Recipes to go around the world without leaving home

It’s Friday! We are going on a trip. Here are 8 international recipes to go around the world without leaving home . Thailand, Mexico, Japan, Colombia, Venezuela, USA… Today we can travel through the kitchen, especially on Netflix. So if you’re crazy about international cuisine documentaries, here are 19 Netflix shows and documentaries to freak out about cooking. Have a good trip!

THAILAND – PAD THAI OF PRAWNS

• Rice Noodle – 60g (puchado)
• Peeled prawns – 80g (two cups)
• Egg – 60g (unit)
• Sweet onion – 30g (half unit)
• Fresh coriander to taste
• Sunflower oil – 5g (dessert spoon)

1. Put the noodles to soak in a bowl with water.
2. While in a pan or wok with sunflower oil sauté the chopped peanuts. When they are golden brown, remove and reserve
3. In the same pan, brown some prawns and reserve.
4. It’s the onion’s turn, cut it into julienne strips and sauté.
5. When about 5 minutes have passed, raise the heat of the wok and add the beaten egg.
6. Then add the noodles that will already be flexible.
7. Add while sautéing: prawns, peanuts and onion
8. Add a splash of soy sauce and sauté for a couple of minutes.
9. Remove from the heat and add some fresh coriander leaves to taste.

Kcal : 550kcal (with these amounts)
Proteins: 25% of kcal
Hydrates: 41% of kcal
Fats: 34% of kcal

INDIA- CHICKEN TIKKA MASALA

• Chicken breast – 100g (half breast)
• Ginger – (to taste)
• Ground chili – (to taste)
• Turmeric – (to taste)
• Table salt – ( pinch)
• Cumin – (to taste)
• Lemon juice – 5g (dessert spoon)
• Garam Masala – (to taste)
• Sunflower oil – 5g (dessert spoon)
• Garlic – 2g (half clove)
• Onion – 40g (half unit)
• Natural yogurt – 125g (unit)
• Coconut drink – 40g (half cup)
• Crushed tomato – 80g (one cup)

1. Cut the breasts into pieces and the marinas in a bowl with: Lemon juice, ginger, chili, yogurt and salt. Leave for 1 hour (or more, if you have time) in the fridge covered with plastic wrap.
2. In a tall skillet, sauté the minced garlic, ginger and onion and when it begins to brown add the crushed tomato.
3. Add the chicken and cook until browned.
4. Add the spices, salt if you have one, a tablespoon of Garam Masala.
5. Cook for about 10 minutes and serve hot.

Kcal : 330kcal (with these amounts)
Proteins: 36% of kcal
Hydrates: 36% of kcal
Fats: 27% of kcal

HAWAII – TUNA POKE BOWL

• White rice – 30g (half cup)
• Edamame – 30g (half can)
• Bluefin tuna – 80g (one fillet)
• Avocado – 50g ( medium)
• Carrot – 50g (a small one)
• Cucumber – 50g (one small)
• Soy sauce – 10g (one tablespoon)
• Sesame seeds – 5g (a dessert spoon)
• Black pepper – (to taste)
• Coriander – (to taste)

1. Cook the rice in a saucepan with water and a little salt for 20 minutes.
2. Meanwhile, dice the tuna. Previously frozen for at least 5 days.
3. Peel and julienne the carrot and cucumber.
4. Chop the avocado and salt and pepper it.
5. Bring salted water to boil in a pot, and add the edamame, boil for 5 minutes. Then remove the pods. You can buy it already cooked in a can.
6. Put everything together in a bowl and add the sesame seeds, soy sauce, coriander and a little oil.

Kcal : 445kcal (with these amounts)
Proteins: 23.2% of kcal
Hydrates: 34.3% of kcal
Fats: 42.4% of kcal

USA – SPICY CHICKEN WINGS WITH POTATOES

• Chicken wings – 200g (three wings approx.)
• Potato – 100g (a small one)
• Unsalted butter – 10g (a dessert spoon)
• Crushed tomato – 40g (half cup)
• Tabasco – (to taste)
• Paprika – 5g (a dessert spoon)
• Vinegar – (one tablespoon)

1. Put the butters, minced garlic, spices and salt in a pan over low heat
2. Sauté and when they are golden brown add the tomato, vinegar and a few drops of tabasco.
3. Place the wings in a bowl and add the sauce from the pan and marinate for 3 or 4 hours in the fridge.
4. Preheat the oven to 180ºC. Place the wings on a baking tray, try not to stick to each other.
5. Wash the potatoes and cut them into large pieces, put them on a tray and put them in the oven.
6. Take out the previously marinated wings. Place them on a baking sheet, try not to stick to each other. Cook 15 minutes
7. Turn them over and drizzle with a little more sauce, bake another 20 minutes.
8. Take out of the oven and ready to enjoy!

