Foods

Poutine

2019-06-05T09:07:00.001-07:00

Description:

Poutine is a dish of French fries and fresh cheese curds, covered with brown gravy or sauce. Sometimes additional ingredients are added.

Poutine is a diner staple that originated in Quebec and can now be found across Canada. It is sold by national and international fast food chains, in small "greasy spoon" type diners (commonly known as "cantines" or "casse-croûtes" in Quebec) and pubs, as well as by roadside chip wagons (commonly known as "cabanes à patates", literally meaning "potato shacks"). International chains like McDonald's A&W, KFC and Burger King also sell mass-produced poutine in Canada. Poutine may also contain other ingredients such as beef, pulled pork or lamb. Atypically, the dish may also include additional ingredients such as lobster meat, rabbit confit, caviar, and truffles.

Country of Origin:

Ingredients

1 quart vegetable oil for frying

1 (10.25 ounce) can beef gravy

5 medium potatoes, cut into fries

2 cups cheese curds

Directions

Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.

Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.

Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately

Nam tok moo

2019-06-04T04:03:00.001-07:00

Description:

There are several explanations why this dish is called this way and none are satisfactory. A plausible theory is that the meat should still contain blood, which will run out from it, when sliced, as a waterfall.

The version shown is the quick version where sliced pork is cooked shortly and then mixed in with the spicy sauce and herbs. The more elaborate version calls for the pork to be grilled first until pink and then sliced and mixed in with the sauce and herbs. The last version is correctly called mu yang nam tok (Thai: ย่าง, yang = grilled). You can also find nuea nam tokand nuea yang nam tok using beef instead of pork.

The sauce is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. This one also features some spring onions. It is traditionally eaten with sticky rice.

Country of Origin:

Thailand

1/2 pound pork shoulder (or chicken or beef tenderloin)

1 teaspoon soy sauce

1/2 tablespoon white pepper

1/4 cup water

juice of 1 lime

1 tablespoon tamarind paste

1/2 tablespoon sugar

1 tablespoon fish sauce

1/2 teaspoon salt

3 tablespoons ground roasted rice (see note)

1/4 - 1/2 teaspoon red chili pepper flakes

10 mint leaves, torn

1/4 cup cilantro, chopped

1/4 cup scallions, sliced into thin rings

1/4 cup shallots, sliced thinly

Mix meat, soy sauce and pepper in a bowl and marinate 10 minutes.

Grill meat until med-well done. Let sit to room temperature, then slice thinly against grain.

Heat wok to high. Add meat with 1/4 cup water, stirring continually for 2-3 minutes. Remove from heat, and add rest of ingredients. Quickly toss to combine, and serve on plate.

Note: To make roasted rice, put rice (preferably jasmine) in a skillet and heat high, constantly stirring so the rice won't burn. When they turn a little golden brown, remove and grind into coarse powder.

Tom yum goong

2017-07-30T23:52:00.003-07:00

Description:

This classic soup is hot and spicy, sour and aromatic all the same time. For many people around the world who love thai food Tom Yum Goong soup is a measure of the quality of the chef, and many people swear by this soup to clear their heads when they have a cold!

Country of Origin:

Thailand

How to make "Tom yum goong" (Recipe):

Ingredient

1 L(1% pt) fish stock

1 lemongrass stalk, sliced into rings

4 slices of galangal

4 kaffir lime leaves, torn

1 1/2 tablespoons Roasted Chilli paste

4 hot chillies, tor to taste

8 straw or botton mushrooms, quartered

8 raw king prawns, shelled and deveined

4 tablespoons fresh lime juice

4 1/2 tablespoons fish sauce

1 tablespoons chopped coriander

1 tablespoon finely sliced spring onion

8 coriander leaves, to garnish

Preparation

Bring the stock to the boil in a large pan or stockpot, add the lemongrass, galangal, kaffir lime leaves and roasted chilli paste and simmer for about 20 minutes.

Increase the heat and bring to the boil, add the chilli and mushrooms and bring back to the boil. Add the king prawns, cook for 2 minutes then add lime juice, fish sauce, chopped coriander and spring onion. Stir together briefly and serve garnished with coriander leaves.

You can buy following Tom yum goong products at Amazon

Reference and more about "Tom yum goong"

http://www.thaitable.com/thai/recipe/tom-yum-goong

http://www.templeofthai.com/recipes/tom_yum_goong.php

http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/

http://www.foodnetwork.com/recipes/tyler-florence/hot-and-sour-thai-soup-tom-yum-goong-recipe/index.html

http://www.thaifood-recipe.com/recipes/14/Tom_yam_goong.html

Tacos

2017-07-30T23:51:00.000-07:00

Description:

A taco ( /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, onions and lettuce.

Country of Origin:

Mexico

How to make "Tacos" (Recipe):

Ingredients

12 (135g packet) taco shells

2 teaspoons olive oil

500g lean beef mince

1 1/2 cups (375g jar) thick 'n' chunky tomato salsa

1 OXO beef stock cube

4 iceberg lettuce leaves, shredded

Method

Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.

Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.

Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.

You can buy following Tacos products at Amazon

Reference and more about "Tacos"

http://en.wikipedia.org/wiki/Taco

http://www.tacobell.com/

http://allrecipes.com/Recipes/world-cuisine/latin-america/mexico/tacos/main.aspx

http://www.taste.com.au/recipes/17514/mexican+beef+tacos

Sushi

2011-11-14T09:47:00.000-08:00

Description:

Sushi (すし、寿司, 鮨, 鮓, 寿斗, 寿し, 壽司?) is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

Raw meat sliced and served by itself is sashimi.

Country of Origin:

Japan

How to make "Sushi" (Recipe):

Ingredients

1 cup uncooked short-grain white rice

1 cup water

1/4 cup rice vinegar

1 tablespoon white sugar

1/2 cup imitation crabmeat, finely chopped

1/4 cup mayonnaise

8 sheets nori (dry seaweed)

2 1/2 tablespoons sesame seeds

1 cucumber, cut into thin spears

2 avocados - pitted, peeled, and sliced the long way

Directions

Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.

Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.

Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.

Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.

Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Reference and more about "Sushi":

http://en.wikipedia.org/wiki/Sushi

http://www.sushirecipes.org/

http://www.mysushidaddy.com/

http://allrecipes.com/recipe/california-roll-sushi/detail.aspx

http://www.diy-sushi-recipes.com/

Stinky tofu

2011-11-14T09:32:00.000-08:00

Description:

Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Taiwan and Hong Kong and in East Asian enclaves elsewhere where it is usually found homemade, at night markets or roadside stands, or as a side dish in lunch bars rather than in restaurants. It is listed at number 41 on World's 50 most delicious foods complied by CNN Go in 2011.

Country of Origin:

Southeast Asia

How to make "Stinky tofu" (Recipe):

Stinky tofu is a kind fermented tofu that has a strong odor, as its name implies. It is served as snack or side dish in Asia and can be found at night markets or hawker stands. Manufacturing and preparation of fermented tofu can vary, but usually tofu is marinated in a brine made from fermented vegetables, fish or shrimp stock. The fermenting process can take two to five months. The stinky tofu flavor is surprisingly mild, despite its odor.

Use regular tofu if you can't stand the smell or don't want to use stinky tofu. To use regular tofu, wrap it in a towel and place it on a flat surface. Find something heavy, like a brick or book (about 1 pound in weight) and put it on top. This is to squeeze out as much water as possible and prevent oil splashing during frying. Press tofu for one hour or longer.

Cut stinky or regular tofu into eight to 12 triangular or rectangular wedges.

Lightly coat the tofu with cornstarch.

Heat the cooking oil in a frying pan over medium-high heat. When the oil is very hot (around 400 degrees), pan fry the stinky tofu . Be prepared, as the frying tofu odor will be very strong, something like melting blue cheese in a pan. Brown on all sides until golden and crispy.

Remove the tofu from the heat and drain on paper towers, if needed.

Place the soy sauce, chili sauce and barbecue sauce in separate dipping saucers. Arrange the tofu on a large plate and garnish with cilantro. Sprinkle chopped green onion while enjoying the stinking tofu.

You can buy following Stinky tofu products at Amazon

Reference and more about "Stinky tofu":

http://en.wikipedia.org/wiki/Stinky_tofu

http://eatingchina.com/articles/stinky-tofu.htm

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=523184

http://www.chinesefoodrecipes.org/tofu-recipes/stinky-tofu/

http://www.ehow.com/how_5054440_make-fried-stinky-tofu.html

Som tam

2011-11-13T10:03:00.000-08:00

Description:

Som tam or som tum (Thai: ส้มตำ, pronounced [sôm tam]) also known as tam bak hung (Isan: ตำบักหุ่ง, pronounced [tam bàk hùŋ]) is a spicy salad, the standard form of which is made from shredded unripened papaya. Som tam is similar to the Laotian dish tam mak hung and the Cambodian dish bok l'hong. It is listed at number 46 on World's 50 most delicious foods complied by CNN Go in 2011.

Country of Origin:

Thailand

How to make "Som tam" (Recipe):

Includes:

Thin green French beans, diced

Langoustines, seared

Dried tomatoes

Lime, peeled and diced

Peanuts, roasted and chopped

METHOD

1. Make the pasta dough: Sift the flour and the dried shirmp powder in a bowl. Make a well in the centre. Add three eggs, salt and olive oil the the well. Incorporate the ingredients in the well with a pastry scraper to mix the dough. Begin kneading the dough by pushing away with the heel of your hand until smooth and elastic. Let the dough rest. Wrap with cling film for up to our hour at room temperature.

2. Pasta-rolling by machine: Cut the rested dough and flatten. Feed it through the pasta machine. Repeat five to six times and then cut the pasta sheet into spaghetti shape. Let dry at room temperature for 15 minutes.

