Recipes Archives - Page 2 of 84 - International Cuisine

Maharge ya Nazi (Kidney Beans in Coconut Milk)

January 6, 2022 By Darlene at International Cuisine

Maharge ya nazi is a delicious dish made of kidney beans and coconut milk. It has some tomato, onion and spices and it makes a nice balanced dish.

It is often served with ugali a basic staple enjoyed across numerous African countries, although it can be called different names like fufu. It is bland made of cornmeal, cassava, millet or sorghum on its own but used to sop up the flavors from stews and dishes like naharge ya nazi. You can get an easy recipe here. Maharge ya nazi can also be served up with some white rice, which is how it was served at the safari camp.

Legumes are a staple and important source of protein in African cuisine. It is especially important in vegetarian diets. They come in all shapes and colors and sold in the market along with rice. Here is a typical vendor you will find in the markets in Africa.

For this recipe, it calls for kidney beans. You can certainly use a short cut and use canned beans just make sure you rinse them well to remove that tinny taste but why not make it from scratch, everything taste better that way. Please note that you should soak the beans if they are dry overnight before cooking. So plan accordingly.

If you would like to learn more be sure to check out “Our Journey to Tanzania”.

You can also find more authentic recipes like Chips za Taro (Taro Chips), Ndizi Nyama (bananas and beef stew) and Kashata, a lovely peanut brittle snack or dessert.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Maharge Ya Nazi (Kidney Beans in Coconut Milk)

Maharge ya nazi in Swahili simply means beans with coconut. It is a lovely dish served over ugali or white rice for a nice balanced meal.

Course Main Dish

Cuisine East African, Swahili, Tanzanian

Prep Time 10 minutes

Cook Time 45 minutes

soaking time for beans 8 hours

Total Time 8 hours 55 minutes

Servings

Calories 190kcal

Author Darlene at International Cuisine

Ingredients

1 cup Kidney beans, dried
1 Tbsp oil
1 clove garlic minced
1 medium onion, white chopped finely
1 medium tomato chopped finely
1 inch ginger minced
1/2 tsp turmeric, ground
1 1/2 tsp salt
1 cup coconut milk
1 tsp coriander, ground
1/2 tsp black pepper
4 sprigs cilantro, fresh chopped roughly for garnish

Instructions

Soak the beans in warm water overnight and drain.
Wash the beans and put them in a large pot on the stove with enough water to cover. Simmer until tender.
Drain water but retain 1 cup and set aside.
Heat oil in a large pan over medium heat
Add the onions and cook until translucent
Add in the ginger and garlic and stir until fragrant
Add in the spices and tomato, stir until fragrant
Add in the salt and the beans and mix well.
Add in the 1 cup of reserved bean water and simmer for 5 minutes
Add in the coconut milk, stir well and simmer for another 5 minutes.
Garnish with fresh cilantro and serve with white rice or ugali.

Nutrition

Kashata (Peanut Brittle with Cardamon and Coconut)

January 6, 2022 By Darlene at International Cuisine

Kashata is a flavorful peanut brittle that is found all over Tanzania as well as other East African countries. It is a sweet snack or dessert. It can come in all sorts of shapes and sizes and flavored with other spices. I love it with just an hint of cardamon and think you will too.

Do you love peanut brittle? I do, and this Kashata is really a wonderful and easy treat to make at home. Just fair warning, you really have to watch it while the sugar is dissolving and caramelizing or it can go south in a hurry.

I enjoyed Kashata often while in Tanzania on safari and it reminds me of my amazing trip every time I make it.

Did you know that Freddie Mercury of Queen was actually born in Stonetown in Zanzibar?

If you would like to learn more be sure to check out “Our Journey to Tanzania”.

