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Tapas, Gazpacho, Paella, Cava, Sangria, and Rivers of Red Wine

Spanish food and drink – Spanish cuisine, if you will – is
quite different from how it may be perceived in the United States. In
fact, when most Americans think of Spanish food they tend to think of
dishes that hail from Mexico rather than Spain. Tacos, tostadas,
enchiladas and such are, however, wholly Mexican creations and the
tourist will be hard pressed to find them in Spain unless Taco Bell
manages to open a franchise there.
Like most things in modern
Spain, traditional Spanish food tends to differ based upon the region
that it comes from. The Southern city of Seville, for example, offers
cuisine that is reputed to be very delicious while also being very
simple to prepare.

Here you’ll find the cold soup Gazpacho, which
is a vegetable cream that includes tomato, cucumber, garlic, paprika,
olive oil, and vinegar. This is usually served with bread or even with
tomato-bread.

In the Northern region of Navarre you may find many
specialties of meats and fish, with one original recipe consisting of a
delicious trout stuffed with cured ham. Many dishes here include the
local beans Pochas de Sanguesa, and of particular interest are the vegetables like asparagus and Pimientos del Piquillo, a mild red pepper dish. This Region is also famous for his Tapas.

In
addition to traditional regional fare, the nation of Spain does have
some delights that are enjoyed nationwide. For instance, many like to
snack on quick Tapas, prepared bite sized snacks that may include
pieces of fried squid or octopus, spicy sausage, cheese, squares of
fruit, or even sweet candy with almonds.

Tapas is literally everywhere
in Spain and is often enjoyed during siesta as opposed to a full meal.
Prices for Tapas vary slightly from place to place, but it is often a
very inexpensive treat. In some places you can get a Tapa for as little
as one Euro and in others that same one Euro will get you a glass of red wine and a Tapa. No wonder many Spanish stop at the local bar, for a meal.

Another
well-known Spanish food is Paella (pronounced paeya) delicious mixed
dish that consists of rice combined with many different types of meat
and Seafood. Paella, is perhaps the most famous dish to come
from Spain and, although it originates from Valencia, it can be found
and enjoyed pretty much everywhere in the country, from the north to the
south.

Spanish drinks are not quite as varied as the foods, but there are some particularly enjoyable specialties. Spain, like France, is a wine-drinking country and is famous for its various forms of Sangria,
a sweet red wine that is combined with any number of other wines,
liquors, and fruits. Sangria recipes differ based upon who is doing the
mixing, so it’s not uncommon to find sangria that includes apples and
bananas in one bar or restaurant and one that contains grapes, white
wine, and oranges in another.  

Tinto verano is very similar to
sangria, and is very popular at the south, were it is drunk during
pestival. Wine is available everywhere in Spain and costs very little,
starting for 1 euro for a glass. The wine loving tourist will have
little to complain about when visiting Spain. Moreover, the prices of
alcohol are cheaper in Spain that in any other western european country.

Spanish wines differ from region to region but most share two common traits: they are delicious and very inexpensive. The region of Catalunya, for example, offers wondrous Red wines from Peralda, Alella, Priorat and Tarragona, and the famous sparkling wine known as Cava.
The region of Galicia offers several fine wines as well. Here you will
find the remarkable Ribeiro, and other favorites include Fefinanes,
Betanzos, Rosal, Valdeorras, Ulla and Amandi. Talking of Wine, you can’t
escape Rioja, which come from a region with the same name and is a
lovely, greattasting, inexpenssive popular wine. They even have their
own Wine festival in the end of summer, where red wine is splashed everywhere.

It
is important for the tourist, visiting Spain to note that Spanish
libations are typically much stronger than those they may be accustomed
to in the US. In fact, a Spanish drink may be as much as three times stronger
than a similar drink made at home.

Horchatas

Some experts advise that the
visiting American count three rounds for ever one actually ordered.
Also popular with the Spanish and visitors to their country are
Horchatas, which are frozen drinks made with milk and a variety of
crushed and chopped nuts. Heralded for both their taste and the fact
that they are rich in vitamins, Horchatas are enjoyed in every area of
the country and differ only slightly from region to region or recipe to
recipe. In the hot summer, their popularity is on top.

