Favorite Ethnic Recipes?

Question

What are your favorite Ethnic recipes (I'm very interested in S. American, African, or Korean, but any will do).

Please give me the entire recipe and not just the name of it!

Answer 1

I am from Singapore:  these noodles are typical of Singapore's multi-ethnic character.  The recipe may look long but it is easy, I hope you will try it.  Thank you.

Mee Goreng (Spicy Indian noodles)

Ingredients:

2 large boneless, skinless chicken b*****s (cut into thin strips)

1/2 lb medium size shrimp, peeled and deveined

2 shallots, thinly sliced

2 cloves garlic, finely minced

1 inch piece of ginger, peeled and minced

3 tbsp of fresh chili paste, to taste (see recipe below)

1 lb Malay yellow noodles (mee) or thin long Chinese egg noodles

1 cup of extra firm tofu, completely drained and cubed into small 1" pieces

1 medium potato

2 eggs

juice of 1 lime

salt to taste

2 cups of your favorite vegetable (sliced, chopped or diced into equal size pieces)

1 cup of fresh mung bean sprouts

10-12 dried red chilies

1/4 c oil, vegetable or canola

Garnish:

freshly chopped cilantro leaves

1 lime, cut into wedges

1 stalk of spring onion, green only, finely chopped

2 small Thai red chilies, thinly sliced

Mee Goreng Sauce: mix together and set aside until needed

4 tbsp of dark soy sauce

4 tbsp kecap manis (or use tamari)

6 tbsp of tomato ketchup

salt to taste

sugar to taste

Mee Goreng Chili Paste:

Blend the dried red chilies in a food processor. Add 2-3 tbsp of oil and then water as needed. Blend well into a thick paste (similar to a thick pesto). Heat a large wok on medium high heat, stir fry the chili paste until the oil begins to separate from paste. Remove from the heat, transfer to a small bown and set aside until needed.

METHOD:

Boil the potato until fork tender. Let cool slightly, carefully peel and dice into 1 inch pieces. Set aside until needed.

If you are using dried noodles, cook according to the package directions (slightly "al dente" is fine), drain well and set aside until needed.

Heat the same wok on medium high heat, and add 1-2 tbsp of oil. When hot, quickly stir fry the tofu pieces until browned on all sides. Remove and set aside until needed. Then to the same wok (add more oil if needed), add the shrimp and stir fry quickly until just barely pink or opaque. Quickly remove from the heat and set aside until needed. Then to the same wok (add more oil if needed), add the chicken pieces and stir fry quickly until just cooked. Remove and set aside until needed.

Heat the same wok on medium high heat, and add 1-2 tbsp of oil. When hot, add the shallots, garlic and ginger. Stir fry quickly until just sligthly browned and then add the chili paste. Stir fry for 2-3 minutes and then add the vegetables and the potatoes. Stir fry for 3-4 minutes until fragrant. Now add the noodles and the sauce and continue to stir fry for a few minutes. Add the shrimp, chicken and tofu to the wok and stir fry for 2-3 more minutes. Mix well to combine all of the ingredients thoroughly. Then push all of the vegetables, tofu, chicken, shrimp and noodles up along the the side of the wok, creating a small well in the center.

Add a little oil and then crack the eggs. Quickly scramble the eggs and mix with the other ingredients. Lastly, add the mung bean sprouts, lime juice and salt (if needed), toss until all of the ingredients are well combined. Garnish with freshly chopped cilantro, spring onions, red chilies and serve hot. Squeeze some extra lime juice over the noodles just before eating.

Answer 2

Domoda - a staple stew in Gambia and Senegal.  I use smooth peanut butter - and try to find the one with least added sugar.  Don't panic - turns out very rich and savoury!

4 portions of chicken (cut them into "chunks" if you wish)

2 cloves garlic, peeled and crushed

juice of half a lemon

oil (palm oil for authenticity, but I use olive)

generous sprinkling of fresh thyme

salt and pepper

Rub the flavourings into the chicken, and cook gently in the oil for about 15 minutes.  Take the chicken pieces out and leave on one side.

Sauce

1 finely chopped onion

1 tin tomatoes (chopped)

1 (or 2?) crushed dried chillis, or some chilli powder

4 tablespoons natural peanut butter

3/4 pint water

- Add the onion, tomatoes and chilli to the oil and chicken juices, and cook on a moderate heat until soft, well-cooked and reduced.  

- Add the peanut butter and mix really well with a wooden spoon. Add the water and cook for 20 minutes.

- Add the chicken pieces, and simmer gently until the chicken is cooked.  By now the sauce should be thick and well-flavoured!

Serve with plain boiled white rice (basmati!)

Answer 3

fried chicken japanese style

4 chicken thighs

3 tbsps soy sauce

2 tbsps sake

1 tbsps mirin

2 tsps fresh ginger juice

1/3 cup corn starch/flour/Japanese katakuriko starch

vegetable oil for frying

PREPARATION:

Cut chicken thighs into bite-sized pieces. Peel ginger and grate it, then squeeze it to take some juice. Mix saysauce, mirin, sake, and ginger juice in a bowl. Marinate chicken pieces in the sauce for 30min. Take out chicken from the sauce and pat lightly with paper towels. Preheat oil in 330 F in a deep pan. Lightly dust chicken with flour/corn starch and fry them. When chicken pieces are cooked well, remove from the pan and drain.