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Non - SEO knowledge => Food => Topic started by: 英语课 on September 30, 2012, 10:28:14 AM
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Top 50 world's most delicious foods
If you visit the places, remember to taste them. :P
Source: http://www.china.org.cn
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Massaman curry, Thailand
World most delicious food: Massaman Curry, a popular dish from the south of Thailand.
Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.
It is most often served as a beef dish but those who can eat pork can use this instead. It can also be served as a chicken, duck or tofu dish, depending on one’s preference and beliefs. The combination of spicy, sweet and savoury flavors makes it a unique curry. The dish is served with rice and usually includes coconut milk, cashews, cinnamon, bay leaves, cloves, cumin and various other spices and herbs.
(http://bamboobutterfly.com/wp-content/uploads/2012/05/massamancurry.jpg)
http://bamboobutterfly.com/wp-content/uploads/2012/05/massamancurry.jpg
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Neapolitan pizza, Italy
The Neapolitan pizza, especially in its variant “margherita” is without doubt the most famous Italian dish in the world.
The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations.
With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.
(http://www.amoretravelguides.com/blog/Neopolitan%20Pizza.jpg)
http://www.amoretravelguides.com/blog/Neopolitan%20Pizza.jpg
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Chocolate, Mexico
Traditional Mexican chocolate, with its intensely tannic, spicy flavor, is an essential ingredient for complex moles and sauces. The unique range--which, with all due respect, you just won't find in a bar of Valrhona--is thanks as much to the high quality of Mexican cacao as to the low-tech method used to turn beans into chocolate. Mexican chocolate is very minimally processed, made quickly and easily without recourse to expensive, computerized equipment.
(http://www2.worldpub.net/images/saveurmag/626-119_mexican_chocolate_300.jpg)
http://www2.worldpub.net/images/saveurmag/626-119_mexican_chocolate_300.jpg
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Sushi, Japan
Sushi’s popularity has risen worldwide and is a healthy food of choice as a snack or for lunch. It has its origins in Japan, where fresh fish, vegetables and rice are the main dishes of choice. This unique cuisine is served with cooked rice and either raw vegetables or raw fish with unique presentations.
Now that sushi has become so popular worldwide many rolls feature ingredients that would not be found in traditional Japanese sushi rolls like cream cheese.
(http://www.whenwedine.com/restaurant_images/restaurants/japanese_restaurants_sushi/japanese_restaurants_sushi.jpg)
http://www.whenwedine.com/restaurant_images/restaurants/japanese_restaurants_sushi/japanese_restaurants_sushi.jpg
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Peking duck, China
Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing, China that has been prepared since the imperial era, and is now considered one of China’s national foods.
The burst of flavour in this dish comes from the skin of the duck, which is coated in syrup, making it crispy and tasty. Peking duck often contains more skin than meat. It originated in Beijing and is served in restaurants all over the city. It is normally served with hoisin sauce or sweet bean sauce alongside of spring onions and steamed pancakes.
(https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Peking_duck_by_Mr_Wabu_in_Beijing.jpg/800px-Peking_duck_by_Mr_Wabu_in_Beijing.jpg)
"Peking duck by Mr Wabu in Beijing" by Mr Wabu - Real Peking Duck. Licensed under CC BY-SA 2.0 via Commons - https://commons.wikimedia.org/wiki/File:Peking_duck_by_Mr_Wabu_in_Beijing.jpg#/media/File:Peking_duck_by_Mr_Wabu_in_Beijing.jpg
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Hamburger, Germany
When something tastes so good that people spend US$20 billion each year in a single restaurant chain devoted to it, you know it has to fit into this list.
It may seem as simple as a food that got its name from Hamburg, Germany. But the original ground beef patty on a bun may have been from the Mongols who brought it to Russia; seafarers that brought the patty idea back to the port city of Hamburg.
(http://agwired.com/wp-content/uploads/2008/04/burger1.jpg)
http://agwired.com/wp-content/uploads/2008/04/burger1.jpg
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Penang assam laksa, Malaysia
Poached, flaked mackerel, tamarind, chili, mint, lemongrass, onion, pineapple … one of Malaysia's most popular dishes is an addictive spicy-sour fish broth with noodles (especially great when fused with ginger), that'll have your nose running before the spoon even hits your lips. The tastiness of Penang's Asam Laksa is so widely known that many have traveled far and wide just to sample it.
(http://www.rasamalaysia.com/uploaded_images/laksa/laksa_s.jpg)
http://www.rasamalaysia.com/uploaded_images/laksa/laksa_s.jpg
The ingredients used in creating this tantalizing dish are simple and can be found almost anywhere. Garlic, lemongrass, fresh turmeric, shallots, chilli paste and belacan are all grounded into a paste before starting on the broth. Tamarind paste is then mixed with warm water, squeezed and sieved into a stock pot and brought to a boil. Vietnamese mint leaves, sugar, dried tamarind slices or locally known as asam keping, slices of torch ginger bud or bunga kantan and the ground paste of spices are added into the boiling broth. Cleaned whole mackerel fish is then added into the stock and boiled until cooked. The fish is then removed, set to cool before cleaning off the bones and flaking its meat. The broth is simmered to reduce and intensify the flavours. The mint leaves and dried tamarind slices are removed before putting in the flaked fish meat. It is usually served with thick rice noodles garnished with sliced cucumber, pineapples, onions, mint leaves and a spoonful of thick prawn paste. http://www.malaysia.com/penang-asam-laksa-food.html
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Tom yum goong, Thailand
Hot and Sour Soup with Shrimp (tom yum goong, ต้มยำกุ้ง) is probably the most famous Thai dish, both inside and outside of Thailand.
It’s eaten very often in Thailand, usually in a type of hot pot with fire underneath. There are hundreds of variations of tom yum. This could very well be the quintessential signature dish of Thailand. Made with a blend of Fragrant herbs and spices including galangal, lemon grass, kaffir lime leaves, shallot, tamarind, chili pepper and fish sauce to add a little kick. Fresh prawns and mushrooms provide the balance to the dish to even it all out. It’s spicy and sour demeanor is a sensation for your soul and should never be passed up.
(http://www.realthairecipes.com/wp-content/uploads/tom-yum-goong.jpg)
http://www.realthairecipes.com/wp-content/uploads/tom-yum-goong.jpg
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Ice cream, United States
You may have just gorged yourself to eruption point, but somehow there's always room for a tooth-rotting, U.S.-style pile of ice cream with nuts, marshmallows and chocolate sauce.
(http://www.whenwedine.com/restaurant_images/restaurants/ice_cream_parlors/ice_cream_parlors.jpg)
http://www.whenwedine.com/restaurant_images/restaurants/ice_cream_parlors/ice_cream_parlors.jpg
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Chicken muamba, Gabon
One of the most delicious foods in the world. This chicken dish is cooked with palm paste, okra, garlic, and palm oil hash or red palm oil sauce. The proper recipe calls forchicken, hot chili, garlic, tomato, pepper, salt,okra and palm butter, an artery-clogging African butter. It will force you into a second helping and a promise to start using your gym membership.
(http://p1.s.hjfile.cn/thread/201208/2012082910922616_634_o.jpg)
http://p1.s.hjfile.cn/thread/201208/2012082910922616_634_o.jpg
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Rendang, Indonesia
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions.
Rendang is made from the beef with mixture from various spices. such as karamibia (coconut), lado (chilli), and many more. Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness.
Tasting it fresh out of the kitchen will send your stomach into overdrive, but many people think it gets even better when left overnight.
