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> Monday, September 26th, 2011 > Lifestyles > Treat your tastebuds to some international delights
Treat your tastebuds to some international delights
Click here to read more Interrobang articles written by Erika Faust
Published: Monday, September 26th, 2011
Fanshawe has a vibrant international community, with people coming from across the globe to learn, teach and work here. Celebrate some of their favourite foods with these recipes submitted by international students and staff.
Shahi Paneer (North India)
Submitted by Alisha Bhardwaj, Corporate Communication and Public Relations student
Shahi Paneer is a very popular dish in North India. It is a thick, creamy and spicy combination of vegetables, spices and paneer, a fresh cottage cheese. Shahi paneer is typically eaten with Indian breads such as Roti or Chappati.
- 200 gms paneer
- 2 medium onions
- 1" ginger
- 3 or 4 garlic pieces
- 2 green chillies
- 1/2 tsp white pepper powder
- 1 tsp red chili powder
- 3/4 tsp turmeric powder
- 1 tsp garam masala powder
- 3 or 4 tbsp cream
- 1/4 cup dry fruits (cashew nuts, raisins, makhane)
- 1/2 cup milk
- 8-10 tbsp vegetable oil
- Salt to taste
Heat oil in a kadhai (a thick, circular, deep cooking pot, similar to a wok).
Cut paneer into small cubes. Fry over medium heat until light brown. Put aside.
Sauté the dry fruits in one tablespoon of oil.
Grind onion, ginger, garlic and green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating.
Add salt, red chilli powder, white pepper, turmeric powder and garam masala. Sauté for 1 to 2 minutes.
Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
Add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
Garnish shahi paneer with cream and dry fruits and coriander leaves.
Pupusas (El Salvador)
Submitted by Nelson Melgar, International Recruiter.
Think of Pupusas as thick corn tortillas stuffed with cheese, beans and meat. You can use a tortilla press or grease up your palms and slap the dough back and forth to make these tasty dishes.
- 2 cups masa harina (Spanish for "dough flour," a flour made from specially treated corn)
- 1 cup warm water
- 1 cup filling (see variations)
In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into eight equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
Heat a greased skillet over medium-high heat. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido (simple cabbage salad) and salsa roja (a type of tomato sauce).
- This recipe uses masa harina, a special dried cornmeal flour. If you are able to get fresh masa, use it instead, as the flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas, depending on size.
- Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chili if you like.
- Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
- Pupusas de Frijoles Refritos: With a refried bean filling.
- Pupusas Revueltas: Use a mixture of chicharrones (fried pork rinds), cheese and refried beans.
- Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
- Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
- Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings.
- For more information, watch tinyurl.com/pupusasvid
Fried Rice (China)
Submitted by Chen Shi, International Customer Service Representative
In China, fried rice is occasionally served as the penultimate dish, right before the dessert course. This simple fried rice recipe can make a delicious side dish or even a main course. This is a basic recipe, so you can add as many extra ingredients as you wish, but remember to increase the number of eggs as needed.
- 4 tbsp oil for stir-frying, or as needed
- 2 large eggs
- Carrot, peas, pepper or other vegetables to taste
- 1 tsp salt
- Chopped garlic, as desired
- 4 cups cold cooked rice
- 3 to 4 tbsp light soy sauce or oyster soy sauce, as desired
- 1 or 2 green onions
Wash and finely chop the green onion, garlic and vegetables. Lightly beat the eggs with salt.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs.
Add 1 tablespoon oil and stir fry chopped vegetables with salt. Remove the vegetables.
Add 2 tablespoons oil. Add garlic first for a few seconds and then add the rice. Stir-fry for a few minutes in medium-high heat, break it apart. Stir in the soy sauce or oyster sauce as desired.
When the rice is heated through, add the scrambled egg and cooked vegetables back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.