PREPARE: Ginger Pork With Cucumber

Freshen up this spicy pork bowl with fresh mint and cilantro.

INGREDIENTS

- 1 c. long-grain white rice

- 1 tbsp. canola oil

- 1 lb. ground pork

- 2 cloves garlic, finely chopped

- 1 small red chili seeded if desired but finely chopped

- 2 tbsp. plus 1/2 tablespoon grated fresh ginger

- 2 tbsp. low-sodium soy sauce

- 4 tbsp. fresh lime juice

- 1 tsp. brown sugar

- 1 English cucumber, thinly sliced

- 2 scallions, thinly sliced

- 1 c. fresh cilantro

- 1/2 c. fresh mint

COOKING METHODS

- Brown ground pork in cast-iron skillet in canola oil, 7 minutes.

- Toss with garlic, red chile, and 2 tablespoons grated fresh ginger.

- Remove from heat and toss with 2 tablespoons lime juice and 1 tablespoon low-sodium soy sauce (adding 1/4 cup water if dry).

- Whisk 2 tablespoons lime juice, 1 tablespoons low-sodium soy sauce, 1/2 tablespoon grated ginger and brown sugar.

- Toss with cucumber and scallions; fold with cilantro and mint. Serve with pork over rice.

- Nutritional information (per serving): About 475 calories, 22.5 g fat (6 g saturated), 26 g protein, 435 mg sodium, 44 g carb, 3 g fiber

YIELDS: 4 servings

PREP TIME: 0 hours 15 mins

COOK TIME: 0 hours 15 mins

TOTAL TIME: 0 hours 30 mins


Tourism Observer

PREPARE: Stuffed Steamed Tilapia

Tilapia is stuffed with the classic garlic, onions, ginger and tomatoes.

You'll love the classic flavors in this steamed tilapia recipe.

The sauteed garlic, onion,ginger and tomatoes flavor the fish while it gently steams.

- Prep Time: 15 mins

- Cooking Time: 30 mins

- Ready In: 45 mins

- Yield: 4

- Cuisine: Asian, African

- Cooking Method: Steam

INGREDIENTS

- 2 tilapia, cleaned and gutted

- 1/4 cup red onion, diced

- 1/4 cup tomatoes, diced

- 1 tablespoon ginger, thinly sliced

- 2 cloves garlic, peleed, minced

- 2-3 tablespoons calamansi juice

- 1 tablespoon oil

- salt and ground black pepper, to taste

COOKING METHOD

- Preheat oven to 380 degrees F.

- In a medium bowl, combine onion, tomatoes, ginger, garlic, and calamansi juice, and salt and ground pepper to taste.

- Place tomato mixture into the cavity of the tilapia. Season fish with salt and ground pepper.

- Drizzle oil over the fish and rub to coat. Wrap in aluminum foil and place in a baking dish.

- Bake for about 25-30 minutes.

- Serve with preferred dipping sauce.

- Eat with Rice, Ugali, Matooke(plantains), Steamed potatoes or Chapatti.


Tourism Observer

PREPARE: Ginger Soy Roasted Chicken

This roast chicken dish has added flavor from ginger and soy sauce.

This is a simple roast chicken dish that pairs well with both steamed and fried rice.

You can make this recipe using a whole roasted chicken, stuffing the leeks in the cavity for added flavor.

- Prep Time: 15 mins

- Cooking Time: 50 mins

- Ready In: 1 hr 5 mins

- Yield: 4

- Cuisine: Asian

- Cooking Method: Roast

INGREDIENTS

- 1 tablespoon ginger, grated

- 1/2 tablespoon garlic, chopped

- 2 teaspoons brown sugar

- 1/4 cup soy sauce

- 1/2 tablespoon canola oil, plus extra, to drizzle

- ground black pepper

- 1 kilo chicken leg quarters, about 4 pieces

- 1 bundle leeks

- 1 tablespoon sesame oil

- 200 grams asparagus

- salt, to taste

- sesame seeds, toasted

COOKING METHOD

Combine ginger, garlic, brown sugar, soy sauce, canola oil, and pepper in a bowl. Pour mixture over chicken, cover, and refrigerate for at least 4 hours.

