BELGIUM : Parsley Peppercorn Ground Beef Steaks

Ingredients :

Meat Mixture
1 1/4 lbs ground beef round
1/2 teaspoon salt
3 garlic cloves, crushed
3/4 cup finely chopped parsley
2 teaspoons very coarsely cracked black peppercorns
1/4 teaspoon salt, preferably coarse

Cream Sauce
1/3 cup beef broth or 1/3 cup brandy
1/4 cup heavy cream
1/2 tablespoon butter
1 1/2 tablespoons chopped parsley


Instructions :
1. Mix meat mixture ingredients until well blended.
2. Shape into four 1 1/4-inch thick patties.
3. Press pepper into flat sides.
4 .Let stand 15 minutes.
5. Lightly sprinkle salt over bottom of a large nonstick skillet.
6. Place over medium high heat until hot.
7. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
8. If not making the sauce, sprinkle with the parsley and serve.
9. If servinig with sauce, remove patties to warm plates.
10.Remove any excess fat in skillet, leaving brown (not burned;) bits.
11.Add brandy or broth and cook and stir until reduced to about 2 tbls.
12.Add cream and butter.
13.Stir over high heat until reduced to 3 tbls.
14.Spoon over meat.
15.Sprinkle with remaining parsley.
source : www.food.com

ITALIA : Healthy Recipe Linguine with Tuna Puttanesca

Ingredients :
Freshly ground pepper
Kosher salt
1 5-ounce can albacore tuna, packed in olive oil
1 28-ounce can San Marzano plum tomatoes
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped kalamata olives
4 basil leaves, torn, plus more for garnish
12 ounces linguine
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil

Instructions :
1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.
5. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices.
6. Cook until the tomatoes are slightly dry, about 2 minutes.
7. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
8. Add the tuna with its oil, breaking it up with a fork, and season with salt.
9. Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot.
10.Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

CUBA : Coconut Chicken Recipe

Ingredients:
 1-1/2 onions, chopped
salt and pepper to taste
1/2 (14 ounce) can coconut milk
1 teaspoon vegetable oil
1 tablespoon chopped roasted garlic
4 skinless, boneless chicken breasts
1 red bell pepper, chopped
1 pinch crushed red pepper flakes
1 green bell pepper, chopped

Instructions :
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.
5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
6. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

RECIPE from FINLAND : Fillets of Baltic herring filled with dill

Ingredients :
salt
50  g  rye flour
50  g  wheat flour
1   kg Baltic herrings fillets
50  g  dill
white pepper
100 g  butter
150 g  onions


Instructions :
1. Simmer chopper onions in butter.
2. Remove onions from a pan and add chopped dill.
3. Open Baltic herring fillets. Put half of Baltic herrings to a table, skin side down.
4. Add salt and grinded white pepper. Add onion-dill mixture over a Baltic herrings.
5. Seasoning a rest of Baltic herrings with a salt and white pepper.
6. Add rest of Baltic herrings as a cover on top of stuffed fillets. Mix together flours.
7. Cover Baltic herring fillets with flour mixture.
8. Fried Baltic herrings fillets in a frying pan with butter.
source: http://www.dlc.fi/~marianna/gourmet/pic/frdherr.jpg

RUSSIA : Goulash

Ingredients :
laurel leaf (1)
salt and pepper to taste
3 tablespoonful of flour
2 medium fresh tomatoes (wedged)
2 medium potatoes (peeled and cubed)
2 big onions (sliced in medium size rings)
Beef – half kilo will do (whole muscle, not ground beef and cubed)


Instructions :
1. Cut the beef into cubes 1 inch on each side – wet beef cube with water and roll in flour.
2. Cut the onions into rings – wet with water and roll in flour.
3. Cut tomatoes into wedges. (you may peel if desired) peel and cut potatoes into 1 inch cubes.
4. Drop floured beef cubes into hot oil in a non stick skillet.
5. Turn the pieces, so that every side of the cube is flash fried. (This is only to seal the crust not cook the meat.)
6. Once fried put the cubes into a big saucepan.
7. Drop floured onion rings into hot oil in same skillet then once fried like you fried the meat, add to the saucepan on top of the meat.
8. Then add potatoes and tomatoes on top the onions.
9. Salt and pepper to taste. Laurel leaf thrown in pot on top of everything.
10.Add water just to cover the bottom because the tomatoes will produce the liquid necessary.
11.Cover with a lid and stew for 30 minutes on a slow fire. Check by taking lid off and gently stir the Goulash.
12.Cook on low heat another 20 minutes with lid off. Increase cooking time if not thick enough.
   (Or you can add tomato paste to thicken the end product. Also add water if too thick.)

