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Flavors

Taste the World


About the author: • A girl after 1980, like to discover fresh thing • Love imagine • Love cooking • Love tasting delicious food from different countries • Alone to study abroad, experience the impact brough from different cultures

About the book: The book is for personal use, not for publish. The contents are retrieved from internet, and the entire typeset is designed by the author.


Contents Introduction

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Many people are interested in cooking. They grow bored when they cook just one kind of food, and then think about food with different flavors. But one problem is that most of the food magazines in the market are tailored to one country, such as American cake and French dishes. Americans like pursuing new things that they have never tried before, so they are willing to make other countries food sometimes instead of the traditional American food. On the other hand, because of the diversity of America, many foreigners live there and want to cook its food. At this moment, there is no one book that satisfies all people’s

When we are shopping in different markets and stores, we see many magazines about cooking station: Appetizers, soup, main courses, and deserts by the side of the cashier. The various food cooking pictures and recipes deeply attract me because of the bright color represented on the magazines. Food is related to people’s lives every day, so people can contact the cooking easily. Therefore, a cooking magazine can have wide coverage and be accepted by people easily.

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needs because of its simplicity. Introducing different countries’ food in a book can easily help people to taste foreign food. Maybe people will say, they can get other countries’ dishes in a restaurant, but according to my experience living in America, most of the Chinese restaurants have no traditional Chinese food, except large city like New York and Los Angeles. They will change their flavors to adapt to Americans taste, so a problem exists. That is not true foreign food. As a result, Americans in some small cities and towns cannot taste traditional foreign food. I have created one integrated magazine, which includes many countries’ foods and recipes. But of course, I incorporated food that all people accept. If you get this magazine, you can cook different countries’ traditional foods by yourselves, not only eat authentic foods, but also find the joy during the cooking.

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USA “Food glorious food� the opening song from Oliver reflects our desire for food. It reflects not only our need for food but also our love of food. Americans love food so much that they are becoming a nation of overweight folks. Americans love their fast food.

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Ingredients • 1 1/2 pounds 20%ground beef • 1/2 onion, finely chopped • 1 teaspoon soy sauce • 1 teaspoon Worcestershire sauce • 1 egg • 1 clove garlic, minced • salt and pepper to taste

1 Mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, garlic, salt, and pepper. Form into 4 patties.

2 Toast the cut side of the rolls. Lay the rolls out on a baking sheet with sides and put them under the broiler.

3 Preheat your fry pan and cook the hamburgers on each side. Flip them once.

4 Place a slice of cheese on the flip side about 1 minute before the burgers are done cooking.

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Cooking times: • 3 minutes for RARE • 4 minutes for MEDIUM • 5 minutes for WELL DONE 5 Finished!! Serve your hamburgers with sliced tomatoes, lettuce, a dollop of mayonnaise .


Hamburger Germany made the first hamburgers... The German immigrants who traveled to the United States during the 19th century bringing with them their favorite meal called Hamburg Style Beef Some argue Americans placed the first cooked beef patty on a roll at the St. Louis World’s Fair in 1921.. Hamburgers remain one of the most favorite foods among Americans today. 6

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1 Start by combining warm water, yeast, and one teaspoon of sugar. Starter, salt, sugar, and oil

2 Stir until all flour has been mixed in

3 Knead until the pizza dough is smooth and dry

4 Begin to roll out the pizza dough, keeping the dough in a generally round shape

5 Create the dough line up around the edge of the pan.

6 pre-bake the pizza crust for about 7 minutes

Dough Ingredients

Pizza Ingredients

7 Spread the sauce evenly so that it completely covers the crust.

8 Layer on pepperoni, onions and pepper, sausage, olives, and any other topping and cheese you enjoy.

• • • •

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• • • • •

Tomato sauce (purée) Cheese Mushrooms, thinly sliced Bell peppers, stems and seeds removed, thinly sliced Italian sausage, cooked ahead Chopped fresh basil Pepperoni, thinly sliced Onions, thinly sliced Sliced ham

