Red Bean Pudding (“Put Chai Ko”) by 肥媽

 9月26日Live 直播食譜 中英對照

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豉油雞

材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽

香料:桂皮.香葉.一粒八角。

做法:

1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)

2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內

3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶

4將汁料倒入電飯煲雞胸向下放煲中，

每10分鐘轉雞身一次，共30分鐘

English Version

Soya Sauce Chicken in a Rice Cooker

(YouTube video starts at 4:30 )

Ingredients:

Whole chicken - 1

Shallots

Ginger slices

Cinnamon stick

Bay leaf

Star anise - 1

Garlic, optional

Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)

Seasonings:

Dark soya sauce - 2 tbsp

Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)

Light soya sauce - ½ a bowl

Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)

Methods:

1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.

This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.

2. Gently pat dry the whole interior and exterior of the chicken with paper towel.

3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.

4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.

5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.

6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.

7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.

8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.

白灼牛肩胛

材料

牛肩胛一碟（按照自己份量需要）

薑一至兩片

葱兩至三棵

辣椒適量

鼓油半碗

麻油一茶匙

生粉少許

酒一湯匙

清水

做法

1. 薑片切條再切粒。

2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。

3. 牛肩胛一片片分開，加入生粉撈均。

4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。

5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。

6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。

7. 牛肩胛一片片放入煲中，灼大約10-15秒。

8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。

9. 最後倒入已調味的鼓油（步驟5），即成。

English Version

Poached Beef Chuck Slices

(YouTube video starts at 30:15)

Ingredients:

Beef chunk slices

Ginger - diced

Shaoxing wine - 1 tbsp

Cornstarch

Spring onion - wash, soak in water and rinse well

Fresh red chilli

Dipping sauce ingredients:

Light soya sauce

Fresh red chilli

Sesame oil

Green onion

Methods:

1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.

2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.

3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.

砵仔糕

材料：

70 g 粘米粉

一湯匙粟粉

85 ml水

椰糖一塊

片糖1/4塊

150ml 水

紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)

做法：

1) 先把小碗輕輕掃油，蒸熱

2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用

3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解

4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入

4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿

5) 用保鮮紙包蓋著小碗

6)大火蒸15至20分鐘至熟

Red Bean Pudding (“Put Chai Ko”)

(YouTube video starts at 14:08)

Ingredients:

Rice flour - 70g

Corn starch/flour - 1 tbsp

Water - 85ml

Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)

Sugar mixture ingredients:

Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)

Water - 150ml

Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)

Methods:

1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.

This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.

2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.

3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.

4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.

5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.

6. Cover the bowls with plastic wrap and steam 20 minutes.

7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

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#肥媽食譜

＃2020926live

SUSHI BAKE

 Ingredients to prepare:

- imitation crab meat
- kewpie mayonnaise
- Tamanoi Sushinoko (rice seasoning) that is mix with the white rice
- White rice
- OPTIONAL
- - Ebi Fumi Furikake (salmon & egg) place on top of the final product on top of the crab meat
- - Nori Komi Furikake (seaweed & sesame) place on top of the final product on top of the crab meat
- Sriracha (hot sauce) blend with the kewpie mayonnaise and crab meat

Step 1
- cook white rice, as many cup as you want, theres no specific measurement whatever feeds you

Step 2
- a big pack of crab meat can be bought at Korean market or any asian store
- dice the crab meat finely, I usually use a blender or the magic bullet. (the more blend and fine it is the easier it’ll stick with the kewpie mayonnaise)

Step 3
- use a separate bowl, put all the crab meat in it or however much you want. Squeeze enough kewpie mayonnaise that it will take to make it really stick together, not too much or itll be liquidity.
- Mix together until everything is covered

Step 4 (OPTIONAL)
- blend the sriracha hot sauce with the crab meat that is already covered with kewpie mayonnaise, you can add as much hot sauce as you want

Step 5
- by this time your rice should be done cooking
- get a separate bowl, scoop some rice and add the Tamanoi Sushinoko (rice seasoning) into the white rice
- mix the rice with the powder and let it set for a few minute until it dries up and become a little bit sticky

Step 6
- get a pan, any size
- add about ½ or ¾ of an inch of rice on the bottom layer
- ** MAKE SURE when you put the rice at the bottom layer press on it and make it look real tight and together, no gaps
- Then add the crab meat that you prepared and place it on top of the rice.
- *** ** MAKE SURE when you put the crab meat on the top layer press on it and make it look real tight and together, no gaps
Step 7 (OPTIONAL)
-add the ebi fumi furikake or the nori komi furikake on top of the crab meat.
-* IF you have an aluminum pan, you can bake it in the oven at 385 degree for about 5-10 minute

YOURE DONE!! Goodluck!!

