Any weird or unique ethnic dishes to recommend?

Question

i am thinking of setting up a food shop. welcome interesting food ideas from all over the world. please suggest only authentic real dishes. include simple recipe or write-up on how its done. thanks

Answer 1

A German dish called Sauerbraten is one of my faves. My mom is German and makes it on special occasions because it does take some preparation a few days in advance. But its really good!!!!!! It goes great with Blaukraut (blue cabage) and potato balls!

Give it a try...I hope you like it.

Good luck on the shop.



Sauerbratedn Recipe:

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

Answer 2

Gazpacho
From Linda Larsen,
Your Guide to Busy Cooks.
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Gazpacho is a chilled vegetable soup perfect for summer entertaining.
INGREDIENTS:

* 3 tomatoes, chopped
* 2 cucumbers, peeled and chopped
* 1/2 red onion, chopped
* 1 green bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 garlic clove, minced
* 1 Tbsp. extra virgin olive oil
* 1 Tbsp. lemon juice
* 4 cups vegetable cocktail juice
* garlic croutons and cold cooked shrimp for garnish

PREPARATION:
In a large glass bowl, combine all ingredients except croutons and shrimp and mix gently. Cover and refrigerate for at least 4 hours to blend flavors. Serve chilled, topped with croutons or cold cooked shrimp.

Answer 3

I am a former chef and was never timid to try anything and everything when I worked in Canada and internationally, it all depends on where you live, by the list of cuisines you have tried, you seem to be very adventurous, the African cuisines are nice, Sri Lankan is a bit of a change from Indian, I to like Brazilain, Cuban is nice (unless your in the US), Korean, Regional Chinese like Hunan and Szechwen. Mexician if it true mexican not Taco Bell, Scandinavian is nice, I also am a big fan of Portuguese.

Answer 4

Greek lamb gyros!

30g Greek-style yoghurt
30g roasted garlic mayo
1 tsp fresh dill, chopped
40g pitted black olives, finely chopped (optional)
100g cucumber, peeled and diced
1 tsp fresh oregano, picked or 2 tsp dried
Salt and pepper
240g roasted, barbecued or chargrilled lamb, thinly sliced
120g red onions, finely chopped
60g fresh baby spinach, washed and well drained
160g tomatoes, cored and diced
Salt and pepper to taste
4 Persian Naan flatbreads or flour tortillas
method

Tzatziki
Combine all the ingredients in a clean bowl and season to taste. Cover and refrigerate.

In a clean bowl, place the sliced lamb, red onion, baby spinach and diced tomato. Add the Tzatziki and toss gently until well combined.

Divide the mixture evenly and place in the centre of each flatbread. Fold up Burrito-style. Wrap tightly in sandwich paper or greaseproof. Serve whole or cut diagonally in half.

Serves 4

Answer 5

Pad Thai Noodles.

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 pounds large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves
Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

Answer 6

Here is a website with ethnic dishes you can try

http://pages.prodigy.net/dkomar/ethnic_recipes.htm

Answer 7

My husbands Norwegian family enjoys lefse, a type of bread they eat with their meat and potatoes.

My Mom used to make Yorkshire Pudding with pot roast and we would spoon gravy over it, that was pure heaven.

Answer 8

Stewed Dog (wedding style)

Recipe By : Joe Sweeney
Serving Size : 30 Preparation Time :3:00
Categories : Ethnic Lamb
Philippines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread -- ** see note
1 whole fresh pineapple -- cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.
2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)
3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt and garlic for 2 hours.
4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and suate until tender.
5. Pour in tomato sauce and boiling water, add green peper, bay leaf and
tobasco.
6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent.
** smooth liver pate will do as well.

CHICKEN ADOBO (FILIPINO VERSION)

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
**7up/sprite
**1 whole lemon (cut into 4)

Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.

Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.

Serve over rice

OR

Banana Blossom
Paella Style

1 cups banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard

Procedure:

Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.

OR

Callos con Garbanzos

1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de Bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste

Procedure:

Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise. Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add imientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.

Answer 9

For some interesting Malaysian food ideas(not recipes), please visit these sites:

http://friedchillies.com
http://charkueyteow.com
http://jommakan.blogspot.com
http://eatinout.blogspot.com
http://foodsafari.blogspot.com
http://masak-masak.blogspot.com
http://chocoholicmemoirs.blogspot.com
http://cuppacakes.blogspot.com