Asian Pork Meatballs with Sesame Spinach

May 26th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 small Spinach onion, minced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 pounds ground pork
2 tablespoons fresh cilantro, chopped
1 large egg, scrambled
¾ cup Panko breadcrumbs
1 teaspoon fish sauce
2 tablespoon soy sauce
Sriracha (optional, to taste)
Hoisin (optional, to taste)
Canola oil
Sesame oil
2 pounds baby spinach
1 tablespoon white sesame seeds

For the dipping sauce

2 parts soy sauce
1 part lime juice
Red pepper flakes

Directions

In a small sauté pan, heat 1 tablespoon of oil up to a medium heat. Add onions and sweat for about 1 minute. Add in garlic and ginger and sweat for another minute. Place onion mix into a bowl and cool. In a large mixing bowl, add pork, cilantro, egg, cooled onion mix, breadcrumbs, fish sauce, soy sauce, and sriracha or hoisin to taste. Mix together evenly. Shape into 20-24 balls and fry them in a pan (6-8 minutes) or bake them in a 400 degree oven (10-15 minutes). In a large sauté pan, heat 2 teaspoons of canola and 1 teaspoon of sesame oil on a medium/high heat. Sauté spinach in two batches. Plate spinach and sprinkle white sesame seeds on top and serve with meatballs.

For the dipping sauce

Mix all ingredients together and use for dipping.

Pork Fried Rice

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

Oil (sesame, canola or peanut)
1 pound pork loin, cut into small ½-inch cubes
Flour for dusting pork
Salt/pepper
2 carrots, chopped small (diced)
1 red bell pepper, chopped small
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
4 scallions, sliced
4 cups rice, cooked and cold
Soy sauce
Sriracha or sambal (optional)
2 eggs, beaten

Directions

Heat up a tablespoon of oil in a large sauté pan or a wok to a high heat. Toss pork with seasoned flour (salt and pepper). Cook pork until no longer raw in the center, 1-2 minutes. Remove pork and add carrots. Cook for 1 minute. Then add in pepper, toss together and add in ginger, garlic, and scallions. Sauté for about 1 minute and add rice. Toss everything together and start to season with soy sauce (and Sriracha or Sambal for some heat). With a wooden spoon, form a well in the center of the rice and add the eggs. Let the eggs fry in the center for about 1 minute while mixing it with the spoon. Fold egg into rice and serve immediately.

Beef Flavored Sweet Potato Chew (chew dog treats)

May 7th, 2011 § 0 comments § permalink

Makes about 10 chews

Ingredients

½ pound beef bones
2 cups water
¼ cup tamari or soy sauce
1 medium sweet potato, washed and scrubbed

Directions

Preheat oven to 225°F.

In a medium sauce pan combine bones, water and tamari and plate on a medium boil for about 10 minutes. Discard the bones and continue to cook on a medium boil until the liquid reduces by more than half, about 10 minutes. When there is approximately ½ cup beef stock left take to heat. Using a mandolin slice the sweet potato (the long way) into thin slices. (You can also use a knife but the slices need to be as thin as possible). Plan the sweet potatoes in a shallow baking dish and cover with the beef stock liquid. Let stand a few minutes, flip over and let stand a few more. Place the beefed sweet potatoes on a baking sheet lined with parchment paper. Place in the pre-heated oven for about 3½ hours, making sure to flip over at least once or twice during the process. Once removed from the oven, allow to cool at room temperature for at least 4 hours. Place in an airtight container or zip lock bag and store in the refrigerator for up to 3-4 weeks.

Turkey Jerky (travel dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 3 cups of treats

Ingredients

2 pounds turkey breast, sliced thin
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons soy sauce or tamari
¼ cup water
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh chives, chopped fine

Directions

Pound the sliced turkey breasts with a meat pounder until thin. Set aside. In a small mixing bowl whisk together, garlic, honey, soy sauce and water, add the herbs and stir. Add the turkey slices and mix together. Cover and refrigerate for 24 hours.

