Catfish braised in caramel sauce - Ca kho to

For a 1.5 to 2# small-medium catfish (skin off, split the head for the Canh Chua, filets 1" to 1.5" thick)

Ingredients:
3 Pho spoon egg roll sauce
2 Pho spoon fish sauce
1 Pho spoon oyster sauce
1 small yellow onion finely diced or 2 bigger hanh huong (purple shallot)
4 garlic cloves finely minced
1 tsp Nuoc Mau (or make caramel sauce or use a bottled caramel sauce)

Steps:
Add EVOO into a wide, shallow pan and add in the onions and then the garlic until fragrant

Add in the egg roll sauce, oyster sauce, and fish sauce, stirring to mix everything up and letting it gently simmer so that the flavors meld together.

Add black pepper to taste and then the nuoc mau (nuoc mau does change the taste, so mix it all in then adjust the seasoning to your preference)

Add the fish and cover the pan for 4 minutes (sauce should not be boiling because you will burn the sauce... gently simmering only) 

Flip the fish only once, scooping the sauce onto the surface so that it doesn't dry out

Cover the pot for another 5 - 7 minutes until done.

Serve garnished with green onions.

Braised pork belly - Thit kho

Recipe from Kim Nguyen-Aguilar, Asian Home Cooking, Facebook

Instant Pot thit kho

Make as many hard boiled eggs as you like (I also made them in the IP)

Cut up into cubes about 2 lbs or so of pork belly and/or pork shoulder 

Set IP on sauté mode: add 2 tbls sugar and quarter cup water and heat until it caramelizes, adding more water as necessary 

Toss in meat and coat with caramelized sugar, add a handful of onions and a couple cloves of garlic

Add to the pot a couple tbls of fish sauce, salt, and pepper

Add about half a can of Rico coconut soda and enough water to just cover meat

Cook on manual 20 minutes, then NPR 

Release remaining pressure and change to sauté to reduce liquid (Add in eggs at this point)

Take a package of pickled mustard greens and rinse and chop, toss into pot

Serve over jasmine rice

Tips: It would be yummier had I seasoned the meat with a little salt and pepper before caramelization (I hadn't planned on making it so it was last minute), I originally cooked mine 25 min and it was too long, the meat was too tender and falling apart everywhere.

Sticky Chinese Ribs

Recipe adapted from Seonkyoung Longest  Chinese Style BBQ Ribs

Chinese Style BBQ Ribs 1 rack of ribs 7 to 8 cups water 1 whole garlic, halves 1/2 inch ginger 1/2 onion 2 green onion 1/2 cup sake (rice wine) 1/4 cup soy sauce 1 teaspoon black pepper corns 2 bay leaves 1 small carrot, halves Combine all ingredients in a large pot, cover with a lid, bring to boil over medium high heat. Reduce heat to medium, cook for 1 hour and 30 minutes. When the ribs are almost ready, start make the BBQ sauce! 1 Tablespoon hoisin sauce 1 Tablespoon oyster sauce 2 teaspoons soy sauce 1 teaspoon sriracha 1 Tablespoon white vinegar 1/3 cup honey Combine all ingredients in a small mixing bowl. Whisk until mixed well together. After my ribs and sauce were ready, put on grill for browning.

Notes for Instant Pot:

Adjustments: used St. Louis Style Spare ribs. Used 2 cups water and 1/3 cup rice wine. Set IP to manual 20 min and quick released. Placed ribs on roasting pan and brushed sticky sauce over each rib. Broiled high 5-6 min, brushing more sauce on halfway.

Katsu-don 〜かつ丼 〜

Recipe from Asian Home Cooking, Facebook

Pork cutlet ( Tonkatsu) Rice Bowl ( donburi ) is a very popular rice bowl in Japan.

This is a dish that is made when the you / kids have a important tests, soccer / volleyball / wrestling / judo matches etc...the next day. Katsu means to win and many carry on the superstition by eating the Katsu for good luck.

1. Cut the crispy pork katsu in thick slices and set aside

2. mise en place: sliced onions (half), 4 eggs plus 1 egg for later, chopped green scallions, and the sauce 〜bonito stock 7 Tablespoons, soy sauce 2 Tablespoons, mirin 2 Tablespoons, sake 2 Tablespoons, sugar 1 Tablespoon

3. Put the onions and the soy sauce mixture in a #5 cast iron skillet . Cook until it the onions soften a bit and simmer.

