Everyone loves food!! Let's find out what people eat and how to make cool new dishes form other countries and cultures.
Rules:
Tell us about one or two of your favorite foods or dishes. Could be a local dish native to your country or something you have eaten while traveling that you enjoyed.
Provide a picture of the dish
If you have the recipe list it or a link to the recipe
The contest will run for 7 days and I'll post a blog entry with the winners a day or two afterward.
Prizes
5 winners will be selected based on having met the rules (picture, description. recipe (or link to recipe)
Entries that get replies and feedback on their dishes will be more likely to win. So comment on the dishes and entries you like to help me pick winners.
Each winner will get 1 Steem as a reward.
Bonus
If this gets a good turn out I'll put together a recipe book of all the entries. That I'll make available for download as a PDF.
If you need an upvote boost don't forget to use
@bpclan
Hey all :-)
You ever see a bottle in a chicken ?
If not, check out my recipe post, and learn why I did that :-)
https://steemit.com/deutsch/@avizor/beer-chicken-featuring-magic-dust-rub-with-many-tips-and-tricks-bier-haehnchen-in-den-hauptrollen-magic-dust-rub-mit-vielen-tips
It’s one of my favorite dish, because I love beer and chicken - so trust me, it’s the most tender chicken you ever will eat :-)
Yum!
@bunnypuncher - @SraBunnypuncher
1- Add water and pre-cooked corn flour to a homogeneous mixture.
2- Make a small ball and crush with the help of a plastic paper so that it does not stick
3- Add the grains
4- Add banana previously fried in hot oil
5- Close the empanada
6- Cut with the help of a round container and remove the excess
7- Fry in hot oil
8- Enjoy
250 grams precooked cornmeal.
1 cup oil for frying.
and the ingredients with which you go to fill your empanada
Sounds delicious!
Ingredients:
Process
Ingredients:
Process
In the first place we find ourselves with a somewhat difficult task; we must grind the almonds at home; In fact, if we want to avoid this task, we can opt to buy the almond completely ground; If the product is of good quality, it will not affect in any case that it is already ground; On the other hand if we want to grind the almonds ourselves, we can use a shredder; we must pour the peeled and roasted almonds in the crusher in small doses; in this way we will prevent the almonds from becoming oiled, and therefore lose quality and properties for our artisan nougat.
Once we have done this, pour honey and sugar in a pan; we must heat it to medium heat and stir it with a wooden spoon, until the ingredients are homogenized; the sugar and honey should have formed a good thick mixture after the whole process.
We will remove the pan from the fire and we will pour the egg white, already beaten; we will remove everything together, and we will see simpe view that lumps arise, we must continue stirring; At the end of the whole mixing process, the lumps will have disappeared and the mixture will be a very light color.
The looks of this is making my mouth water! Haha! Mmmm 😁
I LOVE TO CONCRETE AND MAKE MERGERS OF MEALS AND FOODS TO GENERATE NEW FLAVORS TO THE PALATE. THESE ARE MY PRESENTATIONS:
Ingredients for 4 people):
-For the broth of red cabbage:
65 gr. of sliced red cabbage
250 gr. of water
10 gr. sugar
-For the liquor of Lombardy:
100 gr. of sliced red cabbage
Water
-For the intxaur salsa:
1/2 l. cream
1 c.c. of cinnamon powder
250 gr. chopped walnut
150 gr. of sugar glas
-For the bathed of the intxaur salsa:
400 gr. of water
100 gr. of port wine
25 gr. of vegetable gelling agent
2 gr. of cochineal
-For the fried chestnuts:
60 gr. of chestnuts
Frying oil
Salt, nutmeg and badiana powder
-Further:
40 gr. demerara sugar
Pinch of ginger
8 caramelised nuts
ELABORATION:
-For the broth of red cabbage:
Put to boil in water along with the sugar. Place the sliced red cabbage and cook for 2 minutes. Strain and store the red cabbage for other uses, reserving only the broth.
-For the liquor of Lombardy:
Blanch the red cabbage in boiling water. Drain and pass through a blender, reserve the juice, about 90 gr.
-For the intxaur salsa:
In a casserole, cook the whole of the ingredients on low heat for about 18 minutes. Pour the intxaur sauce over the rectangular molds and freeze. Already frozen, cut into small triangles. Keep in the freezer until use.
-For the bathed of the intxaur salsa:
Boil the whole of the ingredients for 2 minutes. Bathe the pieces of intxaur frozen sauce with the help of a hypodermic needle, just to create a red film on the outside. Let rest.
-For the fried chestnuts:
Peel the chestnuts and cut them into thin slices. Fry them in hot oil making some fine chestnut chips. Season the chestnuts lightly and sprinkle with nutmeg and badiana.
Ingredients
Preparation
In a round metal tin of Danish type biscuits add ¼ of water and 5 tablespoons of sugar, move constantly but avoiding burning, that is the caramel and the color should be golden.
Still hot, the caramel should be spread all over the mold and then left to cool.
Apart put in the blender (or if you want you can use the blender) eggs, condensed milk, milk and ricotta, until it is homogeneous (about 3 minutes).
A little bit of vanilla, and / or rum is added at the end.
The mixture is incorporated into the mold and put in a bain-marie for one hour and 15 minutes.
Note: If the water bath is in the oven, the temperature should be 350 ° F or 175 ° C.
You can insert a toothpick, if it comes out clean it is ready.
Put it in the refrigerator for at least 5 hours, unmold and serve.
LOOKS GREAT!
