Crispy fish sauce wing

Facebook, Vietnamese Cooking Group - Joedy Tran 

Stay super crispy for awhile - Simple but delicious

Recipe:
• 20 wings
• 1/4 cup cornstarch
• 1/4 teaspoon ground pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon msg(optional)
• cooking oil

Wash wing and let dry or pat dry with paper towel. Season wing with ground pepper, garlic salt and msg. Mix well. Put chicken wings in a ziplock bag and add 1/4 cup of corn starch. Close the bag and shake well. Completely coated the wings.

In a pot fill cooking oil. Make sure you put enough oil to almost submerge the wings in. Turn on the stove. Wait until oil is hot enough. 

Each wing that you put in. You going to give it a little shake in inside the bag to remove excess flour. 

Put wing in and fry. Continue until no more space left in the pot. Fry until golden. Take out into a cooling rack. 

When all wings are done. Don’t turn off the oil just yet. 

Put all your wing back in for a quick 1-2 minute fry. This process will make your wing super crispy. 

Take out and set on cooling rack.

Fish sauce mix:
• 3 tablespoon fish sauce (3 crabs)
• 5 tablespoon water
• 1/4 cup sugar
• 1/2 teaspoon ground pepper
• 1/2 teaspoon msg or veggie seasoning
• fresh chili (chopped) optional
• chopped green onions ( added last)
• 1 tablespoon cooking oil
• 2 tablespoon chopped garlic

In a big nonstick pan add cooking oil and garlic. Fry garlic into golden brown. Mix the rest of the ingredients in a bowl. Mix well until sugar dissolves. Add your fish sauce mix to the fry garlic. 

Let the sauce get thickens. Toss in your chicken. Turn off the stove. 

Continue to toss the wing around to completely coat the wing.

Canto-Western Seafood Baked Fried Rice with Cheese (白汁芝士海鲜焗饭)

From Reddit.

This week, I wanted to teach you how to make a some classic Hong Kong chachaanteng fare, a dish that’s perhaps one of my top-5 Chinese comfort foods: ‘baked’ seafood rice.

‘Baked’ is in quotes because it’s really more of a quick broil. At its core, this dish’s some egg fried rice smothered with seafood and bechamel, topped with cheese… then briefly tossed in the oven for a quick melt.

Now, from the description you could be forgiven for wonder just how Chinese this dish actually is. Bechamel? Cheese? Those ain’t exactly traditional Chinese ingredients. Historically, Hong Kong chachaanteng started as European restaurants aimed for the local market, and as the decades progressed started to morph into very much their own Canto-Western thing. Next to the baked seafood rice on the menu you’ll find all sorts of mashed up influences… from British-style curries, to steak served on a sizzling hotplate with a thick black pepper sauce, to deep fried French toast stuffed with Peanut Butter.

Let’s call a spade a spade here – no one will ever mistake this sort of chachaanteng fare for something gourmet. But it is delicious, and the baked seafood rice is my personal favorite of the lot.

Video is here if you’d like a visual to follow along.

Ingredients:

Advantage of doing a Canto-Western dish? We have a new member of the Western supermarket club! The only ingredient here you’d need to sub is the Shaoxing wine – dry sherry’s generally the go-to sub, but with this dish you could absolutely use white wine.

