Belize

Belize (#21) Johnny Cakes

I love biscuits so I when I stumbled across this recipe I knew I had to make it.  Johnny cakes were originially called Journey Cakes because they were a staple for travel and stay good for weeks.  In Belize they are a breakfast staple and eaten as a sandwich with ham and cheese, or served warm and drenched in butter and honey.  There are just a few simple ingredients: flour, baking powder, salt, sugar, butter and coconut milk.  The dough is mixed and then balls are formed and flattened on a baking sheet, then pricked with a fork and baked for 30 minutes or so. 

France

France (#20) Petits Farcis (Little Stuffed Vegetables)

Japan

Japan (#19) Karaage (Fried Chicken)

Japan is well-known for Tempura but not so well-known for a technique of frying called Karaage.  Kaarage is popular in Japanese bars, supermarket delis and for take-out.   It's so easy to make and so delicious.  I used chicken breast tenders although most of the cooks I found on YouTube used chicken thighs.  The chicken is cut into one-inch pieces and marinated in a mixture of ginger, garlic, soy sauce, sake, sesame oil and sugar for about two hours.   When I was ready to fry the chicken, I mixed it with corn starch (potato starch can also be used).  I heated about an inch of canola oil in a cast iron skillet and set the timer for 90 seconds.  After one minute I turned the chicken and cooked it for 30 seconds more.  The result is crispy, golden delicious bits of juicy chicken.  I served it on a bed of coconut rice that was made from a packet that I found at House of Rice, my local Asian store.

Korea

Korea (#18) Street Toast

Coming soon!

Mexico

Mexico (#17) Migas (Eggs and Tortillas)

Migas in Spanish means "crumbs".  According to Wikipedia, it originated in Spain and  Portugal and is often found on menus for lunch and dinner.  In Mexican kitchens it's typically eaten for breakfast.  There are substantial differences in the Spanish version, specifically leftover bread or tortas are used versus using corn tortillas for the Mexican version.  This was so easy, in less than 15 minutes breakfast was on the table.  I cut three tortillas into one inch squares (approximately) and fried them in a little oil until they were crispy.  In a separate pan I cooked 1/2 chili serrano (finely chopped), 1/4 onion and one Roma tomato (both in a large dice), in a little oil until everything was slightly softened.   I added two whisked eggs to the tortillas and cooked a minute or so until they were fully cooked, then added the chili mixture and tossed it all together.  I sprinkled a little cotija cheese and Tapatio sauce on top for an authentic Mexican breakfast.

Philippines

Philippines (#16) Sinigang na Baboy (Pork and Tamarind Soup)

I don't just enjoy soup on a cold winter's day, I enjoyed it yesterday even though it was 111 degrees.  This simple soup, a staple in Filipino kitchens is absolutely delicious.  Once again, I stumbled upon this recipe on You Tube and watched practically every video.  The key ingredient is Knorr tamarind soup mix which gives it the name "sour soup".  A variety of different vegetables can be used but onions and tomatoes are essential.  I made mine with daikon radish, green beans and bok choy.  I sauteed onions and ginger in oil then added tomatoes and baby back spareribs and let them brown a little.  After 20 minutes or so, I added 14 cups of water and the tamarind packet, and let this simmer for about an hour.  I then added the daikon radish and green beans and cooked for about 30 minutes until they were tender.  Right before serving I added the bok choy and ladled the soup over rice.

Japan

Japan (#15) Onigirazu (Rice Ball Sandwich)

According to Japan Times, this "sandwich" was chosen as the top dish for 2015.  It's a take on onigiri but is much easier to make and uses non-traditional Japanese fillings.  I looked at a lot of recipes and watched You Tube videos and there are endless fillings that can be used.  I made my first one with Canadian bacon, Swiss cheese and avocado.  A square of sushi rice is placed on the nori seaweed sheet, then topped with the fillings and a final topping of more rice.  It's wrapped in plastic wrap then cut to reveal the layers of filling.  Other fillings that can be used are layers of fresh vegetables or eggs, ham and cheese, pork cutlet, or teriaki chicken.  Just about anything can be put together for an easy on-the-go lunch.
http://www.justonecookbook.com/chicken-katsu-onigirazu/