• 4 1/2 Cups Unbleached high-gluten bread flour • 1 3/4 Tsp Salt • 1 Tsp Instant yeast • 1/4 Cup Olive oil or vegetable oil • 1 3/4 Cups Water, ice cold • 1 Tb sugar


Pizza Pizza as we know it today originated in Naples, Italy in 1889. Raffaele Esposito, a baker, created a special dish to honor the visiting king and queen of Italy, Umberto and Margherita. Esposito topped Neapolitan flat bread with green basil, white mozzarella cheese, and red tomato sauce to reflect the colors of the Italian flag. Of course, many bakers soon copied the dish.

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Apple Pie Ingredients • • • • • • • • •

1 package Betty Crocker® pie crust mix 1/3 cup cold water 1/2 cup sugar 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 5 cups thinly sliced peeled apples (3 large) 1 tablespoon butter or margarine Milk and sugar

1 Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate. 2 Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter. 3 Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar. 4 Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly

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The origin of most customs and foods in America can be traced to Europe. Fourteenth century English often enjoyed meat pies. Fruits such as apples were substituted in traditional meat pies and served as dessert. Apple pie was a favorite dessert during the reign of Elizabeth I. During the mid 1600’s, Oliver Cromwell banned many pleasures throughout the Commonwealth, including pie.

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Mexico In Mexico, a meal is a bonding experience, an important way to create community and kinship, and modern Mexican food culture is still influenced by the ancient civilizations that once called Mesoamerica home. The Mayans ate corn tortillas with bean paste, and the Aztecs were fond of salsa and tamales.

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1 First, Chop everything up. In a bowl stir together: • 3 Cups Chopped Lettuce • 3 Diced Tomatoes • Cilantro (cilantro is optional.) • 1 Diced Avocado 2 Grate 1/2 cup cheddar cheese and set it aside to be used later as a topping. 3 lay one tortilla in for 5 seconds, then flip it over using tongs and cook the other side for 5 seconds. If you want hard tortilla, just lay it for longer time.

Ingredients • • • •

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4 Stir into the taco filling: 1 Pound Beef Chili (heated on the stove until hot)

1 Pound Beef Chili (Our chili recipe) 3 Cups Lettuce 3 Tomatoes 1 Avocado

• • • •

5 Now it is time to fill your tacos. Just put as much prepared filling as you desire. Don’t forget the rice, cheese and onion!

1/2 Cup Cheddar Cheese Cilantro (if desired) Corn Tortillas (From Scratch Recipe) Corn Oil


Tacos In Mexico, the word taco is a generic term like the English word sandwich. A taco is simply a tortilla wrapped around a filling. Like a sandwich, the filling can be made with almost anything and prepared in many different ways. The contents of a taco can vary according to the geographical region you are eating them. The taco can be eaten as an entree or snack. They are made with soft corn or fried corn tortillas folded over. 14

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1 Grate 1 cup Velveeta cheese and 1 cup Cheddar cheese and then mix them together.

2 lay one tortilla in for 5 seconds, then flip it over using tongs and cook the other side for 5 seconds.

3 Enchilada Sauce 4 Tablespoons corn oil 3 Tablespoons Chili Powder 6 Tablespoons Flour 1 1/2 teaspoon Cumin Powder 3/4 teaspoon Garlic Powder 1 1/2 teaspoon salt 4 Dip a soft fried tortilla into the enchilada sauce. Place that tortilla on a plate. Then place 1/4th cup of beef, 1/4th cup cheese and 1 Tablespoon chopped onion on the tortilla. Then roll the beef enchilada up tightly.

