一件會令你覺得光榮的事 請務必進來

這是墨西哥 "Pueblan"的由來..

"About Pueblan Origin" / Mexico
The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they've just eaten, plan to eat later, or what was served at the most recent fiesta. Their enthusiasm for the subject is born of pride in one of the oldest and most savory regional cuisines of Mexico.
  • maggybear
    Long before the Spaniards came to this area and built the city of Puebla, the nearby town of Cholula was a ceremonial center and home of pre-hispanic street food, which was sold to the worshippers who thronged to the great pyramid. The conquerors established Puebla as a center of their own religion, building several convents and monasteries. Poblano cuisine is a mixture of the traditional indigenous fare and the influence of the Spanish nuns, in whose grand conventos were born such specialties as chiles en nogada, mole poblano, and a variety of sweets bordering on the baroque.

    The good sisters spent a great deal of their time cooking, and enthusiastically embraced the local ingredients. Tortillas and salsas, moles and pipians (both sauces), were introduced to the tables of the Poblano families of New Spain. By far the most widely-adopted was corn; one form of it or another is eaten daily. Puebla is called la cuna del maiz - the cradle of corn - because the oldest corn kernels in the world were found in the area of Tehuacán, Puebla.

    Today, some of the best places at which to sample local specialties are at the ferias, or fairs.
  • maggybear


    3 Tbsp butter or margarine
    2 shallots or green onions, minced
    1 lb lean ground lamb or beef
    ½ cup dry white wine
    3 sprigs fresh parsley, chopped
    1 Tbsp fresh mint, chopped
    1 Tbsp fresh dill, chopped
    ½ cup tomato sauce
    Salt and freshly ground pepper, to taste
    ½ cup grated kefalotyri or parmesan cheese
    1 egg, lightly beaten
    1 Tbsp bread crumbs, if needed
    1 lb filo pastry, defrosted
    1 cup butter or margarine, melted
  • maggybear

    In saucepan, melt butter over medium heat; add shallots and sauté until soft. Add meat; mash with fork until browned. Add wine; simmer a few minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes. Cool. Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing. Preheat oven to 350°F. Remove filo from package, covering with waxed paper and damp towel. Take out one sheet at a time, keeping remainder covered. Place oblong on flat surface. Butter filo, one sheet at a time, using pastry brush. Repeat with second sheet. Cut sheets into 2-inch wide strips. Place 1 teaspoon filling at bottom of strip. Starting from bottom, roll up like flag. Repeat until all filling is used. To bake, place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden.
    (MAKES 35 TO 40 PIECES)

    Editor's Note
    Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350°F. Do not thaw; bake for 15 to 20 minutes or until golden.
  • maggybear
    Sorry.. 這位媽媽..

    忘了說-希臘菜的部分是烹調方式... ^_^
  • maggybear
    接下來呢,我們來學做泰國菜好了 ^_^

    "Kai Yang with Khao Niao and Som Tam"
    (Barbecued Chicken with Sticky Rice and Green Papaya Salad)

    *Sticky Rice
    Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and add water to cover. Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours before steaming. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of boiling water, cover, and steam for approximately 30 minutes.

    4 (2 lb / 1 kg) cups sticky (glutinous) and some rice water
  • maggybear
    *Barbecued Chicken
    Rub the entire chicken with the combined marinaded ingredients and allow to marinate for 15 minutes. Bake at 350 F (180 C) for 45 minutes and then broil/ grill for 10 minutes until done. Cut into smaller pieces before serving.

    1 whole (about 3 lb or 1.5 kg.) chicken, cut in half
    1 teaspoon salt
    4 garlic cloves, chopped
    1 teaspoon white pepper
    1 tablespoon minced cilantro/ coriander leaves and root
    2 tablespoons cognac, whisky, or rice wine
    2 tablespoons coconut milk
    1 tablespoon fish sauce (nam pla)
    1 teaspoon chopped fresh ginger
    2 tablespoons soy sauce
  • maggybear
    *Papaya Salad
    Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.
    1 medium dark green papaya
    4 garlic cloves
    6 green Thai chillies (phrik khi nu)
    2 tomatoes, cut into wedges
    1.2 cups green beans, chopped into 1/2 in (2.5 cm) pieces
    2 tablespoons anchovy sauce
    1/2 teaspoon salt
    1/4 cup (2 fl oz / 60 ml) lime juice or tamarind juice
  • maggybear

    "Little Italy Sausage Sandwiches"
    Prep Time: 5 minutes
    Cooking Time: 15 minutes

    1 pound sweet Italian sausage links, cut in half lengthwise
    1 cup sliced onions
    1 (6 oz.) can Hunt's® Tomato Paste with Basil, Garlic & Oregano
    1 cup water
    2 cups mixed salad greens
    Italian salad dressing to taste
    4 (6 to 7-inch) French rolls, hollowed out to leave 1/2-inch shell

    Brown sausage with onions; drain.

    Add and mix Paste and water. Bring to a boil; reduce heat.

