Tag Archives: Asian Dishes

Easy Stir Fried Beef With Mushrooms and Butter (seriouseats)

1/2 lb flank steak, sliced about 1/8″ thick
1/4 t salt
1/4 t sugar
1/8 t ground black pepper
1/2 t Shaoxing wine
1/2 t soy sauce
1 t & 3 T vegetable oil, divided
1/2 t cornstarch
1 ginger piece, sliced 1/4″ thick
1/2 lb mix variety of mushrooms, sliced about 1/4″ or more thick
2 t soy sauce
1 T butter
2 medium cloves garlic, finely minced (about 1 t)

Place beef in a large bowl. Add salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 t oil and cornstarch. Mix well and set aside for 30 min. When ready to cook, heat 2 T oil in a wok over high heat until smoking. Add ginger. Cook for 30 seconds and then remove and discard the ginger. If the wok is no longer smoking, reheat until it is, then add beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 min. Continue to cook while stirring regularly until half cooked, about 2 min longer. Transfer to a bowl and set aside. Heat 1 T oil in wok over high heat until smoking. Add mushrooms. Stir and cook mushrooms until they start releasing their water. Continue cooking, stirring frequently until the water evaporates. Depending on the type of mushrooms you use, this can take 5 min or more. Once the water evaporates, add soy sauce. Stir and add in butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 min then return the beef to the wok. Cook, stirring until beef is cooked through, about 1 min longer. Transfer to a serving platter immediately and serve with white rice.


The Best Chinese Noodle Sauce (Da Lu Mian) (omnivorescookbook)

24 oz dried noodles of your choice


2 handfuls dried lily flowers (2 c once rehydrated)
10 dried shiitake mushrooms (2 c once rehydrated)
1 small handful dried woodear mushrooms (2 c once rehydrated)

Gently rinse the dried lily flowers with tap water. Transfer to a big bowl and add 4 c hot water. Rehydrate until tender, about 1 hour. Then remove tough ends of rehydrated lily flowers. Transfer 2 c marinating water to another bowl without any of the solids that may have settled on the bottom. Set aside. Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 c hot water to a big bowl. Rehydrate until tender, about 1 hour. Then drain and slice the mushrooms. Add woodear mushrooms to a small bowl and add hot water to cover. Let rehydrate for 1 hour. When woodear mushrooms turn soft, gently rinse, drain and set aside.


1 lb shrimp, peeled and deveined
12 oz pork tenderloin, thinly sliced
2 T Shaoxing wine (or dry sherry), divided
4 t cornstarch divided
3/4 t salt, divided

Combine shrimp, 1 T Shaoxing wine, 1/4 t salt, and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Combine pork, 1 T Shaoxing wine, 1/2 t salt and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Chop and prepare the other vegetables. Combine the the 1/4 c cornstarch with 1/2 c water in a bowl. Mix well and set aside.


2 T vegetable oil
1  28 oz can chopped tomato
4 green onions, chopped
1 T minced ginger
4 c chicken stock
2 T soy sauce
1 t salt or to taste
2 T oyster sauce (opt)
1/4 c cornstarch
1 T toasted sesame oil or homemade chili oil (opt)

Heat oil in a 5 1/2 qt dutch oven over medium heat until hot. Add lily flowers, shiitake mushrooms and woodear mushrooms. Stir and cook for 1 min.  Add green onion and ginger. Stir a few times until fragrant. Add canned tomato, stir and cook for 1 min. Add the 2 c marinating water from the lily flowers, chicken stock, soy sauce and salt. Bring to a boil over medium high heat, stirring constantly. Turn to medium low heat and simmer for 15 min.  Add shrimp. Stir and cook until the shrimp turn white, 1 – 2 min. Add pork. Stir and cook until just cooked through, 1 – 2 min. Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Taste the sauce and add more salt if needed. Drizzle with sesame oil or homemade chili oil to finish up, if using. The sauce should be slightly salty by itself. Remove the pot from your stove and cover to keep hot. Cook noodles according to instructions. Drain and transfer to each serving plate. Serve the sauce hot over the noodles. Note: Wide, thick noodles made with wheat flour work the best. If you want the meal to be extra fancy, you can make hand pulled noodles. Can use some oyster sauce to add more flavor and sweetness. If you do not have a bottle of it on hand, use 1 T soy sauce and 2 t sugar instead. Not all lily flowers have tough ends. Depending on the quality of your flowers, you might not need this step. Feel the end of the flower with your hand. If there is a thin, tough, woody stick (less than 1/2″), snip it off and discard it.