(http://www.indonesiatogo.com/wp-content/uploads/2009/06/Rendang.jpg)
http://www.indonesiatogo.com/wp-content/uploads/2009/06/Rendang.jpg
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Shepherd's pie, Britain
Cottage pie, also known as shepherd's pie, is a British meat pie with a mashed potato top. It is traditionally made with leftover roast meat, but today it is often made with fresh minced or ground meat, most commonly beef or lamb.
Tastes best at the end of a gloomy, rainy day with an open fire licking at the chimney breast and Ricky Gervais insulting people on the telly. Which is lucky, as that's what most days are like in England.
It was revealed in a survey yesterday that Shepherd's Pie is Britain's favorite cook-at-home dish. It is quick, easy, nutritious and above all, in these straitened times, it is also cheap to make. This traditional recipe for Shepherd’s Pie can be made with mince or a meat free alternative, meaning it’s perfect for everyone.
(http://my.telegraph.co.uk/expat/files/2011/05/2335.jpg)
http://my.telegraph.co.uk/expat/files/2011/05/2335.jpg
Shepherd’s Pie
Serves 4. Prep Time: 15 minutes. Cooking Time: 1 hour.
Ingredients:
1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots , chopped
500g pack minced lamb (or meat free equivalent)
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock (or vegetable, if making vegetarian)
900g potatoes , cut into chunks
85g butter
3 tbsp milk
Method:
1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins.
2. When soft, turn up the heat, crumble in the lamb mince (0r meat free equivalent) and brown, tipping off any excess fat.
3. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
4. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
5. Put the mince into an oven proof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
6. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.
http://www.mindfulmum.co.uk/food/2012/british-recipe-for-olympic-rowing-champions/
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Corn on the cob, global
God probably created corn just to have an excuse to invent melted butter. There's something about biting down on a cob of corn -- it's a delicate enough operation to require concentration but primal enough to make you feel like the caveman you always wanted to be. Great food is caveman food.
(http://www.evernewrecipes.com/wp-content/uploads/2011/04/Grilled-Cheesy-Corn-on-the-Cob-Recipe-300x225.jpg)
http://www.evernewrecipes.com/wp-content/uploads/2011/04/Grilled-Cheesy-Corn-on-the-Cob-Recipe-300x225.jpg
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Donuts, United States
These all-American fried wheels of dough need no introduction, but we will say one thing: the delicious guilt of snacking on these addictive calorie bombs makes them taste even better. If that's possible.
June 1 is National Doughnut Day in US.
(http://www.greenbiz.com/sites/default/files/imagecache/wide_large/110916-dunkin-w.jpg)
http://www.greenbiz.com/sites/default/files/imagecache/wide_large/110916-dunkin-w.jpg
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Kalua pig, United States
Kalua pig is shredded pork that’s wrapped in banana and tea leaves and cooked in the ground. Smashed banana tree trunks, sea salt and shredded (never sliced) meat means this smoky, aromatic piece of pig will linger long on your tongue and even longer in your memory.
Kalua pua'a, or roast pork, as its prepared in the Hawaiian imu or underground steam oven. Kalua pork is usually seasoned with sea salt and sometimes green onions and a staple at all luaus.
(http://images1.cliqueclack.com/food/wp-content/uploads/2009/11/KaluaPig2-425x285.jpg)
http://images1.cliqueclack.com/food/wp-content/uploads/2009/11/KaluaPig2-425x285.jpg
Kalua Pork
Ingredients
Pork butt, 3 lbs
Hawaiian (or sea) salt, 3 tbsp
Water, 1/2 gal
Instructions
1. Defrost pork butts
2. Rinse pork with cold water and place in medium roasting pan.
3. Rub Hawaiian (or sea) salt on center and add water. Cover pork with ti leaves and cover roasting pan with aluminum foil.
4. Bake at 350 degrees for 2-3 hours, or until meat is soft.
5. Remove foil and ti leaves, debone and shred pork; add more Hawaiian salt if needed for taste. http://www.polynesia.com/kalua-puaa.html#.UGusca4oXAg
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Egg tart, Hong Kong, China
Like many classic dishes, the Hong Kong egg tart marries two contrasting textures: crusty, flaky pastry and jiggly, trembling custard. It's sweet, it's delicious and it's best eaten hot from the oven on the street while queuing up to get just one more.
The most distinctive characteristic of Chinese egg tart is its unique puff pastry. Made with two kinds of dough—water-based and lard-based—the resulting pastry is crisp, airy, flaky, and melt-in-the-mouth.
Together with a silken custard centre, the contrasting textures and flavours of an egg tart create a simple but satisfying epicurean experience.
(http://www.szlongwin.net/new_website/longwin/edit/UploadFile/201184161553405.jpg)
http://www.szlongwin.net/new_website/longwin/edit/UploadFile/201184161553405.jpg
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Lobster, global
Forget all your fancy, contrived lobster dishes deployed by showoff chefs eager for Michelin endorsement. When you have something as naturally delicious as these little fellas, keep it simple. The best way to enjoy lobster is simply to boil it and serve with a side of melted butter and slice of lemon.
(http://queenstreetmeatmarket.com/wp-content/uploads/2011/04/iStock_000003724332XSmall-Lobster.jpg)
http://queenstreetmeatmarket.com/wp-content/uploads/2011/04/iStock_000003724332XSmall-Lobster.jpg
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Kebab, Iran
Chelo kebab is the queen of all kebabs and is a specialty of Iran. Most people know what shish kebab is, and many of them have already tried it either in Middle Eastern restaurants or have made it themselves at home.
The kebab platter is not only the signature dish in Shabestan, but also in Iranian cuisine in general. This dish is a must on any Iranian table and, without it, it just feels like something is missing. An Iranian meal is like a feast, no matter what the occasion – and the kebab platter is the main element in this feast.
(http://www.clickthecity.com/img2/articles/CTC-4700-image9.jpg)
http://www.clickthecity.com/img2/articles/CTC-4700-image9.jpg
The recipe
Ingredients
(Serves four)
• 1 piece baby chicken (cut into eight pieces)
• 300g lamb fillet
• 2 pieces koobideh kebab (150g)
• 6 prawns (medium/large)
• 300g hammour fillet
Garnish
• 1 grilled tomato
• 1 white onion
• 1 dill pickle
• 2 slices of lemon
Marinade
• 200ml white onion juice
• ½ cup lemon juice
• ½ tbsp spoon jeerah powder
• 1tbsp spoon black pepper powder
Method
1. Separate the meat into individual containers.
2. Prepare the marinade by mixing all the ingredients in a separate, clean bowl.
3. Add the marinade to the meat and rub thoroughly. Leave all to rest for 24 hours.
4. Neatly arrange the marinated meat on a skewer. Grill over charcoal of moderate heat.
5. When the meat is done, serve with three kinds of rice, ie white, green and jeerah rice.
6. Garnish with grilled tomato, Iranian dill pickle, white onion and a couple of slices of lemon.
http://www.timeoutdubai.com/restaurants/features/11519-kebab-platter-recipe
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Nam tok moo, Thailand
Moo Nam Tok (Thai Spicy Pork Salad - หมูน้ำตก). Along with Larb Moo, Nam Tok Moo (น้ำตกหมู) is one of the popular Isaan Thai dishes to eat along with som tam and sticky rice. The pork is lightly grilled, mixed with a host of herbs and spices and dressed in lime juice and fish sauce.
When Thai people say they want a salad, they generally don’t mean lettuce, carrots, and croutons in a creamy dressing. Salads in Thailand are more commonly composed of raw vegetables, herbs, and meat in a light, refreshing dressing of chili and lime.
