Makitchen

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30/10/2020

The Easiest BLACK SESAME LATTE Recipe!

This black sesame latte is so nutty, toasty, and creamy! It's a lesser-known latte but it's absolutely delicious and comforting. Super easy recipe adapted from Boba Guys!

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🍜 📕 10 EASY & DELICIOUS VIETNAMESE RECIPES
🤤 Fish sauce chicken wings, fried imperial rolls, banh khot, & more!!
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BLACK SESAME LATTE - 16oz Serving
==========
SESAME PUREE - 3 Servings
--------------------
1/2 Cup Black Sesame Seeds
1/4 Cup Almond Milk (Unsweetened & Unflavored)
1/4 Cup Honey
1/2 TBSP Ginger Syrup (see below)

- Combine all ingredients in a blender and blend on medium speed until smooth.
- Consistency should be that of a loose paste.
- Can be stored in the fridge for up to 3 days.

GINGER SYRUP - Makes 1/4 Cup
--------------------
1/4 Cup Water
1/4 Cup Sugar
1 Slice of Ginger (roughly 1/2 inch thick)

- Simmer water, sugar, & ginger until the sugar has completely dissolved.
- Can be stored in the fridge for a few weeks.

LATTE
--------------------
5 oz. Ice Cubes - by weight
1 Cup Almond Milk (Unsweetened & Unflavored) - Or milk of your choice! Rice milk also works too.
1/4 Cup Black Sesame Puree

- Add ice to a glass and pour the almond milk over the ice.
- Gently spoon the black sesame puree over the ice to create the layering effect.
- Mix before drinking. Enjoy!

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28/10/2020

NOT Your Traditional OYAKODON | Japanese Chicken & Egg Rice Bowl Recipe

This is not your traditional ! This simple Japanese chicken & egg rice bowl recipe is bold on flavor, texture, creaminess, and spice! Unlike the traditional oyakodon, the chicken is pan-seared prior to simmering in a umami-rich sauce and topped off with a raw egg yolk.

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🍜 📕 10 EASY & DELICIOUS VIETNAMESE RECIPES
🤤 Fish sauce chicken wings, fried imperial rolls, banh khot, & more!!
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OYAKODON - 1 Serving
==========
1 Boneless Chicken Thigh (skin optional)
2 Pinches of Salt (or salt to taste)
1/2 Cup Dashi
1/2 TBSP Soy Sauce
1/2 TBSP Mirin
1 TBSP Dry Sake
1/4 TBSP Sugar
2 Large Eggs - yolk separated from one of the eggs.
1/4 Yellow Onion - thinly sliced

1 Scallion - thinly sliced
1/2 Sheet Toasted Seaweed - cut into thin strips
Togarashi - Japanese seven-flavor chili pepper (optional for spice!)
Bowl of Cooked Rice
1.5 TBSP Neutral Oil
Small Pan - roughly 6-8" wide

INSTRUCTIONS
--------------------
- Thinly slice Yellow Onion, Scallion, & Toasted Seaweed. Set Aside.
- Heat up oil in a small pan on Medium-High Heat.
- Season chicken and sear on both sides until golden brown - roughly 1-2 minutes per side.
- Searing the chicken first will create the mallard reaction and give the dish an extra layer of flavor.
- **The chicken will still be raw in the center. We're going to finish cooking it in the broth.
- Set aside the chicken to cool slightly.
- Add the onions to the pan with the leftover oil and chicken fat.
- Cut the chicken into thin strips or chunks.
- Add the chicken back to the pan with the onions.

- Combine soy sauce, mirin, dry sake, & sugar then add to the chicken and onions.
- Bring the sauce to a simmer and then add in the dashi
- I used a small bag of dried anchovy, shrimp, & kombu to make the dashi but instant powder dashi mixed with water works great too!
- Bring to a simmer, cover, and cook until chicken is cooked. Roughly 2-3 minutes.
- If there is a lot of sauce still in the pan, cook until you have ~1/4 of sauce left.

- Separate the yolk from one of the eggs and set aside.
- Whisk the two eggs together until there are no more white streaks.
- The raw egg yolk will be an added topping that will give the dish some creaminess!
- *NOTE - consume raw eggs at your own discretion.

