[英语课]

Ohmi-gyu beef steak, Japan

This premium Japanese Wagyu beef from famed Takara Ranch has been recognized by the Imperial Palace of Japan as one of the greatest beef stocks to be raised in the past 400 years.

Called the "Rolls-Royce" of beef, it's best eaten sashimi style, anointed with a drizzle of kaffir lime and green tea sea salt. Marbled fat gives each mouthful texture as the beef melts away, leaving a subtle but distinctly classic beef flavor.


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[英语课]

Goi cuon (summer roll), Vietnam

 Summer rolls or Spring rolls (Gỏi cuốn) also known as Vietnamese fresh rolls.

This snack made from pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper is served at room temperature. It's "meat light," with the flavors of refreshing herbs erupting in your mouth.

Dipped in a slightly sweet Vietnamese sauce laced with ground peanuts, it's wholesome, easy and the very definition of "moreish."

Summer rolls are unfried wraps with pork, shrimp, herbs, rice vermicelli, and other ingredients wrapped in rice paper. They are often confused with spring rolls, which are typically stuffed with pork/shrimp, cabbage, and bean thread vermicelli and are always fried. Summer rolls are normally dipped in a simple sauce consisting of hoisin sauce, garlic, peanut butter, and water which are boiled until well blended.

Spring rolls almost constitute an entire category of Vietnamese foods, as there are numerous different kinds of spring rolls with different ingredients in them.


_{http://pics.livejournal.com/chubbypanda/pic/000ezrwx}

Summer rolls aka goi cuon are the quintessential Vietnamese snack. Stuffed with herbs and served fresh rather than fried, they're healthier than spring rolls. They sound tricky to make, but are actually very easy, as long as you have everything ready in advance.

Serves 4 as a snack or a starter

Takes 30 minutes to prepare, plus 15 minutes to assemble

Ingredients

For the summer rolls (goi cuon)

    12 rice paper wrappers (large 22cm circles)
    200g rice vermicelli noodles
    One round lettuce (Bibb, Boston or Butterhead)
    250g cooked king prawns
    250g roast pork or roast duck, diced
    Fresh mint, coriander (and if you can get them) Vietnamese basil, cockscomb mint, perilla aka shiso, roughly chopped
    Bunch of chives

For the dipping sauce (nuoc cham)

    Juice of a lemon
    Juice of a lime
    3 tbsp fish sauce
    2 tablespoons caster sugar
    50ml water
    3 garlic cloves, finely minced
    1 bird's eye chilli, thinly sliced

Tools

    Large clean work surface or chopping board (bigger surface area than a rice paper wrapper)
    Large tupperware or oven dish (big enough to hold a rice paper wrapper)

METHOD

    1. Soak the noodles in just-boiled water for 10 minutes, drain, and snip into chipolata-sized clumps.
    2. Mix the dipping sauce ingredients in a bowl and taste. Adjust according to your own palate – if it's not salty enough for you, add a little fish sauce and so on. Set to one side.
    3. Wash and separate the lettuce leaves. Fill the large dish with warm water.
    4. Time to assemble your summer rolls. Lightly dip a rice paper wrapper in the warm water, keeping it flat, but so every part of the wrapper is moist. Immediately place the wrapper flat on your board or work surface.
    5. The aim is to make a sausage-sized filling for the roll. Layer the ingredients as follows: place three prawns in a row across the middle of the wrapper. Fold a lettuce leaf and lay it horizontally on top of the row of prawns. Then add a clump of noodles on top of this, and then a few chunks of roast pork or duck. Finish with a generous scattering of herbs.
    6. Place a chive horizontally along the top of the filling, so that one end sticks out over the edge of the wrapper. Now fold the bottom edge of the wrapper cleanly over the top of the filling and press down the edges, to make a rough semi-circle. Now fold over the end of the wrapper which doesn’t have the chive sticking out of it and press down. Finally, tightly roll up the whole summer roll like a fat cigar.
    7. Repeat for the other rolls. When you've made all of them, serve immediately with the dipping sauce. If you're saving for later, store in an airtight Tupperware in the fridge so they don't dry out and eat them within a day.
_{http://www.channel4.com/4food/recipes/tv-show-recipes/gordons-great-escape-recipes/vietnamese-summer-rolls}

[英语课]

Parma ham, Italy

Parma ham (Prosciutto di Parma) comes from pigs reared in northern Italy in the Apennine foothills, fed partly on chestnuts. The ham is cured for at least 10 to 12 months. Its texture is smooth and not very consistent, and it is slightly salty with less intense flavor than Serrano ham because it has a higher water content. <sub>http://www.ibergour.co.uk/en/jamon/


http://www.ibergour.co.uk/images/prosciuttoparma.jpg</sub>

[英语课]

Ankimo, Japan

Ankimo (Pronounced "ahn-kee-mo") is a Japanese dish made with monkfish liver. The mohkfish liver is regarded as a particular delicacy and is often compared to foie gras. Rich and creamy, but yet at the same time very light and delicate.

