International Cuisine

Exploring the world through food.

Indonesian Gado Gado (Salad with peanut sauce)

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Indonesian Gado Gado is a basically a mix of salad type ingredients along with a few other key items.  Gado Gado literally means mix-mix so you get the idea, pretty much anything goes.  The star of this dish however is the delicious peanut dressing.  Many of the vegetables ingredients are either blanched or cooked or sometimes fresh.  This is a fabulous way to use leftovers. Enjoy!

Indonesian Gado Gado

Indonesian Gado Gado (Salad with peanut sauce)
 
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Recipe type: Salad
Cuisine: Indonesian
Serves: 4
Ingredients
  • 1 1⁄2 cups roasted unsalted peanuts
  • 1 1⁄2 tsp. Indonesian shrimp paste
  • 1⁄4 cup grated palm or dark brown sugar
  • 2 cloves garlic, peeled
  • 1 Thai chili, chopped
  • 3⁄4 cup unsweetened coconut milk
  • 1 tbsp. palm or rice vinegar
  • Kosher salt, to taste
  • Peanut oil, for frying
  • 1 lb. medium Yukon gold potatoes, peeled and sliced 1⁄3" thick
  • 7 oz. firm tofu, drained, pressed, and cut into 1⁄2"-thick triangles
  • 5 oz. Chinese water or regular spinach, stems removed, leaves cut into 2" pieces
  • 4 oz. long beans or regular green beans, trimmed and cut into 2" pieces
  • 2 cups mung bean sprouts
  • 2 medium carrots, sliced 1⁄4" thick on an angle
  • 1⁄4 head green cabbage, cored and cut into 1 1⁄2" pieces
  • 1 carrot sliced on an angle
  • 15 Indonesian shrimp chips, fried
  • 3 eggs, hard-boiled, peeled, and sliced or quartered
Instructions
  1. Heat a large nonstick skillet or wok over medium heat.
  2. Cook peanuts until golden, 8–10 minutes; let cool.
  3. Transfer to a food processor; pulse until ground.
  4. Return skillet to medium-high heat. In a piece of aluminum foil, wrap shrimp paste into a flat package; cook, flipping once, until toasted and fragrant, 2–4 minutes.
  5. Let cool, unwrap, and transfer to food processor.
  6. Add sugar, garlic, and chili; purée into a paste.
  7. Transfer paste to skillet and add coconut milk; cook over medium heat, stirring constantly, until mixture begins to separate, 5–7 minutes.
  8. Stir in vinegar, salt, and 1⁄2 cup water; simmer until sauce is thickened, 2–3 minutes.
  9. Set aside
  10. Heat 2" oil in a saucepan until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden and cooked through, 3–4 minutes. Using a slotted spoon, transfer to paper towels to drain.
  11. Fry tofu until puffed and golden, about 2 minutes; drain on paper towels.
  12. Bring a large pot of salted water to a boil; working in batches, cook spinach, beans, sprouts, carrots, and cabbage until just tender, 30 seconds to 1 minute for spinach, beans, and sprouts and 2–3 minutes for carrots and cabbage.
  13. Using a slotted spoon, transfer vegetables to a bowl of ice water until chilled; drain, spread on paper towels to dry, and transfer to a large platter. Add potatoes and tofu,.
  14. Top with reserved sauce, shrimp chips, and eggs.

 

Vegyes Nyakleves (Roma Mixed Neck Soup)

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Roma Mixed Neck soup called Vegyes Nyakleves was described as the best broth ever tasted and it was due to the turkey neck in the broth. The recipe calls for any type of neck, duck, goose but it is turkey they claim to be the best.  So be sure to make this Roma dish when you happen to have an extra neck around.

Roma Mixed Neck Soup

Vegyes Nyakleves (Roma Mixed Neck Soup)
 
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Recipe type: Soup
Cuisine: Roma
Serves: 4
Ingredients
  • 2-3 kinds of necks (duck, goose, turkey, etc)
  • 1 onion, finely chopped
  • mixed root vegetables (such as carrots, celeriac, kohlrabi, parsley root, or parsnips) diced
  • salt and pepper
  • small pieces of square-shaped pasta (preferably homemade)
Instructions
  1. Cut the necks in small to medium-sized pieces. Saute the onions in a little sunflower oil. Add the vegetables, the necks, a little salt, and cook for a few minutes in its own juice. Add enough water to cover everything and cook until the meat and vegetables become tender. Add salt and pepper to taste. Meanwhile, cook the pasta in boiling water and serve on the side.

 

Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)

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Estonia Salmon Cheese pate on rye crisps are delicious and super easy to make. Salmon especially cold smoked salmon is a staple ingredient in Estonian cuisine. I garnished the pate with dill which is a common herb used there as well as edible borage flowers that we grow in our garden.

Borage tastes like cucumber and it is a beautiful garnish, it sort of reminded me of a miniature version of their national flower the cornflower. These would be great as an appetizer for any occasion.

