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Mia

Zachary

Alisha

Kaitlyn

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Antonio

Eusebio

Jorge

Shawn

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Sophia

Destinee

Judas

Dasia

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Jonathan

Andrew

Jamier

Catelyn

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Ycela

Vanessa

Jolynn

Samarah

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Alexis

Esiah

Damian

Dante

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Bellafelisa

Joshua

George

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Gabriel

Ricardo

Seth

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Staple proteins and starches-Cooking methods

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Staple proteins and starches-Cooking methods

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Pork and rice,plantains

Deep frying and roasting, marinades and high heat

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Some of the popular cooking Methods of Korean cuisine seem to be fermenting, grilling and boiling

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Proteins- Legumes, Pulses, Paneer, Eggs, Chicken

Starches- Rice and Wheat

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Arroz con Gandules

Ingredients

1 tablespoon olive oil

1/3 cup country ham or bacon, diced (optional)

1/3 cup sofrito

3 cups water or low sodium chicken broth

1 ½ tsp sazón con achiote y culantro

1 cube chicken bouillon or more if needed

2 tbsp tomato paste or 1/3 cup tomato sauce

1 teaspoon dried Italian seasoning or oregano either one works

1/4 cup fresh cilantro, chopped optional

2-3 bay leaves

2 tablespoons pimento stuffed olives optional

15 ounce can Pigeon Peas (Gandules), drained and rinsed or 2 cups of fresh or frozen

2 cups parboiled rice

Instructions

Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.

Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.

Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.

Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.

Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.

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Lamb

Chicken

Fish

Plant based they use chickpeas, lentils, and fava beans

Rice

Bulgaria Wheat

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Fats

-olive oil

-certified butter

-lamb fat

-tahini

Liquids

-water and stocks

-lemon juice

-yogurt

-tahini sauce

-pomegranate molasses

-rose water and orange blossom water

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1. Soybean oil

2. Rapeseed oil

3. Sesame oil (Chamgireum)

4. Perilla oil (Deulgrieum)

5. Soy sauce (Ganjang)

6. Gochujang (Chili paste)

7. Doenjang (soybean paste)

8. Oligo Syrup

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Proteins:

Chicken, beef, pork, fish

Starches:

rice, beans, corn, potatoes, yucca, plantains, quinoa, lentils, bread, and noodles

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Peruvian cuisines use a variety of tech like grilling, roasting, boiling, and frying. They also have indigenous cooking techniques including the use of a clay oven, known as a huatia, which is used to cook meats and vegetables. Another method is to use a stone and mortar and pestle, know as a batan , which grinds and grains spices.

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In Indian cuisine, we use various poles like mustard, coconut, and ghee

For liquids heavy cream is used in lots of dishes for sauces and curries. malai which is a natural cream that rises from boiled milk is also a heavily used

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Tadka-tempering spices in hot oil, infuses oil with flavor

Dum- slow cooking in a sealed pot to trap steam allowing it to cook in its own juices and flavors

Bhuna- slowly sauteing ingredients in fat until they lose their moisture and caramelize

Tandoor - typically marinated meats and breads, is cooked on skewers or directly on the hot clay walls of a cylindrical, charcoal-fired oven

Steaming(Bhapa)- Cooking food using steam, often in a pot-in-pot method

Dhungar-Involves infusing food with smoky flavor by exposing it to smoke from a piece of charcoal or burning ghee

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Spices:

ginger

Garlic

Chili peppers

Curry powder

African nutmeg

Herbs:

thyme

Scent leaf

Savory Ingredients:

ground crayfish

Palm oil

Fermented locust beans

Suya spice mix

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Kimbap which is a roll which has seaweed, rice, fish or some type of meat and the use of vegetables.

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Animal fats, Groundnut oil (peanut oil), Palm oil, Coconut oil, Seafood stock, Meat and chicken stock, Coconut milk, Roselle juice (zobo): This popular drink, made from hibiscus flowers, adds a tart flavor and deep red color to beverages, Palm wine, Water, Shea butter: This butter, extracted from the nut of the shea tree

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Usually consists of red meats such as beef and goats and for starches I put cassava which is usually made into fufu

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Aromatic- Cardamom, Cinnamon, Cloves, Cumin, Coriander, Ginger, Turmeric and Asafetida

Herbs- Fresh and dried curry leaves, Cilantro, Mint

Spices- Coriander, Mustard seeds, Clove

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Some of the popular proteins are:

Pork

Beef

Fish, shellfish

Popular starches:

Rice

Potato

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Staple proteins and starches and cooking methods

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Staple proteins and starches and cooking methods

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Proteins:Chicken,lamb and mutton,beef and veal

Starches: Couscous,khobz,msemen,barley,rice

Cooking methods:slow-cooking in a tagine, which uses steam and moisture to create tender, flavorful dishes; grilling (meshwi), particularly for quick, casual meals and celebratory feasts; steaming, especially with a couscous-specific pot; and roasting (m'hammar), where meat is often fried after cooking in a sauce for a rich, crispy texture.

