View Full Version : Easy International Recipes

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05-06-2012, 02:22 AM
I have to make something to bring to a geography class potluck. It should be a dish representative of a particular country's cuisine, provided that the country is not the US. I'd also prefer to not have recipes for Middle Eastern or North African food, as the suckups in the class other students know that that is my professor's favorite and nearly everyone signed up with that in mind. Six people are bringing something from the UAE alone; I figure the odds are good there will be quite a bit of overlap.


05-06-2012, 02:39 AM
Georgian Honey Walnut Candy (http://www.squidoo.com/Honey-Walnut-Candy-Recipe)

Aw crap, is that Middle Eastern?

On the other hand the recipe says this candy IS for sucking up good luck.

05-06-2012, 02:51 AM
How about Jap Chae (Korean noodle dish)?

Take some dehydrated porcini mushrooms (http://www.thewoodlandsatphillips.com/dried-porcini-mushrooms-1-oz/), and pour hot (though not boiling) water in the plastic package it comes in (if you fill it about a half inch below the top, that should be the right amount) and let sit for a few minutes.

Take a handful of glass noodles and soak them in hot (though not boiling) water in a bowl to the side.

In a large skillet, heat a few tablespoons of sesame seed oil. Put in about a teaspoon of minced fresh garlic, and saute some sliced onions till they look glassy. Then add the mushrooms with the water in the package and mix. Add about two large handfuls of fresh spinach, some julienne carrots, sliced bell peppers (whichever colors you like), mung bean sprouts (or regular bean sprouts), and any other vegetable that you like. Add in noodles (without the water) and mix/stir. Pour soy sauce over it to taste (about 2-3 tablespoons). Then add whatever any extra sesame oil, soy sauce, or garlic till it tastes how you like. Some like to add a pinch of sugar (teaspoon or so), but it's not necessary.

Sprinkle with sesame seeds, remove from heat, and serve.

Takes just a few minutes to cook (after the onions, it should go very fast).


05-06-2012, 03:04 AM
How about East African? I just got back from Kenya and I love mandazi. It's a sweet fried dough - and this recipe looks quite easy. I think I'll try it myself. Mandazi recipe (http://allthingskenyan.com/food-mandazi.html)

05-06-2012, 03:12 AM
This is an easy, spicy and relatively cheap pasta dish:

2 tablespoons whole peppercorns
Kosher salt
1 pound pasta, preferably an egg pasta such as tagliarelle
8 ounces freshly grated AGED Pecorino cheese, plus extra for serving
4 tablespoons heavy cream
4 cups sliced cherry or grape tomatoes
2 tablespoons unsalted butter
3-4 tablespoons minced fresh parley

Put the peppercorns in a mortar and pestle (or coffee grinder) and crush until you have course and fine bits. Set aside.

Fill a large heavy bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook according to the directions on the package or until al dente. Before draining the pasta, reserve 1-2 cups of the pasta cooking water into a measuring cup. Drain the pasta into a colander and return to the pasta pot, still dripping. (Don't shake out all the moisture.)

Working quickly over low heat, toss the pasta with 1 cup of the grated Pecorino, the crushed peppercorns, the tomatoes, cream, butter and parsley. Add 1 teaspoon of salt, and toss constantly. If the pasta seems dry, add some of the reserved cooking liquid.

You can keep the pasta warm in a crock pot on a LOW heat. Before getting ready to serve add another 1/2 cup of the Pecorino. Reserve the rest for "spinkling" on the side by the guests.

(Make sure to use AGED Pecorino, otherwise the cheese will not melt well.)

05-06-2012, 03:21 AM
You are so in luck. I made this Chinese beef tonight for the first time - for daughter, her boyfriend and an old friend of mine, and we were licking the plates. And the good news is that you don't have to find the damn tangerine peels, use dried mango instead. Everything else is available at the average supermarket. I also substituted hanger steak for the flank steak since I had it, and it was scrumptious.

