Discover the Authentic & Delicious Cuisine and Cooking of Brunei

Bruneians are known for their exquisite variety of native cuisines. Their cuisine consists mainly of fish, mixed with herbs and spices; very similar to that of the Malaysian and Singaporean cuisines and some other Asian countries where the staple food include rice and noodles. Most of the cooking contains coconut milk and chili, together with fried fish and other meats. Some of the foods also consist of vegetables and cereals. Meat is being served only during certain events for meat prices like cow's meat are particularly costly in Brunei. However, visitors and locals alike have plenty of recipes to choose from, because the people of Brunei have a tradition of serving loads of foods for every meal.

A Bruneian lunch is more like a feast. They often prepare plenty of foods on the table, which the Bruneians are famously known for. They also have certain foods prepared for special occasions like during their National Day and other public holidays, where they prepare a great deal of Bruneian dishes. Menus for such special occasions includes beef or what the Bruneians called Satay, as well as chicken, and mutton kebabs which is a dish made of minced meat sautéed with spices. Another is the Ketupat or Lontong, a form of dumpling which is widely known in Southeast Asia. These dishes together with rice cakes and variety of noodles are arranged all together on a coconut or banana leaf; which is an Asian native practice. Carefully designed, for visually attractive dishes are important to the Bruneians, and foods are always arranged in a striking manner.

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There are a number of ethnic restaurants in Brunei where visitors can try it out and have a taste of a delicious Bruneian cuisine. Also, eateries always offer high-quality services for tourists, and each can enjoy a festive meal at any time. A place where everyone is considered a special, you'll definitely feel Bruneian's exceptional hospitality.

Discover the Authentic & Delicious Cuisine and Cooking of Brunei

Though Bruneian foods are quiet spicy, similar to the rest of the Asian country cuisines, people would certainly enjoy trying these mouth-watering choices of foods. Accompanied with colorful food arrangements, this makes Bruneian cuisine eye-catching and mouth-watering everyone.

People from around the world love to visit Brunei and have a taste of their very own native cuisines. Enjoy the experience of having a banquet of foods served for every meal, and you'll surely be back to Brunei for more.

Discover the Authentic & Delicious Cuisine and Cooking of Brunei

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British Food - Cuisine and Culture

Some of my fondest memories as a child are of visiting my grandparents in both the North of England and the Eastern coastal area of England. Those visits were not only wonderful times, but they were also accompanied with delicious food. I had one grandmother who could be equated with a British version of Martha Stewart and another grandmother who'd open her handbag which was laden with penguin bars and bar clubs, or an assorted variety of flavored crisps.

Let me reminisce a minute and with that reminiscing share some favorite traditional British cuisine. I do have to acknowledge, however, that the Brit's cuisine, especially the English dishes, hasn't always had the greatest reputation. Still, they have some of the finest restaurants in the world and with the added diversity in the population, and an increased experimentation with new dishes, the culture has created new culinary styles - curry recipes being one of the most popular trends right now.

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Three Delicious Soya Recipes - Indian Cuisine

Being one of the richest sources of protein, it is surprising to note that Soya is not used very much in Indian cooking. Many prefer the high-fat paneer to Soya, which is similar in texture.

Here you can liven up your cooking with 3 healthy Indian Soya recipes.

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There are three Soya recipes - Indian style featured here:

Three Delicious Soya Recipes - Indian Cuisine

How to make 'Indian - Chinese' Soya Manchurian (an alternative to Gobi Manchurian) Soya Dosa - A healthy dish of this South Indian bread variety Soya in Kofta Curry - Perfect for a weekend menu
1. Soya Manchurian
 
Who says you can only taste Gobi Manchurian in restaurants? Well, now there is a healthier alternative to this Indo-Chinese recipe.
 
Ingredients 

Soya Chunks- 1 small cup Maida- ½ tbsp Corn Flour- ½ tablespoon Pepper Powder- For taste Aji-no-moto- 1 pinch Finely Chopped Garlic- 10 pods Green chillies- 5 Soya Sauce- 1 teaspoon Capsicum- 1 Salt- to taste Oil- For frying Finely chopped spring onions- little
How to make

Soak the Soya chunks in hot-water for 10 minutes. Then squeeze them to remove the excess water from it and keep aside. Mix Maida, corn-flour, salt, Pepper powder well in a bowl. Mix water if required to get a batter form , add the squeezed Soya chunks into it and deep fry it in oil and keep those fried soya aside. Heat little oil in another kadai or pan. Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while. Add Soya sauce, Aji-no-moto, and little water and cook for a while. Then add those fried Soya ones into it and sauté it for sometime. Sprinkle chopped spring onions and serve.
2. Soya Kofta Curry
 
With simple ingredients and a simpler recipe, you could turn any dull cooking day with this recipe for Soya Kofta Curry.
 
