1. Korean Kitchen Recipes Restaurants Travel
Rice Balls with Almond Butter Sauce
The Kitchen: Recipes, Restaurants, and Travel Rice balls are a typical snack in Japan, and they have been around for centuries. They are usually filled with something sweet like red beans or ice cream, but today we will make them savory.
Ingredients:
-1 cup rice, cooked and cooled
-1 tablespoon sugar or honey (optional)
-2 tablespoons soy sauce
-2 tablespoons sesame oil -2 tablespoons almond butter
-1 tablespoon rice vinegar
-1 teaspoon salt or to taste
-3 green onions, chopped (optional)
Instructions:
1. Add the rice to a large bowl with the sugar, soy sauce, sesame oil, almond butter, rice vinegar, and salt. Mix well.
2. Form into balls by rolling them between your hands or using a spoon to scoop out the mixture and roll it into balls with your hands. The mixture should be dampened.
3. Place the balls on a baking sheet lined with parchment paper and cover with plastic wrap or put them in a resalable bag.
4. Freeze for at least 3 hours or up to 1 month if you are not going to use the balls right away, then thaw overnight in the refrigerator before using them in recipes (it should take about 2 hours).
5. Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months for the icing
6. Whisk together granulated sugar, butter, and vanilla extract until smooth and creamy (about 2 minutes) 7. Add cream cheese and beat on low speed just until blended (about 1 minute)
8. Add eggs one at a time, beating well after each addition
9. Stir in flour with a rubber spatula until just combined
10. Gently stir in sour cream and blueberries for about 1 minute just until combined
11. Pour batter into the prepared baking pan and spread evenly 12. Bake for 30 to 36 minutes or until a wooden pick inserted into the center comes out clean
13. Let cool in pan for 10 minutes
14. Add frosting to the cooled cake and spread it evenly
2. Spanish Kitchen Recipes Restaurants Travel
Sardines with Lemon and Lams with Tomatoes
Sardines with Lemon and Lams with Tomatoes are easy dishes to make. The sardines are cooked in a light tomato sauce, while the lamb is cooked in a mix of tomatoes and lemon. This dish is great because it is easy to make but also delicious and healthy.
Recipe: Sardines with Lemon and Lams with Tomatoes.
Ingredients: –
1 can of Sardines in Oil-
2 cans of chopped Tomatoes-
1/4 cup Lemon juice-2 tablespoons Olive oil-
1 teaspoon Dried Basil leaves, crushed-
1/4 teaspoon Dried Oregano leaves, crushed-Pinch Brown Sugar.
Directions:
In a large pot, heat the olive oil over low heat. Add the tomatoes, dried basil, and oregano. Cook for 8 minutes until heated through. Season with salt and pepper to taste. Add the pasta, artichoke hearts, and black olives. Cook for 5 minutes, tossing with tongs to coat the pasta evenly in the sauce. Add the basil leaves and toss until wilted.
Jacques Pepin’s Navy Bean Soup:
2 cans of navy beans
4 cups of water
1 clove of garlic finely chopped
1/2 onion finely chopped
6-8 sprigs of parsley and thyme
Salt and pepper to taste
Bring the beans, water, and salt to a boil in a large pot. Reduce the heat to medium-low and churn for 45 minutes or until the potatoes are tender. When finished cooking, remove from heat. Set aside three tablespoons of navy bean liquid for the garnish. Remove the thyme and parsley from the soup, leaving some leaves in the pot. Stir in onion and garlic until chopped-add salt and pepper to taste.
3. Peru Kitchen Recipes Restaurants Travel
Ceviche Salad and Tamales De Huancaina
Ceviche is a dish made of fresh raw fish cured in citrus juices such as lemon or lime and sprinkled with salt. It is usually served with onions, peppers, and tomatoes. Tamales are a traditional Latin American corn dough steamed in banana leaves or corn husks.
One common misconception about ceviche salad is that it originated in Peru, but it actually originated in Ecuador. It was first documented by the Spaniards when they landed on the coast of Ecuador and found natives eating ceviche. The word “ceviche” means “cooked fish.”
Tamales de Huancaina is a traditional Peruvian dish from Huancayo, Peru. The dish consists of boiled potatoes that are peeled, mashed, and mixed with cheese, milk, garlic, and ground pepper to form a thick paste-like mixture wrapped in plantain or banana leaves (or maize husks) create a tamale shape before being boiled. The tamales are then served with a spicy, creamy sauce.
The sauce consists of corn or potato starch, cheese (queso fresco or queso manchego), milk, and hot pepper sauce (aji Amarillo). It is thickened with water or cornstarch and can be kept for a few days in the refrigerator. The dish is often shared among friends and families at New Year’s Day parties.
when it is called “The Kings of the Sauce.” In New Mexico, tamales are essential to a traditional holiday meal. The masa is made from ground cornmeal and lard or vegetable shortening to form a dough. This dough is then rolled out thin and layered with green chilies, beans, and spices before being wrapped up in corn husks by the person cooking them.
