what is your favorite ethnic recipe?

Question

i love to make different ethnic dishes...What do you have for me to try?

i prefer recipes with no pork...thanks!!

Answer 1

Lamb Biryani. . .a Traditional Mogul Emperor's dish. . Famous in India

Biryani is a rich dish, cooked with a Yakhni, a sort of spicy curry, made with meat or chicken or prawns or vegetables or fish. Lamb or mutton biryani is perhaps the most popular of all the biryanies. It can be a meal in itself or can be served as part of an elaborate Indian meal. Do not be put off by the long list of ingredients, it is an easy dish to cook. Make sure that you have all the ingredients, cutting corners spoils the end result.

Also see: Chicken Biryani, Vegetable Biryani, A Quick Biryani, Soya Chunk Biryani, Chicken Fried Rice from Leftovers.

Serves 6-8

Ingredients
•750 gm.-1 kg. basmati rice
•1/2 tsp. salt
•2 1/2 litre water for rice
•a small sprig of mint leaves
•For yakhni:
•1 kg. lamb or mutton leg/shoulder cut into bite size pieces, washed and drained (do not use poor quality meat for this dish)
•4-5 tbs. oil or ghee
•6 large onions, peeled and thinly sliced
•3-4 cloves of garlic, chopped finely
•1 inch piece ginger, chopped or grated finely
•4 large cardamoms*,
•6 green cardamoms*
•2 inch piece of cinnamon*
•4 bay leaves*
•8-10 black pepper corns*
•6-8 cloves*
•2-3 green chillies- slit length wise. (adjust amount to your taste)
•2- 2 1/2 tsp. salt (adjust to taste)
•1/2 tsp. chilli powder (adjust amount to your taste)
•1/2 cup thick yoghurt
•2 large tomatoes, chopped
•1 bunch of coriander leaves, chopped
•1 small bunch of mint leaves, chopped
•1 lime or 1/2 lemon, cut into small pieces
•A few strands of saffron soaked in a tablespoon of warm water
•1 tbs. Ghee or clarified butter
•Orange or jalebi food colour

Buy ingredients from a recommended supplier, Spices of India. For more information, see here.

Instructions
1.Peel, wash slice onions thinly.
2.Peel, wash and grate ginger and garlic finely.
3.Measure all whole spices*. Crack brown and green cardamoms a little, by hitting them with a rolling pin. Keep all whole spices together, aside.
4.Measure/prepare all other ingredients as listed.
5.Heat oil/ghee in a large pan and fry onions, until quite dark brown. Take out & keep aside.
6.In the same oil (if there is too little left, add another tablespoon. or two), add all whole spices (cloves, cardamoms, cinnamon, black peppers, bay leaves), ginger and garlic. Fry for a minute or two.
7.Add meat pieces, salt, chilli powder. Stir fry until meat is nicely browned on all sides.
8.Add yoghurt, tomatoes, coriander and mint leaves (save a few leaves for boiling rice) , sliced green chillies, pieces of lime and 2/3rd of fried onions, keeping 1/3rd onions aside for garnishing later. Cook, stirring frequently, until meat is nearly done and only a little gravy is left. This may take 30 minutes to an hour, depending on the cut and quality of meat.
9.While meat is cooking, boil the water for rice, with a mint & coriander leaves and salt.
10.Add rice and boil briskly, with lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers).
11.Drain the water off by transferring the rice to a colander/large sieve. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely.
12.Grease a large oven proof dish or a pan and spread 1/3rd of the rice in a layer at the base of the pan. Sprinkle 1/3 rd of the saffron on rice.
13.Now layer with 1/2 of the meat.
14.Next, cover with the second 1/3 rd of the rice. Sprinkle 1/2 rd of saffron on top of rice.
15.Now spread the remaining 1/2 of the meat on top of rice.
16.Finish with the remaining 1/3 rd of the rice layer on top.
17.Sprinkle the remaining saffron.
18.Sprinkle fried onions on top. (You can spread some of the fried onions on each layer of rice, if you wish).
19.Dot with a little ghee and a few drop of liquid jalebi (orange) colour . If dry colour powder is used, dissolve it in a teaspoon of water. This gives you a few dark orange coloured rice grains interspersed in the rest of the rice. It looks very nice when served.
20.Cover the pan with a tight lid.
21.Put it in a medium hot oven, 170º-180° C, on the centre shelf, for 20 minutes or so, until the rice is fully done. It can be cooked directly on the hob, on a low flame, with the lid tightly closed. This will take 20-30 minutes.
22.Serve hot.

Notes
•If you would like a richer biryani, add another 500 gm. of lamb. Remember to increase all other ingredients, except rice, accordingly.
•Biryani can be prepared up to step 20 and then kept in the fridge. Cooking time in oven will be increased by 10 minutes.
•Biryani freezes reasonably well. Defrost fully. Sprinkle a little water on top, cover and heat in a microwave, or an ordinary oven at medium heat or in a heavy bottomed pan, on low heat.
•BBQ Biryani Pulao: Cook rice as per your recipe. Make small parcels, one parcel per person, wrapped in aluminium foil. Place them on BBQ for a few minutes to heat. Serve straight from the BBQ.

