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Japan Yakitori

The sauce: 1 tablespoon granulated sugar 1/4 cup mirin (sweetened cooking sake) 1/2 cup sake 1/2 cup soy sauce Mix ingredients over high heat and bring to a boil. Reduce heat to mediumlow and simmer until reduced to one cup. (About 10 to 15 min.) Set aside. 12 ounces of boned, skinless chicken 8 ounces of chicken livers cold water 4 medium dried chinese black mushrooms, soaked in hot water until soft 2 medium green bell peppers 1 medium leek 16 to 20 skewers 1 lemon, cut into wedges Soak the bambo skewers in cold water while you cut up the ingredients. Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry. Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1inch squares. Cut the leeks into 1 inch lengths. Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry. Serve with the lemon wedges.
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Korea Kim Chee

2 pounds napa or celery cabbage 1/2 cup coarse salt 4 cups water 1 1/2 tablespoons crushed red pepper flakes 1 clove garlic, finely minced 1 teaspoon fresh ginger, minced 1 tablespoon granulated sugar 2 green onions, finely chopped Rinse the cabbage in cold water and drain. Cut the cabbage into 11/2inch squares. Sprinkle with salt, add the water, and let stand overnight.

Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar or other container and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.
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Libya Halawah BilFawaaki

2 large plums, diced 1 large apple, peeled, cored, and diced 2 medium peaches, diced 1 cup diced cantaloupe 1/4 cup raisins 2 tablespoons lemon juice 1/2 cup honey, melted 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 cup couscous 2 tablespoons crushed pistachios Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice, and honey in a saucepan; then cover and cook over low heat for 10 minutes. Add butter, cinnamon and couscous. Cook over low heat, stirring often, until couscous is done. Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle with pistachios just before serving.
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Mexico Carne Asada

2 pounds flank steak 12 flour tortillas 1/2 cup tequila 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice 4 cloves garlic crushed 1 medium onion chopped 1 teaspoon black pepper 1 cup salsa 1 cup guacamole 1 teaspoon tobasco Mix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla,

stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for mediumrare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.
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Mexico Flan
1/2 Cup Sugar 1 Cup Milk 3 Large Egg yolks 1 Teaspoon Vanilla extract 14 Ounce Sweetened condensed milk 3 Large Eggs 1/2 Teaspoon Almond extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramelcolored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2". Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
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Mexico Sopaipillas
4 Cup Flour 2 Teaspoon Sugar 1/4 Cup Shortening or lard 1 Tablespoon Baking powder 11/2 Teaspoon Salt 1 1/4 Cup Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 1015 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not

allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.
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Netherlands Oliebollen
1 envelope dry yeast 3 tablespoon sugar 1/2 cup warm water (Put yeast and sugar in warm water and soak 10 minutes) 2 wellbeaten eggs 1/2 cups warm water 1/2 teaspoon vanilla 1 teaspoon salt 4 cups flour 2 cups seedless raisins 3 apples, peeled and diced powdered sugar to dust Mix together yeast mixture, eggs, water, vanilla and salt. Add to flour slowly while mixing. Add fruit, combine and let rise 1 1/2 hours. Drop small portions in hot frying oil; cook until browned, drain, and dust with powdered sugar.
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Newfoundland Salt Cod Chowder

1 lb. salt cod fish 1/4 cup finely diced fat salt pork 1 medium thinly sliced onion 3 cups diced raw potatoes 1 cup diced raw carrot 3 cups boiling water 1 tsp. salt 1/2 tsp. pepper 1 cup canned corn niblets 3 cups heated milk Freshen salt cod by soaking it overnight in cold water to cover. Drain, and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat, Drain, if the fish is still too salty, add fresh cold water, and bring to simmer again, and drain. Fry salt pork in stewing pot until crisp. Remove fried pork scraps and reserve for garnish. Cook onion in pork fat until tender. Add

potatoes, carrots, water, salt, and pepper and cook covered about ten minutes, or until vegetables are tender. Add corn and heated milk and freshened salt cod. Bring chowder to a simmering temperature, but do not boil. Garnish with the pork scraps. Serve hot, with freshly baked home made bread or rolls and butter.
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Nicaragua Gallo Pinto

