INTERNATIONAL FOODS

Selat Solo is an Indonesian dish believed to have originated as a European salad adapted to Javanese tastes. It comes from Solo in Central Java, hence its name. The dish is made with a mix of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans. Vegetables and eggs are arranged on a plate, meat is placed on them, and soup is poured over them. The dish is traditionally served with some mayonnaise on the side and can be categorized as a main meat dish, salad, or soup. ENJOY YOUR MEAL

A staple street food in Palermo, this simple sandwich consists of soft vastedda bread topped with fried veal spleen and (sometimes) lung strips. The main ingredient is meat, and the basic version, known as schettu, is topped with just lime juice, while the only other option available is maritatu with grated caciocavallo cheese. The sandwich, believed to have originated in the 15th century, is a favorite of the locals and is also a must-try for anyone visiting Palermo. It is usually sold by street vendors scattered throughout the city.  

Chouriço assado is a Portuguese cooking technique for grilling chouriço, a traditional pork sausage, over boat-shaped terracotta bowls (assador de barro). The bottom of the pot is filled with aguardente (alcohol) and burned, and the sausage is cooked over the fire until it is crispy and slightly charred. This preparation technique is common in Portuguese restaurants and is usually prepared at the table. Apart from chouriço, the technique can also be used for other types of sausages such as linguica, farinheira, and alheira.  

The world-famous ganache (ginache or ganache) in its simplest form is made by mixing finely chopped chocolate and hot cream. This smooth and velvety chocolate mix can be optionally combined with melted butter for a silkier texture and enriched with the addition of a wide variety of extracts, oils, liqueurs, herbs, spices, and even salt. Traditional ganache requires the use of high-quality semisweet or bittersweet chocolate and heavy cream, although milk and white chocolate are also often used, while whipped cream or double cream can be used instead of heavy cream. Apart from the materials used for its preparation, the consistency of the ganache can also vary. The consistency largely depends on the proportions of chocolate and cream used in it.  

These crispy Finnish meatballs are traditionally made with beef, with the occasional addition of veal or pork. The meat is often flavored with allspice and combined with a mixture of soaked bread, eggs, and onions. Although Finnish meatballs appear in many varieties throughout the country, they are generally round and small in size, with a light, airy texture. Typically consumed as a main course in a creamy brown sauce, it can also be enjoyed as a light cocktail snack. ENJOY YOUR MEAL  

  Translated as a mix of different things, this traditional Bulgarian dish is prepared with typical summer vegetables such as eggs, tomatoes, and peppers. Other ingredients are sautéed onions, salt, pepper, and Bulgarian feta cheese. There is also a winter version of the dish, which is usually made with frozen roasted peppers. Mish-mash is usually served alongside crusty slices of bread or toast and is eaten for breakfast, lunch, or dinner. Although the origin of the dish is not known exactly, it is an integral part of traditional Bulgarian cuisine. ENJOY YOUR MEAL

27,05 oz cold water 0,30 lb white cornmeal  Boil water and salt in a large saucepan. Once it boils, add the cornmeal all at once, mix, cover and cook on very low heat for about 30 - 60 minutes. ENJOY YOUR MEAL  

This Gujarat specialty is made from ground chana dal (split chickpeas) or chana dal flour (besan). The flour is soaked in water and then combined with additional ingredients such as yogurt, spices, and leavening agents. The mixture is then steamed. The dish is usually sliced into squares and topped with black mustard seeds, chopped coriander, and desiccated coconut. It is consumed as a snack and is usually served with chutney. Although khaman is sometimes confused with dhokla, the latter is usually made with the addition of rice. ENJOY YOUR MEAL  

1/2 duck 3 egg yolks 2 phyllo dough 1 clove of garlic 2 onions (finely chopped) 1 tablespoon of butter 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 4 finely cut ginger 3 spring onions 1/2 fresh chili pepper 4 sprigs of parsley 1 teaspoon of granulated sugar 0,55 lb of filet almonds 1 glass of vegetable juice 2 tablespoons of cider vinegar 1 tablespoon of olive oil Powdered sugar Freshly ground black pepper cinnamon powder Wash and dry the duck meat. After adding pepper and salt on it, break it into bones. Put the ducks in a pressure cooker and fry them in a little olive oil. Add garlic, onion, powdered turmeric, fresh ginger, cumin, cinnamon and powdered coriander and mix. Deglaze with verjuice vinegar and granulated sugar. Add the vegetable broth and cook in pressure cooker until it becomes thick enough to separate from the bone. If you cook in a regular pot for 50 minutes. Collect any oil that occa

