Maldives

Masala Chai

-4 c water
-3 tsp loose tea (black)
-1 inch ginger
-½ C sugar
-3 cardamom pods, opened
-2 whole cloves
-3 inch cinnamon stick
-2 C milk
-3 Tbsp sweetened condensed milk


1) Boil the 4 cups of water. Add the loose tea, ginger, sugar, cardamom pods, cloves and the cinnamon stick. Simmer for 5 minutes.
2) Add the milk and sweetened condensed milk and let it heat, but do not boil, for about 3 minutes. 
3) Strain and serve.



Source: http://www.maldivesholidays.org/maldives-cuisine-popular-maldivian-food-drink-recipes

Peru

Lomo Saltado

-1 lb flank steak, cut to your liking (can sub chicken or white fish).
-2 cloves garlic, chopped
-2 Tbsp. lime juice
-1-2 Tbsp. extra virgin olive oil
-1-2 tsp. soy sauce
-1 tsp. cumin
-salt & pepper to taste
-1 large hot pepper, seeded and cut into strips
-1 medium red onion, cut into strips
-1 large tomato, cut into strips
-1 each - yellow & red bell pepper, cut into strips
-1/4 C chopped cilantro
-1/4 C red wine vinegar (sub red wine)
-rice
-2 lbs. potatoes, julienned for french fries (optional; substitute frozen)
-1 egg, fried (optional-"Al Montado")

-mustard (opt.)

1) Place the cut meat in a bowl, and season it with chopped garlic, lime juice, olive oil, soy sauce, cumin, salt, and pepper. Let marinate for at least 20 minutes in your refrigerator.
2) Prepare the vegetables for the sauté.  Prepare rice.  Cut potatoes as for French-fries. Fry the potatoes and keep warm.
3) Sauté meat over high heat for a few minutes to your liking (may add hot pepper to taste). 

4) Lower temperature to medium and add the onion (Consider taking out the meat, leaving as much juice as possible, at this point, so as not to overcook, and add it back in, towards the end). Cook, stirring for 1 minute, and then stir in the tomatoes and peppers. Cook until the onions are tender.  Add the cilantro and the red wine. Cook for one more minute. 

5) Serve over rice, (with french fries &/or fried egg on top).  Drizzle with mustard if desired.

Kiribati

Grilled Mahi Mahi

-1 lb mahi mahi, 4 oz per serving
-sea salt & fresh ground black pepper, to taste
-Juice of 1 Lime, reserve zest for sauce (zest before slicing)
-2 Tbsp olive oil
-2 Tbsp minced shallots, 1 Tbsp reserved for sauce
-3 Tbsp chopped fresh cilantro, 1 Tbsp reserved for sauce

Sauce:
-14.5 oz can coconut cream, unsweetened
-reserved juice of grilled fish
-2 tsp reserved lime zest
-1 Tbsp reserved cilantro
-1 small red chile, minced or tabasco sauce to taste
-sea salt & fresh ground pepper, to taste

1) Salt and pepper fish fillets on both sides. 

2) Combine remaining marinade ingredients in a small bowl. Pour 1/2 of marinade over fish and distribute evenly. Turn and repeat. Cover and marinate for 30-40 minutes in the refrigerator. 

3) Grill 6 inches from flame for 3 minutes each side, or until it flakes with a fork. Remove from grill and keep warm. Reserve the juice from the fish for the sauce. 

4) Serve with lime slices and cilantro.

Sauce:

1) Pour 1 cup coconut cream into a small sauce pan over medium heat. Bring to a low boil, lower heat to a simmer and reduce until slightly thickened. 

2) Add juice from fish, lime zest, cilantro, chile, salt and pepper. Simmer for 5-6 minutes. Taste and adjust seasoning.

Source: http://seafood.betterrecipes.com/grilled-mahi-mahi-polynesian.html

Croatia

Palachinke

(Croatian blintzes)

Batter:

• 1 cup all-purpose flour
• 1 large beaten egg
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup whole milk

Sweet Cheese Filling:

• 1 pound cottage cheese
• 3 ounces cream cheese, softened
• 2 tablespoons tapioca
• 1/4 cup sugar
• 2 large slightly beaten eggs 

Topping:

• 8 ounces sour cream
• 1 large beaten egg yolk
• 2 tablespoons sugar

1. In a medium bowl, combine all filling ingredients. Let rest, covered and refrigerated, for 1 1/2 hours while you make the palachinke. 
   
   
2. In a blender or food processor, combine the batter ingredients until smooth. Transfer to bowl, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour. 
   
   
3. Using a 2-oz ladle, portion out batter into a nonstick skillet that has been coated with equal parts butter and oil. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown.
   
   
4. Remove to waxed paper or parchment paper and repeat with remaining batter, separating palachinke with waxed paper or parchment. At this point, palachinke can be used immediately or wrapped and frozen up to 1 month. 
   
   
5. Place 2 heaping tablespoons filling along one edge of each palachinke and roll away from yourself. 
   
   
6. Heat oven to 350 degrees. Place filled palachinke on a buttered or parchment-lined baking sheet. Comine all topping ingredients, mixing well, and spread on top of filled palachinke. Bake 20 minutes.

Source: http://easteuropeanfood.about.com/od/croatserbnoodlesdumpling/r/palachinke.htm

South Africa

Malvapoeding (Marshmallow Pudding)


-2 Tbsp butter
-1 tsp white vinegar
-1/2 C milk
-1 C superfine sugar
-2 eggs
-1 Tbsp apricot jelly
-1 1/3 C cake flour
-1 tsp baking soda
-1 pinch salt

Sauce:
-1 C heavy cream
-1/2 C butter
-1/2 C white sugar
-1/2 C water, orange juice, or sherry


1) Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
2) Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
3) Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
4) Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
5) Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.


Source: http://allrecipes.com/recipe/south-african-malvapoeding-marshmallow-pudding/detail.aspx