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.

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.


                                         

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!

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.