category Asian

Spicy Coconut Grilled Chicken Thighs

Created on 6/14/2023

Ingredients:

  • 3″ piece fresh ginger
  • 5 garlic cloves
  • ¾ cup coconut milk
  • ¼ cup hot chili paste (such as sambal oelek)
  • ¼ cup fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 lb. skinless, boneless chicken thighs
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Instructions:

Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours

Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes

Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes

Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside

Jun 14, 2023

Mongolian Pork Chop

Created on

Ingredients

  • ½ cup hoisin sauce
  • 4 cloves garlic, minced
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons hot sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 2 (10 ounce) thick bone-in center cut pork chops

Instructions:

Step One: Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined

Step Two: Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade

Step Three: Preheat an outdoor grill for high heat. Lightly oil the grate

Step Four: Remove pork chops from marinade; pat dry with paper towels. Discard used marinade

Step Five: Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side

Step Six: Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C)

May 24, 2023

Beef Stroganoff

Created on 5/22/2023

Ingredients:

  • 1 pound sirloin steak, thinly sliced into strips
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1/2 medium onion
  • 1/2 brown mushrooms, thickly sliced
  • 1 garlic clove
  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Green onion to garnish

Instructions:

Step One: Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm

Step Two: Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned

Step Three: Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly

Step Four: Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened

Step Five: Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly

Step Six: Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through

May 22, 2023

Black Cod with Miso

Created on 4/23/2023

Ingredients:

  • Four 6 ounce filets of sablefish
  • 1/4 sake
  • 1/4 mirin
  • 1/4 white miso paste
  • 2 tablespoons sugar

Instructions:

Step One: Add sake and mirin to a small sauce pan and cook for about 5 minutes, until the alcohol has evaporated

Step Two: Turn the heat down to medium to medium low and add in the miso paste. Stir this until the miso is fully incorporated

Step Three: Add in the sugar. Mix the sugar until it is full incorporated. Let the mixture cool. Pour the mixture over the fridge and let it marinate for 24 hours – 3 days (the longer the better)

Step Four: Turn on the broiler in the oven to high. Place the fish on a baking sheet and cook under the broiler for about 5 minutes each side. You want to see the sides of the fish start to turn brown and carmelize

Notes: Serve with soba noodles and bok choy to replicate this Nobu dish.

Apr 14, 2023

Filipino-Style Barbecue Chicken

Created on 4/20/2023

Ingredients:

For the Banana Ketchup:

  • 1 medium very ripe banana, mashed
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground turmeric
  • ¼ cup water

For the Chicken and Marinade:

  • 3 tablespoons reserved banana ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce

Instructions:

Step One: Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.

Step Two: Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.

Step Three: Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.

Step Four: Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.

Step Five: When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.

Step Six: Preheat a charcoal grill until coals are very hot.

Step Seven: Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.

Step Eight: Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

Notes: Serve with sticky white rice or naan for a complete meal.

Apr 13, 2023

Asian Bolognese

Created on 4/14/2023

Ingredients:

  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 14 oz beef mince
  • sea salt
  • 14 oz pork mince
  • 1 brown onion, finely diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 2 whole star anise
  • 14 oz cans whole peeled tomatoes
  • 1 tbsp shiro miso paste
  • 3 tbsp soy sauce
  • 2 beef stock cubes, crushed
  • 25g (1 oz) unsalted butter
  • 500g (1 lb) dried tagliatelle
  • 2 tbsp finely chopped Italian flat leaf parsley
  • finely grated parmesan cheese, to serve

Instructions:

Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.

Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.

Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.

Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.

Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.

Apr 13, 2023

Korean Bao Buns

Created on 3/05/2021

Ingredients:

Bao Buns

  • 360g (12.6 oz) plain (all-purpose) flour, plus extra for dusting 
  • 1 tsp baking powder 
  • 1 tsp instant dry yeast 
  • 35g (1 oz) white sugar 
  • 35g (1 oz) vegetable oil, plus extra for greasing the dough 
  • 180g (6.3 oz) warm water 
  • 20ml milk 
  • vegetable oil, for greasing 

Korean Chicken

  • 4 large chicken thigh fillets, cut into bite-sized pieces 
  • 2 tsp sea salt 
  • ¼ tsp ground black pepper  
  • 1 cup cornstarch 
  • vegetable oil for deep frying 
  • 1 tsp sesame seeds 
  • thinly sliced cucumber to serve 