Ingredients

Soya Granules- 1 ¼ cup Boiled Mashed Potatoes- 2 Tomato Puree- 2 tablespoon Onion Paste- 1 tablespoon Pepper Powder- 1 teaspoon Ginger-Garlic Paste- 1 teaspoon Coriander Powder- 1 teaspoon Saunf Fennel Seeds) - ½ teaspoon Garam Masala Powder- 1 teaspoon Turmeric Powder- 1 pinch Salt- To taste Oil- 1 tbsp Coriander- For garnishing
How to make / Method

Mix mashed potatoes, Soya granules, salt, and pepper powder in a bowl If the mixture is watery, mix a little corn/rice flour and then make smalls out of it and deep fry it in oil Keep this aside. Heat oil in a pan and add saunf, ginger-garlic paste, onion Paste, tomato puree, and fry for a while. Then add Pepper Powder, coriander powder, garam masala powder, turmeric powder, salt and cook for a while. Then add fried Soya koftas or balls into it and stir for sometime. Add fresh cream and cashew paste to add more flavor (optional) Garnish with coriander leaves and serve with chapathi, Rotis, Pulkas, Kulchas or Nan. You could even enjoy this with plain rice
3. Soya Dosa
 
Ingredients
Soya Chunks - 30 Toor dhal (Pigeon Peas) - ½ cup Bengal Gram dhal - ½ cup Rice - ½ cup Finely chopped fenugreek leaves - 1 cup Chopped onions- 1 cup Coconut Milk - 1 cup Red Chillies - 10 Ginger - 1 small piece - chopped finely Saunf (fennel seeds) - 1 teaspoon Cumin Seeds - 1 teaspoon Salt and Oil - to taste.
How to make / method:

Soak the rice and the dhals in water for about 2 hours. Remove this soaked mixture and add red chillies, salt, ginger, saunf, cumin seeds, and grind it coarsely. Put the Soya chunks in hot water. Squeeze them and add it to the coarsely grinded mixture. To this batter, add chopped onions, fenugreek leaves, and coconut milk and mix well. Then heat a dosa tava, Pour the batter like a dosa but little thick in size. Serve with chutney

Three Delicious Soya Recipes - Indian Cuisine

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The Amazing Greek Cuisine

Reaching a country's history can become a sinuous process. One can be the privileged explorer of times that were set millennia ago. Passing time determines evolution, determines breaking the limits and brings about the marvels of the human being. But wouldn't it be enticing to be given the chance of exploring the protruding of the origins and gradual development of what the present has to offer?

The Hellenic Republic represents one of the heavenly corners of the world we see today. When talking about Greece, several names become imminent: Homer and his mesmerizing Iliad and Odyssey, Herodotus, Heraclitus, Aristotle, Plato are only few of the specter of great Greek minds that managed to be the immovable original stone of western literature and philosophy, drama and mathematics. Greek's evolution is not necessarily unique, but it can definitely determine you to indulge in a marvelous state of knowledge.

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Get Some Tastes of Delicious Jamaican Cuisine

Perhaps Jamaican cuisine is the most tasty and diverse Caribbean food type. Approximately, there are actually 30 different kinds of foods on this island nation. Identifying with Jamaican cuisine needs quick expertise on the way the dynamics in the different food types function. Since they are effortlessly cooked, Barbeque Jamaican recipes are quite famous, especially using excellent Jamaican seasonings. The best part of Jamaican cuisine is jerk food recipes. As with the Jamaican flag, there is no any other kind of food that epitomizes Jamaican cuisine like the Jamaican jerk chicken recipes.

The secret in the manifestation of cooking by means of spices and herbs is through using spices like cinnamon, garlic, pimento and other famous seasonings. A number of these spices and aromatic plants are home-grown in Jamaica and head for perhaps the finest recipes in the market. Sweets and desserts are actually flavorings of certain kinds. Even if the use of various fruits, like the coconut, to create the best cake is accepted, one should keep in mind that these sweets supplement a food serving and are actually not a complete meal even if they head for delicious treats.

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Italian Cuisine - The History

Italian cuisine is becoming increasingly popular in the UK. Although this is a recent change in the restaurant industry, Italian cuisine dates back to the 4th century BC where the roots are derived from potatoes, maize, bell pepper and tomato. Usually an Italian meal would be made up of three to four courses and are seen as a time to spend with family and friends which can be much longer than in other cultures, sometimes lasting for many hours. One very unique aspect of an Italian meal, is the primo or first course. This is usually the most filling dish which would consist of either risotto or pasta, both being rich in carbohydrates. However, modern Italian cuisine would include this as a single course.

It was at the beginning of the 18th century that the culinary books of Italy began to show the regionalism of Italian cuisine. So many of what we eat today comes from over two centuries of Italian history. Through various influences throughout the centuries, including neighbouring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world. Popular Italian dishes include many pastas and risottos as well as espresso coffee that originally comes from Italy. Also, traditional pizzas are very popular, which many pizzeria restaurants becoming popular all over Britain.

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The reasons for Italian cuisine being so popular are that it combines very simple ingredients with seasoning and herbs, creating tasty mouth watering meals to suit most taste buds. You are able to get many vegetarian dishes as well as meat dishes which allows Italian cuisine to be very versatile. Another reason why Italian restaurants are popular is that the food that is made is fresh and healthy.

Italian Cuisine - The History

For great Italian cuisine, the Italian kitchen is a great Italian restaurant in Glasgow. The Italian kitchen is based in the merchant city area of Glasgow and offers a menu full of authentic Italian cuisine.

Italian Cuisine - The History

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New Zealand Recipes and Cuisine

New Zealand gets its cuisine from two many sources: British cuisine, introduced by settlers from the United Kingdom, and the traditional cuisine of the indigenous Maori people. Additionally, in recent years, as travel overseas has become more widely available, New Zealand has also gradually began to introduce influences from French cuisine, Italian cuisine, as well as Asian recipes.

