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Taiwanese popcorn Chicken (Yan Su Ji)

March 18, 2021 By Darlene at International Cuisine

Taiwanese popcorn chicken called Yan Su Ji goes by other names like salt and pepper chicken, and crispy chicken. It is a very popular snack in Taiwan.  It is found in most of the night food markets as well as boba shops.  Taiwanese popcorn chicken is a flavorful crispy bite, and it is pretty easy to make at home.

A plateful of Taiwanese popcorn chicken with bits of fried basil on topThe secret to making these delicious little chicken bites is double frying. This is what keeps the chicken super succulent and tender on the inside and perfectly crispy on the outside.  They are first put in a marinade for a minimum of 30 minutes (longer is better) and then simply dipped in a batter. They are always served with pieces of fried basil and a wonderful salt and pepper powder.  We loved them!

Did you know that in Taiwan the trash truck alerts you by playing music Beethoven’s Fur Elise to bring your trash out to the truck.  they don’t have trash cans, you just bring your trash out and put it in the truck.  If you would like to learn more about this small island nation be sure to check out “Our Journey to Taiwan”.  There you will get more authentic recipes like Beef Noodle Soup and Boba.

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 plateful of Taiwanese popcorn chicken with bits of fried basil on top
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5 from 1 vote

Taiwanese Popcorn Chicken

A wonderful Taiwanese street food you can make at home
Course Appetizer
Cuisine Taiwanese
Prep Time 20 minutes
Cook Time 15 minutes
marinade for at least 30 minutes to overnight 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 383kcal
Author Darlene at International Cuisine

Ingredients

For The Marinade

  • 1 lb chicken thighs boneless skinless
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp five spice powder
  • 1 tsp chicken bouillon powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 tbsp corn starch
  • 2 cloves garlic finely chopped
  • 1 tsp ginger grated
  • 1 tbsp Shaoxing rice wine
  • 1 tsp light soy sauce
  • 1 egg white

For The Batter

  • 1 cup sweet potato starch
  • 1 tsp baking powder
  • cooking oil for frying

For The Seasoning

  • 1 tsp white peppercorn
  • 1 tsp Sichuan peppercorn
  • 2 tsp salt
  • 1/4 tsp five spice powder
  • 1 tsp hot paprika or to taste
  • 2 cups Thai basil

Instructions

  • Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
  • Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
  • Toast the white and Sichuan peppercorns on low-medium heat until slightly brown.
  • Use a spice grinder to grind the peppercorns into a powder. Alternatively, use a mortar and pestle.
  • Combine the ground peppercorns with the five spice powder, paprika and salt.
  • Mix the potato starch and baking powder together, then coat the cut pieces in the batter. Use a colander to shake away any excess starch.
  • Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
  • Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
  • Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
  • Put a serving of Taiwanese Popcorn Chicken into a platter along with some Thai basil. Add some of the spice mix in and toss all together until the pieces are evenly coated.

Nutrition

Calories: 383kcal | Carbohydrates: 58g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2064mg | Potassium: 497mg | Fiber: 3g | Sugar: 1g | Vitamin A: 919IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg

 

Filed Under: Appetizer, Recipes, Taiwan

Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine

Muhammara is a hot pepper dip from Syria.  It is absolutely delicious and my new favorite little spread.  I served it with some Syrian pita bread for our appetizer, and it was a big hit.  Honestly, I think I am in love with just about anything that calls for pomegranate molasses.  This dip has such complex flavors and a wonderful texture that comes from the walnuts.  This one is a keeper!

A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them.  Syria is famous for Aleppo pepper, and it is what gives this dish its kick.  I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well. 

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do. 

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found?   The name of the actual pepper is the Halaby pepper.  It comes in at 10,000 on the Scoville scale which is about double a jalapeno.  The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on.  It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

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 bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.
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5 from 1 vote

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.
Course Appetizer
Cuisine Syrian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 468kcal
Author Darlene at International Cuisine

Ingredients

  • 2 red bell Peppers Seeded and quartered
  • 3 Slices whole wheat bread crusts removed
  • 3/4 cup walnuts chopped
  • 2 Tablespoons lemon juice fresh
  • 2 Tablespoons Aleppo Pepper ground
  • 2 teaspoons Pomegranate molasses
  • 1 clove garlic minced
  • 1 teaspoon cumin ground
  • pinch salt to taste
  • 1/2 cup olive oil
  • 1 pinch sumac

Instructions

  • Line a baking sheet with aluminum foil
  • Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
  • Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
  • Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
  • Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
  • In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
  • Enjoy with Syrian Pita Bread

Nutrition

Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg

Filed Under: Appetizer, Recipes, Syria, Vegetarian

Raclette (How to Make It)

January 28, 2021 By Darlene at International Cuisine

Raclette is not only the name of the famous cheese but also the dish.  Raclette is now world-famous and a fun way to entertain.  You can get whole grills like this,  where meat, bacon, sausage, seafood and a whole array of vegetables can be cooked on top. It comes with little small pans called coupelles, which are placed under the heating element so that the slices of raclette melt until ready to use. 

