Delicious Steak "Carne Asada "

Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion.

Prep Time: 30 minutes

Cook Time: 12 minutes

Ingredients:

• 2 pounds skirt steak
• 12 flour tortillas
• 1/2 cup tequila
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 4 cloves garlic crushed
• 1 medium onion chopped
• 2 teaspoons black pepper
• 1 cup salsa
• 1 cup guacamole 
• 2 teaspoons Tabasco

Preparation:

Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let steak marinade for 6 to 8 hours. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.
from : bbq

Italian Meatballs

Ingredients:

• 1 lb lean ground beef
• 1/2 cup Italian bread crumbs
• 1/3 cup water (more or less)
• 1/4 cup grated Parmesan cheese
• 1 medium onion
• garlic
• salt
• pepper

Preparation:

Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart. Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Shared by MARIALISA

Japanese Recipe : Teriyaki Tenderloin Steak

Serves : 3
Preparation Time : 15 minutes
Cuisine : Japanese
Ingredients:

• 12 ounces pork tenderloin
• 1/3 cup teriyaki sauce
• 3/4 cup orange juice
• 2 teaspoons cornstarch
• 1/4 teaspoon sesame oil
• Few drops hot pepper sauce
• 2 teaspoons vegetable oil
• 6 cups mixed greens
• 1 1/2 cups snap peas, cooked and chilled OR 6 ounces frozen pea pods, thawed
• 1 cup sliced fresh mushrooms
• 1 cup chow mein noodles
• 1/3 cup sliced green onion
• 1 tablespoon toasted sesame seeds

Sate (Satay)

Sate is made of sea fish or turtle meat, green coconut, spices, and brown sugar. It is the traditional food of Tabanan regency, but it can be found in all over Bali. Sate is usually cooked over charcoal made from dried coconut shells, on a small ceramic grille, which gives them a delicious smoky and slightly charred flavor.

Sate is served as a dish as well as an offering in ritual ceremony. It is better served right after grilled (while it is still hot) and usually served with Lawar. It can last for only one day.

See details.......

Traditional food Of Yogyakarta

1. Nasi Gudeg

This is probably one of the most popular dish in Jogja. A plate of warm rice is served with a variety of dishes including chicken, boiled egg, tofu, andtempe cooked in thick coconut sauce, very sweet and slightly spicy. Very Jogja and a must taste. For added flavour, gudeg rice is served with Sambel Goreng Krecek which is very spicy and hot.

2. Nasi Langgi

Another unique food. This dish is basically a serving of warm rice withEmpal (Fried Beef), Abon (Preserved and Sweetened Beef), Perkedel)Potato Cake), Rolled Omelette and Sambal. Wrapped with banana leaves using special type of wrapping method this dish gives you the ultimate culinary experience.

3. Mie Goreng Jawa (Javanese Fried Noodles)

Tired of Chinese style Fried Noodles? Give Javanese Soft-Fried Noodles a try. Unlike Chinese Fried Noodles with its fish and pork flavour, Javanese Fried Noodles is lighter but sweeter with dominant shallot flavour.

4. Ayam Goreng Kalasan (Kalasan Fried Chicken)

This popular dish is also known as Ayam Goreng Mbok Berek (Mbok Berek's Fried Chicken). Garlic and coriander flavored and served with the crunchy kremes-kremes. Another must taste food if you visit Jogja.

5. Soto
Light and appetising this type of soup is perfect as breakfast. Often served with Tempe, Perkedel and Liver Satay. Add a few drops of lime juice for extra flavor.

6. Kipo Kotagede

This infamous snack can only found in Kotagede, the original capital of Ancient Mataram Kingdom. This bite-size delicacy is made of grated coconut, sweetened with coconut sugar, wrapped with pandan-green colored tapioca dough and baked under warm coals.

7. Bakpia Pathuk

Another popular delicacy. Originated by Chinese settlers, Bakpia is basically a baked sweet green bean wrapped with special wrapping. There are another variant of this snack where the green bean is substituted with black bean. Both are very tasty.

8. Jadah Kaliurang

Don't miss this if you are visiting Kaliurang. A sweet and spicy flavoredTempe sandwiched with cake made of rice and ketan. Unique and filling!

9. Wedang Ronde

Often served at night this warm ginger flavored drink is mixed with peanuts, tapioca cake, and kolang-kaling. Great for extra warmth at night.

10. Wedang Bajigur

Although bajigur is a Javanese swear word don't let this stop you from tasting this warm drink. This unusual drink is made of sweet coconut milk with mild ginger flavor mixed with breads and preserved fruit.