Estonia salmon cheese pate

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Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)
 
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Recipe type: Appetizer
Cuisine: Estonia
Serves: 12 appetizers
Ingredients
  • 3 oz package good-quality cold smoked salmon
  • ⅓ cup cream cheese, at room temperature
  • a small bunch of dill
  • lemon juice, to taste
  • freshly ground black pepper, to taste
  • To garnish:
  • cucumber or lemon slices
  • fresh dill or chives
  • edible borage flowers
  • finely grated lemon zest
Instructions
  1. Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.
  2. Taste for seasoning - add more lemon juice and season with pepper.
  3. If you're serving this with crispy rye bread crisps, then you need some sliced rye bread, use a very dark rye bread. Cut out small squares, circles, or shapes and toast them in a preheated 400 F oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.
  4. You can make the paté up to a day in advance, but don't spread it on toasted rye bread until up to an hour before serving, or they won't be crispy.

 

Brazil Oranges

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Brazil oranges are a staple and are always served with the National dish feijoada.  No recipe needed just get a nice ripe orange, peel it and slice it, removing any seeds.  The citrus is perfect with rich bean and pork stew.

Brazil oranges

Brazil Oranges
 
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Recipe type: Side Dish
Cuisine: Brazil
Serves: 4
Ingredients
  • 2 oranges
Instructions
  1. Peel the orange and remove as much of the white pith as possible.
  2. Remove seeds.
  3. Slice thinly and serve on a plate with feijoada

 

Belize Chimole

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Chimole a delicious stew/soup is of Maya origin and very popular in Belize. It is made with a spice blend called black recado that adds a wonderful smoky flavor to the dish like nothing I have had before. You can find the black recado online or you can make it yourself. The pork meatballs are outstanding and sop up the broth with a homemade tortilla…. Excellent!

Belize Chimole

Belize Chimole
 
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Recipe type: Main Dish
Cuisine: Belize
Serves: 4-6
Ingredients
  • 1 chicken divided
  • 4 cloves garlic
  • 1 pound ground pork
  • 3 hard-boiled eggs (chopped into small pieces)
  • 2 raw eggs
  • 3 Tablespoons black Ricardo
  • Salt and Pepper
  • 1 bay leaf
  • 2 tomatoes diced
  • 1 bell pepper diced
  • 1 onion diced
  • Optional – ½ teaspoon cumin, ½ teaspoon thyme
Instructions
  1. In a small bowl add the Ricardo with enough water so that it will dissolve (add the cumin as well if you are going to use it).
  2. In a separate bowl mix the ground pork with the hard-boiled eggs and the raw eggs, add salt and pepper to taste and the thyme if you wish.
  3. Form into small meat balls and cook in oven at 350 degrees for about 15 minutes.
  4. Brown the chicken with the garlic.
  5. When the chicken is brown put in large pot, add the Ricardo liquid and fill the pot with water until the chicken is covered.
  6. Add in the diced tomatoes, diced pepper, diced onion and bay leaf - cover the pot and cook over medium-high heat for 30 minutes.
  7. Add the meat balls and cook another 5 minutes.
  8. If you like your soup thicker, just add a bit of cornstarch mixed with water at the end.
  9. Serve with rice or flour tortillas.

 

Wiener Schnitzel (Breaded Veal Cutlets)

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Wiener schnitzel, the national dish of Austria! The real Wiener Schnitzel is made from veal and served with potato salad. The movie “The Sound of Music” had Schnitzel with noodle in the “Favorite Things” song. Authentically, it would never be served with noodles, I guess Schnitzel just doesn’t rhyme very well with potato! Make it authentic and try a warm potato salad called Kartoffelsalat on the side.

Weiner Schnitzel

 

Wiener Schnitzel (Breaded Veal Cutlets)
 
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Recipe type: Main
Cuisine: Austria
Serves: 4
Ingredients
  • 8 veal cutlets
  • 2 eggs
  • 1 cup unseasoned very fine bread crumbs
  • 1 cup all- purpose flour
  • 1 cup butter
  • ½ cup vegetable or peanut oil.
  • Salt
  • Lemon slices and fried parsley for garnish
Instructions
  1. Tenderize the veal to about ¼ inch thick.
  2. Salt on both sides
  3. Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.
  4. Heat the butter and oil in a large pan, allow oil to get hot.
  5. Coat the veal cutlets in the flour then egg and then the bread crumbs.
  6. Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  7. Remove when lightly browned and put on paper towels to remove any excess oil.
  8. Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  9. Notes:
  10. Serve with a warm potato salad called Kartoffelsalat and lemon wedges.

 

Welcome to International Cuisine

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Welcome to International Cuisine.  The around the world culinary journey began May 1, 2014.  A weekly blog featuring all the countries of the world from Afghanistan to Zimbabwe.   Each week you will learn a little about a country, their culture, we will decide on a menu and  cook a meal. We will have a review of the meal, and share the recipes.  Sign up today to join the journey!