Answer 2

Here are some Cambodian recipes I've made before:

http://www.happyshela.com/2005/cambodia/khmerrecipes.html

My favorite is the Corn-fried rice. It's absolutely awesome!

I also love Indian food. One of my favorites is Palak Paneer (or spinach with cheese cubes).

You can make your own paneer (cheese):
All you need is:
Whole Milk
Salt
Lemon Juice
A clean cloth

Bring a carton of whole milk just to a boil, stirring constantly. Do this over a high fire, so that it doesn't evaporate too much.

You may add salt if you like, to taste.

Once it has boiled, turn down the fire and let it cool for a couple minutes, then add 2 tbsp of lemon juice. This will cause it to curdle.

Stir until the curds all separate from the whey. The whey looks like melted butter, and the curds are the white solid pieces.
Let it cool for 5 minutes.
Then pour the mixture into a cloth-lined collander. You may use cheese cloth, but make sure it is very fine, so that you don't lose any curds. I use a plain white flour-sack type cloth. What you want to do is keep all the curds and drain all the whey.

Gather the ends of the cloth together to make a sack and run cold water over it. When it is cool enough to touch you can squeeze all the liquid out.

Then, keeping it in the cloth, set it on a cutting board, pressing it into a 1-inch thick square as much as possible. Set a weight on it. I set another cutting board on top, and then place heavy books on top.

Let it set for a half hour, and then cube the cheese. Refrigerate.

This cheese can be fried without melting.

I have not mastered the art of making palak or saag (Indian spinach). There are recipes online, but I never succeed too well at getting the right taste. :-(

But it sure is fun to make the cheese!

Answer 3

Thai Fried Rice

(This makes enough for two people plus leftovers. I use a big plug-in skillet for this, so if you don't have a big pan you'll probably want to halve this!)

Ingredients:

1 cup of uncooked rice (medium grain works best)
Vegetable or canola oil
2 raw boneless skinless chicken breast halves, cut into small bite-size pieces
1/2 of a medium-sized sweet yellow onion, chopped (don’t dice too small)
2 cloves of garlic, pressed
2 stalks of fresh broccoli, cut into pieces (I just use the florets)
Some kind of sweet Asian sauce (I use Yoshida's teriyaki sauce so any kind of teriyaki would work)
Soy sauce
Fish or oyster sauce
2 small tomatoes or 1 medium tomato, cut into large chunks
2 green onions, chopped
Fresh cilantro, chopped (Sorry, but it has to be fresh. The dried stuff just doesn’t work for this dish.)
Lime juice (fresh or bottled, doesn’t matter)


Cooking:

Steam the rice. This doesn’t have to be done the day before; just cook it before you start to cook the chicken and keep it warm.

Start cooking chopped-up chicken in pan with some oil. After chicken is no longer pink, but not yet brown, add chopped onion and stir together. Add pressed garlic and stir everything, letting it cook for a few minutes.

After chicken is cooked through (don’t let it overcook or get really brown, you want it soft) add the broccoli pieces. Pour a small amount (maybe 1 tsp.) of soy sauce, a little more (about 2 tbsp.) of teriyaki sauce, and about 1 tsp. of fish/oyster sauce over everything and stir it all. Put a lid over the pan (this lets the broccoli steam). Leave the lid on for about five minutes (longer depending on how crunchy/soft you want the broccoli).

Add all of the rice to the mixture. Stir well so that everything is combined evenly. Add more of each of the three sauces (don’t use too much soy sauce, but use a little more teriyaki—this dish is supposed to be a little bit sweet). For the sauces, add as much or as little as you like to taste. Also add some more oil, enough so that the rice doesn’t stick to the pan. Stir everything well.

Finally add the tomatoes, green onions, and cilantro and stir lightly. Put the lid back on for another two or three minutes so the tomatoes get heated through.

It’s done! Sprinkle with lime juice just before serving.

********************

I 'created' this recipe for myself based on what I was tasting at Thai restaurants, so it might not be 100% authentic!

Answer 4

This is an old Lithuanian recipe.

ESTHER's KUGELIS:
2 lbs. bacon
1 small onion, chopped
6 potatoes, grated
4 to 5 Tablespoons flour
1 Tablespoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/2 cup margarine
1 small can evaporated milk
sour cream
Fry bacon and onions until soft; drain off grease. Wash and grate potatoes in large bowl. Add flour, salt, pepper and mix well. Blend in eggs, margarine and evaporated milk. Stir in bacon-onion mixture. Pour into greased baking dish. Bake at 450 degrees for 45 to 60 minutes or until top is nicely browned. Serve with sour cream.

Answer 5

Anything that's Assyrian--or Middle Eastern: Hummus, Falafil, Biryani, Tabboli, Baklava, there's so many more :)

Answer 6

smoking hot wings

1 bag of hot wings marinated overnight in
black pepper
1 cup of hot sauce
1 cup of BBQ sauce
garlic
cilantro
old bay seasoning and lemon pepper
served with cheesy macaroni and cheese, smoked collard greens and spicy seasoned french fries or maybe cornbread with cheese and jalapenos in the middle YUM

Answer 7

Goulash,
Filipino Lumpia,
Chicken Adobo,
Nicoise Salad,
Souffle,
Foundue,
Itialian style tomato & mozzarella salad
... my list can go on and on.....