International Food!

If you want to try some recipes from around the world, here are some websites that have international cooking!

http://recipes.wuzzle.org/
http://www.cooksrecipes.com/category/international.html
http://www.recipegoldmine.com/world/world.html
http://www.chef4all.com/
http://marilee.us/intrntlfoods.html
http://www.foodnetwork.com/recipes-and-cooking/index.html
http://members.tripod.com/~GabyandAndy/Internation_Recipes.html

And here are some examples!

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VENEZUELA:

Arepas

Ingredients:

2 Cups corn for arepas

1 Teaspoon salt

2 Cups water

Procedure:

In a bowl mix the flour with the salt. Stir in the water to make a rather stiff dough. Let the dough stand for 5 minutes, then form into balls flattened slightly to 3 inches wide about ½ inch thick. Cook on a heavy, lightly greased griddle over moderate heat for 5 minutes per side, then bake in a preheated 350 oven 20-30 minutes, turning during cooking. They are cooked when they sound hollow when taped. Serve hot.

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CHINA:

Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

Ingredients

• Oil for deep-frying
• 2 tablespoons peanut oil
• 3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows
• 2 tablespoons sugar
• 1 cup rice wine
• 1/4 cup rice wine vinegar
• 2 tablespoons plus 1 teaspoon dark soy sauce
• 4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
• 4 ounces haricots verts, trimmed, blanched, and refreshed (about 1 cup)
• 4 ounces green onions, trimmed and cut into strips (about 1 cup)
• 2 teaspoons Vietnamese chile sauce
• 12 ounces fresh Chinese egg noodles or thin spaghetti
• 1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned and cut into 1/4-inch rings
• Kosher salt and freshly ground black pepper
• About 1/2 cup flour
• 1/4 teaspoon sesame oil

Directions

Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)

Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.

Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.

Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.

To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.

Double Blanched Garlic:

• 3 heads garlic
• Kosher salt

Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

Yield: 3/4 to 1 cup

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INDIA:

Saffron Rice (Kesar Chaval)

2 c. basmati rice
1 t saffron threads
3 T plus 4 cups boiling water
6 T ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
1 c. finely chopped onion
2 t salt 1/4 t ground cardamom

Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.

Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and stir well. Add the onions and saute for about 5 minutes.

Add the rice and stir for about 5 minutes. Pour in the 4 cups of boiling water, salt, and the cardamom. Bring to a boil over high heat. Add the saffron and its soaking water. Stir gently. Cover, reduce heat, and cook for 25 minutes. Fluff and serve hot.

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JAPAN:

Grilled Eggplant and Shrimp with Miso Recipe

Ingredients

• 1 lb (500 g) slender Japanese eggplants

• 2 tablespoons oil

• 8 fresh medium shrimp, peeled and divined (optional)

• 12 snow peas, to garnish

  
  (optional)

Miso Sauce

• 3 tablespoons red miso

• 1 teaspoon sake

• 1 teaspoon mirin

• 2 teaspoons sugar

• 2 tablespoons water

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Method:

1. Combine all the Miso Sauce ingredients in a small saucepan and gently heat on low for 3 minutes, stirring constantly until the sugar has dissolved and the alcohol has evaporated, then set aside.

2. Blanch the snow peas for 1 minute, drain and set aside to cool.

3. Blanch the shrimp until just cooked and pink, or for about 1 minute, and set aside.

4. Cut the eggplants in half lengthwise and score, making criss-cross incisions. Place the eggplants on a baking tray and brush with the oil. Grill for 7 minutes on each side, or until tender. Alternatively, bake at 400°F (200°C) for 15 minutes until tender.

5. Spread the Miso Sauce on the open face of the eggplants and grill or bake for another 2 minutes. Remove from the heat and serve the eggplant pieces garnished with the snow peas and shrimp.

Note: Instead of grilling or baking, the eggplants are usually cut into bite­sized pieces, deep-fried and drained. It is then mixed with the Miso Sauce (omit the water in this case), and serve with the snow peas and shrimp on the side.

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happy cooking! =)