20 Extraordinary International Recipes
This is a round up sampling of 20 of my favorite international recipes from all over the globe. This extraordinary blend of international recipes tops my most tantalizing, mouthwatering dishes from some of the most amazing foodie bloggers out there. And the best thing is that they’re not only awesomely delicious, but they’re healthy and easy to make too! If you’re a food lover as I am and are interested in going beyond the same ole’ same, or just looking to add a kick to your everyday meals then you will definitely enjoy these amazing, savoury and simple recipes!
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Saç kavurma is a simple Turkish dish made with sauteed meat (often lamb or goat), peppers and spices. The dish is easy to prepare at home, and though it’s traditionally made in a special cooking vessel known as a saç, it can be made in a Wok (or a cast iron pan in a pinch). From Adamant Kitchen.
These Vietnamese Fish tacos with Pickled Carrots and Daikon from iamafoodblog will literally leave you drooling. The blend of fabulous flavors from the herbs and spices will leave your mouth singing for more along with the texture and crunch factor of the veggies and toppings. A wonderful recipe for entertaining!
Vietnamese Fish Tacos
These will leave you literally drooling for more. Vietnamese Fish Tacos With Quick Pickled Carrots and Daikon. The fish here is seasoned with fish sauce, sugar, and a bit of turmeric for a cheery yellow hue. Toss it all up with some dill, tomatoes, mint, and cilantro and you have a flavorful mix up of Mexican and Vietnamese flavors. iamafoodblog
1 lb firm white fish, such as cod
2 teaspoons fish sauce
2 teaspoons sugar
1 teaspoon freshly ground pepper
1/4 teaspoon ground tumeric
2 cloves garlic, minced
1 teaspoon oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon sliced green onions
1 tablespoon roughly chopped fresh dill
1/2 cup diced tomatoes
juice of 1/2 lime
salt and pepper, to taste
extra herbs, roughly chopped
quick pickled daikon and carrot
diced red onion, if desired
Cut the cod into 1 1/2 inch pieces and place in a bowl with the fish sauce, sugar, pepper, turmeric, garlic, and oil. Mix well and let sit for 10 minutes.
Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.
Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and lime juice. Taste and season with salt and pepper.
Serve on charred or warmed tortillas with extra herbs, pickles, lime wedges, and diced red onions, if desired.
Best drunken noodles ever by Pickledplum.com. This international recipe is a staple for anyone who adores Thai food. Drunken noodles won’t make you tipsy but they will make you drunk with flavor! You simply cannot get enough of this international recipe!
The Best Drunken Noodles Ever
Drunken noodles or Pad Kee Mao a traditional Thai dish with wide noodles and fresh basil. You can whip this amazing dish up at home in no time and have all the glorious spicy satisfying flavors of Thai food perfectly balanced with heat, tanginess and sweetness.
Add shrimp, sliced chicken or beef and you will wonder what you’ve been missing in life! It’s that good.
- Wide rice stick noodles
- Fish sauce
- Dark Thai soy sauce
- Kaffir lime leaves
- Thai basil
- Shrimp or other protein of your choice
- Thai chili
Soak rice noodle in boiling hot water until they are soft (follow instructions on the package).
Use a wok or a large deep pan over high medium heat and add oil and garlic. Fry for a few seconds until the garlic is fragrant.
Add the shrimp and toss for 2-3 minutes, until they are cooked through.
Add the egg and stir constantly to break it and mix it with the shrimp.
Stir in the Thai chilis, kaffir lime leaves, tomato, fish sauce, and dark soy sauce, and cook for 1-2 minutes.
Add the rice noodles and toss them to coat with the sauce and ingredients.
When the noodles are hot, transfer them to a plate and top with chopped basil.