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Recipe calls for:

Dried wide rice stick noodles

Dark soy sauce

Oyster sauce

Light soy sauce

White vinegar

Sugar

Peanut oil

Garlic

Chicken thighs

Egg

Chinese broccoli

Prepare & cut the broccoli, and prepare the noodles according to the packet. Mix together the soy sauces, oyster sauce, vinegar and sugar for the sauce. Heat 1 tbsp of oil in heavy based skillet and add garlic and chicken until the chicken turns white. Add Chinese broccoli leaves until wilted, push chicken and leaves to the side then scramble the egg. Remove the chicken from the wok and caramelize the noodles on high heat. Add the chicken back in and serve immediately.

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Basil

Cumin

Garlic

Ginger

Turmeric

Cardamom

Curry powder

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Protiens include: Beef, Chicken, Pork, Duck, Fish, Shrimp/Prawns, Crab, Shellfish & eggs.

For the vegetarians: Tofu is an option.

Startches consist of: Rice (brown, white, or sticky rice), Noodles (rice noodles, egg noodles, cellophane noodles/bean thread noodles), tapioca startch, rice flour, cornstarch, and potato startch.

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Phad/ Stir frying

Very fast paced, using high heat to quickly "fry" the ingredients in a thin coating of oil.

Steaming/ Neung

Cooking using hot water vapor from boiling water, it preserves the raw and natural taste and retains lots of nutrients, compared to other cooking methods.

Pounding/ Tam

Using a mortar and pestle to grind together ingredients, pounding the ingredients, especially plants, brings out the innate flavor.

Curry Simmering (Kaeng)

Description: Slow simmering of ingredients, often in a coconut milk base, to develop rich, complex curries.

Boiling/Tom

Description: Ingredients are simmered in water to extract deep flavors and create flavorful broths and soups.

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Cooking fats and liquids/ Flavorings: Aromatic, herbs and spices 

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Cooking fats and liquids/ Flavorings: Aromatic, herbs and spices 

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Fats:Pork lard (manteca de cerdo), Achiote oil (aceite de achiote), Sofrito base

Flavorings:Aromatics

Key Aromatics

Onion & Garlic:

Peppers

Primary Flavorings & Spices

Sofrito

Sazón

Adobo

Annatto (Achiote)

Cumin (Comino)

Coriander (Cilantro)

Herbs

Cilantro (Corriander)

Culantro

Oregano

Bay Leaves

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Aromatics

-garlic & lemon

-onion

-sumac

-za’atar

Herbs

-mint

-parsley

-oregano

Spices

-cumin

-coriander

-cinnamon

-cloves

-nutmeg

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Some of the popular aromatics are:

Garlic

Ginger

Green onions

Herbs:

Parsley

Chives

Spices:

Gochujang

Doenjang

Ganjang

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Grilling

Baking

Lightly cook in olive oil

Slow cooking

Stewing

Simmering

Vegetables

Served raw, pickled, and cooked

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Pakora is one of the popular dishes in India, which is made by deep frying vegetables and meat in spiced batter, with a chickpea flavor, giving it a very nutty taste, with spices like chili powder and cumin, giving it a spicy sensation.

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In peruvian cuisine, common cooking fats are olive oil and avocado oil

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Jollof rice

Chop tomatoes, onions, bell pepper, ginger, garlic, scotch bonnet pepper and puree in a blender/food processor.

Cook the pureed mixture in a pot with hot cooking oil over medium-high heat. Stir together and place a lid over it, reduce heat to low, and simmer for 20 minutes.

Stir in the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt), then add the rice and vegetable or meat stock and stir together.

Place a piece of aluminium foil into the pot, covering the entire surface of the rice, then place a lid over the pot. Cook for 20 minutes on low heat (stirring occasionally).

Remove the lid, in the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.

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Chicken,

Rice

Over the fire

Pork fat

Nut meg

soup with ponmo, beef and fish

Nigerian

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ginger, paprika, cardamom, cinnamon, turmeric, cilantro, parsley, and mint

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Cilantro, Huacatay, Oregano and Basil, but there are many more that are essential for special traditional Peruvian dishes.

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Key Spices and Peppers

Ají Amarillo (Yellow Chili Pepper): The soul of Peruvian cuisine, adding a distinct fruity heat.

Ají Panca (aka Ají Colorado): A mild, smoky chili that is essential for many sauces.

Cumin: Adds a warm, smoky, and earthy flavor.

Annatto (Achiote): A vibrant red seed that provides color and a subtle, earthy flavor to dishes.

Paprika: Contributes to the cuisine's bold, earthy flavor profile.

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Peruvian Ceviche

Recipe:

White fish, lemon ,lime, purple onion, peppers habanero,red peppers, fresh coriander, and optional ingredients would be sweet potatoes, yellow corn, and plantain chips.

1.marinate fish in lemon and lime juice and make sure all the fish is covered and in a container to store in the fridge for 20 -30 mins (the lemon/lime mixture will cook the fish)

2. Prepare the garnish. Wash and steam sweet potatoes for 30 minutes. When done cut into large peices.

3. Peel plantain and cut in half, make into thin slices and in oil deep fry them.

4. Prepare peppers,onions, and coriander.

5. Remove fish from refrigerator add onion, chill, and coriander, ginger, a pinch of salt and stir, then leave in the fridge for about 10 mins.

6. Remove then enjoy with plantain chips and sweet potatoes.

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Olive oil

Butter(Smen)

Argan Oil