Preheat oven to 350ºF. Remove chicken from the refrigerator 10 minutes before roasting.

Trim stalks of leeks and separate the leaves.

Place leeks on a baking pan, making a bed. Drizzle with extra canola oil.

Place chicken on top of leeks.

Roast, uncovered, for 40 to 50 minutes or until cooked through. You can cover the chicken with foil during the last 8 to 10 minutes of cooking to prevent the skin from burning.

Meanwhile, heat sesame oil in a frying pan over high heat. Fry asparagus for 2 minutes. Season to taste with salt and pepper.

Remove chicken from the oven, garnish with sesame seeds, and serve with asparagus.


Tourism Observer

PREPARE; Sweet And Sour Fried Chicken With Mashed Potatoes

Koreans know and enjoy their fried chicken.

Including the three major "S's" of taste in all my dishes: sweet, sour and savory. This crispy chicken has them all.

For a thicker mash, add cold butter into the hot mash off the heat and keep stirring until the cold butter is fully emulsified with the mash.

Instead of cornstarch, you can use potato starch or rice starch.

Ingredients

- Mashed Potatoes

- 10 cups salted water

- 2 russet potatoes

- 1/2 cup milk, warmed

- 5 tablespoons unsalted butter, cubed

- Salt, to taste

- Ground white pepper, to taste

CHICKEN

- Vegetable oil, frying oil

- 1 cup cornstarch

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground black pepper

- 2 teaspoon finely minced ginger

- 2 pounds chicken wings, legs and thighs

SWEET AND SOUR SAUCE

- 2-3 tablespoons gochujang (Korean chili paste)

- 1 tablespoon apple cider vinegar

- 1/4 cup honey

- 2 tablespoons soy sauce

- 2 tablespoons minced garlic

- 3 dried red chile peppers, seeds only

GARNISH

- 1 teaspoon sesame seeds

- 1 teaspoon chopped green onion

Preparation

For the mashed potatoes:

1. Place twater in a large pot over high heat and bring to a boil. Add the potatoes to the pot, reduce heat to a simmer and let cook for about 1 hour (to check if the potatoes are done, pierce through the potato with a knife. If it goes through smoothly the potato is done).

2. Wearing heatproof gloves, peel the skin off the potatoes with the edge of a spoon. Place the peeled potatoes in a bowl and smash them with a masher or ricer.

3. Pour in the warm milk and stir to combine. Season with salt and white pepper to taste and stir until smooth.

4. Stir in the cubes of butter and keep stirring until all the butter is melted and incorporated. Keep warm until ready to serve.

For the chicken:

1. In a heavy-bottomed pan, over medium heat, warm about an inch of oil to 350 F.

2. In a shallow bowl add the cornstarch, salt, black pepper and ginger. Whisk to combine.

3. Dredge the chicken pieces in the cornstarch mixture to coat well.

4. Place chicken in the hot oil and fry for around 8 minutes, turning once. Remove to a paper towel-lined plate. Let the fried chicken rest, until warm, then return to the pan and fry again for another 3 minutes.

For the sweet and sour sauce:

In a small sauce pot combine all the ingredients and cook over medium heat until bubbling. Reduce heat to a simmer and let cook until the sauce is thick like glue.

Dip the fried chicken pieces in the sauce to coat.

To serve:

Sprinkle the chicken with sesame seeds and green onions and serve with mashed potatoes on the side.



Tourism Observer

PREPARE: Moroccan Chicken Stew, Serve With Rice

Makes: 4 servings

- Prep 30 mins

- Slow Cook 6 hrs low-heat setting

The inviting aroma of apricots, chicken, couscous, and garlic in your slow cooker makes you feel welcome when you come home after a busy day.

