Thailand (Part 2)

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Shrimp Pad Thai

Classic Thai meal with shrimp and tofu.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 250g thin rice noodles
  • 2 tablespoons plus 1 teaspoon white sugar
  • 2 tablespoons plus 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 600g cooked medium shrimp, peeled and deveined
  • 3/4 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 cup firm tofu, cubed
  • 5 scallions, cut into 1/2 inch pieces
  • 1 cup bean sprouts plus additional for garnish
  • 1/2 cup salted roasted peanuts, crush, plus additional for garnish
  • 1 lime cut into wedges for garnish
  • spicy peanut satay sauce for serving
  • Sriracha hot sauce for serving

Directions

  1. Put the noodles in a medium bowl with hot water to cover. Soak until tender (30 minutes). Drain and set aside.
  2. Meanwhile, whisk the sugar, fish sauce, and vinegar in a small bowl. Set aside.
  3. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Pour in the beaten eggs, tilting the skillet as you pour to make a thin even coating of egg. Cook until just set (1-2 minutes). Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  4. Heat another 1 tablespoon of peanut oil over high heat in the same skillet. Add shrimp, red pepper flakes, and salt to taste. Fry until shrimp are pink (2 minutes).
  5. Add the remaining 2 tablespoons peanut oil, garlic, and shallots and cook until shallots are lightly browned (2 minutes).
  6. Add tofu and cook (2 minutes).
  7. Add noodles and cook, tossing, until lightly coated with garlic mixture (1 minute).
  8. Add fish sauce mixture and scallion pieces and heat through.
  9. Stir in cooked egg, 1 cup of sprouts, and crushed peanuts and toss until hot.
  10. Serve with additional sprouts, peanuts, and lime wedges as garnish. Add peanut sauce or Sriracha sauce to taste.

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Family Ratings

  • Mama: 4.5/5
  • Papa: 4.5/5
  • Girlie: 5/5
  • TW: 4/5,
  • McM: 4.5/5, excellent meal!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-phad-thai-recipe.html

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Chile (Part 2)

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Caldillo de Congrio con Vino Blanco

Chilean seafood stew.   

Total time: 60 minutes
Servings: 6-8

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 red bell pepper, diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 4 cups vegetable stock* (see notes below)
  • 4-6 tablespoons fish sauce to taste* (see notes below)
  • 3 medium tomatoes, peeled, seeded, diced
  • 1 bay leaf
  • 3 cups parsley, chopped
  • 1 1/2 cups dry white wine
  • 4 cod fillets* (see notes below)
  • 250g scallops
  • 250g shrimp
  • 250g mussels
  • 1 cup 18% cream
  • 1 egg yolk

Directions

  1. Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
  2. Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
  3. Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
  4. In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
  5. Garnish with additional parsley and serve.

Family Ratings

  • Mama: 5/5
  • Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
  • Girlie: 5/5
  • TW: 5/5,
  • McM: 4.5/5

Notes

  • Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
  • The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.

Original recipe:  http://thelatinkitchen.com/r/recipe/caldillo-de-congrio-con-vino-blanco

Philippines (Part 2)

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Pancit Canton

Traditional Filipino noodle dish with vegetables, pork, chicken, and shrimp.

Total time: 50 minutes
Servings: 8-10

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 500g pork shoulder, thinly sliced
  • 1 medium chicken breast, thinly sliced
  • 250g shrimp, peeled and deveined
  • 3 tablespoons soy sauce
  • 4 cups chicken broth
  • 1 cup cabbage, shredded
  • 1 cup yellow beans, julienned
  • 2 carrots, shredded
  • 1 cup shiitake mushrooms
  • 500g packaged rice noodles
  • 4 tablespoons fish sauce
  • 4 green onions, sliced (for garnish)
  • 2 lemons, cut into wedges (for garnish)
  • bean sprouts (for garnish)

Directions

  1. Soak mushrooms in warm water for 30 minutes, then remove the stems and cut into thin strips. Set aside.
  2. Heat oil over medium-high heat in a large wok.
  3. Sauce garlic and onions until tender (about 3 minutes).
  4. Add pork, chicken, and shrimp. Cook until evenly browned (about 6 minutes).
  5. Add soy sauce and chicken broth and bring to boil.
  6. Add cabbage, green beans, carrots, and mushrooms. Cook until vegetables are tender yet crisp (about 5-8 minutes).
  7. Add rice noodles, mixing to immerse in broth. Cook until liquid is absorbed and noodles are soft (about 10 minutes).
  8. Remove from heat and serve immediately.
  9. Garnish with green onions, lemon wedges, bean sprouts, and soy sauce as desired.

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Family Ratings

  • Mama: 4/5
  • Papa: 4/5, would recommend using fewer noodles (350g)
  • Girlie: 4/5
  • TW: 5/5, very tasty with lemon juice as garnish!
  • McM: 4.5/5, delicious!