Spicy Korean Chicken Wings (rasamalaysia)

Chicken Wings

2 – 3 lbs chicken wings
ground black pepper

Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season wings with salt and pepper. Transfer wings, skin side up, on the baking sheets and roast them for about 40 – 45 min until they are cooked through and crisp.


3 cloves garlic, minced
3 T Korean red chili pepper paste (Gochujang)
1/2 t Korean chili powder (Gochugaru)
2 T soy sauce
1/2 T Apple cider vinegar or Asian rice vinegar
2 T sugar
2 T water
1 t sesame oil
white sesame, for garnishing
chopped scallions, for garnishing

In a small sauce pan add ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy. Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.

Korean Potato Side Dish (Gamja Jorim) (tofoodwithlove)

3 medium-sized potatoes (approx 2 cups), cut into 1/2″ cubes
2 T oil
1/2 c water
2 1/2 T soy sauce
2 T Corn Syrup
1 1/2 T sugar
1 T minced garlic
1/4 t salt
1 t roasted sesame seeds

Heat  oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5 – 7 min until half cooked and lightly seared on all sides. Add the water, soy, corn syrup, sugar and garlic and simmer for 6 – 8 min until potatoes are cooked and the sauce thickens and is no longer runny. Push the potatoes aside and tilt the pan to let the oil drip down. Spoon out the excess oil and discard it. Place the pan on the heat again and add salt to taste. Sprinkle with sesame seeds and toss to coat. Dish out into a bowl and serve warm or cold. Great for lunchboxes too!

Gordon Ramsay’s Sticky Pork Ribs (pinkostitnotes)

2 kg pork ribs, separated
sea salt and freshly ground pepper
olive oil, for frying
6 – 8 garlic cloves, peeled and sliced
10 cm piece of fresh ginger, peeled and sliced
2 – 4 t dried chilli flakes, to taste
2 t sichuan peppercorns
8 whole star anise
8 T runny honey
200 – 300ml soy sauce, divided
4 – 5 T rice vinegar
600 ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800 ml chicken stock

Preheat the oven to 350 F. Season ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove with a little olive oil and brown the ribs for 5 – 10 min until they are coloured on all sides. Add garlic, ginger, chilli flakes, sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 min until the honey begins to caramelise. Add half the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 min. Taste and adjust the flavours, adding a little extra vinegar and/or soy sauce if necessary. Add the spring onions and stock and bring to the boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time. Messy but necessary bit: Remove pan from oven and place back on the stovetop. Heat the marinade and reduce until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

Pressure Cooker Chinese Red Cooked Chicken Thighs (dadcooksdinner)


1/2 c soy sauce
1/4 c water
1/4 c raw sugar or brown sugar
1 T dry sherry
1/2 t  five-spice powder
2 cloves garlic, crushed
1″ piece of ginger, crushed
white part of 2 scallions, roots trimmed, crushed

In a small bowl, whisk the soy sauce, 1/4 cup water, raw sugar, dry sherry, and five-spice powder until the sugar starts to dissolve. Stir in the crushed garlic, ginger and scallions.


8 skinless chicken thighs (abt 3 lbs)
2 T cornstarch
1/4 c water
2 scallions, sliced, green part only

Put the chicken thighs in the pot and pour the sauce over them. Turn the thighs to coat with sauce, then pack them down to submerge them in the sauce as much as possible. Lock the lid on the pressure cooker. Pressure cook for 25 min with a natural pressure release: Pressure cook on high pressure for 25 min then let the pressure come down naturally, about 20 min more. Scoop chicken thighs to a platter with a slotted spoon, leaving as much of the sauce behind as possible. With the lid off of the pot, set the pressure cooker to sauté mode. Scoop the solid pieces of garlic, ginger and scallion out of the sauce with a slotted spoon, then wait for the sauce to start to simmer. Whisk the cornstarch and water to make a cornstarch slurry. Whisk the cornstarch slurry into the simmering sauce, then remove from the heat. Ladle some sauce over the platter of chicken, sprinkle with the sliced green onion and serve.

