Air fryer crispy pork belly

Air fryer crispy pork belly
Recipe: Marinate was adjust to my taste =)

Recipe:

1 Pork belly
Vinegar (to brush on the skin)
Coarse sea salt (enough to fully cover the skin)
Aluminium foil

Marinade:
1/4 teaspoon White pepper
1/2 tablespoon five spice powder
1 teaspoon salt
(I add ginger power/ can add onion power too)
Note: The amount of marinade is estimated only. Adjust accordingly.

1. Wash the pork belly with water and pat dry it with paper towels.

2. Turn the pork belly around and make cuts into the eat, about 0.5 inch deep (so that more dry rub gets into the meat and so that it is easier to cut when done). Massage the dry rub all over the meat part only.

3. Place the pork belly skin side up on a plate and store it in the fridge overnight without any cover. This is a process to dry up the skin to achieve the cracking skin later on.

4. Remove the pork belly from the fridge at least 30 mins before cooking. Prick all over the surface of the pork belly skin with a sharp object (skewer/knife). Try to make as many small holes as possible but avoid pricking too deep into the meat.

5. Lay the pork belly skin side up on a large sheet of aluminum foil (sufficient to wrap the pork belly). Wrap the pork belly tightly with the aluminum foil around the sides with only the skin exposed. The sides of the aluminum foil should be slightly higher than the pork belly so that it can hold the coarse sea salt in the next step.

6. Make sure the skin is completely dry. Lightly brush the skin with vinegar. Cover the pork belly fully with coarse sea salt until you can't see the skin.

7. Place it in the basket of the air fryer with foil under the rack for a quick clean up. Air fry for about 25-30mins in a pre-heated air fryer at 350 F.

8. Remove the pork belly from the air fryer. Gently remove the aluminum foil and scrap off the layer of coarse sea salt.

9. Increase the air fryer temperature to 400F. Return the pork belly into the air fryer. Air fry at 400F for another 10-15mins or until the skin is crackling. * Stay close as skin can burn easy.

10. Let meat rest for 10 mins before cutting. Cut the pork belly and serve.

Note: Adjust the cooking time accordingly as the size and thickness of the pork belly is different.

Lemongrass chicken drumsticks

Marinade Ingredients:
4-5 Cloves of Garlic - chopped
3-4 Medium Shallots - chopped
3 Tablespoons Sesame Oil
½ Cup of Lemongrass finely shredded (frozen or fresh)
4 Tablespoons Fish Sauce
3/4 Cup Hoisin Sauce
1-2 Tablespoons of apple cider vinegar
1/3 Cup Brown Sugar
1 Teaspoon Kosher Salt

Mix all ingredients together and then add to chicken in a large bowl or Ziplock bag. Mix Well and then let rest. The longer you can you let it marinate the better (even overnight). If you are going to let it sit more than a few hours I would put it in the refrigerator. 

Before baking remove from the refrigerator and let the chicken warm up for 45 minutes or so.

Preheat oven to 425 F

Lay the chicken in a glass baking dish and spoon the marinade onto it.
Bake for a total of 45-50 minutes. Halfway through remove the chicken, rotate it, and spoon the sauce on top again. Finish baking

chinese char siu bao (barbecue pork buns)

Chinese Barbecue Pork Buns (Char Siu Bao) http://userealbutter.com/

*filling from Fine Cooking issue #109 (I don’t recommend using the dough from that recipe, so I don’t include it below)
*dough from Chinese Snacks by Huang Su-Huei
filling
1/2 cup low sodium chicken broth
2 tbsps oyster sauce
2 tbsps ketchup
5 tsps granulated sugar
4 tsps cornstarch
1 tbsp dark soy sauce (this is not the same as regular soy sauce)
1/2 tsp kosher salt
pinch white pepper, freshly ground
2 tbsps peanut oil
1/2 cup yellow onion, diced (1/4-inch)
1 1/2 cups char siu pork, fine dice (I did 1/4-inch)
1 tbsps Shaoxing Chinese sherry
1 1/2 tsps sesame oil

Whisk the chicken broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, salt, and pepper together in a medium bowl. Heat the peanut oil over high flame in a wok or heavy-bottomed saucepan. When the oil is hot, add the onion, reduce the heat to medium-low and cook (stirring often) until golden brown – about 6 minutes. Turn the heat to high and add the pork, stir-frying for about 2-3 minutes. Pour the sherry in from the edges of the wok (or drizzle in a circle over the saucepan as I did) and stir together. Reduce the heat to medium and pour the broth mixture into the center of the wok or pan. Stir together until the filling is thickened. This takes only a few minutes. Remove from heat and stir in the sesame oil. Let cool and refrigerate the filling. Filling can be refrigerated for a few days before using. Do not freeze.

dough
1/4 cup sugar
1 3/4 cup warm water (105°F – 115°F)
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening

In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top. Sift the flour (I never sift anything) into a large bowl. Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead the dough until smooth (took me ten minutes by hand) Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.

Do this: cut 24 squares of parchment or wax paper, 2 1/2-inches a side.

Assemble the bao : Knead the risen dough until it is smooth and elastic. Again, if it is too dry, wet your hand(s) and knead it – if it is too wet, add some flour and knead it in. Because I work on a finite area cutting board (i.e. not a long counter), I found it easiest to cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out. Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc. Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough. Spoon a tablespoon (or more, if you can handle it) of the pork filling into the center of the dough. Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down). If you care about the presentation (hey, some people don’t) then wipe your fingers clean of any filling on a wet cloth before twisting and pinching the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment. Repeat for the rest and let them stand for about 10 minutes.

