Amigdalota Ingredients :

• 1 pound ground almonds
• 3/4 cup granulated sugar
• 2 tablespoons toasted bread crumbs
• 4 egg whites
• 1/2 teaspoon lemon juice
• Pinch of salt
• 1 teaspoon vanilla extract
• Rose water
• Confectioners’ sugar

How to make Amigdalota :

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract. Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don’t burn. Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners’ sugar over them and let cool.

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Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin.

Cantonese Roast Duck Ingredients :

• 1 duck, about 5 pounds, fresh or frozen
• 1 tablespoon salt
• 1 scallion
• 3 slices fresh ginger

Glaze :

• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1 tablespoon soy sauce
• Few sprigs fresh cilantro, for garnish

How To Make Cantonese Roast Duck :

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a

cleaver, disjoint and cut the duck through the bone into bite size pieces.

Arrange the pieces on a serving platter, garnish with cilantro and serve.

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Wonton is a type of dumpling, commonly boiled and served in soup or sometimes deep-fried as in the following recipe.

Fried Won Tons Ingredients :

• 1 lb. Won ton skins
• 1/2 lb. Fresh meat
• 1/2 lb. Fresh prawns
• 4 Dried mushrooms, soaked for 2 hours
• 8 Water chestnuts, finely chopped
• 2 Stalks green onions, finely chopped
• 2 small Eggs, beaten
• 1/4 ts Pepper
• 1 1/2 ts Salt
• Yield :  About 60 to 70.

How To Make Fried Won Tons :
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, meat, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

WRAPPING :
Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat.

FRYING :
Heat 4 cups oil in wok. Fry wrapped won ton until

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Salmon Skin is one snack from Japan that its main ingredient is salmon skin. Because it is made from fish, this snack has a high nutritional value.

Salmon Skin Ingredients :

• Salmon skin, 150 grams, cut lengthwise
• Low protein flour, 100 grams
• Rice flour, 50 grams
• Cornstarch, 50 grams
• Lime juice, 1 tablespoon
• Baking powder, 1 teaspoon
• Garlic powder, 1 teaspoon
• Chicken broth powder, 1 teaspoon
• Pepper powder, 1 / 2 teaspoon
• Margarine, 25 grams, melted
• Water ice, 150 ml
• Salt, to taste
• Cooking oil, 700 ml

How to make Salmon Skin :

1. Marinate the salmon skin with 1 / 2 tbsp lemon juice, salt and 1 / 2 tsp pepper. Let stand for 15 minutes.
2. Mix the flour, cornstarch, rice flour, baking powder, garlic, bouillon powder, salt and remaining pepper. Mix well and set aside.
3. Take 75 grams of flour dough, pour the water ice and liquid margarine, stirring until blended.
4. Roll over Salmon skin on the dry mixture flour until a bulleted, then enter the liquid batter. Heat oil and fry until browned while occasionally stirring with chopsticks. Remove and drain.

for 2 servings

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Skin Ingredients :

• Cake flour, 150 grams
• Starch / Tapioca, 100 grams
• Chicken eggs, 1 item
• Water, 100 ml
• Salt, to taste
• Custard powder, 50 grams
• Cooking oil, 500 ml

Filling Ingredients :

• bekutak squid, 600 grams, chopped
• Starch / Tapioca, 150 grams
• Sesame oil, 50 ml
• Salt, 10 grams
• Sugar, 15 grams
• Garlic powder, 5 gram
• Ice cubes, 200 grams

How to make Squids Rolled Dumpling :

1. Skin: Mix all the ingredients of skin, except for cooking oil, stirring until blended and smooth. Enter in a plastic triangle (piping bag). Heat non-stick omelette pan, spray the dough to form mesh / net. Cook until done, remove and let cool. Do it until the dough runs out.
2. Filling: Mix all ingredients except ice cubes. Minced with a food processor / mixer dough. Enter the ice cubes, grind until smooth.
3. Take a piece of skin, place 1 tablespoon filling dough. Fold and roll like lunpia. Do it until the dough runs out.
4. Heat oil and fry until golden brown. Remove and drain.

To 5 servings

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Skin Ingredients :

• High protein flour, 200 grams
• Chicken egg, 2 eggs

Filling Ingredients :

• Shrimp (size 50-60 grams), 200 grams
• Chicken fillet, 400 grams, cut / chopped coarse
• Garlic, 50 grams, chopped
• Shitake mushrooms, 50 grams, cut into small dice
• Sugar, 30 grams
• Salt, 10 grams
• Onion oil / sesame oil to taste
• Flavor, 15 grams
• Tapioca flour / starch, 50 grams

Garnish Ingredients :

• Peas, 75 grams
• Sweet corn, 75 grams

How to make Siomay Two Colors :

1. Skin: Mix the flour and eggs. Stir until blended. Minced noodle dough with a rolling pin over and over again until the thinnest size. Cut a round shape with a diameter according to taste. Set aside.
2. Filling: Clean the prawns with cornflour, rinse with water to remove the fishy smell in shrimp. Mix chicken, mushrooms and other filling ingredients, except oil onion / sesame oil. Stir / mash until flat and chewy. Insert the garlic oil / sesame oil and stir well. Set aside.
3. Take a piece of skin, place 2 teaspoons filling on top, folding to form pockets.
4. Put the sweet corn and peas on top.
5. Steamed / team until cooked about 15 minutes. Remove and serve.

