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Bacon egg flied lice
This is a delicious flied lice lecipe
Ingredients
1 tblspn oil
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
Directions
- Stir fry the beaten egg
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
Notes
Beware of the flied lice addiction
Prep Time: 10 minutesCook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 5
Yield:
Style: Asian, Chinese
Pork tonkatsu
My japanese brother in law ' s mother best tonkatsu recipe from her great grand mother !
This recipe was found in her great grandma ' s purse 30 years ago !
Ingredients
4 thick boneless pork loin
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
Directions
- Pound the pork loins tenderly
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
Notes
Slice the loin abd serve them with the sauce and shredded cabbage
Prep Time: 10 minutesCook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Japanese
Pork and mushroom stir fry
Delicious recipe for special people
Ingredients
200 gr sliced pork loin
1/4 teaspoon salt
2 tablespoons cooking wine
3 tablespoons oyster sauce
4 tablespoon water
1/4 teaspoon pepper
3 tablespoons corn flour
1 tablespoon soy sauce
1 crushed garlic clove
1 sliced fresh ginger
1 tablespoon oil
4 sliced scallions
10 button mushrooms , cut into half
1/4 teaspoon salt
2 tablespoons cooking wine
3 tablespoons oyster sauce
4 tablespoon water
1/4 teaspoon pepper
3 tablespoons corn flour
1 tablespoon soy sauce
1 crushed garlic clove
1 sliced fresh ginger
1 tablespoon oil
4 sliced scallions
10 button mushrooms , cut into half
Directions
- Mix all of the ingredients
- Refrigerate for 30 minutes
- Stir fry on a medium heat
- Serve it with steamed rice
Prep Time: 10 minutes- Refrigerate for 30 minutes
- Stir fry on a medium heat
- Serve it with steamed rice
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Braised Pork Belly
I got the recipe from my neighbour when i was in Shanghai . This recipe is the authentic one .
You will be addicted with this yummy in your tummy meal .
Have a nice try
Ingredients
340 gr lean , skin on pork belly
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shao xing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 cups water
1 head of crushed garlic
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shao xing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 cups water
1 head of crushed garlic
Directions
- Cut the pork meat into chunks
- Sautê the crushed garlic with the oil
- Add the other ingredients
- Simmer until the gravy thickens
- serve it with steamed rice
Prep Time: 15 minutes- Sautê the crushed garlic with the oil
- Add the other ingredients
- Simmer until the gravy thickens
- serve it with steamed rice
Cook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Noodles with Peanut Sauce
I made bigger portions for pot luck or staff shared lunch and went very well.
Ingredients
150g dried noodles or fresh
2 tsp chilli oil, plus extra to serve
3-4” section of a large English cucumber, removed seeds and julienned
1/4 portion of a cooked chicken breast, finely shredded
2 Tb chopped scallion
2 Tb chopped cilantro
1/2 tsp toasted and ground Sichuan red peppercorns
Peanut Sauce (mix until smooth):
3 Tb smooth natural peanut butter
3Tb warm water
1 Tb sugar
2 Tb soy sauce
2 Tb white vinegar
1 Tb sesame oil
1/2 tsp salt
2 cloves garlic, finely minced or grated
2 tsp chilli oil, plus extra to serve
3-4” section of a large English cucumber, removed seeds and julienned
1/4 portion of a cooked chicken breast, finely shredded
2 Tb chopped scallion
2 Tb chopped cilantro
1/2 tsp toasted and ground Sichuan red peppercorns
Peanut Sauce (mix until smooth):
3 Tb smooth natural peanut butter
3Tb warm water
1 Tb sugar
2 Tb soy sauce
2 Tb white vinegar
1 Tb sesame oil
1/2 tsp salt
2 cloves garlic, finely minced or grated
Directions
1. Cook noodles in boiling water until tender. Drain very well and toss with 2 tsp chiili oil and 2 Tb of the peanut sauce. Put on a large dish or divided into two servings.
2. Arrange cucumber and chicken on top of noodles.
3. Sprinkle with scallions, cilantro and finally the ground Sichuan peppercorns.
4. To serve, Drizzled 2 Tb sauce over and toss everything together. Add extra sauce to taste and 1 tsp chilli oil if like.
5. Eat them warm or at room temperature.
2. Arrange cucumber and chicken on top of noodles.
3. Sprinkle with scallions, cilantro and finally the ground Sichuan peppercorns.
4. To serve, Drizzled 2 Tb sauce over and toss everything together. Add extra sauce to taste and 1 tsp chilli oil if like.
