Northern Thai Pork Stew

 

Northern Thai Pork Stew

Stephen Wiesenauer - World Missionary
This is actually a Thai adaptation of a Taiwanese dish brought by immigrants about a century ago. The version shared here is a family favorite of the Wiesenauer family. Super easy to make. Smells and tastes amazing.
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Course Main Course
Cuisine Thai
Servings 8

Ingredients
  

  • 2 lbs pork cut into 2 inch pieces
  • 4-6 potatoes peeled and cut into 2 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup cooking wine
  • 2 slices ginger root approximately 2 inches long each
  • 2 whole star anise
  • 2 cloves garlic
  • 2 tbsp sugar
  • Enough water or chicken broth to cover ingredients

Instructions
 

  • Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
  • Serve over rice.
  • This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
  • Then return the eggs to the stew when you reheat it.
  • The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.

 

African Lasagna

 

African Lasagna

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is a family favorite that we have used since our time in Africa. The recipe was given to me by Linda Roecker who was also a missionary wife in Malawi with me at the time.Minimal supplies needed. Quick prep time and very tasty.
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Course Main Course
Cuisine African
Servings 6

Ingredients
  

Red Sauce

  • 1 lb hamburger
  • 29 oz can of tomato sauce
  • 1 tsp sugar
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1 clove crushed garlic
  • 1 tsp oregano

White Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tsp salt
  • 4 cups milk
  • pinch of nutmeg
  • lasagna noodles
  • 2-3 cups grated mozzarella cheese

Instructions
 

  • Preheat oven to 350 degrees, spray a 9 x 13 pan with canola spray or oil.
  • Brown hamburger meat and drain fat.
  • Combine tomato sauce ,sugar, spices and simmer 15-20 min.
  • In separate pot, melt butter and mix in flour to make a roux, add salt and milk slowly and stir over low heat until sauce thickens, sprinkle with nutmeg.
  • Layer a layer of uncooked lasagna noodles on the bottom of the prepared pan.
  • Spoon half of the red sauce over the noodles then spoon half of the white sauce over the red sauce, top with an additional layer of uncooked noodles.
  • Top that with remaining red sauce followed by remaining white sauce.
  • Top with grated mozzarella cheese.
  • Bake at 350 degrees for 45 min. Cool 15 min before serving.
  • Reheats well in microwave and freezes well.

 

Indian Dal

 

Indian Dal

Linda Marquardt - Friendly Counselor Wife
Dal is a basic recipe eaten frequently in India using various spices and pulses. This recipe can be simplified by using powders of the spices (such as cinnamon, cumin, ginger and garlic) for quicker results and yet retaining a good flavor. Meat and/or other vegetables can be added to make it a meal.
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Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 cup red lentils rinsed
  • 3 cups water
  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 1 cup diced onion
  • 1 green chili pepper stemmed, seeded, and minced
  • 4 garlic cloves minced
  • 1 tbsp finely minced ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 1 tomato diced
  • juice of 1/2 a lemon

Instructions
 

  • Put rinsed lentils and water in a pot. Cook on medium heat for 20-30 minutes, until mushy. Add more water as needed to keep the lentils a bit soupy while cooking.
  • While lentils are cooking, heat the oil on medium heat. Add cumin and cinnamon and cook until fragrant.
  • Add onion, green chili pepper, garlic, and ginger. Cook until onions are turning translucent.
  • Add turmeric, cardamom, paprika, salt and tomato. Cook until the tomato begins to fall apart. Discard the cinnamon stick.
  • When the lentils are cooked, stir in the spice mixture. Add lemon juice and stir well. Taste and add more salt if needed. Add more water if it's too thick, cook a little longer if it's too runny.
  • Serve with rice as a side dish to your meal.

 

Zambian Nsima Fritters

 

Zambian Nsima Fritters

Vivien K Gierach - Former Missionary Wife in Zambia, Africa
You can have this anytime of the day. This is very good especially with the ground nuts. The nuts in Zambia are much like peanuts here, but it is funny to say that they are better there.
Print Recipe
Course Side Dish
Cuisine African

Ingredients
  

  • Cooked leftover Nsima
  • 2 eggs
  • 1 cup breadcrumbs or ground nuts
  • salt & pepper

Instructions
 

  • Cut Nsima into neat shapes 1 cm thick.
  • Prepare coating by beating the eggs lightly.
  • Add any spices you would like to the eggs along with the salt and pepper.
  • Mix together.
  • Heat fat in a frying pan.
  • Dip the pieces of Nsima into the egg mixture, then coat with the breadcrumbs or ground nuts till it is completely covered.
  • Drop into the fat and fry till golden light brown.
  • Serve hot with a beverage.

 

African Nsima

 

African Nsima

Vivien K Gierach
The Zambians eat this pretty much for every meal. You have this as the base and then have side dishes of things like beans, eggs, chicken, cabbage, what ever you have around actually. It is good to salt it as well. This is the staple meal of the country. You cannot get the mealie meal here in America but it is just ground up corn so the corn meal is great to use in America.
Print Recipe
Course Side Dish
Cuisine African

Ingredients
  

  • 3 cups water
  • 1 1/2 cups mealie meal can substitute with corn meal
  • 2 cups water

Instructions
 

  • Boil the 2 cups of water.
  • In a sauce pan using a wooden spoon make a paste from 2-3 tbsp of the mealie meal or corn meal and one cup cold water.
  • Add the boiling water and stir until the mixture boils again.
  • Cover and boil ten minutes.
  • Add the rest of the mealie meal or corn meal a little at a time and mix thoroughly.
  • Reduce heat.
  • Cover and leave to steam for ten minutes.

