Post a recipe for where you live

[aaron]

Since we have members all over the world, I think it would be interesting to have a "Post a recipe for where you live" thread.

Is there a particular dish that your region is renowned for that you'd like to share?

If so, please post away!
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[linhhuchong]

The most famous recipe in my country is noddle soup, also called "pho", may cooked with beef or chicken. This is the most common food in breakfast, but we also use for super.
Here is some pics:


[moderator asks: Where is the recipe? That's what aaron asked for, not just a photo.]

[Paul79UF]

I live in South Florida which isn't really considered "The South" but I think BBQ ribs is a good representative dish for this region of the country.





[again...no recipe, only photos]
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[Sparky]

Well, as I live in SW UK, there's only one choice really for a local meal!
A nice pasty (although pastys are commonly thought to be a Cornish invention, it's a point that's hotly contested in Devon)


Followed by a cream tea:


OK, not the healthiest meal in the world, in fact your arteries will hate you for it, but it's certainly "local"!

Uhm, let's read aaron's post again: "Post a recipe for where you live"
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[cezzz]

Brazo de Mercedes
Creme-filled Log Cake
Ingredients

Filling

* 5 cups milk
* 1 cup sugar
* 2 tablespoons unsalted butter
* 1 tablespoon vanilla extract
* 8 egg yolks
* 1/4 cup toasted and finely ground
* cashew nuts

Directions
In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
Ingredients
Meringue

* 10 egg whites
* 1 cup sugar
* 1 teaspoon vanilla extract

Directions
Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

Original Leche Flan Recipe
Ingredients

* Custard: 12 egg yolks
* 1 can condensed milk
* 1 pint Vit D milk
* 1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions
Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

* Caramel 1 cup sugar
* 1 cup water

Directions
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

[TaDa! Recipe!]
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[janice]

Roast beef
Ingredients :

· 3 to 4 lb. rolled, or rump (or rib roast)
· 2 tbsp. soy sauce
· salt and pepper
· 3 cloves garlic, sliced
Cooking Procedures :

1. Preheat oven to 325°F. Prepare a roasting pan.

2. Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.

3. Place meat fat side up on roasting rack (if using rump roast) or using without the rack, and bone side down if cooking a rib roast.

4. Refer roasting guide below. Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.


Roasting Guide
Rare Medium Rare Well Done
Rib Roast 25 to 28 mins/lb 28 to 32 mins/lb 36 to 40 mins/lb
Rolled or Rump 38 to 40 mins/lb 40 to 45 mins/lb 45 to 50 mins/lb

5. Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the roast against the grain to make less stringy. Serve with gravy.


To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.


Adobong baboy
Ingredients :

· 1-1/2 lb. pork, cut into serving pieces
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 3 tbsp. soy sauce
· 1 bay leaf
· salt to taste
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tbsp. sugar (optional)
· 1/2 cup water
· oil, for frying

(Cooking Conversion Chart)

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.

2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.

4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.

5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.

6. Remove from heat. Serve hot.



Variations in Cooking Adobong Baboy Recipe (Braised Pork in Tangy Sauce):

- For a truly garlicky adobo, sauté crushed garlic cloves in oil. Add finely sliced medium onion and cook until soft. Set aside. Lightly brown the adobo in oil. Pour reserve sauce over it and add the sautéed garlic and onions.

- Or, you may also do the following. Lightly brown the adobo in oil. Add in garlic, onions, tomatoes and sauté for a few minutes until becomes soft and wilted. Add slices of green and red bell peppers and stir. Pour sauce over mixture and simmer for a few minutes.

- Fried plantain bananas or fried potatoes may be used as a garnish with adobo

- Adobo may also be served with the sauce of sautéed garlic, onions and tomatoes cooked until soft and wilted. And add a tbsp. of bagoong, if desired.

- You may use adobo with plain fried rice, by shredding or cut it into small pieces. Season the rice with some of the sauce instead of using salt in it.

- You can also serve this adobo recipe with fried eggs and rice for breakfast by slicing it thinly and pan fry or broil. Or if you may, you can use it as a filling for grilled sandwiches.
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[owen]

hi i am a guy and dont know how to cook ... lol i only know to eat different food around the world.
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[krisited]

janice! i love adobo..you can cook it with pork, chicken or even vegetables..here's my alternative recipe for a vegetable adobo..

heat oil in a pan
saute garlic and onion
add your vegetables (this can be okra, long beans, patola(gourd/luffa), and kangkong (water spinach))
you can add a little water, soy sauce and vinegar
add salt if needed
taste your vegetables if tender

enjoy your adobo!
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[aimhigh]

Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Sinigang Cooking Instructions:

*Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

*In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

*Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

*Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.

