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:
- Defrost chicken wings. Clean and pat dry with paper towel.
- Combine the first 7 ingredients with chicken, marinate for couple hours in the refrigerator, preferably overnight for the best flavor.
- 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.
Tags: chickenrecipe, chickenwingsrecipe, chinesefood, chinesefoodrecipe, cuminchickenwing, grilledchickenwing, 孜然雞翼
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
Directions:
- In a pot of boiling water, blanch the pork skin for 30 seconds. Pat dry with a paper towel.
- 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.
- Brush on a thin layer of vinegar on the skin.
- Combine the wine, sugar, salt, soy sauce and five spice powder in a shallow dish.
- Carefully combine the marinade with the pork on the meat side but do not let the skin touch any of the marinade.
- Refrigerate without lid for at least 4 hours, preferably overnight for the best flavor.
- 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.
- Let the pork sit for 15 minutes or until cool before slicing into bite sized pieces.
Source: 脆皮燒腩仔
Tags: chineseroastedpork, crispyroastedpork, 脆皮燒肉, roastedpork, roastedporkrecipe, siuyuk
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!
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
bean sprouts, cilantro, basil, lemon, Sriracha and Hoisin Sauce
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Tags: beefpho, beefphorecipe, 火車頭, 越南牛肉粉, homemadepho, noodlesoup, noodlesouprecipe, pho, phorecipe, traditionalpho, vietnamese, vietnamesenoodle, vietnamesenoodlerecipe
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.
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
Directions:
- Clean and pat dry chicken legs with paper towel
- In a small bowl, mix together all ingredients except chicken.
- 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.
- Bake in the oven for 25 minutes at 400°F (205°C) until the internal temperature of the chicken is 165°F (74°C).
Tags: asianfood, bakedchicken, bakedchickenlegs, banditchicken, banditchickenwings, chickenleg, chineserecipe, cuminchicken, drumsticksrecipe, homemade, Recipe, 土匪雞翼
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:
- Slice eggplant into thin slices and place on a plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
- Remove the plate from the steamer and let it cool down for 30 minutes and refrigerated for an hour.
- 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.
Tags: served cold recipes, summer appetizer recipes, summer cooking, summer recipes
Parchment baked is my newly discovered favorite way of cooking. Parchment paper prevents food from sticking to the pan and makes cleaning a breeze. The food is cooked in its own juices and you have assurance that it won’t dry out even if a bit overcooked. It is also a great idea for pot luck when everyone can bring their own “mystery” packets.
Ingredients:
- .70 lb salmon steak or fillet
- 1 tomato, chopped
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1/2 lemon, juice and zest
- 1/4 cup of chopped basil leaves
- Dash of salt and pepper
Directions:
- Combine, chopped tomato, shallots, garlic, basil leaves and lemon juice into a small bowl.
- Season salmon with salt and pepper.
- Place salmon fillet in the center of parchment paper. Drizzle each fillet with 1 teaspoon of the oil and half of the mixed vegetables on top.
- Place packages directly on hot baking sheet in oven at 400 F and cook for 20 minutes.
Source: Whole Foods Recipes
Tags: Baked Salmon Recipe, Lemon Tomato Basil Salmon, Parchment Baked Salmon
Who doesn’t love wings (besides vegetarians and vegans)? It is great for all occasions as a snack with drinks or a main dish at home. For a lot of people, the only thing that are better than wings, may be, well, having wings with beer. Today, we combine these two things that people frequently ingest together to make a dish.
This recipe is quick to cook and easy to prepare, but it does require a day to marinade for best results so a little planning is required. You’ll be rewarded with wings that are loaded with flavor with a marinade that keeps them moist and tender.
Ingredients
- 1/4 cup olive oil
- 1/2 cup any lager (I used Yuengling)
- 1/4 cup light soy sauce
- 1/8 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ginger, grated
- 1 clove garlic, minced
- 3 lbs frozen mid-joint chicken wings
Directions
- Defrost chicken wings. Clean and pat dry with paper towel.
- Combine all the ingredients with chicken, marinate for 24 hours.
- 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.
