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.

Nasi Goreng

Nasi Goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia and this salted dried rice taste is very rich and very crispy.
Nasi goreng has been called the national dish of Indonesia, though there are many other contenders. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.^[3]
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.

Nasi Goreng Ingridients

• 400g (2 cups) long-grain white rice
• 1 tbs vegetable or peanut oil
• 2 (about 275g) chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
• 1 175g pkt shortcut bacon (Primo brand), thinly sliced crossways
• 5 eschalots (French shallots), thinly sliced
• 2 garlic cloves, thinly sliced
• 1 carrot, finely diced
• 1 celery stick, trimmed, finely diced
• 200g small cooked peeled prawns
• 40g (3/4 cup) loosely packed finely shredded Chinese cabbage
• 80g bean sprouts
• 2 tbs bought fried shallots (Maesri brand)
• 2 tbs kecap manis
• 1 tbs soy sauce
• 4 eggs  

In Sydney, nasi goreng could be find anywhere at south east asia restaurant, one of them is at Mamak restaurant which is a malaysian restaurant.
There are many types of nasi goreng, which as chicken, beef, lamb, fish, crazy fried rice. Usually, crazy fried rice is very spicy that could make you sweat a lot.

Spicy Cabbage in Korea

  Kimchi is a traditional and popular food in Korea, its another name is spicy cabbage.
 
  Spicy is not the only trait of Kimchi, in fact, it is a very healthy food. Koreans prefer to eat Kimchi everyday( on average 40 pounds per person each year). It contains lots of different kinds of Vitamin( such as vitamins A, B, and C), especially, it contains a very beneficial bacteria which is called lactobacilli, this bacteria is useful and beneficial to people's digestion system and reduce the probablities for cancer.

 How to prepare Kimchi?

 Ingredients:
 3 teaspoons sea sault
 1 cup of radish
 2 lbs cabbage
 1 cup of minced garlic
 1/4 cup of Korean ground dried hot pepper
 1/2 tablespoons minced fresh ginger


Firstly, dissloving sea sault in water, and cut off cabbage, then pour the saulty water over the cabbage, then put it for 12 hours. After that, draining those cabbage and put it and other ingredients in a closed jar for several months, then you can enjoy the spicy and delicious Kimchi!

Tip: don't forget to store Kimchi in the refrigerator.

Kimchi not only can be eaten separately, but also is a significant ingredient in BBQ, soup and noodles, it has colorful ways to enjoy it!

Pizza in Italy

 someone mentions Italy, pizza always appear in our mind. Pizza is the one of most representative and classic food in Italy, it attracts millions of people to taste it and spreads to different countries rapidly since it was invented.
  In general, pizza is a kind of over-baked and flat bread which is cooked with tomato sauce, cheese and other ingredients.
  There are three kinds of pizza generally:
   Neapolitan pizza
   Neapolitan pizza is made by Mozzarella cheese and San Marzano tomato(it is a special tomato which is grown from volcanic plains, so it has a strange shape. The dough consists of  wheat flour, natural Neapolitan yeast , salt and water, the another important point is under Neapolitan method, the dough must be made by hand( that means usage of machine is not allowed), this kind of pizza is crispest pizza in the world.

Lazio pizza
  Lazio comes from Rome, comparing with Neapolitan, the major characteristic is it always very thin and has a rectangle shape. Lazio has requirement for cooker: it must be baked in wooden ovens, so it has a special flavor. It always topped with tomato,  mozzarella, anchovies and oil.

           

Sicilian pizza
  It is obvious that this kind of pizza comes from Sicilian, it can be both rectangle and round, in general, it is similar to Neapolitan, so it can be seen as an variation of Neapolitan pizza.

           

Food in USA

  The United States is the one of most typical and important immigration countries in the world, so the culture in their is quite colorful, you can easily find various countries' culture in the US, especially for food. In general, British style food dominates US food culture.

  British Style Food
  Due to the US was the Britain's colony, so Britishs bring their food culture to the new world. There is a recipe which describes a US family's daily food:
Dried, salted codfish
Bacon
Cabbage and turnips
Brown biscuits with butter
Apples
White crackers
Indian pudding
Beer
(Reference: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/United-States-Northeast-Region.html)

As you can see from above food list, their daily foods are pretty European style, you can easily find lots of typical European foods, such as bacon, biscuits and beer. In fact, British style foods dominate the majority part of American food. I will introduce some dishes for British style in following.

