Indonesian Lamb Rendang

Indonesian Lamb Rendang

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Indonesian Lamb Rendang is a spicy meat curry dish, and a classic example of authentic and traditional Indonesian cuisine. A national favorite dish, Lamb Rendang is immensely popular all around the world. Try some, you will see why!

Indonesian Lamb Rendang

(Photo Attributed to Author: Stu Spivack)

A rendang can be made with other meats, goat, beef, or chicken will work fine with this recipe. But this particular Indonesian lamb rendang is my personal favorite, and lamb is the most popular meat of choice in Indonesian cuisine, too.

Indonesian Lamb Rendang Recipe-

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Javanese Soto Ayam

Javanese Soto Ayam

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Javanese Soto Ayam is their version of chicken soup. It features a clear, sumptuous herbal broth, enhanced by fresh turmeric and exotic herbs, ladled over thin rice noodles in the bottom of the bowl. This Soto Ayam recipe includes sliced boiled eggs, tomatoes, herbs, and celery and cilantro leaves. Javanese Soto Ayam is very filling and satisfying, to where it can suffice for an entire meal.

Javanese Soto Ayam

(Photo Attributed to Author: Sakurai Midori)

Javanese Soto Ayam Recipe-

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Tanzanian Pilau ya Prawns

Tanzanian Pilau ya Prawns

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Tanzanian Pilau ya Prawns is a national favorite dish. Heavily spiced, rich with unique to Africa spices and herbs rice is the “Pilau” part. “Ya” means “with”, and of course prawns are also called shrimp. So Tanzanian Pilau ya Prawns is spicy rice with shrimp. And it is super delicious!

Tanzanian Pilau ya Prawns

(Photo Attributed to Author: Cliff Hutson 768×512)

Tanzanian Pilau ya Prawns Recipe-

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Guatemalan Pollo en Jocón

Guatemalan Pollo en Jocón

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Guatemalan Pollo en Jocón (sometimes called simply Jocón) is an immensely popular dish all over Guatemala. It originated within the Mayan population in that country. There are many variations of Pollo en Jocón, However, certain ingredients and methods are always constant. Chicken is slowly cooked, simmering, in a delicious, thick, and attractive looking sauce.

The sauce gets its color from cilantro, green tomatillos, ground sesame seeds, ground pumpkin seeds and corn tortillas. Depending on the cook’s personal recipe, and how much of each of the sauce’s ingredients are used, it will have anywhere from a verdant-hinted tan look, all the way up to a bright green. This version of Guatemalan Pollo en Jocón is my favorite, and includes slices of avocado as a garnish. Superb!

Guatemalan Pollo en Jocón

Guatemalan Pollo en Jocón Recipe-

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Andorran Bacalao Escaixada

Andorran Bacalao Escaixada

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Andorran Bacalao Escaixada is a classic and national favorite dish in Andorra. It is also delightfully simple to make. The “Bacalao” is the key ingredient – basically dried, salted cod fish. But when rehydrated and seasoned in this method, Andorran Bacalao Escaixada is a most enjoyable and memorable meal.

Andorran Bacalao Escaixada

(Photo attributed to author: Javier Lastras)

Andorran Bacalao Escaixada Recipe-

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