Cuisines

Tom Ka Gai (Thai Cuisine)

Ingredients

• 2 teaspoons peanut oil

• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root
• 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin

• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

https://www.youtube.com/watch?v=qIhZ6DsmRyk

Slow-Cooker Chicken Tortilla Soup(Mexican Cuisine)

Ingredients

• 1 pound shredded, cooked chicken

• 1 (15 ounce) can whole peeled tomatoes, mashed

• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Liberian Style Collard Greens(African Cuisine)

Ingredients

• 6 slices bacon

• 1 bunch collard greens, chopped

• 1/3 cup vegetable oil
• 3 cups water, plus more as needed
• 3 cubes chicken bouillon
• 1/3 cup creamy peanut butter

• 1 teaspoon liquid smoke flavoring
• 1 pinch soul food seasoning, or to taste
• 1 pinch cayenne pepper, or to taste
• salt to taste
• ground black pepper to taste
• 2 (6 ounce) fillets flounder

Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble. Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry. Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

Lamb Madras Curry(Australian Cuisine)

Ingredients

• Curry Paste

• 1 1/2 tablespoons coriander seeds

• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon salt
• 5 whole dried red chile peppers
• 6 fresh curry leaves
• 3 tablespoons garlic paste
• 2 teaspoons ginger paste
• 1 1/2 teaspoons ground turmeric
• 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
• 1/2 cup ghee (clarified butter), melted

• 1/4 cup vegetable oil
• 4 onion, sliced 1/4 inch thick
• 1 (13.5 ounce) can coconut milk
• 2 cups water, divided
• 1 teaspoon fennel seeds
• 6 cardamom pods
• 1 cinnamon stick
• 1 1/2 teaspoons garam masala
• 1 teaspoon sugar
• 3 tablespoons warm water
• 1 tablespoon tamarind paste

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.