5 Must Try Recipes from Around the World

5 Must Try Recipes from <em>Around the World</em>

At Move With Us, we're so fortunate to have a global community of inspiring, like-minded individuals from all around the world.

This month, our team of dietitians put the call out to discover the favourite meals from our communities different cultures, and turned these into a collection of easy-to-cook recipes, now available in the Move With Us App.

We're sharing 5 of these delicious new dishes so you can enjoy the flavours of the world from your very own kitchen.

These recipes and their nutritional information are for a single-serve portion. If you're making these recipes for more than one, (or plan on coming back for seconds), simply multiply the quantity of ingredients by the number of serves you'd like. 

Chilean Style Empanada

INGREDIENTS
  • 50g Shortcrust Pastry
  • 100g Beef Mince
  • 1 Egg
  • 5g Kalamata Olives (pitted)
  • 125ml Beef Stock
  • White Onion, to taste
  • 1 clove Garlic
  • ½ tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 ½ tsp Sweet Paprika
DIRECTIONS
  1. Preheat oven to 180°C and line baking sheet with parchment paper. Prepare vegetables: dice onion and mince garlic. 

  2. Heat a pan over medium heat and apply a light spray of oil, if necessary. Add onion and garlic and cook for 2-3 minutes until onion begins to brown.

  3. Add mince and break into small pieces until cooked. Pour in beef stock and add spices to pan. Cook on low for 10-15 minutes ensuring stock does not completely dry out. 

  4. In the meantime, boil egg. Once cooked, remove shell from egg and slice.

  5. Lay pastry sheet flat and using a small bowl or cup, cut a circle out of pastry. Spoon beef mixture into centre of pastry and add egg and olive.

  6. Using your fingers, add water around pastry edge. Fold pastry in half and press down to seal the empanada to ensure no leaks.

  7. Using a toothpick or fork, poke 3-4 holes in empanada. 

  8. Cook in oven for 12-15 minutes, until pastry is golden. 

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

NUTRITION 

Calories: 418
Protein: 33g
Fat: 22g
Carbs: 23g


Vietnamese Tofu Banh Mi

INGREDIENTS
  • 65g Baguette
  • 80g Tofu (Firm) (Raw)
  • 45g Cucumber
  • 50g Carrots
  • 15ml Hoisin Sauce
  • 10g Kewpie Sriracha Mayonnaise
  • Fresh Chilli, to taste
  • Coriander, to taste
  • 1 tsp Sugar Free Tomato Sauce
  • ½ tsp Fresh Ginger
  • ½ clove Garlic
DIRECTIONS
  1. Prepare tofu as per packet instructions and slice into 1 inch pieces. 

  2. Prepare vegetables: thinly slice cucumber, grate carrot, mince garlic and grate ginger.

  3. In a bowl combine hoisin, tomato sauce, ginger and garlic. In a shallow dish or container add tofu and combine with sauce. Leave to marinate overnight or for at least one hour.

  4. Heat a pan over medium heat and apply a light spray of oil, if necessary. Once hot, add tofu and cook for 3-4 minutes each side, until edges are crisp. 

  5. Prepare banh mi: slice baguette down the middle and top with kewpie, cucumber, tofu, carrot, chopped coriander and chilli.

*Ingredients can be stored in a separate air-tight container and kept in the fridge for 3-4 days. We recommend assembling banh mi at time of consumption.


NUTRITION

Calories: 354
Protein: 19g
Fat: 12g
Carbs: 45g

Middle Eastern Chicken Shawarma

INGREDIENTS
  • 100g Chicken Thigh (No Skin) (Raw)
  • 8g Olive Oil
  • 105g Pita Bread
  • 75g Greek Yoghurt (Plain) (No Fat)
  • 35g Tomato
  • 10g Lettuce
  • 1 clove Garlic
  • ½ tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ½ tsp Ground Cardamom
  • 3 tsp Lemon Juice
DIRECTIONS
  1. Prepare vegetables: mince garlic, slice tomato and chop lettuce.

