Tag: Asian

Chicken Adobo

~ Shawn

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Tender Chicken with Tangy, Peppery Broth

Prep Time: Cook Time: Total Time:

Ingredients

  • 1.5 kg chicken thighs and legs
  • 1 onion, peeled and sliced thinly
  • 1 head of garlic, cloves peeled and minced
  • 2 bay leaves
  • 1/4 cup soy sauce
  • 1/2 tsp peppercorns
  • 1/4 cup Canola oil
  • 2 large potatoes, peeled and sliced into rounds about 1/4 inch thick
  • 1/2 cup white vinegar
  • 1 cup water
  • salt
  • freshly ground pepper

Directions

  1. In a large bowl, combine the chicken pieces, the sliced onion, the minced garlic, the 2 bay leaves, the 1/4 soy sauce, and the 1/2 tsp peppercorns. Mix the ingredients together and place into the refrigerator for about 30 minutes to marinate.
  2. After marinating, remove the chicken from the marinade. Keep the liquid and aromatics.
  3. In a wide dutch oven over medium heat, add the 1/4 cup Canola oil. Heat over medium heat. When hot, add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon or tongs, remove the potatoes and drain on paper towels. Remove excess oil from the pan, leaving about 1 Tbsp for the next step.
  4. Add the chicken to the Dutch oven over medium heat. Add the onions, garlic, and bay leaves from the marinade. Cook, turning occasionally, until lightly browned.
  5. Add the 1/2 cup of vinegar and allow it to boil, uncovered, and without stirring, for about 3 minutes. This will make the vinegar less acidic.
  6. Add the reserved marinade liquid and the 1 cup of water and stir to combine. Allow the liquid to boil for 2 to 3 minutes.
  7. Lower the heat to medium low, cover, and simmer for about 20-30 minutes until the chicken is cooked through.
  8. Add the potatoes back to the Dutch oven and cook uncovered until tender and sauce is reduced.
  9. Season with salt and pepper to taste.

Source

https://www.kawalingpinoy.com/chicken-adobo/

Bicol Express

~ Shawn

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Coconut Cream with Tender Pork and Spice

Prep Time: 15 min Cook Time: 60 min Total Time: 1 hour 15 min

Ingredients

  • 1 Tbsp Canola oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 1 kg pork belly, cut into 1/2 by 1 inch rectangles
  • 2 Tbsp shrimp paste
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 5 Thai chili peppers, sliced small
  • 2 cups mild chilies (finger chilies), sliced
  • 1 cup coconut cream
  • salt
  • fresh cracked pepper

Directions

  1. In a large dutch oven over medium heat, heat the 1 Tbsp of Canola oil.
  2. When the oil is hot, add the sliced onion and the 4 cloves of garlic and cook, stirring occasionally, until soft.
  3. Add the 1 kg of diced pork belly and cook, stirring occasionally, until browned.
  4. When the pork as browned slightly, add the 2 Tbsp of shrimp paste and cook, stirring occasionally, for about 1-2 minutes.
  5. Then add the can of coconut milk, the cup of water, and the Thai chili peppers. Bring to a simmer and cook for about 35 minutes until the pork is tender and the liquid is reduced and begins to render fat.
  6. Add the 2 cups of mild chilies and cook, stirring often, for about 1-2 minutes.
  7. Add the 1 cup coconut cream and continue to simmer until thickened and begins to render fat.
  8. Season with salt and pepper to taste. Serve hot and with rice.

Source

https://www.kawalingpinoy.com/bicol-express/

Bulgogi Meatloaf

~ Shawn

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Rich and Tender Beef with a Sweet and Spicy Crust

Prep Time: 30 min Cook Time: 90 min Total Time: 2 hours

Ingredients

  • 3 Tbsp. vegetable oil
  • 2 large eggs
  • 1 medium apple, scrubbed, cored, and finely grated
  • 6 scallions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 inch piece of ginger, peeled, finely chopped
  • 2 Tbsp Gochugaru (coarse Korean red pepper powder)
  • 1 Tbsp dark or light brown sugar
  • 1 Tbsp soy sauce
  • 2 tsp salt
  • 1 tsp toasted sesame oil
  • 2 cups panko
  • 2 lbs ground beef chuck (preferably 20% fat)
  • 4 Tbsp. Gochujang

