From recipe 111 to 120
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Here are recipes 111 to 120:
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### **111. Kimchi (Korea)**
**Ingredients:**
- 1 medium Napa cabbage
- 1/4 cup salt
- 1/4 cup gochugaru (Korean chili powder)
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/4 cup fish sauce
**Method:**
1. Cut the cabbage into pieces and rub with salt. Let sit for 2 hours, then rinse and drain.
2. Mix gochugaru, garlic, ginger, and fish sauce into a paste.
3. Coat the cabbage with the paste, pack into a jar, and ferment for 1–2 weeks.
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### **112. Beef Wellington (United Kingdom)**
**Ingredients:**
- 1kg beef tenderloin
- 250g mushrooms, chopped
- 8 slices prosciutto
- 1 sheet puff pastry
- 1 egg, beaten
**Method:**
1. Sear the beef and set aside.
2. Cook mushrooms into a paste.
3. Wrap beef in prosciutto, spread with mushroom paste, and wrap in puff pastry.
4. Brush with egg wash and bake at 200°C for 30 minutes.
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### **113. Pad Kra Pao (Thailand)**
**Ingredients:**
- 500g ground pork or chicken
- 4 garlic cloves, minced
- 2 chili peppers, chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Fresh basil leaves
**Method:**
1. Sauté garlic and chili peppers in oil.
2. Add ground meat and cook until browned.
3. Stir in soy sauce, oyster sauce, and basil leaves.
4. Serve over rice with a fried egg.
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### **114. Crepes (France)**
**Ingredients:**
- 1 cup flour
- 2 eggs
- 1 cup milk
- 1 tablespoon butter, melted
**Method:**
1. Whisk flour, eggs, milk, and butter into a smooth batter.
2. Heat a non-stick pan and pour a thin layer of batter.
3. Cook until golden, flip, and cook the other side.
4. Serve with sweet or savory fillings.
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### **115. Tacos al Pastor (Mexico)**
**Ingredients:**
- 500g pork, thinly sliced
- 1/2 cup pineapple juice
- 2 tablespoons achiote paste
- 1 teaspoon cumin
- Corn tortillas
- Pineapple chunks
**Method:**
1. Marinate pork in pineapple juice, achiote paste, and cumin for 4 hours.
2. Grill pork and pineapple chunks.
3. Serve in tortillas with toppings of your choice.
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### **116. Ramen (Japan)**
**Ingredients:**
- 4 cups chicken broth
- 200g ramen noodles
- 2 boiled eggs
- 200g pork belly, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
**Method:**
1. Simmer chicken broth with soy sauce and sesame oil.
2. Cook ramen noodles and place them in bowls.
3. Add pork belly, boiled eggs, and broth.
4. Garnish with green onions.
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### **117. Churros (Spain)**
**Ingredients:**
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon cinnamon
**Method:**
1. Boil water and butter, then stir in flour until a dough forms.
2. Add eggs one at a time, mixing well.
3. Pipe dough into hot oil and fry until golden.
4. Roll in cinnamon sugar and serve with chocolate sauce.
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### **118. Biryani (India)**
**Ingredients:**
- 2 cups basmati rice
- 500g chicken or lamb
- 1 onion, sliced
- 2 tablespoons biryani spice mix
- 1/2 cup yogurt
**Method:**
1. Marinate meat in yogurt and spices.
2. Cook rice separately.
3. Layer rice and meat in a pot, cover, and cook on low heat for 30 minutes.
4. Garnish with fried onions.
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### **119. Pierogi (Poland)**
**Ingredients:**
- 2 cups flour
- 1 egg
- 1/2 cup sour cream
- 1 cup mashed potatoes
- 1/2 cup cheese
**Method:**
1. Make dough with flour, egg, and sour cream.
2. Roll out dough, cut circles, and fill with potato and cheese mixture.
3. Seal and boil pierogi until they float.
4. Fry in butter before serving.
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### **120. Shepherd’s Pie (United Kingdom)**
**Ingredients:**
- 500g ground lamb or beef
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 2 cups mashed potatoes
**Method:**
1. Cook lamb with onion and carrots until browned.
2. Add peas and simmer with a little stock.
3. Place in a baking dish, top with mashed potatoes.
4. Bake at 180°C for 20 minutes.
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