From recipe 131 to 140

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Here are recipes 131 to 140:


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### **131. Bulgogi (Korea)**  

**Ingredients:**  

- 500g beef sirloin, thinly sliced  

- 1/4 cup soy sauce  

- 2 tablespoons sugar  

- 2 garlic cloves, minced  

- 1 tablespoon sesame oil  

- 1 onion, sliced  


**Method:**  

1. Marinate beef with soy sauce, sugar, garlic, and sesame oil for 1 hour.  

2. Cook beef and onion in a hot pan until caramelized.  

3. Serve with rice and kimchi.  


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### **132. Baklava (Middle East)**  

**Ingredients:**  

- 1 package phyllo dough  

- 2 cups chopped nuts (walnuts, pistachios)  

- 1 cup melted butter  

- 1 cup sugar  

- 1/2 cup honey  


**Method:**  

1. Layer phyllo dough in a baking dish, brushing each layer with butter.  

2. Sprinkle nuts between layers.  

3. Bake at 180°C for 30 minutes.  

4. Pour a syrup made from sugar and honey over the top.  


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### **133. Panna Cotta (Italy)**  

**Ingredients:**  

- 2 cups heavy cream  

- 1/4 cup sugar  

- 1 teaspoon vanilla extract  

- 1 tablespoon gelatin  

- Fresh berries for garnish  


**Method:**  

1. Heat cream and sugar until dissolved. Add vanilla.  

2. Dissolve gelatin in water and mix into cream.  

3. Pour into molds and refrigerate for 4 hours.  

4. Serve with fresh berries.  


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### **134. Wiener Schnitzel (Austria)**  

**Ingredients:**  

- 4 veal cutlets  

- 1 cup flour  

- 2 eggs, beaten  

- 1 cup breadcrumbs  

- Oil for frying  


**Method:**  

1. Pound veal cutlets thin.  

2. Coat in flour, dip in egg, and cover with breadcrumbs.  

3. Fry in oil until golden brown.  

4. Serve with lemon wedges.  


---


### **135. Bibimbap (Korea)**  

**Ingredients:**  

- 2 cups rice, cooked  

- 1 carrot, julienned  

- 1 zucchini, sliced  

- 200g beef, sliced  

- 1 egg  

- 2 tablespoons gochujang (Korean chili paste)  


**Method:**  

1. Sauté vegetables and beef separately.  

2. Place rice in a bowl, arrange vegetables and beef on top.  

3. Add a fried egg and gochujang. Mix before eating.  


---


### **136. Miso Soup (Japan)**  

**Ingredients:**  

- 4 cups dashi stock  

- 2 tablespoons miso paste  

- 1/2 cup tofu, cubed  

- 2 green onions, sliced  


**Method:**  

1. Heat dashi stock and dissolve miso paste in it.  

2. Add tofu and simmer for 2 minutes.  

3. Garnish with green onions and serve.  


---


### **137. Chicken Tikka Masala (India)**  

**Ingredients:**  

- 500g chicken, cubed  

- 1 cup yogurt  

- 2 tablespoons tikka masala spice mix  

- 1 onion, chopped  

- 1 cup tomato puree  

- 1/2 cup cream  


**Method:**  

1. Marinate chicken in yogurt and spices for 2 hours.  

2. Grill chicken until charred.  

3. Sauté onion, add tomato puree and cream, and simmer.  

4. Add chicken to the sauce and serve with naan or rice.  


---


### **138. Sauerbraten (Germany)**  

**Ingredients:**  

- 1kg beef roast  

- 2 cups red wine vinegar  

- 1 onion, sliced  

- 2 carrots, diced  

- 1 tablespoon mustard  


**Method:**  

1. Marinate beef in vinegar, wine, onion, and carrots for 3 days.  

2. Sear the beef and simmer in the marinade for 3 hours.  

3. Serve with potato dumplings.  


---


### **139. Tabbouleh (Middle East)**  

**Ingredients:**  

- 1 cup bulgur wheat  

- 2 cups parsley, chopped  

- 1 tomato, diced  

- 1 cucumber, diced  

- 1/4 cup olive oil  

- Juice of 1 lemon  


**Method:**  

1. Soak bulgur wheat in water for 30 minutes. Drain.  

2. Mix with parsley, tomato, cucumber, olive oil, and lemon juice.  

3. Chill before serving.  


---


### **140. Cheese Fondue (Switzerland)**  

**Ingredients:**  

- 200g Gruyère cheese  

- 200g Emmental cheese  

- 1 cup white wine  

- 1 garlic clove, halved  

- 1 tablespoon cornstarch  


**Method:**  

1. Rub the pot with garlic.  

2. Heat wine and gradually add grated cheese, stirring until melted.  

3. Dissolve cornstarch in a little water and mix into the fondue.  

4. Serve with bread cubes for dipping.  

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