Tag Archives: sesame oil

Lemon Grass Pork Chops

These were so yummy. The ingredients:

  • Pork chops, about 4 or so
  • Garlic, 2 cloves, minced
  • Lemon grass, 2 tablespoons, chopped
  • Scallion, 1 tablespoon, chopped
  • White pepper, 1/2 teaspoon
  • Sugar, 2 tablespoons
  • Fish sauce, 2 tablespoons
  • Soy sauce, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Whiskey, 1 tablespoon
  • Coconut milk, 2 tablespoons
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The ingredients.

The first step is to make the marinade, which combines all the ingredients except the pork (although, ultimately as you can guess, the pork goes in as well).

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The marinade.

Yup, you guessed it: then add the pork.

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Marinading.

Marinade for at leats 10 minutes, and then grill – perhaps for about 8 minutes on each side, although your experience may differ.

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Grilling.

And then it’s done and – believe me – delicious.

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These were great. Have I said that enough?

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Kung Pao Chicken

This dish quickly became one of our favorites. The ingredients are:

The Marinade

  • Cornstarch, 3 teaspoons
  • Soy sauce, 2 tablespoons
  • Sake, 4 teaspoons

The Sauce

  • Ground Sichuan pepper, 1 teaspoon
  • Cornstarch, 2 teaspoons
  • Sugar, 4 teaspoons
  • Black vinegar, 2 tablespoons
  • Soy sauce, 2 teaspoons
  • Hoisin sauce, 2 teaspoons
  • Sesame oil, 2 teaspoons

Everything Else

  • Carrots, sliced
  • Bell pepper, chopped
  • Celery, sliced
  • Scallions, sliced
  • Chicken breasts or thighs, 2 lbs, cut into cubes
  • Unsalted, dry-roasted peanuts, 1/2 cup
  • Dried red chilis, 8-10
  • Garlic, 4 cloves, minced
  • Ginger, 2 teaspoons, minced or grated
  • Peanut or vegetable oil, 2 tablespoons
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The ingredients.

Some of the ingredients are a little obscure. For instance, ground sichuan pepper isn’t something you can find anywhere; I had to specially order mine.

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Sichuan pepper.

Also, black vinegar(on the left) which you may also have to specially order.

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Black vinegar.

The first step is to marinate the chicken: mix the cornstarch, sake, and soy sauce together until the former is dissolved. Then add the chicken and coat it as completely as you can. Let it marinate for about 10 minutes at room temperature.

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The marinade.

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Marinading.

Secondly, prepare the sauce by combining the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper together in another bowl. Again, mix until everything is dissolved, and then set aside.

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The sauce.

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Prep the veggies.

Next, heat a wok, add the peanut oil, and then add the chilis, stir-frying for about 30 seconds. You’ll notice that the chilis start to blacken, and smoke in a way that may make you wheeze.

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Chili-frying.

Then add the chicken mixture and cook until the chicken is no longer pink.

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Chicken-frying.

This is the part of the story where you add everything else. First, the garlic and ginger, frying them for 30 seconds or so. Then, the sauce mixture.

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Chili-chicken-sauce frying.

Then add the veggies, peanuts, and everything else.

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Just fry everything.

I think you’ll find it’s delicious – nearly as good as what you’d get from a restaurant!

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Bryn’s Orange Chicken

This was soo delicious. The ingredients:

  • Chicken thighs, boneless, 2 pounds
  • Honey, 1/3 cup
  • Soy sauce, 1/3 cup
  • Orange juice, 2 tablespoons
  • Tomato paste, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Garlic, minced, 2 teaspoons
  • Salt, 3/4 teaspoon
  • Ground ginger, 1/2 teaspoon
  • Red pepper flakes, 1/2 teaspoon
  • Ground black pepper, 1/4 teaspoon
  • Sesame seeds (to garnish)
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The ingredients.

The only change I’d make is that, on reflection, I’d double the recipe. It went fast.

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A crock pot, in all its glory.

