[英语课]

Kalua pig, United States

 Kalua pig is shredded pork that’s wrapped in banana and tea leaves and cooked in the ground.  Smashed banana tree trunks, sea salt and shredded (never sliced) meat means this smoky, aromatic piece of pig will linger long on your tongue and even longer in your memory.

Kalua pua'a, or roast pork, as its prepared in the Hawaiian imu or underground steam oven. Kalua pork is usually seasoned with sea salt and sometimes green onions and a staple at all luaus.


_{http://images1.cliqueclack.com/food/wp-content/uploads/2009/11/KaluaPig2-425x285.jpg}

Kalua Pork

Ingredients

     Pork butt, 3 lbs
     Hawaiian (or sea) salt, 3 tbsp
     Water, 1/2 gal

Instructions

1. Defrost pork butts
2. Rinse pork with cold water and place in medium roasting pan.
3. Rub Hawaiian (or sea) salt on center and add water. Cover pork with ti leaves and cover roasting pan with aluminum foil.
4. Bake at 350 degrees for 2-3 hours, or until meat is soft.
5. Remove foil and ti leaves, debone and shred pork; add more Hawaiian salt if needed for taste. _{http://www.polynesia.com/kalua-puaa.html#.UGusca4oXAg}

[英语课]

Egg tart, Hong Kong, China

Like many classic dishes, the Hong Kong egg tart marries two contrasting textures: crusty, flaky pastry and jiggly, trembling custard. It's sweet, it's delicious and it's best eaten hot from the oven on the street while queuing up to get just one more.

The most distinctive characteristic of Chinese egg tart is its unique puff pastry. Made with two kinds of dough—water-based and lard-based—the resulting pastry is crisp, airy, flaky, and melt-in-the-mouth.

Together with a silken custard centre, the contrasting textures and flavours of an egg tart create a simple but satisfying epicurean experience.


_{http://www.szlongwin.net/new_website/longwin/edit/UploadFile/201184161553405.jpg}

[英语课]

Lobster, global

Forget all your fancy, contrived lobster dishes deployed by showoff chefs eager for Michelin endorsement. When you have something as naturally delicious as these little fellas, keep it simple. The best way to enjoy lobster is simply to boil it and serve with a side of melted butter and slice of lemon.


_{http://queenstreetmeatmarket.com/wp-content/uploads/2011/04/iStock_000003724332XSmall-Lobster.jpg}

[英语课]

Kebab, Iran

Chelo kebab is the queen of all kebabs and is a specialty of Iran. Most people know what shish kebab is, and many of them have already tried it either in Middle Eastern restaurants or have made it themselves at home.

The kebab platter is not only the signature dish in Shabestan, but also in Iranian cuisine in general. This dish is a must on any Iranian table and, without it, it just feels like something is missing. An Iranian meal is like a feast, no matter what the occasion – and the kebab platter is the main element in this feast.


_{http://www.clickthecity.com/img2/articles/CTC-4700-image9.jpg}

The recipe

Ingredients
(Serves four)
• 1 piece baby chicken (cut into eight pieces)
• 300g lamb fillet
• 2 pieces koobideh kebab (150g)
• 6 prawns (medium/large)
• 300g hammour fillet

Garnish
• 1 grilled tomato
• 1 white onion
• 1 dill pickle
• 2 slices of lemon

Marinade
• 200ml white onion juice
• ½ cup lemon juice
• ½ tbsp spoon jeerah powder
• 1tbsp spoon black pepper powder

Method
1. Separate the meat into individual containers.
2. Prepare the marinade by mixing all the ingredients in a separate, clean bowl.
3. Add the marinade to the meat and rub thoroughly. Leave all to rest for 24 hours.
4. Neatly arrange the marinated meat on a skewer. Grill over charcoal of moderate heat.
5. When the meat is done, serve with three kinds of rice, ie white, green and jeerah rice.
6. Garnish with grilled tomato, Iranian dill pickle, white onion and a couple of slices of lemon.
_{http://www.timeoutdubai.com/restaurants/features/11519-kebab-platter-recipe}

[英语课]

Nam tok moo, Thailand

Moo Nam Tok (Thai Spicy Pork Salad - หมูน้ำตก). Along with Larb Moo, Nam Tok Moo (น้ำตกหมู) is one of the popular Isaan Thai dishes to eat along with som tam and sticky rice. The pork is lightly grilled, mixed with a host of herbs and spices and dressed in lime juice and fish sauce.

When Thai people say they want a salad, they generally don’t mean lettuce, carrots, and croutons in a creamy dressing.  Salads in Thailand are more commonly composed of raw vegetables, herbs, and meat in a light, refreshing dressing of chili and lime.  