Steaming: Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. You will not be able to fit them all in your steamer unless you have 1) a giant steamer or 2) a million layers – so be patient and don’t cram them together, just steam in two or three batches.

If you have a wok, bring 2 inches of water to a boil and set your steamer over the wok (make sure the steamer doesn’t actually sit in the water – that would be called boiling and we don’t want that!). If you don’t have a wok (I don’t) then this is what I did: I found a stockpot that fits my generic bamboo steamer perfectly. The fit doesn’t have to be perfect, just don’t use such a large pot that the steam escapes. I filled the stockpot with 2 inches of water and then placed a small metal rack (you can find these in random Asian grocery stores) in the center. Bring the water to a boil, place the steamer on the rack.

Steam for 10 minutes. Serve hot. Makes 24.

Storage: Once cooled, you can seal these in an airtight container or ziploc bag and keep in the refrigerator for up to a week. To reheat, either steam them again for a few minutes or do the ghetto method: place the bao in a bowl, cover with a plate, and microwave for a minute or two. You can also freeze the bao in a sealed bag and reheat them by either steaming or nuking (just add more time than if they were refrigerated).

Chinese Steamed Pork Bun - Saveur

For the dough
1⁄2 tsp. active dry yeast
2 1⁄4 cups all-purpose flour (12 oz.)
3⁄4 cup cornstarch (4 oz.)
1⁄4 cup sugar
2 tsp. baking powder
3 tbsp. lard (1 3/4 oz.), well chilled
Three 1/2-inch thick slices fresh ginger (about 1 oz.)
1 lemongrass stalk, tied into a knot if desired

For the filling
1 tbsp. canola oil
3 scallions, trimmed and thinly sliced
8 oz. boneless cooked pork (such as Chinese boneless barbecue spareribs or roast pork belly), diced (1 1/2 cups)
3 tbsp. soy sauce
3 tbsp. oyster sauce
1 tbsp. sugar
2 tsp. cornstarch

Instructions
Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 1 cup lukewarm water (about 90°F). Set aside until small bubbles begin to form, about 10 minutes.

Meanwhile, in a medium bowl, sift the flour, cornstarch, sugar, and baking powder. Add the flour mixture and lard to the yeast mixture and mix on low speed until a shaggy dough forms, about 6 minutes. Increase the speed to medium-low and mix until smooth and elastic (8-10 minutes). (Dough will be quite firm and gummy.) Let rest at least 10 minutes.
Cut a sheet of parchment paper into twelve 2-inch squares. Set aside.

Make the filling: In a small bowl, dissolve the cornstarch in 3 tablespoons of cold water. Set the slurry aside.

In a 10-inch nonstick skillet over medium-high heat, heat the oil until it shimmers. Add the scallions and cook, stirring, for 1 minute. Add the pork, soy and oyster sauces, and sugar, and cook, stirring occasionally, until the sauces are combined and the pork is heated through, about 3 minutes. Stir in the prepared slurry and cook until the sauce thickens, about 1 minute. Remove from the heat and let cool completely.

Divide the dough into 12 even pieces (about 2 ounces each), then round and smooth each piece slightly on one side. Place one ball on a clean workstation and drape the remaining balls with plastic wrap. Starting with the smooth, rounded side facing down, roll the dough gently with a rolling-pin into a 3-inch circle. Use the edge of your hand to pound the outer edge of the circle slightly thinner than its center. Place 2 generous tablespoons of filling into the center, then fold the edges around the filling to cover and form a sphere. Pinch the edges closed tightly and evenly, being careful to avoid getting any sauce on the seam. Transfer the bao to a square of parchment paper, seam side up, and cover with more plastic wrap. Repeat with the remaining buns, filling, and parchment squares. 

Let the buns rest for 1 hour at room temperature before cooking (they will puff up a bit, but not double in size).

When ready to steam, place 3 cups of water, ginger, and the lemongrass into a flat-bottomed wok or large, high-sided skillet. Place an 11-inch bamboo steamer into the wok (the water should not touch the bottom rack of the bamboo steamer) and bring the water to a rapid boil over high heat.

Meanwhile, uncover half of the bao. Using kitchen shears, make 3 cuts in the knotted crown of the bao, each going out from the center (like a peace sign). Mist the buns lightly with a spray bottle of cold water, and transfer them to the steamer basket, leaving space between each. Quickly replace the lid and steam, adding more water to the wok as needed, until the buns are puffed up and no longer tacky, about 12 minutes.

Remove to a platter or serving tray, and cover with a towel. Repeat with the remaining bao, adding more water to the wok as needed. Serve warm.

Char siu bao - Steam buns NY Times

To use the wok in the steaming process, first place 4 to 5 cups of water in the wok and bring it to a boil. Put the steamers in the wok so they sit evenly above, but not touching, the water. Depending upon the number and size of the dim sum to be steamed, you will be able to stack as many as three steamers, with a cover over the top one, and the contents of all three will cook beautifully. Most steamed dim sum steam thoroughly in seven to 12 minutes. Steamed rice requires 25 to 35 minutes. Cakes require from one to one and a half hours. Boiling water should be kept on hand at all times during the steaming process to replenish the supply in the wok.