3. Bring a large pot of water to a boil. Add salt and olive oil. Add the pasta. Boil until the pasta is al dente (firm to bit), stirring occasionally. Drain the pasta and put in a bowl of iced water then rinse out. Add olive oil. Set aside.

Som tam pesto:

1. Put the red chillies, garlic, cashew nuts, peanuts, Thai basil, chilli powder into a blender. Grind until smooth. Add fish sauce, lime juice, palm sugar, and then add olive oil while the blender is running. Blend until smooth and emulsified.

Serving and garnish:

1. Remove the shell of the langoustine and gently pull out the meat. Heat a non-stick frying pan over moderate to high heat until hot. Add olive oil and season with salt and freshly ground black pepper. Cook the langoustine for a few minutes on each side.

2. Heat the frying pan. Add the olive oil. Add the cooked pasta and som tam pesto. Toss well. Transfer to a serving platter by making a "pasta nest" with a chef fork. Garnish with the cooked langoustine, diced green French beans, dried tomatoes, diced lime zest and peanuts.

You can buy following Som Tam products at Amazon

Reference and more about "Som tam":

http://en.wikipedia.org/wiki/Som_tam

http://www.thai-info.net/thaifood/somtam.htm

http://www.shesimmers.com/2010/06/som-tam-tutorial-how-to-make-thai-green.html

http://thaifood.about.com/od/thairecipesstepbystep/ss/somtamrecipe.htm

http://www.bangkokpost.com/food/cuisine/251734/som-tam-variations

http://www.enjoythaifood.com/somtam.php

Shepherd’s pie

2011-11-13T09:08:00.000-08:00

Description:

Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877, and since then it has sometimes (incorrectly) been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. The term "shepherd's pie" should be used when the meat is mutton or lamb, with the origin being that shepherds are concerned with sheep and not cattle. This may, however, be an example of folk etymology.

Country of Origin:

Britain

How to make "Shepherd’s pie" (Recipe):

Ingredients

4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon finely chopped onion

1/4 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

You can buy following Shepherd’s pie products at Amazon

Reference and more about "Shepherd’s pie":

http://www.foodnetwork.com/recipes/rachael-ray/steakhouse-shepherds-pie-recipe/index.html

http://simplyrecipes.com/recipes/easy_shepherds_pie/

http://en.wikipedia.org/wiki/Cottage_pie

http://allrecipes.com/Recipe/shepherds-pie-vi/detail.aspx

Seafood paella

2011-11-13T08:57:00.000-08:00

Description:

Paella (Valencian: [paˈeʎa], Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba[3] rices for this dish. Other key ingredients include saffron and olive oil.

Country of Origin:

Spain

How to make "Seafood paella" (Recipe):

Ingredients

Broth:

3 cups water

1 cup dry white wine

1 teaspoon saffron threads

2 (8-ounce) bottles clam juice

Herb Blend:

1 cup chopped fresh parsley

1/3 cup fresh lemon juice $

1 tablespoon olive oil $

1 teaspoon dried tarragon

2 large garlic cloves, minced

Paella:

1 pound monkfish or other firm white fish fillets

16 unpeeled jumbo shrimp (about 1 pound)

1 tablespoon olive oil $

2 cups finely chopped onion $

1 cup finely chopped red bell pepper $

1 cup canned diced tomatoes, undrained $

1 teaspoon sweet paprika

1/2 teaspoon crushed red pepper $

3 garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas $

16 littleneck clams $

1 (7-ounce) jar sliced pimento, drained

2 tablespoons fresh lemon juice $

Preparation

To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

You can buy following Seafood paella products at Amazon

Reference and more about "Seafood paella":

http://www.epicurious.com/recipes/food/views/Seafood-Paella-102991

http://mattikaarts.com/blog/seafood-recipes/seafood-paella/

http://www.foodnetwork.com/recipes/all-american-festivals/seafood-paella-recipe/index.html

http://www.taste.com.au/recipes/7258/seafood+paella

http://en.wikipedia.org/wiki/Paella

http://www.myrecipes.com/recipe/seafood-paella-10000000225789/

Rendang

2011-11-13T08:34:00.000-08:00

Description:

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.[1] In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzah as early as the 1550s.

In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.

Country of origin:

Indonesia

How to make "Rendang" (Recipe):

Ingredients

3/8 pound shallots

3 cloves garlic

15 dried red chile peppers

5 slices fresh ginger root

5 lemon grass, chopped

2 teaspoons coriander seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

1 pinch grated nutmeg

1 tablespoon vegetable oil

1 1/4 pounds beef stew meat, cut into 1 inch cubes

1 1/2 tablespoons white sugar

2 cups shredded coconut

5 whole cloves

1 cinnamon stick

1 2/3 cups coconut milk

7/8 cup water

salt to taste

Directions:

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

You can buy following Rendang products at Amazon

Reference and more about "Rendang":

http://deliciousfoods-online.blogspot.com/2011/07/rendang-from-west-sumatra.html

http://en.wikipedia.org/wiki/Rendang

http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/

http://www.sbs.com.au/food/recipe/10/Beef_rendang

http://allrecipes.com/Recipe/malaysian-beef-rendang/detail.aspx

Poutine

2011-11-13T08:17:00.002-08:00

Description:

Poutine is a dish of French fries and fresh cheese curds, covered with brown gravy or sauce. Sometimes additional ingredients are added.