Sweet and Sticky Honey Teriyaki Chicken (modernhousewife)

1 1/2 – 2 lbs boneless skinless chicken thighs
1/3 c honey
1/3 c teriyaki sauce
1.5 T soy sauce
2 T minced garlic
1 T onion powder
1 t black pepper
black and white sesame seeds for garnish

Preheat oven to 425 F. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined. Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze). Place in preheated oven for 25 min. Remove from oven when nicely browned and sprinkle with black and white sesame seeds if desired.. Note to Me: Add a little cornstarch to sauce mix to thicken it.

Chinese Deep-Fried Pork Chops with Spicy Salt (wanderingchopsticks)

2 or 3 pork chops, cut into 2″ pieces
1/2 t salt
1 T soy sauce
1 t Chinese hsiao xing rice wine
1 t sugar
1/2 t Chinese 5-spice powder
1/2 c flour
1/2 c corn starch
oil for deep-frying
3 cloves garlic, finely minced
1 jalapeno, finely minced

Cut pork chops into 2″ sized pieces. Marinate with salt, soy sauce, rice wine, sugar and Chinese 5 spice powder. Set aside. If you’re not short on time, let the meat marinate for 15 min or so. Then, heat your oil for deep-frying. In a shallow bowl, mix flour and cornstarch. Dredge the pork chop pieces in the flour/cornstarch mix. You might need to do 2 coats and shake off excess flour. Deep fry until golden. Drain the crispy pork chop pieces and set aside when done. In another pan or wok, add a bit of oil and toss in the minced garlic and jalapenos with just a dash of salt. When garlic has softened, add the fried pork chop pieces and toss until the spicy salt mix is evenly mixed. Plate and serve. Yield: 2 servings as a meal or 4 servings as a side.

Vietnamese Shrimp Cakes (Cha Tom) (phamfatale)

Garlic Infused Oil

4 cloves garlic, finely minced
1 qt canola oil (or any neutral oil)

Heat the canola oil in a skillet. Cut 4 garlic cloves in half, lengthwise. Fry the garlic in the oil, stirring frequently to prevent the garlic from burning, until the color is evenly golden brown. Reserve the oil. Drain the garlic on paper towels. Set aside.

Shrimp Cakes

2 lbs frozen shrimp, shelled and deveined
1 T tapioca starch
1 t sugar
1 t red chili powder
2 clove garlic, minced fine
3/4 t black pepper
1 small kaffir lime leaf (opt), very finely chopped
3 green onions, white part only
3 T cilantro & extra for garnish
1-1/3 t salt
1 jalapeño pepper, stemmed and sliced
1 yellow onion, cut into thin wedges

Rinse shrimp under cold running water and pat dry using a paper towel. There should be as little water as possible. This step is tedious but essential for good results. Coarsely chop the shrimp. Lightly oil the bowl of a food processor with a silicone brush. Combine the shrimp, the fried garlic, raw garlic, kaffir lime leaf, sugar, tapioca starch and 3 T garlic infused oil. Blend until a thick paste is formed. Season with salt and pepper. Add the cilantro and green onions and pulse 3 – 4 times. Transfer the shrimp paste into a bowl. Checking the seasoning: In a small pan, heat about 1 t canola oil. Add about 1 – 2 T shrimp mix. Cook for about 3 min. Taste the shrimp. Adjust seasoning with more salt and pepper if necessary. Grease 2 large, flat spoons with oil. Form 2 1/2″ diameter round patties and place them on a tray, previously greased with oil. Cover with plastic wrap and let the shrimp chill in the freezer for about 30 min (this step will make the cooking of the patties much easier) or until you’re ready to fry. Remove patties from the freezer. Brush patties with a little oil. Layer a cooling rack, previously lined with paper towels if you like, on top of a baking sheet (for easy clean-up of the drained oil). In a large Dutch oven (or any regular deep-fryer), heat the oil for about 2 – 3 min over high heat. There should be at least a 2″ high level of oil. Wait until the oil is slightly bubbly (but not too hot). Place one shrimp cake at a time in the hot oil. Fry in batches. Place up to 8 – 10 shrimp cakes per batch. Make sure the shrimp cakes don’t touch each other. Lower the heat to medium for even cooking and to prevent them from browning too fast. Deep fry for about 2 min per side. The shrimp will start to slightly increase in volume and form a golden crust. Flip each piece using a spider skimmer and cook for about 1 – 2 min until golden on both sides. Carefully lift each shrimp cake, draining as much oil as possible and transfer them onto the cooling rack. Continue with the remaining shrimp cakes. In another pan, add 2 T oil from the other frying skillet. Heat oil and sauté onions and sliced jalapeño pepper in the oil for about 3 – 4 min  over high heat, stirring frequently to prevent the onion from burning, until the color is evenly golden brown but the onions are still crunchy. Season with salt and pepper. Transfer to a platter. On a serving platter, lay the shrimp cakes on a bed of the onions. Garnish with sprigs of cilantro. Serve immediately with plum dipping sauce on the side. Yields: 8 servings.

