Btg cook book try

Bakwan Light of the Moon Original name

Bakwan Terang Bulan

Country

Indonesia

Rendra Ardyansah’s preferred dish Serving Size 4 Prep Time 10 min Total Time 20 min Ingredients           

4 eggs 150 grams tofu, cut into small squares 50 grams of bean sprouts 100 grams of carrots, cut into matchsticks 50 grams of peas, cut fine 10 pieces of poached quail eggs, cut into 2 100 grams of wheat flour 1 / 2 teaspoon baking powder 1 / 8 teaspoon pepper 1 / 2 teaspoon salt cooking oil

Directions    

Mix all ingredients except the quail eggs.

Heat the vegetable oil and then dip the spoon for the dough is not sticky.

Once hot, put pieces of dough and quail eggs in the middle.

Fry over low heat until cooked and serve.

Additional notes NO

Banjar Chichen Clear Soup Original name

Soto Banjar

Country

Indonesia

Luqman Hakim’s preferred dish Serving Size 2 Prep Time 5 min Total Time 45 min Ingredients   

½ fresh free-range chicken meat (ayam kampung), cut into 2 pieces 1 ½ tbsp sea salt 2 ltr fresh water

Ground Seasoning    

9 cloves of red onion/shallots (bawang merah), peeled and finely sliced 5 cloves of garlic, peeled and finely sliced ½ nutmeg (biji pala, in the picture) ½ tsp ground pepper (merica bubuk)

Another Seasoning   

4 clove fruits (cengkeh) 3 cardamoms (kapulaga), bruised also in the picture 1 inch cinnamon (kayu manis)

Complements         

ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves) potato rissoles 4 boiled eggs, cut into 2 or 4 pieces 75 gr dry sohun (transparent bean flour vermicelli, china), soaked with hot water about 10 minutes, drained and set aside.

1 stalk bawang daun (welsh’onion), finely sliced 3 stalks celery, finely sliced 3 tbsp fried red onion/shallots 2 lime fruits, cut into 2 or 4 pieces sweet ketchup

Directions    

In stew pan, boil chicken with sea salt and 2 lt water until chicken meat tender.

Remove, cool, and then shredded, set aside. Take broth for soto thin sauce.

With a mortar and pestle or blend, grind the ground flavor ingredients very finely.

Heat the cooking oil over medium high heat, sauté the ground flavor (point 2), stir it frequently until the mixture change color and becomes very fragrant, add another flavor and sauté until done.

Put all sauteed flavor (point 3) in stew pan with broth, simmer and stir them until become homogeneous mixture. Finish.

Additional notes This original recipe comes from South Borneo Soto Banjar is a specialty chicken clear soup of Banjar ethnic, south Kalimantan– Selatan, Indonesia my home town.

It’s main ingredients are a free-range chicken meat (daging ayam kampung), nutmeg (biji pala), clove, cardamom (kapulaga) and cinnamon as special fragrant spices.

I’m happy to share traditional food of Indonesia especially from Kalimantan, I like this food, and I hope anybody can try this recipes and hopefully you can easily find the ingredients anywhere.

How to serve it ?. Usually soto Banjar serve with ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves), cut ketupat into about 2 x 3 x 4 cm pieces.

Arrange ketupat, potato rissoles, sohun, cut eggs and shredded chicken meat in the bowl, spread sliced celery, sliced bawang daun (welsh’ onion), and then pour soto Banjar thin sauce (point 4). Add sweet ketchup and lime fruits juice, season to taste.

Now, soto Banjar ready to serve.

Happy trying ? thank you.

Beef Dumplings Original name

Niúròu shuǐjiǎo 牛肉水饺

Country

China

Li Kang’s preferred dish Serving Size 4 Prep Time 25 min Total Time 45 min Ingredients Dumpling dough: 

 

1.5 cups of flour. (You can use any kind of flour. If you want your dumplings very light you can use soft flour. All-purpose flour will cover any dumpling and if you want to fry them up and get them really nice and crispy, going with bread flour is an option. Try to avoid using bread flour for boiled dumplings as it will produce a tougher dough. When in doubt. Go with all-purpose flour.) around 3/4 of a cup of water. Room temperature is fine. a large pinch of salt. 1/8 to 1/4 of a teaspoon is great.

Filling: 

          

Beef mince (ground beef). Use around 150 grams or just above half a cup. (I like to use nice quality shredded beef instead of mince. Mince is easier but feel shredded beef makes for a nicer texture in the dumplings. This is just my preference).

1/2 teaspoon salt Depending on how spicy you like it between 1/4 and 1/2 of a teaspoon of ground black or white pepper.

1 medium sized clove of crushed garlic. You can use more if you love the stuff like me.

1/2 to 1 cup of cabbage. Try to get Chinese cabbage.

Chop it fine.

1/4 to 1/2 a teaspoon of grated fresh ginger.

1/4 of a cup of chopped spring onion. Chop it fine. (Use normal onion if you can’t get to spring onion. The spring onion will give more flavor).

2 big pinches of fresh (if you can) basil.

Between 1 and 1.5 tablespoons of sesame oil.

Between 1/2 to a tablespoon of soy sauce.

1 pinch of thyme The optional kicker – a punch of lemongrass to add some zest and zing to your dish.

Directions Making the Dough    

Stir your salt into the flour.

Add your water. Be careful to stir evenly to avoid your dough becoming lumpy.

Don’t just throw all the water in at once. You want to pour the water slowly.

Remember. Slowly pour, even stir.

Once you have your mixture you can knead your dough for a little turn your attention elsewhere.

Now cover it up and leave your dough to rest while you prepare your filling.

Filling Preparation Having prepared the dough, it’s time to make your filling.  

stir in all of your ingredients to the minced (or shredded) beef.

Mix it all up well and good.

Final Dough Preparation   

Roll out the dough and make it smooth.

This recipe should make around 30 dumplings, so separate the dough into around 30 pieces even.

Once you have your 30 pieces. Roll them out into thin circles, around the size of a can of coke or 7-8 cm.

Adding The Filling To The Dough   

Get a little of your filling mixture and put it in the middle of your circle of dough.

Close the dough over the top of the filling.

Repeat this process and fill your dumplings.

Cooking   

Bring a deep pot of water to the boil.

Once the water is boiling you can add your dumplings.

Cook the dumplings on for around 5 minutes or until the beef is no longer raw.

This can be checked with a knife test. The dumplings will float to the top and they are done.

Additional notes

no.

Braised beef roulade with red cabbage and dumpling Original name

Country

Geschmorte Rinderroulade mit Rotkraut und Knödel Germany

http://www.webkoch.de/

Nancy Sykora preferred dish Serving Size 4 Prep Time 8 min Total Time 2,30 hrs Ingredients         

beef meat mustard gherkins / cornichons onions bacon salt and pepper red cabbages marmalade or apple purée salt

Directions     

apply mustard on the roulades and fill with gherkins, onion and bacon there. after that, adjust with salt and pepper on the top. Roll the roulades and close them with the help of a little stick.

Sear the roulades from all sides and then put in the oven for approximately 2 hours.

The red cabbages can be bought already cut and precooked. Just warm up again and cook it until it is soft. Please add some sliced onions. After that you can add salt pepper and marmalade or apple purée to give it a nice sweet taste.

The dumplings are just formed and cooked- nothing special.

For the sauce you can use any kind of dark gravy.

Additional notes no

Braised Pork Original name

Hóng dūn zhū ròu

Country

China

红炖猪肉

Zhao Feiping’s preferred dish Serving Size 6 Prep Time 15 min Total Time 2 hrs Ingredients       

Pork (with skin): 1 kg Green Onion: 6 leafs Star anise: 2 stars Soy Sauce: 3/4 cup Wine: 1/2 cup Sugar: 150 g Clean water: 1 cup

Directions     

Clean the pork, then cut it into pieces (2 cm width, 4 cm length and skin, fat connected with meat as far as possible). Take them into boiling water for 10 seconds; Put the green onion on the bottom of the pan. Then the pork was put on the onion. During the period of putting pork, the star anises, sugar, wine, soy sauce and water were added into the pan. Closed with a cap.

Cook it on 6 for 10 min; Cook it on 3 for 1 hr. Do not open the cap. You can put the pan up and shake it for several times to make them uniform.

Open the cape, cook it on 6 for 20 min in order to make the sauce dry.

Serve with rice or Mǐfěn vermicelli

Additional notes it is also the preferred dish of Chairman Mao.

Roasted wurstel with Sauerkraust and fried potatoes Original name

Bratwurst mit Sauerkraut

Country

Germany

Nancy Sykora 2nd preferred dish Serving Size 4 Prep Time 15 min Total Time 2 hrs Ingredients       

4/8 bratwurst sausages or wurstel 800 gr sauerkraut cabbages 2 onions a small piece of bacon or lard salt and pepper 4-6 potatoes herbs

Directions        

you can buy the sausages and you just have to roast them wash carefully the sauerkraut cabbages so that they taste neutral. cook them for a long time until it is soft and ready to eat (approximately 1,5 hours).

Add sliced onions in the sauerkraut.

After the sauerkraut is cooked, decant the water and add salt pepper and a little lard to make it more tasty.

Cook potatoes (with paring) until they are still a little hard but already good to eat. Peel them and cut in slices.

Heat oil and fry them.

Add salt, pepper and onion additional some herbals like thyme or whatever you like.

Additional notes no

Grilled pork & Vermicelli noodle Original name

Bun Cha

Country

Vietnam

Minh Tran’s preferred dish Serving Size 4 Prep Time 8 min Total Time 40 min Ingredients • • • • • • • • • • • • • • • •

1 kg fresh rice vermicelli/rehydrated noodles 1 head boston lettuce 1 bunch mint 1 bunch cilantro 1 kg ground pork 1 large shallot, peeled and diced 2 stalks lemongrass 2 garlic cloves 1 small red chili 2 tablespoons honey 2 tablespoons plain oil 1 tablespoon fish sauce 2 tablespoons palm sugar/brown sugar 1 teaspoon salt 1 teaspoon freshly ground black pepper.

Dipping Sauce/Broth

Directions • •

• •

Wash lettuce, mint and cilantro. Soak in salt water for 5 minutes. Drain and set aside on a serving plate. This is the fresh salad for the dish.

Finely chop lemon grass, garlic, shallots and chilies (or grind with a mortar and pestle). Mix with ground pork. Add remaining ingredients and mix to combine. Let marinate for 10 minutes.

Form meat into meatballs about 1 inch in diameter. Put on a grill-rack.

Cook meatballs over a charcoal fire until caramelized on the outside and cooked through, about 10 minutes depending on the fire.

Dipping Sauce • • • • •

1 cup water 6 garlic cloves, chopped 1/2 small kohlrabi or or green papaya 1 small carrot, peeled 1 small chili, seeds removed and sliced

• • • • •

2 1 1 3 1

tablespoons fish sauce tablespoon rice vinegar tablespoon lime juice teaspoons sugar teaspoon salt

Preparation Slice kohlrabi and carrot. Toss with salt and let for 5 minutes.

Rinse under water.

Heat water until it boils. Add garlic, chilies, fish sauce, vinegar, and sugar. Stir until sugar dissolves. Remove from heat and add kohlrabi, carrots and lime juice.

Additional notes This is the traditional dish in my city, Hanoi, so I would like to introduce it as a bridging-the-gap present. (adapted from Hidden Hanoi) That’s how you make Bun Cha. It is pretty easy, right? The meat balls are put into the dipping sauce right after grilling. To enjoy the dish, people put noodle and salad into the sauce and mix altogether. Bun Cha gives me a strong impression with the sweetness of grilled pork, the flavor of the sauce, the coolness of noodle and the refreshing of salad, especially the mint. That’s why it is very particularly popular in summer. If you have a chance to visit Hanoi, you can find the dish in almost every open market, and please feel it in your own way!

Burma Coconut Chichen Noodles Original name

Ohn-No Khao Swè

Country

Myanmar

Jojo Khine Kyawt San’s preferred dish Serving Size 4 Prep Time 15 min Total Time 45 min Ingredients                  

400 package rice noodles (flat kind) or 250g egg or wheat noodles 2 chicken breasts or 4 deboned chicken thighs 2medium white onion 2 spring onions 2 shallots or 1 small red onion 3 garlic cloves (peeled minced) chunk of ginger, skinned 3 tbsp crushed red chili flakes 3 tbsp paprika 2 tbsp gram flour 2 tbsp ground coriander 2 tbsp ml cumin 200 ml coconut milk 1 lt vegetable or chicken stock Fish sauce or soy sauce 1 lime, sliced into wedges 2 eggs Vegetable oil

Directions        

Pour a little oil in a large pot. Add diced onions, garlic, red pepper, coriander and cumin. Stir fry till onions become translucent.

Mince the lot in a blender till it forms a rough paste Slice the chicken thighs or breasts into small strips and stir fry in the paste Add to the meat: soy sauce, coconut milk, paprika and chicken/vegetable stock.

Let simmer for 20 minutes to develop flavor.

Mix chili flakes, gram flour 1 tbsp paprika and a little salt. In a pan heat 2 spoons of oil and when it's hot pour on the chili flakes till fragrant (Optional) Quickly fry some rice noodles into the hot oil so they get large and crispy and put a side.

Boil the noodles and drain.

Soft-boil the eggs and slice into wedges. Slice shallots/red onion finely and soak in some cold water

   

Add cooked chicken and noodles.

Continue cooking for ten minutes or until the noodles are softened.

Place the noodles in bowl, then ladle the chicken broth over. Top with the sliced shallots, the eggs and the crispy rice noodle garnish.

Garnish with a dash of soy or fish sauce, and serve with the toasted chilli for sprinkling and a wedge of lime for squeezing.

Additional notes

no

Caramelized snakehead fish with pepper Original name

Trey toke kho ma-rich

Country

Cambodia

Vichet Chhun’s preferred dish Serving Size 4 Prep Time 60 min Total Time 90 min Ingredients          

1 Tablespoon water 1 Tablespoon of sugar (Khmer palm sugar is more recommended) 1 Cup water 2 Cloves garlic, minced ½ Cup sugar ½ Cup fish sauce ½ Teaspoon salt 1 Whole medium mud fish(trey toke),clean and cut steak size ½ Teaspoon black pepper, or to your taste 1 Stalk green onion, minced

Directions       

First, make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet big enough to hold all ingredients.

Cook and stir frequently till sugar turns dark brown color, immediately pour 1 cup water over caramelized sauce and stir well.

Add garlic, ½ cup sugar, fish sauce and salt, stir well.

Add fish and simmering in low heat, turn fish to the other side a couple times during cooking, so both fish sides are well coated with sauce.

Cook till fish is tender and the sauce thickens.

Top with green onion and black pepper.

And serve hot with rice.( for lunch or dinner)

Variation: 

We also can eat it with green mango in order to have little bit bitter flavor. But the mango must be chopped into very small pieces.

Additional notes Caramelize snakehead fish(trey toke) with black pepper is delicious Khmer country food.

Sour and sweet frying Original name

Chachhuem

Country

Cambodia

Naroth Chhan’s preferred dish Serving Size 4 Prep Time 8 min Total Time 40 min Ingredients         

pine apple ( half of one pine apple) rib of pig -500g white rice powder- 250g sugar one spoon of cafe salt (put enough what the test you like ) dado(knorr) one spoon of cafe oil 250g garlic ( 3 peaces) egg (one)

Directions     

cut small pieces of rib put it away take the powder mix with small amount of water and one egg and then stir them to be stucked.

