This Dutch Meatballs (Gehaktballen, in Dutch language) is taken from our new Dutch Cuisine page. For more great recipes from the Netherlands like this one, click here.
Gehaktballen (Dutch meatballs) are exemplary and outstanding. Great to serve with Hutspot, or by themselves, or with just about any potato, veggie, or pasta dish, Gehaktballen is classic Dutch cuisine at its delicious best.
This German Bierocks recipe is taken from our German Cuisine page. It is the most recent addition to our lengthy and always growing list of dishes offered there. For more great German cuisine dishes like this German Bierocks recipe, click here.
Bierocks, also called “Runzas”, are considered by some to be originally from Russia. However, bierocks are such a national favorite in Germany today, and because German bierocks are so outstanding in flavor and texture, we are posting this recipe under German cuisine. This German recipe for bierocks calls for venison. You could substitute ground beef if you dislike “gamey” tasting meats. But venison bierocks are, in my opinion, superior.
(Photo Attributed to Author: nicknbecka)
This Javanese Ayam Ungkep recipe is taken from our Javanese Cuisine page. For more delicious Javanese dishes, click here.
Javanese Ayam Ungkep is a specialty dish of spiced and deep fried chicken. The chicken pieces are pre-cooked in spices before being deep fried. The Javanese consider it as a great party dish. Try some. You will surely want to serve some Ayam Ungkep at your next party!
(Photo Attributed to Author: DougsTech at English Wikipedia)
Did you know that if you do a Google search for “Authentic Traditional Ethnic Foods”, you will, less than a second, get about 2,000,000 results?
Filipino Cuisine
Clearly there is a very large number of people, from all over the world, who are interested in, and searching for, authentic traditional ethnic foods. And that is why this site was started, exactly one year ago.
You will also note, if you click on the link to the above Google search, that you will find this site, Ethnic Foods R Us, listed on Page 1.
We are very pleased and proud to be, in just one short year of service to readers worldwide, ranked among the very best at providing what we do to those who are looking for it.
So I thought it befitting to celebrate the first anniversary and 100th post with an article titled by none other than what this site was created for, in answer to what millions and millions of people are searching for year round, 24/7. And that is:
(Photo Attributed to Author: Melissa Doroquez)
Most of the Asian ethnic cuisines have soy sauce as a major seasoning ingredient in them. And while you can buy, in almost any cosmopolitan city, excellent soy sauces, making homemade soy sauce is fun and rewarding.
You can not only achieve bragging rights to your other cooking enthusiast friends, you can customize the soy sauce to your particular tastes and culinary preferences.
So I thought doing an article on making homemade soy sauce would be of benefit for our readers. After all, we are people who enjoy taking new trips, finding, cooking, and tasting foods from ethnic cultures the world over. And we also enjoy making our own sauces, and learning how to reproduce favorite condiments, spices, sauces, etc., from cultures all around the planet. So, with that being said and out of the way, let’s now get into what is involved in:
This post is taken from our All-American/Classic American/Desserts page. And Cheesecake Red Velvet is truly an All-American classic!
(Photo Attributed to Author: Jamie)
Red Velvet Cake has long been an original North American favorite, and so has cheesecake. So, combining the two, and creating a Cheesecake Red Velvet, is just the kind of thing we like to do. I’m betting if you try this recipe, you’ll be glad we did!
This Goat Cheese Asparagus Soufflé is taken from our All-American Vegetarian and Vegan page. Truly mouth-watering and satisfying, this subtle blend of flavors and textures goes well with a good wine, either red (suggest a Zinfandel) or white (Chardonnay or Pinot Grigio).
(Photo Attributed to Author: Jason Lam)
If goat cheese is too strong a flavor for you, you can substitute mozzarella or mild cheddar, but goat cheese is, of course, recommended. Trust me, this goat cheese asparagus soufflé is fabulous!
Here is another fine vegetarian recipe – 3 Cheese Eggplant Lasagna – taken from our All-American Vegetarian and Vegan page.
There are many versions of 3 Cheese Eggplant Lasagna, but the one we are offering here is, in The Old Silly’s humble but very experienced opinion, the absolute best vegetarian lasagna recipe ever. Prepare this dish, and invite your meat-eating friends over for dinner. I guarantee they will feel completely satiated, as will you. And everyone will want the recipe, too.
Because of the name, West African Ginger Beer, you would likely expect that it is an alcoholic beverage, but it’s Definitely not.
(Photo Attributed to Author: Hisakazu Watanabe)
More commonly known in West Africa as Ginger Juice or Ginger Drink, this totally non-alcoholic drink has beneficial factors that promote good health. And for people who are into Juicing Diets, this is one that you can easily try at home.
