AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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Part II: Main Courses:<br />
Seafood‐based Dishes<br />
10. Stir Fried King Prawns, Green Salads, and Cherry Tomatoes wrapped in Egg Net with Balsamic<br />
Dressing<br />
From Australia, by Ty Choi<br />
11. Shrimp Moqueca<br />
From Brazil, by Maria Tereza Leme Fleury<br />
12. Caribbean Shrimp and Avocado Salad<br />
From Puerto Rico, by Maribel Aponte‐Garcia<br />
13. Crucified Salmon<br />
From Finland, by Harry Lindell and Pia Polsa<br />
14. Singapore Noodles<br />
From South East Asia, by Michael Sartor<br />
Meat‐based Dishes<br />
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15. Beef Olives with Red Cabbage and Roasted Brussels Sprouts<br />
From Germany, by Stefanie Paluch and Thomas Wittkop<br />
16. Pastelon de Vindaloo<br />
From Puerto Rico/India, by Dale T. Mathews<br />
17. Sri's Seekh Kabab<br />
From India, by Srilata Zaheer<br />
18. Pollo alla Cacciatora con Riso e Piselli: A Jamaican‐Californian Interpretation<br />
From Italy, Jamaica & California, by Maggi Phillips<br />
19. Gold Mountain Chicken Noodle<br />
From Burma/Myanmar, by Htwe Htwe Thein<br />
20. "Kraut" Stew With Chestnuts and Smoked Pork Shoulder<br />
From Germany, by Jana Oehmichen and Alexander Schult<br />
21. Chilli with Beer and Bacon (V)<br />
From Canada, Wade and Jeremy McKenzie<br />
22. Fried Leek and Minced Meat<br />
From Germany, by <strong>Klaus</strong> <strong>Meyer</strong><br />
Vegetable‐based Dishes<br />
23. Imam Bayildi (V)<br />
From Turkey, by Dilek Zamantili Nayir<br />
24. Chiles en Nogada (Stuffed Peppers in Walnut Sauce) (V)<br />
From Mexico, by Robert C. McNamee and Maria Marquez‐Carrillo<br />
25. Indian Courgette Latkes (V)<br />
From Euro‐Asian Fusion, by Fiona Moore<br />
4
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