Exotic

Prep Time: 15 minutes | Cook Time: 20 minutes

• Ingredients:
  Ramen noodles, miso paste, chicken broth, soy sauce, garlic, ginger, shiitake mushrooms, soft-boiled egg, green onions.
• Instructions:
  1. Sauté garlic and ginger in a pot, then add chicken broth and miso paste.
  2. Simmer with mushrooms for 10 minutes.
  3. Cook ramen noodles separately, then combine with the broth.
  4. Top with a soft-boiled egg, sliced green onions, and soy sauce drizzle.

Prep Time: 25 minutes | Cook Time: 2 hours

• Ingredients:
  Chicken thighs, dried chiles (ancho, pasilla), chocolate, almonds, sesame seeds, garlic, onion, cinnamon.
• Instructions:
  1. Toast and rehydrate chiles, then blend with almonds, sesame seeds, garlic, and onions.
  2. Simmer the sauce with chicken, adding cinnamon and chocolate.
  3. Serve with Mexican rice and garnish with sesame seeds.

Prep Time: 20 minutes | Cook Time: 30 minutes

• Ingredients:
  Chicken, butter, tomato puree, cream, garlic, ginger, garam masala, fenugreek leaves.
• Instructions:
  1. Marinate chicken in yogurt, garlic, ginger, and spices for 2 hours.
  2. Cook chicken in butter until golden; set aside.
  3. Simmer tomato puree with spices, then stir in cream. Add chicken and cook for 10 minutes.
  4. Garnish with cilantro and serve with naan or basmati rice.

Prep Time: 15 minutes | Cook Time: 1.5 hours

• Ingredients:
  Lamb shoulder, onions, garlic, dried apricots, almonds, honey, ras el hanout, cinnamon, vegetable stock.
• Instructions:
  1. Brown lamb pieces in a tagine or heavy pot; set aside.
  2. Sauté onions and garlic, then add ras el hanout and cinnamon.
  3. Return lamb to the pot and add stock, apricots, almonds, and honey.
  4. Simmer for 90 minutes and serve with couscous.

Prep Time: 10 minutes | Cook Time: 20 minutes

• Ingredients:
  Chicken or tofu, green curry paste, coconut milk, bamboo shoots, bell peppers, Thai basil, fish sauce, palm sugar.
• Instructions:
  1. Sauté green curry paste in coconut milk until fragrant.
  2. Add chicken or tofu, bamboo shoots, and bell peppers.
  3. Pour in remaining coconut milk, fish sauce, and palm sugar. Simmer for 15 minutes.
  4. Garnish with Thai basil and serve with jasmine rice.