The Venezuelan Patacón:
The patacones are known in several Latin American regions. However, the patacón of the Zulia state (in Venezuela), differs from the rest by its filling and other particularities. The patacón, tostón, tachino, fried or chopped is a meal based on flattened fried pieces of green plantain, traditional in the culinary of several countries of Latin America and the Caribbean such as Colombia, Cuba, Ecuador, Haiti, Honduras, Nicaragua, Costa Rica, Panama, Puerto Rico, Dominican Republic and Venezuela.
Ingredients:
5 servings
Steps:
15 minutes
Wick the skirt meat with tomato, onion, sweet pepper, paprika, parsley, a cube, salt, pepper and a pinch of cumin and put to boil with salt, onion and garlic), desenhebraran.
Cut into 4 elongated pieces the green bananas and fry, remove and crush on a board and reserve.
** For the sauce **: mix in the blender 250 grs of mayonnaise, 1 cdita of mustard, parsley, cilantro, a clove of garlic, oil and cidita of vinegar.
Grate the previously washed cabbage and carrot, mix with the sauce and salt and pepper. Fry the plantain slices until they are crispy.
** Arrange the patacones: a sheet of banana, meat, sauce, cheese, ham, bacon, egg, salad of cabbage and carrot and another banana leaf
Hoooo :O
Greetings friends friends, and @Bunnypuncher, today I come to present a rich recipe of antipasto of eggplant, which would be a very economical alternative to share with friends at parties. Venezuelan recipe.
INGREDIENTS
2 Eggplants
1 onion
Ingredients for the Vinaigrette
Oil
Vinegar
Garlic
Coriander
Salt
Ground oregano
Vinaigrette
The finite cilantro is cut and the garlic is crushed.
In a bowl place the oil and vinegar. Then combine the cilantro, the garlic, the salt to taste, the oil, the vinegar and the ground oregano. You should marinate this vinaigrette from one day to the next so that it is much better.
ANTIPASTO PREPARATION
The two eggplants are taken and peeled
then they are cut into small squares
They are washed thoroughly after chopping into small pieces and placed in a pot with a little salt, to remove the bitterness of the eggplant, approximately 15 minutes. After spending that time, they are washed again and aubergine is well drained
The eggplant is placed again in a pot with water, and with a little vinegar and cooked for approximately 25 minutes, or until it is tender. Cut the onion into squares and cook until it is transparent. We reserve it in a cup.
Once this is the soft eggplant we drain it again. And proceed to unite the aubergines with the onion and then the vinaigrette
Ready the antipasto
Pasapalos to share
Photos Taken from my Samsung Galaxis phone.
(i do not own this picture)
My favourite dish is called "mas huni" it is eaten with tortilla (roshi or roti) there are various types of mas huni like pumpkin mas huni by adding it to the recipe and can also be eaten with rice .
link to recipe https://nomadicboys.com/mashuni-recipe/
8 chicken prey
½ cup of oil.
1 medium onion, diced.
3 cloves garlic, chopped.
½ cup of fresh yellow liquefied chili.
1 cup ground coriander
2 peppers (1 chopped and the other in strips to decorate)
3 cups of rice
Salpimentar and fry the chicken prey in hot oil. Remove prey Brown the garlic, onion, chili and cilantro in the same oil.
Place the chicken prey again, add the beer and continue cooking until the chicken is ready.
Remove the catch, without letting them go cold. Add the rice, the peas, the corn and the pepper. Mix well.
Add the water, rectifying the seasoning and bring to a boil. Lower the heat and continue cooking 20 more minutes until the rice is cooked.
Serve the rice with the hot chicken prey and garnish with avocado or onion salad.
Oh! Looks so GOOD! This would be very tasty ❤
If you want play the music to cook.
Let me explain how to make a Arroz congri con puerco (Cuban rice with black beans and pork) It's a recipe that they taught me and I took a lot love.
The ingredients chico
DIRECTIONS:
The first thing to do is cut all the vegetables into small squares (brunoise) and reseve them, then cut the pork and bacon, turn on your kitchen and put In a heavy medium sized pot to heat with the cooking oil, when it is hot add the pork and bacon until they are cooked, remove from the fire AND DO NOT WASH THE POT! Ahí está el sabor mi chico .
Put the pot back to the fire and add the vegetables with the garlic saute until they are soft, it will take 5 min after that time add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer over medium-low heat, stirring occasionally until it absorbs most of the water.
Cover, reduce heat to low, and simmer for 20 minutes when it is ready, add the pork and the fried bacon, serve a portion and enjoy it !!!
.
That looks and sounds fantastic. Might have to try and talk Mrs B to try and make that.
It is an easy recipe with great nutritional value!!
Venezuelan Creole Pavilion:
The pabellón criollo is a traditional dish of Venezuela recognized as the national dish par excellence that is part of the Venezuelan cuisine. The traditional Creole pavilion is composed of cooked white rice, shredded meat, black beans "refritas" (stewed and then stir-fried in butter or oil) fried plantain slices.
Ingredients:
6 servings
1/2 kg black beans
2 medium onions
6 green and red sweet peppers
1 head garlic
1/2 cdts black pepper
1/2 cdts ground oregano
1 chives stem
1 tbsp sugar
1/2 kg beef skirt or round boy
1 1/2 cups rice
to taste Salt
1/2 cup oil onotado
2 ripe bananas
Steps:
75 minutes
On the one hand put to soak the beans for about 4 hours, wash them and put them to cook in enough water until they are soft.
Apart put to sauté the minced meat into pieces until it is soft, remove from the broth and let stand to be able to rub with your fingers. (Reserve the broth).
Finely chop all the dressings and put to sauté with the oil onotado, crushed garlic, pepper and oregano in a pan or medium cauldron, remove 2 or 3 tablespoons of the already fried dressings and add them to the caraotas q should be soft, along with sugar and salt to taste, let cook the caraotas about 15 minutes more without drying too much.
Typical food of Venezuela, very delicious this dish.