Since I was making this as just an appetizer, I purchased a very small unit to just melt the cheese like the one you see below. You can pick up a similar one here.

A raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.The most common food items are boiled potatoes and bread.  Cured meats, cornichons and pickled onions are served alongside. Seriously the possibilities are endless, and melted cheese is pretty much good on everything.  Raclette, the cheese is typically made from cow but sometimes sheep.  It is best melted. There are many choices in Switzerland however I had to order mine on-line.  You can sometimes find it at Trader Joes or Whole Foods etc.

Whether you serve raclette as an appetizer or a meal it will be a hit!  Youcan go big or keep it simple, whatever your heart desires.

Did you know that Switzerland and France share a large lake?  The Swiss call it Lake Geneva and the French call it Lake Leman.  As neighbors, it is no surprise that they also share the love of raclette. Raclette is popular in Savoie, France. If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like Zurich Style Veal in Cream Sauce, rosti, Switzerland’s national dish, and the most amazing walnut pie.

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 raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.
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5 from 1 vote

Raclette (How to make it)

Raclette is a cheese from Switzerland that is melted on a grill and then put over potatoes, bread and whatever else you would like.
Course Appetizer
Cuisine Swiss
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 805kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb. white potatoes baby cut in half
  • Salt
  • paprika to garnish the potatoes
  • 1 jar cornichons with small pickled onions
  • 1 lb. cured meats ham, prosciutto, salami
  • ½ lb. raclette cheese you can use gruyere or emmentaler if you can’t find raclette
  • 1 French baguette sliced thinly

Instructions

  • Put a pot of water on the stove and bring to a boil, add salt and then add in the potatoes.
  • Cook until fork tender about 10-15 minutes.
  • Drain the potatoes, sprinkle with salt pepper and paprika, put in a serving bowl
  • Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. As well as the bread. Put them on the table.
  • Make sure your cheese will properly fit in the raclette burner light the candles and when the cheese is bubbly, simple slide it off onto the plate with potatoes, bread and accompaniments.
  • Please note if you do not have a raclette burner, you can broil the cheese in a cast iron skillet to get a similar effect.

Nutrition

Calories: 805kcal | Carbohydrates: 26g | Protein: 46g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 152mg | Sodium: 2812mg | Potassium: 961mg | Fiber: 3g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 22mg | Calcium: 608mg | Iron: 3mg

 

Filed Under: Appetizer, Recipes, Switzerland

Toast Skagen ( Swedish Prawn Toast)

January 7, 2021 By Darlene at International Cuisine

Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast.  It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion.  The prawns are supposed to be shelled by hand for the freshest and best flavor.  These are quite popular and can be found in many restaurants in Sweden. 

A plateful of Toast Skagan, shrimps in a mayonaise mixture topped with caviar, garnished with dill and a thin slice of lemon.

This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra.  It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions.  Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used  in these, and they were superb.

I used sour dough bread to make the toast which is simply fried in a little butter until crispy.  Of course, you could simply toast it if you don’t want the extra calories.  Sometimes they serve this on crispy potato pancakes and served as a light lunch.

Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”?  This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world.  If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.

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 plateful of Toast Skagan, shrimps in a mayonaise mixture topped with caviar, garnished with dill and a thin slice of lemon.
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5 from 1 vote

Toast Skagan (A Swedish prawn toast appetizer)

A wonderful little appetizer sure to be a crowd pleaser.
Course Appetizer
Cuisine Swedish
Prep Time 15 minutes
Cook Time 5 minutes
Refrigeration time 30 minutes
Total Time 50 minutes
Servings 4
Calories 325kcal
Author Darlene at International Cuisine