Johnny Cake
  According to this name, it is a kind of desert in the American's food culture, especially for travelling; it used to be called" Journey Cake", so Americans always prepare it before long distance travelling.

  To prepare this cake, the ingredients are quite simple: seven tablespoons cornmeal, one tablespoon sugar, half teaspoon salt, and half cup of milk. The procedure is simplier than this: you only need to mix those ingredients and bake the ingredient in an oven for 30 minutes. When it is finished, it always eat with  sweet strawberry sauce.

New England Clam Chowder

  This is a famous and popular chowder in the New England, which is made by clams. This chowder is quite special because it is thicked with oyster crackers, not traditional flour. It also contains onions, potatoes, tomatoes and milk.

  To cook this cuisine, you should buy some fresh daily clams, after clean them, mix them with onion, then cut up above mixture, poll those mixture to a griddle, after a slight heating, cut up remaining vegetables for chunks, then put all ingredients in a pot to boil for 20 minutes.

Honey-Baked Apple
  It is a special apple which is baked with honey or other sweet ingredients. The ingredients and process are quite simple.

Phở

A bowl of "Pho" in Australia

Phở is a traditional dish of Vietnam, also can be considered as one of the most feature dishes for food in Vietnam. The main components of the Phở are noodles and broth along with thin slice of beef or chicken. Also accompanying condiments such as soy sauce, pepper, lemon juice, fish sauce, chili, ... The spices are added, depending on the user's taste. Noodle dishes typically used for breakfast, or dinner. In the southern provinces of Vietnam, pho is garnished with ingredients such as herbs, and bean sprouts, cilantro leaves, basil, coriander which is the characteristic leaves of Phở. Phở noodle soup is not only beef noodle soup, but also chicken noodle soup, pork noodle soup, even shrimp noddle soup. However, beef noodle soup and chicken noodle soup are most famous and be recommended by majority of people. Broth is generally made ​​of stewed beef bones and meat for the beef noodle soup or chicken and spices including cinnamon, ginger, cardamom, cloves, coriander, ... "Rice noodle", which is traditionally made ​​from rice flour, coated with a thin sheet and cut into fibers. A bowl of hot "Pho" is always more delicious, however, to get the best out of "Pho", it is depending on experience of the cook along with some secretly traditional and unique recipes.

There are three most famous "Pho" in Vietnam which come from different regions. They are Pho in Hanoi, up North of Vietnam, Pho in Nam Dinh, a province that is Southeast from Hanoi, and Pho in Saigon, South of Vietnam. These are considered the best places to enjoy in Vietnam. At first look, it would be hard to recognise the exact location that bowl of Pho comes from. However, when it comes to the taste, you will definitely realise the difference from each bowl of Pho.

In Hanoi, Pho is a special dish of Hanoi people from ever since. Pho is used exclusively for breakfast or light lunch and dinner, and it does not come with other dishes. Pho broth made ​​from the bones of cattle. Meat is beef, or chicken which can be used for Pho. Rice noodles has to be long, thin and soft, and the spices are onion, vinegar, chilli, peppers, slices of lemon.

Pho Nam Dinh is a popular dish of Nam Dinh,also have common features of other regions such as noodles, broth, beef or chicken, and spices. However, there is something special that you cannot be mistaken from other Pho from other regions. Pho Nam Dinh's rice noodles is especially delicious and soft microfiber, unlike other rice noodles from other regions. Sliced ​​beef pounded thin, dipped and recovered in time to retains softness, freshness and nutrition of meat ... And if it comes to broth, it is often a secret from noodle makers who often hid the secret ingredients of his noodle preparation and transmission to future generations of the family only.

People migrated North to South in 1954 after the Geneva Accords bring pho noodle soup and began variants. Pho in the South often comes with hoisin sauce, chilli sauce and lime, fresh chilli, coriander, basil, bean sprouts (boiling water or eat raw eggs), sliced ​​onions (can be soaked with vinegar), which are the required vegetables, usually set aside in a plate or basket included in each bowl of pho. Broth is usually not put MSG (monosodium glutamate) as in Hanoi and slightly opaque in color, unlike soup in Hanoi, sometimes it's sweeter, oilier and cooked with chicken bones, added dried squid grilled onions and grilled ginger.

