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Post by peterh on Dec 7, 2005 16:11:53 GMT
I thought it might be nice to have a thread where we could share our countries traditional dishes. US posters I'm sure have very different backgrounds as to traditional food from their particular state. the most traditional Danish food is probably frikadeller or as it's apparently called in English, Danish meat balls. It's pork meat balls cooked in a special way.. I'm trying to find a good recipe in English online but somehow every single site got them wrong...I'll add my recipe later, but haven't really got the time to translate right now
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kt
Newbie
Posts: 18
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Post by kt on Dec 7, 2005 17:50:16 GMT
Peter, I've been looking online for a recipe for boller i karry. I'm undecided on which one to use as there are many - most written in Danish. Perhaps you could share your recipe with me - in English ;D?
Thanks!
BTW, I have several recipes for frikadeller. It's odd, but they really do vary quite a bit with their ingredients. I'll often try different versions of them and each time they are delicious.
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Post by janggut on Dec 8, 2005 5:20:15 GMT
traditional food for us indigenous people, particularly the Dayak, would be 'Pansuh', chicken (or pork) cooked in bamboo. i am not sure how it's cooked but once i know, i'll post it here.
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Post by Glance A'Lot on Dec 8, 2005 11:46:49 GMT
Germany being a federal state evolved from tribal regions, there is no such thing as GERMAN traditional food. It would be Bavarian, Franconian, Suebian, ...
But I can contribute a 'Spaetzle' recepy, from Suebia, which is where I was born. (To the ignorant - Spaetzle are noodles, best are homemade, though they can be bought - but those are cheap and lack - - everything)
recepy is per person - so all quantities will have to be multiplied by the number of persons: For the dough you take 80 g of wheat flour, 20 g of semolina, 1 egg, a touch of nutmeg and salt.
Mix all that to make a dough (if you think you need more humidity, add milk, but that would only be required if your eggs are small)
Boil water, add salt and a shot of oil.
Put the dough on a wooden board and scratch it in fine stripes into the boiling (!) water with a straight knife.
After a few minutes the Spaetzle will swim at the surface - this is when they're ready.
They go with all kinds of meat, and are served with a (rich) sauce. They also go very well with Goulash.
They can also be fried in a pan with bacon and eggs. A Swiss variant is to fry them with onions and cheese.
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