SPAIN : Fig and Almond Ball

Ingredients :
1 tbsp brandy
1 tbsp clear honey
1 tsp ground cloves
50g dried cranberries
100g sesame seeds, toasted
100g whole almonds, toasted
85g dried apricots, chopped into small pieces
500g pack dried whole figs, hard stalk and centre of base removed

Instructions :
1. Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
2. Roughly chop the figs, then whizz to a smooth sticky paste.
3. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
4. Divide the mixture into 6 and roll into balls.
5. Tip the sesame seeds onto a tray, then roll the balls in them until covered.
6. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging.
7. Will keep in a cool place for 2 months.

HAWAII : Delicious Dungeness Crab

Ingredients :
2 tsp     garlic powder
2 cups    mayonnaise
2 tsp     cayenne pepper
1 cup     swiss cheese
1 box     frozen artichoke hearts
1 can     real crab meat (fresh if can get 'em)_
1 cup     parmesan cheese

Instructions :
1. Mix ingredients together. 
2. Then bake at 350 degrees for 30 minutes or until top layer browns. 
3. Serve with foccacia or seasoned garlic bread.
source : http://www.nuggetmarket.com/media/images/00/06/cioppino.jpg

GERMANY : Rouladen Hausfrauenart

Ingredients:
1 onion
1 carrot
2 lb. brisket or rump, beef, sliced thin
2 T. mustard
1-2 stalks celery
Bay leaf
Salt and pepper
1 - 2 gherkin (sour pickles) or 1 dill pickle

2 slices bacon (about 40 grams Speck)
1/2 T. oil (or Butterschmalz)
Fresh parsley for garnish
1/2 c. dry red wine
1/2 T. butter (or Butterschmalz)

Instructions:
1. Slice the beef about 1/4 inch thick across the large surface. This works best when the meat is partially frozen. Lay beef out flat.
2. Cut pickle lengthwise into strips, dice onion and bacon very fine.
3. Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.
4. Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stich), or use turkey lacers (in Germany they are called "Rouladennadel") to keep them closed.
5. Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulade in it.
6. Meanwhile, dice the carrot and celery.
7. Remove the roulades to a plate, add the "Suppengrün" or mirepoix and sauté for a few minutes, until soft.
8. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.
9. Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.
10.Remove beef roulades and keep warm. Puree sauce and thicken (optional) with a little cream, sour cream or "Wondra" (like Sossenbinder") flour.
11.Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.
12.Serve with boiled potatoes ("Dampfkartoffeln" or parsley potatoes) or "Spaetzle" noodles and red cabbage.

source content : http://germanfood.about.com
photo source : http://www.casawella.de/images/product_images/popup_images/silikon_bratschnuere__6_stueck___rouladenklammern_391959.jpg

TURKEY : Turkish Delight Candy

Ingredients (for approximately 50 pieces)
260ml water
450g caster sugar
25g powdered gelatine
3–4 tsp rosewater (to taste)
A few drops of pink or red food colouring (optional)
Neutral tasting oil (such as sunflower oil), for greasing

For dusting:
1 tsp cornflour
3 tbsp icing sugar

Method:
1. Lightly grease a square baking tin (about 20cm x 20cm) with the oil.
2. Mix the gelatine, water and rosewater in a large pot.
3. Add the caster sugar.
4. Slowly heat, stirring continuously, until the sugar and gelatine has dissolved (this is very important, as you could end up with a grainy texture if it’s not dissolved properly).
5. Bring to the boil, without stirring.
6. Reduce the heat and simmer for 20 minutes.
7. Remove from heat and add the food colouring, stirring until it’s an even soft-pink colour (rather add less at first to avoid it being too dark).
8. Leave to cool for a couple of minutes.
9. Pour the mixture into your baking tin, cover with a dishcloth or paper towel and leave it to set at room temperature for 24 hours.
10.When set, turn it out onto a flat surface. Using a sharp wet knife, cut the Turkish Delight into squares (2–3cm in width, but this is up to you).
11.Mix the dusting ingredients together well and sift to remove any lumps.
12.Roll your Turkish Delight blocks in the icing sugar and cornflour mixture until well coated.
13. If you’re not going to eat it straight away, store in an airtight container.
source photo : http://us.123rf.com/400wm/400/400/iariturk/iariturk0907/iariturk090700027/5206978-sugar-coated-soft-candy-cubes-most-famous-as-turkish-delight.jpg