Put the rib into the powder that already done and fry in the hot oil with a flat pan cook it until well done, then take out to put it away.

In a new flat pan put a small quantity of oil then put garlic-cut fried it 3-5 min then put the rip that we alredy did above and pine apple , salt , sugar stir together until well done about 10mn.

Finish and serve with white rice.

Additional notes no

Chinese steamed bread Original name

Baozi 包子/ Nikuman

Country

China http://en.wikibooks.org/wiki/Cookbook:Baozi

Alessandra Perin’s preferred dish Serving Size 24 pieces Prep Time 20 min Total Time 1.15 hrs Ingredients Dough  600 g plain flour 00  60 g sugar  1 cup hot water  1 tbs dried yeast  1 tbs peanuts oil Filling The original Bao Zi filling is quite laborious to prepare, and it is not a must, baozi are very good also without filling. In case I prefer the one of steamed dumplings, below.  300 g minced pork  ½ tbs Soy Sause  1 teaspoon salt  1 tbs monosodium glutamate (optional)  1 tbs oil  1 tbs chopped leeks  ½ tbs chopped ginger  6 tbs water Mix all ingredients and put them in the sandwich.

Directions    

Melt the sugar in hot water, add yeast and stir.

Let rest 10 minutes (in any case check the indications on the yeast packing).

Merge sifted flour and oil. Mix and stir by hand for about 3 min., giving the shape of a long sausage. Cover with a cloth.

Cut the strip of dough into 24 pieces and flatten with your fingers.

Place a spoonful of filling at the center of the disks and seal by pressing with your fingers. Let rise 10 minutes.

Steam in a bamboo basket (or in the basket to steam vegetables) for 10 min., leaving around each roll the space to rise. Do not open during cooking.

Additional notes

No

Sweet Banana, Tapiola pearls and coconut soup Original name

CHÈ CHUỐI

Country

Vietnam

Nguyen Binh Minh’s preferred dish Serving Size 4 Prep Time 5 min Total Time 45 min Ingredients        

1 cup canned unsweetened coconut milk 3 cup water ¼ cup small tapioca pearls ½ cup sugar Pinch coarse sea salt 4 ripe finger bananas, peeled and cut into slight diagonal pieces, ¾ inch thick ½ teaspoon vanilla extract Toasted sesame seeds

Directions    

Bring the coconut milk and 3 cups water to a boil.

Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 15 minutes.

Add banana and cook for 2 minutes more, until the bananas are slightly soft.

Remove from the heat and stir in vanilla extract.

Allow the soup to cool and thicken for about 15 minutes. Taste and adjust with more sugar and salt, if necessary.

Additional notes Sweet soup, Chè, enrobed in coconut milk is one of the most favorite desserts in Vietnamese cuisine. Small, creamy, ripe but firm banana, also known as finger or baby banana, are simmered for this sweet coconut milk soup. With tapioca added, the final texture is similar like Western style tapioca pudding in coconut milk

Coconut Milk Chicken Soup Original name

Tom Kha Gai

Country

Thailand

Montri Phothisonothai’s preferred dish Serving Size 4 Prep Time 20 min Total Time 1 hr Ingredients          

Chicken wings, chicken breast, as preferred (cut into smallish bite sized pieces) 5 fluid ounces Thick coconut milk 1 inch cube Galangal (sliced thinly) 4 or 5 pieces Fresh lemongrass (bruised to release flavor) 4-5 leaves Kaffir lime leaves (shredded to release flavor) 4 or 5 pieces Straw mushrooms (rinsed) 4 tablespoons Fish sauce personal choice Thai chilies 2 tablespoons Lime (juiced) 1/4 tablespoons Sugar

Directions       

Bring the stock to the boil over medium heat in a soup pot.

Add the lemongrass, kaffir lime leaves.

Lower the heat to medium-low, cover, and gently simmer for 5-10 minutes to let the spices infuse the broth.

Uncover, stir thoroughly in the coconut milk, and add the galangal, fish sauce, sugar, mushrooms, lime juice, and chicken.

Simmer for 5 minutes to heat the chicken; season with chilies until the chicken is cooked through.

Ladle the soup into a soup tureen or individual serving bowls.

Eaten as a separate course, served ladled over a bowl of steamed Thai jasmine rice.

Additional notes can also be made with shrimp, pork, or beef.

Slice the chilies to get spicier.

It

Cola Chicken Original name

Kě Lè Jī (Chì)

Country

China

Yu Jiao’s preferred dish Serving Size 4 Prep Time 8 min Total Time 40 min Ingredients     

1 chicken (or 2 pieces per person) 3 green onions, sliced 1 Cola can soya-sauce (the salty one) salt

Directions        

1. prepare some green onions, cut them into small pieces; 2. prepare some chickens. For wings and legs, scratch several cuts on the meat with knife, so that the meat is easy to get better taste; 3. put the green onions into hot oil to fry them until there is good smell; then fetch them out of the pot; 4. put the chickens into the hot oil until they have a golden color; then fetch them out; 5. throw away the oil; put the chickens and onions back to the pot, add cola into the pot until at least 2/3 of the chickens has been in the cola; 6. add some salt, soya-sauce (the salty one), and a little thick soya-sauce if you have (the thick soya-sauce is just to make the color, not affect the taste) 7. keep the cola boiling, until no much left; 8. get the dish into plate and enjoy it.

Additional notes no

Crab noodles Original name

Bún riêu

Country

Vietnam

Nguyen Thi Ngoc Hahn’s preferred dish Serving Size 6 Prep Time 20 min Total Time

3. hrs

Ingredients                  

1 kg mud crabs or crab paste 1 Lt. Chicken broth+ 2 Lt. water 50 g dried Shrimps (or 200 g fresh shrimps peeled, deveined and cut into small pieces) 2 pieces firm bean curd, cut into small cubes and fried tablespoon 1 tablespoon tamarind pulp 2Vietnamese fish sauce 1/2 teaspoon pepper 2 teaspoon salt 1 teaspoon Sugar 2 Tbls. Cooking oil 1 bundle green onion (chopped) 3 cloves garlic (peeled and minced) 4 large eggs 1 kg. bu'n noodle (Vietnamese rice vermicelli) 1/4 cup hot chili sauce 1 tablespoon Shrimp sauce (ma'm to^m) 1 white onion (chopped) 3 Large tomatoes, each cut into quarters or wedges

For garnishing         

100 g fresh bean sprouts 1 head green lettuce 1 bundle of fresh mint 2 Limes (cut into wedges) some Coriander (cilantro) leaves 1 Banana but, outer layers removed, yellow centre shredded 1 Red chili, thingly sliced 6 Thai parsley leaves Fermented anchovy paste

Directions 

Pound crabs with some salt then mix with 2 liters water. Strain to get liquid and pour strained water into a large pot.

Add chicken broth and water. Bring to boil.

When the broth boils, reduce heat to medium and add Vietnamese fish sauce to broth.



Peel and devein fresh shrimps. Chop it into small pieces.

Add 1/2 tsp. pepper, 1/2 tsp. salt and sugar and mix well.



Chop green onion into small pieces. Place in a bowl and set aside.

Also, chop the white onion in small pieces.

Mince the garlic and cut each tomato into wedges or quarters .

Cut the lime into wedges and set aside.



Clean bean sprouts and green lettuce. Cut lettuce cross-wise about 1 cm wide.

Also cut the mints into small pieces. In a bowl, mix bean sprouts, lettuce, and mint together. Set aside.



Heat 2 Tbls. oil in a frying pan and stir fry garlic and tomatoes. Mix for 10-20 minutes and add shrimps and chopped white onion.

Saute the shrimp for about 2 minutes. Place the cooked shrimp in a bowl, add eggs and crab paste and mix well.

Slowly pour the shrimp mixture into the broth.

Bring to the boil and add salt to taste. Simmer for 1 hour 20 minutes then strain stock. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, it will mix everything up.

Add fried bean curd and tamarind pulp. Season with sugar, fish sauce, shrimp paste and salt.

       

Cook the noodle in a boiling water for 7-10 minutes or follow the directions on the package. When rice noodle is cooked, add 1 tsp. of oil, stir well so the noodles don't stick. Rinse noodles with cold water and drain well.

When the broth returns to boil and shrimp paste floats to the surface, taste the broth to see if more salt and sugar are need and adjust depending on your taste.

Add the green onion pieces and 1/2 tsp. of oil to broth and turn off heat.

Place noodles in a single bowl or divide rice vermicelli into 6 serving bowls.

Pour hot bu'n rieu soup over the noodles and garnish with spring onion.

Serve hot with hot chili sauce, shrimp sauce, and fish sauce if needed.

Put the vegetable mix on a plate along with wedges of lime and serve the remaining garnishes on the side.

Additional notes A typical Vietnamese family meal (lunch or dinner) will include steamed rice; a soup dish to eat with rice, a meat or fish dish and a vegetarian dish (either stir fried or boiled).

Vietnamese do not eat in separate servings, but the food is placed in the middle. Each member of the family has a small bowl and chopsticks with which they take food from the table throughout the meal.

Chinese Dumplings Original name

Jiǎo zi

Country

China

饺子

Qiurong Zhou’s preferred dish Serving Size 4 Prep Time 8 min Total Time 40 min Ingredients  

750 g flour water

    

500g pork 200 mushrooms 100 green onion soy sauce salt

Directions 

Pour the flour into a small basin. Add in some salt and mix it well. Make a hole in the middle and gradually add small quantities of water until it forms a mass.

Stir by hand to form a paste on a board and smooth it out.

Put it aside to rest while preparing the filling.



Place on the board the flour paste, sprinkle some flour on it and rub it by hand again. Cut a small section from the paste and rub it into a stick.



Cut the flour stick into small dough. Roll it flat with a rolling pin. Place into a dish on top of each other, with corn starch in between to prevent each piece from sticking to each other.



Clean the meat, mushrooms and green onions.

Chop them in small pieces and put into a basin or dish.

In alternative to prepare the filling you can use lotus root, cut into small dices, the ginger and the green onion adding cooking wine, soy sauce, five spices powder, salt, chicken essence and mix it to the ground meat

 Place some fillings at the center of the round wrappers (less filling should be put if you are not used to make dumplings). Fold and pinch the wrapper from the middle to the two outer sides. Put the pinched side on the forefinger.

Clasp the hands and pinched it hard. A meniscus shaped dumpling is out

Additional notes Spring Festival and New Year's Eve are celebrated in northern China with different kind of dumplings. The wrapper is usually made from flour and water, but the fillings cover a broad range of materials, ranging from all sorts of meat and vegetables to seafood, mushrooms and even fruit. Besides lotus root, celery, leek, cabbage, mushroom, carrot, caraway, fennel, a great variety of vegetables can be used mixed with egg; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Dumplings may either be boiled or fried.

The Dumpling Banquet of Xian will open your eyes if you want to try a variety of Chinese dumplings. Dumpling shapes also vary a lot are meniscus, angular or ingot shaped traditionally, but nowadays they are made into flowers, birds, fish and insects, more like arts and crafts than food. It is also a tradition in northern China to eat dumplings on the day of winter solstice. Few more tips for filling and seasoning Alternative Filling 150 g lotus root; 200 g shrimps; 20 g green onions; 20 g ginger Seasonings Ingredients          

salt soy sauce cooking wine white vinegar sesame oil chicken essence (chicken stock/bouillon) five spices powder red chili oil small dried shrimps chopped cilantro

Note: the amount of the seasonings listed above can be appropriately increased or reduced according to one's personal taste.

Seasoning      

In a small bowl put salt, chicken essence or a stock cube, white sugar, soy sauce, sesame oil and red chili oil. Stir it well. You can also add in some chopped green onion to enhance the flavor. Pour it into a dish.

Pick out 3 teaspoons of the seasoning sauce and put into a soup bowl. Add in the dried small shrimps and chopped cilantro (add in some salt or sauce if you like more taste). Stir it well.

Place a wok over high heat. Fill it with water. Add in the dumplings one by one until the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice again. Turn off the heat Pick out 1 tablespoon of soup and pour in to the soup bowl with seasoning sauce.

Scoop out the boiled dumpling through a table spoon or a draining spoon and pour into the bowl.

Scoop out the boiled dumplings with a table spoon or a draining spoon and put into a dish if you prefer dry dumplings, which can be eaten with the seasoning juice prepared before Finally, a bowl of steaming soup dumplings and a dish of cool dry dumpling are ready.

Fish-Flavored Shredded Pork Original name

Yú xiāng ròu sī

Country

China

鱼香肉丝

Qiang Qian’s preferred dish Serving Size 1-2 Prep Time 15 min Total Time 40 min Ingredients         

材料:

150 g Pork, shredded 30 g Black fungus, soaked 20 g Bell pepper, shredded 30 g Carrot, shredded 2 tbsp Salad oil 1 stalk Green onion, shredded 2 cloves Garlic 10 g Pickled chilli 10 g Ginger

Chinese 150克 肉丝 30克 水发黑木耳 20克 青椒丝 30克 胡萝卜丝 2大勺 沙拉油 1支 青葱，切丝 2瓣 蒜 10克 泡椒 10克 姜

Marinade   

1/4 tsp Chicken powder 1/2 tsp Cornstarch 1/3 tsp Salad oil

Sauce      

腌料 1/4小勺 鸡精 1/2小勺 玉米淀粉 1/3小勺 沙拉油 酱汁

1 tsp Salt 1/2 tsp Chicken powder 1 tsp Sugar 1 tsp Vinegar 1 tsp Light soya sauce 1 tbsp Starchy solution

1小勺 食盐 1/2小勺 鸡精 1小勺 白砂糖 1小勺 陈醋 1小勺 生抽 1大勺 水淀粉

Directions 做法 

1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set aside.

1.肉丝加入腌料静置15分钟。把酱汁原料混合备用。 

2.Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli.

2.黑木耳用清水泡好后切成丝。姜蒜和泡辣椒剁成末。



3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.

3.炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。放入黑木耳，青椒丝和胡萝 卜丝。倒入备好的酱汁，翻炒均匀后即可盛盘。

Additional notes Legend tells that long ago there was a rich family in Sichuan who loved eating fish.

They were very special about cooking fish and used to prepare it with green onion, ginger, garlic, wine, vinegar and sauce to get rid of the smell of fish while enhancing its taste. One night, the mother of the family put the leftover seasonings she had just used for cooking fish into another dish she was cooking with to avoid wasting the seasonings. When she finished preparing the dish, she felt a bit guilty, as she did not know whether or not the dish would be edible or how to explain this to her husband.

As she was considering these things, her husband came back and began to eat the food on the table, not giving her chance to explain. She didn’t know whether this was because her husband was tired or because he felt the dish was special. To her surprise, her husband praised her cooking, saying that the dish was delicious. Later, her recipe (especially its seasonings) were spread and favored among the people.

Since the dish was created with the seasonings used for cooking fish and they do have fish flavor, people classified them as fish-flavor dish. Thus, a special flavor dish was produced.