This is the dim sum that I remember eating the first time my brother took me to a teahouse. Among the Cantonese, if you know you are going to a teahouse, then you know you must have jing char siu bau. The filling may be prepared a day ahead of the dough. 1/2 cup onion, diced into 1/4-inch pieces 3/4 cup roast pork, cut into 1/2-inch thinly sliced pieces (see recipe) 1 tablespoon liquefied pork fat or peanut oil 1 1/2 teaspoons white wine. Combine in bowl: 1 tablespoon oyster sauce 1 1/2 teaspoons dark soy sauce 2 teaspoons ketchup 2 1/4 teaspoons sugar Pinch of white pepper 2 1/4 teaspoons cornstarch 2 1/2 ounces chicken broth 1/2 teaspoon sesame oil 1 steamed bun dough recipe (see recipe). To make filling:

1. Heat wok for 30 to 40 seconds. Add pork fat or peanut oil and heat until white smoke rises. Add onions and cook over low heat, turning occasionally, until onions turn light brown.

2. Add the roast pork, raise heat, and stir-fry to combine the pork with the onions. Add white wine and mix well.

3. Lower heat and add sauce mixture from bowl. Stir until entire mixture thickens and turns brown.

4. Add sesame oil and mix well.

5. Remove pork mixture from the wok, and transfer to a shallow dish. Allow mixture to cool to room temperature, then refrigerate, uncovered, for 4 hours. To prepare buns:

See steps in pictures on top of this page. Yield: 16 buns. NOTES: Use only 1 tablespoon of filling in the beginning until you have learned to work well with the dough; otherwise, you will have trouble sealing the bun. When you feel comfortable working with the dough, increase the amount of filling to 2 tablespoons. These may be frozen after cooking and will keep two to three months. To reheat, defrost thoroughly, and steam for 8 to 10 minutes. Char Siu (Roast pork) 4 1/2 pounds lean pork butt In a bowl combine and mix well: 3 tablespoons dark soy sauce 3 tablespons light soy sauce 3 tablespoons honey 1/2 teaspoon salt 3 tablespoons oyster sauce 2 tablespoons blended whisky 3 tablespoons hoisin sauce 1/8 teaspoon white pepper 1/2 cake wet preserved bean curd 1 teaspoon five-spice powder.

1. Cut pork into strips 1-inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.

2. Line a roasting pan with foil. Place the strips of meat in a single layer at the bottom of the roasting pan.

3. Pour the remaining ingredients from the bowl over the meat, and allow to marinate for 4 hours or overnight.

4. Preheat the oven to broil. Place the roasting pan inside, and roast for 30 to 50 minutes. To test, remove one strip of pork after 30 minutes, and slice it to see if it is cooked through. During the cooking period, meat should be basted five or six times and turned four times. If the sauce dries out, add water to the pan.

5. When the meat is cooked, allow it to cool, then refrigerate it until you are ready to use it. NOTES: Wet preserved bean curd comes in both cans and jars. The canned bean curds are larger than those that come in jars. If you use the canned curds, only half a cake is required for this recipe; if you use the curds in jars, use two small cakes.

Char Siu can be made ahead. It can be refrigerated for four to five days, and it can be frozen for one month. Allow it to defrost before using. Steamed Bun Dough 2 1/2 cups bleached enriched flour 3 1/2 teaspoons baking powder 1/2 cup sugar 3 ounces milk 1 1/2 ounces water 2 tablespoon lard.

1. Mix flour, baking powder and sugar together on work surface; then make a well in the middle.

2. Add milk gradually and with fingers combine it with flour mixure.

3. After milk has been absorbed, add water and with fingers continue to work the dough.

4. Add lard, and, again with fingers, continue to work dough.

5. Using a dough scraper, gather the dough with one hand and begin kneading with the other hand.

6. Knead for 12 to 15 minutes. If the dough is dry, add 1 teaspoon of water at a time, and continue to knead until dough becomes elastic. If the dough is wet, sprinkle a bit of flour on the work surface and on your hands and continue working.

7. When dough is elastic, cover with moderately damp cloth, and allow dough to rest for about 1 hour. NOTE: Gold Medal All-Purpose Enriched Bleached Flour is the best American flour for this recipe. Bleached flour must be used to insure a snowy white color. This dough must be used within one to two hours of the time it has been made. It cannot be frozen. Lop Cheung Guen (Steamed sausage buns) 8 cured Chinese pork sausages (lop cheung) 3 tablespoons oyster sauce 3 tablespoons dark soy sauce 1 tablespoon sesame oil 1 steamed bun dough recipe (see recipe).

1. Cut sausages in half, lengthwise and on the diagonal.

2. In a shallow dish, combine the oyster sauce, soy sauce and sesame oil. Add the sausage lengths and marinate for 30 minutes.

3. Roll bun dough in cylindrical piece 16 inches long. Cut into 16 1-inch pieces. Work with one piece at a time, covering the remaining pieces with a damp cloth to keep them moist.

4. Roll pieces into sausage shapes 12 inches in length.

5. Hold the sausage piece by its thinly cut end together with one end of long piece of dough. Press, then wrap the dough around the sausage.

6. Place sausage rolls on pieces of wax paper, 3 1/2 by 2 inches. Place in steamer 1 inch apart to allow for expansion.

7. Steam 15 to 20 minutes; serve immediately. Yield: 16 buns. NOTE: These sausage buns can be frozen after cooking and will keep two to three months. To reheat, defrost thoroughly and steam for 8 to 10 minutes Har Gau (Shrimp dumplings) 2 1/2 tablespoons fresh pork fat, either bought packaged or trimmed from a fresh ham or from pork chops 3/4 pound shrimp, shelled, deveined, washed, dried and diced 1 teaspoon salt 1 1/2 teaspoons sugar 1/2 egg white, beaten 1 1/2 tablespoons tapioca flour 2 teaspoons oyster sauce 1 teaspoon sesame oil Pinch of white pepper 1/3 cup water chestnuts, diced 1/3 cup white portion of scallions, finely chopped 1/4 cup bamboo shoots, diced 1 wheat starch-tapioca flour dough recipe.

