Taiwanese Popcorn Chicken
What you need...
-5 to 6pcs of chicken thighs (I prefer thighs its more moist than chicken breasts.) Cut in cubes
-Sweet potatoes starch (find the starch that is grainy not powdery)
-1 to 2 eggs
Marinate chicken with:
2 to 3 cloves of garlic minced
1tbsp of ginger minced
1tbsp garlic powder
1/2tsp of salt
1tsp of sugar
1tbsp of soy sauce
1tbsp of five spice powder
1tsp of white pepper
1/2 tsp of cooking wine(optional)
1/2 tsp of sesame oil
Marinate for 1hr to 3hrs.
Before frying add 2 eggs if you use up to 6pcs of chicken, 1 egg for 4pcs of chicken and mixed in with the marination chicken.
Seasoning for after frying:
mixed first to a bowl
1tbsp of sugar
1tsp salt
1/2tsp five spice powder
1tsp of white pepper
(For spicy...I use dried chilli flakes because chilli powder or cayenne pepper powder is not that spicy to me) Sprinkle on after frying chicken
*Optional- Also sprinkle some dry basil or dry parsley after frying
*Optional* Before frying add a few leaves of basil to the frying oil for like a min or 2 when the leaf gets crispy take it out.
On a separate plate add the starch
Add each pcs to the starch one by one on to a separate plate before adding to the hot oil pot. Fry until golden brown. Pour onto a bowl, sprinkle your after seasoning while shake the chicken around for even coating. Good luck!!
Tuesday, June 25, 2019
Tuesday, June 11, 2019
Shaken Beef
Shaken Beef with asparagus, whole garlic, and baby Bella mushrooms by Hollie Phuong-Hong Nguyen
Marinade the meat with some sugar, Maggi, oyster sauce, minced garlic, and ground black pepper. I usually add some dark soy for the color but I didn’t have any left, so that was skipped.
By Jennifer Le
Season ribeye with oyster sauce, soy sauce, sugar, garlic powder, black pepper, caramel sauce (nước màu) & sesame oil (substituted w/grapeseed oil) for at least 30 minutes. Cook on high heat in small batches.
By Katie T. LA
Bò lúc lắc (shaken beef) using boneless ribeye. 15 minutes from start to finish.
Marinated with: oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, minced garlic, garlic powder, onion powder, and a dash of fish sauce for umami.
Seared with butter in a cast iron pan and shaken just to fulfill the dish’s namesake
By Andrea Nguyen
Wok-seared "Shaking" Beef
Thit Bo Luc Lac
Use both the light and dark soy sauces if you want a little extra deep color. Feel free to dress up the final platter with some tomato wedges. If serving without the watercress, opt to present the beef with a side of salt, pepper, lime dipping sauce (muoi tieu chanh) for guests to dip the cubes in.
Serves 4 with 2 or 3 other dishes
1 1/4 pound tri-tip (bottom sirloin/culotte) steaks
Marinade:
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons sugar
2 cloves garlic, minced
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 tablespoon light (regular) soy sauce, or 2 teaspoons light (regular) and 1 teaspoon dark (thick) soy sauce
Dressing:
1 shallot, thinly sliced (1/4 cup total)
1 1/2 teaspoon sugar
1 or 2 pinches salt
3 to 5 cracks black pepper
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons water
4 cups watercress, use only the tender leafy parts
2 tablespoon canola or peanut oil
1. Trim excess fat from the steaks and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, oyster sauce, fish sauce and soy sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours.
2. For the dressing, put the shallot in a mesh strainer and rinse under water for about 10 seconds to reduce some of the harshness. In large mixing bowl, combine the sugar, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot. Put the watercress on top but hold off on tossing.
3. Heat the oil in a wok or large skillet over high heat. Add the beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare.
In between shakes, toss the watercress and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the watercress and serve immediately with lots of rice.
Marinade the meat with some sugar, Maggi, oyster sauce, minced garlic, and ground black pepper. I usually add some dark soy for the color but I didn’t have any left, so that was skipped.
By Jennifer Le
Season ribeye with oyster sauce, soy sauce, sugar, garlic powder, black pepper, caramel sauce (nước màu) & sesame oil (substituted w/grapeseed oil) for at least 30 minutes. Cook on high heat in small batches.
By Katie T. LA
Bò lúc lắc (shaken beef) using boneless ribeye. 15 minutes from start to finish.
Marinated with: oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, minced garlic, garlic powder, onion powder, and a dash of fish sauce for umami.
