topped with natto (fermented soy beans).
Tea is served with practically all meals.
Many women wear platform shoes that are 4 to 6 inches high.
Slippers are worn in the house, never shoes.
Slippers are never worn while sitting on the tatami to have your meals.
Noh, an ancient and very popular type of Japanese theatre can last for up to eight hours.
While smoking is allowed practically anywhere in Japan, you are not allowed to smoke in local trains. Long distance trains have got designated smoking zones.
Japanese do not submerge themselves into the bath tub and then lather.
They soap outside the tub and rinse it off. Only then do they submerge themselves neck deep into the hot water to refresh and relax.
Japanese use a lot of fish, beef, pork, chicken and variety of seafood in their cooking. Most of their dishes are mildly spiced, flavored with a variety of soy sauces.
Japanese drive on the left, and have their steering wheels on the right, exactly opposite of what it is in America.
In Japanese villages there is no need to send invitations for a wedding or a funeral. They are considered community events and the entire village will help in preparing the food, and taking care of all the required arrangements.
While eating in Japan never put in your chopstick upright into the bowl. In the past this was the way to offer food to the dead.
You enjoy slurping while eating, but can’t do it when people (your family, friends, office staff, guests etc. etc.) are around. Japan is the place for you to be in. Here, you are expected to slurp while having liquids such as soups. If you do not, it is considered that you do not like the food and the host may feel offended.
Finally, the Japanese are extremely courteous people. If you require something, they will go out of their way and try to help you

Okonomiyaki

2011-03-27T02:39:00.000-07:00

Okonomiyaki is a popular dish in Japan. It consists of a batter made of flour, eggs, cabbage and green onions and other ingredients of your choice. The name means "as you like it" or "what you want" in Japanese.

Ingredients

1 cup all-purpose flour (or yam flour if you can get it)
1 cup water (or stock)
2 eggs
3/4 cup cabbage, finely sliced into strips (2" long by 1/4" wide)
2-3 green onions, chopped into 1/4" rounds (use white part and freshest bit of green part)
1/4 cup mozzarella cheese (optional; other cheese may be substituted)
10 small slices of chicken, bacon or beef (your choice)

Toppings:

okonomiyaki sauce (sold at Japanese markets)
dried bonito flakes
powdered nori (seaweed)

Directions

Mix flour, water and eggs until smooth (about 25-30 strokes with a spoon or whisk; do not overmix.)
Gently fold in cabbage, green onions and cheese.
Heat a griddle or non-stick frying pan over medium heat. When pan is hot, add 1 tablespoon oil.
Add 1/3 cup of batter and flatten slightly. Fry for 2-3 minutes.
When pancake is golden brown on bottom, add toppings (chicken, bacon or beef, or other topping of your choice), and press into the batter slightly.Turn the pancake and fry for five minutes or until golden brown on other side.
Turn once more and fry topping side up for another minute.

To serve, place the okonomiyaki on a plate, top with bottled sauce, nori, and or bonito flakes. Enjoy!

Yaki nasu

2011-03-26T01:56:00.000-07:00

Yaki nasu is one of the most popular traditional Japanese appetizers It is a popular summer food because eggplants are summer vegetable.

Ingredients

1 large (375g) aubergine (eggplant)
vegetable oil
2 tablespoons miso
1.5 tablespoons sugar
2 tablespoons soup stock
1 teaspoon white sesame seeds

Directions

Wash the aubergine and cut it into 2.5cm lengthways slices.
Brush the cut surfaces with oil.
Grill 7 – 10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
Pour the sauce mixture over the aubergine.
In a small frying pan toast the sesame seeds until they jump and sprinkle them over the aubergine.

Servings: 2 persons
Time: 15 mins

Gyudon

2011-03-25T02:40:00.000-07:00

Gyudon is often literally translated into English as beef bowl. It is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin. It also often includes shirataki. Gyudon is a very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi, and a side dish of miso soup. Gyū means "cow" or "beef", and don is short for donburi, the Japanese word for "bowl".

Ingredients

200g thinly sliced beef
1/2 onion
5 grams ginger
2 tablespoon soy sauce
1 tablespoon sake
1 tablespoon sugar
1 tablespoon mirin
100 millimeters water
1/2 teaspoon dashi
2 eggs
beni shōga
Shichimi
Scallions
Steamed Rice

Directions

Cut the onion into wedges and separate.
Grate ginger, and chop the scallions.
Cover two eggs in hot water and let them sit for 20 minutes so they are soft inside and not hard.
Boil the beef, and drain the water.
Put sake, mirin, soy sauce and sugar into a fry pan.
Stir it at medium heat, add beef.
Before all sauce evaporates, remove the beef.
Add water, dashi, grated ginger and onions.
Cover cook, and boil.
Mix in the beef, and stir together.
Put the steamed rice in a bowl and put the sauced meet and top.
Put the soft egg and pickled ginger on top.