1 tomato or 2-3 cherry tomatoes 1 cucumber 1 small onion or red onion 1 green pepper 4-5 sprigs of arugula 4-5 sprigs of parsley 4-5 sprigs of dill 3 tablespoons chopped gherkins ¼ red cabbage 5-6 leaves of lettuce 1 radish 1 carrot 2-3 slices of pickled beetroot 1 red pepper For sauce; ¾ cup of olive oil 4 tablespoons of vinegar Salt juice of 1 lemon All materials are washed. Lettuce, arugula, parsley and dill are chopped. Lettuce, julienne chopped onions, arugula, parsley, dill, pickles, grated carrots, finely chopped red cabbage are added to the salad plate. Then the remaining materials are decorated and stacked on top. For the sauce, the ingredients are mixed in a bowl and poured over the salad. It is served ornately. ENJOY YOUR MEAL  

3,3 lb hibiscus Ghee (0,66 lbs ) 3 onions, medium 4 tbsp unsalted butter 4 tablespoons of margarine 0,22 lb dried okra Six cups of broth two lemons' juice 1/2 tablespoon of salt. Half the pot is filled with water. Squeeze out half a lemon and bring the water to a boil. When the water boils, dry okra is thrown into it. It is boiled for 15 minutes, and the saucepan is lowered from the fire. It is left somewhere after 2-3 cups of cold water are put on it. In another saucepan, put ghee, margarine, and small chopped onions, cubed chopped brisket,  and onions for 20–25 minutes over low heat, stirring until the water is removed, then add 5–6 glasses of hot water or broth to them and cook for an hour. The pot is lowered from the fire and the juice of a lemon, salt, and dried okra are added to it. The pot is heated, the foams on top are removed, and it is cooked for 30 minutes with the lid closed. After this time has elapsed, the okra is added to the hibiscus, the leaves and sprout

  Waffle Dough Three eggs One cup of milk, 1 pound baking powder Two cups of flour. Five tablespoons of granulated sugar. A pinch of salt A pack of vanilla One tablespoon of vegetable oil is Making an Ornament Different fruits (my preference is bananas, strawberries, and pineapples) For convenience, nuts or chocolate candies can also be boni boni candies. Ingredients Needed for the Preparation of Chocolate, Ten tablespoons of sugar, Ten tablespoons of flour, Half a pack of margarine A pack of vanilla Three eggs Four tablespoons of cocoa preparation of chocolate, In a beautiful way, beat ten tablespoons of sugar with three pieces of sugar. Do not let this whipping process exceed fourteen or fifteen minutes. Let's add ten tablespoons of flour to our mixture. We will continue to mix in the same way. Then add all four tablespoons of cocoa, but make sure that there are no lumps in the dough. Prevent the cocoa from becoming lumpy in the same way.You can also do it like this. You can pre-

                                     Cream Milk Vanilla Stick Fresh Ginger Stage: Granulated sugar Egg yolk Leaf Gelatin For Sub Base: Granulated sugar Honey instant coffee Candied Chestnut Sauce: Candied chestnut Fresh Basil Honey Cream For Siphon Cake: White Praline Egg whites Fame Salt Squid Ink Bronze Powder Coating (For Cake Decorating) For Top Chocolate Decor: Cocoa Butter Oil Based Powder Black Food Coloring White Coin Chocolate Decor Gelatin (Equipment) To decorate: raspberry Blackberry Black Currant Golden strawberry Kumquat Add the cream, milk, vanilla stick, and grated ginger to the pot and bring it to a boil, stirring constantly. In another saucepan, warm the egg yolks and granulated sugar without boiling, stirring constantly over low heat. Let's add the other mixture boiling into the warm egg yolk and sugar, stirring slowly. Add the leaf gelatin you have kept in the water and mix. Divide the creme fo

