World Recipes selection

Kimchi is fermented raw vegetables.

Korea − Kim Chee 2 pounds napa or celery cabbage 1/2 cup coarse salt 4 cups water 1 1/2 tablespoons crushed red pepper flakes 1 clove garlic, finely minced 1 teaspoon fresh ginger, minced 1 tablespoon granulated sugar 2 green onions, finely chopped Rinse the cabbage in cold water and drain. Cut the cabbage into 1−1/2−inch squares. Sprinkle with salt, add the water, and let stand overnight. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar or other container and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure. Libya − Halawah Bil−Fawaaki 2 large plums, diced 1 large apple, peeled, cored, and diced 2 medium peaches, diced 1 cup diced cantaloupe 1/4 cup raisins 2 tablespoons lemon juice 1/2 cup honey, melted 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 cup couscous 2 tablespoons crushed pistachios Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice, and honey in a saucepan; then cover and cook over low heat for 10 minutes. Add butter, cinnamon and couscous. Cook over low heat, stirring often, until couscous is done. Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle with pistachios just before serving. Libya − Halawah Bil−Fawaaki 34 Mexico − Carne Asada 2 pounds flank steak 12 flour tortillas 1/2 cup tequila 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice 4 cloves garlic crushed 1 medium onion chopped 1 teaspoon black pepper 1 cup salsa 1 cup guacamole 1 teaspoon tobasco Mix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium−rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve. China − Moo Goo Gai Pan 4 chicken breast halves, skinned, boned and sliced salt and pepper 4 cloves garlic, minced 2 cups water 1 tablespoon cornstarch 5 tablespoons corn oil 8 oounces fresh mushrooms, sliced 4 pounds bok choy or Chinese white cabbage, chopped 2 tablespoons sugar 4 tablespoons soy sauce 6 scallions, chopped 1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. 2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok. 3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. 4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice More at International Recipes Edition 2007 | 60 Pages | PDF | 1.1 MB

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