Cambodia

Egg Rolls
*recipe yields 55-60 egg rolls

-1 lb gr pork OR gr beef
-2 C cabbage, shredded
-1 C bean sprouts
-1 C carrot, shredded
-2 C vermicelli rice noodles
-4 garlic cloves, finely minced
-1 yellow onion, chopped finely
-1 tsp sugar
-1/2 tsp salt
-1 tsp chicken bouillon
-3 Tbsp oyster sauce
-1 Tbsp soy sauce
-1/4 tsp fresh black pepper
-32 oz egg roll wraps (2 packages)
-oil (for deep frying)
-1 Tbsp flour
-3 Tbsp water

-sweet and sour sauce (homemade or store-bought)

1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.

Source: : http://deep-fried.food.com/recipe/cambodian-egg-rolls-235218?oc=linkback

Niue

Coconut Bread
*this recipe is not from Niue, but coconut bread is popular in the country.

-2 eggs
-300ml milk
-1 teaspoon vanilla extract
-375g (2 1/2 cups) plain flour
-2 teaspoons baking powder
-2 teaspoons ground cinnamon
-220g (1 cup) caster sugar
-150g shredded coconut
-75g unsalted butter, melted


1) Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan.
2) Lightly whisk the eggs, milk and vanilla in a bowl. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the center of the flour mixture and gradually stir in the egg mixture until just combined.
3) Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out clean. Let cool 5 minutes in pan, then turn out onto a wire rack to cool completely. Serve in thick slices.

Source: http://www.taste.com.au/recipes/5543/coconut+bread

Denmark

Ebleskiver (Danish Fried Cakes)

**This is my grandma's recipe! (Yes we have Danish background)

-4 eggs

-2 C milk

-2 C flour

-2 tsp baking powder

-1/2 tsp salt

-1 Tbsp oil

1) Beat egg whites until stiff. Set aside.

2) Sift together flour and baking powder. Set aside.

3) Beat egg yolks. Add sugar, salt, and milk. Then add flour and baking powder mixture. Add oil. Fold in the stiffly beaten egg whites. 

4) Put small amount of oil in each hole of the ebleskiver pan. Fill 1/2 to 2/3 full of batter. Turn once or more until done.

5) Serve with butter and sugar, maple syrup, applesauce, or strawberries.

Guyana

Guyanese Cook Up Rice

-1/4 scotch bonnet chile pepper, chopped (amount to taste) (*use gloves!)
-3 lbs. chicken pieces, skinless (and/or beef), cut into large chunks
-1 Tbsp olive oil
-1 onion, finely chopped
-3 cloves garlic, minced
-2 C. uncooked long-grain white rice
-4 C. chicken broth
-1 (14 oz.) can coconut milk
-4 sprigs thyme, chopped
-1 (15 ounce) can black-eyed peas, rinsed and drained (other beans ok)
-4 green onions, coarsely chopped
-1/2 head cabbage, cored and cut into large chunks (optional)
-2 Tbsp butter
-salt and pepper to taste


1) Heat the olive oil in a large skillet or Dutch oven over medium heat, brown chicken pieces well on all sides, about 15 minutes. 
2) Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. 
3) Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. 
4) Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture. Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. 
5) Before serving, stir in butter, and season to taste with salt and pepper.

Source: http://allrecipes.com/recipe/guyanese-cookup-rice/

Kenya

Mango Chutney

-1 Ripe / Unripe Mango
-1 inch Fresh Ginger
-1 Small Onion
-5 Cloves of Garlic
-2 ripe tomatoes
-1 carrot
-Fresh cilantro, to taste
-1 green pepper
-10 hot chilies (or to taste)
-1 cucumber (Optional)
-1/4 C. vinegar OR Juice of 1 Lime
-2 tsp olive Oil
-Salt to taste

Instructions

1. Wash ingredients, peel and mince.
2. Add all ingredients into a blender/food processor with the vinegar and olive oil. Blend until thick. Season with salt. 

Source: http://allkenyanrecipes.com/pilipili-ya-maembe-homemade-mango-chutney/

France

Boeuf Bourguignon ~ Julia Child's recipe
(Serves 6)

*will need a 9- to 10-inch, fireproof casserole dish , 3 inches deep

-6 oz bacon
-1 Tbsp. olive oil
-3 lbs. lean stewing beef , cut into 2-inch cubes
-1 carrot, sliced
-1 onion, sliced
-1 tsp. salt
-1/4 tsp. pepper
-2 Tbsp. flour
-3 C. full-bodied, young red wine , such as a Chianti
-2 - 3 C. beef stock or bouillon
-1 Tbsp. tomato paste
-2 cloves garlic, crushed
-1/2 tsp. thyme
-1 bay leaf, crumbled
-Blanched bacon rind (see below)
-18 to 24 small white onions , brown-braised in stock (see below)
-1 lb. quartered fresh mushrooms , sautéed in butter (see below)
-Parsley sprigs


1) Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2) Preheat oven to 450 degrees. 
3) Sauté the bacon in the oil in fireproof casserole dish over moderate heat for 2 to 3 minutes to brown lightly. Remove to an extra dish with a slotted spoon and set aside. Reheat pan until fat is almost smoking before you sauté the beef. 
4) Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 
5) In the same fat, brown the sliced vegetables, then pour out the sautéing fat. 
6) Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 
7) Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 
8) While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. 
9) When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. 
10) Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.


Source: http://www.oprah.com/food/Boeuf-Bourguignon#ixzz2r5Tdcpil

Togo

Crevettes aux Poivrons (Prawns with Bell Peppers)

-800g raw prawns, peeled, rinsed and drained 
-15g freshly-grated ginger 
-1 onion, peeled and coarsely chopped 
-2 garlic cloves, peeled 
-1 tsp cooking oil 
-1 each red, yellow, and green bell pepper, de-seeded and sliced into thin strips 
-salt and freshly-ground black pepper to taste


1) Combine the ginger, onion and garlic in a food processor. Pulse until pureed.
2) Add the oil to a non-stick pan. When hot, fry prawns over high heat for about 1 minute, or until just pink through. Remove with a slotted spoon and set aside to keep warm. 
3) Add the onion mixture to the pan. Season to taste with salt and black pepper and fry, stirring frequently, for 5 minutes. Now add the bell pepper strips and cook for 2 minutes.
4) Return the prawns to the pan, stir to mix and cook for 4 minutes, or until heated through. Traditionally these are served with deep-fried sweet potato chips.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-togo-crevettes-aux-poivrons

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