World-Bites (49) / Baba Ganoush
Lebanese appetizers (mezze) are a very important part of lebanese cuisine. Before dinner a large selection of appetizers in tiny dishes is set out for diners. Mezze may include vegetables, kibbeh balls, savory pastries, yogurt, cheese, and olives. Lebanese restaurants compete with each other on the number of mezze dishes they offer and may serve as many as seventy. Eggplant dip (baba ganoush) is a favorite throughout the Middle East, where the eggplant is usually cooked over an open flame, giving the pulp a smoky flavor. Baking it directly on your oven rack will give the eggplant a similar flavor. Baba Ganoush makes a great party dip.
Ingredients
* 1 large eggplant
* 2 cloves garlic, peeled and crushed
* 1 teaspoon salt
* Juice of 2 lemons, about 6 tablespoons
* 4 tablespoons tahini (ground sea-same seeds paste)
* 2 tablespoons water, more if needed
* 4 tablespoons chopped fresh parsley for garnish
Method
* Preheat oven to 400 degrees F.
* Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
* When eggplant is cool enough to handle, peel off skin. (*) Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
* In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ganoush is too thick, add water 1 tablespoon at a time until mixture is a soft, creamy consistency.
* Divide mixture among four small plates or serve in one dish. Garnish with parsley. Serve Baba Ganoush with pieces of pita bread to scooping it up with.
Friday, April 30, 2010
Thursday, April 29, 2010
Kaipen (Laos)
World-Bites (48) / Kaipen
Kaipen is a fresh water moss, sort of a Laotian "seaweed" similiar to Japanese Nori. It is extremely rich in iron and is an excellent source of fiber. It is a very popular street snack in Laos and Thailand. Kaipen is available at Whole Foods stores and Asian Markets.
Ingredients
1/2 cup vegetable oil
1/4 cup finely chopped ginger
1/2 cup garlic, peeled and sliced, about 1/2 head
1/4 cup sugar
2 tablespoons dried chile flakes, or to taste
1/4 cup Thai or Vietnamese fish sauce
1 sheet kaipen, cut in rectangles 2 by 4 inches.
Method
1. Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
2. Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
3. In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with a dip.
Kaipen is a fresh water moss, sort of a Laotian "seaweed" similiar to Japanese Nori. It is extremely rich in iron and is an excellent source of fiber. It is a very popular street snack in Laos and Thailand. Kaipen is available at Whole Foods stores and Asian Markets.
Ingredients
1/2 cup vegetable oil
1/4 cup finely chopped ginger
1/2 cup garlic, peeled and sliced, about 1/2 head
1/4 cup sugar
2 tablespoons dried chile flakes, or to taste
1/4 cup Thai or Vietnamese fish sauce
1 sheet kaipen, cut in rectangles 2 by 4 inches.
Method
1. Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
2. Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
3. In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with a dip.
Wednesday, April 28, 2010
Kebab Rolls (Afghanistan)
World-Bites (47)
There are not many Afghani snacks in the cuisine of Afghanistan. Some of them are traditional, whereas the others have been greatly influenced by other continental cuisines. The Afghani snacks usually contain nuts, dried fruits, pistachio and traditional sweetened milk and Khati cookies. One of the most popular Afghani snacks is Kebab rolls. These are made out of lamb or chicken meat rolled in the traditional nann (whole-wheat flat bread) which is served with home made spicy chutneys, pickles etc. They’re prepped and marinated a day ahead, and then grilled before guests even cross the doorstep, freeing you up to enjoy the party without fretting that something’s burning in the kitchen.
Ingredients
4 large cloves garlic, minced
¾ cup plain yogurt
1 tsp. ground cumin
1 ½ tsp. ground turmeric
2 tbsp. lemon juice
1 tsp. Kosher salt
1 tsp. black pepper
2 lbs. boneless lamb, cut into 3/4-inch cubes
Small wooden or metal skewers
Ground sumac (optional)
Cilantro Mint Chutney
Method
In a medium bowl mix together the garlic, yogurt, spices, lemon juice, salt and pepper. Add the lamb and mix well. Cover and refrigerate at least 4 hours, preferably overnight.