(http://temp.allthaifood.com/images/Moo_Nam_Tok2122551150232.jpg)
http://temp.allthaifood.com/images/Moo_Nam_Tok2122551150232.jpg
Ingredients
450 grams pork (select the area that has small part of fat in it)
3 medium sized shallots (peeled, washed and thinly sliced)
3 Tbsp chopped green onion and coriander together
1 cup mint leaves (use the leaves only)
2 Tbsp fish sauce (or as your preference)
2 Tbsp lime juice (or as your preference)
1 Tbsp sugar (or as your preference)
1 Tbsp soy sauce
1 / 2 Tbsp oyster sauce
1 Tbsp grounded dried chilli powder
1 Tbsp grounded roasted rice
Water
Fresh vegetables such as cucumbers, , cabbage, etc..
How to do…
1. Rinse the pork thoroughly and dry with paper towel. Marinate the pork with ½ Tbsp sugar, oyster sauce and soy sauce for about 30 minutes or longer.
2. Place the grill on stove over medium heat. Grill the marinated pork for about 20 minutes on both sides totally. Prick the pork with a fork to see if the pork was medium rare cooked, then take it out and let it sit on the plate for a few minutes before start to slice into the thin pieces. That will allow the water from the pork not running out and the pork will get more juicy.
3. Put the sliced pork into the pot and set it on the stove over medium heat. Add a little of water just enough so it won’t get to dry. Stir well for about 2-3 minutes, then turn off the heat.
4. Season with seasoning ingredients such as fish sauce, lime juice, sugar (left), chilli powder, grounded roasted rice. Stir well and taste (add more as you like). Then follow with shallots, green onion, coriander, and half of mint leaves (leave another half for garnishing). Mix well again.
5. Put into the plate and garnish with the remaining mint leaves. Serve with fresh vegetables such as cucumbers, cabbage, etc. Enjoy your Moo Yang Nam Tok! http://www.awesomethaifood.com/grilled-pork-spicy-salad-moo-yang-nam-tok/
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Arepas, Venezuela
An arepa can be described as a flat patty of bread made from corn that is stuffed with a variety of latin foods. This pita-like, corn-based bread is grilled, sliced horizontally and stuffed with a variety of fillings—meat, cheese, plantains, beans, veggies or even tofu.
It's a corn-dough patty that provides a savory canvas onto which you can paint any number of delicious toppings: cheese, shredded chicken, crisped pork skin, perico, beef, tomato, avocado … it's the most beautiful thing to come out of Venezuela since all those Miss Universe winners.
The arepa is to Venezuela what the hamburger is to America.
(http://www.rentalcarmomma.com/blog/uploaded_images/arepa-776610.jpg)
http://www.rentalcarmomma.com/blog/uploaded_images/arepa-776610.jpg
Arepas
Yields: 9-10 servings
Ingredients
2 cups corn flour (Masa AREPA or Harina PAN, found in specialty Latin stores)
1 teaspoon salt
2 ½ cups water, heated to a boil
Directions
Combine flour and salt in large mixing bowl. Add water and mix to form a soft dough. Let dough rest for 5 minutes, then knead for 5-10 minutes, until dough is smooth and elastic. Shape dough into arepas (about the shape and size of an English muffin). Cover to keep from drying until ready to grill.
Cook arepas on a hot grill (tap center of an arepa to determine doneness; it is ready when it sounds hollow), approximately 5 minutes on each side. Take warm arepa, cut in half lengthwise and insert desired fillings. http://sacfoodies.com/2012/03/pica-pica-maize-kitchen-in-napa-and-san-francisco-a-sacfoodies-day-trip-and-arepa-recipe/
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Croissant, France
Croissants in France, can be found at every bakery in the country. They're light, flaky, and irresistibly buttery. Everyone is familiar with the croissant as a staple of French cuisine. The word croissant brings to mind a flaky, buttery pastry often served with coffee, or perhaps filled with cheeses or meats in its savory incarnation.
Flaky pastry smothered in butter, a pile of raspberry jam smeared over the top and a soft, giving bite as you sink in your teeth; there's nothing not to love about this fatty, sweet breakfast food that must be married to a cup of strong coffee.
(https://upload.wikimedia.org/wikipedia/commons/3/32/Croissant.jpg)
"Croissant" by JidGom - Own work. Licensed under CC BY-SA 3.0 via Commons - https://commons.wikimedia.org/wiki/File:Croissant.jpg#/media/File:Croissant.jpg (https://commons.wikimedia.org/wiki/File:Croissant.jpg#/media/File:Croissant.jpg)
Croissants are a crescent-shaped French pastries which may be made from leavened or unleavened puff pastry dough. Both flaky and tender, they're characterized not only by their shape, but also by rich butter flavor and numerous layers created by repeatedly rolling and folding the dough prior to shaping.
Ingredients:
4 tablespoon(s) butter (unsalted)
1/4 cup(s) sugar (brown)
2 tablespoon(s) water
4 bananas - peeled and sliced in half
1/4 cup(s) rum (dark)
1 cup(s) pecans
1/4 cup(s) sugar
1/4 cup(s) oats
2 tablespoon(s) flour (all-purpose)
1/4 teaspoon(s) cinnamon (ground)
4 tablespoon(s) butter (unsalted) - diced and chilled
4 eggs
1 1/2 cup(s) half and half
6 croissants - pockets cut into the center for stuffing
Steps:
-Preheat oven to 375 degrees.
-For the bananas foster: Heat 4 tablespoons of butter, 1/4 cup sugar and water in a large saute pan, over medium heat, until the sugar is dissolved.
-Add the bananas and saute over medium-high heat until they caramelize. Remove the bananas with a slotted spoon and place in a bowl.
-Remove the pan from the heat and add the rum. When you return the pan to the heat, the alcohol may catch on fire, so be careful.
-Return the pan to the heat and let the sugar mixture cook down to a syrup. Pour the syrup over the bananas and cool.
-For the streusel topping: Pulse the pecan pieces, sugar, oats, flour and cinnamon to even sized pieces. Add 4 tbl of butter and pulse for 2 seconds.
-Remove the topping and work it into pea size lumps with your hands. Place in the refrigerator.
-For the custard: Whisk the eggs and the half and half together. Coat the croissants (with pockets cut) in the custard , 30 seconds on each side.
-Lay the croissants out on a wire cooling rack to drain.
-For the assembly: Take a small spoon and stuff the center of the croissant with the banana mixture. Divide the bananas between the six croissants.
-Roll the croissants in the streusel topping and return to the rack.
-To Bake: Spray a baking sheet and line the croissants up on the pan, not touching. Bake at 375 degrees for 25 minutes or until golden brown. http://www.learninghowtocook.com/recipe_details.php?recipeID=680
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Brownie and vanilla ice cream, global
Warm, moist and fluffy like a cake, with rich chocolate sauce and a scoop of vanilla ice cream with some strawberries. The rich, intense, moist and not too sweet chocolate brownie is served warm with a scoop of vanilla ice cream and chocolate sauce – perfect to end the meal on a sweet note, with much cheaper price than other higher end cafes that serves similar item.
(http://img4.myrecipes.com/i/recipes/sl/07/12/brownie-sundae-sl-1687561-l.jpg)
http://img4.myrecipes.com/i/recipes/sl/07/12/brownie-sundae-sl-1687561-l.jpg
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Lasagna, Italy
Second only to pizza in the list of famed Italian foods, there's a reason this pasta-layered, tomato-sauce-infused, minced-meaty gift to kids and adults alike is so popular -- it just works.
(http://www.tiptoptens.com/wp-content/uploads/2011/02/Italian-Lasagna.jpg)
http://www.tiptoptens.com/wp-content/uploads/2011/02/Italian-Lasagna.jpg
Italian Lasagna Rollups Recipe
Ingredients
4 lasagna noodles, cooked
8 oz. part skim Ricotta cheese
2 tbsp. parmesan cheese
1/2 tsp. nutmeg
Black pepper
Parsley flakes
small size jar of your favorite tomato sauce
3/4 c. finely chopped chicken
Directions
Stage1-Combine Ricotta cheese, parmesan cheese, and seasonings.
