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Post by bixaorellana on Feb 25, 2009 16:24:04 GMT
In trying to avoid typing out the entire meatball recipe, I googled and found this wonderful compendium of ethnic food recipes. This thread will be stickied so it can be found easily and so everyone can add handy reference links. www.ethnic-food.info/ ---------------------------------------------------------------------- Since this thread was started, there have been many additions and comments. In order to make it easier to find a particular kind of food, each link will now also be listed in this OP. However, please don't neglect to read through the thread, which has many useful comments and tips. Asian CookingJoy of BakingCambodiaCheese, home-made (Reply #46)Food from ChileChilean recipes (mostly in Spanish)ways to cook corndown-home corn recipesthe Czech gastronomic landscapeEgyptian foodEthnic FoodAi Lien ^-^ Cook for HappinessFilipino foodFrenchwww.lacuisinedebertrand.com/extra-recipes -- not many recipes yet, but constantly being added to. Goan Food RecipesGoan RecipesRecipes from India and PakistanIndian foodVegetarian Indian Recipe CollectionManjula's Kitchen Indian Vegetarian RecipesCooking With Dog - How To Make Japanese DishesLiquors, etc.pictures of Nepalese food and recipesNepali recipesOld-fashioned, home ways to make cheese, dehydrate, more. savory pancakesPizzahealthful pizzaspizza topics and recipesrecommended by Imecstove-top pizzacalzonePreserving & PicklingCooking in SingaporeSouthern, Texan, & TexMexSpice Blends and moreSeasoning and Spice Blend recipesIntroduction to Thai cookingAppon's Thai FoodThai Curry Pastes, Sauces, & MarinadesCooking in the United StatesVietnamese Cooking
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Post by mockchoc on Feb 26, 2009 8:17:19 GMT
I'm enjoying reading recipes from where my parents were born on their right now.
Thanks for that bixa. Don't know why I never googled about the food in general from there.
I did about a couple of specific recipes though..
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Post by auntieannie on Feb 28, 2009 20:01:05 GMT
They put cheese pie under "desserts" no way! that's wrong! it is a main dish to be served with a salad.
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Post by Don Cuevas on Feb 28, 2009 20:40:15 GMT
Los Huevos Rancheros are more akin to Huevos a la Mexicana. But I understand that the Mexican section represents a Southwestern U.S. style. Etc.
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Post by bixaorellana on Mar 4, 2009 3:20:11 GMT
Actually, huevos rancheros & huevos a la mexicana have pretty much the same ingredients. The real difference is that the eggs in rancheros are whole, and they're scrambled for a la mexicana. ------------------------------------------------------------------------- Oh, that's a shame about the cheese pie being misfiled, Auntie. I'll bet a lot of people miss a great recipe because of that. There's no way to contact the site owners, either, so that they could correct it.
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Post by bixaorellana on Mar 4, 2009 3:32:56 GMT
This collection, whatscookingamerica.net/RecipeIndex.htm, is called What's Cooking America, but I think it has something for everyone. Instead of trying to be a collection of standards, it's more of a reflection of how America cooks today, which reflects the interest in all kinds of foods that cooks everywhere have. You might need this: One stick of butter is 1/4 pound or about 110 grams. Butter in the US is sold in one pound boxes, each box containing 4 sticks. Decimals 0.25 = 1/4 0.33 = 1/3 0.50 = 1/2 0.66 = 2/3 0.75 = 3/4 Pound, cups, tablespoon and teaspoon conversions assume the base weight-volume of water 1 pound = 2 cups 1 ounce = 2 tablespoons 1 tablespoon = 3 teaspoons = 0.5 oz = 15 grams 1 teaspoon = 0.17 oz = 5 grams pinch is less than 1/8 teaspoon dl = deciliter = 1/10 of a liter = 1/2 cup Weight-volume of: Flour: 1 pound = 3 1/2 cups Sugar: 1 pound = 2 1/4 cups Sugar Substitution Charts What does it mean? c = cup t = tsp = teaspoon T = tbsp = tablespoon C = Celsius F = Fahrenheit g = gr = gram kg = kilogram Metric Conversion Chart US Canadian Australian 1/4 tsp 1 mL 1 ml 1/2 tsp 2 mL 2 ml 1 tsp 5 mL 5 ml 1 Tbl 15 mL 20 ml 1/4 cup 50 mL 60 ml 1/3 cup 75 mL 80 ml 1/2 cup 125 mL 125 ml 2/3 cup 150 mL 170 ml 3/4 cup 175 mL 190 ml 1 cup 250 mL 250 ml 1 quart 1 liter 1 litre Weight 1 ounce 30 grams 30 grams 2 " 55 " 60 " 3 " 85 " 90 " 4 " 115 " 125 " 8 " 225 " 225 " 16 " 455 " 500 " (1/2 kilogram) Temperatures Fahrenheit Celsius 32 degrees 0 degrees 212 " 100 " 250 " 120 " 275 " 140 " 300 " 150 " 325 " 160 " 350 " 180 " 375 " 190 " 400 " 200 " 425 " 220 " 450 " 230 " 475 " 240 " 500 " 260 "
