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.

Roman „maritozzi” (oval- shaped buns)

The Roman maritozzi, specialty of bakers rather than confectioners, once were a characteristic sweet during Lent, probably because of its simplicity. It was made in fact with yeast dough, mixed with a tablespoon of oil, a handful of raisins and one of pine-seeds, a pinch of salt and a few tablespoon of sugar. After having mixed the ingredients well with the dough, the bakers used to form lots of little „maritozzi” in the characteristic slightly oval shape, and after leaving them to rise for half a day, they were then baked in a very hot oven.

Spaghetti „carbonara”

This is another very simple recipe and generally very much appreciated. For 6 persons, fry in a tablespoon of lard or oil 300 g of streaky bacon cut into pieces and allow to lightly golden. In a bowl, beat together 4 eggs, 4 tablespoon of pecorino cheese, salt and pepper. Boil ½ kg of spaghetti until chewy „al dente”, drain and mix straightaway with the beaten eggs and streaky bacon pieces, then reheat for 2 minutes in a pan until the eggs become firm. Sprinkle over some more pecorino cheese and lots of pepper.

Ponticiana toast

This typical toast can be easily found on the menus of the Roman pizza restaurant. It takes its name from a very ancient quarter of the city, and it is different from the other toasts for its generous spread. It is in fact composed of a base of bread lightly fried in butter, covered with mozzarella cheese, raw ham and truffled mushrooms, all abundant and then heated well in the oven.

Bruschetta (garlic toast)

This is perhaps the most well- known Roman speciality, the symbol of very humble cooking which owes much of its fame to the simplicity and easy preparation of many of its dishes. And naturally, it is also very simpleL take a fingerthick slice of home made bread, toast it and then rub a clove of garlic over the surface and sprinkle over some good oil and salt. If you follow the above instructions you will get a delicious and apetising „bruschetta”.

Suppli (fried rice balls)

To make 12 suppli, mix 200 g of boiled rice with some savoury sauce (the recipe is that of the Roman „fettuccine”), lots of Parmesan cheese and a whole egg. Now make the suppli into egg- shaped balls using the palm in your hand, introducing in the centre bits of mozzarella cheese as well as stuffing which you may prepare according to your taste, with some minced meat or, better, a few pieces of chicken livers. Now dip each suppli in flour, then in beaten egg, coat bread- crumbs, and fry in hot oil.

Pasta and potatoes

Prepare a mixture with 1 tablespoon of lard or the equivalent of oil, 1 slice of streaky bacon cut into pieces, 1 small onion, a few sprigs of chopped parsley and then fry slowly these ingrdients together without browning them too much. Add a quantity of broth sufficient for 6 persons and 4 or 5 potatoes cut into pieces, salt and pepper. Cook the potatoes and just before they are tender, add the pasta, about 300 g, then season with a good handful of pecorino cheese.

Roman „saltimbocca” (veal slices with ham)

Buy 2 thin slices of veal per person. Sprinkle over some salt and place on each slice one small slice of raw ham and a sage leaf, now roll up the veal slices and pierce each with a toothpick. Put each saltimbocca in a pan containing butter and oil and place on the heat, then dilute with a cup of wine and leave to cook on a rather high flame.

Fried pumpkin flowers

Calculate 3 or 4 pumpkin flowers per pesron, which should be very fresh and without the pistils. Open them carefully and stuff with a piece of anchovy and a cube of mozzarella cheese. Prepare a thickbatter with flour, water and salt, dip in the stuffed flowers and thenfry in lots of very hot oil.

Fried frogs

There is an old Roman proverb which goes like this: Frogs are best eaten in those months with an r (expect January, because in Italian it is spelt „gennaio” ). Buy some nice fresh frogs, wash them well and sllow to marinate in white wine for half a day. You may add some onion in the marinade liquid, and ifyou like also some nutmeg. Coat the frogs with flour and fry in boiling hot oil.

Turnip – tops tossed in the pan

For 6 persons, calculate 1 and ½ ok of turip- tops, remove the stalks and tough leaves and boil in lots of salted water. In a pan, fry 2 or 3 cloves of garlic and a hot chili tip in half a finger of oil. Pour in the boiled turnip – tops and allow to absorb the flavour well. Add some salt if necessary.

Squids in sauce

For 6 persons, clean 1 kg of squids, cut them into pieces and wash carefully. First fry in some oil 2 or 3 cloves of garlic, then fry the squid pieces. Pour in ½ glass of white wine to avoid the squide getting hard and leave to evaporate. Then add enpugh tomato sauce to cover the squids and some salt and pepper. Usually peas accompany squids in sauce: when the tomato sauce begins to thicken, pour in 500 g of shelled peas and leave to cook slowly.

Dolma (grape leaves roll)

Ingridients:

• 3 cups of rice
• ¾ tablespoon of all spice (ground)
• 1 lb of minced lamb (or another meat)
• ½ teaspoon of ground pepper
• 1 cup of tomato sauce
• 2 cloves of garlic(minced)
• 1 lb of grape leaves (canned or fresh)
• salt as disired
• large diced onion
• water
• lemons

Prepare tle leaves, lb you using grape leaves

Little cushions of fried bread

Cut 1 cm thick slices of home- made bread, open them in half without dividing them completely, then fill with one slice of mozzarella cheese and ½ slice of raw ham or, if you prefere, a slice of sardine. Moisten the little „cushions” just slightly with some milk; dust with flour and leave them to soak in a bowl containing 2 beaten eggs and some salt. When the cushions of bread have absorbed the eggs well, fry in hot oil.