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Author Archives: thejanechannel

孜然雞翼 Soy Cumin Chicken Wings

 

Ingredients:

  • 15 medium mid-joint chicken wings
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon
  • 1 teaspoon sugar
  • 2 tablespoon ginger juice
  • 2 tablespoon cumin powder
  • Dash of white pepper

Directions:

  1. Defrost chicken wings.   Clean and pat dry with paper towel.
  2. Combine the first 7 ingredients with chicken, marinate for couple hours in the refrigerator, preferably overnight for the best flavor.
  3. Heat skillet and pour in 1 tablespoon oil.  Put in chicken wings and fry until light brown.  Cook over medium heat for 8 minutes, then flip the chicken wings over and cook for another 8 minutes until cooked through. Do not use too high heat as otherwise you’ll have burnt skin but raw meat inside. Stir in cumin powder and white pepper. Lightly pan fry for another minute.
 

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Roasted Pork Belly 脆皮燒肉


Pork F1

Pork J12

Ingredients:

  • 1.5 lb pork belly
  • 1 tablespoon vinegar
  • 2 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 tablespoon salt
  • 1/2 teaspoon soy sauce
  • 1 tablespoon five spice powder

Pork A12Pork B1Pork C1Pork D1Pork E1

Directions:

  1. In a pot of boiling water, blanch the pork skin for 30 seconds.  Pat dry with a paper towel.
  2. Using a small fork, pierce little holes all over the skin.  This will let the water out so the pork skin will be crispy. Make sure that the entire area of the skin is covered with holes and that the holes are very densely located to each other.
  3. Brush on a thin layer of vinegar on the skin.
  4. Combine the wine, sugar, salt, soy sauce and five spice powder in a shallow dish.
  5. Carefully combine the marinade with the pork on the meat side but do not let the skin touch any of the marinade.
  6. Refrigerate without lid for at least 4 hours, preferably overnight for the best flavor.
  7. Place the pork on a roasting grill rack/pan.  Roast for 30 minutes at 400 degrees. Then broil for 5 minutes until the skin cracks up and becomes crispy.
  8. Let the pork sit for 15 minutes or until cool before slicing into bite sized pieces.

Source: 脆皮燒腩仔

 
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Posted by on March 1, 2015 in Chinese, Pork

 

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Vietnamese Beef Pho 越南牛肉粉

The unique flavor and pungent aroma of a beef pho is something you would not forget after you tried it. The star of the show is the broth, which does take some time because bringing out the flavor from the beef bones takes time. However, active preparation time is actually not that much. Once the broth is on the stove and simmering, you just need to check up on it periodically!

Pho2 resize

 

Pho no soup1 resize

 

Ingredients

Ingredients: (Serves 3-4)

  • 2 large onion (1 split in half, 1 sliced thinly)
  • 1 large hand ginger (about 6 inches long), split in half lengthwise
  • 1.5 pounds beef shank, with meat attached
  • 2.5 pounds beef leg bone, cut into 1/2 to 1-inch thick slices
  • 1/4 pound flank steak, sliced
  • 3 whole star anise pods
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 4 cloves
  • 1/4 cup fish sauce, plus more to taste
  • 1.5 tablespoons sugar (preferably yellow rock sugar)

Garnish:

  • 10 sprigs of basil
  • 1/4 lbs bean sprouts
  • 2 stalks of green onions, chopped
  • 1/3 cup of chopped cilantro
  • 1/2 lime or lemon, cut into thin wedges

 

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Pho garnish 2

bean sprouts, cilantro, basil, lemon, Sriracha and Hoisin Sauce

 

Directions:

  1. Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total.  Peel and discard the blackened skins of the ginger and onions.
  2. Add beef shank and leg bone,in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 10 minutes, then dump water and meat into sink. When cool enough to handle, rinse parts under cool running tap water and return them to the pot. Cover with cool water.
  3. Add charred onions, ginger, star anise, cinnamon, fennel seeds, cloves, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook for at least 3 hours, up to 6 hours.
  4. Pick out the meat from the beef shin, which should have fallen off of the bone at this point. When cool enough to handle, roughly chop up the meat.
  5. Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned.
  6. Cook pho noodle according to the package instructions.  Add cooked beef shank meat from the soup, slices of raw flank steak, basil, sliced onion, lemon/lime, cilantro, green onions and cooked bean sprouts as you like.  Pour hot boiling broth on the bowl to serve. Serve with sriracha and hoisin sauce.

 

Source: Traditional Beef Pho

 

 
 

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Bandit Chicken Legs 土匪雞脾

The main draw of this dish is the intense smell and flavor of cumin. Apparently, the source of the name is that in ancient times, Hunan bandits looted people’s homes, including all of their spices. The bandits used the spices to roast chicken, and so when people can smell the fragrance of this dish, they knew that the bandits are nearby! It is more common for this recipe to be used for wings, but I’ve found that it works equally well on drumsticks.

