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.
Saturday, April 10, 2010
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.
Wednesday, March 31, 2010
Fish Balls (Hong Kong)
World-Bites (41) / Fish Balls
Snacking is a way of life for Hong Kong people, and females are the biggest ‘snackers’ in spite of always claiming to be watching their weight. According to various studies, there were more than 300 kiosks selling street snacks throughout Hong Kong -- and growing. While Hong Kong people don’t need a reason to snack, the Chinese New Year is just an occasion where they will buy them in abundance for themselves and friends. Among all street snack items, the most favorite snack is Fish Balls among Hong Kong people.
Ingredients
1/2 pound flaked fish
1/3 cup saltine cracker crumbs
1 large egg, beaten
2 teaspoons finely minced green onion tops or leeks
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon grain mustard
1/4 teaspoon hot red pepper sauce
Bread crumbs
Oil for frying
Parsley, lemon wedges for garnish
Dipping sauce if desired
Method
Any type of fish you prefer will be fine for this recipe. If using raw fish, grind or chop meat really fine. If already cooked, just flake it into a bowl. Stir in the next seven ingredients and roll into bite size balls. Place on parchment or wax paper and refrigerate several hours to firm.
Roll each ball into bread crumbs to coat returning them to the paper. Heat a half inch of oil in a frying pan (or use a deep fryer for faster results) and heat until almost smoking. Add a few balls at a time frying on all sides until golden brown. Remove to paper towels to drain and cook remaining balls. Keep warm until ready to serve by placing in a low heated oven or warming tray.
Arrange on serving tray garnished with the parsley and lemon slices if desired. Serve with your favorite dipping sauce.
Snacking is a way of life for Hong Kong people, and females are the biggest ‘snackers’ in spite of always claiming to be watching their weight. According to various studies, there were more than 300 kiosks selling street snacks throughout Hong Kong -- and growing. While Hong Kong people don’t need a reason to snack, the Chinese New Year is just an occasion where they will buy them in abundance for themselves and friends. Among all street snack items, the most favorite snack is Fish Balls among Hong Kong people.
Ingredients
1/2 pound flaked fish
1/3 cup saltine cracker crumbs
1 large egg, beaten
2 teaspoons finely minced green onion tops or leeks
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon grain mustard
1/4 teaspoon hot red pepper sauce
Bread crumbs
Oil for frying
Parsley, lemon wedges for garnish
Dipping sauce if desired
Method
Any type of fish you prefer will be fine for this recipe. If using raw fish, grind or chop meat really fine. If already cooked, just flake it into a bowl. Stir in the next seven ingredients and roll into bite size balls. Place on parchment or wax paper and refrigerate several hours to firm.
Roll each ball into bread crumbs to coat returning them to the paper. Heat a half inch of oil in a frying pan (or use a deep fryer for faster results) and heat until almost smoking. Add a few balls at a time frying on all sides until golden brown. Remove to paper towels to drain and cook remaining balls. Keep warm until ready to serve by placing in a low heated oven or warming tray.
Arrange on serving tray garnished with the parsley and lemon slices if desired. Serve with your favorite dipping sauce.
Saturday, March 13, 2010
Biscutlus (Maldives)
World-Bites (40) / Biscutlus
Maldives islands are located in the Indian Ocean which surrounds the islands. Indian Ocean provides Maldives inhabitants with their main source of protein, with fish, while vegetables are used as fillings. Asian elements are obvious by the great use of spices such as curry or some Asian hot sauces. People from Maldives serve fish, generally Tuna, for almost every meal of the day. Fish combined with onions, chilies, lemon juice, coconut and rice structures the essential diet. Biscutlus (Tuna cutlets) is a popular snack of Maldives.
Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g bread-crumbs
2 Eggs
Salt to season
Oil for deep-frying
Method
Crush the onion, garlic and chilli with salt. Add in the lime and mix in well. Add in the mashed potato, tuna and pepper.
Combine the ingredients thoroughly. Divide the mixture to 12 equal sized balls. Stick half of each egg with the tuna and potato mixture and form an oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on absorbent kitchen paper. Serve hot.
Maldives islands are located in the Indian Ocean which surrounds the islands. Indian Ocean provides Maldives inhabitants with their main source of protein, with fish, while vegetables are used as fillings. Asian elements are obvious by the great use of spices such as curry or some Asian hot sauces. People from Maldives serve fish, generally Tuna, for almost every meal of the day. Fish combined with onions, chilies, lemon juice, coconut and rice structures the essential diet. Biscutlus (Tuna cutlets) is a popular snack of Maldives.
Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g bread-crumbs
2 Eggs
Salt to season
Oil for deep-frying
Method
Crush the onion, garlic and chilli with salt. Add in the lime and mix in well. Add in the mashed potato, tuna and pepper.
Combine the ingredients thoroughly. Divide the mixture to 12 equal sized balls. Stick half of each egg with the tuna and potato mixture and form an oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on absorbent kitchen paper. Serve hot.
Khmer Shrimp Patties (Cambodia)
World-Bites (39) / Khmer Shrimp Patties
Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. Num Pa Kon Chien (Khmer shrimp patties) is a very popular snack along with other dishes such as the Turmeric Fried Fish, Cambodian Fishcakes, Steamed Trout with Spring Onions.
Ingredients
* 1 lb ground shrimp
* 1 clove garlic
* 2 chopped green onions
* 1/4 tsp soy sauce
* 1/2 tsp fish sauce
* 1/4 tsp sugar
* 1 tsp paprika
* 1/4 tsp black pepper
* 1 egg (white only)
* 1 cup flour
* Oil for frying
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika and black pepper. Mix well.
Add the egg-white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. Num Pa Kon Chien (Khmer shrimp patties) is a very popular snack along with other dishes such as the Turmeric Fried Fish, Cambodian Fishcakes, Steamed Trout with Spring Onions.
Ingredients
* 1 lb ground shrimp
* 1 clove garlic
* 2 chopped green onions
* 1/4 tsp soy sauce
* 1/2 tsp fish sauce
* 1/4 tsp sugar
* 1 tsp paprika
* 1/4 tsp black pepper
* 1 egg (white only)
* 1 cup flour
* Oil for frying
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika and black pepper. Mix well.
Add the egg-white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Friday, March 12, 2010
Boothee Jaw (Myanmar)
World-Bites (38) / Boothee Jaw
Burmese people adore fried snacks (a-jaw zohn) at any time of the day, whether at a pavement stall with a sour chilli dip on the side and a cup of green tea or at home as a side dish in a main meal. Gourd fritters (boothee jaw), tofu fritters (topu jaw) and bean fritters (baya jaw) are the two best-known snacks that originate in Myanmar. It is a tradition to offer these snacks to visitors who come to a Burmese house. Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. These dishes, as most of the Burmese dishes, are served on the floor, at a lower table.
Ingredients
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon oil
75ml ice cold water
Oil for deep frying
200g bitter gourd, sliced into 1cm thick strips
Method
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
Burmese people adore fried snacks (a-jaw zohn) at any time of the day, whether at a pavement stall with a sour chilli dip on the side and a cup of green tea or at home as a side dish in a main meal. Gourd fritters (boothee jaw), tofu fritters (topu jaw) and bean fritters (baya jaw) are the two best-known snacks that originate in Myanmar. It is a tradition to offer these snacks to visitors who come to a Burmese house. Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. These dishes, as most of the Burmese dishes, are served on the floor, at a lower table.
Ingredients
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon oil
75ml ice cold water
Oil for deep frying
200g bitter gourd, sliced into 1cm thick strips
Method
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
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