Preheat oven to 175°F.

Drain the sliced dry from the turkey and pat turkey slices dry. Lie flat on a baking sheet covered with parchment paper and place in the oven for 3 hours. After 3 hours flip over turkey slices and cook another 3-4 hours or until completely dry and leathery. Let stand for a few hours and then cut into bite or treat size pieces. Store in an airtight container for up to one month.

Shrimp with Sweet Basil, Purple Eggplant and Peppers

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons mirin
2 tablespoons soy sauce
A 1-inch piece of fresh ginger, peeled and chopped fine
1 pound shrimp, peeled and deveined
3 tablespoons canola or peanut oil
1 purple eggplant, cubed
1 red bell pepper, chopped
½ cup water
1 small chili, chopped fine
2 cloves garlic, chopped fine
2 tablespoons fish sauce
1½ tablespoons black soy sauce
1 teaspoon sugar
1½ tablespoons water
¼ cup basil leaves, torn

DIRECTIONS

In a small bowl, combine mirin, soy sauce, and ginger. Add shrimp, and marinate 15 to 20 minutes.

In a large deep skillet or wok over high heat, add 1½ tablespoons oil. Add shrimp, and cook for 3 minutes or until shrimp has changed to light pink color. Remove shrimp, and set aside on plate. Clean out pan.

In the same pan, add remaining oil. Add eggplant and red peppers, and cook, 5 minutes. Add ½ cup water, and cover pan to steam vegetables slightly. Remove lid, and add chili and garlic. Stir until fragrant, 1 minute. Add fish sauce, black soy sauce, sugar and water and bring to a boil. Add cooked shrimp and basil and mix. Serve immediately.

Chicken and Cashews

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pieces skinless boneless chicken thighs, sliced thin
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons canola or peanut oil
1 red bell pepper, chopped
1 small green chili, chopped fine
4 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
3 scallions, sliced thin (separate green and white parts)
¾ cup chicken broth
1½ tablespoons soy sauce
1½ teaspoons cornstarch
1 teaspoon sugar
½ cup cashews, toasted

DIRECTIONS

Season chicken with salt and pepper. Set aside.

In a large skillet or wok, over medium-high heat, add 2 tablespoons of the oil. Cook the chicken until golden and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, chili, garlic, and scallion whites to wok or skillet and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into wok or skillet. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Serve.

Brown Rice Fried Rice

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons canola or peanut oil
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
¼ cup frozen peas, defrosted
¼ cup water
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine

DIRECTIONS

In a large deep skillet or wok, over medium-high heat, add oil. Cook the vegetables, 5 minutes.
Add peas and water and cover to steam vegetables until tender, but still have a bite. Add chili, scallions, garlic and ginger and continue to cook, 1 minute. Add the cooked rice and combine. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes.

In a small bowl, combine soy sauce, sesame oil and mirin with 2 tablespoons of water. Pour the mixture over the rice.

Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side.

Sichuan-Style Green Beans

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
½ teaspoon toasted sesame oil
2 teaspoons black soy sauce
1 teaspoon cornstarch
1½ pounds green beans, trimmed
2 tablespoons canola or peanut oil
2 scallions, chopped
2 cloves garlic, chopped fine
1 small chili, sliced thin

DIRECTIONS

Prepare a large bowl with ice and water and set aside. In a small bowl, combine first 7 ingredients to make a sauce, and set aside.

In a large pot, bring 5 cups of water to a boil. Add a handful of salt. Next, add the green beans, and bring back to a boil. Cook, uncovered 5 to 6 minutes or until almost cooked but still crisp.
Drain and shock in bowl of ice and water.

In a large deep skillet or work over high heat, add oil. Add scallions, garlic, and chill; and cook briefly. Add already combined sauce, and bring to a boil, stirring constantly to prevent lumps, until thickened. Return the cooked beans to the pan, and toss lightly to coat with sauce. Serve.

