Saturday, March 24, 2018

Vietnamese/Thai Baked Chicken

Ingredients
- 5 lbs chicken thighs
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 1/2 tbsp lime juice
- lime zest
- 6 cloves garlic
- 1 small bunch cilantro
- 1 inch peeled ginger
- 4 stalks lemongrass
- 4 kafir lime leaves, galangal (optional)
- 2 tbsp oil

Directions
1. Combine marinade ingredients in blender - blend until smooth
2. Marinate chicken for several hours
3. Heat oven to 425F, place chicken on wire rack over lined baking sheet. Bake about 35 minutes, or until meat temperature is 155-160F

Tuesday, March 20, 2018

Hainanese Chicken Rice and Chili Sauce

Ingredients
- 1 whole chicken, quartered
- 9 cups of cold water (or enough to cover)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp salt
- white pepper
- 3 inch ginger, sliced
- 3 green onions
- 2 pandan leaves

- minced garlic
- minced ginger
- rice

- sambal olek
- lime juice
- 3 inches ginger peeled
- 3 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp sugar (or to taste)
- rice wine vinegar (to taste)
- chicken stock (to desired consistency)

Directions
Chicken
- Put all ingredients into pot and bring to simmer, skim scum off the surface
- Simmer on low heat until breast is 155F and thigh 165F
- Take out and cut into pieces
- Serve chicken broth on side

Rice
- sautee garlic and ginger until fragrant
- add to rice cooker with rice
- use chicken stock (and oil) to cook rice

Chili Sauce
- put all ingredients into blender and several tbsp chicken stock and blend until smooth
- adjust sugar and vinegar to taste

Monday, February 12, 2018

Chou Hou Beef Brisket with Daikon (Pressure Cooker)

Ingredients
- 2 pounds beef brisket, 1 inch pieces, fat trimmed
- 1 daikon, chopped
- 2 large carrots
- 4 slices ginger
- 4 cloves garlic
- 2 star anise
- 1 tbsp peppercorns
- 1/4 cup xiaoshing wine
- 1/4 cup chou hou sauce
- 2 tbsp light soy
- 1 tbsp dark soy
- 2 tbsp oyster sauce
- 1 tsp five spice powder
- 2 pieces dried orange peel

Directions
1. Boil brisket pieces in water until foam forms, drain the meat
2. Sautee ginger, garlic, star anise, peppercorns in fat, when fragrant, add the drained brisket and sautéed until browned
3. Add remainder of ingredients and 500-750mL of water, bring to boil then add daikon and carrots
4. Pressure cook for 40 minutes, add cornstarch slurry to thicken to desired consistency

Saturday, December 2, 2017

Soy Sauce Chicken

Ingredients

- 8 slices ginger
- 1 head garlic
- 2 bunches green onion
- 4 star anise
- 2 sticks cinnamon
- 1 1/2 tsp szechuan peppercorns
- 1 tsp fennel
- 1 1/2 tsp cloves
- 1 1/2 cup light soy
- 1 1/2 cup dark soy
- 2 tsp salt
- 6 oz rock/palm sugar
- 8 cups hot water
- chicken

Directions
1. Take chicken out of the fridge to get to room temperature
2. Sauté garlic, ginger and scallions in oil on low heat until fragrant
3. Add dry spices and continue to heat until fragrant
4. Add soy sauces, salt and most of the sugar - simmer for 20 minutes, taste for final seasoning adding more salt/sugar as needed
5. Add chicken to the liquid, breast side up (liquid should not cover the breast)
6. Turn up heat to medium high until temperature of liquid reaches ~200F, then turn down heat to maintain temperature
7. Cook for 25 minutes, cover off, baste breast with liquid
8. Take off heat, flip chicken breast side down with tongs, cover for 15 minutes
9. Remove from heat and carve once cooled

Sunday, October 22, 2017

Depuy Lentil, Kale, Roasted Yam Salad

Ingredients

Depuy Lentils
- 1 cup Depuy lentils
- 1 onion diced
- 1 carrot diced
- 1 celery rib diced
- 2 cloves garlic
- 1 piece cloves
- 3.5 cups water/stock
- finely diced shallot/red onion
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- salt/pepper

Roast Yam
- 1 diced yam
- ground cumin
- ground ginger
- thyme
- oil
- salt/pepper

Kale
- 2 bunches, leaves torn into pieces

Dressing
- tahini
- lemon juice
- lemon zest
- olive oil
- yogurt
- 1 clove minced garlic
- salt/pepper

Directions
- Mix diced yam with oil and seasonings, roast in 375 degree oven for ~30 minutes
- Wash lentils and boil for 2 minutes before straining. Return to pot with onion, carrot, celery, garlic, cloves and bring to boil in stock/water, simmer for ~25 minutes or until soft. Strain out liquid, add shallot and remainder of seasonings
- Steam kale
- Make dressing
- Combine all ingredients

Saturday, July 1, 2017

Potato and Green Bean Salad with 7-minute Egg

Ingredients
- 2 1/2 lbs new yukon potatoes
- 4 eggs
- 3 tbsp apple cider vinegar
- 2 tbsp whole grain mustard
- 1 tsp honey
- 1/3 cup olive oil
- 1 cup chopped parsley
 - 3 tbsp coarsely chopped dill pickle
- 1 lb green beans

Directions
1. Steam potatoes 20-30 minutes, or until done
2. Steam green beans until just done (2 minutes)
3. Make 7-minute egg: heat water until boil then turn down heat to simmer, lower eggs with spoon, time 7 minutes, remove from water and run under cold water, peel
4. Combine mustard, honey, vinegar, oil and parsley, season with salt and pepper
5. Halve potatoes and dress with dressing, add beans and eggs and mix until all combined

Tuesday, June 20, 2017

Jam Muffins

Ingredients

- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups sour cream
- 1/3 cup jam

Directions
1. Heat oven to 350F, spray 12 muffin tins with nonstick spray
2. Whisk together flour, baking powder, baking soda, salt and cardamom
3. In stand mixer with paddle, cream butter and sugar together on high speed until fluffy. Turn mixer down to low and add eggs 1 at a time. Add vanilla and mix
4. With mixer on low, add flour mixture in thirds until just combined
5. Add sour cream and mix 1 minute
6. Spoon 2 tbsp batter into each cup and spread over bottom. Spoon 1 heaping tsp jam into the centre. Top off with 2 tbsp batter
7. Bake 20-25 minutes until golden brown. Let cool then transfer to wire rack