Jessie chinese soup recipes

STEAM FISH SOY SAUCE

1 cup water        

1 cup soy sauce                

Ginger                 

Garlic                   

Shallots

Heat wok, add oil. Saute garlic, ginger, & shallots. Then add 1 cup of water. Bring to a boil. Strain out the solids. Add 1 cup of soy sauce and rock sugar. Add a little old soy sauce (dark soy sauce) for coloring. Bring to a boil. Add dashi at the end (optional). Done.

Chicken feet & mai dou (bean) soup

Mai dou (bean) –soak overnight

Chicken feet (10 feet)

Garlic cloves (whole) 2 bulb (a lot)

Pork back bone (chek gwut)

1 inch rock sugar

1 carrot

 

Boil pork bones & chicken feet and wash. Trim nails of chicken feet.

Add beans, ginger, pork bones, garlic to cold water. Bring to a big boil. Boil for 15 mins. Then lower flame to medium and simmer for 1 hr.

Add chicken feet and carrot and rock sugar and boil for another ½ hour.

Total boil time is around 2 hours.

 

Pork bone & yellow bean soup

 

Pork back bone

Yellow bean – soak overnight

Jeet squash – peel skin, cut into 3 inch chunks

Carrot

ginger

tangerine peel

Mut joe

 

Boil pork bones and wash.

Add yellow beans, pork bones, tangerine peel, and ginger to cold water. Bring to a big boil for 30 mins.

Add jeet squash (jeet gwa), carrot and mut joe. Turn down heat to a medium simmer and simmer for 1 ½ hr.

 

White Jut yue (White jut fish) soup

White jut fish (around 1 lbs or so)

Ginger

Pork (thin slices of pork)

Tofu, geet gwa or winter melon (depend on what you have)

Cilantro and green onion

 Wash fish. Dry with paper towel. Then sprinkle a little salt over both sides.

Pan fry fish to brown it. Both sides.

Bring a pot of water to boil, add ginger and pork. Once it comes to a big boil, add fish. Boil fish till broth turns milky white. Add tofu / jeet gwa, or winter melon. Once veggies are cook, add cilantro and green onion.

 

Steam ground pork

Ground pork ( mui tou) About 1 lb.

Mui choy - minced

Marinate Pork with some sugar, oyster sauce, 1 egg, soy sauce, shao hing wine, starch. Mix pork with grabbing motion. Add a little water it it’s too thick. Add oil last.

Add mui choy to pork and put on a plate. Make sure pork is a thin layer. Steam for 20 mins or so.

 

Pork & thousand year old egg congee

½ to 1 cup rice ( wash rice, then add salt & oil to rice. Soak overnight in fridge)

Pork – marinate with sugar, soy sauce, wine, starch

Thousand year old egg ( pei daan)

 

Bring big pot of water to boil. Add soaked rice. Bring to big boil for 45 mins. Don’t cover pot.

Add pork and thousand year old egg (pei daan) and ginger slivers. 

Ka Soi from friends

 Ka Soy

1 lb ground pork

1 bag pork bone

1 pack beef ball

1 small can red curry 

5 tomatoes

1 whole onion

Tamarind powder

Chicken powder

Lemon grass, garlic

Sweet and Spicy Cucumber Salad

Spicy, funky, and sweet, this side dish plays on the vibrant flavors of Thai papaya salad with the unexpected addition of tamarind. This recipe is from chef Yia Vang of Union Hmong Kitchen in Minneapolis.