An hour before you are ready to cook, pull the lamb from the refrigerator. If you are using wooden skewers immerse them in water for 20 minutes.
Spear 3 to 4 pieces of lamb on each skewer and set aside until you are ready to cook. Grill the kebabs over a medium-high flame until cooked through but still pink in the center. If you don’t have a grill, cook the kebabs under a broiler in your oven.
Coat the bottom of your serving platter with a few tablespoons of chutney. Set the kebabs on top of the chutney with a little crock of the remaining chutney in the center.
There are not many Afghani snacks in the cuisine of Afghanistan. Some of them are traditional, whereas the others have been greatly influenced by other continental cuisines. The Afghani snacks usually contain nuts, dried fruits, pistachio and traditional sweetened milk and Khati cookies. One of the most popular Afghani snacks is Kebab rolls. These are made out of lamb or chicken meat rolled in the traditional nann (whole-wheat flat bread) which is served with home made spicy chutneys, pickles etc. They’re prepped and marinated a day ahead, and then grilled before guests even cross the doorstep, freeing you up to enjoy the party without fretting that something’s burning in the kitchen.
Ingredients
4 large cloves garlic, minced
¾ cup plain yogurt
1 tsp. ground cumin
1 ½ tsp. ground turmeric
2 tbsp. lemon juice
1 tsp. Kosher salt
1 tsp. black pepper
2 lbs. boneless lamb, cut into 3/4-inch cubes
Small wooden or metal skewers
Ground sumac (optional)
Cilantro Mint Chutney
Method
In a medium bowl mix together the garlic, yogurt, spices, lemon juice, salt and pepper. Add the lamb and mix well. Cover and refrigerate at least 4 hours, preferably overnight.
An hour before you are ready to cook, pull the lamb from the refrigerator. If you are using wooden skewers immerse them in water for 20 minutes.
Spear 3 to 4 pieces of lamb on each skewer and set aside until you are ready to cook. Grill the kebabs over a medium-high flame until cooked through but still pink in the center. If you don’t have a grill, cook the kebabs under a broiler in your oven.
Coat the bottom of your serving platter with a few tablespoons of chutney. Set the kebabs on top of the chutney with a little crock of the remaining chutney in the center.
Friday, April 16, 2010
Kuih Kodok (Malaysia)
World-Bites (46) / Kuih Kodok
Malaysian cuisine is yummy, exotic and exciting. Comprising of three main groups namely Malay, Chinese and Indian, Malaysian food has become a fusion of the three and more, making it one of the world's most unique cuisine. One of the most popular Malaysian snacks in the Malaysian cuisine are the Dim sum which are steamed snacks that can be found at hotel outlets, large chain restaurants. Dim sum is like the Chinese version of the Japanese sushi. The difference is this: dim sum is hot while sushi is cold. Another famous Malaysian snack is Kuih Kodok. This is basically Malaysian-style fried banana snack - bananas all mashed up with flour, eggs, sugar, and then deep fried.
Ingredients:
3 big ripe bananas
1 1/2 cup flour
1 1/2 tablespoon sugar
1 egg
Some water
Oil for deep frying
Method:
Break the bananas (with hands) into small pieces and put them into a bowl. Add flour, egg, sugar, and some water. Use a big spoon and stir the ingredients so they are well blended.
Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to “shape” the batter so it’s somewhat round. Deep fry until golden brown.
Malaysian cuisine is yummy, exotic and exciting. Comprising of three main groups namely Malay, Chinese and Indian, Malaysian food has become a fusion of the three and more, making it one of the world's most unique cuisine. One of the most popular Malaysian snacks in the Malaysian cuisine are the Dim sum which are steamed snacks that can be found at hotel outlets, large chain restaurants. Dim sum is like the Chinese version of the Japanese sushi. The difference is this: dim sum is hot while sushi is cold. Another famous Malaysian snack is Kuih Kodok. This is basically Malaysian-style fried banana snack - bananas all mashed up with flour, eggs, sugar, and then deep fried.
