Ethnic Foods Recipes
A collection of recipes for ethnic food lovers
Trout With Bacon
Trout with Bacon (Brythyll a Chig Moch ?? Wales) Serve this with carrots and peas as the English do. 12 slices bacon6 drawn whole trout (about 5 ounces each)2 tablespoons minced parsley1 1/2 teaspoons salt1/4 teaspoon freshly-ground pepperMinced parsley Arrange bacon in single layer in broiler pan. Bake uncovered at 400 degrees F for 10 [...]
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Oven-Fried Potatoes With Bacon
Oven-Fried Potatoes with Bacon (Tatws Rhost – Wales) 6 medium potatoes, thinly sliced6 scallions (with tops), chopped1/3 cup water6 slices baconCoarsely-ground black pepper Arrange potato slices in greased 13 x 9-inch baking dish. Sprinkle with scallions. Pour water over potatoes and onions. Arrange bacon slices on top; sprinkle with pepper. Cover and bake at 400 [...]
Posted in Welsh Rice, Noodles, Potatoes, Starch | No Comments
Roast Fresh Ham With Onion Stuffing
Roast Fresh Ham with Onion Stuffing (Wales) 1 (4 pound) boneless pork leg (fresh ham)Salt3 cups water6 medium onions, chopped2 cups soft bread crumbs1 egg, beaten2 tablespoons butter or margarine1 tablespoon dried sage leaves, crushed1 teaspoon salt1/4 teaspoon pepper Spread pork flat; sprinkle lightly with salt. Heat water to boiling; add onions. Cook 5 minutes; [...]
Posted in Welsh Beef/Pork/Lamb/Veal | No Comments
Grilled Eggplant With Soy Sauce
Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian Version) 2 Asian eggplants (long and thin, but not baby eggplants)4 scallions, minced2 tablespoons peanut oil4 teaspoons soy sauce1/2 teaspoon fish sauce Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 minutes or until the flesh is [...]
Posted in Vietnamese Vegetables & Salads | No Comments
Pickled Bean Sprouts
Pickled Bean Sprouts (Vietnamese) 1 pound fresh bean sprouts1 bunch scallions, cut into 2-inch pieces1 tablespoon salt1/2 cup distilled white vinegar3 cloves garlic, crushed3 tablespoons granulated sugar1 tablespoon hot chile sauce with garlic Combine the bean sprouts and scallions in a large bowl. In a saucepan, combine salt, vinegar, garlic and sugar. Add 4 cups [...]
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Tom Kha Gai Soup
Tom Kha Gai Soup (Galanga Soup – Vietnam) 6 ounces sliced white chicken meat6 ounces sliced white onions2 or 3 medium pieces galanga (Thai ginger)3 (1-inch) slices lemon grass1 ounce chopped green onion24 ounces water1 (2 ounce) package coconut milk concentrate4 ounces fresh lime or lemon juice4 ounces fish sauce1 tablespoon ground red chili Start [...]
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Crab Noodle Soup
Crab Noodle Soup (Vietnam) In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal. 8 shallots, thinly sliced2 tablespoons peanut oil3 cups flaked crabmeat6 tomatoes, chopped2 tablespoons fish sauce1 teaspoon granulated sugar1 teaspoon sea salt1 pound [...]
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Asparagus Crab Soup
Asparagus Crab Soup (Sup Mang Tay Cua) Source: The Classic Cuisine of Vietnam – Bach Ngo and Gloria Zimmerman, Barron’s, 1979 The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally [...]
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Grilled Prawns
Grilled Prawns (Vietnam) 1 small onion, minced2 cloves garlic, minced1 teaspoon peanut oil1 pound jumbo shrimp or king prawns1 teaspoon sea salt1 teaspoon freshly-ground black pepperJuice of 2 limes1 tablespoon peanut butter Mix the onion and garlic with peanut oil. Add the prawns and toss to coat. Leave to marinate for at least three hours [...]
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Shrimp In Caramel Sauce
Shrimp in Caramel Sauce (T?m Kho – Vietnamese) Source: Los Angeles Times – February 6, 2002 The onions should practically disintegrate into the sauce. Adding the oil at the end lends a bit of extra richness; traditionally more lard or oil was added than prescribed here to also give an appetizing sheen to the shrimp. [...]
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