Ingredients

4 SERVINGS

½ bunch cilantro

1 small shallot, finely chopped

1 garlic clove, finely grated

2 Thai chiles, finely chopped

¼ cup tamarind concentrate

2 Tbsp. fresh lime juice

2 tsp. fish sauce

6 medium Persian cucumbers or 1 large English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced on a diagonal

1 cup cherry tomatoes, halved

Kosher salt

Store-bought fried shallots and coarsely chopped salted dry-roasted peanuts (for serving)

INGREDIENT INFO:

Tamarind concentrate, often labeled “concentrate cooking tamarind,” can be found at Asian and Thai markets or online. We like Tamicon Tamarind Concentrate ($7; thespicehouse.com).

Preparation

Step 1

Thinly slice cilantro stems until you have about 2 Tbsp. and place in a large bowl. Coarsely chop remaining cilantro; set aside for serving.

Step 2

Add shallot, garlic, chiles, tamarind concentrate, lime juice, and fish sauce to bowl with cilantro stems and mix well. Add cucumbers and tomatoes, season with salt, and toss until everything is nicely dressed.

Step 3

Transfer salad to a platter and top with reserved chopped cilantro, then fried shallots and peanuts.

Tri-Tip Steak With Tiger Bite Sauce

Tiger bite sauce lives up to its name: it’s spicy and deep in umami. Make a double batch and use it throughout the week because you’re going to want extra. This recipe is from Union Hmong Kitchen in Minneapolis, where chef Yia Vang works his wood-fired magic.

Ingredients (4 SERVINGS)

STEAK

2 Tbsp. Sichuan peppercorns

2 Tbsp. coriander seeds

1 Tbsp. cumin seeds

2 lb. tri-tip steak or two 1-lb. sirloin steaks

¼ cup vegetable oil

3 Tbsp. oyster sauce

1 Tbsp. fish sauce

SAUCE AND ASSEMBLY

1½ cups cherry tomatoes

1 tsp. vegetable oil

1 small shallot, finely chopped

4 garlic cloves, finely chopped

4 Thai chiles, finely chopped

½ cup finely chopped cilantro

1 Tbsp. fish sauce

1 Tbsp. oyster sauce

Purple Sticky Rice and Little Gem or butter lettuce leaves (for serving)

SPECIAL EQUIPMENT  A spice mill

Preparation

STEAK

Step 1

Toast Sichuan peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill and let cool; finely grind.

Step 2

Pat steak dry; season all over with salt. Whisk oil, oyster sauce, fish sauce, and spices in a large bowl. Add steak; turn to coat. Cover and chill 4–12 hours (for the most flavor go the full time!).

Step 3

Remove steak from marinade and place on a plate. Let sit at room temperature 1 hour before cooking.

Step 4

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steak over direct heat until lightly charred, about 2 minutes per side. Move steak over to indirect heat and cover grill, placing vent (if your grill has one) over steak so it draws heat up and over it. Grill, turning steak occasionally, until an instant-read thermometer inserted into the thickest part of steak registers 120°, 20–25 minutes for medium-rare.

Step 5

Transfer steak to a cutting board and let rest 15 minutes before slicing it against the grain.

SAUCE AND ASSEMBLY

Step 6

While the steak is resting, place a wire rack on direct heat side of grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they’re done and let cool.

Step 7

Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. (This is even better in a mortar and pestle, which will create a finer texture.) Add cilantro and pulse until very finely chopped.

Step 8

Lightly crush tomatoes with your hands and add shallot mixture, lime juice, fish sauce, and oyster sauce. Season sauce with salt; let sit 10 minutes. Serve steak with sauce, rice, and lettuce.

Turkey and Spinach Lasagna

 Turkey and Spinach Lasagna

Sauce (makes enough for two 9x13 pans):

In a heavy-bottomed pot over medium high heat, add: 

4 Tbsp EVOO

2 lbs ground turkey 

salt

Use a spatula to break up the turkey, and cook until the moisture evaporates and the meat begins to brown.

Can use straight from frozen! Use a wooden spatula to scrape it off the block as the heat melts/cooks the surface.

Once the meat is a nice golden brown and some fond develops, turn the heat to medium-low, and add:

8 cloves garlic

sprinkle of red pepper flakes

2 tsp dried oregano

(more oil if necessary)

Allow spices to bloom and garlic to infuse for 1 or 2 minutes, and then add:

2 cans of tomato paste (12 oz)

Cook over medium-low heat, stirring constantly, for about 5 minutes, to cook off the raw edge of the paste.

