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International Cuisine

Exploring the world through food.

Rwandan Hard-boiled Eggs

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Rwandan hard-boiled eggs are a street food snack.  Vendors walk around with a bucket of hard-boiled eggs that they sell for about $.25 each.  What makes them special is the sauce they are served with called Akabanga.  It is a chili oil that comes in a dropper bottle.  All you need is one or two drops of this fiery chili oil to transform your hard-boiled eggs into a taste of Rwanda.

Rwandan hard-boiled eggs with akibanga

In Rwanda, they make these Rwandan hard-boiled eggs over an open fire.  However, I highly recommend you make your eggs in an Instapot.  I am so impressed that they come out perfect every time.  It does not matter if they are new or old eggs.  I have been so frustrated over the years trying to make the perfect hard-boiled egg, especially when they don’t peel right and you lose half the egg. I have tried every which way to make them and I have yet to find a sure way to have them come out perfect every time when just boiling them, until now.  No more, I have yet to be disappointed when making them in my Instapot.  All you do is put in one cup of water, however many eggs will fit on the wire trivet on the bottom and put it on manual high for 5 minutes.  If you want soft-boiled eggs it only takes 3.  Trust me it is worth buying one just for making boiled eggs.  No more frustration, I promise!

To make these Rwandan hard-boiled eggs, you need to get some Akabanga chili oil.  This oil is made from the very hot scotch bonnet chili pepper.  Simply serve the Akabanga oil with the hard-boiled egg and some salt and you have yourself a delicious snack for anytime of day.

In Rwanda there is a US based NGO called OneEgg that has partnered with Anglican Shyira Diocese, which operates 220 preschools in the northern province.  Thanks to sponsorship they are able to provide 1 egg per student per day.   A much-needed nutritional supplement in these impoverished areas which helps with cognitive function and also provides jobs to the local villages. They get three hours of education and then the incredible edible egg.

Did you know that plastic bags are against the law in Rwanda, they got rid of them back in 2008 making Rwanda one of the cleanest countries in Africa.

If you would like to learn more about this small country of Rwanda be sure to check out “Our Journey to Rwanda” plus get some authentic Rwandan recipes you will love.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

Rwandan hard-boiled eggs with akibanga
5 from 1 vote
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Rwandan Hard-boiled eggs with Akabanga

You will need to get your hands on some Akabanga chili oil to make these Rwandan hard-boiled eggs authentically.  They are a real treat and common street food snack.

Course Appetizer
Cuisine Rwandan
Keyword Rwandan Hard-boiled Eggs
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1 person
Calories 71 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 egg per person
  • 1 drop Akabanga chili oil

Instructions

  1. You need to hard boil how ever many eggs you need, 1 per person as an appetizer or snack.  I like to use my instapot simply put the eggs on the bottom add 1 cup of water and put on manual high for 5 minutes.  The eggs come out perfect every time.

  2. Serve with Akabanga chili oil. One or two drops is all you need of this fiery chili oil to get the authentic flavor of Rwanda.

Nutrition Facts
Rwandan Hard-boiled eggs with Akabanga
Amount Per Serving
Calories 71 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 62mg 3%
Potassium 60mg 2%
Protein 5g 10%
Vitamin A 4.8%
Calcium 2.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Smoked Salmon Deviled Eggs

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Smoked Salmon Deviled Eggs is one of my most requested appetizer!  They are simply delicious and a nice change from your basic deviled egg recipe.  This recipe uses sour cream as the base binder however it was a little difficult to make them as chicks (peeps).  If you want to make them that way I  would switch the amounts for mayonnaise for sour cream and visa versa, and they  likely will turn out perfect.  Actually as I look at them, they kind of each have their own personality!

Smoked Salmon Deviled EggsI am curious about how you make your hard-boiled eggs?  I used to get so frustrated when they did not peel properly after boiling them.  I think I tried every trick in the book.  Now, the only way I make hard-boiled eggs is in my Instapot.  It takes only 5 minutes on high manual setting and 1 cup of water.  They come out perfect every single time.   No more nasty looking eggs that don’t peel right.  The yolks are perfect, if you want to make a soft boiled egg just cook for 3 minutes instead of 5.  Honestly it is worth getting an Instapot for this purpose alone, but of course it is a handy, time-saving piece of kitchen equipment for numerous things.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote
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Smoked Salmon Deviled Eggs

You can make these smoked salmon deviled eggs normal or make them look like cute little peeps.  Whichever way you make them, they are delicious!