Coffee and hot chocolate
round out the staple of Spanish drinks. These are enjoyed daily by most
Spaniards, including children who often receive chilled coffee topped
with ice cream as a treat.

Coffee and hot chocolate are often drunk for
breakfast and lunch and are enjoyed with churros, a pastry that is
comparable to a fritter. Many tourists, however, complain that the
Spanish coffee taste more like the american mild one, and not like the
rich french/italian coffee.

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Food & Drink Around The World: Top Ten Spanish Tapas

I’m not sure that the Spanish realise just what treasures they
hold in Tapas. Rather than grabbing a burger or a boring sandwich from a
Filling Station, Spaniards prefer to go to a bar and enjoy their
favourite snack, along with a drink and a chat. I find a Tapa to be just
enough when I’m on the road and feel like a little something to eat,
and unless you particularly want to remain aloof, you’ll soon find
yourself having a natter with one of the locals, and if you asked him
about Tapas, he’d probably say something along the lines of ‘eat when
you’re hungry and drink when you’re thirsty’, and who can fault that
philosophy.

Tapas originated in Andalusia, where, as the popular
story goes, the people were so tired of getting flies in their drink,
that they began putting a piece of bread over the glass to keep them
out. This bread was often topped with ham or cheese and the rest as they
say, is history. I don’t know if anyone ever came up with an idea to
keep the flies off the bread; maybe that’s to come.

These days of
course, you don’t have to balance your food on a glass; it comes on a
small plate or dish. The word Tapa incidentally, means cover, so there
probably is some substance in the story. The one thing that is for sure
is that they are a great way to enjoy good, wholesome food at a
reasonable price. Here are ten of the best.

Spanish Omelette or Tortilla de Patatas

You’ll
find this on offer in almost all Spanish bars. It provides a great
value, tasty snack. The ever present potato is sometimes complimented
with mushrooms, onions, beans or tomatoes according to the whim of the
local chef. It’s interesting to try this dish in different bars and
savour the difference, especially if you’re travelling a nd moving
between regions.

Meatballs in Tomato Sauce or Albondigas

Found
in most tapas bars, this traditional dish tastes best when served
piping hot straight from the pan. Provide plenty of fresh bread to mop
up the juicy tomato sauce. This dish varies even more than Spanish
Omelette. It can be good or disappointing, but when it’s good, it’s
exquisite. The best Albondigas are the ones that have been made on site.

Boquerones en Escabeche

This
old Moorish treat is a way of preserving small fish, and has survived
the test of time. A great place to try this local delicacy is in and
around Nerja, where they even have a fiesta dedicated to the dish. These
days, strict controls are in place to monitor the size of the fish.
Anyone using fish that deemed too small is prosecuted.

Ajillo Mushrooms

Personally
I don’t care for this, but most of my friends go mad for it, so I
thought I better give it a mention. It is fact, very popular amongst the
Spanish, but if you have an important meeting later in the day, I would
give it a miss. It often arrives heavily laced with garlic, but apart
from the garlic, the mushrooms are flavoured with olive oil and Spanish
Sherry. It sounds good doesn’t it? As with many Tapas, it should come
with a wedge of bread, to mop up the juices.

Jamon Serrano

Spaniards
are rightly proud of their ham, and cured, country ham is one of the
most popular ways to enjoy it. The ham is rolled in sea salt, hung and
left to cure for up to eighteen months, before the skilled Jamonero
decides that it is ready. The legs are mounted on special stands to be
carved into paper thin slices. I can’t think of one Spanish bar or
restaurant that doesn’t offer Jamon Serrano. A perfect compliment to
Jamon Serrano is Manchego cheese.