  Extra Virgin Olive Oil 1/4 teaspoon Bay Leaf 1 garlic clove 1 tsp salt 1 pinch (thinly sliced) Spanish Sweet Onion 2 cups Squid (finely chopped) 2 cups vinegar, 12 cup finely chopped parsley 2 teaspoons  In a medium-sized saute pan, fry the olive oil on medium heat. Add the garlic and fry for 2 minutes until it turns brown. Fry the onion and bay leaf for 10 minutes on medium heat until lightly browned. Reduce the fire and continue cooking for 20 minutes until the onion is soft and caramelized. Onions are removed from the pan and oil is added to the pan again. By increasing the temperature, salt is added to the pan. Add the squid to the pan little by little and sauté both sides for 15-20 seconds. Add the caramelized onions to the pan and mix well. Add vinegar on top and mix for 20 seconds. It is served by adding parsley on top. ENJOY YOUR MEAL

Szaot is a traditional Silesian salad made with chopped boiled potatoes, carrots, pickled cucumbers, peas, boiled eggs, bacon, sausage, or pickled herring. It is covered with mayonnaise, flavored with salt and pepper. Mustard is added as a flavor enhancer. Szaot is very popular in Poland, especially in Silesia, the historical region of its origin. It is usually served cold or at room temperature, with a few slices of bread on the side. ENJOY YOUR MEAL  

  This peddler-style Singapore dish got its name because of the similarity between the peanut sauce used in it and the satay peanut sauce. Satay bee hoon consists of blanched bee hoon noodles (rice noodles) served with a sweet, salty, and spicy peanut sauce. A roasted and ground peanut-based paste is combined with a mixture of ingredients such as dried chili, spices, garlic, shallots, lemongrass, galangal, tamarind juice, and shrimp paste, and the mixture is then boiled to make the sauce. Typical accompaniments to this dish include water spinach (kang kong), fried tofu (tau pok), shrimp, mussels, cuttlefish, and pork slices. The origin of the dish is unknown, but the Satay Bee Hoon may have been brought to Singapore by Teochew immigrants. ENJOY YOUR MEAL

Chifrijo is a unique Costa Rican dish made with white rice, beans cooked in spices, chicharrón pork chunks, pico de gallo, and tortilla chips that can be served with it. Chifrijo was invented in the 1990s by a San José bar owner named Miguel Ángel Cordero Araya, and the dish is still a staple of bar food in Costa Rica. ENJOY YOUR MEAL  

  Negitoro gunkan maki is a traditional Japanese type of sushi that comes in the shape of a long ship (gunkan). This version of gunkanmaki is made with negitoro, or finely chopped raw fatty tuna, and sliced ​​ green onions. Negitoro is used as a topping for sushi rice wrapped in nori. The flavors are best described as sweet and slightly sour. The dish can be found in most sushi restaurants in the country and is often accompanied by soy sauce, wasabi, and sushi ginger. ENJOY YOUR MEAL

Round, sweet, and chewy, cascaron is a deep-fried Filipino dish often served in sugary syrups. Often called bitsu bitsu, this traditional dish is made with sweet glutinous rice flour, grated coconut, and coconut milk. The dough is formed into small round balls and deep fried until golden and crispy on the outside. Although they can be served plain, these sweet balls are often flavored with simple, sticky caramel sauce or traditional Philippine sweet sorbets. The incredible variety of textures and the light flavor of coconut make cascaron one of the most popular Filipino desserts. Although they are usually prepared at home as a quick dessert after dinner, they are also often sold as street food by the numerous vendors who traditionally serve them as skewers on bamboo sticks. ENJOY YOUR MEAL  

  Olive oil (3,38 oz ) 3 eggplants 2 onions 4 tomatoes 0,55 LB of raisins, 2 tablespoons of capers. 4 celery stalks (chopped) Water (1,69 oz) 1 teaspoon of grape vinegar. 5 tbsp. roasted bell peppers A few sprigs of basil Salt Black pepper Chop the eggplants into 0,78 inc cubes. In taking the oil pan over medium heat, Add the eggplants and cook for about 15-20 minutes until tender. Take the eggplants from the pan and let them stand. Add the chopped onions to the pan and cook for 5 minutes. Add the diced tomatoes and cook over low heat until soft. Put the eggplants back in the pan. Mix in the capers, raisins, vinegar, water, celery stalk, salt, and pepper.Continue cooking over low heat without stirring much until the ingredients are soft. Sprinkle roasted peanuts and basil leaves on top and serve warm. ENJOY YOUR MEAL

