Category: World Cuisine

We have traveled to many countries of the world, and hope to visit many more. In this book, we feature recipes from Finland, Turkey, Mexico, Czech Republic, Ireland, England, Spain, France, Portugal, German and many more. Can’t afford to travel? At least you can eat authentic food from other parts of the world and eat the dream.

Chicken Tinga

The literal translation of this is simply “Chicken that is just a little bit spicy.”

If you are making Poached Chicken from scratch, START HERE. Use the back button on the Poached Chicken page to return to this recipe. You can also use a precooked deli chicken.

INGREDIENTS

  • Poached Chicken (view recipe)
  • 4 oz chorizo
  • 1/2 onion – diced
  • 3 cloves of minced garlic
  • EVOO
  • 3 tomatoes – peeled (or 1 can drained)
  • 2 tomatillos
  • sprigs of marjoram, thyme and oregano
    Keep whole so you can remove them later
  • Chipotle packed in adobo

STEP BY STEP

  1. Start your chicken poaching (view recipe)
  2. Brown chorizo
  3. Add in onion and stir till translucent
  4. Add garlic and EVOO
  5. Add tomatoes and tomatillos
  6. Add sprigs
  7. Let simmer about 20 minutes, then remove sprigs
  8. Add shredded chicken
  9. Thin as necessary with chicken stock – Should be fairly thick, but moist
  10. Use this as a base for tacos or tostadas or even a burrito

 

Chinese Sauces – Yakisoba Copy Cat

Yakisoba Sauce

This sauce is difficult to find, so here is a recipe to make your own

INGREDIENTS

  • 1/4 C Ketchup
  • 1/4 C soy
  • 2 TBL Worcestershire
  • 1-1/2 TBL brown sugar
  • 3 Cloves garlic
  • 3 Anchovies – rinsed
  • 1 tsp rice wine vinegar

NOODLES

  • Yakisoba – very good, but hard to find
  • Lomein – similar to yakisoba if prepared properly
  • Soba – buckwheat
  • Udon – Wheat
  • Somen
  • Ramen

Easy Apple Strudel

INGREDIENTS

  • Commercial Puff Pastry, or Strudel Pastry
  • 3 Baking Apples – Granny or Honeycrisp – cored but with skin still on – sliced very very thin or grated
  • 1 TBL Cinnamon
  • 2 TBL Butter
  • 1/2 C Sugar – Turbinado sugar is pretty, but not required

STEP BY STEP

  1. Use strudel pastry (keep moist).
  2. Roll just a bit flatter
  3. Melt your butter in the microwave
  4. Lay down filling – Leave an edge bare for sealing
  5. Sprinkle cinnamon and 3 TBL sugar over apples
  6. Drizzle apple with butter
  7. Fold ends, roll tightly
  8. Press together seam
  9. Place on baking sheet with seam side down
  10. Brush outside w/ butter.
  11. Bake till golden brown. Cut ends off to sit flat
  12. Cut into 2-3 inch pieces – straight across
  13. Cut pieces at an angle (on the bias)
  14. Place on serving plate with the flat side down.
  15. Serve w/ ice cream or yogurt

FROM SCANNED NOTES

Apple Strudel
1 pound red apples, peeled and sliced
1/4 cup sugar
1 teaspoon cinnamon
3 tablespoons raisins
pate Brisee:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup cold butter, diced
”
4 to 6 tablespoons ice waterp
2 tablespoons melted butter pPp”
”
p p
p p p
1. Preheat oven to 375∞; Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with sugar, cinnamon and raisins.
3. To prepare pate brisee, place flour in a medium bowl. Add salt and sugar and mix
well. Add butter and cut into flour, using a pastry cutter, until butter is the size of
small peas. Add water, 1 tablespoon at a time, mixing gently after each addition.
Dough will begin to form a ball when enough water has been added. Gather dough
with dry hands and form into ball. Let rest for 5 minutes.
4. Roll into an 8″ by 12″ rectangle!~ffff~poon filli~g”along”the 19n9 edge of the dough, about
. “”i ii” “i”
1-mch from the edge. Roll dough and fillin,gi;9ver itself and seal ends to form a strudel-
“i
Score into 10 1-inch slices. Brush top of strudel with melted butter.
5. Bake for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim
any extra pastry off the ends. Cut into 10 servings.
Makes 8 servings, each containing approximately:
170 calories
28 mg. carbohydrate
6 gm. fat
15 mg. cholesterol
2 gm. protein
95 mg. sodium
2 gm. fiber
9/01

Tex Mex Cheese Enchiladas

INGREDIENTS

  • Tex Mex Chili Sauce (see recipe below)
  • 1/4 C Shredded cheddar Cheese
  • 1/4 C Monterrey Jack cheese
  • Corn tortillas
  • 1/2 Vadalia or other sweet onion

Text Mex Chili Sauce

  • 2 TBL AP flour
  • 2 TBL butter
  • 1 TBL ground cumin
  • 1 TBL ground Ancho chili
  • Salt, pepper and garlic powder to taste (just a tiny bit)
  • 2 C chicken stock
  1. Heat flour and butter together until it starts to brown
  2. Add cumin, chili, salt, pepper and garlic
  3. Stir for two minutes
  4. Whisk in 2 C chicken stock a little bit at a time
  5. Stir until smooth, then add more stock – REPEAT
  6. Cook until thickened

STEP BY STEP for Cheese Enchiladas

  1. Mix together your cheeses
  2. Put chili sauce on the bottom of a glass baking dish
  3. Heat your corn tortilla 10 seconds in the microwave
  4. Wrap 2 TBL cheese and 1 TBL chopped sweet onions in a corn tortilla
  5. Place it seam side down
  6. Repeat Steps 3-5 until your pan is full
  7. Put more sauce on top
  8. Top with cheese
  9. Bake for about 14 minutes at 350º
  10. Top with more chopped onion
  11. Bake for another 5 minutes
  12. Serve bubbling and hot

 

Potato Latkes – Potato Rosti – Hash Browns – Potato Pancakes

I started researching the difference between American Hash Browns, Jewish Latkes and German Rösti, but the bottom line is there really isn’t a whole lot of difference.