Country of Origin:

Canada

How to make "Poutine" (Recipe):

Ingredients

1 quart vegetable oil for frying

1 (10.25 ounce) can beef gravy

5 medium potatoes, cut into fries

2 cups cheese curds

Directions

Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.

Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately

You can buy following Poutine products at Amazon

Reference and more about "Poutine":

http://en.wikipedia.org/wiki/Poutine

http://www.montrealpoutine.com/recipes.html

http://allrecipes.com/Recipe/real-poutine/detail.aspx

http://frenchfood.about.com/od/sidedishes/r/poutine.htm

Pho

2011-11-10T13:37:00.000-08:00

Description:

Phở is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice and is often served with Vietnamese basil, mint leaves, lime, and bean sprouts that are added to the soup by the person who is dining. The dish is associated with the city of Hanoi, where the first pho restaurant opened in the 1920s.

Country of Origin:

Vietnam

How to make "Pho" (Recipe):

ingredients:

THE BROTH

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]

1 1/2 tablespoons kosher salt (halve if using regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of bean sprouts

Hoisin sauce

Sriracha hot sauce

directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

You can buy following Pho products at Amazon

Reference and more about "Pho":

http://en.wikipedia.org/wiki/Pho

http://www.phocafe.co.uk/

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

Penang assam laksa

2011-11-10T13:07:00.000-08:00

Description:

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.

Country of Origin:

Malaysia

How to make "Penang assam laksa" (Recipe);

Ingredients:

1 lb Mackerel fish

8 cups water

5 pieces assam keping (peeled tamarind)

1 pack dried laksa noodles

Spice Paste:

12 dried red chilies (seeded)

5 fresh red chilies (seeded)

8 small shallots

2 teaspoons belacan

1 stalk lemon grass (use only the white part, about 6 inches)

Tamarind Juice:

Tamarind (about golf ball size)

1/2 cup water (repeat 3-4 times)

Seasonings:

1 teaspoon salt

2 tablespoons sugar

1 teaspoon fish sauce

Garnishing:

1 cucumber (julienned)

1 bunch mint leaves (use only the leaves)

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

1 red onion (sliced thinly)

1 lettuce (thinly cut)

1 red chili/3-4 bird’s eye chilies (cut into small slices)

1 small pineapple (cut into short strips)

Condiment:

Heh Ko/Prawn Paste

Method:

Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.

Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.

Using a mini food processor, grind the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.

Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add sugar, salt, and fish sauce.

Prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Cook’s Notes:

For the best laksa noodles, please use Mount Elephant brand “Guilin Rice Vermicelli” (象山牌桂林濑粉) found at Asian/Vietnamese stores. (In Vietnamese, it’s called Bun Bo Hue Guilin.) It’s very smooth and exactly like the laksa noodles back home. If you are lucky, you might even find the fresh ones.

For a good alternative, try LaiFen Rice Stick/中山濑粉 from Guangdong, China.

Fresh rice noodles or laifen/濑粉 are available in Asian grocery stores, but I don’t like the texture: they are a tad too thick and not smooth enough.

Canned sardines DO NOT make good Penang Assam Laksa. They make the soup base fishy and unappetizing. There is no shortcut to making great Assam Laksa, you just have to find certain freshest fish and make it from scratch.

Reference and more about "Penang assam laksa":

You can buy following Penang assam laksa products at Amazon

http://rasamalaysia.com/recipe-penang-assam-laksa/2/

http://en.wikipedia.org/wiki/Laksa

http://www.malaysia.com/penang-asam-laksa-food.html

http://anilnetto.com/penang-street-food/assam-laksa/penang-assam-laksa-among-top-10-yummy-dishes-cnn/

http://www.malaysianfood.net/recipes/recipelaksaassam.htm

Peking duck

2011-11-10T12:12:00.000-08:00

Description:

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods. It is listed at number 5 on World's 50 most delicious foods complied by CNN Go in 2011.

The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.

Country of Origin:

China

How to make "Peking duck" (Recipe):

Ingredients

1 lemon

3 tbs honey

3 tbs dark soy sauce

150ml Shaohsing rice wine*

1 cinnamon stick

2 star anise

2-2.5kg duck

Mandarin pancakes (see related recipe, alternatively they are available frozen from Asian supermarkets)

2 Lebanese cucumbers, cut into strips

Small bunch spring onions, cut into strips

Hoisin sauce, to drizzle

Method

To make the marinade, cut the lemon into 1/4cm slices and place in a medium saucepan with 1.2 litres of water, the honey, soy sauce, rice wine and spices. Bring to the boil. Reduce heat to low and simmer for about 20 minutes until flavours are infused. Set aside.

