Tag: East Asian
Japanese-Style Bone-In Strip Steak
Japanese-Style Bone-In Strip Steak
This is the way you’d get a steak if you ate at a Japanese teppanyaki restaurant. The preparation is quite simple and the whole dish takes under 10 minutes to make. You can cook this in a frying pan and not have to worry about firing up a grill. You can use a strip, ribeye, top sirloin, or fillet mignon.
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves sliced
- 16 oz bone-in strip steak
- salt
- cracked black and white pepper
Sauce
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp water
- 1 tbsp sugar
Instructions
- Mix together the sauce ingredients. Set aside.
- Season the steak on both sides with salt and cracked black and white pepper.
- Heat up cooking oil in a frying pan over medium high heat. Fry the garlic cloves for a minute until browned. Set aside.
- Increase the heat to high heat. Add in the strip steak.
- Sear for 3 minutes a side.
- Pour in the sauce. Coat the steak in hydrahead sauce on each side. Remove the steak from the pan.
- Allow the sauce to thicken; 1-2 minutes.
Soy Sauce Chicken
Soy Sauce Chicken
Soy sauce chicken is a classic Cantonese dim sum that is typically served cold. That’s not to say that you can’t eat it hot. This is a lot more than just chicken marinated in soy sauce. There’s actually 14 ingredients to the marinade: lots of aromatics and the whole spices that make up 5 spice powder. You can use either a whole chicken, no more than 4lbs, or 4lbs worth of whole chicken legs. To achieve the quality restaurant flavor, it is very necessary to marinate the chicken for 24 hours.To cook the chicken, place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid. Turn off the heat. Let the chicken steam in the pot covered for 30 minutes. Once cooked through, you can either eat it hot with some steamed rice as a main course or completely chill it and eat is as a dim sum appetizer.
Ingredients
- 1 whole chicken or 4 whole chicken legs
- 2 cups light soy sauce
- 1 cup brown sugar
- 1/2 cup shaoxing cooking wine
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp ginger grated
- 8 garlic cloves minced
- 5 green onions chopped
- 3 bay leaves
- 2 cloves
- 1 cinnamon stick
- 1 star anise pod
- 1/2 tsp fennel seeds
Instructions
- Mix all of the marinade ingredients together.
- Place the chicken along with the marinade in a gallon sized storage bag. Squeeze out as much air as possible. Marinate for 24 hours.
- Place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid.
- Turn off the heat. Let the chicken steam in the pot covered for 30 minutes.
Pan Fried Noodles with Bacon
Pan Fried Noodles with Bacon
This is a quick and easy noodle stir fry dish utilizing basic ingredients that you can find at any grocery store. You can substitute any protein of your liking if bacon isn’t your thing, or add tofu or more vegetables and make this dish vegetarian. I ate the leftovers the next morning with 2 fried eggs on top of the noodles…good at all times of the day.
Ingredients
- 8 oz Chinese egg noodles prepared according to package directions
- 1/4 lb thick cut bacon diced
- 3 tbsp vegetable oil
- 1/2 medium white onion thinly sliced
- 2 cup green cabbage chopped
Sauce
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tsp sugar
- 1/4 tsp cracked black pepper
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Cook the bacon in a large sauté pan or wok over medium heat until crispy and the fat has rendered out. Pour the bacon and it’s grease in a bowl and set aside.
- Heat up 1 tbsp of vegetable oil and 1 tbsp of the bacon grease in the same pan over medium high heat. Place the noodles in the pan in a single layer. Fry for 3 minutes.
- Flip the noodles. Fry for 2 minutes on the other side and move to a plate.
- Heat up the last 2 tbsp of vegetable oil over medium high heat. Sauté the cabbage and onions for 3 minutes.
- Add the bacon back in. Sauté for 2 minutes.
- Add the noodles back in; tossing with bacon and vegetables.
- Pour in the sauce and sauté for 3 minutes, making sure that the noodles are evenly coated.