The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce, and a couple slivers of lemon. The green leaf it's resting upon is shiso (Perilla), which is a member of the mint family.

Ankimo is considered one of the Chinmi (delicacies) of Japan and can be found in most bona fide Japanese restaurants.  It’s one of the most prized and rare delicacies of Japan that were often presented to the royal court. The texture is creamy, yet light. Sounds like an oxymoron but it’s 100% true. Monkfish may not be around for much longer as they are threatened by unsustainable fishing practices. If you are lucky enough to encounter it, be sure to enjoy, savor, and remember the taste.


_{http://pics.livejournal.com/naka_sf/pic/000d9x0r/s320x240}

[英语课]

Fish ‘n' chips, Britain

Deep-fried fish in a crispy batter with fat golden chips is still one of Britain and Ireland's favorite meals. Fish and Chips is traditionally a seaside food.

No one knows when fish and chips came together. While its exact origins aren't definite, this popular meal is widely presumed to have originated in the United Kingdom, and has gained popularity all over the world, especially in places that were once British colonies. The chips used in this meal are usually thicker than regular French fries.



_{http://www.edaxxa.in/assets/user/images/Fish%20n%20Chips.jpg}

British Fish and Chips

For the peas

300g frozen garden peas
2 tsp lemon juice
1 tbsp olive oil

For the chips

800g unpeeled, even-size Maris Piper or King Edward potatoes
2 tbsp olive oil

For the fish

600ml sunflower oil, for frying
650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
1 lemon, cut into wedges
50g self-raising flour, plus 1 tbsp
125ml ice-cold sparkling water
50g cornflour
1 egg white

Preparation

Wash, peel and cut the potatoes into chips, 1.5 cm thick. Boil the chips in water till semi-cooked. Remove from water and place on a towel, pat dry, then leave to cool. Heat oven to 350° F. Pour a tablespoon of olive oil into a large shallow non-stick roasting tray, and heat for 10 minutes. Coat the chips using the remaining oil, by tossing them or using your hands. Place them in the roasting tray without letting any pieces overlap. Bake for 10 minutes on one side, and then turn over twice after 5 minute intervals till they are crisp. Place the fish on paper towels which will soak up the excess oil.

Cook peas in boiling water for 4 minutes. Take them out of the water and then lightly mash them in a pan, using the back of a fork. Add oil, lemon juice and freshly grated pepper to the pan and set aside.

Dry the fillets using paper towels. Spread 1 tablespoon of flour on a plate and coat each fillet, by placing it on each side in the plate. Shake off the extra flour. Beat up the egg white till you get plenty of air into it. In a bowl, stir together 50g flour, cornflour, a pinch of salt and some pepper. Gradually mix the water into the flour mix. Next add the egg white, but as you keep mixing, try to keep the batter light. Heat oil for frying in a heavy, medium non-stick wok. Before cooking, dip the pieces of fish in the batter to coat, let the excess drip off, then carefully lower into the hot oil using a slotted spoon. Fry two pieces of fish at a time, for 5 to 6 minutes, maintaining the temperature of the oil. Turn the pieces after half the time so that they are golden all over. Remove these golden fish pieces from the oil and place them on kitchen towels.

Place the pan with the peas on the burner and heat then up. Serve them along with the fish, chips and lemon wedges. _{http://www.buzzle.com/articles/fish-and-chips-recipes.html}

[英语课]

Maple syrup, Canada

Canadian Maple Syrup is renowned world-wide for it's uniquely sweet and rich flavors unlike anywhere else. Sold all over the world, it has become one of Canada’s biggest gourmet food exports and for good reason.

Canadian Maple Syrup is the ideal accompaniment to many foods such as pancakes, waffles and toast or on its own as a sweet treat. It also adds amazing flavour to your baking; cookies, breads, muffins and more, as well as can be used in sauces and as a dessert topping!


_{http://www.freedomsphoenix.com/Uploads/Graphics/410/05/410-0523104225-maple_syrup_lancastria.jpg}

[英语课]

Chili crab, Singapore

You can't visit Singapore without trying its spicy, sloppy, meaty specialty. While there are dozens of ways to prepare crab (with black pepper, salted egg yolk, cheese-baked, et cetera) chili crab remains the local bestseller.