Stage2-Spread an even layer on each cooked noodle.
Stage3-Spread a layer of cooked meat on top of cheese mixture.
Stage4-Roll up noodle and place in an 8 x 8 baking dish over a thin layer of sauce.
Stage5-Pour remaining sauce over rolled noodles.
Stage6- Bake at 325 degrees for 15 minutes. http://www.ifood.tv/recipe/italian_lasagna_rollups
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Champ, Ireland
Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped scallions ("spring onions") with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called "poundies." http://en.wikipedia.org/wiki/Champ_%28food%29
Irish national dish champ goes down faster than the first pint of Guinness on a Friday night. Mashed potato with spring onions, butter, salt and pepper, champ is the perfect side with any meat or fish.
(http://casaveneracion.com/cooking/wp-content/uploads/2011/02/champ-poundies3.jpg)
http://casaveneracion.com/cooking/wp-content/uploads/2011/02/champ-poundies3.jpg
The Irish love potatoes and there are numerous recipes using them. Champ, like Colcannon, is another way of using potatoes either from fresh or as a way to use up left over ones. This Irish Champ Recipe shows just how easy it is to make from scratch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1lb 6oz/ 675g potatoes, peeled and quartered
1 cup scallions/spring onions
2 oz/ 55g butter
2-3 fl oz/50 - 75ml milk
Salt and pepper
Preparation:
Serves 4
Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
Drain the potatoes and add the butter and milk and mash the potatoe until smooth and creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.
http://britishfood.about.com/od/recipeindex/r/champ.htm
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Butter garlic crab, India
It comes from Butter Land, an imaginary place balanced on the premise that anything tastes great with melted butter.
This delicious, simple dish is made by drowning a large crab in a gallon of butter-garlic sauce, which seeps into every nook and cranny and coats every inch of flesh. Trishna's butter, pepper, garlic crab gets an emphatic nod from filmmaker, foodie and judge Kunal Kapoor. Butter makes it memorable. When the dish arrives at the table, melted butter is swirling on the plate, with lots of garlic floating about.
(http://multimedia.asiaone.com/A1MEDIA/multimedia/07Jul11/others/20110727.161859_25.jpg)
http://multimedia.asiaone.com/A1MEDIA/multimedia/07Jul11/others/20110727.161859_25.jpg
Butter Garlic Crab
Ingredients:
2 - large crabs (alive)
1 whole pod - garlic ( finely chopped)
2 to 3 - green chillies (slit)
2 to 3 tbsp - butter
1 tbsp - olive oil
salt to taste
method
Wash the crabs thoroughly (with the help of a toothbrush).
Boil sufficient water in a heavy bottomed vessel.
Add the crabs and little salt.
Remove the crabs after about 2 to 3 minutes.
Very carefully remove the crabs and shell them.
Scoop out the unwanted things from the crabs.
Crack the pincers. Heat the wok.
Add olive oil and then the butter.
Add garlic and sauté till pink.
Add green chillies. Saute for few seconds.
Add the crab and little salt. Mix gently.
Cover with a lid having some water on it. Simmer.
Check after 5 to 7 minutes.
The crab will turn slighlty reddish pink in colour.
Cover and continue cooking on a low flame for 6 to 8 more minutes.
Check at regular intervals.
Cook till done. Serve hot. http://food.sify.com/nonvegrecipes/category/seashrimp_crab/Butter_Garlic_Crab-163253
Important ==> Butter crab needs to be served immediately or kept warm in a low oven for up to 15 minutes.
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Fajitas, Mexico
Fajitas are a traditional food of Mexico.
This assembly kit of a dining experience is a thrill to DIY enthusiasts everywhere.
Step 1: Behold the meat sizzling on a fiery griddle. Step 2: Along with the meat, throw side servings of capsicum, onion, guacamole, sour cream and salsa into a warm, flour tortilla. Step 3: Promise all within hearing range that you'll have "just one more." Step 4: Repeat.
(http://www.megabbq.com/wp-content/uploads/2009/05/beef_fajitas.jpg)
http://www.megabbq.com/wp-content/uploads/2009/05/beef_fajitas.jpg
Beef Fajitas
Prep Time: 2 hours
Cook Time: 10 minutes
Ingredients:
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 Tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
3 assorted colored bell peppers, sliced thin
1 large red onion or sweet onion, sliced thin
1/4 cup fresh cilantro sprigs
12 (7- to 8-inch) flour tortillas, warmed
Guacamole, tomato salsa, and sour cream as sides
Preparation:
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
To Cook:
Preheat the gas or charcoal grill to high heat.
While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.
Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.
To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.
Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling. http://www.megabbq.com/2009/05/recipes/cinco-de-mayo-barbecue-recipes.html
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Montreal-style smoked meat, Canada
Day and night, lines form outside of Schwartz's, Montreal's best Hebrew delicatessen and Canada's oldest. Besides being a Montreal landmark, it’s known to most as being the last true Montreal Smoked Meat restaurant. Meat is cured for at least ten days then smoked in their brick smoke-house which has 84 years worth of delicious buildup, ensuring a romantic taste of yesteryear finds its way into each slice of this succulent meat.
The Montreal Style Smoked Meat has now become the emblem of the local cuisine and is a must for travelers to visit this beautiful Canadian city-Montreal.
(http://www.roadfood.com/photos/mini_7626.jpg)
http://www.roadfood.com/photos/mini_7626.jpg
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Pho, Vietnam
Pho is a Vietnamese rice noodle dish with a broth flavoured with star anise.
Pho is a staple breakfast (and lunch and dinner) dish in Vietnam, and righteously so. The fragrant and yummy noodle dish is truly a mix between simplicity and elegance. Made with just broth, fresh rice noodles, herbs and a few pieces of meat, pho makes a perfect meal at any time of the day. And FYI, the correct pronunciation for the dish is “fuh,” and not “fou.”
(http://www2.worldpub.net/images/saveurmag/7-Pho-Bo,_400_The_Good_Mood_Food_Blog.jpg)
http://www2.worldpub.net/images/saveurmag/7-Pho-Bo,_400_The_Good_Mood_Food_Blog.jpg
Phở bò tái nạm is a beef broth served with rice noodles and tender, thin pieces of flank steak flavored with traditional Vietnamese spices.
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I like pho!
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Ohmi-gyu beef steak, Japan
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.
(http://norecipes.com/wp-content/blogs.dir/1/files/2008/04/wagyu-2-580x388.jpg)
http://norecipes.com/wp-content/blogs.dir/1/files/2008/04/wagyu-2-580x388.jpg
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Goi cuon (summer roll), Vietnam
Summer rolls or Spring rolls (Gỏi cuốn) also known as Vietnamese fresh rolls.
This snack made from pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper is served at room temperature. It's "meat light," with the flavors of refreshing herbs erupting in your mouth.
Dipped in a slightly sweet Vietnamese sauce laced with ground peanuts, it's wholesome, easy and the very definition of "moreish."
Summer rolls are unfried wraps with pork, shrimp, herbs, rice vermicelli, and other ingredients wrapped in rice paper. They are often confused with spring rolls, which are typically stuffed with pork/shrimp, cabbage, and bean thread vermicelli and are always fried. Summer rolls are normally dipped in a simple sauce consisting of hoisin sauce, garlic, peanut butter, and water which are boiled until well blended.
Spring rolls almost constitute an entire category of Vietnamese foods, as there are numerous different kinds of spring rolls with different ingredients in them.