You can also find more authentic recipes like Chips za Taro (taro chips) Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Kashata (Peanut brittle with cardamon and coocut)

A wonderful sweet quick and easy treat popular in Tanzania and many other East African nations

Course Dessert

Cuisine East African, Tanzanian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings pieces

Calories 213kcal

Author Darlene at International Cuisine

Ingredients

1 3/4 cups sugar
1/2 cup coconut milk
1/2 tsp cardamon, ground
1/2 tsp salt
2 cups roasted peanuts lightly chopped
1/2 cup coconut flakes

Instructions

Get your peanuts and coconut flakes ready and near the stove before you start
You will need an 8 x 8 inch square pan spray it with cooking oil or grease it.
In a good thick sauce pan add in the sugar, coconut milk, cardamon and salt.
Turn on to medium heat, stirring until the sugar dissolves and becomes liquid. Stop stirring and you can swirl the pan if need be to keep the sugar from burning. Just when the sugar starts to caramelize quickly add in the peanuts and coconut flakes and stir.
Remove immediately and spread the thick mixture into your pan.
When it is cool cut or break it into pieces.

Nutrition

Yule Log Cake Perfect for the Winter Solstice

December 19, 2021 By Darlene at International Cuisine

Yule log cake is a tradition that goes way back to the late 1800’s. In France during the days of Napoleon, he banned burning fires in fireplaces because he was concerned that it could spread disease. In order to keep the tradition of the yule log alive, a clever baker came up with a cake in the shape of a log. It is called Buche de Noel. They can be found everywhere during the holidays and it is a decadent treat. I am not going to say this is easy to make. I tried three different recipes and this one finally worked out. Rich butter cream frosting on light fluffy vanilla cake.

This year in 2021 the winter solstice happens in the northern hemisphere on December 21st at 10:59 am EST. It is the perfect time to take a moment, to be thankful for your blessings and set your intentions and dreams for the new season.

Why not make this delicious yule log cake and enjoy it along with some wassail for an authentic Winter solstice experience. I love to write down my dreams and stuff them in a pine cone and burn it on the longest night of the year. It is also a wonderful time to simply let go of the things that are holding you back.

I am wishing for you that you all your hopes and dreams come true and that you truly take a moment to breath and recognize the change of the season.

No matter what your religion or beliefs, it is something we all share in together as humans. How do you plan to celebrate the solstice? I would love it if you let me know in the comments below.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 1 vote

Yule Log Cake

The perfect cake to celebrate the solstice

Course Dessert

Cuisine French

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings servings

Calories 1014kcal

Author International Cuisine

Ingredients

Sponge cake:
4 eggs room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour sifted
Chocolate buttercream:
7 egg whites
1 1/3 cups granulated sugar
6 ounces unsweetened chocolate melted and cooled
1/2 teaspoon instant espresso powder
1/2 teaspoon vanilla extract
3 cups plus 3 tablespoons butter softened

Instructions

How to make Yule Log Cake
Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
Once the flour is incorporated into the batter, stop mixing.
Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
To make the chocolate buttercream:
In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
To assemble the chocolate yule log:
Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
Chill the cake and serve.

Nutrition

Winter Solstice Wassail

December 19, 2021 By Darlene at International Cuisine

This winter solstice Wassail is real easy to make and warms the soul. A tradition for the winter solstice.

This recipe is a non-alcohol version but you can easily add some brandy if you would like to spike it.

This recipe is made in a crock pot. Just throw everything in and enjoy the scents of the season as it simmers throughout the day. Enjoy it on the Winter Solstice and anytime during the cold winter months.

Although it may look like it has ice cubes, it is actually pieces of apple. I simply love this recipe I hope you will too. This year in 2021 the Winter Solstice takes place in the northern hemisphere on December 21, 2021 at 10:59am EST.

I truly hope you take a moment to set your intentions and dreams. It is so important to take a moment to get away from the hustle and bustle of the holiday season and sitting back with some candlelight, a fire to burn your pine cones and yule log, and sipping a little wassail, is the perfect remedy.

I would love to hear what your hopes and dreams are, be sure to share in the comments below.