NEW YORK AMERICA : The 12 Best Lunches Places

This is not promotion but information

Capri Cafe
165 Church St
New York, NY 10007
(212) 513-1358


House of Sandwich
17 Ann Street
New York, NY 10038
(212) 566-6886


East Corner
70 E Broadway
New York, NY 10002
(212) 343-9896


Baluchi’s Masala
60 Pearl Street
New York, NY 10004
(212) 742-2222


L&L Hawaiian Barbecue
64 Fulton Street
New York, NY 10038
(212) 577-8888


The Meatball Shop
84 Stanton Street
New York, NY 10002
(212) 982-8895


Bosie Tea
10 Morton St
Manhattan, NY 10014
(212) 352-9900
bosienyc.com

Cabana
1022 Third Avenue
New York, NY 10021
(212) 980-5678
10710 70th Road
Forest Hills, NY 11375
(718) 263-3600
89 South Street
New York, NY 10038
(212) 406-1155


Adrienne’s Pizza Bar
54 Stone Street
New York, NY 10004
(212) 248-3838
adriennespizzabar.com


Nom Wah Tea Parlor
13 Doyers Street
Chinatown, NY 10013
(212) 962-6047
nomwah.com/


Wah Mei Fast Food
190 Hester Street
New York, NY 10013
(212) 925-6428


Smorgas Chef
53 Stone Street
New York, NY 10004
(212) 422-3500
smorgas.com/index_wallstreet.htm
283 W. 12th Street
New York, NY 10014
(212) 243-7073
smorgas.com/index_westvillage.htm
58 Park Avenue
New York, NY 10016
(212) 847-9745
smorgas.com/index_scandinaviahouse.htm

Photo source : http://i2.cdn.turner.com/cnn/dam/assets/120912070350-four-seasons-new-york-lunch-story-top.jpg
Original articles : http://newyork.cbslocal.com/guide/the-12-best-lunches-in-downtown-nyc/

JAPAN : Teriyaki Chicken Recipe

Ingredients:
1 tbsp sake
2 tbsp sugar
4-5 tbsp mirin
4 tbsp soy sauce
1 tbsp vegetable oil
300g deboned chicken thighs

Instructions:
1. In a bowl, put in sake, soya sauce, mirin and sugar.
2. Mix well and marinate the chicken in it for about 20 minutes.
3. Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.
4. Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.
5. Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.
6. Serve the teriyaki chicken with boiled rice or salad leaves.

Source of photo : http://arbuz.com/wp-content/uploads/2010/01/20100130-Cooking-742-Edit.jpg

SWISS : Healthy Food Swiss Chard

Ingredients :
Salt
2 Tbsp water
2 Tbsp olive oil
1 teaspoon butter
1 small clove garlic, sliced
1 large bunch of fresh Swiss chard
Pinch of dried crushed red pepper


Instructions :
1. Rinse out the Swiss chard leaves thoroughly.
2. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta).
3. Roughly chop the leaves into inch-wide strips.
4. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper.
5. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover.
6. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water.
7. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again.
8. Check for doneness after another 5 minutes (remove a piece and taste it).
9. Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Source photo : http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_51-60/fc60ja057-02_ld.jpg

BRAZIL : Delicious Risoles

Ingredients:
2 eggs
1 1/4 cup milk
1/3 cup milk
2 cloves garlic
2 1/4 cups flour
3/4 teaspoons salt
1 cup minced onion
2 tablespoons flour
2 tablespoons butter
1 cube chicken bouillon
Salt and pepper to taste
1/2 pound chicken breasts
1 1/2 cups bread crumbs
Vegetable oil for frying
1/4 cup grated cheddar cheese
2 tablespoons grated parmesan
1/4 cup grated mozzarella cheese
1/2 cup finely diced red bell pepper