- Once the chicken is cooked, remove the lid and slowly pour in the whisked eggs.
- Cover with the lid once again and steam the eggs until they're set. We don't want to overcook the eggs!
- I like the eggs more on the runny side but cook to your liking.
- Add the chicken, eggs, onions, and sauce over a bed of rice.
- Top with the raw egg yolk, scallion, seaweed, and a couple of dashes of togarashi.
- ENJOY!

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27/10/2020

UNAGI ONIGIRI | Japanese Rice Balls w/ Grilled Eel (THE BEST ONIGIRI FILLING)

One of the best Onigiri fillings is UNAGI (grilled eel)! Japanese rice balls are often filled w/ salmon, cod roe, pickled/salted vegetables.. unagi is very underrated! It's smokey, savory, sweet, and a great source of stamina!

🍜 📕 10 EASY & DELICIOUS VIETNAMESE RECIPES
🤤 Fish sauce chicken wings, fried imperial rolls, banh khot, & more!!
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UNAGI ONIGIRI - 1-2 SERVINGS (makes ~4 rice balls)
==========
1 Cup Sushi Rice
1.25 Cups Water
1 Grilled Unagi - I used about 1/4 of the fillet for 4 rice balls
1 Sheet Toasted Seaweed
3 TBSP Salt
Furikake - optional

SUSHI RICE
----------
- Wash and rinse rice 2-3 times until the water runs 99% clear
- Add in 1.25 cups water (or fill to the first line on your index finger)
- Cook according to rice cooker instructions
- Set aside to cool until warm to the touch

UNAGI
----------
- Grilled unagi usually comes pre-grilled & packaged.
- Reheat according to package instructions (350F / 176C for 10-15 minutes)
- Cut into ~2" inch pieces

TOASTED SEAWEED
----------
- Cut a sheet of seaweed into 1" strips then in half

PUTTING IT TOGETHER
----------
- Wash your hands w/ soap
- Wet your hands and then rub some salt on them (this is to season the rice)
- Grab a handful of rice and flatten it into a disk, about the size of your palm
- Place a piece of unagi in the center
- Fold the rice together, cuffing your hands to shape it into a ball
- Add more rice if necessary to prevent the unagi from slipping out
- Start shaping it into a triangle using the cheeky parts of your hand - between the index finger and thumb
- The pressure comes from pushing your hands together - not too hard, not too light. You want the rice to hold its shape but not be mashed together.
- Wrap a piece of seaweed around the rice ball
- Top with furikake if using
- Enjoy while still warm, though it's still really good at room temperature

🤙 SOCIALS
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🎵 MUSIC
music by City Girl
Twitter ► https://twitter.com/citygirltime
Bandcamp ► https://city-girl.bandcamp.com/
Spotify ► https://spoti.fi/2z9NHL6

10/10/2020

Black Sugar Hojicha Latte | Recreating Boba Guys' Recipe!

Hojicha is a nutty roasted green tea and pairs really well with Japanese black sugar syrup (kuromitsu). Add ice, oat milk, or your milk of choice and this hojicha latte is ready to enjoy! Recipe adapted from Boba Guys!

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BLACK SUGAR HOJICHA LATTE - 16oz Serving
=====
Bamboo whisk (chasen) - *see note below
1.5 TSP High-quality Hojicha Powder
3.5 TBSP Water - Heated to 194F / 90C
8 oz (by weight) Ice Cubes
6 oz Oat Milk - or milk of your choice
1-2 TBSP Black Sugar Syrup (see below)

BLACK SUGAR SYRUP ~4 servings
----------
*Black sugar was purchased at a Japanese supermarket (Nijiya).
100g Black Sugar - Turbinado or Dark Brown Sugar works too
100ml Water
*1 TSP Agave Nectar or Corn Syrup - this is optional but it will prevent the syrup from crystalizing when cooled.

- Pound black sugar into tiny pieces so it can dissolve easier.
- Skip this step if your sugar is already in granules/powdered.
- Combine water and sugar in a small saucepan and heat on Medium-Low.
- Lightly stir to make sure nothing is sticking to the bottom of the saucepan.
- Simmer for ~5 minutes.
- The syrup is done when there are big, clear bubbles and it coats the back of a spoon.
- Pour into a heat-proof jar and cool completely before putting on the lid.
- Store at room temp. (keeps for ~1 week).