Steamed Eggplant, Hunan Style from Woks of Life
This international Chinese recipe is made with Chinese or Japanese purple eggplants which are perfect for soaking up that incredibly flavorful sweet, spicy and savory Hunan sauce. You can adjust the spice to your liking to make it as hot as you like or more on the sweet end, your choice! Either way the flavors are just to die for!Print
Steamed Eggplant, Hunan Style
Hunan steamed eggplant is a spicy dish with strong flavors that goes beyond boring. Chinese or purple Japanese eggplants are the best choice. They cook up quickly and are tender and soft to soak up that delicious Hunan style dressing! This recipe is one of my absolute favorite Chinese go to’s from Bill of the Woks of Life
2 medium Chinese or Japanese eggplants
2 tablespoons canola oil
¼ teaspoon roasted sesame oil
1 teaspoon minced fresh ginger
2 tablespoons homemade hot chili oil
1 tablespoon tahini (sesame paste)
1/2 teaspoon sesame seeds
2 teaspoons soy sauce
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon finely chopped long hot green peppers
3 cloves garlic, minced
1 scallion, finely chopped
1 tablespoon fermented black beans, rinsed and drained
1 small Thai bird chili, chopped (only if you like it really spicy!)
Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters length.
Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).
Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate, or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.
After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.
Once the sauce begins to simmer, turn off the heat and stir in the finely chopped peppers, garlic, half of the scallions, and the black beans. Add the Thai chili only if you like your food super spicy, because they are extra spicy and your dish will already be on the spicy side without them!
Pour the sauce over the eggplant and top the rest with scallions.
Sweet and Sour Tofu by Rhian’s Recipes
If you’re still on the fence about tofu this sweet and sour tofu is a game changer. The sauce is a salty-sweet, tangy with a hint of spice and transforms the tofu from bland to incredible! This international recipe tops my favorite tofu dish for it’s health and flavor factor. It also is refined sugar free and much healthier than traditional sweet and sour sauce that you’re accustomed to in restaurants.
20 Minute Vegan Curry Noodles
Noodles are the ingredients to many international recipes and one of the most versatile foods in the world that I could not live without! Enjoy these amazing noodle recipes in soups or as a main dish or stir fry. Some are even vegan and gluten free! Simple to make at home there’s no need for take out or a passport!Print
20 Minute vegan curry noodles
One pan vegan curry and gluten free red curry noodles. Easy red curry noodles comes together in one pan with a serving of veggies in every bowl in just 20 minutes! Flavorful and delicious! From acleanbake.com
- Prep Time: 20
- Cook Time: 5
- Total Time: 20
- Yield: 6 1x
- Cuisine: Asian
13.5 ounces full fat coconut milk (1 standard can)
15 ounces water
3 Tablespoons red curry paste
8 ounces gluten free rice noodles
3–4 cups roughly chopped vegetables (see note)
Juice of half of a lime
Protein or extra veggies, for serving (see note)
- Add the coconut milk, water, and curry paste to a large saute pan with high sides (i.e. not a frying pan). Cover and bring to a simmer over medium high heat.
- Simmer about 3-5 minutes, until the coconut milk is liquid. Then stir well to combine the water, milk, and curry paste.
- Add the rice noodles and give it a quick stir.
- Cover and cook until the noodles are al dente (softened but not quite ready to eat), about 3-5 minutes.
- Add the vegetables, stir, then cover and cook about 4-5 minutes, until vegetables are tender.
- Stir once more to make sure the noodles and vegetables are well-mixed.
- Cook, uncovered, until the sauce reduces to a thick layer on the bottom of the pan. If you prefer soupier noodles, cover the pan for this step so that the sauce doesn’t reduce as much.
- Drizzle the lime juice over the noodles and toss to combine.
- Serve immediately, topped with protein or extra veggies if desired..
- 3 tablespoons of curry paste is not spicy, but it is flavorful. If you want a milder dish reduce the curry paste to 2-2 1/2 tablespoons. I usually use 2 tablespoons when I’m making this for my toddler.
- I recommend a mixture of carrots, zucchini or snow peas, bok choy, and bell pepper – but you can use whatever vegetables you have in the fridge. Add the tougher vegetables (like carrots) to the pan about 2 minutes earlier than the more tender ones (like zucchini or snow peas).
- Don’t use the ultra-thin angel hair style rice noodles. Thicker, stir fry or linguine-style noodles work best for this recipe.
