RR :: Wing Hing

There are very few things in this world that truly never change.  Wouldn’t you agree?  Whether it’s the ice cream shop that continually exchanges their flavors, the necessity of upgrading your vehicle even though you hate to part with your trusty old one, to even noticing the changes in your own personality and preferences throughout the years.  Change is omnipresent.  It can be good or bad, but it’s everywhere. 

Well, I’ve found something that has not changed in 10 years and I’m confident that it never will.  Let me introduce you to my THE BEST hole-in-the-wall Chinese restaurant, Wing Hing!

My family discovered this jewel of a restaurant in 2002 when we moved from Illinois to Arizona.  It’s located in a strip mall (as some of the best Chinese-American restaurants are) and it’s the best deal in town.  Hands down.  When I was in high school, and making pennies at my part time job, my friends and I thrived off of Wing Hing.  Recently, I've been there a couple times a month.  Their lunch combo is $4.95 and this is what you get: 

Wanton chips with sweet and sour sauce & Chinese mustard

Choice of soup:  Hot and Sour or Egg Drop

Rice

2 Wantons

1 Eggroll

Your main entrée

Fortune Cookie

All for $4.95!  It can’t be beat!  And the food comes out quickly too.  You never have to wait long. 

One of the best things about eating at Wing Hing is Tam, the owner.  She is cute and friendly and has treated my family incredibly well over the last 10 years.  She’ll treat you well too because her restaurant is her pride and joy.  Her son Willie Chang is great too and he’ll refill your water glass a million times.  Tam has my order and my brother’s order memorized, which makes us feel all the more welcome in her restaurant. 

My favorite dish that Tam makes is Orange Chicken.  It is crunchy and sweet and spicy and garlicky all at the same time.  Forget about that candied Orange Chicken that you get at Panda Express.  This is ever so much better.  There’s always so much of it that I have leftovers too!

I’ve eaten here for 10 years and I can’t imagine Wing Hing changing.  Or, having to find another Chinese restaurant.  Whenever I eat at another one, I always compare it to Wing Hing and it never matches up.  I encourage you to pay a visit to Tam, to try the Orange Chicken and the treasure of Wing Hing.  

                                     Wing Hing

                                     7420 W Cactus Rd

                                     Peoria, AZ 85381

                                     (623) 561-8338



P.S. - I've been trying to get Tam's recipe for 10 years and she's still not talking :)

Sweet Halloween Party Mix

Natural Sugar is gearing up for Halloween!!!  First up is a sweet and nutty mix of cereal, pretzels, nuts and candy.  It’s perfect for a Halloween party snack or for munchies as you’re handing out candy to trick-or-treaters!  If you’ve ever gobbled up “Puppy Chow” or “Muddy Buddies” you’ll love this wicked variation!

This recipe is adapted from http://www.bettycrocker.com/recipes/crunchy-peanut-butter-mix/5c29c528-3c79-4c6b-9f02-4f3e133c6e94

4 C. rice cereal, like Chex

2 C. pretzels (you pick the shape)

1 C. peanuts

1 C. Reese’s Pieces

6 oz. white chocolate, melted

½ C. crunchy peanut butter

½ C. powdered sugar

In a large bowl, combine the cereal, pretzels, peanuts and Reese’s Pieces.  Set aside. 

In a small bowl, combine the melted white chocolate and peanut butter.  Add the melted chocolate mixture to the cereal mixture.  Fold in gently, careful not to break the cereal pieces.  Transfer the coated cereal mixture into a large, sealable plastic bag.  Add the powdered sugar.  Seal the plastic bag and shake, so that each piece is covered by the powdered sugar.  

 

White Chicken Chili

This recipe comes from my uncle, Tim Curry, who lives in Tucson, Arizona.  A hearty southwestern dish, it is flavored with cinnamon, cumin and roasted green chilies.  Serve it with some tortillas and avocado or corn bread and you’ve got yourself the perfect, unique fall meal.  Thank you for the recipe, Tim.

