Posts Tagged ‘National Dish’

Satay Ayam

3 to 4 servings as entree; 6 to 8 servings as appetizer Ingredients Chicken thighs, boneless, skinless, cut into long strips — 1 pound Galangal or ginger, minced — 2 teaspoons Brown sugar — 2 teaspoons Soy sauce — 1 tablespoon Coconut milk — 2 tablespoons Red curry paste (optional) — 1 teaspoon Salt — […]

Bográcsgulyás(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for “kettle”, and gulyás was originally the word for “cowboy.” Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. 6 to 8 […]

Porotos Granados(Chilean pumpkin and cranberry bean stew)

The origins of Chile’s porotos granados reach back into pre-Hispanic times. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World. Cranberry beans are the traditional choice, but you can substitute other beans. Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed […]

Kabuli Pulao(Afghan rice and lamb pilaf)

Kabuli pulao is special occasion food in Afghanistan. “Pulao” is a type of rice dish made with a special, two-stepped cooking process for the rice that is unmatched in yielding separate, fluffy grains with excellent texture. While each step in the recipe is not particularly difficult, the dish does require several steps to complete. First […]

Pabellón Criollo(Venezuelan shredded beef with beans, rice and plantains)

4 to 6 servings Sometimes a fried egg is thrown on the top for good measure. Ingredients Oil — 1/4 cup Beef sirloin or flank steak — 2 pounds Onion, chopped — 1 Salt — 2 teaspoons Pepper — 1 teaspoon Water — to cover Onion, finely chopped — 1 Red bell pepper, finely chopped […]

Arepas(Venezuelan corn cakes)

Makes 5 to 10 arepas In Colombia, arepas are made a little smaller and are spread with butter or topped with cheese. The cornmeal used to make arepas is a special, precooked type that usually goes by the name masarepa, or masa precocida. It can often be found in Latino markets. The more commonly found masa harina is not […]

Shchi (Russian cabbage soup)

6 to 8 servings For the Stock Beef bones — 3 pounds Beef brisket — 2 pounds Onions, chopped — 2 Carrot, chopped — 1 Celery — 2 stalks Parsley — 2 or 3 sprigs Salt — 1 tablespoon Peppercorns — 8 to 10 Bay leaf — 2 or 3 Water — 4 quarts

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