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.

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.

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!