This step is very important! It takes a while because of the sheer amount of paste.

You should get a gentle sizzle, but the paste shouldn’t stick or darken too quickly.

Add more oil if it looks dry, add a splash of water if the fond is sticking before the paste is ready.

Once the paste darkens and no longer has a raw tannic aroma and taste, add:

two 28-oz cans of crushed tomatoes

2.5 cups water (rinse out the cans!) *see below

2 tsp salt

lots of black pepper

Let the mixture simmer for like 30 minutes over medium heat to allow flavors to meld.

I add even more water, to the point it doesn’t sputter and gurgle when simmered, to the consistency of a loose soup. This way, as it cooks and reduces, you don’t have to babysit it as much until it cooks down again.

Taste and re-season. It shouldn’t taste bland, but it doesn’t need to be too salty either.

Use right away, or store in two gallon-sized ziplock bags. I usually use half of it immediately to assemble a lasagna, and store the other half in the freezer.  It’s good as a nice and light pasta sauce for a quick dinner too!

Assembly (per one lasagna)

Cook the spinach mixture:

Saute over medium heat:

Extra-virgin olive oil

1/2 onion, sliced pole-to-pole (so it doesn’t just melt away into the casserole)

Season the onion with salt, and cook until the edges just start to brown.

Throw in 5 oz spinach, or several large handfuls - more if you’d like. Season with more salt, and cook until spinach wilts fully.

Transfer into a bowl and allow to cool.

The cheeses:

Toss very well in a bowl:

1 lb mozzarella (I usually cheat using pre-shredded part-skim. It’s not ideal but it works okay)

5 oz pecorino romano, microplaned

Open a container of:

1 lb whole-milk ricotta

The noodle:

Don’t use oven-ready sheets, they taste gritty and bad.

Don’t need to boil the sheets beforehand. Just soak in hot water.

Don’t use hot water from the tap, because iron and pipes.

I prefer to heat lasagna sheets + cold up together in a large saute pan. Once the water forms little bubbles (it doesn’t need to boil), turn off the heat and soak for 5 more minutes. 

The only thing to note is that the water has to go in the pan first. If you just dump a block of noodles in and add water, the water won’t get between the sheets correctly, and your noodles will stick together and/or soak unevenly

Assembly order:

TOP OF THE PAN

generous sprinkle of cheese

a thin layer of sauce

3 slices of noodle

[repeat from noodle to sauce, 2 to 3 more times]

*1 cup sauce (a thin layer spread evenly across cheese mixture)

*spinach mixture, lightly scattered

*ricotta, an even smear on the noodles

*4 pieces of noodles, slightly overlapping

1/2 cup sauce (thin layer to start)

BOTTOM OF THE PAN

This is the diagram I follow, building form the bottom. 

For the ricotta and cheese, just sort of eyeball 1/5 of each to make sure you have enough for the whole thing. 

For the sauce, I make sure to measure because otherwise it’s easy to use too much and run out. I start with dollops, and spread them out all the way to the corners.

The spinach just gets an artful scatter. It doesn’t need to cover the entire surface. 

 To Bake…

Preheat oven to 400F. 

Cover the assembled lasagna tightly with foil.

Bake for 30 minutes with foil. 

Remove the foil, lower the oven to 350F, and bake for 20 more minutes, or until a knife easily pierces through the noodles.

If you’d like more color on the top, turn the broiler on for like 2 minutes. But watch it very closely so it doesn’t burn in the blink of an eye!

Almost too long in the broiler

My favorite part of this recipe is how light yet hearty it is. 

The turkey isn’t overwhelmingly meaty, but is still satisfying to eat. A little spinach makes it feel healthy, despite being lasagna.

Obviously those parts can be swapped. And you can add more/less veggies and/or meat. This recipe is very forgiving. I just eyeball it every time, and it’s always delicious.

Kalbi Jjim, David Chang Style

 Kalbi Jjim, David Chang Style

Preheat oven to 350 F. 