4. Add the sliced Katsu.

5. Then add the 4 beaten eggs and cover until the eggs firm up a bit.

6. Then add 1 beaten egg and sprinkle the scallions , cover and turn the heat off.

7. Serve on a big bowl of rice and eat

Notes: 
* Put the katsu on top of the sauce with the onions , not submerged all the way. Only the beaten egg will be covering the katsu. If you use leftover katsu without crisping it up, some have experienced the panko crust to separate while cooking.

*Best would be if you fry the katsu right before but that never happens in our house. We fry a bunch of katsu and eat it with thinly sliced cabbage the first night, make some katsu sandwiches for lunch and make katsu don or katsu curry for dinner the next night.

Thai mango sticky rice

Recipe from Asian Home Cooking, Facebook

Rice:
1 cup glutinous rice soaked for 1 hour (can do without soaking or up to 4 hours soaking, but after trying few different times, I find 1-2 hours is how we like it)
2 cups water
1/4 teaspoon salt
Few pandan leaves (optional but they give a wonderful fragrance)
Toasted sesame seeds to garnish
Mangoes to top

Coconut sauce:
1 cup coconut cream
Up to 1/4 cup sugar depending on personal taste
1/4 teaspoon salt

Put all rice ingredients except mangoes & sesame seeds in the Instant Pot and set on rice mode. NPR natural pressure release. Remove liner from Instant Pot to avoid sticking.

Meanwhile gently simmer coconut cream, sugar, and salt till bubbles start surfacing.

Remove pandan leaves from cooked rice.

Keep 1/4 cup sauce for serving & pour the rest over the rice. Mix thoroughly. Let it absorb for at least 30 mins.

Serve with mango, garnished with toasted sesame seeds and a topping of reserved coconut sauce.

Chicken with creamed corn

Recipe is from Rosie Wong, Asian Home Cooking, Facebook

It's a Hong Kong style dish that you'd find often at Cantonese cafe.

Chicken, diced
Canned cream of chicken
Canned corn kernels
Egg
Rice

1 - stir fry the chicken. Add garlic powder, ginger powder and pepper for more flavoring (optional)
2 - add cream of chicken and corn kernels. Let simmer for a few minutes
3 - make a slurry with water and corn starch, add to the mixture to thicken the sauce
4 - crack 1-2 eggs in it and let it simmer for a few minutes more
5 - (optionally) add soy sauce and sesame oil to taste. Serve over rice.

Variations:  I use cream style corn, corn kernels, chicken and chicken broth to make the soup. Crack an egg into it at the end.

Chicken Papaya Soup - Instant Pot

Recipe from Erica Ho, Asian Home Cooking, Facebook

1 stew hen (fat trimmed, blanched)
1 green papaya (peeled, seeded, cut into chunks)
3 slices of ginger
10 cups of water

Add all ingredients to the Instant Pot. 60 minute high pressure. Natural release. 

I tried cooking stew hen for 30 minutes before but the meat was still a bit chewy, so I bumped it up to 60 this time. The meat texture is better and the papaya almost tastes like sweet potato. 

No salt or any other seasoning for me but it's a personal preference. 

*Can use pork ribs instead of chicken

Stir Fried Green Beans with Ground Pork

豆角炒肉末 Recipe from Omnivores Cookbook

Ingredients

Marinade
4 ounces (120 grams) ground pork (or ground turkey or ground beef)
1 tablespoon Shaoxing wine (or Japanese sake, or dry sherry)
1 teaspoon dark soy sauce (or soy sauce)
1/2 teaspoon ground ginger

Stir fry
1 tablespoon peanut oil (or vegetable oil0
1/4 cup chopped green onion (or onion)
1/2 pound (230 grams) green beans
2 tablespoons doubanjiang spicy fermented bean paste (*see footnote)
1 teaspoon sugar

Instructions
Combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.

Snip tough ends from the green beans and discard ends. Chop into 2/3-cm (1/4-inch) pieces.

Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle. Add ground pork. Cook and stir until the surface is cooked. Add doubanjiang. Continue stirring until mixed well.

Add green beans. Stir to mix well, cooking for 1 minute.

Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes. You typically won’t need to add water during this process. But if you’re using oyster sauce or hoisin sauce to replace the spicy bean paste, it might get burnt if the skillet is too hot. Uncover and check on the beans every 1 minute. If they’re drying out too much, swirl in 2 tablespoons water, cover, and continue cooking.