Source: Beer100.com
Other chicken wings recipe:
南乳雞翼 Chicken Wings with Red Fermented Bean Curd
豉油雞翼 Easy Soy Sauce Chicken Wings
鎮江醋陳皮雞中翼 Chicken Wings with Dried Tangerine Peel and Zhenjiang Vinegar
Honey Lemon Chicken Wings
Tags: Beer Wings, Finger foods, Party snacks Recipe
This is a simple recipe for those days when you want some fish for a quick and healthy meal. You can marinate the fish for an extended time for the best flavor, but even a quick marinate is quite adequate in my experience. I made this for Sunday lunch, and it was both easy and delicious even though the fish was only marinated for about 45 minutes. The proportions of the marinate shown below is enough for 24 ounces of fish. If you are planning on making only 1 fish steak, you can reserve the rest of the marinade and leave it in the fridge for later use. It is a very versatile marinate that can work for different types of fish, although you would probably have the best results with oily fish such as salmon, black cod, mackerel, and Chilean sea bass.
Ingredients:
- 4 salmon steaks (about 24 ounces total)
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tablespoons sugar
- 2 tables grated fresh ginger
Directions:
- Combine all ingredients, except salmon, into a small saucepan and heat until the sugar dissolves. Set aside to let cool
- Marinate the fish in the sauce for as long as you have time for – hopefully at least 30 minutes and up to overnight
- Remove salmon steaks and arrange on a baking dish or fish griller, making sure to remove any excess marinade
- Turn on broiler to high setting. Broil fish at about 6 inches away from the fire. Turn fish over once, after about 10 minutes. The fish should be done in 15-20 minutes of total cooking time
- Enjoy!
Tags: Broiled Salmon, Grilled Salmon, Salmon Recipes, Salmon Steak Recipe
Clams are arguably some of the most naturally sweet seafood out there. Some may think that it is a lot of work to prepare a dish from live clams, but as shown here, it is actually not that difficult. Here, we show a popular Japanese way to cook them. Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the bowl!
Ingredients:
- 1 lb clams
- 2 green onions/scallions, chopped
- 4 cloves garlic, chopped
- 2 inches long Kombu, optional
- 1/2 cup sake
- 1/2 cup water
- Dash of soy sauce
- 1 tablespoon Mirin, optional
Directions:
- Put the clams in a bowl in cold water with salt, and put the bowl in the fridge for 2-3 hours. This supposedly causes the clams to spit out any sand particles. Before cooking, scrub the shells thoroughly with a stiff brush and with plenty of water.
- Soak the kombu in a small pot with 1/2 cup water for about half an hour. Add in the 1/2 cup of sake and turn on to high heat
- Once everything comes to a boil, remove kombu and add garlic
- When the water boils again, add clams and cook over high heat. Add scallions, soy sauce and Mirin. Give the pot a whirl at regular intervals as the re-shuffling gives more space for the clams to open when they are cooked. It probably takes no longer than a few minutes for all the clams to be cooked. When all the clams have opened (or you’re sure that all the good ones should have opened), remove from heat, and throw away any clams that didn’t open (they have probably gone bad).
More clam recipes:
豉椒炒蜆 Clams in Black bean Sauce
Spaghetti with White Clam Sauce
Tags: Asari no sakamushi, Clams Cleaning Directions, Clams in Wine, Clams Recipe, Japanese clams recipe, Sake-Steamed Clams
Pork Shogayaki, which literally means ginger grilled pork, is a classic Japanese dish that is great to make for a casual meal. The preparation time is short, but the dish can also be made to look fancy and tastes great. Ginger and pork go really well together, as you will be able to appreciate if you try out this recipe. Enjoy!
Ingredients:
- 3 pork chops
- 2.5 tablespoons soy sauce
- 2.5 tablespoons Mirin
- 3 tablespoons ginger juice
- 2 teaspoons sugar
- 1/2 teaspoon corn starch
- 1 onion, optional
Directions:
- Clean and dry the pork chops. Using a meat mallet, pound pork chops until they are about 1/2 inch thick.
- Combine soy sauce, mirin, ginger juice and sugar in a small bowl. In another bowl, mix the corn starch with 2 tablespoons of water.
- Heat oil in a medium size skillet and saute chopped onions. Cook 6 minutes stirring occasionally or until onions are golden brown.
- Heat oil in skillet over high heat. Pan fry pork chops until it is almost cooked, pour in the sauce and bring everything to boil. Remove the pork chop. Add the corn starch and water to thicken the sauce
Tags: Ginger Grilled Pork, Ginger Pork Chop, Japanese Pork Chop Recipe
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