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The Story of World Famous Delicacies

This is a blog that shares the different delicacies in the world. It includes recipe and of course some video that can help you to guide you on trying this wonderful dishes. We hope that you enjoy checking our blog. 

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Old Forge White Pizza

Imahe
White Pizza (Old Forge style) 1 double-crust rectangular pie, about 10" x 16" (six slices about 4" x 5") Crust Notes:  1. This crust is different from the "standard" crust recipe I usually use, which is found in Pizza Basics. 2. This is the recipe actually tested. For a further adjustments suggested by my advisors (but not yet tested), see the Addendum below. 2-1/4 tsp instant yeast 3 C flour 1-1/2 tsp salt 1 C + 2 T warm water (about 105º) 1-1/2 T olive oil Filling 2 C fontina cheese, shredded 2 C aged provolone cheese, shredded 2 C Cooper sharp American cheese, shredded (see the Comments attached to the post for discussion of alternatives) 1 T fresh rosemary (whole leaves, removed from stems - but see Addendum, below) kosher salt olive oil Preheat the oven to 400º.  Place all the crust ingredients in the bowl of a food processor with the steel blade and process until the dough clumps together and starts to ride around on the blade. Place doug...
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Croissant, France

Imahe
Flaky pastry smothered in butter, a pile of raspberry jam smeared over the top and a soft, giving bite as you sink in your teeth; there’s nothing not to love about this fatty, sweet breakfast food that must be married to a cup of strong coffee. http://allrecipes.com/recipe/190997/traditional-layered-french-croissants/ Ingredients 2 tablespoons all-purpose flour 1 1/2 cups unsalted butter, at room temperature 4 cups all-purpose flour, divided 1/2 teaspoon salt 3 tablespoons sugar 2 (.25 ounce) packages active dry yeast 1/4 cup lukewarm water 1 cup milk 1/2 cup heavy cream 1 egg 1 tablespoon water   Directions Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours. Combine ...
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Penang assam laksa, Malaysia

Imahe
Poached, flaked mackerel, tamarind, chili, mint, lemongrass, onion, pineapple … one of Malaysia’s most popular dishes is an addictive spicy-sour fish broth with noodles (especially great when fused with ginger), that’ll have your nose running before the spoon even hits your lips. http://allrecipes.asia/recipe/1794/asam-laksa-penang.aspx Ingredients  600 gms of mackerel 6 cups (1.5L) water 3 sprigs polygonum leaves (daun kesum) 2 ginger buds, sliced 4-5 pieces asam keping, (dried tamarind slices) 5 tablespoons (75ml) tamarind juice 600 gms thick rice noodles (laksa noodles) Salt and sugar to taste   Spice Blend: 10 shallots 2 lemongrass 2.5 in fresh galangal 5 dried chillies, soaked in water, discard seeds 3 fresh red chillies 1 teaspoon dried shrimp paste Garnish: 1/2 fresh pineapple, sliced in small pieces 1 medium cucumber, cut in matchstick slices 2 large red onions, sliced thinl...
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