Whats your fav ethnic dish? Something I probably never heard of would be nice. Describe it.?

Answer 1

1) Malay Cuisine
LONTONG is actually a rice cakes that is served with a vegetable curry. Vegetables include cabbage, carrot and long beans. The curry is not too viscous as the chicken curry.The rice cakes is like the ketupat that is served with satay. It is made in the same way but the leaves used is from banana tree and it is wrapped into a cylindrical shape. It is so compressed that you cannot find space in between any rice grains. Usually a hard-boiled egg and half a piece of tau hu would accompany the dish.

2) Peranakan Cuisine
OTAH is actually fish paste mixed with spices like lemon grass, chilli, coconut milk, tumeric and shallots. The fish paste being mixed with chilli is orange in color when ready to serve.

The fish paste is wrapped in a banana or coconut leaves and then grilled over a charcoal grill. There are some otah that has shrimps, squid or crab meant added into them to give that extra taste.

3) Chinese Cuisine
SOON KWAY is actually a dumpling that is shaped like semi-circle similar to Curry Puff. Its ingredients is, similar to that of Popiah, jicama, strips of carrots, black mushroom and beancurd and small shrimps in them. SOON KWAY usually taken by Singaporean in the morning as breakfast.

Answer 2

Mysore Rasam - Indian Curry

Recipe Ingredients:
Dhal 1/4 cup well cooked and diluted.
Tomatoes, medium sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.
Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard.


Grind Together:
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.


Method to prepare this Indian Curry:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes.
Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.

Season with ghee and mustard.
Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.

Answer 3

ACKEE AND SALTFISH (JAMACIA'S NATIONAL DISH)

INGREDIENTS :

1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
1 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil
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METHOD:



Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
Wash ackees five times
Cover and boil until moderately soft.
Drain, cover, and put aside.
Pick up (flake) the saltfish and remove all bones.
Sauté thinly sliced onions and sweet pepper rings.
Remove half of the fried onions and peppers
Add saltfish and the ackees, and turn the fire/stove up slightly.
Add black pepper
Pour in to serving plate and garnish with remaining onions and pepper slices
Serve with boil banana and/or fried dumplings

Answer 4

My husband is Arab and that i've got been presented to North African and center east cooking via him and his kinfolk as properly as a results of fact the assorted tries that I actual have made at Arabic cooking(no longer constantly powerful,yet by no skill uninteresting.So this stated i'm prepared on Lebanese cooking e.g. Felafel's.Shish Taouk,Hummus,Tabbouleh,and pickled turnips(particularly delish),all on a similar meal.I additionally like Couscous whilst it somewhat is made the Moroccan way with tomatoes and rooster.

Answer 5

Albondigas it is a mexican meatball soup with vegetables, It has ground beef with rice and cilantro rolled into balls and you can add potatoes and any other vegetable that you like. My step mom makes it all the time it's delicious. We usually have it the Winter time. It is great with spicy salsa and home made tortillas.

Answer 6

Kaopot. It's a standard Thai lunch. Brown rice, scrambled eggs, veggies like peas and carrots, maybe peanuts, for meat they use beef, pork or chicken. Lots of hot Thai chili sauce! If you aren't sweating and your lips aren't burning they don't consider it a good meal!

Answer 7

Filipino dish called ADOBO, I like the chicken one serve with steam rice in any given day. Adobo is cooked in vinegar and sauteed with lots of garlic onion and salt and pepper

Answer 8

My favourite is 'CHICKEN/BEEF RENDANG and 'KETUPAT'

It's chicken/beef cooked in coconut milk,spices,grinded onions,garlics and ginger,stalks of lemon grass,galangal,lemon leaves and tumeric leaves.The longer you cook (until the gravy become thick and a bit dry), the better it will taste.

'KETUPAT'(RICECAKE), is a rice cooked in a square shaped weaved coconut leaves.The size is about 2.5 inch X 2.5inch.It needs to be cooked long hours too(4 hours).

Usually 'KETUPAT' is eaten with 'SATAY' aka 'SATE'(a skewered meat grilled or bbq over a charcoal fire)
Those are the Malaysian(Malay) traditional dishes most famous in Malaysia and Singapore too.

Answer 9

Mondongo, a tasty Caribbean dish of animal entrails.

Answer 10

Roladen. It's German.

It's a thin cutlet of beef layered with black forest ham, and mustard. Then you roll in it a pickle spear and sliced onion. It is then browned and cooked in a wine brown gravy sauce.