Viki

Local Food and Drinks


#1

So, since we were discussing “Food and Drinks” in another topic, I thought it would be nice to have a place where we could share our local food. So here it is.

Just a few things before we start:

  1. Let’s put [Original language/English language or an approx. translation] for each item.
  2. A picture of that dish, if possible
  3. A recipe, for those who know it or can find it.


And now for my food. Yum-yum! Romanian Food!
Two of my favourite menus: Easter and Christmas. Makes my mouth water.

From my Easter menu:


Drob de miel = Lamb Kell

Here’s one of the recipes:
https://docs.google.com/presentation/d/1WxJHrPJyk8Fu2qOxLGevSy9NzmWfDN_p4VstuD0UoaA/edit?pli=1#slide=id.p13



Pasca cu branza de vaci = Easter bread (Almost a cheesecake)

Here’s the recipe: http://globaltableadventure.com/2012/10/28/recipe-romanian-easter-bread-pasca/


Basic words or sentences in your language
What are your FAVORITE foods?
What do you use to eat this? Your hand, a fork, a spoon, a knife, chopsticks, or something else?
#2

I already know we’ll starve here :smiley:
I live in Naples (Italy) and a very tipical Mediterranean plate is spaghetti with clams :stuck_out_tongue:


#3

My favorite local food would be Japchae. It’s noodles beef, jalapeño (i think thats the english word for it), carrots and eggs, LOVE IT


#4

this looks so good


#5

I love food and this category!

I will start with something very easy to make. I just had it for dinner. :smiley:

Pellkartoffeln mit Quark = boiled potatoes in skin with quark

The dish originated in the region around Berlin in Germany. It is perfect in summer since
the cold quark is really refreshing.

Recipe (there are no measurements for the spices, since I don’t have a real recipe for
it, I learned how to make it from my mom and we’re just adding them by touch,
then taste it and put in some more if necessary^^)

You need (this is for 2 good eaters^^):

potatoes (try to get a sort that is waxy) – cook as much as you need to fill you up, since
this is the main ingredient, if you’re not sure rather cook too much, you can
make delicious fried potatoes the next day from the left over ones

750g quark – if possible get the 40% fat version of it (I think it’s the one with the
highest fat percentage), because it tastes the best, you can get low-fat, but
the taste will suffer

1 medium size white onion

chives – as much as you like

milk

salt, pepper, sugar

How to make it:

Put the quark into a bowl. Dice the onion, chop the chives and add them to the quark. Add
a little bit of milk until the consistency is creamy (but it should not be too
runny). Then add the spices and let it sit, while you boil the potatoes.

Wash the potatoes if they are dirty, then put them into a pot with water and boil them
until soft (use as small knife to check).

When the potatoes are done peel them (some people prefer to eat them with the skin), put
them on a deep plate, pour a lot of the quark mixture on top and enjoy.

Variations:

  • A lot of people like to add a little bit of linseed oil to the quark on the plate right
    before eating.

  • For even more flavor add sour cream (around 150g, before adding the milk and the spices)
    to the quark mixture.

  • Sometimes for a little change, I add half a cucumber (the kind that you put into a salad).
    I grate the cucumber before adding it, since they have a lot of water don’t put
    in any milk, the mixture will be creamy enough. In that variation I don’t add
    chives and I grate the onion as well (it’s almost like tsatziki, but without
    the garlic).

If you have any questions feel free to ask.


#6

I definitely love FOOD, My wish is to travel the world and try different cultures food!! :yum:
Since I’m from

Saudi Arabia (Middle East)

we have a VERY popular dish we make for dinner, it’s a dish were every and each house in Saudi Arabia make!!

It’s called Chicken Kabsa, it’s a 100% Saudi dish that you should try (Oh and btw we eat a lot of rice, or bread in our dishes mostly rice.)

Chicken Kabsa


-Ingredients:

8 cups water or 2 liters

1 kg whole chicken, cut into 8 pieces

4 tablespoons vegetable oil

2 medium onions or 250 g, chopped

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cardamom

½ teaspoon ground coriander

2 medium tomatoes or 300 g, peeled and diced

3 tablespoons tomato paste

2 cubes Chicken Bouillon

pinch of salt

4 cups basmati rice or 800 g, washed and drained

-Preparation:

Put water and chicken pieces in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 25 minutes or until chicken is almost cooked. Remove chicken from stock and set aside (reserve the stock).

In another large pot, heat vegetable oil and fry the cooked chicken pieces from all sides until they become golden color. Remove chicken and set it aside again.