Directions

  1. Preheat oven to 325 °C. Line a 9 x 5 inch loaf pan with a double layer of foil, leaving at least a 3 inch overhang on the long sides. Lightly coat with vegetable oil to prevent sticking. (One can use a flat baking dish and mound the meatloaf instead.)
  2. Whisk the 2 eggs, 1 grated apple, 6 sliced scallions, 4 garlic cloves, 2 inches of chopped ginger, 2 Tbsp of Gochugaru, 1 Tbsp of brown sugar, 1 Tbsp of soy sauce, 2 tsp of salt, and 1 tsp of sesame oil in a large bowl to combine. Add the 2 cups of panko and mix with a stiff spatula until well combined. Let mixture sit 5 minutes to hydrate.
  3. Stir one-quarter of the 2 lbs of beef into the panko mixture, smashing and folding to combine evenly. Stirring with the spatula or your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into the pan and working into the corners.
  4. Bake meatloaf for 1 hour. Mix the 4 Tbsp of Gochujang and 1 Tbsp of Vegetable Oil in a small bowl. If looking for a less spicy meatloaf, use 2 Tbsp of Ketchup and 2 Tbsp of Gochujang instead. After 1 hour, pull loaf out of the oven and top with gochujang mixture. Return to over for another 15-30 minutes, until an instant-read thermometer inserted into the center registers 160 °F.
  5. Remove from the oven and let it cool in the pan for 20 minutes before serving.

Source

https://www.bonappetit.com/recipe/bulgogi-meatloaf-sandwich

Asian Style Slaw

~ Shawn

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Napa Cabbage and Fresh Herbs with a Peanut Dressing

Prep Time: 30 min. Cook Time: 0 min. Total Time: 30 min

Ingredients

  • 1/2 cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 lime, juiced
  • 2 tbsp sesame oil
  • 1/2 cup creamy peanut butter
  • 1/2 head Napa cabbage, sliced thin
  • 3 inch piece of ginger, grated
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 Thai chilies, minced
  • 1 large carrots, graded fine
  • 3 green onions, sliced on the diagonal
  • 2 tbsp cilantro, minced fine
  • 2 tbsp mint, minced fine

Directions

  1. In a small bowl mix the 1/2 cup rice wine vinegar, 1 tbsp soy sauce, the juice from the 1 lime, the 2 tbsp sesame oil, and the 1/2 cup of peanut butter. Whisk vigorously until an emulsion forms.
  2. After dicing the other ingredients into bite sized pieces as noted above, add to a large mixing bowl.
  3. Add the dressing to the mixing bowl and stir to combine.

Source

https://altonbrown.com/recipes/asian-slaw/

Hot and Sour Soup

~ Shawn

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The Classic Soup with Savory, Sour, and Spice

Prep Time: 2 hours Cook Time: 20 min Total Time: 2 hours and 20 min

Ingredients

  • 1/2 lb (250 g) pork shoulder, julienned
  • 1 tbs water
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 1 tsp cornstarch
  • 2 Thai Chilies
  • 1/2 cup dried wood ear mushrooms, rehydrated and roughly chopped
  • 1/2 cup dried shiitake mushrooms, rehydrated and sliced
  • 1/2 cup spiced dry tofu, sliced
  • 1/2 cup fresh firm tofu, sliced
  • 1/2 cup bamboo shoots
  • 1 large egg
  • 1 scallion, finely diced
  • 8 cups chicken stock
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp of monosodium glutamate
  • 1.5 tsp ground white pepper
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1/3 cup white vinegar
  • 1/3 cup cornstarch
  • 1/4 cup water

Directions

  1. In separate bowls, soak the 1/2 cup of wood ears and 1/2 cup of shiitake mushrooms in 1 cup of warm water each for 1-2 hours, until hydrated.
  2. In a medium bowl, combine the 1/2 lb julienned pork with the 1 tablespoon of water until the meat has absorbed the water. Add the 1 teaspoon of salt, the 2 teaspoons of vegetable oil, and the 1 teaspoon of cornstarch. Mix until combined and set aside.
  3. Cut the 2 Thai chilies in half and discard the seeds. Chop finely and set aside.
  4. Once the mushrooms are ready, drain and thinly slice. Set aside.
  5. Dry both the spiced and fresh tofu quickly on a few paper towels for about 5 minutes. Then, slice into sticks that are 2 inches long and 1/4 inches wide. Set aside.
  6. Beat the 1 large egg in a small bowl.
  7. Wash and finely chop the scallion. Set aside.
  8. Bring the eight cups of chicken stock to a boil in a large heavy pot.
  9. Stir the pork into the chicken stock, making sure to break up any lumps that form.
  10. Add the 1/2 teaspoon of salt, 1/2 teaspoon of sugar, the 1/2 tsp of monosodium glutamate, the chopped Thai chili, the 1.5 teaspoons of white pepper, the 2 teaspoons of dark soy sauce, the 2 teaspoons of light soy sauce, and the 1 teaspoon of sesame oil. Stir to combine.
  11. Next, add the wood ears and shiitake mushrooms and bring the soup to a simmer once again.
  12. Next, add the two kinds of tofu and the 1/3 cup of vinegar and stir to combine. It should start to look and smell like Hot and Sour soup right about now!
  13. Combine the 1/3 cup of cornstarch with 1/4 cup of water to make a slurry in small container.
  14. Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while steadily drizzling in the cornstarch slurry. Careful not to use it all; you can always add more later if the soup is too loose. Keep stirring until the soup returns to a simmer.
  15. Check the consistency of the soup; it should coat the back of a spoon. Add more slurry if you like it thicker.
  16. Taste the soup and adjust seasoning as necessary.
  17. Keep the soup simmering and begin stirring in a circular motion with your ladle once again. Once you have a slow whirlpool, slowly drizzle the beaten egg into the soup.
  18. Sprinkle chopped scallions on top of the soup and serve.