Oyakodon

2011-03-24T02:36:00.000-07:00

Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish.

Ingredients

1/4 Cup chicken breasts
1/2 Cup chicken broth
4 Shiitake mushrooms, soaked
1 Onion
1 Carrot
4 tbsp Soy sauce
2 tbsp Sugar
1/4 Cup green onions, chopped
4 Eggs, beaten
Salt, according to taste

Directions

Cut the chicken and mushroom into strips, and slice the onion.
Heat oil in a pan and fry the onions and chicken until the meat is tender.
Add the chicken broth and cook on low heat.
Now add the carrots and mushroom, and a cook for a few more minutes, stirring.
Add soy sauce, salt and sugar and pour the beaten eggs into the chicken mixture.
Continue cooking on low heat until the eggs are cooked.

Onigiri

2011-03-23T02:01:00.000-07:00

Onigiri (お握り or 御握り; おにぎり?), also known as omusubi (お結び; おむすび?) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Ingredients

2 lb short-grain rice (Japanese short-grain rice)
Salt to taste
3-4 sheets of toasted nori or seaweed, cut into rectangular squares 12 x 5 cm

Possible Fillings:

Sour plum or umeboshi , ½ tsp per rice ball
Salted salmon, 1 tsp per rice ball
Dried bonito flakes mix with little soy sauce, 1 tsp per rice ball
Kanimayo or minced crabstick with mayonnaise, 1 tsp per rice ball
Chopped unagi, 1 heaped tsp per rice ball
Strips of salted dried kelp or shiokonbu, 1 heaped tsp per rice ball

Directions

Wash rice gently under running water until the water runs clear.
Leave to drain for an hour before cooking the rice in a steamer.
After the rice is cooked, remove from heat and cover the rice with a towel to absorb any moisture and leave to stand for 20 minutes so it won’t get too hot when you want to hand-shaped the rice.
To prepare the rice, sprinkle some salt onto the palm of one hand and take a handful of rice.
Flatten it by making a depression in the middle to put in the chosen filling before molding it back to enclose the fillings and have it shaped into a triangle.
Wrap a piece of nori and moisten the end a little bit to seal.

Onigiri is best served at room temperature. If you happens to have the plastic mold of making onigiri, it will make your preparation work much easier. Right after you’ve put in the fillings, mold it a little bit to form a distorted rice ball before fitting it in the plastic onigiri mold and close it on both sides. Voila! You’ll have a triangle onigiri in no time!

Tamagoyaki

2011-03-22T10:26:00.000-07:00

Tamagoyaki 卵焼き (also called tamago or dashimaki, literally grilled egg) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe. In some recipes sake is used. It is served as a Japanese breakfast dish, and often included in bento boxes as well as being a popular sushi topping. There are several types of tamagoyaki, both sweet and savory.

Ingredients

3 eggs
3/8 cup dashi (japanese fish soup)
1 tbsp mirin (sweet sake) or normal sake (depends on your sweetness preference) *if you dont have sake substitutewith sweet wine
1/2 tsp salt
1/2 tbps light-colored soy sauce

Directions

Put the eggs into a bowl and add the light-colored soy sauce, salt and mirin.
Beat the eggs. When its mixed well enough, add dashi stock to it and mix lightly. (if you mix too much, the dashi stock will lose its flavor)
Strain the egg through a sieve. This is the point where you could make the egg look good.
Heat a frying pan on medium heat. *Preferably, use a square tamagoyaki pan. Oil the pan
Pour a scoop of egg mixture in the pan and spread over the surface.
Cook it until half done and roll the egg toward the bottom side.
Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
Cook it until half done and roll the egg again so that the omelet becomes thicker.
Cook the omelet until done.
If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
Cut tamagoyaki into 1-inch thick pieces.

Prep Time: 5 min Cook time: 10 min Serves: 2

Horenso no Ohitashi

2011-03-20T23:40:00.000-07:00

Its a common simple traditional side dish that tastes absolutely delicious, rich in flavor from being soaked in broth and soy sauce.