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Post by Don Cuevas on Mar 4, 2009 14:04:25 GMT
Actually, huevos rancheros & huevos a la mexicana have pretty much the same ingredients. The real difference is that the eggs in rancheros are whole, and they're scrambled for a la mexicana. Opinions will vary of the definition of these dishes. My Dad, for example, makes a concoction once a week of beaten eggs, salsa and cheese, scrambles it, and calls it Huevos Rancheros. My definition of HR is a heated salsa picante, made from scratch, on lightly fried tortillas de maíz, with eggs fried sunnyside up on top. The real variant are Huevos Divorciados, where one half is salsa roja and the other salsa verde. A nice gimmick. The Huevos a la Mexicana should consist of chopped tomato, onion and chile serrano or jalapeño; lightly fried, then scrambled with eggs. If we don't insist on standards, who will?
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Post by bixaorellana on Mar 4, 2009 18:53:44 GMT
If opinions vary, then yours cannot necessarily be considered the standard.
The recipe collection was presented here as something that might be useful as a reference. I checked the recipes before posting it and was satisfied with the Mexican part. It mostly sticks to northern Mexico standards that are known in the US, but that's fine. It can introduce people to Mexican tastes without intimidating them with the necessity for exotic ingredients and techniques.
Checking the Italian section there, I found more breadth, probably because more people have been aware longer of different kinds of Italian cooking. I was impressed that most versions given were homestyle recipes, again more accessible to everyone.
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Post by bixaorellana on Mar 9, 2009 21:36:38 GMT
(collection 1, ethnic food, is the OP. collection 2, american cooking is reply #5)Collection #3: This is for everyone who is intrigued by Hwinpp's reports of his life and travels in Cambodia. Perhaps he will be so kind as to say whether or not the recipes in this group are authentic. Kerouac must have eaten his share of good Cambodian food too, judging by his great report on the trip to Sihanoukville. Khmer Recipes. Collection #4: And Spindrift has introduced us to Nepal. Here is a site with lots of pictures of Nepalese food & accompanying recipes. Here are even moreCollection #5: After poring over Baz's pictures, who wouldn't be hungry for Egyptian food? -------------------------------------------------------------------- I hope those of you who are conversant with different cuisines will feature them here if you have good recipe site links.
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Post by bixaorellana on Mar 18, 2009 19:55:52 GMT
Learn Thai Cooking: www.thaitable.com/The above site is a very pleasant introduction to Thai cooking, including the philosophy of it. Photos of the various dishes and of steps in their presentation makes it very reassuring.
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Post by bixaorellana on Mar 23, 2009 16:47:49 GMT
Savoury PancakesInspired by the discussion of moong dal pancakes in On the Menu, here is a great collection of recipes and comments: pancakesatdawn.blogspot.com/2005/09/moong-dal-pancakes.htmlThe link will take you to the moong dal recipe, but click on the blog's title or on the side bar for many more.
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Post by gringalais on Mar 23, 2009 21:04:34 GMT
I was trying to find some good sources of Chilean recipes. This is one that seemed pretty good www.nuevoanden.com/recetas.html (some had a whole bunch of things I have never seen here). Most are just in Spanish at this point, but some are in English too. Some of the most typical recipes would be alfajores, cazuela, curanto, humitas, pastel de choclo, pollo arvejado and porotos granados. Typical drinks are cola de mono (at Christmas), vaina and of course, pisco sour.