Source

https://thewoksoflife.com/hot-sour-soup/

Black Pepper Tofu and Green Beans

~ Shawn

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Crispy Tofu with a Soy Sauce Glaze and Green Beans

Prep. Time: 15 min Cook Time: 35 min Total Time: 50 min

Ingredients

  • 1 14 oz package firm tofu, drained
  • 1 Tbsp. black peppercorns
  • 2 garlic cloves
  • 1.5 inches of ginger
  • 1 Tbsp. cornstarch
  • 1/2 tsp. sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 lbs. (1 kg) green beans
  • 1/3 cup soy sauce
  • 1 Tbsp. sugar
  • 2 tsp. rice vinegar
  • Cooked white rice for serving.

Directions

  1. Drain tofu and cut into thin squares of about 1 inch by 1 inch. Sandwich tofu between paper towels and allow to drain for at least 15 minutes.
  2. Using a pepper grinder, freshly crack 1 tablespoon of the peppercorns and set aside.
  3. Finely grate the two cloves of garlic and the 1.5 inches of ginger and set aside.
  4. After tofu has drained, add to a medium bowl. Add the 1 tablespoon of cornstarch and 1/2 tsp. of salt to the tofu and mix carefully to coat.
  5. Heat about 3 tablespoons of olive oil in the bottom of a large nonstick skillet to just cover the bottom of the pan over medium-high heat. Arrange the tofu in the skillet in a single layer, turning occasionally, until golden brown and crisp; this takes about 10 minutes for each batch. Use tongs to transfer the tofu to a plate covered in paper towels and salt lightly.
  6. Reduce the heat to medium and add the cracked black pepper to the skillet in the oil that remains in the pan. Cook while stirring often until the pepper is fragrant, about 1 minute. The add the green beans and cook, stirring often, until bright green, about 2 minutes.
  7. Add the garlic and ginger and cook, still stirring constantly, for another minute until fragrant.
  8. Return the tofu to the pan and gently toss to combine. Increase the heat to medium-high, add the 1/3 cup of soy sauce, and the 1 tablespoon of sugar. Continue to cook, stirring constantly, until the sauce thickens and becomes a dark and sticky, about 3 minutes.
  9. Remove from the heat and add the 2 tsp of rice wine vinegar. Taste and add more salt and/or vinegar if needed. Serve with rice.

Source

https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

Pad Gaprao (Pad Kra Pao)

~ Shawn

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Spicy Beef and Green Beans in a Rich, Spicy Sauce

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

Ingredients

  • 3-4 Thai chilies, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1.5 tsp dark soy sauce
  • 2 Tbsp water
  • 1.5 tsp sugar
  • 1 Tbsp vegetable oil
  • 400 g (1 lbs) ground chicken or beef
  • 1 cup green beans, cut into small bite size pieces
  • 1 small onion, diced
  • 1.5 cups Thai basil leaves
  • jasmine rice for serving

Directions

  1. Add the 3-4 chopped Thai chilies to a mortar and pestle and pound until smashed.
  2. Add the 5 cloves of chopped garlic to the mortar and pound again until a very rough paste begins to form.
  3. In a small bowl, combine the 1 Tbsp oyster sauce, 2 tsp soy sauce, 2 tsp fish sauce, 1.5 tsp dark soy sauce, 2 Tbsp water, and 1.5 tsp of sugar.
  4. In a large nonstick skillet or wok, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
  5. Add the 400 g of ground chicken and cook, stirring constantly, until it separates and has turned opaque on all sides.
  6. Add the mixed sauce to the skillet and continue to cook until the chicken is almost cooked through, about 5 minutes.
  7. Add the one diced onion and 1 cup of green beans and continue to stir to combine. Cook until green beans are tender and chicken is cooked through, about 4 minutes.
  8. When cooked, remove skillet from the heat and stir in the Thai basil. Taste and adjust for seasoning as needed. Serve with white rice.

Source

https://hot-thai-kitchen.com/holy-basil-stir-fry/