Course Appetizer
Cuisine American
Keyword smoked salmon deviled eggs
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 146 kcal
Author International Cuisine

Ingredients

  • 8 eggs hard boiled
  • 1/2 cup sour cream
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon lemon juice
  • 2 Tablespoon minced chives plus extra for garnish
  • 4 oz smoked salmon minced
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Capers for garnish Caviar would make an awesome garnish as well.

Instructions

  1. Cut eggs in half and remove yolks, smash yolks add all other ingredients in bowl except garnish.
  2. Mix all together stuff eggs, then yourself YUM!
  3. If you want to make peeps, peel the egg, cut a tiny portion off the bottom of the large portion of the egg so it will stand up on its own.
  4. Next cut the egg about 1/3 the way down to remove the yolk and retain the top.

    (of course using the yolks as part of the mix.)

  5. Stand the eggs up and fill the eggs with the mix.

  6. Cut a piece of smoked salmon in a triangle shape for the beak and use two capers for the eyes. Put the top on and enjoy your peeps!

Nutrition Facts
Smoked Salmon Deviled Eggs
Amount Per Serving
Calories 146 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 198mg 66%
Sodium 206mg 9%
Potassium 108mg 3%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 9g 18%
Vitamin A 7.9%
Vitamin C 1.6%
Calcium 4.2%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Russian Blinis with Sour Cream. Caviar and Salmon

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Russian Blinis are little buckwheat pancakes that are typically served with sour cream and a generous spoonful of sturgeon caviar.  The best caviar in the world comes from the Caspian and Black Seas, both of which have shores with Russia.  These high end delights are served with chilled vodka and sometimes champagne.

Russin Blinis topped with sour cream, caviar and salmonBlini is also a term used for crepes and this batter could certainly be used for that purpose as well.  Often times the crepes are much larger and thinner and filled with either sweet or savory fillings.

For our purposes we made these delightful Russian blinis as our starter.  They make an immediate impression of class.  Good caviar is quite expensive you can pick some up here if you can’t find it locally.  It is one of my favorite things in the world.  Some say it is an acquired taste but I really don’t understand that. It is simply a heavenly bite!  Russian blinis are sometimes served also with Salmon roe as well as smoked salmon.  Additionally, you can use creme fraiche instead of sour cream for a lighter cream.

These Russian blinis are surprisingly easy to make, if you can make a pancake you can make blinis.  The recipe make about 45 blinis so you can half the recipe depending on how many you need.

If you would like to learn more about this most intriguing country of Russia be sure to check out “Our Journey to Russia“, here you will also find more authentic and delicious Russian recipes.

Have you ever tried caviar?  If you have I would love to hear your description of it in the comments below. Also, if you choose to make this delicious blini appetizer, please send me a picture of it, and let me know how you liked it.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Russin Blinis topped with sour cream, caviar and salmon
5 from 1 vote
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Russian Blinis

Russian Blinis topped with sour cream and caviar are the perfect way to start any meal!

Course Appetizer
Cuisine Russian
Keyword Russian Blinis
Prep Time 25 minutes
Cook Time 15 minutes
Resting 1 hour
Total Time 40 minutes
Servings 45 Blinis
Calories 33 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1/4 cup buckwheat flour
  • 1 teaspoon instant dry yeast
  • 1/2 teaspoon salt
  • 1 cup milk warm
  • 2 eggs separated

Topping

  • 1/2 cup sour cream or crème fraiche
  • 1/4 cup caviar or salmon roe
  • 8 oz. smoked salmon

Instructions

Instructions:

  1. In a bowl, combine flours, yeast and salt.
  2. Add warm milk and egg yolks. Whisk until smooth.
  3. Cover with a tea towel.
  4. Let rest for about 1 hour in a warm place.
  5. In another bowl, beat egg whites until stiff peaks form.
  6. Fold in meringue, using a whisk.
  7. In a lightly buttered skillet, pour a little batter at a time to form small pancakes, about 2-inches in diameter.
  8. Cook for about 1 minute or until small holes form at the surface of the batter.
  9. Turn blini over and cook for about 1 more minute. Repeat with remaining batter.