  • Hash Browns: A traditional staple in America that you would get at Mel’s Diner. Shredded potatoes fried until browned.
  • Latkes: A Hanukkah potato that is grated (or spiralized) mixed with egg and onion slivers, and then pressed into small loose pancakes and then fried.
  • Rosti: A German/Swedish grated parboiled potato that is pressed into a slightly larger pancake and then baked. Most of the rösti recipes that I reviewed had rosemary in them.

The end result is very similar.

PLEASE READ: The key to successful deep frying is temperature. As long as bubbles are going out, oil cannot be going in. Too cool and the oil will seep into whatever you are frying. Too hot and it will burn, but still not be cooked inside. As soon as the bubbles stop, get it out of the oil. Use a submersible or candy thermometer to monitor temperature closely and keep your temperature as closed to 365º as possible. If you do it right, very little oil will be absorbed.

INGREDIENTS FOR PANKO POTATO LATKES

  • 1 lemon
  • 1 TBL salt
  • 3 Russet or Yukon Gold potatoes (grated)
  • 1 small sweet onion (grated or minced)
  • 1/4 C flour – Bluebird Flour if possible
  • 1 eggs, beaten
  • 1/4 C yogurt
  • 1/2 tsp baking powder
  • 1 TBL potato starch (use corn starch if you have no potato starch)
  • 1/4 tsp pepper or Grandpa's Thunder Powder or Arghhh Powder
  • Peanut or grapeseed oil for frying – both have a high smoke point
    Alternatives are olive oil and/or schmaltz.

This recipe is adapted from ToriAvey.com.  CLICKING HERE will give you a page of quite extensive instructions and a lot of good information and history about latkes.  I recommend you visit Tori’s web page and read about latkes, then stop back here to print out this brief recipe summary, that makes a smaller amount than Tori’s recipe. (Internal Link)

SETUP

  • Place a cooling rack near your oil with a newspaper beneath it to catch the drips.

STEP BY STEP

  1. Peel the potatoes, then grate them using a food processor.  If you don’t have one, use a hand grater.
  2. Place grated potato into a bowl and immediately cover with cold water and squeeze juice from one lemon and 1 TBL salt into the water.  Mix well.
  3. No need to clean the grater.  Grate the onion and put into the water with the grated potato.
  4. Drain the potato/onion mixture and place in the center of a clean tea towel.
  5. Let rest for 5 minutes, then pour through a colander.  Let drain for 20 minutes.  If you are in a hurry, continue straight to Step 6.
  6. Firmly squeeze all excess liquid from the shreds.
  7. Place potato/onion mixture in a large bowl and separate the shreds with a fork.
  8. Mix flour, beaten eggs, potato starch and pepper
  9. Fold panko into the potatoes and mix well.
  10. Pour peanut oil in a cast iron skillet to a depth of 1/8 inch and heat to 365º – You should use a thermometer to assure correct oil temperature.
  11. Put 3 TBL of the mixture into your hand and squeeze it into a fairly flat disk.
  12. Lower the disk carefully into the hot oil.  The latke can break apart easily, but if you can get them into the oil, they should be OK.
  13. Shape each subsequent latke just before it is slid into the oil.  Don’t fry any more than five at a time.  Don’t crowd the pan.
  14. Fry until brown and crispy (about 3-5 minutes per side)
    NOTE: If your latkes are not holding together, stir 2 tsp potato starch and 1 tsp beaten egg till the batter holds its shape.
  15. Remove the latkes to drain using a metal spatula, and place on the wire rack.
  16. Serve within 10 minutes of frying them.  Always serve latkes hot and fresh if possible. The longer they sit, the less crisp they’ll be.
  17. If you can’t do this, leave them on the rack to cool. When ready to serve, place in 375º oven for 10 minutes until heated through.
  18. Serve latkes with applesauce and/or sour cream, if desired.

Serving Options

  • Horseradish mixed with sour cream
  • Sauteed mushrooms
  • Slices of smoked salmon
  • Cherry tomato salsa

NOTES

  • Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple.
  • Chremslach (singular: chremsel) is the Yiddish word for a fried pancake. Potato chremslach are often mistaken for latkes. They are similar to latkes, with one major difference. Instead of shredding the potatoes, as we do with latkes, the potatoes are mashed and made into a thick batter before frying. Chremslach often appear on deli menus as “potato pancakes.” Latkes are thinner and more crispy due to the shredded texture of the potatoes. Chremslach are thicker and fluffier.
  • The perfect latke is crispy on the outside while hot, soft and fluffy in the center. It’s aromatic and salty and oniony and delectable. A well made latke is nearly impossible to resist.
  • This recipe is summarized/adapted from ToriAvey.com.  CLICKING HERE will give you a page of quite extensive instructions.  There is also quite a bit of information and history about latkes.  I recommend you visit Tori’s web page and read about latkes, then stop back here to print out this brief recipe summary.
Simple Potato Pancake