Make braising liquid. Combine in a saucepot and simmer for 1-2 minutes:

1.5 cups blended Asian pear (or honeycrisp apple). Usually 1.5 large juicy pears, or maybe 2 large honeycrisps.

If you are me and often don’t buy enough fruit for this, just sub in a glug of rice syrup to taste

1 cup sake (usually subbed w/ a combination of dry wine + Chinese shaoxing wine for me)

1 cup mirin

1/2 cup sugar

1 cup soy sauce 

2 Tbsp cracked black pepper 

2 Tbsp chopped garlic

10 whole garlic cloves

1 Tbsp sesame oil

1.5 cup water

In an oven-friendly pot like a 6 or 7 quart Dutch oven, sear on med-high heat:

5 lb short ribs

Do in batches if necessary

Sear as many sides as possible

When the fond seems like it’s in danger of burning, deglaze with:

2 onions, roughly chopped

The liquid from the onions should prevent the fond from burning, and you can usually finish searing the short ribs until the onion is sweated down

Return the ribs to the pot, arranging them bone side up, meat side down.

Add braising liquid to the pot, and add a little more water if necessary to almost cover the meat.

Bring the pot to a boil, and transfer to oven. Bake uncovered for 2 hours.

At the 2 hour mark, add:

1 lb carrots, chunked

8-12 fingerling potatoes, chopped

I had some russets left from Thanksgiving. It was odd, like it sort of cured into a dried potato? Fingerlings or small yellow potatoes definitely yield a more creamy consistency. I usually buy fingerlings or “heirloom potatoes” when available.

Bake uncovered for 2 more hours, or until short ribs are tender.

If, for some reason, the liquid level has gotten too low, just add a little more water. But the displacement of the vegetables should allow everything to be covered.

Maybe check at the 1 hr mark and give it a tossy-toss.

Let the meat cool in the braising liquid, then strain.

Usually I do everything from here on the next day if I can. Smelling the braise all day makes it taste really dull the first day, but it does taste amazing the next day. Also, it’s much easier to skim the fat.

Return the liquid to a pot, skim off most of the fat, and reduce until it’s thicker and syrupy. 

Tbh I rarely bother with this extra reduction, unless I’m serving guests. 4 hrs in the oven reduces it plenty, and I love having extra sauce to spoon over. 

But it does glaze be-a-u-tifully if you do take it to a syrupy, shiny consistency.

Remove the bones that should be falling off at this point, and gently toss everything with the liquid.

Garnish with green onions, and serve with rice and side dishes.

This is probably the only David Chang recipe I’ve tried and truly liked. Someday, I hope to venture into other versions of kalbi jjim. But this version is just so easy and so good, it’s hard to want to shave carrots into balls and source fresh gingko and jujubes or something.

Notes:

The whole thing is supposed to eat a little sweet. But it goes well with refreshing, lighter side dishes and can take a ton of black pepper.

When you taste the liquid at any point, it may taste a little bland. But resist the urge to season more, because it’ll be too salty when reduced. Generally following the recipe will yield a decent result.

For this recipe, I tend to use English-style short ribs for easier handling. Whole Foods usually has ones that have a ton of meat per bone, like the ones I used in this batch, but they’re very expensive. I only make this dish when they’re on sale, and it’s worth it!

I’ve also done beef bones + boneless Costco shortribs, but the bone is where all the flavor is. Costco’s boneless short ribs tend to be better marbled.

Instant Pot Braised Short Ribs (Galbi-jjim)

 by Doris Delight Cho https://www.dorisdelights.com/post/ipgalbijjim

Romanization: galbi-jjim

Another favorite dish served during the holidays and special occasions, Galbi-jjim is usually the first to disappear from the buffet tables, amirite? Or when it's fresh out of the pot and transferred to the table on a platter...you can't help but stare at the decadent plate of meat and soft vegetables. Traditionally, if you want to get that fall-off-the-bone (but not mushy) consistency, it requires a slow cook over the stove with lots of love and care. But when you're pressed for time, the Instant Pot can assist with making this delicious meal and your guests will think you've spent hours slaving away in the kitchen!

