Sop Konro (Konro Soup) - Indonesia

Konro soup is cooking beef rib soup typical of Indonesia that comes from the tradition of the Bugis and Makassar. This soup is typically created ​​with beef or beef ribs. Cuisine berkuah blackish brown color is typically eaten with atiny low diamond that's cut into items initial. This dark color comes from the fruit kluwek who was black. Marinade comparatively "strong" results of use of coriander.

Konro berkuah originally cooked in a very soup wealthy in spices, however currently there are variations in dry-called "Konro burn" the meat ribs grilled with spices typical konro.

RECIPE

ingredients:

1 kg of beef ribs, sliced ​​according to the section

2 ltr of water

3 cm cinnamon

3 cloves btr

3 cm galangal minced

2 bay leaves

2 tablespoons tamarind water

3 tablespoons of oil for sauteing

5 btr red onion, thinly sliced

salt

puree:

5 btr onion

3 cloves garlic

1 rounded tsp pepper

½ teaspoon nutmeg

2 tablespoons kluwek

50 ounces red beans boiled

salt

How to make:

Boil ribs with cinnamon, ginger, cloves, bay, water, acid and salt till tender. Saute chopped onion and spices till fragrant and enter into the broth ribs. Cook till boiling and serve hot with chilli paste.

*from variety sources

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Canadian Bacon with Maple Glaze - Canada

Canadian Bacon with Maple Glaze

Bacon with Maple Glaze is one in every of the foremost fashionable dishes in Western Canadian cuisine. the skinny slices of bacon are 1st baked within the oven till brown, however not crispy, then are brushed with the mixture of maple syrop, cider vinegar, and brown sugar - it makes the glaze result when the dish is prepared. Mustard or alternative spices and condiments might also be added to style. Cooked this fashion bacon is sometimes served hot or at area temperature and may be a fashionable snack eaten throughout the day or is ideal for breakfast.

RECIPE

Ingredients:

½ cup cider vinegar

¾ cups maple syrup

1 Tablespoon brown sugar

1 pound (approximately) Canadian bacon

How to make:

Preheat oven to 300°F (150°C).

Combine vinegar, maple syrup, and brown sugar in an exceedingly bowl. Set aside.

Slice Canadian bacon regarding ½-inch thick. organize the slices in an exceedingly casserole or baking dish, and spoon the syrup mixture over the slices.

Bake for half-hour. Serve hot or at area temperature. (To function a snack, cut slices into bite-sized items and serve with toothpicks.)

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Tongseng - Indonesia

Tongseng may be a variety of food seasoned with curry, however a a lot of "sharp". The distinction is a lot of obvious is that the use of meat. Tongseng created ​​using meat that's still hooked up to the bones, particularly ribs and spine. Tongseng created ​​of lamb and pan-fried with numerous vegetables like Cabbage, onions, tomatoes, and added spices and soy sauce. Tongseng usually don't use sauce. as a result of the presentation tongseng dioseng-cooked with spices stir with major salt, garlic, soy sauce and pepper. Tongseng typically sold with goat satay. Tongseng considered typical food Solo and also the surrounding space.

RECIPE

Ingridients:

500 gr lamb, cut into a pair of cm cubes

7 lbr cabbage leaves, discarding the bones leaves, cut into rough

4 pcs red chilli, sliced ​​thin oblique

5 pcs red onion, thinly sliced

3 cloves garlic, thinly sliced

1 / a pair of tsp pepper powder

4 tablespoons sweet soy sauce

2 tablespoons lime juice

3 tablespoons cooking oil for sauteing

500 ml coconut milk

2 tsp salt

1 tsp sugar

How to make:

Saute garlic till fragrant, place the onion and red pepper slices, saute till wilted.

Enter the lamb, stirring till meat changes color and stiff. Pour water, add soy sauce, pepper, salt, and sugar, cook till meat is tender and sauce is low. Pour the coconut milk, cook till boiling

Add the cabbage and cook till cabbage cooked, add lemon juice, stir briefly, take away from heat.

for meat could use: goat, beef and chicken

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Glazed Carrots - Sweden

Glazed Carrots

This methodology of cooking carrots is understood as Vichy in French – that primarily means that they're cooked in each butter and sugar till tender and superbly glazed. However, I choose to use honey in smaller quantities than the sugar normally drawn up – it's a larger complexity of flavour and is a smaller amount cloyingly sweet. Added herbs are pretty moreover. These very little carrots are good with roast lamb.

RECIPE

Ingredients:

12 tiny carrots

Water

Salt

2 Tablespoons butter

2 teaspoons sugar

Procedure:

Rinse the carrots and boil them in salted water till tender.

Drain and peel whereas the carrots are still hot.

Melt the butter and sugar in an exceedingly saucepan and add carrots, leaving them till they're well lined with glaze. This goes best with roasted meat.

*from variety sources

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Poa Pee (Thai Egg Rolls) - Thailand

Poa Pee (Thai Egg Rolls)

Thai egg rolls are typically served on New Year’s Eve. though the Thai use delicate rice paper for his or her egg rolls, lumpia papers, a skinny flour-and-water wrapper, are easier to figure with. explore for lumpia in Asian groceries or within the gourmand frozen foods section of your supermarket.

Some symbolic foods are egg rolls that are eaten on a day to day and are a large food item for theNew Year’s celebration. The new years celebration, or as they assert Songkran, is a particularly festive day and in Thailand is widely known in April.  The egg roll is termed Poa Pee and consists of an egg or noodle that's wrapped around several ingredients or types of food. The recipient who eats the egg roll is assumed to prosper in wealth and luck.

RECIPE

Ingredients:

3½ ounces (one-half package) rice noodles or cellophane noodles

½ pound ground pork

½ pound ground beef

1 cup carrots, peeled and shredded

1 cup bean sprouts or shredded cabbage

½ medium onion, chopped

1 Tablespoon fish sauce

¼ Tablespoon pepper

½ clove garlic, finely chopped

1 teaspoon sugar

1 package of lumpia papers (rice-paper wrappers could also be substituted; each are sold in gourmand or frozen foods section of supermarket or Asian grocery store)

½ cup vegetable oil

3 black mushrooms (optional; sold in Asian grocery stores and a few supermarkets and gourmand stores)

1 egg

Procedure:

If using black mushrooms, soak them in hot water for quarter-hour. Drain well in an exceedingly strainer.

Discard mushroom stems and shred caps.

Soak noodles in hot water consistent with package directions. When soft, drain and cut into 2-inch items with a pointy knife or scissors.

In a giant bowl, beat egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.

Place one wrapper on a flat surface. cowl remaining wrappers with a rather damp kitchen towel in order that they do not dry out.

Place concerning 1½ Tablespoons of filling just under the middle of every wrapper and fold up into a roll. Press edges to seal.

In a giant skillet or wok, heat oil over medium heat for one minute.

Carefully place three rolls in oil and fry slowly for concerning ten minutes or till golden brown. flip and fry the opposite facet ten minutes.

Keep fried rolls heat in oven heated to 200°F.

Serve hot with individual bowls of nam pla prig or with sweet-and-sour sauce.

*from variety sources

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