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Chinese Kung Pao Chicken

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4


  • 2 boneless, skinless chicken breasts, 7 to 8 ounces each
  • Marinade:
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • Other:
  • 8 small dried red chili peppers
  • 2 cloves garlic
  • 2 green onions (spring onions, scallions)
  • 4 tablespoons oil for stir-frying, or as needed
  • 1 teaspoon Szechuan peppercorn, optional
  • 1/2 cup peanuts or cashews
  • a few drops sesame oil, optional


Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

                                                                                 (From :

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Philly Cheesesteak


A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly-sliced pieces of steak and melted cheese in a long roll. A popular regional fast food, it has its roots in the city of Philadelphia, Pennsylvania. (Learn More about Philly Cheesesteak)


  • 1 (12-ounce) flank steak, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (5-inch) portobello mushroom caps
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup thinly sliced onion
  • 1 1/2 cups thinly sliced green bell pepper
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon lower-sodium soy sauce
  • 2 teaspoons all-purpose flour
  • 1/2 cup 1% low-fat milk
  • 1 ounce provolone cheese, torn into small pieces
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon dry mustard
  • 4 (3-ounce) hoagie rolls, toasted


  1. 1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
  3. 3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
  4. 4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.


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American Turducken




  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 gallon water
  • 18 to 21-pound turkey, skin intact and boned except for drumsticks
  • House seasoning, recipe follows
  • Cornbread Dressing, recipe follows
  • 3 to 4-pound duck, boned
  • 3 to 4-pound chicken, boned
  • Paprika


To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.


Preheat roaster to 500 degrees F.


Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.


Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher’s twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.


Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.


Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.


Cook’s Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornbread Dressing:


  • 1 cup self rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil


  • 7 slices white bread, dried in warm oven
  • Cornbread
  • 1 sleeve saltine crackers
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 7 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning
  • 5 eggs, beaten

Preheat oven to 350 degrees F.


To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.


To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.