1 cup gallo pinto beans 1 bay leaf 1 small onion, peeled 1 whole clove 2 cloves garlic, peeled salt 1 1/2 cups longgrain white rice 4 tbsp olive oil 1 onion, finely chopped Freshly ground black pepper Soak the beans in a pot in cold water covered by at least three inches of water at least four hours. Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove, and add to the beans. Add the garlic. Gradually bring the beans to a boil, skimming off any foam. Reduce the heat and gently simmer the beans, uncovered, until tender, about 1 1/2 hours, adding salt, to taste, during the last ten minutes. Drain the beans and refresh under cold water. Discard the onion. Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large heavy saucepan. Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes, and fluff with a fork. Heat oil in a large frying pan. Add the onion and thoroughly brown over medium heat, about five minutes. Add the beans and rice and cook over medium heat until the rice is lightly browned and the mixture is very aromatic, about five minutes. Correct the seasonings before serving.
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Norway Norwegian Meatballs

1/4 cup milk 1/2 cup cornstarch 1 pound ground chuck 1 medium onion, finely chopped 3/4 teaspoon salt 1/2 teaspoon ground nutmeg

1/4 teaspoon pepper 1 egg 2 tablespoons vegetable oil 2 (13 1/2 oz.) cans beef broth 4 cups hot mashed potatoes 2/3 cup sour cream Fresh dill sprigs In large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping. Shape chilled meat mixture into 1inch balls. In 12inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels. Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until wellblended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and thickens. Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes. Stir in sour cream and remove from heat. Spoon hot mashed potatoes in center of platter. With slotted spoon, place meatballs around potatoes. Garnish potatoes with dill sprigs and serve gravy on the side.
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Peru Papas a la Huancaina

10 medium potatoes (new potatoes are best) 1 pound feta cheese 2 small hot peppers 1 cup evaporated milk 1/2 cup vegetable oil 2 cloves garlic 8 saltine crackers 1 tsp. prepared mustard salt and pepper lettuce 3 hard cooked eggs black olives Cook and peel potatoes and allow to cool. In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick. Lay a bed of lettuce in a serving dish and place the potatoes

on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.
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Philippines Pancit Canton

1/2 pound pork, cubed 1 chicken breast, cubed 3 cups chicken broth 1 tablesoon cooking oil 2 tablespoons minced garlic 1/2 cup chopped onion 1 tablespoon salt 1/2 pound small shrimps, peeled and deveined 1 tablespoon black pepper 2 cups cauliflower (divided into florets) 2 cups snow peas 2 cups cabbage, sliced into 1 inch strips 1 cup diced carrots 1 cup sliced celery 2 tablespoon soy sauce 1 tablespoon sesame oil 12 ounces Cantonese noodles (egg noodles) In a frying pan, heat oil and saute garlic until brown. Add onion and cook until transparent. Season with salt. Stir in pork, chicken, shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook until noodles are flexible and not crunchy. Season with salt and pepper to taste. Top with scallions if desired.
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Poland Babka
1 1/4 cups butter or margarine, softened 2 cups milk 1 cake yeast 1/2 cup warm water (110 degrees F) 5 eggs 4 egg yolks 1 cup white sugar 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon orange flavored liqueur, optional grated zest of 2 oranges grated zest of 1 lemon 9 10 cups allpurpose flour

1 1/2 cups currants 1 1/2 cups raisins 1 1/2 cups golden raisins 1 cup chopped slivered almonds 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1 cup allpurpose flour Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orangeflavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds. Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, recover the bowl, and allow to rise again. Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form
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crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350 degrees F. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.
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Poland Pieczen Siekana

3 pounds ground beef 1 pound ground pork 1/4 pound kidney fat, chopped fine 1 cup bread crumbs, day old

1 onion, chopped fine 2 egg yolks 1/4 pound salt pork, chopped 3 tablespoons butter 1 tablespoon flour 1/2 teaspoon savory 1/2 cup heavy cream Salt and pepper Fry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream.
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Portugal Caldeirada De Peixe