Sardinian fregula and clams soup Original name

Fregula cum cocciulas

Country

Italy / Sardinia

Marcella Orrù’s preferred dish Serving Size 4 Prep Time 10 min Total Time 2 h Ingredients        

250 gr of durum wheat bran, water and salt (or 300 gr medium-fregula ready) Optional saffron, eggs 1kg of cockles /clams (you can also mix with mussels) 3 cloves of garlic 1 bunch of parsley 200 grams of fresh or peeled tomatoes 50 grams (2tbs) of extra virgin olive oil Optional, pepper and bottarga

Directions Fregula The fregula is a traditional homemade pasta prepared with durum wheat bran and water with a little salt. Optionally you can add saffron and/or eggs yolks.    

Mix the ingredients in a large bowl - „scivedda‟ is the traditional earthenware bowlStir by hand till obtaining small crumbs /dough balls to be divided according to their size: large medium and small. Each dish needs a different size.

A way of obtaining an almost standard size is to put the dough into a masher and cut the drawns.

Let dry or lightly toast the fregula in a pan or in the oven.

You can buy it ready in specialized shops and on internet as well.

Soup Prepare the clams (and mussels). 

Let them clams clear at least for 2-3 hours in salty cold water (better if the day before, all night time) to eliminate the sand. They should open, so you can start removing those that did not vent. Do not forget to put a cover, they usually spray.

If you are adding the mussels clean thoroughly, removing the "byssus", and any deposits with knife and brush. Wash them pretty well under running water.         

Heat two tablespoons of extra virgin olive oil in a large pan, let brown 1 garlic clove, peeled and crushed and part of the chopped parsley.

Add the molluscs and mix till the shells are open. Eliminate those that do not open and any empty shells.

Filter and keep the cooking liquid!

Brown the remaining garlic, add 200 g of tomato pulp, and let the sauce reduce for about 5 min. Remove the garlic.

Add the clams, mussels, and the molluscs‟ liquid previously stored.

Bring to a boil and add the fregula.

Adjust with water -or fishstock- and season with saffron (optional) and salt if necessary (maybe not, since clams and mussels liquid is quite salty) Remove the shells in surplus (almost half of them) Continue cooking over medium heat. Cover the pan until the fregula is cooked (for 5 to 10 min, depending on the size).

Depending on personal taste, you may prefer to have a more liquid or almost dry soup.

May grandma tip: some pieces of dried tomatoes.

Serve the Sardinian fregula soup, clams and mussels hot, just ready, sprinkle with plenty of chopped parsley, and in case black or chili pepper and grated bottarga.

Additional notes This is a specialty of Sardinian cuisine .

My children were used to have a simpler “Minestrina di arselle di Nonna Liliana”, when visiting her in Sardinia I just made some adjustment to fit it to my own taste.

You can have a quicker recipe by using frozen clams and ready fregula, but you can notice the difference.

Mango on coconut milk sticky rice Original name

Kow Neuw Ma-muang

Country

Thailand

Marcella Orrù’s preferred dessert Serving Size 2 Prep Time 5 min Total Time 45 min Ingredients Sticky Rice.  2 tablespoons sugar  1 cup sticky rice  2 pinches salt  1 cup coconut milk Directions Traditional Method Using a Steamer  Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight.  Take your steamer, put water in the bottom and cover the steam section with colander or muslin cloth.  Pour the sticky rice on the colander, cover with the lid and put it on the stove on medium to high heat.  The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

The Microwave Method  Soak the sticky rice for 10 minutes in warm water in a bowl. This is very important in order to obtain well cooked and edible rice.  put the rice in a microwave glass or porcelain container (recommended).  The water level should be 1 cm above the rice (approx.: 1 cup of rice + 1,20 cup of water) .  Cover the bowl with a dish and cook in microwave at full power 3 minutes.  Stir the rice around to move it from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.  Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I

recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.    

Put all the ingredients together.

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.

Add sugar and salt. Remove from heat.

Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.

Spoon the rest of the coconut milk on top of the rice and mango at serving time.

Additional notes Sticky rice is a core ingredient of Thai desserts and northeastern Thai food. You can make it easily.

Celery fried with bean curd stick and mung bean noodle Original name

Qíncài chǎo fǔzhú hé fěnsi 芹菜炒腐竹和粉丝

Country

China

Chen Yuehan’s preferred dish Serving Size 6 Prep Time 25 min Total Time 45 min Ingredients        

1cup Oil for deep-frying 2 tbs Dark soy sauce 2 tbs Medium sherry 1 tbs Water Sq. fermented bean curd 1 t Salt ½ ts Sugar 2 tbs Sesame oil

Dried bean curd sticks

DRIED INGREDIENTS

     

4 Lily buds, Golden Needles 4 Wood ear black fungus 6 Nami Black mushrooms 2 Bean curd sticks ½ c Dried bamboo shoots (opt) ½ kg Bean thread noodles

Nami black mushrooms

FRESH & CANNED INGREDIENTS

         

2 c Mung bean sprouts 2 Stalks celery 2 Carrots (optional) Bell pepper Long white turnip Leaves Napa cabbage ½ c Canned ginko nuts ½ c Canned baby corn Cakes pressed bean curd, 6 fried gluten balls

Mung bean sprouts

Directions                 

Wash, then steep dried ingredients in warm water: marinate bean curd sticks overnight; soak rest about 1 hour.

Cut bean curd sticks and lily buds into 6 cm sections.

Remove hard stems from wood ears, and slice thinly.

Remove stems from black mushrooms (reserve for stock pot); halve the caps.

Cut thin strands of bamboo shoots into 6 cm lengths.

Cut soaked bean thread noodles into 8cm pieces.

Wash and blanch bean sprouts, celery and pepper.

Slice celery, pepper, carrots, turnip and cabbage into 6 cm long pencil-size pieces. Halve baby corn on the bias.

Slice pressed bean curd same size as vegetables.

Deep-fry in shallow oil until brown but still flexible. Drain.

Crush fermented bean curd, then add sugar, dark soy, sherry and water.

Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil.

Add all dry ingredients, except noodles; stir-fry 1 minute.

Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute.

Add liquid mixture, mixing with juices in pan.

Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm.

Add sesame oil, mix briefly and serve in a warm bowl.

Steamed fish with spring onion and ginger Original name

Qīngzhēng yú cōng

Country

China

清蒸鱼葱

Chen Yuehan’s second preferred dish Serving Size 4 Prep Time 25 min Total Time 45 min Ingredients            

400 g x 4 firm white-fleshed fish fillets (bar cod, blue eye, snapper, King George whiting, Murray cod, barramundi, mahi mahi, cod or sea bass) ½ cup water 2 tbs shaohsing wine or dry sherry 2 tbs ginger julienne 1 leaf Chinese cabbage ½ tbs white sugar 2 tbs light soy sauce ¼ ts sesame oil ½ cup spring onion scallion julienne 1½ tbs peanut pil ½ cup coriander leafs ground white pepper balls

Directions          

Place the fish in a low heatproof bowl that will fit inside a steamer basket.

Pour over the fish water, wine or sherry and sprinkle with half the ginger.

Place the bowl into the steamer or over a deep saucepan or wok of boiling water and steam, covered, for 5–6 minutes.

Cut Chinese cabbage leaf into 4 squares and slip inside steamer.

Cover and steam for 2–3 more minutes, until the cabbage has warmed through and the fish is cooked. The flesh should be white; if it is still translucent, cook for one more minute.

Remove cabbage from steamer and arrange on a serving plate.

Carefully remove fish from steamer and place on top of hot cabbage without breaking into small pieces.

Pour on the fish the liquid left in the bowl, dash with sugar, soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion.

Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish.

Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately.

Grilled Fish Original name

Pescado a la plancha

Country

Spain, Murcia

Manuel Bernal Llinares preferred dish Serving Size 4 Prep Time 15 min Total Time 1.15 min Ingredients             

1 bass Tuna (300 g.)

6 potatoes Pine nuts (75 g) 2 ripe chopped tomatoes 1 chopped onion 3 garlic cloves 5 sprigs of parsley 1 lemon White wine (200 ml) Olive oil Fine salt Water (200 ml)

Directions   

Cut the potatoes in a half along the largest edge.

Preheat oven at 200° Celsius using only the bottom source of heat.

Put on a bowl: - 100 ml. of olive oil - 1 tablespoon of fine salt - 1 drained lemon - Tuna and bass - Pine nuts - Chopped onion - Chopped tomatoes - Sliced garlic - 2 chopped sprigs of parsley - 3 whole sprigs of parsley

-

200 ml. of water Potatoes White wine.



Hand mix the bowl's content and put it on a baking tray inside the oven.



Grille it between 45 and 60 minutes and take it out of the oven when potatoes are golden, cooked.

Additional notes This recipe is served on the lunch table directly from the baking tray, which is great for sinking the bread in the tasteful broth

Guriltai Shul soup with meat and fried noodles.

Original name

Guriltai Shul

Country

Mongolia

Гурилтай Шөл

Bulgan Andryei’s preferred dish Serving Size 4 Prep Time 15 min Total Time 30 min Ingredients        

150 g Vegetables carrots potatoes etc.

2p Onion Cut in stripes 200 g Meat or Borts Cut meat in small pieces stripes.

300 g Fried noodles (Tasalsan Guril - Тасалсан Гурил) 2 lt Water or broth Salt Pepper Other spices you like (optional).

Directions     

Soak Borts at least 10 min in water (the longer the better).

Stir-fry the onion stripes in a wok with a little oil.

Add chopped vegetables and keep frying at moderate heat.

Add the chopped meat with its fat and fry it as well.

Add salt, pepper, and other spices at will, and keep frying. The joint frying decides about the aroma of the soup.

   

Add sufficient water or broth to cook the noodles, and boil until almost cooked.

Add the noodles, and boil everything for about 5 minutes.

Season to taste and serve in small bowls The finished soup can be refined with curds, cream, thinly sliced onions or tomato puree (although the latter isn't common in the Mongolian cuisine).

You may add pepper and other soup seasonings, however, these are not used for the classic Mongolian guriltai shul.



Variations 1. Basically there are two approaches to cook GS: stir fried or cold boiled meat .

The latter using the meat chopped into thin slices, put in cold water, add salt and boil: to make the bouillon heartier you can add some bones. Remove the bones when the broth is ready. You can still fry the chopped meat with vegetables in the pan.

2. Dough for noodles you can melt a pinch of salt in cold water, mix in 150 g flour and knead into an elastic dough. Let it rest for a while (30 min) Work it again and roll out the dough thinly A. Fried noodles thin the dough sheets, cut them into 10 cm square pieces , fry them in oil and cut in thin strips.

B Boiled noodles . sprinkle some flour on the dough sheet and make a roll. Cut it into 3-4 mm wide strips, and quickly shake the noodles with your hands to avoid sticking.

Put into the boiling broth and boil for 4-5 minutes.

Additional notes Guriltai Shul soup is one of the Mongolian national dishes. It is an energetic noodle soup very simple and healthy, made of beef or mutton meat and noodles, practically irreplaceable to warm up both hearts and cold winters.

In the Mongolian cuisine the presence of meat, borts and noodles is peculiar.

Remaining ingredients and quantities can be modified, depending on personal tastes.

Borts Борц is a kind of dried meat cut in stripes or ground to powder typical of Mongolian cuisine. The ground Borts is most commonly given into a soup or tea (the main difference between the two is often just the color). But it can be used almost anywhere in place of fresh meat. It is quite practical to prepare Buuz, Bansh or Khuushuur.

Many Mongolians are used to carry some Borts when travelling or when staying abroad for a while as a souvenir from home. Because of its excellent storage capability it can be taken almost anywhere without problems. A cup of water with a little Borts heated in the microwave will reliably scare away any homesickness in few seconds.

Stir-fried Meat with Chili Original name

Chǎo là ròu/ yán jiān ròu

Country

China

Deng Zhiwei’s preferred dish Serving Size 4-6 Prep Time 30 mins Total Time 1 hr Ingredients       

side pork remove the peel 400g 5 fresh green peppers slice several cloves of garlic salt to taste monosodium glutamate to taste soy sauce to taste sesame oil to taste.

Directions 

Clean the side pork and slice it into small and thin pieces Marinate them with soy sauce.

Cut the green pepper into small, thin pieces.



Put less oil into the pan, and stir-fry the side pork until done and set aside.



Put the pepper into pan and dry fry till the peel of pepper scorched.

Put some oil into pan, add garlic, stir-fry them with high fire.

Then, add the side pork, salt, soy sauce, monosodium glutamate, sesame oil, mix well and dish up.

Main points In order to get the delicious taste, you need to mix the smell of peppers, oil and side pork, so, the final step is very important.

Additional notes This is one of the favorite local dishes of the persons of Hunan province

Java Chicken Soup Original name

Soto Ayam Jawa

Country

Indonesia

Fardini Sabilah’s preferred dish Serving Size 6 Prep Time 20 min Total Time 1.15 hrs Ingredients Main Food Stuffs   

½ chicken 1 tablespoon salt 1 ½ liters of water

Supplementary materials       

150 grams of bean sprouts (brewed) 4 eggs boiled (split into 4) 300 grams of potatoes (boiled, fried and thinly sliced) 1 leek (chopped fine) 3 stalks celery (chopped fine) 3 tablespoons fried onions 2 pieces of lemon (sliced small)

Mashed Spices        

7 spring onions 4 cloves garlic 1 ½ teaspoon pepper 2 cm ginger 2cm galangal 5 grains hazelnut 1 teaspoon white sugar ½ teaspoon instant bouillon

Directions     

Boil chicken with salt until cooked, remove and sliced lengthwise.

Take some boiled water for soup broth.

Mix the mashed spices into the broth. Cook until done.

Arrange bean sprouts, boiled eggs, fried potatoes, and chicken in a bowl.

Sprinkle with leek, celery, and fried onions.

  

Pour hot soup broth.

Give a little lemon.

Serve. (You can serve with rice, noodles or steam potatoes)

Additional notes Jawa Chicken Soup makes a delicious appetizer.

It is ideal for those who follow high protein diet Tip: you can find ready Soto Ayam spices in specialized shops

Cambodian Pork Spring rolls Original name

Khmer Krom Taro

Country

Cambodja

Chhornvorn Chhan’s preferred dish Serving Size 25 large spring rolls Prep Time 15 min Total Time 45 min Ingredients              

lb Grounded pork 4 Cloves garlic, minced 2 Yellow onions, finely chopped ½ Teaspoon salt 1 Tablespoon fish sauce 1 Tablespoon sugar ¼ Teaspoon black pepper 1 Cup shredded carrot 1 Cup shredded cabbage 2 Cups shredded taro root 1 Small package, 1.7 oz bean thread noodles, soaked in hot water, drained and chopped 1 Package, 25 pieces spring roll shells 1 Egg , use egg white only 6 Cups vegetable oil for fry spring rolls

Directions     

 

In a large bowl, mix grounded meat with garlic, onion, salt, fish sauce, sugar and black pepper.

Add shredded carrot, cabbage, taro root and bean thread noodle, mix wells and set aside.

Gentle pulls out each spring roll shell to separate from other shells.

Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.

Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling gone. If you haven’t made spring roll before, look at the back of the covered spring roll pastry package, it has illustrated instruction for you to follow.

Heat oil in a large skillet or wok in medium temperature.

When oil is hot, deep fry spring roll till it golden brown.

 

Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.

Serve hot with lettuce, fresh mix herbs and sweet fish sauce dipping.

Here is the recipe to prepare it.