8 Large chicken thighs (no skin, with bones to start)

2 T. olive oil

1 Large sweet yellow onion, diced

2-3 Cloves of garlic, minced

1 Bag frozen premium white pearl onions

1 32-oz. can of chicken broth

2 16-oz. cans of white beans, rinsed and drained

1 t. Crushed red pepper flakes (or to taste)

1 t. Cumin

½ t. Cinnamon

2 T. red wine vinegar

1 Large baked potato (or 1 can white potatoes, drained), chopped

1 7-oz. Can roasted diced green chilies

Cilantro, shredded white cheddar, avocado, pico de gallo, for garnish and topping

*I couldn’t find frozen pearl onions, so I substituted regular onion.  I also added yellow corn and hominy in place of half of the white beans.  I garnished mine with cilantro and lime.

In a large pot, heat the olive oil.  Add the chicken thighs and cook over medium heat until they’re almost done.  Remove the chicken and allow it to cool.  Add the onion and garlic to the pot and cook over medium heat until the onion is soft and translucent, but don’t let them brown!  Add the pearl onions (or small white onions if you can’t find them frozen, because I never can now).  Let them cook with the other onions and garlic for several minutes.  Add the chicken broth and let it come to a simmer. 

While the broth is heating, debone and shred the chicken.  Discard any skin, fat or bones and add the chicken to the pot.  When the combination has come to a simmer, add the white beans. 

Season the chili with the red pepper flakes, cumin, cinnamon and vinegar.  Cover the pot and let the chili simmer about 30 minutes.  Remove the cover and add the diced green chilies.  Cook for another 20 minutes.  *If you add the green chilies too soon, their flavor will be lost, so don’t do it!

At this point, season the chili further with more crushed red pepper flakes (or Tepin peppers for a bigger kick, do not use jalapenos).  Serve the chili hot with cilantro, shredded white cheddar or avocado and Pico de Gallo.  This chili tastes great with bread sticks, tortillas or good, coarse bread.  

Potato Bitterballen

I first tried Bitterballen in Holland, with my friend Larry.  We shared a couple appetizers over wine, bitterballen included, and watched as almost-frozen Dutch passersby hurried home along the streets of Breda.  I fell in love with these tasty morsels and vowed to recreate them back home on the other side of the world.

Bitterballen is a classic Dutch appetizer normally served with an aperitif like Jenever.  It's a finger food comprised of beef, flour, butter, nutmeg and broth formed into a ragout, chilled, then breaded and deep fried.  And it's always served with good mustard.  My version is slightly different:  turkey meatballs, consumed by leftover mashed potatoes, and 'crunched' up by panko.  Serve these hearty, comforting bites with whole grain mustard and a gin cocktail for a winning Dutch escape.

8 Precooked turkey or beef meatballs, halved

2 C. leftover mashed potatoes (make sure your potatoes are not soupy – they should be malleable, but firm)

½ t. Nutmeg
1/2 t. Thyme (optional)

Salt & Pepper

1 Egg

Panko

Oil, for frying. 

Whole grain mustard, for dunking

In a medium sized bowl, mix the leftover mashed potatoes with the nutmeg.  Season it with salt and pepper to taste.  If you would like to add other fresh herbs, this is the time to do it.  When the mixture is thoroughly combined, take 1 halved meatball and cover it with a large spoonful of the mashed potatoes.  Roll it into a tight ball, making sure that none of the meatball is showing.  Form the rest of the balls using the same process and set them in the refrigerator to chill.  Chill about 30 minutes or more. 

In a medium saucepan, add about 2” of oil.  You want the oil to cover the top of the bitterballen so they fry evenly.  Heat the oil to about 360 degrees. 

In a small bowl, wisk the egg.  Set aside.  Put about 1-1½ C. of panko in another small bowl.    Set aside. 

Retrieve the bitterballen from the fridge and forming an assembly.  Dunk each ball into the egg mixture and then the panko, making sure that each ball is coated evenly.  *I recommend doing all of the balls before you start frying or you’ll be running back and forth from the oil to the balls to the sink to wash your hands. 

Carefully drop about 4 or 5 balls into the hot oil and cook until they are golden brown, turning them once.  ATTN:  they will cook quickly!  Remove from the oil and let drain on a paper towel.  Repeat the process until all bitterballen are cooked.  Serve with good, whole grain mustard and an aperitif, if your audience allows. 

*If you are not going to eat the bitterballen immediately, put them on a sheet pan and place in an oven set to 350 to keep them warm. 

**Next time, I’ll add a bouquet of herbs to the potatoes for extra flavor