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Post by Deleted on Mar 23, 2009 21:09:42 GMT
I would imagine that you speak Spanish and could translate some of the more interesting recipes?
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Post by gringalais on Mar 23, 2009 21:12:39 GMT
Just a bit . Yeah, give me some time and I can start a thread with some of the typical cuisine.
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Post by bixaorellana on Mar 26, 2009 16:16:48 GMT
Vietnamese Cooking and so much more! This blog is beautifully laid out and the photos and directions are extremely clear. The author's happy curiosity and her desire to share enthusiasm comes across in her every word and picture. She strives for authenticity without a shred of snobbery and the breadth of information in her site is unbeatable.
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Post by bixaorellana on Mar 28, 2009 3:36:03 GMT
Ai Lien ^-^ Cook for HappinessIt's hard to describe how charming this site is, and how it actually radiates happiness. The author lives in Italy, but has an Asian name and is strongly grounded in Chinese and Malaysian cooking. However, she also features loads of gorgeous baked goods and cooking from around the world Her turns of phrase are a joy.
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Post by hwinpp on Mar 30, 2009 11:36:16 GMT
Wow! She has Bak Kut Teh on her first page. Not bad! Don't make it with beef or chicken though, those are just corrupted alternatives because the Malays can't eat pork (and they just don't work, beef becomes tough, chicken falls apart and is tasteless, the Malays actually say chick kut teh). So, use pork, best of course pork ribs because that's what the name means. (Pork) rib tea.
Have to check more now.
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Post by bixaorellana on Mar 30, 2009 17:27:28 GMT
Thank you, HW ~~ that's the ultimate recommendation! And thanks for the hint about pork vs. all those lesser meats.
I wrote to her and got the nicest reply back.
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Post by hwinpp on Mar 31, 2009 3:05:40 GMT
Just had a closer look. There are some things I personally would alter.
The soup should be a darkish brown, a bit like the darkish shading above. You get that by adding the dark/black/sweet soy sauce. Don't use too much though, it's just for the colouring, not really the taste (too sweet if too much). The light soy sauce (normal soy sauce) is for saltiness. It should taste herbal, nearly a bit medicinal.
After you've soaked the mushrooms keep the water and add to the soup.
Use more garlic (5- 6 whole, unpeeled bulbs, more if you don't mind) and more deep fried tofu (you can do this yourself with a bit of practice. Just cut in 1 inch cubes and fry. They'll turn golden brown and become spongy so soak up the soup well). When you order bak kut teh in a restaurant you get the main bowl with a bit of everything and you order extra, 'specialised' bowls. These will contain some soup and, e.g. deep fried tofu, tripe, intestines, pork belly or trotters or just the cooked garlic bulbs (they're so soft you just suck the garlic meat out of the skins). You can fry some leafy green vegetables to accompany it, I don't think I've seen the vegetables cooked in the broth. But try it out yourself, everybody in Malaysia has their own favourite restaurant and way of preparation/serving. The name is actually Hokkien but since it's prepared by Cantonese or Hainanese as well you get differences.
Serve with rice and cut chile in a bit of soy sauce.
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Post by Deleted on Mar 31, 2009 3:17:54 GMT
hw, do you differentiate between tamari and soy sauces where you are?
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Post by hwinpp on Mar 31, 2009 3:54:48 GMT
What's tamari sauce? I'll google it.
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Post by bixaorellana on Mar 31, 2009 4:22:42 GMT
Wow ~~ this is great, HW. It's as thought you're in the kitchen guiding and helping. Your explanations of what the soy sauces do and the subtle description of the finished product make me feel I might be able to turn out something pretty authentic. Thanks!