- To serve, top with a lime wedge, and a pile of crunchy fresh veggies and herbs like cabbage, shredded carrot, green onion, and cilantro.
- You can also add protein: tofu or edamame keep this vegan, while cooked shredded or ground chicken, or grilled fish, or even seared flank steak make it soy-free.
- Serving Size: 1
- Calories: 461
- Sugar: 17g
- Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 68g
- Fiber: 18g
- Protein: 17f
- Cholesterol: 1g
Keywords: gluten free noodles
Authentic Bun Cha – Vietnamese Grilled Pork Meatballs With Noodles
Authentic Bun Cha (vermicelli noodles)- Vietnamese Grilled Pork Meatballs With Noodles feature flavorful and delicious pork meatballs, vermicelli noodles, tons of fresh savory herbs and traditional lime fish sauce for unforgettable flavor. This international recipe is one that is sure to please the most pickiest palate!Print
Bun Cha – Vietnamese Grilled Pork Meatballs With Noodles
Vietnamese Grilled Pork Meatballs with Vermicelli Noodles (Bun Cha) is a classic Northern Vietnamese dish. Bun Cha features flavorful and juicy pork meatballs, vermicelli noodles, plenty of refreshing herbs and traditional lime fish sauce dipping. It is the dish all Hanoians as well as many Northerners hold dear in their hearts.
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For the pork meatballs
1.5 lb ground pork
1/4 cup sugar
4 1/2 tablespoons water, divided
1 1/2 tablespoons minced garlic
1/4 cup minced shallots
2–3 lemongrass stalks, white part only, finely minced
2 tablespoons fish sauce
2 teaspoons oyster sauce
For the dipping sauce
1/4 cup lime juice
1 1/2 tablespoons sugar
3/4 cup water
2 1/2 tablespoons fish sauce
1 tablespoon minced garlic
thinly sliced carrots and/or green papaya (optional)
butter lettuce (or other soft lettuce)
In a small saucepan, add 1/4 cup of sugar and 3 tablespoons of water. Bring to a boil. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. Reduce the heat if needed. Keep watching closely, until it has a slightly dark caramel color, turn off the heat and carefully add 1 1/2 tablespoons of water. Swirl the saucepan to combine and remove it from the stove. Set aside.
In a mixing bowl, add the ground pork, caramel sauce and all other ingredients for the pork meatballs. Mix for a couple of minutes to combine thoroughly. Set aside for 10-15 minutes or marinate in the refrigerator for 1-2 hours for tastier results.
To make the dipping sauce, whisk together lime juice, sugar, water, and fish sauce in a bowl. Adjust to taste. Add garlic, and add thinly sliced carrots and green papaya if using. Set Prepare vermicelli noodles according to package instructions. Prepare lettuce and fresh herbs.
Heat the grill pan (or preheat gas grill/charcoal grill if that’s what you use to cook the meatballs). Shape the marinated pork into small meatballs. Once the pan is hot, grill them in a single layer until fully cooked.
Set aside.Put the grilled meatballs in the the dipping sauce, serve immediately with noodles, lettuce and herbs.
Bun Cha Hanoi is often on the sweet side a little bit, so adjust seasonings to your liking.
Indian Cucumber Peanut Salad – Kakadi Chi Koshimbir
This colorful dish makes a great appetizer, a side to a full meal or even a quick lunch when you need something in a hurry. I’m a huge fan of quick and flavorful when it comes to cooking. This dish is super simple, but don’t let that lead you to believe that it isn’t super delicious. Now go try it for yourself and find out! Recipe from twosleevers.com
Spicy Korean Crispy Lamb with Noodles
Korean food is finally having it’s moment. Korean food is really healthy and colorful, with lots of vegetables and simply cooked, good quality meat forming the basis of many dishes. I tried a Korean crispy lamb recipe from supergoldenbakes.com, and it’s so easy, it can be on the table in about twenty minutes. This dish uses Gochujang (Korean chilli paste), which I was initially a bit worried about tracking down, but it turns out you can buy it anywhere nowadays and loads of places online. If you can’t find any, just use any other punchy chilli paste. As usual when choosing lamb, I always look out for a quality label.