Tirk trey chu p'em Sweet fish sauce The most important ingredients for this recipe are lime/lemon juice and fish sauce.

Make sure to use only fresh lime/lemon and best fish sauce, add or subtract among sweetness, salty or spicy to your taste.

This recipe don't use garlic, but if you prefer with garlic, add 2 cloves minced fresh garlic.

Ingredients      

¼ Cup hot water ¼ Cup sugar 1/3 Cup fresh lime juice, approx 2 lime 1/3 Cup fish sauce 3 Chopped hot chili pepper or to your taste (option) 1/3 Cup roasted peanut, crushed (option)

Directions   

In a small bowl, mix hot water with sugar till sugar dissolved.

Add lime juice, fish sauce and hot chili pepper together, mix well and set a side to cool.

Top with crushed roasted peanut before serve.

Additional notes Khmer Krom with sweet fish sauce is one of the most popular recipes of Southern Cambodia. It is very diffused among the Cambodians living in the Mekong area and Vietnam. There are many different kinds of Khmer Krom spring rolls, but pork spring roll with taro is one of my favorite recipes to make because it's easy and delicious.

Mutton cooked with hot stones in a container.

Original name

Khorkhog - Хорхог

Country

Mongolia

Telmuun Boldbaatar’s preferred dish Serving Size 20 Prep Time 20 min Total Time

3 hrs

Ingredients       

0,5 - 1 p Sheep

Of course, only the meat of the sheep is used.

Cut it into handy pieces together with the bones. Sometimes goat meat is also used.

3/6 kg Vegetables Carrots, white cabbage, onions, potatoes, etc.

Everything washed and cut in large pieces.

10 - 20 p Stones Smooth, round stones from a river, roughly fist sized.

3-5 dl Water Salt Pepper Caraway

Directions 

 

Heat the stones in the fire, until they are hot throughout. With a decent fire, that should take about an hour. The animal dung seen on the pictures as fuel has no influence on the final taste of the food.

It is an ecologically very sustainable source of energy, which is used in most steppe or desert regions for this purpose.

Warning, the stones are very hot, and can cause serious injuries!

Place hot stones, meat, and spiced vegetables into the cooking container in layers. In the end, add sufficient water, which will fill the container with steam (without pressure!) during the full cooking time.

Now close the container and put everything back on the stove. The heat of the stones and the stove together results in a uniform cooking

process. When the container can be locked, care needs to be taken that the pressure inside doesn't get too high. If in doubt, rather don't lock it. 

It takes some experience to determine the correct cooking time and the necessary heat depending on the equipment used. Ideally the container should not be opened during cooking. Experts will observe the emanating sounds and smells to figure out when the Khorkhog is finished.



When it is done, take the container from the stove and open it. Fire and fat have given the stones a glossy black color. Let them cool down as far as necessary, and hand them around to your guests. The Mongolians believe that the heat and fat have beneficial or even healing effects, when you hold and rub the stone in your hands for a while.

The meat is normally eaten with the fingers. Use a knife to make cuts down to the bone, so that you can grab the slices with your teeth. For the vegetables, a fork is usually more practical.

Additional notes Khorkhog is probably the most exciting Mongolian dish and one of the most tasty ones. The meat of a sheep (sometimes less) is cooked together with vegetables in a closed container, with the help of heated stones. For a large Khorkhog, a metal milk container is normally used. For smaller amounts, other containers serve just as well, in our case two normal cooking bowls put on top of each other.

The Mongolians believe that the heat and fat have beneficial or even healing effects, when you hold and rub the stone in your hands for a while.

The meat is normally eaten with the fingers. Use a knife to make cuts down to the bone, so that you can grab the slices with your teeth. For the vegetables, a fork is usually more practical.

Large filled pockets(dumplings) Original name

Khuushuur - Хуушуур

Country

Mongolia

Ariunaa Uuriintsetseg’s preferred dish Serving Size 2-4 Prep Time 25 min Total Time 45 min Ingredients Dough   

250 g flour 1.5 dl warm water salt

Filling        

300 g Minced meat all kinds of meat, even if, traditionally, mutton or borts (dried meat strips) are used.

1 Onion chopped 2 Garlic cloves chopped 3-5 Ts Water Salt Pepper Caraway 1 lt frying oil

Directions Filling   

Mix minced meat, onion and garlic.

Add water until the mass is smooth to work with.

Add enough salt and spices

Dough • • •

Mix flour, salt and warm water to create an elastic dough. Let it rest for 15 min. while preparing the filling.

Cut the dough into 3 cm thick slices, roll the slices.

Cut the rolls into 4 cm pieces, flatten them with a finger to obtain discs of 10 cm diameter slightly thicker in the center. Proceed rapidly since when the dough starts to get dry it is more difficult to form the pockets.

• • • • •

•

Fill the pockets by holding one circle in the open hand, placing the meat filling with a table spoon (1 per dumpling), and leaving some space along the edge.

Fold the circle in half with fingers and palm, overlapping the edges over the meat.

Press and pinch the two edges together and let then stick (if dry, wet the finger in some water and pass along the edges).

Several variations are possible, like starting from both ends, and let the meat in the center or giving different shapes, if you are an expert.

Put the oil in a pan at adequately high temperature and deep fry Khuushuur.

Cover the pan and be careful while controlling and turning the dumplings: frying process may produce some steam and juice dripping out in the hot oil which may splash and hit you.

A modern deep fryer serves just as well.

Additional notes Khuushuur is a kind of meat pastry or dumpling popular in Mongolia and is considered a complete meal. It is very similar to buuz: the meat is prepared in the same way and cooked in a dough pocket, the principal difference is the cooking method, in fact Khuushuur is deep fried, while buuz is steamed.

Mongolians consider fat meat to be of higher quality, but there's no problem in leaning meat, western style.

The Khuushuur shape is mainly half-moon or full moon, its decorative design reflects the culinary expertise and is a matter of honor for the cooks.

The first attempts will probably give poor and clumsy results but they will improve if you keep on: Mongolian experts produce small wonders in a glance.

You can serve 2 pieces per person with some seasoning sauce. Traditional Mongolian cuisine knows very little vegetable, in case if you serve Khuushuur with vegetables or other side dishes, the quantity is suitable for 4 persons.

Konro Soup Original name

Sop Konro Makassar

Country

Indonesia

Budiman Budiman’ s preferred dish Serving Size 4 Prep Time 15 min Total Time 45 min Ingredients  

2 lbs (1 kg) meaty beef spareribs, ribs separated and cut into lengths 3 cups (300 kg) freshly grated coconut Or 3 cups (240 g) unsweetened dry coconut  16 cups (4 liter) water  3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised  1 in (2 ½ cm) fresh galangal, peeled and sliced  3 kaffir lime leaves  1 teaspoon ground white pepper  1 teaspoon salt  Crisphy Fried Shallots (see our sambals) to garnish Spice Paste  3 candlenuts, roughly chopped  4 shallots, peeled  2 cloves garlic, peeled Trofie (typical pasta for the recipe, but you can use spaghetti) 150 grams Crispy Fried Shallots  10 -15 shallots  4 teaspoons flour  corn or canola oil (for deep frying)  1 teaspoon salt Directions 

Start by preparing the Crispy Fried Shallots.

 

Separate the beef ribs and cut into lengths. Set aside.

Dry-fry the grated coconut in a skillet over low heat, stirring constantly until it turns golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.



Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside.



Bring the beef and water to boil in a large pot and simmer uncovered over medium heat until the beef is tender, 30 to 40 minutes.

Add the ground coconut, Spice Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix well and continue to simmer for 15 more minutes, until the beef is very tender, but not falling off the bones. Remove from the heat and serve garnished with the Crispy Fried Shallots.



Crispy Fried Shallots         

peel and slice the shallots very thinly crosswise with a knife or mandolin.

Heat the oil to 360°F. Separate the shallot slices into rings and place them in a medium bowl.

Make certain the shallots are not moist, to avoid splatter when they go into the oil.

Sprinkle flour over the shallots and toss them lightly to coat evenly.

Sprinkle a small quantity of shallots over the oil and stir gently to keep them separated. Fry about 12-14 minutes until golden brown.

Remove with a spoon and put on paper towels to drain the oil.

Sprinkle with salt while still warm.

Continue frying the rest of the shallots, salting each batch while it is still warm.

Additional notes This is one of the traditional food in Indonesia, it’s original from south Sulawesi, one of province in Indonesia and also is the place where I come from. This province, Makassarese of Southern Sulawesi is renowned for their hearty beef soups with lemongrass and coconut.

Laap and Papaya salad Original name

Laap - Tam mark hung

Country

Laos

Bounnhot Boupha’s preferred dish Serving Size 4 Prep Time 8 min Total Time 40 min Equipments 

Mortar and pestle

Ingredients Laap  Chopped & sliced meat (mainly)  Fermented fish sauce (pa daek boiled)  Crushed cook rice  Fish sauce  Lemon juice  Galangal  Kaffir leaves vegetables  Eggplant  Fresh chilies  Lettuce  Shallot Onions  Fresh Coriander  Long green beans  Spring onion  Green or red chilies sliced  Fresh mint  Bean-sprout (sometimes add)  Coriander and cilantro

Kaffir leaves

Papaya salad      

Young green papaya that outside skin is peeled off (with peeler or knife to chop and slice) 2-3 shredded cups of papaya (more or less it depends) 3-5 red chilies (mix red or green chilies if you like) 3-4 clove garlic, (or more) 2 tablespoons full fish sauce and crabs paste 1/4 -1/2 tablespoon shrimp paste (adjust after tasting)

 1-2 teaspoon sugar (or more if you like sweeter)  1-2 tablespoonful of fermented fish  4 lemon slice pieces to squash off water  Sliced cherry tomatoes (halved or smaller)  Break peanuts Vegetables to eat with  Cut a lettuce in four pieces and wash pure salt water to eat with  Cut a head of lettuces and wash to eat with Directions Laap    

Chop meat into small piece and thin slices Cook the beef to medium rare.

Put meat slices into a big bowl you prepared and then follow by crushed cook rice, fish sauce, lemon juice, salt, fermented fish sauce, galangal, garlic, coriander, slice chilies, karffir leaves.

When all items are put, use spoon to mix up completely and then you can taste or ask someone. If it is not tasteful, you can add more ingredients for the last taste is nice.

You can serve Laap on the plate with meat soup (beef soup) and eat sticky rice.

Note: As you can see in the picture, Laap is kind of meal that prepare a lot of vegetables herbs such as: lettuce, eggplants, cabbages and wild Lao vegetable herbs.

There are different ways to prepare Laap depending on the chef who is expert to do it.

Papaya salad    

 

First of all, pound in a mortar chillies, garlic with salt and sugar all together with a pestle.

Put the shrimp paste to make a thick pasty mix.

Add tomatoes, squeeze two or three quarters of lemon juice and fermented fish sauce.

Then put shred papaya in the quantity you need with chopped peanuts into the mortar. This time you should crush softly until you are sure that all ingredients added are mixed and you can smell good taste.

Sometimes some people add dried shrimp, slice eggplants and long beans for the last time.

Use long spoon to mix and serve it with lettuces and cabbages already placed on a big tray.

Note: Papaya salad is a kind of popular Lao food diffused all over Laos and always present at lunch time. In the picture, you can see some ingredients and grill chicken and vegetables. Some vegetables are similar as Laap. The taste is quite spicy because usually people order papaya salad together with meat or chicken.

The process of cooking is not difficulty, but if you need a more tasty (nice) you can add pork rinds with chopped peanuts; just crush it in chewable pieces before adding the peanuts and the rest of the ingredients.

Additional notes There are many different kinds of Lao food which are made of original and typical ingredients for each region. For example, in the northern parts, the popular foods are Oklam (kind of soup, but little water), Ciewbong (chilli paste) and Kai-paen (seaweed) etc. However, Laap is the most popular dish over the country even in the restaurants laap is also in the top list main course in the menu for Lao cuisine and also a specialty meat dish used in all important celebrations.

Laap’s dual meaning is “high-end” or “top-of-the line” of something and made from chopped or thinly sliced meat or fish that is mixed with some special ingredients as you could see in the pictures and process for cooking.

THE IMPORTANCE OF LAO CULTURES Almsgiving The rich cultures of Laos are rooted in immense spirituality, as the predominant religion of Theravada Buddhism which has influences extending from lifestyle to art and architecture. This is encountered in ceremonies like the baci or Sou Khoun (a ceremony to enrich the spirit) and the common practice of alms giving every morning at the sunrise or at dawn. Monks and novices go out of their temples and walk pass houses with bare feet in line. The head of monk goes first and then follow by other monks respectively.

When villagers (lay-out men and women) finish giving alms, the head will start pray first and together. The Buddhist performance you can see only in the morning.

Most villages have at least one temple. These temples are not only places for monks to live and pray and also for the main centre of social and recreational activities such as village meetings, religious ceremonies and festivals. In urban areas, temples sometimes serve as shelters for homeless and disadvantaged people and also where young people study.

Sometimes when someone dies in an accident or outside their houses the body-death will be taken to the temple and kept there for a few days for religious ceremonies before it is cremated.

Lao house Lao architecture is mainly a mix of French colonial, Buddhist (in temples), traditional Lao and modern architectures with some influences from Thailand and other countries. As you see in the picture, this is Lao house in the towns. In rural areas most Lao people live in Lao traditional houses, built of wood and raised off the ground on stilts, but in urban areas modern style houses are more common and Lao traditional houses are slowly disappearing. Many ethnic groups have their own house styles, such as the Hmong, Iu Mien, and some other ethnic groups in the northern mountainous areas, where the weather is cold and windy in cold season. These groups build houses on the ground with the end of the roof almost touching the ground.

Life style Lao people typically socialise as families, and most live in extended families with three or sometimes more generations sharing one house or compound. The family cooks and eats together sitting on the floor with sticky rice and dishes shared by all. Sometimes when someone pays a visit unexpectedly at meal time we automatically invite them to join us without any hesitation with the owner of house word “ma ma kin kao num kan” come and eat with us.

With the Lao people’s simple life, it is perfectly normal for relatives or friends to drop by without calling in advance. So, if you live or work in Laos, don’t be surprised if your Lao friends suddenly appear at your front door. If they do that, it’s not because they are tactless, it’s because it seems perfectly usual behaviour for them, and also perhaps because they don’t know or understand your cultural habits. Time is also a fairly flexible commodity in Laos’s culture. Planning ahead and making firm times for occasions can sometimes be frustrating for foreigners who find the idea of something happening at “maybe two o’clock” difficult to cope with. Also invitations to parties and weddings are often only issued the day before the event and the host is sometimes surprised that others need more notice that this in their social lives.

The fact that most Lao people were brought up in extended families that required a high level of harmony, kindness, patience and readiness to help each other has made the Lao a generous, kind and soft hearted, tolerant and socialized people. Lao people tend to value privacy less highly than foreigners, partly because it’s a normal way of life in extended families, especially in the countryside where everyone knows everyone else’s business.

Sometimes for those foreigners living here this can be a surprise, especially with what they might find are slightly personal questions and the fact everyone in their village knows all about their lives.

Lao wedding In Lao culture, before a Lao wedding takes place, (after the proposal) a traditional procession call Sou Khor is arranged (an envoy of the boy sent to the girl to ask if her parents will allow the marriage). If her parents agree to let their daughter to marry the boy, a Kha Dong (brideprice) is negotiated as well as who pays for what at the wedding.