Seared with butter in a cast iron pan and shaken just to fulfill the dish’s namesake
By Andrea Nguyen
Wok-seared "Shaking" Beef
Thit Bo Luc Lac
Use both the light and dark soy sauces if you want a little extra deep color. Feel free to dress up the final platter with some tomato wedges. If serving without the watercress, opt to present the beef with a side of salt, pepper, lime dipping sauce (muoi tieu chanh) for guests to dip the cubes in.
Serves 4 with 2 or 3 other dishes
1 1/4 pound tri-tip (bottom sirloin/culotte) steaks
Marinade:
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons sugar
2 cloves garlic, minced
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 tablespoon light (regular) soy sauce, or 2 teaspoons light (regular) and 1 teaspoon dark (thick) soy sauce
Dressing:
1 shallot, thinly sliced (1/4 cup total)
1 1/2 teaspoon sugar
1 or 2 pinches salt
3 to 5 cracks black pepper
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons water
4 cups watercress, use only the tender leafy parts
2 tablespoon canola or peanut oil
1. Trim excess fat from the steaks and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, oyster sauce, fish sauce and soy sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours.
2. For the dressing, put the shallot in a mesh strainer and rinse under water for about 10 seconds to reduce some of the harshness. In large mixing bowl, combine the sugar, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot. Put the watercress on top but hold off on tossing.
3. Heat the oil in a wok or large skillet over high heat. Add the beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare.
In between shakes, toss the watercress and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the watercress and serve immediately with lots of rice.
Bánh Xèo - Crispy vietnamese crepes
Recipe from Facebook, Vietnamese Cooking Group
Bánh Xèo. Crispy vietnamese crepes with shrimp, side pork and bean sprouts
Crepe Batter
400g rice flour
100ml beer ( any kind )
300 ml warm water
1 liter of coconut milk
1/2 tsp turmeric powder
1/2 tsp salt
2 tsp sugar
2 tbsp thinly slice green onions.
In a large bowl whisk together the rice flour, turmeric powder, sugar, salt, water and coconut milk until the mixture is smooth. Strain through sieve and add beer. Then let the batter rest in the fridge for at least 2 hour. Just before use add green onions to the mixture.
Bánh Xèo. Crispy vietnamese crepes with shrimp, side pork and bean sprouts
Crepe Batter
400g rice flour
100ml beer ( any kind )
300 ml warm water
1 liter of coconut milk
1/2 tsp turmeric powder
1/2 tsp salt
2 tsp sugar
2 tbsp thinly slice green onions.
In a large bowl whisk together the rice flour, turmeric powder, sugar, salt, water and coconut milk until the mixture is smooth. Strain through sieve and add beer. Then let the batter rest in the fridge for at least 2 hour. Just before use add green onions to the mixture.
Wednesday, June 5, 2019
Bitter melon Stir Fry with Pork Belly, tofu, and eggs
Recipe from Greg Gong
3 small bitter melons (about 12 oz.)
2 tbsp. kosher salt
7 oz. extra-firm tofu
1 tbsp. vegetable oil
4 oz. pork belly, skin removed, thinly sliced crosswise
1⁄3 cup dashi (see Noodles in Dashi for recipe)
1 tbsp. soy sauce
2 large eggs, lightly beaten
1⁄4 cup bonito flakes
Koregusu (Okinawan chile sauce), optional
Instructions
Cut each bitter melon in half lengthwise and, using a spoon, remove and discard the seeds. Slice the bitter melons crosswise into 1⁄4-inch-thick half-moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes. Using your hands, squeeze the bitter melon to release as much liquid as possible, then transfer to a colander and rinse under cold running water.
Squeeze again to drain any liquid, transfer to paper towels, and pat dry.
Place the tofu on a flat plate lined with a kitchen towel. Cover the tofu with another towel and plate and then weight the plate with two 32-oz. cans to press the tofu and release excess water. Let the tofu stand for at least 20 minutes. Remove the weights and uncover the tofu. Using your hands, crumble the tofu into 1-inch pieces into a large bowl.
In a 12-inch skillet, heat the oil over high. Add the bitter melon and pork and cook, undisturbed, for 5 minutes. Stir and cook 2 minutes more. Add the tofu along with the dashi and soy sauce and cook until the liquid has almost completely evaporated, about 1 minute. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked, 1 to 2 minutes more. Remove the skillet from the heat and scrape the stir-fry onto a serving platter. Sprinkle with bonito flakes and serve immediately with the koregusu, if using.
