Author: kaylaenglish

`Chinese Sizziling Beef

Created on 10/3/2023

Ingredients:

  • 7 oz sirloin steaks
  • 2 tbsp vegetable oil
  • 1.5” piece ginger, peeled, julienned
  • 3 garlic cloves, roughly chopped
  • 3 spring onions (scallions), cut into batons
  • ¼ cup Chinese Shaoxing wine

Marinade:

  • 1 tbsp soy sauce
  • ½ tsp baking soda
  • 3 tsp cornstarch

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp Chinese Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • ¼ tsp ground black pepper

Instructions:

Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes

Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl

Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry

Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly

Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately

Notes: If you can’t find Shaoxing wine, substitute with Mirin

Korean Grilled Beef Lettuce Wraps

Created on 9/27/2023

Ingredients:

  • 1.3 lb centre-cut beef eye fillet
  • 2 tbsp brown sugar
  • ¼ cup light soy sauce
  • 2 garlic cloves, finely grated
  • 2 tbsp finely grated nashi pear
  • 2 tbsp mirin*
  • 1 tbsp sesame oil
  • 2 tbsp black sesame seeds
  • ¼ tsp ground black pepper
  • 1 tbsp vegetable oil
  • ¼ cup sliced spring onion
  • 1 red oak or butter lettuce, leaves separated
  • finely shredded cabbage, to serve
  • perilla leaves* or mint leaves, to serve
  • bean shoots, to serve
  • kimchi, to serve*

Instructions:

Step One: Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices.  Use your fingers to press and flatten each piece of beef to about 2.5mm

Step Two: In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper.  Add beef slices and toss to coat.  Set aside to marinate for 20-30 minutes

Step Three: Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute.  Transfer beef to a serving platter and top with spring onion

Step Four: To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps

Notes: Mirin is a Japanese rice wine. Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable. Mirin, perilla leaves and kimchi are available from Asian supermarkets.

Tips & Tricks: Putting the beef in the freezer makes it firmer, which means it’s easier to slice thinly. If you’ve got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant. Slices of chicken or pork can be used instead of beef

Chop Suey

Created on 9/27/2023

Ingredients:

  • 1 lb pork fillet or tenderloin
  • vegetable oil, for cooking
  • 2 eggs, lightly whisked
  • 1 brown onion, roughly sliced
  • 3 garlic cloves, finely chopped
  • ½ carrot, thinly sliced
  • ½ capsicum, cut into bite-size pieces
  • 7 oz green cabbage, roughly chopped
  • 3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
  • 3.5 oz bean shoots
  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
  • finely sliced spring onion (scallions)

Marinade

  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tsp cornstarch
  • 1 tsp soy sauce

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese Shaoxing wine
  • ½ tbsp dark soy sauce
  • 1 tsp sugar
  • 1 chicken stock cube

Instructions:

Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes

Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine

Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks

Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char

Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms

Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately

Japanese Curry

Created on 9/11/2023

Ingredients:

  • 1lb onion sliced into ⅜” wide pieces
  • 0.5lb potato cut into ⅝” cubes
  • 3.5oz carrot sliced to ¼” thick pieces
  • 1 tbsp oil
  • Box of Golden Nugget Japanese Curry cubes
  • Water according to package instructions
  • 4 cups cooked rice (hot)
  • 4 Chicken Cutlets cut into strips

Instructions:

Step One: Put oil into a pot and sauté onion pieces until the edges start browning

Step Two: Add potato and carrot pieces to the pot and stir

Step Three: Add water and bring it to a boil. Remove scum as it rises

Step Four: Add curry roux and cook

Step Five: Cook chicken cutlets and slice them

Step Six: Put cooked rice on one side of a serving plate, place cutlet pieces next to the rice

Step Seven: Pour curry on the side next to the cutlet away from the rice

Thai Fishcakes

Created on 9/11/2023

Ingredients

  • 1 lb roughly diced fish fillets e.g. snapper, cod, barramundi or salmon 
  • 7 oz peeled and deveined prawns 
  • 8 makrut lime leaves, destemmed, finely chopped (Use lime zest if you cant find)
  • 1 tbsp Marion’s Kitchen Thai Red Curry Paste 
  • 1 egg white 
  • ½ tsp sugar 
  • 2 tsp fish sauce 
  • 2 tsp sea salt 
  • Vegetable oil for deep frying 
  • diced cucumber, to serve 
  • fresh herbs, to serve e.g. basil, mint or cilantro

