How to make International Food (First Side)

How to make international dishes

Dish:- Kabritu Stoba (Dutch Antilles Goat Stew).

Country:- Curucao.

Recipe By :- Avi Brongersma.

Ingredients

· 4 cups cool water

· 3 tablespoons lime juice

· 2 pounds goat stew meat, cut into 1-inch cubes

· 2 tablespoons vegetable oil

· 1 onion, diced

· 1 red bell pepper, diced

· 1 tablespoon tomato paste

· 1 cup water

· 1 tablespoon distilled white vinegar

· 1 tablespoon sweet soy sauce

· 1 teaspoon nutmeg

· 1 teaspoon paprika

· Salt and pepper to taste

Directions

Stir together the water, lime juice, and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible.

Heat the canola oil in a large skillet until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper.

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.

Dish:- Chicken Chow Mein.

Country:- China.

Recipe By :- Alan Ning.

· 2 boneless skinless chicken breasts

· ¾ cups crispy chow mein noodles

· ¼ cups chicken broth

· ¼ cups peanut oil

· ¼ medium white onion , minced

· 1 green onion , finely sliced

· ¼ cups fresh snow peas , trimmed

· 2 medium garlic cloves , minced

· 1 medium stalk of celery , sliced thin

· ½ cups fresh mushrooms

· 1⁄3 cups canned water chesnuts , chopped

· ¼ cups bean sprouts

· 3 hoisin sauce

· 1 soy sauce

· 1 tsp sugar

· 1 ½ chinese 5 spice powder , This is a special blend of spices found in the spice aisle of your grocery store

· 2 tsp cornstarch

· 1 tsp salt

· ¼ tsp pepper

Serves: 1

Preparation Time:

20 minutes

Cooking Time:

20 minutes

Step 1: Make the sauce

Combine the hoison sauce, soy sauce, sugar and cornstarch in a bowl. Mix with a spoon or use a whisk until properly combined. Set the sauce aside.

Step 2: Prepare the chicken breasts

Cut the chicken breasts into cubes. Season with salt and pepper and set aside.

Step 3: Heating the pan

Heat a skillet or wok on high heat and add the peanut oil. Make sure the oil is very hot.

Step 4: Begin the stir fry

Put the garlic, white onion, green onion and 5 spice powder into the skillet or wok and cook for 30-60 seconds.

Step 5: Stir fry the chicken

Add the chicken to skillet or wok and cook for an additional 2-3 minutes.

Step 6: Add vegetables

Add the celery and mushrooms to the skillet or work and cook for an additional 2 minutes. The celery and mushrooms should still be slightly crisp.

Step 7: Add the water chestnuts

Add the water chestnuts to the skillet or wok. Water Chestnuts are part of a plant that is cultivated in flooded rice paddy fields.

Step 8: De-glaze the wok

De-glaze the skillet or wok by adding the chicken broth. Stir until the broth is well combined with all of the ingredients.

Step 9: Bring the mixture to a boil

Bring the mixture to a boil and allow it to boil for one minute.

Step 10: Turn down the heat

Turn down the heat and add the snow peas and bean sprouts. Mix to combine all of the ingredients.

Step 11: Finish the dish

Sprinkle the chow mein noodles over the entire dish.

Serve the dish with your favorite white or brown rice and enjoy!

Dish:- Momo.

Country:- Nepal

Recipe By :- Supriya Gurung.

Description: Nepali Meat Dumplings
Serving Size: 2-3
Preparation Time: about 1 hour for assembly and 15 minutes for steaming

Amount/Measure/Ingredient

Dough for wrappers:3 cups All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt

Filling:
1 lb. lean ground lamb or chicken
(Note that beef is not eaten in Nepal, the world's only Hindu Kingdom)
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
3 fresh red chilies, minced
1 cup Nepali cheese (homemade paneer), roughly crushed (optional)
2 tablespoon clarified butter
Salt to taste

Preparation:

Dough:
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling:
In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at 
least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.

Assembly:
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well excecuted MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.

Dish:- Chole Bhature

Country:- India

Recipe By:- Tanvi Madhusuddanan

Recipe:

Chickpeas

Soak 4 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are just tender. Take care not to overcook. Drain the water and separate one cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.

Veggies

2 cups of finely chopped ripe, juicy tomatoes

1 onion, finely chopped lengthwise

Seasoning

1 tablespoon of premade Chana masala powder (Badshah or any other brand from an Indian store)

½ teaspoon of red chilli powder and salt

¼ teaspoon of turmeric

Fresh cilantro and lime juice - for garnish

Preparation:

1. Heat one teaspoon of peanut oil or ghee in a large pot over medium heat.

2. Add and toast ¼ teaspoon each- cumin and mustard seeds.

3. When seeds start to pop, add the onion, and cook until translucent.

4. Add the tomatoes and cook on high heat until the tomatoes turn to soft. Press with a spatula and mush them.

5. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and one to two cups of water. Stir to combine.

6. Have a taste and adjust the spice levels to your liking. Keep the heat on medium and cook for about 20 to 30 minutes, until the curry thickened. (The curry should not spread like a flooding river when served on a plate.)

7. Just before turning off the heat, stir in finely chopped fresh cilantro and lime or lemon juice to taste.

Enjoy the chana masala with rice/roti (chapati) or with puris.