Topping

  1. Garnish each blini with ½ teaspoon of sour cream and ¼ teaspoon of fish roe and/ or smoked salmon.
  2. Serve blinis at room temperature with some chilled vodka or champagne
Nutrition Facts
Russian Blinis
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 18mg 6%
Sodium 92mg 4%
Potassium 34mg 1%
Total Carbohydrates 3g 1%
Protein 2g 4%
Vitamin A 1%
Calcium 1.5%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

Romanian Deviled Eggs (Ovă Umplute )

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Romanian Deviled Eggs, or stuffed eggs are a real treat and called Ovă Umplute.  They do not take the credit for coming up with deviled eggs, but they do make them a little differently.  We thoroughly enjoyed them as our starter for our Romanian International Cuisine meal.

a plate full of Romanian deviled eggsWhat makes Romanian deviled eggs different is the use of horseradish and minced white onion.  It adds a lovely little kick to the bite.  We also made some with the addition of ham which was also lovely.  These would be excellent for just about any occasion.

Deviled eggs are always a hit and there are never any left over.  The incredible edible egg!  The recipe calls for boiling the eggs for 20 minutes but please make your hard-boiled eggs however they come out best with a perfect yellow yolk.  I now always make my eggs in my instapot.  They come out perfect every time in just 5 minutes, they peel beautifully and the yolks are perfectly yellow.

In Romania they also make stuffed eggs with pork and duck liver pate, I am sure that would also be a wonderful addition!

Did you know that the capital city of Romania is also known as “Little Paris”?  If you would like to learn more be sure to check out “Our Journey to Romania” plus you will find more authentic Romanian recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

a plate full of Romanian deviled eggs
5 from 2 votes
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Romanian Deviled Eggs Ovă Umplute

Romanian Deviled Eggs are delicious with the addition of a bit of horseradish.  We loved them!

Course Appetizer
Cuisine Romanian
Keyword Romanian Deviled Eggs
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 178 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 12 large eggs
  • 2 teaspoons horseradish
  • 1 teaspoon Dijon mustard
  • 3 tablespoons mayonnaise
  • ½ medium white onion minced finely
  • Salt and pepper to taste

Instructions

Instructions:

  1. Put the eggs is a pot of cold water
  2. Bring to a boil then reduce to simmer for 20 minutes
  3. Drain the water and run very cold water over the eggs for a few minutes
  4. Peel the eggs and cut in half, lengthwise.
  5. Pop out the yolks into a bowl, mash them with a fork.
  6. Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
  7. Add salt and pepper to taste
  8. Fill each half of the egg white with the mixture
  9. Garnish with parsley.
  10. For a twist, you can add some chopped ham to the mixture for two types of eggs.
Nutrition Facts
Romanian Deviled Eggs Ovă Umplute
Amount Per Serving
Calories 178 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 330mg 110%
Sodium 186mg 8%
Potassium 134mg 4%
Total Carbohydrates 1g 0%
Protein 11g 22%
Vitamin A 9.5%
Vitamin C 1.3%
Calcium 5.1%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

Cuba Tostones (Fried Plantains)

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Cuban Tostones are fried plantains. They are popular in many countries and Cuba is no exception. They are delicious sprinkled with just a touch of salt and always best just out of the fryer. You could always dip them in a little left over mojo sauce. They are served as a snack, or as a side with lechon asado or a Cuban sandwich. If you do don’t have a tostonera (tostones press) you can use the bottom of a heavy glass or a food can.

Cuba Tostones

Cuba Tostones (Fried Plantains)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Cuba
Serves: 4
Ingredients
  • 3 to 4 cups cooking oil
  • 2 green plantains
  • salt to taste
Instructions
  1. Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over medium-high heat. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin. You should be able to remove the peel in one piece, unlike peeling a banana's skin one section at a time.
  2. Slice each plantain into pieces about two inches long. Add the pieces to the hot oil Fry them for about two minutes until they start to get slightly golden, then flip them over, frying for another two minutes.
  3. Remove the cooked pieces from the pan, and drain them on paper towels. They will be very hot, so let them cool for at least 1-3 minutes. Take one of the pieces, and smash it in a tostonera (tostones press).
  4. If you don't have a tostonera, you can easily use wax paper the bottom of a glass or a food can. Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is ¼ inch thick.
  5. Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
  6. Sprinkle with a little salt
  7. Serve immediately

 

 

Qatari Warak Enab (Stuffed Grape Leaves)

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Qatari warak enab are little bundles of stuffed grape leaves.  These are popular in many places of the world and Qatar is no exception.  I made these little savory bites with sweet lamb and millet.  They are fun to make and perfect to get the kids involved to wrap them up.

