Ingredients for 4 servings
oyster sauce //dont like it with oyster sauce
rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.
Total preparation time: 50 mins to 1 hour.
Prepare chicken and noodles:
Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2½ inches).
Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
Soak 100 grams (3.5 ounces) of starch noodles in cold water.
Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside.
Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
Slice 1 medium sized carrot into slices 1/8 inch thick.
Slice 1 medium sized onion.
Chop up 1 red chili pepper and 2 green chili peppers.
Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
Cut 5-7 green onion stalks into pieces 2 inch long.
Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.
Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out.
Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.
Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.
Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.
Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.
2 cornish hens. (Note: 1 to 1½ pounds= 1 person. If you are using ~2 lb cornish hens, add more ginseng into the stuffing!)
½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours prior
2 to 3 fresh ginseng roots, washed, slightly pounded to release flight
2 large dried jujubes, washed
chestnus (optional, this will make the soup less clear)
16 garlic cloves, washed and the tips are removed
2 to 3 green onions, chopped
ground black pepper
1. Strain the pre-soaked rice.
2. Remove the giblets from the hens and rub them with salt all over to clean them nicely. Rinse under cold running water.
2. Put the hens on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
3. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
4. Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium high heat for 30 minutes. (Next time, after initial boiling, let it simmer longer for a clearer broth)
5. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
6. Add black pepper, salt, and sugar if needed.
7. Add fresh chopped green onions when about to serve.
2 Cups Seasoned Filefish (6 oz)
1½ Tbsp Red Pepper Paste
½ Tbsp Red Pepper Powder
1½ Tbsp Cooking oil
1 Tbsp Corn Syrup
1 Tbsp Onion
1 Tbsp Cooking Wine (or Water)
½ Tbsp Sugar
½ Tbsp Minced Garlic
1 tsp Sesame Seeds
½ tsp Soy Sauce
Prepare about 2 cups of seasoned filefish. You can buy them precut in small round shapes, or you can buy big pieces and cut them into bite-sized pieces.
Rinse the fish in cold water once and drain the water. This helps to reduce the strong fish smell and clean them.
I like to add some ground onion to the sauce, so grind the onion until you get 1 Tbsp of ground onion.
In a heated pan, fry the fish for about 5 minutes on medium-high until it gets lightly golden brown. Occasionally stir it so that it will not burn.
After 5 minutes, push the fish to the end of the pan to make space to cook the sauce. Quickly add 1½ Tbsp of cooking oil, ½ Tbsp of red pepper powder, and ½ Tbsp of minced garlic. Fry for 10 seconds to get good flavor from the pepper oil and garlic. The pepper powder burns easily, so prepare your ingredients ahead of time.
Add the rest of the ingredients, except the sesame seeds: 1½ Tbsp of red pepper paste, 1½ Tbsp of corn syrup, 1 Tbsp of grind onion, 1 Tbsp of cooking wine (or water), ½ Tbsp of sugar, ½ Tbsp of minced garlic, and ½ tsp of soy sauce. Mix everything together. You can adjust the amount of sweetness or spiciness depending on your tastes.
Mix the sauce with the fish. Fry it for about 5 minutes on medium-high.
Turn off the heat. Sprinkle 1 tsp of sesame seeds on top and mix.
Sprouts Apple Cider, Hot
Captain Morgan Spiced Rum
Long Gong Gai — softer bones but more flavor. more meat
Gway Fai Gai — small breed, less flavor, hard bones
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.