Posts Tagged ‘dark soy sauce

22
May
19

Rice bowl meal

Cooking the rice in boiling water in the bottom of a steamer while steaming broccoli and shrimp not exactly a oriental style of cooking. But gets the job done. Since this dish is bland alone, a spicy sauce is in order. Using a straining type spoon or strainer , plate the rice, add the contents from the steamer and your done! Add some sauce and garnish with seeds.

I had some frozen buns , Chinese style for steaming in the freezer, so I threw them in to finish them.

The finished product, with the sauce and sesame seeds.

The sauce was a no brainer, sambal sauce, rice wine, soy sauce, sesame oil, a bit of tomato paste. A ginger based sauce would be awesome also.

Definitely use this method again possibly with a different fish and combo veggie.

16
Oct
18

lo mein

With the abundance of fresh veggies and with the addition of noodles, lo mein was an easy choice, though prep would be essential to the recipe.

A slicing of the veggies was done using the rotary slicer of the kitchen aid attachment.

One of those recipes, the more you look the more variations you find , you settle as with most “authentic” recipes to the ingredients you have available to the village or are grown locally.

I didn’t  get to list all the sauce ingredients and amounts, but loosely followed several recipes that I researched by listing all the ingredients that compose the sauce to get an idea of the basics. I modified it by adding a bit more cornstarch and a good amount of stock as I prefer s saucy-er thick coating to the dish.

IMG_7472

The sauce was a build up from the basic soy sauce/rice wine/sugar combo. Some of the associated components are: soy sauce, rice wine, fish sauce, shrimp paste, chili paste, ginger root, galangal root, garlic, sugar, honey, salt and pepper with sesame oil.

IMG_7473

The sauce, less the stock.

The veggies are the same deal, use what you have. Pea pods and the baby bok choy were included as they were fresh and attractive from the market. The carrot was also crunchy as they were fresh, large diameter and not very tapered as the packaged carrots were.

Stir fry the veggies in oil.

 

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While stir frying the veggies, prep the noodles, I used rice noodles instead of the wheat noodles, so just a brief toss in hot water is all that’s needed, drain and add to wok.

 

Mix well , then add the sauce… serve….

 

IMG_7433

 

 

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The result is as good or better result than restaurant  because you have control of the ingredients. So if you like salad with noodles with a sauce here it is.

I made this dish twice and this post is a compilation of the pictures from both.

08
Aug
18

Red braised pork belly

From: An Island Chef

The Online Cookery School

modifications of measurments and ingredients

  • About 1 lb pork belly
  • Water
  • 2 and 1/2 tablespoons mead
  • 1 and 1/2 tablespoons vegetable oil
  • 1 and 1/2 tablespoon rock sugar
  • 1 and 1/2 teaspoons dark soy sauce
  • Star anise pods
  • Cassia bark
  • Ginger
  • Garlic, garlic scapes

Here we go…. Prepped….

Blanch the pork belly, drain and dry

Melt the sugar with oil….

Start braising the pork belly in the syrupy liquid.

You can see the caramelisation and shiny result.

MMMMM…. Have to taste a sample.

Added some garlic scapes in place of the Spring onion.

Plated up, added some sesame seeds, because I add them to a lot of dishes.

Tasty dish, I will try this with chicken wings !




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