Nui xào bò (Wok-fried macaroni with beef)

Vietnamese pasta dish. Nui is made by rice flour, like MACARONI. “Xào” means STIR-FRY, “BÒ” means BEEF, so this dish means STIR-FRIED MACARONI WITH BEEF. The BEEF can be minced or sliced or diced, then marinated with some salt, pepper, soy sauce, oyster sauce. The NUI (Vietnamese MACARONI) is cooked like normal cooking PASTA, then […]

Rogan josh

Rogan josh (British English [ˌrəʊɡən ˈdʒəʊʃ], American English [ˌroʊɡən ˈdʒoʊʃ]), also written ROGHAN JOSH or ROGHAN GHOSHT, is an aromatic LAMB or GOAT meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. (Kashmir is the northernmost geographical region of the Indian subcontinent.) A number of origins of […]

Qormah e Lawand

Qormah, or korma, are creamy curries often thickened with nuts or nut purees. There are many different kinds of qormah, and qormah lawand is an Afghani version with chunks of CHICKEN or LAMB in a onion gravy flavored with sweet spices. RECIPE: Ingredients: 1/2 cup Cashews or almonds 3 to 4 cloves of garlic, minced 2 tbsp […]

Beef Wellington

Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced […]

Pot au feu

Pot-au-feu, Pot au feu [poh-toh-feuh] “Pot on fire” is the literal translation of this French phrase. Culinarily it refers to a French dish of meat and vegetables slowly cooked in water. The resulting rich broth is served with croutons as a first course. followed by an entree of the meat and vegetables. Any combination of […]

Bolognese sauce

This classic sauce is wonderful with fettuccine, spaghetti and in lasagne. In Italy, It’s called RAGU Alla Bolognese. BOLOGNESE SAUCE RECIPE Ingredients: 2 tbsp olive oil 2 medium onions, peeled and chopped 1 kg premium beef mince / ground beef 1 tsp salt 10 grinds black pepper 4 cloves garlic, crushed 140 g tomato paste […]

Boeuf bourguignonne

Beef bourguignon (US: [biːf ˌbʊərɡɪnˈjɔːn] or bœuf bourguignon ,UK: [bɜːrf ˈbɜːrɡɪnjɒ̃]; French pronunciation: ​[bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d’épices, etc. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef […]

Bun bo Hue

BUN BO HUE (Vietnamese: Bún bò Huế [ɓun-ɓɔ-hwe]) or BUN BO (Bún Bò) is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and […]

Pho bo

PHO [fɜːr, fʌ, foʊ], (Vietnamese: PHỞ) is a Vietnamese noodle soup consisting of broth, rice noodles (called BANH PHO), a few herbs (culantro, vietnamese basil,…), and meat, primarily made with either beef ( called PHO BO) or chicken (called PHO GA) and FISH (called PHO CA) as well. PHO originated in the early 20th century […]

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