Wash duck inside and out, then pat dry with paper towel. Use kitchen string to tie the duck's legs firmly together. Place in a large pan and pour over a kettle of boiling water. Leave for 1 minute. Transfer duck to a wire rack over a roasting tray, pat dry, then baste with marinade until the skin is completely coated.

Set the uncovered duck aside to dry out for 4-5 hours (you can face a fan onto the duck to speed up the process - the duck skin should feel like taut parchment when ready).

Preheat the oven to 240°C.

Pour 50ml cold water into the pan (to stop the fat from splattering). Cook in the oven for 15 minutes, then reduce the heat to 180°C and roast for a further 1 1/4 hours. Set duck aside for 10 minutes to rest before carving.

Prepare the pancakes (see related recipe). Carve the duck into thin slices. To serve, place a pancake on each plate, then a slice of duck in the middle of the pancake. Add some cucumber and spring onion strips, drizzle with hoisin sauce, wrap and enjoy.

You can buy following Peking duck products at Amazon

Reference and more about "Peking duck":

http://the-cooking-of-joy.blogspot.com/2009/03/feng-family-secret-peking-duck-recipe.html

http://en.wikipedia.org/wiki/Peking_Duck

http://www.jamieoliver.com/recipes/duck-recipes/crispy-peking-duck-in-pancakes

http://www.food.com/recipe/peking-duck-38023

http://allrecipes.com/Recipe/peking-duck/detail.aspx

http://www.taste.com.au/recipes/6457/peking+duck

Parma ham

2011-11-10T03:48:00.000-08:00

Description:

Prosciutto (English pronunciation: /prəˈʃuːtoʊ/,[1], Italian ham) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele, in Friuli-Venezia Giulia. It is also well known in Croatia (Dalmatia, Croatian Littoral, Lika and Istria), parts of western Slovenia (Kras, Vipava Valley), Herzegovina, Montenegro (Njeguši) and Serbia (Zlatibor and Užice) where it is known as pršut/a.

Country of Origin:

Italy

How to make "Parma ham" (Recipe):

Ingredients

4 x 125g (4½ oz) boneless chicken breasts, skinned

3tbsp pesto

4 sun-dried tomatoes, drained of oil and sliced

8 thin slices Parma ham

1tbsp olive oil

Method

First preheat the oven to 200ºC (400ºF, gas mark 6). Next spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a 'pocket'.

Spread the inside of the pocket with the classic pesto and layer the sun-dried tomato slices onto each chicken breast.

Wrap each chicken breast with two slices of Parma ham and put them on a baking sheet.

Finally drizzle each one with oil and bake them in the oven for 20-25 mins or until the chicken is cooked through.

Reference and more about "Parma ham":

http://www.prosciuttodiparma.com/eng/recipes/

http://www.goodtoknow.co.uk/recipes/141981/stuffed-chicken-breast-with-parma-ham

http://www.epicurean.com/articles/parma-hams.html

http://en.wikipedia.org/wiki/Prosciutto

http://www.opensourcefood.com/people/Larph/recipes/linguine-with-parma-ham

Ohmi-gyu beef steak

2011-11-10T02:58:00.001-08:00

Description:

This premium Japanese Wagyu beef from famed Takara Ranch has been recognized by the Imperial Palace of Japan as one of the greatest beef stocks to be raised in the past 400 years.

Called the “Rolls-Royce” of beef, it’s best eaten sashimi style, anointed with a drizzle of kaffir lime and green tea sea salt. Marbled fat gives each mouthful texture as the beef melts away, leaving a subtle but distinctly classic beef flavor

How to make "Ohmi-gyu beef steak" (Recipe):

Ingredients

1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick

4 tbsp. of kalamansi (native lemon) juice

1/4 c. of dark soy sauce

freshly-ground pepper

1 tsp. of minced garlic

2 large onions, cut into rings

2 tbsp. of cooking oil

METHOD

In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

Reference and more about "Ohmi-gyu beef steak":

http://autobizz.com.my/forum/forum/Food-/10246-Worlds-50-most-delicious-foods.html

http://www.philippinecountry.com/filipino_recipe/pork_and_beef/bistek.html

http://blogs.houstonpress.com/eating/2011/08/the_worlds_50_most_delicious_f.php?page=3

http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535

http://norecipes.com/blog/2008/04/28/ohmi-wagyu-beef-aka-crack/

Nam tok moo

2011-11-10T02:27:00.001-08:00

Description:

Country of Origin:

Thailand

How to make "Nam tok moo" (Recipe):

1/2 pound pork shoulder (or chicken or beef tenderloin)

1 teaspoon soy sauce

1/2 tablespoon white pepper

1/4 cup water

juice of 1 lime

1 tablespoon tamarind paste

1/2 tablespoon sugar

1 tablespoon fish sauce

1/2 teaspoon salt

3 tablespoons ground roasted rice (see note)

1/4 - 1/2 teaspoon red chili pepper flakes

10 mint leaves, torn

1/4 cup cilantro, chopped

1/4 cup scallions, sliced into thin rings

1/4 cup shallots, sliced thinly

Mix meat, soy sauce and pepper in a bowl and marinate 10 minutes.