Malay Chicken

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons of canola oil
3 chicken thighs (with the skin on the bone)
3 cloves garlic, minced
½ cup julienned ginger
1 yellow onion, halved and then sliced into lengthwise pieces
1½ tablespoon dark soy sauce
1 tablespoon preserved black beans
½ cup boiled/hot water
1 tablespoon fish sauce
½ teaspoon minced Thai chilies (optional)
Juice of lime (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon scallions, to garnish

DIRECTIONS

In a large sauté pan over medium heat, add oil. Add minced garlic, julienned ginger and sliced onion. Do not stir. Place chicken thighs, skin-side down on the bed of garlic, ginger, onion. Cook until skin begins to crisp, and then flip. Add soy sauce directly to the chicken.

Add black beans to the cup of boiled hot water, and let sit for 3 minutes. Strain the beans themselves and pour the liquid mixture over the chicken. Let cook for 5 minutes. Add the beans and turn to low heat for another 5 minutes. Add fish sauce, Thai chilies, and fresh lime juice. Sprinkle cilantro and scallions over and bring off heat.

© Recipe Property of John Vang

Lomo Saltado

October 14th, 2010 § 0 comments § permalink

Serves 4 (or 1 for Gustav!)

INGREDIENTS

1½ pounds potatoes, cut into wedges, pre toasted (fries)
Vegetable oil
3 cloves garlic, chopped
2 medium red onions, halved and sliced
1 pound beef, sliced into strips (sirloin or flank work best)
2 medium red bell peppers, cut into strips
3 plum tomatoes, chopped
¼ cup soy sauce
1 tablespoon rice vinegar
Salt & pepper
Rice (pre cooked)

PREPARATION

Stir fry the vegetables and meat and add sauce. Add fries and serve with rice!

Lomo Saltado

Panfriend Dumplings Stuffed with Pork and Cabbage

October 8th, 2010 § 0 comments § permalink

Jiao Zi (China)
Serves 4 to 8 (makes about 32 dumplings)

INGREDIENTS

For the Dough

2¼ cupws unbleached all-purpose flour, plus some extra for dusting
1 tablespoon grapeseed or other neutral oil

For the Filling

2 dried shiitake or black mushrooms, soaked in hot water to cover for 30 minutes
½ pound boneless pork loin, chopped fine or freshly ground pork
1 small head baby bok choy, trimmed, chopped fine, and hand-wilted
2 scallions, trimmed and sliced into thin rings
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon toasted sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper

Soy-Vinegar Sauce

Makes about ½ cup

¼ cup soy sauce
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon finely chopped scallion

PREPARATION

Combine the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir until the sugar has dissolved.
Pour into small dipping bowls and add the scallions just before using. This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.

For Cooking and Serving

Grapeseed or other neutral oil to coat a large skillet
1 cup water mixed with 1 teaspoon unbleached all-purpose flour
1 recipe soy-Vinegar Sauce (recipe follows)

1. Make the dough: Place 2 cups of the flour in a large bowl and keep the remaining ¼ cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towl, and let it rest for 30 minutes.

3. Make the Filling: While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to assemble the dumplings.

4. Assemble the Dumplings: Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

5. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and then roll it out until ½ inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

6. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use.

7. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pushing out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the assembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

8. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

9. Cook the Dumplings: Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little space around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour on enough of the starchy water to reach about a third of the way up the side of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen jiao zi, add them directly to the oil and increase the cooking time by 3 minutes. Do not allow the dumplings to thaw before cooking.)

10. Remove the cover so that any remainig liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.

11. Remove the jiao zi with a spatula and cook the remaining jiao zi. Serve with the Soy-Vinegar Sauce.

©Recipe courtesy of Wai Hon Chu

Panfriend Dumplings Stuffed with Pork and Cabbage

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