Making Turkish Sand Coffee

Making Turkish Sand Coffee

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Making Turkish sand coffee is very similar to making “ordinary” Turkish coffee.  Of course, “ordinary” Turkish coffee is not very ordinary at all. The big difference, and what has recently become a wildly popular method recently all throughout the West and Europe, is that making Turkish sand coffee involves using – you guessed it …

Sand!

(Photo Attributed to Author: Luca Galuzzi)

(Photo Attributed to Author: Luca Galuzzi)

Sand is heated to extremely hot temperatures in which to brew the coffee. The curators who proffer this method claim that the sand offers a more consistent, even heat than normal brewing in a pot directly over a flame.

What You Will Need for Making Turkish Sand Coffee:

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Which is Best - White or Brown Rice

Which is Best White or Brown Rice

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Many ethnic food cultures have rice as a main staple in their cuisine. And the question of: Which is Best White or Brown Rice – often comes up in the minds of many ethnic foods lovers.

Which is Best - White or Brown Rice?

Rice Paddies (Photo Attributed to Author: Angie, from Sawara, Chiba-ken, Japan)

Rice is cultivated all over the world, and is naturally grown in rice paddies like this image on the left. And “natural” rice is usually some shade of brown in color. But ever the past several decades, “white” foods, such as white bread, potatoes, pasta, etc., have taken a bad rap. When asked the question: Which is Best – White or Brown Rice? – most “health conscious” cooks will automatically respond with “white”.

But is this really the case? I have had conversations with other cooking enthusiasts, chefs, and nutritionists, whose opinions I respect, and discovered that the “Little White Lie” about which is healthier for you – white “processed” foods, or the brown, marketed as “natural” foods, are best.

So I did some digging and research of my own on this, and came up with the following conclusions to help you decide:

Which is Best White or Brown Rice

???

(Photo Attributed to Author: Dan McKay)

(Photo Attributed to Author: Dan McKay)

(Photo Attributed to Author: Takeaway)

(Photo Attributed to Author: Takeaway)

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Asparagus Goat Cheese Soufflé Recipe

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This Asparagus Goat Cheese Soufflé recipe is the last in a series of four posts featuring vegetarian & vegan recipes from the All-American Vegetarian-and-Vegan page here on Ethnic foods R Us.

Asparagus Goat Cheese Soufflé recipe

Asparagus Goat Cheese Soufflé (Photo Attributed to Author: Jason Lam)

Creamy and sumptuous, this special Asparagus Goat Cheese Soufflé recipe will absolutely delight your guests!

Asparagus Goat Cheese Soufflé Recipe-

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Honduran Ahi Tuna Ceviche

Honduran Ahi Tuna Ceviche

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Honduran Ahi Tuna Ceviche is one variation of the many types of ceviche popular in all of Central America. You can use almost any kind of combination of seafoods to make a great dish, but this Honduran Ahi Tuna Ceviche happens to be among my favorites.

Honduran Ahi Tuna Ceviche

(Photo Attributed to Author: Yogma)

Honduran Ahi Tuna Ceviche Recipe-

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Dulse Seaweed Tastes Just Like Bacon?

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Dulse Seaweed tastes just like bacon?

Interesting. I wasn’t sold on the idea, but hearing the recent buzz about this new “superfood”, my curiosity was piqued enough to give it a try.

I did some digging around on Google, read some blogs and other articles, and discovered quite a lot about this dulse seaweed, which I will share with you all in the following article.

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Avocado Salad Ghanaian Style

Avocado Salad Ghanaian Style

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There are many avocado salads, but this avocado salad Ghanaian style, a special dish my Ghanaian wife makes for me, is elegant and superb. The spicy groundnut dressing really sets it apart from the competition.

Avocado Salad Ghanaian Style

(Photo Attributed to Author: Lablascovegmenu from London)

Avocado Salad Ghanaian Style with Spicy Groundnut Dressing Recipe-

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Homemade Ghanaian Traditional Staples

Homemade Ghanaian Traditional Staples

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Three Homemade Ghanaian Traditional Staples Recipes

Homemade Ghanaian traditional staples recipes may sound odd to people who are not from the African continent. However, perhaps the most unusual ethnic foods of Western Africa are the malleable “breads” that are served with almost every meal. Most common in Western African countries, meals prepared from these cuisines are not complete without some banku, fufu, ugali, ablo, kenkey (to mention some of the most popular) served with them.

The following homemade Ghanaian traditional staples recipes are the mealtime favorite “breads” in Ghana.

How to Make Banku

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Salvadoran Crabs in Pepita Sauce

Salvadoran Crabs in Pepita Sauce

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Salvadoran Crabs in Pepita Sauce is a national favorite dish in that country. It is also one of the more popular dishes among tourists who visit the country. Pepitos translates in English to “pumpkin seeds” – and it is the pumpkin seed sauce flavor that really distinguishes Salvadoran Crabs in Pepita Sauce as a remarkably tasty and unique culinary experience.

Salvadoran Crabs in Pepita Sauce

(Photo Attributed to Author: M Toegiono from Tokyo, Japan)

Salvadoran Crabs in Pepita Sauce Recipe-

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Special and Beautiful Red Velvet Cheesecake

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This beautiful red velvet cheesecake should definitely be on your special occasion dessert list!

A very longtime, original North American favorite dessert has been red velvet cake. Another traditional American favorite dessert is cheesecake. So, combining the two, making a Red Velvet Cheesecake, is just the kind of thing we like to do. I’m betting if you try this recipe, you’ll be glad we did … it is not only “special”, this cheesy cake is downright beautiful!

Beautiful Red Velvet Cheesecake

(Photo Attributed to Author: Jamie)

Beautiful Red Velvet Cheesecake Recipe-

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Using Samurai Kitchen Swords

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Worldwide, especially in developed countries, there is a growing interest in using Samurai kitchen swords.

(Photo Attributed to Author: Mara71)

And with good reason. These knives are made in the same, millennia old traditional fashion as the world’s finest swords ever known to man: the swords used in combat by the fierce and incomparable Japanese warriors known as the Samurai.

It is a small wonder, then, that chefs and home-cooking enthusiasts are discovering the satisfaction of using Samurai kitchen swords in their kitchens. They simply cannot be beat. The sharpness of the edge they can be honed to, the length of time and use they hold that razor sharpness, and the ease with which they can be resharpened make them superior cutlery against all others.

For anyone unfamiliar with this high grade of cutlery, there are certain precautions to be aware of, and some usage and maintenance skills that are needed to be aware of and learned. This post is to provide that, as well as more, information about using Samurai kitchen swords.

Let’s get right into it, okay?

A Primer on Using Samurai Kitchen Swords

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Belizean Fish Panades

Belizean Fish Panadas

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Belizean Fish Panadas are traditionally served on holy days, but in modern times they are served just about any day of the week. They can be made with almost any type of firm fleshed fish filling, or a spicy rice and beans mixture. Their version of the fried “meat pie”, these Belizean Fish Panadas are a special treat for any occasion.

Belizean Fish Panades

(Photo Attributed to Author: Chixoy)

Belizean Fish Panadas Recipe-

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