Name a good recipe specifically from your country! Any websites that does that?
I love travelling, have been to Malaysia, Singapore, Indonesia, Brunei, Hong Kong, Dubai, Doha in the east, Russia, Finland, Sweden, Germany, Netherlands, France in the west, as well as a few more this year (Austria, Italy, Switzerland, Belgium). Of all the I look out for aside from the sights, sound and people, is their food! I would love if I could learn a recipe from each of the countries in the world.
Anybody knows if there are any websites specifically showcases recipes from all the different countries of the world? And if you have time, try to list some of your favourite from your own country here too!
Happy New Year!
- Aileen HKLv 61 decade agoFavorite Answer
Happy New Year!! I'm from Hong Kong, we have a lot of goodies here, especially Chinese food.
Cantonese cuisine - steamed spotted garoupa, braised whole abalone in oyster sauce, deep-fried prawns with garlic and chilli, roast goose, dim sum, sautee lobster with chicken & ham soup, wonton soup
Shanghainese cuisine - Stir-fried fresh shrimp with long cheng tea leaves, braised soy sauce sea cucumber, dong Po braised pork belly, xiao lung bao, steamed hairy crab
Sichuan cuisine - smoked duck in camphorwood and tea leaves, tan-tan noodle in spicy peanut soup
Pekingnese cuisine - Peking duck
Chiuchow cuisine - Steamed soy goose, braised shark's fin and crabmeat chicken soup, baby oysters congee.., etc.
<<<<<<< Stir-fried Salty and Crispy Prawns >>>>>>>>
600g tiger prawns, with shell
3 gloves garlic (finely chopped)
2 small Thai red chili (seeded, finely chopped)
green onion (finely chopped)
1/2 cup cooking oil
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/2 teaspoon salt
a dash of five-spice powder
a dish of black pepper
1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), devein and mix with egg white, cornstarch for about 15 minutes, set aside.
2) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remove and drain.
3) Remove oil from the wok, reheat the wok then add 1 tablespoon oil, stir fry garlic & chili till fragrant, add salt, five-spice powder and black pepper into wok, return prawns in wok and stir quickly for 1 minute or till mix well, sprinkle green onion.
4) Transfer to a serving plate, serve immediately
<<<<<< Braised Spare Ribs with Soy Sauce >>>>>>> Serves 4
800g spare ribs
3 gloves of garlic, crushed
1 thick slices of ginger, crushed
2 tablespoon cooking oil
2 tablespoon cooking wine or sherry
4 tablespoon soy sauce
3 tablespoon rice vinegar
2 tablespoon of rock sugar (they look like icebergs) or sugar
2 tablespoon of water
a few drops of sesame oil
coriander as garnish
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, vinegar, rock sugar and water in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour vinegar mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 40 minutes, or until liquid has almost completely evaporated. stir occasionally to prevent burning.
5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Remove to a serving plate, garnish coriander on top.
<<<<<< Chicken & Mushroom Rice >>>>>>> serves 4
400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft,
2 cups Jasmine rice
2 cups of chicken stock (for cooking rice)
2 tablespoon dark soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken stock
1.5 tablespoon light soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil
1) Wash rice and cook rice + chicken stock with a electrical rice cooker
2) Marinated the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still soggy) before the switch pops up, spread chicken pieces, ginger and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.
4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.
<<<<<< Cantonese Wonton Soup >>>>>>
600g fresh shrimps (shell and devein shrimps, keep heads for soup base), chopped coarsely
200g minced pork (with 30% fat)
1 egg white, beat slightly
1.5 tablespoon cooking wine
2 tablespoon soy sauce
1 teaspoon sugar
a pinch of sea salt
1.5 tablespoon cornstarch
1 teaspoon of ground white pepper
1/2 teaspoon of ginger powder (you may use fresh ginger, minced)
1 teaspoon garlic powder
a pack of wonton wrappers
3 tablespoon of flour or cornstarch
1) Dry shrimps with kitchen towel, then mix pork, shrimps, 3/4 egg white and all seasoning in a bowl, combine well, marinate for 15 minutes
2) Sprinkle some flour or corn starch on a plate.
3) Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with egg white and fold wrapper in half to form a triangle. Pinch edges to seal. Line it on the plate.
4) Continue to wrap wonton and sprinkle flour or cornstarch on wontons when you finishing wrapping the first row. Repeat till the filling is all wrapped.
5) Heat 1.5 liter of water in a pot, put 4 to 5 wontons in the boiling water, stir carefully to make sure the wontons won't stick together, the wontons would float on the surface when cooked, drain well and place in a big bowl. Refill cool water into the pot when water turned to be sticky. Continue to cook the remaining wontons.
<<<<<<<<< Wonton Soup >>>>>>>>
1 liter of wonton broth
1 tablespoon of sesame oil
sea salt to taste
green onion, finely chopped
1) Heat wonton broth, add salt to taste.
2) Put sesame oil and green onion in soup tureen then put wontons, pour over hot wonton soup. Serve immediately.
I usually boil 1 wonton to taste the filling to see whether I need to adjust the taste, then go ahead to wrap all of them. When the wonton is cooked, it should like a goldfish with nice tail "swimming" in the soup. Here is a photo of a nice wonton.
I do not suggest you to boil any vegetables in the wonton broth because the broth would turn greenish in colour, if I want to serve wontons with vegetables, I would boil the vegetables in another pot of water.
There are more Chinese food recipes in the below website, though it was written in Chinglish!
- 1 decade ago
Happy new year!
Malaysia: Nasi Lemak, Laksa, Satay, Rendang
Singapore: Fishhead Curry, Chicken Rice, Claypot Rice
(miss those foods!!)
Try visit http://www.makantime.com/ (one of my favourite site) for recipes.
FYI: Makan is malay word for Eat.
- Anonymous1 decade ago
ive done a few country reports and needed recipes. all i did was went google and typed in (name of country) and then recipes. hope it works for you! Good luck!Source(s): google.com
- 1 decade ago
try searching google for foods around the world i did it like 1 month ago cuz i wanted the same things u wanted and i searched for that and it workedSource(s): www.google.com
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- 1 decade ago
i am Malaysian..
soto ayam(chicken soto-i think loll)
ABC(Air Batu Campur)
- Anonymous1 decade ago
Mansaf ( Jordan)
The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
2 Kilo lamb shoulder
freshly ground paper
¼ cup clarified butter
¼ cup pine nuts
1 large onion, chopped
1½ teaspoons turmeric
½ teaspoon allspice
1 small piece cinnamon bark
1 egg white
2 teaspoons corn flour
Place yogurt in a heavy-based pan
Beat egg white with a fork until frothy and blend into yogurt with corn flour and 2-teaspoon salt. Stir in the same direction until thoroughly combined.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it begins to boil, stirring continuously in the same direction.
This is important.
Lower heat and leave to boil gently, uncovered, for 3-5 minutes until thick.
Cut shoulder into even-sized pieces.
Place lamb in a pan and cover with cold water. Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 30 minutes.
Heat butter in frying pan and add pine nuts. Fry until golden and remove pine nuts to a plate, draining butter back into the pan.
Add onion to pan and fry gently until transparent. Stir in turmeric, allspice and cinnamon bark and cook for farther 2 minutes. Add this mixture to the boiling lamb.
After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it half covers lamb.
When reduced, add Yogurt sauce, shaking pan to blend it with liquid. Let Mansaf boil gently on low heat until lamb is tender and sauce is thick.
Serve hot with plain rice and sprinkle with the browned pine nuts.Source(s): http://www.jordan-explorer.com
- Anonymous1 decade ago
in my country philipines , epecially , in manila , u ask the name , kare kare, pinakbet, adobo, litson, paksiw na bangus, ginataang
bilo bilo , so manny yummyyyyyyyyyyyyyyyyy