Taiwan

Taiwan #13 San Bei Ji (Three Cup Chicken)

This recipe is from one of my favorite cooking shows - Ching-he Huang's Easy Chinese http://www.cookingchanneltv.com/recipes/ching-he-huang/three-cup-chicken-with-garlic-spinach.html.  "Three cup" is in reference to the three equal parts ingredients that are used - soy sauce, toasted sesame oil and Shaoxsing rice wine.  Note: you use equal amounts, not full cups.  I used a scant 1/4 cup of each for four chicken thighs.  The recipe is a popular Taiwanese dish and was traditionally made in an earthenware pot and brought to the table sizzling, almost on the cusp of burning.  I used organic, boneless, skinless chicken thighs cut in pieces and browned with ginger and garlic.  The liquid mixture and a sprinkling of sugar is added and cooked until reduced down about 75 percent.  Toss with Thai basil leaves and fresh Fresno chiles, and serve with rice. 

Martinique

Martinique #12 Blaff (Lime-Poached Fish)

I found this recipe on www.Whats4Eats.com website.  The website features recipes from various regions around the world.  This recipe found in the Caribbean region is so simple to make.  It's simply fish cooked in a poaching liquid made of water, lime juice, scotch bonnet peppers, scallions and garlic.  I served it on a pretty fish-shaped plate with a mound of fluffy white rice and wedges of limes.

El Salvador

El Salvador #11 Pollo Enceballado (Chicken Smothered in Onions)

I found this recipe on a website called "Whats4Eats".  It categorizes its international recipes by region and is filled with wonderful photos from around the world.  This chicken dish is popular throughout Central America and is found on restaurant menus and is a weekly dish in homes.  It's so easy to make and full of flavor.  I used chicken thighs and one whole onion.  Saute in oil and add chicken stock, white wine and a bay leaf.  Simmer covered on the stove for about an hour and serve with rice.  http://www.whats4eats.com/poultry/pollo-encebollado-recipe

Bulgaria

Bulgaria #10 Chushki Bjurek (Stuffed Peppers)

This popular Bulgarian dish is similar to Mexican stuffed peppers (chili rellenos).  You would typically use small red peppers but since they're not available locally, I used the longest red peppers I could find.  I roasted them under the broiler but when the weather cools off a little I'll roast them on my Weber grill.  They're stuffed with a mixture of Bulgarian feta, whisked eggs and chopped parsley, then dipped in flour, egg and bread crumbs and lightly fried in olive oil.  I also made a traditional Bulgarian salad called shopska salata.  I discovered this simple salad several months ago and have made it often.  It's made of a mixture of chopped tomatoes, cucumbers, red peppers and onions, then drizzled with a sunflower oil and red wine vinegar dressing and topped with feta. 

 

Jamaica

Jamaica #9 Curry Shrimp

I found this recipe on the website cooklikeajamaican.com The mission of the mother and daughter team, Fay and Angela, is to spread Jamaican culture around the world by sharing their family recipes.  The key ingredients that gave this dish its Caribbean flavor were coconut milk, pepper sauce, ketchup and curry powder.  It was so easy to make and so delicious.  I have a growing list of other Jamaican recipes I want to try such as brown stew chicken, seasoned rice, beef patties and jerk chicken.  

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.