Tag Archive for: 07.11.2021


Bulgarian Paunch Soup (Shkembe Chorba)

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


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


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.



Brazilian Cheese Bread (Pao De Queijo)

Linda Marquardt - Former Missionary Wife in Brazil
Pao de queijo go well with a meal or just a cup of coffee or tea. They don't keep well so it's better to eat them the day you make them. If you roll the balls a little larger, you can add some cheese and/or meat to them after they are baked to make little sandwiches.
Course Side Dish
Cuisine Brazilian


  • 2 cups tapioca flour
  • 1 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 1 1/2 cups grated parmesan cheese
  • 2 eggs


  • Add milk, salt and butter to a large pot and bring to a boil. Remove from heat.
  • Add the cheese and eggs. Stir until mixed well.
  • Stir in tapioca flour and stir until dough is stiff enough to roll into balls.
  • Preheat oven to 400 degrees F.
  • Form the mixture into balls a little bigger than the size of a walnut. Place on a greased baking sheet.
  • Bake until golden brown.
  • Best eaten soon after baking.



Apple Cinnamon Quick Bread

Henrich Family - Home Missionary family in Toronto, Ontario
Course Breakfast
Cuisine American


For the Bread

  • 3 cups apples diced
  • 3 cups flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened applesauce or vegetable oil
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract

For the Streusel

  • 5 tbsp softened butter salted
  • 4 tbsp sugar
  • 2 tsp cinnamon


To make the bread

  • Preheat the oven to 325 degrees F and lightly spray 9x5 loaf pans with non-stick spray. Set aside.
  • Peel your apples and dice into small pieces.
  • In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
  • In another large bowl, add the applesauce (or vegetable oil), eggs, sugars, and vanilla and mix with a whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients in batches (three parts) and stir with a spatula until fully combined. The batter will be very thick.
  • Stir in diced apples.
  • Pour half of the batter into each prepared loaf pan - try to keep the amounts even.

To make the streusel

  • In a small bowl, add the softened butter, cinnamon, and sugar and mix together with a fork. Drop the streusel mixture onto the tops of the batter and lightly swirl.
  • Bake for 1 hour then check on your loaves. Insert a toothpick into the center - if it comes out clean, with moist crumbs, your bread is done.
  • Let cool in the pan for about 10 minutes, then lightly run a knife around the edges to loosen. Flip onto a plate, slice and enjoy.



Indonesia Soy Sauce Chicken (Ayam Kecap)

Deborah - National Church Member in Indonesia
Course Main Course
Cuisine Indonesian
Servings 6


  • 1/2 kg Chicken 6 pieces
  • 3 cloves of Garlic minced
  • 3 cloves of Shallot minced
  • ½ tsp Black Pepper
  • 3 pieces of Cloves
  • ½ tsp Salt
  • 2 cups Water
  • 3 tbsp Sweet Soy Sauce
  • 1 bunch of Green Onion finely chopped.


  • In a large pot, cover all Chicken with water. Boil the chicken until half cooked.
  • Set aside the chicken and discard the water.
  • Preheat cooking oil in a pot. Add Garlic, Shallot, and stir fry until fragrant.
  • Add water, Chicken, Soy Sauce, Black Pepper, and Cloves. Cover the pan for about 10-15 minutes. Finally, put green onions on the top for a garnish.
Keyword ayam kecap, chicken, Deborah Woriassy, indonesia, soy sauce