Some popular dishes in New Zealand include:

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- Colonial goose - A roast leg of lamb, deboned, stuffed with honey and dried apricots, and marinated in red wine. This recipe was developed by the early colonial pioneers of New Zealand, who wanted to emulate the taste of goose, but had to make do with sheep.

New Zealand Recipes and Cuisine

- Fish and chips - Like British fish and chips, this dish consists of deep-fried fish in batter or breadcrumbs, served with fried potatoes.

- Meat pies

- Roast lamb

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

- ANZAC biscuits - New Zealanders claim to have invented this dish, but the dish is also claimed by Australia. ANZAC biscuts are made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe being specifically designed so as to produce a biscuit that would preserve well.

- Pavlova - A meringue with a crispy exterior, but light and fluffy on the inside. As with ANZAC biscuits, both Australia and New Zealand claim to have invented the dish.

- Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.

New Zealand Recipes and Cuisine

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Korean Cuisine

It is probably true that Korean cuisine is the least well known of the Far Eastern cooking styles, featuring heavily the use of garlic chillies and fermented bean pastes.

Korea is a small peninsular attached to the eastern coast of China and separated from Japan by the Sea of Japan. Many Koreans are of Mongol descent, while both China and Japan have ruled Korea (now divided into North and South) at one time or another. Japan's rule was from 1910 to 1945 and little Japanese influence has been allowed to remain. The Chinese influence is, however, a little more noticeable in culinary terms.

World Cuisine

As in many other Asian countries, the predominant flavourings are soy sauce, sesame oil and seeds (usually roasted), vinegar, sugar, ginger, red chillies, garlic and soya bean pastes known as jangs.

Korean Cuisine

Korean legend has it that Korea was born from a union between the son of the creator, a bear and twenty cloves of garlic. The god gave the bear garlic so that it could become human. After hibernating for 100 days, the bear reappeared as a woman who had a son Tan'gun with the god and that son founded Korea. As a consequence, garlic is imbued with divine power and the Koreans eat it in every possible way imaginable at any time of the day or night. It is frequently pickled, sometimes raw and sometimes grilled and is nearly always to be found in stews and marinades.

Korean food is hot, hot, hot as a result of the extensive use of red chillies, usually dried in strips or ground into fiery chilli powder, which is a really bright red colour.

Soya bean pastes (jangs) vary from very mild to fiery hot, depending on the ingredients. Doen jang is a fairly plain bean paste similar to Japanese miso but with a stronger bean flavour, while gochu jang (red bean past) contains chilli powder and is extremely hot. These jangs are used to flavour many different dishes.

Both the chillies, whether dried or powdered, and the jangs are stored in tall ceramic jars and every courtyard or balcony will be home to several of these.

Pickle (kimchi) is another staple of Korean cuisine and is really the national dish. It can contain any variety of vegetables but the most common is shredded Chinese cabbage mixed with white radish or cucumber and flavoured with garlic, onions, ginger, chilli, water and vinegar. This mixture is packed in a jar and left to ferment until it is sour at which time it is served with every single meal, including breakfast.

Being surrounded by water on three sides, various fish as well as shellfish and squid are commonly eaten, although beef was introduced to the diet relatively recently. Pork and chicken are also used and occasionally buckwheat noodles substituted for rice.

A typical middle class meal in Korea would consist of sticky rice, served with a stew (usually very spicey), a stir-fried or grilled dish, a vegetable simply dressed with sesame oil, soy sauce and roasted sesame seeds, and of course, the ubiquitous kimchi. The meal is eaten with thin metal chopsticks, similar to knitting kneedles and long-handled metal spoons.

Korean Cuisine

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Malaysian Cuisine

Malaysia is situated in south east Asia and is rather unusual in that one part lies south of Thailand on the south east Asian peninsular, with Singapore at its tip. This is where the capital, Kuala Lumpur, is to be found. The other part lies across the South China Sea and forms the northern one third of the island of Borneo, surrounding the Sultanate of Brunei.

Malaysia has a mixed history which reflects in today's cuisine.

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In the 15th Century, the southwest (April to October) and northeast (October to February) monsoons brought the ships of the Arabs, Indians and Chinese who traded in spices, silk and precious stones. Many of the traders remained behind and married local women. A slow conversion to Islam began, which meant that pork was excluded from the Malay diet.

Malaysian Cuisine

The 16th Century saw the arrival of the Portuguese, who brought chillies with them, the Dutch and the British, all of whom remained for some time to rule the country.

During the late 18th and 19th centuries, Great Britain established colonies and protectorates in the area and brought in more Indians and Chinese to work in the tin mines and rubber plantations. Many of these Asians stayed too and from all these influences, current day Malay cuisine evolved.

Originally, Malay cooking consisted of fish flavoured with shrimp paste, pepper, ginger, turmeric, lemon grass or tamarind. Rice was always a staple in this area and being a major part of Indian and Chinese food too, remained as central to the diet. Muslim Malays excluded pork and Indian Hindus excluded beef but delicate Chinese flavourings, Indian spices and herbs from South East Asian made an appearance.