Patatas Bravas or Crisp Spiced Potatoes

Patatas
Bravas is as popular in Madrid and Barcelona as it is in mountain
villages, and that’s because it tastes good. Each bar will have its own
way of preparing the potatoes, but in most cases the result is more than
satisfactory. Traditionally, this Tapa is taken with white wine.

Costillas or Barbecued Ribs

Better
prepared on a barbeque, this delicious snack is enjoyed by many
Spaniards and visitors alike. Normally sweet sherry is poured on the
ribs, but each establishment will have its own take on the recipe.

Carne con Tomate or Meat in Tomato Sauce

This
is one of my favourites. Tender meat cooked in tomato sauce, always
needs a wedge of bread to clean the dish with. Available in most bars,
it can be quite different, but usually very, very tasty.

Migas

Migas,
as with many popular dishes, owes its existence to poverty. Originally
breakfast fare, it was made from leftover bread, indeed Migas means
crumbs. Its roots may lay in North Africa, as the dish shares many
similarities with Couscous.

Pinchitos or Kebabs

It was the
Arabs who brought kebabs to Europe, and the Spanish have embraced the
idea as one of their own. Although originally made with lamb, these days
pork is widely used. These kebabs are deliciously spicy.
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Potato Recipes

Food & Drink Around The World: Kimchi

Kimchi is the most famous and basic Korean food. Koreans eat Kimchi in almost every meal and every day.

Kimchi
is a traditional Korean fermented dish with various vegetables. It is
known for the source of nutrients and to help digestion and restraining
the growth of harmful bacteria in the intestines. It is an excellent
functional food with numerous physiological functions such as having an
anti-oxidation and anti-aging function, and anti-cancer effect.

Kimchi Ingredients

 Main
ingredient such as Baechoo (Chinese cabbage) is good for colorectal
cancer and garlic is good for prevention of stomach cancer. In addition,
Kimchi can prevent lung cancer because of its high content of
beta-carotene. Also spicy ingredient like pepper eliminates nicotine
from the surface of the lungs, This is why the US magazine Health named
Kimchi in its list of top five “World’s Healthiest Foods” for being rich
in vitamins, aiding digestion, and even possibly retarding cancer
growth. Its nutritional value and effects have been proved
scientifically.

The word “Kimchi” is from Chimchae which means
pickled vegetables. Therefore in the broad point of view, all fermented
food by pickled can be seen as Kimchi. Nutritionally Kimchi is a food
that has low calories and high fibers. Especially vitamin C, beta
carotene, B vitamins, calcium, iron, phosphorus, etc. are abundant.
Garlic
and red pepper in Kimchi inhibit the activities of bad microorganisms
and help to ferment the lactic acid effectively and help to create the
various functional materials. Kimchi has lactic acid four times more
than dairy product in the market. Specially lactic acid synthesized from
vitamin Band amino acids is good for preventing constipation and
cancer.

Kimchi also stimulate appetite and is effective for diet
and reduce cholesterol in the blood vessels. In addition to that, Kimchi
improve immune system because of its anti-oxidant effect.

Baechoo
Ggakddugi
Pa Kimchi
Oisobaegi

Kimchi’s
composition can be separated into the main vegetable ingredient and the
mix of seasonings used to flavor the Kimchi. While the most popular
type of Kimchi is the baechoo, many different types exist including
regional and seasonal varieties. Popular variants include Ggakddugi
which is a Kimchi made with cubed radishes, Pa Kimchi (made with
scallions), and Oisobaegi which is a cucumber Kimchi stuffed with hot
and spicy seasonings.

The Kimchi Field Museum in Seoul has
documented 187 historic and current varieties of Kimchi. As a result of
continuous efforts by Government, industry and academy for the
industrialization of Kimchi, our traditional fermented food, Kimchi
market has rapidly grown to form over 500 billion won worth domestic
market. Furthermore, as nearby countries like Japan and China have
aggressively advanced into the world’s Kimchi market, the Kimchi market
has been diversified. Despite of the multi-dimensional changes in
environment of Kimchi market, uniformity of quality, standardization and
long-term preservation which are the most important factors in
merchandising Kimchi have still remained the same as the old method.

