Tag Archives: Asian

Sticky Sweet Asian Spareribs

These are easy and delicious. Sticky sweet Spare ribs are first simmered to tenderize and then grilled or barbequed to get crispy and sticky. So delicious, you won’t be able to stop eating them.

Serves: 4

Prep time: 10 minutes

Cooking time: 65 minutes approx.

INGREDIENTS:

  • 2 pounds meaty spare ribs, sliced into individual ribs
  • 4 tablespoon dry white wine or Shaoxing
  • 2 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons vinegar* See note below
  • 4 tablespoons honey
  • 1/2-1 teaspoon chili paste/sauce such as Gochujang or Sambal Oelek
  • 2 cloves garlic, peeled and grated
  • 1 “/2.5 cm peeled and grated ginger
  • 3/4 tsp. Chinese five spice
  • 6  tablespoons water
  • 1 tablespoon corn starch + 1/2 cup water 
  • Sesame seeds, optional

INSTRUCTIONS:

Heat a large pan over medium-high heat. Season spareribs with salt and pepper. Add enough of the sparerib pieces to the pan, fat sides down, to fit in a single layer. Cook 10 minutes or until browned, turning once. Transfer to a plate. Repeat with remaining pieces. Discard fat.
Meanwhile, in a large pot stir together wine, soy sauce, hoisin, vinegar, honey, chili paste, garlic, ginger, five spice and water until mixed.

Return all ribs to the pot with any juices. Bring to a simmer, stirring to coat ribs. Reduce heat. Simmer, covered, for 45 minutes or until ribs are just tender, stirring once or twice, adding a little water if necessary.

Pre heat oven to 450 F / 200 C . Remove ribs onto a oven safe rack/baking tray and bake for 20 minutes until dark , crunchy and sticky. Brush with additional marinade half way.

Meanwhile make a slurry with the cornstarch and water, add this to the pot and simmer for a few minutes to thicken the sauce. Serve alongside the spare ribs. Sprinkle with sesame seeds if desired. I like to serve this with some stir fried broccoli, with some chili and garlic. Enjoy!

  • *Vinegar is essential, as it tenderizes the meat and also renders out excessive fat.
  • Chinese Spring Rolls with three dipping sauces

    SPRING rolls春捲
    chūn juǎn

    These are great as a party food or also as a finger food for movie night. We even have them for dinner and serve them with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser too. And really not as difficult as they may seem.
    The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season, add any of the following, the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

    carrots*, shredded or cut into sticks
    bamboo shoots
    shiitake (soaked and stem removed)
    chestnut mushrooms*
    cabbage, shredded*
    paksoi*
    sugar snap peas*,
    green beans
    finely sliced red bell pepper
    onions*,
    beans sprouts*,
    peanuts,
    basil,
    cilantro*,

    PREP TIME : 30 MINUTES
    COOKING TIME: 15 MINUTES
    MAKES : 10 MEDIUM OR 20 SMALL

    INGREDIENTS SPRING ROLLS:
    4 oz. rice noodles soaked
    1 tbsp. vegetable oil for frying, divided
    1 lb. mixed vegetables
    1 tsp. grated ginger
    2 cloves garlic, sliced
    1 tablespoon Shaoxing wine or dry white wine
    2 tbsp. soy sauce
    1 tbsp. Ketjap Manis
    1 tsp. Sambal Oelek or more
    1 teaspoon sesame oil
    black pepper, to taste
    2 tsp. Boemboe Sate (sate seasoning)

    For the meat or tofu:
    • 8 ounces ground pork/chicken or scrambled tofu
    • ¼ teaspoon salt
    • ½ teaspoon sesame oil
    • 1 teaspoon Shaoxing wine or white wine
    • 1 tbsp. black bean sauce
    • ¼ teaspoon white pepper

    FOR WRAPPING:
    1 package 8″ square spring roll wrappers
    • 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
    • Canola, peanut or vegetable oil, for frying

    Chinese Spring Rolls6

    DIPPING SAUCES;
    Sate Sauce:
    • Sate sauce see Chicken Saté (Saté Ajam)

    Sticky Red Chili Sauce:
    • 1 tbsp. Lemon juice
    • 1 tbsp. honey or agave if vegan
    • 1 tbsp. sambal oelek
    • 4 tbsp. Ketchup
    • 1 tsp. sesame oil
    Mix all the ingredients in a bowl.

    Garlic Lime Cashew Sauce:
    • 1/2 cup raw cashews, soaked in boiling water for one hour, drained
    • 1/4 cup water or more
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lime juice, or to taste
    • 1 tbsp. aple cider vinegar
    • 1 tsp. maple syrup
    • 1 heaping teaspoon tahini
    • 1 small garlic clove
    • 1 teaspoon garlic powder
    • 1/2 tsp. onion powder
    • salt and pepper, or to taste
    Mix in a high speed blender until smooth.

