1 pound skin-on pork belly you can substitute fatty ground pork or a fatty cut of pork butt/shoulder 2 tablespoons water – 30 ml 1/3 cup neutral oil such as vegetable, canola, or avocado oil – 80ml 6 scallions finely chopped, white and green parts separated 5 slices ginger ⅛-inch/3mm thick 3 star anise pods… Continue reading Zha Jiang Mian (Beijing “Fried Sauce” Noodles)
Category: Beer Bites
15-Minute Black Bean Chili Oil Noodles
Black Bean Chili Oil 2 tbsp neutral oil (such as vegetable, canola, etc) 4 cloves garlic minced (use more, if you want more garlic!) 1-2 tbsp gochugaru or other chili powder, see notes 1 tsp dark soy sauce , see notes 1 tsp sugar 1 tbsp black bean garlic sauce , see notes Noodles &… Continue reading 15-Minute Black Bean Chili Oil Noodles
Black Bean-Garlic Shrimp
2 tbsp Cooking oil 30g Ginger, peeled & chopped into batons 500g Prawns, green, peeled, deveined, leaving tail on 2 tbsp Lee Kum Kee Black Bean Garlic Sauce In a hot wok or fry pan, add oil, then ginger, cook till fragrant. Then add prawns and fry for approximately one minute either side, or until… Continue reading Black Bean-Garlic Shrimp
Sous Vide Gochujang Shrimp
Prep Time: 00:15 Recipe Time: 00:30 Temperature : 135F / 57.2C 1 pound large shrimp (16-20 per pound), peeled and deveined 3 tablespoons gochujang 1 tablespoon honey 1 tablespoon mirin 1 tablespoon soy sauce 2 tablespoons thinly sliced scallions Set the Anova Sous Vide Precision Cooker to 135°F (57°C). In a small bowl, whisk together… Continue reading Sous Vide Gochujang Shrimp
Fall-Off-The-Bone Sous Vide Ribs
Prep Time: 02:15 Recipe Time: 14:00 Temperature : 160F / 71.1C 1 (2-pound) rack baby back ribs, membrane removed (see note) 1/2 cup dry rub, any style (see note) 1/4 cup barbecue sauce, any style Set the Anova Sous Vide Precision Cooker to 160ºF (71ºC). Generously coat both sides of the ribs with the dry… Continue reading Fall-Off-The-Bone Sous Vide Ribs
Kenji’s Sous Vide BBQ Ribs
Prep Time: 04:00 Recipe Time: 12:00 Temperature Options: Extra meaty – 145F / 62.8C Traditional bbq – 165F / 73.9C 1/3 cup / 80 ml Paprika 1/3 cup / 80 ml Dark Brown Sugar 1/4 cup / 60 ml Kosher Salt 2 tablespoons / 30 ml Whole Yellow Mustard Seed 1 teaspoon / 5 ml… Continue reading Kenji’s Sous Vide BBQ Ribs
Sous Vide BBQ Pork
For a boneless or bone-in pork shoulder: 165°F for 18 – 24 hours for pull-apart tender pork 145°F for 18 – 24 hours for pork that is tender but still sliceable Optional spice rub: 1/4 cup / 50g Paprika 1/4 cup / 50g Dark brown sugar 3 tbsp / 35g Kosher salt 1 tbsp /… Continue reading Sous Vide BBQ Pork
Sous Vide Spiral-Cut Ham With Balsamic Brown Sugar Glaze
Because hams are precooked, it’s really just a matter of reheating them. Typically, I’d suggest removing meat from its retail packaging, seasoning it, then resealing it in a sous vide bag before cooking it. But since ham’s pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more… Continue reading Sous Vide Spiral-Cut Ham With Balsamic Brown Sugar Glaze
Vietnamese Simple Fried Shrimp (Tom Chien Gion)
1 lb shrimp (peel and devein) 1 teaspoon sea salt 1 teaspoon chicken or mushroom bouillon powder 1/4 teaspoon ground black pepper 1/2 cup tapioca starch Vegetable oil for deep-frying Instructions In a medium-size bowl, marinate shrimp with salt, bouillon powder, and black pepper for at least 15 minutes. Toss shrimp with tapioca starch until… Continue reading Vietnamese Simple Fried Shrimp (Tom Chien Gion)
Chinese-Style Soy Sauce Braised Pork Ribs
1 1/2 lbs pork spare ribs 1 tablespoon granulated white sugar 1 1/2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1/2 tablespoon Shaoxing cooking wine 1/2 tablespoon rice vinegar 1/2 cup water 1 tablespoon minced ginger 1 tablespoon minced garlic 1 green onion (thinly sliced) Cut your spare ribs into bite size pieces.… Continue reading Chinese-Style Soy Sauce Braised Pork Ribs
Vietnamese Fried Pork Spare Ribs (Suon Heo Chien)