_{http://temp.allthaifood.com/images/Moo_Nam_Tok2122551150232.jpg}

Ingredients

    450 grams pork (select the area that has small part of fat in it)
    3 medium sized shallots (peeled, washed and thinly sliced)
    3 Tbsp chopped green onion and coriander together
    1 cup mint leaves (use the leaves only)
    2 Tbsp fish sauce (or as your preference)
    2 Tbsp lime juice (or as your preference)
    1 Tbsp sugar (or as your preference)
    1 Tbsp soy sauce
    1 / 2 Tbsp oyster sauce
    1 Tbsp grounded dried chilli powder
    1 Tbsp grounded roasted rice
    Water
    Fresh vegetables such as cucumbers, , cabbage, etc..

How to do…

1. Rinse the pork  thoroughly and dry with paper towel. Marinate the pork with ½ Tbsp sugar, oyster sauce and soy sauce for about  30 minutes or longer.

2. Place the grill on stove over medium heat. Grill the marinated pork for about 20 minutes on both sides totally. Prick the pork with a fork to see if the pork was medium rare cooked, then take it out and let it sit on the plate for a few minutes before start to slice into the thin pieces. That will allow the water from the pork not running out and the pork will get more juicy.

3. Put the sliced pork into the pot and set it on the stove over medium heat. Add a little of water just enough so it won’t get to dry. Stir well for about 2-3 minutes, then turn off the heat.

4. Season with seasoning ingredients such as fish sauce, lime juice, sugar (left), chilli powder, grounded roasted rice. Stir well and taste (add more as you like).  Then follow with shallots, green onion, coriander, and half of mint leaves (leave another half for garnishing).  Mix well again.

5. Put into the plate and garnish with the remaining mint leaves. Serve with fresh vegetables such as cucumbers, cabbage, etc. Enjoy your Moo Yang Nam Tok! _{http://www.awesomethaifood.com/grilled-pork-spicy-salad-moo-yang-nam-tok/}

[英语课]

Arepas, Venezuela

An arepa can be described as a flat patty of bread made from corn that is stuffed with a variety of latin foods. This pita-like, corn-based bread is grilled, sliced horizontally and stuffed with a variety of fillings—meat, cheese, plantains, beans, veggies or even tofu.

It's a corn-dough patty that provides a savory canvas onto which you can paint any number of delicious toppings: cheese, shredded chicken, crisped pork skin, perico, beef, tomato, avocado … it's the most beautiful thing to come out of Venezuela since all those Miss Universe winners.

The arepa is to Venezuela what the hamburger is to America.


_{http://www.rentalcarmomma.com/blog/uploaded_images/arepa-776610.jpg}

Arepas

Yields: 9-10 servings

Ingredients

2 cups corn flour (Masa AREPA or Harina PAN, found in specialty Latin stores)
1 teaspoon salt
2 ½ cups water, heated to a boil

Directions

Combine flour and salt in large mixing bowl. Add water and mix to form a soft dough. Let dough rest for 5 minutes, then knead for 5-10 minutes, until dough is smooth and elastic. Shape dough into arepas (about the shape and size of an English muffin). Cover to keep from drying until ready to grill.

Cook arepas on a hot grill (tap center of an arepa to determine doneness; it is ready when it sounds hollow), approximately 5 minutes on each side. Take warm arepa, cut in half lengthwise and insert desired fillings. _{http://sacfoodies.com/2012/03/pica-pica-maize-kitchen-in-napa-and-san-francisco-a-sacfoodies-day-trip-and-arepa-recipe/}

[英语课]

Croissant, France

Croissants in France, can be found at every bakery in the country. They're light, flaky, and irresistibly buttery. Everyone is familiar with the croissant as a staple of French cuisine. The word croissant brings to mind a flaky, buttery pastry often served with coffee, or perhaps filled with cheeses or meats in its savory incarnation.

Flaky pastry smothered in butter, a pile of raspberry jam smeared over the top and a soft, giving bite as you sink in your teeth; there's nothing not to love about this fatty, sweet breakfast food that must be married to a cup of strong coffee.


_{"Croissant" by JidGom - Own work. Licensed under CC BY-SA 3.0 via Commons - https://commons.wikimedia.org/wiki/File:Croissant.jpg#/media/File:Croissant.jpg}

Croissants are a crescent-shaped French pastries which may be made from leavened or unleavened puff pastry dough. Both flaky and tender, they're characterized not only by their shape, but also by rich butter flavor and numerous layers created by repeatedly rolling and folding the dough prior to shaping.