  • 1/2 C left over mashed potatoes
  • 1/2 C grated russet potatoes
  • 1/2 C flour
  • 2 eggs
  • 1/4 C cheddar cheese
  • garlic, salt and pepper to taste
  • Form into loose (not tight) patties
  • Fry in hot oil until browned

 

ANOTHER RECIPE BRIEF – IRISH POTATO PANCAKES

  • Make your Creme Fraiche
    • 1/4 C Sour Cream
    • 2 tsp whole grain mustard
    • 1 tsp Fresh Chives
    • salt and pepper
  • Prepare your mashed potatoes
    • 1/2 C mashed potatoes
    • 1 TBL butter
    • 2 TBL Half and Half
    • Put ingredients into a pot
    • Heat, melt and blend
  • 1/2 C grated russet potato
    • Squeeze out as much water content as you can
  • Make the batter
    • Add 1 egg (beaten)
    • 1/4 C Half and Half
    • 3 TBL AP flour
    • scant baking powder
  • Combine all ingredients
  • Add salt and pepper
  • Butter a cast-iron skillet
  • Drop by spoonfuls onto hot skillet
  • Flip when edges are brown
  • Plate and top with a dollop of Creme Fraiche
  • Add a thin slice of smoked salmon
  • and garnish with chives

 

NOTES FROM CHOMPIES

  • 1 C Fresh grated potato
  • Chopped onion 1/2 C
  • 1/2 C masa meal
  •  (or flour)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 tsp canola oil
  • 2 eggs
    • Rest 10 minutes
  • Create patty and put into 1/4 C hot canola oil
  •  

Chipotle’s House Spicy Guacamole – Copy Cat

CLICK HERE for Avocado Tips and Tricks.

Ingredients
1/4 tsp sea salt (to taste)
1 tsp garlic (more or less to taste)
1/4 CU finely diced red onion or Valida
2 seeded habeñero, jalapeno or Serrano peppers (see Variations)
3 limes (approx 2 TBS lime juice)
1/2 tsp salt
Mix and let set 10 minutes
2 ripe avacados (soft, but not squishy)
1/2 CU diced cilantro or parsley
1 few mint leaves
1 diced tomato
1/2 finely minced onion
1 Tomato
1/4 CU Parsley

Instructions
1. Crush avocados
2. Mix in all other ingredients

Variations
1.Substitute seeded jalapenos for heat, but not too hot
2. Add diced tomatoes (cherry is best from my viewpoint)
3. Best to meld for 30 minutes, but impressive to mix at the table.

Ahi Poke

SEE TUNA TIPS BY CLICKING HERE

INGREDIENTS

  • 1 LB fresh sashimi grade RED tuna
  • Scallions
  • Macadamia nuts
  • Marinate ingredients (see below)

STEP BY STEP

  1. Cut ahi tuna into 1/2 inch chunks
  2. Toss gently in marinate
  3. Refrigerate 30 – 60 minutes
  4. Top with minced scallion greens
  5. Finish with chopped macadamia nuts

MARINATE

  • 1/2 Maui onion
  • Garlic
  • Ginger
  • Soy
  • Lemon
  • White scallion
  • Sambal olek
  • Sesame oil

Pita – Middle Eastern Bread

pita

  • 6 C AP white flour
  • 1 C whole wheat flour
  • 1 TBL salt
  • 2 TBL sugar (for flour)
  • 1 tsp sugar (for yeast)
  • 1 TBL yeast
  • 2 C very warm (not hot) water
    1. Mix 1 tsp sugar, yeast and half of your water in a small bowl.
    2. Set aside to bubble 10 minutes
    3. Mix flour, salt and 2 TBL sugar in a large bowl
    4. Stir yeast mixture into flour
    5. Add more water to flour to form a soft dough that is slightly sticky
    6. Pour dough into a floured surface
    7. Knead about 10 minutes adding more flour to the surface as necessary.
    8. Dough ball should be smooth and should bounce back when you press a finger into it.
    9. Lightly oil top of dough and let rest until doubled in size (about 60-90 minutes
    10. Punch dough a few times to get rid of built up air bubbles inside
    11. Divide into half, then half again – You should now have four pieces
    12. Divide each piece into thirds – You should now have twelve pieces
    13. Form each into a smooth ball, cover and let stand about 10 minutes
    14. Roll into 8 inch rounds about 1/8 inch thick
      – For a more authentic ekmek, flatten it with your hands and then pound it with your finger tips until flattened
    15. Place on ungreased pan at 450º for 8-10 minutes
    16. These will puff up and the center should be hollow.

Kung Pao Beef

kung-paoBefore we begin…

  • If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.

