Street Food - Khajar imli chatni (Date and tamarind chutney)

Makes about 4 jars
2–3in (5–7.5cm) fresh ginger, grated
6 fresh red jalapeño or serrano chilies,
seeded and finely chopped
4 garlic cloves, finely chopped
21⁄4lb (1kg) pitted dates, coarsely chopped
1 tbsp coriander seeds
1 tbsp cumin seeds
4 green cardamom pods
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 large onion, finely chopped
½lb (250g) tomatoes, chopped
1 cup (packed) brown sugar
1 cup tamarind pulp (see note below)
1 cup malt vinegar
sea salt and freshly ground black pepper
1Combine the ginger, chilies, and garlic in a food processor. Process,
pulsing on and off, until you have a thick paste. Add half the dates and
process until they are coarsely puréed. (Leave the other half coarsely chopped.)
Toast the coriander seeds, cumin seeds, cardamom pods, cinnamon, nutmeg,
and cloves in a small heavy pan over medium-high heat for 2–3 minutes, or until
fragrant. Remove from the pan and grind until smooth using a pestle and mortar
or a spice grinder. Press through a sieve to remove any coarse pieces.
2Put all the ingredients, including the spice and date mixtures, in a heavy
saucepan. Add 2 cups water, and cook over low heat for 1–2 hours to make
a thick, dark relish. Stir frequently to avoid the sugar sticking to the bottom of the
pan. Taste and season well with salt and pepper. This chutney can be eaten right
away or bottled in sterilized glass jars with tight-fitting lids. Store in a cool, dark
place, and keep refrigerated once opened.
Using tamarind Tamarind is available in various forms. It can be bought in a
block, which contains the pulp, seeds, and stringy fibers. To use this, place in
a bowl and pour over 3½ cups boiling water. Let the mixture cool, then break
up the sticky pieces, pressing the seeds away from the flesh with your fingers.
Remove any seeds and tough fibers. Add another 2 cups water and press
through a fine sieve. This is tamarind pulp. Alternatively, you can buy jars of pulp
already prepared. There is also a tamarind concentrate available; this needs to
be diluted with water because it is very black and very strong.
This is a strong aromatic
relish which is deliciously
rich and complex. There
is lots of spice, although
you could add more chilies
if you like. The use of
tamarind and vinegar
means that this pickle
will be predominately hot,
sour, and sweet. This
chutney is great alongside
roasted meats or a curry,
and it is often served as an
accompaniment to street
food dishes, with their
contrasting textures and
balance of flavors. It goes
especially well with Chaat
Ratnesh

View over 5,000 menus at http://www.menu-for-you.com

Street Food - Patta moongphali chatni (Fresh cilantro and peanut chutney)

Serves 6–8
3 tbsp skinless raw peanuts
1 garlic clove, peeled
½ tsp salt
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
4 fresh green jalapeño chilies, seeded and
finely chopped
1 large bunch of fresh cilantro, coarsely
chopped
juice of 2 limes
1Roast the peanuts in a dry frying pan until golden brown, taking care they
do not burn. Remove from the heat, and let cool before placing in a food
processor with the garlic, salt, sugar, cumin, and ground coriander. Process to
a paste. Add the green chilies, cilantro, and 2 tbsp water. Process to a smooth
or coarse paste, or leave with a bit of texture, according to your taste.
2Transfer to a bowl and stir in the lime juice. Taste and adjust seasoning.
It should be hot from the chilies, sweet from the roasted nuts, and salty
and sour from the lime juice. Use at once.
Fresh herb chutneys such
as this one are commonly
used in Sri Lanka and
India to accompany
grilled fish, meat, or
shellfish. There are many
variations using peanuts,
cashew nuts, or fresh or
toasted coconut. The
sourness is usually supplied
by using lemon juice, lime
juice, or fresh tamarind
pulp. This chutney should
be eaten immediately, as
the acidity of the citrus
juice will start to cook the
fresh green herbs. It can
be used to marinate
grilled prawns or fresh
tuna, or served on the side
like a relish. It would be
great as part of a
summer barbecue or with
prawn or chicken kebabs.

View over 5,000 menus at http://www.menu-for-you.com

Street Food - Bhindi chatpatti (Spicy fried okra)

Serves 4–6
2 tbsp Greek-style yogurt
1½ cups chickpea flour
1½ tsp chili powder
1 tsp ground cumin
21⁄4lb (1kg) fresh okra
1¼ cups vegetable oil, for deep frying
sea salt and freshly ground black pepper
lemon wedges, for serving
1To make the batter, spoon the yogurt into a large bowl. Sift in the chickpea
flour, and whisk together to blend. Add the chili powder and ground cumin.
Continue whisking while slowly adding cold water, a few tablespoons at a time,
until the batter is the consistency of heavy cream. If it is too thin, simply add a
little extra yogurt. Season well with salt and pepper, then set aside while you
prepare the other ingredients.
2Cut the okra in half lengthwise. Place in a colander and rinse thoroughly
under cold water. Let drain for a few minutes, then give the colander a
good shake to drain off any excess water. Turn the okra onto a clean towel, and
pat dry to remove any moisture.
3Heat the vegetable oil in a heavy pan over medium heat. To test that the
oil is hot enough, coat a piece of okra with the batter and drop into the oil.
It should sizzle immediately; if it doesn’t, let the oil get hotter before adding any
more okra. When the oil is ready, take a handful of okra and dip into the batter.
Carefully drop the battered okra into the hot oil, scattering them across the
surface of the oil so that they do not stick together. (It is important to cook the
okra in batches; otherwise the temperature of the oil will drop and the okra will
become soggy.) Move the okra around the pan as they are frying, separating
them with a slotted spoon. Fry for about 3 minutes or until golden brown all
over. Remove from the oil and drain well on paper towels. Keep warm while
you continue cooking in batches until all the okra is used.
4Sprinkle with salt and serve in a large stack with lemon wedges to squeeze
over—the acidity of the lemon complements the spicy okra. Alternatively,
make small parchment paper cones, securing the edges with toothpicks. Fill
each one with some of the fried okra, and finish with a squeeze of lemon juice
before serving at once.
Okra, or bindhi, is cooked
in many different ways in
all sorts of Sri Lankan and
Indian dishes. For best
results it should be fried
in a little oil until golden
brown with a nutty taste,
then added to other
vegetables or covered with
a sauce. This recipe is very
simple and is eaten as
a snack in many parts of
Sri Lanka and India. When
I first had okra this way, I
found them so delicious
that it was difficult for
me to stop eating them.
These work well at the
start of a large meal.

View over 5,000 menus at http://www.menu-for-you.com

Street Food - Tawa mooli paratha (Crispy paratha)

Makes 8
For the dough
1 cup whole wheat flour
1 cup all-purpose flour

2 tsp salt
For the filling
1 daikon (Japanese radish), about 6in
(15cm) long, grated
1 tbsp cumin seeds
1 tbsp coriander seeds
4 scallions (green onions), thinly sliced
2in (5cm) piece of fresh ginger, grated
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
½ bunch of fresh cilantro,
coarsely chopped
salt and freshly ground black pepper
4 tbsp (½ stick) unsalted butter, melted,
for cooking
1To make the dough, sift the two flours and salt into a large bowl. Make a well
in the center, and slowly mix in 1 cup cold water to form a dough. Turn onto
a lightly floured work surface. Knead well for 10 minutes. Return the dough to the
bowl and cover with a damp cloth. Let sit for 45 minutes.
2Meanwhile, prepare the filling. Place the daikon on a clean towel, and
squeeze all the liquid out until it is very dry. Toast the cumin and coriander
seeds in a small dry frying pan over medium heat for 2 minutes or until fragrant.
Crush the seeds using a pestle and mortar, or a spice grinder. Mix all the filling
ingredients together, and season well with salt and pepper.
3Once the dough has rested, divide into 8 equal-sized balls. Knead each
one again for a couple of minutes. Roll each dough ball into a disc about
31⁄2in (8cm) in diameter. Place a spoonful of filling in the center of each disc.
Fold the edges into the center to cover the filling completely, then give the
gathered edges a slight twist to seal the bundle shut. Turn over so the sealed
side is facing down. Gently roll until the paratha is about twice its original width.
4Heat a heavy frying pan over medium-high heat. Slap a paratha into the
pan and cook for 30 seconds. Turn over and cook for another 30 seconds.
Brush with melted butter and turn again. Press down with a spatula, brush with
more melted butter, then turn again, cooking for 30 seconds each time. Turn a
couple of times more, leaving for about 10 seconds each time before turning
again. Cook for 3 minutes total, until golden brown with a few dark spots. Cut
into wedges and serve.
Paratha is a staple Indian
flat bread with a flaky
texture. It originates from
the northwestern Indian
province of Punjab. Here,
many types of bread are
eaten at all times of the
day. Paratha can be eaten
plain or can be stuffed
with various fillings, from
meat to vegetables or
lentils. They are often
eaten for breakfast with
spicy pickles and fresh
yogurt. The stuffing can
be simple like this street
food version or much more
elaborate for feast days
and banquets, such as
spiced lamb and
pomegranate seeds.

