A collection of recipes for safe keeping
Grind: 500g pork (at least 20% fat) 250 grams shrimp, peeled and deveined Mix with 1 tablespoon freshly grated ginger 2 tablespoons soy sauce 2 tablespoons Shaoxing wine (or dry sherry) 1 teaspoon salt 1/4 teaspoon pepper Just before making dumplings, mix with 450g shredded napa cabbage 4…
For the spice paste To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour…
Copied from Homemade Tonkotsu Ramen (honestcooking.com) for safe keeping Ingredients 2½ lb ramen noodles, cooked according to package directions 5 oz pork fat Broth 4 lb pig hocks and/or trotters, ask the butcher to cut the smallest piece possible 2 lb chicken backs, cut into small…
Bourbon and Honey Glazed Kurobuta Ham Bourbon and Honey Glazed Kurobuta Ham 1 Kurobuta Small Half Bone-In Ham (about 6 lbs) 1/2 cup dark brown sugar 1/2 cup honey 1/3 cup orange marmalade 1 cup, plus 2 tablespoons bourbon 1/4 teaspoon ground cloves 1/4 cup Dijon…
Julienne 1 mooli and 4 carrots. In a pan, add 250ml water, 3 tbsp rice vinegar, 3 tbsp caster sugar and 2 tbsp salt, heat to dissolve. Mix together in a large kilner and add a couple of teaspoons of sesame seeds – white and black.
Take a kilo plus of sliced pork shoulder and marinade with the below ingredients for a few hours to overnight. Reserved a cup of the marinade for glazing at the end of cooking or just before the BBQ. Goes great in bao buns with green papaya…
Roast or steam 1 large fennel bulb, stems and dark green parts removed, then make and apply the sauce below 1 ½” piece ginger, grated 1 small garlic clove,minced 2 Tbsp. gochujang (Korean hot pepper paste) 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar 1 Tbsp.…
This is enough sauce to readily cover 300g meat (more than ample for 1 as a main meal). Make the sauce in a medium saucepan by combining, 1 Tbsp tomato puree, 1 Tbsp tomato ketchup, 240ml orange juice, 3 Tbsp white wine vinegar, 1/4 tsp fine salt, and 2…
https://munchies.vice.com/en_us/article/aeqwqp/kung-po-chicken
Boil a 3kg gammon joint for 30 mins per 500g – or use a meat thermometer and take it out at around 65c – the temp will continue to rise well into the 70s after removal from the water. Allow to cool in the fridge before…
For the salad (you can make in advance but store in air tight bag) 1 green papaya, shredded into strips with a fine julienne peeler 1 carrot, also shredded Dressing (dress very close to serving) A thumbnail piece of shrimp paste 1 Tbsp fish sauce Juice…
This is so delicious and moreish. It’s important to taste after making to finish balancing the flavours. Often I find I need to make it a little sweeter or add more chilli. A great use for this is to make summer rolls, bit off the end, then…
Ingredients ½ cup|80 grams black sesame seeds, toasted ½ cup|80 grams crushed peanuts ¼ cup|40 grams powdered sugar ¼ cup|60 ml honey big pinch of salt 25 dumpling skins bowl of water Blend the black sesame to a paste then mix with the other ingredients. Put…
In a large saucepan, combine 300 grams salt, 160 grams granulated sugar, 1 teaspoon black peppercorns, 10 hot Thai chilies, 6 bruised sticks of lemongrass, 2 handfuls of kaffir lime leaves, 1 handful of chopped galangal, 1 handful of cleaned cilantro root, 1 handful of garlic, 1…
Makes 3 decent sized lunches. Saute 175g chopped green beans with half a finely chopped red onion for 2-3 minutes. Next add more olive oil and a clove of garlic and cook for a minute. Stir in 175 g course bulgar and 125 g (half a…
Ideas Caramelised onion and butternut squash Lahmacun Roast peppers and crumbled peynir cheese Spinach and cheddar Prawn bhuna!
The secrets to crispy chilli beef are twofold; Firstly, it is important to cut the beef up into small relatively fine strips, cutting with the grain rather than across it. Secondly, the beef must be cooked (deep fried) until there is almost no moisture left i.e. it goes crispy. The…
Serves 4 people as a starter. Mix 150g plain flour with water, little by little, until the consistency of thickish double cream. Season with salt. In a separate bowl whisk two egg whites until stiff. Combine the two by folding the eggs into the batter. Place the vegetables into…
Main Ingredients 900g medium beetroots (500g in total after cooking and peeling) 2 garlic cloves, crushed 1 small red chilli, deseeded and finely chopped 250g Greek yoghurt 1 1/2 tbsp date molasses 3 tbsp olive oil, plus extra to finish the dish 1 tbsp za’atar salt…
For around 10 medium spring rolls Julienne and quickly wok 1 large carrot (julienne), 5 spring onions (julienne), 1 cup of bean sprouts, 2 cloves of garlic, 10 rehydrated shiitake mushrooms (stalks discarded) and 10g of grated ginger in sesame oil. After a couple of minutes…