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GLOBAL RECIPES Starter Pack GLOBAL RECIPES starter pack brought to you by: introduction ABOUT Arousing Appetites is a community where ambitious home cooks come The world is a curious place, especially together to discover authentic recipes from around the world. If you’re new to Arousing when it comes to food. Appetites, to help get you Born out of a passion for acquainted with what you can experiencing new cuisines and expect from us, here are a few Because of unique histories, local flavors, all of our recipes are of our most popular recipes traditions and external influences, each rigorously tested and distilled and personal favorites: into methodical, easy-to-follow country's cuisine you’ll see in this steps. If you're willing to get a bit adventurous in the kitchen, you too - Czech Garlic Soup book has developed its own will explore the world through food. - Iraqi Tamarind Fish - Norwegian Almond Wafers highly differentiated style of cooking. Like what you see? And while no cuisine is identical to RECIPES Subscribe to our Arousing another, they all share an Appetites Newsletter and get emphasis on making delicious food that We incessantly research, test and new recipes in your inbox once develop recipes to ultimately offer a week! brings people together to enjoy it in good global comfort food that carefully balances authenticity, simplicity company. and overall healthiness. Each recipe also comes with a little Let’s dive right in! food-history lesson about how each dish came to be. 3. cheesy tortilla street snack Nicaraguan - Quesillo This cheese stuffed tortilla is a staple in Nicaraguan gastronomy and a very popular street snack. Making the homemade tortilla is half the magic in quesillo, and it’s You can find out more about Nicaraguan cuisine, its history and the Quesillo recipe super easy! Melt some cheese in that fresh corn tortilla and then finish off your (including more pictures) by clicking here. quesillo by garnishing it with the likes of pickles onions, sour cream or anything Stage 1: Create Quesillo Batter else, and dig in! 1. Take a medium sized bowl and add your cornmeal minutes 10 2. Make a small well in the middle and pour in your water PREP TIME INGREDIENTS 15 minutes 3. Either with a ladled spoon or your hands, mix the cornmeal and water around COOK TIME as they combine. At first, it will start to become mealy and clumpy, but it will eventually mix together into a large ball Corn Tortilla • 1 cup masaharina flour or cornmeal Toppings (add/remove as you wish!) 4. In a blender or food processor, combine your scallions, corn and chili powder with a small dollop of oil. Grind the ingredients into a paste, then add into the • 2/3 cup cold water • 5 oz mozzarella bowl with the cornmeal and water • 1 ear of corn, the kernels cut from the cob (not • Finely chopped onions pickled in vinegar 5. Mix your entire quesillo batter around until everything has been well mixed traditional, but tasty and optional) • ¼ cup Greek yogurt with one another. Shape the batter into a large ball • 1 teaspoon chili powder • 1 handful fresh cilantro, roughly chopped • 1 stalk scallion, roughly chopped • Salt and pepper to taste • Less than a tablespoon of coconut oil TOTAL TIME: 25 MINUTES SERVES: 8 QUESILLOS LEVEL OF DIFFICULTY: EASY 4. 5. Stage 2: Cooking Quesillo Stage 2 (continued): Cooking Quesillo 1. From your larger ball of quesillo batter, tear off a small piece to mold into a ball 1. Take a griddle or a flat pan over medium-high heat and let it get piping hot in the palm of your hands 2. When piping hot, add the tiniest bits of oil, then take your flattened quesillo 2. Next, flatten your smaller ball of batter and flatten it to as thin a flatbread as tortilla and place onto the pan you can. One way to do this (that is easy and that we would suggest) is to take a Ziploc bag, grease it with olive oil on the inside, then cut down the sides to let it 3. Let your quesillo cook for 1-2 minutes on the first side, then flip open lengthwise 4. Immediately as you flip your quesillo, add your mozzarella onto the quesillo 3. Put your dough in the middle of the bag, cover it with the other side of the bag, and let it melt then press down as hard as you can (even with a book!) 5. After another 1-2 minutes, take your quesillo off the griddle. Garnish your melted mozzarella with your pickled onions and cilantro, and enjoy! 6. 