Do you have any good international recipes?
I would really like to try something different, and I love ethnic food of all sorts. Do you have a recipe for me that you have made more than once, and that your family likes? Please share.
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Black and White Bean Salad (Yield: 8–10 servings) (Can be expanded for the multitudes)
2 cans drained black beans (you can be pure and start with dried beans)
2 cans drained small white beans ( ditto)
1 can drained corn (or cook fresh corn and scrape, scrape, scrape)
1 C chopped red onion
1 C chopped red pepper
¼ C chopped cilantro (My new favorite fresh herb. Don’t use dried.)
2 C. Cumin Vinaigrette (I use 1½) Use whisk for all mixing. Add EVOO last.
¼ C cider vinegar and ¼ C fresh lime juice
1 T dijon mustard
1 t freshly minced garlic
1½ C EVOO, cumin and curry to taste
Salt and pepper to taste. (Kosher and ground).
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My latest favorite (easy, also);
Curried Vegetable Soup:
3 cups fresh cauliflower florets
1 14 oz. can unsweetened coconut milk
1 14 oz. can or box vegetable or chicken broth
1 T. curry powder
¼ cup chopped fresh cilantro
2 cups frozen baby peas – vegetable mix
In Dutch Oven combine cauliflower, coconut milk, broth, curry powder and cilantro. Bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, until cauliflower is tender (about 10 minutes). Stir in frozen vegetable blend. Cook, uncovered, until heated through. May add ¼ teaspoon salt.
I sprinkle fresh, grated, unsweetened coconut on top as garnish. May be fiddled with in creative ways.
I “stole” a very simple recipe for a starter from my favourite (long since closed down) Mexican restaurant. It’s called Tortas.
1 can refried beans
1 (or more) finely chopped fresh chillis
2tsp English mustard
a handful of grated cheese (I never weighed it but probably about an ounce or two)
Mix the above together and heat in the microwave for a couple of minutes to melt the cheese and soften the beans.
Toast some French bread. Spread the beans mix on the toast.
Top it off with finely chopped tomato (de-seeded) and a sprinkling of more grated cheese.
Return to the grill until the cheese on top has melted.
I am printing and saving all of these. They all sound wonderful.
Mi Goreng
12 oz thin egg noodles
6 oz small shrimp, peeled and halved lengthwise
6 oz lean pork, small slice
6 oz chicken breast, small slice
4 oz chinese cabbage, coarse shred
4 green onions, halved and chopped into 1in. lengths
6 cloves garlic, chopped
2 spanish onions, thin slice
1 tb ginger, shredded
4 cayenne peppers, chopped
peanut or canola oil
2 tb soy sauce
1 tsp sugar
1 tsp salt
large pinch white pepper
thai basil
omelet shreds
fried onion flakes
fresh caynne peppers, minced
-Mix soy sauce, sugar, salt, and white pepper; set aside.
-Cook noodles, drain, rinse with cold water, spread out to dry.
-Working quickly and in small batches wok fry noodles in smoking oil until crispy, about 30 seconds, drain, set aside on paper towels. (the better you drain the less greasy the noodles will be)
-Add or keep 3tb oil over high heat. Stir fry chicken and pork until they being to turn golden; remove.
-Add oil if needed; add onion, garlic, ginger, chili, fry until onions soften; remove.
-Add shrimp, cook 2 minutes.
-Add cabbage, cook 30 seconds.
-Add chicken, pork. Toss well.
-Add seasoning mix. Toss well.
-Turn off heat, add noodles, mix thoroughly.
-Garnish with fresh basil, hot omelet shreds, fried onion, and additional fresh minced cayenne as desired.
Sopa de Frijol
½ c canola oil
1 lb black beans, soaked
1 tsp dried oregano
1 tsp ground cumin
12 cloves garlic, peeled
2 white onions, peeled & halved
kosher salt
black pepper
4 plum tomatoes, halved & seeded
7 c chicken stock
crema
queso fresco
fried nopales strips
-In pot, heat ¼ C oil over medium high heat.
-Add beans, oregano, cumin, 6 garlic cloves, 2 onion halves, 7 C stock.
-Boil, reduce to simmer, cover, stir occasionally until beans are tender; 2 hrs.
-Puree; season with salt & pepper; return to pot – set aside on low.
-Rack remaining garlic, 1 onion half, and tomatoes on a foiled baking sheet 4” from broiler until blackened to taste; removing as ready.
-Remove tomato skins, puree broiled ingredients till smooth
-Mince remaining onion half.
-Increase beans to medium heat.
-In pan, heat remaining oil over medium high heat; add onion cook till soft.
-Add broiled puree, cook until just begins to reduce, stirring constantly, 3–5 minutes.
-Add puree & onion mixture to beans; cook uncovered, stirring occasionally, over medium heat until thickened (about 45 minutes or to taste).
-Serve with crema, queso fresco, and hot nopales strips.
Still printing and saving. :) :) :)
Here’s my own take on Pad Thai
Grate some galangal root and garlic and add to a wok with a small amount of olive oil, to this add some Quorn splash on some lime juice and soy sauce. Stir.
Once cooked through add some bean sprouts and grated carrot, another spalsh of lime and soy sauce. Stir.
Next go in the flat noodles you have already soaked for half an hour and drained, some finely chopped spring onion and crushed peanuts, of course another splash of lime juice and soy sauce. Stir.
Serve.
I use quorn and soy sauce as my wife is a vegetarian. If that does not bother you you can use diced chicken or prawns and fish or oyster sauce. If you can’t get galangal, ginger will do but galangal gives a wonderfully delicate flavour.
Here’s one I made earlier
Mango chicken is one of my favorites, I like chillies in with it too, dried or fresh sauteed with the chicken will do.
1kg chicken thigh cutlets (with bone) 1 onion (chopped)
2 cloves of garlic
1 tablespoon curry powder
1 tin mango (or use fresh mango if available) Chicken stock
½ cup of coconut milk
Coconut rice:
1 cup rice
1½ cups of liquid (use the remaining coconut milk top up with water) pinch of salt
Method:
Add a little oil to a frying pan and then gently fry the onion and garlic. Then brown the chicken pieces. Mix in the curry powder and stock and let simmer for 20 minutes.
Add mango, stir well, cook for another 20 minutes.
Stir through coconut milk and adjust seasoning if needed.
While the chicken is cooking, put on the rice to cook.
Bring the liquid and rice to the boil, lower heat, cover and and don’t touch for 15–20 minutes. Then take off the heat and leave for a further 10 minutes to finish steaming.
Serving Suggestion: Serve with coconut rice and top with freshly chopped coriander
@rooeytoo That really sounds good. I am going to try it with the chillies. I am not sure what coriander is, but will look for it at the store. :)
I am going to try each of these wonderful recipes, and will report back.
“Coriander” is a lovely version of garden-variety parsley with a slightly peppery taste that is more interesting than parsley.
It is also know as cilantro or Chinese parsley.
Picture
It is a primary ingredient in the black and white bean salad vinaigrette that I mentioned in my first answer.
@Kardamom Wow, just got your post this morning. I will be spending the day printing these out – thanks a bunch!
@rooeytoo I made the mango chicken yesterday. Loved it. I think I put too much stock in, though. It was a little soupy. I added chilies, and it was hotter than he**. Very good, though. The mango did a lot to cool it down a bit. Next time I won’t put as much stock in. I couldn’t find coriander anywhere.
I also picked up the ingredients to try the moroccan chicken next.
Oh yay! Thanks, @Kardamom , for the African Peanut Stew recipe. I have been looking for that one. I lived in Africa for a while, and made this once, but lost the recipe decades ago.
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