What ethnic cusine is the easiest to make or cook!?

Answer 1

I like Mexican! Here is one of my favority recipes. Cheers,
The other evening I made bean and potato enchiladas and they were quite
yummy. Even my picky 10 year old loved them!

5 small potatoes, cubed
1 1 pound can beans of choice, drained and rinsed (I used pinto)
3 cloves garlic, pressed
1 t. (or so) oregano cilantro would have been better, but I didn't have
any)
1 t. cumin
salt to taste
12 corn tortillas
8 oz. fat free cheddar cheese, shredded
10 oz enchialada sauce, picante sauce, taco sauce, whatever (I used
canned green enchialada sauce because that is what I had on hand)

Boil potatoes in just enough water to barely cover them. When they are
about half done add the beans, garlic, oregano, cumin, and salt. Boil
vigorously to reduce the water a bit and finish cooking the potatoes.
When potatoes are done, pour off water inot the sauce of choice. Put 2
T. or so of the bean and potato mixture on a tortilla, roll and place in
a baking pan. I softened each tortilla with warm water, but dipping
them in warmed sauce would work too. When finished rolling tortillas,
pour sauce over enchiladas and sprinkle with shredded cheese. Place in
oven till cheese is melted. Remove from oven and eat with salsa or pico
de gallo.

Onion would have been good in these also, but my daughter hates onion
and I didn't feel like fighting. :-D

Answer 2

What about the chinese Claypot Chicken Rice. You don't need to use a claypot cos you can cook this recipe in a rice cooker. I got this recipe from a girlfriend and it works!

Claypot Chicken Rice (for 2 persons)

Ingredients:

Uncooked Rice - 1 cup
Raw Chicken Breast - 1 slab, boneless
Dried Black Mushroom - 4 pieces, soaked in water and sliced thinly
Lap Cheong - 1 strip, if available (this is optional), sliced thinly
ginger - cut into tiny little pieces
garlic - cut into tiny little pieces
light soy sauce - 2 tbsp (this is the regular soy sauce)
dark soy sauce - 2 tbsp (what we call ore tau ewe, it is very thick and black)
sherry - 2 tbsp (optional)
sesame oil - 2 tbsp
pepper to taste

Cut the chicken into thin slices. Marinate it for a few hours (or
overnight) in the fridge in all the above ingredients except for the
rice. Cook the rice in your rice cooker, shortening the water by the amount of liquid in your chicken. When the water in the rice cooker is boiling, dump in the chicken mixture. When the rice "tiak" (the button has jumped up) wait about 1/2 hour and then open the lid and stir everything up. It is now ready to eat.

Answer 3

Actually, most ethnic cuisines have some recipes that are simple and straightforward. I've done some very quick, easy Mexican things; I have a couple of quick, easy, and authentic-seeming Southeast Asian recipes; and there's tons of Italian food that's very straightforward and just relies on having good fresh ingredients. It makes sense, because every cuisine was developed by people who were mainly just trying to feed their families and did not have all the time in the world. (The recipes are simple and straightforward once you have the ingredients on hand. It's shopping for fish sauce, ancho and guajillo chiles, achiote, Thai basil, sour oranges, tahini, asafetida, garam masala, etc, in a North American supermarket that can get exasperating, since you have to go to 3 different markets to get the ingredients for one thing sometimes.)

Answer 4

depends where you are lots of ethnic recipes need specific items even for the easiest of recipes
chinese tends to use lots of veggies that are not always avail everywhere....water chestnuts, baby corn and pea pods.....special sauces, certain kinds of tofu, and wraps for variety of items egg rolls, dumplings etc.

for indian and other asian dishes special kinds of rices and very fresh veggies

for phillipino longenesa, certain kinds of noodles

for many island nations need seafood or specific fruits that are not avail in all areas

but almost any cuisine has the same number of easy recipes one just has to look for them....one of the best places to find good ones is allrecipes.com

Answer 5

the recipe my mother in law makes (she is Samoan) its chop suey soak a pack of bean threads in cold water for 20 minutes get a can of corned beef and soy sauce after the 20 minutes cut up the bean threads with scissors and put in a pot add the corned beef and cook on med heat add enough soy sauce to turn the mixture let cook for 10 minutes thats it

Answer 6

Chicken Roti From India

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal."
Original recipe yield: 7 to 8 servings

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 1/2 tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 1/2 pounds shredded chicken meat
1/2 cup fresh shredded coconut

DIRECTIONS

To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.

Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.


Caldo Gallega

"A very flavorful Puerto Rican soup I got from one of my co-workers. It is fast, easy, and most of all delicious! I start it the night before serving by cooking the broth, onions, potatoes, and chorizo. That way the next day after work, all I have to do is add the remaining ingredients and heat through."
Original recipe yield: 8 servings

PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min

INGREDIENTS
8 cups chicken stock
1 medium onion, diced
1 pound diced cooked ham
2 chorizo sausage links, sliced
1 (15.5 ounce) can white beans, drained
1 pound potatoes, diced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 teaspoons chopped garlic

DIRECTIONS
Pour the chicken stock into a large pot. Add the onion, ham, chorizo sausage, white beans, potatoes, spinach and garlic. Bring to a boil, then simmer over medium heat for 45 minutes. Serve and enjoy!

Answer 7

Chinese..I think.
French too much details
Indian, mexican and Malay alot of spices (dont get me wrong they are wonderful)
Italian is second easy dishes to prepare except making doughs from scratch for pasta and others
thats all i know.....

Answer 8

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Answer 9

probably greek or italian because their ingredients are widely available usually fresh and they do not use complex recipes with 20 ingredients these cuisine usually let the natural flavour of the foods speak for themselves ....MMMMMM.....DELICIOUS

Answer 10

I'd like to say sashimi, since it is a bunch of slices of raw fish! No cooking required!