Costco Salmon Milano - copy cat version

The pesto on the costco salmon milano is the Kirkland signature pesto mixed with butter. 

I do a half cup (1 stick) mixed with 2-3 tablespoons of pesto, mixed in food processor. 

Salt and pepper the salmon, spread pesto mix over salmon and fresh dill. 

It's also really good with slices of tomato too.

 I did 400° and kept checking the internal temp until it was done. About 15 minutes or so.

OR In the air fryer. 15 minutes at 350. I lay it on a couple slices of lemon. Season with garlic and dill

*Currently loving bang bang salmon in the air fryer! Mix mayo, sweet chili sauce and a tiny bit of sriracha and brush it over the salmon. Cook in air fryer at 400 for 13ish minutes!  

two pieces at a time - if I had to guess I'd say each piece is around 5-6 oz? There would definitely be room in my air fryer to do more though! Also the biggest tip I can give you for using your air fryer is to preheat it at the temp you are going to cook at for 5 minutes first - it makes a huge difference!

*Bake in a Foil pack! Salt and pepper salmon filets, put some Kirkland pesto on top, slice grape or cherry tomatoes and put on top of the pesto then drizzle with lemon juice. Delish!!!!

* Mix mayo, diced Roma tomatoes, diced sweet onion, salt, and pepper. Cover entire salmon with mayo mixture and broil for 15-20 min until salmon is done and top is lightly browned. Flavorful and moist!

All purpose meat marinade

Joedy Tran, Facebook, Vietnamese Cooking Group

 My all purpose meat marinade.  If you can name the meat you can marinate it.  Great for BBQ

2-29.6 oz Korean BBQ sauce for RIBS

1- 14 oz char sui sauce( lee kum kee brand)

1/2 cup of lite soy sauce.

1/2 cup of fish sauce( 3 crabs brand)

1/2 cup cooking oil (any)

1 cup of water 

1 cup chop lemon grass

1/2 cup toasted sesames seed 

Black pepper 

Chop green onion(optional)

Marinate up to 20-25 lbs or more

Save the bottle to store leftover sauce. 

Keep refrigerated

If you try this recipe tag and let me know how you like it.

Simple but delicious

Hong Kong Style Borscht - 港式羅宋湯

 泰山自煮 tarzancooks

https://youtu.be/iumVY29ZbOI

Hong Kong Style Borscht

Cabbage 椰菜                             400g
Celery 西芹                               180g
Carrot 紅蘿蔔                            240g
Onion 洋蔥                                300g
Beetroot 紅菜頭                         300g
Potato 薯仔                              800g
Beef Trimmings 碎牛腩                690g
Beef Cartilage 牛軟骨                 400g
Tomato paste 茄膏                       75g
Lemon + juice 檸檬連汁                0.5pc
Garlic 蒜頭                                 10g
Chilli pepper 辣椒                         5g
Rock Sugar 冰糖                          90g
Chicken stock 雞湯                   250ml
Canned tomato + juice 罐頭蕃茄連汁 400g
Tomatoes 新鮮蕃茄                       600g
Unsalted Butter 無鹽牛油               20g
Bay Leaves 月桂葉                       3pcs
Water 水                                   3.5L
Salt                                          3tsp

Chilean Sea bass - air fryer

 氣炸鍋京西燒海鱸魚 - Coco Chiang

海鱸魚柳 1 件

京西醃料

清酒 25 毫升

味霖 25 毫升

白味噌 75克

糖40 克

1。將所有醃料混合， 用小火煮溶。攤凍。

2。海鱸魚柳混合醃料， 放冰箱醃製過夜。

3。第二天取出回覆室溫。 抹乾表面醃料。噴少許油。

4。氣炸鍋預熱200度。放進魚柳， 180度烤大約15分鐘至熟。配檸檬汁食用。

Shanghai Stir-Fried Chunky Noodles

 This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color.

Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok.

INGREDIENTS

6 ounces lean pork, from a boneless pork loin chop or a tenderloin

½ teaspoon plus 2 tablespoons light soy sauce

1 ½ teaspoons Shaoxing wine

1 teaspoon cornstarch

1 pound fresh Shanghai noodles or Japanese udon noodles

2 tablespoons peanut or vegetable oil, plus a splash

1 tablespoon dark soy sauce

2 tablespoons chicken stock

10 ounces green baby bok choy or 2 large handfuls of baby spinach

 Salt and ground white pepper

PREPARATION

Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.