In the same pot add onion and cook for 5 minutes or until onions become golden color. Add spices, tomatoes, tomato paste and Chicken Bouillon cubes. Stir for 2 minutes.

Add the reserved stock to the pot, the stock should be around 7 cups or 1750ml. Add more water if stock is not enough. Add rice and the fried chicken; bring to boil with occasional stirring. Cover and simmer for 20 minutes or until rice is cooked. You can add nuts if you want.
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#7

Watching all the food they eat in Korean drama’s makes me want to eat Korean food, so I went and found a recipe for Bulgogi (Korean Beef)
I always forget to take pictures AFTER I’m done making the food so here’s a picture of it marinating.

Recipe:

600 gram Beef (any type really as long as its thinly cut)

1 Onion
1/2 Carrot
**(if you don’t like vegetables in it, you can do without these.)

6 Tablespoons soysauce
3 Tablespoons sugar
3 Tablespoons cooking wine (or sweet white wine)
2 Green onions (scallions)
3 Cloves of garlic (minced or with the garlic squeeze/press)
1 Tablespoon sesame seeds
1/4 Tablespoon black pepper
Pinch ground ginger
Half a Asianpear (Nashipear, if not available regular pear works too)
1 Tablespoon sesame oil

  • Make sure the meat is thinly sliced (or buy it thin sliced already)
  • Rasp the asian pear with a grater (using a really fine grater)
  • Put the soysauce, sugar, pear, wine, green onion, garlic, sesame seed, ginger and pepper in a bowl and mix it. Make sure the sugar it mixed in good and doesn’t get stuck on the bottom.
  • Put the meat in a big bowl and mix it thoroughly with the marinade, at the end put in the sesame oil.
  • Cut the onions in half rings and cut the carrot julienne and mix this with the meat **(You don’t have to put vegetables in it but I like it and I don’t have to make a side dish to get the daily dose of vegetables ^^)
  • Leave it overnight (or at least 6-8 hours)
  • In a frying pan bake the meat on low heat, if you turn the heat up high the marinade burns easily. Remember that the meat is cut thin so it doesn’t need that much time before it’s ready.
  • Serve with rice.

The picture is triple this recipe. You can easily double, triple it. I have done it without any problems. I usually see how much meat I have and adjust the recipe based on that. This recipe is enough for about 2 adults (large servings)


#8

thank you finally i can try Korean food :heart:


#9

Like in “Let’s Eat”, an empty plate photo is very appreciated ^^ So, no worries since it’s about how much one enjoys the dish rather than seeing it on a plate.
And I’m so gonna try the recipe. Yum yum!


#10

Okay no pic here but here are some of my recipes from my book lol!

This is like Kabsa, but in a twist. and this serves a whole family of 4 or more. trust me i make this and we’re 12 (Masha Allah)
Maklooba

1 chicken ( cut and cleaned)
3 kusa (white zucchini)
3 eggplant
5 potatoes
1 large onion
.5 cup cilantro
4 cloves garlic
2 cans tomato paste
2 packs sazon goya
2Tbs black pepper
3Tbs salt
2Tbs magmoo3 (its a mixed seasoning)
1Tbs garlic powder
1 chicken bouillon
1 Kettle full water
1.5 tbsp rose water
2 cups rice

Instructions

  1. Slice kusa, eggplant, and potatoes ¼ thick.
  2. Fry them until brown or crisp.
  3. Cut onions, cilantro, garlic.
  4. Sautee the onion till golden brown and then add chicken.
  5. Stir and cook chicken for 5 mins. After 5 mins add the seasonings.
  6. While the chicken is cooking boil water enough for the rice. * 1 cup rice = 1 cup water*
  7. Add garlic, chicken bouillon and cilantro to the chicken mixture.
  8. At this point water should be boiling add the salt and rice to water and allow to cook till it’s 90% done.
  9. Add tomato paste to the chicken mixture and stir until the chicken is fully cooked.

