Korea

Korea #8 Pa Jun (Korean Pancake)

This is a top three of all the international dishes I’ve made.  I first saw this made on “Korean Made Easy” with Judy Joo on Cooking Channel TV.  A google search showed several videos and various ways to make it.  One of my favorites was Maangchi on her YouTube channel.  Several years ago she posted a video of a Korean recipe and became an internet sensation and has since posted hundreds of recipes and written several cookbooks.  Pa Jun can be made with just scallions, or seafood and other vegetables can be added.  I made mine with scallions cut in half inch pieces, and shrimp cut in half lengthwise.  The shrimp and scallions are added to a mixture of ½ cup of flour and ½ cup of cold water, then spread in a little hot oil and cooked for 3-4 minutes until golden brown.  The pancake is then flipped and cooked on the other side.  Cut into squares and dip in a dipping sauce made of soy sauce and vinegar. 

 

 

 

 

Israel

Israel #7 Bourekas (Cheese and Potatoes in Puff Pastry)

A friend forwarded a recipe for bourekas and I knew immediately I had to make them.  They’re of Turkish origin, (called boreks) and in Israel they’re commonly found in bakeries and as “street food”.   Pepperidge Farm puff pastry makes this recipe so easy to make.  The filling is simply mashed potatoes, feta and a beaten egg.  The puff pastry is cut into squares, filled, and then folded over to form a triangle.  The top is brushed with a mixture of egg yolk and a few teaspoons of water, then sprinkled with toasted sesame seeds.  Bake at 375 degrees for 25 minutes and that’s it.  Since one package of puff pastry yields 18 bourekas I’ll be bringing them to my Friday night neighborhood happy hour in the fall. 

China

China #6 Yue Gwo Chow Gai Kul ( Cashew Chicken)

I love cashew chicken and frequently order it when I go to a Chinese restaurant.  I found this recipe in one of my cookbooks “The Wisdom of the Chinese Kitchen – Classic Family Recipes for Celebration and Healing”.  This book is filled with wonderful recipes and also the philosophy and superstitions behind some of the culinary traditions that have been passed down through the ages.  I served this with rice of course, and like the Chinese, I could eat rice every day.  I learned that rice symbolizes well-being, financial security, and good health and fortune.  The dried shitakes, Shao Hsing rice cooking wine, soy sauce and ginger are what made this dish taste so authentic, and like most stir-fry dishes it was so easy to make.  One thing about making it at home is you can put as many cashews in it as you want.  I always find myself wishing there were more of them when I order this at a restaurant.  I’ll soon be making the vegetable lo mein and shrimp dumpling recipes from this book. 

 

 

Lo Mein (Stir Fry Vegetables and Chinese Egg Noodles)

This dish was absolutely wonderful, and so easy and healthy.  A variety of vegetables can be used, and meat can be added but I made mine vegetarian.  I sautéed ginger, scallions, savoy cabbage, bok choy, snow peas and mushrooms in oil.  The research I did for the recipe revealed that the cabbage should be stir-fried until it’s a little charred which is what I did, and it added so much flavor.  The cooked Chinese egg noodles are added to the vegetables, and a mixture of oyster sauce, soy sauce and sesame oil is tossed in and stir-fried until the sauce is incorporated. 

 

 

 

 

 

Mexico

Mexico #5 Camarones a al Veracruzana (Shrimp Veracruz)

In my search for interesting recipes for this blog, I found this easy shrimp dish that originated in the state of Veracruz which stretches along the coast of the Gulf of Mexico.  Seafood dishes that are “Veracruzana” include onions, tomatoes, garlic, chilies and olives.  This is a just a small example of the wonderful cuisine of the many regions of Mexico and its diversity beyond the typical tacos and enchiladas.  To make this, you cut onions in rings, then halve them and saute in butter and oil along with sliced garlic.  Add green peppers cut in rings, and thinly sliced serrano peppers (seeds removed).  While this is simmering, roast whole fresh tomatoes under the broiler for 6-7 minutes.  Remove skins then coarsely chop and add to the pepper mixture.  Add shrimp and olives then cover the pan and cook until the shrimp are pink and cooked through.  Season with salt and pepper and serve over rice.  The state of Veracruz promotes and celebrates its cuisine for tourism with an annual Veracruz Cuisine Festival.  I won’t be going there anytime soon, but I did enjoy celebrating it in my own kitchen.