Ethnic cookin'

[sl1966]

I love to cook and I'm very much a steak and potatoes kind of man. That being said I do have a deep love of all kinds of ethnic dishes. I'm curious as to hear how some of you with the same love have overcome whatever obstacles you encountered in the kitchen with exotic dishes. And please go into detail as to how.&nbsp;<div><br></div><div><br></div>

 

[sl1966]

Maybe I didn't explain this one well enough. Is there anything anyone didn't understand so that I can explain it better.

 

[Guest]

I assume you mean in your vehicle. I love to eat and especially anything I haven't tried&nbsp; but&nbsp; I only cook very simply in the rig.<br>bri<br><br>

 

[sl1966]

Oops. Yes. In your RV, TT, or Van.&nbsp;<div><br></div><div>I'm hoping to get people to talking about how they found an easier way to cook this or that when making whatever. I'm sure some of those ideas can be translated into being able to cook something that may be difficult in a mobile kitchen.</div>

 

[twokniveskatie]

i'm afraid i am useless on this topic. my usual van cooking up til now involved canned carrots, oatmeal, and ramen noodles. that sort of thing. &nbsp;cooking in the astro is decidedly limited, unless you count cooking outside it at a campground. and when it comes to ethnic, i am even more limited.

 

[akrvbob]

I'm afraid I'm no help either, mostly a meat and potato guy, and not very adventurous with food.. I think the key to ethnic food is in the spices different people use, possibly different vegetables as well. The fundamentals of the carbs and proteins are similar, but every region uses different spices. I think a search of the internet would find different recipes so you could see the different spices a region emphasised. The internet would probably be a good source to buy those spices too. let us know what you find. Bob<br>

 

[sl1966]

Maybe I'll just start by sharing some recipes and see how everyone makes out with them first.

 

[Guest]

FAJITAS

MARINADE
(OVERNIGHT SOAK, MIN 2 HOURS)
1/4 c Lime juice
1/3 c water
2 TBS oil
1 large garlic clove pressed
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1/2 tsp chili powder
1/2 tsp cayenne p
1/4 tsp black p
dash onion powder


2 CHICKEN BREASTS
1 spanish onion
1 TBS oil
1 tsp soy sauce
2 TBS water
1 tsp lime juice

heat skillet med/high
saute onions 5 min. Combine rest in bowl and add to onions.
Saute 5 min til edges of onions are brown
Grill meat while waiting
Remove meat, slice, add to onions

 

[Guest]

Carne de Porco à Alentejana (Portuguese Pork and Clams)

12 fl oz (3/4 cup) dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 1/4 lb pork fillet, cubed
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
4 cloves garlic, minced
2 tomatoes - peeled, seeded and chopped
1/4 teaspoon dried crushed chillies
24 small clams in shell, scrubbed
handful chopped fresh parsley


1.In large bowl, combine wine, paprika, salt and pepper; blend well. Add halved garlic cloves, bay leaf and cubed pork, and mix to coat thoroughly. Marinate for at least 6 hours, turning occasionally.

2. Remove pork; reserve marinade. Pat pork completely dry. Discard garlic and bay leaf.

3. Melt 1 teaspoon of oil in large frying pan. Add pork, stirring frequently so that the meat colours quickly and evenly. Transfer with slotted spoon to a bowl.

4. Pour reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over pork and set aside.

5. In casserole pan, heat remaining oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.

6. Spread the clams, hinged side down, over the tomato sauce; cover the casserole tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley and serve.

 

[Guest]

For those of you who have Solar Ovens - cooking time will be different! Keep an eye.

* 3/4 cup vegetable shortening
* 1 1/4 cups firmly packed light brown sugar
* 1 tbsp vanilla extract
* 1 large egg
* 1 3/4 cups all purpose flour
* 1 tsp salt
* 2/4 tsp baking soda
* 2 cup black sesame seeds, ground

Preheat oven to 375F.

In a large bowl, beat shortening and sugar with electric mixer at medium speed until light and fluffy. beat in vanilla and egg. In another bowl mix the flour, salt and baking soda. Slowly incorporate dry mixture with wet mixture, be careful not to over beat the batter or it will change the texture of the cookie. Dump in the ground sesame and mix until evenly dispersed throughout cookie dough. Drop tablespoonfuls 2-inches apart onto greased cookie sheets. Bake 8-10 minutes for chewy cookies or 11-13 for crisp cookies. Remove from oven and cool on cooling rack. Makes 3 dozen cookies.

Prep Time: 10 minutes Total Cooking Time: 20-23 minutes

 

[sl1966]

This is one of my favorite dishes I grew up with. There simply isn't any easy way to shortcut anything from what I can see, but let me know if you come up with a way after trying this. I've changed some of the ingredients from the original recipe but even mom commented that it's better than hers (she's a phenomenal cook). There's also a particular kind of Peruvian hot sauce that goes with this, but its hard to come by in the states. It's really tasty without so you can have it either way.<div><br></div><div>Aji de gallina&nbsp;</div><div>[Ingredients]</div><div>4-6 skinless chicken thighs</div><div>4-6 russet potatoes (2-4 if they're baking sized)</div><div>2 eggs (boiled)</div><div>1.5 cans evaporated milk</div><div>1.5 cups walnuts</div><div>4 cups of chicken broth</div><div>1 stick butter</div><div>6 slices sourdough bread (shredded and crust removed)</div><div>1 onion (chopped)</div><div>8 tblspns romano cheese (grated)</div><div>3 tblspns paprika</div><div>salt and pepper to taste</div><div><br></div><div>[Preparation]&nbsp;</div><div>Boil chicken, remove from broth, and shred. Save broth for later.</div><div>Blend bread, walnuts, and evaporated milk.</div><div>Cook onion and butter on med-low heat until onion is translucent.</div><div>Add items from blender, chicken,&nbsp;cheese, paprika, broth (2-3 cups or all 4 if it's too thick),&nbsp;S&amp;P.&nbsp;to mixture.</div><div>Cook on a low for 30 mins and stir every 10.</div><div><br></div><div>Boil potatoes (and eggs) until you see the skin start to split. Remove from water and cut into 1/4 inch slices.</div><div><br></div><div>[How to serve]</div><div>Make a bed of potatoes on plate and spoon enough sauce to cover. Place sliced eggs on top as a garnish.</div><div><br></div><div>[How to eat]</div><div>Fork it!</div>

 

[twokniveskatie]

oh, man. i missed all these recipes! thanks for bumping the thread! i'm gonna work on these this summer.....

