Posts Tagged ‘Soy sauce

27
Jun
22

MANCHURIAN CHICKEN WITH RADIATORS

Wow ! it’s been some time gone by till posting a recipe, not that I have stopped cooking, just nothing new lately, have to change that and expand my recipe repertoire.

One breast just about 300 grams. Didn’t adjust the marination. 1 cup macaroni. Cut back about 1/2 with the sauce ingredients. Serves 2

Adapted from Sooper Chef YouTube Channel

makes a pleasant dish, by ingredient amounts somewhat spicy, adjust to taste .

Once prepped, it’s a fast cook.

Ingredients for Chicken Marination:
Chicken boneless (cube cut) 500 g
Egg 1
Corn flour 2 tbsp ( cornstarch)
Soy sauce 2 tbsp
Black pepper powder 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp
Oil (for frying) as required

Ingredients for boiling Macaroni:
Macaroni 2 cups (1 cup)
Oil 1 tbsp
Salt 1 tsp
Water as required

Ingredients for Manchurian Sauce:
Oil 2 tbsp
Garlic (chopped) 1 tbsp (substituted garlic powder)
Ketchup 1 cup
Red chili flakes 2 tbsp (you may want to adjust this less)
Soy sauce 2 tbsp
Worcestershire sauce 1 tbsp
Salt to taste
Water 1 cup
Chili sauce 2 tbsp (I used hot sauce, again you may want to adjust this to taste)
White pepper powder 1 tsp
Sugar 1 tbsp
Capsicum (small cubes) 1 cup
Carrot (small cubes) 1 cup
Onion (small cubes) 1 cup

Ingredients for Assembling:
Cooked chicken as required
Boiled macaroni
Manchurian sauce
Green onion (Chopped) as required

Directions for Chicken Marination:
1. In a bowl add chicken, egg, corn flour, black pepper, soy sauce, salt, oil and mix well. Let it rest for 15-20 minutes.
2. In a wok ( or fry pan) heat oil and add marinated chicken, fry it fully cooked and golden brown in color. Set aside.
Directions for Macaroni Boiling:
3. In a pot heat water and bring it to boil, add oil, salt and macaroni. Boil until macaroni is 80% cooked. Strain and set aside.
Directions for Manchurian Sauce Preparation:
4. In a pan heat oil and add garlic, saute for 1 minute. Now add ketchup, red chili flakes, soy sauce, Worcestershire sauce, salt, white pepper powder, chili sauce, sugar and cook for 2-3 minutes. Now add water ( here you can thin the sauce with the macaroni water ) and cook until sauce thickens.
5. Now add capsicum, carrot, onion and cook for 1-2 minutes.
6. Now add cooked chicken, boiled macaroni and mix well. Cook until chicken is well coated in sauce. Adjust if necessary with the addition of more of the macaroni water.
7. Sprinkle green onion on top and serve.
Preparation time: 10-15 mins
Cooking time: 25-30 mins
Serving: 3-4

Prepared ingredients, I use shredded carrots ( usually shred a pound or 2 of carrots and store them in the fridge so carrot can easily be incorporated into many recipes)
macaroni heat sinks are boiled and ready
Heating up the skillet
Starting the frying process of the chicken, I use quad blend pepper freshly ground.
getting the crisp on !
remove from the pan
boil up the sauce
Add the prepared veggies, mix in and heat, don’t over cook , leave some crunch

Add the chicken and the macaroni to the pan, heat through
mix and heat thoroughly

MMMMMMMM………… plate up and garnish with some chopped green scallions
06
Oct
19

spring roll pizza

I guess pizza toppings are unlimited……….

spring roll, less casing, from Sunshine Express

mushrooms, sliced

sauce, a combination of soy, hoisin ,fish, seasonings, a drop of hot sauce and shrimp paste.

img_20190929_191458

Pizza shell is ready… brush with some of the sauce

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add the spring roll contents (that’s not cheese)

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add the mushrooms and more sauce

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Into the oven…..

after baking sprinkle with black and white sesame seeds, cut and serve

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24
Aug
18

Oriental style chicken wings

I’ve eaten more than enough bbq and buffalo chicken wings . Now I’ve replicated the      Braised pork belly   Recipe with chicken wings.