Vietnamese Pork Chops (Thit Heo Nuong) (yummylocal)

2 T vegetable oil
1/4 c honey
1/4 c Asian fish sauce
4 garlic cloves, minced
2 medium shallots, minced (can sub onion)
2 t freshly ground pepper
1 T grated ginger
8 thin, center-cut pork loin chops on the bone (about 6 oz each) or 4 regular size chops
crushed peanuts for garnish

In a large bowl combine vegetable oil with honey, fish sauce, ginger, garlic, shallots and pepper. Add pork chops, turn to coat thoroughly with the marinade and refrigerate overnight. Light a grill. Lightly season the pork chops with salt. Brush the grill with oil and cook the pork chops over very high heat until nicely charred and just cooked through. Scatter peanuts on top and serve right away.

Caramelized Chicken (Ga Kho)(ravenouscouple)

2 1/2 lbs chicken thigh/leg (skinless, bone in or deboned)


2 T fish sauce
1 T brown sugar

Mix together and marinate chicken for about 1/2 hour.


3/4 c brown sugar
1/3 c fish sauce
1/3 c rice vinegar
1/3 c water
4 cloves garlic, minced
2 T grated/finely minced ginger (can sub with finely minced lemongrass)
2 shallots minced
2 jalepenos and 1 thai chili (opt) thinly sliced
2 green onions, sliced about 1/2″
fresh cracked pepper
roasted sesame
2 T cooking oil

In a small bowl make the sauce by combining brown sugar, water, rice vinegar and fish sauce and mix until dissolve. Add the ginger, shallots and garlic and set aside. Heat a large pan on high with cooking oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a min or so and then pour in about 1/4 of the sauce. Try not to move the chicken as you want the chicken to sear and caramelize. The sauce will start to thicken and the chicken will brown after a few min. Check to see if it’s nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce. Continue to cook until sauce is reduced to nice thick consistency and just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper.

Vietnamese Chicken Wings (recipetineats)

2 lb  chicken wings,
oil for grilling


4 cloves minced garlic
1/4 c lime juice (2 to 3 limes)
1/4 c fish sauce
2 T soy sauce
3 T brown sugar
2 T vegetable oil
2 stalks lemongrass

Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 1/4″ slices, thick enough to pick off later if any stick to the wings. Combine lemongrass with the rest of the marinade ingredients and mix well. Combine marinade with wings in a ziploc bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse. Marinate for at least a few hours, preferably overnight. When ready to cook, pour the wings and marinade into a large bowl.

Garnishes (opt)

1 birds eye chilli , finely chopped
Coriander leaves

To Grill: Lightly oil the grill and preheat on medium low. Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked. Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.

To Bake: Preheat oven to 350 F and put the rack in the top part of the oven. Line a baking tray with baking paper and place a rack on it. Remove wings from the marinade and spread out over the rack. Bake for 20 – 25 min until the top side is golden brown, then turn the wings and baste. Return to oven for another 10 – 15 min until wings are a dark golden brown. Turn again, baste and return to the oven for another 5 min.

To Serve: Serve garnished with coriander leaves and chilli slices (opt).

