Tag: Chinese
Crab Rangoon Cheese Ball
Crab Rangoon Cheese Ball
I came up with this recipe with my new found love of Tillamook cream cheese. It’s much creamier and richer than your normal cream cheese. It’s so good you could shamelessly eat a brick of it in one sitting. Shamelessly. I took the ingredients that would go into a crab rangoon and turned it into the most decadent cheese ball known to mankind. The cheese ball contains jumbo lump crabmeat(substitute artificial crab if on a budget), shallots, chives, green onion, a few seasonings, and of course, Tillamook cream cheese. I rolled the mix into 2 balls, then rolled them in sesame seeds. They should chill in your refrigerator for at least 4 hours before serving.
Ingredients
- 8 oz cream cheese preferably Tillamook
- 8 oz jumbo lump crab meat
- 3 green onions finely chopped
- 1/4 cup shallots finely chopped
- 1/4 cup chives finely chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- fried wonton wrappers for serving
Instructions
- Mix together the crab meat, shallots, green onion, chives, Worcestershire sauce, sugar, and salt.
- Using your hands, mix in the cream cheese.
- Form the mix into 2 balls.
- Mix together the sesame seeds.
- In a bowl, roll the cheese ball in the sesame seeds until it is entirely coated. Let chill in the refrigerator for 4 hours before serving.
- Serve the cheese ball with fried wonton chips.
Black Garlic Chili Oil Noodles
Black Garlic Chili Oil Noodles
So, what is black garlic? Black garlic is garlic that has been fermented; giving it a sweet flavor filled with umami. Mashed with chili flakes, oyster sauce, and soy sauce, then tossed with sautéed shallots and rice noodles, makes this vegan dish quick and easy; containing sweet, savory, salty, and spicy flavors.
Ingredients
- 12 oz rice noodles soaked in warm water
- 1 head black garlic peeled and mashed
- 1 1/2 tbsp gochugaru powder
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1 cup shallots chopped
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for 1 hour. Drain.
- Mix together the black garlic, gochugaru, soy sauces, and oyster sauce.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes.
- Add in the green onions and cook for a minute.
- Stir in the sauce. Cook for 1 minute.
- Add in the noodles and toss in the sauce. Cook for 3 minutes. Turn off the heat.
Chinese Beef Stew
Chinese Beef Stew
This Chinese beef stew is an easy 1 pot meal that requires minimal prep work. You can use short ribs, chuck roast, untrimmed brisket, or beef shank meat for your protein. Traditionally, there would also be beef tendon in this stew, but that’s up to you if you’d want that. After 3 hours of cooking, the meat is so tender that barely have to chew it.
Ingredients
- 2 lbs flanken cut beef short ribs cut in between the bones
- 5 cups water
- 1/4 cup shaoxing cooking wine
- 4 dried red chilies
- 8 slices ginger
- 3 green onions roughly chopped
- 4 bay leaves
- 1 star anise
- 1 cinnamon stick
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp salt
- 2 large carrots cut into 2” pieces
- 3 red potatoes peeled and cut into large cubes
Garnish
- green onions chopped
Instructions
- Place the short ribs in a large pot with the water. Bring to a boil. Simmer over medium heat for 15 minutes, skimming the scum off the surface of the water.
- Add in the shaoxing cooking wine, dried chilies, ginger, green onions, bay leaves, star anise, cinnamon stick, sugar, and black pepper. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Pour in the soy sauces and the salt. Continue to simmer for 90 minutes.
- Add in the carrots and potatoes. Simmer uncovered for 30 minutes until the veggies are cooked through.
