As guppies are all over the world, I am sure they can share recipes that are specific to where they live, country or area wise. Like I wanna know how the food from Switzerland is different from England or maybe Thap bhai can post some good Egyptian recipes that he has tried himself or maybe we will lucky enough to get who—me in here with some Aussie stuff.
Please do include a little bit of detail as to why you like the particular dish and if you know any history behind it.
oh fun thread!!
I'm in the US and of course in one of the best cities for foriegn cuisine. I went to a great cuban tapas place and fell in love with the food. I make this meal. One warning, it does use wine it but the wine cooks off. I tried non-alcoholic wine but without the alcohol the liquid takes alot longer to cook off...it's amazing with white rice and black beans...I made this for a friend's family when they visited from Pakistan and they loved it so it definilty has some desi appeal too!
Prep Time: approx. 10 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 30 Minutes. Recipe has been scaled to
1 tablespoon virgin olive oil
3/4 cup thinly sliced white onions
1 tablespoon minced garlic
2 cups seeded, chopped roma
(plum) tomatoes
1/3 cup sliced stuffed green olives
2 tablespoons drained capers
1/8 teaspoon red pepper flakes
3/4 cup dry white wine
2 (6 ounce) filets sea bass (i used talapia)
1 tablespoon butter
2 tablespoons finely chopped cilantro
Directions
1 In a large skillet, heat oil over medium heat and saute
onions and garlic until the onions become soft. Add tomatoes
and saute until they begin to soften. Add olives, capers,
pepper flakes and wine. Heat to a simmer.
2 Add sea bass to sauce and reduce heat to low. Cover and
gently simmer until fish is cooked through completely. Fish
will be done when it flakes easily with a fork.
3 Remove sea bass and keep warm. Add butter to sauce and
increase the heat. Simmer until the sauce thickens. Stir in cilantro.
Black beans cuban style
Prep Time: approx. 20
Minutes. Cook Time: approx. 1 Hour 30 Minutes. Ready in:
approx. 13 Hours 50 Minutes. Recipe has been scaled to make 4 servings.
11 ounces black beans, washed ( i used canned beans to cut down cooking time)
2/3 onion, chopped
2/3 red bell pepper, chopped
2/3 green bell pepper, chopped
1-1/3 bay leaves
1 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons dried oregano
1-1/3 minced hot green chile peppers
2 cloves garlic, minced
2 tablespoons and 2 teaspoons
balsamic vinegar
salt to taste
ground black pepper to taste
Directions
1 In a large bowl, soak beans in water to cover overnight.
2 Rinse beans, and transfer to a large stock pot. Add
onion, bell peppers, bay leaves, paprika, cumin, oregano, and
chile peppers, along with water to cover. Bring to a boil,
reduce heat, and simmer for 1 1/2 hours.
3 Test beans for tenderness, and when tender add garlic
and balsamic vinegar. Salt and pepper to taste.
This is always turns out amazing, is great the next day and just looks so beautiful when you serve the fish and beans on the white rice.