Ingredients to feed 4 people

  • 1 LB flank steak
  • 1 red bell pepper
  • 1 TBL olive oil
  • 1/4 C unsalted peanuts (or cashews)
  • 1 tsp cornstarch
  • 1/4 C chicken broth
  • cooked rice
  • 1 tsp chili paste with garlic
  • 2 tsp soy sauce
  • 1 tsp sherry
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Step by Step

  1. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
  2. Place flank steak in a large resealable bag.
  3. Pour marinade mixture over top and refrigerate for one to eight hours.
  4. Remove flank steak from marinade and set aside.
  5. Pour marinade into a sauce pan.
  6. Add chicken broth, nuts and cornstarch.
  7. Bring to a boil then simmer until it thickens.
  8. Preheat grill.
  9. Cut bell pepper in half and remove stems, seeds and membranes.
  10. Brush with olive oil.
  11. Place flank steak on very hot grill.
  12. Grill for one minute per side.
  13. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
  14. Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
  15. Remove steak and bell pepper from grill.
  16. Allow steak to rest for five minutes.
  17. Carve against the grain into thin strips.
  18. Cut bell pepper into thin strips.
  19. Place a portion of rice on a plate.
  20. Top with 1/4 of the flank steak and 1/4 of the pepper.
  21. Spoon sauce over top and serve.

Oh, one more thing…

  • Click here to view excerpts from Kung Pao – Enter the Fist
  • Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
  • Kung Pao chicken is also a staple of westernized Chinese cuisine.
  • The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Sichuan Beef

sichuan-beef( formerly Szechwan or Szechuan )
Before we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Sichuan Beef usually includes Thai peppers or some other very hot peppers

Ingredients to feed 4 people

1 lb. beef flank steak
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
6-24 Thai hot peppers – depending on taste
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned		  2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch

Step by Step

  1. Put flank steak in freezer for 30 minutes
  2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
  3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat.
  4. Add garlic, ginger and peppers; cook 30 seconds.
  5. Add bell pepper and corn; stir-fry 30 seconds.
  6. Remove vegetables.
  7. Stir-fry beef strips (half at a time) 2 to 3 minutes.
  8. Return vegetables and beef to wok and heat through.
  9. Serve with hot cooked rice.

Oh, one more thing…

  • You might have heard of a Ming vase.  This is a VERY expensive antique produced in the Szechuan Province of China
  • The Sichuan Province is about the size of Spain
  • The big Buddha of Le Shan is the tallest stone-carved Buddha in the world. It is 71 meters (250 feet) tall.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Hunan Beef

hunanBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal.  There are minor differences in vegetables and seasonings.  Hunan uses hot Thai peppers.

Ingredients to feed 4 people

¾ lb flank steak (sliced into thin strips)
1 egg white
1 T. cornstarch
.
oil (for frying)
4 c. broccoli florets
1 T. dry sherry
⅛ teaspoon salt		 2 T. soy sauce
1 T. chili paste with garlic
1½ t. cornstarch
½ t. sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)

Step by Step

  1. In a medium bowl combine beef, egg white and 1 TBL cornstarch.
  2. Mix well and set aside.
  3. In another bowl mix together soy sauce and chili paste.
  4. Mix in 1½ tsp cornstarch, sugar, sesame oil, and garlic. Set aside.
  5. Heat oil in a deep fryer to 375°F.
  6. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown.
  7. Drain on paper towels.
  8. Heat a wok or skillet over medium-high heat.
  9. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly.
  10. Mix in cooked beef strips and cook for 1 minute.
  11. Remove beef and sauce from the pan to a platter and set aside.
  12. Wipe the fry pan clean.
  13. Heat 1 T. of oil in the wok or skillet over medium high heat.
  14. Add sherry and salt.
  15. Add broccoli florets and stir fry for 1 minute.
  16. Serve broccoli with the beef mixture and white rice.

Oh, one more thing…

  • Hunan cuisine, a recognized Chinese cuisine, is also referred to as Xiang Cai and is characterized by its aromatic, spicy and delicious food. Hunan food is indeed a strong flavored spicy version of Szechuan food. A pungent flavor in all dishes makes food here unique and chili, shallot and pepper are used in almost all the food preparations of Hunan cuisine.
  • Hunan, which is situated at South Eastern China, is also called as land of fish and rice because of the abundance of the two.
  • Due to the humidity in the air and hot climate, peppers are excessively used in Hunan food in order to take out the body heat by sweating.

  • Among all the Chinese cuisine, Hunan cuisine is considered best and spiciest.  Sweet and sour sauce has its origin in Hunan.

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Mandarin Beef

mandarinBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • The beef is tossed in cornstarch early, which gives it kind of a coating.
  • Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com

Ingredients to feed 4 people

1 LB skirt steak
2 green onions (with tops)
1 lg green pepper
1/4 C vegetable oil
2 tsp finely grated ginger root
1 tsp finely chopped garlic
1/4 C shredded carrot
1 to 2 tsp chili paste
1 TBL dark soy sauce		 1 TBL vegetable oil
2 TBL cornstarch
1 tsp salt
1 tsp soy sauce (light or dark)
½ tsp sugar
¼ tsp white pepper

Step by Step

  1. Trim fat from beef; put into freezer for thirty minutes
  2. Cut beef into thin strips
  3. Toss beef, 1 TBL vegetable oil, the cornstarch, salt, 1 tsp soy sauce, the sugar and white pepper in glass or plastic bowl.
  4. Cover and refrigerate 30 minutes.
  5. Cut green onions into 2 inch pieces.
  6. Cut green pepper into 1/8 inch strips.
  7. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  8. Add 1/4 C vegetable oil; rotate wok to coat side.
  9. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes.
  10. Add green pepper, carrots and chili paste; stir-fry 1 minute.
  11. Stir in green onions and 1 TBL soy sauce; cook and stir 30 seconds.