7. Crispy Crepe Vietnamese - BANH XEO Banh Xeo translates to English into "sizzling cake" and refers to the crispy crackling sound you hear when the batter hits the hot surface of the pan. Once you have your batter prepared, each crepe takes only 3 minutes to fully make! 30 minutes INGREDIENTS PREP TIME 3 minutes Crepe Batter Nuoc Cham Sauce (Optional) COOK TIME • 1 cup rice flour (we used Bob's Red Mill) • 1 tablespoon fish sauce • 1-2 teaspoons ground turmeric • 1 tablespoon honey • 2 1/2 cups sparkling water • 5 tablespoons water • 3/4 cup coconut milk • 1 tablespoon lime juice • 1/4 cup beer (optional, but recommended... • 1 red chili pepper, finely chopped otherwise use more sparkling water) • 1 clove of garlic, minced • 1 teaspoon salt • 2 stalks of scallions, sliced thinly Side Garnishes (Optional) • Fresh basil Crepe Filling • Fresh mint • 1/2 cup mushrooms, sliced thinly • Fresh parsley • 1 red bell pepper, julienned • Fresh cilantro • 1/2 cup kale, de-stalked and chopped • Lettuce • 1 1/2 tablespoons garlic, minced • 1/2 cup shallots, diced • 1 tablespoon coconut or olive oil TOTAL TIME: 33 MINUTES SERVES: 4 PEOPLE LEVEL OF DIFFICULTY: EASY 8. 9. Stage 1: Create the Batter 5. Now, to make the sauce, take a small bowl and combine water, fish sauce, honey, lime juice, chilis and 1. Start by adding your rice flour, salt and turmeric into a garlic together. Stir well then set aside mixing bowl 2. Next, add in your sparkling water, coconut milk and beer (if you choose to use it) into the mixing bowl. Whisk Stage 3: Cooking Time your batter together until you have a nice, runny batter (no clumps of flour) 1. Before you get started, add your scallions into the crepe batter and mix well 3. Let the batter sit for at least 30 minutes. During this 2. Take the same pan you used to sauté the filling and put time, you can work on preparing the filling and sauce it over medium-high heat. Lightly brush the surface with some coconut oil (but not too much!) Stage 2: Prepare Filling and Sauce 3. With the pan heated, place a spoonful of filling back 1. Take a heavy-bottom non-stick pan and place it over into the pan - keep it only on one half of the pan medium-high heat. Once heated, add oil followed by 4. Next, ladle a small amount of batter (~1/4 cup should garlic and shallots. Sauté for 30 seconds as they start to do) over the filling ingredients and thinly cover the bottom become fragrant of the pan. Here’s where you get the xeo sizzle as the airy 2. Next, add your mushrooms and red bell pepper and liquid dissipates and the crepe quickly cooks mix around. Cover the pan and let the ingredients steam 5. Cover the pan for 1 1/2 minutes to let the banh xeo together for 5-7 minutes. Just be sure to jostle the pan steam every so often to keep things from sticking 6. After this time, uncover and add some bean sprouts, 3. After a couple minutes, uncover the pan and add your then re-cover to let the crepe steam for another 1 1/2 kale, then re-cover the pan to continue steaming for minutes another 2-3 minutes 7. Finally, uncover your banh xeo, carefully fold the non- 4. Once all your filling ingredients have softened, remove filling half of the crepe over the half with filling, then take the cooked vegetables from the pan and set aside for the the crepe out of the pan and serve immediately next round of cooking. Also, carefully wipe your pan clean of any remaining bits of filling, but don’t wash it… there’s 8. Repeat until all your crepes batter is gone yummy flavor in there! Note: To cook your banh xeo, it’s best to work with a heavy-bottom pan to evenly distribute heat across the pan. The batter is very fickle, and we can promise you - after many, many test batches - that using a heavy-bottom non-stick or cast iron pan makes all the difference! 10. 11. Peanut & Palm oil stew Congolese - muamba nsusu At the heart of this chicken, peanut and palm oil stew is the muambe or mwambe sauce. The sauce is made with palm oil and serves as the basis for a multitude of West African dishes. Muamba nsusu is a recipe that leverages this moambe sauce to create a more stewy soup or curry also flavored with peanuts, chickens and various vegetables. Stage 1: Marinate the Chicken 1. In a medium-sized bowl, place chopped chicken in a bowl and pour fresh 15 minutes lemon juice on top of it INGREDIENTS PREP TIME 55 minutes 2. Add your turmeric and paprika powders and sliced green chilis into the bowl, COOK TIME mix it well around into the chicken, and let it sit • 1 pound chicken, cut into large bite-size pieces For Garnish (optional) • 1 lemon, juiced (appox.
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