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5 from 2 votes

Winter Solstice Wassail

A perfect drink to bring in the solstice

Course Drink

Cuisine Winter Solstice

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings quarts

Calories 952kcal

Author International Cuisine

Ingredients

2 quarts apple cider or apple juice
1 quart cranberry juice
15 all spice berries
24 cloves
4 cinnamon sticks
1 orange peel
4 medium baking apples
2 cups brandy optional

Instructions

Put the apple cider and cranberry juice into the crockpot
In a spice bag place the all spice berries and 20 cloves and put in the pot.
Simmer on low for 4-5 hours.
Preheat oven to 375 degrees
In the meantime place 4 apples with the remaining four cloves and 1/2 cup of water into a baking dish.
Cook about 35-45 minutes or until the apples are tender, remove from oven and set aside.
Once the apples are cool, dice them and put them in the wassail.
Remove the peel from the orange taking care to not get the white pith.
Put the peel in the wassail.
Let simmer together for about 30 minutes and serve warm. You can add Brandy at this time if you want to spike it.
Refrigerate any leftovers

Nutrition

Sour Cream Coffee Cake

December 19, 2021 By Darlene at International Cuisine

This sour cream coffee cake recipe has been in my husband’s family since he can remember. It was always a treat on Christmas morning.

It is interesting to note how some recipes are reserved for the holiday’s. This has been true for his side of the family since he can remember, and now for mine too.

Anyone that has had some often asks…. are you making that sour cream coffee cake again this year? Sort of a reminder of how much it is loved.

One year when my husband and I were hosting my side of the family for Christmas, I made a coffee cake and set it out on the counter. By the time we woke up in the morning, there was simply a little crumb in a corner with a note that said “left for Dan.” Ever since that occurred, I make my husband his own.

Now we give smaller individual coffee cakes as gifts. Yes, it has come to that! It simply says “home for the holidays!” Feel free to make this delicious coffee cake a new tradition in your family, trust me you will be a hero!

A couple of small notes, please use margarine as butter is simply too rich.

Also, when you half the batter just make a thin layer on the bottom as you want to make sure there is enough to cover the top.

I find using the back side of a spoon works best to spread the batter over the cinnamon and sugar layer.

Be sure not to overcook it, if anything under cook it slightly and then heat up a piece in the microwave for about 15 seconds and savor it with a cup of coffee or tea.

Happy Holidays!

What is your favorite holiday recipe? I would love to hear about your family’s traditions.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Sour Cream Coffee Cake

Our family tradition for Christmas morning.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings coffee cake

Calories 5142kcal

Author International Cuisine

Ingredients

1/2 lb margarine 2 cubes
1 cup Sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
For the filling and topping:
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees
Cream together the margarine and sugar until light and fluffy
Add eggs one at a time and beat until smooth
Sift flour, baking powder, soda and salt and mix well into the margarine and sugar mixture.
Stir in the sour cream and add vanilla.
Mix together the filling/topping ingredients in a separate bowl
In a 13x9 greased pan turn 1/2 the batter in the pan, top with 1/2 the filling.
Add the rest of the batter spreading evenly and sprinkle the rest of the topping .
Bake at 350 degrees for 25 to 30 minutes.
DO NOT OVER COOK.
Test with a tooth pick and Enjoy warm!

Nutrition

Qurutob (Bread Salad)

May 27, 2021 By Darlene at International Cuisine

Qurutob is a beloved bread salad but what makes it unique and special are the balls of dried salty cheese called qurut balls. These round hard balls are softened with hot water which then turns into a yogurt type substance. I was really happy to have found them on the internet so I could try the real thing, you can get them here.

I love trying new and unique ingredients. These little dried salted cheese balls were developed centuries ago in Central Asia as a means of preserving dairy products for long journey’s for their nomadic lifestyle. They go by many different names but kurt and qurut are common. Fresh qurut is soft and crumbly but dries hard with time. It can last a whopping 7 to 8 years while maintaining its nutritional value.