Alcoholic drinks, of course, make us feel good (for a while) but they are not all that healthy for us, if taken to excess. But West African Ginger Beer not only tastes great, and will give you a refreshing “lift” – it is also very good for your health.
West African Ginger Beer has been proven to reduce pain and inflammation, alleviate heartburn, as well as being a good preventative of, and treatment for, the common cold. Other studies have shown that it can reduce hair loss … and there is much more.
Widely consumed in West Africa, this ginger beer is also popular in Asia. You make it with fresh ginger root and pineapple.
Ready for some? Good. Here is the recipe for how to make West African Ginger Beer. My bet is you will absolutely love it, and feel better after drinking it.
(Photo Attributed to Author: Donovan Govan)
Peel your garlic the easy way, in just a matter of seconds.
Sound good? I know it did to me, when I came across this method. And I liked it so much I thought it worthy of sharing here on Ethnic Foods R Us.
Almost every ethnic culture’s cuisine, worldwide, uses garlic.
Fresh garlic.
It provides a sharp, pungent accent to foods that no other herb can. The passionate flavor and tang of fresh garlic is indispensable for many ethnic dishes.
Problem is, peeling the darn cloves can be a frustrating and messy job. You wind up with garlic under your fingernails, your hands smelling of garlic so strong you have to wash vigorously with soap and water to get rid of the odor.
Well no more. This wonderfully simple and fast method of peeling garlic is the answer for how to peel your garlic the easy way. Here are the steps, which can be done in a matter of a few seconds-
(Photo Attributed to Author: Carlos Menendez, San Juan)
The All American Style Breakfast is served in more households and restaurants than any other type of breakfast in the United States of America.
Eggs, bacon, sausage, ham, Canadian bacon, hashed brown potatoes, toast and jam and/or pancakes and syrup, let me tell you – it is very satisfying!
Note: if you are going to serve pancakes, make them first, before preparing the rest of your All American Style Breakfast. Keep them warm in a tightly sealed deep bowl or in the oven while you prepare the rest of the meal. You will have enough irons in the fire that you won’t want to be also having to be worried about preparing perfect pancakes at the same time, trust me.
For a good recipe for easy to make, simple, but perfect and tasty homemade pancakes, click here. For a recipe for some kicked up, jazzier pancakes, try Pecan Oatmeal Pancakes or Raspberry Sour Cream Pancakes.
Red Sumac Shrub, indigenous to North America
If you live in Northern America, you know the Sumac bush grows everywhere. It is a lovely wild bush, an attractive sight as you hike or pass by on the roadside. But not many people know that its berries are tasty, healthy, and medicinal. Homemade Red Sumac Tea can be made from the fruit of the sumac, and this post is all about how to show you how to do it.
Its scientific name is Rhus typhina, and is commonly known as “staghorn sumac” or “stag’s horn sumach”. A species of flowering plant in the family Anacardiaceae, Red Sumac is native to eastern North America. While it is widely cultivated as an ornamental plant throughout temperate regions of the world, it is primarily found growing naturally in the Northeastern and Midwestern United States and the Appalachian Mountains, as well as Southeastern Canada.
(Photo Attributed to Author: Oneconscious at English Wikipedia)
And it is the berries that sumac produces that provide the tasty health benefits that we applaud and encourage here at Ethnic Foods R Us. Homemade Red Sumac Tea is easy to make, and oh-so-good for you!
Here are some of the health benefits of homemade red sumac tea:
And the good news? Homemade Red Sumac Tea is easy to make!
Just follow these simple instructions:
Today’s post, Bacon Onion Bombs Recipe, is taken from our Classic American Main Entrees page.
Bacon Onion Bombs could also be served as an appetizer, if you and your family and/or guests are very hungry. But they are filling enough to serve well as a main meat meal entree.
Today’s post is a recipe taken from our Russian Cuisine Page. Borsch Kievsky is a classic, traditional Russian very hearty soup. It has a lot of ingredients, and does take some time to prepare. But when you finally set down at the table and take that first spoonful of this real, authentic Russian Borsch Kievsky recipe, trust me, you will surely feel the effort was well worth it.
This is a short post, announcing a new page here on Ethnic Foods R Us: Wild Game.
This new page is now being filled out with classic North American recipes using wild game meats as the primary ingredient. The following is some of the ethnic cuisine’s background content. To skip right to the page and get the recipes, Click Here.
Many Americans love to hunt. Rifle hunting, as well as bow and arrow seasons, are anticipated and participated in by millions of Americans. And wild game cuisine is, quite naturally, a considerably significant segment of North American cuisine in general.
The red meats of elk, moose, deer, bear, wild boar, etc., are prevalent in Wild Game cuisine. Small mammals are also hunted for wild game cuisine: rabbit, raccoon, squirrel, possum, beaver, etc.