Spicy chili-tomato gravy tends to splatter, which is why you need to mop everything up with mini mantou buns.


_{http://www.greenfaucet.com/system/files/44/IMG_0181_v2.jpg}

Serves 2

    2 1kg crabs cleaned
    3 tblsp veg oil
    10 Thai style shallots, diced fine
    3 cloves garlic, diced fine
    1 lrg knob of ginger (50g) grate on micro plan
    1 cup of water
    1 tblsp tomato ketchup (recipe follows)
    2 tblsp caster sugar
    60g ground roasted peanuts
    Rempah (recipe follows)
    Crusty bread to serve and mop up the juices

Tomato ketchup

    15 ripe tomatoes, cored
    500ml peanut oil
    1 red onion, chopped
    4 cloves garlic, fine diced
    2 knobs ginger, fine diced
    roast tomatoes in oven until soft (180 for 10 min) and force through a food mill. Heat oil in Pan and fry paste until fragrant
    Add tomato puree and simmer for 40min, until it is reduced so far that it is frying in the oil.
    Store in sterilized Jars until needed.

Rempah

    5 red chillies
    10 dried chillies (rehydrate)
    1 tblsp shrimp paste
    1 stalk lemongrass
    1 knob galangal
    4 candle nuts toasted
    roast shrimp paste in oven for 3 min to release oils, slice and pound all ingredients to a fine paste in mortar and pestle - just add hardest to softest ingredients.

Method

Clean crab well and cut into 6, also keeping the head and coral, crack the claws and legs with a pestle.

Heat oil in a wok until very hot, fry shallots, garlic, and ginger for 2 min, then add Rempah and stir fry for 1 min.

Add crab and stir fry, add water, stir and cover until crab is cooked (10min) topping the water up if needed so the crab is steaming in the Chilli sauce.

Reduce the water down to original paste and add sugar, stir fry until lightly caramelized, then add the tom ketchup. Simmer to combine the flavors, then add

the crushed peanuts.

To serve

Place in a large bowl, top with Chiffonade of kaffir lime leave, coriander and basil, and of cause the crusty bread to mop up. _{http://chefmasterclasses.com/2011/02/worlds-best-singapore-chilli-crab-recipe-by-chef-david-parry/}

[英语课]

Texas barbecue pork, United States

Barbecue Pork is one of the many different varieties of barbecue found around the world. It's made with A saucy mash of chili, tomatoes, onions, pepper and various herbs gives each barbecue chef his or her own personalized zing to lay on top of perfectly prepped pig. Like the Texas sky, the options are endless.

[英语课]

Chicken parm, Australia

Chicken parmesan is one dish that every busy cook should have in his or her repertoire. Once you get the hang of it, it comes together quickly; it's lip smacking good and utterly satisfying. Chicken parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts.

Melted Parmesan and mozzarella cheese, and a peppery, garlicky tomato sauce drizzled over the top of a chicken fillet -- Aussie pub-goers claim this ostensibly Italian dish as their own.


_{http://aucdn.ar-cdn.com/Recipes/XLarge/bcc01292-ebba-42ed-bfe9-30e464ab8117.jpg}


Ingredients

Serves: 5

    1/2 cup dried breadcrumbs
    90g grated parmesan
    2 teaspoons dried Italian herbs
    1 egg, beaten
    5 skinless, boneless chicken breast fillets

Preparation method

Prep: 5 minutes   | Cook: 30 minutes
1. Preheat oven to 180 C.
2. In a medium bowl, mix together the breadcrumbs, parmesan and Italian herbs. Dip chicken breasts in egg, then in breadcrumb mixture to coat. Place coated chicken on a baking tray or dish.
3. Bake for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes. _{http://allrecipes.com.au/recipe/1062/crumbed-parmesan-chicken-breasts.aspx}

[英语课]

French toast, Hong Kong, China

Hong Kong-style French toast is not the kind you find at your typical Sunday brunch. They are not covered with custard then pan-fried with a little bit of butter. Instead, it’s more like a deep-fried peanut butter sandwich soaked in egg batter. What’s more, they are served with a generous amount of syrup. It’s loaded with tastes, but unfortunately, it’s also packed with cholesterol. Eater’s discretion is advised.

Hong Kong-style French toast is like a deep-fried hug. Two pieces of toast are slathered with peanut butter or kaya jam, soaked in egg batter, fried in butter and served with still more butter and lots of syrup.

