5 Easy International dishes’ Recipe that You could try on your home

We all love traveling. There’s sight-seeing, meeting new people, the ability to take shameless Segway tours, and let’s not forget about the endless amounts of Instagram posts. But the best part of all is the food. Travel around the world without leaving your kitchen with these international recipes.

1. Teriyaki chicken

Ingredients:

• 500 g chicken breast fillet cut into strips
• 2 tbs plain flour
• 2 tbs vegetable oil
• 4 tbs dry sherry
• 1 1/3 tbs honey
• 2 tbs white wine vinegar
• 4 tbs light soy sauce
• 2 tsp cornflour
• 8 shallots
• 1/2 red capsicum cut into strips
• broccoli blanched
  
  

Method:

1. Coat chicken in flour. Cut shallots into 5cm strips.
2. Heat oil and fry chicken in batches, until golden.
3. Mix sherry, honey, vinegar, soy and cornflour in a bowl.
4. Heat oil and stir fry vegetables for 2 minutes.
5. Add sauce and chicken to pan.
6. Stir until sauce thickens and chicken is well coated.
   

NOTES: Broccoli can be substituted with blanched asparagus or beans.

2. Slow-cooked beef goulash

A Hungarian-style beef goulash recipe that is cooked in the slow-cooker with fresh herbs and spices. This allows the traditional style dish to develop beautiful, rich flavours.

Ingredients

• 1 kg round beef steak
• 2 tbs plain flour
• 1/2 tsp paprika
• 1 bay leaf
• 3 tsp thyme
• 1/4 tsp parsley chopped fresh
• 1 beef stock cube
• 2 pinches salt and pepper
• 2 fresh basil leaves
• 1 garlic clove crushed
• 1 onion chopped
• 1 cup canned chopped tomatoes
• 1 cup sour cream
  
  

Method:

1. Coat the steak in flour and brown with the onions and garlic in a fry pan with a little butter.
2. Once browned, place in the slow cooker and add all remaining ingredients, except the sour cream.
3. Stir well, cover and cook on low for 6-8 hours or on high for 5 to 6 hours.
4. Half an hour before serving, thoroughly stir in the sour cream.

EQUIPMENT:

• 1 slow cooker
  

NOTES: Chuck steak can also be used.

3. Easy Pork Bulgogi

Ingredients

• 300 g pork belly sliced
• 5 tsp soy sauce
• 1 tsp oyster sauce
• 1 tsp chilli paste
• 1 spring onion chopped
• 1 tsp garlic minced
• 1 tbs vegetable oil
• 1 tbs rice wine
• 1 tsp brown sugar
  

Method

1. Mix all ingredients, except pork, together, then stir pork slices through.
2. Marinate in fridge for at least 1 hour.
3. Cook in frying pan until cooked and lightly blackened on both sides.

NOTES: Serve with vegetables, salad or rice. I like to cook bean sprouts and onions in the residual sauce. If you’re not a chilli lover, you can replace it with sweet chilli sauce. Pork ribs can be used. Other meats can be substituted.

4. Spanish Seafood Paella

This is a big, hearty, delicious dish made so much easier using Campbell’s Real Spanish Soup Base. It’s a flavour packed, one-pan dish that feeds a crowd.

Ingredients

• 1 L Campbell’s Real Spanish Soup Base
• 2 tbs olive oil
• 500 g green prawns fresh peeled
• 200 g calamari tubes sliced
• 1 chorizo sausage sliced
• 1 1/2 cups arborio rice
• 1 Spanish onion chopped
• 1 corncob kernels only
• 1/2 red capsicum chopped
• 2 tomatoes deseeded diced peeled
• 0.6 cup frozen peas
• 2 tbs parsley chopped
• 1 pinch salt and pepper *to taste

Method

1. Add oil to a large pan over medium – high heat. Add Chorizo and onion and fry until onion is soft and chorizo is browned. Approximately 2 minutes.
2. Add rice and cook, stirring until heated through and coated in oil. Approximately 2 minutes.
3. Add Campbell’s Real Spanish Soup base, corn and capsicum. Cover and simmer over low heat for approximately 20 minutes. Do not stir.
4. Add calamari rings, pushing down into mixture a little. Scatter peas and chopped tomatoes over, cover and cook for a further 5 minutes. Add a little extra water if required.
5. Add prawns to the top of the rice pushing in a little. Cook covered for about 7 minutes until prawns are no longer translucent.
6. Season with salt and pepper, sprinkle with parsley and serve with crusty bread if desired.

NOTES: Do not stir after step 2 to achieve the lovely crust on the bottom that paella is renowned for.If you wish to use mussels, push them into the rice mixture with the prawns at step 4.

5. Cucumber and Salmon Sushi rolls

Lunch boxes don’t always have to be about sandwiches! Try these easy to make sushi rolls that kids and adults alike will love. Recipe by Lucy Nunes

Ingredients

• 1 cup sushi rice
• 1/2 cup sushi seasoning
• 4 sheets nori seaweed halved
• 1 Lebanese cucumber cut into batons
• 200 g skin-off salmon fillet cut into batons
• 1 soy sauce *to serve
  
  

Method

1. Cook rice following packet directions.
2. Transfer rice to a large bowl. Using a large flat spatula, repeatedly slice through rice at a sharp angle to break up any lumps and separate grains, gradually pouring in sushi seasoning. Meanwhile, fan rice with other hand until almost cool.
3. Place nori sheet horizontally on a sushi mat or on a piece of plastic wrap.
4. Dip fingers into extra sushi seasoning to avoid rice sticking. Shake off excess. Spread ¼ cup rice over nori sheet, leaving a 1.5cm border long side further away from you.
5. Place 25g salmon and a little cucumber along centre of rice. Using mat or plastic wrap, roll nori sheet to enclose filling. Press to seal roll.
6. Repeat with remaining nori sheets, rice, salmon and cucumber to make another 7 rolls.
7. Cut each roll into 8 small pieces. Pack sushi with a little soy sauce and any leftover cucumber sticks. Chill until ready to serve.

EQUIPMENT

• 1 bamboo sushi mat

NOTES: This recipe makes 8 rolls which can be cut into 8 small each – 64 pieces. Small bites are perfect for small kids but you can cut a roll into 6 pieces for teenagers or adults. You can buy cute little fish shaped containers for soy sauce in Asian supermarkets.

Source: https://bit.ly/3bXOfph