1. Drop pork fat into 1 1/2 cups boiling water, and allow to boil until it cooks fully and becomes translucent. Remove from water, place in bowl, run cold water over it, let stand for several minutes, remove from water, dry with paper towel, and dice.

2. Place shrimp in bowl of electric mixer. Start mixer and add, mixing thoroughly between each addition, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil and white pepper.

3. Add cooked pork fat, water chestnuts, scallions and bamboo shoots. Combine evenly and thoroughly.

4. Remove the mixure from the mixing bowl, and place it in a shallow bowl or dish and refrigerate for four hours or put in freezer for 25 minutes.

5. Using wheat starch-tapioca flour dough skins, from the dumplings: place 1/2 teaspoon of shrimp filling into center of each skin, then fold the skin in half, forming a crescent or half-moon shape.

6. Hold the dumpling securely in your left hand, then begin to form the pleats with fingers of your right hand. Continue to form small pleats until dumpling is completely closed.

7. Press the top edge of the dumpling between your thumb and index finger to seal it tightly. Tap the sealed edge lightly with your knuckles to give the dumpling its final shape.

8. Steam for 5 to 7 minutes; serve immediately. Yield: 70 dumplings. NOTE: Har Gau can be frozen for future use. They keep for at least three months when piled neatly and wrapped in a double layer of plastic wrap and then in foil. To reheat, defrost, then steam for 3 to 5 minutes. Wheat Starch-Tapioca Flour Dough 2 cups wheat starch 1 cup tapioca flour 1/2 teaspoon salt 1 3/4 cups boiling water 3 tablespoons lard 1/2 teaspoon sesame oil. To prepare dough:

1. In the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Start the mixer, and as the bowl and dough hook rotate, add boiling water. (If electric mixer is unavailable, hand mix in same order, pouring boiling water with one hand while mixing with a wooden spoon with the other hand.)

2. Add the lard and the sesame oil, and mix together thoroughly. (You may have to assist mixing process with rubber spatula.) If dough is too dry, add 1 teaspoon of water.

3. Continue mixing until a ball of dough forms. Remove from bowl, knead a few times, divide into four equal pieces, and place each ball in a plastic bag to retain moisture until ready to use. To form skin:

1. Before working with dough, oil the work surface. Soak a paper towel in oil and repeatedly rub a cleaver across folded towel so that cleaver blade is slightly oiled.

2. Roll pieces of dough into sausage-shaped lenghts about 12 inches long and 1 inch in diameter. Cut a 1/2-inch piece from the length. Roll into a small ball, then press down with the palm of your hand.

3. Press flat with the broad side of the cleaver to create a round skin 2 1/4 inches in diameter. NOTES: Dough can be set aside for a few hours or overnight in cold weather. It must remain at room temperature; it cannot be refrigerated or frozen.

If your electric mixer does not have a dough hook, you must mix the dough by hand. You cannot use a hand mixer with beaters. Chung Yau Bang (Scallion pancakes) 1 cup vegetable shortening (Crisco preferred) 3 cups scallions, ends discarded, washed, dried and chopped fine 1 3/4 teaspoons salt 1 3/4 teaspoons sugar 3 cups flour (Pillsbury's Best All-Purpose Enriched Bleached Flour preferred) 8 ounces hot water (plus another 1/2 ounce in reserve, if needed) 8 tablespoons peanut oil, for frying. To prepare filling:

In a bowl combine shortening, scallions, salt and sugar, and mix thoroughly into a paste. Reserve in refrigerator. To prepare dough:

1. Mound flour onto work surface. Make a well and pour hot water in with one hand, using fingers of the other hand to mix. When all the water has been poured, knead flour and water into dough. (If dough is too dry, add the extra 1/2 ounce of water.)

2. Using a scraper, pick up the dough, and continue to knead for 5 to 7 minutes, until it is smooth and elastic. Cover the dough with a damp cloth, and allow it to rest for at least 30 minutes. To prepare pancakes:

1. Divide the dough into four equal pieces. To prevent sticking as you roll out the dough, flour the work surface and rolling pin frequently. Roll each piece into a 12-inch-long roll 1 inch in diameter.

2. From the 12-inch roll, cut off a piece 2 1/2 inches long. With rolling pin, roll it out to a piece measuring 10 by 4 inches with rounded edges.

3. Spread 1 1/2 tablespoons of filling along the center of dough.

4. Fold both sides so they meet over the filling. Then flatten gently.

5. Fold in half lengthwise and press again.

6. Pick up the dough by the ends and gently stretch it, hitting it gently on the work surface at the same time.

7. Placing the folded edge outward, bringing the left end to the middle, creating a circle. Bring the right end around as far as possible to the left. Slip end between folds of dough and press gently. Press gently again so that the dough becomes a solid pancake. Repeat steps 2 through 7 until all the dough is used.

8. Fry pancakes in the peanut oil in heavy skillet, preferably cast iron, until golden brown on both sides. Remove, drain, and serve immediately.

Yield: 18 to 20 pancakes. NOTE: Both the dough and filling can be made a day ahead of time and refrigerated. Filling can be frozen and stored for one to two months. Cooked scallion pancakes can be frozen for one to two months. To reheat, pan-fry or reheat in 350-degree oven until warmed through. Yung Hai Kim (Stuffed crab claws) 1 basic shrimp filling recipe (see recipe) 12 to 14 crab claws (medium hard-shelled) 4 tablespoons plus 3/4 cup tapioca flour for dusting 5 cups peanut oil.