This is usually the groom, but today often both parties share the expenses. The Sou Khor session takes place several days or even months before the wedding. Visit Laos Wedding page for more info.

Once married, the couple lives with the parents of the bride until after the marriage of the next daughter (if any) or in some cases they move out earlier but the earliest is seven days after their wedding.

Conclusion Although Lao culture is enrich and original styles, now these performances have slightly decreased by the outside influent especially in the big cities, the wedding party processes have little changes because of the family status and economic situations. So styles of wearing in the party have more modern than usual.

Laap Original name

Laap

Country

Laos

Hatthachan Phimpanthavong’s preferred dish Serving Size 4 Prep Time 25 min Total Time 1 hr Ingredients             

1 cup ground meat (beef, chicken or pork) or fish, not too lean 1/2 cup water (for cooking meat) 3 teaspoons fish sauce 1 teaspoon white sugar 2 limes’ juice 1 tablespoon roasted jasmine rice powder 2 teaspoon roasted chili powder 1/4 cup mint leaves, packed 4 teaspoons chopped scallions 2 tablespoons sliced shallots (or onions) 2 teaspoon sliced long coriander optional, 5 cm slices of flat yellow chinese cabbage 2-3 small dried chilies or cilantro, also optional, for decoration

Directions    



1. Squeeze juice of the lime onto the ground meat. Mix well and let it marinade for just a couple of minutes until you are ready to cook it 2.Toast the raw rice for a few minutes on medium-high until golden brown.

Keep flipping them every few seconds so they don’t burn.

3.Pound the toasted rice in a stone mortar & pestle until powdered.

4.Toast the chili powder for a minute or two on medium-high until slightly darker and fragrant. Stir constantly. This can be quite dangerous if left forgotten on the stove — the smoke which is produced is quite spicy and can hurt your nose & lungs if left for too long!

5. Heat up a pan on high until it is very hot, add the water and the meat (beef, chicken or pork). Break apart and stir very gently until it’s cooked through.

Strain and add to a bowl. Let it cool to slightly warm or room temperature.

    

6. Slice the shallots into thin rounds. Slice the scallions into 2cm long pieces.

Cut the long coriander into tiny pieces. Tear off the leaves of the mint and wash well. Set aside.

7. Put the meat in a large mixing bowl that will hold all the ingredients 8. Add the chili powder, sugar, lime juice, toasted rice powder, fish sauce, mint, scallions, shallots and long coriander to the bowl. Stir well.

9. Garnish with spearmint, cilantro and sprinkle the rest of toasted rice on top.

Serve with sticky rice and vegetables like Chinese cabbage, green beans, lettuce. You can top with small dried chilies too, if you want.

Additional notes Laap (larb, laab) is a Lao and Northeastern (Issan) dish which, like som tum, is popular all over the country. Laap is a kind of meat salad, usually made with chicken, beef, duck, turkey, pork, and some kind of fish. Flavored with fish sauce, garlic, galangal, kaffir lime, mint, green onion it usually eaten as a part of a set (laab, papaya salad and sticky rice.)

Laap, means "LUCK", and is a food usually prepared for special events, new year, wedding paper, ceremony, or daily life. It usually consists of cooked ground meat which is tossed with lime juice, chili powder, fish sauce & toasted rice powder, along with long coriander and mint.

This kind of food is always served with sticky rice (traditional Lao dish).

Laap is a well-known dish for Lao people all over the country from north to south. A meal with this food is considered to be a delicious and healthy meal. Therefore during ceremony or festival, laap is one of the favorite dish always included in the meal.

Laap can be prepared with beef, chicken, pork and fish but ingredients and herbs to prepare with the different kind of above meats may vary from one to another. For example if you cook this food using beef the ingredients and herbs will be a little bit different from cooking laap with fish. This is because the nature of the meat you cook, but in general all process will be similar.

Chicken salad with cucumber salade Original name

Laap Kai

Country

Laos

Luck Bounmixay’s preferred dish Serving Size 4 Prep Time 10 min Total Time 20 min Ingredients Laap        

Kai 2 cups chopped chicken breast with skin 2 tables spoon sliced shallot 2 table spoons chopped coriander leaves 4 mint leaves (as preferred) 2-3 table spoons ground parched rice 1-2 table spoons ground dried chilies 4 table spoons lime juice 3 table spoons fish sauce

Cucumber salad  4 cucumbers, peeled  1 teaspoon salt  1 teaspoon sugar  1 tablespoon lemon juice  1 clove garlic, minced  4 tablespoons Fish sauce  8 Small tomatoes  Peanuts (optional) Directions     

Mix two tablespoonsful of the lime juice with the chopped chicken.

Place the chicken in a dry wok over moderate heat and stir until the chicken is done. Turn off the heat.

Toss with the chicken the rest of the lime juice, the fish sauce, ground parched rice, ground chili, shallot, coriander and mint leaves.

Taste and season additionally as desired.

Serve with fresh vegetables like cucumbers, long beans, cabbage, lettuce and spring onion

Cucumber salade  Slice cucumbers (into 1/2 inch pieces) and tomato (into preferred pieces).  Place them in a large bowl.  In a small bowl, combine the remaining ingredients.  Sprinkle on cucumbers and toss to coat and ready for serving.  Serve with peanuts if prefer.

Sticky rice  Rinse the sticky or glutinous rice.  Soak the rice in warm water for at least 4 hours or in cold water overnight.  Pour soaked rice into a bamboo steaming basket. Cover the rice with a lid.  Add 2 inches of water into the steaming pot.  Place the bamboo steaming basket into the pot.  Once the water boils, start cooking time for 20 minutes.  Carefully remove the steaming basket from the pot and flip the rice.  Cook for another 5 minutes.  Mix the rice thoroughly.  Serve sticky rice in a bamboo basket

Additional notes NO

Lagareiro Codfish Original name

Bacalhau à Lagareiro

Country

Portugal

Amandio Barbosa’s preferred dish Serving Size 4 Prep Time 15 min Total Time

1 hr

Ingredients     

4 Codfish Steaks (about 600 gr) 1 kg Potatoes 3 Cloves of Garlic 2dl Oil Salt

Directions    



Place the steaks of codfish first soaked in a tray in the oven with garlic cloves and drizzle with olive oil.

Wash the potatoes with the skin and boil for a while, after put in a second tray sprinkling with salt.

Take the trays in the oven to 200 °C for about 40 minutes.

Watering should go codfish with olive oil roast.

When the potatoes are roasted, crush them slightly with the help of a cloth until the skin cracked. Place potatoes in dish and cover the codfish with olive oil roast.)

Serve with a good salad.

Additional notes If you are using dried cod fillets remember to soak them for 24 hours, changing water two or three times.

After draining the cod, cover with milk and season it with garlic cloves, cut into slices, salt, pepper and lemon juice.

Lotus Stem with Shrimp Salad Original name

Nộm ngó sen

Country

Vietnam

Vu Hoang Ngoc’s preferred dish Serving Size 4 Prep Time 10 min Total Time 15 min Ingredients   

1 tablespoon Salad dressing 1 tablespoon Mixed fish sauce 8 Shrimp crackers, deed fried

Salad      

150 g Pickled carrot 200 g Lotus stem, washed and cut into 5 cm lengths 150 g Shrimps, deveined, cooked and peeled 100 g Lean pork, cooked and thinly sliced 1/2 Onion, peeled and thinly sliced 1 tablespoon Polygonum leaves, finely chopped

Garnishing  

1 tablespoon Crushed peanuts (groundnuts) 1 teaspoon Fried shallots

Directions    

In a large bowl, combine all salad ingredients and mix well.

Add salad dressing and toss gently.

Arrange salad on a serving plate. Garnish with ground peanuts and fried shallots Serve immediately with mixed fish sauce and shrimp crackers on the side.

Additional notes Most Vietnamese salads like this one taste best if served immediately after it is prepared. Thus, try to prepare it just before serving.

Mango on coconut milk sticky rice Original name

Kow Neuw Mamuang

Country

Thailand

Marcella Orrù’s preferred dessert Serving Size 2 Prep Time 5 min Total Time 45 min Ingredients Sticky Rice.  2 tablespoons sugar  1 cup sticky rice  2 pinches salt  1 cup coconut milk Directions Traditional Method Using a Steamer  Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight.  Take your steamer, put water in the bottom and cover the steam section with colander or muslin cloth.  Pour the sticky rice on the colander, cover with the lid and put it on the stove on medium to high heat.  The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

The Microwave Method  Soak the sticky rice for 10 minutes in warm water in a bowl. This is very important in order to obtain well cooked and edible rice.  put the rice in a microwave glass or porcelain container (recommended).  The water level should be 1 cm above the rice (approx.: 1 cup of rice + 1,20 cup of water) .  Cover the bowl with a dish and cook in microwave at full power 3 minutes.  Stir the rice around to move it from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.  Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I

recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.    

Put all the ingredients together.

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.

Add sugar and salt. Remove from heat.

Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.

Spoon the rest of the coconut milk on top of the rice and mango at serving time.

Additional notes Sticky rice is a core ingredient of Thai desserts and northeastern Thai food. You can make it easily.

Fish Soup Original name

Mohinga

Country

Myanmar en.wikipedia.org/wiki/Mohinga

Min Thu Tun’s preferred dish Serving Size 18 Prep Time 50 min Total Time 2.15 hrs Ingredients                     

900 g Hamilton's carp (fish) 350 g Feather back (fish) 900 g Catfish 20 cm Pitch of the banana stem 80 g Coriander 16 g Chili 400 g Garlic 4 pieces of lemon grass (a spice with sweet smell) 30 g Ginger 4 eggs or duck eggs 800 g Onion 1 cup fish/soy sauce Salt ½ lt peanut oil 1 ts Taste powder (glutamate ) 16 g Pepper 80 g Rice powder or chickpea flour 250g gram (or gram powder) 1 ts Roasted chili powder 1 ts Turmeric powder 3kg Rice noodle

Directions        

Rinse the chili, cut them and soak till soft.

Steep gram in the water about 10 minutes till it can be detached, boil 10 min.

Toast the rice in a frying pan, beat it in a mortar/mixer to obtain rice powder.

Pound pepper in the mortar.

Boil 3 duck eggs and cut them. Cut and stir in a bowl the remaining egg .

Rinse the coriander and chop it into small pieces.

Remove the head and inner parts of catfish and wash it to take out the mucous.

Boil the fish making some light incisions, it will help to remove bones easily.

         

Grasp the fish with taste powder till it sinks into the meat.

Mix feather back, salt and taste powder, and form fish balls.

Boil half of the Hamilton's carp, feather back and catfish with the fish sauce. Cover while stewing.

Meantime, rinse the lemon grass, remove the hard cover.

Cut the soft core in 2 halves.

Slice the lemon grass in small pieces and pound them with the chili in a mortar/mixer.

Slice ginger and garlic.

Cut the pitch of the banana stem in 2 halves. Put out the soft parts, remove the external hard fibers and cut them in 5mm slices.

Stir 1 spoonful of turmeric in 2 lt of water.

Put the sliced banana stems in water x 5 min. then add turmeric powder and boil in 1 lt. of water. Keep the soup The more it boils, the sweeter the soup will taste.

Cut the balls of feather back into flat slices.



Remove the bones from the fish meat .

Boil the bones and lemongrass in a pot with 1 lt of water.

The lemon grass will remove the bad smell of the sauce.

(In option you can use prepared fish soup nuts. Boiled bones give a tasty flavor)



Filter the soup and put the liquid (1lt) in the pot where banana stem was boiled. Thrown away the rest.

 

Chop half of the onions in small pieces.

Put the oil in the frying pan. When hot, add turmeric powder and fry the onions until they brown.

Put the onions on a plate, take out half of the oil and use the remaining in the pan to fry a half of the minced garlic, ginger, and chopped lemon grass .



     

Stir the rice powder/chickpea flour in 200 cl of water in the pan .

Blend the water of banana stem, the above pan of spices, remaining onions and 500 cc of water in a pot and boil for 30 minutes at a moderate heat. Watch it while stirring.

In the left onions’ oil, fry the feather back, and put it away till it is cold, then gently fry the garlic until it will be dark brown and remove it from the pan.

In the same pan and oil, fire steadily the chili, the rest of ginger and the lemon grass then fry the minced fish meat and the lemon grass .

Add 1 lt of water in the pan with fried spices and onions at moderate heat.

After a while, add pepper, the stirred egg and salt and stew at a moderate heat for 30 minutes.

Additional notes Pour the soup on the steamed rice noodles nanthay and serve with fried and fresh spices (crispfried onions, coriander, spring onions, dried chilli ) boiled eggs, fried feather back, fish sauce, a squeeze of lime, As optional extras, crispy fried fritters such as split chickpeas (pè gyaw) urad dal (baya gyaw) or gourd (bu thee gyaw) fried nga hpè fish cake

Muffins with chocolate drops Original name

Focaccine con cioccolato

Country

Italy

Matteo Tonezzer’s preferred dish Serving Size 12 muffins Prep Time 15 min Total Time 35 min Ingredients           

2 eggs 1 yolk 180 gr. sugar 50 gr. softened butter 1 white plain yogurt (125-150gr) 30 gr. milk 1 packet of vanilla backing powder 250 gr. flour “00” 90 gr. seed oil 80 gr. chocolate drops (small pieces) icing sugar

Directions         

Mix 2 eggs with 180 gr. sugar and stir until you have a foamy, light cream.

Incorporate 50 gr. butter previously melted mixing with a spoon and the yolk.

Add the yogurt, 30 gr. milk, and a pinch of salt.

Sift on the cream 250 gr. of flour “00” and the backing powder while mixing.

Pour slowly 90 gr. seed oil and at the end add 80 gr. chocolate “drops”.

Pour everything in the baking-pan filling ¾ of each little mould (with its paper ramekin) Put into the oven at 200°C during 15 minutes.

Let then cool down completely before removing the muffins from the mould, and sprinkle them with powdered sugar Suggestion:

Additional notes Cook them in the top part of the oven, to avoid to burn the muffins bottom.

Pesto alla Genovese Original name

Pesto alla Genovese

Country

Italy

Antonella Motta’s preferred dish Serving Size 4 Prep Time 15 min Total Time 45 min Ingredients Sauce        

100 gr 100 gr 50 gr 1 25 gr Garlic Olive oil Salt

Fresh basil Green beans Parmesan cheese (to grate) Potato Pine nuts

Pasta 

Trofie (typical pasta for the recipe, but you can use spaghetti) 250 grams

Directions 





Pound in a mortar with a wood pestle (this is the original recipe, however you can use a blender or a food processor) the pine nuts with the garlic. Then add the basil leaves and some salt, the grated cheese and finally the olive oil continuing to stir and pound till the sauce becomes a soft paste.

Boil water with salt, add the green beans and the chopped potato. When cooked, more or less after 20 minutes, add the pasta and cook for 8-10 minutes depending on the type of pasta.

Drain, and serve with the pesto basil sauce on the top, adding, if you like, some more cheese.

Trofie in a mortar

Additional notes The pesto is a cold sauce that spread all over the world from the Italian region of Liguria and Genoa, its capital city. Although widespread and popular in the Mediterranean, pesto, however, is become the very symbol of the Riviera.