Grill meat until med-well done. Let sit to room temperature, then slice thinly against grain.

Heat wok to high. Add meat with 1/4 cup water, stirring continually for 2-3 minutes. Remove from heat, and add rest of ingredients. Quickly toss to combine, and serve on plate.

Reference and more about "Nam tok moo":

http://eatbma.blogspot.com/2008/03/e-sarn-thai-cuisine-sixth-avenue.html

http://www.thaifoodstyle.com/recipe/spicy-grill-pork-salad

http://en.wikipedia.org/wiki/File:Moo_nam_tok.jpg

http://www.thailandqa.com/forum/showthread.php?9821-How-do-I-make-Nam-Tok

http://www.allthaifood.com/recipes/15-228-1/moo-nam-tok-%28Thai-spicy-pork-salad---%CB%C1%D9%B9%E9%D3%B5%A1%29.html

http://www.ztawan.com/2010/03/spicy-recipe-nam-tok-moo-spicy-grilled.html

Montreal-style smoked meat

2011-11-10T02:02:00.000-08:00

Description:

Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: viande fumée or du smoked meat), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.

Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and aromatic spices, such as coriander, and significantly less sugar than New York pastrami.[1] The meat is typically served in the form of a rye bread sandwich slathered with mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.

Country of Origin:

Canada

How to make "Montreal-style smoked meat" (Recipe):

Ingredients

1 (3 to 5-pound) brisket

Brine:

1 gallon water

6 ounces kosher salt

2 ounces Prague powder

2 ounces powdered dextrose

2.5 ounces plus 4 tablespoons pickling spices, divided

Rye bread, for serving

Mustard, for serving

Directions

Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.

Brine 2 days in the refrigerator.

Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.

Place the meat in a smoker for 2 hours with maple wood chips.

Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.

Remove from the oven, slice, and enjoy with rye bread and mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Reference and more about "Montreal-style smoked meat":

http://en.wikipedia.org/wiki/Montreal-style_smoked_meat

http://www.mrbbq.ca/2010/01/smoked-meat-pastrami-beef-brisket.html

http://www.roadfood.com/Restaurants/SearchResults.aspx?st=photos&ob=restaurantname&ps=1&s=XX

http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/7700083024

http://www.cyclingforums.com/t/210913/montreal-smoked-meat-recipe

Massaman curry

2011-11-10T01:35:00.000-08:00

Description:

Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a southern Thai dish that is Muslim in origin.[citation needed] It is most commonly made with beef, but can also be made with duck, tofu, chicken, or pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).

The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng massaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce,chili and tamarind sauce. Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "achat" (อาจาด [aːtɕàːt]), an accompaniment made with cucumber and chili peppers macerated in vinegar.

Country of Origin:

Thailand

How to make "Massaman curry" (Recipe):

Yield: SERVES 3-4 (with rice)

Ingredients:

1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh

1-2 medium potatoes, cut into chunks

1 14 ounce (400 ml) can coconut milk (not lite)

1 small red pepper, thinly sliced

1 medium tomato, sliced

2 Tbsp. coconut oil OR vegetable oil

1/3 cup onion, sliced

1 thumb-piece ginger, grated

4-5 cloves garlic

1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper

1/2 cup good-tasting chicken stock

1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass

3 bay leaves

1 tsp. turmeric

1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)

1 tsp. ground coriander

1 tsp. whole cumin seed

1/2 tsp. white pepper

1/8 tsp. cardamon

1 tsp. tamarind, or substitute 1 Tbsp. lime juice*

3/4 tsp. shrimp paste (available by the jar at Asian stores)

2 Tbsp. fish sauce

1 Tbsp. palm sugar OR brown sugar

Preparation:

Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.

Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.

Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.

Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

Reference and more about "Massaman curry":

http://en.wikipedia.org/wiki/Massaman_curry

http://www.taste.com.au/recipes/21933/massaman+curry

http://theveryhungrycook.com/?p=822

http://www.realthairecipes.com/recipes/massaman-curry/

http://thaifood.about.com/od/thaicurrydishes/r/Thai-Massaman-Chicken-Curry.htm

http://rasamalaysia.com/beef-massaman-curry-recipe/

Masala dosa

2011-11-10T01:04:00.000-08:00

Description:

Dosa or Dhosai(Kannada: ದೋಸೆ, Malayalam: ദോശ, Tamil: தோசை, Telugu: దోసె, Tulu: ದೋಸೆ) is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay.

Country of Origin:

India

How to make "Masala dosa" (Recipe):

Ingredients:

1/2 cup - Coconut grated

3 tbsp - Roasted split chickpeas

6 nos - Small Green chili

2 pieces - Ginger (small)

3 tbsp - Coriander or Cilantro chopped

Tamarind - size of a grape fruit

1/4 tsp - sugar

Salt to taste

Grind all the above ingredients with a little water into a paste. For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.