(http://pics.livejournal.com/chubbypanda/pic/000ezrwx)
http://pics.livejournal.com/chubbypanda/pic/000ezrwx
Summer rolls aka goi cuon are the quintessential Vietnamese snack. Stuffed with herbs and served fresh rather than fried, they're healthier than spring rolls. They sound tricky to make, but are actually very easy, as long as you have everything ready in advance.
Serves 4 as a snack or a starter
Takes 30 minutes to prepare, plus 15 minutes to assemble
Ingredients
For the summer rolls (goi cuon)
12 rice paper wrappers (large 22cm circles)
200g rice vermicelli noodles
One round lettuce (Bibb, Boston or Butterhead)
250g cooked king prawns
250g roast pork or roast duck, diced
Fresh mint, coriander (and if you can get them) Vietnamese basil, cockscomb mint, perilla aka shiso, roughly chopped
Bunch of chives
For the dipping sauce (nuoc cham)
Juice of a lemon
Juice of a lime
3 tbsp fish sauce
2 tablespoons caster sugar
50ml water
3 garlic cloves, finely minced
1 bird's eye chilli, thinly sliced
Tools
Large clean work surface or chopping board (bigger surface area than a rice paper wrapper)
Large tupperware or oven dish (big enough to hold a rice paper wrapper)
METHOD
1. Soak the noodles in just-boiled water for 10 minutes, drain, and snip into chipolata-sized clumps.
2. Mix the dipping sauce ingredients in a bowl and taste. Adjust according to your own palate – if it's not salty enough for you, add a little fish sauce and so on. Set to one side.
3. Wash and separate the lettuce leaves. Fill the large dish with warm water.
4. Time to assemble your summer rolls. Lightly dip a rice paper wrapper in the warm water, keeping it flat, but so every part of the wrapper is moist. Immediately place the wrapper flat on your board or work surface.
5. The aim is to make a sausage-sized filling for the roll. Layer the ingredients as follows: place three prawns in a row across the middle of the wrapper. Fold a lettuce leaf and lay it horizontally on top of the row of prawns. Then add a clump of noodles on top of this, and then a few chunks of roast pork or duck. Finish with a generous scattering of herbs.
6. Place a chive horizontally along the top of the filling, so that one end sticks out over the edge of the wrapper. Now fold the bottom edge of the wrapper cleanly over the top of the filling and press down the edges, to make a rough semi-circle. Now fold over the end of the wrapper which doesn’t have the chive sticking out of it and press down. Finally, tightly roll up the whole summer roll like a fat cigar.
7. Repeat for the other rolls. When you've made all of them, serve immediately with the dipping sauce. If you're saving for later, store in an airtight Tupperware in the fridge so they don't dry out and eat them within a day.
http://www.channel4.com/4food/recipes/tv-show-recipes/gordons-great-escape-recipes/vietnamese-summer-rolls
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Parma ham, Italy
Parma ham (Prosciutto di Parma) comes from pigs reared in northern Italy in the Apennine foothills, fed partly on chestnuts. The ham is cured for at least 10 to 12 months. Its texture is smooth and not very consistent, and it is slightly salty with less intense flavor than Serrano ham because it has a higher water content. http://www.ibergour.co.uk/en/jamon/
(http://www.ibergour.co.uk/images/prosciuttoparma.jpg)
http://www.ibergour.co.uk/images/prosciuttoparma.jpg
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Ankimo, Japan
Ankimo (Pronounced "ahn-kee-mo") is a Japanese dish made with monkfish liver. The mohkfish liver is regarded as a particular delicacy and is often compared to foie gras. Rich and creamy, but yet at the same time very light and delicate.
The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce, and a couple slivers of lemon. The green leaf it's resting upon is shiso (Perilla), which is a member of the mint family.
Ankimo is considered one of the Chinmi (delicacies) of Japan and can be found in most bona fide Japanese restaurants. It’s one of the most prized and rare delicacies of Japan that were often presented to the royal court. The texture is creamy, yet light. Sounds like an oxymoron but it’s 100% true. Monkfish may not be around for much longer as they are threatened by unsustainable fishing practices. If you are lucky enough to encounter it, be sure to enjoy, savor, and remember the taste.
(http://pics.livejournal.com/naka_sf/pic/000d9x0r/s320x240)
http://pics.livejournal.com/naka_sf/pic/000d9x0r/s320x240
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Fish ‘n' chips, Britain
Deep-fried fish in a crispy batter with fat golden chips is still one of Britain and Ireland's favorite meals. Fish and Chips is traditionally a seaside food.
No one knows when fish and chips came together. While its exact origins aren't definite, this popular meal is widely presumed to have originated in the United Kingdom, and has gained popularity all over the world, especially in places that were once British colonies. The chips used in this meal are usually thicker than regular French fries.
(http://www.edaxxa.in/assets/user/images/Fish%20n%20Chips.jpg)
http://www.edaxxa.in/assets/user/images/Fish%20n%20Chips.jpg
British Fish and Chips
For the peas
300g frozen garden peas
2 tsp lemon juice
1 tbsp olive oil
For the chips
800g unpeeled, even-size Maris Piper or King Edward potatoes
2 tbsp olive oil
For the fish
600ml sunflower oil, for frying
650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
1 lemon, cut into wedges
50g self-raising flour, plus 1 tbsp
125ml ice-cold sparkling water
50g cornflour
1 egg white
Preparation
Wash, peel and cut the potatoes into chips, 1.5 cm thick. Boil the chips in water till semi-cooked. Remove from water and place on a towel, pat dry, then leave to cool. Heat oven to 350° F. Pour a tablespoon of olive oil into a large shallow non-stick roasting tray, and heat for 10 minutes. Coat the chips using the remaining oil, by tossing them or using your hands. Place them in the roasting tray without letting any pieces overlap. Bake for 10 minutes on one side, and then turn over twice after 5 minute intervals till they are crisp. Place the fish on paper towels which will soak up the excess oil.
Cook peas in boiling water for 4 minutes. Take them out of the water and then lightly mash them in a pan, using the back of a fork. Add oil, lemon juice and freshly grated pepper to the pan and set aside.
Dry the fillets using paper towels. Spread 1 tablespoon of flour on a plate and coat each fillet, by placing it on each side in the plate. Shake off the extra flour. Beat up the egg white till you get plenty of air into it. In a bowl, stir together 50g flour, cornflour, a pinch of salt and some pepper. Gradually mix the water into the flour mix. Next add the egg white, but as you keep mixing, try to keep the batter light. Heat oil for frying in a heavy, medium non-stick wok. Before cooking, dip the pieces of fish in the batter to coat, let the excess drip off, then carefully lower into the hot oil using a slotted spoon. Fry two pieces of fish at a time, for 5 to 6 minutes, maintaining the temperature of the oil. Turn the pieces after half the time so that they are golden all over. Remove these golden fish pieces from the oil and place them on kitchen towels.
Place the pan with the peas on the burner and heat then up. Serve them along with the fish, chips and lemon wedges. http://www.buzzle.com/articles/fish-and-chips-recipes.html
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Maple syrup, Canada
Canadian Maple Syrup is renowned world-wide for it's uniquely sweet and rich flavors unlike anywhere else. Sold all over the world, it has become one of Canada’s biggest gourmet food exports and for good reason.
Canadian Maple Syrup is the ideal accompaniment to many foods such as pancakes, waffles and toast or on its own as a sweet treat. It also adds amazing flavour to your baking; cookies, breads, muffins and more, as well as can be used in sauces and as a dessert topping!