View over 5,000 menus at http://www.menu-for-you.com

Street Food - Chaat anardana hari mirch (Chaat with green chili and pomegranate)

Serves 6
a little vegetable oil
2 garlic cloves, finely chopped
½ tsp crushed red chilies
1 small onion, finely chopped
8oz (225g) mixed mung bean sprouts and
alfalfa sprouts, rinsed and drained
1 orange
1 apple, cored
1 pomegranate
3 scallions (green onions), finely sliced
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
½ bunch of fresh cilantro, coarsely chopped
naan or pita bread, cut into triangular pieces
and toasted, to serve
Fresh mango chutney
1 ripe mango, peeled and finely diced
2 fresh red chilies, seeded and
finely diced
½ tsp ground cumin
1 tbsp brown sugar
2 tbsp tamarind pulp (see p30)
salt and freshly ground black pepper
1Heat a little oil in a heavy frying pan over medium-high heat. Cook the garlic
and dried chilies until aromatic. Add the onion and cook quickly until the
onion is soft and just starting to color. Add the sprouts. Continue cooking quickly,
stirring, for 2–3 minutes. Remove from the heat and turn into a bowl. Peel the
orange and cut into segments, removing any pith. Cut the orange flesh into a small
dice, then finely dice the apple. Add the orange and apple to the sprout mixture.
2To remove the seeds from the pomegranate, take the fruit in your left hand
and tap firmly all over with a wooden spoon. Cut the pomegranate in half,
hold each half over the bowl containing the sprout mixture, and continue to firmly
tap the outside of the fruit. The seeds will fall out, leaving the bitter white pith
behind. Next add the scallions, chilies, and cilantro. Toss gently to mix.
3Put all the chutney ingredients in a small saucepan. Add ½ cup water and
bring to a boil. Reduce the heat, and simmer for 12–15 minutes or until the
excess water has evaporated. Remove from the heat, and cool. Spoon about
3 tbsp of the chutney onto the sprout mixture. The mixture is then spooned onto
the naan bread and eaten at once. If serving as canapés, add the topping just
before serving.
In Mumbai, a slang word
for street food snacks is
“chaat.” Snacks such as
this are eaten all over
India at any time of
the day, and there are
hundreds of varieties. They
often have a very noticeable
contrast in tastes between
hot, sweet, salty, and sour.
This particular chaat is
served on toasted naan or
pita bread. Alternatively,
you could use pieces of fried
samosa dough, which can
be bought at any Indian
grocery store. You could even
serve it on popadums broken
into small triangles. It
makes a striking canapé
to impress your guests.

View over 5,000 menus at http://www.menu-for-you.com

Street Food - Aloo jeera (Potato and cumin curry)

Serves 4–6
2 tbsp vegetable oil
4 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
1⁄3 cup shallots, finely chopped
1lb (450g) all-purpose potatoes, peeled and
cut into ½in (1cm) dice
1 tsp ground turmeric
1 tbsp black mustard seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 green cardamom pods
3 fresh green jalapeño or serrano chilies,
seeded and finely chopped
4 medium tomatoes, chopped
1 cup canned chickpeas (garbanzo beans),
drained and rinsed in cold water
1 tsp salt
juice of 1 lemon
½ bunch of fresh cilantro
freshly ground black pepper
1Heat the oil in a heavy saucepan over medium-high heat. Add the garlic and
ginger. Cook for 2–3 minutes until the garlic and ginger are fragrant. Add the
shallot and potato and cook, stirring and tossing, for about 4 minutes or until
the shallot has softened. Stir in the turmeric, mustard seeds, ground coriander,
cumin, and cardamom. Cook for 1 minute until the spices are fragrant, then add
the chilies, tomato, and chickpeas. Add ¼ cup water and the salt, season with
pepper, and cover the pot. Continue cooking over medium-high heat for about
20 minutes until the potato is tender when pierced with the tip of a sharp knife.
2To finish, add the lemon juice and half the cilantro. Taste the curry—it should
have a good balance of spicy, sweet, sour, and salty. Adjust the seasoning
if necessary. Garnish with the remaining cilantro, and serve as part of a larger
selection of curries, grilled fish or meat, dips, and Indian breads.
This classic potato curry
from South India is a dish
frequently featured as
street food. It works very
well as an accompaniment
to other curries and dishes,
so that you have a selection
of different flavors, colors,
and textures. Fresh
homemade curries taste
so different from takeaway
and those served in
restaurants, and you can
truly appreciate the
essential, simple nature
of true Indian food.


View over 5,000 menus at http://www.menu-for-you.com

Street Food - Southeast Asia

Southeast Asia gives to the world a myriad
of cuisines and culinary influences, with
traditions often spanning generations. Yet
governing all these there still remain distinct
boundaries that give each country or cultural
group its trademark food. For instance, there
are four main tastes found in Vietnamese
cuisine: hot, sweet, salty, and sour. This basic
structure is apparent in every dish and every
mouthful. In Thailand, this is called “rot chart”,
or “correct taste.” In Singapore, the food
reflects the extraordinary melting pot that
is this small island nation. Binding all these
regions is a culture of street food coupled
with an explosion of tastes, flavors, and
aromas guaranteed to tempt the palate.
Day 11: Singapore Arriving in steamy Singapore five days before Christmas, after a
long and squashed flight from wintry London, was more than a little disorienting. Suddenly it was
sticky and humid, and the middle of the night—but I had a limited number of days in which to
ingest the food of Singapore and wanted to begin my mission immediately. One of the best ways
to find the most delicious local street food is to ask the taxi drivers. I had heard about roti prata
(p46–47) from a friend who had worked as a journalist in Singapore. Now, despite the late hour,
I was determined to find it. I dropped my bags off at the hotel, and asked my taxi driver to take
me to the best stall of roti prata in Singapore. He set off, but the streets seemed ominously quiet
and ghostlike, empty of the hungry locals I hoped to join. Five dollars later we turned a corner
and all was explained. A small café was acting like a beacon in the night, its canary yellow plastic
tables and stark fluorescent lights welcoming all prospective diners—and there were hundreds.
For the length of the block there was no footpath to be seen—only happy faces seated at flimsy
chairs and tables devouring their favourite dish. And this was at 1:30 am on a Tuesday. Welcome
to Singapore. I sat down and finally my roti prata arrived. I tore it into pieces, dipped it into a
spicy curry sauce, and devoured. With one mouthful I knew exactly where I was. Heaven.
Day 14: Hue, Vietnam Vietnam is an extraordinary country, with a unique cuisine.
Leaving the organized chaos of Hanoi in the north, I head for the ancient imperial city of Hue,
situated on the banks of the Perfume River. Hue is well kept and has a rare tranquillity. It is
a strange type of silence. The city suffered 10,000 fatalities under American bombardment
as a response to the North Vietnamese Tet Offensive in the spring of 1968, and has never
quite recovered. Much of the ancient citadel was destroyed, yet you can still imagine its former
splendor. Despite Hue’s renown for elaborate and intricate displays of tradition, the most
delicious meal that I ate there was the simplest: bahn khoai, or happy crêpes. These mouthwatering
open pancakes are stuffed with pork and prawns and mushrooms. I found this dish in
the establishment of a man who is a deaf mute, and expresses his love through his food. Mr. Le
of Lac Tien is extraordinarily welcoming; we ate and laughed all afternoon. His mother, who
opened the restaurant 35 years ago, made the pancakes, and his children all served, and
laughed at my long legs while practicing their English.