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Ingredients

• Chili (click here for chili recipe) • 3 Tablespoons Chili Powder • 1 1/2 teaspoon Cumin Powder • 3/4 teaspoon Garlic Powder • 1 1/2 teaspoon salt • 4 Tablespoons Corn Oil • 6 Tablespoons Flour • 4 1/2 Cups Water • 20 Corn Tortillas • Cheddar Cheese • Velveeta • Onion

5 Top them off with more beef, cheese, onion, and about 3 to 4 large spoonfuls of enchilada sauce.


Enchilada The history of enchiladas can be found pre-Colombian times when the Mayas first invented the tortilla. In the time of the Aztecs, they would wrap tortillas around small fish or other bits of meat. There is also evidence that they would fry the tortillas in grease, then put them on a plate and pour salsa over the top, add cheese, then another tortilla, cheese, salsa and so on. They would then top the stacked enchilada with a fried egg and some lettuce.

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1 slice the onion into shreds and slice the peppers lengthwise.

Ingredients • • • • • • • • • • •

1 pound flank steak or skirt steak 1 large yellow onion 2 large bell peppers olive pomace oil juice of 1 lime 2 cloves garlic 1/2 teaspoon ground cumin 1/2 fresh jalapeño pepper 1/4 cup chopped fresh cilantro tortillas shredded cheese

2 Heat a couple of tablespoons of pomace oil. Lay seasoning steak in the pan. Turn it over after no more than two or three minutes.

3 When the steak is well browned on both sides, pull it out and slice thin slices

3 Toss the onions and peppers frequently until the onions are translucent and the peppers are soft.

6 Put a cheese layer down the center of a warm flour tortilla. Cover with steak, onions and peppers. A little pico de gallo.

3 Toss quickly to reheat it and brown up the cut edges.

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Fajita In Spanish “faja” means belt or girdle; “fajita” is the diminutive form. In original Tex-Mex culinary parlance, fajitas are a dish with roots in the Rio Grande Valley of Texas made from a specific cut of meat: skirt steak. Considering the appearance of the meat -– a strip about 18 inches long and about one inch thick -– and its placement in the beef carcass beneath the heart and lungs, fajita (little belt) is a particularly apt nickname.

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France Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in “French restaurants� outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes. 20

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Brie Stuffed Chicken Stuffing the cavity of poultry is a long standing method of cooking. The cooking procedure is documented beginning in the Middle Ages. Apicius’ De Re Coquinaria, a Roman cookbook, contains an early recipe of stuffed chicken. The early versions of stuffing contained ingredients of vegetables, herbs and nuts similar to common day turkey stuffing.

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1 Some apple wood twigs or chips. Put those in water right away so they have time to soak before smoking.

2 Cut the brie into ~1 inch chunks. Leave the rind on; it’ll melt in and be completely inoffensive.

4 Make a vertical incision along the widest muscle of the breast, being sure to leave the underlying muscle intact. Put the brie mix in the chicken breasts.

3 Mix those up in a bowl and grind on some black pepper.

5 Put the soaked wood twigs/chips into the provided chip receptacle. 6 Set the left half of the grill to High heat. Once the smoking begins, put the stuffed breasts on the pizza stone. Reduce heat to ~250 F

7 When the internal temperature of the meat approaches 130 degrees, crank up the heat to 350. Cook to180 degrees internal temp, remove.

Ingredients

• 2 large chicken breasts • 1 wedge brie 60% milkfat • fresh chives

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Crème brûlée Ingredients • • • • • • •

1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water Directions Preheat the oven to 325 degrees F.

1 Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. 2 In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. 3 Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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Although a torch is now the standard tool for caramelising the sugar, or failing that an oven grill, at the time Crème Brûlée was first created neither existed. Instead, a small round iron has heated and then placed on top to caramelise the sugar. This is a less controlled method than a torch or grill, so it is likely that some of the cream or sugar on the top was burnt instead of being merely caramelised. Perhaps this is where the “burnt” part of the name comes in. In any case, the term “Brûlée” is used by the French for a variety of differ24 ent desserts which are toped with caramelised sugar.