Vietnamese Grilled Pork Skewers (ricenflour)

1 lb pork shoulder or pork belly
2 – 3 shallots
3 – 4 cloves garlic
2 stalks lemongrass
3 T Vietnamese caramel sauce
1/2 t sesame oil
1 T fish sauce
1 T oyster sauce
1/2 T sugar
1/2 T oil
ground black pepper (opt)
white sesame seeds (opt)
bamboo skewers

If you are grilling the meat over direct fire, soak the skewers in cold water for about half an hour before threading the meat to prevent the skewers from burning. Finely chop shallots, garlic and lemongrass. Slice pork into 2 – 3 mm thick slices. Aim to have even slices of pork, not too thick so that it wouldn’t be too tough for the skewers to pierce through, but not too thin to save up time putting the meat together. Use pork shoulder, with the fat that lies between the meat, you never need to worry that the meat will get dry when being grilled. Plus, grilled pork shoulder is tender and crunchy at the same time. If you can’t find this part, pork belly also works quite well. If using pork belly, remember to remove the skin before skewer the meat. Mix the pork with all of the ingredients listed above and leave it to marinate for about 2 – 3 hours. However, it is best to marinate the pork overnight in the fridge, this allows the pork to fully ‘soak up’ the delicious flavours that are essential to your perfect grilled pork skewers. (There is no fixed measurement for the pork marinade – every family has a different taste bud, so keep experimenting until you reach the ratio that you fancy. If you are a beginner and unsure about your seasoning skills, try mixing your marinade in a separate bowl and seasoning it to taste first before adding it into the meat.) After marinating the meat, you can also do a taste-test by cooking (on the hob or in the microwave) a small piece of meat and adjust the seasonings if necessary. The main purpose of using caramel sauce is to give the meat a nice golden brown color after being grilled. If you omit this sauce, replace the “1/2 T sugar” in the recipe by 2 T brown sugar. In addition, prepare some honey to brush on the meat when grilling them. Thread pork into the bamboo skewers by piercing the skewer through one end of a meat slice, rolling the meat around the skewer and securing it by putting the skewer through the other end. Make 2 – 3 meat rolls on one skewer. The smaller meat slices should be on the inside, while the larger ones on the outside. Shape the skewer with your hand when you’re done threading the meat so that the meat is distributed evenly along the skewer. Make sure to leave a little bit of space between the slices. Don’t roll the meat too tight or put too much meat on one skewer, otherwise it would take a long time for the skewers to cook through and there is a high chance of burning them without fully cooking the inside. It’s grilling time! Put the skewers in a pre-heated oven at 400°F for 30 – 40 min. After 20 – 25 min, turn the skewers so that the meat cooks evenly on both sides. If you can grill the meat over charcoal fire, you should definitely take advantage of that – the charcoal fire gives the meat a smoky flavour, a beautiful charred and a mouth-watering aroma that is far superior to the oven grilled version. To prevent the meat from drying out, regardless of the grilling method, occasionally brush the skewers with some oil during the grilling process. Also, if you don’t use caramel sauce, it’s better to mix about 1 – 2 T honey with oil and lightly brush this mix all over the skewers. With honey, the meat will turn brown faster and has a glossy/ shiny “look” as well. However, as honey makes the meat brown fast, it should only be brushed onto the skewers at the last min e.g., 5 – 7 min before you take the skewers out of the oven.

Vietnamese Caramel Sauce (oneperfectbite)

1/4 c cold water
3/4 c sugar
1/4 c hot water

Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce until it becomes syrupy and color begins to change, about 5 – 7 min. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool. If not used immediately, transfer to a screw top jar and store at room temp for about 1 month.

Braised Vietnamese Fish (Ca Kho Yo) (oneperfectbite)

Caramel Sauce

1/4 c cold water
3/4 c sugar
1/4 c hot water

Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce until it becomes syrupy and color begins to change, about 5 – 7 min. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool. If not used immediately, transfer to a screw top jar and store at room temp for about 1 month.


