Recipes

China

Hakaw

Serves 25

Filling


1 lb. of peeled and deveined shrimp


2 tbsp. of minced water chestnuts (or bamboo shoots)


1 tbsp. of minced scallion (white part only)


1 tsp. of finely grated ginger


2 tbsp. of minced pork fat


3 tsp. of soy sauce (gluten-free)

2tbsp of Shaoxing wine or dry sherry


½ tsp. of salt

2 tsp. sesame oil


4 tsp. tapioca starch, potato starch, or corn starch

A dash of white pepper

Wrapper

1½ cups of wheat starch, plus extra for kneading


2 tbsp. of tapioca starch


1 cup of boiling water

1 tbsp. of vegetable oil

Filling


1.     Mince the shrimp and add in all the ingredients for the filling.


2.     Mix until everything is incorporated and the mixture almost has an elastic feel to it. Set aside and place in the refrigerator for 2 hours.

Wrapper

1.     In a large bowl combined the wheat starch and the tapioca starch together.

2.     Make a hole in the circle of the bowl and pour the hot water in.


3.     Add the oil and combine until a ball of dough starts to form.

4.     Transfer the dough into a floured surface and knead until the dough is smooth.


5.     Divide the dough into 3 pieces and form it into a cylinder shape. Cover it with a damp towel or napkin and let it rest for about 15 minutes.

6.     
After 15 minutes cut the cylinder into 1-inch diameter and about a quarter inch thick pieces.

7.     Roll the dough out into round pieces until it’s thin enough.

8.     You can make the wrappers 1hrs or 2hrs before you need it. Just remember to cover it with a damp towel or napkin.

Steaming

1.     Lightly grease your bamboo steamer so that the dumplings won’t stick.

2.     Place the dumplings on the steamer and cook for about 10 minutes.

Chicken feet

Serves 15

2 lbs. chicken feet

1/2-cup rice wine

1/3-cup water

6 large thin slices fresh ginger

1/3-cup soy sauce

1/4 cup granulated sugar

2 dried hot chilies, crushed

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

2 star anise buds

1 cinnamon stick

1-cup scallion cut in 1-inch pieces

2 tablespoon minced scallion

1 tablespoon toasted sesame seeds for garnish

1.     Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.

2.     Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further.

3.     Place a 14-inch sauté pan over high heat. Add the chicken and dry-sear to lightly brown. Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.

Peking Duck

Serves 6

One 5 to 6 pound duck

8 cups water

1 slice ginger

1 scallion, cut into halves

3 tablespoons honey

1 tablespoon white vinegar

1-tablespoon sherry

1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water

Scallions for garnish

1.    Clean duck. Wipe dry and tie string around neck.

2.    Hang duck in cool, windy place 4 hours.

3.    Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.

4.    Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.

5.    Hang duck again in cool, windy place for 6 hours until thoroughly dry.

6.    Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.

7.    Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.

Macau, Hong Kong, Taiwan

Ju Yim Sin Yau (Squid with Chili and Garlic)

450 g medium size squid

1 tbsp lime juice

75 mL vegetable oil

1 tbsp finely chopped onion

2 tsp finel chopped ginger

2 tsp finely chopped garlic

8 red chillies, finely chopped

1 tbsp Chinese wine

2 tsp dark soy sauce

1 tsp sugar

1 tbsp finely chopped spring onion

salt

pepper

1.     Clean the squid and discard ink sacs ad heads. Cut the squid down the center and make shallow criss-cross incisions in the flesh.

2.     Place squid in a dish and season with salt and pepper then sprinkle with lime juice. Set aside for 30 minutes then cut into bit-size pieces.

3.     Heat oil in a wok and sauté the onion, ginger and garlic for 3 minutes then add the chili and stir for a further minute.

4.     Add the squid and stir-fry over a fairly high heat for 2 minutes. Add the wine, soy sauce and sugar and adjust seasonings to taste. Continue to cook for a further 2-3 minutes then remove and drain on kitchen paper.

