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2006-07-26 17:44:35 · 15 answers · asked by Anonymous in Food & Drink Ethnic Cuisine

15 answers

Try spinach enchiladas. Damn they are good.

2006-07-26 18:22:36 · answer #1 · answered by Anonymous · 1 1

depends what ethnicity..here is my favorite.it is ethnic food for Americans but for me it is Hometown cooking.

JÄGERSCHNITZEL

4 slices beef(boneless pork or veal chops work just as well even chicken breast)
100 milliliters oil
250 grams onions
500 grams mushrooms
salt
pepper
1 tablespoon parsley, minced
2 cups beef stock
potato starch

Heat the oil, cut the onions into small pieces and fry meat and onions in the oil for a few minutes . Cut the mushrooms into slices and add to the meat and onions. Add parsley. Cook for about 1 hour, adding some of the stock from time to time. At the end, add some potato starch to thicken the sauce and cook for a few more minutes, then add salt and pepper to taste.
quick version
Also works if you bread the schnitzel,fry in butter..transfer to a cookie sheet and keep warm @250.Add 1 can of beer to the frying pan,1 can of mushrooms with the juice,add 1 teaspoon of mustard 1/3 of a cup sour cream..simmer for 10 min..add brown gravy mix until thickened serve with steamed parsley potatoes(peel potatoes,quarter,cook till done,drain add 1/2 stick of butter and 1/2 bunch of parsley coat taters in the mixture) or french fries

2006-07-27 01:02:23 · answer #2 · answered by petra0609 4 · 0 0

One of my favorites is one my kids call "chicken surprise" and is really a Malaysian Indian curry. Here's the recipe, and you eat it over rice:

4 chicken breasts, cubed
2 potatoes, cubed
1 onion, chopped
1 can coconut milk
1 tablespoon ketchup
1/4 cup oyster sauce (optional)
1 teaspoon chinese five spice
1 tablespoon minced garlic
1-3 tablespoons chili sauce, Sriracha sauce, or sambal oelek
fresh lime
turmeric
1/2 cup frozen green peas
1/4 cup oil

Squeeze lime over chicken cubes and sprinkle with turmeric. Let sit for 15-20 minutes then add to hot oil in skillet along with onions and cook until chicken is browned. Add potatoes, stirring to distribute yellow color from turmeric and cook about 5 minutes. Potatoes will not be cooked all the way through. Add the remaining spices, and stir 1-2 minutes, then add coconut milk and cover. Cook on low until potatoes are just soft but not mushy. Sprinkle with frozen green peas and cover for 5 minutes with heat off. Serve over rice and watch it disappear!!

2006-07-27 01:03:40 · answer #3 · answered by gahrahstah 4 · 0 0

I just came back from holiday in Greece, and I can safely say that Pastichio is easily my favourite foreign dish at this point. I think I spelled that right.

2006-07-27 20:37:13 · answer #4 · answered by Monsieur Le Prof 2 · 0 0

A Brazilain dish called Fejiouda--spelling might be kinda off, but it's real good. Google it to find the recipe.

2006-07-27 00:48:27 · answer #5 · answered by latterdaylady 3 · 0 0

POLLO EN MOLE VERDE

1 whole chicken, cut into serving size pieces
1 small onion
1 medium carrot, cut into chunks
1 clove garlic, peeled
1 sprig cilantro

For the mole:

3/4 cup ground toasted pumkin seeds (called pepitas, sold ground, or grind them yourself)
8 medium-size tomatillos, cut into quarters
1/2 medium onion, coarsely chopped
2 large cloves garlic, peeled and halved
4 serrano chiles, seeded or not, according to taste (seeds are the hottest part of chiles)
4 poblano chiles, skinned, seeded and chopped (See Note)
4 romaine lettuce leaves, chopped
3 sprigs cilantro
3 sprigs epazote (some people use parsley instead)
4 cups chicken stock, strained, from cooking the chicken
1 Tablespoon vegetable oil
Preparation:


Place the chicken, onion, carrot, garlic, and cilantro, along with salt to taste, in a stockpot with water to cover. Cook until tender, about 40 minutes, removing the white meat after 25-30 minutes so that it does not overcook and become rubbery. Remove from heat and set aside while you make the mole.

Put the tomatillos, onion, garlic and serranos in a saucepan with two cups of the strained chicken broth. Bring to a boil and simmer for about five minutes, until the tomatillos become soft. Transfer this to a blender container, add the chopped poblanos and lettuce and puree until smooth. Add the ground pumpkin seeds, cilantro and epazote or parsley and puree again. Transfer this into a saucepan in which you have heated the vegetable oil, and stir continuously as you gradually add the remaining two cups of strained chicken stock.

Simmer over low heat about thirty minutes, stirring frequently to make sure that the sauce doesn't burn or stick. Taste for salt. Serve in soup or stew bowls: place a piece of chicken in each bowl, ladle the mole over it, and accompany with plenty of warm tortillas.

NOTE: To remove the skins from poblano chiles, roast them over a gas flame or in a broiler, turning until they are charred all over. Then place them in a plastic bag for 10-15 minutes. This loosens the skin and makes them easy to slide off under a stream of running water.

2006-07-27 01:00:34 · answer #6 · answered by scrappykins 7 · 0 0

Biryani
Ingredients:
500 grams of Basmati Rice (washed & drained)
1 kilogram of Mutton,Lamb or Chicken (cut into 2" pieces)
1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)
5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)
4 sticks of Cinnamon (Dal Cheeni)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 small Cardamoms (Choti Ilaichi)
6 Cloves (Long)
2 Bay Leaves (Tezz Patta)
1 tsp. of Black Peppers (Kaali Mirch)
1 tsp. of Cumin Seeds (Sufaid Zeera)
2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
1 ½ cups of Curd (beaten)
2 pinches of Saffron (Zaffron) (dissolved in warm water)

Ingredients for Rice:
A handful of Mint Leaves (Podina) (chopped)
1 Big Black Cardamom (Kaali Baari Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
2 Small Cardamoms (Choti Ilaichi)
3 Cloves (Loung)
A handful of Kothmir
Salt (to taste)
5 tbsp. of Clarified Butter (Ghee) or Refined Oil

Method:
1) To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
2) Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
3) Cook the rice till ¾ done and then drain in the colander.
4) Remove the whole masala. Melt the ghee and set aside.

Directions for Assemble
1) Take a heavy-bottomed dekchi and add the marinated mutton and ½ of the melted ghee.
2) Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining ghee, saffron milk and lemon juice. Cover and seal the dekchi with atta paste. Place over high heat for 20-25minutes.
3) Lower heat and cook for another 45 minutes.

Serving Suggestions: Serve Hot
Degree of Difficulty: Medium
Recipe Category: Main Course Rice
Recipe Ethnic Group: Indian

2006-07-28 03:46:11 · answer #7 · answered by Sanober 2 · 0 0

Saginaki. The flaming goat cheese ignited with Ouzo, and extinguished with lemon juice. And it sounds Japanese, but it's Greek

2006-07-27 01:00:21 · answer #8 · answered by metrobluequeen1 3 · 0 0

moroccan tagine: many layers of complex flavors in such a simple rustic peasant dish! wonderful & delish!

2006-07-27 02:22:37 · answer #9 · answered by Desi Chef 7 · 0 0

my grandmother's crawfish bisque.
pastitsio - Greek pasta dish
hummos and tabouli
anything Italian

2006-07-27 01:32:42 · answer #10 · answered by chit-chaat7 3 · 0 0

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