Biltong

Biltong

Biltong is South African dried meat. Many different types of meat used in the production, ranging from beef through game ostrich fillets on commercial farms.

Biltong is usually made from either beef or game. Game biltong is made of various bucks, such as impala, kudu and wildebeest. Ostrich biltong is also great. Game biltong generally less fatty beef, so if you're watching your character will know where to go.

Ideally, the meat is marinated in vinegar (cider vinegar is a traditional, but the balsamic vinegar also works very well) a couple of hours, and finally paid before the taste of meat.

Mix spices traditionally composed of a lot: salt, whole coriander, black pepper and sugar cane. This mixture is then ground roughly together, sprinkled with a lot of meat on the follow-up treatment saltpetre is voluntary and you can also add additional preservatives (necessary for biltong wet should not be frozen).

The meat should be left for a few hours (or refrigerate overnight), and the excess liquid is poured off before the meat is hung to the desiccator.

It is usually dried in cold air (rural), cardboard or wooden boxes (city) and temperature-controlled drying room (commercial). According to the spices, a variety of variants being produced. Biltong can also be done in cold climates, using a torch to dry the meat, but care must be taken to ventilate because mold can start to form on the meat.

A traditional dry slowly deliver a media diet for about 4 days.

Apparatus for convection oven 40-70 ° C (100-160 ° F), breaking the door open to let out the moist air can dry the meat for about 4 hours. Despite the slow-dried beef is considered by some a better tasting, oven-dried ready to eat after a day or two to prepare.

Ramen Japanese dish of noodle

Ramen

Ramen is a Japanese dish of noodle. Ramen noodle dishes are very popular in Japan, and boil the noodles are in principle available to the broth flavored with various toppings many. Chukamen noodles, which are usually made from wheat flour and Kansu (alkaline solution) is used ramen dishes.

Ramen soup stock is usually made with chicken or pork, combined with a variety of ingredients such as kombu (seaweed), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones , shiitake mushrooms and onion and season with salt, miso or soy sauce. Other styles that have emerged in particular after the curry ramen and other flavors.

Classified by the flavors of the soup, there are four main types of ramen: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored), tonkotsu ramen (pork bone soup based cream), miso ramen (fragrant miso soup). Negi ramen ingredients are common, shinachiku (experienced bamboo shoots), nori (dried seaweed), boiled eggs, narutomaki, and more.

Ramen Recipes   

Salmon Ramen with Fresh Vegetables by Shirley Smith Ingredients    

Ramen

2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks




Preparation    

Heat the butter in a saucepan and add the chopped onion.
Saute the onion for 2 minutes.
Add milk, cream cheese and 1 flavor packet.
Cook and stir until mixture is smooth. Do not boil.
Add carrots, zucchini and salmon and simmer for 5 minutes.
Meanwhile, cook the pasta with the flavor seasoning packet lasts for 3 minutes.
Drain the liquid.
Add ramen noodles to the salmon mixture and vegetables. Mix gently and serve immediately.

Tom Yam The Top Thai Culinary

Tom Yam

Tom Yam is the name of a typical spicy broth in Laos and Thailand. Tom yum is widely served in neighboring countries like Malaysia, Singapore and Indonesia, and became popular in the world.

Tom Yam is the top Thai Culinary loved by foreigners, according to a recent study. And it is one of the favorite dishes for Thais as well.

Most of the recipes for tom yam to demand that you follow the instructions for specific amounts of ingredients with added flavoring. In fact, Thai Tom Yam will feel far away, adding ingredients and taste constantly, until you reach the taste you want. You may never see a scoop of Thai cuisine, but you'll see a lot of tablespoons of broth flavored.

Tom Yam Kung Recipe (Hot and Sour Shrimp Soup) :

Ingredients :

8 oz (250 g) shrimp/prawns, shelled and deveined
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 cups (24 fl oz/750 ml) water
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/2 cup sliced straw mushrooms
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

Rinse shrimp shells and place in a large saucepan with water. Bring to a boil, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemongrass and shallots in stock, then the mushrooms and pepper, if using. Cook gently for 2 minutes.
Add shrimp soup, and bring to a boil. When the shrimp is cooked, place lime juice and black chili paste serving bowl. Pour the soup into a bowl, stir, garnish with coriander leaves and serve.

Rendang, World's Most Delicious Food (CNNGo’s Readers), Culinary From Indonesia

Rendang

Rendang is a dish originating in the Minangkabau ethnic group of Indonesia and is now used throughout the country. One characteristic of Minangkabau food culture is used for ceremonies and special guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.

Based on the top 10, CNNGo’s Readers List (September 2011)
in http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321
Sumatra’s rendang as the number one food in the world.

Reader Kamal F Chaniago showed great foresight when he wrote, "Rendang is the best." The clear winner of a loyal following, this dish beef can now legitimately claim "most delicious food in the world".