Nasi means cooked rice in Malay and Nasi Goreng, that well known Indonesian dish, is cooked rice, usually fried with flavourings for breakfast. For special occasions it has a fried egg on top. But I digress, Malay Nasi dishes include Nasi Kander, much influenced by Indian cuisine and consisting of both fish and meat curry, rice and hard boiled eggs. This dish used to be bought from an itinerant salesman who carried his wares in baskets suspended from a pole over his shoulder (kinder means shoulder in an Indian dialect). A bit of everything would be placed on a banana leaf and the sauce dripped over the hard boiled eggs.

The Malays adopted some Indian recipes and in return the Indians started to add galangal, lemon grass and coconut to their food. Then came the food of the Nonyas which resulted from the marriage of Malay men to Chinese women which introduced Chinese seasonings such as star anise and salty soy sauce.

The resultant cuisine is a pleasant mix of hot and spicy with mild and perfumed.

Malaysian Cuisine

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Croatian Recipes and Cuisine

Croatian cuisine is sometimes known as "the cuisine of regions", since each part of Croatia has its own distinct culinary traditions, and influences from its neighbors. The cookery of coastal regions shows influences from Roman, Illyrian and Greek cuisine, Italian cuisine, and even French cuisine, whereas inland areas get their influences from Viennese and Austrian cuisine, Hungarian cuisine and Turkish cuisine.

Some popular Croatian dishes include:

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- Juha od Mahuna - A vegetable soup made from green beans, as well as carrots, lentils, onions and peas.

Croatian Recipes and Cuisine

- Brudet - Fish stew, served with polenta (boiled cornmeal)

- Gulas - A spicy beef stew, similar to Hungarian cuisine's gulyás (goulash).

- Slavonski Cobanac - Lamb stew originally from Slavonia.

- Istrian stew (Croatian: Istarska jota) - A stew made with bacon, spare ribs, beans, potatoes and sauerkraut, seasoned with garlic.

- Pasticada - A stewed beef dish, originally from Dalmatia (and sometimes known as "Dalmatinska pasticada"). Served with gnocchi (dumplings) or wide noodles.

- Sataras - Minced and roasted vegetables, especially bell peppers.

- Sarma - Sauerkraut rolls with ground (minced) pork and rice.

- Zagrebacki odrezak - Originally from Croatia's capital, Zagreb, this dish consists of thin slices of chicken or veal stuffed with ham and cheese and then sautéed.

- Ðuvec - Stewed vegetables, similar to ratatouille.

- Kulen - Spicy pork sausage, originally from Slavonia.

- Cesnovka - Another variety of spicy pork sausage. Cesnovka has a garlic taste, and originates from the Turopolje region.

- Strukli - A type of ravioli, originally from Zagreb. Strukli normally contains either cheese or apple. In northern parts of the country, they are usually eaten during the Christmas period, with compotes of dried fruits (apples, pears, prunes, etc.).

- Palacinke - Crêpes with sweet fillings.

- Krafne - A type of doughnut (without a hole though). Krafne are usually filled with chocolate, cream, custard or jelly (jam).

- Rozata - A custard pudding, similar to flan.

- Cupavci - A biscuit-like cake which is cut into squares, and then covered with chocolate and dessicated coconut.

- Strudel (Croatian: Savijaca, Strudla) - - The Croatian version of strudel, filled with apple or cheese.

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Jumbo Kingdom - Hong Kong Delivers Fine Cuisine Combined With a Major Cultural Attraction

Dig in to some of the finest cuisine amidst several stunning locales when eating at Jumbo Kingdom. Being a collection of different restaurants and dining options guests have a variety of dining options in terms of both cuisine and location.

Originally created as The Jumbo Floating Restaurant in 1976, it was revered for its praiseworthy cuisine, especially seafood. Designed to mimic a Chinese palace, the Jumbo was and still is one of the largest floating restaurants in the world seating up to 2,300 diners at a time. The Jumbo Floating Restaurant is also a major tourist icon in Hong Kong.

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With an already established reputation, the Jumbo was expanded to go beyond cuisine. In 2003 it was transformed in to Jumbo Kingdom which also featured shopping opportunities and cultural attractions further enhancing its appeal. But dining is and has always been its central attraction.

Jumbo Kingdom - Hong Kong Delivers Fine Cuisine Combined With a Major Cultural Attraction

Some of the dishes that can be sampled here include Peking Duck and roasted goose while there are a range of other items that change based on the season. Dim Sum, a dining experience focused on small starter items is also available as an option on Sundays and holidays until 4 pm. This is also the most economical meal at Jumbo.

The extended Kingdom also provides further dining options. The Dragon Court is a more formal dining hall that serves up the same offerings as the main restaurant including Dim Sum, but in a smaller environment.

The Chinese Tea Garden as its name implies allows visitors to sample various different types of teas while The Wine Garden also follows suit. Topdeck is a restaurant located on the upper most level of Jumbo Kingdom and offers an array of western cuisine. There is also a Cooking Academy where one can learn how to prepare various dishes under the instruction of experienced Chefs.

Jumbo Kingdom - Hong Kong Delivers Fine Cuisine Combined With a Major Cultural Attraction

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Fathers of French Cuisine - Careme

He was abandoned on a doorstep at the height of the French Revolution. Though seemingly without prospects or hope, Antonin Careme would grow up to be called "The King of Chefs  and "The Chef to Kings."

