The best recipes in the world
You know how there are dishes that are so good that you make them again and again? We asked some Psiphon users from Mexico, Ethiopia, Ukraine, China, Hong Kong and the UK to share their favourite recipes and memories. Bon appetit!
Pastel de Tres Leches ("3-Milk Cake")
By Paola from Mexico
Image from allrecipes.com
I sent this recipe because one of the things that I really love to eat is cake, but nothing is like tres leches and it's because in Mexico when it's your birthday sometimes you don’t have enough money to do a big party or something big but always you're gonna have pastel de 3 leches. I always remember my family on birthdays eating cake with hot chocolate and having a nice family night.
Ingredients
For the cake:
6 eggs
2 cups all purpose flour
1 cup of sugar
2 tbsp baking powder
3 tsp vanilla extract
Salt (optional)
For the milks:
1 can condensed milk
1 can evaporated milk
500 ml whipping cream
Instructions
1. Preheat the oven to 350 F. Mix together flour, baking powder. Take a bowl and separate the egg yolks from egg whites. Start beating the egg whites. If you want, add a pinch of salt.
2. Continue beating until the mixture is firm: if you turn the bowl upside down, the egg whites won't fall out Keep beating and add sugar little by little, then add the egg yolks one by one. Next add the flour mixture little by little until it is finished and finally add the vanilla extract.
3. Grease the baking pan and put in the cake mixture and bake it for 25 minutes.
4. Meanwhile put the condensed milk, evaporated milk and whipping cream in the blender until they are well mixed.
5. When the cake is ready and cold, you are going to make small holes in the whole cake with a fork or with a knife and after pour the milk mixture on the top of the cake.
6. Let it stand for at least 3 hours and enjoy it.
Ethiopian Beef Tibs
By Essete from Ethiopia
I love tibs because it reminds me of holiday mornings in Ethiopia. Most Ethiopian dishes take time to prepare unlike Tibs. So, that is what my mother usually makes for breakfast on holidays as she prepares the other dishes. It is quick and simple.
Ingredients
500gms of steak beef (cut into cubes)
3 tablespoons of nitir kibe (clarified butter) (if available)
3 tablespoons of Cooking oil
3 cloves of garlic (diced)
1 big onion (cut into half rings)
1 spoon of diced ginger
2 medium sized tomatoes
3 small peppers
1 spoon of black pepper
Fresh rosemary
Salt
Instructions
1. Throw in the beef with the rosemary and half of your garlic and ginger. Once the meat is dry, add the cooking oil and the onion.
2. Fry until the onion turns brown and add the rest of the garlic, ginger and tomatoes all together. Fry for 5 minutes.
3. Add the black pepper and peppers and fry for 3 minutes.
4. Add the nitir kibe, salt and ¼ cup of water. Let it come to boil for 3 more minutes and serve.
You can take tibs with Injera (flat bread made from teff) or rice. Enjoy!
Sichuan Fish Hotpot
By Psiphon User from China
Image from chinasichuanfood.com
This is a traditional Sichuan food. If you like hot/spicy food, then you will love it. The ingredients can be purchased in some regular supermarkets or in a Chinese supermarket. It is not super hard to cook, no complicated ingredients or spice, and it takes a really short time compared with other Chinese food. I love fish, I love spicy food, so I chose to share the recipe of this hotpot. Since my parents are originally from Sichuan, they taught me how to cook this food. You should try it, its really good :)
Ingredients
Grass carp fish (or bass of some kind, or lake fish)
Bean sprouts
Egg white
Ginger, Garlic
1 tablespoon of pixian bean paste
10 dried chilli peppers
1 teaspoon of Chinese peppercorn
1 tablespoon each of cornstarch and cooking wine
Instructions
1. Cut the fish into thin slices
2. Chop the ginger, garlic slices, dried chillis into small pieces
3. Put the fish pieces into egg white, salt, cornstarch and cooking wine and marinate for 20 minutes.
4. Put the beansprouts into the bottom of your serving bowl(s).
5. Warm some oil in a frying pan and slowly fry the chilli pepper for about 2 minutes then add the pixian bean paste, stir frying until red oil comes out.