A plate full or warak enab stuffed grape leaves on a platter garnished with lemon wedgesThere are so many variations for stuffed grape leaves.  You can make them with just about any grain or rice, whatever types of meat you like and spices.  They also are often made vegetarian like we made for our Armenian meal.  You  can simply use this recipe as a guide and you really can’t go wrong.

You can find grape leaves in a jar at most stores usually in the pickle section or you can pick some up here.  Please note that they need to be thoroughly rinsed before using them.  Additionally, they are wild grape leaves not the type you find at your local grape vineyard. So if you happen to grow your own grapes you would not want to use those leaves.

This Qatari warak enab recipe is completely plant paradox compliant as it is made with grass fed lamb and millet.

If you want to make an authentic dipping sauce just mix together a little fresh minced garlic with a dash of ground cumin and mix with yogurt and serve with the Qatari warak enab.

If you would like to learn more about this little wealthy nation of Qatar be sure to check out “Our Journey to Qatar“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full or warak enab stuffed grape leaves on a platter garnished with lemon wedges
5 from 2 votes
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Qatari Warak Enab

Qatari warak enab are little bundles of sweet lamb meat and millet, spiced perfectly.  They are fun to wrap up too!  Enjoy

Course Appetizer
Cuisine Qatari
Keyword Qatari Warak enab
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10
Calories 413 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 jar grape leaves about 60-70 in brine
  • 1 lb ground lamb
  • 2 cups millet or rice
  • 2 tbsp olive oil divided
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 1 tbsp Allspice seasoning
  • 1/4 tsp cinnamon
  • Juice of 2 large lemons

Instructions

Instructions

    Grape Leaves Preparation

    1. Drain grape vine leaves and soak them in a large bowl of water.
    2. Gently separate and wash the leaves, stack them on a plate and set them aside. You can cover them with a damp cloth so they don't dry out.

    Stuffing Preparation

    1. Cook ground lamb with 1 tbsp olive oil and ½ tsp of salt and drain out the fat
    2. Add millet or rice to the ground lamb along with the remaining 1 tbsp olive oil and ½ tsp of salt, AllSpice seasoning, cinnamon and black pepper, and mix well.
    3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
    4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the millet or rice needs room to expand as it cooks.

    Wrapping them up!

    1. Place all the wrapped grape leaves in a tray.
    2. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt/pepper to taste,
    3. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
    4. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
    5. Add enough boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
    6. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
    7. Remove from heat and let cool uncovered.
    8. Transfer to a dish, garnish with lemon slices and enjoy warm!
    Nutrition Facts
    Qatari Warak Enab
    Amount Per Serving
    Calories 413 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 7g 35%
    Cholesterol 47mg 16%
    Sodium 373mg 16%
    Potassium 213mg 6%
    Total Carbohydrates 43g 14%
    Protein 14g 28%
    Vitamin A 0.8%
    Vitamin C 0.4%
    Calcium 3.1%
    Iron 8.3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Fried Green Beans (Peixinhos da horta)

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    Fried green beans, battered and deep fried are called peixinhos da horta in Portuguese. Literally translated this means little fish from the garden.  They appear like the slender sardines and other small fish they also love to fry in Portugal.  It was this type of battering of fried green beans that was introduced to the Japanese.  They called it tempura and perfected it.

    battered and fried green beans in a fryer basket

    You can use this recipe on just about any vegetable or fish.  Fried green beans are light and to be honest just about everything tastes good deep fried.  I really like to use a deep fryer for this recipe as it helps to keep the oil at a consistent temperature and it just seems like they cook faster and are less oily. This is the deep fryer I use and I love it, you can check it out here.

    Did you know that the Portuguese also introduced Catholicism to Japan way back in the 16th century?  The word tempura is derived from the Latin word “tempora” which refers to “The Ember days” when Catholics refrain from eating meat.