Ingredients:

1lb spinach
pinch of salt
2 Tbsp soy sauce
5 tbsp of dashi soup stock (seaweed broth)
4 Tbsp katsuobushi (dried bonito flakes)

Directions

Wash the spinach thoroughly Boil lots of water in a large pot, add a pinch of salt.
Blanch the spinach by dunking in all the spinach and rotating quickly to ensure even blanching, do this for about a minute.
Drain and soak the spinach in cold water to cool Squeeze the excess water out of the spinach, bunch by bunch.
Mix the soy sauce and the dashi together in a bowl.
Put spinach in a serving bowl and pour mixture of soy sauce and dashi. Soak for 20 minutes. Garnish with a bit of roasted katsuobushi to enhance the flavor.

Serving Size: 4
Prep time: 10 minutes

Japan

2011-03-20T01:50:00.000-07:00

We are thinking of all the people in Japan and elsewhere who have been affected by this tragedy. May you find the strength and courage from knowing that there are so many who are praying for you and the recovery of your country.

This week we will explore the Japanese cuisine.

Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup and okazu (おかず) — dishes made from fish, meat, vegetable, tofu and the like — to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.

For more info on Japanese cuisine. http://en.wikipedia.org/wiki/Japanese_cuisine

Japanese cuisine is excellent, the only problem is that here in Kenya it very hard to get simple ingredients like seaweed or bonito flakes, the only place i have manged to find some of these ingredients is in a health food shop and they are not exactly cheap so we don't often eat Japanese for this reason.

Riz et Pois (rice and beans Haitian style )

2011-03-02T23:46:00.001-08:00

Ingredients

1 cup dried red kidney beans
1½ teaspoons salt, divided
freshly ground black pepper to taste
6 to 8 cups water
2 tablespoons vegetable oil
2 to 3 cloves garlic, peeled, minced
1 green pepper, cored, chopped
2 green onions, chopped
1 to 2 tablespoons fresh chopped parsley
½ teaspoon black pepper
salt to taste
½ teaspoon ground cloves
1 tablespoon butter
2 cups uncooked long-grain white rice

Directions

In a large sieve or colander, wash the beans under running water until the draining water runs clear.
Transfer them to a heavy 3- or 4-quart saucepan.
Add ½ teaspoon of the salt and the ground black pepper.
Pour in 6 cups of the water.
Bring to a boil over high heat.
Reduce the heat to low and simmer, partially covered, 1½ hours or until the beans are tender but intact.
Drain the beans and reserve the cooking liquid.
In a large, heavy skillet, heat the vegetable oil.
Add the garlic, green pepper, green onion, parsley, pepper, salt and cloves.
Sauté about 5 minutes.
Add the beans and stir until heated through.
Watch carefully for any sign of burning.
Set aside.
Measure out the bean cooking liquid and add enough water to make 4 cups.
In a large saucepan, melt the butter over medium heat.
When it is very hot, but not smoking, add the rice and stir 1–2 minutes, or until the grains turn somewhat milky and opaque.
Stir in the 4 cups of reserved liquid and water, the remaining 1 teaspoon of salt and more ground black pepper to taste.
Bring to a hard boil.
Reduce the heat, add the cooked bean mixture, cover tightly and reduce the heat to the lowest possible setting.
Simmer 20 minutes, or until the rice is tender and has absorbed all the liquid.
Taste for seasoning and adjust if necessary with salt and pepper.
Fluff the rice and beans with a fork and serve hot.

Source: Wikia Recipes
Photo: Henrique Dante de Almeida

Fasolada

2011-02-24T00:34:00.000-08:00

Ingredients

1 cup dry white beans
1/4 cup tomato puree
3 finely chopped celery sticks
1 large carrot, chopped
1/2 red capsicum, finely chopped(you can use green capsicum)
1 cup shredded cabbage
1/2 cup chopped parsley
1 large onion, chopped
5 cloves garlic, crushed.
2 vegetable stock cubes and black pepper
iodised salt
1 teaspoon dried oregano
1/4 cup extra virgin olive oil

Directions

Wash the beans and place them in water, allowing them to soak for a day or night.
Drain the water using a colander and rinse well under running water.
Add the beans in a large pot filled with enough water to cover the beans and boil, covered, for about 30 minutes.
Drain the beans using a colander and return them to the pot, fill the pot with enough water to barely cover the beans. (the amount of water will determine the thickness of the soup).
Chop all vegetables.
Add celery, carrot, onion, capsicum, cabbage to pot.
Simmer soup for 30 minutes then add tomato, parsley, garlic, pepper and stock cubes
Simmer for a further 2 hours or until beans are tender.
Add olive oil and oregano at end of cooking to the pot, add some salt at this point.
It is usually eaten with feta cheese and crusty bread,smoked herring or you can try it with other foods.