5. Eat them warm or at room temperature.
Notes
Used 2 Tb sesame paste for the peanut butter if you can get hold of it in Asian shops. You can buy chiili oil in bottle or make it by infusing 2 tsp chilli powder in 2 Tb heated oil, leave to cool and strain through a fine sieve. Instead of chicken, you can used ham, finely shredded thin omelette. Other toppings can be added are briefly blanched julienned carrot or briefly blanched beansprouts. You can make large portion of sauce keep in bottle refrigerated and use it for salad, shake it each time before used.
Prep Time: 20 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
Bang Bang Chicken
Is based on Australian master chef recipe.
Ingredients
350g skinless, boneless chicken breasts. Poached in 2 cups water with a spring onion and few slices of ginger and 1/4 tsp salt and leave to cool in it’s broth, covered.
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
Directions
1. Line a plate with cucumber.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
Notes
Chiili oil sold in bottles in Asian supermarkets. But you can make it by infuses 1 tsp chilli powder with 1 1/2 Tb heated oil and leave to
cool, then strain through a fine sieve.
Prep Time: 15 minutescool, then strain through a fine sieve.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
CHAMPORADO
CHAMPORADO— is a homegrown Filipino breakfast and snacks food. NO filipino don’t know this food or has tried this food. So guys here’s the recipe
This is good to serve hot.
Ingredients
CHAMPORADO INGREDIENTS
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
Directions
In a deep pan bring to boil water about 3 cups. The water depends how much rice you put. Water measurement should be a little over more than rice measurement.
Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Prep Time: Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: Asian, Filipino
Karaage Fried Chicken
My delicious recipe which is very common in my country , japan
Ingredients
500 grms cubed skin on chicken thigh
5 tablespoons of sake
1 tablespoon of sugar
2 tablespoons of soy sauce
1 tablespoon of grated fresh ginger
2 cloves of minced garlic
1 beaten egg
40 grms of potato starch
Cooking oil for frying
5 tablespoons of sake
1 tablespoon of sugar
2 tablespoons of soy sauce
1 tablespoon of grated fresh ginger
2 cloves of minced garlic
1 beaten egg
40 grms of potato starch
Cooking oil for frying
Directions
Combine all of the ingredients
Deep fry them in the heated cooking oil , medium heat
Deep fry them in the heated cooking oil , medium heat
Notes
Very yummy , guys
Prep Time: 20 minutesCook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 4
Yield: 4 serving
Style: Asian
The best beef rendang according to national geography
I got this recipe from my great great grandma
Ingredients
1.5 kgs beef ( any part) , cut in to big chunks
2 liters coconut cream
2 bruist lemon grass
2 lime leaves
2 cmts tamarind
Ground spices :
5 candle nuts
6 cloves of garlic
100 grms big red chillies
12 cloves of shallots
100 grms curly red chillies
2 ctmrs fresh ginger
2 ctmrs fresh galangal
3 ctmrs turmeric
1/2 spoons of coriander
2 teaspoons of salt
1/2 teaspoon of nutmeg
1 teaspoon of cumin
Powdered beef stock ( optional )
2 liters coconut cream
2 bruist lemon grass
2 lime leaves
2 cmts tamarind
Ground spices :
5 candle nuts
6 cloves of garlic
100 grms big red chillies
12 cloves of shallots
100 grms curly red chillies
2 ctmrs fresh ginger
2 ctmrs fresh galangal
3 ctmrs turmeric
1/2 spoons of coriander
2 teaspoons of salt
1/2 teaspoon of nutmeg
1 teaspoon of cumin
Powdered beef stock ( optional )
Directions
Cook all of the ingredients in a deep pot on the stove ( low fire )
Cook them until the gravy is very thick ( for about 3 hours , slow cooking )
Enjoy the best cuisine in the world
Cook them until the gravy is very thick ( for about 3 hours , slow cooking )
Enjoy the best cuisine in the world
Notes
Don' t ever cook it in high temperature , you need patience while cooking it
You could find the ingredients at asian markets
The time you spend for cooking this meal will be worth it
Prep Time: 60 minutesYou could find the ingredients at asian markets
The time you spend for cooking this meal will be worth it
Cook Time: 3 hours
Total Time: 4 hours
Number of Servings: 6
Yield:
Style: Asian
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