Kcal : 617kcal (with these amounts)
Proteins: 26% of kcal
Hydrates: 14% of kcal
Fats: 60% of kcal

MEXICO – CHICKEN AND GUACAMOLE TACOS

• Chicken breast – 80g (half fillet)
• Corn tortilla 40g – (unit)
• Avocado – 50g ( medium)
• Tomato – 30g ( medium)
• Red onion – 40g (half unit)
• Spices mix Mexico – (to taste)
• Olive oil – 5g (dessert spoon)
• Black pepper – (to taste)
• Coriander – (to taste)

1. Put a griddle or frying pan to heat with a little oil and sauté the breast cut into pieces with the “Mexico” spice mix.
2. To prepare the homemade guacamole, mix well in a container: The avocado cut and crushed previously, half of the onion previously chopped, the tomato previously chopped, the lime juice, a pinch of salt and the black pepper.
3. Heat the corn tortilla on a griddle.
4. Add the chicken, the homemade guacamole, a little red onion and the chopped cilantro to the tortilla.

Kcal : 320kcal (with these amounts)
Proteins: 26% of kcal
Hydrates: 29% of kcal
Fats: 45% of kcal

COLOMBIA AND VENEZUELA – AREPAS

• Corn flour – 50g (half cup)
• Salt – 2g (half a dessert spoon)
• Water – 60g (half cup)
• Olive oil – 5g (a dessert spoon)
• Avocado – 40g (half unit)
• Chicken breast – 80g (half fillet)
• Tomato salad – 40g (half a small unit)
• Onion – 10g (⅓ unit)
• Black pepper – (to taste)

1. Put the cornmeal with the water and salt in a bowl and knead for about 2 minutes. If the dough is very liquid, add more flour little by little and if it is very dry, add more water.
2. Let the dough rest for 5-10 minutes.
3. Get your hands wet and make balls with the dough and shape them into arepa by flattening them with the palms of your hands.
4. Heat the pan with olive oil and cook the arepas over medium heat for about 5-7 minutes on each side.
5. Let the arepas cool a little.
6. While making the grilled breast into cubes.
7. Chop the avocado, onion and tomato and reserve in a bowl with the lime juice and black pepper.
8. Open them in half with the help of a knife and fill them.

Kcal : 515kcal (with these amounts)
Proteins: 22% of kcal
Hydrates: 45% of kcal
Fats: 33% of kcal

MOROCCO – CHICKEN COUS COUS

• Cous cous – 30g (half cup)
• Chicken broth – 100ml (half a glass)
• Chicken thigh – 150g (unit)
• Raisins – 5g (10 units)
• Curry – 2g (to taste)
• Peppermint – 2g (to taste)
• Carrot – 50g (half unit)
• Sweet Potato – 50g (a medium piece)
• Onion – 40g (half unit)
• Apple – 40g (half unit)

1. Heat a little butter and the chicken thigh in a pot. When golden reserve
2. In the same pot, add the sweet potato, the potato and the carrot, all cut into pieces. Dora and reserve
3. Add a peeled and chunky apple and brown. Take out and reserve.
4. Pour the chicken broth into the same pot and all the ingredients that you have previously browned except the apple.
5. Add the curry. Cover with broth and cook for about 20 minutes.
6. Meanwhile, in a bowl put the couscous, the raisins, the mint and a little oil. Mix.
7. Take broth from the pot and add it to the bowl (the same measure as couscous) cover with film and let it rest for 3 minutes.
8. Shred the chicken thigh.
9. Serve the couscous and vegetables with the chicken on a tray.

Kcal : 500kcal (with these amounts)
Proteins: 32% of kcal
Hydrates: 41% of kcal
Fats: 27% of kcal

JAPAN – RAMEN

• Chicken broth – 280g (a large glass)
• Rice noodles – 40g
• Spinach – 50g (small bunch)
• Carrot – 50g (unit)
• Garlic – 2g (half clove)
• Ginger – 2g (to taste)
• Olive oil – 5g (a dessert spoon)
• Soy sauce – 10g (soup spoon)
• Edamame – 30g (half cup)
• Chives – 5g (a dessert spoon)
• Egg – 60g (unit)

1. Peel and mince the garlic, grate the ginger and sauté for a few minutes in a saucepan over medium heat with a pinch of oil. Stir so they don’t burn.
2. Add the chicken broth (if possible, homemade), the shiitake mushrooms, soy sauce, water and the edamames in the pot.
3. Put the heat on high until it starts to boil. Then lower it a bit and let it boil for 10 minutes until the edamame is soft.
4. Add the noodles and boil for the time indicated on the package.
5. Peel and chop the carrot and add to the pot.
6. Add the cleaned spinach. You can also use Pak Choi.
7. Make the egg on the grill in a frying pan with a pinch of olive oil. You can also do it poche,
8. Add the chopped chives to the pot and serve immediately with the egg and edamame.

Kcal : 460kcal (with these amounts)
Proteins: 24.2% of kcal
Hydrates: 44.4% of kcal
Fats: 31.3% of kcal

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