Transfer to a serving plate and serve warm over steamed rice (or boiled noodles, or top on noodle soup).

Save the leftovers in an airtight container and store it in the fridge for up to 2 days. To reheat, you can use the microwave or a skillet.

Notes:
The dish will be quite spicy if you use 2 tablespoons of doubanjiang. For a less spicy dish, replace 1 tablespoon doubanjiang with 1 tablespoon oyster sauce or hoisin sauce

Taiwanese egg crepe 蛋餅

Recipe from Food52 by Lady and Pups

Makes: 10 ~ 11 crepes

Ingredients

Crepes

1 1/2 cups all purpose flour
1/2 cup tapioca flour
5 tablespoons finely diced scallion, or chives
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 4/5 cups water
1/4 cup vegetable oil
eggs batter

8 large eggs
3 tablespoons milk
1/2 teaspoon salt
Ground white pepper for dusting

Directions

Mix together flour, tapioca starch, finely diced chives (or scallions), sugar, salt, black pepper and white pepper in a bowl. Add the water and vegetable oil, and whisk vigorously until the mixture is smoothly combined without any lumps. Set it aside to rest for at least 30 min. 

Prepare a flat, shallow and round non-stick skillet. There are two ways of forming the crepes. You could either start with a cold pan, add the batter and swirl the pan to let the batter run in different directions to form a circle. Or you could start with a hot pan, and use a wooden “T-shape” stick to spread the batter into a circle. I find that the wooden stick method is easier because this is quite a thick batter to let “swirl”, and I’m not psyched of the idea of cooling down the pan for every new crepe. So I made my own T-stick by sticking two disposable chopsticks together, which has proven to be a flimsy, one-time-use-only device that was released from its duty right after this. But I thought it did the job pretty well. 

Heat up the non-stick skillet over medium heat. Depending on the size of your pan, add enough batter so it can be spread into a thin crepe that fits the diameter of the pan. Use the T-shape stick to swirl over the batter and spread it out. This will take a couple of practices but after the second (or third…) one, it would all come together. Let the crepe toast on the pan until some bubbles start to form and rise up. Flip the crepe over when the first side starts to brown, and do the same for the other side. When both sides are slightly browned, it can be taken out of the pan and cool on a plate. Repeat this for the rest of the batter. PS, These crepes can be frozen for whenever they are needed. Just insert a piece of parchment paper in between each crepe, slide into an air-tight bag and freeze. 

When ready to make the egg crepe, whisk the eggs, milk and salt in a bowl and set aside. Heat up the same non-stick skillet used for making the crepe over medium-high heat. Add 1 tsp of oil then approx 3~4 tbsp of the eggs mixture. The pan should be hot enough so the eggs would immediately start to sizzle and bubble. QUICKLY lay 1 crepe over the eggs BEFORE THE EGG COOKS so that the crepe could stick to the eggs. Sprinkle a bit of white pepper over the crepe and flip the crepe when the bottom of the eggs is browned. This would happen VERY QUICKLY, like within 30 sec if the temperature of the pan is correctly hot. Toast the crepe side until it’s nicely browned as well, then fold it in half and take it out of the pan. Repeat with the rest of the eggs and crepes. 

These crepes can be folded, or rolled, or into whatever form you like, but chili sauce is a MUST companion in my kitchen.

Notes: 

• The following recipe has a good sauce to go with it: Foodie Baker
• A shortcut is frying 1 egg with oil, then laying down a tortilla (I use corn for health benefits) and flattening that egg with the tortilla under your hand. (Easy and fast!) When you plate it, you can add topping like avocado, or ("rou shong" that shredded pork which is not good for you but we do it for taste), and anything else you like!