Ingredients:
3 big ripe bananas
1 1/2 cup flour
1 1/2 tablespoon sugar
1 egg
Some water
Oil for deep frying
Method:
Break the bananas (with hands) into small pieces and put them into a bowl. Add flour, egg, sugar, and some water. Use a big spoon and stir the ingredients so they are well blended.
Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to “shape” the batter so it’s somewhat round. Deep fry until golden brown.
Saturday, April 10, 2010
Pasteis de Nata (Macau)
World-Bites (45) / Pasteis de Nata
Pastéis de Nata (egg tarts), these are a Portuguese-style egg tart that actually originated from Coloane here in Macau. The delicious custard tart has become a featured snack of the city, just like the Roast Duck of Beijing. Margaret's Café & Nata and Lord Stow's Café, to be found on the Macau Peninsular and Taipa Island respectively are the two best places to buy these tarts. Tourists often buy some as gifts for friends and families.
Ingredients
* 1 cup milk
* 3 tablespoons cornstarch
* 1/2 vanilla bean
* 1 cup white sugar
* 6 egg yolks
* 1 (17.5 ounce) package frozen puff pastry, thawed
Directions
1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Pastéis de Nata (egg tarts), these are a Portuguese-style egg tart that actually originated from Coloane here in Macau. The delicious custard tart has become a featured snack of the city, just like the Roast Duck of Beijing. Margaret's Café & Nata and Lord Stow's Café, to be found on the Macau Peninsular and Taipa Island respectively are the two best places to buy these tarts. Tourists often buy some as gifts for friends and families.
Ingredients
* 1 cup milk
* 3 tablespoons cornstarch
* 1/2 vanilla bean
* 1 cup white sugar
* 6 egg yolks
* 1 (17.5 ounce) package frozen puff pastry, thawed
Directions
1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Chicken-Kiev (Mongolia)
World-Bites (44) / Chicken-Kiev
The Mongolians have only a few recipes of snacks. Their main meals feature very consistent food, but there is sometimes a need for foods that are served only between the major tables. Some of the Mongolian snacks, such as Chicken-Kiev, is inspired by the cuisine of other nations. Most of the Mongolian snacks are based on meats. A few examples are: Deboned Chicken Morsels, Mongolian Beef Sandwiches and Red-Cooked Mongolian Lamb.
Ingredients
1. 2 lbs boneless skinless Chicken breasts (6 Chicken halves)
2. 1 cup butter, at room temperature
3. 1/2 teaspoon black pepper
4. 1 teaspoon granulated garlic powder
5. 2 large eggs
6. 3 tablespoons cold water
7. 1/4 teaspoon black pepper
8. 1/4 teaspoon granulated garlic powder
9. 3/4 teaspoon dried dill weed
10. 1/2 cup all-purpose flour
11. 3/4 cup fine dry breadcrumbs or saltine crumbs
12. 1/2 medium lemon, sliced
13. 1/4 cup finely chopped fresh parsley
14. 2 cups vegetable oil or extra virgin olive oil
Directions
1. Remove all fat from Chicken and discard.
2. If Chicken breasts are in one piece, split them into two pieces.
3. Place each Chicken breast between two pieces of wax paper and using a mallet, pound Chicken until about 1/8 inch thickness.
4. DO NOT POUND TOO HARD THAT THE Chicken BREAKS UP.
5. Place on a dish, cover and set prepared Chicken breasts aside.
6. In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
7. Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
8. Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
9. Cut butter into 6 equal pieces (1/2" x 3").
10. Place one piece of butter at the front of each prepared Chicken breast.
11. Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
12. This is necessary so that the butter does not run out while deep-frying.
13. Secure Chicken rolls with skewers or toothpicks.
14. In a bowl, beat eggs with water.
15. In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
16. In another separate bowl, measure the bread crumbs.
17. Completely coat each rolled Chicken into the flour mixture.
18. Dip flour coated Chicken into the egg mixture.
19. Now roll and coat the Chicken in the bread crumbs.
20. Place Chicken in a shallow dish and chill for about 30 minutes.
21. In a medium size frying pan, add vegetable oil and heat to medium-high heat.
22. Carefully place the Chicken rolls into the oil and cook for 5 minutes on each side or until Chicken is done and golden brown.