Along the same technique, brown the wings in the sweet syrup sauce, add additional ingredients, simmer , reduce and serve, here with steamed green beans. I choose to include the wing tips, sometimes they are a chewy addition to the other segments of the wings.  Do you have a favourite sweet dessert to finish this meal ?

21
Jul
18

Rice noodles with sesame seeds

This was modified from a soba  noodle recipe. (Nigella Lawson)  it turned out very well as a cold dish considering you don’t stir fry it. I made 1/2 the recipe, it served 2 as a light meal in hot weather. You probably could serve it as a hot dish.

IMG_5461

  • 75 grams sesame seed
  • salt
  • 250 grams noodle, soba, (or rice noodle)
  • 2 teaspoon rice wine vinegar, (red wine vinegar)
  • 5 teaspoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 5 spring onions
  • optional sauteed mushrooms

Toast the sesame seeds in a pan over high heat till golden brown. If you use toasted sesame seeds often they can be toasted in advance, during cooler weather to reduce the heat in the kitchen. Store them stove side in a airtight jar.

Prepare the noodle with salted water as directed by the type, the rice noodle is soaked in cold water,  then  bring to a boil. Like pasta, watch over it and avoid mushy texture. Brake the cooking with drain and rinse with (ice) cold water.

Mix the other liquid ingredients like a dressing, and toss with the cooled noodle along with the thinly sliced green (spring) onion. Toss and add the toasted sesame seed.

If possible, let the dish marinade for some time. I put the dish in the fridge and served later for supper, a cool noodle, suprisingly  savory for a no stir fry dish.

I did taste the sauce and added more honey as I use double black soy sauce and dark sesame seed oil. I could see adding more components to the dish like pea pods or green peas. We like mushrooms so some sauteed  shitake and brown beech mushrooms were added as an ingredient. Broiled beef strips would also be a  good addition.

IMG_5464

 

 

23
Jan
18

Noodle with shrimp

A simple dish maybe complicated by the fact that I made my own noodle. But a quick and easy meal none the less.

Boil the required amount of noodle, here I used an semolina and egg recipe.

The frozen shrimps were defrosted in water, a bit of chopped lettuce, mushroom and broccoli prepped. the sauce was a throw together compilation of minced garlic, ginger hoi sin , soy , and fish sauce, water, oil, shrimp sauce, sugar and rice vinegar in amounts to balance out the flavor and viscosity to your preference. A spot of habernao paste for heat.

IMG_4088

Start by panning the noodle with a bit of oil over high heat, add the veggies, stir fry several minutes. now add the sauce to coat and cook and stir, adding a bit  shrimp water to keep things liquid without burning. Add  the shrimp and continue cooking, adding small amounts of water if necessary, keep things moving. Flame off let sit a couple of minutes and plate.

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I leave the shells and tails on the shrimp for texture of the crunch.

16
Sep
17

An interesting salad

This recipe was a re definition of a salad.

Close  to the original recipe,  very filling for a salad that I had about 1/2 of the total amount.

Nuts are said to be a superfood, but I won’t profess about what you (should) eat,  the decision is up to you.

Quinoa salad  from Mrs. Twinkle a WordPress blog .

Now I’m open to a lot of grains, bread, couscous, barley, so this looked like an interesting combination. Now those of you either that have a nut allergy or turned off by a meal with no meat, yes this recipe could be modified from the original but I think that would lose something in the translation.

Being used to the usual greens and tomato type salad, with an oil and vinegar type dressing,  this is a pleasant diversion. Little if any modification to the recipe. Other than sesame oil double and skip the olive oil in the dressing, and some chopped ginger added to the main mix, ( I would taste and bring up the level of ginger in the dressing). The crunch of the red cabbage and the nuttiness of the dressing, on a bed of grains is satifiying. 


