Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.traditional foods?-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(traditional foods?),it will help you,my kids.
different country
Answers:
How about Mexican?
Tangy Chicken Fajitas
Ingredients:
1/2 cup olive oil
1/2 cup vinegar
1/2 cup fresh lime juice
2 packets of dry Italian dressing
3 boneless, skinless chickens, cubed
1 sliced onion
1 green bell pepper, sliced
5 tortillas
Method:
In a large bowl, combine oil, vinegar, lime juice and dressing. Add to this the chicken, onion and pepper. Cover dish and allow to marinate in refridgerator for 3-6 hours.
In a large skillet, heat oil. Remove chicken, onion and bell pepper from mixture and saute till the chicken is cooked through.
Serve with warm tortillas.
Other Answers:
have you heard =nasi lemak=
it's really hot and spicy
=roti canai=
=rendang=
the recipy???
www.malaysian local food.com
PORK AND WINTER MELON (Chinese)
From: Eating for health and thin
Ingredients:
100 g. Winter Melon
90 g. lean pork
1 tablespoon shredded ginger
Marinade:
? teaspoon salt
? teaspoon light soy sauce
Methods:
1.Rinse and cut lean pork into slices marinade them for a short while.
2.Peel winter melon off then cut it into thick slices (about half a centimeter).
3.Arrange winter melon slices on a plate, then put in lean pork and then shredded ginger.
4.Drain and then braise over high heat for 6 minutes.
5.Serve.
MAYONNAISE SHRIMP (Japanese)
From:EASY JAPANESE PICKLING IN FIVE MINUTES TO ONE DAY
Make 4 Servings
Ingredients:
10 ounces (300 grams) shrimp
1 tablespoon soy sauce
5 tablespoons mayonnaise
Method:
1. Mix soy sauce in mayonnaise in a large bowl.
2. Rinse shrimp. Peel and devein, leaving tails on.
3. Chill in mayonnaise mixture 1 to 2 hours.
How to cook:
Scrape off the marinade. Sauté in a heated pan.
MARINADE INGREDIENTS: (Korean Cuisine)
2 Tablespoons Soy Sauce
2 Tablespoons Beef Stock
2 Tablespoons Sesame Oil
1 Tablespoon Sugar
2 teaspoons minced Garlic
1 teaspoon black Pepper
For Chicken:
Use 1 lb skinless chicken breast. Cut to bite size. Mix marinade thoroughly and marinate with chicken. Marinate for 1 hour; overnight will give stronger flavor. Barbeque and serve.
TOFU ENCHILADA CASSEROLE (Mexican/Vegetarian)
From: The Best of L.A. Tofu Festival
Makes 10 – 12 Servings
Ingredients:
1 dozen corn tortillas
1 package (14 oz.) Hinoichi Firm Tofu
1 package Mozzarella soy cheese
1 can (8 oz.) black olives, drained and chopped
1 can (8 oz.) Jalapenos or green chilies, drained & chopped
2 bunches green onions, finely chopped
2 cans (16 oz.) Enchilada Sauce
Directions:
1. Preheat oven to 350 degrees.
2. Sauté both sides of the tortillas for 1 minute in olive oil and arrange ? of tortillas flat (side by side in a large casserole dish).
3. Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions, and Jalapenos or green chilies.
4. Pour tofu mixture on top of tortillas; pour 1 can of enchilada sauce evenly on top.
5. Place remaining tortillas on top and pour other can of enchilada sauce to top covering evenly.
6. Bake at 350 degrees for approximately 25 minutes.
OPTIONAL:
Top with sliced avocados, soy sour cream, and more green onions.
HIBACHI CHICKEN (Japanese)
Makes 1 Serving
Benihana
Ingredients:
1-teaspoon safflower oil
7 ounces skinned, boneless chicken breast, cut into bite-sized pieces
2 mushrooms sliced into 8 pieces
1-tablespoon butter
? tablespoon squeezed lemon juice
? tablespoon sesame seeds
Method:
Add oil to heated non-stick skillet (for electric skillet, set at 400°F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice, and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired.
HIBACHI STEAK (Japanese)
Makes 1 Serving
Benihana
Ingredients:
1-teaspoon soybean oil
5 ounces boneless sirloin steak
2 large mushrooms, sliced vertically
1 tablespoon lemon juice
1 pinch of salt and pepper (optional)
Method:
Heated non-stick skillet (for electric skillet, set at 360°F). Add oil to heated skillet. Cut steak into bite-size cubes: place skillet with mushrooms and lemon juice. Cook steak until done to taste. Season with salt and pepper if desired and serve hot. Serving suggestion: Dip Steak in Benihana Magic Mustard Sauce
Source(s):
From: Cooking for Health and Thin
From: EASY JAPANESE PICKLING IN FIVE MINUTES TO ONE DAY
From: KOREAN CUISINE
From: The Best of L.A. Tofu Festival
From: Benihana
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.traditional foods?-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(traditional foods?),it will help you,my kids.
different country
Answers:
How about Mexican?
