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16 - 20 JULY 2008, ΚAVALA, GR |
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16 - 20 JULY 2008, ΚAVALA, GR |
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MALAYSIA'S CURRY CHICKEN (Malaysia) |
Ingredients (serves
8) 1 Whole chicken (~ 1.5KG) 500g Potato 200ml Coconut milk 3 teaspoon sugar 1 teaspoon salt For Curry Paste: 50 g Dried chili 100g Chopped up small onion 100g Chopped up garlic 3 stalks Lemon Grass 2 teaspoon Belacan (Malaysia’s traditional chili-shrimp paste) 2 Tomatoes 50g Yellow curry powder |
Preparation: Cut up chicken into pieces. Remove potato skin and cut up potato into ¼. Blend curry paste ingredients until it is well mixed. Stir fry blended curry paste with some cooking oil. Add chicken and potato pieces into paste and continue to stir fry. Add in coconut milk and simmer with cover on for 8 minutes on medium heat (Stir occasionally to make sure that it doesn’t burn). Add 3 teaspoon sugar and 1 teaspoon salt. Continue to cook for 1 minute. Remove from pan and serve while hot. |
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Ingredients (serves 4) 500gr lamb 2 spoonfuls of rice 2 spoonfuls of butter 2 eggs 3 glasses of yoghurt 2-3 spoonfuls of flour Salt (as much as you like) |
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LAMB WITH YOGHURT (Albania) |
Preparation: Boil lamb in salted water for 1 hour. Take out the meat, add the rice to the broth and boil. Add the flour, the eggs, 1 teaspoonful of butter and 300gr yoghurt. Finally add the lamb and cook. Put everything in an appropriate form and bake in the oven for 30-40 minutes at 200°C. |
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Ingredients (serves 4) 200g eggplants 30g cheese (preferably from Holland) 1 egg 15g hard butter 15g grated cheese 100g kefir salt garlic |
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CHEESE_STUFFED EGGPLANTS (Russia) |
Preparation:
Wash the eggplants, cut off the stems, cut in halves and remove the seeds with a teaspoon. Put the eggplants for 5 minutes in boiled water with salt. Take out and let the water drip off. Boil the egg until it turns hard and chop it. Add grated cheese and butter and stir. After the eggplants cool down, fill with the mixture, put on a baking tray coated with butter and bake in the oven. Mix kefir with smashed garlic and serve separately to eggplants. Sprinkle with chopped vegetables. |
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CHICKEN WITH WHITE SAUCE (Russia) |
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Ingredients (serves 4) 600 gr. chicken 800 gr. potatoes 80 gr. onions 2 garlic cloves 160 gr. yoghurt salt, pepper vegetables |
Preparation: Cut chicken in small pieces of 40 – 50 gr. each and put in a pan with a little water. Peel potatoes, cut in small cubes and add to chicken. Let boil for 10 minutes then add yoghurt and chopped onion. Let boil over low heat. 3 – 5 minutes before they are done, add garlic, salt, pepper and whatever vegetables you like. Served hot. |
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TAJIK PILAF (Tajikistan) |
Ingredients (serves 5-6) 1.5 kg lamb 1 kg carrots 3 onions 2 hot chili peppers cumin 150g sunflower oil 1 kg rice 1.2 l cold water salt
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Preparation: Cut the meat in small pieces. In a large pan heaten the oil and add the meat with the chopped carrots and the sliced onions and fry for 15-20 minutes. When the meat is fried, add the boiling water, as well as the spices and the rice (let the rice soak in water first). Flatten the surface of the rice (you shouldn’t stir at all). The water should exceed the rice by at least 1 cm. Let the rice boil in the open pan. When no more water is left, cover the pan and let it on the fire for another 20 minutes. The cooked rice is served in a large plate with the meat on top. |
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MEATBALLS WITH ONIONS (Siatista / Greece) |
Ingredients (serves 5) For meatballs: 1 kg minced meat (veal) salt, pepper and pimento 1 big onion chopped in blender 1 glass of breadcrumbs 3 eggs chopped parsley ½ tomato (chopped together with the onion) some flour some olive oil For onions: 1 ½ kg onions sliced 4 bay leaves olive oil ½ espresso cup “Greek Trahana” (pasta like) 1 spoonful tomato-puree |
Preparation: Knead all the ingredients of meatballs together, make small balls and dredge in flour. Saute onions with oil, pepper and salt until they turn golden and put into a large baking pan. Make nests and put meatballs in, add bay leaves and “Trahana”, mix tomato-puree with water and spill over all (meat balls must be covered). Bake at 200° C till water is absorbed. |
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Copyright © 2004-2008 ΔΑΝΕΚ. Με την Επιφύλαξη κάθε νόμιμου δικαιώματος |