The recipe uses a slow cooker – and like many slow cooker recipes, it’s really easy to make. First, put the chicken in the slow cooker.

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Chicken in a thing.

Then, whisk together the other ingredients – everything except the sesame seed garnish – and pour it over the chicken.

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Whisk.

Like so.

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Chicken, covered.

Cook on low for four hours, shred, and enjoy over rice. Don’t forget the sesame seed garnish, if you like that sort of thing!

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Delicious!

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Beef with Broccoli

This is another dish from the Thai cookbook I’m working through. The ingredients:

  • Beef, 1 pound, thinly sliced
  • Broccoli, 2 pounds, cut into bite-sized chunks
  • Straw mushrooms, 1 can
  • Oyster sauce, 6 tablespoons
  • Oil

And for the marinade, the ingredients are:

  • Eggs, 2
  • Garlic, 8 cloves, minced
  • Sugar, 4 tablespoons
  • Fish sauce, 4 tablespoons
  • Cornstarch, 2 tablespoons
  • Rice wine, 4 tablespoons
  • Sesame oil, 2 teaspoons
  • White pepper, ground, 1 teaspoon
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The ingredients.

Like me, you may have some trouble locating straw mushrooms. I didn’t even know there was such a thing before I made this recipe. But there is. Believe me. They look like this:

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The mushrooms in question. In a can.

I found this can at my local Giant supermarket, in the ethnic foods aisle. But undoubtedly some groceries won’t carry them. And to be honest, it wouldn’t be the worst thing in the world if you substituted some other kind of mushroom.

The first step is to combine all the marinade ingredients, like so:

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The marinade, pre-mix.

Mix them all together, like so:

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The marinade, post-mix.

But what’s the use of a marinade if you’re not marinading anything? This is where the beef comes in. Cut it into thin slices, like so:

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The beef, pre-marinade.

And add it all to the marinade, like so:

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The beef, in marinade.

Let it marinade for at least five minutes. Meanwhile, you can cut up your broccoli, in pieces as big as you may prefer:

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The broccoli, pre-beef.

When the marinade is done, heat the oil in a large wok and saute the beef until it’s done, or close to it. Then add the broccoli and the other ingredients and cook until the veggies have reached your desired level of tenderness.

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The broccoli, with beef.

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Everything together!

Eat and enjoy!

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Sushi!

I love sushi. It’s so delicious, but I rarely have it because (a) I rarely go out to eat, and (b) sushi is often so expensive that I rarely get it, even when I do go out.

So why not make it myself? I’d always wanted to.

So I gave it a try. The ingredients for the rice are:

  • Sushi rice (1 cup)
  • Water (2 cups)
  • Rice wine vinegar (3 Tbsp)
  • Sugar (2 Tbsp)
  • Salt (1/2 tsp)

And for the spicy sauce:

  • Mayonnaise (1 tbsp)
  • Sriracha (1 tsp)
  • Lemon juice (1 tsp)
  • Sesame oil (1/2 tsp)

And for the rest:

  • Nori (dried seaweed)
  • Chopped veggies of your choice (I used carrot, cucumber, and avocado)
  • Meat of your choice (I used smoked salmon and tuna)
  • Accessories of your choosing (I used soy sauce and pickled ginger)
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The ingredients.

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The “accessories.”

Let’s start with the rice. You don’t want to use just any kind of rice. Instead, you’ll find rice that’s grown on the moon especially for use in sushi. Like so:

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The shipping costs are exorbitant.

First, as with any rice, you’ll want to rinse it or wash it.

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This method works.

Then add the rice and the water and bring to a boil. At that point, reduce the heat to low, cover your pot, and cook until the water is absorbed by the rice (as rice is wont to do) – about 15 minutes or so.

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Rice is expansionist.

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Don’t forget to cover your pot.

This is when you’ll want to mix a few ingredients in another pan, over heat. Specifically the vinegar, sugar, and salt. Stir over medium heat until the white granules are dissolved, then cool in the fridge until your rice is ready.

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Not dissolved.

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Dissolved.