Notes:
More ideas:
My family’s recipe goes like this: Cut them in 2” sections and core them. Then mix some ground chicken or pork with some garlic, onion, and shiitake mushrooms and use the meat mixture to stuff the cored melons. We usually steam or braise them in chicken broth.
3 small bitter melons (about 12 oz.)
2 tbsp. kosher salt
7 oz. extra-firm tofu
1 tbsp. vegetable oil
4 oz. pork belly, skin removed, thinly sliced crosswise
1⁄3 cup dashi (see Noodles in Dashi for recipe)
1 tbsp. soy sauce
2 large eggs, lightly beaten
1⁄4 cup bonito flakes
Koregusu (Okinawan chile sauce), optional
Instructions
Cut each bitter melon in half lengthwise and, using a spoon, remove and discard the seeds. Slice the bitter melons crosswise into 1⁄4-inch-thick half-moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes. Using your hands, squeeze the bitter melon to release as much liquid as possible, then transfer to a colander and rinse under cold running water.
Squeeze again to drain any liquid, transfer to paper towels, and pat dry.
Place the tofu on a flat plate lined with a kitchen towel. Cover the tofu with another towel and plate and then weight the plate with two 32-oz. cans to press the tofu and release excess water. Let the tofu stand for at least 20 minutes. Remove the weights and uncover the tofu. Using your hands, crumble the tofu into 1-inch pieces into a large bowl.
In a 12-inch skillet, heat the oil over high. Add the bitter melon and pork and cook, undisturbed, for 5 minutes. Stir and cook 2 minutes more. Add the tofu along with the dashi and soy sauce and cook until the liquid has almost completely evaporated, about 1 minute. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked, 1 to 2 minutes more. Remove the skillet from the heat and scrape the stir-fry onto a serving platter. Sprinkle with bonito flakes and serve immediately with the koregusu, if using.
Notes:
More ideas:
My family’s recipe goes like this: Cut them in 2” sections and core them. Then mix some ground chicken or pork with some garlic, onion, and shiitake mushrooms and use the meat mixture to stuff the cored melons. We usually steam or braise them in chicken broth.
Tuesday, June 4, 2019
Vietnamese grilled pork sandwiches - Banh Mi
Recipe from ThuyTien Dang, Vietnamese Cooking Group
Banh Mi Vietnamese grilled pork sandwiches recipe - Quick 20 minutes cooking, big portion for firefighters !
One to two pounds of pork tenderloin, slice into one-inch slice, pound out flat, sprinkle with salt and pepper on both sides, put into a medium size bowl, and set aside.
Marinade for the pork:
Put 2 cups of olive oil in a blender with 3 cloves of garlic
1 bunch of green onions
2 tablespoons of soy sauce (Maggie's seasoning sauce recommended)
1 tablespoon of brown sugar.
Blend on medium speed.
Let the pork tenderloin soak in the marinade at room temperature for half an hour (if at home, on fast speed cooking competition 5 mins) before grilling.
Recipe for pickled carrots and onions:
1 pound of julienne sliced carrots,
1 small onion thinly sliced,
1 cup of white vinegar,
1/3 cup of sugar,
1 bunch of roughly chopped cilantro
mixed all together in a bowl and set aside.
-Grill the pork at medium heat. It takes about only about 5 minutes because it's thinly sliced.
-1 long loaf of French baguette bread, put in the oven at 350 for 5 minutes or until nice and crispy around the edges.
-Slice the bread in half the long way. Lay out the pork on the bread and garnish it with the pickled carrots, and a little dash of the soy sauce if needed and some sriracha hot sauce if you want to kick it up another notch.
Banh Mi Vietnamese grilled pork sandwiches recipe - Quick 20 minutes cooking, big portion for firefighters !
One to two pounds of pork tenderloin, slice into one-inch slice, pound out flat, sprinkle with salt and pepper on both sides, put into a medium size bowl, and set aside.
Marinade for the pork:
Put 2 cups of olive oil in a blender with 3 cloves of garlic
1 bunch of green onions
2 tablespoons of soy sauce (Maggie's seasoning sauce recommended)
1 tablespoon of brown sugar.
Blend on medium speed.
Let the pork tenderloin soak in the marinade at room temperature for half an hour (if at home, on fast speed cooking competition 5 mins) before grilling.
Recipe for pickled carrots and onions:
1 pound of julienne sliced carrots,
1 small onion thinly sliced,
1 cup of white vinegar,
1/3 cup of sugar,
1 bunch of roughly chopped cilantro
mixed all together in a bowl and set aside.
-Grill the pork at medium heat. It takes about only about 5 minutes because it's thinly sliced.