5.     Transfer to a warm serving dish and garnish with the chopped spring onions.

Lok Bak Ngou Nam Bou (Braised Beef and Turnips)

650 g beef topside

3 tbsp vegetable oil

2 tsp thinly sliced ginger

2 tsp chopped garlic

2 tsp finely chopped red chili

1 tbsp soybean paste

300 g turnips, cut into bite-size wedges

1 tbsp Chinese wine

1 tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp sugar

1 tbsp cornflour

1.     Cut the beef into large chunks and season with salt and pepper. Heat half the oil in  wok and stir-fry the beef to seal completely then remove and drain.

2.     Heat the oil in a clay cooking pot. Add the ginger, garlic, chili and soybean paste and stir-fry for 3 minutes then add the beef and cook for a further2  minutes. Add sufficient water to barely cover the beef and bring to a boil then place a tightly-fitting lid on the pot and lower the heat.

3.     Cook slowly for 90 minutes then remove the lid and add sugar, wine, soy sauce and oyster sauce and bring back to a boil.

4.     Mix the cornflour with a little cold water and stir into the pot t thicken the sauce then serve immediately.

Lemon Chicken

350 g chicken breast fillets, skinned

1 tbsp Chinese rice wine or dry sherry

1 egg, beaten

4 tbsp plain(all-purpose flour) flour blended with 2 tbsp water

vegetable oil, for frying

Lemon sauce (recipe below)

Salt

Pepper

Slices of fresh lemon, to garnish

Lemon sauce:

1 tbsp vegetable oil

250 ml chicken stock

1 tbsp caster (superfine) sugar

1 tbsp lemon juice

 1 tbsp cornstarch/cornflour

salt

lemon zest

1.     To make lemon sauce, heat the oil in a wok or saucepan until hot. Reduce the heat and add all the other sauce ingredients. Blend well then bring to a boil and stir until smooth.

2.     Cut the chicken into thin slices and place in a shallow dish with wine and salt and pepper. Leave to marinate for 25-30 minutes.

3.     Make a batter by mixing together the beaten egg and the flur paste. Lace the chicken slices in the batter and turn to coat evenly.

4.     Heat the oil in a wok or deep-fat fryer to 180-190 C. Deep-fry the chicken slices until golden brown then remove with a slotted spoon and drain on paper towels. Cut the chicken slices into bite-sized pieces.

5.     Heat about 1 tbsp of oil in a wok or pan. Stir the prepared lemon sauce until well blended and pour evenly over the chicken. Garnish with lemon slices and serve with rice, if wished.

Pasteis de Nata (Egg Tartlets)

Puff pastry

250 g all-purpose flour

2/3 cup water

175 g margarine

1.     Make the dough by mixing the flour and water. Let it rest for 10 minutes.

2.     With a rolling pin, roll the dough to ½ inch thickness. Put the margarine at the center of the dough and wrap the dough around it. Roll the dough out again, fold it over and roll out and repeat twice more.

3.     Roll the dough into a cylinder, wrap in a plastic and refrigerate for one hour. Roll out the dough and with a cookie cutter, reder it into rounds small enough to fit into small molds.

Filling

½ cup water

½ kg sugar

75 g all-purpose flour

2 cups cold milk

8 egg yolks

1.     Mix sugar and water and brig to a simmer. Stir for 3 minutes or until you have a syrupy consistency. Remove from heat.

2.     Mix the flour with 1/2 cup milk. Scald the remaining milk then stir into the first flour and milk mixture. Mix in the sugar syrup and let it cool to room temperature.

3.     Stir in the egg yolks and pour the mixture into molds. Bake in an oven preheated to 160 F for 8 minutes. Dust with cinnamon and powdered sugar.