Ingredients

- 4 carrots, peeled and sliced

- 2 large onions, halved and thinly sliced

- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

- 1/2 cup raisins

- 1/2 cup dried apricots, coarsely chopped

- 1 14 - ounce can chicken broth

- 1/4 cup tomato paste

- 2 tablespoons all-purpose flour

- 2 tablespoons lemon juice

- 2 cloves garlic, minced

- 1 1/2 teaspoons ground cumin

- 1 1/2 teaspoons ground ginger

- 1 teaspoon ground cinnamon

- Hot cooked couscous

- Pine nuts, toasted

- Fresh cilantro (optional)

Directions

- In a 5- to 6-quart slow cooker place carrots and onions.

- Sprinkle chicken with 1/2 teaspoon salt.

- Add to cooker; top chicken with raisins and apricots.

- In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper.

- Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.

- Serve in bowls with couscous.

- Sprinkle with nuts.

- Garnish with cilantro. Serves 4.

- Line your slow cooker with a disposable slow cooker liner.

- Add ingredients as directed in recipe.

- Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner.

- Do not lift or transport the disposable liner with food inside.

Nutrition Facts For Moroccan Chicken Stew:

Servings Per Recipe 4, chol. (mg) 139, Riboflavin (mg) 0, sat. fat (g) 3, Niacin (mg) 20, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Folate (µg) 60, cal. (kcal) 600, pro. (g) 52, iron (mg) 5, vit. C (mg) 17, carb. (g) 65, Fat, total (g) 15, Thiamin (mg) 0, vit. A (IU) 108, Cobalamin (Vit. B12) (µg) 0, fiber (g) 8, sodium (mg) 997, sugar (g) 28, Potassium (mg) 1302, calcium (mg) 111


Tourism Observer

PREPARE: Peanut Chicken And Enjoy With Rice,Chapatti Or Matooke (Steamed Bananas)

Ingredients

1 - 13 1/2 ounce can unsweetened coconut milk

- 1/4 cup creamy peanut butter

- 1/3 cup chicken broth

- 2 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 1 tablespoon packed brown sugar

- 1 tablespoon toasted sesame oil

- 2 teaspoons red curry paste

- 1 teaspoon grated fresh ginger

- 1 clove garlic, minced

- 1/8 - 1/4 teaspoon cayenne pepper

- 1/2 cup all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon ground black pepper

- 4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved

- 2 tablespoons vegetable oil

- 2 tablespoons snipped fresh cilantro

- 2 cups hot cooked rice

Directions

- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth.

- Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper.

- Bring just to boiling over medium-high heat; reduce heat.

- Simmer, uncovered, for 15 minutes, stirring occasionally.

Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

- In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally.

- Transfer chicken to an ungreased 3-quart rectangular baking dish.

- Pour peanut butter mixture over chicken. Cover loosely with foil.

- Bake for 1 hour for chicken (1-1/2 hours for broiler chicken), occasionally spooning sauce over chicken.

- Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

- Transfer chicken to a serving platter.

- Skim fat from sauce in dish.

- Spoon some of the sauce over chicken.

- Sprinkle with cilantro.

- Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Nutrition Facts Peanut Chicken

Per serving: 901 kcal cal., 62 g fat (29 g sat. fat, 13 g polyunsaturated fat, 16 g monounsatured fat), 139 mg chol., 1211 mg sodium, 47 g carb., 5 g fiber, 9 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet



Tourism Observer

PREPARE: Vegetable Fried Rice

This vegetable fried rice is very simple to prepare as much as eat and enjoy.

This is a complete meal in itself, you get the carbohydrates from rice, vitamins and minerals from vegetables and proteins from the curd in the raita. The best part is that, its very simple and you can never go wrong, once you get the rice cooked to perfection.