For the crepe dough, 2 quarts milk 2 eggs 2 tablespoons of olive oil. One and a half cups of flour, salt and For the inside, 1 onion, chopped into cubes. 2 chopped garlic cloves 0,11 lb lb of butter. 0,33 lb drained diced salmon 0,33 lb of diced seabass 0,33 lb of small shrimp 0,22 lb of crayfish 1 teaspoon of white wine. 1 cup heavy cream 1 teaspoon of ground black pepper Half a bunch of chopped dill Salt For the crayfish sauce, 0,44 lb of crayfish 1 small onion, chopped 2 garlic cloves, pounded 0,11 lb of butter. two bay leaves 1 quart of red wine 1 tablespoon of flour. 1 tablespoon of tomato paste. 1 teaspoon of granulated sugar and 1 cup of water. 1 teaspoon black pepper, freshly ground 1 and 1/2 tablespoons cream, salt Leaves of leeks For 1 crepes, mix milk, eggs, olive oil, flour, and salt. Take 1 tablespoon of the mixture and cook it front and back in a pan with a non-stick surface. Repeat the process until the mixture is finished. Saute the onion

1 large fennel root (halved, very thinly sliced) 2 tablespoons of lemon juice 2 tablespoons of orange juice 1-2 pinches of salt 1-2 pinches of sumac 2-3 tablespoons of olive oil 1-2 handfuls of finely chopped parsley or a mixture of dill, coriander 1-2 handfuls of crushed almonds 1/4 pomegranate (Chopped) Mix all ingredients except almonds and pomegranates in a bowl. Let it rest in the refrigerator for 1-2 hours in order for the fennel to soften and absorb all the aroma of the other ingredients (You can serve it without resting). Before serving, garnish with crushed almonds and pomegranate seeds. ENJOY YOUR MEAL  

Khao piak sen is a Laos noodle soup served at dinner. It is made by boiling galangal, which can be complemented with lime leaves, lemongrass, garlic, and fish sauce. Thick noodles (made from a process of rice flour and tapioca) are then added to the broth and released from some of them, which thickens a bit in this application. The dish is garnished with chicken, cilantro, cabbage, scallions, cooking cuisines, and lemon juice. Khao piak is made a lot, served at family gatherings and crowded social events. ENJOY YOUR MEAL

Aji nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice topped with slices of aji or horse mackerel. Aji or horse mackerel is smaller than other mackerel and has a milder flavor. This marinade goes well with ginger (gari), scallions (negi), and mirin. It is usually marinated in vinegar to remove excess oil and the texture becomes smoother. Before serving, this nigiri sushi is usually topped with negi and is usually consumed with a single bite (or two). ENJOY YOUR MEAL  

1 slice of bread 1/2 avocado juice of 1/4 lemon Salt Black pepper 1/2 bunch arugula 1/2 pomegranate Toast the bread. Peel and slice the avocados. Place the sliced ​​avocado on toasted bread. Drizzle with salt, pepper and lemon juice. Make a salad with arugula and pomegranate on the side. Serve the avocado bread and arugula salad with pomegranate on the same plate. ENJOY YOUR MEAL  

12 balls of cheese 12 slices of cucumber 12 slices of salami 6 cherry tomatoes (cut in half) 6 slices of green pepper 6 black olives Lettuce 6 skewers For the green sauce 1/2 bunch of parsley 3 - 4 sprigs of fresh thyme 2 tablespoons of cold pressed black cumin oil 1/2 teaspoon sea salt Paprika (Optional) Arrange the salad ingredients on the skewers as desired. After rinsing the sauce ingredients, serve alongside salad skewers. ENJOY YOUR MEAL  

0,66 lb octopus 3 leaves of spring onions 3 tablespoons of pickled ginger For the crispy; 0,044 lb flour 1,01 lb of water For the dough; 8,45 oz of water 1 egg 0,011 lb soy sauce 0,011 lb sugar 0,011 lb salt 0,099 lb flour 0,011 lb rice flour 0,011 lb baking powder Mix flour and water in a bowl for the crunch. For frying , oil is taken into a pan and heated. Small pieces are thrown into the hot oil with the tip of a spatula or whisk and small pieces are fried. The octopus is cleaned and washed, and boiled in hot water for 10 minutes. It is sliced ​​and kept. Fresh onions are finely chopped and set aside. Pickled ginger is also sliced ​​and set aside. The dough begins to be prepared; The liquid ingredients for the dough are whisked in a bowl. Then dry ingredients are added and whisked until a homogeneous consistency is obtained. Oil is applied to the round pancake pan and the dough is poured in half. It is filled with octopus, ginger, onion an

