Beef Rendang 4 fresh banana peppers, seeded and chopped (usar malagueta) 4 shallots, chopped 5 cloves garlic, chopped

2 tablespoons salt 1 teaspoon ground red pepper 2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes 1 (1/2 inch) piece galangal, thinly sliced (gengibre) 3 stalks lemon grass, chopped (raspas da casca de 1 limao e meio) 6 lime leaves (3 folhas pequenas de louro, 1 colher e meia de cha de raspas de casca de limao e 1 colher pouco cheia de cha de suco de limao) 1 teaspoon ground turmeric (curcuma) 3 (15 ounce) cans coconut milk "Substitutes: lemon zest (zest from 1 lemon = 2 stalks lemon grass) OR lemon verbena OR lemon balm OR lemon leaves" 1 lime leave = 1/2 of a small bay leaf plus 1/4 tsp of lime zest and 1/8 tsp fresh lemon thyme Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens. Mousse de Manga 2 mangas 1 colher de sopa de suco de limao xcara de acar de confeiteiro 1 colher de sopa de gelatina de xcara de gua quente 300 ml de creme de leite

Descasque e corte as mangas, coloque no liquidificador e bata junto com o suco de limo e o acar. Coloque em uma tigela. Dissolva a gelatina na gua quente e adicione mistura de manga. Adicione o creme de leite. Coloque em taas e leve para gelar. Thai Massaman Chicken Curry Try this homemade Thai massaman curry recipe, which is made entirely from scratch (no packaged curry pastes required!). This famous Thai curry is rich and very flavorful. It is muslim in origin and can be made with chicken, beef, or lamb. It's a fragrant yellow curry that incorporates lemongrass and nuts together with other key Thai ingredients. Coconut milk is always used in this curry, as are bay leaves (instead of the harder-to-find kaffir lime leaves). Makes a sumptuous dish to serve on a chilly fall or winter night, and leftovers are just perfect for hot weekeday lunches. Serve with plain jasmine rice, or, for special occasions, with saffron rice or coconut rice. ENJOY! Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: SERVES 3-4 (with rice) Ingredients: 2 pound chicken pieces OR chopped chicken breast/thigh 1-2 medium potatoes, cut into chunks 1 14 ounce (400 ml) can coconut milk (not lite) 2 small red pepper, thinly sliced 1 medium tomato, sliced 4 Tbsp. coconut oil OR vegetable oil 1/2 cup onion, sliced 1 thumb-piece ginger, grated 4-5 cloves garlic 2 red chili, sliced, OR 2 tsp. chili flakes/cayenne pepper 1 cup good-tasting chicken stock 1 stalk lemongrass, minced, OR 1 Tbsp. dry lemongrass 3 bay leaves 2 tsp. turmeric (curcuma) 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish) 2 tsp. ground coriander (coentro) 2 tsp. cumin 1 tsp. white pepper 1/4 tsp. cardamon 2 tsp. tamarind, or substitute 2 Tbsp. lime juice* 3/4 tsp. shrimp paste (available by the jar at Asian stores)

2 Tbsp. fish sauce OR substitute shrimp past and fish sauce with Tbsp soy sauce 1 Tbsp. palm sugar OR brown sugar Preparation: Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance. Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil. Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk. Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY! Indonesian Rendang Curry Ingredients: 1 kg chicken, cut into small to medium-size pieces SAUCE: 1/2 can good-quality coconut milk 2 Tbsp. fresh finely chopped lemongrass (can also be purchased frozen at Asian food stores) 1 onion, peeled and quartered 4 cloves garlic 1 thumb-size piece galangal (or ginger) 1-3 red chilies, depending on how hot you like your curry (de-seeded if less heat is desired) OR 1/3 to 3/4 tsp dry chili flakes 3/4 Tbsp. tamarind paste 1 Tbsp. brown sugar 2 tsp. dark soy sauce

4 Tbsp. fish sauce 1/2 tsp. turmeric 1 heaping Tbsp. ground coriander 1 Tbsp. ground cumin 1 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 1 tsp. shrimp paste (available by the jar at Asian food stores) OR substitute 1 Tbsp. more fish sauce optional: 2 whole star anise (available at Asian food stores) GARNISH (optional): fresh coriander leaves dry shredded coconut Preparation: Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar. Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar. Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker. Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan). Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander (fresh chives work too, as in the picture). Serve hot with Thai jasmine-scented rice, or Easy Thai Coconut Rice.

Rendang, Indonesia Nasi goreng, Indonesia

Sushi, Japan Tom yum gung, Thailand Padthai, Thailand Dim Sum, Hong Kong Ramen, Japan Peking duck, China Papaya Salad, Thailand Massaman curry, Thailand Lasagna, Italy Kimchi, Korea Satay, Malaysia Chicken rice, Singapore Ice cream, United States Kebab, Turkey Gelato, Italy Croissant, France Pho, Vietnam Gang keow wan (green curry), Thailand Som tam, Thailand Fish n chips, England Chocolate, Mexico Bulgogi, Korea Fried Rice , Thailand

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