Here are 5 international recipes in English for you to try

1. Tacos (Mexico)

Ingredients:

• 500g ground beef (or chicken)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning mix (or homemade blend with chili powder, cumin, paprika, and oregano)
• 1/2 cup water
• 8 small taco shells or tortillas
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, guacamole, jalapeños

Instructions:

1. In a large pan, sauté the onion and garlic until softened.
2. Add the ground beef and cook until browned.
3. Stir in the taco seasoning and water, simmer for 5 minutes until thickened.
4. Warm the taco shells according to the package instructions.
5. Fill the shells with the beef mixture and top with your favorite toppings.
6. Serve immediately and enjoy!

2. Sushi Rolls (Japan)

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1 tsp salt
• 4 sheets nori (seaweed)
• 100g sushi-grade fish (like tuna or salmon), sliced into strips
• 1 cucumber, julienned
• 1 avocado, sliced
• Soy sauce, for dipping
• Wasabi and pickled ginger (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Cook rice with water in a rice cooker or on the stovetop.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved and pour over the cooked rice. Let cool.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down.
4. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Add fish, cucumber, and avocado along the center of the rice.
6. Roll the sushi tightly from the bottom, using the mat to help. Seal the edge with a little water.
7. Slice into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger.

3. Chicken Tikka Masala (India)

Ingredients:

• 500g chicken breast, cut into cubes
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (400g) crushed tomatoes
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or naan, for serving

Instructions:

1. Marinate the chicken in yogurt, lemon juice, turmeric, cumin, coriander, and salt for at least 30 minutes.
2. In a large pan, sauté onions, garlic, and ginger in a bit of oil until soft.
3. Add the marinated chicken and cook until browned on all sides.
4. Stir in the crushed tomatoes, garam masala, and simmer for 10 minutes.
5. Add cream (or coconut milk), season with salt and pepper, and cook for another 5 minutes.
6. Garnish with cilantro and serve with rice or naan.

4. Croissant (France)

Ingredients:

• 500g all-purpose flour
• 50g sugar
• 10g salt
• 1 packet active dry yeast (7g)
• 300g cold unsalted butter
• 1 cup cold milk
• 1 egg (for egg wash)

Instructions:

1. In a bowl, combine flour, sugar, salt, and yeast. Add the cold milk and mix into a dough. Let rest for 1 hour.
2. Roll out the dough into a rectangle. Place the cold butter in the center, fold the dough over it, and seal.
3. Roll the dough into a long rectangle, then fold it into thirds. Chill in the fridge for 30 minutes. Repeat this process 3 more times to create layers.
4. Roll out the dough into a thin rectangle and cut into triangles.
5. Roll the triangles from the base to the tip to form croissants. Place on a baking sheet, brush with egg wash, and let rise for 1 hour.
6. Preheat the oven to 375°F (190°C). Bake for 15-20 minutes, until golden and puffed. Serve warm.

5. Paella (Spain)

Ingredients:

• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup Arborio rice
• 1/2 tsp saffron threads
• 1 can (400g) diced tomatoes
• 3 cups chicken broth
• 200g chicken thighs, cut into pieces
• 200g shrimp, peeled and deveined
• 150g mussels or clams
• 1/2 cup frozen peas
• Lemon wedges, for garnish

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium heat. Sauté onion, garlic, and bell pepper until soft.
2. Add the rice and saffron, and stir to coat. Pour in the tomatoes and chicken broth.
3. Arrange the chicken, shrimp, and mussels over the rice. Cover and cook on low heat for 20-25 minutes, until the rice is tender and the liquid is absorbed.
4. Add peas and cook for an additional 5 minutes. Garnish with lemon wedges and serve.

These are just a few delicious dishes from various countries around the world! Enjoy exploring new flavors!