 View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - France "Boeuf Bourgignon recipe"

Ingredients for 4 people:
- 2 lbs. (1 kg) beef cut into chunks (not small cubes)
- 1 bottle of red wine (tip: use a reasonable quality full-bodied wine)
- 1 onion, chopped finely
- 5 chopped cloves of garlic
- 3 bay leaves
- 10 fresh green peppercorns (if you don’t have fresh green peppercorns, ground
black pepper can be used instead)
- Olive oil
- ½ lb. (quarter kg) bacon in strips or cubes
- 20 pearl onions
- 5 medium sized carrots
- ¼ cup (70 ml) all purpose flour
- 1 tablespoon (17 ml) tomato paste
• Marinate the beef for at least 4 hours (best over night) in the
red wine mixed with the chopped onion, garlic, bay leaves and
fresh peppercorns.
• Remove the meat from the marinade and dry with paper towel.
• In a large pan:
o Fry bacon in oil until slightly browned. Place bacon in a large
ovenproof casserole.
o Then brown the pearl onions and cubed carrots in the pan and add to
casserole.
o Then brown the meat in the pan. Depending on the size of the pan
(i.e. if it is not possible to fit all the meat into the pan), do the meat
in batches and store the meat already browned temporarily in a large
dish..
o When all the meat has been browned, put it all into the pan, sprinkle
1 tablespoon of flower and mix well while continuing to brown
(approx. 5 minutes) then add bit by bit the red wine marinade
including onions, garlic, bay leaves and fresh peppercorns and last
but not least the tomato paste. Add to casserole and mix carefully
with bacon and pearl onions.
• Cook for 2 hours (or until tender) in oven at 180 Celsius (275
Fahrenheit).
• Best served with home made spaetzle (refer to recipe
Spaetzle).
Notes:
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this
region is known as Burgundy). Bougignon is famous for its rich cuisine, developed
during a time when it was one of the richest corners of Europe. It's cuisine features
beef, creamy sauces and of course wine (it is one of the two premier wine regions
of France). Perhaps it's most famous dish is Boeuf (which is French for beef)
Bourgignon, which combines all three traditions.
There are many full-bodied wines suitable for this dish. However, the Burgundy
wines are a good bet. If possible, serve a full-bodied Burgundy wine at the table to
go with the dish. Not only will it be a good match, but it shows a little extra style
(this in particular will be appreciated by French visitors, who generally believe that
food from a given region should be matched by wine from the same region).

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - France "Boudin Blanc recipe"

Ingredients for 4 people:
- 4 white sausages (Boudin Blanc)
- Sweet mustard
Recipe:
• Place Boudin Blanc into a pot of cold water. Bring to the boil and
simmer for 10 minutes.
• Serve hot with sweet mustard, mashed potatoes and salad.
Notes:
Boudin Blanc is a fat white sausage. The meat can be a mixture of chicken and
pork, but other combinations exist as well. It may also include milk and egg. As
there are many different versions, only the butcher from whom you buy the
sausages can tell you the exact ingredients used.
Although traditionally fried or grilled (as per the above recipe) that also cook well
on a barbeque.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - France "Coq au Vin"

In most cases, Coq au Vin is simply chicken cooked in wine. There
are several variations, in particular:
• In the French region of Bourgogne (which the English know as
Burgundy), a red wine is typically used. This is perhaps the
most well-known version of Coq au Vin.
• In some areas a white wine is used instead. Although these
versions are less well known, I personally consider white wine
more suitable as it complements the flavour of the chicken
instead of over-powering it. After all, if one was serving a glass
of wine with a chicken dish, it would be considered very odd to
serve a red wine instead of a white wine. For similar reasons
(white wine going better with fowl), I believe that Coq au Vin is
best prepared with a white wine.
• In Alsace, a Reisling white wine is traditionally used. This
reflects the fact that Alsace is on the German border and has
strong historical Germanic connections, which is reflected in
both its food and wine. Cream and morel mushrooms may be
added.
• In the Franche-Comté a Vin Jaune white wine is traditionally
used, with cream and morel mushrooms. Personally, I consider
this to be the finest version of Coq au Vin. See the recipes
below for further discussion.
• Other regions of France may use either a red or a white wine,
depending on local preferences and individual cooks.
Recipes
Coq au Vin (rouge) - The best-known version of Coq au Vin
Coq au Vin (blanc) - A simple meal, which is widely appreciated
Coq au Vin avec Creme - An elegant but simple recipe
Coq au Vin (Vin Jaune, Cream, Morels) - The king of Coq au Vin
recipes
Coq au Vin - Name:
Coq is the French word for "cock" (as in Rooster, or male chicken). Vin is French for
"wine" and "au" is French for "of the". Consequently, "Coq au Vin" literally
translates as "Cock of the wine". However, as literal translations are not that
meaningful, a better translation would be "Cock cooked with wine".
Until the 20th century it was common for rural families to have some chickens (for
eggs and meat) and a rooster. The rooster would be kept until it was too old to
perform its duties, at which time it would be killed and eaten. However, by this
time the meat would be hard and stringy, so cooking it slowly in wine would tend to
soften the meat and make it more edible. As such, the recipe has historically been
considered "peasant food" or "poor people's food" as the well-off would be able to
afford a better cut of meat which would not require slow cooking in wine in order to
be edible.
In modern times, few people would choose to eat an old cock. Consequently, most
modern versions use a chicken instead of a cock. As such, if one was being exact,
the recipe would be called "Poule au Vin" (chicken cooked in wine). However, the
old name "coq au vin" is always used, even if a chicken is substituted for the
traditional cock.
Some people will use a "capon" (a young, castrated rooster) instead of a chicken or
a cock. This is fairly rare as a "capon" is quite expensive. Also, the meat of a capon
is so fine that one could argue that it's taste should not be masked by cooking it in
wine.
Coq au Vin - Origin:
The origin of the recipe is unknown. There are two popular myths as to its source:
Napoleon and Caesar.
The first myth is that Napoleon unexpectedly stopped at an inn while travelling. The
innkeeper had little food to serve (perhaps due to the deprivations associated with
the Napoleonic wars) aside from an old rooster and some inferior wine. In
desperation, the innkeeper cooked the rooster in the wine, with onions, herbs and
some vegetables. To everyone's surprise, it was very tasty, too the point that the
recipe became part of the standard French cuisine.
In fact, while a pleasant tale, it is defeated by the fact that written records of the
recipe pre-date Napoleon by hundreds of years. However, it is not impossible that
the recipe was re-invented in the method described.
The other popular myth holds that when Caesar conquered the area subsequently
known as France, the inhabitants presented him with an old rooster as tribute.
Caesar's cook used wine (which was very popular with Romans) to make the meat
palatable. Again, although an amusing tale (and expressive of French pride), there
is no historical basis for it.
What is known is that the recipe is very old (at least 400 years) but did not become
popular until the early 1900s. Since then it has become one of the best known
French recipes, both within and outside of France. The affordability of chicken and
reasonable-quality wine, as opposed to its traditional old rooster and inferior wine,
has transformed it during the past century into fine cuisine, from its original roots
in poverty and the need not to waste any food.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - France "Côtes de Veau-au-Fromage recipe"

(French: Veal with cheese)
Ingredients for 4 people:
- 4 veal chops 2cm thick
- 4 slices of ham
- 4 slices of Gryere cheese
- 2 eggs
- 100 gr. butter
- breadcrumps
- flour
- 1 lemon
- salt and pepper
Preparation Time: 20 Minutes Cooking Time: 20 Minutes
Recipe:
• Carefully cut a pouch lengthwise into the veal chops.
• Place a slice of ham and one slice of Gryere into each pouch.
Close with a skewer.
• Beat the eggs.
• Roll chops with flour, spice with salt and pepper, than roll in
beaten eggs and than in breadcrumbs.
• Fry in butter for approximate 10 minutes on both sides.
• Serve with lemon slices, rice or mashed potatoes and
vegetables.