-1 long loaf of French baguette bread, put in the oven at 350 for 5 minutes or until nice and crispy around the edges.
-Slice the bread in half the long way. Lay out the pork on the bread and garnish it with the pickled carrots, and a little dash of the soy sauce if needed and some sriracha hot sauce if you want to kick it up another notch.
Braised Pork riblets - Sườn Kho
Recipe from Jennifer Le, Vietnamese Cooking Group
INSTANT POT:
Boil water in a pot, add pork ribs and blanch for 3-4 minutes.
Rinse and clean ribs.
Season cleaned ribs with sugar, minced shallots, garlic powder, fish sauce & black pepper.
In a pan, add sugar and turn the heat to medium, when the sugar melts and turns golden brown + seasoned ribs + minced shallots, seared both side for 2 minutes each.
In Instant Pot (IP), added seared ribs, add coconut water.
High pressure (HP) for 5 minutes, natural release (NR) for 10 minutes.
Then turn to sauté mode for 10 minutes or until the sauce reduces to 1/2.
FOR STOVE TOP: FROM LANIE HO
Recipe:
2 lbs pork ribs
1can coconut soda
3 tbsp 3 crab fish sauce
1tsp salt
1tsp Black pepper
1can quail eggs, drained and washed
2 cloves garlic, minced
2 green onions, chopped all the way. White and green part
1 -2 tbsp sugar... depending on your level of sweetness.
I boil my meat first w salt to get rid of the impurities. Don’t boil all the way. Just for a few minutes. Drain.
In bowl, Marinate w the white part of onions, garlic, and the seasonings, for about 15 minutes.
Add 2tbsp oil to pan, then sugar. Do not stir the pot. Just gently swirl it... you want the sugar to caramelize.
Once sugar is brown, add meat and stir. Do this on medium high heat until meat is covered in sauce.
Add coconut soda. Cover w lid and let it cook for about 25-30 minutes...
Uncover and add the eggs.... let it cook for another 20 minutes... until sauce thickens.
**this is where I taste my sauce and see if I need to adjust taste to my preference.
More sweet, add sugar, more salty add more fish sauce.
Once it’s done, garnish w green onions.
INSTANT POT:
Boil water in a pot, add pork ribs and blanch for 3-4 minutes.
Rinse and clean ribs.
Season cleaned ribs with sugar, minced shallots, garlic powder, fish sauce & black pepper.
In a pan, add sugar and turn the heat to medium, when the sugar melts and turns golden brown + seasoned ribs + minced shallots, seared both side for 2 minutes each.
In Instant Pot (IP), added seared ribs, add coconut water.
High pressure (HP) for 5 minutes, natural release (NR) for 10 minutes.
Then turn to sauté mode for 10 minutes or until the sauce reduces to 1/2.
FOR STOVE TOP: FROM LANIE HO
Recipe:
2 lbs pork ribs
1can coconut soda
3 tbsp 3 crab fish sauce
1tsp salt
1tsp Black pepper
1can quail eggs, drained and washed
2 cloves garlic, minced
2 green onions, chopped all the way. White and green part
1 -2 tbsp sugar... depending on your level of sweetness.
I boil my meat first w salt to get rid of the impurities. Don’t boil all the way. Just for a few minutes. Drain.
In bowl, Marinate w the white part of onions, garlic, and the seasonings, for about 15 minutes.
Add 2tbsp oil to pan, then sugar. Do not stir the pot. Just gently swirl it... you want the sugar to caramelize.
Once sugar is brown, add meat and stir. Do this on medium high heat until meat is covered in sauce.
Add coconut soda. Cover w lid and let it cook for about 25-30 minutes...
Uncover and add the eggs.... let it cook for another 20 minutes... until sauce thickens.
**this is where I taste my sauce and see if I need to adjust taste to my preference.
More sweet, add sugar, more salty add more fish sauce.
Once it’s done, garnish w green onions.
Pickled Cucumber and Carrots
Pickled Cucumber and Carrots:
In a large glass bowl mix:
3-5 garlic cloves finely diced
1-2 Thai chilis finely diced
1/4 teaspoon chili flakes
1/4 cup sugar
1/2 cup hot water (hot water will dissolve the sugar
Add remaining ingredients and mix thoroughly and put in jar or glass bowl
1/4 cup rice vinegar
2 teaspoons kimchee base spicy chili sauce (Momoya brand)
1 teaspoon kosher or sea salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon parsley flakes
10 Persian cucumbers sliced or 2-4 regular large cucumbers.
*optional to add 1/2 sliced red onions
(Make sure that your cucumbers are clean. I soak in salt water for an hour and scrub the skin and rinse)
- Refrigerate for a few hours.