    Portugal is an intriguing country whose cuisine touched shores all around the world.  They introduced chilies to the Asians, tea to the British, vindaloo to India and yes, tempura to the Japanese.

    If you love this Portuguese fried green bean recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    battered and fried green beans in a fryer basket
    5 from 1 vote
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    Fried Green Beans (Peixinhos da horta)

    These fried green beans are simply delicious and was what the Portuguese introduced to the Japanese back in the 16th century and what they call tempura.
    Course Appetizer
    Cuisine portuguese
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 301 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients:

    • 1 pound green beans
    • 3 cups oil for frying
    • 3/4 cup flour
    • 3/4 cups water
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 2 eggs
    • salt and pepper to taste

    Instructions

    Instructions:

    1. 1) Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
    2. 2) Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
    3. 3) Now heat the oil in a deep fryer or a large saucepan to 350 degrees Fahrenheit.
    4. 4) Combine the flour, cup of water, eggs, baking powder, salt in a bowl and whisk until the batter reaches a smooth and even consistency.
    5. 5) One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done using tongs place them on paper towels to remove any excess oil.
    6. 6) Sprinkle the deep-fried green beans with salt and pepper to taste and serve once done.
    Nutrition Facts
    Fried Green Beans (Peixinhos da horta)
    Amount Per Serving
    Calories 301 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 2g 10%
    Cholesterol 81mg 27%
    Sodium 332mg 14%
    Potassium 395mg 11%
    Total Carbohydrates 26g 9%
    Dietary Fiber 3g 12%
    Sugars 3g
    Protein 7g 14%
    Vitamin A 18%
    Vitamin C 16.8%
    Calcium 10.1%
    Iron 15.1%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Fresh Lumpia (Lumpiang Ubod)

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    Lumpia comes in many forms and I chose this fresh lumpia because it looked amazing. Additionally, I could make it compliant with the Plant Paradox diet that I am on with just a few tweaks.  Lumpia is ubiquitous in the Philippines an it most popular fried. Fried lumpia recipes are easily found and all I can say is they are heavenly and found at every Filipino party.  They are basically a small spring roll that is filled with vegetables and/or minced meats.  The fillings choices are endless as is the dipping sauce.

    After making this fresh lumpia I can say the same for making them fresh.  The wrapper for the fresh lumpia is like an egg crepe and would make a wonder vessel for all sorts of things.  Ubod means hearts of palm and was the type I chose to fill my wrapper with.  I think you will fall in love with this fresh lumpia recipe.

    Fresh Lumpia rolls with peanut sauceAside from hearts of palm the fresh lumpia also has pork belly, shrimp along with garlic and onions and a green leaf.  It is however the sauce that really makes the fresh lumpia special.  In order to make it plant paradox compliant you will use arrowroot instead of cornstarch, compliant sugar substitutes instead of brown sugar, almonds and almond butter instead of peanut butter, coconut aminos instead of the soy sauce, that is pretty much it.

    I hope you love this fresh lumpia too!  Did you know that the Capital City of  the Philippines, Manila is also called the Pearl of the Orient?  If you would like to learn more be sure to check out “Our Journey to the Philippines“.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Fresh Lumpia rolls with peanut sauce
    5 from 1 vote
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    Fresh Lumpia (Lumpiang Ubod)

    Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine. 

    Course Appetizer
    Cuisine Filipino
    Keyword Fresh Lumpia
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 4
    Calories 881 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

      For the Lumpia Filling

      • 1 tablespoon oil
      • 1 small onion peeled and chopped
      • 2 cloves garlic peeled and minced
      • ¼ pound pork belly diced
      • ½ pound shrimp peeled and coarsely chopped
      • 1 tablespoon fish sauce
      • ½ cup water
      • 1 can hearts of palm cut into matchsticks
      • salt and pepper to taste
      • green leaf lettuce leaves ends trimmed and leaves separate

      For the Lumpia Sauce

      • 2-3/4 cups water
      • ¼ cup soy sauce
      • ¾ cup brown sugar
      • ½ teaspoon salt
      • 1 cup unsalted peanuts ground
      • 1 head garlic about 3 tablespoons, peeled and minced
      • 3 tablespoons corn starch
      • 2 tablespoons peanut butter