23. To test for doneness, cut into 1 rolled Chicken to make sure no pink is showing.
24. Serve immediately, garnished with lemon twists and parsley.
The Mongolians have only a few recipes of snacks. Their main meals feature very consistent food, but there is sometimes a need for foods that are served only between the major tables. Some of the Mongolian snacks, such as Chicken-Kiev, is inspired by the cuisine of other nations. Most of the Mongolian snacks are based on meats. A few examples are: Deboned Chicken Morsels, Mongolian Beef Sandwiches and Red-Cooked Mongolian Lamb.
Ingredients
1. 2 lbs boneless skinless Chicken breasts (6 Chicken halves)
2. 1 cup butter, at room temperature
3. 1/2 teaspoon black pepper
4. 1 teaspoon granulated garlic powder
5. 2 large eggs
6. 3 tablespoons cold water
7. 1/4 teaspoon black pepper
8. 1/4 teaspoon granulated garlic powder
9. 3/4 teaspoon dried dill weed
10. 1/2 cup all-purpose flour
11. 3/4 cup fine dry breadcrumbs or saltine crumbs
12. 1/2 medium lemon, sliced
13. 1/4 cup finely chopped fresh parsley
14. 2 cups vegetable oil or extra virgin olive oil
Directions
1. Remove all fat from Chicken and discard.
2. If Chicken breasts are in one piece, split them into two pieces.
3. Place each Chicken breast between two pieces of wax paper and using a mallet, pound Chicken until about 1/8 inch thickness.
4. DO NOT POUND TOO HARD THAT THE Chicken BREAKS UP.
5. Place on a dish, cover and set prepared Chicken breasts aside.
6. In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
7. Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
8. Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
9. Cut butter into 6 equal pieces (1/2" x 3").
10. Place one piece of butter at the front of each prepared Chicken breast.
11. Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
12. This is necessary so that the butter does not run out while deep-frying.
13. Secure Chicken rolls with skewers or toothpicks.
14. In a bowl, beat eggs with water.
15. In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
16. In another separate bowl, measure the bread crumbs.
17. Completely coat each rolled Chicken into the flour mixture.
18. Dip flour coated Chicken into the egg mixture.
19. Now roll and coat the Chicken in the bread crumbs.
20. Place Chicken in a shallow dish and chill for about 30 minutes.
21. In a medium size frying pan, add vegetable oil and heat to medium-high heat.
22. Carefully place the Chicken rolls into the oil and cook for 5 minutes on each side or until Chicken is done and golden brown.
23. To test for doneness, cut into 1 rolled Chicken to make sure no pink is showing.
24. Serve immediately, garnished with lemon twists and parsley.
Friday, April 9, 2010
Potent Potatoes (Bhutan)
World-Bites (43) / Potent Potatoes
Every region which is a part of the country of Bhutan has its own specialty, as a result of different influences. Although meat is considered very delicious and consistent in the Bhutanese cuisine, the slaughter of animals is forbidden here and this is because Bhutan is a Buddhist country. In any case, this does not represent a problem, as people can replace meat with any kind of vegetarian dish consisting of cheese and chili. Potent Potatoes is one such dish which is considered a delicacy.
Ingredients
1. 4 large baking potatoes
2. 1/4-1/2 cup oil or clarified butter
3. 2-3 chopped onions
4. 1/4-1/2 cup ginger-root, finely minced
5. 1-2 tablespoon minced garlic
6. 1 teaspoon black pepper
7. 1/2 teaspoon turmeric
8. 1/4 teaspoon Cayenne or crushed red pepper flakes
9. 8 whole cloves
10. 1/2 teaspoon ground cardamom
11. 1/2 teaspoon ground cinnamon
13. Salt (to taste)
14. 1/2 pint cottage cheese (optional)
Directions
1.Scrub potatoes, rub with small amount of oil, and bake at 400º until well done. Heat clarified butter or oil in large skillet. Saute onions and ginger until they begin to brown and then add garlic and spices and cook for 4–5 minutes longer. Add a little water if necessary. Add salt. Stir and remove from heat. Cut baked potatoes in half lengthwise. Scoop out insides, and combine with Onion mixture. Add cottage cheese. Broil until Cheese is melted and bubbly. Serve hot.
