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Exotic Cuisine!
May 2, 2005
6:46 pm
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Rasputin
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Hi All,

I would like to learn easy-to-make exotic recipes, like Chinese, Mexican and others.

Could we use this thread to exchange our culinary arts?

Thanks!

May 2, 2005
7:11 pm
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on my way
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I AGREE!!!

However I used to be a culinary artist, but not anymore!! So I will just enjoy this thread!!

May 2, 2005
9:09 pm
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Rasputin
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What do you mean by not any more Omw, you can't forget recipes. Anything easy and quickly done???

May 3, 2005
2:48 am
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sewunique
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Great idea here! Any ideas for vegetarian or really healthy foods not filled with fats and sugars?

Hmmmmm.....all these requests and so far no input.

May 3, 2005
8:56 am
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Wow, what a great idea. I would love to see a thread on this. But, can we have recipes w/o the weird stuff in them also? I'm basic country and have no nutritional knowledge so have never had any of that good-for-you stuff. I am taking a class to learn nutrition tho. Am looking forward to ya'll getting started.

May 3, 2005
8:55 pm
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OK ladies, I will start off with myself. Sweet Sewunique, here you are, I found a Vegetarian recipe just for you!!!

Pan-Fried Tofu with Asian Garlic Sauce
(Evidently Chinese Dish)
Serving: 4

1 pkg(350g) extra-firm tofu
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tsp minced gingeroot or 1/2 tsp ground
1/4 tsp pepper
3/4 cup vegetable stock or low-sodium chicken stock
1/4 cup soy sauce
1 tbsp cornstarch
2 green onions, diagonally sliced

- Pat tofu dry; cut crosswise into 4 slices. In large nonstick skillet, heat half of the oil over medium-high heat.; fry tofu, turning once, until golden, about 8 minutes. Remove to plates and keep warm.

- Add remaining oil to pan; fry onion, garlic, ginger and pepper over medium heat until onion is softened, about 3 min.

- Add stock and soy sauce; bring to boil. Stir cornstarch with 1 tbsp water; stir into pan and boil, stirring, until thickened, about 1 min. Pour over tofu. Sprinkle with onions.

- Bon Appetit!!!

Bonita, you sound espagnol, do you know an easy-to-make Mexican dish?

Sweet Orageboy, do you know an easy American-Indian Recipe?

Anybody else???

May 6, 2005
10:20 pm
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sewunique
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Dear, dear Ras,

So sorry with all things as they have been of late trying to read these threads, i left this one go til now. So sorry.

I do appreciate the recipe and will try it this weekend. As a matter of fact, I will try it cooking it on a 4 inch Sterno canned cooking pot. You see, I am getting ready for hurricane season and am new at it all. Last year I went without electricity for three days, next storm for eight days. Having sandwiches and cold showers for that length of time made me a pretty nasty sort of disposition.

I am collecting recipes that I can cook minimally (no meat). These recipes will also serve me well as I am cutting down on my meat consumption.

This reciepe sounds great with the tofu, which I am not accustomed to using. Thanks Rasputin!

Sew

May 9, 2005
11:24 am
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CoUrGeTtE cAkEs WiTh MiNt AndD fEtA cHeEsE

6 medium courgettes (weighing about 1 lb 8 oz/700 g in total)

4 medium Desirée potatoes (weighing about 1 lb 8 oz/700 g in total)

4 tablespoons chopped fresh mint

1 lb (450 g) Feta, crumbled

4 spring onions, finely chopped

2 large eggs, beaten

2 tablespoons plain flour

2 oz (50 g) butter

1 1/2 tablespoons olive oil

salt and freshly milled black pepper

You will also need two baking trays, each measuring 10 x 14 inches (25.5 x 35 cm).

First you need to grate the courgettes coarsely – a food processor is good for this – and put them into a colander.

Then sprinkle them with 2 level teaspoons of salt to draw out some of their excess moisture and leave them to drain for about an hour, with a plate or bowl underneath to catch the juices.

Meanwhile, scrub the potatoes and place them in a very large saucepan, with a little salt. Pour just enough boiling water over them to cover them, then simmer gently with a lid on for 8 minutes to parboil them.