(http://www.freedomsphoenix.com/Uploads/Graphics/410/05/410-0523104225-maple_syrup_lancastria.jpg)
http://www.freedomsphoenix.com/Uploads/Graphics/410/05/410-0523104225-maple_syrup_lancastria.jpg
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Chili crab, Singapore
You can't visit Singapore without trying its spicy, sloppy, meaty specialty. While there are dozens of ways to prepare crab (with black pepper, salted egg yolk, cheese-baked, et cetera) chili crab remains the local bestseller.
Spicy chili-tomato gravy tends to splatter, which is why you need to mop everything up with mini mantou buns.
(http://www.greenfaucet.com/system/files/44/IMG_0181_v2.jpg)
http://www.greenfaucet.com/system/files/44/IMG_0181_v2.jpg
Serves 2
2 1kg crabs cleaned
3 tblsp veg oil
10 Thai style shallots, diced fine
3 cloves garlic, diced fine
1 lrg knob of ginger (50g) grate on micro plan
1 cup of water
1 tblsp tomato ketchup (recipe follows)
2 tblsp caster sugar
60g ground roasted peanuts
Rempah (recipe follows)
Crusty bread to serve and mop up the juices
Tomato ketchup
15 ripe tomatoes, cored
500ml peanut oil
1 red onion, chopped
4 cloves garlic, fine diced
2 knobs ginger, fine diced
roast tomatoes in oven until soft (180 for 10 min) and force through a food mill. Heat oil in Pan and fry paste until fragrant
Add tomato puree and simmer for 40min, until it is reduced so far that it is frying in the oil.
Store in sterilized Jars until needed.
Rempah
5 red chillies
10 dried chillies (rehydrate)
1 tblsp shrimp paste
1 stalk lemongrass
1 knob galangal
4 candle nuts toasted
roast shrimp paste in oven for 3 min to release oils, slice and pound all ingredients to a fine paste in mortar and pestle - just add hardest to softest ingredients.
Method
Clean crab well and cut into 6, also keeping the head and coral, crack the claws and legs with a pestle.
Heat oil in a wok until very hot, fry shallots, garlic, and ginger for 2 min, then add Rempah and stir fry for 1 min.
Add crab and stir fry, add water, stir and cover until crab is cooked (10min) topping the water up if needed so the crab is steaming in the Chilli sauce.
Reduce the water down to original paste and add sugar, stir fry until lightly caramelized, then add the tom ketchup. Simmer to combine the flavors, then add
the crushed peanuts.
To serve
Place in a large bowl, top with Chiffonade of kaffir lime leave, coriander and basil, and of cause the crusty bread to mop up. http://chefmasterclasses.com/2011/02/worlds-best-singapore-chilli-crab-recipe-by-chef-david-parry/
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Texas barbecue pork, United States
Barbecue Pork is one of the many different varieties of barbecue found around the world. It's made with A saucy mash of chili, tomatoes, onions, pepper and various herbs gives each barbecue chef his or her own personalized zing to lay on top of perfectly prepped pig. Like the Texas sky, the options are endless.
(http://t0.gstatic.com/images?q=tbn:ANd9GcRAeTYg23cxKQTVjg40fW1nFipBPLkEgPvM7YeUVvf4rodzliAuCIa7ufjH7A)
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Chicken parm, Australia
Chicken parmesan is one dish that every busy cook should have in his or her repertoire. Once you get the hang of it, it comes together quickly; it's lip smacking good and utterly satisfying. Chicken parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts.
Melted Parmesan and mozzarella cheese, and a peppery, garlicky tomato sauce drizzled over the top of a chicken fillet -- Aussie pub-goers claim this ostensibly Italian dish as their own.
(http://aucdn.ar-cdn.com/Recipes/XLarge/bcc01292-ebba-42ed-bfe9-30e464ab8117.jpg)
http://aucdn.ar-cdn.com/Recipes/XLarge/bcc01292-ebba-42ed-bfe9-30e464ab8117.jpg
Ingredients
Serves: 5
1/2 cup dried breadcrumbs
90g grated parmesan
2 teaspoons dried Italian herbs
1 egg, beaten
5 skinless, boneless chicken breast fillets
Preparation method
Prep: 5 minutes | Cook: 30 minutes
1. Preheat oven to 180 C.
2. In a medium bowl, mix together the breadcrumbs, parmesan and Italian herbs. Dip chicken breasts in egg, then in breadcrumb mixture to coat. Place coated chicken on a baking tray or dish.
3. Bake for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes. http://allrecipes.com.au/recipe/1062/crumbed-parmesan-chicken-breasts.aspx
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French toast, Hong Kong, China
Hong Kong-style French toast is not the kind you find at your typical Sunday brunch. They are not covered with custard then pan-fried with a little bit of butter. Instead, it’s more like a deep-fried peanut butter sandwich soaked in egg batter. What’s more, they are served with a generous amount of syrup. It’s loaded with tastes, but unfortunately, it’s also packed with cholesterol. Eater’s discretion is advised.
Hong Kong-style French toast is like a deep-fried hug. Two pieces of toast are slathered with peanut butter or kaya jam, soaked in egg batter, fried in butter and served with still more butter and lots of syrup.
In Hong Kong, French toast is available all day round but is popular for breakfast and afternoon tea in Hong Kong-style western restaurants and cha chaan tengs. It is made by deep-frying stacked sliced bread dipped in beaten egg or soy, and served with a slab of butter and topped with golden syrup, or sometimes honey. Two slices are normally used and a sweet filling is usually added.
(http://s3-media1.ak.yelpcdn.com/bphoto/WhsPruJKnvBulpfqQWofPg/l.jpg)
http://s3-media1.ak.yelpcdn.com/bphoto/WhsPruJKnvBulpfqQWofPg/l.jpg
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Ketchup, United States
Ketchup is the most popular condiment in the United States. Maybe ketchup is America’s favorite condiment, considering it’s found in 97 percent of U.S. homes and slathered on innumerable French fries each day. But there’s more to this sauce than hamburgers and hot dogs.
(http://images.china.cn/attachement/jpg/site1007/20110725/001372acd5e90f974d651a.jpg)
http://images.china.cn/attachement/jpg/site1007/20110725/001372acd5e90f974d651a.jpg
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Marzipan, Germany
Marzipan is a product made of ground almonds, sugar and, when desired, colour and flavourings. Plain marzipan derives its characteristic flavour from bitter almonds, which may constitute up to 4% to 6% of total almond content by weight.
Marzipan can be flavoured with many different flavours, but historically it was flavoured mainly with rose water.
Marzipan is a very versatile product; it is soft and pliable, therefore it can be rolled into sheets, or formed in any other desired shape. http://www.food-info.net/uk/products/sweets/marzipan.htm
(http://www.food-info.net/images/marzipan-lubeck.jpg)
http://www.food-info.net/images/marzipan-lubeck.jpg
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Stinky tofu, Southeast Asia
Stinky tofu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly Hong Kong,Taiwan, Indonesia, and Mainland China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.
From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or manure, even by its enthusiasts. In spite of stinky tofu's smell, the flavor is surprisingly mild.
Like durian, the King of Fruits, only those with an acquired palette can truly appreciate stinky tofu. This fermented tofu dish is one of Southeast Asia’s most iconic foods, and also has its counterpart in Chinese cuisine. You just either love it or hate it. “It smells stinky but tastes great!” That’s what most people who love the dish say.
I did not like this smell at all before, but once after I tried, and I know it really tastes good.
(http://img.photobucket.com/albums/v231/joychin89/shanghai-cuisine.jpg)
http://img.photobucket.com/albums/v231/joychin89/shanghai-cuisine.jpg
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Buttered toast with Marmite, Britain
Toast with Marmite is great for breakfasts. Anything buttered is probably going to taste great, but there's something about this tangy, salty, sour, love-it-or-hate-it yeast extract that turns a piece of grilled bread into a reason to go on living. For extra yum factor, add a layer of marmalade.
