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 Posted: Sun Aug 01, 2004 3:26 am
If you consider the food to be ethnic, whether from your own country, or from another. If you know what country the dish is from , please share with us.
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Posted: Sun Aug 01, 2004 3:50 am
ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)
Categories: Breads, Ethnic
Yield: 6 servings
Skill Level 2.5
Ease Level 2
Prep Time 60 minutes, Cooking time 2 minutes
4 c All purpose flour
1 tsp Baking powder
1 tbsp Sugar
1 tb Melted butter
2 c Milk, heated to boiling
Hot fat for frying powdered sugar (optional)
In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed. Turn out onto a lightly oiled surface and knead until smooth and cooled. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour. On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes. In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard. Fold gthe dough rounds, one at the time, into quarters and with a sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freezer until ready to serve.
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Posted: Mon Aug 02, 2004 5:28 am
Yakisoba
Common Ingredients:
3 packages yakisoba noodles or boiled Chinese egg noodles
1 carrot
1/4 of a small cabbage
1/4 pound thinly sliced pork
1/3 cup yakisoba sauce / Worcestershire sauce
*or seasoning packages which come with yakisoba noodles
Beni-shoga (red pickled ginger)
Ao-nori (dried green seaweed)
vegetable oil for frying
How to Cook:
Cut the cabbage, carrot, and pork into bite sizes.
Heat oil in a large pan.
Add cabbage, carrot, and pork in the pan and saute in high heat.
Add yakisoba noodles in the pan and stir-fry.
Put 1/3 cup of water in the pan and cover it with a lid.
Steam the noodles for a few minutes.
Take the lid off and add yakisoba seasoning or sauce.
Stir the noodles well and fry them for a few minutes.
Sprinkle ao-nori and beni-shoga over yakisoba before serving.
*Makes 4 servings
Enjoy cooking yakisoba with your favorite vegetables/meat.
EDIT: ease lvl: 2.5
skill lvl: 2.5
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Posted: Mon Aug 02, 2004 5:24 pm
Chicken Donburi
Skill Level: 1
Ease: 1
Prep Time: 10 min + 20 min cooking
Ethnic Food from: Japan
Ingredients:
1 1/3 cups short-grained rice
2 1/3 cups chicken broth
1/2 cup 4 teaspoons rice wine
1/2 cup 4 teaspoons soy sauce
1 pound fresh boneless, skinless chicken breasts, cut into 1-inch cubes
2/3 cup sliced mushroom
5 1/3 green onions, thinly sliced
5 1/3 eggs, beaten
Directions:
Cook rice according to package directions; set aside and keep warm.
Meanwhile, combine chicken broth, rice wine and soy sauce in a large skillet; bring to a boil. Add chicken and return to a boil; simmer for 3 minutes. Add mushrooms and green onions and cook for 4 minutes, or until just tender. Add beaten eggs and stir once or twice, cooking an additional 3 minutes, or until set. Serve in a bowl over cooked rice.
Comments:
In my experience it is easy to get this too salty. So I recommend to cut back just slightly on the broth (if you are using bullion) and soy.
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Posted: Sat Apr 02, 2005 8:58 pm
Dinuguan - Pork Blood Stew from the Philippines smile
i don't have the best recipe 'though... iL try to search for my mom's wink but for now, you can try our good 'ole friend mr.Goggle blaugh
some foreigners mistake it for "chocolate soup" because it's deep brown when cooked ((or reddish brown)) ^___^
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