Sauce for Chicken

  • 1/3 cup soy sauce 
  • 1/3 cup sugar 
  • 2 tbsp apple cider vinegar 
  • 2 tbsp gochujang*  
  • 2 tbsp tomato ketchup 
  • 3 garlic cloves, finely chopped 

Other

  • ***Individual square baking sheets

Instructions:

Step One: To make the bao, mix the flour, baking powder, yeast and sugar in a large bowl. In a separate bowl, mix together the vegetable oil, water and milk. Make a well in the center of the dry ingredients and pour in the oil mixture. Stir with a wooden spoon, and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover it, and rest in a warm place for 90 minutes or until doubled in size

Step Two: Once risen, transfer the dough to a work surface and knead for another 5 minutes. Place a small amount of oil in a small bowl. Flatten the dough and use a rolling pin to roll out the dough a little. Dip you fingers into the oil and rub on both sides of the dough to stop it from sticking to your work surface. Then continue to roll out the dough until it is about 1cm (roughly ½”) thick. Give the top of the dough a final rub of oil. Then use an 8cm (around 3 ¼”) cookie cutter to cut out dough circles. Fold each circle over in half and transfer to a square of baking paper. Use the rolling pin to roll over the top to gently flatten each folded piece. Any extra dough can now be rolled out again and cut and folded in the same way. Cover the bao lightly with a tea towel and allow to rise for 30 minutes

Step Three: Fill a wok one-third full with water and place over high heat. Place a bamboo steamer over the wok. When the water is boiling, steam the buns in batches in the steamer for 12 minutes or until fluffy and cooked through. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes before transferring to a plate or tray. Note: Buns can be made up to a day in advance and steamed to re-heat before serving. They can also be frozen at this point and reheated from frozen in the steamer before serving

Step Four: To make the fried chicken, season the chicken with salt and pepper, then set aside

Step Five: For the sticky sauce, place the ingredients in a small saucepan over high heat. Bring to a simmer and cook for about 5 minutes or until just thickened. Set aside until ready to serve

Step Six: Dust each piece of chicken in the cornstarch, tapping off any excess

Step Seven: Fill a wok or saucepan to about 1/3 capacity with the vegetable oil and place over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms little bubbles. Cook the chicken (do this in batches if your wok is small) for about 5 minutes or until golden and cooked through. Drain on a wire baking rack

Step Eight: Brush the warm chicken with the sticky sauce (reserve about a quarter of the sauce for serving). Sprinkle the chicken with sesame seeds

Step Nine: To serve, open up each bao and spoon a little sauce into the center. Stuff with cucumber slices and pieces of fried chicken. Serve immediately

Mar 21, 2023

Chicken Tikka Masala

Created on 3/8/2023

Ingredients:

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

SAUCE

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce
  • 1 ¼ cups water
  • 1 cup heavy cream
  • ¼ cup fresh cilantro, for garnish
  • cooked rice, for serving
  • naan bread, for serving

SPECIAL EQUIPMENT

  • Bamboo or wooden skewer

Instructions:

Step One: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Step Two: Cover and refrigerate for at least 1 hour, or overnight.

Step Three: Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Step Four: Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Step Five: Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

Step Six: Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.

Mar 06, 2023

Shrimp Red Curry

Created on 2/24/2023

Ingredients:

  • 2 tbsp vegetable oil
  • ½ jar Marion’s Kitchen Thai Red Curry Paste
  • 14 fl oz coconut milk
  • 1 lb prawns, peeled, deveined, tails intact
  • 1 cup of vegetables (we used green beans and sliced bamboo shoots)
  • 1-2 tsp fish sauce, or to taste
  • shredded makrut leaves, to serve (optional)
  • finely sliced fresh red chilli, to serve (optional)
  • steamed rice, to serve

Instructions:

Step One: Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.

Step Two: Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.

Step Three: Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!

Feb 22, 2023

Chicken Teriyaki Skewers

Created on 12/23/2022

Ingredients:

  • 1.5 lbs chicken thighs, skin on, boneless
  • 1 large leek
  • Bamboo skewers
  • Green onion to garnish
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup Japanese soy sauce
  • ¼ cup brown sugar

Instructions

Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.

Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.

Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.

Dec 20, 2022