1. Prepare basic shrimp filling, and make sure it is completely chilled.

2. Steam the crab claws for 10 to 12 minutes and set aside.

3. Sprinkle the surfaces of two cookie sheets or baking pans with the 4 tablespoons of tapioca flour, covering completely. In a shallow dish, place 3/4 cup of tapioca flour.

4. Take a handful of filling and, with an opening-closing motion of the hand, smooth the filling into a ball. Then make a fist, and remove the excess filling as it comes through hand on the thumb side. Each ball should be about 2 inches in diameter. Place the balls on a floured cookie sheet or pan.

5. Press crab claw, meat side down, into the center of each ball of filling. Coat hands with tapioca flour from bowl; lift crab claw and filling from sheet with both hands. Pack filling gently around claw, dusting with tapioca flour as you do so. Gently pack filling against claw with one hand, turning it with the other. Seal the filling around the claw with the little finger. Continue this until a smooth, croquette-shaped covering is achieved. Place the claws on another cookie sheet or pan. Repeat until all claws are coated.

6. Heat peanut oil in wok to 350 degrees to 375 degrees. Place two to three crab claws in the oil at a time, and fry until golden brown. Drain and serve immediately.

Yield: 12 to 14 claws. NOTE: The crab claws can be frozen after frying. To reheat, either fry lightly in peanut oil or warm them in a preheated 350-degree oven until they are hot. Har Hom (Basic shrimp filling)

This is a classic Cantonese filling used in various dim sum. When thoroughly blended and allowed to stand, refrigerated, for about 4 hours, it acquires an elegant and delicate taste that complements many other foods perfectly. It can be served as an hors d'oeuvre or used as first course for a meal that may, in fact, not even be Chinese. 2 pounds shrimp, shelled, deveined, washed, dried and quartered (yielding about 1 3/4 pounds) 1 3/4 teaspoons salt 2 1/2 teaspoons sugar 1/2 cup winter bamboo shoots, cut into 1/8-inch dice 4 scallions, ends discarded, washed, dried and finely sliced 1 1/2 egg whites, unbeaten 2 teaspoons oyster sauce 2 teaspoons sesame oil 2 teaspoons white wine 1/8 teaspoon white pepper.

1. In the bowl of an electric mixer, place shrimp and salt, and mix for 2 minutes at low speed. Add sugar; mix for another 2 minutes. Add bamboo shoots, scallions and egg whites, and mix for 2 more minutes. Add remaining ingredients and mix for 5 minutes.

2. Place the mixture in a shallow bowl, and refrigerate for at least 4 hours. (It is much easier to stuff the dim sum when the mixure is cold.) NOTE: Basic shrimp filling can be frozen and will keep in a covered dish for one to two weeks. Yung Dau Fu (Stuffed bean curd) 1/4 basic shrimp filling recipe (see recipe) 8 cakes fresh bean curd Tapioca flour for dusting 3 to 4 tablespoons peanut oil.

1. Remove bean curd from water, place in a strainer over a bowl, and allow to drain 3 or 4 hours. Pat dry with a paper towel.

2. Cut each cake diagonally, and with a pointed knife cut out a pocket in each half of the curd.

3. Dust the pocket with tapioca flour, then fill with 1 tablespoon of the shrimp filling. Pack smoothly with a knife or with your fingers. Cooking instructions:

Stuffed bean curd may be cooked in any of the following three ways: 1. Steam 8 to 10 minutes, until shrimp turns pink in color. Serve immediately.

2. In a cast-iron frying pan, pour 2 to 3 tablespoon peanut oil. Heat over high heat until a wisp of white smoke appears. With the stuffed side of the bean curd down, pan-fry over medium heat for 6 minutes. Turn the cakes and cook each side for 2 minutes. Serve hot.

3. Deep-fat fry, two to three at a time, in peanut oil heated to 325 degrees for about 8 minutes, or until the bean curd is golden brown. Drain and serve.

Yield: 16 pieces. NOTE: Stuffed bean curd cannot be frozen, but it can be prepared a day ahead of time and refrigerated until ready to cook. Steps for Preparing Steamed Pork Buns

To prepare buns roll the kneaded steamed bun dough into a cylindrical piece, 16 inches long. Cut into 16 1-inch pieces, and roll each piece into a ball. Work with one ball at a time, keeping others covered with damp cloth.

1 Press ball of dough down lightly, then, working with fingers, press dough into a domelike shape.

2 Place 2 tablespoons of filling in inverted center of dough dome.

3 Begin to pleat dough around filling, creating a round bun.

4 Holding bun in one hand, twist off excess dough where pleats come together. Bun is complete. Place buns on squares of wax paper, place in steamer at least 2 inches apart, and steam for 15 to 20 minutes. Serve immediately.

Kra Paw Moo - basil pork

From Facebook Oniyome

打拋肉碎煎蛋 (Kra Paw‭ ‬Moo)

泰國人的 comfort food, 香辣惹味，撈飯一流！打拋是指 Kra Paw, 一種泰國的羅勒，叫 Holy Basil，跟一般泰式羅勒和台灣九層塔不同，走指天椒就是無辣版，小孩都食到。

材料（2人份）：
免治豬肉     ‭  300克
蒜蓉  ‭   ‬½ 湯匙
指天椒或鳥眼辣椒     ‭ ‬1-2隻
打拋‭(‬Holy Basil‭)‬     ‭ ‬約30片