Teo Chew Shrimp Roll

Recipe is saved from Group Recipes

Ingredients:
500 grams of peeled shrimp
200 grams of minced pork shopping list
1 egg
3 tbs of all purpose flour
3 tbs of finely sliced scallion/spring onion
1/4 teaspoon of sechuan pepper powder
pinch of salt and pepper
tofu skin (豆皮) for wrapping

Minced shimp and mix with minced pork, until well blended

Add egg, flour, scallion sechuan pepper, mix until everything blends well

Wet the tofu skin, put around 8 tbs of shrimp mixture into the tofu skin, wrap well. (I can make 6 shrimp rolls with this recipe)

Steam for around 20 minutes, you can served it after it is steamed cause it's healthier

Or some ppl prefer to cut into small portion and fry it cause it tastes better

Instant Pot Spaghetti

Recipe adapted from Amy +Jacky

Ingredients

⅔ pound (300g) spaghetti

½ pound ground beef

1 small onion , sliced

3 cloves garlic , minced

1 rib celery , chopped

8 white mushrooms , sliced (optional)

Sherry wine

A pinch dried oregano

A pinch dried basil

Kosher salt and black pepper to taste

2 tablespoons olive oil , divided

Chicken Stock Mixture

1 cup unsalted chicken stock

2 cups water

5.5 fl oz can (156ml) tomato paste

2 tablespoons light soy sauce (not low sodium soy sauce)

1 tablespoon fish sauce

1 tablespoon Worcestershire sauce

Instructions

Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, light soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.

Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press the Sauté button), wait until it says HOT. Then, add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot.

Brown Ground Beef: Season the ground beef with kosher salt and black pepper. Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.

Saute Vegetables: Add 1 tbsp olive oil to the pot. Add onion, then season with kosher salt + black pepper. Cook until the onions are softened and brown. Then add garlic and stir until fragrant. Add chopped celery, mushroom, and a pinch of kosher salt + black pepper, then cook for 1 to 2 minutes.

Deglaze Instant Pot: Add a dash of sherry wine to fully deglaze the bottom of the pot with a wooden spoon. Then allow the wine to reduce.

Pressure Cook Spaghetti Bolognese: Add in Chicken Stock Mixture, dried oregano, and basil. *Pro Tip: Taste and season here because it'll be harder to season after cooking as the sauce will be absorbed by the spaghetti.

Add in ground beef, then add spaghetti by splitting them in half (or you can submerge spaghetti in warm water prior to pressure cooking to soften them).

Pressure cook at High Pressure for 6 minutes, then 5 minutes Natural Release.

Serve Instant Pot Spaghetti: Mix well and serve immediately. Enjoy

*Some adjustments: 

Used 1 lb ground beef instead of 1/2.

Used magic mushroom seasoning (nom nom paleo) instead of salt. I didn't have mushrooms.

Used just a splash of Shaoxing wine to deglaze as I don't have any sherry.

Used small can of tomato sauce because I didn't have paste. I only used 1 cup of water because of this.

Can use pasta shells and other types of pasta.

Char Siew Pork Ribs

Adapted from Lily's Wai Sek Hong website.

Ingredients:

2 lbs pork ribs - spare or baby back

 Marinate:

4 tbsp Hoisin sauce

2 tsp garlic powder

2 tbsp soya sauce

1/2 cup sugar (*can cut sugar in half)

2 tbsp wine - Mui Kai Lo

1 tsp 5 spice powder

1/2 tsp salt

Dash of pepper

Glaze:

2 tbsp dark soya sauce

2 tbsp honey or maltose

2 tbsp oil

Method:

Marinade pork with seasonings for 2 hours.(optional). Pork can be cooked as soon as it is marinated.

Transfer marinated pork on to the pressure cooker, close lid and let the pork and marinate cook for 10 minutes - time is when the pressure is build up.  Release the pressure by running cold tap water over the lid of the pressure cooker.

Open the lid and continue to cook the pork ribs on high heat until the sauce has thickened.  Stir constantly to prevent burning.

When sauce has thickened, transferred pork ribs to the grill or broiler.  Grill/broil until the surface is charred.

Coat charred ribs with the Glaze and put back to grill/broil for 3 - 5 minutes more.

*TIPS: 

• Can use half the sugar called for in the marinade. It calls for 1/2 cup but I really think 1/4-1/3 cup is enough.
• Set manual high 10 and quick release according to recipe, but I either do manual 12 and quick release or just manual 10 and not worry too much about quick releasing right away. Today it was 10 minutes before I release remaining pressure after it finished pressure cooking.
• Rib release alot of fluid in the pressure cooker. I have found this to be even more so when the ribs are cut small like 1-2"
• 6 quart and I did 2.3 lb.

Taiwanese-style popcorn chicken

Taiwanese-style popcorn chicken (鹽酥雞)

Recipe by Kathy Liu, Asian Home Cooking, Facebook

Marinade (for 4 pieces of b/l s/l chicken thighs):

2 1/2 Tbsp soy sauce

2 Tbsp sugar

1 Tbsp finely-grated ginger**

1 Tbsp finely-grated garlic**

1/4 tsp 5-spice

1 egg

**I was too lazy to grate the garlic & ginger, so I used 3/4 tsp each of garlic and ginger powder

Marinated chicken overnight in soy sauce, sugar, egg, garlic, ginger, and 5-spice. 

Coated with COARSE sweet potato starch, and air-fried for 15 minutes with a little Pam. 

Threw in some Thai basil towards the end. Tossed with some pepper salt & a dash of chili powder.

Chicken Karaage - Keto

This recipe is by Ann Lin, Keto Asian Flavor, Facebook

Dirty/Lazy

4 skinless, boneless chicken thighs, cut in bite sized pieces
1 tablespoons coconut amino (*Soy Sauce)
1 tsp sesame oil
1 tbsp mushroom powder seasoning
1/2 tsp pink salt
1/2 tsp ground black pepper
1 tablespoon fibre syrup (optional) (*honey)
2 teaspoons garlic powder
2 teaspoons minced fresh ginger (optional)
1 egg
1 cup almond flour
1/2 cup powdered Parmesan cheese
2 cups Coconut oil for frying

1. Marinade chicken for 30 minutes with coconut amino, sesame oil, mushroom powder seasoning, pink salt, ground black pepper (optional), fibre syrup (optional), garlic powder, ginger (optional).

*I did not marinade with ginger, black pepper or fibre syrup because I made it for my kids.

2. In a small bowl, add 1 egg, beaten.

3. In a medium bowl or plate, combine almond flour and powdered Parmesan cheese for coating.

4. Heat coconut oil on medium high heat for deep frying.

5. When oil is hot, dip chicken into beaten egg, then into almond/Parmesan mixture.

6. Deep fry until golden brown and serve.

Sauce:
1/2 cup homemade mayonnaise
2 tablespoons fibre syrup (*honey)
2 tablespoons Dijon mustard
3 tablespoons homemade mirin
1 tablespoon coconut aminos (*soy sauce)

*Notes for myself. Not part of original recipe.

Chicken Karaage (nuggets)

Recipe is from John Stacy, Vietnamese Cooking Group, Facebook

In a bowl combine: 

1/2 cup mirin
1/2 cup low sodium soy sauce
1/2 cup soy sauce
3 tablespoons sugar
4-6 cloves diced garlic
2-3 lb skinless chicken thighs cut into small pieces

Marinade overnight in a bowl or plastic bag.

Cooking:

Coat chicken evenly with cornstarch using a plastic bag or bowl.

Deep fry the chicken 3-4 min.

Umami Garlic Noodles

Recipe from Andrea Nguyen

Serves 4

4 large garlic cloves, minced
10 ounces of dried Chinese wheat noodles or Japanese Ramen
Fine sea salt
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 teaspoon cornstarch
1/2 teaspoon MSG (or 1/2 teaspoon chicken stock base)
1/2 teaspoon sugar
4 tablespoons salted, European-style butter (Kerrygold)
8 fresh shiitake mushroom or cremini, sliced, stems included
Fresh ground black pepper
1 tablespoon minced shallot

Fill a large pot with 4 quarts water and bring to a boil.

Meanwhile, put the garlic in a small cup or dish and add about 1 tablespoon water to just barely cover. Set aside and expect the garlic to absorb most of the water; there is no need to drain it before adding later. (Soaking the garlic prevents it from burning during cooking)

After the pot comes to a boil, add the noodles and 2 teaspoons salt. Boil the noodles  until just chewy-firm; they will softer more later. Ladle out 3/4 cup of the cooking liquid. Drain the noodles in a colander, rinse with cool water, and set aside. In a small bowl, whisk together the oyster sauce, fish sauce, cornstarch, MSG, sugar, and reserved cooking water. Set aside.

If the pot that you cook the noodles in is wide enough to comfortably saute the mushrooms, set it over medium-high heat and melt 2 tablespoons of the butter; or use a large skillet. Add the mushrooms, season with 2 or 3 pinches of salt and pepper, and cook, stirring, for 2 to 3 minutes, until the mushrooms start to brown. Turn of the heat and transfer the mushrooms to a plate or bowl.

