Wanna Share your favorite cousine?

United States
November 6, 2006 12:41am CST
i love trying every sort of food... and i like japanese, italian and of course asian foods.. how about u?
3 responses
@anup12 (4182)
• India
6 Nov 06
Me too
• United States
6 Nov 06
hey thanks for posting =:)
@miamilady (4924)
• United States
23 Jun 07
I love a variety of cuisines as well. I like japanese, chinese, mexican, cuban, southern, I have not had an opportunity to try many middle eastern foods, I have tried a few. some I have liked and some I have not. I have also tried some Spanish dishes and some Argentinian dishes. Oh and some Columbian and Puerto Rican. It's all good. A little bit if Irish too! That's all I can thing of now.
@neenasatine (2842)
• Philippines
3 May 07
Filipino Lumpia SUBMITTED BY: Christina "This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer." INGREDIENTS 1 tablespoon vegetable oil 1 pound ground pork 2 cloves garlic, crushed 1/2 cup chopped onion 1/2 cup minced carrots 1/2 cup chopped green onions 1/2 cup thinly sliced green cabbage 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon soy sauce 30 lumpia wrappers 2 cups vegetable oil for frying DIRECTIONS Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. Editor's Note We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Filipino Ribs SUBMITTED BY: Christine Johnson "Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores." INGREDIENTS 6 pounds pork spareribs 2 medium onions, cut into wedges 1 medium onion, finely chopped 6 tablespoons soy sauce 1/4 teaspoon ground black pepper 6 whole star anise pods 1 tablespoon vegetable oil 1 tablespoon grated fresh ginger 1/2 cup honey 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice DIRECTIONS Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally. Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat. Preheat oven to 400 degrees F (200 degrees C). Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.