***You can adjust the amount of kimchee base sauce, salt, garlic, rice vinegar and chilis to your preference.
In a large glass bowl mix:
3-5 garlic cloves finely diced
1-2 Thai chilis finely diced
1/4 teaspoon chili flakes
1/4 cup sugar
1/2 cup hot water (hot water will dissolve the sugar
Add remaining ingredients and mix thoroughly and put in jar or glass bowl
1/4 cup rice vinegar
2 teaspoons kimchee base spicy chili sauce (Momoya brand)
1 teaspoon kosher or sea salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon parsley flakes
10 Persian cucumbers sliced or 2-4 regular large cucumbers.
*optional to add 1/2 sliced red onions
(Make sure that your cucumbers are clean. I soak in salt water for an hour and scrub the skin and rinse)
- Refrigerate for a few hours.
***You can adjust the amount of kimchee base sauce, salt, garlic, rice vinegar and chilis to your preference.
John's Fish & Shrimp Soup
Recipe from John Stacy, Facebook
1 7 oz can Chipotle peppers in adobo sauce
2 lbs shrimp w/head and shells on.
8-10 fish fillets (white meat fish- tilapia, cod, halibut).
4-6 cloves garlic
2 large white onions quartered
5 large tomatoes quartered
4 guajillo dried chili pods
6 white potatoes quartered
3 chayote squash quartered
3 celery stalks finely diced
2 extra large/thick stew carrots (or 6 normal carrots) cut. 1" chunks
1 bunch cilantro diced
1 bunch Italian Parsley diced
1 bunch Epozote diced
1 red bell pepper diced
-Remove shrimp heads and shells and place in bowl.
-Remove the "vein" and rinse the shrimp and set aside in bowl (refrigerate).
In a large deep pot:
20 cups filtered water
Shrimp heads and shells
2 tablespoons Knorr chicken flavor bouillon powder
3 bay leaves
1 teaspoon oregano
Bring to rolling boil and cook for 30-40 min med high heat.
Strain out the shrimp heads/shells broth and set aside liquid in a large pot.
In a small pot:
4 guajillo peppers (remove stems and seeds).
Add 3-4 cups water and bring to a rolling boil.
Set aside (don't throw away guajillo liquid).
In a food processor or blender:
Add 4 large quartered tomatoes, garlic, onion, guajillo peppers, can of chipotle peppers, salt and guajillo liquid and blend fine. (You may need to do it in two batches to process).
Strain into a large bowl.
In large pot:
On high heat
2-3 tablespoons oil
Add 3 small white onions sliced
Add 3 celery stalks finely diced
3 Bay Leaves
1 teaspoon oregano
1 teaspooon ground coriander
Salt
Pepper
Saute for 3 minutes
Add the strained chipotle, guajillo & tomato liquid (8-9 cups approx).
Bring to a boil.
Add carrots, chayote squash and potatoes cook for 15 minutes.
Add chopped Cilantro, Italian Parsley and Epazote (1 cup each).
Add shrimp broth and bring to a boil.
Reduce to medium heat.
Add fish fillets cook 5 minutes.
Add shrimp cook 5 minutes and then reduce to low simmer.
-Garnish with diced white onions and diced cilantro
Enjoy!
1 7 oz can Chipotle peppers in adobo sauce
2 lbs shrimp w/head and shells on.
8-10 fish fillets (white meat fish- tilapia, cod, halibut).
4-6 cloves garlic
2 large white onions quartered
5 large tomatoes quartered
4 guajillo dried chili pods
6 white potatoes quartered
3 chayote squash quartered
3 celery stalks finely diced
2 extra large/thick stew carrots (or 6 normal carrots) cut. 1" chunks
1 bunch cilantro diced
1 bunch Italian Parsley diced
1 bunch Epozote diced
1 red bell pepper diced
-Remove shrimp heads and shells and place in bowl.
-Remove the "vein" and rinse the shrimp and set aside in bowl (refrigerate).
In a large deep pot:
20 cups filtered water
Shrimp heads and shells
2 tablespoons Knorr chicken flavor bouillon powder
3 bay leaves
1 teaspoon oregano
Bring to rolling boil and cook for 30-40 min med high heat.
Strain out the shrimp heads/shells broth and set aside liquid in a large pot.
In a small pot:
4 guajillo peppers (remove stems and seeds).
Add 3-4 cups water and bring to a rolling boil.