Ingredients

5 lbs Beef short ribs

1 large Carrot

1 lb Korean Radish, peeled

5 Shiitake mushrooms

10 Jujubes

1 small Korean Pear, peeled

1/2 medium Onion

10 Garlic cloves

1 thumb-size Ginger, peeled

1 cup Soy sauce

1/2 cup Mirin

1/2 cup Sugar

optional:

7 Chestnuts, peeled

15 Ginko nuts, peeled

garnish: 

diced Green onions

Sesame seed

Directions:

1. Place beef short ribs in cold water for 1 hour. Parboil - In a large pot, fill with water and bring to boil. Add short ribs and boil for 5 minutes. Drain water and rinse in cold water. Trim excess fat from the meat.

2. Cut peeled carrots and radish in 1½ - 2 inch pieces. For aesthetic purposes, you can round the edges with a peeler.

3. Remove the stem from Shiitake mushrooms and slice thin into 1⁄4 inch pieces

4. Cut and quarter the pear, onion and ginger.  Add these along with the garlic into a food processor and blend. 

5. In a large bowl, combine the blended ingredients with the soy sauce, mirin and sugar to create the marinade.

6. Pour a quarter of the marinade into the pot and add the short ribs, carrot, radish, mushroom and jujubes. Pour the remaining marinade over the ingredients.

7. IP Directions: Press the "Meat/Stew" and it will preset to 35 minutes. After the 35 minutes, allow it to *NPR (Natural Pressure Release) for 15 minutes and then **QR (Quick Release). Press Cancel and make sure floating metal pin is down before opening the lid. 

8. Remove carrots and radish as carefully as possible. Then remove the braising liquid and leave about 1/2 - 1 inch of liquid in the pot. Press saute and ladle the sauce over the meat for 5 minutes. The sauce will thicken and flavor the meat.

9. Plate the galbi-jjim by pouring some of the liquid on top with a ladle and finish it off by garnishing with green onions and sesame seeds. Enjoy!!

*NPR = Natural Pressure Release. Let the Instant Pot release steam naturally

**QR = Quick Release. Carefully turn the release valve from Sealing to Venting

Helpful Tips:

Remove the Jujube seed and roll the Jujube back when adding to the pot to retain its shape.

Cutting the carrot and radish into round pieces helps prevent the vegetables from breaking. 

I was able to get the short ribs from a local supermarket at a better price than the Korean market. Next time you're there, check for beef short ribs or try asking the butcher if they make those cuts. 

Thai BBQ Chicken

 The secret to moist, tender, evenly cooked chicken is roasting it in the oven, then finishing it on the grill. Trying to grill chicken from raw will make you nuts. Roasting the bird in halves cooks it evenly while locking in the juices and also intensifies the marinade flavors.

Ingredients

1 3½-pound chicken 

2 tablespoons ginger root, minced 

2 tablespoons lemongrass, minced 

1 tablespoon cilantro leaves and stems, minced 

2 cloves garlic, minced 

2 teaspoons white pepper 

1/4 cup thin soy sauce 

1 tablespoon sugar 

2 tablespoons curry powder 

1 cup coconut milk 

Sweet chili sauce, for dipping

The secret to moist, tender, evenly cooked chicken is roasting it in the oven, then finishing it on the grill. Trying to grill chicken from raw will make you nuts. Roasting the bird in halves cooks it evenly while locking in the juices and also intensifies the marinade flavors.

Preparation

1.

Split the chicken in half through the breast bone. Poke holes in the chicken using a fork and place into a gallon size zip-top bag.

2.

Combine the ginger, lemongrass, cilantro, garlic, pepper, soy sauce, sugar, curry powder and coconut milk in a blender and process until smooth.

3.

Pour the marinade mixture over the chicken and coat it evenly. Close the bag and massage the bird well. Zip up the bag tight and let the chicken marinate in the fridge for at least 4 hours to overnight.

4.

Preheat the oven to 375°F and place a rack just below the middle. Lay the chicken halves, skin side up, on a foil lined sheet pan and bake for about 45 minutes or until a thermometer reads 160°F in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes. 

5.

Preheat the grill to medium-high heat. Place the chicken on the grill, skin side down, and let cook until dark grill marks form. Remove from the grill and let rest another few minutes.

6.

Cut each half into four pieces (to give you 8 pieces total). Always serve with sweet chili sauce!