      For the Lumpia Wrappers

      • 1 cup cornstarch
      • 1-1/2 cups water
      • 3 eggs beaten
      • 1 teaspoon salt
      • 1 teaspoon sugar
      • 1 teaspoon oil
      • nonstick cooking spray

      Instructions

      Instructions

      1. In a frying pan over medium heat, heat oil.
      2. Add onions and garlic and cook until softened.
      3. Add pork and cook until lightly browned.
      4. Add shrimp and cook, stirring occasionally, until color changes.
      5. Add fish sauce and cook for another 1 to 2 minutes.
      6. Add water and continue to cook until pork is tender.
      7. Add ubod (hearts of palm)
      8. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
      9. Season with salt and pepper to taste. Remove from pan and drain well.
      10. Lay a wrapper on a flat surface and place a lettuce leaf on top.
      11. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
      12. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts.

      For the Lumpia Sauce

      1. In a sauce pan over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
      2. Bring to a boil, stirring regularly, until sugar is dissolved.
      3. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
      4. In a bowl, combine corn starch and the remaining ¼ cup water.
      5. Stir until mixture is smooth.
      6. Whisking vigorously, add corn starch mixture into soy sauce mixture.
      7. Continue to cook, whisking regularly, until thickened.
      8. Add peanut butter and stir until dissolved and well combined.

      For the Lumpia Wrappers

      1. In a large bowl, combine cornstarch and water. Whisk together until smooth.
      2. Add eggs and salt.
      3. Stir to combine until mixture is the consistency of thin, runny batter.
      4. Set a 9-inch nonstick pan over low heat.
      5. Lightly spray surface of pan with nonstick cooking spray.
      6. Add ¼ cup batter and gently tilt pan on all sides to cover with batter.
      7. Cook for about 30 to 40 seconds.
      8. When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
      9. Cook for another 10 seconds or until top is firm and dry.
      10. Remove crepe from pan by gently sliding onto plate.
      11. Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.
      Nutrition Facts
      Fresh Lumpia (Lumpiang Ubod)
      Amount Per Serving
      Calories 881 Calories from Fat 405
      % Daily Value*
      Total Fat 45g 69%
      Saturated Fat 10g 50%
      Cholesterol 286mg 95%
      Sodium 2591mg 108%
      Potassium 574mg 16%
      Total Carbohydrates 90g 30%
      Dietary Fiber 4g 16%
      Sugars 45g
      Protein 31g 62%
      Vitamin A 3.6%
      Vitamin C 6.1%
      Calcium 17%
      Iron 20.8%
      * Percent Daily Values are based on a 2000 calorie diet.

      Peruvian Ceviche (The National Dish of Peru)

      By

      Peruvian ceviche is one of my all time favorites and the national dish of Peru.  It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru.  I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

      Peruvian Ceviche

      In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your  Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche.  June 28th of each year has been deemed National Ceviche Day.  They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out,  and it is called leche de tigre or tiger’s milk.  This invigorating potion is also known to be a hangover cure and aphrodisiac.  This recipe is easy and scrumptious.

      If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

      Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable.  Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives.  If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      Peruvian Ceviche
      5 from 1 vote
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      Peruvian Ceviche (the National Dish of Peru)

      Did you know that Peru has an annual Ceviche Day each June 28th?  Make this and see why!

      Course Appetizer
      Cuisine Peruvian
      Keyword Peruvian ceviche
      Prep Time 15 minutes
      Cook Time 30 minutes
      marinade 10 minutes
      Total Time 45 minutes
      Servings 4
      Calories 188 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 1 lb sea bass or other white fish cut into bite size pieces
      • 1 quart water chilled
      • 1 red onion sliced thinly lengthwise
      • 1 aji amarillo seeds removed and diced
      • 1 clove garlic minced
      • 1/4 cup lime juice, fresh
      • 1/4 cup lemon juice, fresh
      • 2 teaspoons cilantro chopped finely
      • 1 sweet potato cut into slices
      • lettuce leaves for serving
      • corn kernels, toasted large
      • 1 Tablespoon oil
      • salt and pepper to taste

      Instructions

      1. Place water into a pot on the stove to boil.  Add in the sweet potato and cook until fork tender (or they can be grilled)

      2. Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently.  Drain water.