Japan

Asari Butter Clams

1kg                  Asari Clams (Manila Clams)

150g                Sake

40g                  Sesame Oil     

To taste            Salt

Pepper

Togarashi

Compound Butter:

225g                Butter, Softened

4 cloves           Garlic

40g                 Shoyu

Procedure:

1.     Purge the clams in salted water

2.     Prepare the compound butter: Place butter, garlic and Shoyu in a food processor. Blend until smooth. Chill

3.     Heat casserole until smoking point. Put in clams. Deglaze with the sake.

4.     Mix in the compound butter until melted. Season with salt, pepper and togarashi.

Mochi Green Tea Ice Cream

Green Tea (Matcha) Ice Cream

Crème Anglaise (recipe below)

Green tea

Crème Anglaise

6 egg yolks

125 g sugar

500 mL Fresh milk

1 ½ tsp Vanilla

1.     Combine egg yolks and sugar in astainless steel bowl. Whip until thick and light.

2.     Put green tea in milk. Scald over double broiler or over direct heat.

3.     Remove green tea. Gradually pour the hot milk into th yolks mixture while constantly with the whip.

4.     Set the bowl over simmering water. Heat it, stirring constantly, until it thickens enough to cover a back of the spoon.

5.     Remove bowl from the heat and set it in a pan of cold water to stop the cooking. Stir in vanilla.

6.     Stir the sauce until it cools.

7.     Pour in an ice cream maker and churn.

Mochi

1 cup gluten rice flour

1 cup wheat flour

1 cup sugar

2 cups water

1.     Make a sugar syrup by combining the sugar and 1 cup water. Heat and stir until sugar dissolves.

2.     In a bowl, combine gluten rice flour and wheat flour. Pour 1 cup hot water and mix.

3.     Pour in a microwavable pan. Put into the microwave for 1 minute. Repeat this three times. Let it cool.

4.     Dust silicone mat with flour and transfer the mochi. Roll the dough to ½ inch thickness.

5.     Cut the rolled out dough using a cookie cutter.

6.     Cup the mochi in your hand and put green tea ice cream. Do this to all of the doughs.

7.     Store in freezer to avoid the ice cream from melting.



Gyoza (Dumplings)

150g fresh/frozen gyoza wrappers (48 sheets)

For the dumpling mixture

2 dried shitake mushrooms, soaked in warm water for 10-15 minutes
100 g pointed headf or Savoy cabbage, finely chopped
100 g ground pork
2 garlic cloves, minced
25 g ginger, finely chopped
4 spring onions, finely chopped
1 tbsp cornstarch
salt
pepper

For the dipping sauce
r
50 ml soy sauce
50 ml rice vinegar
2 tsp chilli sesame oil

1. To make the dumpling mixture, discard the mushroom stems and finely chop the caps. Put all the ingredients for  the dumplings in a bow and mix well.

2. Take one sheet of gyoza wrapper in your left palm and spoon 1 tsp of the dumpling mixture on the centre of the wrapper. Wet the edge of the skin with a pastry brush. Fold over half of the skin to enclose the filling. Make a few pleats. 

3. Put each dumpling on a tray lined with a sheet of baking paper. Repeat the process to use up all the mixture.

4. Heat a frying pan over a moderate heat. Add the vegetable oil, fill the pan with gyoza and cook until brown. 5. Reduce the heat when they are browned then pour in a glass of cold water and immediately put a lidf on to steam-cook the dumplings.

6.Remove the lid to let the liquid evaporate and cook the dumplings for a further three minutes.

7. Transfer the dumplings to a serving plate. Mix all the ingredients for dipping sauce and serve with the gyoza.

Teriyaki

4 chicken thighs

Teriyaki sauce
1/2 cup soy sauce
1 tbsp sake
1 tbsp sugar
1 tsp mirin
1 tsp ginger
Vegetable oil
Red pickled ginger for garnish

1. Using a fork, prick the skin side of the chicken thighs for effective cooking.
2. Combine all saice ingredients and marinate chicken for approximately 20 minutes. Turn over and allow to marinate for another 20 minutes then broil.
3. Heat 1 tbsp of oil in a skillet and place chicken skin side down. Cooker over medium heat until golden brown.
4. turn over and cover with lid and cook over low heat for 5-6 minutes.
5. Take out the chicken and discard the fat from the skillet. Pour 2 tbsp of maronade sauce per portion.
6. Bring to a boil and add the chicken. Cook and stir over low heat to glaze.
Cut the chicken carefully. Arrange on a plate and garnish with red pickled ginger.