Ingredients

  • 1/2 cup shrimp peeled and de-veined
  • 1/4 medium red onion diced
  • 1/4 cup dill chopped
  • 1/2 lemon juice of
  • 3 Tbsps Mayonnaise
  • 3 Tbsp Sour Cream
  • 1 Tbsp Horseradish grated
  • Salt and pepper to taste
  • 4 Slices Sourdough bread cut into thirds or rounds
  • 1 Tbsp Butter
  • Dill for garnish
  • lemon slices for garnish
  • 1 jar Caviar/ roe as desired

Instructions

  • In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
  • Add in the horseradish and salt and pepper to taste
  • Cover and place in refrigerator so flavors can meld together at least 30 minutes.
  • Cut the bread into the desired form, small toasts or rounds.
  • In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
  • Fry each side until golden brown.
  • Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

Nutrition

Calories: 325kcal | Carbohydrates: 39g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 573mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg

 

Filed Under: Appetizer, Recipes, Sweden

Surinamese Spring Rolls (Loempia)

September 3, 2020 By Darlene at International Cuisine

Surinamese spring rolls called loempia are a delicious treat for any occasion.  These little rolls are filled with an array of local ingredients.  It is no surprise that spring rolls are commonplace in Suriname as they have a very diverse ethnic makeup with many Chinese and South East Asian immigrants. 

A plateful of Surinamese Spring rolls called loempia surround a sweet chili dipping sauce. The other thing I love about making spring rolls is that they freeze beautifully.  Simply after you roll them up put them on a cookie sheet in the freezer and then bag them up in however many you would like to fry for later.  You can use a wok to fry them or a deep fryer works great too.

These Surinamese spring rolls are typically served with a tomato chutney or a sweet chili sauce.  I used a bottled sweet chili sauce which was delicious.  This recipe makes about 16 spring rolls and you can easily double or half the recipe to your preference.

Did you know that Suriname used to be called Dutch Guiana?  Between 1667 and 1954 Suriname was a Dutch Colony. Dutch is actually the official language of this small South American country.  If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”.   You will also find more authentic Surinamese recipes like Pom and Bakabana.

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 plateful of Surinamese Spring rolls called loempia surround a sweet chili dipping sauce.
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5 from 1 vote

Surinamese Spring Rolls (Loempia)

A lovely little snack or appetizer for any occasion.
Course Appetizer
Cuisine surinamese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 spring rolls
Calories 59kcal
Author Darlene at International Cuisine

Ingredients

  • 1 chicken breast skinless and boneless
  • 1 clove
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/2 small cabbage shredded
  • 1/2 lb long beans cut into small pieces
  • 2 spring onions sliced
  • 1 medium onion diced finely
  • 3 small potatoes diced
  • 1 cup bean sprouts
  • 3 Tablespoons olive oil
  • 1 package Egg roll Sheets
  • 1 oil for frying
  • 1 maggi cube
  • 2 Tablespoons soy sauce light

Instructions

  • Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
  • Cook on medium high until the chicken is cooked through about 8-10 minutes
  • Remove chicken and using two forks shred the chicken and set aside
  • Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
  • Add in the cooked shredded chicken
  • Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
  • Add in pepper to taste as well as the light soy sauce. Stir to combine
  • Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
  • Add in the spring onions and bean sprouts mix together and cook 1 more minute
  • Remove from heat and set aside until cool enough to handle
  • Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
  • Repeat until all the filling is used up.
  • Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
  • Serve with a tomato chutney or sweet chili sauce.

Nutrition

Calories: 59kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 207mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg

 

Filed Under: Appetizer, Recipes, Suriname

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

July 2, 2020 By Darlene at International Cuisine

Sudanese eggplant dip is called salata aswad be zabadi.  It is a wonderful little dip that makes a lovely appetizer.  It has an odd pairing of ingredients with tomatoes, peanut butter, eggplant and lemon juice among other things that end up blending together beautifully. The dip gets its creaminess from yogurt.  Actually, these ingredients and flavors are quite common in African cuisine.

A plateful of eggplant dip garnished with cilantro and flat bread in the background.

Sudanese eggplant dip would typically be served with flat bread called kisra.  I actually tried to make the fermented sorghum bread, but the recipes I tried, failed.  I ended up using naan bread  and it was delicious. 

You should eat this dish using bread to scoop up the dip, using only your right hand which would be customary in both countries.  Actually, they would typically offer a handwashing prior to the meal. 

Did you know that in Sudan there is a group of almost 200 ancient pyramids?  They are called the Meroe pyramids, after the Meroitic Kingdom that reigned over the area for over 900 years.  Built over 200 years age, they are a UNESCO World Heritage Site. 

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”.  There you will find more authentic Sudanese recipes like ful medames and Sudanese peanut macaroons.