Careme's incredible good fortune, some might say "destiny", began with the doorstep on which he landed. It belonged to a Monsieur Sylvain Bailly, a famous patissier, with a shop near the Palais Royal, who gave the nine year old Careme bed and board in exchange for general kitchen work. More than just a kind soul, Sylvain Bailly, was in, fact, Careme's first mentor. Encouraging his young helper to advance and learn.

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This combination of encouragement and Careme's talent, culminated in the opening of Careme's own pastry shop - at the ripe old age of eighteen. On his own, Antonin Careme was "on a roll". Owing to the fact that pastry, particularly innovative creations, were Paris' flavour of the moment.

Fathers of French Cuisine - Careme

And Careme's creations were innovation on steroids. In fact, Careme was essentially a sculptor, using icing sugar, nougat and marizan as his materials. Inspired by architecture and famous monuments, Careme created and re-created pyramids, helmets, and waterfalls. Never intending that they should be actually be eaten.

Happily Parisian Society was "eating up" Careme. He was truly the "Big Man on Campus." And, his campus to boot! Clearly the teen-age Careme was the toast of Paris. Whether or not that was the height of his ambition, is open to speculation. No matter. Young Antonin was about to have, as the saying goes - "greatness thrust upon him."

Careme's talent and accomplishments had come to the attention of the man who would become his second, last, and most influential mentor. Prince Tallyrand. The consummate diplomat who survived  all that era's political upheavals. Tallyrand was, or at least considered himself to be, a gourmet. He invited Careme to be his Chef. On the condition that he prepare a year's worth of menu's without repeating himself. Dare I say - "a piece of cake" for Monsieur C?

His association with Tallyrand elevated Careme to the highest strata of European Society and Royalty. After Napolean met his Waterloo, Careme decamped for England, where he cooked for the Prince Regent. Later to become King George the Fourth. His culinary carousel continued with an invitation to St. Petersburg.(The one in Russia folks.) Although, for whatever reason, he never actually got to cook for the Tsar.(Preparing for the next revolution?) So - back to Paris. Firing up his stove for banker J.M. Rothschild.

Without a doubt - Antonin Careme was the first "Celebrity chef." But it is his contributions to the art of French Cuisine that has (justly) earned him the title: "King of Chefs."

Here they are:

1. His book on pastry -  Le Patissier Royal Parisien.

Only the third book of that time to be devoted exclusively to the patissier's art. And the first one to have extensive engraved plates.  Careme's designs for these engravings resemble more elaborate architectural constructions, than pictures of food.

2. His book on Cuisine - L'art de la Cuisine Francaise au XIXe siecle. Here he extends his wild, wacky, weird, and way out imagination to the preparation and presentation of meat, poulty and seafood.

But, he also did some more serious stuff - like giving future chefs the ability to create an almost unlimited variety of dishes by utilizing a series of basic prepartions Careme developed. He also classified all sauces into groups, based on four main sauces.

Additionally...

Careme is credited with ending the practice of serving all the dishes at once("Service a la Francaise"), and replacing it with the one we know today. ("Service a la Russe") Where the grub arrives in the order on the menu. Careme also gets a "tip o' the hat" for inventing it. The chef's hat(toque) that is.

Sorry to say - no happy ending for Antonin Careme. After blazing across the culinary heavens, rubbing shoulders with the high and the mighty of nineteenth century Europe, and leaving an enduring legacy - he joined his pal La Varenne at that big stove in the sky - at the tender age of forty-eight.

Better to burn out than fade away? (as Neil Young would, and did, say)

THROW  ME  A  BONE  HERE, PEOPLE!

What are ya thinkin'?

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Ukraine Cuisine

When you travel to Kiev, the capital of Ukraine, you can get North American style fast food if you want it. But why settle for the hot dogs, hamburgers, and fried chicken you can get at home, when you can have a dining adventure with such exotic dishes as varenyky, borshch, holubtsi, or chicken Kiev; accompanied by Ukrainian beer or a sweet Crimean wine? If you're staying in accommodations in Kiev, get the full experience of the life and culture of Ukraine by indulging in the local cuisine. You can try something delicious in the dining room of your Kiev hotel, go out to the city's excellent fine restaurants, or get something cheap but tasty served up in one of the many stolovayas (cafeterias). Visitors traveling on budgets and staying in economical Kiev apartments can go to the markets, a great experience in itself, and pick up the ingredients to cook their own traditional Ukrainian meals.

Genuine Ukrainian cuisine does not have to be the high-priced fare served in expensive Kiev hotels and upscale restaurants. Ordinary Ukrainians like a wide variety of tasty foods. Their recipes are simple, and use basic ingredients, but skillful use of spices and seasonings make the meals uniquely flavorful. Beets, cabbages, potatoes, cucumbers, onions, beans and tomatoes are the most commonly used staple vegetables. Combinations of dill, vinegar and garlic are favored by Ukrainian chefs who like to cook with traditional flavors.

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The Ukrainian word for bread is khlib. Because of its vast fields of wheat and other grain crops, Ukraine is called the "Breadbasket of Europe." Every part of the country has its own special kind of bread. Whether the local bread is dark, light, heavy, or crusty, you can be sure it will be tasty on its own or with whatever you want to put on it. A traditional Ukrainian greeting to an honored guest is accompanied by the gift of a loaf of bread.

