When we say world cuisine, the names that come to your mind are China, Japan, UK, USA, Thailand and such other countries. However, the truth is that the world of food is not defined by just these few countries. Today, we are going beyond the known borders to bring seven recipes from distinct lands.
They are special and will take you on a different journey of taste. Ready to explore?
PS: Some of the ingredients and cooking techniques are modified to suit the Indian audience.
Add heavy cream, parmesan cheese, and eggs then whisk properly. Keep the mixture aside. Boil the fettuccine noodles and keep aside after draining the water. Add a little bit of butter to avoid stickiness.
Fry onion and then add thinly sliced ham. Add the boiled noodles, toss, and remove from heat. Then mix the egg mixture and toss to mix properly. In the residual heat of the pasta, the cheese will melt as the egg will thicken. Add pepper before plunging into the deliciousness.
The first task in making remoulade. Whisk mustard paste and egg yolk to get a proper consistency. Then start dripping in oil while whisking. When the mayonnaise seems thick add chopped parsley and sliced cucumber pickle. The main taste bomb of your hot dog is ready.
Boil and cook the chicken sausages in beer. Then split the fluffy bun from middle and toast lightly. Add one sausage per bun, then cover with sliced small onions. On the top make a layer using mustard paste, remoulade, and ketchup. Then add some fried small onions at the top. Enjoy the delicacy start from the far away land.
Niter Kibbeh or the spiced butter of Ethiopian is one of the main ingredients of this dish. Thus, it is better to prepare that first before you deal with the rest of the dish. Place unsalted butter in a pan and melt completely. Skim of the foam that arises to get a clear liquid. Then add ginger, garlic paste, cumin, oregano, turmeric, basil, and nutmeg. Cook for 20 minutes in low heat then filter it. Store in a covered container or keep aside.
Then you need to make the second important ingredient known as mitmita. Take chili peppers, cloves, cardamom seeds, and salt. Dry ground them properly.
To make the dish, melt niter kibbeh in a pan and then add mitmita. Add small chunks of boiled grated mutton in the butter mixture. Mix properly and serve.
A hot jug of freshly brewed black coffee is taken in which whiskey and Grand Marnier are added in equal amount. It is then once again lightly heated and served with pastry. Simple yet effectively delicious.
Fold flour in softened butter and sour cream. Beat egg mix water. Then pour it over the flour mixture and fold properly. Knead the dough to make it soft then cover with damp clothes and set aside.
Skin and boil potatoes then mash and keep aside. Saute garlic and add onions. Then add mushrooms and cook properly. Lastly, add the potato and make a proper mixture.
Boil water and add a little vegetable oil. Make circles out of the dough and press filling inside. Shape in the form of dumpling and shut the edges. Then place in the boiling water. Cook properly till the varenyky is floating on the water surface. Take out and dry the water using a tissue. Saute in butter and onion before serving.
PS: There are also other types of fillings used for varenyky.
Grate Swiss cheese. Take cornstarch and coat the cheese using it then set aside. Also, rub the ceramic pot used for fondue with garlic and keep aside.
Simmer lemon juice and wine over medium heat then add the cheese gradually. Keep stirring till smooth then add mustard paste and nutmeg.
Slice small bit sized assortments like apple, strawberry, small sausages, and carrots. Pour the fondue into the ceramic pot and keep in the middle. Enjoy!
Soak meat slices in cold water for about 3 hours. Drain the water and dry the meat slices. Boil water, put the meat, close the lid, and keep for 1 ½ hours. Chop green onion, radish (preferably Korean radish), and red onions then remove the meat and add the vegetables instead. In the broth, add minced garlic, chili, and soy sauce. Then boil for 30 minutes. Strain the broth and keep in the fridge for cooling.
Combine sliced cucumber with vinegar and sugar then set aside. Then mix sugar in water and keep thinly sliced pear sliced in it. The make juice of another pear and keep aside. Then take the broth add the cucumber and pear juice. Then put back in the freezer after mixing well.
Boil buckwheat noodles and keep aside. Rinse the noodles in ice filled pot then keep aside.
Take out the broth and put it in a bowl, then add the sugared pear and some cucumber in vinegar. Place the noodle and add a little mustard oil. Sprinkle sesame seeds and then top with a hardboiled egg.
Serve and enjoy!