India

Vegetable Samosa

Dough
125 G All-purpose flour
¼ Tsp Salt
25 G Butter
2-3 Tbsp Water

Filling
1 tbsp vegetable oil
1 tsp mustard seed
1 pc onion, finely chopped
2 pcs green chillies, finely chopped
1/4 tsp turmeric
1 tsp ginger, finely chopped
125 g frozen peas
125 g potatoes, cooked then diced
1/2 tbsp fresh coriander
1 tbsp lemon juice
oil, for deep frying
salt

1. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the water and knead to a smooth dough. Cover and chill.

2. Prepare the filling. Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop then add the onion and fry until golden. Add the chillies, turmeric, ginger and salt to taste and fry for 3 mins. If the mixture sticks to the pan, add 1/2 tbsp water and stir. Add the peas, stir and cook for 2 mins. Add the potatoes and fresh coriander, stir and cook for 1 min. Stir in the lemon juice and leave to cool slightly. 

3. Divide the pastry into pieces. Dust with flour and roll eact piece into a thin circle then cut eact circle in half. Fold each semi-cirlce into a cone and brush the seam with water and seal.

4. Fill the cones with the a spoonful of the filling. Dampen the top edge and seal firmly. Heat the oil for deep frying in a deep pan.

5. Deep fry the samosas until crisp and golden. Serve hot or warm

Chicken Tandoori

500 g Chicken

Olive oil

Salt

Pepper

Marinade

½ Pc Onion, Diced

1 Pc Shallot, Diced

4 Pcs Garlic cloves, Minced

2 Tsp Ginger, Minced

1 Tsp Ground corinader, Toasted

1 Tsp Ground cumin, Toasted

2 Tbsp Lime juice

2 Tbsp Lemon juice

2 Tbsp Sriracha sauce

2 Tbsp Sambal oelek

2 Tbsp Paprika

2 Tbsp Rice wine vinegar

3 Tbsp Tomato paste

1 Tbsp Salt

1 Tsp Turmeric

2 cups Yogurt

Procedure

Tandoori marinade
Blend everything except yogurt until smooth. Transfer to a bowl and whisk in the yougurt by hand.

Chicken
1. Rinse the chicken. Pat and rub with oil, salt and peper.
2. Cover the chicken with Tandoori marinade. Cover and refrigerate.
3. Pre-heat oven to 230 degrees C.
4. Place the chicken into a pan in which it fits snugly. Make certain the marinade thickly coats the top of the chicken. Bake for 45 mins

Balti Beef

4 Tbsp Veg. Oil
1 Pc Onion, Chopped
½ Tsp Ground coriander
½ Tsp Turmeric
Ginger, Finely chopped
1 Pc Garlic clove, Crushed
500 G Beef, Cut into strips
1 Pc Green/red pepper, cored, deseeded and chopped
2 Pcs Tomato
4 tbsp Lemon juice
Salt
Fresh coriander leaves, for garnish

1. Heat the oil in a heavy-based frying pan or wok. Add the onion and fry until soft. Add the groud coriander, turmeric, ginger garlic, chili and stir -fry over a low heat for 5 mins. If the mixture becomes dry, add 1 tbsp of water.
2. Add the beef, increase the heat and stir-fry until browned all over. Add the chopped pepper then cover and coook over a low heat for 5-10 mins stirring occasionally until meat is tender.
3. Add the tomatoes, lemon juice and salt to taste and cooked uncovered for 2-3 mins.
4. Garnish with fresh coriander. Serve hot.


Pork Vindaloo

2 Tsp Chili powder
1 Tsp Turmeric
2 Tsp Ground cumin
2 Ground mustard seed
2 Tbsp Ground coriander
150 mL Vinegar
1 Pc Onion, Finely chopped
2 Pcs Garlic cloves, Crushed
4 Tbsp Veg. Oil
750 G Pork fillet, Cubed
Salt

Procedure
1. Mix the spices and a little salt with the vinegar. Put the onion, garlic and pork into a bowl. Pour over the vinegar mixture, cover and refrigerate.
2. Heat the oil in a large pan, add the pork mixture and bring to simmering point. Cover and cook for 45 mins or until pork is tender