After that, drain them and leave them aside until they're cool enough to handle. Then peel them and, using the coarse side of a grater, grate them into a large bowl and season with more salt and some freshly milled black pepper.

When the hour is up, rinse the courgettes under cold, running water, squeeze out as much moisture as possible with your hands, then spread them out on a clean tea cloth and roll it up to wring out every last drop!

Now, add the courgettes to the grated potatoes, along with the spring onions, mint, Feta and beaten eggs and, using two forks, lightly toss it all together.

Next, divide the mixture into 16 and shape into rounds about 1/2 inch (1 cm) thick, pressing them firmly together to form little cakes. They don't have to be very neat – it's nice to have a few jagged edges. Then lightly dust the cakes with the flour.

To cook them, first pre-heat the oven to gas mark 7, 425°F (220°C) and also pre-heat the baking trays.

Meanwhile, melt the butter and oil in a small saucepan, then brush the cakes on both sides with it.

When the oven is up to heat, place the cakes on the trays, returning one to the top shelf and the other to the middle shelf for 15 minutes. After that, carefully turn the cakes over, using a palette knife and a fork, swap the positions of the trays in the oven and cook them for a further 10-15 minutes. Serve hot.

This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection.

May 9, 2005
12:02 pm
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revelation
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Oh lovely....this is a great idea.
Anyone got any nice mexican recipes? We are big into Fajitas and Taco's in our house! (They don't have to be vegetarian either!)

May 9, 2005
8:04 pm
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I think Aces is taking a course in cooking. I hope she will be prompted to check out this threa!

Let's keep our fingers crossed!

Chaaaaalrie, WOW!!!

That sounds like a very interesting recipe. I would love to try it soon!
Thank you so much.

come on guys, summer is coming, we need to learn from each other, not just codep stuff, but culinary arts and all the other things.

May 10, 2005
6:16 am
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revelation
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Well ok then....specially since its almost summer...some cocktail recipes:

Smoothie Kick: (for two!)
1 cup of natural low-fat yoghurt
1 handful of frozen cherries
1 handful of frozen strawberries
Fill a cup with orange juice and white rum (The measurements are up to you...depends on how much of a "kick" you want!).

Put it all into a smoothie maker and blend.....aaahhhh perfect on a hot summer day!

May 10, 2005
6:52 am
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Rasputin
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Another WowWWWWWW!!!!

This is so mouth-watering. I love smoothies, they are so cool, in particular during the summer.

I would love to try it.

Thank you so much revelation!

May 10, 2005
10:48 am
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Cici
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Vietnamese tofu tomato soup (my mama's recipie)

1 block firm tofu
1 can stewed tomatoes
1 cube veggie boullion (or chicken, if you aren't a vegetarian)
cilantro
finely chopped onion
as much garlic as you can handle, minced
finely chopped celery and carrots (I hardly measure, use as much or as little as you like)

Pour everything in a pot. Add one can water (use the can from the stewed tomatoes). bring to a boil then simmer for about 10 - 15 minutes. Eat with rice and add a little soy sauce to taste.

Home cookin'. My mom's version of chicken soup for when you are sick.

May 10, 2005
11:00 am
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Rasputin
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Thank you sooooooo much Cici for this recipe. Vietnamese Cuisine is one of my favorites!

I will definitely try this one!
I eat them in restaurants, they taste so yummy; yet I am unable to cook them. What an irony!!! LOL

May 13, 2005
11:38 pm
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charlie,

What is courgettes?

bonita 😀

whatever it is it sounds sooooo yummy!

May 14, 2005
12:28 am
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Worried_Dad
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WD's "they eat em until they fall over" egg rolls/springrolls.

Wrapper: Wonton wrappers. 3-4 inches square. Filding directions usually on the package. Wet the edges to get them to seal up right.

Filling:

about 50% pan- browned ground meat (I like turkey) and 50% finely chopped white cabbage. Then add finely chopped onion and garlic to taste. Chopped cilantro also is real nice, but make some without cilantro, too for variety. A little chopped red bell peper is nice for some color. If you want heat, add some red pepper flakes.

The Secret Weapon: Ginger Sauce!

Finely chop lots of ginger and garlic. Call it 2/3 of a cup of ginger and 1/3 cup of garlic. Dont skimp on the ginger. Cusinart helps here.