1 T vegetable oil
2 T coarsely chopped shallots or red onion
2 T coarsely chopped garlic
1/4 c fish sauce
2 T sugar
1 T caramel sauce or brown sugar
1/3 c water
1/2 t black pepper
1 1/2 lbs salmon steaks or other meaty fish, about 1″ thick
3 green onions, trimmed, white part chopped, green part cut into 2″ pieces

In a medium deep skillet combine oil, shallots and garlic. Warm over medium-high heat until garlic becomes fragrant and starts to sizzle. Add fish sauce, sugar, caramel sauce, water and pepper; bring to a boil. Cook, stirring occasionally, until sugar dissolves and sauce thickens a little. Carefully add salmon steaks. Return sauce to a gentle boil, reduce heat and simmer, covered for 10 min. Carefully turn fish, add green onions and cook for 5 min longer. Transfer fish and sauce to shallow bowls. Serve hot. Yield: 4 servings.

Vietnamese Restaurant Style Grilled Lemongrass Pork (vieworldkitchen)

1 lb boneless pork shoulder steak, about 1/2″ thick


1 1/2 – 2 T granulated or light brown sugar
1 T chopped garlic
1 T chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 T)
1/4 t black pepper
1 1/2 t dark (black) soy sauce
1 1/2 T fish sauce
1 T oil

Cut the pork shoulder steak into pieces about 3 – 4″ big. Set aside. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot and lemongrass individually, put them into a bowl and add the sugar.) Add the pepper, soy sauce, fish sauce and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl. Add the pork and turn to coat well. Cover and set aside at room temp to marinate for 1 hour. Or refrigerate up to 24 hours, letting the meat sit out at room temp for 45 min to remove some of the chill before grilling. Preheat a grill to medium-high. Grill for 6 – 8 min turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 min before slicing and serving.


Kong Bak Pao (herworld)


1/2 lb pork belly
1 bunch coriander, roughly chopped
10 lotus leaf buns, steamed for 5 min

Cut meat into 4 pieces. Cook the pork belly in boiling water for 30 min. Drain. Put in a bowl. Coat the pork belly with the light and dark soya sauce. Deep fry pork belly for 30 seconds or until golden brown. Slice each chunk thinly. Add all remaining ingredients for marinade to the pork belly, coat evenly. Layer pork belly slices in a bowl. Steam for 3 hours, this makes the gravy thicker and more flavourful. To serve, place a pork belly slice and some coriander into each steamed bun.


1 T light soya sauce
1 T dark soya sauce
20g chopped garlic
1 T corn flour
1 t sesame oil
1 t sugar
pinch of five-spice powder
pinch of pepper


Gingery Pork Ramen (noblepig)

20 oz ground pork
8 c low-sodium chicken broth
1 lb baby bok choy, white parts thinly sliced diagonally, green leaves coarsely chopped
5 T soy sauce
1 1/2 T freshly grated ginger
1 1/2 t finely minced garlic
5 scallions (green parts only), sliced on the diagonal
1 1/2 t Sriracha
2  3 oz pkgs ramen noodles, broken to your liking (do not use flavor packet)

In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink. Set aside. In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 min. Stir in ramen and pork, simmering for one min more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 min while noodles constitute themselves. Serve immediately. Serves 6.

Crazy Good Beef and Broccoli (foodrecipesearch)

Beef and Broccoli

1 lb flank steak, sliced it into 1/4″ thick strips
3 c small broccoli florets
1/2 c beef stock
5 cloves garlic, minced
2 T corn starch
1 T canola oil

Toss sliced beef in a large bowl with corn starch. Make sure that you have rolled all the beef. Set aside. Heat canola oil in a wok or fry pan over medium heat and wait for a few min to heat pan. Add sliced beef and cook until brown for a few moments. Stir frequently. Remove meat to the dish. Set aside while you prepare broccoli and garlic. Add broccoli and garlic to pan. Stir them together and then add the beef broth. Let the soup simmer for a few moments until the broccoli is tender. Stir occasionally. When broccoli is ready, add reserved beef and sauce to the pan and stir. Let simmer for 5 min until sauce thickens. Serve over rice.


12 c low sodium soy sauce
1/4 c brown sugar
2 t corn starch

Combine all ingredients in a bowl. Mix well.

Egg Drop Soup (Better than Restaurant Quality!) (allrecipes)

1 c chicken broth
1/4 t soy sauce
few drops sesame oil
1 t cornstarch (opt)
2 t water (opt)
1 egg, beaten
1 drop yellow food coloring (opt)
1 t chopped fresh chives
1/8 t salt (opt)
1/4 – 1/2 t ground white pepper to taste (opt)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.