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Macarons Ingredients • • • • • •

150g (5½oz) icing sugar 75g (2¾oz) ground almonds 2 large egg whites pinch of salt 35g (1¼oz) caster sugar pink, green, yellow or lilac food colouring paste

1 Preheat the oven to 170°C/325°F/gas mark 3 and line two solid baking-sheets with non-stick baking-parchment. 2 Sift the icing sugar and almonds together into a bowl. 3 Place the egg whites in the bowl of a free-standing electric mixer fitted with a whisk attachment. Add the salt and whisk until the egg whites form soft peaks. Add the caster sugar a teaspoon at a time, whisking well after each addition. Continue whisking until the mixture is stiff and glossy. Add the food colouring paste, using the point of a wooden skewer and mixing well to colour the mixture evenly. Fold the icing sugar and ground almonds into the mixture using a large metal spoon. 5 Fit a piping bag with a 1cm (½in) plain nozzle and pipe 5cm (2in) discs on to the baking-parchment. Dampen the tip of your finger and gently flatten the top of any macarons that are peaky, then give the tray a sharp tap on the work surface to knock out air bubbles. Set aside for 30 minutes to allow the mixture to settle, then bake on the middle shelf of the preheated oven for nine to 10 minutes. 6 Remove from the oven and leave to cool on the tray. Once completely cold, sandwich the macarons together with jam, cream, buttercream or ganache and serve. Alternatively, package up in brightly coloured boxes, tied with a ribbon, as gifts. Once filled, the macarons can be kept in the fridge for a couple of days.

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The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. The term “macaron” has the same origin as that the word “macaroni” -- both mean “fine dough”. The first Macarons were simple cookies, made of almond powder, sugar and egg whites.At the beginning of the 20th century, Pierre Desfontaines, the grandson of Louis Ernest Laduree had the idea to fill them with a “chocolate panache” and to stick them together. Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores.

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India Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. 27

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Rogan Josh Rogan josh is classic of Kashmiri cuisine. Some preparations are very lavish with lots of sweet spices and liberal amounts of cream. The name rogan josh means “red meat,� and reflects the reddish color of the dish.

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1 Make a paste with of the powdered spices and some water. Fry your chopped shallots in the ghee for 10-15 minutes until light brown.

2 Add the garlic the cloves, cardamoms, mace, bay leaves and carry on frying for another minute. dd the spice paste and alitte bit of water.

Ingredients

3 Whack in your lamb and sauté for five minutes. Add the yogurt and sauté for a further five minutes. • • • • • • •

4 Add most of the stock, salt to taste, and leave to simmer. Add more stock if it starts to dry out too much.

• • • • • • • • •

4 cloves 2 black cardamoms 1 blade of mace 2 bay leaves 1 tsp coriander powder 1 tsp ginger powder 1 tsp fennel powder 1/3 tsp turmeric 1 tsp paprika

4 cloves garlic chopped salt 1-1 1/2lbs lamb - cubed 1/2 pint lamb stock 6-10 shallots chopped 1/2 cup yogurt 1/4 cup ghee 5 This will take you somewhere in excess of an hour, depending on what cut of lamb you have.

6 Serve it with boiled rice, or maybe some sort of bread maybe Naan or Chapati.

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Chicken Korma Ingredients • • • • • • • • •

2 lb (1 kg) chicken breast (skinned) 1½ tsp poppy seeds 1/3 cup butter 2/3 cup whole yoghurt 1/4 cup blanched almonds 1/4 cup unsalted cashew nuts 1 bay leaf 3 medium onions, finely chopped 3 green chilies, chopped

• 5 - 6 green cardamoms • 4 cloves of garlic (finely chopped) • 2 tsp ginger (finely chopped) • 3 cloves • pinch of turmeric powder • 1/4 tsp nutmeg powder • 1/4 tsp mace powder • salt to taste • 4 tbsp oil