This Qurutob salad is made also with Tajik bread, you can of course use a ready made naan bread as a substitute but why not make the real thing. You likely won’t have a tandoor (clay oven ) that is used in Tajikistan but you can come pretty close with your oven at home.

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal. Tajik bread, Plov and cream cheese cookies.

Did you know that both Tajikistan and Uzbekistan were part of the Silk Road? In fact Uzbekistans Silk Road sites include four of the five UNESCO World Heritage Sites. The fifth is the Then-Shan mountains.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Qurutob (Bread Salad)

A delicious bread salad made with qurut, a dried salty cheese ball. This ball is mixed with water and it makes a yogurt like substance that acts as a dressing.

Course Salad or Side dish

Cuisine Tajikistan, Uzbekistan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 400kcal

Author Darlene at International Cuisine

Ingredients

1 medium onion, white Sliced thinly
1 piece naan bread
1 large Tomato Sliced thinly
1 cucumber peeled and sliced thinly
1 bunch Coriander chopped finely
1/4 cup walnuts crushed
1 Tbsp oil sunflower
3 fresh chili peppers
salt and pepper to taste
300 grams qurut You should order this online or substitute Feta
1/4 cup Hot water +/- to pour over qurut balls add enough for desired consisitency.

Instructions

toast the naan bread until warm in oven, then tear up into pieces
Pour the hot water over the qurut balls until you get a yogurt like consistency
Put some oil in a frying pan fry 1/2 the white onion slices until caramelized.
In a large bowl or plate place the yogurt mixture on the bottom then add the torn pieces of bread and crushed walnuts
Add on top the cucumbers, tomatoes, remaining onion and coriander
Pour over the oil and onions
top with the chili peppers
Toss , making sure to get all the qurut mixture at the bottom and serve with extra bread

Nutrition

Tajik Bread

May 27, 2021 By Darlene at International Cuisine

Tajik Bread is also made in Uzbekistan and is called non or naan. Although, it is not the same naan bread that I am accustomed to. This round beautiful bread is typically made in a tandoor or clay oven. You can actually get pretty good results using your oven at home.

Bread in both Tajikistan and Uzbekistan is somewhat sacred. You would never cut it with a knife, it is always torn. You never set the loaf upside down as it is considered to be bad luck. If you were to drop it on the floor, it would be set up high for beggars and birds. If someone is leaving on a journey, a bite of non is taken and the loaf is then saved until they safely return. Lastly, if a Tajik has food but no non, he will say he is out of food.

This Tajik bread recipe takes some time to make but the result is well worth the effort. You can use a fork to make the decoration in the middle or I used a cookie cutter with a design but as you can see it didn’t come out perfect but that’s okay, it tasted yummy!

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Plov and cream cheese cookies.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Tajik Bread

A round loaf of bread that is extremely popular in both Tajikstan and Uzbekistan.

Course Bread

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Resting or Rising times 3 hours

Servings

Calories 291kcal

Author Darlene at International Cuisine

Ingredients

1 cup hot water
1 cup plain yogurt
1 tsp sugar
2 tsp instant yeast
1/2 cup whole wheat flour
4 cups all-purpose flour
1 tsp salt
1 egg beaten with 1 Tbsp milk
1 Tbsp black sesame seeds for decoration

Instructions

Heat up some water until very hot. Then mix with the cold yogurt. Mixing the two should result in a warm mixture. Stir in the sugar, yeast, and whole wheat flour. Let it rest for about an hour.
Next stir in the flour and salt. Knead the dough together until a smooth ball forms. Add a tad bit more flour or water as needed. Cover with a damp cloth and let rise until doubled in size, about 2 hours.
Preheat the oven to 500F. Prepare the egg and milk wash. Then, divide the dough into 8 pieces and press flat. Make the indentation in the middle with the bottom of a glass or I used my cookie cutter with out cutting it all the way through. If you use a glass, you can make your design with a fork. Dust with flour as needed.
Brush the top with egg wash, then sprinkle a few black sesame seeds in the middle,
Bake for approx 20 minutes but watch them. Enjoy!