Serves:4 pax

Preparation time:15 minutes only

Cooking time: 15-20minutes

Ingredients:

Rice

- 2 cups Basmati Rice or any raw white long grain rice

- 1 table spoon Vegetable oil/ Olive oil

- Water

Vegetables

- 10-12 French Beans, finely chopped

- 1 Capsicum, finely chopped

- 1 cup Green peas

- 1/2 cup chopped Carrots

- 1/2 cup shredded Cabbage (make sure to wash it after shredding)

- 1/2 cup chopped Tomatoes

- 2 table Spoon Ginger Garlic paste

- 3-4 Green chillies chopped

Masala

- 2-3 Maggi Magic Cubes

- 1 table Spoon Garam Masala

- 2tbsp Vegetable oil/ Oilve oil

- Add Salt only if required because magic cubes have salt

Procedure:

1. Keep the water for boiling in a pot, in the meantime, wash rice thourougly and let it soak till water boils.

2. Add the soaked rice and oil to the boiling water.

3.Let the rice cook, make sure you keep checking the rice after the water starts boiling again with the added rice. You really don't want the rice to get fully cooked.

4. Once the rice is half cooked remove from heat and drain the water, and let it cool.

If by mistake rice gets cooked too much immediately run cold water through it to stop it from cooking further.

5. In a pan heat 2tbsp oil, and saute ginger and garlic paste add the chopped vegetable and stir fry on high heat. Cook covered for 3 minutes on low heat.

6. Add the cooked rice and magic cubes and garam masala, stir fry on high heat. Cook covered for two minutes.

7. Serve hot.



Tourism Observer

PREPARE: Green Vegetable Soup, Fit For The Diabetic

Pax: 8 servings

Size: 1 cup

Grams Per Serving: 14

Ingredients

- 2 teaspoons canola oil

- 1 medium onion, chopped

- 3 cloves garlic, minced

- 1 1/2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger

- 3 3/4 cups water

- 1 1/4 cups 1/3-less sodium vegetable broth

- 1 12 - ounce package frozen shelled sweet soybeans (edamame)

- 1 9 - 10 - ounce package frozen peas

- 2 tablespoons reduced-sodium soy sauce

- 1/4 teaspoon cayenne pepper

- 1 9 - ounce package fresh spinach

- Cracked black pepper (optional)

- 1 medium red sweet pepper, stemmed, seeded, and thinly sliced into rings

Directions

- In 4-quart Dutch oven, heat oil over medium heat.

- Add onion; cook about 5 minutes or until onion is tender, stirring occasionally. Add garlic and ginger; cook and stir for 30 seconds.

- Add the water, broth, soybeans, peas, soy sauce, and cayenne pepper.

- Bring to boiling; reduce heat.

- Cover and simmer for 5 minutes.

- Gradually add spinach to the soup until all is added.

- Remove from heat.

- Using an immersion blender, blend soup until it has a slightly chunky pureed consistency.

- To serve, ladle soup into shallow bowls.

- If desired, sprinkle with cracked pepper.

- Top each serving with some of the red pepper rings.

Servings Per Recipe: 8

PER SERVING: 121 cal., 4 g total fat 290 mg sodium, 14 g carb. (5 g fiber, 6 g sugars), 8 g pro.

Starch (d.e): 0.5; Fat (d.e): 0.5; Lean Meat (d.e): 0.5; Vegetables (d.e): 1;




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PREPARE: Oven Glazed Chicken Wings

24 Servings • 15 Min. Prep Time • 45 Min. Cook Time


Ingredients

- 1 100% Vegetable juice

- 2 Tbsp. honey

- 2 Tbsp. soy sauce

- 1 tsp. ground ginger

- 12 chicken wings (about 2 lb.)

Directions:

1. Stir the vegetable juice, honey, soy sauce and ginger in a large bowl.

2. Cut the tips off the wings and discard or save for another use.

Cut the wings in half at the joints to make 24 pieces.

Add the wings to the juice mixture and toss to coat.

Place the chicken mixture in a foil-lined shallow baking pan.

3. Bake at 400°F. for 45 min. or until glazed and the chicken is cooked through, turning and brushing with the sauce during the last 15 min. of baking time.