  2. Prepare marinade: in a bowl combine olive oil, half of garlic, half of cumin, half of lemon juice, coriander, cardamom and cayenne pepper.

  3. Cut chicken into small pieces. Add chicken to ziplock bag with marinade and massage to coat well. Refrigerate and leave to marinate for at least one hour or overnight.

  4. Heat a barbeque or grill over medium-high heat. Add chicken to grill and cook for 4-5 minutes until seared. Turn chicken and cook for a further 3-4 minutes. Remove chicken and set aside.

  5. In a bowl combine greek yoghurt, remaining garlic, cumin and lemon juice and season to taste. 

  6. Assemble meal: add lettuce, tomato, yoghurt sauce and chicken to pita and roll up.

*Chicken can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend assembling wrap at time of consumption.

NUTRITION

Calories: 492
Protein: 35g
Fat: 15g
Carbs: 54g

Filipino Taho

INGREDIENTS
  • 115g Tofu (Silken) (Raw)
  • 20g Brown Sugar
  • 55g Tapioca Pearls
  • ¼ tsp Vanilla Essence
  • ½ tbsp Natvia (Granulated Baking Sweetener)
DIRECTIONS
  1. Cook tapioca pearls as per packet instructions. Store in a container with some water to avoid pearls from sticking to each other.

  2. Create sugar syrup: combine brown sugar, natvia and 1/4 cup water in a pot over medium-high heat. Bring to a boil, stirring to dissolve the sugar and natvia. Once boiling, add vanilla essence. 

  3. Place silken tofu in a steamer or microwave for around 2-4 minutes. To serve, scoop silken tofu into a cup and top with tapioca pearls and sugar syrup.

*Taho can be stored in fridge and kept for 2-3 days. 

NUTRITION

Calories: 327
Protein: 8g
Fat: 4g
Carbs: 64g

Vietnamese Chicken Vermicelli Salad

INGREDIENTS
  • 170g Chicken Thigh (No Skin) (Raw)
  • 12g Brown Sugar
  • 4g Sesame Oil
  • 50g Carrots
  • 35g Cucumber
  • 25g Bean Sprouts
  • 45g Romaine Lettuce
  • 5g Peanuts
  • 45g Rice Noodles (Raw)
  • 20ml Hoisin Sauce
  • 2 tsp Sriracha
  • 1 tbsp Tamari
  • 2 cloves Garlic
  • ½ tsp Vinegar
  • ⅕ tbsp Fish Sauce
DIRECTIONS
  1. Preheat oven to 200°C.

  2. Prepare ingredients: roughly chop lettuce, grate carrot, dice cucumber, mince garlic and cut chicken into strips.

  3. In a bowl combine half of brown sugar, sriracha, oil, tamari and garlic.
    Add chicken to a shallow dish and pour sauce over the top. Mix to coat chicken. Leave to marinate for at least one hour, or overnight.

  4. Add chicken to oven-safe dish and cook for 15-20 minutes, until chicken is cooked through.

  5. In the meantime, cook rice noodles as per packet instructions.

  6. Prepare dressing: in a small bowl combine remaining half of brown sugar, vinegar, fish sauce and 1 tablespoon of water. Stir to combine until brown sugar has dissolved.

  7. Assemble salad: in a bowl add cooked chicken, noodles, vegetables, hoisin and dressing.

  8. Top with peanuts and bean sprouts.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

NUTRITION

Calories: 545
Protein: 38g
Fat: 17g
Carbs: 61g

Give these international-inspired recipes a go and let us know your favourite dishes in the Move With Us Community Forum.

To get a taste of more flavours from around the world, head to the Recipe Library in the Move With Us App to discover brand new recipes inspired by our communities favourite cultural cuisines.

Start your 7 day free trial of the Move With Us App today to experience over 850 delicious and nutritious recipes and dietitian-approved Meal Guides, customised to your goals and preferences.