Oh, one more thing…

  • Mandarin Beef originates near Peking, China
  • Mandarin Chinese is the most widely spoken of all Chinese dialects spoken as a first language in a vast area of northern and southwestern mainland China. There is also a huge number of Mandarin speakers in Brunei, Cambodia, Hong Kong, Indonesia, Laos, Malaysia, Mauritius, Mongolia, Philippines, Russia, Singapore, Taiwan, Thailand, United Kingdom, USA, and Viet Nam. With close to 850 million speakers, Mandarin Chinese  is by far the world’s largest language.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Mongolian Beef

mong-beefBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Freezing your meat for 30 minutes will help you get nice thin cuts
  • Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods are cooked on a large flat grill.

Ingredients to feed 4 people

  • 2 TBL regular soy sauce
  • 1 tsp sugar
  • 1 TBL rice vinegar
  • 2 tsp cornstarch
  • 2 tsp dry cherry or white wine
  • 2 tsp hoisin sauce
  • 1 tsp chili paste (sambal or gochujang)

Combine top seven ingredients – stir until smooth
  • 2 tsp peanut oil or sesame oil
  • 1 TBL minced peeled fresh ginger
  • 1 TBL minced fresh garlic
  • 1 pound skirt steak – thinly sliced across the grain
  • 1/2 onion chopped into large, bite-sized pieces
  • 1/2 bell pepper cut into bite-sized pieces
  • 16 medium green onions, cut into 2 inch pieces
  • 1-2 C broccoli pieces
  • Thai chili peppers if you like it spicy

Step by Step

  1. Start pot of boiling water for udon noodles
  2. Heat peanut or sesame oil in a wok over high heat
  3. Add minced ginger and then minced garlic
  4. Add pieces of beef
  5. Sauté for one minute
  6. Add Thai chili, broccoli and onion
  7. Sauté for one minute
  8. Add green onion and bell pepper pieces and sauté another minute
  9. Add soy sauce mixture and toss until thickened, stirring constantly

Serve with udon noodles or rice.

Oh, one more thing…

  • Mongolia is the region between China and Russia in the right half of Asia
  • Mongolia is 1/4 the size of the United States
  • Mongolia is the most sparsely populated nation in the world, with only 4.3 people per square mile.
  • In Mongolia, there are 13 times more horses than humans, and sheep outnumber humans 35 to 1.
  • The Gobi desert, a part of which lies in Mongolia, is the largest desert in Asia and is the fifth largest in the world.
  • Many Mongolians still live in a traditional ger, which is a type of tent. Also known as “yurts,” these portable dwellings were traditionally used by nomads in the steppes of Central Asia as their homes.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Mongolian Beef (Chinese-American food, not authentic Chinese, less spicy)

Ingredients:

1 lb flank steak
¼ c. cornstarch
2 t. vegetable oil
½ t. ginger (minced)
1 T. garlic (minced)
½ c. soy sauce
½ c. water
½ c. brown sugar
2 T. rice wine
½ t. red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Cooking Instructions:

To make the sauce- in a sauce pan heat 2 t. of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat.  Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).  Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
2 Servings.

Kimchi ~~ 3

Basic Napa Cabbage Kimchi

kimchi1 head Napa cabbage
1/2 C sea salt
1 C Daikon radish – julienne strips
1 small red onion – julienne strips
1 tsp corriander seeds
6 green onions – one inch or less
Gochujang (to taste – about 2 TBL)
6 cloves Garlic – sliced very very thin
1 tsp Ginger – grated
1 tsp Sugar
3 TBL Asian Fish Sauce

  1. Slice the cabbage into 1 inch strips, removing the hard core
  2. Toss the cabbage with salt in a large glass bowl, mixing well
  3. Add water just to cover – put a plate on top to weigh it down and completely submerge it.
  4. Let rest for two hours
  5. Drain and rinse the cabbage several times
  6. Place it in a colander for 30 minutes to continue to drain
  7. Combine the garlic, ginger, sugar, and seafood flavor in a small bowl to create a paste
  8. Mix in the gochujang, 1 TBL for mild, or 5 for very spicy
  9. Combine the cabbage and paste in the glass bowl from step two
  10. Add radish, scallions, and seasoning paste and mix
  11. Toss all until very thoroughly coated.
  12. Pack the kimchi into a widemouth jar
  13. Press down on it until the brine rises to cover the vegetables.  Place a clean rock on top of the vegetables.
  14. Leave about 1/2 inch of head space above the liquid, and seal the jar with a lid that DOES NOT fit tightly. A half-gallon canning jar works really well.
  15. Now the waiting begins:  Let the jar stand at room temperature for 5 days.
  16. You should see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  17. Check it daily and top off with distilled water.  Make sure vegetables stay submerged by pressing down.
  18. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged
  19. Taste at Day Five.  When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.  The fermentation process will substantially slow in the fridge.
  20. You may eat it right away, but it’s best after another week or two.

Recipe Notes

  • Use Kosher salt since additives could inhibit the fermentation process, and your kimchi will just rot
  • Use either spring, distilled or filtered water, NOT water from the tap
  • Do not use your water especially if you have a water softener installed

CLICK ON EITHER RECIPE FOR AN ENLARGEMENT

Traditional Napa Cabbage Kimchi

Almost Instant Hot Kimchi

 

Secrets to a Great Stir Fry

The first secret is heat.  Lots and lots of heat.

An infrared thermometer will help you here.  ThermaWorks has one that I’ve purchased and have been very happy with.  At just under $50 it seems a bit pricey, but I guarantee that this will change the level of your cooking.