Return the pot to the hot burner. To prevent scorching, keep the heat off as you add the remaining 2 tablespoons butter, the shallot, and garlic. As the butter melts and sizzles, turn the heat to medium-low and cook, stirring frequently, for 2 to 3 minutes, until the garlic is fragrant and some pieces are golden. Add the seasoned cooking water and mushrooms, stir, and increase the heat slightly.

When the sauce starts bubbling, add the noodles. Using tongs and a spoon, combine and coat the noodles in sauce. If the dish looks too thick or tastes too salty, add a tiny splash of water. Turn off the heat and let rest for a minute.

Mango Sticky Rice

This recipe is from Facebook, Katie T. LA

2 cup sticky rice, soaked at least 2 hours and drained well

Mix together 1/2 cup coconut cream, 2 TBSP sugar, and 1/2 tsp salt

Pour HALF into rice and mix well

Stovetop:
Spread rice out as evenly as you can
Steam 10 minutes
Fluff rice
Add remaining coconut cream mix and mix well
Steam another 7 minutes
Fluff rice again

Instant Pot version:

Add 1 c water at bottom of pot
place rice in a steamer basket, thinned out as much as possible
Steam 8 minutes Quick Release
Fluff rice
Add remaining coconut cream mix and mix well
Steam Another 5 minutes Quick Release
Fluff rice again

Coconut cream sauce:
Place 1 c coconut cream in a pot 
Add 2 TBSP sugar and 1/4 tsp salt
1/4 vanilla extract (optional)
Stir to dissolve and bring to a boil
Turn off heat and let cool

Cut up 1-2 mangos

Arrange rice on plate
Pour coconut cream sauce over rice and top w mangoes

Rice Cooker version:

2 c sweet rice

1 1/2 c water

1/2 tsp salt

After cooking, let sit for 25 minutes untouched

Fluff with chopsticks

Coconut sauce:

2 cups coconut cream

4 TBSP sugar

1/2 tsp salt

1/2 tsp vanilla extract

Pour 1 1/2 cups into rice and let soak for 45 minutes

Save remaining to drizzle on later

Serve with mangos and toasted sesame seeds (optional)

Chicken Enchiladas with Red Chile Sauce

We always make this enchilada after Thanksgiving or whenever we have leftover turkey! 

Recipe from Pink Parsley, originally from America's Test Kitchen

Chicken Enchiladas with Red Chile Sauce

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts) or use turkey
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onoin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Chicken Katsu guide

Recipe is from Jessica Lin Barrett - Asian Cooking Recipes (Facebook)

My Katsu is very traditional. I have done tonkatsu (using pork shoulder/butt) but my husband prefers chicken (chicken thigh). 

I prepare chicken thighs by cutting off excess fat and putting a slice / cut to any thick parts to help it cook evenly. 

Salt and Pepper one side (we use a lot of Katsu Sauce so I try not to over salt). 

Prep the egg mixture. Beat 2 egg together with 2 to 4 tbsp of flour to make a thick egg mixture. 

This keeps me from having to dredge in flour because I found that the coating falls off when cutting if I dredge in flour) the constancy of the egg mixture needs to be slightly thinner than pancake mix. 

Dip chicken in egg mixture then coat with panko. 

Fry in fryer at 350* for 4 min on each side. 

I usually throw in a few breadcrumbs and see if they sizzle. 

Do not overheat the oil. 

You want to make sure they fry for 8 min total so they cook all the way

Roasted Cornish Hen

Recipe is from Christine Tran - Asian Home Cooking (Facebook)

Ingredients:
- One thawed cornish hen (~22oz.)
- 1 tsp Ngu Vi Huong (Asian five spice powder)
- 2 tbsp nuoc mam
- 2 tbsp soy sauce (not Maggi seasoning)
- 2 tbsp sugar
- 1 tsp of crushed red pepper (if you like a little spice)
- 1/2 tsp of black pepper (ground)
- 3-4 stalks of green onion (mince the white part for the marinade and chop the green/leafy portion to mix with the oil)
- 6 cloves of garlic, finely minced
- 1/4 can of Coco Rico (or Fresca)

Marinade:
Mix the Ngu Vi Huong, Nuoc Mam, Soy Sauce, Sugar, Crushed Red Pepper, Black Pepper, Green Onion (minced white portion only), and Garlic in a bag and mix it together by squeezing/pinching the bag. Add your cleaned cornish hen to the bag and mix it so there is good coverage all around the hen. I split the cornish hen in half since my husband and I share one cornish hen. Put the hen in the bag into a bowl to marinate for at least an hour (overnight is ok, but just use less nuoc mam if you do it overnight). For the best results, stab your hen to a second death with a knife or fork so that the marinade can sink into the meat.

