Tag: main course
Lemongrass Shrimp
Lemongrass Shrimp
When making this recipe, be aware of the size of the shrimp that you are going to use. I used smaller shrimp that are 31/40 ct. These only take 4 minutes to cook. If you want to use larger ones like 16/20 ct, they will take twice as long to cook. Serve these shrimps with garlic noodles.
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tbsp butter
- 3 tbsp lemongrass finely chopped
- 4 garlic cloves minced
- 1/4 cup shallots finely diced
Sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1/2 tsp cracked black pepper
- 4 thai chilies finely chopped
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Melt butter in a large sauté pan over medium high heat. Add in the lemongrass, shallots, and garlic. Cook for 4 minutes.
- Add in the shrimp. Give them a quick a quick toss in the lemongrass mix. Arrange them in a single layer. Cook for 2 minutes.
- Stir in the sauce. Flip the shrimp to the other side and cook for 2 more minutes.
- Yes, this really only takes 10 minutes to make.
- Serve with garlic noodles.
Tonteki
Tonteki
Tonteki is a sautéed pork loin chop served over shredded cabbage covered with a garlicky brown sauce gravy. This recipe couldn’t get any easier. It is recommended that you use at least 1” thick pork chops. If you use thinner, it is easier for the pork chops to dry out. With 1” thick chops, cooking for 4 minutes a side will result a perfect medium before you slice into them. Drizzling the remaining sizzling brown sauce over the slices will finish cooking them a little more.
Equipment
- Spice grinder
Ingredients
Pork Chops
- 3 boneless pork loin chops 1” thick, 8-10oz each
- 1 tsp salt
- 1/2 tsp white peppercorns
- 1/2 tsp black
- 1 tbsp olive oil
Sauce
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp water
- 2 tsp sugar
Garnish
- 3 garlic cloves sliced thin
- 1 cup shredded cabbage
Instructions
- Score both sides of the pork chops with a knife. Put the salt, black and white peppercorns in a spice blender. GRIND! Rub both sides of the pork chops generously with the salt and pepper mix. Let sit for 10 minutes at room temp.
- While the pork chops are marinating, mix together all of the sauce ingredients. Set aside.
- Heat up olive oil in a large sauté pan over medium heat. Add in the garlic. Cook until it is brown, but not burnt, 3-4 minutes. Remove from the pan and set aside.
- Turn up the heat to medium high. Add in the pork chops.
- Cook for 4 minutes a side.
- Add in the sauce. Coat the pork chops in the sauce. Cook for 1 more minute. Remove the pork chops from the pan.
- Continue to cook the sauce for 1 more minute of until it slightly thickens.
- Slice the chops into 1/2”thick slices. Fan out on a bed of shredded cabbage. Spoon the sauce over the pork chops. Garnish with the fried garlic.
Pork Belly Rice Bowl
Pork Belly Rice Bowl
If you live on a tight budget and but don’t want to sacrifice eating a quality meal, have I got the recipe for you. The pork belly is marinated in a Korean soybean paste based marinade for only a half an hour, then grilled and eaten over steamed rice with a soft boiled egg. This couldn’t be simpler to make.Let’s talk about the price points of this recipe of the main ingredients: – The pork belly that I bought is $3.99lb. Costing $3 for 12 oz. – The rice cost $1.49 for a 1lb bag. I used half of it. $.75. – I bought a dozen eggs on sale for $.49, costing $.04 an egg = $.08 – The green onion cost $.50 a bunch. Needing only 1, it cost $.10. All the other ingredients are something that I always have on hand because I eat this type of food for every meal almost everyday. So, for 2 large servings of this rice bowl, it cost around $4 to make. You can’t find food of this quality for this price eating out anywhere. With very minimal investment needed, buy some of these ingredients that you might not normally use like rice cooking wine, soy sauce, soy bean paste, and sesame oil. This particular marinade works on pretty much any type of meat. If you want to add in more vegetables, please do. Carrot, onion, cabbage, bok choy, mushrooms, would all be great additions.
Servings: 2
Ingredients
- 3/4 lb skin on pork belly 1/4” thick
- 1 1/2 tbsp doenjang soy bean paste
- 2 tbsp soy sauce
- 2 tbsp rice cooking wine
- 2 tbsp honey
- 2 tbsp grated onion
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tsp minced ginger
- 1 tsp cracked black pepper
- 2 soft boiled eggs
- 1 green onion finely chopped
- 4 cups steamed rice 2 cups per serving
Instructions
- Mix all of the marinade ingredients together.
- Add in the pork belly pieces. Marinate for at least 30 minutes.
- While the pork belly is marinating, bring a pot of water up to boil. Add in 2 eggs. Boil for 6 minutes. Remove from the water and put in an ice bath. Set aside.
- Heat up cooking oil in a grill pan or a griddle over medium high heat. Shake off the excess marinade from each pork belly slice, add them to the griddle in a single layer.
- Cook the pork belly slices for 4-5 minutes a side, until they are almost crispy.
- Add 1 cup of steamed rice to a bowl. Fan out slices of the pork belly around the edges of bowl. Carefully slice the soft boiled egg in half and place in the center. Garnish with green onions.