View over 5,000 menus at http://www.menu-for-you.com

French Toast Recipe (How to Make French Toast)

a hundred and I'm sure there are more. However, the basic recipe is:
• Stale bread, cut in thick slices
• Soaked in a mixture of egg and milk
• Add sugar and or spices (depending on recipe)
• Fry on both sides until golden brown
Most recipes call for sugar and/or spices. Maple syrup is also a common addition (particularly in Canada and the USA). Following are a couple of recipes which are particularly popular and relatively
simple.




Easy French Toast Recipe (Cinnamon & Canilla) - A quick and
easy recipe
French Toast Recipe (sweet) - A sweet version (with powdered
sugar)
French Toast Recipe (sugar+salt) - Sweet, but balanced by touch
of salt
French Toast Recipe (Spicy) - Slightly exotic with: nutmeg,
cinnamon, vanilla
Baked French Toast Recipe - A different taste, very rich and
delicious (but a bit naughty)
Baked French Toast (Apple + Raisin) - So rich and tasty it is
almost sinful. The apple, cinnamon and raisins work magic together
with the rich mixture of cream, sugar and butter.
French Toast - Origin and Name:
French toast is popular (mainly as a breakfast meal) in North America, parts of
Europe and China. The origin of French toast is uncertain, as is its name. Recipes
dating back to the sixteenth century have been found, and it appears to have been
widespread throughout Europe. Each country appears to have had its own name for
it.
In France, it was called "pain perdu" (lost bread), as it was a way of using bread
that had gone stale and would otherwise perhaps be thrown away (in other words,
lost bread).
In England, it has been called "Poor Knight's Pudding" or "Poor Knight's of
Windsor". Again, this may be a reference to the use of stale bread, so it is
associated with the need of poor people to not throw away food. The reference to
Knight is less certain, but as eggs and milk would have perhaps been beyond the
normal means of a poor peasant, the meal is perhaps more applicable to a Poor
Knight (who, although relatively poor, would be more able than the average
peasant to afford the eggs and milk).
A similar pattern is to be found in Finland, where the basic recipe was called
"köyhät ritarit" (poor knight's) but if sugar and jam were added (relatively
expensive ingredients at the time) it was called "rikkaat ritarit" (rich knight's).
In America there were a number of names for the recipe, but it was perhaps most
commonly known as "German Toast" prior to World War I. However, anti-German
sentiment at that time resulted in it being renamed to "French Toast". Since 2003
the anti-French sentiment in parts of the USA resulting from opposing positions
over the Iraq war has resulted in it being renamed to "Freedom Toast" in the White
House, US Congress and some restaurants. At about the same time these
institutions also renamed "French Fries" to "Freedom Fries".
French Toast - Nutrition:
French toast is a sound meal, provided one doesn't use too much sugar. The bread
provides carbohydrates, the egg protein, the milk calcium and other nutrients. It is
also good for economic fitness as eggs are relatively cheap and one can use stale
bread that would otherwise be thrown away. The trick is to use a French toast
recipe that does not call for a lot of sugar (or, to only use such recipes occasionally
as a special treat). We provide both types of recipes here.

 View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - China & India - Ngohiong

Ingredients
1 kl labong ng niyog stripped
1/2 kl singkamas stripped
3 tbsp ngohiong powder
2 tbsp 5 spice powder
1/2 kl ground pork
season to taste with salt, pepper, msg, and soy sauce
batter after wrapping with lumpia wrapper
2 cups cornstarch
paprika/white pepper 5 tbsp
700 grms water
Here is another recipe, this time of the sauce:
(Here’s the recipe for the dip sauce).
Lorbak Sauce:
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a
gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth.
Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.
Here is another clarification on the subject:
By Pepe on Tuesday, October 10, 2000 - 01:25 am:
I just cooked some adobo pork spare ribs. Super sarap talaga. I experimented a
little bit by putting a little bit of five spice powder with the usual adobo TSB
ingredients (toyo, suka at bawang). Sarap din ang labas. Don't put a lot though. Just
sprinkle some 5 spice powder. It's quite overpowering if you put too much of this
powder. (5 spice powder is Ngo-Hiong in Chinese).
Here is the recipe for Chinese Five Spice Powder:
How To Make Five-Spice Powder:
Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and
salty.
In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over
low to medium heat until the aroma of the peppercorns is released (about three
minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper
mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon
ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until
very fine. Store in an airtight container.
Tips:
Use five-spice powder sparingly, as it can be quite pungent. If desired, you can
substitute black peppercorns for the Szechuan peppercorn, and ground anise for the
star anise (use 4 teaspoons of ground anise).
What You Need:
Spices
Skillet
Blender or a Spice Mill
Airtight Container

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - China & India - Green Beans in Black Bean Sauce

Ingredients
• 1 lb fresh green beans
• 2 Tbsp black bean paste
• 2 Tbsp low sodium soy sauce
• 1/4 cup cold water
• 1 Tbsp corn starch
Directions
Wash green beans and trim into bite sized pieces. Steam or microwave with a little
water until just tender-crisp. Drain and rinse with cold water to stop cooking.
Mix together the black bean paste, soy sauce, water and corn starch until very
smooth.
Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir constantly to
coat the beans (sauce will get very thick). Serve immediately over hot cooked rice.
This sauce and cooking process can be used with just about any vegetable you like.
kwvegan vegan

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - China & India - Fragrant-Eggplant

Serves 4
Ingredients
• 1 large eggplant
• 4 tbl soy sauce
• 1 tbl cornstarch
• 3 tbl sugar
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 tsp crushed dried red pepper
• 6 slices ginger, about the size and thickness of a quarter
• 4 scallions, chopped, separate white and green parts
Directions
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with
salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid
out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add
ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the
squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until
eggplant is thoroughly cooked. You shouldn't have any trouble with sticking
because the eggplant still has a bit of moisture in it but if it does, add a little bit of
water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is
evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and
cook until thick. Serve hot over plain rice. kwvegan vegan

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - China & India - Bok Choy with Ginger Vinaigrette

Ingredients
• 1 pound bok choy
• 1 tablespoon white wine vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon sugar
• 1 small glove garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped or grated
Directions
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and
steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well
After bok choy is steamed you have two options:
Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette
over.
or
Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then
chop and pour ginger vinaigrette over.
Makes 4 - 1 cup servings kwvegan vegan

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - China & India - Bao Buns (Basic Recipe)

24 Buns
Ingredients
• 1 package dried yeast or 1 cake fresh yeast
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons Crisco or vegetable oil
• 1/2 cup boiling water
• 2 tablespoons sesame seed oil
Directions
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with
cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until
lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased
bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2
hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with
second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24
total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick.
Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with
towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking
Duck, Crispy Duck, or with any filling you desire.
May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam
10 minutes.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - China & India - Egg Roll Skins

Ingredients
• 1 1/2 cup Flour
• 1/2 tsp Salt
• 2 x Eggs
• 1 1/2 cup Water
Directions
1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth batter.
3. Lightly grease a small skillet, as in step 3 above.
4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or
rotating the pan so that the batter spreads thinly and evenly over the entire surface.
(Pour any excess batter back into bowl at once to make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do
not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet each time.
VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - China & India - Zongzi (Rice Dumplings in Bamboo Leaves)

Makes 20 dumplings

Ingredients

• 20 strings (for binding the zong zi packaging)

• 40 large bamboo leaves

• 1 kg of Glutinous Rice

• 2 kg of tender, fatty pork, sliced into 1 inch cubes

• 10 Salted Duck's Egg yolk

• 40 Small Dried Black Mushrooms

• 20 Dried Chestnuts

• 10 Cloves of Scallions cut up

• 1/2 kg of Dried Radish cut up very finely

• 5 Cloves of Garlic

• 100 g small Dried Shrimp.

• 200 g Shelled Peanuts (with skins)

• Cooking oil

• Fine Ground Black Pepper

• Star Anise

Directions

Soak the rice for three hours.

Boil peanuts until tender (30 – 1 hour).

Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up

of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar

and star anise.

Soak mushrooms until soft (hot water will speed the process); remove the stalks.

Stir-fry with a little soup from the meat stew; add small amounts of soy sauce,

sugar,

Dried Radish: Chop up finely and stir-fry with some sugar and garlic.