 

[bob144]

It all sounds good i wasnt hungry but now i am &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<a href="http://bornybornschein.blogspot.com/" target="_blank">http://bornybornschein.blogspot.com/</a>

 

[sl1966]

<div>Another childhood favorite ...&nbsp;</div><div><br></div>Lomo Saltado<div><br></div><div>[Ingredients]</div><div>1 pd flank steak (cut into bite sized strips)</div><div>3 tomatoes (cut into eighths)</div><div>1 onion (cut into eighths)</div><div>1.5 orders of large fries (McD's or closest local burger joint)</div><div>vinegar</div><div>corn starch</div><div>ketchup</div><div>S&amp;P</div><div><br></div><div>[Preparation]</div><div>apply vinegar (1-2 tblspns) on steak, sprinkle corn starch, fry until brown, and set aside on a plate.</div><div>fry onions, tomatoes, 1 tblspn vinegar, &amp; 1 tblspn ketchup.</div><div>when onions are translucent add meat, fries, and S&amp;P to taste.</div><div><br></div><div>[How to serve]</div><div>on a plate with white rice (jasmine is a good choice)</div><div>if you really wanna go all out fry plantains (cut lengthwise) and place along side the rice.</div>

 

[twokniveskatie]

i want to adopt you.

 

[sl1966]

<img border="0" align="absmiddle" src="https://vanlivingforum.com/images/boards/smilies/biggrin.gif"> Thanks Katie!<div><br></div><div>Hopefully we'll get to meet, hang out, and I can cook this for you guys. I rarely ever get to make it living alone now. I've tried and there's just no way to make small portions of this and have it taste right. I've tried.</div>

 

[sl1966]

<div>Here's a very simple one that can be made in a solar oven.</div><div><br></div>Causa<div><br></div><div>[Ingredients]</div><div>2-3 small cans tuna in water (albacore or chunk white)</div><div>yukon gold potatoes - mashed (or 2.5 pds of whatever you can get)</div><div>2 eggs - boiled</div><div>1 small onion - chopped</div><div>1 lemon - squeezed (or 4-6 tblspns)</div><div>paprika</div><div>black olives</div><div>mayo</div><div>S&amp;P</div><div><br></div><div>[Preparation]</div><div>Combine tuna, 4-6 tblspns mayo, chopped onion, and fresh squeezed/strained lemon juice together. S&amp;P to taste.</div><div><br></div><div>Boil eggs, remove shell, then slice. Set aside</div><div><br></div><div>Boil, peel, salt, and then mash potatoes. Enough to cover two thirds of an 8x8 oven dish.&nbsp;</div><div><br></div><div>Apply mashed potatoes to one third to 8x8 dish, then create a layer with the tuna, and then cover tuna with remaining mashed potatoes.</div><div><br></div><div>This next part is optional based on how you want to eat it. You can server as is, chill in the fridge, or bake in an oven at 350° for 20 minutes. I prefer mine baked, but have had it the other ways</div><div><br></div><div>Additionally you can &nbsp;use any kind of meat you wish. This is usually made with seafood but you can use cooked chicken too. One other variation is to mix cumin into the mashed potatoes for additional flavor and some color.</div><div><br></div><div><br></div><div><br></div><div>[How to serve]</div><div>On a plate and garnished with a sprinkle of paprika, eggs, and sliced black olives.</div><div><br></div><div>[How to eat]</div><div>with chopsticks. I'm kidding, use a fork.</div>

 

[Safaribob]

That sounds like a good dish, Steve but is it Peruvian in origin as a Google search of the word "causa" suggests?&nbsp; Also, when you've made the bigger dish, are freezing portions of it suggested for later?<br>

 

[sl1966]

What's in a name? That which we call a nose by any other name would still smell. &nbsp;It is a Peruvian dish as far back as I know. If I remember right the name of the dish came from one of the wars with Peru's neighbors. I'm not sure which. Maybe Boliva or Chile.<div><br></div><div>I've never considered freezing before, but I'm sure it would be fine to do so.&nbsp;</div>

 

[sl1966]

<div>A good friend from Scotland knows my love of comfort food and turned me onto this. This is great winter food that will last any solo travelers a good week or longer.</div><div><br></div><div>Stovies</div><div><br></div><div>1 pound ground beef or&nbsp;</div><div>Onions - topped and tailed remove skin leave whole.</div><div>Carrots, Turnips, and Parsnips - dicced 1 inch squares.</div><div>Potatoes cubed - most important as these thicken</div><div>Beef stock to cover the lot</div><div>Thyme &amp; Bay leaves &nbsp;</div><div>S&amp;P to taste</div><div>Add any herbs you like.</div><div><br></div><div>Cover pot and cook slowly on med low heat for as long as you can (I cooked mine for about 4-5 hours)</div><div>Stir every 30 mins</div><div>Remove lid for last hour to thicken and then turn off and leave overnight.</div><div>The longer you cook the softer the veggies. Yum!</div>