Ukraine Cuisine

Ukraine's national dish is borshch (also spelled borscht). This beet and vegetable soup originated in Ukraine and became popular in Russia and other Slavic countries. Borshch recipes vary from one region to another. In one place it might be a thick, meaty stew. Somewhere else it will be a thin vegetable soup. In just about any Kiev hotel or fine restaurant, borshch will be an appetizer served before the main course.

Varenyky is a very popular Ukrainian dish. They are pierogie-like dumplings filled with meat, potatoes, cheese or sauerkraut. Varenyky is often served on special occasions. Holobutsi are stuffed cabbage rolls. For a real Ukrainian delicacy, try salo. That is raw pig fat flavored with herbs or bacon. It is usually served on bread. Chicken Kiev is a boneless, breaded chicken breast stuffed with herb butter. Of course, it is essential that you try the Ukrainian kolbasy (sausage). If you want to try something a little different for a beverage, order kvass. That is a lemonade-like, low alcohol drink made from fermented rye bread. You can then consider yourself an honorary Ukrainian.

Ukraine Cuisine

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Secrets of Argentinian Cuisine

Argentinian cuisine is immensely influenced by Spanish, Italian and South American food. The specialty of Argentine food is steaks and grilled meat. Argentine beef is low on fat and cholesterol and has a special flavor too. Another determining factor in Argentinian cuisine is that Argentina is the world's major producer of wheat, beans, maize, soybeans, beef and milk. Thus, these items are commonly used on the table in the likes of wheat based Italian dishes or the Argentine Pizza.

Argentinian cuisine is very authentic and natural, which means use of vegetables are quite prevalent and salads are an important part of their food. In spite of this, in cities the picture is fast changing. Pre-packed frozen food is becoming popular. Fast-food is now an important share of city life challenging hamburgers and steaks.

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However, the three original dishes of Argentina still found in Buenos Aires are:

Secrets of Argentinian Cuisine

-Caramel Apple Pancake - a lip smacking dessert

-Revuelto Gramajo - made of eggs, crisp potato, ham and chicken

-Milanesa Napolitana - breaded veal cutlet, slice of cheese and ham covered with tomato sauce and cooked in the oven till cheese melts

Argentina is famous for steaks and grills from the days of the illustrious Incas, who roasted meat over green branches on hot rocks or coal. This must have probably been the first barbecue man had ever made on earth! Another specialty of Argentina is Porteno, which means classic European cuisine with a local touch. A French or Italian will not trace any similarity because it is just different with the local influence.

Argentines have a high protein diet and beef in the form of grilled meat and steaks dominate it. Breaded and fried meat is used as snacks with sandwiches or simply with mashed potato. In parties and picnics Argentines love pastries of meat, cheese, sweet corn etc as starters. Vegetables and salads are very important for Argentine meals. They have adapted to Italian staples of pizza and pastas in the food. Italian-style ice creams are common in Argentina. For evening snacks they have crust less white bread buttered with thin slice of meat, cheese and lettuce leaf with beer.

In the provinces, the European touch is not visible but pro-Colombian and colonial traditions are noticed. More use of maize, beans, pumpkins and chilies in food is observed. Fruits like apples, pears, peaches, kiwifruits, avocados and plums are used in abundance in their food.

A traditional drink called mate is a luxury and is considered a social ritual at family or small gatherings. The dried leaves and twigs of Yerba Mate plant is placed in a cup, which is also called mate, and near boiling water is added to it. This cup is made up of gourd or bone or horn. The drink is sipped from a metal cane called bombilla. The drink can be sweetened with sugar or flavored with aromatic herbs or dried orange peel to suppress its original bitterness. The host prepares the drink to the taste of the guests. Mate Cocido is the same leaf prepared differently. It is boiled and served like tea or coffee with milk or sugar. Other drinks are wine, tea or coffee.

With this whole lot of varieties you are sure to go into a tizzy. Experience the taste of Argentinian cuisine with a touch of Spanish and Italian influence.

Secrets of Argentinian Cuisine

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Bengali Food - Ancient Cuisine of 2 Styles of Cooking and a Fish Stew Recipe of Hot Spice and Flavor

Bengali food is an ancient cuisine dating back to early Buddhism. It is made up of the cooking of West Bengal, which is part of India, and East Bengal, which is part of Bangladesh. In early Buddhist and Bengali writings of the 10th and 11th century, there is mention of the abundance of produce that could be derived from good agriculture.

Although rice is a staple food throughout Bengal, there are two distinct styles of Bengali cooking. In East Bengali food, there is great emphasis on fish and dal (a spicy bean stew that is a mainstay of the area). The food of West Bengal is distinguished by the liberal use of poppy seeds.

World Cuisine

Much of the distinctive taste of Bengali food comes from the mustard plant and mustard oil. Mustard is used in three ways: The oil is used to fry foods, the greens are used as a cooked vegetable, and the seeds are crushed to make a hot spice.

Bengali Food - Ancient Cuisine of 2 Styles of Cooking and a Fish Stew Recipe of Hot Spice and Flavor

Fish and prawns are very common in both cuisines. West Bengalis usually get their fish farm-raised from estuaries, while East Bengalis get the majority of their fish from the big rivers of the region.

This fish stew recipe uses ingredients and cooking techniques common to both West and East Bengal, and is very popular in both cuisines. Many Bengali cooks will add a couple of vegetables to the dish, such as eggplant and potatoes that are diced small. Some ingredients have been changed to accommodate Western availability.