5 (about 1-inch-square) pieces dried tangerine peel
1 orange
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon minced fresh ginger
1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
3 tablespoons vegetable oil
1/2 teaspoon Sichuan peppercorns
1 dried red chile, seeded and chopped
3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
2 teaspoons hoisin sauce
1 teaspoon chili bean sauce
1 teaspoon sugar

Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain. Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness, and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.

Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.

Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.


05-06-2012, 04:11 AM
Rather than specific recipes, I will recommend a couple of websites that will give you a lot of options:

The African Cookbook (http://www.africa.upenn.edu/Cookbook/about_cb_wh.html)
The Pisco Trail -- Peruvian Recipes (http://www.piscotrail.com/recipes/)

05-06-2012, 04:35 AM
If you want something German, sausage and sauerkraut is super easy. Just make a bed of sauerkraut in a pan, lay some nice sausage on top and bake in the oven until the sausage is cooked. Delicious! :D

05-06-2012, 05:32 AM
Finnish Pannu Kakku (http://allrecipes.com/recipe/finnish-pannu-kakku/) is seriously super easy and is always a hit when I have had similar assignments in the past. I never brought it in high school because everyone here is Finnish-American, but I'd bet no one else in your class will bring Finnish food. My grandmother's recipe is slightly different - I don't think there's any baking powder, and there's more milk - so if you'd prefer I can dig out that one tomorrow and post what she does. I've never had anyone who didn't absolutely love it. I'm a bit too tired to go find it right now though :P Let me know.

Either way, I highly suggest sprinkling some granulated sugar on top at the end. It's basically a baked egg custard. I've also seen it described as a baked pancake, which also makes sense to me. It's kind of between the two, really. It's also very good with some raspberry jam on the side.


05-06-2012, 08:43 AM
How about Indonesian Fried Rice (http://www.indochinekitchen.com/recipes/indonesian-fried-rice-nasi-goreng/#comments) served with an accompanying chicken satay (http://www.indochinekitchen.com/recipes/easy-pan-grilled-chicken-satay/)?

You can skip the shrimp paste for the fried rice but you do need the sweet soy sauce... I find the sweet soy sauce can be hard to find sometimes :shuffle:

05-06-2012, 10:41 AM
I think this is pretty unique and makes a perfect dish to add to a potluck:


The recipe there is pretty authentic, though I don't remember ever seeing Worcestershire sauce in any household in Ghana.

If you want to be totally unique, you could have the class prepare this during the potluck... very, very memorable, I guarantee you that (though I don't know what they'll think of its taste):


05-06-2012, 11:21 AM
Uhm what about spaghetti with fresh tomato sauce? It's a typical Italian dish and you can prepare it in 10 minutes :)
Do you just need the idea or the recipe with the quantities as well?

05-06-2012, 12:26 PM
Colcannon (http://www.bordbia.ie/aboutfood/recipes/potatoes/pages/colcannan.aspx) is very easy. You can substitute the kale with any kind of cabbage (apart from red) or even leeks.

05-06-2012, 01:03 PM
I also have a great recipe for a sweet noodle kugel, Galitzianer-style. One thing about it is that it travels and re-heats easily, I often bring it to pot-lucks.

OTOH it's got milk, butter, eggs in abundance. A heart attack on a plate, but it tastes wonderful. Let me know if you want the recipe.

05-06-2012, 02:26 PM
I think this is pretty unique and makes a perfect dish to add to a potluck:


The recipe there is pretty authentic, though I don't remember ever seeing Worcestershire sauce in any household in Ghana.

Here's an alternate jollof (http://www.saveur.com/article/Recipes/Jollof-Rice?cmpid=enews043012&spPodID=020&spMailingID=4521431&spUserID=MTAzNjQ5NDY5MzcS1&spJobID=270582113&spReportId=MjcwNTgyMTEzS0) recipe from Saveur - no Worcestershire.

Colcannon (http://www.bordbia.ie/aboutfood/recipes/potatoes/pages/colcannan.aspx) is very easy. You can substitute the kale with any kind of cabbage (apart from red) or even leeks.

I make a version with brussels sprouts - you slice them thin and saute, then mix in with the rest. Also has bacon :)