(http://t0.gstatic.com/images?q=tbn:ANd9GcRNb7iPyqrjwT-07t19zivcLqjcjBJcAYH_jdCnCjjrPEQjXmQJrnw6MUQYvA)
Ingredients:
2 slices granary bread or 2 slices bread, of your choice
fresh unsalted butter
marmite, to taste
Directions:
1. Toast the bread slices to desired colour, I like mine well toasted.
2. Butter whilst still hot, making sure it all melts into the toasted bread.
3. Spread with marmite to taste, cut into triangles or fingers and enjoy with a cuppa tea! http://www.food.com/recipe/marmite-on-toast-a-veritable-british-classic-422206
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Tacos, Mexico
Adored by the food lovers from across the globe, tacos, particularly tacos al pastor, are available across Mexico. These marinated pork tacos along with tacos de guisados ought to be relished by every food lover
A fresh, handmade tortilla stuffed with small chunks of grilled beef rubbed in oil and sea salt then covered with guacamole, salsa, onions, cilantro or anything else you want -- perfect for breakfast, lunch or dinner. This is the reason no visitor leaves Mexico weighing less than when they arrived.
(http://sp.life123.com/bm.pix/how-to-make-tacos.s600x600.jpg)
http://sp.life123.com/bm.pix/how-to-make-tacos.s600x600.jpg
Tacos are so easy to make there is no reason to go out for them. Learn how to make beef tacos at home. They taste so much better when you don’t use pre mixes. Serve with seasoned beef, taco shells and desired toppings.
Ingredients
1 lb of ground beef
1 large onion, chopped
salt and freshly ground black pepper to taste
lettuce,tomato,cheese for filling
1 garlic clove, crushed
1 packet of taco shells
1 cup of green chili or taco sauce
Cooking Instructions
Preheat the oven to 350 ° F (180 ° C).
Line the oven tray with baking paper and place the taco shells on tray, evenly spread apart. Heat the tacos until hot, for about 5 minutes. You don’t want to brown them.
Saute the ground beef in a hot saucepan until browned. Add the onion and continue to cook until lightly browned.
Add a pinch of salt and black pepper to taste. You can also add some garlic if you like the taste.
Spoon a large tablespoon of meat mixture in each individual taco shell and stuff with lettuce, tomato and cheese.
Pour green chili or taco sauce on top of the beef tacos for some extra flavor.
Serve the tacos immediately while still warm. http://www.freerecipes.org/mexican-beef-tacos/
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Poutine, Canada
In Canada, French fries are the main component of a dish called 'poutine' french for "a mess": a mixture of French fries with fresh cheese curds (sometimes rasped cheese), covered with a hot gravy. Sounds kind of disgusting, looks even worse, but engulfs the mouth in a saucy, cheesy, fried-potato mix that'll have you fighting over the last dollop.
Poutine is a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes other additional ingredients.The freshness of the curds is important as it makes them soft in the warm fries, without completely melting. It is a quintessential Canadian comfort food, especially but not exclusively among Québécois. Poutine is a fast food staple in Canada; Along with fries and pizza, poutine is a very common dish sold and eaten in high school cafeterias in various parts of Canada.
(http://www.globalresearch.ca/articlePictures/poutine.jpg)
http://www.globalresearch.ca/articlePictures/poutine.jpg
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Chicken rice, Singapore
Hainanese chicken rice is a Singaporean favourite.
Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese and Malaysian cuisine, although it is also commonly sold in neighbouring Thailand and Singapore. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞), due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).
The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish's unrivalled popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is often considered as the "national dish" of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights. It is listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.
It is a classic dish of delicately poached chicken infused with ginger with rice cooked in chicken stock.
(http://vitalinfo.com.au/images/chickenrice.jpg)
http://vitalinfo.com.au/images/chickenrice.jpg
Ingredients:
Serves 6
1 1/2 kg whole chicken
7 spring onions
6 tsp ginger
2 tbsp light soy sauce
2 tbsp sesame oil
1/2 a cucumber
4 sprigs coriander leaves
3 cups rice
2 tsp salt
1/2 tsp peppercorns
2 1/2 tbsp vegetable oil
5 pandan leaves
2 tsp sugar
3 tbsp sambal oelek
1 can pineapple pieces
4 chicken stock cubes
3 cloves garlic
1 tbsp vinegar
2 tomatoes
Process:
Boil water (enough to cover the chicken) with 2 stock cubes, peppercorns and about 2 tbsp of salt.
Thickly slice ginger and along with 5 spring onions, pack the cavity of chicken.
When water is boiled, turn down low and poach the chicken, breast down, for 60 minutes.
When chicken is cooked, soak in chilled water for ten minutes.
Peel and chop garlic. Fry in oil for two minutes.
Add rice and continue frying for ten minutes. Keep turning the rice.
Add 3 cup of the stock from the cooked chicken, 2 tsp of salt, 2 stock cubes and pandanus leaves tied in a knot.
Turn heat to low, cover, and cook until rice is ready.
Mix chilli, sugar, vinegar and 1 tbsp of stock. set aside.
Peel, half and slice cucumber.
Empty chicken cavity and cut chicken into pieces. place on serving dish skin up. Surround with cucumber.
Slice the remaining two spring onions and garnish the chicken.
Mix the soy, sesame oil and 1 cup of stock in a bowl. Pour it over the chicken pieces.
Dice the tomatoes and toss with pineapple and come chopped coriander.
Serve rice, chicken, salad and chilli sauce along with stock a small bowl of stock garnish with a couple of coriander leaves with each serve. http://vitalinfo.com.au/?q=node/16
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Som tam, Thailand
Som Tum is a highly popular food for Thai people especially in northeastern Thailand (Issan). Som Tum or Som Tam according to Thai dictionary means a kind of Thai food salad made from fruits such as payaya etc. pounded and combined with ingredients, sour taste and for some locality calls “Tum Som”.
Som Tam (Spicy Papaya Salad) is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means “Sour Pounded”, is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins.
To prepare Thailand's most famous salad, pound garlic and chilies with a mortar and pestle. Toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya.
Grab a side of sticky rice. Variations include those made with crab (som tam boo) and fermented fish sauce (som tam plah lah), but none matches the flavor and simple beauty of the original.
(http://thailandmusings.thaivisa.com/images/som%20tam%20thai.jpg)
http://thailandmusings.thaivisa.com/images/som%20tam%20thai.jpg
Som Tam Thai
Som Tum Thai recipe (2 serving)
- 1/2 cup raw papaya, peeled and shredded
- 1/2 cup carrot, peeled and shredded
*or can use 1 whole cup of papaya but this one will get more varities and the color*
- 2 tbsp dried shrimp, soaked in water and drain
- 3 yard-long beans, cut into 1 inch length
- 1 medium sized tomato, quartered
- 4 cloves garlic
- 5-6 Thai hot chilies (Phrik Khee Nuu)
- 1 tbsp roasted peanut
- 3 tbsp palm sugar
- 3 tbsp Thai fish sauce
- 1 tbsp lime juice
- 1 tbsp tamarind juice
Pound the chilies with garlic thoroughly in a mortar, follow with dried shrimp and pound again just for softly. Add yard-long beans, papaya, carrot into the mortar. Pound to be crushed.
Add tomato and roasted peanut, and use a pestle and a spoon help to mixed up together in the mortar.
Season to taste with palm sugar, Thai fish sauce, lime juice and tamarind juice into the mixture, stir well. This step you can try and see if anything you want to add more…some like more sweet, some like more sour.