調味料：
魚露     ‭1湯匙
生抽     ‭1茶匙
老抽     ‭2茶匙
蠔油     ‭2茶匙
糖‭   ‬ ‭   ‬ ‭ ‬2茶匙

製法：
1）中火預熱炒鍋30秒，下油預熱1分鐘，下蒜蓉、指天椒或鳥眼辣，炒香約30秒
2）下免治豬肉和所有調味料，大火快炒約4分鐘
3）熄火，加入打拋拌勻上碟
4‭) ‬ 煎鍋加油，中大火煎蛋，泰式做法是用大量的油，來炸太陽蛋

小貼士：
1. 可用雞肉代替豬肉
2. 打拋不用炒，否則受熱過久會變色，影響賣相和味道
3. 怕辣可以把指天椒去籽，或以不辣的大椒代替
4. 無打拋，用一般羅勒也可，只是風味略有不同


♡♥ ♡ ♥ ♡ ♥ ♡ ♥ ♡ ♥ ♡ ♥ ♡ ♥ ♡ ♥ ♡ ♥ ♡

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Easy bitter melon soup

From Facebook, VCG, Nhu Mai Le

Shrimp , chopped
Chicken stock
Fish sauce
Bitter melon

Start with some shrimp, chop in to pieces mixed with a tsp fish sauce and scallions (cook for 2-3 min).

Add chicken stock (I make homemade, but box stock is fine). I also add some fish sauce to the stock for flavor 3-5 swishes from the bottle).

When it's up to a boil. add bitter melon (cut in half and take out seeds, slice thin). Cook bitter melon in soup for up to 5 min. Serve with rice.

Seafood Gumbo from Katie T. La

From Facebook, Katie T. La

Seafood Gumbo
1 lb boneless skinless chicken thighs
1.5 lbs snow crab legs
1 lb shrimp, peeled and deveined
1 lb cooked crawfish tails
1 lb spicy andouille sausage, cut into chunks
1 cup dried shrimp
1 14.5 oz can diced tomatoes
1 large onion, diced
2 bell peppers, diced
1/2 lb okra, cut into one inch chunks or buy frozen
1.5 cups celery ribs, chopped
2-3 tsp minced garlic
3-4 bay leaves
1 tsp garlic powder
1 tsp onion powder
3 tsp seasoned salt, divided
1.5 tsp ground black pepper, divided
1 tsp poultry seasoning
3 tsp gumbo filé, more as desired
68 oz stock, divided (see recipe below)

For the Roux:
1 c vegetable oil
1 cup all purpose flour

For stock:
4 whole blue crabs
1 lb of shrimp shells & heads
1 chicken carcass or 2-3 lbs of chicken bones

Making the stock: boil everything for 15 minutes with 1 tsp salt and 10 cups water, remove crabs, then continue simmering another 30 minutes. Strain and discard all solids. Add broth back to pot

Add dried shrimp and bay leaves and simmer while making the roux

Remove meat from crab, discard shells, and set meat aside

Season chicken with poultry seasoning, garlic powder, onion powder, 1 tsp seasoned salt, 1/2 tsp black pepper
Add 1/4 c oil to pan, when hot, add chicken and brown on both sides
Add 1/2 c broth, then cover and cook till chicken is done
Remove chicken, add bell peppers, onions, celery, and minced garlic
Sauté till translucent, then turn off stove

Shred chicken and set aside

Making the roux:
In a large pot, add 1 c vegetable oil. Once it's hot, Slowly sprinkle in the flour, stirring constantly to prevent lumps and burning, until roux turns a peanut butter brown color (15-20 minutes)

Slowly pour 8 cups of broth in, including dried shrimp. Discard bay leaves

Add cooked veggies, shredded chicken, and sausage to the broth

Stir well, then add remaining seasoned salt and black pepper

Add diced tomatoes and frozen okra (if fresh, add later)

Cover and cook for 10-15 minutes

add snow crab, making sure it's submerged under the broth

Cook uncovered for 10 minutes

Add gumbo filé, and stir well
Add shrimp and crab meat
When shrimp is translucent, add crawfish
Stir and turn off heat

Let gumbo sit for a few minutes
Serve over rice or with saltine/oyster crackers

** Shrimp cooks fast and crawfish are already cooked, it's best to add them shortly before eating so they don't shrink or get the texture ruined

Ton-Jiru, pork stewed with vegetable

From Elizabeth Andoh's amazing cookbook Washoku: Recipes from the Japanese Home Kitchen

Serves 6 to 8

1 Japanese leek or small western leek, about 3 oz
1/2 tsp vegetable oil
6 oz boneless pork from loin or shoulder, cut into small, thin strips
1 small carrot, about 3 oz, peeled and cut into julienne
1-inch chunk daikon, abou t2 oz, peeled and cut into julienne
5 to 6 inches burdock root, about 3 oz, rinsed and lightly scraped and cut on the diagonal into thin slices
Pinch of salt
splash of sake
2 quarts water
about 12 square inches kombu
1/2 tsp soy sauce
1 block firm tofu, about 14 oz, drained and pressed, then cut into 1/4 inch dice
1 small bunch mitsuba about 15 stalks, trimmed, stems cut into short pieces, and leaves choped
3 tablespoons mugi miso
3 tablespoons sweet, light miso, preerably Saikyo miso

Trim away the hairy troot and any tough green top of the leek and then cut in half lengthwise. Rinse under cold water to remove any grit or oil. Place the cut edges down on a cutting board and slice on the diagonal into thin strips. SEt aside.

Heat the oil in a deep pot over high heat. Stir-fry the pork for 1 minutes, or until it begins to color. Then add the leek, carrot, caikon and burdock root and continue to stir-fry over high heat for 1 minute. Add the salt and sake, and stir fry for 1 to 2 minutes, or until the burdock root emits a woodsy aroma.