Nutrition:

Calories: 58; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 14mg; Total Carbs: 2g; Fiber: 0g; Protein: 5g; Sodium: 120mg;

Serve And Enjoy Your Meal



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PREPARE: Grilled Eye Round Steaks With Wasabi-Yogurt Cream

4 Servings • 25 Min. Prep Time • 12 Min. Cook Time • 6 Hr. Marinate Time

Ingredients

- 4 beef eye round steaks, cut 3/4-in. thick (about 4 oz. each)

- 1-1/2 c. plain yogurt, divided

- 1 Tbsp. finely chopped fresh ginger

- 1 Tbsp. finely chopped garlic

- 1/2-1 tsp. wasabi paste


Directions:

1. Combine 1/2 c. yogurt, ginger and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.

2. Meanwhile line a strainer with paper towels; set over small bowl. Place remaining 1 c. yogurt in strainer. Cover; let drain in refrigerator 30 min. or as long as overnight to thicken.

3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10-12 min. (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

4. Meanwhile combine thickened yogurt and wasabi paste. Set aside.

5. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi-yogurt mixture.

* 2 Tbsp. prepared horseradish may be substituted for wasabi paste.

Nutrition:

Calories: 195; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 57mg; Total Carbs: 6g; Fiber: 0g; Protein: 29g; Sodium: 9mg;

Serve And Enjoy The Meal



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Chicken Biryani Is What I Enjoy, Do You? Here Is How To Do It

Chicken Biryani, is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan.

It has a lengthy preparation, but the work is definitely worth it.

For biryani, always use long grain rice.

Basmati rice with its thin, fine grains is the ideal variety to use.

Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

Directions

- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes.

Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden.

Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.

Add yogurt, mint, cardamom and cinnamon stick.

Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.

It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture.

Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.

There should only be a little very thick gravy left when chicken is finished cooking.

If necessary cook uncovered for a few minutes to reduce the gravy.

- Wash rice well and drain in colander for at least 30 minutes.

- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden.

Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.

Stir continuously until the rice is coated with the spices.

- In a medium-size pot, heat the chicken stock and salt.

When the mixture is hot pour it over the rice and stir well.

Add the chicken mixture and the potatoes; gently mix them into the rice.

Bring to boil.

Cover the saucepan tightly, turn heat to very low and steam for 20 minutes.

Do not lift lid or stir while cooking.

Spoon biryani onto a warm serving dish.

Lemon Chicken

Lemon Chicken

DIRECTIONS
Coat the chunked chicken lightly in flour, seasoned with a little salt.

Heat a large skillet or a wok-shaped nonstick pan over high heat.

Stir fry chicken until golden, 3 or 4 minutes.

Remove chicken from the pan and return pan to heat.

Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate.

Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water.

Add curd to broth and whisk to combine.

Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.

Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Serve with Special Rice, recipe follows.

Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.

Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

Recipe courtesy of Rachael Ray

Vegetables In Ginger-Garlic With Sesame Seeds

A nutrition-rich, colorful mixed vegetable dish with a wonderful combination of flavors and amazing texture. The addition of sesame seeds gives it a delicious nutty taste and goes great with noodles or fried rice.

Vegetables in Ginger-Garlic with Sesame seeds Recipe

Prep & Cooking Time: 35-40 mts

Serves 4 persons

Cuisine: Indo-Chinese

.Ingredients:

1 tbsp crushed garlic

1 tbsp ginger paste

1/4 cup spring onions, finely chopped

1 onion, quartered

2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces

1 tsp light soya sauce

2 tsps vinegar

1/2 tsp brown sugar

2 tbsps tomato ketchup

1/2 tsp white pepper pwd

1 1/2 tbsp cornflour (mixed in 1 cup water)

salt to taste

1 tbsp toasted sesame seeds/til

1 1/2 tbsps sesame oil or peanut oil

1 Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.
2 Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few secs.
3 Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.
4 In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few secs. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.
5 Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.
6 At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens. Serve hot with noodles or fried rice.

Authentic Chinese BBQ Pork, Enjoy This!

Chinese BBQ Pork Recipe (Char Siu)

The majority of Char Siu recipes “seem” to have some type of hoisin, soy sauce, five-spice powder (not the good kind either), honey, garlic, ginger, rice wine. Now reading and researching dozens of other Char Siu recipes I can’t help to think ingredients like ketchup, chicken stock or powder, oyster sauce, sesame oil, and citrus are just odd. It does not seem to flow with the history of BBQ pork.