Set aside (don't throw away guajillo liquid).
In a food processor or blender:
Add 4 large quartered tomatoes, garlic, onion, guajillo peppers, can of chipotle peppers, salt and guajillo liquid and blend fine. (You may need to do it in two batches to process).
Strain into a large bowl.
In large pot:
On high heat
2-3 tablespoons oil
Add 3 small white onions sliced
Add 3 celery stalks finely diced
3 Bay Leaves
1 teaspoon oregano
1 teaspooon ground coriander
Salt
Pepper
Saute for 3 minutes
Add the strained chipotle, guajillo & tomato liquid (8-9 cups approx).
Bring to a boil.
Add carrots, chayote squash and potatoes cook for 15 minutes.
Add chopped Cilantro, Italian Parsley and Epazote (1 cup each).
Add shrimp broth and bring to a boil.
Reduce to medium heat.
Add fish fillets cook 5 minutes.
Add shrimp cook 5 minutes and then reduce to low simmer.
-Garnish with diced white onions and diced cilantro
Enjoy!
Monday, June 3, 2019
Mango Sticky Rice
Recipe from Katie Le, Katie's Test Kitchen
Katie Le: Mango Sticky Rice (Pot in pot method)
Omg... it's amazing! My family ate it all so I'm cooking a second batch! Toddlers keep wanting more. We eat this a lot at Thai restaurants and I think I have successfully replicated it.
The best part about this method is nothing sticks to the inner pot. Easy cleanup!
Ingredients:
Rice (serves about 4)
- 1 cup of sweet rice
- 1 cup of water
- 1/2 teaspoon of sea salt
- 1 teaspoon of cooking oil (I used olive)
- 1/2 cup of coconut milk
- 1.5 table spoons of sugar
Coconut Sauce (pour over rice before serving)
- Remainder coconut milk from the 400 ml can
- 2 table spoons of sugar
- 1/2 teaspoon of sea salt
- 1 teaspoon of corn starch and mix with 2 teaspoons of water.
- Toasted sesame to garnish
1. Wash and rinse sweet rice well. Pour in ramekin bowl (can use pyrex or anything that can sustain high heat). Add water, oil and salt. Place trivet and pour 1 cup of sink water to inner pot. Place ramekin bowl on trivet. Close lid, select manual, high pressure, 10 minutes. While the rice is cooking, mix 1/2 cup of coconut milk and 1.5 table spoons of sugar. Set mixture aside to wait for rice.
2. For the coconut sauce to pour on before serving, heat pan on stove top and add remainder coconut milk, 2 table spoons of sugar and 1 teaspoon of salt. Once sauce is hot, slowly add the corn starch with water mixture to thicken the sauce. Whisk well, bring to a boil and set aside.
3. Once rice is cooked, quick release. Pour in the coconut milk and sugar mixture (from step 1) and stir well. Close lid and let it "keep warm" for 10 minutes for the rice to absorb the sauce.
4. For presentation, slice mango preferably a riped one. Scoup rice and drizzle coconut sauce (from step 2). Add toasted sesame and serve! I like my rice warm with a lot of coconut sauce! Enjoy and go on a diet another day.
Recipe from Katie T. La, Facebook
I used the rice cooker because that’s all I can do right now, so I soaked it in coconut sauce afterwards for 45 minutes, then drizzled more on before eating
Mango with sticky rice
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)
Recipe from Lisa Longanisa, Facebook
1 mango
1 can coconut milk (reserve 1/4 cup for sauce)
1 1/2 cup sweet rice (rinsed and drained)
1/4 cup water
1/4 cup sugar
2 tsp salt
Sesame seeds for garnish
Directions:
Wash rice and let soak for at least an hour before using.
In a saucepan bring the coconut milk, rice, water, sugar & salt on low heat until the liquid evaporates (with lid on)
For the sauce: (use reserve) 1/4 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 tsp tapioca starch in a saucepan; bring to a boil.
Notes: Coconut cream for sticky rice - I use 1 can cream of coconut (14 oz.), 1/4 cup water, 1 cup sugar, 1 heaping teaspoon tapioca starch, 1/2 teaspoon salt. Mix well and simmer tills gently boil
Steaming sticky rice - I soak overnight and then steam it in a bamboo steamer wrapped in cheesecloth. Hint: Make sure that you wet your cheesecloth first with water before putting the rice on it or it will stick and be harder to separate the rice and cloth after steaming.
Rice in Instant Pot - Next time try 2 c and 1 1/3 c water with 1/4 tsp salt. Always turns out just the right consistency for me.