Potato Recipes

Food & Drink Around The World: All About Bulgogi

Bulgogi is popular Korean dish that is enjoyed by many all around the
world. The word bulgogi is derived from two Korean words; bul means
fire and gogi is the Korean term for meat. So a direct translation to
bulgogi is fire meat. While Bulgogi sauce can be made spicy and hot, the
fire refers to the cooking method, as it’s usually cooking over an open
flame.

Chicken/Dak Bulgogi
Pork/Dwaeji Bulgogi

Bulgogi is usually made with sirloin and other types of Korean
beef, but sometimes it can be made with chicken (dak bulgogi) or pork
(dwaeji bulgogi). The meat is then marinated in a bulgogi sauce that can
differ by region.

In ancient times, bulgogi was a meal for the
king, especially during the Joseon Dynasty. The origins of bulgogi and
bulgogi sauce are not quite clear, but many believe that it started in
37 BC-688 AD during the Gorguryeo era. Research shows that this dish
used to be called maekjeok and the Korean beef was grilled on a skewer.
During the Joseon Dynasty, bulgogi went by the name of neobiari, which
translated, to thinly spread. So while there have been slight changes in
names and cooking techniques throughout the century, bulgogi meat and
bulgogi is a recipe as old as time.

Traditional bulgogi sauce is
made with garlic, sugar, sesame oil and soy sauce. Other recipes for
bulgogi sauce may use the ingredients of Asian pears, rice wine, honey
and soy bean paste. What makes bulgogi sauce and the meal itself so
popular is that it’s extremely versatile and can be made in a lot
different ways. The purpose of the sauce is to be made as a marinade.
This marinade adds extreme flavour and tenderness to the Korean beef.

Some
people add onions and green peppers to the dish. A traditional dish
will come with thin lettuce or sesame leaves, that diners will use to
wrap the cooked bulgogi in.

Others like to add bulgogi on top of rice. 

In modern South Korea there are dipping sauces that can be added to the
meal. Peanut sauce is a popular choice amongst the younger generations.
Dipping sauces can range from sweet to hot. Some people compare bulgogi
to the taste of teriyaki, however for me they are totally different, and
the taste of bulgogi is simply fantastic Being that it’s a quick and
easy meal, it can be eaten as a meal, appetizer or snack. There are no
set times to where Koreans enjoy a meal of bulgogi.

In South Korea, you
can find fast-food bulgogi burgers, made with bulgogi sauce.

For
nutritional value, bulgogi sauce and the Korean beef that it is made
with is extremely healthy. As with all Asian food, bulgogi uses lots of
vegetables and meat. Flavouring for this dish is made with herbs, spices
and oils. The optional add-ons such as lettuce, dipping sauce or rice
are also high in nutritional value. The longest part of making the dish
is the marinate time for the meat, but prep for the bulgogi sauce is
only about 20 minutes. After the meat is done marinating, just cook over
medium high heat and your done. You’ll have a delicious and yet
extremely healthy meal in no time.


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Food & Drink Around The World: Tips For Popping Popcorn

Popcorn is a nutritious snack that is whole grain. In fact a cup
of no buttered popcorn has 23 calories compared to over 200 calories in
one cup of corn chips. Really when you think about it popcorn is an
ideal snack. It is not expensive,salty or fatty.

If you do not
drink anything and just eat the popcorn it can soak up stomach acids,
and does away with indigestion and heartburn. Popcorn has
protein,minerals and the tiny kernels contain B-complex vitamins-niacin,
thiamine and riboflavin, as well as vitamin E.

How Do We Prepare It?

Popping
the kernels are so simple that even your children will enjoyed doing
it. It can be popped in a skillet,automatic frying pan,Dutch oven or in a
wire basket shaken over the fire, also in an electric popper. Watch
that you don’t put too much corn in the popper! About one cup of kernels
with three tablespoons of oil (butter will burn) will fill a four-quart
popper full.