Ingredients:

4 tablespoon(s) butter (unsalted)
1/4 cup(s) sugar (brown)
2 tablespoon(s) water
4 bananas - peeled and sliced in half
1/4 cup(s) rum (dark)
1 cup(s) pecans
1/4 cup(s) sugar
1/4 cup(s) oats
2 tablespoon(s) flour (all-purpose)
1/4 teaspoon(s) cinnamon (ground)
4 tablespoon(s) butter (unsalted) - diced and chilled
4 eggs
1 1/2 cup(s) half and half
6 croissants - pockets cut into the center for stuffing

Steps:

-Preheat oven to 375 degrees.
-For the bananas foster: Heat 4 tablespoons of butter, 1/4 cup sugar and water in a large saute pan, over medium heat, until the sugar is dissolved.
-Add the bananas and saute over medium-high heat until they caramelize. Remove the bananas with a slotted spoon and place in a bowl.
-Remove the pan from the heat and add the rum. When you return the pan to the heat, the alcohol may catch on fire, so be careful.
-Return the pan to the heat and let the sugar mixture cook down to a syrup. Pour the syrup over the bananas and cool.
-For the streusel topping: Pulse the pecan pieces, sugar, oats, flour and cinnamon to even sized pieces. Add 4 tbl of butter and pulse for 2 seconds.
-Remove the topping and work it into pea size lumps with your hands. Place in the refrigerator.
-For the custard: Whisk the eggs and the half and half together. Coat the croissants (with pockets cut) in the custard , 30 seconds on each side.
-Lay the croissants out on a wire cooling rack to drain.
-For the assembly: Take a small spoon and stuff the center of the croissant with the banana mixture. Divide the bananas between the six croissants.
-Roll the croissants in the streusel topping and return to the rack.
-To Bake: Spray a baking sheet and line the croissants up on the pan, not touching. Bake at 375 degrees for 25 minutes or until golden brown. _{http://www.learninghowtocook.com/recipe_details.php?recipeID=680}

[英语课]

Brownie and vanilla ice cream, global

Warm, moist and fluffy like a cake, with rich chocolate sauce and a scoop of vanilla ice cream with some strawberries. The rich, intense, moist and not too sweet chocolate brownie is served warm with a scoop of vanilla ice cream and chocolate sauce – perfect to end the meal on a sweet note, with much cheaper price than other higher end cafes that serves similar item.


_{http://img4.myrecipes.com/i/recipes/sl/07/12/brownie-sundae-sl-1687561-l.jpg}

[英语课]

Lasagna, Italy

Second only to pizza in the list of famed Italian foods, there's a reason this pasta-layered, tomato-sauce-infused, minced-meaty gift to kids and adults alike is so popular -- it just works.


_{http://www.tiptoptens.com/wp-content/uploads/2011/02/Italian-Lasagna.jpg}

Italian Lasagna Rollups Recipe


Ingredients
 
4 lasagna noodles, cooked
 
8 oz. part skim Ricotta cheese
 
2 tbsp. parmesan cheese
 
1/2 tsp. nutmeg
 
Black pepper
 
Parsley flakes
 
small size jar of your favorite tomato sauce
 
3/4 c. finely chopped chicken

Directions

Stage1-Combine Ricotta cheese, parmesan cheese, and seasonings.

Stage2-Spread an even layer on each cooked noodle.

Stage3-Spread a layer of cooked meat on top of cheese mixture.

Stage4-Roll up noodle and place in an 8 x 8 baking dish over a thin layer of sauce.

Stage5-Pour remaining sauce over rolled noodles.

Stage6- Bake at 325 degrees for 15 minutes. _{http://www.ifood.tv/recipe/italian_lasagna_rollups}

[英语课]

Champ, Ireland

Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped scallions ("spring onions") with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called "poundies." _{http://en.wikipedia.org/wiki/Champ_%28food%29}

Irish national dish champ goes down faster than the first pint of Guinness on a Friday night. Mashed potato with spring onions, butter, salt and pepper, champ is the perfect side with any meat or fish.


_{http://casaveneracion.com/cooking/wp-content/uploads/2011/02/champ-poundies3.jpg}

The Irish love potatoes and there are numerous recipes using them. Champ, like Colcannon, is another way of using potatoes either from fresh or as a way to use up left over ones. This Irish Champ Recipe shows just how easy it is to make from scratch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

    1lb 6oz/ 675g potatoes, peeled and quartered
    1 cup scallions/spring onions
    2 oz/ 55g butter
    2-3 fl oz/50 - 75ml milk
    Salt and pepper

Preparation:

Serves 4

    Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
    Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
    Drain the potatoes and add the butter and milk and mash the potatoe until smooth and creamy.
    Add the finely chopped white part of the onion and mix well.
    Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.
_{http://britishfood.about.com/od/recipeindex/r/champ.htm}

[英语课]

Butter garlic crab, India

It comes from Butter Land, an imaginary place balanced on the premise that anything tastes great with melted butter.