Original recipe: http://www.food.com/recipe/pancit-canton-25121

Laos (Part 1)

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Shrimp Paste

A common ingredient in many Laotian recipes. Can be served on crackers or in sandwiches for a tasty snack.

Total time: 10 minutes
Servings: 1 cup

Ingredients

  • 100g canned cooked shrimp
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoon onion, finely chopped
  • pinch of salt

Directions

  1. Place all ingredients into a food processor. Blend into a smooth paste.
  2. Serve on crackers or in sandwiches.

Family Ratings

  • Mama: 4/5
  • Papa: 4/5
  • McM: 4/5

Original recipe: http://www.food.com/recipe/shrimp-paste-134317

Iceland (Part 1)

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Brauoterta

Icelandic-style sandwich loaf with shrimp.

Total time: 30 minutes
Servings: 8-10

Ingredients

  • 1 1/4 cups mayonnaise
  • 3/4 cup sour cream
  • 4 eggs, hard boiled, peeled, mashed
  • 1/4 teaspoon garlic powder
  • 1/3 cup red bell pepper, minced
  • 250g cooked shrimp, peeled and deveined
  • 1 large loaf white bread (French-bread style loaf)
  • pepper to taste
  • cucumber, sliced (for garnish)
  • tomato, sliced (for garnish)
  • parsley, chopped (for garnish)
  • sour cream (for garnish)

Directions

  1. Hard boil eggs. Allow eggs to cool, then peel and mash.
  2. Cut the loaf into three even slices lengthwise.
  3. In a medium bowl, mix mayonnaise and sour cream. Add bell pepper, mashed eggs, shrimp, garlic powder, and pepper to taste. Mix thoroughly.
  4. Place the bottom layer of bread on a serving tray and spread half the filling over it. Top with the middle slice of bread and spread the remaining filling. Top with the third slice of bread
  5. Garnish with additional sour cream, cucumbers, tomatoes, and parsley. Slice and serve.

Family Ratings

  • McM: 3/5, very tasty, however I would recommend using less mayo to make it less runny and easier to serve

Original recipe: http://www.food.com/recipe/brauoterta-icelandic-style-sandwich-loaf-shrimp-504593

Sri Lanka (Part 3)

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Pol Sambol

Traditional Sri Lankan coconut side dish. Coconuts are a staple ingredient in most Sri Lankan meals.

Total time: 20 minutes
Servings: 6-8

Ingredients

  • 150g unsweetened shredded coconut
  • 150g sweetened shredded coconut
  • 1 medium tomato, de-seeded, finely chopped, juice reserved
  • 1 small red onion, finely chopped
  • 2 teaspoons chili powder
  • 150g cooked small shrimp, finely chopped (substituted for maldive fish)
  • 2 limes, juiced
  • salt to taste

Directions

  1. In a medium bowl, combine coconut, tomato, onion, and chill powder. Mix thoroughly until ingredients have an even pink color.
  2. Add reserved tomato juice, lime juice, shrimp, and salt to taste. Mix until the symbol is moist and pale reddish in color. Serve.

Family Ratings

  • Mama: 4/5
  • Papa: 3.5/5, can’t wait to try this as batter for barbecued tiger prawns!
  • Girlie: 3/5
  • TW: 4.5/5
  • McM: 4/5, very interesting texture and combination of flavors! Mixing half sweetened and half unsweetened coconut is a nice blend.

Original recipes: http://www.mysrilankanrecipe.com/coconut-sambol/ and http://www.harihari.co.uk/recipeblog/pol-sambol/

Greece (Part 2)

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Shrimp Scampi Linguini

Greek-style pasta dish. Pictured above (on right) with spanakopita (on left).

Total time: 30 minutes
Servings: 6-8

Ingredients

  • 1kg linguini
  • 1kg medium or large shrimp, peeled and de-veined with tails removed
  • 2/3 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 3 teaspoons red pepper flakes
  • 1 lemon, zested and juiced
  • 3 sprigs oregano, finely chopped
  • 1/2 cup pitted kalamata olives, chopped
  • 1 cup white wine
  • 1/2 cup chopped parsley
  • 2 cup feta cheese, crumbled
  • salt and pepper

Directions

  1. Season the shrimp with salt and pepper.
  2. Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
  3. Heat extra-virgin olive oil in a deep skillet and cook garlic on medium heat until browned (3 minutes).
  4. Add shrimp and cook on medium heat (3 minutes).
  5. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook on medium heat (2 minutes).
  6. Add lemon juice and 1 cup of starchy pasta cooking water to skillet. Remove from heat.
  7. When pasta is cooked to al dente, drain water and add pasta to skillet.
  8. Toss with parsley and feta. Feta will melt onto pasta.
  9. Top with chopped olives and serve.

Family Ratings

  • McM: 3/5, very tasty though oregano creates a strong flavor

Original recipe: http://www.foodnetwork.com/recipes/rachael-ray/greek-style-shrimp-scampi-and-linguini-recipe.html