From :baliblog

Parmigiano-Reggiano

Parmigiano-Reggiano is made from raw cow's milk or cured goat milk (most notably in the Southernmost regions of the Italian peninsula). The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey is added, and the temperature is raised to 33-35C. Calf rennet is added, and the mixture is left to curdle for 10-12 minutes. The curd is then broken up mechanically (spinitura in Italian) into small pieces (around the size of rice grains). The temperature is then raised to 55 °C with careful control by the cheese-maker. The curd is left to settle for 45-60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in moulds. There are 1100 L of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) is produced. The barns for these animals were usually just a few yards away from the cheese production rooms.

The cheese is put into a stainless steel round form that is pulled tight with a spring powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20-25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or about 4,000 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every 7 days. The cheese is also turned at this time.

A factory of Parmigiano-Reggiano. There are two storerooms, both with 20 of these shelves.

At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points, he can identify undesirable cracks and voids within the wheel. Those cheeses that pass the test are then heat branded on the rind with the Consorzio's logo; those that don't used to have their rinds remarked with lines or crosses all the way around so consumers know they are not getting top-quality Parmigiano-Reggiano but are now simply stripped of all markings.

Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calfrennet.^[1]

The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste and a slightly gritty texture. Inferior versions can impart a bitter taste.

The average Parmigiano-Reggiano wheel is about 18-24 cm (7 to 9 inches) high, 40-45 cm (16 to 18 inches) in diameter, and weighs an average of 38 kg (80 pounds).

Uses of the cheese include being grated with a grater over pasta, stirred into soup and risotto, and eaten in chunks with balsamic vinegar. It is also a key ingredient in alfredo sauce andpesto.

Parmigiano cheese is considerably harder the farther it gets from its center and very hard near the crust; however it's exactly from this harder portions that the best grated cheese is obtained: a fine whiter dust which is more aromatic and tasty than the grating resulting from softer sections.

One traditional use of a whole Parmigiano head is to use it as a serving pot. Once the head is used up and thoroughly hollowed out so that the bare crust remains, steaming pasta is poured in it and served from therein.

from wikipedia

Confucius said: "Eating is the utmost important thing in life"

Chinese food, is a unique, tasty and very common cuisine which usually consists of two main ingredients. chinese recipies,shanghai, Jiang-Huai The first being a carbohydrate source such as rice chinese rice or noodles noodles. The second component that is used in chinese food can be vegetables, fish or meat. Chinese Food Varieties Unlike meals from the west that usually consists of a meat as the main dish, spicy food in chinese food meat is not the main dish.

As it is known world wide, rice chinese rice dishes is the most crucial item in Chinese Cuisine. On the other hand, in many places in china, vegetarian chinese food wheat based products such as noodles are just as good and is used instead of rice. chinese desserts In South China rice is dominant Chinese Food Dishes and in the north, wheat based products are dominant. Soup (with some wheat based product) is usually served at the end of the meal various chinese rice. However the western world influenced the chinese cuisine to serve soups at the start of a meal. beef , vegetables , squid,muscles , prawns , shrimps , sweetcorn, The chinese people are famous for their unusual eating method, oriental food "two chopsticks". chinese traditional food In china the chopsticks are the primary eating method for solid food. chopsticks Soups and liquids are of course eaten with spoons and not with chopsticks. chinese soups The chinese cuisine uses traditional chopsticks made of ceramics and not with regular wooden chopsticks. sweet and sour It is reported that chopsticks made of wood are used by less people throughout chinese restaurant the world recently in order to save the forests and trees, therefore using less wood.

The chinese tradition sees a person who eats with a knife and fork as a barbarian tofu (in the west the exact opposite is thought). types of noodles The Chinese dishes are especially made in small pieces in order to make eating with chopsticks a lot easier.

Vegetarianism is becoming very common in china. chinese restaurants The chinese people have allowed themselves to became vegetarian because of an incredible thing called "Tofu". seafood Chinese kitchens use Tofu as a replacement for meat in their meals. stirfry It is much more healthier. spices Tofu is also used to produce milk and cheese for those who are lactose intolerant.

Desserts in the Chinese Cuisinechinese sauces are not as common as they are in the West. Desserts are not commonly served in the chinese cuisine, hot food but instead sweet foods pork are served during the meal. wok The prefered sweets in the chinese cuisine have fruits in them(the most popular being banana and apple).

The chinese cuisine is full of healthy and tasty ingredients. sweet and sour chicken In the next pages on this website you are going to learn about the different varieties of Chinese Food sweet corn soup, corn soup, fruit, vegetables and Typical menus at a Chinese Restaurant .