Tag: main course
Mayak Eggs
Mayak Eggs
Mayak eggs are soft or hard boiled eggs marinated in sweet/salty/spicy marinade. They are always served over steamed rice, with generous amounts of the marinade spooned over the eggs.
Ingredients
- 6 large eggs room temperature
- 1/2 cup soy sauce
- 1/2 cup corn syrup
- 1/2 cup water
- 3 garlic cloves minced
- 3 green onions chopped
- 1 green chili chopped
- 1 red chili chopped
- 1 tbsp sesame seeds
Instructions
- Add the room temp eggs to a pot of boiling water. Boil for 5-6 minutes for a runny yolk. 8-10 minutes for a hard yolk.
- Run the eggs under cold water. Add ice cubes to help stop the cooking time.
- Mix together the soy sauce, corn syrup, and water.
- Stir in the Thai chilies, garlic, and green onion.
- Peel the eggs. Pour the marinade over the eggs in a container. Let marinate in the refrigerator for at least 6 hours, preferably overnight.
- Put 2 eggs over some steamed rice.
- Carefully cut the eggs in half. Spoon over the marinade. Garnish with sesame seeds.
Spicy Garlic Shrimp
Spicy Garlic Shrimp
I’ve been on a chili oil kick. Craving spicy. This happens to be the easiest shrimp recipe you’ll ever make. 5 minutes prep. 4 minutes cooking time. Spicy, sweet, and savory shrimp. Get ready to have your bunghole cauterized. Serve with steamed rice. This would even be tasty tossed in noodles.When choosing shrimp, 31/40 count peeled and deveined shrimp work the best for this type of stir fry. They only require 2 minutes of cooking.
Ingredients
- 2 tbsp butter
- 6 garlic cloves minced
- 1 lb 31/40 ct. shrimp peeled and deveined
- 1 tbsp shaoxing cooking wine
- 2 tbsp chili oil
- 2 tbsp oyster sauce
- 1 tbsp honey
- 2 green onion chopped
- 1/4 cup cilantro chopped
Garnish
- fried shallots
- fried garlic
Instructions
- Mix together the chili oil, oyster sauce, and honey. Set aside.
- Melt butter in a large sauté pan over high heat. Sauté the garlic for 30 seconds.
- Add the shrimp. Cook for 1 minute.
- Deglaze the pan with the cooking wine. Stir in the sauce. Cook for 1 more minute.
- Add in the green onion and cilantro. Turn off the heat.
- Garnish with fried shallots and garlic.
Korean-Style Chicken Noodle Soup
Korean Style Chicken Noodle Soup
It’s that time of year in MN; cold as fuck and lots of snow for the next 6 months. That means it’s soup time! This Korean chicken noodle soup is ready in an hour and is fairly easy to make. For being a chicken noodle soup, it is quite heavy having both potatoes and noodles. Starchy. The chicken used in this soup isn’t added into the stock like in other recpies, but is deboned, leaving the skin intact to the thighs. The bones are used in the making of the stock for the first 30 minutes of the boil. The chicken thighs are sautéed until cook through, allowing the skin to get crispy. They are added on top of the soup when bowling up. Once the stock has been scooped of bones, green onions, ginger, and scum, onions, garlic, potatoes, fish sauce, and soup soy sauce are added and simmered for 10 minutes. The type of noodle used in this soup is called Kalguksu, meaning “fresh hand cut noodles.” You can find these in the refrigerated section of your local Asian market. They come in portions of 5. Add 3 portions of the noodles to the stock and cook for 5 minutes.Portion out the soup and noodles into large soup bowls. Place 1 whole chopped chicken thigh across the top of the soup. Add a lot of green onions to the soup. Finish with some cracked black pepper. So much goodness.This soup is not good as leftovers in this preparation. The noodles will absorb too much of the stock, making them really mushy if you eat it the next day. What you can do is boil the noodles separately from the stock. Then you can add the noodles to the soup bowl, pouring the stock over. Then top with the chicken and green onions. Save the leftover noodles in a container for up to 3 days in the refrigerator.
Servings: 4
Ingredients
- 2 lbs bone in chicken thighs
- 2 tbsp vegetable oil
- 12 cups chicken stock
- 3 slices of ginger
- 2 whole green onions
- 2 cups water
- 1 tbsp fish sauce
- 1 tbsp soup soy sauce
- 1 head garlic minced
- 1 medium onion sliced
- 2 medium potatoes peeled and sliced 1/4” thick
- 3 portions kalguksu noodles
- 2 green onions chopped
- cracked black pepper
Instructions
- Debone the chicken thighs, leaving the skin intact.
- Add the chicken bones, ginger slices, and whole green onions to a pot filled with 12 cups of chicken stock. Cover. Bring to a boil and simmer for 30 minutes.
- While the stock is boiling, heat up cooking oil in a large sauté pan over medium high heat. Add the chicken thighs skin side down.
- Cook for 5-6 minutes a side, making sure the skin is crispy and the chicken is cooked all the way through. Place the chicken thighs in a metal bowl and pkace a cover over it.
- After boiling for 30 minutes, scoop out all of the bones, green onions, and ginger slices. Skim off any scum from the chicken bones.
- Add in the 2 cups of water, onions, garlic, potatoes, fish sauce, and soup soy sauce. Simmer on medium high heat for 10 minutes.
- Stir in the 3 portions of Kalguksu noodles. Cook for another 5 minutes.
- Chop each of the chicken thighs.
- Portion out the noodles and broth into a soup bowl. Place a chopped chicken thigh across the top of the soup. Top with a lot of green onions. Finish with some cracked black pepper.