    Simmer 10 minutes. Mix salad greens and dressing; divide sausage and greens evenly among rolls.
  • maggybear
    我想台灣不可以漏掉喔 (但是我不曉得自己國家算不算數耶) / 酸辣湯

    "Hot and Sour Soup"
    1 can chicken broth
    Pork and pork bones(or chicken)
    1/2 cup of elephant ear fungus, soaked in hot water
    1/2 tiger lily buds, soaked in hot water
    Bamboo shoots
    Tofu, cut into slivers
    Soy sauce
    Sherry (optional)
    Salt to taste
    Vinegar and pepper
    Cornstarch mix with cold water
    1 beaten egg,
    Scallion, chopped

    I use a canned chicken broth, with pork and pork bones added, simmered until the pork is tender, and the soup is rich (chicken may also be added to, or substituted for the pork).
    In the meantime, soak about 1/2 cup of elephant ear fungus, and tiger lily buds in hot water. Pick over these ingredients for hard bits (cut them off), and cut them each into small pieces or strips. Some people add bamboo shoots, mushrooms and other veggies, as well. I add only the first two. Add to the broth and simmer for about half an hour.
    At the same time add a cake of tofu that you have cut into slivers. Add soy sauce to desired color, and a bit of sherry (optional). Salt to taste; add vinegar and pepper (I use black pepper; some prefer white) until the desired hotness is reached. Add cornstarch, dissolved in cold water, until desired thickness is attained, and lastly, slowly add and stir in a slightly beaten egg, and a chopped scallion. That's it!
  • maggybear
    不好意思.. 我已經提了五個了,但是,我真的不知道對你們到底有沒有幫助.

    還剩下五個,應該很容易了.. 不好意思全部寫完,要不其他的網友就沒機會幫忙你了..

    明天我在上來看看,希望你可以告訴我今天做的這些對你們有沒有幫助.. ^_^

    nite nite :)
  • maggybear 啪手..啪啪啪
    thru i don"t know You.buT i am prond of you..u r kool
  • 雪花草
    maggybear :
  • maggybear

    其實,我也蠻擔心老師要是你的寶貝上台報告耶.. 是不是先選一篇先準備一下.. 你覺得如何?

    不過老實說,我真的覺得老師出這樣的題目是太難了一些.. (純屬個人意見) ^_^
  • maggybear

    German Potato Pancakes Recipe

    6 lg Potatoes -- mashed
    2 Well-beaten Eggs
    1 1/2 tb Flour
    1/4 ts Baking powder
    1 1/2 ts Salt
    1 sm Grated onion

    Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.
  • maggybear
    Ethnic Indian Curry Sauce Recipe

    2 tb Vegetable oil
    1 c Coarsely chopped onion
    1 -inch piece fresh ginger, -peeled
    1 1/2 lb Red-ripe tomatoes, cored, -quartered
    1/4 c Chopped cilantro
    1/2 ts Cayenne pepper
    1 ts Salt
    1 1/4 ts Garam masala or curry -powder

    Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups.
  • maggybear
    Ethnic Indian是印度的意思喔,不是印地安人.. Sorry.. 剛剛忘了註明..
  • maggybear

    "The Origin of Sushi"
    Japan is an island nation, its surrounding seas warmed by Kuroshio, the plankton-rich Japan Current, and abundant with an astonishing variety of fish and shellfish. The islands themselves are mountainous, and what little arable land exists is terraced and carefully cultivated to coax rice and a few other crops from the earth.

    Japan has always fed its dense population from the sea and the rice fields, its cuisine emphasizing what nature provides. Sushi, the combination of raw fish and seasoned rice that seems so exotic to foreigners, is a supremely logical food in Japan.
  • maggybear
    Sushi began centuries ago in Japan as a method of preserving fish. It is told that the origins of sushi came from countries of Southeastern Asia. Cleaned, raw fish were pressed between layers of salt and weighted with a stone. After a few weeks, the stone was removed and replaced with a light cover, and a few months after that, the fermented fish and rice were considered ready to eat.

    Some restaurants in Tokyo still serve this original style of sushi, called narezushi made with freshwater carp. Its flavor is so strong that it obscures the fish's identity altogether, and narezushi is something of an acquired taste.
  • maggybear
    It wasn't until the eighteenth century that a clever chef named Yohei decided to forego the fermentation and serve sushi in something resembling its present form. It became very popular and two distinct styles emerged Kansai style, from the city of Osaka in the Kansai region, and Edo style, from Tokyo, which was then called Edo. Osaka has always been the commercial capital of Japan, and the rice merchants there developed sushi that consisted primarily of seasoned rice mixed with other ingredients and formed into decorative, edible packages.

    Tokyo, located on a bay then rich with fish and shellfish, produced nigirizushi, featuring a select bit of seafood on a small pad of seasoned rice.

    Although the ornamental sushi of the Kansai region is still very popular, it is nigirizushi that foreigners are familiar with.
    Today, even Japanese consider nigirizushi the origin of sushi, the truth is different. Kansai sushi (Osaka Sushi) has much more history and techniques than nigirizushi.
  • maggybear
    Bagel!!! Yummy yummy! 對不起,我不知道Bagel算不算是一道菜,但是Bagel是以色列人的主食之一

    "Israeli Bagels"
    2 packages dry granulated yeast or 2 cakes compressed yeast
    2 tablespoons spoon sugar
    2 1/2 cups lukwarm water
    8 cups of flour, sifted
    2 teaspoons salt

    1 egg yolk, beaten with 1 teaspoon of water
    coarse salt. Dissolve yeast and sugar in water. Combine with remaining ingredients. Beat well. Knead until smooth and soft. Let rest for 10 minutes, but do not let rise. Shape into bagels by pinching off pieces of dough. Roll each piece into a rope 1/2- inch thick and 6 inches long. Attach ends. Place on a greased cookie sheet, bruch with yolk-water mixture, and sprinkle with coarse salt. Bake in a preheated 425 degrees Fahrenheit oven for about 20 minutes until golden brown.

    Variation: Dough can be rolled into pencil-thin strips, shaped into pretzel or different letters of the alphabet and baked at 425 degrees F for 15 minutes.