Baked Sweet Potatoes with Lentil Salad and Lemon Tahini Dressing
This Moroccan inspired dish from Food52 which I adore, — is an international recipe favorite of mine. It smells heavenly and it tastes incredible. You feel so good eating it because it offers your body so many amazing benefits. The lemon tahini dressing is the bomb! And with the tangy salty combination of the lemon tahini mixed with the sweetness of the potatoes and the chewiness of the lentils, makes this one a keeper in my recipe repertoire.
Steamed Meat Dumplings from Adamant Kitchen! I absolutely adore dumplings and these tasty little meat pockets are sure to be a favorite of yours! They’re traditionally made for Mongolian lunar new years celebrations (Tsagaan Sar). Buuz have all the elements of Mongolian cooking wrapped into one dumpling. They’re usually made with fatty mutton, as is most food in Mongolia. They’re also simply spiced, so the flavors of the meat shine through.
One of my absolute favorite recipes is Korean Pork Chops. I like pork steak because its extra fat keeps the meat super juicy. When I started eating lower carb food and cut out sugar and most grains, I had to find a way to modify the recipe. The original uses a lot of soy, which is made with grain, honey (obviously a sugar), and sriracha, which has sugar. The hardest thing to find a substitute for was the honey. I didn’t mind sacrificing sweetness in the recipe, but the honey was instrumental in creating a nicely sticky glaze. Fortunately I found a great substitute. So, with that introduction in mind. Here is the original recipe. It is then followed by my modified version for no sugar, no grains (NSNG) and Keto with information about my substitutions. – Snack Rules
Chloe Masala, also known as channay, chole masala, chole or chholay, is an Indian dish made with chickpeas. Technically, Chole Masala is made with the larger and lighter colored chickpeas commonly found in the United States and the West. This is basically a punjabi chloe recipe or aka chloe masala recipe.
My all-time favorite thing to do when I’m home alone for dinner is to order way too much Chinese food, sit on the floor, and eat it in front of the TV. I don’t mean I order a few too many containers. I mean I surround myself with a ton of white containers. I dig in with chopsticks — plates are forbidden — and I chow down. – Kitchen of Youth
Grain free and dairy free meatballs from Kitchen of Youth are an awesome, unforgettable delicious blend of shrimp and pork.
“I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used dried shiitakes in this recipe. Shiitakes are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process”. – Kitchen of Youth
Spanikopita, for those who may be wondering, is a delicious savory Greek pastry. It is traditionally made with spinach, but it is just as delicious, and more nutritious, when made with stinging nettle. No, I’m not Greek, but a local church has a wonderful festival each year and my taste buds definitely say yes to Greek food! – Learning and Yearning
One of my go-to cravings is Vietnamese food and especially Vietnamese Grilled Beef. I LOVE fresh salad rolls with shrimp in them (so much I did a post on them HERE), hot and spicy noodle soups (Pho), Vietnamese Subs, and the vermicelli noodle bowls otherwise known as ‘Bun‘. Other than perhaps being a little high in carbohydrates (that’s a lot of rice noodles!) and salt, I consider these bowls to be quite healthy, especially when they are chalk full of fresh veggies and herbs as well as lean protein. Dish n’ the Kitchen
Bulgarian Mish Mash by ClaudiaCanu.com (who has a Master’s Degree in nutrition and diabetics), is a healthy, colorful, flavorful recipe that I have not tried myself but am dying to! This traditional Bulgarian recipe is just perfect for the healthy vegetarian or person seeking a delicious gluten free breakfast or lunch.
I adore eggplant (aubergine) and any recipe that has it I dive into wholeheartedly! This Baba ganoush recipe kindly shared by By The Forkful is so simple you will never buy it from a store again! It’s also the perfect accompaniment to flatbreads, veggies, with a main dish or by itself!
More delicious international and healthy easy recipes to come!
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