Add the water and kombu. When the soup begins to boil, skim away any froth and reduce the heat to maintain a steady but not vigorous simmer. Continue to cook, skimming away froth as neede, for 4 to 5 minutes or until the vegetables are very tender and the pork is thoroughly cooked. Remove and discard the kombu. Season with the soy sauce. Add the tofu to the soup and simmer for 1 minute to heat it through.

Divide the mitsuba evenly among individual soup bowls (I used parsley since I couldn't find mitsuba).

Just before serving, place the miso in a separate bowl, ladle in some of the hot stock from the pot, stir to mix it, and then add to the pot.

Ladle the soup into the bowls. The brief exposure to hot soup is sufficient to cook the mitsuba. Serve immediately.

Many version of tonjiru substitute scallions for leeks and include some kind of mushroom. You can also use a pungent dark miso, such as Sendai miso to balance the flavors.

煎洋葱豬扒 Onion Pork Chops

飲食男女 大師姐食譜《不如在家吃》煎洋葱豬扒

材料（3人用）：
無骨豬扒 2件（2公分厚，320克；最好買香港新鮮無抗生素豬扒，帶少許肥） 洋葱 2個（中型） 醃豬扒材料： 岩鹽 1/2 茶匙 糖 1/4 茶匙 日本味醂 1湯匙 美極鮮醬油 1/2 湯匙 胡椒粉 少許 紹酒 3/4 茶匙 豆粉水 1/2湯匙豆粉加水1/2 湯匙 油 1茶匙 炒洋葱材料： 油 1湯匙 岩鹽 1/4 茶匙 美極鮮醬油 1茶匙 水 2湯匙 紹酒 1茶匙（灒酒用） 煎豬扒材料： 油 2茶匙 紹酒 1茶匙（灒酒用） 醬汁材料： 美極鮮醬油 1茶匙 喼汁 1/2湯匙 茄汁 2湯匙 HP醬 3/4 湯匙 黃糖 1 1/4 湯匙 熱水 2 1/2湯匙 做法：
1.最好早一日買豬扒，放入雪櫃讓肉質放鬆。
2.將洋葱切條，約1.3公分粗，逐塊搣開。
3.洗淨豬扒，用毛巾抹乾。用菜刀的背部敲鬆豬扒兩面，用廚剪將旁邊及有筋的地方剪斷，以防煎時捲起。
4.用鹽、糖、胡椒粉、美極、味醂、酒、豆粉水及油醃豬扒6小時，每兩小時將豬扒翻一翻。
5.中火燒熱鑊，放入油及鹽，油熱時放入洋葱，灒酒1茶匙。先炒洋葱2分鐘，放入水及美極鮮醬油，再炒2 1/2分鐘。
6.用平底易潔鑊，放入2茶匙油，中火燒熱油時放入豬扒，灒酒。待一面的豬扒煎香（約1分45秒），反轉再煎另一面，不要煎燶。豬扒只需8成熟，不要全熟。
7.豬扒放在一個架上待3分鐘。
8.豬扒切成約1.3公分闊條。
9.中火將洋葱翻熱後加入豬扒及醬汁材料（茄汁、喼汁、美極、HP 醬、糖、熱水）炒1分鐘至汁收乾。
10.上碟，洋葱圍邊，豬扒放在中間，完成。

Chicken Chow Mein

From https://norecipes.com

Ingredients

chicken
250 grams chicken tenders (~4 pieces, sliced thinly)
1/4 teaspoon salt
1 medium egg white
2 teaspoons potato starch

sauce
1/4 cup chicken stock (or water)
1/4 cup oyster sauce
1/8 teaspoon white pepper

noodles
450 grams fresh Asian noodles (see headnotes)
1 tablespoon vegetable oil
stir-fry
1 tablespoon vegetable oil
7 grams ginger (~1/4-inch piece, finely minced)
4 grams garlic (~ 1 large clove, minced)
40 grams carrots (~1/4 carrot, peeled and julienned)
50 grams red bell pepper (1/2 pepper sliced)
60 grams cabbage (2 leaves, roughly chopped)
40 grams snow peas (trimmed)
20 grams scallions (~2 scallions, sliced)

Instructions

Put the chicken, salt, egg white, and potato starch in a small bowl and beat the mixture together until the egg white is a little frothy. Let the chicken marinate while you prepare the other ingredients. If your egg was large, you might need to drain off the excess egg white before you cook it.

To make the sauce for the Chow Mein, put the chicken stock, oyster sauce and white pepper in a small bowl and stir to combine.

Boil the noodles for one minute less than stated on the package directions and then drain and rinse with cold water. Drizzle the noodles with oil and toss together to coat evenly. This helps keep the noodles from sticking together.

Heat a frying pan over high heat until hot, and then add the remaining vegetable oil along with the ginger and garlic.

Swirl the aromatics in the pan, and then add the chicken. Spread the chicken into a single layer and fry it undisturbed.

When the chicken is cooked about halfway through, start stir-frying it until it's almost all the way cooked through.

Add the carrots, cabbage and bell pepper and continue stir-frying.

When the vegetables have just started to wilt, add the noodles and toss everything together.

Add the sauce and continue stir-frying, tossing everything together.

Add the scallions and snow peas and continue stir-frying until the snow peas are a vibrant green.