Making the Dosa

1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.

2. Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.

3. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.

4. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.

5. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

6. Apply oil and ghee over the surface of the dosa and also around its edges. If you wan tyou can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.

7. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.

8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be.

9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.

For Bhaji

Ingredients:

Onion 2

Potatoes 3

Green chillies 3

Mustard 1/2 tea spn

Chana dal 1/2 tea spn

Turmeric a pinch

Curry leaves 1 strand

Coriander leaves 5-6 strands

Oil 1 tea spn

Salt

Method:

Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.

Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chillies. Fry for a while. Then add chopped onion and fry till they are transparent. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

For Red chutney:

Ingredients:

Red chillies 7

Garlic 5 small cloves

Salt 1/4 tea spn

Method:

Soak chillies in 1/2 cup hot water and close the lid of the vessel). Keep for around 1/2 to one hour so that chillies become soft. Then grind them with garlic and salt to a smooth paste(do not add extra water).

Reference and more about "Masala dosa":

http://www.travelblog.org/Photos/1760191

http://en.wikipedia.org/wiki/Dosa

http://www.indianfoodforever.com/snacks/masala-dosa.html

http://www.masaladosa.co.za/

http://recipes-indianfood.blogspot.com/2009/05/masala-dosa-recipe-chutney-crispy.html

http://www.aayisrecipes.com/2006/03/30/masala-dosa/

Marzipan

2011-11-10T00:21:00.000-08:00

Description:

A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it

Country of Origin:

Germany

How to make "Marzipan" (Recipe):

Ingredients:

2 cups granulated sugar

1/8 tsp cream of tartar

4 cups ground almonds (or almond meal)

2 egg whites

Powdered sugar for dusting

Preparation:

1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

Reference and more about "Marzipan":

http://allrecipes.com/Recipe/marzipan-ii/detail.aspx

http://candy.about.com/od/nougatmarzipancandy/r/Basicmarzipan.htm

http://www.marzipancakes.com/recipes.htm

http://www.bbcgoodfood.com/recipes/8164/easy-vanilla-marzipan

Maple syrup

2011-11-10T00:04:00.000-08:00

Description:

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate some of the water, leaving the concentrated syrup.

Country of Origin:

Canada

How to make "Maple syrup" (Recipe):

Ingredients

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Reference and more about "Maple syrup":

http://en.wikipedia.org/wiki/Maple_syrup

http://allrecipes.com/recipe/simple-maple-syrup/

http://www.maplesyrupworld.com/pages/Maple-Syrup-Recipe.html

http://homecooking.about.com/library/archive/blmisc43.htm

http://www.cooks.com/rec/search/0,1-0,maple_syrup,FF.html

Lasagna

2011-11-09T23:39:00.000-08:00

Description:

Lasagna (English pronunciation: /laˈzaɲə/) is a wide and flat type of pasta and possibly one of the oldest shapes.[1] As with all the other pasta shapes, is generally used in its plural form lasagne in the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Nowadays in Italy, since the only type of wheat allowed for pasta is durum wheat, lasagne are made of semolina (from durum wheat) and eggs. There is a green version which is coloured with spinach.

Country of Origin:

Italy

How to make "" (Recipe):

INGREDIENTS

1 lb lean ground beef

1/2 medium sweet white onion, diced

1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced

1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)

1/4 cup sugar

1 28 oz can tomato sauce

1/2 28 oz can (16 oz) stewed tomatoes

1/2 6 oz can (3 oz) tomato paste

1 lb Ricotta cheese

1 1/2 lb Mozzarella cheese (large flat square slices)

3/4 lb freshly grated parmesan cheese

Garlic Powder

Oregano

Italian Spice

Salt

Garlic Salt

Parsley diced (fresh flat leaf preferred)

1 Garlic Cloves, minced

White wine vinegar

Cooking Utensils

Large skillet (for browning beef, onions, green pepper)

6 Qt pot (for noodles)

3 Qt pot (simmer sauce)

13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)

Large colander (drain/blot beef, drain noodles)

Large baking pan (to wash and cool noodles)

Large slotted cooking spoon

Large cooking spoon

Paring knife

METHOD

1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)

Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.

Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

3 Cook lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a boil during the entire cooking to prevent noodles from sticking. I add Tbsp of salt to the water so the noodles are more flavorful. Drain in colander and place in a cool water filled pan to keep from drying out and sticking together.

4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, topping again with sauce and cheese. Finish with another layer of noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)

Reference and more about "Lasagna":

http://en.wikipedia.org/wiki/Lasagna

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

http://simplyrecipes.com/recipes/lasagna/

http://mylasagnarecipe.com/

http://allrecipes.com/Recipes/pasta/lasagna/main.aspx

Kalua pig

2011-11-09T09:49:00.000-08:00

Description:

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau feasts. The first known use of the kalua method was in the early 1900s by two girls, Princess Danielle Kealoha and Stephanie Ikaika.