Katie Le: Mango Sticky Rice (Pot in pot method)
Omg... it's amazing! My family ate it all so I'm cooking a second batch! Toddlers keep wanting more. We eat this a lot at Thai restaurants and I think I have successfully replicated it.
The best part about this method is nothing sticks to the inner pot. Easy cleanup!
Ingredients:
Rice (serves about 4)
- 1 cup of sweet rice
- 1 cup of water
- 1/2 teaspoon of sea salt
- 1 teaspoon of cooking oil (I used olive)
- 1/2 cup of coconut milk
- 1.5 table spoons of sugar
Coconut Sauce (pour over rice before serving)
- Remainder coconut milk from the 400 ml can
- 2 table spoons of sugar
- 1/2 teaspoon of sea salt
- 1 teaspoon of corn starch and mix with 2 teaspoons of water.
- Toasted sesame to garnish
1. Wash and rinse sweet rice well. Pour in ramekin bowl (can use pyrex or anything that can sustain high heat). Add water, oil and salt. Place trivet and pour 1 cup of sink water to inner pot. Place ramekin bowl on trivet. Close lid, select manual, high pressure, 10 minutes. While the rice is cooking, mix 1/2 cup of coconut milk and 1.5 table spoons of sugar. Set mixture aside to wait for rice.
2. For the coconut sauce to pour on before serving, heat pan on stove top and add remainder coconut milk, 2 table spoons of sugar and 1 teaspoon of salt. Once sauce is hot, slowly add the corn starch with water mixture to thicken the sauce. Whisk well, bring to a boil and set aside.
3. Once rice is cooked, quick release. Pour in the coconut milk and sugar mixture (from step 1) and stir well. Close lid and let it "keep warm" for 10 minutes for the rice to absorb the sauce.
4. For presentation, slice mango preferably a riped one. Scoup rice and drizzle coconut sauce (from step 2). Add toasted sesame and serve! I like my rice warm with a lot of coconut sauce! Enjoy and go on a diet another day.
Recipe from Katie T. La, Facebook
I used the rice cooker because that’s all I can do right now, so I soaked it in coconut sauce afterwards for 45 minutes, then drizzled more on before eating
Mango with sticky rice
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)
Recipe from Lisa Longanisa, Facebook
1 mango
1 can coconut milk (reserve 1/4 cup for sauce)
1 1/2 cup sweet rice (rinsed and drained)
1/4 cup water
1/4 cup sugar
2 tsp salt
Sesame seeds for garnish
Directions:
Wash rice and let soak for at least an hour before using.
In a saucepan bring the coconut milk, rice, water, sugar & salt on low heat until the liquid evaporates (with lid on)
For the sauce: (use reserve) 1/4 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 tsp tapioca starch in a saucepan; bring to a boil.
Notes: Coconut cream for sticky rice - I use 1 can cream of coconut (14 oz.), 1/4 cup water, 1 cup sugar, 1 heaping teaspoon tapioca starch, 1/2 teaspoon salt. Mix well and simmer tills gently boil
Steaming sticky rice - I soak overnight and then steam it in a bamboo steamer wrapped in cheesecloth. Hint: Make sure that you wet your cheesecloth first with water before putting the rice on it or it will stick and be harder to separate the rice and cloth after steaming.
Rice in Instant Pot - Next time try 2 c and 1 1/3 c water with 1/4 tsp salt. Always turns out just the right consistency for me.
VIETNAMESE CARAMELIZED PORK - THIT KHO TAU
Adapted from this recipe: katies test kitchen
Thịt Kho Tàu Instant Pot (Vietnamese Caramelized Pork and Eggs)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
2 lbs of Pork Picnic, Butt or Belly (cut into large chunks, 1-2 inches thick)
1 dozen eggs
1 shallot (minced)
4 green onions (white part smashed and minced for marinade, green part chopped for garnishes)
Fish sauce (I used Red Boat. Another good brand is 3 Crabs)
Sugar
Ground pepper
Coconut Caramel Sauce for color (make your own if you wish), see FAQ #8 for photo reference
3 cups of Coco Rico Soda (or coconut water)
1 cup of water
red chili to garnish
Directions
Parboil pork for 5-10 minutes on the stove top. Rinse well with sink water and pat dry. In a mixing bowl add 4 tbsp of fish sauce, 3 tbsp of sugar, 1/2 tsp of ground pepper (more or less to your taste) and 1/4 tsp of coconut caramel sauce. Mix marinade well and add chopped white part onion and minced shallot. Toss the pork into the marinade and allow it to sit in the refrigerator for an hour or more.