And finally you will get Som Tum Thai serve with sticky rice (if you have) or can have like a snack with fresh vegetables like Chinese cabbage, cabbage, yard-long beans. Or some people will have it with roasted chicken and cool beer depending on your suitability.
http://thailandmusings.thaivisa.com/som-tum-or-som-tam-thai-papaya-salad/
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Seafood paella, Spain
Paella is a typical Spanish dish traditionally cooked in a "paellera," a round flat pan with two handles, from which it can be served at the table.
Paella is considered to be the national Spanish dish, but Spaniards think of it as a purely Valencian dish since it originated there. Paella is a rice-based dish which can be served with different kinds of meat, including chicken, duck or rabbit. However, the version with the most variety and best mixture of flavours is the seafood paella. The seafood is cooked with rice and usually includes mussels, shrimp, lobster and cuttlefish, though you can add whatever you wish. Vegetables are normally omitted from a seafood paella but you can choose a mixed paella, which uses a combination of green beans, seafood and other vegetables.
(http://farm4.static.flickr.com/3070/2673954338_1ccaf183ec.jpg?v=0)
http://farm4.static.flickr.com/3070/2673954338_1ccaf183ec.jpg?v=0
This recipe serves at least 10 people.
PAELLA RECIPE
1 yellow onion, diced
4 cloves garlic, diced
2 large tomatoes or pint of plum tomatoes, diced
1/2 lb calamari (squid) cleaned and sliced into rings
3 cups medium or short grain rice
6-8 cups homemade seafood broth
1 large pinch saffron
1 cup chopped flat leaf parsley
1 1/2 lbs raw mussels in shell (frozen or fresh) (pre-steam)
1 lb small clams (frozen or fresh) (pre-sautéed)
1 lb. chopped in medium-sized cubes fresh firm mild white fish like halibut (pre-sautéed)
1 1/2 lbs raw shrimp, medium or large (pre-sautéed with shell on)
1 red and 1 green pepper, seeded and diced
1/2 cup Olive Oil, sea salt to taste.
* The exact quantity of rice will depend on the size of the pan, so have at least 2 lb of rice on hand.
Method: Prepare all seafood in advance by steam and sauté methods. It takes roughly a pound of each to fill a large paella pan. Make a seafood broth from shrimp heads, onions, garlic and bay leaves; cover with water and boil for at least thirty minutes; remove debris. Steam mussels in white wine and lemon juice. Cook until they open and then remove. Sauté clams, prawns, and whole, deep-water shrimp in shells in olive oil until cooked. Allow to drain and cool on paper towels on a platter. Then sauté the chopped cuttlefish, calamari, baby calamari, and fresh fish or other choices in rotating batches; drain broth and use to deglaze pan. Allow fish to cool in a bowl until ready to fold into the paella.
Cooking the Paella: Heat oil in a paella pan
Add whole yellow onion and sauté.
Add garlic to onion and sauté.
Add 1 whole green and 1 whole red pepper, chopped, and sauté
Add 1 lb. chopped fresh tomatoes and parsley and sauté.
In a separate pan, sauté 2-3 cups uncooked rice in 1/4 olive oil until almost toasted (white, opaque)
Add rice to the sofrito of sautéed vegetables in the paella pan and then add at least 2 cups of broth
Continue stirring and adding broth until rice is cooked, slightly al dente
Add saffron
Add cooked white fish, clams, cuttlefish (if used) and calamari to cooked rice.
Add more broth, cook for few minutes until all is heated well. Get ready to serve.
Serving: Place the cooked shrimp, mussels, lobster or any shellfish used in concentric patterns atop the paella before taking to the table. http://www.goodnewsgirlz.com/story/seafood-paella-cooking-class-spain
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Potato chips, United States
Potato chips were invented in New York when a chef tried to play a trick on a fussy diner. Now they're one of the world's most child-friendly foods. Potato chips are everywhere. They’re so popular in fact, there is a whole day dedicated to America’s favorite snack food.
(https://upload.wikimedia.org/wikipedia/commons/1/15/Pizza_potato.JPG)
"Pizza potato" by Nissy-KITAQ - Own work. Licensed under CC BY-SA 3.0 via Commons - https://commons.wikimedia.org/wiki/File:Pizza_potato.JPG#/media/File:Pizza_potato.JPG (https://commons.wikimedia.org/wiki/File:Pizza_potato.JPG#/media/File:Pizza_potato.JPG)
How to Make Homemade Potato Chips
Ingredients:
2 potatoes
2 tbsp. Devo Extra Virgin Olive Oil or Devo Roasted California Garlic Olive Oil
Salt
Directions:
1. Pre-heat oven to 400 degrees
2. Wash potatoes thoroughly with cold water and dry with paper towel
3. Peel potatoes
4. Cut potatoes into thin slices
5. Coat the potato slices in the olive oil
6. Sprinkle with salt to taste
7. Place chips on a baking tray (evenly spread out)
8. Bake chips for 10-15 minutes, or until golden brown and crispy, flipping halfway through
9. Let cool and serve http://blog.devooliveoil.com/celebrating-national-potato-chip-day/
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Masala dosa, India
Masala Dosa is one of the most popular south Indian recipes all over the world. Made up of the fermented batter of Rice and Urad Daal along with the stuffing of mashed potatoes, it is an extremely scrumptious and fulfilling dish. Though the preparation of Dosa requires a lot of time and efforts, the taste is worth it. It is generally used as a breakfast item or snack in most of the Malayalee families. It is served along with sambhar, coconut chutney, onion chutney and tomato chutney.
A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments. It's a fantastic breakfast food that'll keep you going till lunch, when you'll probably come back for another.
(http://timesofindia.indiatimes.com/photo/14778568.cms)
http://timesofindia.indiatimes.com/photo/14778568.cms
Ingredients of Dosa:
Dosa shell:
2 1/2 cups rice.
1 cup urad dal
salt to taste
Oil
1/2 tsp Fenugreek Seeds
Masala Filling:
3 potatoes [medium]
2 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
2 or 3 green chili
1 tablespoon oil
salt to taste
How to Prepare Dosa:
Dosa shell
- Separately soak rice and urad dal at least 6 hour or overnight in water.
- Grind to paste.
- Mix together, add salt with water to make batter.
- Leave in room temperature overnight.
- Mix onion and chilies to the thin batter.
- Heat pan or griddle with little ghee or oil.
- Spread the mix on pan in circular motion to make thin Dosa.
- Cook on both the sides, if desired.
All you need is little practice.
Spicy Masala Filling:
- Heat oil. Add mustard seed, peas, onions and spice.
- Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
- Add boiled smashed potatoes and mix and cook some more.
Add filling inside Dosa and roll. Serve hot with Chutney. http://www.cityofmine.in/how-to-prepare-masala-dosa-south-indian-cuisine
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Buttered popcorn, United States
Buttered Popcorn! Yum! Popcorn or popping corn --a type of corn -- the workhorse of the industrial world -- is best when its sweet variety is fried up with lashings of butter till it bursts and then snarfed in greasy fistfuls while watching "Commando" late at night.
(http://xfd.xanga.com/bf2f050b01033233584615/b184341680.jpg)
http://xfd.xanga.com/bf2f050b01033233584615/b184341680.jpg
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Oh...that pizza is so tasty!
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Neapolitan pizza, Italy
The Neapolitan pizza, especially in its variant “margherita” is without doubt the most famous Italian dish in the world.
The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations.
With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.
(http://www.amoretravelguides.com/blog/Neopolitan%20Pizza.jpg)
http://www.amoretravelguides.com/blog/Neopolitan%20Pizza.jpg
Wow it is looking so yummy.
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When I saw this topic name, I did not expect it so great. You are a spirit, this is a great article I've ever read.
Thanks alot ;)
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Mmm, I love chocolate! Magically! :D
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It's one of the best food topics, really!