The first written recipe of pesto came back to mid „800 and since then its technique has not changed.

Basil is an herb known since ancient times and diffused along the Mediterranean shores. Even today in Egypt during the wedding, spouses usually offer a few basil leaves to their guests, but the basil was already known by the Romans and cited for its healing properties by the naturalist Plinio.

The particular climatic and environmental conditions give a typical unforgettable aroma to basil from Liguria. In the past, even in the urban environment, there was no family without one or more pots of basil on the balcony, terrace or windows.

The Most Serene Republic of Genoa had a long marine tradition lasting almost 800 years since the 11th century: even sailors were used to bring basil pots in their long journeys, or keep the stored seasoning preserved with oil for a long while.

Few words on the “ancient technique� to get an excellent pesto.

First you must wash in cold water, basil, Genovese, if possible, and then put it to dry on a towel. In the mortar add the leaves of basil and start with a gentle swirling: essential oils of basil are preserved in the veins of its leaves and you should shred (not cut or strongly beat) these fragrant leaves to get the best taste. When the basil will draw up a bright green liquid it's time to add the pine nuts.

Crush a clove of garlic every thirty leaves of basil, the ritual remains also in sequence and doses. Garlic should be soft tasty, and not dominating in the background ... but it cannot miss!

The pine nuts will soften and amalgamate the sauce, giving pesto its special bouquet due to the harmonization of contrasting tastes of its ingredients.

The rest is your artist's touch.

Pho beef noodle soup Original name

Pho bo

Country

Vietnam

Tuan Nguyen Quoc’s preferred dish Serving Size 8 Prep Time 5 min Total Time 45 min Ingredients The broth      

  

2 onions, halved 4 ginger nubs, 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 sugar

The 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

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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.

Additional notes What the Pho? The soup includes noodles made from rice and is often served with Vietnamese basil, lime, bean sprouts that are added to the soup by the diner.

Pho Spices Spices include cinnamon sticks, cloves, coriander pods, star anise and cardamom.

Whatever you do, don’t use the Pho spice paste that comes in a jar or can.

Best Bones for Pho Leg and knuckle bones are the best to make the stock.

See that wonderful yellow marrow below in the photo?

That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Go ahead and use whatever beef bones your supermarket has and just supplement with some oxtail bones or a pound of beef meat (rump, chuck, brisket, etc.) for extra flavor.

Bones are parboiled first for a good 10 minutes in

rapidly boiling water – this gets rid of the yucky impurities like blood particles and extra fat. You’ll see gray foam float up to the surface as you boil. After 10 minutes, dump out all of the water, rinse out your pot, rinse the bones, and refill with clean, cool water. I know it’s an extra step, but this will give you the pure, clean-tasting broth.

This is just after blanching – the golden gelatinous goodness is where all the flavor and body is.

Charring Onions and Ginger Charring or roasting the onions and ginger gives you a wonderfully mellow and naturally sweet flavor. I used to char over an open flame on my stovetop with a pair of tongs, but that got pretty tiring. Plus, metal tongs + long time over flame = very hothothot hands. So now, I just raise my oven rack to the highest position and turn my broiler on. See how golden the ginger gets?

Damn Scumbag So here is my broth boiling away with the mesh bag of spices, charred ginger, charred onions and beef bones. You can see floating bits of fat and the damn scumbag.

Fat & marrow bits = good eats. Try to keep that in the broth!

But gotta get rid of the scum! I use a very, very fine mesh strainer designed just for scum. A scumbag strainer. Can you imagine if I had a line of cookware and tools – “Steamy Kitchen Scumbag Strainer.” Straining the scum keeps your broth pure and clean. The lower the simmer, the less scum you have.

A note on broth simmering time – I simmer the broth for 3 hours. According to both Andrea Nguyen and Corinne Trang (author of Authentic Vietnamese Cooking and former editor and director of Saveur’s test kitchen) – all of the flavors in the bone have been extracted after 3 hours.

Thin Sliced Meat You can use a thinly sliced flank steak, london broil, sirloin, eye of round or tri-tip. Instead of beef slices, you could use beef balls (Bo Vien) found in the freezer section of your Asian market. The secret to cutting meat is to cut across the grain. You want your beef slices as thin as possible, and I always throw the whole chunk of meat in the freezer for 15 minutes to make it easier to slice thinly.

Pho Noodles Vietnamese Beef Noodle Soup typically uses rice noodles. You can buy them dried or fresh. I love the slippery softness of fresh noodles (look in the refrigerator or freezer section) Most restaurants will use dried, flat rice noodles. Look for ones that are medium thickness and flat like these.

Pho-tastic Condiments

On the tables of every Pho restaurant, you’ll see these two condiments, Cock Sauce (Sriracha hot chili sauce) and Hoisin Sauce. You can squirt and slather as much of these two condiments as you want.

Pho Vegetables and Herbs Fresh mint, cilantro, basil, bean sprouts, limees, sliced chili peppers are just some of my favorite accompaniments. Set a plate at the table and your guests can pick and choose what they like.

Chicken noodle soup Original name

Phở gà

Country

Vietnam

Phuong Bui’s preferred dish Serving Size 6 Prep Time 5 min Total Time 3 hours Ingredients Pho noodles Broth      

1 medium size chicken (all the parts, removing excess fat and tail 1,8 kg clean) 10 cups chicken broth (or water and seasoning stock) 3-4 slices of fresh ginger unpeeled (whole) 2 medium brown onion, peeled 3 tbs of salt (to taste) 3 tbs fish sauce, to taste

Seasoning Pouch       

1 tsp. fennel seed 1 tsp. peppercorns 3 whole star anise 2 tbs coriander seeds 1-2 dried cardamom pods 1/2 stick cinnamon 4 whole cloves

Finishing Touches         

1 bunch of cilantro, diced, and green onion A few fresh basil leaves, torn Fresh bean sprouts Thinly sliced brown or white onion (several pieces per serving) Hoisin Sauce (1 tsp per serving, or to taste)* Lime (squeezed into broth before eating) Jalapeños, serranos, or other chili peppers Sriracha or similar chili sauce Additional fish sauce

Directions        

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Grill onion and ginger remove the skin and let them cool.

Toast coriander seeds in a dry skillet for about 1 minute until fragrant Put all the ingredients for seasoning in a small strainer or a spice bag, add the onions, the ginger slices and twine.

Rinse the chicken under cool water, remove the wings and break the bones.

Put it in a large stock pot broth ingredients, together with the seasoning pouch and enough liquid to cover the ingredients.

Boil at moderate heat until the chicken is completely cooked (about 1 hour) and skim off any scum that rises to the top.

Remove the chicken and strain the broth back into the pot for additional cooking. Once the chicken is cool, pull apart the meat into bite sized pieces and discard the bones.

In a separate pot, boil "Pho" noodles in abundant water for about 10-15 min. Noodles are ready when they're no longer chewy: be careful overcooked the noodles will melt in a sticky porridge.

Drain the noodles after rinsing with tepid water.

Serve at once in a bowl drained noodles chicken, the above finishing touches (see), and enough broth to cover the noodles.

Enjoy with chopsticks and a spoon.

Additional notes All ingredients, particularly those marked with asterisks, can be found in Asian markets and some large supermarkets.

You can soak the noodles in cold water for 20 min.

Pizza with Escarole my way Original name

Pizza di scarola a modo mio

Country

Italy

Patrizia Saccaggi’s preferred dish Serving Size 4 Prep Time 15 min Total Time

1 hr

Ingredients for the pizza dough:     

500g flour 16g yeast extra virgin olive oil half a teaspoon of salt a teaspoon of sugar

For the filling:         

a large enough escarole 150g pitted black gi a handful of pine nuts stands out from the two four anchovies chili Q.B a smoked cheese thinly sliced half teaspoon salt extra virgin olive oil

Directions     

In a bowl put 250 ml of hot water in which dissolve the yeast. Add two tablespoons of oil and sugar.

Add half of the flour and a teaspoon of salt. Mix well and add the remaining flour. Continue working the dough until a smooth paste.

Divide the dough into two parts, cover the bowl with a clean cloth and a some warm sweater (any wool cloth or tissue is Ok, I use an old wool blanket now delegated to leavening). Let the dough rise for about one hour .

Clean the escarole, eliminate more external leaves and maintaining the internal ones.

Keep the leaves boiling in plenty of water until they have softened. Put them in a dish to dry, by eliminating the water in excess.

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In a frying pan stir-fry two cloves of garlic till brown add the chilli and the anchovies, mix till the melt then add the escarole with pine nuts and olives.

Cook a few minutes, turn off and let cool.

Grease a circular baking tin of about 26 cm diameter. Roll out pizza dough and coat the pan.

Add the escarole Cover with the smoked cheese.

Bake in preheated oven at 200 degrees for about an hour.

And .. enjoy it !!

Additional notes It 'a tasty appetizer, but also a great dish on summer A Great idea!!! if you prepare it in a pan ... you will get more!

Beef in tamarind Sauce Original name

Manzo al tamarindo

Country

Myanmar

Patrizia Saccaggi’s 2nd preferred dish Serving Size 6-8 Prep Time

15 min

Total Time

1,30 hr

Ingredients    

750g Beef (or pork) cut into pieced 4 Teaspoon Peanut Oil 2 Teaspoons Tamarind Paste +3Cups Water2 ( or 2 cups tamarind juice) 1 Teaspoon Salt

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2 Medium Onion 4 Cloves Garlic 2 Inch Ginger Root 1 1/3 Tablespoons fish/soy Sauce 1/2 Teaspoon Turmeric 2 Teaspoons Paprika Hot Sauce

Grind together dried chilies, shallots, piece fresh turmeric, piece galangal, candlenuts, piece toasted belacan, stalks lemon grass Directions     

Heat oil in a pan and fry the ground ingredients till fragrant put the onion, garlic, ginger in 1/4 cup of the water to a coarse paste.

Put the paste, beef, salt, oil, fish sauce, turmeric, and paprika in a pan and mix well. Let stand for 15 minutes.

Add the meat and fry for 10 minutes Stir well and add balance of water. Bring to boil. Season to taste and simmer over low heat until beef is tender( about 1 hour) Add tamarind liquid, cook 10 more minutes until meat is cooked and gravy thickened. Serve with rice.

Additional notes Freely tried and adapted from “The Burmese Kitchen- Recipes from the Golden Land”

Lephet Thoke Original name

Lephet Thoke

Country

Myanmar

Patrizia Saccaggi’s 3rd preferred dish Serving Size 2 as a main dish, 4 appetizer portions Prep Time

15 min

Total Time

1,30 hr

Ingredients           

4 cups thinly sliced Napa cabbage (about 2/3 head) 2 Table spoon unsalted roasted peanuts 1 tea spoon toasted sesame seeds 6 medium shrimp, shell on 2 garlic cloves + 2 T oil for frying 3 Table spoon sesame oil 2 Table spoon green tea leaves 1 tea sp fish sauce 1 juicy lime 2 Table spoon cilantro, finely chopped ½ tomato, seeded and diced (optional)

Directions     

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Shell and de-vein the shrimp.

Fill a medium sized saucepan with water and bring it to a simmer. Poach the shrimp until just cooked through, it only takes a few minutes.

Remove them from their poaching liquid as soon as they are done cooking, cool, and refrigerate.

Clean the shrimp shells under running water. Dry them well.

Heat up the sesame oil in a small pan, and add in the shrimp shells along with the tea leaves. Let them infuse in the oil on moderate heat for 5-10 minutes, then turn off the heat and continue to let them infuse while you prepare the rest of the salad.

Slice the poached shrimps in half lengthwise.

Heat up the 2 tablespoons of oil in a skillet, and fry the garlic until golden brown. Remove the garlic with a slotted spatula and set it on some paper towel to soak up some of the oil.

Combine the cabbage, peanuts, sesame seeds, shrimp, and tomato (if you are using) together in a bowl.

Drain the infusing oil of the shrimp shells and tea leaves, pressing hard on the solids, in order to extract all of the flavored oil.

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Make the dressing by mixing together the infused oil, fish sauce, lime juice, some salt to taste, and the cilantro.

Pour the dressing over the salad and toss well.

Top the salad with the fried garlic.

Additional notes Delicious dish used to welcome the guests in Burma.

You should use dried shrimp and fermented leaves, which are often unavailable.

You can do it in this way, using dried green tea leaves and fresh prawns in their shells.

Pork in Beijing Sauce Original name

Jing Jiang Rou Si 京酱肉丝

Country

China

Wei Sun’s preferred dish Serving Size 4-6 Prep Time 30 min Total Time 60 min Ingredients       

400g Pork 1 One egg 10g Starch Cooking wine and Soy sauce Green Onions and Gingers 100g Bean paste and Bean curd sheet White sesame

Directions  

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Slice the pork into strips about 3cm long and 1cm width.

Put one egg, 10g starch, one spoon cooking wine, two spoon soy sauce, one spoon of oil and some salt into the pork, then mixed the pork with the ingredients for 20-30 minutes.

Vapor the Bean curd sheet, cut it into four parts and put them on the plate.

Cut the green onions into strips and put them on the plate.

Prepare the hot oil in the pan.

Put some onions and ginger slices into the oil and mixed them for a while, then put the bean paste and heat for 1 minute.

Put the meat into the pan and keep mixing them until cooked well, put some white sesame and take them out. Put the meat in the middle of the plate.

Additional notes

No

Portuguese bacon pudding with caramel and figs Original name

Pudim do abade de priscos

Country

Portugal

Eduardo Oliveira’s preferred dish Serving Size 6-8 Prep Time 30 mins Total Time 1.45 hr Ingredients

For the pudding        

390 caster sugar 300 ml water 1x7.5 cm piece lemon rind 1 bay leaf 1 cinnamon stick 80 g smoked bacon, rind removed and finely diced 12 egg yolks, well beaten 2 tbsp port

For the baked figs      

1fig, per portion 50 ml honey 100 ml orange juice 50 ml brandy 1 tsp grated orange zest 500 g toasted blanched flaked almonds

For the bacon toffee   

210 g caster sugar 125 ml water 40 g bacon, finely shredded and blanched in boiling water for 1 minute

Directions 

1. Heat the sugar with the water, lemon rind, bay leaf, cinnamon and finely diced bacon

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2. Bring to the boil and cook steadily to 104°C/220-225F on a sugar thermometer, or when a little of the mixture separates into threads when

dropped into cold water. Remove from the heat, and strain through a sieve and allow to cool. 

3. Preheat the oven to 240C.

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4. Add the egg yolks and port to the syrup and stir well. Then pour the pudding mixture into a large pudding basin or individual basins or dariole moulds.

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5. Place the basin(s) in a bain-marie (or roasting tin filled with hot water to come half way up the basins) and cook in the oven for about 1 hour, if using a large pudding basin or about 35 minutes if using individual molds. The pudding should be set and slightly golden, then remove from the oven and leave to cool until lukewarm.

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6. To bake the figs: trim the tops and bases of the figs and prick all over with a toothpick. Stand the figs upright in an ovenproof dish. Mix together the honey, orange juice, brandy and orange zest and pour over the figs.

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7. Cover and bake in the oven for 15-18 minutes basting from time to time.

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8. For the bacon toffee: mix the sugar with the water in a small pan and stir until dissolved. Bring to the boil and simmer until amber in color. Add the blanched bacon.