Every region which is a part of the country of Bhutan has its own specialty, as a result of different influences. Although meat is considered very delicious and consistent in the Bhutanese cuisine, the slaughter of animals is forbidden here and this is because Bhutan is a Buddhist country. In any case, this does not represent a problem, as people can replace meat with any kind of vegetarian dish consisting of cheese and chili. Potent Potatoes is one such dish which is considered a delicacy.
Ingredients
1. 4 large baking potatoes
2. 1/4-1/2 cup oil or clarified butter
3. 2-3 chopped onions
4. 1/4-1/2 cup ginger-root, finely minced
5. 1-2 tablespoon minced garlic
6. 1 teaspoon black pepper
7. 1/2 teaspoon turmeric
8. 1/4 teaspoon Cayenne or crushed red pepper flakes
9. 8 whole cloves
10. 1/2 teaspoon ground cardamom
11. 1/2 teaspoon ground cinnamon
13. Salt (to taste)
14. 1/2 pint cottage cheese (optional)
Directions
1.Scrub potatoes, rub with small amount of oil, and bake at 400º until well done. Heat clarified butter or oil in large skillet. Saute onions and ginger until they begin to brown and then add garlic and spices and cook for 4–5 minutes longer. Add a little water if necessary. Add salt. Stir and remove from heat. Cut baked potatoes in half lengthwise. Scoop out insides, and combine with Onion mixture. Add cottage cheese. Broil until Cheese is melted and bubbly. Serve hot.
Saturday, April 3, 2010
Bara (Nepal)
World-Bites (42) / Bara
Nepali food, especially ethnic Newari food is rich in varieties of appetizers, snacks or hors d'oeuvres. Many of these appetizers may be fried and may not be comparatively lower in fat than western appetizers heavy on butter. Bara (Black Lentil Deep Fried Patties) is one of the favorite Nepali appetizers.
Ingredients
1 cup Black lentil
1 table spoon ginger paste or ginger juice
1/4 tea spoon asafetida (Hing)
1/2 tea spoon Cumin Powder (Jeera)
Oil enough to deep fry
Salt to taste
Preparation
1 Soak black lentil in water overnight or until the black coating is easily removed.
2 Remove black coating by rinsing with water.
3 Grind into a paste with minimum water.
4 Add all the spices to the lentil and mix well.
5 Heat the oil for deep fry.
6 Make a patty shape out of lentil in a plate. Make a hole in the patty like that in donut.
7 Carefully put it in the hot oil and cook golden brown in both sides.
8 Serve hot or cold.
Nepali food, especially ethnic Newari food is rich in varieties of appetizers, snacks or hors d'oeuvres. Many of these appetizers may be fried and may not be comparatively lower in fat than western appetizers heavy on butter. Bara (Black Lentil Deep Fried Patties) is one of the favorite Nepali appetizers.
Ingredients
1 cup Black lentil
1 table spoon ginger paste or ginger juice
1/4 tea spoon asafetida (Hing)
1/2 tea spoon Cumin Powder (Jeera)
Oil enough to deep fry
Salt to taste
Preparation
1 Soak black lentil in water overnight or until the black coating is easily removed.
2 Remove black coating by rinsing with water.
3 Grind into a paste with minimum water.
4 Add all the spices to the lentil and mix well.
5 Heat the oil for deep fry.
6 Make a patty shape out of lentil in a plate. Make a hole in the patty like that in donut.
7 Carefully put it in the hot oil and cook golden brown in both sides.
8 Serve hot or cold.
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