category Asian

Orange Chicken

Created on 12/1/2024

Ingredients:

  • Kevin’s Orange Chicken sauce
  • 2 pounds chicken thighs
  • 2 teaspoon baking soda
  • Water 1/4 cup per pound
  • 4 teaspoons vegetable oil
  • 4 teaspoons oyster sauce or soy sauce
  • 4 teaspoons cornstarch
  • 4 teaspoons Shaoxing Wine
  • 1 large egg
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 8 cups peanut oil
  • Green onion, pale green parts (garnish)
  • Sesame seeds (garnish)

Instructions:

Step One: Velveting your chicken 4 hours (minimum) before frying will take your chicken to the next level! Don’t skip this step. Add baking soda and water to the sliced chicken and massage with hands until most of the liquid is absorbed

Step Two: Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the meat. Set aside to marinate for 4 hours, and then your meat is ready to fry

Step Three: Take the chicken out of the fridge an hour before you want to fry. Pour the peanut oil into a large pot and set to medium heat

Step Four: Crack one large egg into the chicken, mix well. In a separate bowl, add 1/2 cup cornstarch and 1/4 flour. Mix together

Step Five: Take one piece of chicken from the marinate and add to the cornstarch/flour mixture. Coat the chicken entirely. Then carefully put in the hot peanut oil. Repeat with as many pieces of chicken that can fit in the pot so that each piece of chicken has room to swim around in the oil

Step Six: Let the chicken cook for 5 minutes (it should be nice and crispy). Take the chicken out of the oil with a metal slotted spoon (plastic can melt!) and place on a plate with a paper towel. Repeat until all the chicken is cooked. Once you remove chicken from the oil, give the oil a couple seconds to heat up again before adding more chicken

Step Seven: Turn the heat up on the oil and refry each piece of chicken for about a minute. This gives the chicken a beautiful brown crispy color!

Step Eight: Grab your biggest wok and turn the stove to medium heat. Pour in the Kevin’s Orange sauce. Once that is bubbling, add the chicken. Toss to get the sauce all over each piece of chicken

Step Nine: You did it! You fried chicken and made the best homemade Chinese takeout. Now garnish with green onion and sesame seeds and enjoy

Story: Drew loves this recipe. I try to make it once a month. He likes it with white rice and steamed broccoli. I was make enough for him to bring to work!

Jan 06, 2025

Velveting Meat (Chinese Stir Fry)

Created on 11/14/2024

Ingredients:

  • 1 pound beef flank steak or chuck steak (sliced against the grain)
  • 1 teaspoon baking soda
  • Water 1/4 cup per pound
  • 2 teaspoons vegetable oil
  • 2 teaspoons oyster sauce or soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons Shaoxing Wine (Optional)

Instructions:

Step One: Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours

Step Two: Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the meat. Set aside to marinate for 15-30 minutes, and then your beef is ready to use

Notes: This method can be used for any protein (shrimp, chicken, beef). Leave the marinade on the protein over night if you can. Using this method, this Orange Chicken recipe is one of the best!

Nov 14, 2024

Pork Potstickers

Created on 8/9/2024

Ingredients:

  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 4 cloves garlic, minced
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • fresh cracked pepper
  • 36 (round) dumpling/potsticker wrappers
  • 2–4 tablespoons vegetable oil

Garnish: 

  • sliced green onion
  • sesame seeds
  • soy sauce

Instructions:

Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined

Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this

Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own

Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.

Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed

Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil

Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds

    Aug 09, 2024

    20 – Minute Chicken Pho

    Created on 6/21/2024

    Ingredients:

    • 1 rotisserie roast chicken
    • 1 onion, skin on, halved
    • 4cm (1.5”) piece of ginger, sliced
    • 1 cinnamon stick
    • 3 whole star anise
    • 3 tbsp fish sauce, or to taste
    • 2 tsp salt, or to taste
    • 2 beef stock cubes
    • 400g (14 oz) dried rice stick noodles

    To Serve:

    • ½ onion, finely sliced
    • ¼ cup spring onion (scallions)
    • bean shoots
    • Thai basil leaves
    • lemon wedges
    • sliced red chilli
    • hoisin sauce (optional)
    • sriracha sauce (optional)

    Instructions:

    Step One: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve

    Step Two: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste

    Step Three: In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls

    Step Four: To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha

    Jun 21, 2024

    Crab Fried Rice

    Created on 5/13/2024

    Ingredients:

    Instructions:

    Step One: First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking

    Step Two: Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice

    Step Three: Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine

    Step Four: Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout

    Step Five: Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil

    May 13, 2024

    Beef Pho

    Created on 1/10/2023

    Ingredients:

    • 3 star anise pods
    • 1 3″ cinnamon stick
    • 4 whole cloves
    • 2 Tbsp. vegetable oil, plus more for noodles
    • 2 medium onions, peeled, halved
    • 1 2″ piece ginger, scrubbed, sliced lengthwise ¼” thick
    • 3 lb. 2″–3″ sections mixed soup beef bones (oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water to remove blood and excess bits
    • 1 lb. beef brisket or chuck, cut into 2″ pieces
    • 2 Tbsp. (or more) fish sauce
    • ½ oz. yellow rock sugar or 3 tsp. granulated sugar
    • 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; plus more (optional)
    • 10 oz. dried thin Banh Pho rice noodles
    • 8 oz. beef eye of round, sirloin steak, London broil, or tri-tip steak
    • Rinsed thinly sliced onion, thinly sliced scallions, chopped cilantro, Thai basil leaves, mint leaves, mung bean sprouts, sliced Thai or serrano chiles, lime wedges, Sriracha, and/or hoisin sauce (for serving; optional)
    • Freshly ground black pepper

    Instructions:

    Step One: Set a 6-qt. Instant Pot to high sauté. Toast star anise, cinnamon stick, and cloves, stirring, until fragrant and crackling slightly, about 2 minutes. Add 2 Tbsp. oil and work around to coat bottom of pot. Reduce heat to medium, add onions, cut sides down, and ginger, and cook, undisturbed, until deep brown in spots, 5–7 minutes

    Step Two: Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add beef bones, brisket, fish sauce, sugar, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Lock lid and turn venting knob to sealing position. Cook on high pressure 1 hour (it will take about 20 minutes to come to pressure before the cook time begins). Naturally release pressure 30 minutes

    Step Three: While the broth is cooking, place noodles in a large bowl and pour in cold water to cover. Let soak 30 minutes. Drain noodles and rinse to remove excess starch

    Step Four: Freeze beef eye of round until firm, 20–30 minutes. Thinly slice against the grain, then chill in refrigerator until ready to serve

    Step Five: Once pressure on pot has released 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Using a wooden spoon, gradually open venting knob. As soon as floating pin drops, carefully open lid. Using tongs, transfer bones to a large bowl

    Step Six: Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using a fine-mesh sieve, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use; add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Taste broth and season with more fish sauce or salt if needed. Set to low sauté and simmer gently while you cook the noodles

    Step Seven: Fill a large pot one third of the way with water and bring to a rolling boil. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. Drain noodles in a colander and rinse well under cold water to stop cooking. Drizzle a little oil over and toss to coat (this will keep them from sticking together)

    Step Eight: Remove brisket from water and thinly against the grain. Divide noodles among deep bowls. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using) and top with sliced onion, scallions, and cilantro (if using); season with pepper. Ladle hot broth over raw beef to cook

    Step Nine: Arrange Thai basil leaves, mint leaves, mung bean sprouts, chiles, and lime wedges on a platter for topping pho as desired and serve with Sriracha and hoisin sauce in small bowls for dipping

    Notes:

    Broth can be made 1 day ahead. Transfer to an airtight container; cover and chill. The fat will solidify on the surface, making it easier to skim and the flavors will deepen. Strained and skimmed broth can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze for up to 3 months

    Yellow rock sugar can be found in Asian supermarkets. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Break down into large pieces with a mallet to use. It is used in Asian drinks, desserts, and soups

    Jan 10, 2024

    Hot and Sour Soup

    Created on 1/10/2024

    Ingredients:

    • 1 Tbsp. extra-virgin olive oil or vegetable oil
    • 6 garlic cloves, thinly sliced
    • 2 1” piece ginger, peeled, finely chopped
    • 2 Tbsp. dark miso
    • 1 Tbsp. soy sauce
    • 4 tsp. unseasoned rice vinegar or apple cider vinegar
    • ½ tsp. toasted sesame oil
    • 1 tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired
    • 2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced
    • 1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
    • 1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets
    • Kosher salt
    • Optional – squeeze of lime, udon noodles, cilantro, switch out water for chicken broth

    Instructions:

    Step One: Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes

    Step Two: Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt

    Step Three: Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired

    Notes: For a hardier soup, serve over cooked udon noodles. If the soup is too bland, add a squeeze of lime and chopped cilantro

    Jan 10, 2024

    Char Sui Pork

    Created on 1/8/2023

    Ingredients:

    • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses))
    • 1-2 cubes  red fermented tofu (add an additional 4 teaspoons of the sauce, mashed together – this is also known as red bean curd) (Substitute gochujang, find GF version)
    • 2 tablespoons hoisin sauce (check for wheat as a thickening agent to keep GF)
    • 2 tablespoons soy sauce (swap for GF soy sauce)
    • 2 cloves garlic (roughly chopped, approximately 1 ½ tablespoons)
    • 4 slices of ginger (roughly chopped, approximately 2-3 tablespoons)
    • 1 teaspoon  Chinese five spice powder (Substitute star anise, nutmeg and onion powder)
    • 2 tablespoons Chinese rice cooking wine (or dry sherry or mirin)
    • ½ teaspoon salt
    • 1 tablespoon Korean pepper flakes (optional, for additional color and a mild spiciness. It will also give it an earthier flavor)
    • 2-3 lbs pork shoulder (cut into long strips, 3 inch wide)

    Instructions

    Step One:

    Cutting and Marinating the Meat

    • Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long
    • Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork
    • Marinate it in the fridge for 24 hours

    Preparing the Glaze

    • Remove the meat from the marinade and let it sit for an hour at room temperature before cooking
    • Add all the marinade to a small pot including the chunks of garlic and ginger. Cooking the glaze with the ginger and garlic will make it more flavourful.
    • Add 2 tablespoons of honey into the marinade and mix well
    • Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
    • Set it aside for later, we will use this for glazing at the end

    Grilling the Pork on the BBQ

    • Heat up BBQ to 325F (162C)
    • Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature
    • Once it hits an internal temperature of 145F (62C), we will use the glaze and glaze it 4-5 times, flipping the meat every minute to prevent burning
    • When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it
    • Once the meat has rested, cut it up and enjoy

    Jan 09, 2024

    Thai-style Grilled BBQ Pork

    Ingredients:

    • Frozen sticky rice
    • 16 ounces pork loin
    • 5 ounces pork back fat
    • Bamboo skewers
    • 4 garlic cloves, peeled
    • 3 cilantro roots
    • 1/2 tsp coriander seeds
    • 1/2 tsp palm sugar (or regular white sugar)
    • 2 tbsp fish sauce
    • 3 tbsp black soy sauce
    • 2 tsp vegetable oil
    • 1/2 tsp salt
    • 2 tsp cornstarch
    • 1/4 coconut milk, extra for basting

    Instructions:
    Step One:
    For the pork skewers, start by cutting the pork loin into very thin, around 2mm-thick (1/16 inch) slices – you almost want to be able to see through it. Transfer the slices to a large bowl. Next, take your strip of back fat and cut it into slightly thicker slices than you did with the pork loin. Transfer to a small bowl

    Step Two:
    To make the marinade, add the garlic cloves, coriander roots, coriander seeds and peppercorns to a mortar. Use a pestle to pound the ingredients into a rough paste. Transfer to the pork loin, followed by the palm sugar, fish sauce, Thai black soy sauce or kecap manis, vegetable oil, salt, cornflour and coconut milk. Using clean hands, mix everything together until the palm sugar has dissolved into the marinade and the meat is evenly coated. Set aside for 1 hour to allow all the flavours to make friends with one another

    Step Three:
    In the meantime, soak your bamboo skewers in water to prevent them from burning on the grill later. Once your pork has marinated, add a piece of pork fat to the skewer, then concertina a couple of slices of pork on. Repeat with another piece of pork fat and two more pork slices. Continue on in this way with the remaining skewers, pork slices and pork fat

    Step Four: To cook the skewers, you could use a charcoal grill like I did, or a frying pan, grill plate or a barbecue. Cook the skewers for around 2-3 minutes on one side until you’ve got some nice colour, then flip and baste with some coconut milk. Cook for another 2–3 minutes or until the pork is cooked through and everything is looking nice and golden brown. Serve with the sticky rice

    Jan 04, 2024

    Miso Grilled Chicken

    Created on 10/3/2023

    Ingredients:

    • ¼ cup shiro (white) miso paste 
    • 2 tbsp sesame oil 
    • 1 tbsp mirin 
    • 2 chicken breasts 
    • 1 tbsp vegetable oil 
    • 4 cups green salad leaves 
    • Japanese ginger dressing
    • 3.5 oz cherry tomatoes, halved 
    • 1 cup corn
    • 1 cup edamame beans

    Instructions:

    Step One: Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined

    Step Two: Cut the chicken in half, then cut the thick end of the breast in half lengthways. Add the chicken pieces to the miso paste mixture and toss until well combined

    Step Three: Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side, then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing

    Step Four: To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve

    Oct 03, 2023