Egypt

Egyptian Toasted Pine Nut Couscous With Garlic Shrimp

Ingredients:

1 lb large shrimp (fresh or frozen)

1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon dried tarragon, crushed

1/2 teaspoon dried thyme, crushed

1/4 teaspoon Old Bay Seasoning (or celery salt)

1/2 cup pine nuts, toasted

1 (5 5/8 ounce) package couscous

1 1/4 cups chicken broth

2/3 cup sliced green onion

1/3 cup lemon juice

1/4 cup melted butter

1 (6 ounce) package Baby Spinach

shredded parmesan cheese

Directions:

1. Peel, devein and rinse shrimp if needed, and then pat dry.
2. Place shrimp in a large self-sealing plastic bag.
3. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
4. Gently turn and 'massage' the bag to coat the shrimp with the marinade.
5. Refrigerate for at least one hour.
6. Prepare the couscous according to the package directions, substituting the chicken broth for the water.
7. Stir the pine nuts and onions into the couscous and set aside.
8. Combine the lemon juice and butter in a bowl, and set aside.
9. Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
10. Pour half of the butter over the shrimp.
11. To serve, divide the spinach among individual bowls.
12. Spoon the couscous onto the spinach.
13. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan

done by: rabiatulht

credit:http://www.food.com/recipe/egyptian-toasted-pine-nut-couscous-with-garlic-shrimp-228319

Mexico

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Ingredients

Roasted Tomatillo Chile Salsa:

1 pound tomatillos, husked

1 white onion, peeled, sliced, quartered or whole

4 garlic cloves

2 jalapenos

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup chopped cilantro leaves

1/2 lime, juiced

Enchiladas:

Extra-virgin olive oil

1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

2 cups chicken stock, storebought

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large flour tortillas

1/2 pound Monterey Jack cheese, shredded

2 cups sour cream

Chopped tomatoes and cilantro leaves, for garnish

Spicy Black Beans, recipe follows

Yellow Rice, recipe follows

Guacamole, optional

Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over, soaked overnight

3 tablespoons extra-virgin olive oil

1/2 medium onion, diced

1 jalapeno pepper, chopped

2 cloves garlic, chopped

1 bay leaf

Kosher salt

freshly ground black pepper

Yellow Rice:

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 tablespoon turmeric

1 teaspoon kosher salt

1 bay leaf

Directions

Enchiladas:

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

 

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.


Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.


Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.


Spicy Black Beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.



Yellow Rice:

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve


done by: Nisa kahar

credit:http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe.html

Korea

 Korean Seafood Pancake (Haemul Pajeon)

Ingredients:

• 2 cups all-purpose flour
• 2 cups water
• 2 eggs
• 1 bunch scallions
• Vegetable oil
• 3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ...
• Dipping Sauce:
• ¼ cup soy sauce
• ½ tbsp rice vinegar
• 1 stalk scallion, minced
• 1 clove garlic, minced
• ½ tsp Korean dried hot chili pepper flakes (optional)
• ½ tsp sugar
• 1 tsp sesame oil

Preparation:

• Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
• Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
• Repeat with the rest of the batter.
• Cut all pancakes into 8-piece wedges and serve with the dipping sauce.

done by:Nisa kahar

credit:http://crazykoreancooking.com/recipe/seafood-pancake-hae-mul-pa-jun

France

Crepes

 Ingredients:

• 1 cup flour
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt

Directions:

1. Combine flour, milk, eggs, and oil.
2. Add salt.
3. Heat a lightly greased 6 inch skillet; remove from heat.
4. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
5. Return to heat; brown on one side only.
6. To remove, invert pan over paper toweling.
7. Repeat with remaining batter.
8. Fill with your favorite filling.
9. Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
10. Endless ideas.

Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

Ingredients:

 

 6 large cooked potatoes, sliced thinly

2 garlic cloves, peeled & crushed

5 fluid ounces creme fraiche or 5 fluid ounces sour cream

2 -4 ounces grated emmenthaler cheese

2 ounces butter

freshly grated nutmeg

salt

pepper

 

Directions:

1. You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
2. Preheat the oven to 200C, 400F or Gas Mark 6.
3. Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
4. Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
5. Carry on until all the potatoes are used up.
6. Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
7. Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
8. Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
9. Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
10. To freeze:.
11. Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
12. Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

done by: rabiatulht

credit:http://allrecipes.com/recipe/real-french-crepes/

India

BIRYANI  RICE

biryani rice - light, aromatic rice dish. easy to prepare and goes very well with any rich vegetarian curry or dal.

