I was looking through my cookbooks for another book to try, when I came across this little spiral bound cookbook titled World Wide Recipes. I flipped through it a bit and decided this would be my next book. It is filled with all kinds of different recipes from all kinds of different ethnicities. I can’t wait to try so many of the recipes. The flavor combinations in this little book are endless. The first recipe that I tried is a recipe from Japan, for Oriental Fried Chicken. These little chicken wings had big flavor, perfectly seasoned. I’m not normally a chicken skin person, most of the time I peel it off. Not this time! The skin was deliciously crunchy and I ate every bit of it…. This recipe was very easy to prepare. Set aside the two hours to marinade (It doesn’t need any longer, the flavor was perfect), fry and serve. I made some sautéed veggies and white rice to go with the wings and we ate it for dinner, but you could also serve them as an appetizer. It says that it serves 8-10 people but there was only 5 of us and we polished off every single one.
The ingredients are:
- 3 1/2 pounds chicken wings
- 1/4 cup flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 Tablespoon salt
- 5 Tablespoons soy sauce
- 2 eggs
- 2 Tablespoons green onions, chopped
- 1 teaspoon fresh ginger, grated
- oil for deep-frying
- Cut off the tips of the chicken wings, then cut the wings apart, set aside.
- Combine all other ingredients in a large bowl, mix well. Add chicken wings and marinate for at least 2 hours. Stir every so often.
- Heat oil in a large pan or wok. Deep fry chicken wings about 8-10 minutes, until outside is golden brown and inside is cooked.
I was very lucky growing up to have so many good cooks teach and influence me, and my Dad was definitely one of those people. He is a meat and potatoes kind of guy and made hearty meals like stews and BBQ ribs, and my favorites, chicken and dumplings and definitely his fried rice! Everyone loves his fried rice! There’s never been a recipe, he just showed us how to make it by sight and taste. Now my own family loves when I make my dads fried rice for them. I tried my best to write down a recipe but please taste and adjust as needed. The ingredients are:
- 1 pound Bacon, chopped
- 1 cup Onion, chopped
- 7 cups cooked Rice
- 4 eggs, beaten
- 2 green onions, diced
- Soysauce, to taste
- Salt and Pepper, to taste
First I fry the bacon and onion until the bacon is crisp (over about medium high heat). Then drain about half of the bacon grease into a glass cup (that way you can add some more if your rice is to dry). Add your cooked rice to the bacon and onions. Mix all together. There should be a little shine on the rice. Cook (fry) for about 5 minutes. Season with salt, pepper, and soy sauce to taste. Remember the soy sauce is going to add saltyness, so start off with a little bit at a time. You could always add more but you can’t take away. Pour the beaten eggs over the rice. Leave alone for about a minute then stir the egg into the rice. Cook until the egg is set. Add the green onion and mix all together. Taste again, add salt, pepper, or soy sauce as needed. Remove from heat and serve. Enjoy! I add a little more diced green onions over the top of my husbands because he likes more than the kids do.
The second book I chose out of my collection of cookbooks is How To Cook Everything By Mark Bittman. I don’t know about everyone else but when I get a cookbook I get little paper page tabbies and put one on every recipe that I want to eventually try. I have about 90 tabbies sticking out of this book! So needless to say there are a lot of good-looking recipes that I want to try. The recipe that I chose to try first is a recipe for Chicken Adobo. I don’t know if this is a classic Chicken Adobo recipe. I’ve had Chicken Adobo before and it wasn’t finished off on the grill. Never the less I really liked the char that the grill gave the chicken and it still had great flavor from poaching in the sauce. My kids really liked this recipe they both finished their plates without any coaxing from mom and kept dunking their chicken in the extra sauce saying this is yummy.
This was a good start for this book and it makes me want to keep trying the other recipes. I’ll let you know when I try another one but for now here are the ingredients for Chicken Adobo.
- 1 cup soy sauce (I used reduced sodium)
- 1/2 cup white or rice vinegar
- 1 cup water
- 1 Tablespoon chopped garlic
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1 whole (3-4 pound) chicken, cut up (legs cut in two), trimmed of excess fat, then rinsed and patted dry with paper towels; or use 2 pounds bone-in thighs (I used bone-in thighs)
- Combine the first six ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken; reduce the heat to medium-low and cook, covered, for about 30 minutes, turning once or twice. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)
- Start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
- Remove the chicken and dry it gently with paper towels. Boil the sauce over high heat until it is reduced to about 1 cup; discard bay leaves and keep the sauce warm. Meanwhile, grill or broil the chicken until brown and crisp, about 5 minutes per side. Serve the chicken with the sauce and white rice.