italy food....

Italian cuisine has evolved through centuries of social and political changes, with roots as far back as the 4th century BCE. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.

1.Ricotta Gnocchi Gnocchi is one of my hands down favorite Italian dishes and if I see it on a restaurant menu here in Italy and find out it is made "in house", chances are it will be my first selection.A well made gnocchi should be delicate enough to be described as tender, yet sturdy enough to hold it's own when combined with sauce. Gnocchi are basically dumplings, and can be made of almost any ingredients that can be formed into a dough. Gnocchi, (pronounced NYOK-ee) are made in most regions in Italy, although they are generally made with different ingredients in each. Some gnocchi are round while others are oval and grooved to hold the sauce.

wanna know more?

visit this:

http://www.italianfoodforever.com/

2.Spaghetti

Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.

wanna cook it at home?

visit this:

http://www.ehow.com/spaghetti/

enjoy:)

Vietnamese Food

Canh Chua (Fish Sour Soup)-Canh chua is a fish sour soup made with fish from the Mekong River and . This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot.

Chao Tom (Grilled Shrimp Paste)
- Grilled shrimp paste is a very unusual dish made from very simple ingredients. The recipe consists of clean shrimps placed in coconut water. The shrimps are later grilled and ground to obtain shrimp flour. The flour is mixed with fat and sugar to finally obtain shrimp paste. This dish is served with fish sauce.

Hu Tieu (My Tho Noodle Soup)

-My Tho seafood noodle soup is different from Chinese noodle soup because it contains soy bean, lemon, chili, and soy sauce instead of herbs and lettuce.It is said that the most delicious noodle soup is made with Co Cat rice, from the most famous rice growing area of My Phong village.The sweet aroma of the broth comes from the meat, dried squid, and special condiments.My Tho noodle soup is a traditional dish specific to the south.

Nem Ran or Cha Gio (fried spring roll)

In Hanoi, the introduction of Nem Ran dates back to a time when Cha Ca had not existed. Although it ranks among Vietnam's specialty dishes, Nem Ran is very easy to prepare. Consequently, it has long been a preferred food on special occasions such as Tet and other family festivities
Ingredients:
lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom (Nam Huong and Moc Nhi), dried onion, duck eggs, pepper, salt and different kinds of seasoning
-All are mixed thoroughly before being wrapped with transparent rice paper into small rolls.These rolls are then fried in boiling oil.

Cha Ca (grilled minced fish)

Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish.A wide variety of fish can be used in this dish including sturgeon and tuna.The fish is marinated in salt before being grilled.

What is interesting about this dish is that people can add their favourite condiments: coriander, mint, dill, shallots, and more.
Pho - Noodles

Pho is the most popular food among the Vietnamese population. Pho is commonly eaten for breakfast.The soup for Pho Ga (pho with chicken meat) is made by stewing chicken and pig bones together. The white chicken meat that is usually served with Pho Ga is boneless and cut into thin slices. You could consider Pho Bo and Pho Ga Vietnam's special soups. Pho also has the added advantage of being convenient to prepare and healthy to eat.

Thai food

chicken noodle soup(with Rice Noodles)

-If you like chicken noodle soup, you'll love this delicious & aromatic Thai version of the American classic!


-Made with rice noodles instead of wheat, this Thai chicken noodle recipe is lighter in calories, gluten free, and also much healthier than your typical chicken noodle soup - it's also far

2.Beautiful Thai Roasted Chicken

-Moist and fall-off-the-bone tender, this roasted chicken is accompanied by an easy sweet lime sauce, ensuring every bite is always bursting with flavor.

- You'll simply love this roast chicken recipe - and so will your family (including the kids). ENJOY!

3.Best Chicken Curry!

-There are few things that taste as good on a chilly night as a warm chicken curry. And with its hearty mix of fresh and dried spices, a good homemade curry will also help keep you healthy .

-there's no need to buy a packaged curry paste - they're all easily made from the spices in your pantry.

-so, what are you waiting for? now learn and cook for your family. Enjoy eating...

4.Fresh, Healthy, & Beautiful Thai Salad

-Take, for instance, this delightful Thai Green Mango Salad, which is both easy to make and so delicious

- Low fat but extraordinarily high in taste, these scrumptious salad recipes recreate the whole notion of what a salad is all about. ENJOY! :)

want to know more thai food recipes? or you want to learn how to cook more?

check this out!

http://thaifood.about.com/

sushi

Sushi (寿司, 鮨, or 鮓 is vinegar rice, topped with other ingredients, such as fish.^[1] Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi served rolled inside or around nori, dried and pressed layer sheets of seaweed or nori is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (ちらし).

different type of sushi...

Edomae Nigiri [江戸前握り]	Spicy Tuna Hand Roll [スパイシーツナロール]	Spicy Shrimp Roll [スパイシー海老ロール]	Ebi Nigiri Sushi [海老握り]
Salmon Skin Rolls [鮭皮巻き]	Salmon Nigiri [鮭握り]	California Roll and Tuna Roll in Uramaki [カリフォルニア巻き]	Nigiri Toro (fatty tuna belly) [鮪とろ握り]
Salmon roll [巻き鮭]	Kakinoha (Persimmon leaf) Sushi [柿の葉寿司]	Chakin-Sushi, wrapped by thin omelette. [茶巾寿司]	Sushi plate [盛り合わせ]
Experimental Sushi shapes. Carrot and Apple (From Denmark)	Ikura gunkan makizushi [イクラ軍艦巻き]	Sasazushi [笹寿司]	Unagi (teriyaki-roasted freshwater eel) Sushi [鰻寿司]

Sundubu Jjigae

Sundubu jjigae (Korean pronunciation: [sundubu tɕ͈iɡɛ]) is a hot and spicy jjigae (Korean stew) made with uncurdled dubu (tofu), seafood, vegetables, mushrooms, onion, green onion, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). It is widely eaten and one of the favorite meals in South Korea.




For whoever who wants the recipe, here it is:

Ingredients:
* 12 dried anchovies
* 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
* 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
* 2 green onions, 1 green chili pepper
* 2-5 tbs of hot pepper flakes
* olive oil, sesame oil, 2 tubes of soon du bu
* 2 tbs of fish sauce, and 2 eggs

Prepare stock to make tasty Soon du bu:

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
4. Set aside the stock and take out the mushrooms and chop them into small pieces.
5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
6. Chop 100 grams of beef and put it into the pot and stir it.
7. Add the chopped shiitake mushroom and stir it.
8. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
* Tips:
2 tbs—mild
3 tbs—medium
4 tbs—hot
5 tbs (1/4 cup)—suicidal hot ! : )
9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
10. Add 1 cup of mixed seafood and 3 shirimp.
11. Add 2 tbs of fish sauce.
12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
13. When it boils, add 2 chopped green onions and 1 green chili pepper.
14. Crack eggs and drizzle some sesame oil before serving.






Enjoy your meal!