Ohn no khao swè, meaning noodles with coconut milk, is a traditional Burmese dish believed to have inspired the creation of Thailand's khao sai. It consists of boiled egg noodles and curry chicken pieces stuffed into creamy coconut milk and chicken soup. The soup is typically thickened with chickpea flour and often comes with an array of different garnishes and seasonings. Typical ingredients added to this dish for added flavor and texture include slices of boiled egg, crispy fried noodles, bean or chickpea fritters, fresh coriander, scallions, yellow onions, lemon or lime wedges, ngapi fish sauce, and red chili flakes. In Myanmar, this specialty is a popular street food item and is often enjoyed for breakfast, lunch or dinner. Ohn no khao swè can also be found in numerous eateries, restaurants, cafes and hotels across the country. ENJOY YOUR MEAL  

Flour Water salt and sugar Oil Filling 0,154 lb smoked cooked beef 0,22 lb semi-smoked sausages 1 medium onion vegetable oil 0,11 lb cream 0,055 lb grated hard cheese Sift the flour, make it hollow, add salt and sugar, and add a little vegetable oil for elasticity. Pour water slowly over it. Knead the dough until it becomes firm and pliable. Roll out the dough; layer should be 0,059 inc thick, a rhombus should be cut. Allow to dry slightly at room temperature. If you don't want to wait, you can dry it in the oven at 248 degrees. Leave the lasagna to boil in salted boiled water for 5-7 minutes. Meanwhile, make the filling. Chop the meat and fry until the fat melts. Add the finely chopped onions and continue sautéing until golden brown. Put the sausages in it and fry for another 3-4 minutes. When the filling is ready, add it to the pot in which the boiled lasagna was cooked, with a small amount of water. Add cream and cheese. Continue mixing. When the chee

Canard aux cerises is a traditional French dish made with duck and cherries as the main ingredients. Other ingredients include carrots, onions, duck fat (or lard), white wine, seasonings, bay leaves, parsley, aromatic herbs such as celery and thyme. Duck is fried in oil on very low heat with carrots and onions. Wine, herbs and spices are added to the pot, then water is added until the duck is completely covered with water. The meat is cooked until tender and then the duck is removed, the fat and juices are drained, then returned to the pot with the cherries. Before serving, the duck is cut, the sauce and cherries are poured over the meat. ENJOY YOUR MEAL  

  Hákarl is Iceland's national dish made from dried shark meat, namely Greenland shark and other sharks. The meat is first fermented for up to three months, then hung and left to dry for another four to five months. The dish comes in two flavors: the chewy, reddish glerhákarl and the soft, white skyrhákarl. It is often considered food for the brave because its high ammonia content often makes people tick. Cured shark meat is typically cut into cubes and served with an accompanying local drink known as brennivin. ENJOY YOUR MEAL

Quarkbällchen, meaning quark balls, is a traditional German snack typically made by combining quark, flour, eggs, sugar, vanilla sugar and baking powder. Milk, melted butter, cinnamon, lemon zest, and corn or potato starch are also sometimes added to the combination. The quark mixture is formed into small balls, which are deep-fried. Once made, the fried balls are usually coated with powdered or granulated sugar or a cinnamon-sugar mixture. This sweet treat, thought to originate from Bavaria, is usually consumed as an afternoon snack with a cup of tea or coffee. ENJOY YOUR MEAL  

Fungee and pepperpot are the national dish of Antigua and Barbuda, and while one might think they would serve some kind of mushroom and pepper stew, the truth is much more interesting than the unusual name suggests. Fungee is a polenta-like bread ball made from cornmeal mixed with okra. To make fungee, okra is boiled in salted water and mixed with moist cornmeal until the mixture solidifies. When the mixture does not stick to the pan, the fungee is ready to be consumed. Pepperpot, on the other hand, is a one-pot stew originally from Guyana but adapted to the Caribbean islands. The main ingredient in papperpot is a thick, sticky liquid obtained from the roots of the bitter cassava plant and is extremely poisonous if not cooked properly, so care should be taken, if not bold, when making the dish. The stew is traditionally made with any meat or fish available and usually includes cow's heel and pork tail, but it's not uncommon to add meat or fish found in the kitchen. As thi