6. Add ginger and garlic and stir fry for a few more minutes.
7. Add some hot water, bring it to the boil and put in the marinated fish for about 3 minutes
8. Pour it over your beansprouts. That’s it.
Pear Pie
By Yevgen from Ukraine
First, the story behind the recipe: we were introduced to the recipe by a more baking-savvy friend. She randomly found the recipe on one of the Russian cooking websites and made it. Once we tasted the pie we really liked it and my wife made it a few times with great success. Last summer we had quite a crop of cherries, so we gave out a few bowls to the closest neighbours, my parents and I brought some to work too. It turned out that the neighbors next to us had a huge crop of pears, so we traded pears for cherries. My wife also suggested they made a few pies too since they didn't really know what to do with all the fruit and sent them this recipe translated to English.
Ingredients
About 4 pears (depends on the size)
2 tablespoons Cognac (optional)
300g butter
350g sugar
3 eggs
2 teaspoons baking powder
180g flour
25ml water
cinnamon and vanilla to your taste
Instructions
1. Put in a heated up frying: 50g of the butter,100g of the sugar, 25ml of water and the cognac. All this has to melt and turn into syrup-caramel. Meanwhile cut each pear into four pieces, take away their core and put them into the syrup.
2. It has to boil and get caramelized. 5 minutes prior to taking off the stove add vanilla sugar and cinnamon. As soon as caramel thickens, remove it from heat.
3. Make a dough by mixing 250g of butter at room temperature and 200g of sugar, then add the eggs while mixing - one by one, not all of them at once. Add baking powder and flour
4. Put the dough into a baking tin.
5. Beautifully arrange caramelized pears on the dough and pour the caramel onto everything.
6. Heat up oven to 180c, and bake for about 40 minutes but it depends on the stove.
Bon appetit! I hope you will like it.
Garlic Soy Shrimp
By Papapang from Hong Kong
I get asked often from my friends about how to cook Garlic Soy Shrimp in an authentic way. In fact, there are a couple of tips that I use to make it taste like what you have in a local restaurant in Hong Kong. You only need 5 easy steps and that’s it! Its from my blog papapangkitchen.com
Ingredients
Shrimp (medium or large sized depending on your preference) 400g (8-10 pieces)
3 teaspoons of minced garlic
A little sliced green onion
1 tablespoon Shaoxing wine (any Chinese market or grocery store will have it)
1 tablespoon soy sauce
A little brown sugar/coconut sugar
Instructions
1. Rinse the shrimps, then remove the intestine (black substance) from the back of the shrimps by using toothpicks. Use a kitchen towel after to dry the shrimps.
2. Heat the pan with medium fire (tip: without oil!), then cook both sides of the shrimps until there is colour change.
3. Transfer shrimps to a bowl.
4. Now add olive oil and minced garlic. Cook and stir for a minute, then add shrimps, Shaoxing wine, soy sauce and brown sugar/ coconut sugar.
5. Cook until the sauce is absorbed and add green onion for the final step.
6. Voila! Enjoy your delicious garlic soy shrimp!
Quick and easy roast chicken
By Helen from the UK
I only learned to cook when I was in my late twenties. Before that I could only make a handful of things. But one of them has stayed with me and I make it time and time again - simple roast chicken dinner. My friend and I used to hang around her apartment on Sundays after a big night out, feeling hungover and lazy, talking about the events of the night before and watching movies. She’d often make this because it took so little effort yet tasted so good...
Ingredients
A whole chicken or else chicken thighs or any pieces with bone in
Some mustard (French style)
Herb seasoning (whatever kind you have. I use Italian herb seasoning, but it could be thyme, oregano, rosemary, mix them up)
Drizzle of olive oil
Some potatoes
Duck fat (optional but makes the roast potatoes extra delicious)
Instructions
1. Heat the oven to about 370F/190C
2. Spread some mustard over the top of the chicken pieces then sprinkle the herb seasoning over the top, followed by salt and pepper if you want and a drizzle of olive oil.
3. Peel and boil your potatoes for about 10 minutes, then drain.
4. Heat olive oil or duck fat in the oven for a few minutes then put the drained potatoes in and stir once. Season if you like and put in the oven for 45 minutes or so.
5. At the same time put in the chicken. A whole chicken of about 1.5kg will take 1 hour to cook and thighs about 45 minutes.
6. Take the chicken out of the oven when it’s cooked and rest it for about 10 minutes. Your potatoes will be ok if they are in a bit longer.
Take potatoes out of the oven and serve with your chicken.
Yum!
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