In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.

Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.

In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.

Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

Salted Egg Prawns 黃金炒中蝦

 黃金炒中蝦 - Ah So

黃金炒中蝦

材料: 中蝦 一斤、咸蛋黃 12隻、牛油一整件

製法

1.先將咸蛋黃洗淨，蒸約15分鐘。

2.將中蝦洗淨，剪去鬚角，去腸。

3.將中蝦沾上芡粉，中火炸熟，備用。

4.將咸蛋黃蒸熟後，用叉壓碎成泥狀。

5.用細火燒暖鑊，下一整塊牛油，再加蛋黃泥炒香。

6.期間可再加牛油，至蛋黃溶掉。

7.加入炸好的中蝦，快拌勻，即成。

黃金蝦 - 吳日言

材料：
蝦 10隻
鹹蛋黃 6隻

醃料：
紹酒 2湯匙
栗粉 1湯匙
鹽 1茶匙

做法：
1.蝦用紹酒醃30分鐘，然後撲上適量粟粉，泡油至八成熟。
2.蒸熟鹹蛋黃，用湯匙或义壓碎。
3.熱鑊下油，炒鹹蛋黃至起沙，倒入蝦，兜炒至蝦沾滿鹹蛋黃即可上碟。

Chicken roti

GA ROTI

CHICKEN ROTI simple but delicious 

Recipe:

•8-10 chicken drumsticks 

•1 can coco rico coconut soda or coconut juice 

•1 tablespoon cooking oil

•2 tablespoon minced garlic 

•4 tablespoon chopped shallots 

•3 tablespoon soy sauce 

•1 tablespoon fish sauce (3 crabs )

•1 tablespoon sugar 

•1 teaspoon salt 

•1 teaspoon msg (optional)

•1/2 teaspoon five spice 

•1/2 teaspoon turmeric powder 

•1/2 teaspoon ground pepper 

1•Wash and clean chicken. 

2•Do 2-3 cut from skin to the bone. So the marinate can get inside the meat. I forgot to do that to my chicken. 

3•Marinate chicken with, salt, pepper, sugar, 5 spice, turmeric powder, fish sauce, soy sauce, 1 tablespoon garlic, 2 tablespoon shallots. Marinate for 30-60 minutes in the fridge. 

4•In a pan add oil and the rest of the garlic and shallots. Cook on high until garlic slightly golden. 

5•Add in the chicken. Fry both side of the chicken for 2-3 minutes . 

6•Then add the marinate juice from the chicken and a can of coco rico. Cook on medium high without cover until the juice reduce to a saucy thick candy like and you can see the oil on the bottom of the pan. Takes about 20-25 minutes. Flip at every 5 minutes. Enjoy 

Lemon Butter Garlic Sauce for Chicken Piccata

 Lemon Butter Garlic Sauce

In fry pan:

1)

1/2 Cup white wine

Shallots (optional)

1 tablespoon garlic minced

2 lemons juiced

Cook on high 3 minutes

2)

Splash of Worcestershire

Splash of Tabasco

Salt and pepper

Medium high 3 min

3)

1/4 to 1/2 cup heavy cream

1 minute low

4)

1 stick butter in pieces

Until melting

Remove from heat!!!

Taiwanese Meefun

Sue Li, NYT

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

INGREDIENTS

5 ounces dried rice vermicelli

4 dried shiitake mushrooms

5 tablespoons vegetable oil

2 eggs, lightly beaten

2 large shallots, thinly sliced

 Kosher salt

1 large carrot, cut into thin matchsticks (about 2 1/2 cups)

¼ small green cabbage, shredded (about 2 1/2 cups)

8 ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups)

3 tablespoons soy sauce

1 teaspoon ground white pepper

¼ cup fresh cilantro, roughly chopped

 Chile oil, for serving

PREPARATION

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

Tomato porkchops 番茄豬扒食譜

 

Huli Huli Chicken

MARGAUX LASKEY, NYT

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

INGREDIENTS

½ cup ketchup

½ cup soy sauce

½ cup packed light or dark brown sugar

¼ cup rice vinegar or apple cider vinegar

1 (1-inch) piece fresh ginger, peeled and finely grated

2 to 3 garlic cloves, peeled and finely grated

3 ½ to 4 pounds bone-in, skin-on chicken pieces

 Grapeseed or canola oil, for brushing the grill grate

PREPARATION

In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.