When your rice is done, add the vinegar mixture and stir. But not too much – you don’t want to overmix and turn everything to mush. Your rice may appear wet, but don’t worry – as you stir, you’ll release some of the steam, and the rice will become drier and, as you may have anticipated, sticky.

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It may be good…

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…but now it’s better.

With that out of the way, let’s focus on the spicy sauce next. It’s quite simple to make. Add all the spicy sauce ingredients together, and mix.

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Soon to be…

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…mixed!

Then, mix the sauce with whatever you want to make spicy. For instance smoked salmon, or chunks of tuna.

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Salmon.

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Spicy tuna!

The next step is preparing the rest of your ingredients. In particular, you may benefit from this avocado-slicing tip: slice it first, and then, using a spoon, dig it out of the shell.

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Cut it first.

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Then spoon it out.

If you made my veggie choices, you’ll end up with a set of ingredients like so:

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Yum yum.

Now, the nori is key. If you don’t have an Asian market nearby (or don’t have access to the internet) this may be hard to find. They’re basically seaweed wraps, and delicious all on their own.

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The nori.

If you have a sushi mat, bully for you – you may find the assembly process a lot easier than I did. If not, then you can do what I did – which, in the end, was to use the assistance of a plastic wrap.

In any case, the first step is to tear the sheet of nori in half. Make sure you beak the longer side. If yours doesn’t break easily or cleanly, you may end up doing what I did: simply using scissors.

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Preparing the nori.

Then, with the assistance of a bowl of warm water, you can begin spreading the sticky rice on the nori. Why the water? You’ll see. It’s not called sticky rice for nothin’.

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Spreading the rice.

Now, to be fair, there are different ways of spreading the rice. I put mine on the outside of the roll; in some ways that’s harder. I spread it on the rougher side of the nori, leaving the smoother surface for the ingredients inside. Here, you can see the spicy tuna roll (with carrot, cucumber, and tuna) and the salmon roll (with salmon, avocado, and carrot). But one of the nice things about doing it yourself is that you can add in whatever you like.

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The tuna roll.

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The salmon roll.

Then, simply slice – first in half, and then in either three or four pieces for each half, depending on your preference – and enjoy.

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So much sushi!

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Thai Pepper Steak

This meal is easy to make, and delicious. So, so good! The ingredients are:

  • Beef (2-3 lbs, sliced)
  • Green bell pepper (1, sliced)
  • Red bell pepper (1, sliced)
  • Onion (1, sliced)
  • Garlic (8-9 cloves, minced)
  • Fish sauce (6 tablespoons)
  • Maggi seasoning (2 tablespoons)
  • Sesame Oil (2 tablespoons)
  • Sugar (4 tablespoons)
  • Oil (e.g. coconut)

And for the marinade:

  • Fish sauce (3 teaspoons)
  • Corn starch or corn flour (2 tablespoons)
  • White pepper (ground; 1 tsp)
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The ingredients.

The first step is to make the marinade. This is what it ends up looking like:

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The marinade.

Yup, kinds dry and clumpy. But this is what you’ll bathe your sliced beef in for about ten minutes, for whatever it’s worth. Oh, and that sliced beef? This is how I sliced mine, but you do you:

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The sliced beef.

Meanwhile, you can slice up the rest of your stuff: the green pepper, red pepper, and onion:

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The sliced onions and peppers.

Then melt some oil in your pan (I used coconut oil, but that’s not required).

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Melt some oil in the pan.

Put the sliced beef in the pan and cook on medium-high heat until the beef is nearly completely cooked through.

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Add the beef.

Then add the onion/pepper/pepper mixture you already sliced, and mince the garlic into it as well. Cover and cook on low or medium heat until everything is soft.

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And the veggies.

Meanwhile, you might as well combine the rest of your ingredients: the sugar, fish sauce, maggi seasoning, sesame oil. This is what that looks like: appetizing, right? Pour this into the pan once everything is softened.

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And the rest.

Then mix it all together and you’re done. I ate mine over rice – it’s delicious!

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And you’re done!

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