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9. Using a fork or spoon, drizzle the bacon toffee into patterns on non-stick parchment and leave to cool and set.

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10. Turn out the lukewarm pudding(s) and place a fig on top of each pudding.

Sprinkle with toasted almonds and drizzle with a little of the pan liquor.

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Top with the crispy bacon caramel and serve.

Additional notes it is an traditional dessert in Braga and Portugal

Chinese Sauerkraut and Sliced Fish Soup Original name

Suan cai yú piàn tāng

Country

China

Suchan Lao’s preferred dish Serving Size 6 Prep Time 30 mins Total Time 1 hr Ingredients         

3 Slices ginger 3 whole star anise 250 grams of fish (freshwater fish or fresh salmon, bass, halibut) 100 grams Chinese sauerkraut (bok choy) for the soup 6 Bunch bok choy; cut cross 2 cups Sliced iceberg lettuce 3 Green onions, sliced 5 grams (5/6 tsp) salt 6 Cilantro sprigs (fresh)

Directions      

Partially freeze the fish so it is firm (not frozen solid) and slice with a very sharp knife. Cut the fish into slices about 5 cm (1 1/2 inches) long, 2 cm (1/2 inch) wide and 1 cm (1/4 inch) thick.

Shred the Chinese sauerkraut.

Bring water to boil in saucepan. Add ginger and star anise and simmer 5 min.

Remove from heat and let steep about 7 to 10 minutes, then strain.

Put the fish slices into 750 grams (1 1/2 cups) of boiling water and heat for five minutes. Add the sauerkraut and salt. Bring to the boil, simmer for two more minutes.

Put sliced bok choy bunches 1per bowl in bottom of large serving bowls. Add sliced green onions and iceberg lettuce.

Present bowl without broth at table, then pour boiling seasoned water over fish.

Ladle soup into serving bowls. Top each bowl with 1 cilantro sprig.

Additional notes it is an original Han dish from the Chaoshan region of eastern Guangdong province of China

Alternative version

3 persons Ingredients: sauerkraut catty to eight two to about 10 pepper, garlic, 4-5 petals, about 6 peppers appropriate, about 6 pieces ginger, fish to eighty-two casually catty, (red pepper powder, pepper side, parsley last few Sprinkle the surface.) oil a lot. preparation Put more oil, prepared mustard, pepper, garlic, ginger, put the pot with sizzling, turn on the water later, the weight of the water about 1cm above the dish, cook about 5 minutes, the smell of boiled cabbage . Then, put the pot inside most of the food bowl groan, and then prepared fish (with raw powder, cooking wine, salt, wiping 10 minutes) put the pot, cooked on the pot poured into the basin, finally sprinkle with pepper Face, red pepper, coriander, plus hot oil sprinkled on top. Completion

Red Cooked Fish Original name Country

Hóngshaoyú China

红烧鱼

Yanchun Liang preferred dish Serving Size 4 Prep Time 15 min Total Time 45min Ingredients  2 lb whole fish (carp, porgy, mullet, or mackerel)  ¼ cup soy sauce  3 tbs peanut oil  ½ cup dried wood ears, soaked for 20 minutes, drained  ½ cup sliced canned bamboo shoots  3-4 bunch scallions, chopped  3 sliced ginger roots, shredded into "coins"  2 tsps cornstarch, dissolved in 1 tbsp water Sauce  2 tbs soy sauce  2 tbs Shaoxing jiu (Chinese rice wine) or dry sherry  2 tsp sugar  ¼ cup stock Directions         

Clean and chop the fish in medium sized pieces.

Mix together the sauce ingredients.

Steep the fish in the soy sauce, turning to coat well and marinate for 30 min.

Heat the oil in a flat-bottomed wok. When it is very hot, add the fish pieces and fry, turning once1–2 minutes per side, until golden. Transfer fish to a plate.

Add the sauce, wood ears and bamboo shoots and continue cooking for about 10 minutes.

Add the scallions and ginger to wok and stir-fry until scallions begin to wilt, 20– 30 seconds.

Add 3/4 cup water, rice wine, soy sauce, and sugar; bring to a boil and thicken a bit.

Add the cornstarch mixture, the marinade liquid and the fish into wok, cover, and reduce heat to medium-low, 7–10 minutes stirring, until the sauce is reduced by half.

Transfer to a serving dish, arrange scallions on top. Pour over the sauce and serve hot.

Additional notes Hóng shao (Red Cooking) is one of the oldest and more familiar methods of cooking, mainly diffused in northern, eastern, and southeastern China.

Meats are slow braised in a broth of dark soy sauce, sugar, cooking wine and aromatics like star anise, cinnamon and peppercorn, that gives the red color to prepared food.

There are two ways of red cooking: hóng shāo which requires less than 20 minutes and a reduced quantity of water; and lǔ, stewing foods several hours with plenty of cooking liquid.

The traditional sweet smells filling the kitchen permeate each corner stirring up just as many memories as to equally relief a hungry stomach or a lonely spirit.

Red cooked food is meant to be eaten with a big bowl of rice, since the starchy globules soak up all the delicious broth, and serve as vehicles of flavor.

After hours of cooking, the bones can be easily removed and, and the meat is tender and flavored with spices and soy.

You can red cook anything you like. The most common materials are whole fish, usually freshwater fish, whole chicken (the better if you can find an old rooster), slabs of marbled pork belly, cubes of tofu or mixed vegetables.

You can also use wild salmon and onions, an original mix for this dish.

Fish stewing takes less time than cooking chicken or pork belly. The resulting broth is rich in proteins, calcium and collagen, making red cooked dishes a refreshing and energetic food.

Spicy Beef in Coconut Original name

Rendang Daging

Country

Indonesia

Thomy Eko Saputro’s preferred dish Serving Size 3 Prep Time 15 min Total Time approx. 2 hrs Ingredients         

1 2 2 3 3 3 1 2 2

kg (2 lbs)top round or stewing beef tablespoons oil cup s (500 ml) coconut cream or 3 cups (750 ml) thick coconut milk salam leaves kaffir lime leaves fresh turmeric leaves (optional) cinnamon stick tablespoons shaved palm sugar or dark brown sugar teaspoons salt

Crispy Fried Shallots, to garnish  10 shallots or 10 cloves garlic  1 cup (250 ml) oil Spice       

Paste 1 teaspoon black peppercorns 8 cm fresh galangal, peeled and sliced 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced 5 cm fresh ginger, peeled and sliced 6 to 8 red finger-length chilies, deseeded 12 shallots, peeled 10 cloves garlic, peeled

Directions  

Start preparing the Crispy Fried Shallots, peeling and thinly slicing the shallots or garlic , then pat dry with paper towel.

Heat the oil in a wok over medium/low heat and stir-fry the sliced shallot or garlic until golden brown and crispy, 3 to 5 minutes. Do not allow to cool completely, then store in an airtight container. Reserve the shallot or garlic oil for frying or seasoning other dishes



Cut the beef into bite-sized chunks and set aside.



Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning Heat the oil in a work high heat and stir-fry the Spice paste until fragrant, 1 to 2 minutes.

  

 

Add the beef chunks and all the other ingredients, except the Crispy Fried Shallots, and bring to a boil, stirring constantly.

Reduce the heat to medium and simmer uncovered for about 45 minutes, then reduce the heat to low and continue simmering for 30 more minutes, stirring from time to time until the meat is very tender and most of the liquid has shrunk. By this time, the oil will have separated from the milk. Continue to stirfry the beef in this oil for about 25 minutes until it turns a dark brown color, Remove from the heat and place to the plate. Spread out the Crispy Fried Shallots on the beef all over.

It’s best if served with rice.

Additional notes This is one of the most popular Indonesian dishes, which originated in Padang, West Sumatra, and features chunks of beef stewed in coconut and spices..

Indonesian Beef Rendang Original name

Rendang Daging

Country

Indonesia

Roy Irawan’s preferred dish Serving Size 4 Prep Time 20 min Total Time

3. hrs

Ingredients • • • • • • • • • • •

4 4 5 2 1 1 1 3 6 1 3

fresh banana peppers, seeded and chopped shallots, chopped cloves garlic, chopped tablespoons salt teaspoon ground red pepper kg beef tenderloin, cut into 1 1/2 x 2-inch cubes piece galangal, thinly sliced stalks lemon grass, chopped lime leaves teaspoon ground turmeric (15 ounce) cans coconut milk

Directions  

  

Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.

Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings, stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.

Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes.

Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes.

Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

Additional notes THE MOST DELICIOUS FOOD IN THE WORLD

Risotto with mushrooms Original name

Risotto coi funghi

Country

Italy

Poyraz Ali Gurson’s preferred dish Serving Size 4 Prep Time 45 min Total Time 45 min Ingredients Risotto      

250 gr butter 3 big onions 300 gr mushrooms(any kind of mushrooms, but porcini are preferable) 200 gr parmesan cheese 1 lt chicken broth 300 gr Arborio rice

Mediterranean salad     

2 tomatoes 1 big chunk of lettuce 50 gr pickled gherkins 50 gr sweet corn 1 middle piece cucumber

Salad dressing : olive oil, black pepper, salt, mustard, lemon juice and vinegar Directions        

Fry slightly your mushrooms with butter and black pepper In another cup prepare 1 lt of warm chicken broth.

Heat 100 gr butter, add 3 chopped onions to the butter and stir-fry for 2- 3 minutes till slightly brown.

Add your Arborio rice, stir well onions and rice.

Slightly add part of the chicken broth, a ladle at a time, mix till it soaks up before adding the remaining broth.

At half of the cooking time (after around 8-10 min.) add the cooked mushrooms and the broth.

When almost done, remove from the fire, cover and let it rest for 4-5 min.

Add the remaining butter and the parmesan and serve. Bon appetite!

Additional notes For a full meal you can serve it with the Mediterranean salad.

Cooking and documentary service is done by Ms. Eda Cel覺k

Risotto Milanese Original name

Risotto alla Milanese

Country

Italy

Giulia Rodeschini’s preferred dish Serving Size 4 Prep Time 20 min Total Time 20 min Ingredients         

350-400 g rice (Arborio or Carnaroli rice) 50 g Butter (to be shared in 2 parts 30 g + 20 g) 40 g Beef bone marrow or ½ Onion (finely chopped) 100 ml White wine 1 Lt of hot beef or chicken stock or 2 stock cubes and hot water 0.15-0.20 g Saffron powder (usually 1 bag) 60 g Parmigiano cheese (not the parmesan having similar name and lower quality) Salt for seasoning

Directions        



 

Prepare the stock before you start cooking, so that it is readily available when required. Keep it just simmering, and prepare a bit more than the needed quantity.

Finely chop the onion.

Put 30 g of the butter in a large pan and melt it. Add the onion, and sweat over a medium heat for about 2 minutes.

Add the bone marrow and continue cooking for 3 more minutes, breaking it and stirring with the spoon.

When the onion is soft, add the rice and stir until the rice is completely coated with the fat and start to become translucent. Keep stirring and sweat the rice for a minute or two.

Pour the white wine, keep stirring a couple of minutes till the wine evaporates Add the stock and turn the heat to medium/low.

The stock, in a different bowl, must be kept simmering in order to stay hot and should be added at the pace of a ladleful a time: add more stock when the former is absorbed. Do not leave the pan alone and stir regularly adding the stock for about 15 minutes.

Regular gentle stirring is required till the last minutes to avoid the risotto sticks to the bottom of the pan.

If the stock is completely absorbed, gradually add a bit more to avoid it becomes too watery.

Put half a ladle of stock and the saffron powder into a glass.Mix the saffron stirring with a small spoon and add it into the pan.

Stir until all the rice is gets and uniform golden yellow.





Few more minutes 3 to 5 may be needed to complete the final stage of cooking depending on the type of rice you are using).

Try the rice every minute until the rice is cooked “al dente” (tender outside, but still slightly firm to the bite inside).

Adjust seasoning with salt.

 

Add the grated Parmigiano cheese and stir for few more seconds, until melted.

Add all the remaining butter, put the cooker off and stir until completely melted.



Cover the pan with a lid and let the risotto rest for about 1 minute before serving it.



The Risotto should be served "all'onda" (like a wave).

This means that when you serve it onto the plate, it should still flow a little.



Buon appetito!

Additional notes This old recipe belongs to the culinary tradition of the city of Milan and dates back to more than 400 years ago when an artist was preparing the dye to color the window glasses of the Cathedral (Il Duomo di Milano).

At those times all the colors were natural stones or vegetable powders mainly . By accident an apprentice poured some saffron powder into the nearby pan of rice becoming more tasty. Since then, the recipe has been elaborated many times.

Please remember that the true "risotto alla Milanese" requires the use of some beef bone marrow at an early cooking stage. The vegetarian version called risotto allo zafferano, can be prepared with vegetable stock and avoid using the bone marrow with a slightly different flavor.

Take care in the choice of Parmigiano cheese: especially outside Italy, there are some fake products using the name parmesan which are completely different for quality and taste.

Thai Green Curry Original name

Nam Prik Gaeng Kiaw Waan

Country

Thailand

Giulia Rodeschini’s preferred dish Ingredients            

15 large fresh green hot chilies* 3 shallots, sliced 9 cloves garlic 1 tsp finely sliced fresh galangal 1 tbsp sliced fresh lemon grass 1/2 tsp finely sliced kaffir lime rind 1 tsp chopped coriander root (or substitute coriander stems if unavailable) 5 white peppercorns 1 tbsp roasted coriander seeds** 1 tsp roasted cumin seeds* 1 tsp sea salt 1 tsp shrimp paste

Preparation   

.Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.

2Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.

Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

Additional notes This paste is used to prepare any type of green curry, especially with beef, chicken or catfish.

You may store it refrigerated in a small storage bags ( up to 1 week in the fridge) or frozen up to 1 year.

A combination of about 4 dark green jalapeno peppers plus 15 fresh hot Thai chili peppers is recommended to obtain a beautiful green color paste.

Ruffled fried squid Original name

Mực chiên xù

Country

Vietnam

Nguyen Kim Nga’s preferred dish Serving Size 4 Prep Time 5 min Total Time 30 min Ingredients       

500 g Squid 2 eggs Shredded wheat bread Fried flour Knorr stock powder Sweet chilli sauce Salad

Direction    

Wash and cut the squid in round small pieces with circle shape (see picture).

Impregnate squid with a half of small spoon of stock powder (avoid too salted) for 10 min Prepare 3 bowls, one containing eggs (regularly stirred), one contains fried flour, and the other with shredded wheat bread.

Then pick up a piece of squid (one by one), impregnating with fried flour, flowing with egg, and finally with shredded wheat bread.



Put a frying pan onto a gas cooker, pour oil into the pan at a half of the height, and heat for 1-2 min, then pick up every piece of the impregnated squid into the pan to fry. Note that, justify the gas cooker to avoid over fried food, when the pieces of squid are done to a turn, take them out to dry for 1 min.



Serve on the dish with salad

Additional notes No

Shredded Pork with Vegetables Original name

Shǒu sī zhū ròu yǔ shūcài 手撕猪肉与蔬菜

Country

China

Nisong Cai’s preferred dish Serving Size 4 Prep Time 15 min Total Time

1 hr

Ingredients         

8 garlic cloves, 6g essence of chicken, 5ml Shaoxing wine (or yellow rice wine), 5ml dark soy sauce, 150g lean pork, 100g pork with skin, 4 chili, 6g salt, corn flour right amount

Directions      

Wash the ingredients, and drain the water.