Char Siu ingredients that seem 100% authentic

Red yeast wine like Shaoxing (Shao Hsing) for it’s unique salty taste and red coloring
Maltose for the glaze (brown sugar will do)
Soy sauce
Fermented red bean curd (ding, ding, ding – key ingredient!)
Hoison

I judge these based on what was “readily” available and affordable in old China. What would have been produced? I am also going off of dozens of recipes I found online, some of which were Chinese food bloggers. Also the taste/color largely comes from yeasty things like rice wine or fermented red bean curd.

Here is my Char Siu analysis:

There should be soy sauce to some level. It was staple then and still is now.
A glaze made from brown sugar or maltose (also found in beer like TsingTao) which is why you find recipes with it not to mention the alcohol.
Hoisin which is sweet potato and spices – a prolific crop in Asia. It adds a deep, robust sweetness.
Red bean curd has been made for many, many years. It has a natural red dye to it which is imparted easier with the ethanol/wine it sits in.
Some sort of cooked off alcohol (e.g. Shao Shing), The salts help to break the proteins down which concentrates the flavors.
Pork butt (or shoulder) seems to be the consensus among cooks for the fat content. It makes it juicy and using just a tenderloin tends to dry out during the grilling or broiling. I am a butt person myself.
No matter what, overnight in the marinade is mandatory.

I don’t even mention food coloring or red dye 40 since that seemed to be a more modern ingredient and something nobody needs. I am also convinced there is no place for ketchup, Japanese mirin, a ton of aromatics, sesame oil, oyster sauce or meat stock. Remember, I am making this as close to authentic as possible. Without further ado…My #1 ABC Golden Happy Lucky BBQ Pork Recipe:

Char Siu or BBQ Red Pork
Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 12 hours, 22 minutes

Ingredients

One brick size portion of pork butt or shoulder cut into thirds
1 CUP Shao Hsing wine
3/4 CUP Tamari gluten-free light-soy
1/4 CUP Hoisin (make sure it has sweet potato puree in it and not the cheap stuff)
A big dash of rose water
1/3 CUP fermented red bean curd (mostly the liquid)
1/2 CUP dark sugar (with molasses)
3 minced garlic cloves
2 TBL minced/zested ginger
2 crushed star anise pods

Instructions

Stir all ingredients together.
Boil it for 1 minute and let cool for an hour.
Put the pork into the marinade overnight (around 12 hours).
Broiling Method:
Turn the gas broiler on.
Put the pork about 4 inches below the fire.
Turn every 2 minutes for 8-10 minutes.
Pull and rest the meat for a few minutes.
Grill Method:
Bring the heat up to 400ºF
Grill 3-4 minutes on each side
Remove from heat and rest for 3-4 minutes.

Notes

It should look exactly like the photo in this recipe. I did not edit the color of the photo in anyway.

This is based on you butchering the butt/shoulder with 2 inch thick pieces. I don't cook according to weight, I cook according the distance to the center of the meat.

I cut the pork along the grain in nice long 2" thick x 4" long x 3" wide strips.

Why these ingredients?

I use Shao Hsing since it has a deep fermented, yeast rice flavor and I have seen it in many “Chinese only” food blogs. It also has a nice salty and caramel flavor to it once you cook the alcohol off.
Dark sugar has molasses which also adds this deep, sweet, kinda burnt cane flavor.
Garlic and ginger is there to add a pungent, healthy zest to the marinade. Nothing more is needed. I tested scallions but they were buried under the other tastes.
Hoisin adds a fantastic complex sweetness and starch to the marinade due to the sweet potato.
The red bean curd adds color, salt and another nice dose of yeast to flavor the meat.
Homemade 5-spice still seems to be a hit or miss. I omit it. I think that it is simply just too many flavors. I have Chinese recipes which are in both camps. I do add some crushed star anise pods though.

I am not saying this is the best recipe outside China, but it can hold it’s own and is deliciously Chinese without a ton of salt. You don’t have to believe m. Make the recipe for yourself. Please send me your comments from your own experience making this mouth watering BBQ red pork.