*Serve piping hot.

Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.
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[briggl]

CORNED BEEF & CABBAGE NEW ENGLAND BOILED DINNER

6 lb. Corned Beef Brisket
8 med. potatoes, peeled
8 med. carrots, peeled
8 sm. onions, peeled
8 med. parsnips, peeled
1 turnip, peeled & sliced
1 cabbage, cut into 8 wedges

Place corned beef in large pan with tight fitting cover.
Add enough water to cover meat.
Cover pan.
On high heat bring to a boil then turn to simmer and cook 1 1/2 hours, pour off water.
Add fresh water, enough to cover meat and cook 30 to 40 minutes per pound, until fork tender.
1/2 hour before meat is cooked, add potatoes and onions and turnips.
About 20 minutes before meat is cooked, add carrots and cabbage.
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[paul]

The town where I live (Kendal) is famous for Kendal Mint Cake. This is more a sweet ('candy' to Americans) than a cake, and is well known for being an accompaniment on several successful expeditions to Mount Everest and other extreme places. I think the recipes used by the main manufacturers in Kendal are a closely-guarded secret but here is one you can try:

Kendal Mint Cake

1 lb sugar (can be white or brown)
1/4 pint milk
1/2 to 1 teaspoonful peppermint essence OR a few drops of peppermint oil.
Dissolve the sugar in the milk using a heavy pan over a low heat.
Bring to the boil, stirring constantly, and cook until a little of the mixture dropped into cold water forms a soft ball when rolled between index finger and thumb. (237 degrees F/ 114 degrees C.) Remove from the heat; add the flavourings and stir until thick. Pour on to an oiled, shallow tray and mark into bars. Cut when cold.

I'll post something else on another occasion as this one's a bit sugar-heavy!
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[chef knives set]

Amount Ingredients
2 cups Dried chickpeas (garbanzo beans)
3 Large onions, finely chopped
1 Large tomato
1 small can Tomato Paste
2 tsp. Cumin Seeds
1 Tbsp. Ginger, Finely Minced
2 Tbsp. Ground Coriander
2 Tbsp. Ground Cumin
1 Tbsp. Ground Chili Powder
11/2 Tbsp. Dried mango powder
2 tsp. Garam Masala
1 tsp. Black Pepper
4 tbsp. Oil
1 1/2 tsp Salt


Preparation

* If using dried chickpeas, soak the chickpeas in 5 to 6 cups of water for at least six hours, or overnight. You may add 1 tsp. baking soda to the water to encourage the chickpeas to swell up even further, but the following day, you must take care to rinse the chickpeas very well to remove any lingering taste from the baking soda. After soaking, discard soaking water, rinse chickpeas well, and add enough water so that chickpeas are submerged under two additional inches of water. Cook in pressure cooker on medium heat for 20 minutes, or cook in a regular pot (bring to a boil, cover & simmer for 1.5 hours).
* Heat oil in a large saucepan and add cumin seeds. Stir until cumin seeds begin to crackle. Add ground spices and stir for 30 seconds. Add the onion and fresh ginger and continue to stir until the onions turn golden-brown. Add the tomato paste and one fresh chopped tomato. Cook for 4 or 5 minutes.
* Mash one cup of the boiled chickpeas and add to the onion-tomato mixture. Stir well. Add the remaining boiled chickpeas, and cook for 5 to 6 minutes to achieve a nice consistency. You may add some of the chickpea water (or just plain water) to vary the thickness or thinness of the curry. Add the steamed potatoes if you wish, and salt to taste.

Garnish

Add chopped fresh onions, fresh tomatoes, and fresh cilantro

<sig removed>

[paul]

Looks like you slipped up there. You're in India, not New York as you're trying to make people think. This is confirmed not only by your IP but also by the dish that you posted. In accordance with the zero tolerance policy (see sticky), this user is now banned.
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[chibby123]

I'm with Sparky on the Cornish Pasty and Cream Tea - However I have somewhat gone of Cream Teas in the past few years, I dont know what it is but I simply cannot eat them anymore!
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[allianfreed]

Hmm its looking great dishes,,,,Now I am feeling hungry, because of seeing all these varieties,,,,I will try these with my girl friend on this coming weekend,,,