1 Soak the poppy seeds in ½ cup water for 1 hour. Then drain off the water and grind into a fine paste with a pestle and mortar. Drain off the whey from yoghurt. Then whisk. 2 Heat most of the butter in a cooking pot, add the almonds, cashews and bay leaf and fry for about 7 minutes over a medium heat. Add the onions and fry for few minutes until lightly colored. 3 Add the chopped chilies, cardamoms and ground poppy seeds and fry for about 3 minutes. Add 1 cup of water and cook for 10 minutes. Remove from the heat, discard the bay leaf and leave to cool. Put the mixture into a blender and puree to a smooth paste. 4 Add 1 tbsp of butter to the cooking pot, then add the garlic, ginger and cloves. After 1 minute add the chicken pieces. The chicken will gradually release its juices then cook until the meat is almost dry. 5 Then lover the fire, add the yoghurt and stir to prevent it from curling. Add the ground spice mixture with the nutmeg and mace powder, turmeric, and salt to taste. Stir well, add 1½ cups of hot water. Taste the mixture. If you find it bland you can add additional whole green chilies. 6 Cook over a low heat for about 25-30 minutes or until the chicken is tender.

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korma has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yoghurt or cream 32

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Chicken Curry Ingredients • • • • • • • • • •

3 Ib (1.4kg) chicken, cut into pieces 1 onion finely chopped 4 cloves of garlic (finely chopped) 2 tbsp finely grated ginger 4 cloves 4-6 cardamom seeds ½ tsp grated cinnamon stick 2 tsp coriander powder 1 tsp cumin powder ½ tsp chili powder

• • • • • • • • • •

1 tsp turmeric 1 tsp paprika powder ½ tsp fennel seeds 1-2 bay leaves 1 cup yogurt 2 tomatoes salt to taste 4 tbsp oil 1-1½ cup water 3 tbsp grated coriander to garnish

1 Heat the oil in a pan, add the onion and fry until light brown. 2 Stir in garlic, ginger, coriander powder, cardamom, chili powder, paprika powder, fennel seeds, cloves, turmeric. Fry for 1-2 minutes or until the oil runs free from the spice mixture. 3 Add the chicken, cover and cook for about 10 minutes. 4 Add chopped tomato. Cook next 10 minutes or until the chicken is tender. 5 Add yogurt. Taste and adjust the seasoning. Add water or reduce the sauce, if necessary, Cook gently for 5 -10 minutes. 6 Garnish with coriander leaves. Serve as a main dish with rice or bread.

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Curry comes from the South Indian word Kari meaning sauce. Seeing as about half a million curries are eaten in the UK every day, they have become a traditional meal. However, some curries in this instance bear no relation to the meals produced in India.

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China In China, cooking is an art. Quite different from Western cooking whose recipes are followed strictly like laboratory instructions, Chinese cooking always allows for a creative and stylistic touch to it. Besides, great attention is paid to the aesthetic appreciation of the food. A good Chinese dish should be a great combination of taste and apperance. There are eight styles of distinct regional cooking in China. Of them, the most influential and representative ones are the culinary styles of Lu, Chuan, Yue, Min, Su, Zhe, Xian g and Hui. 36

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Sichuan Cuisine Ingredients • • • • • • • • • • •

2 tablespoons vegetable oil 1/2 teaspoon crushed Sichuan peppercorns 1/4 pound lean ground beef 2 tablespoons minced leek or scallion 1 teaspoon minced ginger root 1/4 cup broadbean paste2 tablespoons low-sodium soy sauce 1 tablespoon Shaoxing rice wine 1/4 teaspoon salt (optional) 1/2 teaspoon sugar 1/2 cup water 12 to 15 ounces (1 package) firm or soft tofu, cut into 1/4-inch cubes

1 Heat the oil in a wok over high heat. When the oil is hot, add the Sichuan peppercorns and cook for a few seconds, until some of them pop and crackle. Remove the wok from the heat; use a spoon to remove and discard the peppercorns. 2 Return the wok to high heat; when the oil is hot, add the beef, breaking it into small pieces and stirring for a minute or two, until it begins to brown. Add the following ingredients in order, stirring for 1 minute between each addition: leek or scallion and ginger, broadbean paste, soy sauce, rice wine, salt, if desired, and sugar. Then add the water, reduce the heat to medium and cook for 4 to 5 minutes; the mixture will bubble at the edges. 3 Add the tofu and increase the heat to high; cook, stirring, for 2 to 3 minutes. Remove from the heat; serve immediately.