Vietnam

Vietnamese Beef Stew

1.5 kg chuck steak, cut into cubes
1 tbsp five spice powder
1 tsp pepper
2 lemon grass stalks, finely chopped
5 large garlic cloves, finely chopped
1 tsp salt
1 tbsp dark soy sauce
2 tbsp palm or golden granulated sugar
2 tbsp vegetable oil
4 shallots, chopped
2 tomatoes, chopped
2 carrots, halved lengthways and cut into chunks
2 star anise
1 cinnamon stick
3 small green chillies, thinly sliced
600 mL water
basil leaves, to garnish
French bread, to serve

Procedure:

1. In a bowl, combine beef with the five pice powder, pepper, half of the lemon grass, 2 garlic cloves, salt, soy sauce and sugar. Mix well, cover ans leave to marinate for at least 1 hour.
2. Heat the oil in a casserole or heavy-based sauce oan and brown the beef cubes. Add the shallot, remaining garlic and lemon grass and stir-fry for about 1 minute then add tomatoes. Add the carrots, star anise, cinnamon stick, chillies and water.
3. Bring slowly to a boil, turn down the heat abd simmer for about 2 hours or until the beef is tender. Tjis can be done in a preheated oven, 190-190 degrees C.
4. Garnish with basil leaves and serve with French bread.

Stuffed Squid

Ingredients

100 g Pork

200 g Prawns, washed, peeled and deveined

1 tsp onions, minced

1 tsp garlic, minced

1 tsp salt

500 g squid, heads separated, hard strips discrded, bodies thoroughly washed and skinned

Cooking oil, for deep-frying

1 tsp shallot, minced

3 tbsp tomato sauce

1 tsp ground black pepper

1/2 tsp sugar

1 egg

100 g All-purpose flour

20 leaves Chinese lettuce, separaed and washed

Chili sauce, as required

Procedure:

1. Cut pork and peeled prawns into smaller pieces. Then lend them together with onion and garlic until pasty. Transfer to a bowl
2. Season paste with 1/2 tsp salt. Stuff into squid bodies. Sew up open ends to secure.
3. Heat oil in a wok. Fry shallot until fragrant. Add tomato sauce and stir well. Remove sauce and season with salt, pepper and sugar.
4. Beat egg well. Dip squids in then coat with flour
5. Heat oil in a clean wok for deep-frying. Cook coated and stuffed squids until done
6. Arrange lettuce and cooked squids on a serving plate then pour on a prepared sauce
7. Serve with chili sauce.

Malaysia and Thailand

Tom Yam Soup

1 1/2 L Chicken broth
 2 Pcs Lemongrass stalk
4-6 pcs Bird’s eye chili, sliced
2 g Galangal root, thinly sliced
3 g Lime leaves
60 mL Fish sauce
250 g Menidum prawns
250 g Button mushroom
60 mL Lime juice

Roasted chili paste
12 Pcs Red chilies
45 g Shallots
45 g Garlic
30 g Dried prawns
30 g Brown sugar
30 mL Fish sauce
30 mL Tamarind juice
15 mL Oil

Procedure: 

1. To make the roasted chili paste, dry-fry the dried chilies in a wok or frying pan over low heat until dry and fragrant. Discard seeds and cut into lengths. Set aside. 

2. In the same pan, dry-fry the shallots, garlic on low heat until soft and blistered. 

3. Roast the shrimp paste over low flame. 

4. Grind the dried prawns to a coarse powder. Add the chilies, garlic, shallots and grind until fine. Add the shrimp paste, brown sugar, fish sauce and tamarind juice and grind to a smooth paste. 

5. Heat the oil in a wok over medium heat. Add the chili paste and stir-fry until deep brown and very fragrant. 

6. To make the soup, bring chicken stock into a boil in a stockpot over high heat. Add the lemongrass, chilies, galangal and lime leaves and simmer for 1 to 2 minutes. Then add the fish sauce, prawns and mushrooms. Reduce heat to medium and gradually stir in lime juice and roasted chili paste. Simmer for 2 to 3 minutes until prawns turn pink, but not overcooked. Serve immediately.

