Tag Archive for: World Missions
Asian Steamed Fish
Ingredients
- Saltwater fish
- Ginger sliced
- Green onions chopped
- Oil
- Soy sauce
- Sugar
- Chili flakes Optional
Instructions
- Picking your fish: Look for saltwater fish with thin skin (no big scales) that’s generally 8-12 inches long. Pick one that fits into your pan without having to cut it in half.
- Clean the fish thoroughly.
- Cut slices of ginger and chop your green onions.
- Place the fish on a plate and scatter the ginger and green onions over it. Note: Some people also put a pair of chopsticks under the fish and place the green onions around to keep airflowing underneath.
- Put water into a wok and bring it to a boil. Place fish inside steaming tray (we use a bamboo steamer).
- Put the cover on and steam the fish for 8-13 minutes. Timing is dependent on weight of the fish.
- Switch off the stove and let the fish sit for 2 minutes. Do not open the cover; this will cause the heat to leak out.
- To prepare your sauce, liberally add oil to a heated pan.
- Add soy sauce and a bit of sugar.
- Add extra ginger and chili flakes (if desired).
- Optional: Pour the juice from the fish into the sauce.
- Bring to a boil. Add your green onions last so they remain green and don’t get overcooked.
- Pour the boiling sauce over the fish and serve.
Notes
Eating whole fish with bones in it is common in China and Hong Kong. Don't be shy about eating the meat that's on the head—the cheeks are supposed to be the best part of the whole fish! Chinese tradition also says that eating the eyes will help you see better.
German Potato Pancakes
Ingredients
- 4 1/2 lbs. potatoes
- Sunflower oil or other fat
- Salt
Instructions
- Peel the potatoes and grate coarsely or finely, whatever you prefer, with a kitchen grater.
- Add 1/2 tsp of salt to the mixture and stir.
- Heat sunflower oil or other fat in a pan for frying.
- Use a spoon to add the potato mixture to the hot oil and flatten slightly.
- Fry the potato mixture until one side is golden brown. Turn the potato pancake and fry on the other side.
- Enjoy your meal!
Notes
You can also add sugar, cinnamon, and applesauce on top of your potato pancakes.
English Mince and Tatties
Ingredients
- 1 tbsp oil
- 1 lb ground beef beef mince
- 1 large onion
- 1 large carrot chopped to the samesize as the onion
- 1 tbsp flour
- 1 tbsp tomato paste
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 2 cups beef stock
- Mashed potatoes made to your liking
Instructions
- Fry the beef in the oil for a full 15 minutes, until the fat is released from the meat and it looks browned.
- Add the carrots and onions and cook for 10 more minutes.
- Sprinkle the flour over the pan and stir, cooking for two minutes to get the raw taste out of the flour.
- Stir in the tomato paste, tomato ketchup, and Worcestershire sauce. Slowly stir in the beef stock. Add salt and pepper to taste and bring to a simmer.
- Cook for 45-50 minutes until the mixture looks thick and dark brown. Serve over the mashed potatoes and garnish with green onion if desired.
Notes
This is a Scottish comfort food recipe. Kids absolutely love it!
Latin American Seco de Carne
Ingredients
- 1 1/2 lbs stew meat cut into 1-inch cubes
- Salt
- Oil
- 1 onion diced
- 3 garlic cloves minced
- 2 tsp ground cumin
- 1 1/2 tsp ground pepper
- 1 tsp ground paprika
- 1 bunch cilantro
- 3 serrano peppers deseeded and chopped
- 1 1/2 cups beef or chicken stock
- 4 potatoes cubed
Instructions
- Preheat oven to 325F. Season meat with lots of salt.
- Add 2 tablespoons of olive oil to large pot over medium heat. Add the meat in one layer once oil is hot. Sear on both sides. Remove from heat and set aside.
- Combine cilantro leaves, your serrano peppers that have been deseeded and chopped, and 1/4 cup of stock. Blend until smooth.
- Cook your onions and then add garlic and cook until fragrant. Stir in cumin, pepper, paprika and pinch of salt.
- Add back in the meat and its juice along with the cilantro mixture and remaining 1 1/4 cup of stock.
- Cover the pot with lid and transfer to the oven. Simmer for 1 ½ - 2 hours or until tender, adding stock as needed. Stir in potatoes and cook for an additional 30 minutes, until potatoes are tender.
- Salt and pepper to taste. Serve over rice and garnish with cilantro.
Notes
We really like seco de carne for lunch!
Russian Solyanka
Ingredients
- 4 medium potatoes cut in chunks
- 4 cloves garlic minced
- 3 bay leaves
- 8 cups beef broth
- 2/3 cup boiled sausage diced
- 2/3 cup smoked sausage diced
- 2/3 cup ham diced
- 3 medium pickles cut in short sticks
- 1/2 cup pickle juice
- 1/4 cup capers
- 3 tbsp oil for frying
- 2-3 carrots cut in short sticks
- 2 onions diced
- 4 tbsp tomato paste
- Salt and pepper
- 1 Lemon thinly sliced
- Olives
- Sour cream
Instructions
- Put the potatoes, garlic, bay leaves, and broth in a large pot. Bring to a boil. Turn down the heat to medium and cook for 15 minutes.
- Add in the meats, pickles, pickle juice, and capers to the pot. Keep at a simmer.
- Meanwhile, heat the oil in a frying pan. Add in the carrots and onions and cook until the onions are translucent. Add in the tomato paste and cook for a minute. Then ladle out about 1 ½ cups of broth from the pot with the potatoes and add it to the carrots. Stir gently. Let the carrot mixture simmer for 10-15 minutes.
- Add the carrot mixture into the big pot of soup. Stir. Add salt and pepper to taste. Let simmer for a minimum of 30 minutes.
- To serve, ladle some soup into each bowl. Carefully place on top of each serving a thin slice of lemon, 3-4 olives, and a dallop of sour cream. Each person should stir in the sour cream before eating. Serve with hearty bread.
Notes
My friend Marina said about Solyanka, "Russians make solyanka like Americans make pizza. Just open up the refrigerator, see what you've got, and throw it in!" :-) That's not exactly true, but it makes me smile. Don't skip the olives, lemon and sour cream on top - they make all the difference! Solyanka is one of our family's favorite Russian foods. Here in the eastern part of Germany where we now live, solyanka is a well-known soup because of the history of East Germany and the Russian influence on cuisine.
German Glühwein
Ingredients
- 1/2 orange medium
- 3/4 cup water
- 1/4 cup sugar
- 12 cloves whole
- 2 cinnamon sticks
- 2 star anise
- 1 bottle dry red wine (750 ml)
- Rum or amaretto for serving optional
Instructions
- Use a vegetable peeler to remove the zest from the orange.
- Combine water and sugar in a pot and boil until the sugar is dissolved.
- Reduce the heat and add cloves, cinnamon, star anise, orange zest, and the juice form the orange. Simmer about 1 minute.
- Reduce the heat to low and add the wine. Let the wine simmer for at least 20 minutes (you can leave it on the stove on low for few hours).
- Strain and serve in small mugs. You can add in a shot of rum or amaretto if desired.
- Garnish with orange, star anise, and/or cinnamon sticks if desired.
Notes
Glühwein is most common at German Christmas markets. Each town will have its own mug design for the annual Christmas market, and each year the design is new. You pay for the glühwein as well as a deposit on the mug. Then you can return the mug or keep it for your collection. Glühwein is really easy to make at home, and it makes a fun addition to a cozy winter evening. Don't use an expensive dry red wine, but do use a wine that you would be happy to drink plain.
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