Shrimp: Stir-fry for a couple of minutes

Scallions: Chop up finely, stir-fry until fragrant.

In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add

the peanuts. Then the shrimp.

Cut the dried duck egg yokes into halves.

Bamboo leaves: Wash in hot water to tenderise the leaves (so they don't break),

before washing thoroughly in cold water.

Wet the strings to make them more pliable.

Wrapping the zong zi: Hang the set of strings.

"Fold the leaves flat at the leafstalk to make a sheet."

"Hold the sheet, fold it round in the middle and make a funnel till both ends are laid

over each other in one direction."

The dumplings should be pyramid shaped with sharp edges and pointed ends. It

takes some practice to get nice looking ones.

They are tied up just like shoes laces with a double knot which makes them easy to

open.

*Steam for 1 hour, unwrap and serve.

Notes

Zong zi are eaten plain or with any kind of sauce you chose. People in southern

Taiwan tend to boil the dumplings rather than steam them.

View over 5,000 menus at http://www.menu-for-you.com

CHI-CHI'S CHICKEN FAJITAS

CHI-CHI'S CHICKEN FAJITAS
Categories: Mexico, Restaurants, Poultry
Yield: 1 Servings
From: Brett Jones
In the last 17 years, I've worked for a LOT of restaurants :) My
favorite trick was from Chi-Chi's [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs T's is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours.

Food of the World - China & India - Chicken with Mangos

Ingredients
All Ingredients should be prepared before you start cooking this will save
time and make cooking the dish easier and more enjoyable.
o 1 cup (250ml) all-purpose flour
o 1 3/4 cups (430ml) water
o 1/2 (2ml) teaspoon salt
o 1/4 (1ml)teaspoon baking powder
o 3 whole chicken breasts
o 1 piece fresh ginger root (2x1 inches or 5x2.5 cm)
o 8 green onions
o 1 can (15 ounces or 425g) mangoes
o 3 cups (750ml) vegetable oil
o 3 tablespoons (45ml) white vinegar
o 3 tablespoons (45ml) dry sherry
o 4 teaspoons (20ml) soy sauce
o 2 teaspoons (10ml) sugar
o 2 teaspoons (10ml) corn-starch
o 2 teaspoons (10ml) instant chicken bouillon granules
o 1 teaspoon (5ml) sesame oil
Directions
1. Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a
medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them
into flour mixture.
3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces.
Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
4. Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add
chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add
ginger to oil in wok. Stir-fry until ginger is light brown.
6. Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce,
sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at
once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer
3 minutes.
7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes.
Serve immediately.

View over 5,000 menus at http://www.menu-for-you.com

Cooking The AUSTRALIAN Way Introduction

Introduction
When many people think of Australia, they picture a colorful, wild
land full of dangerous crocodiles, cuddly koalas, and daring adventurers.
In fact, Australia is a country of many different lifestyles and
climates, ranging from the desolate outback—where neighbors live
very far apart—to crowded coastal cities such as Sydney and
Melbourne. In the tropical north, people can wear shorts yearround,
while in the colder south they sometimes get the chance to
ski on snowcapped mountains.
Australian cooking reflects this variety. It combines the foods of
Britain—the homeland of Australian colonists—with foods brought
by southern European immigrants and, more recently, by immigrants
from neighboring countries near the Pacific Ocean. Creative
Australian cooks adapt the ever-widening range of influences and
fresh produce to their busy schedules.

The Land
Australia, the world’s biggest island and smallest continent, is called
“down under” because it lies entirely within the Southern
Hemisphere—south of the equator. Australia also includes the island
of Tasmania, which lies south of Melbourne. The waters of the
Indian and Pacific Oceans lap Australia’s shores. The island of New
Guinea lies to the north, and New Zealand is to the southeast.
Australia is part of the group of countries called the Pacific Rim.

This island continent covers nearly three million square miles, roughly
the size of the mainland United States. Australia is home to 19.7 million
people, who are nicknamed Aussies.The nation’s capital is Canberra.
A sparsely populated desert occupies the central part of this vast
land, and the mountains of the Great Dividing Range run down the
eastern coast. Bustling cities and sparkling beaches line the eastern,
southeastern, and extreme southwestern coasts. Fertile farms and
large ranches, called stations, lie in the nation’s rural areas.
Because Australia lies in the Southern Hemisphere, its seasons are
the reverse of those in the Northern Hemisphere. The coolest winter
months are between June and August, while summer’s heat lasts
from December to February. In general, Australia has a warm, dry,
pleasant climate, but the climate varies from one part of the country
to another. Tourists generally visit the hot, tropical northern areas
during the dry winter season. Rain comes to the north during the
hot summer months—and when it rains, it pours.The climate of the
southeast is milder, and most of the region’s rain falls during the
winter months. Although it does not snow in any of the large southeastern
cities, snow does fall in the nearby mountains.
In addition to having a variety of climates, Australia is also home
to some very unique wildlife. For example, the kangaroo and the
koala are marsupials—mammals that give birth to helpless offspring

that mature in a pouch on their mother’s abdomen. Other native animals
include the emu (an ostrichlike, flightless bird), the duck-billed
platypus, and the laughing kookaburra bird with its unique call. The
kangaroo and the emu are depicted on the national coat of arms.
The History
Place names such as Meekatharra, Innamincka, Oodnadatta, and
Wagga Wagga dot the Australian map. These colorful names were
used by the aborigines, nomadic people who have inhabited
Australia for at least forty thousand years. An important part of the
aborigines’ culture is the idea of the Dreamtime. Aborigines
believe that the first beings on earth lived during the Dreamtime.
According to aboriginal legends, these first inhabitants were
spirits who created natural wonders such as fire, rain, and land
formations. The Dreamtime spirits told tales that guided daily life,
from fishing and hunting to finding shelter. From these stories, the
aborigines learned how to live in Australia’s environment, which
was very dry and sometimes harsh.
Modern Australian history dates to January 1788, when Europeans
first landed just north of Botany Bay—later named Sydney Harbor. At
that time, Britain imprisoned many people for fairly minor crimes,
such as being unable to pay debts. As a result, British prisons were
badly overcrowded. To solve the problem, the British government
created a colony in Australia. About seven hundred prisoners and two
hundred British soldiers—some with wives and children—established
the first European settlement in what became the city of
Sydney.
These colonists survived with basic supplies and food staples from
Britain, supplemented by the food they found around them—fish,
wild fruits, and nuts. But living conditions were harsh.The Australian
climate was hot and dry compared to the cool, rainy British Isles.
The Irish potato famine, a crop failure that began in 1845 and

during which thousands of Irish people starved to death or fled
Ireland, prompted a flood of Irish immigration to Australia. In 1851,
when gold was discovered in southern Australia, thousands more
immigrants from various nations headed to the island. Many
prospectors who did not find gold stayed in Australia, bought plots
of land, and became farmers. After World War II (1939–1945), large
numbers of Italians, Greeks, and other Europeans moved down
under. Later, many families from Southeast Asia arrived to work and
live in Australia.