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 plateful of eggplant dip garnished with cilantro and flat bread in the background.
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4.6 from 5 votes

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

A creamy and delicous dip that would make a lovely appetizer for any occasion.
Course Appetizer
Cuisine Sudanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 152kcal
Author Darlene at International Cuisine

Ingredients

  • 2 eggplants
  • 2 tsp tomato paste
  • 1 Tbsp Peanut Butter
  • 1/2 cup Yogurt
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 clove Garlic minced
  • 1 Lemon Juice of
  • 1/2 Bell Pepper seeded
  • 1 medium Tomato diced
  • 1 Tbsp Oil for frying
  • 1/4 cup Cilantro For garnish

Instructions

  • Peel and dice up the eggplants
  • In a skillet, heat the oil to medium high heat and add the diced eggplant.
  • Stir occasionally and cook until epplant softens about 20 minutes
  • In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.
  • Add in the lemon juice and combine well
  • Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.
  • Garnish with cilantro and serve with some flat bread.

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 355mg | Potassium: 770mg | Fiber: 9g | Sugar: 12g | Vitamin A: 918IU | Vitamin C: 44mg | Calcium: 68mg | Iron: 1mg
 
 

 

 

Filed Under: Appetizer, Recipes, South Sudan, Sudan, Vegetarian

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack.  They are often served in little paper cones or bags straight from the fire.  Chickpeas are a healthy snack and exceptionally tasty all spiced up.  Sri Lankan spiced chickpeas are also served as a side dish.

A bowl of Sri Lankan spiced chickpeasSri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas.  Of course, you can make them from dry chickpeas just follow the  package instructions.  What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

Sri Lanka is known for its curries.  Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island.  This recipe calls for curry leaf called karapincha  which can be found in most Sri-Lankan gardens.  If you don’t have access to these fresh leaves you can buy them dried here.  I highly recommend you try cooking with curry leaves, they are delicious.

Black mustard seeds are also used in this recipe.  The black seeds may be hard to find at your local grocery so you can get them here.  If you can find yellow ones just double the amount as they are not quite as pungent as the black ones.  Both colors pop while they cook when it releases the strong mustard aroma.   Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal.  Sri Lankan prawn curry and the Sri Lankan roasted curry powder.

Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice?  Sri Lanka contributes eighty percent of the world’s output.  Do you know where cinnamon actually comes from?  It actually comes from the inner bark of a tree.  If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka”  you will also find more authentic recipes as well.

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 bowl of Sri Lankan spiced chickpeas
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5 from 1 vote

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

A healthy snack that cooks up in a jiffy!
Course Appetizer
Cuisine Sri Lankan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 84kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 2 Tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 4 dried red chilies chopped into large chunks
  • 1 large onion finely diced
  • 2 15 oz. chickpeas cans (drained)
  • Salt to taste

Instructions

Instructions

  • Heat the coconut oil in a large frying pan.
  • Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
  • Add the onions and cook until soft and golden.
  • Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
  • Serve warm as a snack or as a side to your meal.

Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 60mg | Calcium: 24mg | Iron: 1mg

 

Filed Under: Appetizer, Recipes, Side Dish, Sri Lanka

Jamon Iberico and Manchego (cured ham and cheese)

May 14, 2020 By Darlene at International Cuisine

Jamon Iberico and manchego are two iconic tapas in Spain. 

Jamon Iberico de bellota is the king of cured ham.  It comes from the black hoofed pigs that roam the ancient oak forests called dehasas along the border between Spain and Portugal.

The Iberico pig are the original swine of Spain.  They are big with slender legs and a long snout.  Iberico pigs are black with very little hair.  They have black hooves which is the source of the phrase “Pata Negra“. This distinguishing black hoof remains on the ham throughout the long curing process and distinguishes from other ham like the serrano. 

The Iberico pigs are also much fatter animals which allows it to be cured much longer giving it a true distinguished flavor. “De belotta” indicates the diet of acorns another distinguishing element.  After a long curing process the result is the most melt in your mouth bite of heaven, sweet, nutty and not too salty.

You will see Jamon Iberico hanging in every market in Spain.  You can get a whole shoulder or a sample, I highly recommend you try it!

A wall full of jamon hanging in a market

 

Jamon Iberico pairs perfectly with many Spanish cheeses but my favorite is Manchego.

Manchego comes from the La Mancha region of Spain.  It is made from the milk of the sheep of the Manchega breed. It is a firm buttery cheese with a distinct flavor.  Many well stocked grocery stores carry this cheese or you can pick some up here.