Traditionally, a fire using koa wood is built in a sand or dirt pit called the imu. The pit is usually about 6 feet (1.8 m) long, 4 feet (1.2 m) wide and 3 ft (90 cm) deep. Rocks are then placed in the pit to retain cooking heat long after the flames have burned down. Once the rocks have become extremely hot, the hole is lined with traditional vegetation, such as banana leaves. The meat to be cooked is salted, rubbed with herbs, stuffed with more hot rocks, then wrapped with ti and banana leaves. To maintain even heating and to retain the meat's natural moisture, the meat is covered with wet burlap, then with a layer of sand or soil. The meat is then left to cook in the pit for six to seven hours, absorbing smoke and steam from the koa wood and banana leaves. When the meat is fully cooked, it is removed from the imu and shredded. This is done to allow the melted fat to mix with the meat to help maintain its uniform consistency and flavor.

Kālua pig is a main tourist attraction at many luaus, though it is sometimes made using a gas or electric stove with artificial mesquite or kiawe wood liquid smoke. Other tourist businesses substitute the use of rocks and leaves or use an imu pao, an above ground variation of the imu. The term "Kalua pork" has been used by famous Hawaiian cook Sam Choy to describe pork shoulder butt which is rubbed with sea salt, wrapped in ti leaves, and slowly cooked in oven using liquid mesquite smoke rather than an imu.

At one time, standards enforced by the United States Department of Agriculture prevented traditional kalua pig from being sold commercially except in Hawaii

Country of Origin:

USA

How to make "Kalua pig" (Recipe):

Ingredients:

4-5 pound pork butt

2½ tablespoons Hawaiian salt (substitute kosher salt)

2 tablespoons liquid smoke

1 banana leaf (substitute 4-5 whole, unpeeled bananas)

4-6 ti leaves (substitute aluminum foil)

Preparation:

Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .

Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.

Roast in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

Reference and more about "Kalua pig":

http://en.wikipedia.org/wiki/Kalua

http://gohawaii.about.com/od/luaurecipes/r/kalua_pig.htm

http://allrecipes.com/Recipe/kalua-pig-in-a-slow-cooker/detail.aspx

http://www.lafujimama.com/2009/12/slow-cooker-kalua-pig/

http://www.epicurious.com/recipes/food/views/Sam-Choys-Oven-Roasted-Kalua-Pig-233927

Goi cuon

2011-11-09T09:09:00.001-08:00

Description:

A gỏi cuốn, summer roll, Vietnamese salad roll, or fresh roll (Vietnamese: gỏi cuốn; literally "salad roll") is a Vietnamese dish consisting of pork, prawn, herbs, bún (rice vermicelli), and other ingredients wrapped in Vietnamese rice paper (bánh tráng). They are served at room temperature, and are not deep fried. It is listed at number 30 on World's 50 most delicious foods complied by CNN Go in 2011.[1] Summer roll has gained popularity among Vietnam's neighboring countries and in the West. Many Western restaurants serve Vietnamese summer rolls as an entre.

Country of Origin:

Vietnam

How to make "Goi cuon" (Recipe):

Ingredients

1 pound pork tenderloin, trimmed

1 shallot, finely chopped

2 cloves garlic, minced

1 1/2 tablespoons Vietnamese fish sauce

1 tablespoon sugar

1/4 teaspoon freshly ground black pepper

Peanut or olive oil, optional

1/2 pound fine rice vermicelli (bun)

12 (10-inch) rice paper wrappers (banh trang)

1 pound boiled shrimp, sliced in 1/2 lengthwise

1 medium cucumber, halved lengthwise and then thinly sliced on the diagonal

1 1/2 cups thinly shredded romaine lettuce

48 mint leaves

24 cilantro sprigs

48 Thai basil leaves

1 carrot, cut into julienne

Peanut Sauce, (Nuoc Leo), recipe follows

Directions

Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.

Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.

Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.

Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.

Peanut Sauce (Nuoc Leo):

1 tablespoon peanut oil

3 garlic cloves, minced

1 teaspoon chili paste

1 tablespoon tomato paste

1/2 cup plus 2 tablespoons chicken stock or water

1/2 teaspoon sugar

2 tablespoons peanut butter

1/4 cup hoisin sauce

1/4 cup unsalted roasted peanuts, finely chopped

1 fresh red Thai chile pepper, seeded and thinly sliced, optional

Sriracha sauce, for garnishing, optional

Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.

May be served warm or at room temperature.

Yield: about 1 1/4 cups

Reference and more about "Goi cuon"

http://rasamalaysia.com/vietnamese-spring-rolls-goi-cuon-with/

http://en.wikipedia.org/wiki/Summer_roll

http://www.food.com/recipe/goi-cuon-vietnamese-cold-spring-rolls-20445

http://www.hungryhuy.com/recipes/how-to-make-goi-cuon-vietnamese-spring-rolls/

http://www.foodnetwork.com/recipes/emeril-lagasse/pork-and-shrimp-spring-roll-goi-cuon-with-peanut-sauce-nuoc-leo-recipe/index.html