A good way to test a container is to first put in
the oil and one kernel. When it pops you know the oil is heated right.
Add the rest of the corn and cover. Be careful not to scorch it. And be
sure the steam can escape or else it will make the popped corn tough and
soggy.

Salt, added before popping, tends to toughen the corn
also. If you are not using an electric popper, shake the container
constantly to make sure that every kernel is heated equally and none
scoot off to the side.
If the popcorn you purchase comes in a
glass or jar or other airtight container, it is good to keep the
container close tightly to preserve just the degree of moisture that
comes in the corn. Do not refrigerate but keep at room temperature.

Freshly
popped corn, warm and fragrant, is hard to improve on. But if there is a
bad aspect, it might be that it can be served in so many ways that make
it a confection. Who can resist caramel or molasses popcorn balls?

There
are recipes for making peanut-butter nugget bars, popcorn mint
chocolate bars, even popcorn pies. Or, if you prefer, it is easy to add
to buttered popcorn a pinch of garlic and onion salt and some shredded
Cheddar cheese, melted and gently stirred to create a mouth-watering
treat. But no matter how you serve it popcorn can be a satisfying
experience.

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10 Tips to Make Perfect Apple Pie

Apple pie is a savory delight for many of us and
it is truly a lip smacking dessert. However, have your ever tried your
hands in preparing this delicious dish? Most of us avoid making pies in
fear of spoiling the whole preparation in the process. Now, to boost
your confidence, here we are 10 awesome tips that will help you to make
perfect apple pie every time.

Granny Smith Apples
Cordland Apples

1. It is all about the fruit –
Apples play a pivotal role in making of pie. Now, if you reside in a
region, where there are plenty of apples orchards get hold of sweet and
tart apple and make them into pie. Otherwise, go for Granny Smith
apples, which make excellent pie. The tartness when blends with the
sweet taste of the sugar mixture create an awesome taste. Another
winning combination that works superb is McIntosh and Cortland apples.
Only make sure that the fruit is fresh.

2. Avoid burning of the
crust – While baking the pie, edges of the crust, burn very fast. So,
carefully envelop the fringes of the pie with tin foil. You can also get
hold of an edge guard at your local kitchen supply store. Place the
edge guard over the pie edges to prevent them from burning.

3.
Taste the apple – After adding cinnamon/sugar mixture to your pie, do
not forget to taste your apples. If required, sprinkle more brown sugar
or cinnamon to the pie.

4. Added weight is always appreciable –
Avoid baking the shell before adding the filling, as it may cause the
pie shell to inflate. To avoid this problem, place dry beans at the pie
shell bottom, before placing it in the oven. You can also buy weighted
beads and place them below the shell. This will check the pastry from
inflating.

5. Heap of apples is always adorable – Adding more
apples to your pie is always good. Make a tall pile of fruit in the pie
shell and you will find, that with the baking of the pie, the mountain
of apples deflate. This will prepare a pie with sufficient apple;
otherwise you will be left with a caved in dessert and a small amount of
fruit per slice.

6. Decorating the pie – Accompany each slice of
pie with scoops of ice cream. Generally, scoops of vanilla ice cream are
served with a slice of apple pie. However, if you want to give an
innovative touch, try out with cinnamon or butter pecan ice cream
instead. Pistachio and Peach ice cream or Cookies and Cream ice cream
also works wonder.

Cranberry-Raisin-Apple pie

 7. Add a twist. Instead of preparing the normal
pie, you can give it an innovative touch. You can always try Dutch or
French Apple pie or other pie combinations like Rhubarb/Apple or
Cranberry-Raisin-Apple pie.

Caramel Apple Pie

8. Add yummy caramel – To enhance the
taste of your dish, try out melted caramel instead of ice cream. It will
offer extra sweetness and impress your guests even more.

9.
Sweetness beside sugar – If your fruit is not sweet enough and you are
not willing to add excess sugar, you can try with 1 tbsp lemon juice,
some finely shredded lemon zest, and 2 tbsp melted apple jelly. This
addition of the jam enhances the sweetness of the pie even more.

