So we have a fairly rich community from people from all over the world so i figured this would be a very interesting topic to disscus.


I myself do enjoy cooking quite abit so we can disscus various meals you'v had or made before and how to make them and share them
heres one i'v made a few times for myself and other foreign friends when i came over to visit them:



Hutspot or Wortelstampot (carrotstew is the closest translation i can think of here) is made purely out of unions, patatoes and carrots with some salt.
This is how you prepare this meal:

First of you take a good bunch of patatoes then include 1/4 of unions and carrots compared to the ammount of patatoes you have.
Peel the skin of the patatoes with a small knife and chop up the unions and carrots in to small peices.
Boil the patatoes in some water and add a fair ammount of salt (this can also be done afterwards but i like to do it while its cooking).
After about 10 minutes of boiling you will include the unions and carrots and boil it for an other 10 minutes

when thats done use a fork to test if your patoes are boiled enough since the fork should go straigh throug them without effort if this is not the case you have to boil them abit longer untill they do.
When the patatoes are done you get the water out of your pan and use a patato masher to mash it all up in to a nice paste put it on a dish and serve it with some meat of your own choice and done!

now lets see what more interesting dishes or receipes other people can share

That looks quite tasty




The only dishes I'm able to make myself at the moment are carbonara or spaghetti because I rarely cook (though I'm leaning on doing more). It's what you'd typically expect but I like making my Italian-style carbonara (American version usually adds mushrooms and cream to the dish which I don't do) a bit different because instead of just having bacon, eggs and black pepper in it I like to add more things like ham and sausages to it in addition to the main ingredients so it's meaty.



And I'm just a bit curious, do you guys over there eat rice frequently? And which dishes are they normally used in?

Didn't we have a thread like this a while ago? I remember seeing some nice recipes in there.

In b4 culinary chauvinism, followed by flamewars

Lucky Me Pancit Canton

How to cook:

1. Open packet.
2. Heat water for 5 mins.
3. Put noodles in hot water.
4. Let simmer for 3 minutes.
5. Drain water.
6. Put seasoning on top.
7. Mix.

Done.

Seriously, this is the zenith of my cooking skills.

I don't know how to cook anything

And my favorite dish is pizza, pizza is awesome, but if you want some local nice recipes, here's a couple:

1- Kanafeh, (No idea how to translate it lol)

Its an Arabic dessert that's to me the best dessert of all time, The pastry is heated in butter, margarine, or palm oil, then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with orange food coloring. Crushed pistachios are sprinkled on top as a garnish. [All from wikipedia, i have no idea how to make it ]



I don't recommend trying it, because if you do you will NEVER stop eating it Note: That's cheese in the pic, i don't recommend it with cheese its much better with cream.

Some fried rice recipe I whipped up a couple of months ago:

Bring in a couple of caseless sausages, break them apart while being fried, and cook until done. Set aside.
Saute garlic until browned and add rice.
Add in the sausage pieces, a bit of salt, some pepper and whatever dried herbs available, and honey to taste, and mix them all up until cooked just right.
Serve and enjoy, with an egg or two sunnyside up.

Swedish meatballs. It's pretty much required for you to know how to make Swedish meatballs in order to be Swedish. For further information, see here.



As soon as you've tasted Swedish meatballs you won't even associate them with Italy anymore

^ What exactly is it that makes a swedish meat ball "Swedish" btw?

Looking at the recipe it looks like a fairly standard meatball that i'v been making and dining for years now

Maybe if we make it in Sweden.

I'd like to mention Poutine Chilli where you replace the gravy with chilli (1/2 Tblsp of mixed chilli powder, based on your preferences, 1/2 Tblsp of parika 1 tblsp of cumin, 1 of dried, diced cayennes with half a pound of ground beef) con carne. This is for the "Party" edition.

Add more heat for when you know (or don't care if) everyone dining can take it.

The resulting mix should be somewhat edible, unless you used shitty beef instead of proper Canadian Corn-and-Barley-fed Beef. You can't polish a turd (Unless your a mythbuster) and you can't make bad beef taste as good as real beef.

ALTERNATE SECRIT RECIP


1:Buy French Fries from your local Fast Food source.
2:Also buy chilli
3:And Mashed Potatoes
4:Don't forget cheese
5: Throw it all into a large pot, mix, stuff face

EDIT:
Good for you and the economy!

Well, "In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. When Charles XII of Sweden was in exile in Istanbul in the early 18th century, he took the recipe back to Sweden." is what Wikipedia says. We also cook it a lot, like once a week or so, and it is served in IKEA making it wildly known.

It's akin to my ramen noodle making skills

This was a common breakfast meal when we were younger.

Side Question: Are you a Filipino?

I'm Fil-Jap. Staying here with my mother for studies.

Damn, how bad's the racism?

None, except for the occasional connection with Otakus and the horrible high expectations for an Asian.

EDIT: I now know how to cook Spaghetti, the Filipino way!