TIP: 
THE NOODLES. For the noodles, there are so many Asian noodles that would work for Chow Mein, it’s impossible to list all of them, but you want to look for yellow Asian noodles that are slightly kinky (no, not THAT kind of kinky). Here are some of the names they might go by: “Chinese Egg Noodles,” “Canton Noodles,” “Hong Kong Style Noodles,” “Pan Fry Noodles,” “Lo Mein,” “Chow Mein,” “Ramen,” and “Yakisoba.” They’re all subtly different but will work for this recipe. If they are not pre-cooked, you’ll want to par-boil them for 1 minute less than the time listed on the package; this keeps them from getting soggy when you stir-fry them with the sauce. While fresh noodles will work best, if you do decide to use dry noodles, please be sure to reduce the amount to account for the lighter weight of dried noodles.

After par-boiling, I usually drain and rinse the noodles in cold water to stop carry over cooking. This also washes away any extra starch on the surface of the noodles that might make them stick together in the pan. I also recommend drizzling some oil on them to ensure they don’t stick together while you prepare the other ingredients.

Hainanese Chicken Rice: Easy One Pot

From https://iamafoodblog.com

Ingredients:

Chicken Rice
1/2 tsp kosher salt
4 boneless, skin-on chicken thighs
1 tbsp rendered chicken fat or neutral oil
1 tbsp minced ginger
1 clove garlic minced
1/2 small shallot finely diced
1 cup white jasmine rice
1 cup chicken stock low sodium
2 green onions whole

Green Onion Oil
1/2 cup thinly sliced green onions
1/4 cup neutral oil
salt to taste
To Serve
chili sauce
sliced cucumbers

Instructions

Rub the chicken skin with the salt and set aside.

In a pan or pot with a lid, heat up the chicken fat or oil. Add the ginger, garlic, and shallot. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.

Add chicken stock, then place the chicken, skin side up, in the pan. Add the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.

While the rice is cooking, make the green onion oil: place the green onions in a deep heat proof bowl and set aside.

In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.

When the 10 minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers and green onion oil. Enjoy immediately!

Goi Ga – Vietnamese Chicken Salad Recipe

From https://iamafoodblog.com

This Vietnamese chicken salad is perfect for summer; it’s bright, fresh, crisp, and just a tiny bit (optionally) spicy. It’s so good on its own, as a side, or as a taco or burrito filling.

Salad: this is a simple crisp raw cabbage salad with fresh herbs and lightly poached chicken. Traditionally the herbs are what my mom would refer to as rau song – fresh greens – which means lots of Vietnamese herbs like Vietnamese coriander, perilla, thai basil, mint, etc.

The chicken is poached Hainanese style, which is not a thing that’s done in Vietnam but I’ve loved it since being married to Steph, and it’s not extra work so it’s silly not to. It just means that you poach the chicken with ginger and green onions. The resulting broth is one of the best, easiest chicken broths around too, and you can use it to boost your Hainanese Chicken Rice game.

Ingredients:

1 green onion
1 inch ginger cut into matchsticks
12 ounces boneless skinless chicken thighs
For the dressing
2 cloves garlic crushed
1 Thai bird’s eye chili sliced, optional
1 tbsp sugar
1/4 cup fish sauce see note
juice of 1 lime
For the salad
1 small cabbage shaved or thinly sliced
1/4 small onion sliced
1/4 cup fresh mint roughly chopped
1 cup cilantro roughly chopped
1 ripe avocado cubed

Instructions

Bring 2 cups of very lightly salted water to a boil. When the water is boiling, add the green onions, half of the ginger, and the chicken. Add water as needed to cover your chicken. When the water comes back up to a boil, drop the heat to low and poach, keeping the liquid below a boil, for 25 minutes.

Meanwhile, make your dressing. Combine the garlic, chili, sugar, lime juice, and fish sauce in a jar, along with the remaining ginger and 1 cup of cold water. Stir or shake well to mix, then set aside.

When the chicken is done, remove the thighs to a bowl or cutting board. Save the chicken broth for another use. Shred the chicken.

In a large platter or salad bowl, combine your cabbage, onion, mint, cilantro, and shredded chicken. Top with the dressing, and then toss well. Top with your cubed avocado(es) before serving.

Notes: Look for fish sauce bottles labeled mam nhi (first press). I also topped the salad with commercial fried onions/shallots.

Lettuce Wrap 彩虹生菜包

🌈彩虹生菜包 (kakainwonderland, Instagram)

材料：
半肥瘦肉碎 1磅至1磅半
洋蔥粒 半個
三色彩椒粒 各半個
菜甫粒 4-5小條
蒜蓉 3粒
薑 2片
日式柚子豉油 1湯匙
沙律生菜
.
醃肉做法：
糖 1/3茶匙
胡椒粉 小許
生抽 1湯匙
老抽 小許（調色用）
生粉 1.5湯匙
橄欖油 1.5湯匙
麻油 1茶匙
.
做法：
1. 把沙律生菜，重複一片片洗乾淨，再浸水，大約半小時內，重複換水，最後再清洗一次，用食用冷滾水沖洗一次，去掉多餘水份，放在筲箕上，用保鮮紙蓋好，放回雪櫃裏備用。
2. 用乾鑊，把菜甫粒輕輕烘乾，備用
3. 起油鑊，油滾加入兩片薑，把已經醃好的肉碎，落鑊炒香，加入菜甫粒炒至全熟，剩起；
4. 再起油鑊，放入洋蔥粒炒至半熟，加入已熟的肉碎和蒜蓉一直炒至全熟；
5. 將所有1，2 炒熟時，再加入三色彩椒粒，快速炒大約1分鐘，加入日式柚子豉油調味，炒至乾身即可上碟。
.
PS. 菜甫洗乾淨後，切少少試味，知道味道之後，把它用清水浸着，釋放部份鹽分，大約半小時後，再試味，這樣當醃肉的時候衡量味道。😉💕