Mix soy sauce and water about 50-50, depending on how salty you like it. Dissolve brown sugar in the soy-sauce/water mix until it is quite sweet, and just as salty as you like. Make at least two cups. To that add 1/4 cup to one cup of the ginger/garlic mix.

Microwave it until it steams. Then add a touch of white vinegar, and maybe a bit of lemon juice. You now have a salty, sweet-sour ginger garlic sauce. It is the smell of heaven.

You make this sauce to taste--get it just sweet enough and just salty enough and just sour enough.

Marinate your egg roll filling in that sauce for at least a half hour--overnight is better. Save some of the sauce for dipping!

Drain the egg roll filling so it is not too wet. Fill and wrap your wonton wrappers into neat cynlinders. Make lots.

Now the fun part. Use a deep fryer or an electric wok filled with vegetable oil. Heat the oil until a wooden spoon or chopstick sizzles when you stick it in the oil.

Use steel corn tongs or other safe means to add your egg rolls to the hot oil. Dont add too many at once or they will stick together. They will try to lay on just one side, so you have to spin them a little to get all sides evenly browned. When lightly browned, remove egg roll and hold endwise to let excess oil drain back into the wok for a second or two. Drain on paper towels.

Serve with bowls of the ginger sauce for dipping, and also with chinese hot mustard, preferably made from the powder--a teensy bit of vineagar or lemon juice in the mustard is nice.

Your friends will eat until they burst and call you an oreintal cooking genius.

The great thing about the ginger sauce is that you can use it in any asian style stir fry, and it thickens up nicely with a little corn starch. It is kind of like Yoshida's special sauce, but better.

May 14, 2005
12:46 am
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bonita1
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From a cookbook by French's (the mustard maker) called Barbecue Favorites and More

California Quesadillas

1 small ripe avocado,

2 packages (3 ounces each), softened,

1/3 cup REDHOT Cayenne Pepper Sauce,

1/4 cup fresh cilantro leaves,

16 (6-inch) flour tortillas (2 packages),

1 cup (4 ounces) shredded Cheddar or Monterey Jack cheese

1/2 cup finely chopped green onions

sour cream (optional)

Halve avocado and remove pit. Scoop out flesh into food processor or bowl of electric mixer. Add cream cheese and RedHot sauce. Cover and process, or beat, until smooth. Add cilantro; process, or beat, until well blended. Spread rounded tablespoon avocado mixture onto each tortilla. Sprinkle half the tortillas with chees and onions, dividing evenly. Top with remaining tortillas; press gently.

Place tortillas on oiled grid (grill on barbecue) Grill over medium coals 5 minutes or until chees melts and tortillas are lightly browned, turning once. Cut into triangles. Serve with sour cream, if desired.

Makes 8 appetizer servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Tip: You may serve avocado mixture as a dip with tortilla chips
**************************************

My variation is that you can probably cook this on the stovetop in a griddle or even nuke it in the microwave. Haven't tried it yet but it seems simple enough. 😀

May 14, 2005
12:50 am
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Just a word about the RedHot sauce;

The cookbook says that "French's still prepares RedHot with the original 1920 Louisiana recipe that gives that great flavor without the fire."

So it should be ok if you don't like it too spicy.

May 14, 2005
12:54 am
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Mmmm yum, you guys!

This thread is a good treatment for anorexia.

I am so gonna cook myself some good stuff this weekend.

May 14, 2005
3:35 pm
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Bonita!!

Hi!

Courgette = zuchinni !!!!!

: )

'You say "tom-'ay'-to", I say "tom-'aah'-to",

When I visited Philadelphia, I loved the cheesesteaks - I have never been able to replicate them over here.

They may not be considered exotic cuisine though!!!

But hey!!

Anyone know how to make them?!

~love charlie~

May 14, 2005
4:36 pm
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Thank you soooo much WD and Bonita for the 2 tasty mouth-watering recipes!!!

Bonita, what does this "2 packages (3 ounces each), softened," stand for? I tried to figure it out from the directions, but could not.

So, yours was Mexican, sounds like easy-to-make recipe. WD, I always order spring rolls whenever I am invited to Chinese restaurant. I just wish I could have the patience to do them at home. Who knows, someday!

