Kidzworld Kitchen: Multicultural Dinners
There is a whole world of delicious foods and flavours just waiting to be tasted and explored!
If you are lucky enough to have had the privilege of traveling or perhaps have an ethnic background or a relative or friend from another part of the globe you have probably experienced multicultural cuisine. While not all of these different tastes will appeal to you it’s always important to give it a try. You never know when you will discover something you love. Being open minded with food you can be sure that you never miss out on something amazing. Because hey! Somewhere out there is someone who’s never had pizza or burgers...and they don’t know what they’re missing either!
Here are just a couple of simple recipes you can try at home for chow mein and chicken curry. It just might kick start an interest in international cooking and eating!
Chicken Curry Courtesy of Love Sugar Cakes
Chicken Chow Mein Courtesy of Love Sugar Cakes
- 1 small roasted chicken
- 1 cup bean sprouts, rinsed and drained
- 1 red bell pepper, cut into bite-sized pieces
- 2 cups fresh mushrooms, cleaned and cut in half
- 1 - 2 stalks celery, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1/2 red onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1/2 cup packaged chicken broth, low-sodium preferred
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 4 tablespoons oil for stir-frying, or as needed
- 3 cups cooked chicken
- 2 cups of packaged chow mein noodles
- Clean and prepare all the vegetables, set aside
- Remove meat from the roasted chicken and chop into bite size piece, set aside
- Mix together the sauce ingredients, whisking in the cornstarch last.
- Heat a wok or frying pan over medium heat.
- Stir-fry the mushrooms and remove from the pan
- Add more oil, and stir-fry the celery and red bell pepper and remove from the pan
- Add more oil and stir-fry the onion and garlic.
- Add the chicken into the pan.
- Cook for a minute, then add the other vegetables back into the pan. Stir in the bean sprouts.
- Add the sauce and bring to a boil, then add the noodles.
- Mix everything together and serve hot.
- 2 boneless skinless chicken breasts, cubed
- 1 tbsp cooking oil
- 1/2 cup of yellow curry sauce (Hint! A variety of prepared sauces with different levels of spiciness can be found in the international aisle of your local supermarket)
- 1/4 cup water
- pineapple chunks, drained from can, 1 cup
- 1/ cup raisins
- 1/4 cup or less of slivered almonds
- 1 cup uncooked rice (basmati or jasmine)
- Cook rice in a steamer or prepare on the stove top according to the direction on the package
- Heat a skillet or pan, add the oil and cook the cubed chicken until thoroughly cooked and browned
- Add pineapple, raisins and sliced almonds. sautee them for about 5 minutes
- Add curry sauce and water and turn the heat to medium
- Stir occasionally until the water cooks off and the curry thickens
- Remove from heat
- Serve hot over prepared rice
Remember, be creative, have fun and above all, safety first! Always talk to the adult in charge before you get your chef on! Happy experimental cooking!
Recipes courtesy of Love Sugar Cakes