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Category Archives: Quick & Easy Recipes

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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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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Parchment Baked Salmon with Tomato and Basil

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:

  1. Combine, chopped tomato, shallots, garlic, basil leaves and lemon juice into a small bowl.
  2. Season salmon with salt and pepper.
  3. 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.
  4. Place packages directly on hot baking sheet in oven at 400 F and cook for 20 minutes.

Source:  Whole Foods Recipes

 
 

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Sake-Steamed Clams (Asari no sakamushi)

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:

  1. 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.
  2. 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
  3. Once everything comes to a boil, remove kombu and add garlic
  4. 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

 

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Pork Shogayaki

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:

  1. Clean and dry the pork chops. Using a meat mallet, pound pork chops until they are about 1/2 inch thick.
  2. Combine soy sauce, mirin, ginger juice and sugar in a small bowl.  In another bowl, mix the corn starch with 2 tablespoons of water.
  3. Heat oil in a medium size skillet and saute chopped onions.  Cook 6 minutes stirring occasionally or until onions are golden brown.
  4. 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
 

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海南雞飯 Easy Hainanese Style Chicken Rice

Hainanese chicken rice is widely regarded as the iconic dish of Singaporean cuisine. It actually originated from Wenchang on Hainan island (therefore the name), but popularized both in Malaysia and Singapore. Making the dish using the traditional method takes a lot of work. You are required to use a whole chicken cooked under low heat in a pot of water. The chicken is also chilled afterwards so that the skin becomes more more firm, with a jelly like consistency. The rice has to be flavored perfectly with oily, flavorful chicken broth (made from the liquid used to cook the chicken). The chicken is chopped into pieces and typically garnished with cucumbers and peanuts. A dipping sauce also needs to be prepared. All this takes a huge amount of time that just isn’t practical at home.

If you love Hainanese style chicken but looking for a recipe that doesn’t require spending too much time in the kitchen, this recipe found on Sing Tao Daily may be what you are looking for.  It’s a simplified version of Hainanese Chicken Rice that can be made even on week night. The goal is to really cut down on the process, but still maintain the flavor profile of the dish. The major difference between the original Hainanese chicken is that instead of cooking a whole chicken in a water, we pan fry the chicken thigh for a crispy skin.

Ingredients:

  • 2 boneless chicken thighs
  • 2 tablespoon Chinese cooking wine – Hua Diao 花雕酒
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 tablespoon grated ginger
  • 2 shallots, finely chopped
  • 1 green onion, chopped
  • 2 1/2 cup of brown rice
  • 1/2 cup chicken broth

Sauce: (Combine all ingredients below to prepare the sauce)

  • 8 teaspoons red pepper sauce (or Tabasco)
  • 2 cloves garlic, minced
  • 4 teaspoons ginger, grated
  • 4 teaspoons lime juice
  • 1 teaspoon sugar

Directions:

  1. Remove bone from chicken thigh, dry with a paper towel.
  2. Marinate the chicken with wine, salt and pepper for an hour.
  3. Heat oil in a skillet over high heat.  Place the chicken on the pan (skin side down), sear for couple minutes until the skin is browned.  Then flip to the other side and cook until no longer pink and juices run clear.  Let the chicken sit for 10 minutes before cutting into strips.
  4. Meanwhile, heat oil in a skillet over high heat.  Stir in ginger, scallions and shallots, cook until fragrant.  Add brown rice and chicken broth.  Cook until the rice absorbs all the chicken soup.
  5. Serve chicken with the sauce over brown rice.  I also like to dip the chicken in sweet soy sauce.
 

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