Nasi Goreng

Ingredients: 
1 cup cooked rice (preferably overnight) 
2 large eggs 400g raw shrimps, shell removed 
Salt according to taste 
6 tablespoons cooking oil 
3 cloves of finely chopped garlic 
1 onion, finely chopped 
2 red chilies, seed removed and sliced finely 
1 teaspoon coriander seeds 
1/2 teaspoon sugar 200g finely sliced steak 
2 teaspoons sweet soy sauce 
1 tablespoons soy sauce or according to taste
 4 finely chopped onions

Procedure

1. Beat the eggs in a bowl until foamy. 
2. Add a little salt according to taste. Using a wok or frying pan, heat it up and coat it with a little cooking oil to avoid the food from stick in while cooking.
3.  Make an omelet by using a quater of the earlier mixed eggs. Ensure that both sides are evenly cooked. Repeat the process for another 3 times until all the egg mixtures have been used. Then cut the cooked eggs into strips for placing at the top of the nasi goreng later.
4. Use a food processor to process the onion, chili, garlic, sugar and coriander until it became a thick paste.
5. Heat up a wok or frying pan and add in 2 tablespoons of cooking oil. Then saute the processed paste and cooked until it is fragrant. Add the meat and raw shrimps. Cook for another few minutes until the color changes. 
6. Finally add in the cooked rice and add more cooking oil if necessary. Add all the sauces, scallions and continue frying for another 30~60 seconds, until it is fragrant.
7. Scope from the work into a plate and add the strips of omelet at the top to garnish. Serve while hot.

Chicken Satay

5 tbsp Peanut butter
¾ C Soy sauce
3 tbsp Lime juice
2 tbsp Brown sugar
3 tbsp Curry powder
15 g Garlic
2 tbsp Hot pepper sauce
250 g Boneless chicken breast halves, cubed

Procedure

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce.
2.  Place the chicken breasts in the marinade and refrigerate.
3.  Let the chicken marinate at least 2 hours, overnight is best. 
4. Preheat a grill to high heat. 
5. Weave the chicken onto skewers, then grill for 5 minutes per side.

Israel

Shlishkas (Potato dumplings with onions and breaded )

Ingredients:

2 lb potato

½ C All purpose flour

1 egg lightly beaten

6 – 8 tbsp of Shmaltz( Chicken skin oil) and butter

3 medium onions - chopped

1 C bread crumbs

Salt and pepper to taste

Procedure:

1. Bake potatoes in the oven until cook then cool

2. Peel the potatoes and puree

3. Season the pureed potatoes then add flour and beaten egg

4. Knead the potato dough just until the ingredients hold together

5. Using about one sixth of the dough at a time roll the dough into ½ inch thick ropes

6. With a knife, cut the dough into 2 – 3 inch lengths then freeze th dough

7. After freezing , cook the dough for 2 – 3 minutes in boiling water or until cook

8. On other pan, Put Shmaltz then sauté onions and breadcrumbs then toss in the Shlishkas

Green masala chicken curry

Ingredients:
3 tbsp oil
1 large onion finely chopped
1 large tomato finely chopped
450g skinless boneless chicken
Salt and pepper to taste
1 can unsweetened coconut milk
Masala
25g coriander
2.5 cm inch piece grated fresh ginger
5 garlic cloves
6 – 8 small green chillies
2.5 inch cinnamon stick
2 cloves
8 black peppercorn
½ tsp turmeric
Procedure:
1. Fry the onions until cook then add the tomato, cook until become paste like
2. Make masala by pounding all the ingredients
3. Add the masala the masala to the pan until color changes
4. Add the chicken and cook for 20 minutes, once its cook, add the coconut milk

Picadillo

Ingredients:
1 onion chopped
1 green peppers chopped
3 garlic cloves crushed
500 g minced beef
1 large potatoes diced
1 tsp ground cumin ( optional )
1 tsp oregano ( optional )
1 – 2 bay leaf
125 ml dry white wine
150 ml oz passata
50 g raisins
50 g pimiento stuff green olives chopped
1 tbsp capers
Pinh of sugar
2 tbsp white wine vinegar
Salt and pepper to taste
Chopped parsley for garnish