 

 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the rice

• 2 cups basmati rice or long grained rice
• 1 tsp ginger-garlic paste (adrak lahsun ka paste)
• 1 or 2 tsp chopped mint leaves or both mint+coriander leaves
• 1 bay leaf/tej patta
• 1 inch cinnamon/dal chini
• 2-3 cloves/laung
• 3-4 green cardamom/hari elaichi or choti elaichi
• a pinch of mace/javitri
• 2 star anise/chakriphool
• ¾ tsp shah jeera/caraway seeds
• a pinch of saffron/kesar
• 1 tbsp curd/dahi/yogurt - vegan or dairy
• a few drops of lemon juice
• 4 cups water
• 2 tbsp oil or ghee
• salt as required

for garnish:

• 1 medium onion/pyaaz, sliced thinly
• 8-10 whole cashews/kaju
• 1 tbsp oil
• a pinch of salt
• few mint leaves/pudina patta

INSTRUCTIONS

1. rinse the basmati rice for a couple of times in water.
2. soak the basmati rice in water for 20-25 minutes.
3. drain and keep aside.
4. heat oil or ghee in a pan.

preparing the rice:

1. add the caraway seeds and fry them.
2. add all the whole spices and fry them for a half a minute.
3. now add the ginger-garlic paste and mint leaves.
4. saute for a minute or till the raw aroma of ginger-garlic disappears.
5. lastly add the saffron and stir.
6. add rice and curd and stir gently.
7. now add 4 cups of water, few drops of lemon juice and salt.
8. stir and cover the pan tightly with a lid. let the cook rice till its just done.
9. the rice should have an al dente texture and not become soft or mushy.
10. check in between but don't stir as this will break the rice grains.
11. if you feel the water is less, then just add the required amount of hot water.
12. cover and let the rice cook till done.

preparing the garnish:

1. whilst the rice is cooking, heat oil in a small pan.
2. add the sliced onions and fry till they become golden.
3. add a pinch of salt so that the onions brown quickly.
4. remove and drain them on paper tissues so that the extra oil is soaked.
5. in the same pan, roast the cashews till golden.
6. while being served, garnish the biryani rice with the fried onions, cashews, mint leaves.

done by: rabiatulht

credit:http://www.vegrecipesofindia.com/biryani-rice/

Thailand

Hot and Sour Thai Soup: Tom Yum Goong

 

Ingredients:
To serve 2 people:
4 cups of water
1 cup of shrimps
5 medium sized mushrooms
2 limes
1 bunch of lemon grass
3 kaffir lime leaves
2 tablespoons of fish sauce
5 sprigs of cilantro
3 chilli peppers
1 tablespoon of nam prig pow
Caution: if you have a sensitive stomach cut down the chili content to say one or even half a chili.

Tom Yum Kung Cooking Instructions

Step 1: Boil the water in a 2 quart pot.
Step 2: Peel the shrimp
Step 3: Pound the lemon grass with a rolling pin to release the flavor and cut into 4 inch strips.
Step 4: Put the level grass in the water and boil for 4 minutes.
Step 5: Pour the fish sauce and 1 juice of lime into a serving bowl
Step 6: Crush the chilli into the same bowl.
Step 7: Remove the stems from the kaffir leaves and add the leaves to the pot.
Step 8: Dice the mushrooms to 1 inch portions and add to the pot.
Step 9: Add the shrimps and switch off the heat.
Step 10: Scoop out the shrimp into the serving bowl after 25 seconds.
Step 11: Pour the broth into the serving bowls.
Step 12: Add the nam prig pow and sprinkle in the cilantro and serve.

If the soup doesn’t have the required punch add more fish sauce or lime juice depending on the flavor.

Enjoy!

 

done by: Nisa kahar,Rabiatulht
 

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

Singapore

SINGAPORE HOKKIEN MEE

Singapore Hokkien Mee Recipe

Preparing the Hokkien prawn soup stock from scratch is the most tedious part of the recipe but it is rewarding. If you are busy, you can substitute with store-bought chicken stock. If you do not consume pork, omit the lard and replace pork bones with chicken bones.

Ingredients

Prawn Stock

• 1.5 liters water
• 500g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
• 500g local (lala) clams
• 50g ikan bilis (anchovies)
• 200g prawn shells I usually plan and save prawn shells in the freezer for making prawn broth; skip this if you don't have a ready stash
• 1 squid (sotong) insides cleaned
• 8 to 12 small or medium prawns with shells on
• 1 tsp fish sauce to taste
• 1/4 tsp dark soy sauce to taste

Hokkien Mee

• 3 tbsp lard oil (or vegetable oil) divided
• 2 small eggs lightly beaten
• 250g yellow noodles
• 150g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
• 60g bean sprouts
• 1 tbsp minced garlic
• 1/2 tbsp fried lard pieces optional
• 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
  
• 2 limes halved
• sambal chilli

Directions

Home-made Prawn Stock Recipe

1. In a soup pot, add water, blanched pork bones, clams, ikan bilis and prawn shells. When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot.
2. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot. Slice the squid to thin rings.
3. Continue simmering the stock for 40 minutes and strain the broth. Season the stock with fish sauce and dark soy sauce. Yields about 500ml of rich prawn stock.

Hokkien Mee Recipe

1. Heat 1 tbsp oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set.
2. Add yellow noodles, rice vermicelli, bean sprouts, another tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 minute.
3. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
4. Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins.
5. Turn off the heat. Ladle the remaining stock over the cooked noodles. Return the prepared prawns and squid into the hot wok and mix in evenly with the noodles.
6. Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side

done by: Nisa kahar

credit:http://www.noobcook.com/singapore-hokkein-mee/