 I use double black soy sauce for the dressing. Melt the peanut butter and honey in a microwave safe bowl for about 30 seconds. Stir and finish the dressing and adjust to taste.


Assembled

I resisted to add any heat to this recipe!

15
Sep
17

Mushroom Bean Thread Lo mien with Onion

A variation of a recipe from purple carrot.com many meals there with recipes for a jumping off point. Substituted ingredients of course!

Purple carrot
Bean thread Lo mien with mushrooms and onions

Ginger garlic paste

Assorted dried oriental mushrooms

Chopped white onion, scallion more appropriate.

Cornstarch

Dark black soy sauce

Rice wine rice vinegar

Chilli paste

Gauge the ingredients by the size of serving, I tended to go with a good amount of mushrooms and less of the noodle, in this case I had some bean thread noodle from the shelve. Egg, rice or another type can be used.

Using your hot coffee machine for hot water, reconstitute the dried mushrooms in a cup.

In a small pot full of cool water, soak the bean thread noodles on the stove.

Prep an additive of cornstarch, water and soy sauce for a thickening agent. I use double black soy sauce so this is a strong dark recipe.
Course chop lettuce , fine chop onion for prep

Drain the mushrooms, course chop

Add the mushrooms to a broad pan or wok with oil and stir fry for several minutes.

Add the ginger garlic paste to taste , now go off heat and stir to distribute the fragrance. 
Depending on the noodle, bring the water to boil to soften , don’t overcook.
Add the lettuce and onion to the fryer/ wok and stir fry.

Follow with the rice wine and rice vinegar, stir till lettuce wilts and onion cooks to preference.

Add the soy cornstarch mixture bring to high heat very briefly to congeal.

Season at this point with salt, pepper , I add chili paste mix for some heat.

Drain the noodle with cold water rinse. 

As for plating I toss the bean thread noodle in the pan and plate.

Strong soy flavor , maybe not as light as your accustomed to.

Would be good with a peanut, cashew garnish.

14
Aug
16

First attempt at spring rolls

With some rice paper wrappers from the Chinese/American Market, it was time to get rolling!

Any ingredient(s) will  do so I have some chicken, mushroom and corn salsa type mix that I had prepared previously. A quick lookup of recipes indicated that chopped crunchy vegetables would be a good addition. Carrots, onions and celery with lettuce was added.

I merely rinsed the rice paper under warm water for several seconds and rolled.

IMG_0705Done! an easy wrapper to do , not shown was a dipping sauce of hoisin sauce, thinned with double black soy sauce and a bit of chili paste added in. This type of wrapper versus tortilla type bread, lets you showcase the ingredients.

26
Apr
16

A bowl of soup

A rainy, cool day, with veggies available, soup eneviatable .

  

 Carrots, leeks, turnip, cauliflower.

Mushrooms, tat soi, kale

Veggie broth, chicken, soy sauce, salt and pepper , bells seasonings.

Rice noodles

Carrots, leeks, turnips,  cauliflower , chicken, sautéed . Added to simmering stock.

Rice noodles soaked in cold water, drained, added to soup, grated Parmesan garnish. 

10
Apr
16

Beef ribs return

A pick from the supercenter meat case, beef ribs. This recipe is a slow cook method, 300 degrees for 4 hours at least.

The cooking sauce was a base of reduced soy sauce, 5 star anise, ginger , garlic, allspice , sugar , balsamic and acouple of drops of liquid smoke. 

  
The ribs, 

  
One of the new seasonings from the market shelve, a bit of sweetness along with pepper . Do you taste your spices and herbs before adding them to a recipe? Manufactures have gotten into the fresh ground game now with an adjustable grinder cap.

  
A recent “new ” old oven now in use, a combo convection/ microwave unit. Slow cooking setting give you 4 hours at 300degrees. Thanks to the Internet and manufacturers website one is able to download the users manual for this oven. 

  
Possibly follow up pictures to be posted………….🍴😛🍖🕗




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