1. Jasmine rice, ~160g. Ok, so we’re assholes and forgot to measure the amount of rice pre-cooking. We used 300g cooked Jasmine rice, and IIRC that should be about 160g uncooked rice. As I’ll go over in the process below, to fry the rice you can either use day-old rice left to dry overnight in the fridge -or- cook the rice at a dry ratio (1 part water to 1.2 parts rice) and be good to go immediately.
2. *Egg, 1.*Beaten. To fry the rice.
3. Fried rice seasoning: 1 tsp stock concentrate (鸡汁) -or- ½ tsp chicken bouillon powder (鸡粉), ¼ tsp white pepper powder (白胡椒粉), ¼ tsp salt, ½ tsp sugar, 3 tbsp water. All mixed well. Usually, I wouldn’t recommend use Western stock concentrate in Chinese dishes, but for this sort of Canto-Western fare? Go for it, use your better-than-bouillon. Also, if you happen to have some homemade stock in your freezer, feel free to swap the water and stock concentrate for stock.
4. Seafood: 60g fresh shrimp (虾仁), 80g squid (鱿鱼), 60g crabstick (蟹柳) -or- whatever the hell you feel like. So for the seafood in this dish, we used shrimp, squid, and crabstick… but at chachaanteng they often throw the whole kitchen sink in. Mussels, deep-fried fish, fishcakes, octopus… whatever. Go with whatever kind of seafood you’re feeling, aiming for 200-250g total.
5. Basic Cantonese Seafood Marinade, plus sugar, for each of the fresh seafood you add in: 1 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ¼ tsp white pepper powder (白胡椒粉), ¼ tsp salt, ¼ tsp sugar. So this is the basic Cantonese marinade for seafood, with sugar added (some subtle sweetness is nice here). Add this combination to whatever sort of fresh seafood you’re going with – so here, we marinated the shrimp and the squid.
6. Liaojiu, a.k.a. Shaoxing Wine (料酒/绍酒), ½ tbsp. For frying the squid, if using. Again, feel free to sub white wine here, would definitely work.
7. For the Bechamel: 3 tbsp butter (牛油), 3 tbsp AP flour (中筋面粉), 2 cups whole milk. This feels strangely presumptuous to include ‘how to make a bechamel’ in this recipe… but hey, what the hell I think it should be there for completeness. The process listed here’s how I make bechamel (minus steeping the milk with onion and bay, figured chachaanteng probably don’t do that step lol), but feel free to do whatever you’re used to.
8. To season the Bechamel: ¼ tsp salt, ¼ tsp white pepper powder (白胡椒粉).
9. Cheap-o bagged melty mozzarella cheese (马苏里拉芝士), 60g. Like… the pre-shredded sort. I know, I know. I’m actually equally pretentious at my core. But you want a cheese that melts well – I’ve actually played around with good cheese a while back, but it just wasn’t gooey enough. Plus, living here in China, this’s what’s available at our market and… hey, the chachaantengs use it.

Process: Basic high level overview here: (1) make some egg fried rice, toss in a mini-casserole dish (2) prep and marinate the seafood (3) give the seafood a brief stir-fry (4) make a bechamel, then fold in the fried seafood (5) top the egg fried rice with the seafood bechamel mixture and mozzarella cheese (6) broil for five minutes.

(apologies for the goofy numbering after step four, reddit formatting and all)

1. Cook the rice. Rinse your rice about three times to remove the excess starch. If saving the rice overnight in the fridge, cook the rice at a 1:1 ratio. Once finished, lay out the rice on a plate uncovered in the fridge and come back the next day. If cooking the rice to make this immediately, cook the rice at a ratio of 1 part water to 1.2 parts rice. Again, we should have about 300g of cooked rice total.
2. Prep and marinate the seafood for at least ten minutes. Deshell the shrimp and chop them in half. Toss in a bowl and marinate with the seafood marinade above. For the squid, pull the tentacles out of the body and throw out the hard bit on the inside. Chop off the little protrusions on the side of the squid, then remove the skin. Cut a checkerboard pattern into the bits that you just cut off, cut the body into rings, and chop the tentacles into individual two in sections. Marinate in a separate bowl with the seafood marinade above. For the crab sticks, just chop into one inch chunks.
3. Beat the egg, mix together the fried rice seasoning. Really go at the egg, beat thoroughly until no stray strands of egg whites remain.
4. Fry the rice. As always, first longyau: get your wok piping hot (like, steak searing temperature), shut off the heat, add in the oil – here about one tablespoon – and give it a swirl to get a nice non-stick surface. Heat on medium-high now:

• Cooked rice, in. The idea here is to break up the clumps and dry out the rice. To do so, continuously alternate between pressing down on the rice with your spatula (to break up clumps) and pulling the rice up (to prevent sticking). Visual of what’s going on is at 1:22 in the video.
• After ~90 seconds, once most of the larger clumps of rice are broken up, add in half of your fried rice seasoning. This is added in batches so that the rice doesn’t re-clump. Continue frying with the same motion.
• After another 90 seconds or so, add in the remaining fried rice seasoning. Continue frying.
• Once the liquid is gone, ~30 seconds, add in the beaten egg. We chose to add the egg in later here in order to add a nice golden color to the rice (in order to contrast with the bechamel).
• Continue frying for ~3 minutes. The rice will be done once basically all the clumps are gone and it can flow off your spatula.
• Transfer the rice to the mini-casserole dishes.