HOJICHA LATTE
----------
- Place the hojicha in a bowl and add 1 TBSP of the hot water.
- Whisk vigorously to make a lump-free paste.
- *If you don't have a bamboo whisk (chasen), feel free to use a regular whisk or a spoon. It will take a bit more work to ensure there are no lumps in the hojicha.
- Add the remaining 2.5 TBSP hot water and whisk until any remaining clumps disappear.
- Coat the inside of a glass with the black sugar syrup.
- Add the ice and milk.
- Gently pour the hojicha over the milk, aiming for the ice cubes to create that layering effect.
- Stir before enjoying!

08/10/2020

Vietnamese "Dry" Egg Noodles & SAUCE Recipe | Nuoc Sot Mi Kho

Vietnamese Mi Kho, aka dry egg noodles, is super simple yet absolutely delicious! The sauce is key to this dish and in this video, I'll show you how easy it is to make! *Subscribe today for more delicious recipes: https://bit.ly/3mVCq78

Mi Kho can be topped with different types of meats and vegetables. The sauce is key to this dish, loaded with garlic, fried shallots, a touch of sugar, and rounded out with fish, soy, & oyster sauces!

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MI KHO - "DRY" EGG NOODLES - 1 SERVING
=====
90 Grams Fresh Egg Noodles
2 TSP Sesame Oil
3 Shrimp
1 Squid - cut into 2" pieces & scored
1/4 lb Cantonese BBQ Pork (cha siew)
Handful of Chives
**A side of chicken or pork bone broth will definitely balance out all the umami goodness!

SAUCE - MAKES 3-4 SERVINGS
----------
1 TBSP fish sauce
2 TBSP soy sauce
2 TBSP oyster sauce
2 TBSP water
2 1/2 TBSP sugar
1 TSP white pepper

2 TBSP neutral oil
2 TBSP minced garlic (~8 cloves)
2 TBSP fried shallots

- Combine all ingredients except for oil, garlic, & fried shallots
- Heat up oil on Medium-High Heat.
- Saute garlic until it becomes fragrant and just starts to brown
- Don't let the garlic burn!!
- Add in sauce mixture & dissolve any remaining clumps of sugar
- Once it comes up to a simmer, turn to LOW HEAT.
- Simmer for ~30 seconds to 1 minute
- Add fried shallots and thoroughly mix
- Set aside in a heat-proof bowl

TOPPINGS
----------
- Feel free to use whatever toppings your heart desires!
- I used Cantonese BBQ Pork (cha siew), Shrimp, Squid, & Chives
- Bring a small pot of water to a boil, add a pinch of salt, and blanch shrimp & squid for 3 minutes
- Rinse under cold water
- Wash chives and cut into 3-inch strips - blanch for 5 seconds if you don't like raw chives
- Reheat cha siew if it's not hot

EGG NOODLES
----------
- Bring ~6 cups of water to a boil
- Add in noodles and cook according to package instructions
- Fresh egg noodles shouldn't take more than 1 minute to cook
- Don't rinse the noodles under cold water if you are serving immediately!
- Add noodles to a bowl and pour in 1-2 TSP Sesame Oil
- Mix thoroughly

PLATING
----------
- Add toppings to the bowl of noodles
- Then add on the sauce - roughly 2 TBSP per serving
- Enjoy with a bowl of chicken broth!

06/10/2020

Super easy Vietnamese lemongrass beef noodle salad (Bún bò Nam Bộ) recipe! Layers of flavorful beef, fresh herbs, springy rice noodles, and crunchy toppings!

This recipe is adapted from the best beef noodle salad restaurant in Hanoi, Vietnam (Bún Bò Nam Bộ Bách Phương)! It's bold yet refreshing and absolutely delicious!

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LEMONGRASS BEEF NOODLE SALAD - 2 SERVINGS
=====
1/2 lb (250g) Beef - Flank, Skirt, or Sirloin
1/2 TBSP Fish Sauce
1/2 TBSP Lemongrass - minced
1 TSP Oyster Sauce
1 TSP Oil
Dash of Black Pepper

Garlic Cloves - 4 minced
Bean Sprouts - 2 large handfuls
Green Leaf Lettuce
Mint
Perilla Leaves
Cilantro or Vietnamese Coriander
Cucumber
Roasted crushed peanuts
Fried Shallots
Lime
Vermicelli Rice Noodles

*Pickled Green Papaya Ingredients
Green Papaya - 1/2 of a Small Papaya
Vinegar - 2 TBSP
Sugar - 1 TBSP
Pinch of Salt

*Fish Sauce Ingredients
1/8 Cup Sugar
1/16 Cup Fish Sauce
2/3 Cups HOT Water
Wedge of Lime - Juiced