Assembling the Maklooba

  1. In the chicken mixture pan add the rose water and 1 cup of boiling water.
  2. Layer the kusa, potatoes, and eggplant.
  3. Add the rice over the eggplant.
  4. Let steam for 15 mins
  5. When ready to serve Flip it over a large plate.
  6. Serve

Sambosa

1 pkg Eggroll sheet / pastry sheet/ filo dough (4 layers)
1 lb Ground Beef
1bunch Cilantro
1 bunch Green Onions
1 bunch Parsley
3 Potatoes
1Tbs Black Pepper
2 tsps Salt
2 tsps Garlic Powder
2 tsps Cumin
2 tsps Magmoo3

Instructions

  1. Cut up the Onions, Cilantro, Parsley, and potatoes.

  2. Boil potatoes.

  3. Cook the ground beef till brown. And strain the potatoes.

  4. Stir in all the rest of the ingredients including the potatoes.

  5. Cut the eggrolls into 2

  6. Roll the eggroll into a triangle and spoon in one of the filling.

  7. At the end put a little water and seal the edges of the sambosa.

  8. Fry and enjoy it!

Hope you guys enjoy!


#11

Okay this is one of my favs of mine hehehe.
Steak and Cheese Hoagies

Ingredients:
2 2-4 Lbs Steak (preferably Rib-eye)
1 Large Onion sliced lengthwise
1 Green Bell Pepper sliced length
½ lbs Cheese
2 tsp Black Pepper
1Tbs Oil (or butter)
1.5 tsp Salt
1tsp Mc Cormick Steak Seasoning

Directions:

  1. Season the steak and let rest for 30 mins.
  2. Heat the pan 1 to 2 mins.
  3. Put butter and sautee the steak till brown.
  4. Once the Steak is cooked take out and place in plate for 5 mins to rest.
  5. Slice steak lengthwise against the grain.
  6. In the pan used to cook the steak sautee the onions.
  7. Once onions are transparent add the green onions.
  8. Onion the onions are fully cooked add the steak.
  9. Before serving place the cheese and allow to melt.

#12

This called Bala-Bala
in sundanese bala mean mess(?)
the taste is not that special :slight_smile: but i like it… lot people like it
you could find it everywhere in bandung

and i like this one too, this called Cimol, stands for aci digemol
a street food and it’s-a-must-food for students
not really sure what gemol mean but aci (sundanese) mean starch

PS :: ane cuman taunya makanan kampung… lol…


#13

There are days when my mother and I use whatever leftovers we have in the fridge and make a traditional ( at least in my family and the Bucharest region) comfort food.

Mămăligă cu brânză, ouă şi unt
(EN: Polenta with feta, eggs and butter)

Well, first is first. The Romanian polenta is thicker than the Italian one, as far as I know (blame Jamie Oliver if it’s a misconception), so you should know that it will have a heavier texture.
Then, the feta… it doesn’t have to be precisely that. Use whatever cheese you are fond of. Well… nothing too cottage-cheese-ish. You will need a cheese that either crumbles or one you can slice roughly.
The eggs, we know it. Free range is best. Or from the supermarket.

The recipe:

  1. Ingredients (3 large portions):
  • 500 ml of water
  • corn flour, aprox. 500 gr,
  • 3 eggs
  • 300 gr of (feta) cheese
  • butter
  1. Instructions:

Boil the eggs and afterwards slice them. Cut the cheese or crumble it ( I repeat, it has to be a harder type of cheese, see pictures). Take three plates and arrange them accordingly (one egg for each plate, the cheese in three parts).
!!! No butter yet, because it will melt too soon.

Now, for the Romanian polenta. Put the waiter to boil. Afterwards, add some salt and a few drops of oil. The oil it’s so that the polenta won’t stick to the pot. Then sprinkle the corn flour, don’t throw it all at the same time. And stir and stir and stir :smile: Until it thickens and it doesn’t fall from the whisk, which can mean about 20 minutes.
!!! You might have to add more corn flour or water, depending on the texture of your polenta.

We can now add the butter to the eggs+cheese mixture. Add as much as you like, but I usually put just a slice of butter to a big plate. My liver just won’t take more ^^

So, recap: We have eggs, cheese and butter on the plates. Mix them a bit, so we’ll find a bit of everything everywhere on the plate. Put a third of the hot polenta over them on each plate and arrange it to your liking. Either let it as a covering for what’s underneath or mix it all ( polenta, eggs, cheese and butter). You can even add some (spicy) sausages to the plate. And of course, for those above 18, a glass of beer.

Mind you, it’s a heavy dish, so make sure you can find a place to relax afterwards. Maybe with a drama on Viki :wink:


#14

Lol lol lol… blame Jamie Oliver! Pukka!


#15

This topic makes me so hungry.

There are a lot of Dutch dishes let’s mention a few, will post links to a recipe, all are in English.

