Asia

Sushi

• Spicy tempura Rolls

Recipe:

• Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 large avocado
• 1 tbsp mayonnaise
• 1 tsp miso
• 1 tsp red pepper powder

• Cooking Directions

1. Cook sushi rice
2. Bake tempura shrimp as directed on the package.
3. Cut tails off the tempura shrimp.
4. Cut the avocado in half, discarding the pit.
5. Cut off the hard skin and discard.
6. Slice the avocado into thin sticks.
7. Mix the mayonnaise, miso and red pepper powder.
8. Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings.

Asia

Sushi- I don't even know where to start, sushi is my favorite food, I would eat it every day for the rest of my life! The mixture of all kinds of sead food inside a roll of rice and seaweed. On the weekends I enjoy making sushi for lunch or dinner. There are many types of sushi, starting with the simple crab and avocato, and for some sushi addicts there are some spicy shrimp ones.

• California Rolls.

• Recipe:

1. for sushi rice
   4 Cup cold water 
   3 1/3 Cup Japanese short grained rice
2. for vinegar mixture
   1/3 Cup rice vinegar
   5 Tbs sugar
   2 Tbs + 1 tsp kosher salt (half if you use regular salt)
3. for roll
   1 package of good quality unseasoned sheet nori
   1 avocado cut into strips and sprinkled with lemon juice
   1/4 lbs. lump crab meat
   tobiko (flying fish roe) or toasted sesame seeds
4. equipment
   a fan + helper OR an electric fan
   hangiri (very wide flat bowl)
   shamoji (rice paddle)
   makisu (bamboo sushi mat)
   plastic wrap

Asia

                                                                 
The traditions of Asian foods are really influencial, and their traditions are reflected on their foods, and they are very health concious because they eat veggies and raw meat such as sushi. Asian food has flavors from all over the world from spicy to sweet.

Europe

Traditional food from Egypt

Ful mudammas- "fava bean," is often eaten for breakfast. Is a kind of dried fava bean stew, is considered the Egyptian national dish. I researched on this dish and found a very detailed recipe that I tried my self and it tasted delicious!
 Makes 10 servings
Preparation Time: 2 days in all

3 pounds small dried fava beans (about 6 cups), picked over and soaked in water to cover 24 hours 1 large onion, chopped 2 large ripe tomatoes, chopped

3/4 cup dried red lentils, picked over and rinsed 2 1/2 quarts cold water Salt to taste

1. Drain the fava beans. Bring a pot of water to a boil, add the fava beans, and boil them until they are soft enough to have their peels removed, about 10 to 15 minutes. Drain, then remove the peel by gently squeezing each bean so the skin pops off or by using a paring knife.
2. Place the peeled fava beans in a stewpot with the onion, tomatoes, and lentils and cover with the water. Bring to a gentle boil, skim the top of foam and reduce the heat to very low or place on a heat diffuser. Cover and cook for 12 hours. Don't lift the cover at all during the entire cooking time, otherwise the beans will discolor.
3. The cooked fava beans can be eaten whole, slightly mashed, or completely mashed. Season with salt. Serve with extra virgin olive oil, corn oil, melted butter, samna (clarified butter), tomato sauce, garlic sauce, basturma (sun-dried spice-rubbed beef fillet available in Middle Eastern markets), fried eggs, hard-boiled eggs, freshly squeezed lime juice, or béchamel sauce.

Europe

Traditional Food from Portugal

My best friend is from Portugal and evertime I go to his house his dad makes us Bacalhau (cod fish). Here is the recipe:

Ingredients:

• 1 lb. of salt cod ( most times found in little wooden boxes)
• 5 to 6 large potatoes
• 2 large onions, sliced
• 1 green peppers, sliced into slivers
• 3 hard-boiled eggs, sliced
• 4 cloves of garlic
• black olives, those sliced ones are real good
• black pepper to taste
• 2 tablespoons of parsley, chopped fine if fresh
• 1 tablespoon of vinegar or the juice of one lemon 
• Just a side note here that you might want to add either a 1/2 cup of red or white wine.

Preparation:

1. Soak cod fish overnight. Boil the cod fish the next day in unsalted water for 15 min.
2. Flake fish and set aside. Boil potatoes, slice and set aside.
3. Slice onion, peppers, crush garlic and sauté in olive oil. In large casserole add a layer as follows, potatoes, then fish, sliced hard-eggs, onion, peppers, garlic.
4. Sprinkle olives and parsley.
5. Pour olive oil over the entire casserole.
6. Cover and bake at 350 degrees for a 1/2 hour in a 3 qt. casserole dish.
7. Good appetite! Enjoy!

Europe

Traditional food from Spain

Paella-typical Spanish dish and is traditionally cooked in a "paellera" (a round flat pan with two handles)which is then put on the table. It is normally made using seafood but can also be made with chicken or rabbit. Paellas are one of my favorite dish because of the mixture of flavors. The seafood paella is the best one in my opinion, because I'm a seafood fanatic.Here is my mom's special Paella recipe:

It makes 8 servings
Ingredients:

• 3  cups  water
• 1  cup  dry white wine
• 1  teaspoon  saffron threads
• 2  (8-ounce) bottles clam juice
• Herb Blend:
• 1  cup  chopped fresh parsley
• 1/3  cup  fresh lemon juice
• 1  tablespoon  olive oil
• 1  teaspoon  dried tarragon
• 2  large garlic cloves, minced
• Paella:
• 1  pound  monk fish or other firm white fish fillets
• 16  unpeeled jumbo shrimp (about 1 pound)
• 1  tablespoon  olive oil
• 2  cups  finely chopped onion
• 1  cup  finely chopped red bell pepper
• 1  cup  canned diced tomatoes, undrained
• 1  teaspoon  sweet paprika
• 1/2  teaspoon  crushed red pepper
• 3  garlic cloves, minced
• 3  cups  uncooked Arborio rice or other short-grain rice
• 1  cup  frozen green peas
• 16  little neck clams
• 1  (7-ounce) jar sliced pimento, drained
• 2  tablespoons  fresh lemon juice

Preparation: ( takes time to prepare but it will be worth it at the end)

1. combine the first 4 ingredients in a saucepan.
2. Bring to a simmer (do not boil).
3. Keep warm over low heat.
4. To prepare herb blend, combine parsley and next 4 ingredients; set aside.
5. To prepare paella, trim connective tissue from monk fish; cut into 1-inch pieces.
6. Peel shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
7. Remove seafood mixture from pan, and keep warm.
8. Add onion and bell pepper to pan, and saute 5 minutes.
9. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes.
10. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas.
11. Bring to a low boil, and cook 10 minutes, stirring frequently.
12. Add clams to pan, nestling them into rice mixture.
13. Cook 5 minutes or until shells open; discard any unopened shells.
14. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture.
15. Arrange pimento slices spoke like on top of rice mixture; cook 5 minutes.
16. Sprinkle with lemon juice.(at your own taste) 
17. Remove from heat; cover with a towel and let stand 10 minutes.
18. Buen Provecho! ( good appetite) Enjoy this delicious Spanish dish!