Drizzle sauce: 

  • 3 tbsp fish sauce 
  • 3 tbsp sugar 
  • 2 tbsp white vinegar 
  • 2 tbsp lime juice 
  • 1 long red chilli, finely chopped 

Instructions

Step One: To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve

Step Two: To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air

Step Three: Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel

Step Four: To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce

Breakfast Potatoes

Created on 8/30/2023

Ingredients:

  • 1 1/2 pounds russet potatoes
  •  2 tablespoons butter
  •  2 tablespoons olive oil
  •  pinch of cayenne
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon smoked paprika
  •  Optional: rosemary, thyme, garlic clove

Instructions:

Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator

Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately

Pizza Dough

Created on 8/23/2023

Ingredients:

  • 1 cup warm water
  • 1 package yeast or 2 1/4 teaspoons
  • 1 teaspoon salt
  • 2-3 cups flour

Instructions:

Step One: Combine yeast and warm water. Let sit for 1 minute

Step Two: Add salt and flour and mix

Step Three: Knead until elastic or with a kitchen aid until dough pulls away from sides of bowl

Step Four: Let rest 15-30 minutes in a warm draft free location. I usually shoot for 20 minutes. Letting the dough rest longer is better

Notes: Get creative and add optional ingredients to your dough:

  • Italian seasonings
  • Oregano
  • Basil
  • Garlic
  • Parmesan cheese and black pepper
  • Crushed Red Pepper
  • A touch of honey to sweeten your dough
  • Teaspoon of sugar to sweeten your dough
  • Asiago cheese

Thai Roast Chicken with Coconut Rice

Created on 8/23/2023

Ingredients:

  • Zest and juice of 1 lime
  • 1 1″ piece ginger, peeled, finely grated, plus 3 peeled slices
  • 2 garlic cloves, finely chopped
  • ⅓ cup coconut palm sugar or (packed) light brown sugar
  • ¼ cup fish sauce
  • 1 13.5-oz. can unsweetened coconut milk, divided
  • 2 Tbsp. extra-virgin olive oil, plus more for brushing
  • 2 tsp. freshly ground black pepper, plus more
  • 2 lb. skin-on, bone-in chicken thighs (4–6)
  • ½ medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • 1 cup white jasmine rice, rinsed until water runs clear
  • Cilantro leaves with tender stems and lime wedges (for serving)

Chicken Karaage

Created on 8/23/2023

Ingredients:

  • 1½ cups sake
  • ¼ cup soy sauce (2 oz.)
  • 2 Tbsp. thinly sliced scallion (dark green part only)
  • 1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
  • 1¾ lb. boneless chicken thighs with skin, cut into 1½” cubes
  • 1 cup all-purpose flour (about 5 oz.)
  • 1 cup cornstarch (about 5 oz.)
  • 1 cup rice flour (about 5 oz.)
  • 1 Tbsp. dry mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 Tbsp. kosher salt
  • 2 tsp. curry powder
  • Vegetable oil (for frying)
  • Lemon wedges

Instructions:

Step One: Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours

Step Two: Whisk all-purpose flour and next 7 ingredients in a large bowl

Step Three: Pour vegetable oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°

Step Four: Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges

Green Goddess Chicken Thighs

Created on 8/23/2023

Ingredients:

  • 4 oil-packed anchovy fillets
  • 2 garlic cloves, smashed
  • 3 (heaping) cups mixed tender herbs (such as dill, parsley, cilantro, basil, mint, tarragon, and/or chives), plus more for serving
  • ¾ cup plain whole-milk yogurt, sour cream, or buttermilk
  • 3 Tbsp. extra-virgin olive oil, plus more
  • 2 lemons, divided
  • Kosher salt, freshly ground pepper
  • 1½ lb. skinless, boneless chicken thighs, patted dry
  • 3 medium radishes, trimmed, thinly sliced into rounds

Instructions:

Step One: Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into blender; purée until smooth. Season dressing with salt and pepper

Step Two: Pour half of dressing into a large bowl. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling

Step Three: Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving

Step Four: Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing