Ethnic Food Recipe Database (Over 4,000)




SQL database containing over 4,000 ethnic food recipes.


INSERT INTO `ethnic_recipes` VALUES (‘4055’, ‘caramel shrimp’, ‘caramel shrimp recipe | vietnamese recipes’, ‘<h1>Caramel Shrimp (Vietnam)</h1><p>1 1/2 pounds medium shrimp, peeled and deveined<br>2 tablespoons oyster sauce<br>1/2 teaspoon salt<br>1/2 teaspoon cayenne pepper<br>1/2 teaspoon flour<br>3 tablespoons vegetable oil<br>3 cloves garlic, minced<br>1/2 cup water<br>2 tablespoons granulated sugar<br>4 scallions (white part only), chopped<br>1 small onion, chopped<br>1 fresh red chile pepper, thinly sliced (optional<br>Freshly-ground black pepper, to taste<br>1 lime<br>Sprigs of cilantro (optional garnish)</p><p>In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.</p><p>In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.</p><p>Add the water and sugar and simmer for 3 minutes.</p><p>Add the scallions and onion and stir-fry for 2 minutes.</p><p>Add the chile pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter. Garnish with cilantro, if desired. Serve immediately.</p><p>Makes 4 to 6 servings.</p>’, ‘vietnamese’, ‘seafood’, null, null);
INSERT INTO `ethnic_recipes` VALUES (‘4056’, ‘crab noodle soup’, ‘crab noodle soup recipe | vietnamese recipes’, ‘<h1>Crab Noodle Soup (Vietnam)</h1><p>In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.</p><p>8 shallots, thinly sliced<br>2 tablespoons peanut oil<br>3 cups flaked crabmeat<br>6 tomatoes, chopped<br>2 tablespoons fish sauce<br>1 teaspoon granulated sugar<br>1 teaspoon sea salt<br>1 pound rice vermicelli, cooked<br>1/2 head lettuce, finely shredded (Romaine<br>&nbsp;&nbsp;&nbsp; is preferable to iceberg)<br>1 cup mung bean sprouts<br>2 limes, quartered</p><p>Heat a large heavy pan over medium-high heat. Sauté the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar and salt. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes.</p><p>To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.</p>’, ‘vietnamese’, ‘soups’, null, null);
INSERT INTO `ethnic_recipes` VALUES (‘4057’, ‘grilled eggplant with soy sauce’, ‘grilled eggplant with soy sauce recipe | vietnamese recipes’, ‘<h1>Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian Version)</h1><p>2 Asian eggplants (long and thin,<br>&nbsp;&nbsp;&nbsp; but not baby eggplants)<br>4 scallions, minced<br>2 tablespoons peanut oil<br>4 teaspoons soy sauce<br>1/2 teaspoon fish sauce</p><p>Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 minutes or until the flesh is soft but before the skin burns. Remove them from the grill.</p><p>When they are cool enough to handle, peel them and cut them in half lengthwise. Put the scallions into a bowl. Heat the oil in a pan until very hot, then pour it over the scallions. Drain them immediately. Sprinkle the scallions over the eggplants, then gently pour the soy and fish sauces on top.</p>’, ‘vietnamese’, ‘vegetables & salads’, null, null);
INSERT INTO `ethnic_recipes` VALUES (‘4058’, ‘Thai Chicken Salad’, ‘Thai Chicken Salad recipe | Thai recipes’, ‘<h1>Thai Chicken Salad</h1><p>4 small dried cloud ears or 2 pieces dried black fungus<br>1/2 (3 3/4 ounce) package cellophane noodles<br>2 scallions (with tops), thinly sliced<br>1 small whole chicken breast, cooked, skinned and shredded<br>6 medium shrimp, cooked and coarsely chopped<br>1/2 cup shredded fresh spinach<br>1/4 cup coarsely chopped peanuts<br>1 tablespoon minced mint leaves<br>Romaine or leaf lettuce leaves<br>Minced fresh cilantro<br>Dressing</p><p>Cover cloud ears with hot water. Let stand 20 minutes; drain. Cut into thin slices. Cover cellophane noodles with cold water. Let stand 10 minutes; drain. Cook noodles in boiling water until tender, about 10 minutes; drain. Cut noodles to shorten strands; cool.</p><p>Mix scallions, chicken, shrimp, spinach, peanuts and mint. Line a small platter with romaine leaves; arrange cellophane noodles on top. Spoon chicken mixture over noodles. Sprinkle with cilantro and cloud ears.</p><p>Serve with Dressing.</p><p>Yields 4 servings.</p><p><u>Dressing</u><br>1/4 cup lemon juice<br>3 tablespoons fish sauce<br>2 teaspoons granulated sugar<br>1 serrano chile, seeded and chopped</p><p>Mix all ingredients.</p>’, ‘Thai’, ‘poultry’, null, null);
INSERT INTO `ethnic_recipes` VALUES (‘4059’, ‘grilled prawns’, ‘grilled prawns recipe | vietnamese recipes’, ‘<h1>Grilled Prawns (Vietnam)</h1><p>1 small onion, minced<br>2 cloves garlic, minced<br>1 teaspoon peanut oil<br>1 pound jumbo shrimp or king prawns<br>1 teaspoon sea salt<br>1 teaspoon freshly-ground black pepper<br>Juice of 2 limes<br>1 tablespoon peanut butter</p><p>Mix the onion and garlic with peanut oil. Add the prawns and toss to coat. Leave to marinate for at least three hours or overnight.</p><p>Grill the prawns or broil them for about 5 minutes, turning once. Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.</p><p>Serves 4.</p>’, ‘vietnamese’, ‘seafood’, null, null);


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