Slice the lean pork, put in salt (2g), essence of chicken(2g), Shaoxing wine (or yellow rice wine) (5ml), dark soy sauce (2ml), corn flour, and use your hand to stir them, curing about 5 minutes.

Slice the pork with skin and garlic, wash the chili and cut them from the middle, cut them into long-strip shape.

Put oil in the cool pot and then place it under high heat, wait until the oil temperature rise to about 70. Put the sliced pork with skin into the pot and stir frying them until they turn to golden yellow.

Put the sliced chili and garlic into the pot, and later put salt (4g) and essence of chicken (4g), keep stir-frying them for about 3 minutes.

At last, put the cured pork into the pot and fry half minute, put some dark soy sauce (3ml) and the dish is ready..

Additional notes The most attractive feature of this dish is its original flavor, and it is so popular because the cooking process is very easy. You don’t need to pay special attention to the shape of chili while cutting them, if the processes are right while cooking, the taste will definitely be great!

This dish belongs to Xiang Cuisine in China, since I'm from Hunan Province (Xiang for short). We also have other 7 cuisines: Lu Cuisine(Including cuisine in Shangdong, Beijing, Tianjing, Heilongjiang, Jilin and Liaoling Provinces), Chuan Cuisine (Sichuan Province), Yue Cuisine (Guangdong Province), Min Cuisine (Fujian Province), Su Cuisine (Jiangsu Province), Zhe Cuisine (Zhejiang Province) and Hui cuisine (Huizhou city).

Shrimps with eggs Original name Country

Xiā rén chǎo dàn China

虾仁炒蛋

Yunlei Zhang’s preferred dish Serving Size 1-2 Prep Time 5 min Total Time 20min Ingredients      

one egg, salt, one tomato, one green pepper, Oil 100g shrimps (the edible part of )

Directions        

Stir one egg in a bowl.

Chop tomatoes and green peppers in pieces of medium size.

Put the oil in a pan and fry scrambled eggs; when cooked, move it to the plate.

Put some more oil in the pan and fry green peppers slices.

After 2 minutes, add chopped tomato .

When pepper and tomato are half-cooked, add the prepared shrimps and some salt and let it stew till completely cooked .

Pour scrambled eggs in the pot.

Shrimp with eggs are ready for your dinner.

Additional notes Simple and tasty recipe , the best for low calories diets

Stewed Chicken with Mushroom Original name

Xiǎo jī dùn mógu 小鸡炖蘑菇

Country

China

Yanjiao Ren’s preferred dish Serving Size 4-6 Prep Time 15 min Total Time 1,50 hour Ingredients        

50g dry mushroom 400g chicken 100g red potato vermicelli (optional), 4 dry chills, 1 anise, 1 spring onion, 6 ginger slices.

25g oil 30g soy sauce salt (moderate) 10g sugar

Directions   

 

Cut the chicken into dices. Wash the mushroom and put them in the water for more than half an hour. (Remember to keep the water when you take out the mushroom) Put vermicelli in the water to make it soft. Cut the onion into segments, and cut the ginger into slice (as thick as the 1 euro coins).

First add oil into the pot, when the oil is hot, put all the chicken dices into the pot, and then stir them until softly brown. When they become golden, add the mushroom (use hand squeeze dry), chills, anise, onion, ginger, soy sauce, sugar, and then go on stir them for 3 minutes.

Add water which kept the mushroom just now, the amount which just covers all the chicken dices is ok, if it is not enough, use hot water, add red potato vermicelli.

After half an hour‘s boil, add salt and mix them, then it’s done.

Additional notes This dish is very famous in northeast China. People usually use special kind of mushroom, also they add potato vermicelli. When I come to Italy, I found the mushroom here is also good for this dish, and it is also delicious without vermicelli, all my foreign friends like it very much, so I suggest everyone try this food.

Stir Fried Squids with Peppers Original name

Cai Jiao You Yu

Country

China

彩椒鱿鱼

Shuyang Sun’s preferred dish Serving Size 2 Prep Time 10 min Total Time 13 min Ingredients   

3 peppers; 6 squids; 3 cloves garlic, finely chopped.

Directions



Clean the squids, and cut them like this:



Put the squids into boiling water, and take the squids out while the water boils again, then the squids will look like this:



Cut the peppers into pieces. If you have yellow, red and green peppers, the color will be more beautiful.



Put some oil into wok, while the oil becomes hot, put the chopped garlic into wok and stir quickly for 5 seconds.



While the smell of garlic is coming out, put the peppers into wok, stir quickly for 2 minute.



Put the squids into wok, put some salt, stir. Done!

Additional notes

No

Stir-Fried Tomato with Egg Original name

Jidan Chao Xih

Country

China

Chunguo Wu preferred dish Serving Size 2 Prep Time 5 mins Total Time 15 min Ingredients Ingredients 1:   

2 eggs, 1/4 t. salt, pinch of pepper

Ingredients 2:  3 tomatoes, cut in chunks,  1/8 t. salt,  1 c. water,  2 t. ketchup,  1 t. cornstarch,  chopped spring onion Directions     

Step 1. Beat the eggs lightly. Add ingredient One. Step 2. Heat 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok.

Step 3. Clean the wok.

Step 4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high heat. Remove from heat.

Step 5. Sprinkle with chopped spring onion.

Tatiello baked pie Original name

Tatiello

Country

Italy

Claudio Migliaresi’s preferred dish Serving Size 6 Prep Time 10 min Total Time 50 min Ingredients       

100 grams Spaghetti, 150 gr Durum wheat bran, 100 grams Smoked bacon, cut in small pieces, Grated parmesan cheese (or any other cheese you like) Salt, ground black pepper 1.25 lt Water Oil

Directions     

Break the spaghetti in pieces about 3-4 cm long, and boil in salt water (about 1.25 liters) for about 6-8 minutes.

Then add the wheat in a slow stream while stirring constantly with a wooden spoon to reduce the formation of lumps.

Add the bacon and continue to cook for about 15 mins. under stirring till the mush thickens but still flows.

Pour the mush in an oiled baking pan, sprinkle with the pepper and the grated cheese, and bake at 180° C till the top becomes brownish.

Serve pieces hot or cold, as you like.

Additional notes I do not know where the name Tatiello comes from. Almost nobody knows this recipe (perhaps only me and my brothers), but it is one of my preferred dishes made by my mother many years ago.

Tropical herbal spice soup with prawns Original name

Tom Yum Koong

Country

Thailand

Chareerat Intarachamnong’s preferred dish Serving Size 4 Prep Time 8 min Total Time 40 min Ingredients              

Shelled prawns 2 lbs.

Clear broth 3 cups Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk Kaffir lime leaves, torn 3 Coriander roots 3 (skip if you can’t find it) Tomatoes (small) 5 Canned mushrooms 1/2 cup Fish sauce 4 tablespoons Lime juice 4 tablespoons Little of sugar Coriander leaves 1 tablespoon Toasted chili paste (Tom yam paste) , fried 2 tablespoons Small chilies, lightly pounded 5 Condensed milk (necessary for prawn soup but no need for chicken or others

Directions       

Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots.

Cover the pot until it begins to boil.

Add the tomatoes, mushroom and fish sauce, a little bit of sugar and leave to cook.

Add he prawns, wait for the broth to boil, remove the pot from the heat.

Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add the small chilies.

Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required adds additional spices to taste.

Sprinkle the coriander leaves and serve while hot.

Additional notes Put condensed milk after turn off the stove.

All ingredients can reduce or increase up to your favorite and total process need only short time.

You can find the ingredients from Asian grocery stores and keep it for next time cooking especially Tom yam paste.

You can replace prawns with another meat such as seafood, chicken, pork etc. but prawn is most popular.

Chinese roast chicken with potatoes Original name

Tǔdòu zhòng kǎo jī 土豆中烤鸡

Country

China

Huan Cao’s preferred dish Serving Size 8 Prep Time 15 min Total Time 40 min Ingredients               

3 lb chicken 1 cup water 3 tbs cornstarch or flour 1,5 tbs chopped garlic 1,5 tbs chopped ginger 2 tbs dark soy sauce 1/4 cup white vinegar 3/4 cup Sugar 1,50 cup hot chicken broth 1 ts white pepper 1 egg 2 tbs oil 2-3 chopped potatoes 2 sliced green onions 1 tbs chili/ hot dried peppers

Directions      

 

Debone and divide the chicken in chunk portions Prepare the sauce in a pan by mixing cornstarch and water together.

Add garlic ginger, sugar, soy sauce, and vinegar.

Add broth and gently stir till sugar melts. Put it aside until cold In separate bowl mix chicken, soy sauce and pepper.

Stir in egg and cornstarch to coat chicken uniformly.

Divide chicken in small quantities and deep-fry at 350° until crispy and light. (Do not overcook) Drain on paper towels.

Put 2 tablespoons of oil in wok and let it heat. Add potatoes, onions and when almost tender add dried chilies and briefly stir-fry until they are fragrant and just changing color (do not burn them) Pour the sauce mix and stir until the sauce thickens. Return the chicken to the wok and stir vigorously to coat the pieces (in case adjust salt and density with water or cornstarch).

Serve Tso chicken with vegetables and white sticky rice

Additional notes No

Tyrolean Dumpling Soup Original name

Tiroler Speckknödelsuppe

Country

Austria

Oliver Hauser’s preferred dish Serving Size 8 Prep Time 30 mins Total Time 1 hr

Ingredients          

1 1/2 cups warm milk 6 tablespoons chopped flat leaf parsley 3 eggs 5 ounces finely chopped bacon (aka speck or Tyrolean bacon, about 1 cup) 3 stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb) 3 tablespoons butter 1 medium yellow onion, finely chopped 1/2 cup flour salt 8 cups beef broth

Directions    

1 Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add

bacon and bread; toss to combine. Let moisten for 30 minutes.

2 Heat butter in a skillet over medium heat. Add onions; cook until softened, 810 minutes. Transfer to bread mixture. Mix in flour and salt to taste.

3 Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.

4 Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.

Additional notes Oliver recipe is adapted from www.food.com

Vietnamese Spring Rolls Original name

Chả Giò

Country

Vietnam

Vo Ngoc Dieu’s preferred dish Serving Size 6 Prep Time 8 min Total Time 40 min Ingredients             

¾ lb lean minced pork ½ lb peeled, deveined and minced shrimps 4 oz crab meat ¾ cup finely chopped carrots 6 finely chopped medium sized shallots or small onions 3 minced cloves of garlic 3 dried wood ear fungus 3 oz dried glass noodles 1 egg white 3 tbsp fish sauce 1 tbsp ground white pepper 1 tsp sugar ½ tsp salt

Directions 

  

Soak the dried wood ear fungus in water for about 20 minutes or until soft. Cut out and discard the middle bit of the wood ear fungus if it is hard. Chop it into thin slices.

Soak the dried glass noodles in water for about 20 minutes or until soft. Drain the noodles and cut them into 3 inch lengths.

Combine all the above ingredients, and make sure everything is mixed well.

This is how it should look.

The following is a step by step guide to making these delicious spring rolls.

1. Vietnamese Spring Rolls Filling - Filling for Chả Giò These Vietnamese spring rolls are wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The minced pork may be substituted with either minced chicken or minced duck, depending on what you prefer.

2. How to Wrap up a Vietnamese Spring Roll for Frying – Chả Giò Wrapping up a spring roll or Chả Giò may look difficult, but it is really quite easy once you get the hang of it. After wrapping a few, you will start to feel like an expert.

3. Frying Vietnamese Spring Rolls – Chả Giò Frying the spring rolls is the last step in preparing the popular and scrumptious Imperial Rolls.

4. Freezing Vietnamese Spring Rolls If you have excess filling for the Vietnamese Spring Roll, just go on wrapping up as many more spring rolls as you wish. These uncooked spring rolls may be frozen, and they taste just as nice as the freshly wrapped ones.

5. Vietnamese Carrot & Radish Pickle - Cà Rốt This is a simple-to-prepare Vietnamese pickle. The combination of white and orange from the carrot and the radish gives it an attractive appeal. Not only does it go well with the Vietnamese Spring Rolls, it is also a great appetizer.

6. Vietnamese Dipping Sauce – Nước Mắm Chấm This easy to make sauce is a must have with the Vietnamese Spring Roll, giving it a refreshing taste of sweet and sour, and a tinge of spiciness.

7. Fresh Herbs and Vegetables for the Vietnamese Spring Rolls Eating the Vietnamese Spring Rolls can be lots of fun and at the same time healthy! There are lots of herbs and vegetables which you can eat with the Vietnamese dipping sauce.

8. Eating Wrapping Vietnamese Spring Roll Eating the fried spring rolls wrapped up in soft rice paper and vegetables and sauces is the ultimate in enjoying the scrumptious Imperial Rolls. The fried spring roll can be also eaten together with rice noodles.

Additional notes These traditional Vietnamese spring rolls or Chả Giò were originally made for royalty, hence the nickname ‘Imperial Rolls’. The combination of ingredients not only makes for a scrumptious dish, but also ensures that the spring rolls are healthy and have a good balance of the yin and the yang.

Vietnamese Spring Rolls Original name

Việt cuộn mùa xuân

Country

Vietnam

Hoang Thi Huong’s preferred dish Serving Size 2 Prep Time 5 min Total Time 45 min Ingredients 1. Spring roll  Minced pork, chicken eggs  Carrot, onion, green onion, Cellophane noodles  Jew’s ear,  Shiitake Jew's ear



pepper, salt

2. Soup  Sugar,  vinegar,  fish sauce,  water,  garlic,  chili,  pepper,  lemon,  cucumber,  carrot or green papaya Directions 

Carrot, onions, green onions, Jew’s ears, shiitake and noodles: clean and chop into very small pieces



Put minced pork (or beef), eggs, chopped ingredients, pepper and a little salt together and mix well.

Shiitake



Use rice leaves to wrap the mixture.

Then you get a lot of rolls



Fry the rolls in boiled oil.



Remember to roll over the rolls in oil frequently with care until the rolls turn brownish yellow.

Take the rolls out and put on dishes.

Soup  

Make soup from boiled and warm water, sugar, vinegar, fish sauce, garlic, pepper, hot chili. Put some cucumber and carrot or green papaya into the soup Now, let’s enjoy with us

Additional notes Pictures were taken during BTG Asian Lunch in October 2nd, 2010 in San Bartolameo

Murcian Zarangollo with potatoes and zucchini Original name

Zarangollo murciano.

Country

Spain Murcia

Teresa Garcia Rabadan’s preferred dish Serving Size 4 Prep Time 15 min Total Time 45 min Ingredients tortilla      

2 or 3 potatoes (peel in slices) 1 Zucchini (peel in slices) 1 Onion (chopped) 4 Eggs (beaten) 100 gr Olive oil Salt

Directions     

Peel the potatoes and cut them in slices. Clean and slice the zucchini.

Heat the oil in a frying pan Fry the potatoes with salt and the chopped onion in the pan, at moderate heat till they brown a little.

When the potatoes are almost ready add the sliced zucchini and let them cook 5 minutes.

Beat the eggs in a bowls with a pinch of salt, add the beaten eggs into the pan and stir well.

Additional notes Zarangollo murciano is a simple and delicious recipe you can serve it as a tapa or as a flavoured tortilla