What are the native foods in your Country?

Question

Give me some recipes??Thanks....

Answer 1

Aussie Meat Pie
Ingredients:

Filling:
750g(1 1/2lbs)minced steak,
2 beef stock cubes,
1tsp soy sauce,
1 1/2 cups water,
pinch nutmeg,
2tbsp plain flour,
salt and pepper,
1/4 cup water (extra)

Pie base: 2 cups plain flour,
2/3 cup water,
1/2tsp salt,
1tbsp beef dripping


Pie top: 1 packet puff pastry,
1 egg yolk,
1tsp water



Method:
Place meat in a saucepan, stir over low heat until meat is well browned, drain surplus fat,add crumbled stock cubes, water, salt and pepper, nutmeg.

Stir until boiling, reduce heat, cover and simmer gently for 20 minutes, remove from heat.
Combine extra water and flour, stir till smooth, add the flour mixture to the meat, stir till combined, return to heat, stir till meat boils and thickens, add soy sauce, mix thoroughly. simmer uncovered for 5-10 minutes, remove from heat and allow to cool.

To make the base

Sift the flour and salt together in a bowl.

Place water and dripping in a saucepan, stir till dripping melts, remove from heat.

Make a well in the centre of dry ingredients, add the liquid, stir till combined.

Turn out on a lightly floured board, knead lightly. Roll out pastry to line 8 greased pie tins (around the same size tin as a pot pie comes in) cut off excess pastry from the sides of the tins, fill the base with cold meat filling.

Pie crust (top)

Make up puff pastry (according to directions on packet), roll out on a lightly floured board, cut into rounds for top of pies (use a saucer as a guide for size) wet edges of base pastry and gently press tops into place, trim edges with a sharp knife. Brush tops with combined egg yolk and water.

Bake in a hot oven for 5 minutes until golden brown, reduce heat to moderate and bake a further 10 minutes.

serve with tomato sauce (ketchup) on top.

Answer 2

In the US there are many regional recipes the most native (meaning grown here is corn)
For me my favorite local food is scrapple from the Pennsylvania Dutch.


Philadelphia Scrapple
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Makes 12 servings.

Answer 3

Bannock/fry bread are the main universal and easiest to make.... want a real style of the Canadian North? attempt this universal interior sight recipe for real interior sight Cree bannock bread made with the two currants or raisins! First assemble right here aspects: * 6 Cups of flour * one million Cup of lard * 3 Tablespoons of baking powder * one million Tablespoon of salt * 2 Cups of currants or raisins * 3 ½ Cups of water You’ll additionally want a medium sized blending bowl. in the bowl, mixture the flour and lard jointly via hand. Then upload the baking powder, salt and the currants or raisins. as quickly as that's accomplished, upload the water and artwork the climate right into a dough. next, you have 2 innovations: the camp hearth or the oven. To prepare dinner over a camp hearth, divide the dough into 4 lumps and firmly wrap each and each lump around the tip of a 4 foot stick and prop securely over the hearth till golden brown. To prepare dinner in an oven, unfold the dough out right into a sixteen" sq. cake pan. Bake at 425 stages for roughly 20 minutes or till golden brown.

Answer 4

If you like the taste of french fries, you'll love the spanish tortilla. When made correctly, the spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.

1 cup olive oil
four large potatos (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking

Answer 5

Well I'm from the South, so any thing soul food is the food of my country (so to speak), If you want good easy soul food. I suggest you go to foodnetwork.com and look up Paula Deen. She is the cute older lady, with gray hair, and a gorgeous southern accent. She has great recipes, especially her desserts.

Answer 6

I'm from the US. Some of our native foods include pizza, chili, hamburgers, chop suey and hot dogs. All of these are based on the food of other nations, but achieved their current form here!

Answer 7

the native food in my country is "rasogolla."

Rasogolla is a round spongy juicy edible thing. It is good to take after a meal. It has a lot of juice and is sweet in taste.

Answer 8

I'm a Vietnamese, we have famous Spring Roll which are made by wrapping dry pancake with vegetables, minced meat, and rolling it, you'll see it so beautiful and delicious in dishes. It is a crime not to recall Vietnamese fish sauce. Always have Spring Roll with Vietnamese fish sauce. oh, I'm hungry!
Visitors to Vietnam are attracted by Spring Roll and many other Vietnamese dishes like "Phở", "Bún", "Gỏi"...
Try Vietnamese dishes, you'll find out a kind of simple but charming taste.

http://www.vietventures.com/Vietnam/Food.asp

Answer 9

Rat Poison

Answer 10

United States of America:

Pizza! Buy ready made crust at Winco, add pizza sauce from can, top with Mozzarella cheese, pepperoni slices, green pepper rings, red onion pieces, sliced fresh mushrooms, and lightly sprinkle with pizza seasoning from Winco, final topping - light shredded cheese of choice. Cook for 15 minutes at 450F, check if top cheese is melted, remove, let sit for 5 minutes cut and serve - enjoy with green salad and drink of choice (we usually drink beer or cola).

Answer 11

Poutine : Deep fry some french fries. Add poutine sauce (beef gravy works tooo) and white cheese curds. You will think you've died and gone to heaven. Actually if you eat this too much you could die because it is exremely high in artery clogging fats.