10.
Make your apple pie look picture perfect – Slits are generally made on
top of the apple pie with knife. Now, instead of making the slits
abruptly, you can always make a decorative pattern at the top of your
pie. Try to be creative and create a heart or star to enhance the visual
appeal of the dessert.

Potato Recipes

Food & Drink Around The World: How to Make Indonesian Spicy Food

Indonesia have thousands of Island, the second biggest Island is
Sumatera. Sumatera is divided into six Provinces, and one of them is
West Sumatera. There is a famous city at this province named Padang
City.
Besides richness of customs and many good destinations,
Padang has hundreds of food recipes. If you visiting Padang City one
time, don’t forget to taste The Padang Cuisine. Padang Cuisine one of
the famous Indonesian culinary.

Padang was famous with the spicy foods that is Rendang, base material rendang from egg or meat and red pepper.

I
am sure after having a meal Rendang your sight will be more bright, and
you can refresh your mind…..of course after that you can do your
activity with fresh, fresh…. hah!

Here is complete recipe:
For 4 portions serving:
– ¼ kg. Meat

– 4 cloves red onion

– red pepper (as your desire)

– chili (as your desire)

– 3 cloves garlic

– 4 – 5 cloves candlenut

-1 stick lemongrass

– 3 pcs lemon leaf

– 1 clove ginger plant

– salt

– sugar palm

– Flavoring

– vegetable oil

– coconut milk

Cooking instructions:
Slice meat as your desire and then clean it.

Boiling water then put meat inside and let it boil for 15 minutes

Raises meat (in order it more tender)

Pound all of ingredients or spices except lemongrass, lemon leaf and ginger plant.
Fry
all of ingredients, put inside lemongrass, lemon leaf and ginger plant
let it up to good smell, then put meat inside pour coconut milk
sufficiently.
Cooking its up to water shrink, then rendang spicy ready for serving.

Potato Recipes

Food & Drink Around The World: Indonesian Food

I can say that Indonesia is ‘heaven for food lovers’. You can
find any kind of food from local to international dishes. But when you
are travelling to Indonesia, don’t waste your money to taste anything
except the local food. Eating Indonesian food can be an interesting
experience. The diversity of the country will bring you to taste variety
of foods. Each of Indonesia’s ethnic groups uses the country’s entire
rich array of the spices, but each has its own combinations and tastes:
spicy, sweet, hot and sour.

Padang cuisine (or Indonesian calls it
Masakan Padang) is probably the most popular across the country. Padang
or Minangkabau is the capital city of West Sumatra. Their local
specialities are very delicious and you can find their restaurants in
every region in Indonesia. Padang/Minang restaurants are easily
recognizable by the neatly stacked food basins in their windows. What
makes them unique is how they serve the food. When you come to the
restaurant (especially the big ones), the waiter will come to you with
array of dishes all deftly balanced on his left arm and will place the
food on the table in a kind of Asian buffet. Then you can choose which
food you would like to eat … they will bring you different kind of
dishes, from stewed meats, fish, eggs, chicken and curry.

Rendang
Dendeng Balado

The
famous-mouth-watering speciality from Padang is Rendang Sapi , a
spice-encrusted dry beef dish cooked for a long time in coconut milk.
But they have some other delicious meals such as Dendeng Balado – it’s a
beef served with a hot chilli sauce and Gulai Daun Pakis – its fern
tips cooked with coconut milk or red snapper curries. But be aware, some
of Padang dishes are very spicy. To cook 300 grams of chillies to 1 kg
of meat is not unusual. If you are a spicy food lover, it’s definitely
for you. Otherwise you don’t need to worry, they usually serve chilli
sauce, or as Indonesian calls it the ‘sambal’, separately and used as
condiments or dips.