Tangy Chicken Fajitas
Ingredients:
1/2 cup olive oil
1/2 cup vinegar
1/2 cup fresh lime juice
2 packets of dry Italian dressing
3 boneless, skinless chickens, cubed
1 sliced onion
1 green bell pepper, sliced
5 tortillas
Method:
In a large bowl, combine oil, vinegar, lime juice and dressing. Add to this the chicken, onion and pepper. Cover dish and allow to marinate in refridgerator for 3-6 hours.
In a large skillet, heat oil. Remove chicken, onion and bell pepper from mixture and saute till the chicken is cooked through.
Serve with warm tortillas.
Other Answers:
have you heard =nasi lemak=
it's really hot and spicy
=roti canai=
=rendang=
the recipy???
www.malaysian local food.com
PORK AND WINTER MELON (Chinese)
From: Eating for health and thin
Ingredients:
100 g. Winter Melon
90 g. lean pork
1 tablespoon shredded ginger
Marinade:
? teaspoon salt
? teaspoon light soy sauce
Methods:
1.Rinse and cut lean pork into slices marinade them for a short while.
2.Peel winter melon off then cut it into thick slices (about half a centimeter).
3.Arrange winter melon slices on a plate, then put in lean pork and then shredded ginger.
4.Drain and then braise over high heat for 6 minutes.
5.Serve.
MAYONNAISE SHRIMP (Japanese)
From:EASY JAPANESE PICKLING IN FIVE MINUTES TO ONE DAY
Make 4 Servings
Ingredients:
10 ounces (300 grams) shrimp
1 tablespoon soy sauce
5 tablespoons mayonnaise
Method:
1. Mix soy sauce in mayonnaise in a large bowl.
2. Rinse shrimp. Peel and devein, leaving tails on.
3. Chill in mayonnaise mixture 1 to 2 hours.
How to cook:
Scrape off the marinade. Sauté in a heated pan.
MARINADE INGREDIENTS: (Korean Cuisine)
2 Tablespoons Soy Sauce
2 Tablespoons Beef Stock
2 Tablespoons Sesame Oil
1 Tablespoon Sugar
2 teaspoons minced Garlic
1 teaspoon black Pepper
For Chicken:
Use 1 lb skinless chicken breast. Cut to bite size. Mix marinade thoroughly and marinate with chicken. Marinate for 1 hour; overnight will give stronger flavor. Barbeque and serve.
TOFU ENCHILADA CASSEROLE (Mexican/Vegetarian)
From: The Best of L.A. Tofu Festival
Makes 10 – 12 Servings
Ingredients:
1 dozen corn tortillas
1 package (14 oz.) Hinoichi Firm Tofu
1 package Mozzarella soy cheese
1 can (8 oz.) black olives, drained and chopped
1 can (8 oz.) Jalapenos or green chilies, drained & chopped
2 bunches green onions, finely chopped
2 cans (16 oz.) Enchilada Sauce
Directions:
1. Preheat oven to 350 degrees.
2. Sauté both sides of the tortillas for 1 minute in olive oil and arrange ? of tortillas flat (side by side in a large casserole dish).
3. Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions, and Jalapenos or green chilies.
4. Pour tofu mixture on top of tortillas; pour 1 can of enchilada sauce evenly on top.
5. Place remaining tortillas on top and pour other can of enchilada sauce to top covering evenly.
6. Bake at 350 degrees for approximately 25 minutes.
OPTIONAL:
Top with sliced avocados, soy sour cream, and more green onions.
HIBACHI CHICKEN (Japanese)
Makes 1 Serving
Benihana
Ingredients:
1-teaspoon safflower oil
7 ounces skinned, boneless chicken breast, cut into bite-sized pieces
2 mushrooms sliced into 8 pieces
1-tablespoon butter
? tablespoon squeezed lemon juice
? tablespoon sesame seeds
Method:
Add oil to heated non-stick skillet (for electric skillet, set at 400°F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice, and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired.
HIBACHI STEAK (Japanese)
Makes 1 Serving
Benihana
Ingredients:
1-teaspoon soybean oil
5 ounces boneless sirloin steak
2 large mushrooms, sliced vertically
1 tablespoon lemon juice
1 pinch of salt and pepper (optional)
Method:
Heated non-stick skillet (for electric skillet, set at 360°F). Add oil to heated skillet. Cut steak into bite-size cubes: place skillet with mushrooms and lemon juice. Cook steak until done to taste. Season with salt and pepper if desired and serve hot. Serving suggestion: Dip Steak in Benihana Magic Mustard Sauce
Source(s):
From: Cooking for Health and Thin
From: EASY JAPANESE PICKLING IN FIVE MINUTES TO ONE DAY
From: KOREAN CUISINE
From: The Best of L.A. Tofu Festival
From: Benihana
correctness,It's Non-profit and only for informational purposes.
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