Spicy Bengali Fish Stew

Ingredients:

Salt to taste

1/2 teaspoon ground turmeric

1 teaspoon hot paprika

1 1/4 pounds cod, sea bass, or halibut steaks, cut into 2-inch cubes

3 tablespoons mustard oil (can be found in Indian or Bengali markets) or vegetable oil

4 medium onions, finely chopped

4 large garlic cloves, crushed

4 fresh green chiles (jalapenos or finger-like chiles), seeded and finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon mustard seeds

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamon

1 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 tablespoon fresh cilantro leaves, chopped

1/4 cup water

1/2 cup whole plain yogurt

Directions:

On a plate, mix together the salt, 1/4 teaspoon of the turmeric, and the paprika. Dredge the fish steaks on both sides of the mixture.

In a large skillet, heat the mustard oil (or vegetable oil) over medium-high heat. Brown the fish on both sides, turning once, for about 3 minutes total. Remove and set aside.

Add the onions and garlic to the skillet. Cook until soft, or about 15 minutes, stirring frequently. Add the chiles, cumin, mustard seeds, cinnamon, cloves, cardamon, and the remaining 1/4 teaspoon of turmeric. Cook for 2 minutes, stirring, then add the tomatoes, cilantro, and water. Reduce the heat to low, and cook until the sauce is thick, or about 15 minutes.

Add the yogurt and salt to taste and stir to blend. Return the fish to the skillet and simmer, covered, until the fish flakes, or about 10 minutes. Be careful that the broth never gets too hot, as the yogurt will separate. Serve immediately, over rice if desired.

Bengali Food - Ancient Cuisine of 2 Styles of Cooking and a Fish Stew Recipe of Hot Spice and Flavor

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Spanish Recipes and Cuisine

Spain is country with a mixed and complex heritage and Spanish cooking reflects this fact. While Spain is a Mediterranean country, and many Spanish dishes owe much to this, Spanish food also includes native foods imported into the country from Spain's former colonies in the New World such as beans, peppers, potatoes and tomatoes. Other Spanish dishes draw on the countries Jewish and Moorish heritage - it was worth remembering that much of Spain was ruled by the Moors for more than seven hundred years. Even the Reconquista (the Christian reconquest of the Iberian pennisula from Muslims) has left its traces in Spanish cuisine - pork is popular in Spanish food, and historically was a political statement of Christian identity because it was not eaten by Jews or Muslims.

The most important ingredient in Spanish cooking is olive oil, which is unsurprising when you consider the fact that Spain produces almost half of the world's olives. However, in the North of Spain, butter and lard are also used.

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Other characteristics of Spanish food, include the widespread use of garlic and onions, the serving of bread and wine with most meals, and the consumption of fruit or dairy products as desserts. One particularly well-known Spanish custom is the serving of small appetizers ("tapas") with drinks.

Spanish Recipes and Cuisine

Some popular Spanish dishes include:

- Gazpacho - A cold vegetable soup that is particularly popular in hotter areas such as Andalusia. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also often added. There is also a variant called &quit;gazpacho manchego&quit; which is served warm, and that includes meat (often rabbit) and mushrooms, and is more like a stew than a soup.

- Paella - A rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is usually garnished with meat or seafood, and vegetables.

- Chorizo - A spicy sausage made from fatty pork seasoned with chili and paprika. There are two varieties: hot ("picante") and sweet ("dulce"). Most varieties can be eaten cold, although there are some regions of Spain which produce varieties that need further cooking. Chorizo is not only eaten on its own, but is also used as an ingredient in other dishes.

- Jamón serrano - Dry-cured ham.

- Fabada Asturiana - A bean stew that also contains black blood sausage ("morcilla"), chorizo and pork, and which is flavored with saffron and other seasonings.

- Olla Podrida - A rich stew with bacon, poultry or game, ham, meats and vegetables.

- Marmitako - A fish stew made with onions, pimentos, potatoes and tomatoes.

- Calamares - Fried squid.

- Pescaíto Frito - Marinated fish, battered and fried.

- Tortilla de patatas - An onion and potato omelette.

Spanish Recipes and Cuisine

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How To Cook Lamb Soup - Cook Delicious Carrot Lamb Soup (Chinese Cuisine)

This is a very simple recipe how to cook lamb soup. However, only a sweet memory that cooking the soup will need at least three hours. Why? Since this is a soup of lamb in Chinese style. Just some background, the Chinese soup broth is why you need a little 'longer than normal, in contrast to Western soup to boil. This is because the Chinese believe that the longer you cook the soup more nutritious. This idea has now passed for thousands of years,is scientifically proven that the Chinese soup is very nutritious. Here I show you how to be a pot of carrot soup Chinese-style lamb.

You will need:

World Cuisine

500 g of lamb, 500 g carrots, 3 g of Chinese licorice root (this is a Chinese spice), 5 slices of ginger, salt, pepper and soy sauce. Salt, pepper and soy sauce are used to give flavor to the soup, if you can not like salty soup, you change the amount.

How To Cook Lamb Soup - Cook Delicious Carrot Lamb Soup (Chinese Cuisine)

How To Cook Lamb Soup:

1 chop)mutton into small cubes.

2) Cut the skin of the carrot and then chop it into small cubes.

