From recipe 121 to 130

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Here are recipes 121 to 130:


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### **121. Poutine (Canada)**  

**Ingredients:**  

- 4 large potatoes, cut into fries  

- 1 cup cheese curds  

- 1 cup beef gravy  


**Method:**  

1. Fry potatoes until golden and crispy.  

2. Place fries on a plate, top with cheese curds.  

3. Pour hot gravy over the top and serve immediately.  


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### **122. Tom Yum Soup (Thailand)**  

**Ingredients:**  

- 4 cups chicken stock  

- 200g shrimp  

- 2 lemongrass stalks, bruised  

- 3 kaffir lime leaves  

- 1 tablespoon fish sauce  

- 2 chili peppers, chopped  


**Method:**  

1. Bring chicken stock to a boil with lemongrass and lime leaves.  

2. Add shrimp, fish sauce, and chili peppers.  

3. Simmer for 5 minutes and serve hot.  


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### **123. Tiramisu (Italy)**  

**Ingredients:**  

- 200g ladyfingers  

- 1 cup espresso, cooled  

- 250g mascarpone cheese  

- 1/2 cup sugar  

- 2 eggs  

- Cocoa powder  


**Method:**  

1. Whisk egg yolks with sugar and mix with mascarpone.  

2. Dip ladyfingers in espresso and layer in a dish with mascarpone mixture.  

3. Repeat layers and dust with cocoa powder. Chill before serving.  


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### **124. Pho Ga (Vietnam)**  

**Ingredients:**  

- 4 cups chicken broth  

- 200g rice noodles  

- 1 chicken breast, shredded  

- 1 onion, sliced  

- Fresh herbs (cilantro, basil)  


**Method:**  

1. Simmer chicken broth with onion.  

2. Cook rice noodles and place in bowls.  

3. Add shredded chicken and pour hot broth over it.  

4. Garnish with fresh herbs.  


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### **125. Empanadas (Latin America)**  

**Ingredients:**  

- 2 cups flour  

- 1/2 cup butter  

- 1/4 cup water  

- 1 cup ground beef, cooked  

- 1/2 cup diced vegetables  


**Method:**  

1. Make dough by mixing flour, butter, and water. Chill for 30 minutes.  

2. Roll out dough, cut circles, and fill with beef and vegetables.  

3. Seal and bake at 180°C for 20 minutes or until golden.  


---


### **126. Coq au Vin (France)**  

**Ingredients:**  

- 1 whole chicken, cut into pieces  

- 2 cups red wine  

- 1 onion, chopped  

- 2 garlic cloves, minced  

- 200g mushrooms, sliced  


**Method:**  

1. Marinate chicken in wine overnight.  

2. Sear chicken, then add onion, garlic, and mushrooms.  

3. Pour in marinade and simmer for 1 hour.  

4. Serve with crusty bread or mashed potatoes.  


---


### **127. Samosas (India)**  

**Ingredients:**  

- 2 cups flour  

- 1/4 cup oil  

- 1/2 cup water  

- 1 cup mashed potatoes  

- 1/2 cup peas  

- 1 teaspoon cumin  


**Method:**  

1. Make dough with flour, oil, and water. Roll into small circles.  

2. Fill with a mixture of potatoes, peas, and cumin.  

3. Fold into triangles and deep fry until golden.  


---


### **128. Clam Chowder (USA)**  

**Ingredients:**  

- 200g clams  

- 2 potatoes, diced  

- 1 onion, chopped  

- 1 cup cream  

- 2 cups chicken broth  


**Method:**  

1. Cook onion and potatoes in chicken broth until tender.  

2. Add clams and simmer for 5 minutes.  

3. Stir in cream and heat through. Serve with bread.  


---


### **129. Chocolate Fondue (Switzerland)**  

**Ingredients:**  

- 200g dark chocolate  

- 1/2 cup cream  

- Assorted fruits (strawberries, bananas)  


**Method:**  

1. Melt chocolate with cream over low heat.  

2. Pour into a fondue pot.  

3. Dip fruits into the chocolate and enjoy.  


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### **130. Jollof Rice (West Africa)**  

**Ingredients:**  

- 2 cups long-grain rice  

- 1 cup tomato puree  

- 1 onion, chopped  

- 2 cups chicken stock  

- 1 teaspoon thyme  


**Method:**  

1. Sauté onion and tomato puree in oil.  

2. Add rice, thyme, and chicken stock.  

3. Cover and cook until rice is tender.  

4. Serve with chicken or fish.  

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