Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Name a good recipe specifically from your country! Any websites that does that?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Name a good recipe specifically from your country! Any websites that does that?),it will help you,my kids.
I love travelling, have been to Malaysia, Singapore, Indonesia, Brunei, Hong Kong, Dubai, Doha in the east, Russia, Finland, Sweden, Germany, Netherlands, France in the west, as well as a few more this year (Austria, Italy, Switzerland, Belgium). Of all the I look out for aside from the sights, sound and people, is their food! I would love if I could learn a recipe from each of the countries in the world.
Anybody knows if there are any websites specifically showcases recipes from all the different countries of the world? And if you have time, try to list some of your favourite from your own country here too!
Happy New Year!
Answer:
Happy New Year!! I'm from Hong Kong, we have a lot of goodies here, especially Chinese food.
Cantonese cuisine - steamed spotted garoupa, braised whole abalone in oyster sauce, deep-fried prawns with garlic and chilli, roast goose, dim sum, sautee lobster with chicken & ham soup, wonton soup
Shanghainese cuisine - Stir-fried fresh shrimp with long cheng tea leaves, braised soy sauce sea cucumber, dong Po braised pork belly, xiao lung bao, steamed hairy crab
Sichuan cuisine - smoked duck in camphorwood and tea leaves, tan-tan noodle in spicy peanut soup
Pekingnese cuisine - Peking duck
Chiuchow cuisine - Steamed soy goose, braised shark's fin and crabmeat chicken soup, baby oysters congee.., etc.
<<<<<<< Stir-fried Salty and Crispy Prawns >>>>>>>>
600g tiger prawns, with shell
3 gloves garlic (finely chopped)
2 small Thai red chili (seeded, finely chopped)
green>.................................
yogurt sauce
Place yogurt in a heavy-based pan
Beat egg white with a fork until frothy and blend into yogurt with corn flour and 2-teaspoon salt. Stir in the same direction until thoroughly combined.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it begins to boil, stirring continuously in the same direction.
This is important.
Lower heat and leave to boil gently, uncovered, for 3-5 minutes until thick.
Cut shoulder into even-sized pieces.
Place lamb in a pan and cover with cold water. Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 30 minutes.
Heat butter in frying pan and add pine nuts. Fry until golden and remove pine nuts to a plate, draining butter back into the pan.
Add onion to pan and fry gently until transparent. Stir in turmeric, allspice and cinnamon bark and cook for farther 2 minutes. Add this mixture to the boiling lamb.
After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it half covers lamb.
When reduced, add Yogurt sauce, shaking pan to blend it with liquid. Let Mansaf boil gently on low heat until lamb is tender and sauce is thick.
Serve hot with plain rice and sprinkle with the browned pine nuts.
i am Malaysian..
nasi lemak
satay..
mee bandung
soto ayam(chicken soto-i think loll)
ABC(Air Batu Campur)
cendol
chicken rice
tomato rice
nasi minyak
nasi kandar
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Name a good recipe specifically from your country! Any websites that does that?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Name a good recipe specifically from your country! Any websites that does that?),it will help you,my kids.
I love travelling, have been to Malaysia, Singapore, Indonesia, Brunei, Hong Kong, Dubai, Doha in the east, Russia, Finland, Sweden, Germany, Netherlands, France in the west, as well as a few more this year (Austria, Italy, Switzerland, Belgium). Of all the I look out for aside from the sights, sound and people, is their food! I would love if I could learn a recipe from each of the countries in the world.
Anybody knows if there are any websites specifically showcases recipes from all the different countries of the world? And if you have time, try to list some of your favourite from your own country here too!
Happy New Year!
Answer:
Happy New Year!! I'm from Hong Kong, we have a lot of goodies here, especially Chinese food.
Cantonese cuisine - steamed spotted garoupa, braised whole abalone in oyster sauce, deep-fried prawns with garlic and chilli, roast goose, dim sum, sautee lobster with chicken & ham soup, wonton soup
Shanghainese cuisine - Stir-fried fresh shrimp with long cheng tea leaves, braised soy sauce sea cucumber, dong Po braised pork belly, xiao lung bao, steamed hairy crab
Sichuan cuisine - smoked duck in camphorwood and tea leaves, tan-tan noodle in spicy peanut soup
Pekingnese cuisine - Peking duck
Chiuchow cuisine - Steamed soy goose, braised shark's fin and crabmeat chicken soup, baby oysters congee.., etc.
<<<<<<< Stir-fried Salty and Crispy Prawns >>>>>>>>
600g tiger prawns, with shell
3 gloves garlic (finely chopped)
2 small Thai red chili (seeded, finely chopped)
green>.................................
yogurt sauce
Place yogurt in a heavy-based pan
Beat egg white with a fork until frothy and blend into yogurt with corn flour and 2-teaspoon salt. Stir in the same direction until thoroughly combined.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it begins to boil, stirring continuously in the same direction.
This is important.
Lower heat and leave to boil gently, uncovered, for 3-5 minutes until thick.
Cut shoulder into even-sized pieces.
Place lamb in a pan and cover with cold water. Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 30 minutes.
Heat butter in frying pan and add pine nuts. Fry until golden and remove pine nuts to a plate, draining butter back into the pan.
Add onion to pan and fry gently until transparent. Stir in turmeric, allspice and cinnamon bark and cook for farther 2 minutes. Add this mixture to the boiling lamb.
After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it half covers lamb.
When reduced, add Yogurt sauce, shaking pan to blend it with liquid. Let Mansaf boil gently on low heat until lamb is tender and sauce is thick.
Serve hot with plain rice and sprinkle with the browned pine nuts.
i am Malaysian..
nasi lemak
satay..
mee bandung
soto ayam(chicken soto-i think loll)
ABC(Air Batu Campur)
cendol
chicken rice
tomato rice
nasi minyak
nasi kandar
correctness,It's Non-profit and only for informational purposes.
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