Ayam Bakar Rica-Rica
Bubur Manado

Manado, northern Sulawesi is a largely
agricultural island where coffee, coconut, nutmeg and cloves are the big
money-earners. Other Indonesians think that Minahasan food has to be
plastered with chilli paste to taste good. Their speciality like Ayam
Bakar Rica (grilled chicken) is usually very spicy. Other popular
traditional dish is Bubur Manado – rice porridge with different kind of
condiments and side dishes such as shredded chicken, sweet soy sauce,
dried anchovies, and fried shallots and of course chopped chillies.

Semur
Nasi Goreng
Bakmi Goreng

If
you like less spicy food, some regions on Java have it. For example
Jakarta’s food tastes sweet because every dish seems to include palm
sugar and sweet soy sauce ( kecap manis ). Semur – Dutch inspired
smothered beef with Chinese-Indonesian sweet soy sauce, nutmeg and
cloves – is one of their specialities. Other speciality like fried rice (
Nasi Goreng ) and fried noodle ( Bakmi Goreng ) originated from China
but then were adapted to the Indonesian tastes until they became ones of
Indonesia famous specialities.

Nasi Gudeg
Ayam Bakar Kalasan

Otherwise Nasi Goreng and Bakmi Goreng
can be found almost in every restaurant across the country.
In
Yogjakarta, Central of Java, the typical dishes are Nasi Gudeg , made of
young jack-fruit and boiled eggs stewed in coconut milk with a mixture
of spices, so the taste is sweet; Ayam Goreng Kalasan – local organic
free-range chicken, stewed in spices (coriander, garlic candlenut and
coconut water) then fried, served with sambal and raw vegetables salad.

Sate Ayam Madura
Soto Ayam Madura

When
you travel to East Java, toward Surabaya, you will find another
traditional type of food. Sate Madura , a chicken satay from Madura (an
island in East Java) is one among others that is really popular. In fact
it’s one of the most popular dishes across Asia. Then there are also
Soto Ayam Madura – a chicken soup.

Rawon
Rujak Cingur
Lontong Balap

Rawon – a delicious beef soup that
has black colour because it’s made from Kluwak (Pangium edule) nuts,
Rujak Cingur – a mixture of raw and boiled vegetable salad served with
boiled beef snout (cingur) and poured with sauce made from peanuts,
chilli and dried shrimp paste ( petis udang ), Lontong Balap – a healthy
vegetarian dish containing compressed rice ( lontong ), fried tofu,
lentho made of red soy bean, bean sprouts, and sweet soy sauce and Tahu
Campur – a beef soup mixed with fresh vegetables, cassava cake, tofu and
serve a mixture of dried shrimp paste ( petis udang ), chilli and
garlic.

Bebek Betutu
Sate Lilit

Bali as the most visited tourist place in Indonesia is
filled with five stars hotels and villas all around the area, but that
doesn’t mean it has only international food atmosphere. There are two
Balinese specialities, Babi Guling and Bebek Betutu. Babi Guling is a
grilled suckling pig with crispy skin. Most Indonesians don’t eat pork,
especially Moslems. But here, pork is eaten because most of Balinese are
Hindus, and they don’t eat beef. Bebek Betutu is a duck delicacy, where
the fowl is marinated with many different herbs and spices, wrapped in
banana leaves and then baked over a low flame. You can also try Balinese
type of satay or they call it Sate Lilit , made from fish minced meat
with freshly grated coconut, prawn paste, garlic, chillies, lemon leaves
and salt to compose a sticky, dough-like mixture then wrapped around
using spears of fresh lemongrass as skewers, and cook them over fire
coming from coconut husks rather than charcoal. It is served with either
mild or peppery sauce.

Travelling around Indonesia can prove to
be a real challenge for your cuisine curiosity. The country is not just
offering the beauty, but also will spoil your craving for delicious
food. If you want to taste something different, then Indonesia is the
right place. As the nation with more than 17.000 islands, Indonesia is a
heaven of good food that will awake all of your senses.

Potato Recipes

Food & Drink Around The World: Mango Fruit Bruschetta Recipe

If you want to know how to make bruschetta that is sweet, yet
peppery, try adding mango fruit into the mix. This fruit gives it a
simple twist some might not think to try out. Mango bruschetta can also
double as a dessert treat for something new to serve after dinner.