In Hong Kong, French toast is available all day round but is popular for breakfast and afternoon tea in Hong Kong-style western restaurants and cha chaan tengs. It is made by deep-frying stacked sliced bread dipped in beaten egg or soy, and served with a slab of butter and topped with golden syrup, or sometimes honey. Two slices are normally used and a sweet filling is usually added.


_{http://s3-media1.ak.yelpcdn.com/bphoto/WhsPruJKnvBulpfqQWofPg/l.jpg}

[英语课]

Ketchup, United States

Ketchup is the most popular condiment in the United States. Maybe ketchup is America’s favorite condiment, considering it’s found in 97 percent of U.S. homes and slathered on innumerable French fries each day. But there’s more to this sauce than hamburgers and hot dogs.


_{http://images.china.cn/attachement/jpg/site1007/20110725/001372acd5e90f974d651a.jpg}

[英语课]

Marzipan, Germany

Marzipan is a product made of ground almonds, sugar and, when desired, colour and flavourings. Plain marzipan derives its characteristic flavour from bitter almonds, which may constitute up to 4% to 6% of total almond content by weight.

Marzipan can be flavoured with many different flavours, but historically it was flavoured mainly with rose water.

Marzipan is a very versatile product; it is soft and pliable, therefore it can be rolled into sheets, or formed in any other desired shape. <sub>http://www.food-info.net/uk/products/sweets/marzipan.htm


http://www.food-info.net/images/marzipan-lubeck.jpg</sub>

[英语课]

Stinky tofu, Southeast Asia

Stinky tofu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly Hong Kong,Taiwan, Indonesia, and Mainland China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.

From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or manure, even by its enthusiasts. In spite of stinky tofu's smell, the flavor is surprisingly mild.

Like durian, the King of Fruits, only those with an acquired palette can truly appreciate stinky tofu. This fermented tofu dish is one of Southeast Asia’s most iconic foods, and also has its counterpart in Chinese cuisine. You just either love it or hate it. “It smells stinky but tastes great!” That’s what most people who love the dish say.

I did not like this smell at all before, but once after I tried, and I know it really tastes good.


_{http://img.photobucket.com/albums/v231/joychin89/shanghai-cuisine.jpg}

[英语课]

Buttered toast with Marmite, Britain

Toast with Marmite is great for breakfasts. Anything buttered is probably going to taste great, but there's something about this tangy, salty, sour, love-it-or-hate-it yeast extract that turns a piece of grilled bread into a reason to go on living. For extra yum factor, add a layer of marmalade.




Ingredients:

    2 slices granary bread or 2 slices bread, of your choice
    fresh unsalted butter
    marmite, to taste

Directions:

    1. Toast the bread slices to desired colour, I like mine well toasted.
    2. Butter whilst still hot, making sure it all melts into the toasted bread.
    3. Spread with marmite to taste, cut into triangles or fingers and enjoy with a cuppa tea! _{http://www.food.com/recipe/marmite-on-toast-a-veritable-british-classic-422206}

[英语课]

Tacos, Mexico

Adored by the food lovers from across the globe, tacos, particularly tacos al pastor, are available across Mexico. These marinated pork tacos along with tacos de guisados ought to be relished by every food lover

A fresh, handmade tortilla stuffed with small chunks of grilled beef rubbed in oil and sea salt then covered with guacamole, salsa, onions, cilantro or anything else you want -- perfect for breakfast, lunch or dinner. This is the reason no visitor leaves Mexico weighing less than when they arrived.


_{http://sp.life123.com/bm.pix/how-to-make-tacos.s600x600.jpg}

Tacos are so easy to make there is no reason to go out for them. Learn how to make beef tacos at home. They taste so much better when you don’t use pre mixes. Serve with seasoned beef, taco shells and desired toppings.

Ingredients

    1 lb of ground beef
    1 large onion, chopped
    salt and freshly ground black pepper to taste
    lettuce,tomato,cheese for filling
    1 garlic clove, crushed
    1 packet of taco shells
    1 cup of green chili or taco sauce

Cooking Instructions

Preheat the oven to 350 ° F (180 ° C).

Line the oven tray with baking paper and place the taco shells on tray, evenly spread apart. Heat the tacos until hot, for about 5 minutes. You don’t want to brown them.

Saute the ground beef in a hot saucepan until browned. Add the onion and continue to cook until lightly browned.

Add a pinch of salt and black pepper to taste. You can also add some garlic if you like the taste.

Spoon a large tablespoon of meat mixture in each individual taco shell and stuff with lettuce, tomato and cheese.

Pour green chili or taco sauce on top of the beef tacos for some extra flavor.

Serve the tacos immediately while still warm. _{http://www.freerecipes.org/mexican-beef-tacos/}