For the eggs, place on a trivet/steamer basket. Add about 2 cups of water to inner pot. Select Manual/Pressure Cook, High Pressure, 4 minutes. Quick release when cook time is over. Gently remove eggs and drop them into an ice bath for 5 minutes. Peel and set aside.
Add pork along with the marinade sauced into inner pot. Gently add peeled eggs. Pour 3 cups of Coco Rico Soda, 1 cup of water, 1/2 cup of fish sauce. Select Manual/Pressure Cook, High Pressure, 30 minutes, 10 minutes NPR.
Once Cook Time is over, wait additional 10 minutes then Quick Release and open lid. Taste the sauce and make adjustments with sugar and/or fish sauce if necessary [If the sauce is too bland for you add more fish sauce; if it’s too salty, add more sugar and/or dilute with water]. Please adjust to you taste! Garnish with chopped green onion and fresh chili. Serve with rice, raw vegetables (cucumber and tomato), boiled vegetables (broccoli and chayote) or pickled Mustard Greens!
NOTES:
Marinate cut up in cubes a whole pork shoulder for roughly 30 mins to 1 hour in 4 tablespoons of fish sauce, 3 tablespoons sugar, half teaspoon of black pepper, 4 cloves of chopped garlic, 1 chopped onion. (I add alittle Sirracha)
During that time I boil 18 eggs and peel (optional 2 quail eggs in a can)
After marinating I shear the pork in a pot For browning before putting it in the insta pot.
After all meat is seared I cook 3 cans of coco rico to get the cooked caramel off the cooked pot and dump it with the eggs in the instant pot. Set insta pot on pressure cook on high with 35 mins.
FYI It can last for a week. I sometimes freeze half for yummies meals later
Thịt Kho Tàu Instant Pot (Vietnamese Caramelized Pork and Eggs)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
2 lbs of Pork Picnic, Butt or Belly (cut into large chunks, 1-2 inches thick)
1 dozen eggs
1 shallot (minced)
4 green onions (white part smashed and minced for marinade, green part chopped for garnishes)
Fish sauce (I used Red Boat. Another good brand is 3 Crabs)
Sugar
Ground pepper
Coconut Caramel Sauce for color (make your own if you wish), see FAQ #8 for photo reference
3 cups of Coco Rico Soda (or coconut water)
1 cup of water
red chili to garnish
Directions
Parboil pork for 5-10 minutes on the stove top. Rinse well with sink water and pat dry. In a mixing bowl add 4 tbsp of fish sauce, 3 tbsp of sugar, 1/2 tsp of ground pepper (more or less to your taste) and 1/4 tsp of coconut caramel sauce. Mix marinade well and add chopped white part onion and minced shallot. Toss the pork into the marinade and allow it to sit in the refrigerator for an hour or more.
For the eggs, place on a trivet/steamer basket. Add about 2 cups of water to inner pot. Select Manual/Pressure Cook, High Pressure, 4 minutes. Quick release when cook time is over. Gently remove eggs and drop them into an ice bath for 5 minutes. Peel and set aside.
Add pork along with the marinade sauced into inner pot. Gently add peeled eggs. Pour 3 cups of Coco Rico Soda, 1 cup of water, 1/2 cup of fish sauce. Select Manual/Pressure Cook, High Pressure, 30 minutes, 10 minutes NPR.
Once Cook Time is over, wait additional 10 minutes then Quick Release and open lid. Taste the sauce and make adjustments with sugar and/or fish sauce if necessary [If the sauce is too bland for you add more fish sauce; if it’s too salty, add more sugar and/or dilute with water]. Please adjust to you taste! Garnish with chopped green onion and fresh chili. Serve with rice, raw vegetables (cucumber and tomato), boiled vegetables (broccoli and chayote) or pickled Mustard Greens!
NOTES:
Marinate cut up in cubes a whole pork shoulder for roughly 30 mins to 1 hour in 4 tablespoons of fish sauce, 3 tablespoons sugar, half teaspoon of black pepper, 4 cloves of chopped garlic, 1 chopped onion. (I add alittle Sirracha)
During that time I boil 18 eggs and peel (optional 2 quail eggs in a can)
After marinating I shear the pork in a pot For browning before putting it in the insta pot.
After all meat is seared I cook 3 cans of coco rico to get the cooked caramel off the cooked pot and dump it with the eggs in the instant pot. Set insta pot on pressure cook on high with 35 mins.
FYI It can last for a week. I sometimes freeze half for yummies meals later
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