Simply slice up the Jamon Iberico and Manchego and serve on a wooden board it is the perfect way to start any meal.  Oh, make sure you don’t forget the olives.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

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!

Filed Under: Appetizer, Recipes, Spain

Garlic Shrimp (Gambas al Ajillo)

May 14, 2020 By Darlene at International Cuisine

Garlic shrimp or gambas al ajillo as it is called in Spain is another delicious tapa (appetizer).  This is so quick and easy to make especially if you make it in a cazuela the little dish that goes from stove top to table top. 

What I love most about this tapa is the sauce, it is garlicky and is perfect to dip a piece of bread in.  Also in Spain this is typically made with very small shrimp so use those if you can find them, but any small or medium shrimp works great.

Spain with over 8000 kilometers of beaches is absolutely blessed with an abundance of seafood.  It is such a treat to visit a local market to see what the catch of the day is.

Did you know that in Spain they don’t have a tooth fairy, rather a mouse by the name of Ratoncito Perez will leave you a gift for your tooth under the pillow.  Another fun custom Spain has is consuming 12 grapes with every strike of the clock at midnight on New Year’s Eve,  it is believed to bring good luck in the coming year.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

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!

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5 from 1 vote

Garlic Shrimp (Gambas al Ajillo)

A quick and easy tapa (appetizer) that is perfect to dunk a piece of bread into.
Course Appetizer
Cuisine Spanish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 329kcal
Author Darlene at International Cuisine

Ingredients

  • 2 oz's small shelled shrimp (or as many will fit in a single layer)
  • 2 Tablespoons olive oil
  • 2 Tablespoons white wine
  • 2 cloves garlic peeled and sliced
  • 1 teaspoon parsley minced
  • Salt to taste
  • Serve with crusty bread for dipping

Instructions

  • Add the olive oil, wine, and garlic into the cazuela (or skillet if you don’t own a cazuela) and heat over medium heat to simmer.
  • Add in the shrimp, stir until the shrimp is cooked through and turns pink.
  • Add a pinch of salt and garnish with the fresh parsley.
  • Serve sizzling hot with some crusty bread to soak up that delicious sauce

Notes

Please note that this is for one serving so adjust for how many people you are cooking for.

Nutrition

Calories: 329kcal | Carbohydrates: 3g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 376mg | Potassium: 38mg | Sugar: 1g | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg

 

Filed Under: Appetizer, Recipes, Spain

Spanish Garlic Mushrooms

May 14, 2020 By Darlene at International Cuisine

This Spanish garlic mushrooms tapa is a quick and easy recipe that will delight the taste buds. What makes these garlic mushrooms so delicious is the use of a true Spanish sherry.  This is not cooking sherry it is sometimes called Jerez which is the area where it originated, and is a fortified wine.  Sherry was first produced in Spain and the process of making it was brought by the Moors in the 8th century. 

This recipe for Spanish garlic mushrooms calls for a dry sherry I recommend Fino the driest of Sherries, you should be able to find it at your local well stocked wine store. 

If you ever get a chance to visit Jerez de la Frontera in Spain, I highly recommend you take a tour at one or more of their famous bodegas for a fun sherry tasting experience. 

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

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!

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4.5 from 2 votes

Spanish Garlic Mushrooms

Make certain to use a real Spanish sherry, not a cooking sherry for an authentic experience.
Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 237kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 3 Tablespoons extra virgin olive oil
  • ½ lb. mushrooms stemmed and quartered
  • 4 cloves garlic peeled and sliced thinly
  • 2 teaspoons lemon juice fresh
  • 2 Tablespoons Spanish sherry dry
  • ¼ cup chicken or vegetable broth
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 Tablespoon Parsley, fresh chopped finely
  • Lemon slices

Instructions

  • In a sautè pan, heat the olive oil until hot but not smoking.
  • Sautè the garlic for about 1 minute or just until fragrant
  • Add the mushrooms and cook 1 minute
  • Add the remaining ingredients except the parsley and lemon slices
  • Simmer for 2 minutes
  • Remove from stove and put into a tapas bowl.
  • Garnish with the chopped fresh parsley and lemon slices
  • Enjoy with some crusty bread, YUM!

Nutrition

Calories: 237kcal | Carbohydrates: 7g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 121mg | Potassium: 408mg | Fiber: 1g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg

 

Filed Under: Appetizer, Recipes, Spain, Vegetarian

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Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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