Beef is slowly cooked in coconut milk and a blend of lemongrass, galangal, garlic, turmeric, ginger and chilli, then left to stew for a few hours to create this dish of tender, tasty beef goodness.

Rendang Recipes

Ingredients:    

Rendang

2 lb of bee
20 pieces of shallots
10 pieces of garlic
150 gram red chili pepper
50 gram ginger
10 pieces of clove leaves
60 gr kunyit
300 gr candle nut
5 helai salam
8 cups of thick coconut milk
8 cups of thin coconut milk.

Direction:

Cut beef into several-bite sized pieces, and boil until half done.
Skin shallots, garlic, and mix with chili.
Brown this spice mix for a few minutes.
Boil beef and this spice mix in the thin coconut milk.
Put in daun.
Boil until dry.
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally.

Borscht: vegetable soup from Eastern Europe

Rusian Borscht

Borscht is a beet soup usually made with beef broth and topped with sour cream. For a vegetarian soup, use vegetable broth instead.

Borscht is a vegetable soup from Eastern Europe. This culinary usually made of tomato paste, meat, vegetables, and so on according to individual tastes. The other ingredients are: sugar cream, onion, celery / parsley, leeks, cabbage, kielbasa (Polish sausage), dry rye, butter, salt, lemon juice and vinegar.

The soup came to the existence of the coating in the cellar vegetables consumed in the winter months. Most families had a container, usually a pot or kettle pot, staying out for the storage of these ornaments. Around the spring thaw pot was first settled in the heat and cook the soup in a food well. One of the main vegetables in the diet consumed during the winter months was Slavic beet. Therefore, the recipe has changed in what is traditionally known as a beet soup.

Borscht Recipe

Ingredients

• 1 pound slice of meaty bone-in beef shank
• 8 cups beef broth (Use gluten-free broth if you are cooking gluten-free)
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large onion, peeled, quartered
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 3/4 cup chopped fresh dill
• 2 cups thinly sliced cabbage
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste

cooking process

1. Take 4 cups of beef broth, sugar cane, beef, onion and boil in large saucepan. Reduce heat, cover and simmer until meat is tender, about 1 hour and 30 minutes.
2. Transfer meat to work surface, trim the fat, tendons and bones and discard. Chop the meat, cover and refrigerate. Let cool a little broth. Chill in the pot until cold, at least 4 hours and up to 1 day.
3. Spoon fat from top of the cooled broth and discard. Add remaining 4 cups broth, beets, carrots and potatoes and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
4. Stir cook the meat, cabbage and 1 / 2 cup of dill, until cabbage is tender, about 15 minutes. Season with salt and pepper. Stir in vinegar.
5. Ladle soup into bowls. Garnish with sour cream and remaining 1 / 4 cup dill.

Bulgogi

Bulgogi

Bulgogi literally means "fire meat" in Korean, which refers to the cooking technique—over an open flame—rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different.

Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried.

Bulgogi can be served as a main dish over a bowl of hot steamy white rice or as a component in other Korean dishes such as japchae, lettuce wraps, banchan (an assortment of Korean side dishes), bibimbap, and kimbap to name a few.

Bulgogi Recipe

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 clove garlic, minced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon monosodium glutamate (MSG) (optional)
• 1 pound beef top sirloin, thinly sliced
• 1 carrot, julienned
• 1 green onion, chopped
• 1/2 yellow onion, chopped

Directions

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Adobo

Adobo

The word 'Adobo' comes from the Spanish that have a meaning sauce, seasoning or marinade. But in the Philippines, Adobo refers to one of the cooking process. When the Spaniards colonized the Philippines in the 15th century, they found a way to cook a typical Filipino nation, which is boiled with vinegar. This kind of cooking process is referred to as 'Adobo'.

But the food is cooked in its development through a process of 'Adobo' even this is called 'Adobo'. Adobo's famous dish is Adobo is made from chicken and pork. Adobo chicken has a shape like a stew, but it's not sweet, but slightly acidic and aromatic coriander. quite easy to prepare ingredients, including a thin cutlet fried in bread crumbs, garlic, coriander, black pepper, turmeric powder, soy sauce, lime juice, and cornflour.

Here's one example adobo recipe

Ingredientes

For 1 kg of meat (approximately):
We will use a spoon to eat
5 de la Vera Paprika
4 Oregano
5 Olive Oil
3 garlic powder (or fresh, 5 cloves garlic, minced or crushed in a mortar)
1 Salt
10 Water

measured according to an estimate, because everybody liked salt more or less, or other materials.

Preparation

Clean the parts or pieces of meat to marinate. We can soak the ribs in one piece or cut into the meat. In the same container in which we will keep the meat marinade, put all ingredients, then add a little water and stir well.

Moisten all the meat with marinade and leave covered in the refrigerator for 24 hours at least. Ready to be cooked according to what we want, baked or boiled.