Share your favourite recipe from your homeland?

Question

Hi! I m from Singapore and my favourite recipe is 'Kung Po Chicken' (Chicken Sze Chuan Style) from my mom...

Kung Po Chicken

Chicken 500g, cubed
30 dried chilli
2 garlic, cut into slices
10 slices ginger
2 stalks spring onions
1tsp red pepper corns

seasoning:

season the chicken with 2 tsp light soya sauce, 2 tsp cornflour, 1 egg white.
Stir well and marinate 20 mins. Deep fry in oil for a while.

Gravy:
11/2 tsp light soya sauce
11/2 tsp black soya sauce
3 tbsp wine
3 tsp black vinegar
2 tsp sesame oil
3 tbsp sugar
11/2 tsp cornflour,
2 tbsp water
stir well

Heat pan and add oil 3 tbsp oil. Fry chilli in oil until dark, add in garlic, ginger, pepper corn and fry for a while. Put in the fried chicken and stir. Pour in the gravy and stir thoroughly.
Add spring onions.


Please share your country of origin and your favourite recipe.

Thank you!!!

Answer 1

Wow, what a fun question! Thank you for providing a recipe from your homeland. I'm Armenian, which is very similar to Greek. Here's my favorite Armenian recipe, hope you enjoy!

Armenian Lamb Casserole

Ingredients:
3 pounds lamb cubes, remove all fat
1 small eggplant, peeled and sliced
1 large green pepper, sliced
1 large onion, sliced
1 can (8 oz. size) tomato sauce
1 cup water
1/8 teaspoon black pepper
1/2 teaspoon basil
1/4 cup butter

Directions:

Soak peeled eggplant slices in a bowl of water for a 1/2 hour. Pat dry.

Combine tomato sauce, water, black pepper, and basil in small saucepan. Simmer for 1/2 hour.

Coat meat with flour. Brown lightly in butter. Brown lightly peppers and onion. Line bottom of casserole dish with eggplant. Top with meat and vegetab

Enjoy!

Answer 2

I'm not saying I would ever eat this but here you go.

Haggis

Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede.

Answer 3

I use my slow cooker frequently to make a homemade spaghetti sauce that works great on spaghetti or baked ziti. I frequently make a double batch so I have some to store in the freezer for those days I'm in a hurry. This recipe is from my Mom and I have no idea where she got it from. Mix in the crock pot the following: 24 ounces of tomato sauce 1 can of Rotel tomatoes 12 ounces of tomato paste 1 garlic clove chopped 1 medium onion chopped 1 green pepper chopped 6 Bay Leaves Brown 1 pound of ground chuck or ground turkey, drain and add to the crock pot. Cover and cook on low or high, depending on how soon you need it, until all the ingredients are thoroughly mixed. About two hours on high. Remove the Bay Leaves before serving. Best homemade spaghetti sauce ever.

Answer 4

peel three big potatoes,slice them long ways,should be a bout 3 to 4 slabs to each potatoe,cut a slit till you near the end,it should be like flaps.soak in water and salt for a few moments,as this helps to soften the potatoes.for filling ,mince meat .parsley.one big chopped up onion.salt and pepper to taste.mix these ingredients.wipe the potatoes with paper towels.fill each sliced potatoe .dip in flour ,then whisked eggs.deep fry until golden.make a tomatoe sauce,with fried onions and fresh button mushrooms.simmer the filled potatoes in the sauce for about 5 minutes.this dish is eaten with coscous or rice.this is a morocan dish as well as tripoli.from mikhal in israel.

Answer 5

Louisiana, USA Cajun
Chicken and Sausage gumbo
2 cups roux
1 onion chopped
3 celery stalks chopped
4 cloves of garlic minced
2 chicken bouillon cubes
1 fryer cut up
1 lb of sausage cut up

Place in large pot of hot water the roux, onions, celery, garlic and chicken bouillon cubes. Cook for about 45 minutes. Place in chicken and cook for another 45 minutes add the sausage and cook for another 30 minutes. Cook a pot of rice and serve.

Answer 6

No-Flour-Peanut-Butter-Cookies

Answer 7

Cat-Kabobs

Answer 8

Ireland
Boiled potatoes
Take some potatoes and boil them

Answer 9

i'm polish and i love pierogi! they're the best. wish i could tell u my mom's recipe for them...but she says it's a secret. however i am sure u could find a recipe for them on the internet somewhere!