Tag Archives: Asian

Korean Beef Bowls

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

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.

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

Sticky Citrus Honey Soy Baked Salmon

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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.

Serves: 4 – 6
Prep Time: 10 minutes
Cooking Time: ca. 15 minutes
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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

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.

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.

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO

Char Siu Chicken

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This is a delicious and simple recipe for Char Siu Chicken, made in the comfort of your own home with just a few ingredients in less than ten minutes.

And better than take out! What I truly miss in my village is a China Town, a great China Town like in new York where you can buy amazing take out like Roast meats or Duck. Just thinking about it makes me hungry (again).
But I have come up with this super easy and quick Char Siu Chicken which satisfies my Asian Food cravings. There are tons of recipes out there for Char Siu mostly using pork but I love making it with chicken breast. I don’t add any food coloring, but you can if you like and want the visual resemblance. Since I’m not grilling on charcoal which gives the authentic flavour, I’ve added some liquid smoke. This is optional because it still tastes great if you don’t have it in your pantry. You’re going to love it, its sticky, it’s sweet and super juicy.
It’s best left to marinate over night but a few hours will give a great flavour too.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4

Ingredients:

• 1 lb. Chicken Breasts
• 1 1/2 tbsp. Soy Sauce
• 2 tbsp. Hoisin Sauce
• 1 tbsp. Honey
• 1 tbsp. Brown Sugar
• 1 tsp. grated ginger
• 2 cloves Garlic, peeled and grated
• 1/2 tsp. Five spice
• 1 tbsp. Lemon Juice
• Few drops liquid smoke
• A little oil for griddle pan

Instructions:

Mix all the marinade ingredients in a rectangular dish big enough to hold the chicken breasts in one layer.
Place the chicken breasts in the marinade and turn to cover completely.
Cover with cling film and put away in the fridge for a few hours or overnight.
Remove the chicken breast from the fridge about 30 minutes before grilling.
Heat a griddle pan to medium heat and brush with a little oil.
Take the chicken breasts out of the marinade and place onto the griddle pan.
Grill for about 4 to 5 minutes on each side until cooked thru.
Remove to a cutting board and gently cover with foil, rest for a few minutes before cutting into slices. Serve straight away with Asian Coleslaw (see recipe under starters/salads).

Enjoy!

Myra XO