Serves 6

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Delicacy of a bowl of soup, not only can drive out the cold, but also able to refresh the body and help alleviate disease. One of them, lentil soup.

Lentils Soup Ingredients :

• 1 kg yellow lentils
• 250 grams red onion (sliced thin)
• 300 g thinly sliced garlic
• 300 g green onion (cut into pieces)
• 200 grams of carrots (cut into matchsticks)
• 200 grams of powder spicy Arabic
• 50 g coriander powder

How to make Lentils Soup :
1. All ingredients are sauteed until fragrant. Lift. Let cool.
2. Enter into a blender, then blend until smooth.
3. Pour the ingredients that have been refined into the pot. Boil until cooked. Lift.
4. Serve in bowls with lemon slices and crouton.

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Dumplings in this recipe does not look like dumplings we know it, but instead a beautiful clear soup with shrimp omelet. This soup is almost similar to bride dumplings which is fried dumplings as the the main ingredient.

Dumpling Soup Ingredients :

• 250 g shrimp, peeled, discard the head and tail
• 0.25 tsp salt
• 1 / 8 teaspoon pepper
• 2 eggs
• 1 tablespoon oil or margarine, to make pancakes
• 50 g glass noodle, soaked, cut into small pieces
• 2 tablespoons green peas
• 2 stalk green onion, thinly sliced
• 2 stalk celery, thinly sliced

Gravy Ingredients :

• 250 g chicken fillet, cut into small pieces
• 2 tablespoons cooking oil
• 1,000 ml broth
• 1 teaspoon salt
• 0.50 tsp pepper powder
• 20 g ear mushrooms, soaked, thinly sliced
• 50 g tuberose, soak
• 2 tablespoons fried shallots
• 1 tablespoon fried garlic

How To Make Dumpling Soup :
1. 0.75 Finely chop the shrimp, leave the rest intact, set aside.
2. Season shrimp with salt and pepper chopped, set aside.
3. Whisk the eggs, make a thin omelette, set aside.
4. Take selelmbar omelet, put 1-2 tablespoons of shrimp mixture in the center, roll. Do it until the batter and scrambled out.
5. Steam until cooked scrambled content, remove and set aside. When cool, cut into 5-6 pieces.
6. For the sauce: Saute chicken and shrimp until it changes color, then pour the broth. Add salt and pepper, cook until boiled or cooked.
7. Enter ear mushroom, tuberose, red onion and some garlic fries, and lift.
8. Enter glass noodles, peas, green onion, and celery into a bowl. Add sliced omelet contents, flush with hot sauce with mushrooms and tuberose. Sprinkle remaining fried onions and serve immediately.
9. Serves 6

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FROM culinary Europe, Italian cuisine is still to be excellent, especially for the pasta. The menu is one that almost certainly exist in every restaurant that provides international cuisine. For example, the Black Ink Pasta In Vongole Sauce.

Ingredients Black Ink Pasta In Vongole Sauce :

• 1500 ml mineral water
• 225 grams of black pasta
• 10 grams garlic, minced
• 30 grams onion, chopped
• 150 grams of green mussel meat
• 150 grams of tomato slices
• 0.3 grams of tarragon leaves
• 150 grams of parmesan cheese
• 0.3 grams of fresh basil leaves
• 100 grams olive oil

How to make Black Ink Pasta In Vongole Sauce :
1. Cook water until boiling, add a little olive oil, put the black pasta and cook until cooked for about 7 minutes.
2. Lift, move into the cold water, then drain.
3. Heat the olive oil. Saute garlic and onion until fragrant, then add the green mussel, tarragon leaves, and tomato slices.
4. Add pasta that has been boiled, and season with salt and pepper.

Serve with a sprinkling of parmesan cheese.

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Lo Mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, shrimp or wontons. Traditionally this is a variation of wonton noodle soup. The soup is simply separated from the noodles and other ingredients and served on the side. A wonton is a type of dumpling.

Lo Mein Ingredients :

• 4 cups cooked Chinese noodles (or very thin spaghetti)
• rinsed and drained
• 12 oz. diced cooked meat ( beef, chicken )
• 1 package frozen French−style green beans, thawed
• 2 cups fresh bean sprouts
• 3 scallions, chopped
• 1 slice ginger, shredded
• 1 clove garlic, minced
• 1 teas. MSG (Accent)
• 1 teas. sugar
• 1/4 cup soy sauce
• 3/4 cup vegetable oil
• 1/4 teas. sesame oil

How To Make Lo Mien :

1. Mix together MSG, sugar, and soy sauce. Set aside.
2. Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat.
3. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside.
4. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes.
5. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.

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