Instructions :
1. Place milk, butter, and 1/2 teaspoon salt in a small saucepan.
2. Bring just to a boil, then slowly stir in the flour with a wooden spoon until you have a stiff batter.
3. Continue to stir over heat for 2-3 minutes more, until well mixed, then remove from heat and set aside to cool.
4. Place the chicken breasts in a larger saucepan and cover with water or chicken stock.
5. Cover, bring to a gentle boil and poach chicken until just cooked through, about 15 minutes.
6. Remove from heat and let cook, reserving cooking liquid.
7. Shred chicken into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for this).
8. Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until soft and fragrant.
9. Add the shredded chicken to the vegetables with 1 cup of the reserved chicken liquid and the cube of chicken bouillon.
10.Cook, stirring, until most of the water is absorbed or evaporated.
11.Stir in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thickened and creamy.
12.Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
13.Knead the milk and flour dough lightly on a countertop, adding a little more flour if necessary, until smooth.
14.Pinch off a small piece and roll it on a lightly floured surface into a 4 inch circle (about 2 mm thick).
15.Continue with remaining dough, stacking circles as you go. Or roll out half the dough into a large rectangle and cut circles, repeating with the other half.
16.Place about 1 tablespoon of the chicken mixture inside each circle of dough, and fold in half to close. Seal edges firmly.
17.In a shallow bowl, whisk the eggs together with a 1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.
18.Dip each pastry into the egg wash, and then into the bread crumbs. Set aside on a plate.
19. Heat 2 inches of oil in a heavy bottomed skillet to 350 degrees.
21.Fry the risoles in batches until golden brown. Drain on paper towels. Serve warm.
22.Risoles may be kept warm (or reheated) in a 200 degree oven for up to an hour.
23.Risoles may be prepared and breaded, then refrigerated for several hours before frying.

Source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyb0zwKo5jIxBoxkCZOkK6iSMlxw4fWnY2kRXHr84V7V_WoZ5LcOnGX5AOmpefL5LqtTodRFB5ITVBZP9OueJTHE3lH9SICSw69HVnF3SV87Ck1NE_Wr6KKUMmMVf8exsQgZJ2A6g2tc/s320/snack_risolecamarao.jpg

FRANCE : Delicious Tuna Nicoise Recipe

Ingredients:
¼ teaspoon salt
2 teaspoons capers
Chilled salad plates
8 romaine lettuce leaves
Lemon Mustard Vinaigrette
½ teaspoon dried tarragon
2 hard-boiled eggs, quartered
2 small plum tomatoes, quartered
Dash (1/16 teaspoon) black pepper
8 black olives2 small red potatoes
2 5-oz 3/4 –inch thick tuna fillets
5 ounces green beans, cut into 2-inch pieces

Instructions:
1. Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes.
2. Remove tuna to a plate, reserving liquid in skillet, and chill for at least 1 hour before serving.
3. Bring the water in skillet to a boil and add potatoes and green beans cover with a lid.
5. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside.
6. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.
Assemble salad:
1. Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with vinaigrette and serve.
2. Makes 2 servings.

Source photo : http://www.tastespotting.com/features/wp-content/uploads/tuna-nicoise-salad-side.jpg

KOREA : Ssamjang (Korean spicy dipping sauce)

Ingredients: (4 servings)
2 ts honey
2 ts sesame oil
¼ cup chopped onion
2 ts toasted sesame seeds
1 clove of minced garlic
1 stalk of minced green onion
1 tbs gochujang (hot pepper paste)
¼ cup doenjang (fermented soy bean paste)

Instructions:
1. Use a spoon to mix all the ingredients in a large bowl.
2. Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.

Source of photo : http://wiki.galbijim.com/images/thumb/e/e4/DSCN0948.JPG/250px-DSCN0948.JPG

KOREA : Bulgogi (Korean beef BBQ)

Ingredients:
¼ cup onion purée
2 tbs soy sauce
1 chopped green onion
1 tbs toasted sesame oil
a pinch of ground black pepper
4 cloves of minced garlic
1 teaspoon minced ginger
½ cup of crushed pear
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick Marinade (for 1 pound of beef):
several thin slices of carrot

Instructions:
1. Mix all the marinade ingredients in a bowl.
2. Add the sliced beef and mix well.
3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.
4. Serve with ssamjang (Find its recipe in this blog)

for Vegetarians:
Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.