Nutrition

Plov (National Dish of Tajikistan and Uzbekistan)

May 27, 2021 By Darlene at International Cuisine

Plov or Osh is considered to be the national dish of both Tajikistan and Uzbekistan. This dish is made in giant pots called Kazan and served in markets all over. It is believed that only men are the masters of preparing plov. There is a saying that the one who has managed to cook a real plov, will be able to cook any other dish. In Uzbekistan a man should be able to make a plov to feed 1000 people.

I loved making this plov dish, it truly is a scrumptious meal. There are hundreds of variations and I am certain each family has their own beloved plov recipe. There is an old Turkish saying “There are as much kinds of Plov as there cities in the Muslim world are.”

This recipe has lamb, onions, carrots and a little dried berry called a barberry which I had never tried before. I found it here. It is called Zereshk and is wildly harvested and full of antioxidants. It tastes similar to a dried cranberry which would be a fine substitute if you want. I always love trying new things and try to be as authentic as possible.

Uzbek plov is unique, as the rice is simmered in a broth of meat and vegetables called zirvak. It simmers until all the liquid evaporates. Uzbeks believe this method keeps the rice tender and full of flavor without it being soggy.

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and cream cheese cookies.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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3 from 17 votes

Plov (The National dish of Uzbekistan and Tajikistan

Plov goes by many names, in Tajikistan they call it Osh but it also known as pilaf, pilau, polu, pilav, or palaw to name a few. A delicious main dish you will love.

Course Main Course, Main Dish

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings

Calories 422kcal

Author Darlene at International Cuisine

Ingredients

1 lb leg of lamb boneless , cut into bite size pieces
1 cup basmati rice
1 head garlic whole
1 large onion thinly sliced
2 large carrots cut into thin matchsticks
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon whole black peppercorns
½ cup barberry zereshk
1 cup vegetable broth
1 tablespoon salt
1 tablespoon oil

Instructions

Place the basmati rice in a large bowl and cover with hot water. Set aside.
Wash the garlic head. Cut about a quarter inch off the top to expose the cloves. Set aside.
Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)
Grind using a mortar and pestle or a spice grinder. Set aside.
Heat oil in a large dutch oven over high heat. Add the lamb pieces, stir occasionally until the lamb is browned all around.
Remove the lamb pieces and set aside.
Stir in onions and cook, until onion is soft and golden, about 10 minutes.
Stir in carrots and cook, until carrots are tender, about 10 minutes.
Add the lamb and mix.
Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
Add the whole garlic head, mix well. Reduce heat to medium. Cover and cook for 30 minutes.
Wash and drain the basmati rice. Pour the rice over the lamb mixture in an even layer.
Slowly pour the vegetable broth in. The rice should be covered in liquid by about ½ inch. Do not stir.
Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
Mix the ingredients as you serve the dish on a platter. Garnish with the garlic head.

Nutrition

Tajik Cookies (Cream Cheese Cookies)

May 27, 2021 By Darlene at International Cuisine

Tajik Cookies are made with the cream cheese in the dough. They are stuffed with a little pocket of raisins and walnuts and dipped in sugar. They went perfectly with the green tea which is considered to be the national drink of Tajikistan.

Honestly these cookies were fun to make and everybody loved them! The cream cheese in the dough makes for a very light and delicate cookie. A true delight! These cookies can be found in Uzbekistan as well.

Fruit could also be used as a dessert for either country. Apples and pears came originally from this region and Uzbekistan is said to have the sweetest melons in the world.

Did you know that there is a strikingly beautiful mountain lake in Tajikistan called Iskanderkul? It gets its name from Alexander the Great and is believed to be where his horse, Bucephalus, drowned in a battle. The water appears to change color during the day from turquoise to milky white.