1. Get spaghetti noodles.
2. Boil them.
3. Prepare sauce consisting of tomato sauce, hot dogs (chopped), onions (chopped), ground meat and a pinch of sugar to taste.
4. Once noodles are soft enough, drain.
5. Cook the sauce under low heat.
6. When done, mix with noodles. Add cheese on top for some color.

TL;DR: How to Make Filipino Spaghetti

So my reception was less "Xenophobia" and more "Can't tell Canadians from Americans"

It seems to be the curse of the Canadian, to always be mistaken for an American.

Until now it's my common meal when I get home from class in the afternoon I still prefer it over all the other instant noodle products here

Here's my guide to differentiate Canadians from Americans.

Americans in a war: *Firing blindly* KILL THEM ALL!

Canadians in a war: *Fire* Sorry. *Fire* Sorry. *Fire* Sorry. *Reload* You need to run now before I shoot you again!

----

Anyway, this thread has encouraged me to take extra culinary classes this coming semester, to supplement my lacking cooking skills. Thanks guys.

It's funny because it's true.

Atleast when your out hunting anyway.

I enjoy cooking a lot and can cook quite a variety of dishes, but I don't usually get to cook as my flatmate and I both work quite late, and cooking for one person is quite difficult as even when cooking a small portion it is usually enough to last several days (you really don't want to eat only two different things in a week).

Besides that, I've lived away from home long enough now that I can cook quite a few things to some degree of proficiency, mostly basic country French or Swiss recipes as that is what I learnt from my family (considering the other side of my family is predominantly English, there's a reason they left the culinary side of things to the Continental side...).

Gschnätzlets, which is sliced veal in white wine/mushroom sauce:


Which I normally make with either:
Rösti, which is pretty much a potato pancake, although I like mine to be quite loose and not as much of a disc as this one:

or Knopfle, which are small ball-shaped egg noodles:


Coq au Vin/Bœuf Bourguignon, both quite similar and very easy to make — slow cooked chicken or beef in red wine:


You can get recipes for all of these if you Google, although you'll probably get much better quality results searching in German (-insert name- Rezept) or French (-insert name- Recette).
I can cook other very generic food, but if I do cooking I usually bother to do something interesting.

Since others mentioned Instant Noodle I thought I'd add my favourite here which I have occasionally when I'm really lazy and can't be bothered leaving the house — 康师傅老坛酸菜牛肉面/Master Kong Chinese Pickled Vegetable Beef Noodle Soup:

The 红烧牛肉面 is also pretty nice too, although I prefer the 酸菜.

Most of the time, however, I just don't cook and go gastronomy exploring around Sydney city, as I can walk about 500 metres in any direction from my apartment and get all varieties of food.

I can cook bread and American Pizzas. I can make other things too, but I haven't tried in a long time.

OBJECTION! It is NOT an arabic dessert what so ever.I've been to hatay and the turkish wikipedia page says;*Künefe, kadayıf ve peynirden yapılan ve sıcak olarak servis edilen, Doğu Akdeniz yöresine ait bir tatlı çeşididir. Anavatanı Hatay olan künefe, farklı şekillerde Mersin, Adana, Gaziantep, Kilis, Şanlıurfa, Diyarbakır ve Mardin'de yapılır.*
Künefe is Kanafeh in english is a dessert made of Kanafeh and cheese and is served hot.Orginating from the eastern mediterian .Its homeland being Hatay,diffrent versions can be found in Mersin,Adana Gaziantep,Şanlı Urfa,Diyarbakır and Mardin. (Hatay is a city close to syria and I've visted while going to iskenderun for vacation)
Thou Im not bashing you for the facts cause wikipedia can/does get changed by the majority of idiots on the net.Sheesh people Its a turkish dessert

Another note; On my own experiance; Dont try to make Künefe or the local Baklava without someone who knows what they are doing cause In that area of turkey they pass the art from generation to generation.Trust me its very diffrent from factory made, just heat up and eat style.I tried to do both and should have pics of my epic fail

Thanks for correcting me, a lot of Arabic foods seem to have originated from Turkey and vice-versa, easy to get mixed since they have been in Arabia a lot that you think its Arabic.

^Its fine bro the middle east thanks to the ottoman rule and history etc was a mixup of many cultures...

On another note I enjoy the turkish Mantı/Dumpling ALOT, Checked up on wikipedia and other sources and it seems its not a anatolian turkish thing but morely a midasian Uyghur turk dish that came here over time.

Even if I usually eat it, I just get the easy 1-2-3 kinds that you can throw into the freezer.The premade dumplings with groundbeef inside is really nice.All I do is prepare garlic to mix with yogurt and prepare a tomato sauce then serve it with varios spices such as mint,dried red peppers and sumac.But I've seen people add a whole diffrent batch of spices...What ever floats your boat I guess...
Heres a link with good details on how to do them;
http://www.panningtheglobe.com/2013/11/05/turkish-manti/

Thing is I eat the prepackaged ones cause the ones sold in the open(Still in fridges ofc) but handmade.You can never be sure wich ones are good cause local housewives take it as an insult to buying premade ones when they can make it better themselves So not alot of people buy them from local corner stores.Plus atleast about me; I cant tell if they were made ten months ago or yesterday from the crust of the dough
BUT- In the apartment Im currently living the women here have thier *Hen Days* to put wich they prepare alot of local dishes and I always join them for a nice chat...But really its for the Mantı they make >:) hehe
Made some myself from scratch but I was dead tired by the time I got it ready....

