International Food Recipe

Maxican Recipe : Guacamole

Posted on 6:10 PM

Maxican Recipe : Guacamole

6 California avocados, peeled & pitted
1?1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)

Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon the guacamole into a flat bowl, and decorate with tomato on one side, chiles, and cilantro leaves in the center. On the other side, place the totopos.

Thai Recipe : Haw mok

Posted on 10:48 PM

Thai Recipe : Haw mok

Haw mok is a rarity: a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish. A non curried set of ingredients is included as an "afterthought", though to avoid repetition I won't repeat the method - I leave that to the experience and imagination of the lovers of bland food. In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.

2 eggs
1 pound white fish (cod), cut into small bite sized chunks
5 tablespoon finely chopped phak bung (swamp cabbage)
6 tablespoon red curry paste
6 tablespoon finely chopped, freshly toasted peanuts
3 tablespoon finely chopped bai makrut (kaffir lime leaves)
6 tablespoon thick coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch
2 tablespoon prik ki nu daeng (red birdseye chilis) julienned

Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk , and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

Haw Mok (Fish Custard, Non-Chile Version)

4 egg yolks
2 cups coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch

Follow the instructions for haw mok, the normal version.

Reference: http://www.allthaifood.com

Yakitori, Skewered, Grilled Chicken

Posted on 7:20 AM
Labels: Asian Recipe, Japanese Recipe

Japanese Recipe : Yakitori, Skewered, Grilled Chicken

4 Servings

This is a very popular party dish and bar snack in Japan.

10 oz. (300 g) boned chicken thigh
10 oz. (300 g) boned chicken breast
8 oz. (230 g) chicken liver
2 green onions
16 small hot peppers or 2 mild green or red peppers, cut into 16 pieces
½ teaspoon salt

Sauce:

4 tablespoons sugar
½ cup (120 ml) mirin (sweet rice wine)
½ cup (120 ml) soy sauce

For serving:

Lemon
Sansho (powdered Japanese pepper) try substituting coarse-ground black pepper
Sichimi-togarashi (powdered spice mix) try substituting five-spice or other spice mix

Bamboo skewers, soaked in salted water to prevent burning

Soak liver in water for 15-20 minutes to remove blood. Cut all chicken into bite-size pieces. Thread 4 pieces of chicken onto each skewer. Cut green onions into 2-inch pieces and thread onto skewers; do the same with the peppers.

Combine sauce ingredients and boil until reduced to 2/3 original amount. Cook meat and vegetable skewers on grill or under broiler. Brush meat with sauce 2-3 times while cooking. Brush vegetables once. Some skewers can be cooked without
sauce, just sprinkled with salt. Serve with lemon quarters, sansho, and/or sichimi-togarashi.

Chinese Cabbage and Tomato Tofu Soup

Posted on 8:49 PM
Labels: Asian Recipe, Chinese Recipe, Soup

Chinese Recipe : Chinese Cabbage and Tomato Tofu Soup

This one of my own soup creations and it's a delight ful soup to both make and taste. It has a light taste, and most of the flavoring comes from the vegetables used in the soup; thus producing a very natural tasting soup.

Ingredients:

Tofu 1 piece (350g)
Tomato 1
Chinese cabage 2-3 leafs
Green Onion 1
Ginger 4-6 slices
MSG 1/2 teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2(1/2) - 3 cups
Vegetarian broth mix powder 1 tablespoon

Method

1. Cut tofu into 1 cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1 in x(1/2) in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt, ginger slices, and pepercorns
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, add let it boil for about 20 to 30 seconds.
9. Dish up, spread the green onions on top, and spread the sesame oil over the soup.

Okonomi-yaki, Osaka Style-Japanese Crepes

Posted on 8:30 PM
Labels: Asian Recipe, Japanese Recipe

Japanese Recipe : Okonomi-yaki, Osaka Style-Japanese Crepes

4 Servings
Note: For this recipe, I have combined a recipe furnished by Tamie with one in Home

Batter:

2 cups flour
1 teaspoon baking powder
Salt
1 egg
2 cups (240 ml) dashi (bonito fish stock, you can find instant dashi powder in Asian stores)
½ green cabbage cut into small pieces
3 bacon strips, chopped
Vegetable oil for frying

Toppings:

Okonomi-yaki sauce, available in Asian grocery stores. Substitute Worcestershire sauce, soy sauce.
Powdered seaweed (ao-nori)
Shaved bonito, crushed

Optional toppings: Japanese mayonnaise, mustard, pickled ginger, and/or catsup. Mix flour, baking powder, egg, salt, and dashi. Let sit about 30 minutes. Add cabbage and bacon. There should be equal proportions of batter to cabbage.

Put a thin layer of oil in pan and let it heat. Ladle batter into pan until layer is ½ inch thick. When first side is cooked, turn over and cook other side. Cover with okonomi-yaki sauce, seaweed and bonito. Add optional toppings as desired.

Taco Salad

Posted on 7:49 PM
Labels: Maxican Recipe, Salad

Maxican Recipe - Taco Salad

1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream

Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.

About me

Posted on 6:36 PM

Hi, this blog is including all food recipe from around the world and we will get a good menu for your special meal. This is an internation food recipe from such as Korean Recipe, Maxican Recipe, Thai Food Recipe, German Recipe, Spanish Recipe, Irish Food Recipe, China Recipe, Japanese Recipe and so on. You can also request a recipe for your special menu for your special friends.

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