If you would like to learn more about Tajikistan an Uzbekistan, check out “Our Journey to Tajikistan and Uzbekistan” be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and plov.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.75 from 4 votes

Tajik Cookies (Cream Cheese Cookies)

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious. Serve them with green tea for an authentic treat!

Course Dessert

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 177kcal

Author Darlene at International Cuisine

Ingredients

2 cubes butter
1 pkg Cream Cheese
2 cups flour
1 tsp baking powder
1 tsp vanilla
2 Tbsp raisins
2 Tbsp walnuts chopped
1/4 cup sugar for dusting

Instructions

Preheat oven to 350 degrees F
Leave butter and cream cheese at room temperature.
Soak the raisins and chop the walnuts
In a bowl, mix butter and cream cheese well.
Add in vanilla, flour and baking powder and mix together until a soft dough forms.
Put the sugar on a small plate
Take a spoonful of dough and make a ball about the size of a golf ball.
Flatten the dough and place one side on the sugar. Flip, then put a small bit of raisins and walnuts on sugar side.
Fold in half and place on sugar on one side.
Fold again and place on sugar.
Unfold a little of upper top side.
Bake for 20-25 minutes till the cookies golden brown.
Serve with green tea for an authentic experience.

Nutrition

Taiwanese popcorn Chicken (Yan Su Ji)

March 18, 2021 By Darlene at International Cuisine

Taiwanese popcorn chicken called Yan Su Ji goes by other names like salt and pepper chicken, and crispy chicken. It is a very popular snack in Taiwan. It is found in most of the night food markets as well as boba shops. Taiwanese popcorn chicken is a flavorful crispy bite, and it is pretty easy to make at home.

The secret to making these delicious little chicken bites is double frying. This is what keeps the chicken super succulent and tender on the inside and perfectly crispy on the outside. They are first put in a marinade for a minimum of 30 minutes (longer is better) and then simply dipped in a batter. They are always served with pieces of fried basil and a wonderful salt and pepper powder. We loved them!

Did you know that in Taiwan the trash truck alerts you by playing music Beethoven’s Fur Elise to bring your trash out to the truck. they don’t have trash cans, you just bring your trash out and put it in the truck. If you would like to learn more about this small island nation be sure to check out “Our Journey to Taiwan”. There you will get more authentic recipes like Beef Noodle Soup and Boba.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Taiwanese Popcorn Chicken

A wonderful Taiwanese street food you can make at home

Course Appetizer

Cuisine Taiwanese

Prep Time 20 minutes

Cook Time 15 minutes

marinade for at least 30 minutes to overnight 30 minutes

Total Time 1 hour 5 minutes

Servings

Calories 383kcal

Author Darlene at International Cuisine

Ingredients

For The Marinade

1 lb chicken thighs boneless skinless
1 tsp salt
1 tsp sugar
1 tsp five spice powder
1 tsp chicken bouillon powder
1 tsp onion powder
1 tsp pepper
1 tbsp corn starch
2 cloves garlic finely chopped
1 tsp ginger grated
1 tbsp Shaoxing rice wine
1 tsp light soy sauce
1 egg white

For The Batter

1 cup sweet potato starch
1 tsp baking powder
cooking oil for frying

For The Seasoning

1 tsp white peppercorn
1 tsp Sichuan peppercorn
2 tsp salt
1/4 tsp five spice powder
1 tsp hot paprika or to taste
2 cups Thai basil

Instructions

Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
Toast the white and Sichuan peppercorns on low-medium heat until slightly brown.
Use a spice grinder to grind the peppercorns into a powder. Alternatively, use a mortar and pestle.
Combine the ground peppercorns with the five spice powder, paprika and salt.
Mix the potato starch and baking powder together, then coat the cut pieces in the batter. Use a colander to shake away any excess starch.
Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
Put a serving of Taiwanese Popcorn Chicken into a platter along with some Thai basil. Add some of the spice mix in and toss all together until the pieces are evenly coated.

Nutrition