Procedure:

1. Saute onion, add the green pepper and cook until starts to soften. Add the garlic then add the beef and potato
2. Stir in the cumin , oregano and bay leaf
3. Drain off excess fat then add the white wine, reduce then add the passata, raisins, olives and capers. Season and cook for 30 minutes
4. Just before serving, check the seasoning and add vinegar, garnish with chopped parsley

Middle East

Egyptian Rice Pilaf

Ingredients
* 4 tablespoons vegetable oil (or butter if you preparing a dairy meal)
* 1 medium onion, finely chopped
* 1 garlic clove, crushed
* ½ cup Fidelio or any vermicelli pasta
* 2 cups long grain white rice(basmati can be used)
* 6 coriander seeds
* ½ teaspoon cinnamon
* 2 ½ cups chicken broth or water salt to taste


Instructions

1. In a large skillet, heat the oil or butter. Add the onion and garlic and cook over medium heat until transparent, about 4 minutes.

2. Crush the pasta between your fingers to break it to pieces it into pieces about ¾ inches long. Add the pasta to the onion and garlic. Saute’ over medium-high heat until golden brown, about 3 minutes

3. Stir in the rice and cook until translucent, about 3 minutes. Add the coriander and cinnamon. Pour the broth or water over the rice Season with salt.

4. Reduce the heat to low, cover and simmer until the rice is firm on the outside but tender to the bite, about 20 minutes, adding more water if the rice begins to stick to the pan. Fluff with a fork and serve.



Nut-Filled Filo Rolls


Ingredients

Syrup
* ¾ cup honey
* ¾ cup sugar
* ¾ cup water
* 2 tablespoons lemon juice
* 1 tablespoon rose water optional
Filling
* 4 cups finely chopped walnuts
* 1 cup sugar
* 1 teaspoon cinnamon
* ½ teaspoon all spice
Pastry
* 1 16 ounce package filo dough
* 1 cup (2 sticks) margarine or butter, melted


Instructions

1. Preheat the oven to 350 F and lightly grease 2 cookie sheets
2. To make the syrup: In a medium saucepan, combine the honey, sugar lemon juice and bring to a boil, stirring, then reduce the heat to low and simmer, without stirring, for 15 minutes. Set aside and allow to cool. Stir the rose water, if using, into the cooled syrup.
3. To make the filling: Combine all the ingredients, mix well and set aside.
4. To make the pastry: Cut the filo stack in half lengthwise, then in half again

Russia

Ingredients

3 tbsp Vegetable oil

4 garlic cloves, sliced

4 red chillies, seeded and chopped

450 g chicken, cut into bite-size pieces

2-3 tbsp fish sauce

2 tsp dark soy sauce

1 tsp sugar

12 Thai basil leaves

2 red chillies, finely chopped

20 Thai basil leaves, deep-fried, to garnish

Procedure:

1. Heat the oil in a wok or a large frying pan and swirl it around.
2. Add the garlic and chillies and stir-fry until golden.
3. Add the hicken and stir-fry until it changes the colour.
4. Seasin with fish sauce, soy sauce and sugar. Continue to stir-fry for another 3-4 minutes or until chicken is cooked through. Stir in the fresh Thai basil leaves. Garnish with the sliced red chillies and deep fried basil.

Beef Stroganov/Stroganoff

Ingredients

750 g beef fillet steak, sliced into thin srips

2-3 tbsp all-purpose flour

3 tbsp oil

Salt and pepper

1 large onion, finely chopped

50 g button mushrooms, sliced

200 g sour cream

1 tsp mustard

2 tbsp parsley, finely chopped

Procedure:

1. Coat the strips of steak in flour and fry quickly in hot oil on both sides, one portion at a time. Remove from skillet. Season with salt and pepper.
2. Saute onions in the same pan, add the mushrooms and saute until soft. Add sour cream and mustard. Add the steak to the sauce. Bring to a oil briefly and sprinkle with parsley.