    Chinese Spring Rolls6

    INSTRUCTIONS SPRING ROLLS:
    1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
    2. Heat a large frying pan or wok, add half the oil.
    3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
    4. Put the pan back on the heat and add the remaining oil.
    5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
    6. Place into the bowl with the rice noodles.
    7. Toss everything together.
    8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
    9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
    10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
    11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
    12. Heat the oil in a large wok or saucepan over a medium heat.
    13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
    14. Serve with the dipping sauces.

    Enjoy!
    Myra XO

    Korean Beef

    Korean Beef Bowls

    korean beef

    When I’m looking for a super easy dinner that I know will satisfy everyone, I often make this recipe.

    These Korean beef bowls are made with thinly sliced beef cooked in a sweet and savory sauce, served with steamed rice or rice noodles and plenty of veggies, whichever ones you happen to have.

    The sauce is one of my favourites; soy sauce, sugar, garlic, ginger are a few of the key ingredients that makes this so delicious.


    Prep Time : 10 minutes

    Cook Time : 10 minutes

    Total Time : 20 minutes


    Servings : 4

    korean beef

    INGREDIENTS:

    • 2 lbs. steak, thinly sliced
    • 1 1/2 teaspoon minced fresh ginger
    • 3 garlic, grated or minced
    • 1/4 tsp. ground black pepper
    • 4 tbsp.light soy sauce
    • 2 tbsp. coconut sugar or regular
    • 3 tbsp. oyster sauce
    • 1 tsp. Gochujang or sambal oelek
    • 1 tablespoon sesame oil
    • 2 tsp. fish sauce
    • 2 teaspoon cornstarch
    • 1/4 cup dry white wine
    • 1/4 cup sliced green onions and/or Coriander
    • 1 tablespoon toasted sesame seeds

    INSTRUCTIONS:

    In a small bowl, whisk together the ginger, garlic, ground black pepper,soy sauce, sugar, oyster sauce, Gochujang or sambal oelek, sesame oil and fish sauce.

    Slice the beef as thinly as you can and coat with a teaspoon of sesame oil.

    Have all your other ingredients ready, like the vegetables and noodles or rice, because this really takes just a few minutes to make.

    Mix the corn starch with the white wine in an other little bowl or mug.

    korean beef

    Heat a large frying pan, when really hot, add the beef and saute for a few minutes until it starts to get nice and brown. Lower the heat and add the sauce, bring to a simmer and add the corn starch-white wine slurry you’ve made. Add a little more water if necessary.

    Cook for 1 more minute or until sauce has thickened. Taste and adjust seasoning if necessary.

    Dived your vegetables and rice or noodles between the bowls and spoon over the beef and sauce, sprinkle with toasted sesame seeds and coriander and/or sliced green onions.

    Enjoy!

    Myra XO

    Citrus Honey Soy Salmon

    Sticky Citrus Honey Soy Baked Salmon

    Citrus Honey Soy Salmon

    Citrus Honey Soy Salmon

    Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is flaky and tender when baked this way and stays really juicy. You’re going to love it!
    But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!
    Let’s talk about the sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minutes. I think it would be great on anything actually, it”s just so delicious.
    This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with. ( Pssssst.….no one needs to know how easy it was).
    I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

    Citrus Honey Soy Salmon

    Serves: 4 – 6
    Prep Time: 10 minutes
    Cooking Time: ca. 15 minutes
    ________________________________________
    INGREDIENTS:
    • 1 ¼ pound salmon (preferably wild )
    • juice of half a lime (1 lime cut in half)
    • 1 tablespoon lemon juice (1 lemon cut in half)
    • 3 tablespoon orange juice (1 orange cut in half)
    • 2 tablespoons Soy sauce
    • 2 tablespoons dark Agave syrup (or coconut sugar )
    • 1 tablespoon honey
    • 1/4 – 1/2 teaspoon red pepper flakes
    • 2 cloves garlic, peeled and grated
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons butter
    • Freshly ground black Pepper

    Citrus Honey Soy Salmon

    Citrus Honey Soy Salmon

    DIRECTIONS:
    Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF
    Cut the citrus fruits in half, take the juice needed from one half and use the other halves to cut into slices to place on top of the salmon.
    In a saucepan over medium heat combine the juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.
    Allow to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt.
    Let cool.

    Citrus Honey Soy Salmon

    Citrus Honey Soy Salmon

    Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the sauce. Season with freshly ground black pepper. Top with slices of citrus fruits. Bake the salmon for 10 minutes.
    Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.