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Post by hwinpp on Mar 31, 2009 4:37:02 GMT
Casimira, I think you should use a Chinese soy sauce, if you're only able to get Japanese style sauce try the ubiquitous Kikkoman brand. I see that used in Malaysia as well. Bixa, it's not that difficult to make. All you need is the the ready made spices. I have a feeling that might be difficult. If you can't get them, try this version: Instead of the spice sachets, use star anis. 5-10 should be enough. This is what the Thais use to make khao kaa moo (rice pig knuckle). The original should look something like this: Top left, fried devils (yue char kwai), bottom left the fried vegetables Or this: I completely forgot about the fried devils. They're usually only a breakfast 'pastry'. They're deep fried so I've heard people calling them doughnut but it's just the plain dough, a bit salty. They come in pairs and can be used to dip in coffee, rice porridge or to soak up the soup from your noodles. If eating with bak kut teh they're cut up as in the pic. BTW, bak kut teh is a typical dinner meal so the char kwai would be from the morning. ts04dec.files.wordpress.com/2008/01/yau-char-kuey.jpg [/img]
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Post by bixaorellana on Mar 31, 2009 5:14:07 GMT
Wow ~~ great tip on the spices, as I'd probably have to wait until I went back to the States to buy the seasoning mix. I'm thinking I could buy churros that haven't been sugar coated to use for the fried devils! I looked up recipes, & it seems to be about the same. Here is a site that lists ingredients in the spice pack. Be sure to click on the links after the recipe on that page for some interesting information.
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Post by Deleted on Mar 31, 2009 11:19:25 GMT
Thanks hw,it is like having our own personal chef on board guiding us! I have taken copious notes to take with me to the Vietnamese market here. I'm so looking forward to making some of these dishes.
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Post by bixaorellana on Apr 6, 2009 23:12:14 GMT
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Post by hwinpp on Apr 7, 2009 5:09:07 GMT
They're all veg, Bixa...
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Post by Deleted on Apr 7, 2009 5:30:02 GMT
Vegetarian recipes don't bother me -- I figure that I can defile anything I want by adding meat or fish.
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Post by bixaorellana on Apr 7, 2009 5:49:41 GMT
They're all veg, Bixa... You poor dear! I will look for another good collection that includes meat. In the meantime, here is a versatile curry you can make with any meat: Any-Meat Curry * Meat -- one recipe is nominally for 1 pound of meat, but if you want more sauce, double everything but the meat. We've used beef, chicken, chicken sausage, turkey sausage, kielbasa, etc. * 1 small onion * 1-inch piece fresh ginger, or 1 tablespoon ginger paste * 1 medium-sized tomato, or half a 14-oz can whole tomatoes, drained * 1 head fresh cilantro * 1-2 hot green chilies * 1/4 teaspoon ground turmeric * 2 teaspoons store-bought garam masala. * 1 teaspoon ground cumin * 1/4 cup plain yoghurt * 1 tablespoon tomato paste * 3/4 teaspoon salt, or to taste * 3 tablespoons vegetable oil (don't scale this up when you make more -- you only need it to saute the garlic). * 4 cloves garlic * Ground black peppper Cut the meat into small cubes. Chop the onion, ginger, tomatoes and cilantro finely. Either seed the chilies (if you want it less hot) or not, and slice them into thin rings. Mix together the onion, ginger, tomato, cilantro, chilies, turmeric, garam masala, cumin, yoghurt, tomato paste and salt in a bowl. If you are using beef as the meat, mix that in as well. Chop the garlic finely. Heat the oil over medium-high heat in a Dutch Oven, and add the garlic. Saute until it starts turning a medium brown. Now add the contents of the bowl, stir once or twice, and turn the heat to low. Simmer, covered, stirring every now and then. If you are using beef, you should simmer for 2 hours. Otherwise, you'll only need to simmer for an hour. Add chicken 30 minutes before eating. If using cooked sausage (like Kielbasa), add that 15 minutes before eating. If using an uncooked sausage, I like to fry it first, drain, and then add it 15 minutes before eating. When it's done, add lots of fresh black pepper, and serve over rice. Here is the link, if you want to see step-by-step pictures.
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Post by hwinpp on Apr 7, 2009 11:10:50 GMT
Vegetarian recipes don't bother me -- I figure that I can defile anything I want by adding meat or fish. LOL! I think I would habe too. Thanks Bixa, if you find some good curries. I'm online at the office and find myself drooling in front of the monitor. The only thing that helps is go out to a coffee shop, have a Vietnamese coffee and a smoke.
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