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Mapo Doufu Among the eight major schools of China’s culinary art, Sichuan Cuisine is perhaps the most popular one. It is well-known for its hot and pungent flavoring. Sichuan dishes boat a variety of flavors and different methods of cooking. It can be hot, sweet, sour salty or tonguenumbing. Mapo doufu is one of the most Representative Sichuan dishes. 38

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Guangdong Cuisine Ingredients • • • • • • • • • •

400g of ground pork 2 large eggplants 1 egg (a real one from a chicken, not from the eggplant) 1 tbsp. soy sauce 1 tbsp oyster sauce (or fish sauce) 1 tbsp. sesame oil 1 tbsp. Chinese five-spice 2 cloves of garlic, minced 1 spring onion, chopped finely 200ml oil for frying

1 Slice the eggplant into 1cm slices and dry them on a kitchen towel. You won’t need to salt them and drain the water off. 2 Mix all of the ingredients, except for the eggplant, frying oil and green part of your chopped spring onion. Spread your well-kneaded forcemeat on the dried eggplant slices and leave this to infuse for at least a couple of hours. 3 Deep fry the eggplant-meatball infusion for 2-3 minutes on each side and then use a kitchen towel to absorb some of the excess oil. 4 Finally, garnish with the rest of the spring onion and serve.

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eggplant Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. The sauteed dishes always rely upon exquisite presentat ion involving cutting and carving skills. eggplant is a populor food in guangdong. 40

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Pork Filling

• 1 lb ground pork • 4 large napa cabbage leaves, minced • 3 stalks green onions, minced • 7 shitake mushrooms, minced • 1/2 cup bamboo shoots, minced • 1/4 cup ginger root, minced • 3 tbsp soy sauce • 2 tbsp sesame oil • 2 tbsp corn starch

1 First, Chop everything up. In a bowl stir together, adding some sesame oil, soy sauce, and cornstarch to the mix. Pork filling is ready

2 Pour in about 1/2 cup of water and pulse to make the dough. The dough should be firm and silky to touch.

Ingredients • 2 cups all-purpose flour • 1/2 cup warm water • flour for worksurface 3 Cut the dough to strips then cut every strip to slice. press the discs, and roll them out as skins.

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4 Put filling on the skin. Process: pinch the top together, making a pleat, the teardrop at the end, and closing the end. 5 You can choose boiling, frying, and steming.


Dumpling/Jiaozi Jiaozi are usually boiled or steamed and remains to be a traditional dish eaten on Chinese New Year’s Eve, the 5th day of Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in.

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Korea There are few differences among the food Koreans consume at each meal. Supper is usually more elaborate than breakfast and lunch, but generally speaking, every meal is centered on plain boiled rice, soup, and pickled vegetables (kimchi). Side dishes extend this core, and their number depends on the occasion. Three to five side dishes are the norm in contemporary households.

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Kimchi

Pickled vegetables, generally referred to by the name of kimchi, are the most basic, indispensable element of every Korean meal. Neither a feast nor a most meager fare would be complete without it. For centuries kimchi was the sole side dish to accompany the staple of Korea’s poor, whether it was barley, millet, or, for the fortunate few, rice. It was also a fundamental meal component in affluent households.

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Here are all Ingredients we need:

2 After salting for 24 hours, the cabbage can release upwards of ½ cup of water. Give 3 Garlic is a main ingredient. Just the 20 the cabbage a firm squeeze cloves for my batch should do the trick. with my hands to render off Ginger is used much more sparingly. Af- any remaining water and then ter all, we wouldn’t want to overdo it here. transfer it to a large bowl. About an ounce of ginger adds a nice Finally, discard the cabbage peppery freshness to the kimchi. water.