1. Fry the seafood. Same deal. Longyau: get your wok piping hot, shut off the heat, add in ~1 tbsp of oil, give it a good swirl. Heat on medium-high:

• Crab stick, in. Fry for about 30 seconds. Remove and set aside.
• Add a touch more oil, no need to rinse. Squid, in. Fry for ~45 seconds. It will release a little moisture, this is normal.
• Add in a swirl of liaojiu wine around the side of the wok. Continue to fry for ~45 seconds.
• Squid, out. Give the wok a quick rinse and wipedown with a paper towl. Longyau again, same medium-high heat as before.
• Shrimp, in. Fry for ~45 seconds until completely pink. Remove and set aside.

1. Make the bechamel sauce. No special Cantonese technique here or anything, really just a bog-standard white sauce. Before making, add your milk to a separate pot and heat it up over low heat – make sure it doesn’t boil. With your pot of hot milk by your side, toss a separate saucepan over a medium-high flame and:

• Add in the butter. Wait for a minute or two until is starts to get frothy.
• Sprinkle in the flour. Whisk the flour into the butter and let it cook for ~2 minutes to make a roux. You want the roux to be a pale blonde color.
• Add in the hot milk, bit by bit. I dunno, roughly 1/3 of a cup or so in each go. Whisk continuously. I know some people are believers in cold milk-hot roux, this is just the way I do it. Both believers of the cold milk and hot milk theories insist that it helps prevent lumps in the final product, I’ve had better luck with the latter.
• Once all the milk is in and incorporated, let the bechamel bubble for ~5 minutes. This will thicken the sauce and also help remove any lingering flour taste. The sauce is finished once it can coat a spoon and your can ‘draw’ a line in the bechamel with your finger.
• Shut off the heat, whisk in the seasoning: ¼ tsp salt, ¼ tsp white pepper.
• Fold in the seafood.

1. Assemble the plates. Pour the sauce over the egg fried rice in the mini casserole dish. Top with the grated cheese.
2. Broil for five minutes at 250C. So the big thing here is that we don’t want the bechamel to set, we want a creamy sauce… not something custardy. Once the cheese is melted and slightly browned, take it out.

Elaine’s Fettuccine Alfredo

Elaine’s Fettuccine Alfredo

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)

INGREDIENTS
 Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 ½ cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
 Freshly ground pepper to taste

PREPARATION

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

Chocolate Mug Cake

Chocolate Mug Cake

If you Google “mug cake,” you’ll get more than 100 million results for the one-serving cake that’s baked in a mug in the microwave. Yet finding the right recipe — not too dense, not too sweet — is harder than one might hope. This version, adapted from “Baking Class: 50 Fun Recipes Kids Will Love to Bake!” by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.

INGREDIENTS
1 tablespoon unsalted butter
1 egg
A few drops vanilla extract
3 to 4 tablespoons granulated sugar, to taste
3 tablespoons unsweetened cocoa powder
A pinch of kosher salt
1 teaspoon mini chocolate chips (optional)
Confectioners’ sugar or vanilla ice cream (optional)

Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.

Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.

Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

Pork Katsu With Pickled Cucumbers and Shiso

Pork Katsu With Pickled Cucumbers and Shiso

INGREDIENTS
½ pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
1 teaspoon coarse kosher salt, more for seasoning
1 ¼ teaspoons sugar
8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cups panko crumbs
½ cup flour
 Black pepper
 Peanut or vegetable oil, for frying
2 tablespoons sliced scallions
2 teaspoons rice wine vinegar
1 tablespoon minced shiso or basil
1 teaspoon soy sauce
1 teaspoon toasted Asian sesame oil


Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.

Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.

Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.

Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.

Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.

Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.

Butter Chicken - Sam Sifton

INGREDIENTS

1 ½ cups full-fat Greek yogurt
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
 Kosher salt to taste
⅔ cup chicken stock, low-sodium or homemade
1 ½ cups cream
1 ½ teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
½ bunch cilantro leaves, stems removed.

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Miso Chicken

Miso Chicken from NY Times

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

INGREDIENTS
4 tablespoons unsalted butter, softened
½ cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
 Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

DoubleTree Signature Cookie Recipe

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Shrimp Ceviche with Lime-Mint Foam from Disney

Shrimp Ceviche with Lime-Mint Foam

Serves 4

Shrimp Ceviche

2 cups diced cooked shrimp (about 2/3 pound)
1/2 cup diced red onions
1/4 cup diced green pepper
1/4 cup diced red bell pepper
1 jalapeno pepper, seeded and diced
1/4 cup thinly sliced green onions
1/4 cup orange juice
1/2 cup lime juice
1 tablespoon sugar
1/2 cup diced mango
1/4 cup chopped cilantro
Salt, to taste
Black pepper, to taste
Lime-Mint Foam

1/2 cup water
1/2 cup lime juice
1 teaspoon soy lecithin
1 tablespoon sugar
1/2 cup chopped fresh mint
For Shrimp Ceviche:

1.       Combine shrimp, red onion, green pepper, red pepper, jalapeno, and green onion in a glass mixing bowl.

2.       In a small bowl, combine orange juice, lime juice, and sugar. Stir until sugar is dissolved. Pour over shrimp mixture.

3.       Add mango and cilantro and stir to combine. Season with salt and pepper to taste.

4.       Set aside.

For Lime-Mint Foam:  

1.       Combine water, lime juice, soy lecithin, sugar, and mint in a large mixing bowl.

2.       Whip using a whisk or immersion blender until foam develops on the top. Allow to stand for 1 minute.

To Serve:

Evenly divide ceviche among 4 bowls. Spoon 2 tablespoons lime-mint foam on top of ceviche.

Chocolate, Peanut Butter, Banana, French Toast from Disney

Serves 4

Ingredients:

• 8 thick slices day-old challah bread

• 2 ripe bananas

• 1/4 cup chocolate chips

• 1/2 cup creamy peanut butter

• 6 eggs, lightly beaten

• 3/4 cup low-fat chocolate milk

• 1 teaspoon ground cinnamon 

• 1/4 teaspoon salt

• Chocolate syrup and powdered sugar, optional

Preheat oven to 350F. Coat a 9x13x2 inch baking pan with nonstick spray. Set aside.

Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.

Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.

Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.

Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.

Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.  

Directions: 

Chef’s Note: Challah is traditional Jewish yeast bread, rich with eggs, sweetened with honey that makes the best French toast. 

Disney Dole Whip

Disney sharing Dole Whip recipe

Ingredients:

4 ounces pineapple juice
2 cups frozen cubed pineapple
1 large scoop vanilla ice cream

Step One: In a blender, combine the pineapple juice, frozen pineapple and ice cream and blend until smooth.

Step Two: Transfer the Dole Whip to a star-tipped pastry bag and swirl it into a bowl. Grab a spoon. Eat.

Ikea meatballs recipe from Ikea!

COVID-19. Companies are sharing their recipe so we can enjoy at home!

Ingredients – Meatballs

Makes 16 – 20

500g beef mince

250g pork mince

1 onion finely chopped

1 clove of garlic (crushed or minced)

100g breadcrumbs

1 egg

5 tablespoons of whole milk 

salt and pepper to taste

Ingredients – Iconic Swedish cream sauce

dash of oil

40g butter

40g plain flour

150ml vegetable stock

150ml beef stock

150ml thick double cream 

2 teaspoons soy sauce

1 teaspoon Dijon mustard

Method

Meatballs

Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).

In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides. 

When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.

Swedish cream sauce 

In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!