Coke chicken – Taiwanese

 Yedda from Taiwan

Chicken legs – 6 wings

Scallion – add as you want

Ginger slices – 5 to 8

Garlic slices – add as you want

carrot – add as you want

coke (coke cola) – 330 ml coke:110 ml

sou sauce

water – 200 ml

step 1: 

boil the chicken.

step 2: 

use hot-pan.

add few oil, put scallions. ginger slices, garlic

put chicken, frying until it turn brown

step 3:

 add soy sauce

add coke

add water

add carrots

step 4:

cover and cook overmedium heat until it smoking. When it smoking, boil over low heat for 10 mins.

step 5:

turn off the heat and wait 1 hour

Crepes – French recipe

Ingredients:

250 g of flour

4 eggs

½ litr of milk

2 tablespoon of sugar

50 g of butter

salt

Mix flour, salt and sugar.

Add eggs in the mixture

When the mixture begins to become dense, add milk slowly.

Add melted butter

If the misture is too liquidish, add flour.

Cook in a hot frying pan and serve hot.

Bon appetit

„Penne all`arrabbiata” (angry penne)

Even though this recipe has undergone many variations (there is in fact someone who add bacon and mushrooms), generally in Rome the recipe goes like this: for 6 persons, fry in some oil 3 or 4 cloves of garlic with some hot chili- the amount here obviously depends on the individual taste – however, it should be quite a lot for the penne pasta to be really „angry”. Then add ½ kg of tomatoes and enough salt. While the tomatoes are cooking, boil the penne until chewy „al dente”, flavour with the prepared sauce and serve with a generous tablespoon of freshly- chopped parsley.

Spaghetti with streaky bacon

One easily recognises the importance of streaky bacon in Roman cooking: many dishes call for a fried mixture and, in Roma, this fried mixture is done mainly with streaky bacon, so it plays a role which is considered by many practically fundamental. Others instead generally substitute it with the plain back bacon, however it should be accepted that streaky bacon is very simple and tasty, fry in 1 tablespoon of lard, 50 g of diced streaky bacon per person witha chili tip and ½ onion sliced. In the meanwhile, boil the spaghetti until they are chewy „al dente”, drain and reheat in a pan together with the bacon. Allow to rest to absorb the flavour and serve with hot chili and a sprinkling of pepper.

Roman peppers

Calculate 1 pepper per person, choosing the rather large fleshy variety, and roast them on the flame so that the outer skin comes away easily. Open each pepper, remove the seeds and cut the flesh into long large strips. Fry a large onion, cut into slices, in some oil, then add 200 g of peeled tomatoes without the seeds, season with salt and pepper and leave to cook for 10 minutes. Now add the strips of pepper, mix well with the sauce and allow to flavour for a few minutes, then serve hot. This recipe has a variant: the addition of streaky bacon cut into pieces and lightly fried.

Spaghetti with pecorino cheese and pepper

This dish is completely Roman invention, and a little specialty of a really simple but tasty cooking. Boil the spaghetti until they are chewy „al dente”, drain but leave them a little moist. Mix with some oil, lots of grated piquant pecorino cheese and a generous sprinkling of fresh ground pepper. It`s all here, and from the description it becomes quite clear that the recipe depends entirely on the quality of the Roman pecorino cheese and its very particular flavour.

Spaghetti with garlic, oil and hot chili

 

Still another way of flavouring pasta which is ever so simple and tasty: fry in lots of oil 3 or 4 cloves of garlic with some hot chilli according to your taste, but not little. Leave them to fry on a low flame and then remove the garlic and chili and mix the oil with the spaghetti.