Assessment 3

Russian Cuisine

Russian food is a pretty impressive food in the world: it combines both European and Asian food elements, some food elements are easily to be find in European and Asian countries, however, it has some special traits, it's time to introduce it in the following time.

Shashlik

Shashlik is a meat bunch which is made by lamb, it is quite common and popular in Eastern European countries, the most important issue for cooking Shashlik is not lamb: Lamb is quite easy to buy and cook; the most essential part is sauce.

To prepare sauce for Shashlik, you should use vinegars, wines, fruit juices and herbs, it is a very time-consuming process that needs lots of time and energy to do it.
When you have competent sauce, just roasting those lamb with the tradtional method for bunching, then enjoy it!

Kvass

Kvass is a kind of fermented drinking( in fact, it is a kind of soft beer), due to it is made by some grains, it is also be called liquid bread.

Kvass is made by wheat, rye,even sometimes bread directly. It is always served without filtering, due to this, it has a high content of Vitamin B.

Shchi
Shchi is a kind of soup which is made by cabbage. The flavor of Shchi is quite various: it can be sour or spicy.

Enjoy delicious cuisine in Turkey

Turkey is a country which locates between Asia and Europe, so it is a compound culture of Asian and European culture, and also, it includes some Islam elements.

Food is an important part to any culture, so it is obvious that Turkish food is a mixture of Asian, European and Islam styles.It is time to introduce some cuisines in Turkey now.


BBQ Yogurt Marinated Chicken (Yogurt Marineli Barbeku Tavuk)

It is a Turkish style of roasted chicken, you should have:
1 cup yogurt 1/4 cup olive oil 2 cups lemon juice Some Garlics Some Salt 1/2 tsp black pepper 4 chicken breasts

Firstly, you should mix all ingredients in a big bowl, then use those above liquid ingredients to marinade chicken breasts, then those chicken should be covered with those liquids and but put in the refridge for 3 hours.Then using a BBQ style to grill those chicken in an oven. When it is mature, serving it with some vegetables salads.

Spinach with Bulgur (Bulgurlu Ispanak)
It is a vegetrian style of dish: all ingredients come from vegetables. Some spinach 1 cup bulgur 1 onion Some olive oil Some tomato paste 2 cups hot water 1/2 tsp crushed red pepper 1 tsp salt to taste

Cooking onions in a pot with olive oil firstly, then mixing those liquid ingredients such as tomato sauce for 2 minutes, then cutting off spinach, boiling those spinach for 1 minute.

Stirring bulgurs and peppers together and boiling them for 30 minutes approximately, when it is mature, adding above vegetables into it. Done!

Snails in French dishes

Snail is a kind of insect, however, there is an incredible fact that it appears in French recipe and it's quite popular!

Let me introduce this to you!

Escargot is an alternative word for snail in French, it is a quite famous and delicious cuisine.

How to prepare Escargot?

At the beginning, snails should be killed and purged from its shell, then using some ingredients(such as garlic butter, chicken stock and wine) to cook it. After that, put those snails into their shells again, so you can enjoy it with butter or other saulty sauce.Anyway, there is no restriction to kinds of snail: anykind of snail is acceptable!

Snail is not only a delicious dish, but also is quite beneficial to health; it has a high proportion of protein and low percentage of fat, so you can enjoy it without worry about obesity.In general, snail is estimated contains 80% water, 15% protein and 2.4% fat.

At the beginning, people in other countries are reluctant to eat it: they cannot image how to eat a kind of insect! However, after a short and quick suspection, almost everyone likes its delicious and tasty flavor!

Foods in Argentina

  Argentina is not only famous for its soccer, it is also famous for its agricultural products: beef, cheese, milk......
 
  Cuisine in Argentina is based on those abundant agricultural materials.

  Manchego Cheese and Quince Paste Hors d'Oeuvres

  It is a kind of dessert which is made of Manchego cheese.(Manchego cheese is a kind of cheese which is very famous and popular in both Spain and Latin America)
 
 

  Dulce de leche Muffins
 
  Dulce de leche Muffins is a kind of muffin which is made with Dulce de leche.(Dulce de leche is a confection with is prepared by sweetened milk and chocolate)

  How to prepare Dulce de leche

 Boiling an unopened can of sweetened condensed milk for 30 to 45 minutes in a pressure cooker, the adding some hot chocolate, when it is finished,it looks like toffee sauce.


    

Empanada
 
Empanada is a stuffed baked bread, it is popular in Southern America and Southern European countries. Its stuff is made by pork and various kinds of vegetables, including onions, cabbages and carrot, it always be eaten with peppers or other saulty sauces, in Argentina, it is always eaten during celebration period.
                                

Spanish Cuisine

  Spanish food culture is quite colorful and popular as same as its soccer culture, it contains variety of different flavors dishes and soups, but both of them have an identical trait: Mediterranean style.

  Food in Andalucia
  Andalucia is the second largest  autonomous communities in Spain, the local food includes pescaíto frito(fried fish) and Gazpacho(soup)

  Pescaíto frito
  It is a delicious dish which is made by fried fish and lemonade, it is not only popular in Andalucia, but also acceptable in Barcelona, Valencia and Madrid.

Gazpacho
  It is a soup which is made by tomatoes and other vegetables, it is very common in southern Spain and Portugal.

  Food in Aragon
  Jamón serrano
  It is a special flavor of ham which comes from Aragon, it always be served with thin slices.

  

Food in Cataluña
Crème brûlée(Cataluna Cream)
Crème brûlée is a dessert in Cataluna, it looks like traditional egg cake or jelly.


                                         

Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand. Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list. Rendang have rich flavor, and spicy and very oily because of the other ingridients. But the meat is very tender because of slow cook.

Rendang Ingridients

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

500 g beef
4 cups coconut milk (made from 1 coconut if using freshly granted coconut)
2 bay leaves (Indonesian usually use Salam leaves)
2 kaffir lime leaves
3 cardamom pods, bruised
1 stalk lemongrass
2 fresh turmeric, leaves (optional)
4 cm cinnamon sticks
4 red chilies, sliced (you can add more if you wish)
1/2 teaspoon salt
1/2 teaspoon sugar or 1/2 teaspoon brown sugar
8 shallots, peeled and sliced
6 garlic cloves, peeled and sliced
3 cm ginger
3 cm galangal, peeled and sliced (laos)
1/2 teaspoon black peppercorns, crushed
2 cm turmeric

Instruction:

1 Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
2 Cut the beef into small but thick slices square.
3 Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
4 Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
5 Serve with warm Basmati or Jasmine plain rice.