Tag Archives: asian

Chinese Marinated Pork Ribs

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  • 1 kilo (2.2 pounds) pork ribs, organic and/or from a provider you trust
  • 4 tbsp. hoisin sauce
  • 4 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine (Mingou recommends Shao Hsing Hua Tiao Chiew; I used a Japanese cooking sake)
  • a thumb-sized knob of fresh ginger
  • 3 scallions
  • 2 tbsp. runny honey

Start marinating the meat the day before. Cut the ribs in about 6 equal pieces. In a medium bowl, combine the hoisin sauce, oyster sauce, soy sauce and rice wine. Add the meat and turn the pieces to coat well. Cover with plastic wrap and place in the fridge.

The next day, remove the meat from the fridge about an hour before baking, and preheat the oven to 180°C (360°F).

Transfer the meat and marinade to a baking dish large enough to accommodate the meat in a single layer. Slice the ginger in thin slices (scrub it first, but don’t bother peeling it), mince the scallions, and add to the dish. Cover the dish loosely with foil.

Insert the dish in the oven and bake for 2 hours, turning the meat regularly and basting it with its juices. Remove the foil after the first hour, turning the meat more frequently for even browning.

Brush the meat with the honey and return to the oven for another 10 minutes.

Slice the meat between each bone, and serve over steamed rice (I generally make 120ml or 1/2 cup uncooked rice per person), with a cucumber salad.

Pad Thai

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Soak pad thai noodles in water to soften.

Heat oil in wok until almost smoking. Add 1 tsp. of minced garlic and fry for 30 seconds. Add chicken (4oz cut into ¼” strips) and cook 30 seconds. Add tofu (4oz cut into ¾” cubes) and 8 large shrimps and stir fry for 1 minute. Break 2 eggs into wok and let fry without breaking them for 1-2 minutes.

Drain noodles and add to work. Fry 1 minute. Add juice (3 tbsp. fish sauce, 2 tbsp. sugar, 5 tbsp. tamarind paste, 2 tbsp. lime juice) and stir fry for 1-2 minutes.

Add some ground peanuts, 2 green onion stems, and 2/3 cup bean sprouts. Fry 30 seconds and then remove all from heat.

Transfer to dish. Sprinkle with roast chilis, ground peanuts, sprouts, red pepper strips and fresh cilantro. Serve with lime wedges.

PIckled Green Chillies

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  • 2 cups of chopped fresh green chillies
  • 1 cup rice vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 2-3 thin slices of ginger

Put your chopped chillies into a bowl and cover them with boiling water for 10 minutes.

Soak in boiling water for 10 minutes

Place your sliced ginger on the bottom of your pickling jar. Strain the chillies and then pop them on top of the ginger in the pickling jar.

The sliced ginger is totally optional too.

In a bowl/jug, mix the vinegar, salt and sugar. Pour this over your chillies. You may need to top this up with more vinegar if the amount doesn’t quite cover the top of the chillies.

Leave the chillies overnight in the fridge and they’ll be ready for eating the next day. They will lose the vibrant green colour but that’s normal. They keep for ages in the fridge.

Thai Style Chicken Legs

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5 garlic cloves, coarsely chopped
1/4 cup chopped cilantro (or flat-leaf parsley if you are cilantro-averse)
1/4 cup Asian fish sauce*
1/4 cup vegetable oil
2 tablespoons hoisin sauce (I accidentally doubled this and can only advise you do the same)
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black or white pepper
8 whole chicken legs, split, or 8 drumsticks and 8 thighs (about 5 pounds total)
Thai sweet chili sauce, for serving

Combine the garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt and pepper in a blender until smooth. Arrange the pieces of chicken in a large, shallow glass or ceramic dish. Pour the marinade over the chicken and turn to coat the pieces thoroughly. Cover and refrigerate for several hours, or overnight.

To roast the chicken: Preheat oven to 450 degrees. Cover baking dish with a lid or foil and roast chicken for about 25 minutes. If the sauce begins to char, sprinkle a few tablespoons water into the dish. Remove the lid or foil and bake for an additional 5 to 10 minutes, until the skin is crisp and the meat is cooked through.**

To grill the chicken: [Lacking a grill, I did not test this method but I will be happy to if you invite me over tonight, okay?] Light a grill. If using a gas grill, turn off the center burners; if using a charcoal grill, once the coals are covered with a light ash, push them to opposite sides, forming a well in the middle. Set a disposable drip pan in the center. Cook chicken on the hot grate above, skin side down, with the cover down for about 40 minutes. The skin should be crisp and the meat should be cooked through.**

** To ensure your chicken is “cooked through”: Lacking x-ray vision and decades of chicken-cooking practice, I’m a big fan of using a thermometer to ensure that my meat is properly cooked. A thermometer inserted into the thigh/leg joint should register 180 to 185 degrees if you’re following Proper Chicken Cooking Protocol, or 170 to 175 degrees, if you’re me, and have very specific chicken-cooking preferences despite what food safety experts advise. I like to live on the edge, obviously. Another classic, though less precise way, to see if chicken is cooked through is to pierce it with a knife. If the juices that run out are clear, your chicken should be just right.

Chili Scallion Oil

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In a large pot fitted with a deep-frying thermometer, combine 2/3 cup hot red pepper flakes; 4 garlic cloves, smashed and peeled; 3 scallions, cut into thin rings; 2 tablespoons minced fresh ginger; 2 1/2 cups corn or peanut oil, and 1/3 cup roasted sesame oil. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

Variations: Add any or all of the following before cooking: 1/3 cup Chinese black beans, coarsely chopped; the freshly grated zest of 3 large oranges; 1 tablespoon Sichuan peppercorns.

Szechuan Green Beans

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These beans are “dry-fried,” a Szechuan cooking technique that makes them extra tender. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. The recipe normally calls for chili peppers, but I’ve used chili paste – feel free to substitute dried red chilis if desired. Serves 4.

  • 1 pound Chinese longbeans (also called yardlong beans or just longbeans)

  • 1 tablespoon garlic, chopped

  • 1 tablespoon ginger, chopped

  • 2 scallions (spring onions, green onions), white parts only

  • 1/2 teaspoon chili paste

  • 1 tablespoon dark soy sauce

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt, or to taste

  • Pepper to taste, optional

  • 2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
Cut the longbeans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and white part of the scallions.  Heat 1 tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or “pucker” and turn brown (5 – 7 minutes). Remove the long beans and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.

Horenso Gomae

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4 tbsp. roasted sesame seeds
2 tbsp. shoyu (soy sauce)
1 tbsp. sugar (to taste)
1 tbsp. water (to reach your desired consistency)

Grind the sesame seeds in a mortar (or food processor).  Mix soy sauce, sugar and water with the ground sesame seeds to form the dressing for the salad.  You can add mayo to give a creamier texture.

Toss baby spinach with the sesame dressing.  Optional:add bacon bits, garlic chips.