Chicken In Orange Sauce

This is one of those dishes that makes you feel quite pleased with yourself. Fast, easy, healthy, and more delicious than Chinese takeout – a series of winning propositions. You can prep pretty much all the ingredients ahead of time, making this a fantastic last-minute weeknight dinner.

The sweetness in the sauce makes this a dish that normally picky eaters will lean into. There’s plenty of sauce, too, which you’ll be happy about as you spoon it over hot rice or quinoa.

When you are feeding a group with one or more vegetarians in the mix, this kind of recipe makes life so much easier. Essentially you sauté up some chicken in one pan, some tofu in another, then divide up the simple sauce between the two.

Serve this meal with:

Clean & Spicy Asian Greens
Rice or quinoa

Chicken in Orange Sauce

Serves 6

3 cloves garlic, minced
3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce, or 1/4 cup regular soy sauce plus 2 tablespoons water
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces (see Recipe Notes below for a tofu alternative)
Kosher or coarse salt
2 tablespoons canola or vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving

Toasted sesame seeds, for serving (optional)

Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.

Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until 
the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.
Serve over hot rice or quinoa, with the sesame seeds sprinkled over if desired.
Recipe Notes

Tofu in orange sauce: Replace the chicken with 2 pounds extra-firm tofu, blotted dry and cut into 3/4-inch cubes. To get the tofu nicely browned, in Step 2, heat the oil in the skillet over high heat, and when very hot, add the cubes, which should sizzle and sear (watch for splattering). Cook the tofu, not moving it for at least 3 minutes, so it has a chance to brown on the bottom. Flip the cubes using a thin metal spatula (knowing some cubes will break) and continue to cook to brown the bottoms, 3 minutes more. Add the sauce and scallions and continue with the recipe.
If you want to make the dish half chicken and half tofu, use a pound of each, sauté them separately in two large skillets with a tablespoon of oil in each, and divide the sauce and scallions evenly between the pans. The cooking times are the same.
What the kids can do: Zest the orange and juice it (if you are using fresh juice). Kids of the right age can cut up the chicken (younger ones can tackle the tofu) with an age-appropriate knife.
Make ahead: The chicken or tofu can be cut up a couple of days ahead of time, and the sauce can be combined a couple of days ahead, and refrigerated, too.

Thai Stir Fried Chicken Mushroom And Fresh Basil

The fabulous flavours and cuisine of China, Vietnam, Thailand and Southeast Asia have long been a favourite of mine going back to my early childhood in US during the 60s.

I suggest that you pick up these handy measuring kits that can be bought in supermarkets.
While you are at liberty to make your own chicken stock, I find it more practical to buy the Knorr chicken cubes.

Ingredients
Serves 4-6
2 tbsp vegetable oil or more 250 g sliced mushrooms
1 kg boneless & skinless
Chicken breasts thinly sliced 2-3 finely chopped spring onions
2 tbsp fresh ginger 1 tbsp Scotch Bonnet chilies
2 large minced garlic cloves 2 cups chicken stock
1 tbsp Thai Fish Sauce 2 tsp brown sugar (optional)
1 cup coarsely chopped fresh basil 2 finely chopped onions
1 tbsp finely chopped cilantro Salt & freshly ground pepper
Crushed red pepper flakes to taste

METHOD

1. Lightly brown the chicken breast in a non-stick frying pan and when done set aside.
2. If need be add a bit more vegetable oil then sauté the onions and garlic until they become translucent at which point add the ginger, mushrooms and chilies and continue cooking over low heat, stirring to make certain that they don’t burn.
3. After about five minutes add the chicken stock, fish sauce and the sugar (that is if you are using it) and bring to a gentle simmer.
4. At this point add the chicken, freshly ground pepper along with the fresh basil and cilantro and cook simmering for about five minutes.
5. Taste and correct seasoning and if need be add salt but ALWAYS bear in mind that chicken stock cubes are salted as well as the Thai fish sauce. You may also wish to add a bit of crushed red pepper flakes. Serve with rice.