1. Soak the dried shiitake mushrooms in warm water for several hours until they’re soft.
2. Squeeze out any excess water and slice each mushroom thinly.
3. Slice some white mushrooms, carrot, and onion.
4. Mix all of it together in the marinade.
5. Grill, pan-fry, or BBQ.

Source of photo : http://www.insanitytheory.net/kitchenwench/wp-content/uploads/2008/02/bulgogi1.jpg

MALAYSIA : Delicious Nasi Lemak

Ingredients

Nasi Lemak
1 1/2 water
Salt to taste
1 tsp fenugreek
1 pc/knot pandan leaf
3 cups long grain rice
1 1/2 cups coconut milk
1in ginger, sliced thinly
1 red onion, sliced thinly
1 stick lemongrass, smashed
2 tsp cooking oil (to prevent the rice from sticking together)

The condiments
banana leaf
150g peanuts (roasted)
1 cucumber, sliced round
5 boiled eggs (cut into half)
10 salted fish (ikan sepat masin)
150g medium-sized ikan bilis, deep-fried till golden brown and crunchy


Sambal Tumis
30g garlic, blended
60g shallots, blended
100g red onions, sliced
Salt and sugar to taste
100g medium-sized ikan bilis, peeled
50ml tamarind juice (mixed with water)
100g dried chillies, soaked in water, boiled and blended
30g dried shrimp paste (belachan), baked or roasted about 15 minutes



Instructions :

making nasi Lemak :
1. Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
2. Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
3. Now add water.
4. Add sliced ginger and red onions.
5. Then add pandan leaf and lemongrass.
6. Cook rice in rice cooker until soft for about 30 minutes.

making sambal Tumis :
1. Take out all seeds from the dried chillies so that the sambal will not be too hot.
2. Then boil and blend the chillies.
3. Then add chillies, shallots, garlic and belacan in some water (just enough to cover the ingredients) into the blender and grind till fine.
4. Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.
5. Add tamarind juice.
6. Cook until the chilli mixture turns a little dark red.
7. Do not overcook as the mixture will turn darker and darker.
8. Then add ikan bilis and red onions.
9. Lastly, add salt and sugar to taste.

source of photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsFZFm9qS9WV0lF1ueLb4DO__QXAdqxGrBLVd44c_wm-SlJVyHyrb_w7_IE0OdbV65W29LcV1N0i0aW7MmqjQsRoHZXZTmpAdq9hKm-fP_wZemEh85Mwgjl0rSiAUEBIWdWzQbSkrducL/s320/SSWF-NasiLemak2.jpg

MALAYSIA : ROTI CANAI /CANAI CAKE

Ingredients :
1 egg
1 teaspoon salt
1 teaspoon sugar
600 g plain wheat flour
1 cup warm water or milk
1/2 cup ghee or margarine


Instructions :
1. Sift the flour and salt together.
2. Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
3. Leave for 2-3 hours or overnight.Divide dough into 8 equal parts.Shape it into balls.
4. Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
5. Roll up dough and twist it into a coil. Pressing one open end onto the top.
6. Roll it again as thin as possible into a round shape.
7. Beginning at one of the open ends, roll up dough tightly and coil it again as before.
8. Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
9. Heat a pan.Bake individually over a moderate heat.
10.Turn it over and spread a little ghee on it until both sides are golden brown.
11.Serve roti canai with curry dhal or pickled onion. It can also be eaten with sugar.

courtesy photo  of http://blog.kliktoday.com/wp-content/uploads/roti_canai.jpg

INDONESIA : Special Chicken Sate (satay)

Ingredients :
1 cup water
1 pinch ground cumin
1/4 cup minced onion
3 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon lemon juice
2 tablespoons soy sauce
3 tablespoons tomato sauce
1 pinch ground black pepper
1 tablespoon vegetable oil
1/2 cup chunky peanut butter
2 tablespoons white sugar
2 cloves garlic, peeled and minced
1 clove garlic, peeled and minced
6 skinless, boneless chicken breast halves - cubed
 skewers


Instructions :
1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin.
2. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight.
3. This will make the meat too dark.
4. Preheat the grill for high heat.
5. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned.
6. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended.
7. Remove from heat, mix in lemon juice, and set aside.
8. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
9. Grill skewers about 5 minutes per side, until chicken juices run clear.
10.Serve with the peanut sauce.

photo courtesy of http://mycookingrecipes.com/wp-content/uploads/2013/02/113_1_3_131028795.jpg