Tag Archives: soy sauce

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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Calamari That’s Spicy (But Not Really)

Another Thai adventure; here’s the ingredients:

  • Cleaned Squid, 2 lbs
  • Cucumber
  • Tomato
  • Garlic, 10 cloves, minced
  • Cornstarch, 2 tablespoons
  • White pepper, 1/2 teaspoon
  • Sugar, 2 tablespoons
  • Soy sauce, 2 tablespoons
  • Fish sauce, 4 tablespoons
  • White wine, 4 tablespoons
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The ingredients.

This was my first time cooking with squid, and it was fun. The first step is to create the marinade, by mixing all of the ingredients with the exception of the garnishes (cucumber and tomato) and the squid. When you do, it looks like this:

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The marinade.

The squid itself requires a bit more work. This is what a mantle looks like:

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The mantle.

After it’s been washed and whatnot, you should do a bunch of scoring – hatch marks diagonally in both directions. This will help soften the squid as it cooks, and allow the flavors of the marinade to more deeply penetrate and infuse the flesh.

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The mantle, scored.

Then slice it up into strips or rings or whatever you like. You may also have some tentacle bits, as we did. Again, you’ll wash these.

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Tentacles!

Then add everything into the marinade and let it steep for at least 10 minutes.

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Marinading.

Then stir-fry on the stove, in some oil (I separated the squid from the marinade because it was, after all, just a marinade).

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Saute!

When the squid is firm and curled, you’ll know you’re done cooking.

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Curly bits.

Then garnish and you’re done. Yum!

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Done!

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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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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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Pork Fried Rice

This is another one of the recipes from the Thai cookbook I’m working through. The ingredients are:

  • Pork (1 pound, sliced)
  • Onion (1, sliced)
  • Tomato (1, diced)
  • Scallions (1 bunch)
  • Eggs (4, scrambled)
  • Garlic (4 cloves, minced)
  • Sugar (4 tablespoons)
  • Soy sauce (2 tablespoons)
  • Fish sauce (1/2 cup)
  • White pepper (1 teaspoon, ground)
  • Rice (3 cups)

Optionally, you can also add cayenne pepper (as I did) or sliced jalapeno pepper, for heat; cilantro; cucumber slices, etc.

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The ingredients

The first step is to slice up the pork, which can be easier when it’s frozen.

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Slicing pork.

You’ll also want to slice up the onions, tomatoes, and scallions.

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Slicing other forms of nutrition.

You can beat the eggs, too, to get ready.

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These eggs weren’t exactly sliced.

Heat a wok on medium-high heat, add the pork slices and garlic, and cook until the meat is nearly done.

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Now the cooking part.

Meanwhile, you can keep assembling your spices – the sugar, pepper, soy sauce, and fish oil can all go together.

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Sugar and pepper…

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…plus fish oil and soy sauce.

When the meat is cooked, add the eggs, and when they’re done, add in the rest of your ingredients – the onions and tomatoes; the sauce mixture; the rice.

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Adding the eggs.

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Adding in the rest.

I also added cayenne pepper for some extra heat.

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A bit of heat.

And voila! You’re all done.

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The end result.

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