INTERNATIONAL FOODS

4 small chicken or chicken legs 1 cup glutinous rice, washed and soaked for one hour 4 Korean ginseng (if you can't find it, you can also use regular ginseng) 8 jujube (red dates), pitted 16 cloves of garlic Salt 4 green onions, chopped 1 teaspoon sesame oil (optional) Put some rice, a ginseng, two dates and four cloves of garlic in each chicken. Place the chickens in a saucepan and add enough water to cover them. Add salt and cover the pot. Bring the soup to a boil, then reduce the heat and simmer on low heat for about 1-2 hours, until the chicken is fully cooked. Take each serving in a bowl and sprinkle chopped green onions on top. Optionally, you can add some sesame oil. Serve hot. Samgyetang is usually served with kimchi on the side. ENJOY YOUR MEAL

4 beef slices (thinly sliced ​​as schnitzel cuts) 1 cup of flour 2 eggs 2 cups panco (Japanese breadcrumbs) Salt Black pepper Vegetable oil (for frying) Tonkatsu sauce (or soy sauce and wasabi mix) Season the beef slices with salt and pepper. Place the flour on one plate, the scrambled eggs on another plate and the panco on another plate. Dip the slices of beef in the flour, then the scrambled eggs and finally the panco, coating it well on all sides. Heat the vegetable oil in a medium skillet. Add enough oil to brown the meat and make it brown. Fry the meat in hot oil until golden on both sides. Turn the meat carefully to ensure it cooks evenly on all sides. Place the fried gyukatsu slices on paper towels, leave them for a while to drain the excess oil. Serve gyukatsu slices sliced ​​or whole. Serve with Tonkatsu sauce, a mix of soy sauce and wasabi, or any other sauce of your choice. Serve gyukatsu with white rice, coleslaw, or miso soup. This recipe is for a basic Gyukatsu dish. You

1,76 lbs chicken pieces (leg or breast) 2 large potatoes, diced 2 carrots, cut into rings 1 large onion, coarsely chopped 2 green peppers, diced into rings For sauce: 3 tablespoons of soy sauce 2 tablespoons gochujang (Korean paprika paste) 5 cloves of garlic, crushed 1 piece fresh ginger, grated 2 tablespoons of granulated sugar 1.5 cups of water Prepare the sauce by mixing soy sauce, gochujang, crushed garlic, grated ginger, sugar and water. In a large saucepan, add the chicken pieces, chopped potatoes, carrots, onions and peppers. Add the prepared sauce to the pot and mix. Cover the pot and cook the dish on medium heat for about 30-40 minutes, until the chicken is fully cooked and the vegetables are tender. Serve Dakbokkeumtang hot. You can serve it with white rice and kimchi on the side. ENJOY YOUR MEAL

Two ingredients are basically needed to create sourdough: flour and water. Here are the simple steps to create sourdough: Day 1: Mix equal weights of water and whole wheat flour. Generally, 0,11 LBS of water and 0,11 LBS of flour are sufficient. Put this mixture in a jar with a lid, but do not completely close the lid. Keep the door slightly ajar for ventilation. Let this mixture sit at room temperature for 24 hours. Day 2: You probably won't see much change in the mix at this stage, but there may be some bubbling. Add 0,11 LBS of flour and 0,11 LBS of water, mix and leave for another 24 hours. Day 3: At this stage, you should notice that your mixture is starting to bubble and emit a sour smell. This is a sign that bacteria and yeast are starting to work. Empty more than half of the jar and replace it with 0,11 LBS of water and 0,11 LBS of flour. Mix and leave for another 24 hours. Days 4-7: Repeat the steps from Day 3 daily. During this time, your yeast should bubbling up and emit

1.5 cl. Cointreau (orange liqueur) 1.5 cl. Italian vermouth  3 cl. dry gin -Shake ingredients vigorously in a shaker with ice. Serve in a well-chilled cocktail glass. Use lemon slice as garnish. ENJOY YOUR MEAL  

1 cl lemon juice 1 cl pineapple juice 4 cl of calvados 3 drops of angostura bitters -Shake our ingredients with ice and transfer them to our glass and use a lemon slice as garnish. ENJOY YOUR MEAL

Malostonske kamenice   are fresh european flat oysters produced in the Mali Ston bay near the city of Dubrovnik. Special reserve Mali Ston bay, a protected area of nature, represents one of the last preserved habitats of this oyster species. The nearby river called Neretva and numerous underground freshwater sources add fresh water filled with minerals to the bay, making it an ideal area for oyster farming which is confirmed by the tradition dating back to the times of the Roman Empire.  ENJOY YOUR MEAL