Because of Australia’s historic ties to Britain, Australian culture
shares similarities with British culture. Many Aussies have a special
affection for Britain.
But this connection with Britain meant that, for a long time,
Australians did not have a national identity of their own. They
bought goods and borrowed customs from other countries,
chiefly Britain and the United States. Over the years, however,
Aussies have gradually developed a sense of national pride in their
unique island home.
The Food
The aborigines were experts at using the fresh, natural foods of their
native land. Fruits, seeds, nuts, vegetables, and flower nectars all had
their places on aboriginal menus, alongside seafood, meat such as
kangaroo or possum, and various insects.
Later, rural Australians—who were known as bushmen because
they lived in the Australian wilderness, which is also known as the
outback or the bush—ate hearty, simple food that they called
“tucker.” Bushmen usually carried a tucker bag containing some
flour, from which they made a simple bread called damper. Though
damper was nothing but a flour-and-water dough cooked on a
stick held over the campfire or baked in the ashes, to hungry bushmen,
it was delicious.
Modern Australian cooking is built on a solid foundation of
British cooking, part of the island-nation’s colonial heritage. At
one time, meat was the mainstay of the down-under diet. Because
of the many ranches in Australia, meat was plentiful and excellent.
Most families ate meat and potatoes at nearly every meal. Cooks
usually served mutton (sheep meat) or lamb and sometimes beef
or pork.
Two foods that most Australians love are meat pies and Vegemite.
Meat pies—pastry crusts filled with meat and gravy—are tasty but
high-fat snacks. Vegemite, on the other hand, is very healthy. A
salty, black yeast extract, Vegemite is rich in vitamins and minerals.
Aussies enjoy it spread ever-so-thinly on bread, toast, or rusks
(very dry, crispy pieces of bread), and it is often one of a child’s
first solid foods.
But Australian cuisine has expanded beyond these traditional
favorites. Since World War II, Australia has welcomed many immigrants.
As a result of the multicultural influences of new ethnic
groups, Australian menus have become more diverse. Italians and
Greeks introduced squid and mussels, new vegetables, and various
herbs. European cheese makers brought with them methods of making
a wide range of fine cheeses from cow and goat milk.Vietnamese
and Chinese immigrants introduced stir-fries and sold special ingredients
such as ginger, vegetables, greens, and hot peppers.
No matter what the style of cooking, seafood that has been freshly
caught along Australia’s long shoreline is superb. Diners can select
prawns (large shrimp), lobsters, scallops, or fillets from dozens of
species of fish.
Fruits and vegetables arrive fresh in Aussie kitchens, too.The populous
southeast corner of the country contains many orchards, vineyards,
and farm gardens. Australian cooks also enjoy preparing baked
goods, and they often use hearty whole-grain flours for their breads
and sweets.
Holidays and Festivals
Just as Australian cooking is a combination of tradition and experiment,
holidays in Australia bring together new and old customs.
Before the arrival of Europeans, Australia’s aborigines had their own
set of beliefs and rituals. Later, most of the British colonists and settlers
were Christian, and the majority of modern-day Australians follow
one of the branches of Christianity. For them, Christmas, on
December 25, is one of the year’s biggest holidays.
Because Australia lies in the Southern Hemisphere, Christmas falls
right in the middle of summer. Kids are on a six-week vacation, the
beaches are packed, and many people are busy shopping for holiday
gifts and making preparations. Although some families have
Christmas trees, wintry decorations such as pine boughs and holly
are often replaced by native Australian plants. Christmas bells, a
brightly colored flower with bell-shaped blossoms, and branches of
the Christmas bush, a flowering tree, adorn many Australian homes.
On Christmas Eve, the pleasant weather allows Melbourne residents
to hold the Carols by Candlelight celebration outdoors. For more
than sixty years, Aussies of every age have gathered to sing Christmas
carols at this annual event.

Christmas Day is usually hot in Australia—temperatures sometimes
soar higher than 100°F. Even in such steamy weather, some
Australians prepare traditional Christmas dinners, often heavily influenced
by British custom. These dinners include dishes such as roast
turkey, ham, potatoes with gravy, and cooked vegetables. However,
many people have adopted newer, more summery traditions, and
Christmas picnics and backyard barbecues are popular. Cold roasts,
such as turkey, ham, or roast beef, or grilled foods, such as fish,
shrimp, chicken, or vegetables, accompany salads and fruit dishes.
Desserts are also a must, with favorites including light, airy pavlova—
a meringue pastry topped with fresh fruit and whipped cream—
Christmas pudding, shortbread, and bonbons.
After dinner, children and their families enjoy trips to the seaside
or to the park to play with new toys and to visit with friends.
December 26, which is the national holiday Boxing Day, gives
people a chance to relax and clean up after the festivities.
Another big day is January 26, Australia Day. This holiday commemorates
the official founding of a British colony in Australia.
Throughout the nation, parades, fireworks, live entertainment, and
craft fairs celebrate Australian history and culture. In Sydney, hungry
revelers can get their fill at the Great Australian Bite, a giant food festival.
Many cities and towns hold community breakfasts, serving up
bacon, eggs, and pancakes to get the day off to a good start. Events
such as log-chopping contests and campfire cooking competitions
test Australians’ skills in the outback.
Not long after Australia Day, an event with even older roots takes
place in the Bunya Mountains, located northwest of the eastern
city of Brisbane. Australia’s aboriginal residents hold many ceremonies
and rituals, called corroborees. Most of these occasions are
very sacred, and their details are kept private within individual
aboriginal communities. However, aborigines from many different
groups shared the ancient Bunya Festival. Long before the British
colonists arrived, aborigines from around the region met in the
Bunya Mountains every few years to enjoy corroborees and feasts.
The festival took place in late January or early February, during the
harvest season of bunya nuts. Bunya nuts are large seeds produced
by the bunya pine trees that flourish in the mountains, and festivalgoers
sampled various dishes prepared with the nuts. In recent
years, the Bunya Festival has been revived and celebrated in
modern Australia.
Another unique Australian celebration is shearing time. Each
September—early spring in Australia—the many sheep raised on
Australian farms and ranches get their annual haircut. Their wool is
sheared off and used to make clothing and other goods. When the
shearing—which often takes several days—is finished, rural families
celebrate with a big picnic by the billabong, a waterhole formed by
a river or creek. Kids swim in the cool water, while adults tend the
cooking fire. The firewood is often eucalyptus, also called gum, or
coolabah. Native to Australia, the wood gives off a nose-tingling aroma
as it burns.
Common dishes at these springtime picnics include grilled lamb
chops, bread and butter, salad, and three or four kinds of biscuits
and cakes. As the sun sets after the evening picnic, full, tired diners
listen to the black-crested cockatoos calling overhead and the kookaburras
laughing in the trees. Shearing time in the outback is a truly
Australian experience.

Before You Begin
Australian cooking makes use of some ingredients that you may not
know. Sometimes special cookware is used, too, although the recipes
in this book can be prepared with ordinary utensils and pans.
The most important thing you need to know before you start is
how to be a careful cook. On the following page, you’ll find a few
rules that will make your cooking experience safe, fun, and easy.
Next, take a look at the “dictionary” of utensils, terms, and special
ingredients. You may also want to read the list of tips on preparing
healthy, low-fat meals.
When you’ve picked out a recipe to try, read through it from
beginning to end. Now you are ready to shop for ingredients and to
organize the cookware you will need. Once you have assembled
everything, you’re ready to begin cooking.