1 The first step is salting, which removes excess water from the cabbage. Without first salting the cabbage, the bulk of its water would be released during fermentation and dilute the flavor of the chile paste. Salt 1 large head of cabbage with 5 teaspoons of kosher salt for a minimum of 1 hour, but really prefer to do it for at least 24 hours.

4 Turn the chile powder, sugar, fish sauce, soy sauce, salted shrimp, garlic, and ginger into a paste. A purist, itching to go old-school with it, might reach for the mortar and pestle. 20 seconds in the food processor does a fine job. The finished puree will still be somewhat coarse. 5 With the chile paste at the ready, prep the scallions, leek, and carrot and add them to the salted cabbage. Add the chile paste to the vegetables.

7 toss to combine.

8 The kimchi will ferment in about 2 weeks

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Bibimbap Bibimbap as one of the most representative items of Korean cuisine is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. In Korean households, Bibimbap is frequently prepared from steamed rice, vegetables, and meat because of its convenience of preparation. Dolsot Bibimbap is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl.

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1 Cut in half moon slices. you will only need about 1/4-1/3 cup per dish. Put a little oil on a heated pan and saute with salt&pepper, 1/2 tablespoon of garlic, and a dash of sesame oil.

What you need:

• • • • • • • • • • •

ready cooked rice red pepper paste zucchini carrot mushroom spinach minced garlic bulgogi egg crushed dried seaweed soy sauce, salt and pepper, sesame oil, sugar, sesame seeds, white rice vinegar, oil, red pepper flakes • stone pot/clay pot (for dol sot style) • Note: remember, quantity really does not matter in this dish, it’s just how much of it you want in your dish.

2 Thinly slice the carrots. Add in a dash of rice vinegar, a dallop of red pepper paste, a few generous sprinkles of red pepper flakes and sugar. Mix and set aside. 4 Thinly slice mushrooms. On heated pan with oil, saute mushrooms with salt and pepper. Set aside.

4 Boil water into a bowl and flash boil your spinach–put in a handful of spinach and immediately turn off the heat and drain. Add in 1 teaspoon of minced garlic, a tiny dash of soy sauce, a tiny dash of sesame oil, salt, and pepper.

6 Top the rice with all your toppings. Allow the bowl to be over the heat for an additional 10 minutes. Top it with the seaweed, red pepper paste and one sunshine egg.

5 Heat your pot over medium-low heat. Put about 1 tablespoon of sesame oil onto the bowl. This is to keep your rice from sticking to the bowl. Put the rice on.

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Kalbi Ingredients • • • • • • • • •

1 1/2 cups soy sauce or Gluten-free Tamari Soy Sauce by San-J 3/4 cup white sugar 1/4 cup sesame oil 5 cloves of garlic, minced 1/2 of a medium yellow onion, chopped 3 large green onions, cut into small pieces 2 tbl toasted sesame seeds 1/2 tsp of red pepper flakes 4-6 pounds of Korean short-ribs

1 Place ribs in a large ziplock bag or a dish that can hold them all (I used a large pot with lid). Combine all the ingredients together and stir for 1 minute. Pour the marinade into the pot, dish, or ziplock over the meat making sure ll the ribs have been coated. Cover and refrigerate over night. The next morning make sure to place the ribs that were on the bottom on top, and vice versa. Continue to refrigerate until its time to grill. 2 Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side for 3-4 minutes. Garnish with addional slices of green onion and toasted sesame seeds.

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Kalbi is Krean BBQ. Galbi is generally served in restaurants known as “galbi houses”, and the meat is cooked right at customers’ tables on grills set in the tables. It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang, a sauce made of fermented bean paste and red pepper paste. It is often accompanied by side dishes known as banchan. 50

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