Originally uploaded by Gergely22

A popular stew made from vegetables is the peppers and tomatoes stew called 'Lecsó'. Usually onions first fried til transparent before the juicy tomatoes are added.

Lecso made from lard or pig's fat has a special aroma. Sometimes, the lard can be substituted with bacon. Those who are health conscious might have the wrong perception about lard. These trans fatty acids is an alternative to hydrogenated oils nowadays. Lard is forty percent saturated fat as compared to coconut oil which is 85%. Palm kernel oil is also high, having 80%..

In fact, lard has 45% monounsaturated fat (MUFA). Fifty years of research proved that a diet with low saturated fat has no evidence of prolonging life. And most studies show that people who eat more animal fat has a better heart health. Just look at the Japanese, Eskimos, Greeks, Okinawans and the French. They really have low rates of hypertension, heart disease, and coronary problems.

That makes Lecso a very healthy dish in Hungary. Those paprika are so thin skinned if they are harvested in the special climate and region in the Hungarian soil. These lightly yellow coloured paprika are not spicy but sweet. It is a dish that is very rich in vitamins and a great remedy for colds and flu.

Here you can see the recipe.

One of my favourite Hungarian snacks is the Palacsinta. Actually, it is the same as pancakes. Its ingredients are egg, flour, milk & water. It is absolutely easy to make! I just love it with Nutella :) Sometimes I go for the Hungarian cottage cheese filling too :) It smells great especially with some fresh lemon juice on the cheese. The key difference of these Palacsinta to the american pancakes is that, you got to make it very very thin :)

Ingredients
1 egg
1 cup all-purpose flour
1/2 cup milk
Pinch salt
1 cup carbonated mineral water
Oil for cooking pancakes

Directions
Mix eggs, flour, milk and salt to make a smooth pancake batter. Let the batter rest for 1 hour.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon oil. Swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter THINLY covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add a little oil before cooking each pancake.

Serve by spreading your favourite fruit jam, cocoa mix, Nutella, cottage cheese with drips of lemon juice or any of your favorite filling and roll up the pancake, serve with fresh berries.

Enjoy!

This cooking tip for Steak from Jamie Oliver is good too:

Using a yeast dough or short dough, you can make scones together with butter, eggs, milk, sour cream, the Hungarian way.  Sometimes, they are mini ones, topped with cheeses of various types. I particularly like those with pork crackling! Tepertő is the sinful addition, but it makes Pogacsa so special in taste and so addictive. You may also find other types like with poppy seeds, caraway seeds, garlic, sweet paprika, black pepper, sesame seeds, some even sunflower seeds. Even the sizes and consistency inside differs from place to place. Traditionally, Pogacsa is an appetiser or snack or finger food at parties, during small gatherings, meetings, discussions. Some people also eats it together with goulash.

Originally uploaded by asuka sakumof

Taiyaki (鯛焼き, literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, cheese, or sweet potato. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside. Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown. - source: wikipedia

Originally uploaded by ikmal and only me

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Malaysian Biryani Recipe
Ingredients:-
1 Chicken buillion
1 clove garlic
5 cm piece ginger
1 tbsp poppy seed
10 cashew nuts
10 almonds
4 tbsp butter
5 cloves
5 cm cinnamon stick
1 cup Onion (chopped)
1 tsp curry powder
1 tsp tumeric powder
1 can of coconut milk
2 cup rice




1. Mix Chicken buillion with 2 tbsp of warm water.
2. Grind together garlic, ginger, poppy seed, cachew nuts, and almonds. Heat butter and fry cloves, and cinnamon until fragrance.
3. Then add in the grinded ingredients, curry powder, tumeric powder and chopped onions.
4. Mix the ingredient well, and then stir in the Chicken buillion and salt to taste.
5. Stir to mix and cook covered at mediem heat for 10 minutes.
6. Add in coconut milk. Mix until mixture is well blended.
7. Add in the washed rice and cook it.
8. Make sure that the rice fully absorbs the gravy, and cook rice at low heat.

The following is an Indian Chicken Biryani Video Recipe:-

Serve hot with beef/mutton/chicken curry. Enjoy! :)