What if I told you that those dishes you eat in fancy restaurants can be made easily in your own kitchen?
In addition, you have the ability to customize the ingredients in any way that fits you.
The continuous struggle between a homemade meal and a quality restaurant meal is an easy and approachable recipe, without odd kitchen tools and obscure ingredients, just straight and clear guidelines.
Moreover, you don’t need fancy kitchen appliances to cook these meals.
You can use your simple microwave oven, electric grill, or deep fat fryer, which if you don’t have one, you can get it from Fryingchef.co.uk.
When this thing happens, you will be able to cook anything.
Imagine you are front of the sea and there is a steamy pan of Paella within your hands.
You will be sent immediately into the holiday mode with lobster, cuttlefish, shrimp and mussels mixed with some polished rice and different herbs, salt and oil in this marvellous Valencian dish.
Raw Fish – Ceviche
Probably the foremost famous Peruvian dish within the world and therefore the one which is hottest everywhere in South America.
Although Peru has long claimed this dish as its own, the origins of ceviche are literally disputed, with some saying it comes from Ecuador.
Ceviche is formed with fresh, raw seafood, prawns, squid or white fish.
The fish is cured by marinating it in lime or juice and spiced with ‘aji’ and chili peppers.
Traditionally, in Peru, Ceviche is cooked with crunchy corn, diced onions and coriander.
Some travellers could also be worried about trying this ‘raw fish dish’ anywhere but an honest restaurant, but the reality is that thanks to the fast turnover of ingredients in busy street carts – it might be the freshest and most delicious you’ll eat!
Koji is basically just rice, but it’s got a touch more pizazz than that.
Fermentation is in: things that rot, because it seems, are good for you.
For more information, Koji is rice which was treated with “koji mold” or Aspergillus oryzae.
Things that have gone bad also taste good, too, weirdly enough. For instance, believe pickles and everyone that flavour in each sphere.
Koji is traditionally wont to make miso paste and soy and is that the base for umami.
It is the ultimate thanks to adding flavour with any additional salt.
Poke (Hawaii, USA)
Freshly cut cubes of raw yellowfin (Ahi) combined with soy, vegetable oil, sea salt, chili pepper, sweet onions, and limu seaweed is one among the good culinary creations of this world.
The fish, that has to be caught in a local way and not frozen, is that the texture of ripe papaya – so tender and smooth.
I sometimes can’t help myself from chewing with my lips rather than my teeth.
A chilled piece of poke combined with a proportional amount of steamed rice within the same bite may be a sensation that’s so divine, it’s hard to believe you’re still on earth.
Cooking risotto is like watching a baby—both need constant attention (and tons of love)—so making it reception is often an intimidating task.
Nail it and you’ve got an ultra-luxurious dinner fit a special day.
In the time that Arborio rice is used for traditional risotto, the whole-grain version of us makes better use of grain farro.
Like risotto, your “farrotto” should be creamy and a touch runny, but not overly thick.
Cook the grains to a wonderfully chewy al-dente and serve directly, because the farrotto will thicken because it cools (you can thin it out with extra stock if needed).
A Japanese noodle soup, ramen has grown in popularity within the last decade and it is easy to ascertain why.
Simply, it is formed of rich meat broth, which is flavoured with miso or soy and it served with some toppings like seaweed, spring onions, soft-boiled eggs and mushrooms.
Like most dishes, there are regional varieties too, including the foremost popular tonkatsu (pork bone broth) ramen of Kyushu and therefore the miso ramen of Hokkaido.
Som tam, Thailand
The most famous salad in Thailand, you will need chilies and pound the garlic with a pestle and mortar.
You can add peanuts, tomatoes, and a couple of grated green papaya, fish sauce, string beans, dried shrimp, and sugar cane paste and tamarind juice.
Grab a side of sticky rice.
Variations include those made with crab (som tam boo) and fermented fish sauce (som tam plah lah), but none matches the flavour and straightforward great thing about the first.
It seems like some kind of weird superpower, but nooch is simply short for nutritional yeast.
It also quite seems like dandruff, but it’s filled with vitamin B12, which are some things that are lacking in most vegetarian diets because it may be a vitamin commonly found in meat.
Plus, with its cheesy flavour, it is often incorporated into almost anything, from macaroni to mashed potatoes.
Khao Soi, Thailand
It’s soft and yellow egg noodles bathed during a thick curry broth.
Not soup. Broth.
It’s then topped with deep-fried, crispy egg noodles, and eaten with pickled greens on the side.
The broth is coconut milk-based and therefore the curry can either be cooked with chicken, pork, or beef.
Beef is my favourite quite Khao Soi, especially those prepared by the Thai Muslim women in Chiang Mai’s Muslim area along Chang Klan Road.
It is a Greek savoury pie, which is always cooked with crispy phyllo dough and mixed with feta and spinach.
What tends to be the foremost challenging a part of this otherwise simple snack is that the phyllo pastry—it’s delicate, paper-thin sheets dry out easily, so you’ll want to figure quickly when using them.
Our easy Spanakopita recipe may be a party-perfect app, except for all the flavours without the fuss, try our crowd-pleasing Spanakopita Tart.
Cacio e Pepe, Italy
Although there are many wonderful Italian recipes of pasta, this one is a simple and delicious one.
Translating as “cheese and pepper”, the dish, as its name suggests, uses a couple of basic ingredients: black pepper, cheese, pasta and butter. you will find versions made with either spaghetti or pici, which may be a short, thick worm-like pasta, and there is also debate about what cheese to use – it’s always either Parmesan or pecorino romano.
Chicken rice, Singapore
It is well-known as Singapore’s “national dish”, boiled or steamed chicken is served with fragrant oily rice, added with sliced cucumber.
Also, it may include soy chicken or roasted chicken.
However it’s prepared, it’s one among Singapore’s best foods.
The dipping sauces — premium dark soy , chili with garlic and pounded ginger — provides it that tiny extra oomph to make sure whenever you are not actually in Singapore eating chicken rice, you will always think of it.
Gujarati Thali, India
Just imagine – an outsized, circular sheet metal crammed with up to 10 wildly flavorful and addictively sweet vegetarian curries sitting alongside servings of dhal (lentils), spicy vegetables, salad and a guaranteed-to-be-yummy dessert.
And with a gentle flow of fresh rotis and rice delivered to your table throughout your meal, you’re liberal to devour those dishes however you favour (and devour you’ll, even as I did above before I used to be ready to take a photo!).
Of course, the simplest part is that the wait staff walking around the restaurant constantly scooping more curries onto your plate, refusing to allow you to stop eating until you’ve had a minimum of three servings of each dish!
If you want to get hanger steak, cross the rich flavour of a rib-eye steak with tender tenderloin.
This is a delicious piece of beef which hangs from the diaphragm of the cow on the plate or lower belly.
Because this muscle does little or no work, it’s extremely tender and full of beefy flavour.
Home cooks could also be intimidated by this less common cut but cooking it’s actually much easier than cooking a tenderloin or ribeye.
Because hanger steak is so flavorful already, all it really needs are a couple of seasonings (a marinade or rub certainly wouldn’t hurt though) and an honest strong sear.
There is nothing wrong with learning from the experts too, so you may want to check some videos from social media platform on how homemade meals were done during this quarantine.