Welcome to glance Chinese food

China is famous for its colorful food; by geographical location: southern Chinese food and northern Chinese food, by flavor: spicy, saulty, bitter and sweet, by cooking method: frying, boiling, roasting and cold-dressing. This post will focus on some famous and popular Chinese food.

Dumplings

Dumplings is a delicious food in northern China, Chinese eat dumplings since 2000 years ago.It is not hard to cook dumplings: firstly, you need to prepare some floor, then is a quite tired job-kneading dough. After that, you should put the dough for 30 minutes. Secondly, you should roll the dough to lots of thin wrappers. The next step is putting meat stuffing to wrappers; after that, the raw dumpings are completed. Finally, we just need drop those dumplings to boiled water, after 15 minutes, everything is done, you can start to enjoy it!

Lots of ingredients can become stuffing of the dumplings. It includes egg, pork, fish, cabbage and shrimp. Different stuffings have various flavors, but pork dumplings are most popular.

Beijing Duck

Beijing Duck is one of the most famous dishes in China, it adopts high quality ducks and roasts them in an oven for 13 hours,after mature, it can be eaten with pancakes and saulty sauce.It has a special trait that is although it has been roasted, the skin of the duck is crisp. It is oily but people will not make people feel greasy.

Big Chicken Dishes It is a dish which uses chicken and potatoes to cook. Firstly, you need to cut up a whole chick to small chunks, then, do the same process with potatoes. Next, put some red chili and hot oil in a pot, after 15 seconds, put all ingredients to the pot, cook it for 25 minutes, then you can enjoy your spicy and delicious chicken!

Introduction to Mexican food

Mexico locates at central America, it is a historcial country which is famous for its culture: on 14th century, the Aztec established Aztec civilization, after that, it was conquered by the Spanish, so the food culture in Mexico is colorful: a mixture with Aztec and Spanish food culture.

The Comida dominates Mexican's daily life. It is the most important component in Mexican food culture. It accounts for the lunch in USA and Australia(because it is the most abundant meal and always be eaten between 2pm and 5pm). It starts with a soup which contains onion or other vegetables, following with a piece of roast meat(such as lamb or pork) with special and delicious sauce, also including vegetables). After this, some chocolate drinks will be provided.

Espcially, corn plays an extremely significant role in Mexican food. Due to North America continent is the most feracious area for corn, people in Mexico prefer corn in their daily food. Corn recipe is sufficient in there: grilled corn, corn pancakes, pickled corn,tortilla...... Tortilla is a kind of fried food, it is made by corn floor, and always have a triangled shape, people always eat it with spicy sauces. It is quite similar to the traditional chips, the only difference is chips is made by potato, tortilla is made by corn, generally, corn is healthier than potato.

In Australia, Mexican food is easy to be found anywhere.Mad Mexico is a famous and popular Mexican fastfood restaurant, it locates on the majority of big shopping malls in Sydney.

Satay

Satay is a traditional indonesian dish of seasoned, skewered and grilled meat, served with a sauce. There are various satay meat consist of chicken, lamb, fish, and tofu and usually grilled uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Usually, chicken satay used peanut sauce and sweet soy sauce because it create the sweet and delicious taste while lamb satay used sweet soy sauce, fresh chilly, and red onions to remove the smell of lamb.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.

Another version of satay is Satay padang

A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces. From personal experience, the most delicious satay padang meat is cow tounge, because it's very tender meat compare to cow meat.
 

Layout of Food Addict

Global food is an attractive topic to everyone, so our group's blog will discuss and introduce food in different countries.

Our blog set will compose 15 articles(inclusive), each article will introduce a dish from a country. As you can see, we choose a travel template for our blog set's background, because it reflects travelling, which is similar to our main topic-global food. These articles should include different kinds of color and font.Some logos will be adopted to reveal different countries' food culture; useful gadgets also will be added, such as +1 button, google+ followers, feeds and subscription links; tag lists will be used to display different countries' food.
For this blog assignment process, we will post and update one article for three days, until week 9.
Our group members name and ID: Jason Ng(43299660), Minghua Fu(42998387), Bryan Indra Yanto(43176275), Brian Nguyen(43425267)