CLICK HERE TO VIEW or ORDER

wok185º Perfect Hard Boiled Eggs
220º Marmalade
285º Slow cook meats
300º English Muffins
310º Hard Crack Candies
325º Fried Eggs
350º Pancakes
400º Hashed browns
450º Stir Fries

MIS en PLACE

This means get things ready, because at 450º things happen really quickly.  Have all items sliced, diced and julienned before you even put oil into your wok.
Chill meat 20 minutes in the freezer before cutting.  This will help you with really thinly sliced meat

COOK HOT and COOK FAST

Hot pan, cold oil.  You can also use a popcorn kernel, which explodes at about 350º

I have a cast iron wok that I use, but it’s not necessary.  A large cast iron skillet will work equally as well.  Cast iron holds the heat better than thinner skillets, although they will work too.  Adding ingredients will drop the temperature of your skillet, so wait a few moments between adding ingredients.  Also, don’t overcrowd your pan or your food will steam rather than sear.  Remove your protein while you finish your veggies.

Use oil with a high smoke point, such as sesame oil.  Also consider your cooking time.  Carrots cook longer than cabbage.

Add the meat and sauce back in right at the end.  This will only take a few seconds to finish.

A note about cleanup:  NEVER immerse (or fill) your cast iron into water or use detergent.  For stubborn food particles, use coarse salt.

  • Aromatics into the pan first and cook 60 seconds
  • Hard veggies, salt and pepper in next, and cook four minutes
  • Soft veggies in, and cook one minute
  • Cabbage and green onions for one minute
  • Rice wine vinegar and herbs in last
  • Stir to combine and serve immediately.
  • Serve with pickled ginger or shichimi togarashi
  •  

 

 

Chorizo – Make your own

Chorizo Verde and Chorizo Rojo

The meat

Use 1 part of the fatty jowels of a pig, and about 4 parts of 80/20 blade meat.
Grind it up using a coarse grind, and then mix by hand with the following spices
The amounts below are assuming a 1 pound blade meat and 1/4 pound jowels

Chorizo Rojo

Red Pesto

  • 1/4 C Spicy Paprika
  • 2 TBL EVOO
  • 3 TBL Apple Cider Vinegar
  • 1 TBL Brown Sugar
  • 1 TBL Sea salt
  • 1 TBL Ancho Chili Powder
  • 1 tsp Chile Negro Powder
  • 2 tsp Ground Oregano
  • 2 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Granulated Garlic
  • 1/2 tsp Black Pepper – ground
  • Cayenne pepper to taste – adds heat

Chorizo Verde

Green Pesto

  • 1/2 C Powdered jalapeño
  • 2 TBL EVOO
  • 1/4 C White Wine – Enough to get the consistency you desire
  • 1-1/2 TBL Sea salt
  • 2 tsp Ground oregano
  • 1 tsp Sugar
  • 1 tsp Onion powder
  • 1 tsp Green Onion – minced
  • 1 tsp Bay Laurel (Bay leaves) – ground
  • 1 tsp Garlic – ground
  • 1/2 tsp Black Pepper – ground
  •  

Putting it all together

After mixing, run the mixture through a sausage casing stuffer.
Create sausages the size you desire.
Hang sausages from any type of rack – even the oven rack
Cook 3-4 hours at 275º

Alternately, cook in a pan and put into a tortilla will eggs and cheese

Bobby Flay’s Take

  • I’ve made some personal modifications, so blame me, not Bobby, if this doesn’t turn out right.  This is what works for me.
  • Put into hot skillet – to taste
    • Garlic – two cloves minced and mashed with salt
    • Diced onion
    • Cumin
    • Oregano
    • Cayenne
    • Smoked Paprika
    • Salt and Pepper
      • Cook until blossomed – Add water if necessary
    • Add a bit of cider vinegar
    • Add some finely diced onion and tomato
    • Add diced jalapeno and lime juice
    • Remove from heat
    • Add cilantro
    • Add EVOO and salt and pepper
  • Add to ground pork
  • If there’s not enough fat (for texture) add 1-2 TBL butter

Cook and serve with egg in a burrito, or create a patty and serve in a sandwich.

 

Egg Rolls

egg-rollsINGREDIENTS

  • 1/2 LB cooked ground beef
  • 1/2 LB cooked ground pork
    Alternately you can use pork tenderloin or chicken
  • Worcestershire sauce
  • Red Bell Peppers (julienne strips)
  • Sweet Onions (julienne strips)
  • Celery (diced)
  • Grated ginger
  • Scallions
  • Soy sauce
  • Carrot (julienne strips)
  • 1 C finely sliced cabbage
  • Egg Roll wrappers

butter, flour, milk, provolone cheese

  1. Brown meat in a large skillet
  2. Toss above to combine
  3. Cook all till slightly wilted
  4. Place Egg Roll wrapper on a damp paper towel
  5. Spool some mixture in between wrapper points
  6. Roll wrapper tightly, securing  edges with water
  7. Place on a baking sheet
  8. When finished rolling, spray all with oil
  9. Flip and spray other side as well
  10. Bake at 375º until browned – about 12 minutes ( See note at bottom of page )
  11. Meanwhile prepare cheese dipping sauce – Heat and stir together
    • 1 TBL butter
    • 1 TBL flour
    • 1/2 C milk
    • 1/2 C provolone cheese
  12. Alternate soy dipping sauce
    • 6 TBL soy sauce
    • 2 TBL rice vinegar
    • 2 TBL creamy peanut butter
    • 2 tsp sugar
    • 2 tsp sesame oil
  13. If frying in a pan, use an oil with a high smoke point such as grapeseed, canola, peanut, safflower or sunflower oils.