The Careful Cook
Whenever you cook, there are certain safety rules you must
always keep in mind. Even experienced cooks follow these rules
when they are in the kitchen.
• Always wash your hands before handling food. Thoroughly
wash all raw vegetables and fruits to remove dirt, chemicals,
and insecticides. Wash uncooked poultry, fish, and meat under
cold water.
• Use a cutting board when cutting up vegetables and fruits.
Don’t cut them up in your hand! And be sure to cut in a
direction away from you and your fingers.
• Long hair or loose clothing can easily catch fire if brought
near the burners of a stove. If you have long hair, tie it back
before you start cooking.
• Turn all pot handles toward the back of the stove so that you
will not catch your sleeves or jewelry on them. This is
especially important when younger brothers and sisters are
around. They could easily knock off a pot and get burned.
• Always use a pot holder to steady hot pots or to take pans out
of the oven. Don’t use a wet cloth on a hot pan because the
steam it produces could burn you.
• Lift the lid of a steaming pot with the opening away from you
so that you will not get burned.
• If you get burned, hold the burn under cold running water.
Do not put grease or butter on it. Cold water helps to take the
heat out, but grease or butter will only keep it in.
• If grease or cooking oil catches fire, throw baking soda or salt
at the bottom of the flame to put it out. (Water will not put
out a grease fire.) Call for help, and try to turn all the stove
burners to “off.”
Cooking Utensils
electric mixer—An appliance, either freestanding or handheld, used for
mixing and beating
food processor—An electric appliance with a container and rotating blade
to chop, mix, and blend food
kitchen parchment paper—A nonstick pan liner
kitchen shears—Scissors designed especially to snip herbs and cut a wide
variety of other foods
meat thermometer—A thermometer that is inserted into meat or poultry to
check how well-done the meat is. Some meat thermometers are left
in the whole time the meat cooks, while others are used at intervals.
paring knife—A small knife used for removing pits and cores from fruit
and for peeling vegetables and fruit
pastry brush—A small brush used for coating food or cooking equipment
with melted butter or other liquids
rack—A metal frame on which meat is placed for roasting
rolling pin—A cylinder, often of wood, used for rolling out pastry or dough
serrated knife—A knife with a notched or grooved cutting edge
spatula—A flat, thin utensil used to lift, toss, turn, or scoop up food
tongs—A utensil, shaped either like tweezers or scissors with flat, blunt
ends, used to grasp food
wire rack—An open wire stand on which hot food is cooled
wire wisk—A utensil used for beating food by hand
Cooking Terms
beat—To stir rapidly in a circular motion
boil—To heat a liquid over high heat until bubbles form and rise
rapidly to the surface
chop—To cut into small pieces
core—To remove the seeds or pit from the center of a fruit or vegetable
cut in—To mix butter or margarine into flour with a pastry blender or
two knives until it has a coarse, mealy texture
dollop—A small amount, about a teaspoonful, of a semiliquid ingredient
such as whipped cream
fillet—A boneless piece of fish or meat
garnish—To decorate a dish with small pieces of food, such as parsley
sprigs
mince—To chop food into very small pieces
pinch—A very small amount, usually what you can pick up between
your thumb and first finger
roast—To cook in an open pan in an oven
sift—To put an ingredient, such as powdered sugar, through a sifter
to break up any lumps
simmer—To cook over low heat in liquid kept just below boiling point.
Bubbles will occasionally rise to the surface.
whip—To beat ingredients at a high speed until mixture is light and fluffy
Special Ingredients
chutney—A thick sauce made from fruit, spices, and vinegar or lemon juice
cinnamon—A spice made from the bark of a tree in the laurel family.
Cinnamon is available ground or in sticks.
curry powder—A blend of six or more herbs, seeds, and spices that gives
food a spicy flavor and a yellow hue
dry mustard—A powder made from the ground seeds of the mustard
plant that is used to flavor food
garlic—A bulbous herb whose distinctive flavor is used in many
dishes. Each piece or bulb can be broken up into several small
sections called cloves. Before chopping a clove of garlic, remove
its papery skin.
gingerroot—The knobby, light brown root of a tropical plant, used to flavor
food. To use fresh gingerroot, slice off the amount called for,
peel off the skin with the side of a spoon, and grate the flesh. Freeze
the rest of the root for future use. Fresh ginger has a very zippy taste,
so use it sparingly. (Do not substitute dried ground ginger in a
recipe calling for fresh ginger, as the taste is very different.)
kiwifruit—A small oval fruit with fuzzy brown skin and bright green
flesh marked with a circle of tiny black seeds
mint—The leaves of any of a variety of mint plants, used fresh or dried
in cooking
nutmeg—A fragrant spice, either whole or ground, that is often used in
desserts
olive oil—An oil made from pressed olives that is used in cooking and
for dressing salads
parsley—A green, leafy herb used as a seasoning and as a garnish
parsnip—A white root vegetable with a mild, slightly sweet, nutty flavor
passion fruit—A small, egg-shaped fruit with a hard purple shell protecting
yellow-orange pulp, which has a tart-sweet flavor. It is more
readily available canned than fresh in the United States.
rosemary—An herb in the mint family. Rosemary’s needlelike leaves
have a strong flavor and are used as a seasoning and as a garnish.
self-rising flour—Flour which already has baking powder and salt added
to it. Australian cooks often use self-rising flour for convenience.
thyme—A fragrant herb used fresh or dry to season foods
wine vinegar—Vinegar made from red or white wine. Wine vinegars
usually have a sharp, tangy flavor.

Healthy and Low-Fat
Cooking Tips
Many modern cooks are concerned about preparing healthy, low-fat
meals. Fortunately, there are simple ways to reduce the fat content of
most dishes. Here are a few general tips for adapting the recipes in
this book.Throughout the book, you’ll also find specific suggestions
for individual recipes—and don’t worry, they’ll still taste delicious!
Many recipes call for butter or oil to sauté vegetables or other
ingredients. Using oil instead of butter can lower cholesterol and
saturated fat, but you can also reduce the amount of oil you use or
use a low-fat or nonfat cooking spray instead of oil. Sprinkling a little
salt on vegetables brings out their natural juices, so less oil is
needed. It’s also a good idea to use a small, nonstick frying pan if
you decide to use less oil than the recipe calls for.
Another common substitution for butter is margarine. Before
making this substitution, consider the recipe. If it is a dessert, it’s
often best to use butter. Margarine may noticeably change the taste
or consistency of the food.
Other dairy products, such as heavy cream, milk, and sour cream,
also show up in Australian cooking. An easy way to trim fat from a
recipe is to use skim or evaporated skim milk in place of cream,
whole milk, or 2 percent milk. In recipes that call for sour cream,
you may want to try substituting low-fat or nonfat varieties, or plain
yogurt.When cooking with meat, buying extra-lean meats and trimming
off as much fat as possible are two simple ways to reduce fat.
There are many ways to prepare meals that are good for you and
still taste great. As you become a more experienced cook, try experimenting
with recipes and substitutions to find the methods that
work best for you.

METRIC CONVERSIONS
Cooks in the United States measure both liquid and solid ingredients using
standard containers based on the 8-ounce cup and the tablespoon. These
measurements are based on volume, while the metric system of measurement
is based on both weight (for solids) and volume (for liquids).To convert
from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters
is a straightforward conversion, using the chart below. However, since solids
have different weights—one cup of rice does not weigh the same as one
cup of grated cheese, for example—many cooks who use the metric system
have kitchen scales to weigh different ingredients.The chart below will
give you a good starting point for basic conversions to the metric system.
MASS (weight) LENGTH
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.)
or 16 ounces = 0.45 kilograms (kg)
ø inch (in.) = 0.6 centimeters (cm)
¥ inch = 1.25 centimeters
1 inch = 2.5 centimeters
2.2 pounds = 1.0 kilogram TEMPERATURE
LIQUID VOLUME 212°F = 100°C (boiling point of water)
225°F = 110°C
1 teaspoon (tsp.) = 5.0 milliliters (ml) 250°F = 120°C
1 tablespoon (tbsp.) = 15.0 milliliters 275°F = 135°C
1 fluid ounce (oz.) = 30.0 milliliters 300°F = 150°C
1 cup (c.) = 240 milliliters 325°F = 160°C
1 pint (pt.) = 480 milliliters 350°F = 180°C
1 quart (qt.) = 0.95 liters (l) 375°F = 190°C
1 gallon (gal.) = 3.80 liters 400°F = 200°C
(To convert temperature in Fahrenheit to
Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole

An Australian Table
Many Australian families gather for meals at dinner tables in their
kitchens or dining rooms. In busy households, the evening meal can be
a good time to slow down and share news and stories about the day.
But perhaps one of the most typically Australian places to eat is
not in the dining room or the kitchen but in the backyard or at a
local park. Barbecues and cookouts are favorite gatherings for
Aussies of all ages. And, with warm weather lasting through most of
the year in much of the country, barbecues are not just summertime
treats.
An Australian barbecue is usually a casual, fun event for families
and friends. Maybe you’ve heard people say, “Throw another shrimp
on the barbie.” This expression turns up in movies more often than
in real life, but the “barbie” is the grill, and large shrimp (also called
prawns) are popular at barbecues. Fish and other types of seafood
are also common foods at cookouts, especially near Australia’s
coastal waters. Other tasty dishes from the grill might include lamb
chops, sausages, roasted eggplant, or even marinated pears. So to
experience one kind of eating the Australian way, invite some friends
over and start up the barbie!
An Australian Menu
LUNCH
Egg and bacon pie
Lamingtons
SHOPPING LIST:
1 to 1¥ lb. fresh fruit of
your choice
fresh parsley or chives
1 stick butter or margarine
6 eggs
8 thin slices Canadian bacon
1 18¥-oz. package yellow
cake mix
Miscellaneous
1 17¥-oz. package frozen
puff pastry sheets
cocoa
3 c. shredded coconut
powdered sugar
salt
black pepper

The following menus are examples of a typical Australian lunch and dinner.
Shopping lists of the ingredients necessary to prepare these meals are also
included. Keep in mind that these combinations of dishes are just suggestions.
You can make your own menu plans based on the available ingredients, the
occasion, and the amount of time that you have to prepare.
Fresh fruit salad
Produce
Dairy/Egg/Meat
Canned/Bottled/Boxed