Quick note; I just put the pic of the mantı from the web and the link is for istanbul mantı.Thing is I cant find a dish as spiced and sauced as I usually eat...Maybe Its my inner american enjoying more then the locals lol

Those Manti sound tasty, lots of good stuff here. I'm pretty partial to Turkish/Greek food myself. Here's one of my new favorites. Living in the Nashville, TN area with its large Korean immigrant population, stuff like Bulgogi is very common in Korean restaurants and I developed a strong taste for it. Korean BBQ is some of the best BBQ I've had, rivaling Texas style BBQ (which will be a post for later). Bulgogi is a must try if you like beef.

Bulgogi beef:



-680 grams of short ribs or similar steak, etc.
-60 mL soy sauce
-22 mL rice wine vinegar
-15 mL sesame seeds
-15 mL fresh ginger, grated
-15 mL dark brown sugar
-15 mL sesame oil
-15 mL honey
-2 cloves chopped garlic
-2 chopped green onions
-2 mL crushed red pepper

Cut the steak into very thin slices and place in a flat glass pan. In a small bowl, combine the other ingredients and pour over the steak, making sure the beef is evenly coated. Cover tightly and refrigerate for several hours.

The recipe is pretty versatile. You can grill the steak and serve rolled into lettuce leaves with green onion, chopped garlic and Korean chili sauce, stir-fry with vegetables and chili sauce and serve over rice, or make bulgogi-jungol stew. You'll generally need a bit more bulgogi than the prior recipe stated, though.

Bulgogi-Jungol



-1 kg bulgogi beef with marinade
-1 onion chopped into strips
-2 chopped green onions
-2 carrots chopped into strips
-75 g bean sprouts
-vegetables such as chopped bell pepper, green chili pepper, & broccoli
-240 mL water
-150 g mushrooms (enoki, shiitake, or button)
-1 block tofu
-small amount of soy sauce or salt to taste
-package of cellophane/dangmyun/sweet potato noodles

Preparation:
-In a soup pot or a large wok, stir fry marinated bulgogi and onion(s) for a couple minutes. Put ALL the marinade into the pot, do not discard any liquid.
-Add vegetables (except for mushrooms) and cover with water.
-Bring to a boil.
-Reduce to a low simmer.
-After 5 minutes, add mushrooms, tofu, and scallions.
-Turn off after 3-4 minutes.
-Season to taste with salt and soy sauce.
-If adding noodles, add cellphane (dangmyun) with the mushrooms or add pre-cooked noodles at the end.

i will present you cevapcici:

Ćevapi is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina[1] and Serbia[2][3][4] and are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Bulgaria, Romania, Czech Republic, Slovakia, Austria and the Italian province bordering Slovenia.

They are usually served of 5–10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevapčići are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beeF.


recipes:
3 lbs. ground beef (aim for 8o/20 meat/ fat ratio)
2 Tbs. vegeta
3 cloves garlic minced
1/4 – 1/2 cup sparkling water
1 cup hot beef broth or water
Salt & pepper (to taste–I use 1 tsp. salt & 1/2 tsp. pepper)
Bread (ciabatta pref)

I have a numerous amount of food I like, but what I liked the most is the following Indonesian street culinary menus:

Martabak
Ah... this pancake-like dish has two variants, by the way:

Egg

Sweet


The former, filled with meat, eggs and vegetables, really tastes great as I munch them. The latter, especially with cheese and milk whom I liked so much, was so tasty too. In short, I really liked both of them and often bought them whenever I had the chance.

Batagor

Short for baso tahu goreng (lit. "fried meatballs and tofu"), it is simply a fried fish dumplings often served with ketchup and peanut sauce, which is the fried version of siomay (explained below). Readily available in the streets, I enjoyed batagor so much that I always buy and eat them whenever I found them. It was so tasty and nice, especially the ones in my hometown Bandung, and I am proud to say that Bandung's batagor is one of the best!

Siomay

As mentioned before, it is the steam-cooked variant of batagor (explained above) whom it is derived from. I enjoyed siomay as much as batagor for roughly the same reason.

Pempek

A savory fishcake hailing from Palembang and came in many variants, such as pempek kapal selam ("submarine pempek") that is my most preferred variant. Sometimes it was served along with noodles and cucumbers, although I usually don't add them. The reason I enjoyed it so much is because it is crispy, yet tasty, especially with its vinegar-like sauce that adds some taste to them.

We eat Siomai here as well, although not as a proper cuisine.