Spring Rolls – COLLECTION

See also: Spring Roll Dipping Sauces

I created this base recipe during a vacation where we are currently traveling Europe and are living in Istanbul, Turkey.  You might guess that pork is difficult to come by in a Muslim country,  so I created a more vegetarian option.

Saying SPRING ROLL is kind of like saying CASSEROLE.  There are many ways to make great spring rolls.  Here are many options from which you may choose.  The only commonality is that you use Rice Paper Sheets (round) available from most grocery stores.  Soak them in cold water for about 20 seconds to soften them up before trying to roll them.

Be sure to review THINGS YOU NEED TO KNOW before you start on your Spring Rolls.

Consider threading the shrimp on a skewer prior to cooking.  It will cook straight – and then stay straight.  it will fit inside your spring roll very nicely.  Cook only 3-5 minutes (depending on the size) and then plunge in ice water.

Octopus can be eaten raw or precooked.  Slice on the bias.  Slice larger, tough octopus very thinly.

 

INGREDIENTS – Use whichever you prefer

      • Cilantro
      • Mint
      • Basil
      • Shredded carrots
      • Lettuce
      • Red or Green peppers
      • Red onion – thinly cut julienne strips
      • Thinly cut Napa cabbage or Spring Greens
      • Vermicelli Noodles
      • Soy sauce
      • Shredded pork or chicken (optional)
      • Shrimp are commonly used too
      • Chives – cut to about 5 inches in length

spring-rollsSTEP BY STEP

      1. Dice, shred, chop, and toss all ingredients except chives
      2. Soften rice paper in barely warm water by soaking for about 5-10 seconds
      3. Lay rice paper on a damp paper towel – even better is to use a high-thread count linen napkin or culinary towel.
      4. Place chives so they are visible through the rice paper
      5. Spoon ingredients along rice paper
      6. Fold and roll as tightly as possible – serve with dipping sauce

You can alternatively use won ton wrappers and bake or fry your spring rolls.

Serve with ginger peanut dipping sauce.  You can also just use Hoisin sauce, which is available in most oriental grocery stores.

Dipping Sauce:

  • Peanut butter
  • Rice Wine Vinegar
  • Soy
  • Hoisin or Plum Sauce
  • Chili Sauce

 

INGREDIENTS

      • 1 LB nice thick tuna steak – very fresh
      • 8 mint leaves
      • 1/3 C Hoisin sauce
      • 1 tsp rice wine vinegar
      • 2 TBL EVOO
      • 2 fresh limes
      • 1 tsp soy sauce
      • 1/2 tsp Wasabi
      • 1 fresh avocado
      • 2 C grated carrots or julienne strips
      • 1 C bean sprouts
      • 1/2 C chopped cilantro
      • 1/2 C chopped green onion / chives
      • 1/4 C slivered red onion
      • About 16 Rice paper wrappers
      • Toasted sesame seeds

STEP BY STEP

      1. Get your grill pan smoking hot… about 400º
      2. Lightly oil surface of tuna and season with salt and pepper
      3. Sear on high for 2 minutes on each side, then remove from heat
        Inside layer should still have some pink in it
      4. Remove from hot pan, and set aside on a plate
      5. Mix sauce containing Hoisin, vinegar, EVOO, limes, soy and Wasabi
      6. In separate bowl, mix together carrots, sprouts, cilantro, chives and red onion
      7. Slice avocado into thin slices and toss gently in the vinaigrette
        This will keep avocado from browning
      8. Slice your tuna into very thin strips so that you can see the cooked and raw layers
      9. Drain most of the vinaigrette from the avocado bowl into the bowl with your fish, and toss to coat
        This will keep your fish looking fresh
        Keep avocado in the emptied vinaigrette bowl for use later
      10. Heat 1 C of water into a shallow glass dish
      11. Dip a rice paper wrapper into the hot water for about 3-5 seconds
      12. Lay it down an sprinkle the paper lightly with sesame seeds
      13. Lay a thin strip of tuna so it can be seen through the rice paper
      14. Lay a thin strip of avocado so it can also be seen
      15. Position several mint leaves so that they can also be seen
      16. Lay a thin amount of your other toppings on top of the avocado, tuna and lettuce
      17. Fold in the side points
      18. Fold in one of the other points and roll to make a nice tight spring roll
      19. Refrigerate for up to six hours
      20. Serve with Peanut Dipping Sauce

spring-roll

 

 

Crab Spring Rolls

Your filling can be shredded chicken, crab, or even just vegetables. For this recipe I will be using canned crab

      1. Start with 1 can of fresh shredded crab and break apart in a mixing bowl
      2. 1 TBL mayo
      3. 1 tamarind paste cube (1 TBL) Soaked in 2 TBL boiling hot water
      4. 1 Thai chili – minced
      5. 4 mint leaves, diced
      6. 4 stalks of cilantro, diced
      7. scant salt
      8. Spread out a spring roll pastry sheet on a dampened work surface
      9. Fill with a line of filling
      10. Fold the near end (away from you) toward the middle
      11. Fold both sides into the middle
      12. Brush the far end liberally with beaten whole egg wash
      13. Roll as tightly as possible
      14. Plunge in hot canola oil (365º) for 60 seconds and let drain
      15. Serve immediately with lettuce leaves

Note: Spring Roll Pastry sheets can be purchased from any store. In a pinch, you can use won ton wrappers. Select the thinnest possible sheets.