DINNER
Sunshine salad with
custard
SHOPPING LIST:
1 large yellow onion
1 small red onion (optional)
1 small head lettuce
1 small cucumber
1 banana
1 lemon
fresh parsley
2 sticks butter
16 oz. half-and-half, whole
milk, or fat free half-andhalf
8 oz. milk
8 oz. heavy cream
8 oz. sour cream (regular,
low-fat, or nonfat)
4 eggs
1 lb. white fish fillets
(orange roughy, perch,
1 15-oz. can pumpkin
2 10æ-oz. cans chicken or
vegetable broth
1 11-oz. can mandarin
orange segments
olive oil
vegetable oil
wine vinegar
tartar sauce
lemon juice
vanilla extract
2¥ c. rolled oats
Miscellaneous
4 slices white bread
¥ c. golden raisins
all-purpose flour
sugar
curry powder
dry mustard
cinnamon
nutmeg
salt
black pepper

Creamy pumpkin soup
vinaigrette dressing
Crunchy fish fillets
Bread and butter
Produce
Dairy/Egg/Meat
or cod)

Lunch
Although Australian breakfasts were once very substantial meals, this
is no longer true for most Aussies. People who work on farms or do
other physically demanding jobs may still eat a hearty breakfast of
eggs, bacon, cooked tomato, and toast. However, most modern
Australians eat a light breakfast of cereal, fresh fruit, and milk or
orange juice.
Lunch, too, is often a relatively light meal. A sandwich, a couple
of biscuits (cookies) or a piece of cake, fresh fruit, and a drink make
up a filling and delicious lunch. Busy Aussies might also stop to
enjoy a hot meat pie with ketchup.
On weekends Australians love to go on picnics. They either barbecue
the main course at an outdoor grill or prepare something like a
quiche or other entrée ahead of time to take along. They may also
bring a salad and bread or rolls. Something sweet usually follows the
main course.

A GUIDE TO VIETNAMESE MENU ITEMS

HOW TO MAKE CANDY APPLES

TYPES OF PEPPERS AND COOKING WITH THEM

TOP 5 POPULAR SUSHI

HOW TO CARVE THE TURKEY

9 EASY WAYS WITH SMOKED SALMON

10 QUICK CANAPES

JAMBALAYA RECIPE

TROPICAL FRUIT CEREAL BARS

BAKED SPICY CHICKEN WINGS

3 FRESH AND FAST TOAST RECIPE

 

Cooking The AUSTRALIAN Way Egg and Bacon Pie

 

 1 17¥-oz. package frozen puff

pastry sheets, thawed (2 sheets)*
8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but
difficult and time consuming to make.
The ready-made sheets are convenient to use
and are just as tasty when baked. Be sure to
thaw sheets at room temperature for at least
20 minutes before using. If the pastry starts
to crack while you’re working with it, just
wet your fingers with a little water and
press the pastry firmly together to seal.

1. Preheat oven to 400°F. On a lightly

floured working surface, use a
rolling pin to roll out one sheet of
pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry
sheet and press gently into place.
Cover pastry with Canadian bacon,
overlapping slices to form an even
layer. Crack eggs onto bacon-lined
crust and break yolks with a fork.
Season with salt and pepper and
sprinkle with parsley or chives.
3. Roll out the second sheet of pastry
to Π -inch thick. With your fingers
or a pastry brush, lightly brush the
lower pastry’s edge with water.
Gently place the second sheet of
pastry on top of the pie. Press edges
firmly together and cut off any extra
pastry. Flute edges by pinching
pastry gently between your thumb
and forefinger. Carefully use a sharp
knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet
and bake for 30 minutes, or until
pastry is puffed and golden brown.
Carefully remove pie from the oven
and allow to cool before serving.
Preparation time: 25 to 30 minutes
Baking time: 30 minutes
Serves 6

View over 5,000 menus at http://www.menu-for-you.com

Cooking The AUSTRALIAN Way Fresh Fruit Salad

The beauty of fruit salad is that you can use your imagination! It can be made with almost any
combination of fruits that are in season. In Australia passion fruit is a common ingredient. Select
three or four of your favorite fruits.

About 1 to 1¥ lb. fresh fruit, such
as apricots, bananas,
strawberries, peaches, pears,
apples, oranges, grapes, or melon

1. Wash fruit thoroughly. Peel, core,
and remove the stones or pits as
necessary. Cut the fruit into small
chunks or bite-sized pieces.
2. Combine the fruit in a bowl.* Stir
gently, being careful not to bruise
or mash the fruit. Cover and chill
until ready to serve.

Preparation time: 15 to 20 minutes
Serves 4

View over 5,000 menus at http://www.menu-for-you.com

Cooking The AUSTRALIAN Way Pineapple Fruit Cup

Many Australian families like to serve refreshing fruit drinks like this one for celebrations or on
hot afternoons.

4 c. pineapple juice
2 c. apricot nectar
1 c. orange juice
4 c. lemon-lime soda or club soda
4 c. ginger ale
1 apple
mint sprigs for garnish
1. Chill fruit juices, soda, and ginger
ale ahead of time.
2. Peel, core, and finely chop the apple.
3. Measure pineapple juice, apricot
nectar, and orange juice into a large
pitcher or 1-gallon jug. Add
chopped apple and stir well to mix.
4. Add soda and ginger ale just before
serving. Pour into ice-filled glasses
and garnish each fruit cup with a
sprig of mint.

Preparation time: 10 to 15 minutes
Serves 10 to 12
*For an extra burst of color and
flavor, stir in 4 oz. candied cherries,
cut into quarters.

View over 5,000 menus at http://www.menu-for-you.com

Cooking The AUSTRALIAN Way Tea

The most traditional Australian tea was “billy tea. Brewed by bushmen in Australia’s wilderness,
the water was boiled and the tea was steeped in a metal container called a billy. Billy Tea is now
a brand name of a popular Australian black tea. If you can’t get Billy Tea, try other black teas
such as English Breakfast in the morning and Earl Grey in the afternoon.

1 c. water per person
1 tsp. loose tea for each person plus
one more tsp., or 1 tea bag for
each person plus one more*

1. Place cold water in a kettle (not a
teapot). Bring water to a boil.
2. Meanwhile, warm a teapot by filling
it with hot tap water.
3. When water in the kettle boils,
empty hot tap water from the
teapot. Place tea in teapot.
4. Fill teapot with the boiling water.
5. Allow tea to steep (soak) for 2
minutes and serve hot.

Preparation time: 12 to 14 minutes

*Most Australians like the taste of
their tea to be quite strong.The extra
teaspoonful or tea bag is called “one
” and it gives the tea the
extra flavor that Aussies love.

View over 5,000 menus at http://www.menu-for-you.com

Cooking The AUSTRALIAN Way Tomato and Mint Sandwiches

These triangular sandwiches are tasty tidbits to snack on at teatime.They are not meant to fill
you up, since dinner is usually not too far off.

4 thin slices white or whole wheat
bread
1 to 2 tbsp. soft butter or
margarine
1 tomato*
dash salt and pepper
Π tsp. sugar
several sprigs fresh mint

1. Trim crusts from bread.
2. Spread softened butter or margarine
thinly on bread. (This will keep the
tomatoes from making the bread
soggy.)
3. Cut tomato into thin slices. Using a
serrated knife will make cutting the
tomato easier.
4. Place tomato slices on two of the
buttered bread slices. Sprinkle
tomato slices with salt, pepper, and
sugar.
5. Wash mint and dry the sprigs
between paper towels. With kitchen
shears, snip mint leaves from 2
sprigs into tiny pieces and sprinkle
them over the tomato slices.
6. Cover tomato slices with remaining
slices of bread. Cut each sandwich
into four triangular pieces. Arrange
sandwiches on a plate or small
platter and garnish with extra sprigs
of mint. Refrigerate until serving.

*For a variation on this recipe, use
thinly sliced, peeled cucumber in place
of the tomato and leave out the sugar.

Preparation time: 20 minutes
Serves 4

View over 5,000 menus at http://www.menu-for-you.com