Nuoc Cham

Ingredients:

  • 1 cup water
  • 1-2 cloves of minced garlic
  • Chile pepper, minced
  • 2 Tbs fish sauce
  • 1 Tbs sugar
  • Juice of 1 lime

Directions:

  1. Combine all ingredients and stir
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Chicken Stuffed with Spinach and Fontina Cheese

Ingredients:

  • 2 chicken breasts
  • Spinach
  • Fontina cheese
  • Nutmeg
  • Garlic
  • Flour
  • Butter
  • Chicken broth
  • White wine
  • Lemon juice

Directions:

  1. Cook spinach in sauce pan with garlic and pinch of nutmeg (Water on washed spinach leaves is enough cooking liquid) until wilted down but still bright green
  2. Pound chicken breasts until almost doubled in size
  3. Add cubed Fontina to spinach and spread on flattened chicken breasts
  4. Roll up chicken breasts and secure with twine
  5. Slightly brown chicken breasts in skillet and then cover until done. Remove to platter.
  6. Make a rue in skillet cooking for a couple of minute to get rid of raw flour taste
  7. Add chicken stock and white wine
  8. Bring to a boil until sauce thickens
  9. Remove twine on chicken rolls, pour sauce over, and serve stuffed tomato and rice

Chinese Spareribs

Ingredients:

  • Spareribs
  • 5-4-3-2-1 Chinese Rub (See recipe this site)
  • Chinese Barbeque Sauce (See recipe this site)

Directions:

  1. Apply rub to ribs and  marinate for several hours or overnight
  2. Bake in foil covered roasting pan for several hours at 250 until almost done
  3. Remove from oven and baste with Chinese Barbeque Sauce
  4. Finish cooking in hotter oven or over the grill basting with sauce one or two more times until done being careful not to burn

5-4-3-2-1 Chinese Rub

Ingredients:

  • Brown sugar
  • Kosher salt
  • Back pepper
  • Five Spice Powder
  • Garlic powder

Directions:

  1. Put 5 parts brown sugar in a bowl
  2. Add 4 parts kosher salt
  3. Add 3 parts black pepper
  4. Add 2 parts five spice powder
  5. Add 1 part Garlic powder
  6. Mix and apply liberally to meat patting into the surface. Do not actually rub it in.

Chinese Barbeque Sauce

Ingredients:

  • Hoisin sauce
  • Sriracha sauce
  • Honey
  • Rice vinegar
  • Water

Directions:

  1. Mix Hoisin sauce and Sriracha sauce in the ratio of about 2:1. Can adjust ratio to make more or less hot depending on your taste
  2. Add honey to taste (should be fairly sweet)
  3. Add vinegar (does not have to be rice vinegar) to taste to add the sour component
  4. Microwave for long enough to heat thru but not boil and mix again thoroughly
  5. An alternative to heating in the microwave is to add water and then reduce down on top of stove to the desired consistency

Indian Curried Eggplant

Ingredients:

  • Eggplant cut into approximately 3″ X 1/2″ pieces
  • Vegetable oil
  • 1 Serrano chili pepper
  • 4 green onions
  • knob of ginger
  • 2 cloves of garlic
  • 2 or more tsp of curry or to taste
  • 1 tsp of turmeric
  • ½ tsp of cumin
  • 1 Roma tomato diced and pureed
  • Water

Directions:

  1. Cut up eggplant
  2. Mince garlic, ginger, and chili pepper
  3. Slice green onions
  4. Heat wok and add oil
  5. When wok is hot add eggplant and stir fry for a minute or two charring slightly for flavor
  6. Add a bit more oil to wok and then toss in the spices and aromatic vegetables
  7. Add pureed tomato and continue stir frying for a couple of minutes until eggplant is desired consistency
  8. Add a little water to thin out if too thick

 

Chinese Stir Fried Eggplant

Ingredients:

  • Eggplant cut into approximately 3″ X 1/2″ pieces
  • Vegetable oil
  • 1 Serrano chili pepper
  • 4 green onions
  • knob of ginger
  • 2 cloves of garlic
  •  1 tbsp soy sauce
  • 1 tbsp black vinegar

Directions:

  1. Cut up eggplant
  2. Mince garlic, ginger, and chili pepper
  3. Slice green onions
  4. Heat wok and add oil
  5. When wok is hot add eggplant and stir fry for a minute or two
  6. Add a bit more oil to wok and then toss in the aromatic vegetables
  7. Add a soy sauce and black vinegar and toss in wok until done

 

Slow Roasted Pork Shoulder

Ingredients:

  • 10 lb pork shoulder or pork butt
  • 1 garlic clove
  • Basic rub

Directions:

  1. Cut garlic clove into 8 to 10 slivers and insert into pork
  2. Slice skin side into 1 inch cross hatch pattern to facilitate rendering of the underlying fat layer
  3. Apply rub liberally to pork
  4. Place pork on rack in a foil lined roasting pan and bake at 450 for about half an hour
  5. Turn oven down to 240 and continue baking for about 8 to 9 hours
  6. Remove from oven and let cool for half an hour to distribute juices
  7. Remove rind and serve

Char Siu Pork

Ingredients

  • 2 lbs of pork butt

Marinade

  • 1 Tbsp sugar
  • 1/2 Tsp salt
  • 1/2 Tsp of five spice powder
  • 1/2 Tsp white pepper
  • 1 pieces of fermented bean curd and 1 Tbsp of juice
  • 1 Tbsp of oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp Xhou Xing rice wine (or dry sherry)
  • 2 Tbsp honey
  • 2 Tsp molasses
  • 1/2 Tsp of red food coloring
  • 2 cloves minced garlic

Glaze

  • 2 Tbsp of honey
  • 2 Tbsp of water

Directions

  1. Cut pork into 1 and 1/2 inch thick steaks
  2. Mix the marinade ingredients in bowl
  3. Put pork in bag and pour in marinade. Marinate overnight turning once for even penetration
  4. Preheat oven to 500 degrees
  5. Place pork (save marinade) on baking rack in foil lined pan, add half a cup of water to pan to keep juices from burning,  and bake in oven for 25 minutes
  6. Remove from oven and baste with marinade
  7. Add more water to pan to keep juices from burning
  8. Reduce oven temp to 450
  9. Return to oven and bake another 25 minutes
  10. Make honey water by mixing 2 Tbsp of honey with @ Tbsp of water
  11. Remove pork from oven and baste with honey water
  12. Return to oven for ten minutes
  13. Remove from oven, let rest for ten minutes, slice and serve with rice and stir fried baby bok choy

Asian Dipping Sauce

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup of rice wine vinegar
  • 2 Tbsp honey
  • 3 cloves of garlic, minced
  • 2 Tbsp fresh ginger root, minced
  • 2 Tsp sesame seeds
  • 2 Tsp of sesame oil

Directions

  1. Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.