This delicious, simple dish is made by drowning a large crab in a gallon of butter-garlic sauce, which seeps into every nook and cranny and coats every inch of flesh. Trishna's butter, pepper, garlic crab gets an emphatic nod from filmmaker, foodie and judge Kunal Kapoor. Butter makes it memorable. When the dish arrives at the table, melted butter is swirling on the plate, with lots of garlic floating about.


_{http://multimedia.asiaone.com/A1MEDIA/multimedia/07Jul11/others/20110727.161859_25.jpg}

Butter Garlic Crab

Ingredients:

2 - large crabs (alive)
1 whole pod - garlic ( finely chopped)
2 to 3 - green chillies (slit)
2 to 3 tbsp - butter
1 tbsp - olive oil
salt to taste

method

    Wash the crabs thoroughly (with the help of a toothbrush).
    Boil sufficient water in a heavy bottomed vessel.
    Add the crabs and little salt.
    Remove the crabs after about 2 to 3 minutes.
    Very carefully remove the crabs and shell them.
    Scoop out the unwanted things from the crabs.
    Crack the pincers. Heat the wok.
    Add olive oil and then the butter.
    Add garlic and sauté till pink.
    Add green chillies. Saute for few seconds.
    Add the crab and little salt. Mix gently.
    Cover with a lid having some water on it. Simmer.
    Check after 5 to 7 minutes.
    The crab will turn slighlty reddish pink in colour.
    Cover and continue cooking on a low flame for 6 to 8 more minutes.
    Check at regular intervals.
    Cook till done. Serve hot. _{http://food.sify.com/nonvegrecipes/category/seashrimp_crab/Butter_Garlic_Crab-163253}
Important ==> Butter crab needs to be served immediately or kept warm in a low oven for up to 15 minutes.

[英语课]

Fajitas, Mexico

Fajitas are a traditional food of Mexico.

This assembly kit of a dining experience is a thrill to DIY enthusiasts everywhere.
Step 1: Behold the meat sizzling on a fiery griddle. Step 2: Along with the meat, throw side servings of capsicum, onion, guacamole, sour cream and salsa into a warm, flour tortilla. Step 3: Promise all within hearing range that you'll have "just one more." Step 4: Repeat.


_{http://www.megabbq.com/wp-content/uploads/2009/05/beef_fajitas.jpg}

Beef Fajitas

Prep Time: 2 hours
Cook Time: 10 minutes

Ingredients:

    4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
    1/4 cup fresh lime juice
    1-1/2 teaspoons ground cumin
    2 Tablespoons olive oil
    2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
    3 assorted colored bell peppers, sliced thin
    1 large red onion or sweet onion, sliced thin
    1/4 cup fresh cilantro sprigs
    12 (7- to 8-inch) flour tortillas, warmed
    Guacamole, tomato salsa, and sour cream as sides

Preparation:

In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.

To Cook:

Preheat the gas or charcoal grill to high heat.

While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.

Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.

Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.

To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.

Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling. _{http://www.megabbq.com/2009/05/recipes/cinco-de-mayo-barbecue-recipes.html}

[英语课]

Montreal-style smoked meat, Canada

Day and night, lines form outside of Schwartz's, Montreal's best Hebrew delicatessen and Canada's oldest. Besides being a Montreal landmark, it’s known to most as being the last true Montreal Smoked Meat restaurant. Meat is cured for at least ten days then smoked in their brick smoke-house which has 84 years worth of delicious buildup, ensuring a romantic taste of yesteryear finds its way into each slice of this succulent meat.

The Montreal Style Smoked Meat has now become the emblem of the local cuisine and is a must for travelers to visit this beautiful Canadian city-Montreal.


_{http://www.roadfood.com/photos/mini_7626.jpg}

[英语课]

Pho, Vietnam

Pho is a Vietnamese rice noodle dish with a broth flavoured with star anise.
Pho is a staple breakfast (and lunch and dinner) dish in Vietnam, and righteously so. The fragrant and yummy noodle dish is truly a mix between simplicity and elegance. Made with just broth, fresh rice noodles, herbs and a few pieces of meat, pho makes a perfect meal at any time of the day. And FYI, the correct pronunciation for the dish is “fuh,” and not “fou.”


_{http://www2.worldpub.net/images/saveurmag/7-Pho-Bo,_400_The_Good_Mood_Food_Blog.jpg}

Phở bò tái nạm is a beef broth served with rice noodles and tender, thin pieces of flank steak flavored with traditional Vietnamese spices.

[Signaturefan]

I like pho!