Unique international cooking meetup #3

Unique international cooking meetup #3

Wouldn’t it be great to sit around a table and grab a bite of dishes from around the globe. This what we did!
This time we had Spain, Brazil, Malaysia, Indonesia, Croatia and Egypt. Dishes also varied and had a great authentic taste. Not only it is a chance to exchange recipes but also to discover from where in Zagreb you can get the ingredients and above all this discover new cultures & make new friends.

Now for the dishes

1- Indonesian Chicken Satay
By Fika

Indonesian Chicken Satay

1/4 cup sweet soy sauce
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
200 gr roasted salted peanut
1/4 cup water
2 tablespoons oil

1. Combine sweet soy sauce, garlic, oil, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours.
2. Add roasted peanut ,garlic and water, to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.
Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.
3. Remove the chicken from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. Serve the satés with the reserved peanut sauce for dipping.

2- Beef Rendang
By Mady

Beef Rendang

1 teaspoon Salt, 1 teaspoon Ground coriander seed, 1/4 teaspoon Ground turmeric, 2.5 centimeters Fresh ginger (roughly chopped), 4 large cloves Garlic (roughly chopped), 200 grams Shallots (4 large shallots roughly chopped), 3 tablespoons Chili pepper flakes (to taste), 2 tablespoons Vegetable oil, 900 grams Beef shanks or shortribs(cut into large cubes), 2 Stalks lemongrass(white part only, smashed), 4 Kaffir lime leaves, 2.5 centimeters Galangal(sliced into coins), 2 packs Coconut Cream Powder (or 1 can coconut milk), 1 tablespoons Palm sugar(brown sugar can be substituted).

Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You’ll need to scape the bowl down a few times. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering.

Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes).

If the paste starts burning, reduce the heat and add a bit of water. Rehydrate the coconut cream powder in 2 cups of water and then add it to the pot along with the palm sugar Return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.

Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat.At this point there should be quite a bit of oil in the pot from the meat so you’re essentially frying the sauce and concentrating the flavors.You’ll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat.Keep in mind that oil does not evaporate, so you will still have a bit of oil at the bottom of the pan.

The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you’ll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

3- Potatoe Spanish Omelette Recipe (Tortilla de patatas)
By Pau

Tortilla de patatas

1kg. Potatoes, 6 medium sized eggs—Salt—Olive oil—20cm round non stick frying pan

Peel the potatoes and cut into medium sized squares. Sprinkle with salt and fry in hot olive oil until they begin to go golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside.
Lightly beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the mixture into the pan and cook on a low heat for 15 minutes or until you see it going golden. Do not overcook as it will dry up.
When it is ready on one side, with the help of a plate of the top of a saucepan, turn it around and cook the other side. When cooked place on a serving dish. Serve immediately, cut into triangles.

4- Vegan vegetables and Mushroom pastry
By Theresa

Vegan vegetables and Mushroom pastry

1/2 kg Spinach
3 big Carrots
Pack of mushrooms
Half onion
olive oil
3 tea spoons of curry
salt as desired
Pastry rolls

Wash and cut the vegetables
Heat the olive oil then add the onion until golden then add the mushrooms.
when the mushrooms drain the water, add the carrots and spinach.
Add the spices and the filling is ready.
Fold the pastry rolls devide it into squares and fill it with the filling. fold it into rectangles and put it in the oven for about 30 min.

5- Vegan pancake
By Damir

Vegan pancake

3 tbls of crushed flax seeds
1 cup of flour
water to get a thin liquid consistancy


Put the crushed flax seeds in water and let it dissolve.
Mix all ingredients and heat a pancake pan on the stove and put the mixture, once it is cooked flip it to the other side and do the same for the rest of the mixture.

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