1/2 pound fish or shellfish, any kind 1/2 teaspoons salt 4 tablespoons olive oil 2 onions, chopped 8 tomatoes, peeled & chopped 1 green pepper, seeded & chopped 4 large cloves garlic, crushed 1 pinch nutmeg 1/2 teaspoon ground allspice 3 teaspoons piripiri sauce (recipe follows) 1 small glass dry white wine 1/2 ounce cilantro, chopped 4 slices of bread with the crusts cut off Clean the fish and cut into fairly small pieces, removing as many bones as possible. Sprinkle the salt over the fish and leave while you make the following sauce. Heat 23 Tbsp of the oil in a saucepan and stir in the onions, tomatoes and pepper. Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piripiri sauce. Add the wine and a little water. Cook for about 5 minutes, stirring frequently, then remove from the heat. Lightly oil the bottom of a shallow, ovenproof dish (preferably earthenware). Put in a layer of fish followed by a layer of sauce and sprinkle with coriander. Continue with these layers until the ingredients are used up. Cover the top of with the bread and sprinkle well with the remaining oil or dot with a little butter. Cook in

a preheated oven at 350F for about 30 minutes or until the fish is tender. Serve with boiled or sliced and fried potatoes, bread and a slad to make a substantial main meal. If you cannot obtain coriander leaves, you can use fresh parsley instead, but this will alter the flavor of the dish. PiriPiri Sauce: 1 1/4 cups olive oil 8 chilli peppers with tops removed 1 small piece lemon rind
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1 bay leaf Pour the oil into a small, screwtop jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.
Welcome To ECookbooks! Portugal Caldeirada De Peixe 48

Puerto Rico Taino Pollo Picante

1 4pound chicken 8 garlic cloves, peeled 1 teaspoon salt 1 tablespoon chopped fresh oregano 1 teaspoon black peppercorns 4 small hot chili peppers 1 teaspoon minced fresh gingerroot 1/4 teaspoon saffron threads 1/2 teaspoon ground cumin seeds 1/2 cup olive oil 2 teaspoons paprika 3 chopped green onions 2 medium tomatoes, chopped 1/3 cup chicken stock 1/2 cup burgundy 1 tablespoon chopped fresh cilantro Garnish: lemon wedges Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the chicken parts, lifting the

chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over lowtomedium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chicken prior to serving.
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Puerto Rico Sancocho

2 tablespoons olive oil 5 garlic cloves, minced 11/2 pounds top round beef, cubed into 11/2inch pieces 1/3 cup chopped yellow onions 1/3 cup chopped green pepper 1/3 cup chopped celery 1 teaspoon minced fresh ginger root 1 chili pepper; seeded and minced 5 sprigs of cilantro, chopped 1/4 teaspoon ground cumin 1 teaspoon pulverized rock salt 1/4 teaspoon ground white pepper 1/3 cup burgundy wine 4 medium tomatoes, cored and chopped 4 quarts beef stock 2 green bananas, peeled and slice into 1inch pieces 1 yellow plantain, peeled and sliced into 1/2inch pieces 1 medium sweet potato (1/2 pound), diced into 1inch pieces 1/2 pound butternut squash, peeled and cubed into 1inch pieces 3 medium new potatoes, scrubbed clean and quartered 1 large chayote, peeled, cored, and diced into 1inch pieces 2 ears of white corn, cleaned and sliced into 6 parts each In a preheated kettle over lowtomedium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to clear. Fold in chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half. Stir beef, then fold in all the remaining vegetables and beef stock.

Continue to cook until meat is tender and the vegetables soft.

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Russia Blinis
2 cups milk, scalded and cooled 2 packages quick rising yeast 1/2 cup warm water (105F) 1 teaspoon sugar 1/2 cup buckwheat flour 2 cups allpurpose flour 3 eggs, separated 1/2 teaspoon salt 3 tablespoons sour cream 3 tablespoons melted butter, cooled; plus more for cooking 1 1/2 cups additional milk Put the yeast in water and add sugar. Let sit for 5 minutes, then stir to dissolve the yeast. In an electric mixer combine the scalded (cooled) milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter. Mix thoroughly. Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes, and then stir in additional milk. Heat an electric skillet to 400F, or a large frying pan on medium high. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4 inches in diameter. Cook until golden and turn. Serve with lumpfish caviar and/or sour cream.
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Russia Pelmeni
2 cups flour 1 cup milk or water 1/2 teaspoon salt 1 tablespoon vegetable oil 3 eggs 1/2 pound beef 1/2 pound pork 1 medium onion salt and pepper, to taste Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and

make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into halfmoons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop pelmeni into boiling water. Stir them from time to time and boil for 20 minutes. Pelmeni are served with butter, sour cream, vinegar, or ketchup.
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