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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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Baked Mackerel in Korean Spicy Sauce

Baking fishes in foil keeps the juice in and it’s easy to clean afterward. This recipe also goes well with sanma (Pacific saury).

Ingredients:

  • 2 mackerels (about 1 lb)
  • 2 cups Chinese cooking wine
  • 4 tablespoon of spicy pepper paste
  • lemon
  • salt

Directions:

  1. Clean and rinse fish; allow to drain. Sprinkle with salt.
  2. Soak in wine for 30 min on each side
  3. Apply pepper paste on fishes
  4. Wrap the fishes in aluminum foil, sealing the edges carefully
  5. Bake at 375 degree for 20 minutes.
  6. Unwrap, and serve with lemon juice.


 
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Posted by on February 20, 2011 in Fish Recipes, Korean, Seafood Recipes

 

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