Dipping sauce

      • 1/4 C rice
      • 1 tsp soy
      • 1 clove
      • 1 tamarind
      • 2 T sugar
      • Thai chili
      • Canola oil

 

      • 20 rice paper rounds (galettes de riz) – about 8 inches
      • 2 oz cellophane noodles
      • 1 small carrot – use peeler to create strips
      • 1 Kirby cucumber – cut into thin sticks
      • 1 small jalapeno or serrano pepper – seeds and vein removed
      • 1/4 C rice vinegar
      • 1/2 tsp sugar
      • 1 TBL fresh lime juice
      • 1 tsp fresh lime juice (set aside)
      • 4 romaine leaves torn into strips
      • 10 oz packaged baked tofu – cut into 1/4 inch sticks
      • 1 C fresh bean sprouts
      • 1/2 C each – basil, mint and cilantro (total 1.5 C)
      • 1/3 C hoisin sauce
      • 2 TBL chunky peanut butter
      • 2 TBL mirin
      1. Soak noodles in a bowl of boiling hot water for 10 minutes
      2. Blanche carrot in boiling water about 45 seconds, then rinse under cold water
      3. Put carrot, cucumber, jalapeno, vinegar, sugar, 1 TBL lime juice and salt into a bowl and toss to mix.  Let marinate 5 minutes, then drain (reserving liquid)
      4. Drain noodles and rinse under cold water, then pat dry
      5. Snip noodles with kitchen shears, then toss with 1 tsp lime juice in a large mixing bowl
      6. Fill shallow pan with very warm water
      7. In the large mixing bowl, GENTLY toss the noodles, vegetables and tofu
      8. Soak TWO rice paper rounds about 30 seconds
      9. Place on a barely damp culinary towel so that they overlap by about three inches – essentially creating a fat figure eight
      10. Near the lower end of the figure eight, place two pieces of romaine, and top with about 1/8 of the noodle mixture
      11. Roll up tightly around filling, folding in sides
      12. Make 6, 7, 8 more until all ingredients are gone.  You will probably not use all of your rice paper rounds
      13. Serve with a mixture of hoisin, peanut butter and mirin

These can be made up to four hours ahead, and then refrigerated wrapped carefully in a slightly damp towel, and then plastic wrap.

 

World Wednesday

It is more than important… it’s CRITICAL… to embrace the diversity of the world. Our World Wednesday dineouts are open to anyone who cares to join us. It is an attempt to experience the diversity in the Valley of the Sun.

  • GERMAN
    • Haus Murphy’s .  5739 W Glendale Ave, Glendale, AZ 85301
    • Zur Kate
  • IRISH
    • Tim Finnegan’s . Irish – 9201 N 29th Ave, Phoenix, AZ 85051
    • Rosie McCaffrey’s
    • Metro Irish Pub
  • FRENCH
    • Zinc Bistro
    • Kierland Commons, 15034 N Scottsdale Rd #140, Scottsdale, AZ 85254
    • Christopher Crush . French
  • ENGLISH / BRITISH
    • George and Dragon – 4240 N Central Ave, Phoenix, AZ 85012
    • The Rose and Crown
  • SCANDANAVIAN
    • Beaver Choice
  • SOUTHERN AMERICA
    • Mrs White’s Golden Rule Café – 808 E Jefferson St, Phoenix, AZ 85034
    • Lo Lo Chicken and Waffle – 1220 S Central Ave, Phoenix, AZ 85003
  • AFGANI
    • Khyber Halal – 4030 N 24th St, Phoenix, AZ 85016
  • BOSNIAN
    • Café Sarajevo
  • PERUVIAN
    • Villa Peru
  • KOREAN
    • Café Ga Hyang – 4362 W Olive Ave, Glendale, AZ 85302
  • INDIAN
    • New India Bazaar – 2544 N 7th St #101, Phoenix, AZ 85006
    • Little India
    • Flavors of India
    • Curry Corner
  • ETHIOPIAN
    • Café Lalibella – 849 W University Dr, Tempe, AZ 85281
    • Abyssinia Restaurant – 842 E Indian School Rd
    • Gojo – 3015 E Thomas Rd, Phoenix, AZ 85016
  • THAI
    • Nunthaporn Thai
    • Sa Bai Modern Thai – 4121 E Thomas Rd, Phoenix, AZ 85018
    • Yupha Kitchen
  • ITALIAN
    • Franco’s Italian Café
    • Chris Bianco
  •  GREEK
    • Greektown
  • VIETNAMESE
    • Phở Bình Minh – 4141 N 35th Ave, Phoenix, AZ 85017
    • Khai Hoan
    • Reathrey Sekong
    • Hue Gourmet
  • SERBIAN
    • Café Sarajevo – 3411 W Northern Ave, Phoenix, AZ 85051
  • JAPANESE
    • Nobuo Japanese at Teeter House – 622 E Adams St
    • ShinBay
  • JEWISH
    • Goldman’s Deli
  •  CHINESE
    • Hong Kong Asian
    • Sing High – 27 W Madison St, Phoenix, AZ 85003
  • FILIPINO
    • Casa Filipina – Thunderbird Square, 3531 W Thunderbird Rd

 

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