Boerenkool met worst (Kale with smoked sausage)
It’s a typical Dutch dish eaten in the autumn/winter. Here is a recipe

Tompoes (also spelled as Tompouce). A Dutch pastry, the standard one comes with pink glaze. But it can be any color and some are with whipped cream on top too. recipe


#16

These are two of Germany’s favorite cakes.

Schwarzwälder Kirschtorte/ Black Forest Cherry Cake

I tried it myself and it isn’t as hard as it looks like. Of course it doesn’t look perfect and like the original but it’s really deliciouse.

Here’s the recipe: http://cornercafe.wordpress.com/2008/06/15/schwarzwalder-kirschtorte/

And the second one is Käsekuchen / Cheesecake

The recipe:
http://germanfood.about.com/od/baking/r/cheesecake.htm

These cakes taste even better when they’re selfmade.


#17

I’m a fan of cheesecakes, but my ultimate favourite is cookies :cookie:


#18

Black Forest cake. It’s an amazing desert! My Dad used to make this for me when I was little, soooooo good.


#19

@morico Thanks for starting this topic! It’s a great idea.

Everyone, since this is about language learning, please try to include the names of the dishes and ingredients in the original language with the English translation. This way we know what to order when traveling :wink:

Happy eating :slight_smile:


#20

I’m going to present one of my all-time favourite pies.

Plăcintă cu brânză
(EN: Cheese and raisins pie)

Ingredients:

  1. The dough (Or you can just buy a puff pastry one :smile: )
  • 500 gr of wheat flour
  • 3 spoons of oil
  • one teaspoon of salt
  • one cup of water ( ~ 200 ml)
  1. Filling:
  • approx. 1 kg of cheese (it would be good to start with ricotta, but actually any of your liking)
  • 2 spoons of sour cream
  • 150 gr of gold raisins
  • 150-200 gr of sugar
  • 8 gr of vanilla sugar (like the one from Dr. Oetker)
  • 3 eggs
  • 5 ml of Rum Essence
  • the zest of a lemon or an orange
  • 3 spoons of semolina

Instructions:

!!! First of all:

Preheat the oven to about 180°C/356ºF.

Mix a few drops of the rum essence with 100-200 ml of boiled water and let the raisins soak in there.

The dough:

So, you can either buy a puff pastry dough or you can make the dough yourselves.
Here you have the traditional way of making a Romanian pie’s dough ( which is similar to a strudel’s one):

Credits for this dough recipe (in Romanian) go to: http://www.cevabun.ro/aluat-pentru-strudel-sau-placinta/

  1. Strain the flour in a bowl. It’s better to have a big bowl.

  2. In the middle of the strained flour make an opening and pour the oil, the salt and the water. With the help of a spoon, mix the solid and liquid ingredients, slowing incorporating the flour outside -->inside.

  3. When the dough start to come together, and the solid and liquid ingredients are mixed well enough that it doesn’t leak anymore, batter the dough by hand.

  4. Batter it until you have a relatively soft dough, if not add a little more water. Just like with a pizza you must take it in your hands and throw it either in the bowl or directly on the table (Mind you, if you do this directly on the table, sprinkle flour on it, so that the dough won’t stick).

  5. Leave the dough for about 10 minutes in a warm, but not humid place. Cover it with a table napkin ( or a warmed pot). After it rested enough, divide it in two. Now, using the rolling pin, roll out the two parts.

    !!! In Romania, we make it very translucent, that means we make up to six or twelve parts. It all depends on the texture of the cheese or how you like the pastry (thicker or not) etc. But my family makes just two parts of dough, cheaper and easier to batter :smile:

  6. On the kitchen table, sprinkle some flour, batter one part of the dough and patiently roll it out, carefully so not to break, until the margins reach the corners of the table. It should be as thick as a cigarettes’ paper You leave it for a while to dry up a bit.

The filling:

  1. You separate the eggs, yolks and whites.

  2. Mix the yolks, cheese, sour cream, sugar, vanilla sugar, ther est of the rum essence and lemon/orange zest. Taste it and if necessary, adjust it. Add the whipped whites and the raisins. Add 3 spoons of semolina and mix it all together.

  3. Grease, with butter, the pan (usually a rectangle one) and then sprinkle some flour. Now add one of the dough sheets and on top of it pour the filling. Then add the second sheet of dough.

  4. Additionally, with a pastry brush, you can spread a whipped yolk on top of the pie, so it will have a nice brownish crust :wink: You leave it in the preheated oven for about 30-40 minutes.
    After it’s done, leave it to rest for a while, and then you can sprinkle on top some icing sugar, if you’d like.


Here's a picture of the dough sheets.