3) Cut the skin of the ginger and grind it using a mortar. You can choose to crunch it using the back of your knife.

4) Prepare a electronic "sapo", fill in adequate water.

5) Add everything into the pot.

6) Set the heat as strongest.

7) Remain cooking for an hour after the water is boiled

8) Then, turn down the heat to the weakest strength and cook for another 2-3 hours.

9) Finally, add some pepper and salt before serve.

This is a very easy recipe for carrot lamb soup. You will only need to prepare everything and just leave it there for few hours. When it comes to how to cook lamb soup, the Chinese thinks that by adding ginger, it will be able to reduce the "coldness" in our body. So, next time if you get cold or flu, why not consider drinking this carrot lamb soup?

How To Cook Lamb Soup - Cook Delicious Carrot Lamb Soup (Chinese Cuisine)

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Restaurants in Australia Craft a Culture of Cuisine

Australia has one of the most diverse cultures in the world. The good thing is that Australia has maintained its cultural diversity preserved, while the people live together in harmony.

The same goes with their cuisine. Australian cuisine inherited its nature of British cuisine. From cakes to grilled meat chops, lightly cooked vegetables and chips, food Australia has developed gradually. Now you can in the courts for the place in different culturestheir country. Australia is a modern term, because it states that the embrace of their multicultural culinary influences include. Since the merging of various cultural dishes, the best restaurants in Australia have taken Mediterranean and Asian cuisine, a part of their service menu.

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In the cities there are several eating-in and take-away food shops in Asia, that a large number of Chinese and Indian dishes. This information comes from a large number of Asian immigration to Australia, has ledand of course the long existence of the Chinese community in Australia.

Restaurants in Australia Craft a Culture of Cuisine

Still popular choice among the Australians are the American food chains such as KFC, Pizza Hut, Subway and McDonalds. Australian restaurants have also arrived with their own versions of fast food to eat shops like Chicken Treat, Eagle Boys pizza chain, and Red Rooster. The most common food you can order fast food, the 'Australian hamburger'. This has become an iconic food in Australia, as it provides aVariety of fillings can choose anyone burgers. Obviously remains the persistence of fast food chains to be an heir of the British tradition in Australia.

As Australians to enjoy a relaxed lifestyle, no doubt indulge in good culinary offerings throughout the week. There are several good places to eat in various grocery stores in Australia. The best restaurants in Sydney and Melbourne are often listed in restaurant guides and directories to decide where to have a substantialmeal. Whether you want it simple and common Australian food, or a different flavor of another culture's dish, the best restaurants in Australia are able to accommodate multicultural cravings.

Restaurants in Australia Craft a Culture of Cuisine

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International cuisine, food for a Fiend

Food for a wild devil

International Cuisine

Thai Cuisine

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Cuba Culture Guide - Origins of the Cuban cuisine

Cuban cuisine is the result of the convergence of the same factors that influence the formation of the Cuban nationals were permitted: a mixture of Spanish and customs of indigenous groups and people of African descent, has in recent times the Yucatan and the Chinese immigration also affect the 'joint dinner.

The national dish is ajiaco (a stew with vegetables, roots, meat and vegetables cooked with different types). The Cuban dishes (as well as allpossible combinations of dishes with rice), fried or roasted pork, fried plantains (cut into circles and destroyed before roasting), Greaves and minced meat, this is the Havana-style, the most widely used of all types of plates, is preparing a possible.

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Aboriginal cuisine is one of the Cubans. In Cuba, Columbus tasted and all the sailors who had come with him for the first time the taste of corn, cassava, peanuts, sweet potatoes, squash, peppers and fruit'S, pineapple soursop, star apple, sapodilla plum, guava, Coco Plum, among others. The fried pork with a wooden rod that passes through the body of the animal, is an Aboriginal track, one way to roast pork, which stood ready today.

Cuba Culture Guide - Origins of the Cuban cuisine

The yam, plantain, malanga, guinea fowl and the courts in basic green plane trees led fufu, plantains and polenta from Africa. African culture comes from, and mixed the joy of eating white rice with other foodsand sauces. On their own, began the new Cuban people of bacon, bacon, cabbage and sausage with baked beans and broth to remove Spanish, and she brought the Cuban stew of beans: cooked with root vegetables (especially potatoes), fried with onions, garlic and other spices and pieces of breast, everything that made the stew more digestible for the climatic conditions in the tropics.

The context is huge with the islands of the Caribbean is the existence of the recipes come againfrom one area or another. Despite the fact that the combination of rice and red beans (congregations) is typically Cuban, the term came from Haiti. There are red beans as "Congo", and rice, "re". Congregation is, the Creole word "Congo and rice." Cong rice is not the same as the combination of beans and rice blacks, even if they are prepared similarly.

The relevance of the Cuban food is right in the mix is a testament to Cuban salsa and not thetoo many spices and to which almost everything on hand to add the cooking. There is a Cuban-style cooking, which is basically natural ingredients with very precise and limited amounts of spices (oregano and cumin to do, pepper and other spices are usually omitted). It can be used to identify the amount of fried foods in the kitchen, the mixture of sweet and salty flavors (the Cubans generally accompany meals and desserts with banana with white cheese), andRice and stew with a little liquid, because a real Cuban does not like his / her food to dry.

Cuba Culture Guide - Origins of the Cuban cuisine

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