      3. Add onions to soak in remaining 1 cup of chilled water and set aside.

      4. Place aji, garlic, and pinch of salt in a mortar and pestle  Grind to make a paste.

      5. Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro.  Let marinade for at least 10 minutes.

      6. Meanwhile toast the corn kernels on the stove in a tablespoon of oil.  They will pop slightly when they are toasted.  Place on a paper towel to remove excess oil and add salt to taste.

      7. On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels. 

      8. Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

      Nutrition Facts
      Peruvian Ceviche (the National Dish of Peru)
      Amount Per Serving
      Calories 188 Calories from Fat 54
      % Daily Value*
      Total Fat 6g 9%
      Cholesterol 90mg 30%
      Sodium 109mg 5%
      Potassium 473mg 14%
      Total Carbohydrates 11g 4%
      Dietary Fiber 1g 4%
      Sugars 3g
      Protein 21g 42%
      Vitamin A 94.3%
      Vitamin C 17.7%
      Calcium 4%
      Iron 6.7%
      * Percent Daily Values are based on a 2000 calorie diet.

      Paraguayan Tortillas (Payagua Mescada)

      By

      Paraguayan tortillas called Payagua mescada is a hearty deep fried fritter that is often served as a meal by itself.  It is believed that it originated after the triple alliance war back in the  late 1800’s.  Food was scarce and so one dish hearty meals became popular.  Although this is called a tortilla, it is not what most people consider a tortilla.  It is more like the Spanish tortilla which makes sense since Paraguay gained independence from Spain in 1811.

      A plate of golden brown paraguyan tortillas/

      Paraguayan tortillas are also called lampreado or lambreado.  We had it as the starter for our International Cuisine meal and it did not disappoint. What is not to love about meat, onions and yuca fried together to make a fritter?

      Mandioca is what yuca or cassava is called in Paraguay.  It is a staple ingredient as it is indigenous there.  Mandioca is served with literally every meal in one form or another.  It is considered a resistant starch, it is filling and is used the same way potatoes are in many other countries in the world.

      If you want to make this recipe plant paradox friendly, simply use grass fed ground beef, arrowroot starch instead of cornstarch and avocado oil for frying.  Yuca, aka mandioc, or cassava is high is carbohydrates with a low glycemic index.  It is naturally gluten free.  It also contains saponins  to help ease inflammation and balance your gut flora and minerals that perform numerous important functions in the body.

      Did you know that Paraguay is a landlocked country but has a navy?  If you would like to learn more, be sure to check out “Our Journey to Paraguay“. there you can also find more delicious and authentic Paraguay recipes.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      A plate of golden brown paraguyan tortillas/
      5 from 1 vote
      Print

      Paraguayan Tortillas

      Paraguayan tortillas are a hearty fritter made with meat, yuca and onions.  If you would like to make this Plant paradox friendly use grass fed beef, arrowroot starch instead of cornstarch and avocado oil for frying.

      Course Appetizer
      Cuisine Paraguayan
      Keyword Paraguayan Tortillas
      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Servings 8
      Calories 337 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 1 lb ground beef
      • 2 lbs cassava
      • 1 small onion chopped finely
      • 1 clove garlic minced
      • 1 Tablespoon salt
      • 1/4 teaspoon cumin, ground
      • 2 Tablespoons cornstarch

      Instructions

      1. Peel cassava, and boil in salted water until tender about 20 minutes

      2. Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.

      3. Drain the cassava and mash into a puree.  Add the mashed cassava into the ground beef mixture.  Add in the garlic, salt, cumin and cornstarch and mix well.

      4. With wet hands form little patties, the size of small hamburgers.

      5. Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well.  Remove from oil and place on a paper towel to remove any excess oil.  

        A skillet of frying paraguayan tortillas

      6. Serve warm

      Nutrition Facts
      Paraguayan Tortillas
      Amount Per Serving
      Calories 337 Calories from Fat 99
      % Daily Value*
      Total Fat 11g 17%
      Saturated Fat 4g 20%
      Cholesterol 40mg 13%
      Sodium 926mg 39%
      Potassium 473mg 14%
      Total Carbohydrates 45g 15%
      Dietary Fiber 2g 8%
      Sugars 2g
      Protein 11g 22%
      Vitamin A 0.3%
      Vitamin C 29.2%
      Calcium 3%
      Iron 8%
      * Percent Daily Values are based on a 2000 calorie diet.

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