2 lbs pork spare ribs (thin ribs; have the butcher cut into long strips, perpendicular to bones; then cut into bite-size pieces between bones at home or simply cut with a sharp cleaver at home) 1 tablespoon chicken or mushroom bouillon stock powder 1 tablespoon sea salt (optional for cleaning) 2 teaspoons sea salt 1… Continue reading Vietnamese Fried Pork Spare Ribs (Suon Heo Chien)
Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)
2 lbs pork spare ribs 1 shallot (finely diced) 3 cloves garlic (finely chopped) 1 tablespoon chicken or mushroom bouillon powder 2 tablespoons fish sauce 1/2 teaspoon ground black pepper 3 tablespoons granulated sugar (divided; 1 tablespoon for marinade, 2 tablespoons for caramel sauce) 3/4 cup coconut soda 1/2 cup water 1 green onion (optional;… Continue reading Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)
Vietnamese Caramelized Sweet & Savory Baby Shrimp (Tep Rim / Tep Ram)
1 lb baby shrimp (size 70-90) 1-1/2 teaspoons sugar 1/4 teaspoon ground black pepper 2 teaspoons fish sauce 1 teaspoon chicken bouillon powder 2 tablespoons annatto oil or vegetable oil 3 cloves garlic (peel and mince) 1 shallot (peel and mince) 2 green onions/scallions (separate whites and greens) Marinate baby shrimp with sugar, ground black… Continue reading Vietnamese Caramelized Sweet & Savory Baby Shrimp (Tep Rim / Tep Ram)
Vietnamese Caramelized Shrimp (Tom Rim)
2 lbs shrimp (size 91+) 1 teaspoon salt for cleaning 3 tablespoons fish sauce 1 tablespoon chicken or mushroom stock powder 1-½ tablespoons granulated sugar 1/2 teaspoon MSG (optional) 1/4 teaspoon black pepper 5 garlic cloves (mince) 1 large shallot (mince) 2 tablespoons vegetable oil or annatto oil 1 green onion (optional; slice into 1-inch… Continue reading Vietnamese Caramelized Shrimp (Tom Rim)
13-Ingredient Chili
1 pound cooked red beans, preferably Hidatsa from Rancho Gordo 2 1/2 – 3 pounds beef chuck roast 2 1/2 teaspoons Kosher salt and freshly ground black pepper 1 tablespoon canola oil 2 medium yellow onions, roughly chopped 2 poblano chiles, seeds removed and roughly chopped 1 jalapeño or serrano chili, finely chopped 6 garlic… Continue reading 13-Ingredient Chili
Masala Fries
4 medium potatoes (see notes) 4 teaspoons avocado oil 1 teaspoon ginger-garlic paste 1/4 teaspoon turmeric powder 1.5 teaspoons Kashmiri red chili powder 1 teaspoon coriander seed powder 1/2 teaspoon cumin seed powder 1/4 teaspoon garam masala powder 2 teaspoons ketchup 2 tablespoons water 3/4 teaspoon chaat masala kosher salt To garnish and serve 1… Continue reading Masala Fries
Peanut Chaat
1 cup roasted peanuts 1/2 cup cucumber (preferably seedless) 2 tablespoons raw mango 2 tablespoons pomegranate seeds 1 medium tomato 1/4 cup red onion 1 spicy green chilies (Thai green peppers) 1/4 cup cilantro 1 tablespoon lime juice 1.5 teaspoons chaat masala 1/2 teaspoon Kashmiri red chili powder 1/2 teaspoon kala namak/Indian black salt 1/2… Continue reading Peanut Chaat
Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)
1 pound (450g) dried pinto beans Kosher salt 6 cups (1.4L) homemade or store-bought low-sodium chicken stock 2 bay leaves 2 sprigs epazote (optional; see note) 12 ounces (340g) diced bacon (see note) 1 medium white or yellow onion, diced (about 8 ounces; 225g) 2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs… Continue reading Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)
Crispy Air Fryer Broccoli (or Cauliflower)
3/4 cup/120 g chickpea flour 3/4 cup/105 g cornstarch 1 tsp fine sea salt 1/2 tsp red pepper flakes 3/4 cup/180 ml cold water 1/2 cup/120 ml neutral oil 12 oz/340 g bite-sized broccoli or cauliflower florets Buffalo Sauce, to serve Preheat the air fryer to 400F/200C. Line a tray with parchment paper. In a… Continue reading Crispy Air Fryer Broccoli (or Cauliflower)
Skyline Chili
For the Chili: 2 pounds (900g) ground beef, preferably 80% lean 2 medium sweet onions (about 8 ounces; 227g each), finely minced 6 cloves garlic, finely minced or grated 3/4 cup tomato paste (one 6-ounce can) 2 tablespoons (30ml) red wine vinegar 1 tablespoon (15ml) Worcestershire sauce 3 bay leaves 1 1/2 tablespoons (15g) Diamond… Continue reading Skyline Chili