IMG_65371

Ingredients:

  • 8 chicken legs
  • 2 tablespoon cumin powder
  • 2 teaspoons 5 spices powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons Hua Tiao Wine
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sesame oil
  • Dash of white pepper

Source: http://www.karentsui.net/?p=724

IMG_6529

Directions:

  1. Clean and pat dry chicken legs with paper towel
  2. In a small bowl, mix together all ingredients except chicken.
  3. Combine the sauce with chicken and marinate for an hour. If the chicken legs are not completely covered by the marinade, try to flip them over every now and then.
  4. Bake in the oven for 25 minutes at 400°F (205°C) until the internal temperature of the chicken is 165°F (74°C).

 

 
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Posted by on February 8, 2015 in Baking Recipes, Chicken, Chinese

 

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Singapore Chili Crab 新加坡辣椒螃蟹

A national dish you can make at home with juicy crab, thick tomato paste, chili sauce, and egg drop. This dish is all about the sauce. Scoop it up with some bread, or simply eat with white rice!

crab close up1

Ingredients:

  •  1 Dungeness crab (about 2 pounds)
  • 1 tablespoon cornstarch
  • 3 tablespoons cooking oil
  • 3 minced shallots
  • 2 tablespoon grated ginger
  • 5 cloves minced garlic
  • 1 thai chili, minced
  • 1 tablespoon sugar
  • 2 cups of homemade fish broth or chicken broth
  • 1/4 cup tomato paste or half a small can of tomato sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons crab paste
  • 1 large egg, beaten
  • 1/2 cup thinly sliced green onions
  • 1 small pack -vermicelli/cellophane noodles

crab

Directions:

  1. Remove crab shell and discard crab guts. Clean with brush carefully and rinse well.  Chop into pieces. Gently wipe dry with some paper towels
  2. Soak vermicelli in warm water for 30 minutes. Drain and set aside.
  3. Mix 1 tablespoon of cornstarch with water.  Set aside.
  4. Heat oil in a wok over high heat.  Lightly coat the crabs with corn starch and pan fry in skillet. Remove from skillet when they are halfway cooked (about 5 minutes) and set aside.
  5. Heat oil in wok over medium high heat.  Stir in garlic, gingers, chili, and shallots, until fragrant. Add fish broth, crab paste, fish sauce, sugar and stir, bring to the boil, then simmer 2 minutes.
  6. Return the crab and vermicelli to the wok and toss to coat in the sauce.
  7. Cook for another 5 minutes until the meat is opaque and fully cooked.
  8. Stir in cornstarch water (from Step #2) and bring to boil.
  9. Remove wok from the heat and stir in egg and add scallions. Keep the wok covered for a few minutes
 
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Posted by on February 7, 2015 in Crab Recipes, Seafood Recipes

 

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Tomato Chicken

Made this for lunch and it was so good! Leaving the recipe here for everyone and also for myself to reference back later on.

Tomato Chicken no frame

Ingredients:

  • 4 boneless chicken thighs
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 2 teaspoon Japanese Kewpie Mayonnaise
  • 2 teaspoon sugar
  • 2 clove minced garlic

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Directions:

  1. Cut the chicken thighs into 1-inch cubes chicken pieces.  Marinate chicken cubes with tomato paste, soy sauce, mayo, sugar and garlic.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over medium heat.  Stir-fry chicken pieces for about 7-8 minutes, until the meat begins to brown on the outside.
  3. Sprinkle dried seaweed on top of chicken (optional)
 

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Steamed Eggplant with Garlic Soba Sauce

A refreshing appetizer is always a delightful way to begin a summer meal.  Eggplant is quite tricky to cook well, however, as it readily absorbs a lot of oil. Here, we first steam and chill the eggplants, before applying the sauce in the end to avoid the dish being soaked in oil.

Some people find eggplant is bitter.  You can remove the bitterness by salting:  first cut the eggplant in thin strips, soak them in salt water for 20 to 30 minutes.  Rinse, and squeeze out the water then proceed with your recipe.

Ingredients:

  • 1 medium size eggplant
  • 3 tablespoons Soba sauce*
  • 2 cloves garlic, minced
  • Handful of katsuobushi, bonito flakes
  • Few drops of sesame oil

*Please note that some soba sauce comes in concentrated form and needs to mixed with water. Be sure to refer to instructions on the bottle.

Directions:

  1. Slice eggplant into thin slices and place on a plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
  2. Remove the plate from the steamer and let it cool down for 30 minutes and refrigerated for an hour.
  3. Combine soba sauce with garlic in a small bowl.  Pour it on top of the eggplant.  Drizzle some sesame oil and bonito flakes on top.
 

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