I found something Mexican as well.

Chili Con Carne

Serves:4

1 onion

2 garlic cloves, minced

1 tbsp vegetable oil

1 1/2 lb (675g)lean ground beef

540 ml can kidney beans, drained

1 green sweet pepper, diced

4-5 drops Tabasco sauce, or Louisiana Hot Sauce

4-5 drops Worcesteshire sauce, or soy sauce (Tamari)

2 tbsp chili powder

1 small green hot pepper, chopped (optional)

540 ml can of diced tomatoes, drained

3/4 cup tomato juice

Salt and pepper to taste

In a large pot, brown onion and garlic in oil.

Add ground beef and cook 5 minutes.

Add remaining ingredients; bring to boil and simmer 25 minutes.

Serve with nachos.

PS: For those among you who are vegetarians, simply omit the meat. It is healthy balanced meal since it contains beans.

I am getting hungry, I think I will make this dish for tonight's supper.

Bon appetit Everyone!!!

May 15, 2005
11:02 pm
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OOpsies! Ras, i forgot to put cream cheese!! LOL

Charlie, zuchinni!!!!!! yummy! i just love zuchinni!!!!

May 15, 2005
11:15 pm
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Carlie,

Philly cheesesteaks? The best in Wisconsin. I had a layover in Philly awhile back and tried the steak sandwiches. I found it not as good as ones from Wis, where I was from. Maybe it was the type of cheese use? Or, just a matter of taste prefernce?

From Wis..........

soft buns with gobs of tender thin sliced beef with juices, tons of sauted til clear onions and green peppers with juices and melted cheese. Not sure, but is either Provolone or Swiss cheese.

May 15, 2005
11:51 pm
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Chicken Satays w/ Peanut Sauce
(from a recipe book I bought in Bali)

Prepararion time: 15 minutes
Cooking time: 10 minutes
Serves: 8

8 chicken breast fillets
2 T light soy sauce
2 t lime juice
2 t sesame oil

Peanut Sauce
100g roasted unsalted peanuts
3 spring onions, chopped
2 cloves garlic
1 t curry powder
1 t ground cumin
1/2 t ground corriander
1 T honey
2 t light soy sauce
1 C water

1. Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion.

2. To make peanut sauce: combine peanuts in a food processor w/ spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened.

3. Cook chicken satays under preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays w/ combined soy sauce, lime juice and sesame oil. Serve immediately w/ peanut sauce.

Note: Peanut sauce can be made up a day in advance and stored in the refrigerator. Reheat over a low heat.

Hint: If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking.

May 16, 2005
8:41 pm
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Thank you so much sdesigns for the lovely mouth-watering recipe. My God, I must be a gourmet, I have had my supper, and only by reading chicken with peanut sauce, I felt hungry again!!! LOL I really love all those exotic recipes. Even the Japanese cuisine, the sushi stuff since they eat raw fish, tastes nice.

Anyway I,ve found this recipe when I went to the grocery store for shopping today:

Hurrah for the spring!
Hurrah for the spices!

Sunny Salmon Tartar
(4 servings - First Course)

400g (1lb) Fresh Salmon, minced

Juice of 1 or 2 limes

1 tsp Chives (little)

1 tsp Dill top leaves

1/4 Pepper (Cayenne)

1 tsp Salt

1/2 Cup of Olive Oil

1 tsp Bruschetta Seasonings

2 Tomatoes, diced

12 Olive Bread slices (thinly sliced)

Sprouts (corn, radishes, etc.)

Tartar Preparation

Mix ingredients (chive, dill, Cayenne pepper, and salt) then add lime juice and 2 tsp of olive oil. Mix well. In a bowl, coat salmon with the seasoning mixture.

Bruschetta Preparation

Mix tomatoes, 2 tbsp Olive oil and Bruschetta seasoning. Oil bread slices lightly and grill in oven on a cookie sheet. Spread Bruschetta mixture on bread slices.

Presentation

Spread sprouts on a serving dish.
Make 4 mounds of Salmon Tartar in the centre and shape in the form of petals.
Garnish serving dish with Bruschetta slices.
Serve fresh with a dry white wine.

Enjoy your meal!!!

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