50,72 oz of buffalo milk 2,2 lb of cream 0,132 lb granulated sugar 10 eggs 2 eggs mixed citrus  For the caramel sauce 0,88 lb granulated sugar 3,38 oz of water   Put the buffalo milk, cream and sugar in a saucepan and bring to a boil over low heat. After setting aside one third of the boiling mixture, add the eggs and mix. Add the remaining mixture little by little and combine it all. Bring the sugar to 392 degrees in a separate pan, make it caramel, and pour it thinly into a bowl. Add the mixture you made with buffalo milk on top of the glazed caramel. Bake in a bain-marie in a preheated 248 degrees oven, in a different bowl. Cool the dessert out of the oven. Serve the cooled dessert with citrus fruits. ENJOY YOUR MEAL  

85 g Spaghetti di Gragnano  5 for tomato sauce 5 different colors of tomatoes Garlic Onion extra virgin olive oil Basil Candy Black pepper For Top Basil Oil Parmigiano Reggiano cheese fresh basil Salt Add the olive oil to the pot. Add the finely chopped onions and garlic and fry. Add diced tomatoes of different colors and cook on low heat until the sauce thickens. Drain after adding salt and pepper. After boiling the spaghetti pasta in salted water for 11 minutes, strain it and add it to the sauce and combine the sauce and pasta. Drizzle powder Grana Padano and basil oil on the pasta taken on the plate. ENJOY YOUR MEAL  

5 red sugar shrimp 0,066 lb Stracciatella cheese lemon zest extra virgin olive oil Salt edible flower Remove the shrimp from their shells and clean them, or you can use peeled shrimp. Put the cleaned shrimp between the cling film and press it lightly with the help of a flat material, so that it takes a round form. Season it with sea salt, lemon peels and extra virgin olive oil. Finally, put the Stracciatella cheese in the shape of a half moon. ENJOY YOUR MEAL  

  1 onion 0,011 lb cloves 2 garlic 2 scoops of vinegar A piece of chopped ginger Half scoop of molasses 0,088 lb mustard leaves Half cup of soy sauce 0,011 lb black pepper 1/4 cup tamarind Half a spoon of ground red pepper half spoon of curry 1 stick of cinnamon 1 scoop of anchovies Half a teaspoon of cardamom seeds 3 teaspoons of salt Prepare onion, garlic, mustard, paprika, peppercorns, ginger, cinnamon, cloves and cardamom in bouquet garni. Cook the vinegar, soy sauce, molasses and tamarind together with the bouquet garni in a saucepan over low heat for forty-five minutes, add salt, curry, anchovies and water while cooking. At the end of 45 minutes, fill the mixture in a jar and leave it in the refrigerator for two weeks. Take out the jar from time to time and shake it. ENJOY YOUR MEAL

Papa Rellena / 12 Pcs 4 large potatoes, peeled and diced ½ teaspoon of salt 1 tablespoon of vegetable oil ½ cup chopped onion 1 green bell pepper, chopped 3 cloves of garlic, minced 1 kilo ground beef 1 teaspoon of salt 2 teaspoons ground cumin 1 teaspoon ground black pepper 4 teaspoons of tomato paste 1 tablespoon distilled white vinegar 4 eggs 2 cups dry breadcrumbs 1 cup all-purpose flour 33,81 oz of oil for frying Put the potatoes in a large saucepan and cover with salted water. Bring it to a boil over high heat, then reduce the heat to medium-low, cover and simmer for about 20 minutes until tender. Drain and leave to steam dry for a minute or two. grind it in a bowl with 1/2 teaspoon of salt until there are no lumps left. Get set aside to cool to room temperature. In the meantime, heat the vegetable oil in a large frying pan over medium heat dec Cook the onion, green pepper and garlic in a hot frying pan for about 10 minutes, until the onion bec

Enchiladas de camaron is a popular variety of Mexican enchiladas that consists of fried tortillas stuffed with shrimp and a variety of toppings such as corn, onions, peppers, tomatoes, and cilantro. It is especially popular in the North Pacific and Gulf regions of Mexico and is recommended to be served garnished with crema Mexicana, avocado slices and grated cheese. ENJOY YOUR MEAL