What are some good ethnic recipes or foods? not american foods please.. :)?!
What are some good ethnic recipes or foods? not american foods please.. :)?
Answers: well if you want to taste some haitian food you can try haitian shrimp
<http://www.foodnetwork.com/food/recipes/...
OR carribean style rice and beans:
<http://www.foodnetwork.com/food/recipes/...
these arent any of the authentic dishes that i have eaten but these are pretty good Here ya go, hun,
http://www.recipesource.com/ If you like, you can help yourself to my asian recipes here here are a lot of them
http://search.yahoo.com/search?search=et... great authentic Cuban food receipes...
http://3guysfrommiami.com/ (A)Thai Recipes
(1)EGGPLANT WITH TOFU
==================
Ingredients:
------------
3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2-3 cloves garlic, crushed
1-5 red chili peppers, seeded and chopped
10-15 sweet basil leaves
1-3 T yellow bean sauce (yellow bean sauce from Thailand is
saltier than sauce from Hong Kong or China, so season to
taste)
Instructions:
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Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu
into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until
light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7
minutes. Add remaining ingredients; mix gently. Serve immediately,
since eggplant and basil turn dark if dish sits after cooking. Makes 3
(2)STIR-FRIED RICE NOODLES
=======================
(Serves 6)
Ingredients:
------------
8 oz (1/8 inch wide) rice noodles
1 whole chicken breast, boned, skinned
8 medium-size shrimp, shelled, deveined
1/2 cup water
1/4 cup fish sauce
3 tblsp sugar
1 tblsp lime juice
1 tsp paprika
1/8 tsp red (cayenne) pepper
1/2 lb bean sprouts
3 green onions, white part only, cut into 1 inch shreds
3 tblsp vegetable oil
4 large garlic cloves, finely chopped
1 egg
4 tblsp finely crushed roasted peanuts
Instructions:
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Place rice noodles in a large bowl. Cover with water; soak 45 minutes.
Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise;
set aside. Combine water, fish sauce, sugar, lime juice, paprika, and
red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for
topping; combine remaining bean sprouts and green onions. Drain
noodles. Heat a wok over medium-high heat. Add oil and heat. Add
garlic; fry until garlic starts to brown. Increase heat. Add chicken;
stir-fry until almost cooked, about 2 minutes. Push chicken to one
side. Break egg into wok. Stir quickly to break up yolk and scramble
egg. When egg is set, mix with chicken. Add drained noodles, shrimp,
fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high
heat 2 to 3 minutes or until noodles are soft and most of liquid is
absorbed. Add green-onion mixture; cook, stirring, 1 more minute.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then
with remaining peanuts.
(B)Indian Dishes
(1)Tandoori Chicken
You will need the following:
1. 12 Chicken drumsticks and/or breast pieces (skin removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder } FRESHLY GROUND IS
6. 1 tbsp ginger powder } MUCH BETTER
7. 1 tbsp cumin powder
8. 1/2 tbsp. GARAM MASALA powder (available at any/all Indian grocery
stores)
You can prepare #8 at home by dry grinding to a powder the following:
(20 black pepper corns 0r equivalnet black pepper powder, 5 cloves,
1 inch cinnamon stick, 4-5 cardamoms, 1 tsp. cumin powder, 2 bay
leaves plus some more stuff I dont know, although this should be
fine )
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL SPICES FROM NOS.
3-8.
Method:
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.
The marinade : Take a wide and deep bowl about 12 2 inches wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus one cup
water or the buttermilk with no water into the bowl. Add all the spices
from nos. 3 thru 8 into the bowl and stir to form a
homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a
lid and let it stand for 6 hours. If you plan to marinade for 12-15
hours, put it in the refrigerator. The more time it is marinated, the
better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the
the chicken pieces with a brush or spoon all over and you are ready to
grill the chicken on the barbeque in the normal fashion. turn over the
chicken pieces when they look brownish red in color or darker if you
prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to
be served as a salad with the tandoori chicken. lemon juice sprinkled
on the cooked pieces also adds to the flavor , if you wish.
Good luck and I hope you enjoy this recipe, a favourite of the Moghul
emperors of INDIA!
(2)Indian Lamb with Spinach
Serve 6
1 lb of lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1-inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb of fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil
----------------------------
Heat the oil in a casserole and cook the onion over medium-high heat,
stirring constantly, until soft. Stir lamb, coriander, mustard seeds,
cumin, chili powder and turmeric. Mix all the ingredients well.
Add 1 Tbsp of yogurt and cook over high heat, stirring the meat
until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a
second Tbsp of yogurt, third, etc...
When the yogurt is used up, stir in the ginger and garlic, add just
enough water to cover the meat and bring to boil. Cover the casserole,
lower the heat and simmer for one hour.
When the meat is cooked, increase the heat to medium and add the
spinach in batches, stirring each batch until it is wilted. When all
the spinach is incorporated, cook the stew, uncovered, over high heat to
evaporate any excess liquid - about five minutes. Add the salt just
before serving.
Serve with rice and pappadoms
(c)Chinese Recipes
(1)Garlic Chicken
CHINESE GARLIC CHICKEN
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice. Makes 4 servings.
(2)SZECHUAN-STYLE STIR FRY
SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice. Austrian Reis Fleisch (Austrian Rice Meat)
1 lb pork or beef, stewed (1/2 inch cubes)
2 onions
2 Tbsp. vegetable oil
3 tsp. paprika powder
3 cups water or stock
1 1/2 cups uncooked rice
1/2 tsp. caraway seeds
1 tsp. salt
1/4 tsp. pepper
dash of sugar
1 cup of green peas (fresh or frozen)
Prepare a goulash: Chop onions and heat oil in a soup pot. Cook onions until lightly brown. Remove from heat and add paprika powder, mix it in and fill up with water or stock.
Let this come to a boil and cook for 1/2 hour. Add seasonings and meat and let boil for another 30 minutes.
When the meat is cooked add the uncooked rice and let come to a boil again, add the peas, small carrot cubes or what ever vegetables you like. Turn off the heat and cover the pot. From time to time stir good.
After 15 minutes the rice should be cooked and most of the liquid should have been absorbed by it. The dish has the consistency of a risotto, tastes awesome and is best served with green salads or cucumber salad. Some sprinkle freshly grated Parmesan over the ready served rice meat - Austria's Reis Fleisch.
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Austrian Potato goulash
A potato goulash is made with a goulash foundation and cubes of raw potatoes added towards the last half hour of cooking it. Some also add polish sausage and potato goulash is almost always served with green salads and our so-called black bread.
serves 6
* 3 lbs potatoes
* 2 lb onions
* 1/2 cup oil or lard
* 1/2 cup red paprika powder
* 2 qt. cold water
* 1 ts marjoram, 1 ts ground black pepper , 1 bud garlic finely chopped, 1 ts caraway seeds
Method of cooking potato goulash
Chop onions coarsely and sauté on moderate heat 20 minutes until they are a golden color. Remove pan from heat and add the paprika. Do not fry the paprika, just mix it with the onions. Then add the water and bring to boil, adding the seasoning. Maintain a low boil for an hour, stirring from time to time.
Now it is time to add the potatoes. Cut them into cubes, 1 inch square. Add the potatoes to the basic goulash and cook it at medium heat for as long as it takes to cook the potatoes. You can do this stovetop or in a slow cooker (crockpot) on the high setting. You can visit this website for arabian foods
www.habeeb.com German recipes are great and a little different to American. For great Indian recipes:
http://www.bellaonline.com/site/indianfo...