 

Thai Chiang Mai Noodle (Kao Soy)

 

Thai Chiang Mai Noodle (Kao Soy)

Christine Doebler - Missionary Wife
This dish is a favorite with our East Asia Team members who live in Chiang Mai. Our acronym isn't EAT for nothing!
Print Recipe
Course Main Course
Cuisine Thai
Servings 1

Ingredients
  

  • 50 gr deep-fried egg noodles
  • 100 gr boiled egg noodles
  • 2 tbsp pickled cabbage
  • 50 gr raw chicken
  • 2 tbsp coconut oil
  • 2 cups coconut milk
  • 3 chopped shallots
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp Indian curry powder
  • 1 tbsp red curry paste
  • 1 tbsp finely chopped spring onion and cilantro
  • 1 lime cut into slices

Instructions
 

  • Place boiled noodles in a big soup bowl.
  • Mix red curry paste with Indian curry powder.
  • Place wok over low heat, combine oil and red curry paste and stir until fragrant.
  • Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
  • Add remaining coconut milk, turn up the heat to medium, stirring constantly.
  • Add fish sauce and sugar.
  • Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.
  • Enjoy!

 

Asian Egg and Spinach

 

Asian Egg and Spinach

This dish is common with lunch or dinner in Asia, though it makes a great breakfast too. It's also a great way to get kids to eat spinach!
Print Recipe
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 1 tbsp olive oil
  • 2 eggs
  • 1/2 cup spinach sliced or whole
  • 3 tbsp milk
  • 2 pinches salt
  • black pepper

Instructions
 

  • Beat the eggs together with the milk and spinach. Mix in salt and other seasonings (if desired).
  • Over large heat, begin heating the olive oil in a pan. Let the oil warm up for 15-20 seconds.
  • Pour the ingredients from your mixing bowl into the pan. Let cook for around 30 second, then turn the heat down to medium.
  • Option 1: To scramble, begin stirring lightly the egg and spinach mixture. Mix occasionally until the egg chucks are solid yet soft.
  • Option 2: To make an omelet, simply leave the egg and spinach just as you poured it into the pan. Wait until the bottom is slightly browned, then flip. Cook for another thirty seconds to a minute until slightly brown.
  • Enjoy!

 

Portuguese Hot Pot (Cozido à Portuguesa)

 

Portuguese Hot Pot (Cozido à Portuguesa)

Artur and Isabel Villares - National pastor and wife from Portugal
This is a delicious, traditional, and healthy Portuguese meal for the whole family. Every region of Portugal has it with small differences. We eat it mainly in cold months.
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Course Main Course
Cuisine Portuguese
Servings 6

Ingredients
  

  • 1/2 lb beef
  • 1/2 lb pork spareribs
  • 1/2 lb pig's forefoot
  • 1/2 lb pig ear
  • 1/2 chicken
  • 1/2 lb bacon (toucinho)
  • 1 chourico sausage
  • 1 black pudding (morcela)
  • 1 flour sausage (farinheira)
  • 6 medium sized potatoes
  • 3 turnips
  • 1 Portuguese cabbage
  • 3 carrots
  • salt

Instructions
 

  • Boil everything together in water in a large stockpot on the stove for about 1 ½ hours.
  • To serve, arrange all the ingredients on a large platter.

 

French Quiche Lorraine

 

French Quiche Lorraine

Jutta Weiss - National pastor's wife in Germany
Enjoy Quiche Lorraine warm with a salad for a main dish or cold as a starter. A French woman who belongs to our congregation gave me this recipe from her homeland.
Print Recipe
Course Main Course, Side Dish
Cuisine French
Servings 4

Ingredients
  

  • 1 roll puff pastry
  • 1/4 lb bacon
  • 4 eggs
  • 14 oz crème fraiche
  • 3 cups grated cheese
  • salt and pepper

Instructions
 

  • Preheat oven to 350° F.
  • Place pastry in a pie pan and pierce with fork.
  • Place the bacon on top of the pastry.
  • Beat the eggs and add some salt and pepper.
  • Add the crème fraiche and beat gently.
  • Mix in half of the grated cheese.
  • Pour the egg mixture on the bacon. Sprinkle with the remaining cheese.
  • Bake for 25-30 minutes.

 

Bulgarian Paunch Soup (Shkembe Chorba)

 

Bulgarian Paunch Soup (Shkembe Chorba)

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Print Recipe
Course Soup
Cuisine Bulgarian
Servings 4

Ingredients
  

  • 1 1/4 veal paunch
  • 1 cup milk
  • black pepper
  • chili pepper
  • salt
  • garlic
  • vinegar

Instructions
 

Step 1

  • Prepare the paunch for cooking. If you manage to find prepared paunch, continue with step 2.
  • Boil the paunch with boiling water for 3-4 min then immediately clean the inner part with a knife.
  • Boil it again for another 3-4 min and clean the outer part with a knife; remove the skin too.
  • Wash the paunch, put it in a saucepan and cover it with cold water.
  • To be ready for cooking, the punch should be boiled about 3 hours.
  • While boiling, it should be always covered with water.
  • After that, take it out and chopped it in small pieces.

Step 2

  • If you manage to purchase prepared paunch, then start here.
  • Wash the paunch, chop it and start to boil it with 1 quart water.
  • Wait 20 min, add the milk.
  • Wait 10 min, add salt and some cooking oil.
  • Boil for 5 min.
  • In an additional small pot, mix the chopped garlic and the vinegar.
  • Serve the soup and flavor it with the garlic mixture and the chili spice.
  • If you like black pepper spice, you can add it to flavor the soup.
  • For best taste, the soup must be consumed hot.