Recipe for Bruschetta With Mango

Ingredients You Will Need:

1 loaf Italian bread (or French bread)
1 mango, peeled and chopped
1 teaspoon fresh basil, finely chopped
1 cup Romano cheese, grated
Start
by slicing up your loaf of bread on a diagonal. In a medium bowl,
combine your mango and basil, and refrigerate the mixture for about 10
minutes. Broil your slices of bread in the oven for about two minutes on
each side. Scoop some of the mango mixture onto the toasted slices.
Sprinkle some Romano cheese on top. Then stick the mango bruschetta in
the oven for another minute or so. Serve warm.
If you’re game, you can also add garlic, onions and chopped Roma tomatoes to the above recipe.

Mango Avocado Bruschetta

Ingredients You Will Need:
1 mango, peeled and chopped
1 avocado, chopped
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, chopped
2 tablespoons fresh basil, finely chopped
1 tablespoon of lime juice
Salt and pepper to taste
Combine
all ingredients in a medium bowl, and stir thoroughly. Be careful not
to mash the avocado, but rather keep it in small cubes. Let refrigerate
for about 10 minutes. Then take your loaf of bread (preferably French
bread) and cut into slices. Broil the slices in the oven for about 2
minutes on each side. Then top them with a scoop of the mango avocado
mixture.

The Dessert Variation

Start with
individual angel food cake cups or lady fingers. Then take 3 tablespoons
of sugar, and bring to a bubble. Then add in sliced mango and sliced
strawberries. Let it simmer for another two minutes. Drizzle the fruity
mixture over your cakes. Sprinkle a little powdered sugar on top and
serve warm.

Potato Recipes

Hot and Cold Italian Foods

When it comes to Italian foods, it is important to note that
there are many forms of food that will grace a table. Some foods will be
hot, while some will be cold. It is must be understood that regardless
of the type of food that you try, it should not define and or forge your
opinion on Italian food as a whole. There are just too many types of
food to be enjoyed in the Italian culinary arsenal, and you would be
hard pressed to try everything that it has to offer in your lifetime.

From Cold Cuts To Baked Ziti

Soppressata
Mortadella
Baked Ziti

It
really does not matter what it is that you are enjoying in regards to
Italian foods, as each and everything that you try will most likely
tickle your senses. One moment you could be enjoying a great platter of
cold cuts such a soppressata or mortadella, and the next you could be
enjoying a wonderful baked ziti. Both have their merits and appeal, yet
both are so opposite in the food spectrum. There is no question that you
are going to enjoy both of these delightful entries in the fascinating
world of Italian cuisine. Often you can find many items that are both
hot and cold that can be combined or share space on the Italian dinner
table at the same time. This is nothing more than a delight for those
that are going to dine, as it offers you much in the way of variety and
culinary experimentation.

Hot Pasta And Cold Pasta

Cold Pasta

Italian
foods are not temperature specific, and this can be attested to by
perhaps the most popular of all Italian foods in pasta. While some may
assume that pasta is something that is always served hot, this is not
the case as there are several dishes old and new that revolve around the
use of pasta that has been chilled prior to serving. Great pasta and
even Greek salads are known to be served in the warmer months in the
Mediterranean region, and this is a great way to dine in the early
afternoon on the terrace of a cafe. Cool pasta tastes just as delightful
as hot pasta, and the great thing about pasta is whether it is served
hot or cold the texture always remains the same. This makes pasta an
ideal food to work with, and it is obvious why it is a top choice for
many chefs worldwide today.

Even Soups Have Variations

Gazpacho

When
it comes to Italian foods that are hot and cold, even soup has its own
distinct differences. Many soups in Italian culture have been made
specifically hot or cold depending on the season. One of the most common
and popular cold soups in Italy is known as gazpacho, and this soup
consists of several different finely chopped vegetables. All are mixed
in a large pot and chilled for hours; the result is an absolutely
wonderful flavor and simply refreshing texture.