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Daily Archives: February 16, 2011

高升排骨 Spicy Braised Pork Ribs

This is a recipe from a Chinese New Year cooking contest website.  It is a new way to cook the traditional Chinese Braised Pork Ribs using Korean pepper paste.  The spicy sauce brings both taste and an appetizing color to the dish.

Ingredients:

  • 1 lb of spare ribs
  • 1/2 lb of choy sum
  • 2 cloves of garlic, finely chopped
  • 3 slices of ginger
  • 3 tablespoons of Korean Spicy Pepper Paste
  • 2 tablespoons of Ketchup
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of white vinegar
  • 1/2 can of chicken stock

Directions:

  1. Bring a pot of water to a boil, add spare ribs and drain the water out immediately.  Set aside.
  2. In a saucepan with oil, stir in ginger and garlic, add spare ribs.  Pan fry for 5 mins.
  3. Add pepper paste, ketchup, soy sauce, sugar, white vinegar and chicken stock.  Cover and bring it to boil.  Lower the heat and simmer for 15 min or until sauce thickens.
  4. Meanwhile, bring a pot of water to a boil and add choy sum.  Cover for a few minutes.
  5. Place choy sum on the plate and add spare rib on top.
  6. Sprinkle sesame for garnish.

Note:   Cooking the spare rib in hot boiling water will remove the frozen taste and some fats from the spare ribs.

Related Post:

高升排骨 Braised Pork Ribs

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親子丼 Oyakodon and Dashi

Another quick and easy dinner on weeknight – soft egg yolk and egg white mixed with juicy chicken thighs in sweet soy sauce and flavored dashi!!
Ingredients: (1 person)

  • 1 cup steamed rice
  • 1/2 lb chicken thighs, cut into bite-size piece
  • 1 shallot
  • 1 onion, thinly sliced
  • 1/3 cups dashi soup stock*
  • 2 Tbsp japanese soy sauce
  • 2 Tbsp mirin
  • 1 Tbsp sugar
  • 1 egg, lightly beaten
  • Scallion for garnish
Directions:
  1. Marinated chicken thighs with 1 tbsp soy sauce and 1 tbsp sugar.  Set aside.
  2. In a saucepan, stir in shallots and chicken thighs and cook for a few minutes.
  3. Add onion and cook for a few minutes.
  4. Add dashi, 1 tbsp soy sauce, 2 tbsp mirin.
  5. Bring to a boil and cook for a couple more minute or until the chicken is cooked through.
  6. Crack an egg on top, cook for 1 min then turn off the stove.
  7. Put steam rice in a bowl, and place chicken and egg with sauce on top.
Note: Dashi Soup Stock is available at most Asian supermarket.  They comes in carton, or in powder.  You can also make your own using kelp and bonito flakes.

*Dashi Soup Stock Directions:

Soak 3 inch of kelp in a saucepan with 3 cups of cold water for 30 min.  Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp.  Bring to a boil and add 1/2 cup of bonito flakes. Simmers for a few min. Pour the soup through fine strainer, discard bonito shavings.

Note: You will only need about half of the soup here for the 1 person portion Oyakodon above.


 

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Baked Grouper with Red Onions

A quick and easy recipe for weeknight dinner.   Adding the 3 layers of ingredients one by one keeps the flavors and juice inside with a crust outside.  Preparation and cooking take about 30 minutes to 45 minutes.

 

 

Ingredients:

  • 1 grouper fillet (14 oz) or any white fish
  • 2 red onions
  • 1/2 tablespoons paprika
  • 2 cloves of garlics, finely chopped
  • 4 tablespoon of mayonnaise
  • 4 tablespoon of maple syrup or honey
  • 4 tablespoon of whole grain Dijon mustard
  • 1/2 cup of dry breadcrumbs
  • pinch of salt
  • Olive Oil

Directions:

  1. Cut the fillet into three chunks.
  2. Sprinkle fillet with salt and paprika.
  3. In a cast iron pan, add oil and garlic, stir in onions and cook through.  Place fillets on top of the onions.
  4. Cook for 5 min, then remove from stove.
  5. First layer on fillet : Apply mixture of maple syrup and dijon mustard
  6. Second layer on fillet:  Mayonnaise
  7. Third layer on fillet: Breadcrumbs
  8. Bake in oven at 350 degree for 20 min.
 
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Posted by on February 16, 2011 in Fish Recipes, Seafood Recipes

 

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Spicy Mentaiko (Spicy Cod Roe) Spaghetti with onsen egg

In NY, there are a few Japanese Italian restaurant that serve Spicy Mentaiko Pasta, but I love to make this at home so I can add extra mentaiko with an extra large onsen egg.  My favorite pasta of all time  and it’s so easy to make!!

 

 

Spicy Mentaiko Spaghetti

Ingredients:

  • 1/2 box of spaghetti
  • 2 sacks of spicy cod roe
  • 1 onion, diced
  • 1 Tablespoon of butter
  • 1/4 sheet of Nori (dried seaweed), cut into thin strips

Directions:

  1. Cook the pasta in a large pot of boiling salted water, until al dente.  Drain well.
  2. Cook and stir onion in saucepan until cooked through
  3. Using a spoon, scrap out the roe.
  4. Heat butter in microwave until melted and let it cool down.
  5. In a bowl,  mix butter with spicy roe and onions.
  6. Add the spagetti to the bowl and mix with roe.
  7. Sprinkle nori and add onsen egg on top!

For the Onsen Tamago/Hotspring Egg:

The standard recipe would be to boil the egg at 158 to 167  degree F for 30 to 45 minute with dashi and other ingredients.  But here is a simpler way to do this in 9 minutes.

Directions:

  1. Place extra large egg with cold tap water in pot, with enough water covering the entire egg if you’re using a smaller pot, or covering half the egg if using a larger pot.
  2. High heat for 9 minutes

Note:   This requires experimentation due to the variables  – strength of the stove, pot size, egg size, temperature of tap water.  Basically you want to keep everything constant except the cooking time until you get it right.  Have fun!!

 

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