Cooking:
Pre-heat your oven or toaster oven to 375 degrees.

In a scorching hot pan, add a little oil (about 2 tbsp) and add your hen. Leave the hen to sear on each side for about four minutes. Once it has seared on each side, put it on a lined sheet and pop it in the oven. Keep the heat on in your pan and add the rest of the marinade along with the 1/4 can of Coco Rico and allow it to boil until the marinade begins to carmelize. Once it starts to turn a darker brown color (just a few minutes!), remove it from the heat and keep it in a glass bowl to baste the hen while it's in the oven.

I use my toaster oven on the "CONVECTION BAKE" option and it's perfectly cooked at 25 minutes. Time may vary depending on how many cornish hen you're cooking and your oven. I'd say probably 35-40 minutes if you're using a regular (big) oven. A toaster oven takes less time because the heat circulates in a small space and the meat is close to the heating element. You'll want to periodically baste the hen.

Serve it over white rice or you can mix some of the rice with a bit of the reserved, cooked marinade (just a little because it should be a little salty).

Another way to cook the rice (which I didn't do today because my husband wanted a fried egg) is to make egg-rice. I normally take rice and add it to my frying pan and make a hole in the center to crack two eggs. I add a small tsp of the cooked marinade into the egg and scramble them inside the frying pan, mixing the rice in as I go.

Flan in the Instant Pot

The recipe is from Andrew Ho from Facebook (Instant Pot Vietnamese Food Recipes)

Ingredients:
4 eggs
4 egg yolks
1 1/2 tsp vanilla extract
2 1/2 cups of half&half
1/2 can of condensed milk
1 pinch of salt
1 cup of sugar for caramel layer

Heat 1 cup of sugar and 2 tablespoons of water until caramel color develops. Pour caramel into mold container. 

Whisk 4 eggs and 4 egg yolks with a pinch of salt.

Add in 2.5 cups of half&half, 1/2 can of condensed milk, and 1.5 teaspoon of vanilla extract. Whisk ingredients until completely mixed.

Pour liquid mix into mold through a fine sieve. Cover container with aluminum foil.

Use water bath method in an instant pot. 15 minutes on steam setting with low pressure + 10 minutes of natural release.

Take out of instant pot to cool for 1 hour before placing in the fridge for 4-6 hours.

Crawfish Etouffee

Recipe is from www.africanbites.com

African Bites

Ingredients

• 2 tablespoons canola oil
• 3 tablespoons flour
• 2 tablespoons butter
• ½ cup green bell pepper , diced
• ½ medium onion , diced
• 1/3 cup chopped celery (about 1-2 sticks)
• 2 teaspoons minced garlic
• 1 teaspoons thyme fresh or dried
• 1 bay leaf
• 1 cup chopped tomatoes
• 2 teaspoons Creole seasoning
• 2 teaspoons worcestershire sauce
• 1 teaspoon paprika
• 2 cups Crawfish or chicken stock adjust to desired consistency
• 1 pound Crawfish
• 2-3 Tablespoons chopped parsley
• 2 green onions , chopped
• 1 teaspoon Hot sauce (optional)
• Salt to taste

Instructions

1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
4. Then add, garlic , thyme and bay leaf – continue stirring about 2 minutes.
5. Next throw in about 1 cup chopped tomatoes, worcestershire sauce, paprika and creole seasoning and let it cook for 5 minutes.
6. Gradually pour in about 2 cups of stock, bring to a boil and let it simmer .Add the crawfish, simmer for 3-4 more minutes.
7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
8. Stir in, green onions, and chopped parsley.
9. Serve over hot cooked rice.

Crawfish stock

1. Add  a teaspoon or 2 of butter or oil to a sauce pan or skillet  . Then throw in Crawfish  shells, the remaining scraps of onion, garlic , celery  together with  aromatics like bay leaf and thyme. .
2.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it 
3. Bring to a boil, lower heat and let it simmer for 20 minutes. Remove from heat and strain using a sieve. Set stock aside