PICKLED GREEN PAPAYA
----------
- Remove skin & seeds
- Cut into small, thin pieces - roughly 1" wide, 1/4" thick
- Combine with salt, sugar & vinegar
- Pickle for 1 hour
- I use a 2-to-1 ratio for all my pickled vegetables - (2 parts vinegar, 1 part sugar)

BEEF MARINADE
----------
- Freeze beef for 20 minutes
- This will make it a lot easier to cut thin 1/4" strips
- Thinly slice against the grain!
- Combine with fish sauce, oyster sauce, black pepper, lemongrass, and oil
- Marinate for 15 minutes

FISH SAUCE
----------
- Combine fish sauce ingredients and set aside.
- This fish sauce is sweeter and less salty than the normal dipping sauce.

VERMICELLI RICE NOODLES
----------
- Cook via package instructions
- I like using the Three Ladies brand - one bunch is enough for 2 people

HERBS & VEGETABLES - PREP THE BOWL
----------
- I highly recommend using as many of these herbs as possible! They will definitely make the dish A LOT tastier!
- Wash all herbs & vegetables
- Cut cucumber & lettuce into small strips
- Start preparing your bowl, the beef will cook super fast!
- Prepare a bowl with some lettuce, rip some herbs, cucumbers, and a bed of rice noodles

STIR FRY BEEF & PLATING
----------
- Heat up a wok or pan on HIGH HEAT
- Add in 2 TBSP Oil
- Saute minced garlic until fragrant but not browned
- Add in beef and spread out into one layer
- Do not overcrowd otherwise the beef will steam
- Let it sit for 1 minute to develop some color
- Once the beef is 80% cooked, throw in the bean sprouts
- Toss for 30 seconds - 1 minute until the bean sprouts start to wilt
- Plate beef directly on top of the noodles
- Pour on ~3-4 TBSP of the fish sauce
- Top off the bowl with 2 spoonfuls of crushed roasted peanuts, fried shallots, and pickled papaya.
- Serve with a wedge of lime
- ENJOY!

05/10/2020

Super easy Vietnamese style fish sauce chicken wings (Cánh Gà Chiên Nước Mắm) recipe. Get the most crispy & crunchy air fryer wings! Marinade based on Pok Pok's chicken wings! *Subscribe today for more delicious recipes: https://bit.ly/3mVCq78

These Vietnamese fried chicken wings are salty, sweet, & packed full of umami goodness! I tossed the wings in lemongrass, chili, and sliced onions for extra fragrance!

FISH SAUCE CHICKEN WINGS - 2 SERVINGS
=====
2 lb wings (flats & drums)
1/2 cup fish sauce
1/2 cup sugar
8 garlic cloves
1 tsp salt
1/4 cup hot water

Reserve 1/4 cup of the chicken marinade

1 1/2 cups corn starch
1/2 large white onion
1 stalk lemongrass - white part only
1 Thai red chili - seeds removed
Cilantro/Green onion for topping

MARINADE
- Using a mortar & pestle, pound the garlic & salt into a paste. Alternative - use a knife and mince the garlic as finely as possible!
- Pour in the hot water and soak garlic paste for ~2 minutes. We're extracting all the garlic goodness!
- Whisk together the sugar and fish sauce until the sugar has mostly dissolved.
- Strain in the garlic water. We're not adding the actual garlic because it will burn while cooking.

- Thoroughly coat the chicken wings in the marinade, cover, & marinate in the refrigerator for 8 hours to overnight.
- Let the wings rest at room temperature for 1 hour before air frying.
- Reserve 1/4 cup of the marinade for the post fry glaze!

AROMATICS
- Slice 1/2 of a large white onion. Slice ALONG the "grain" to prevent tears.
- Lemongrass - cut off the root end, peel away the 1st-2nd layers (they tend to be extremely thick & fiberous), and cut off the green part.
- We're mainly using the white part of the lemongrass as it's the most flavorful part.
- You can use the green part to make fragrant rice! Cook rice as you normally do and toss in the lemongrass prior to cooking.
- Chop red chili into small pieces, remove seeds if you don't want the wings to be spicy.

COATING
- In a large bowl, pour in the corn starch and break it up if it's clumpy.
- Shake off as excess liquid from the chicken wings and thoroughly coat in corn starch - in batches!
- Shake off excess and let the wings rest on a wire rack for at least 15 minutes. This will allow the corn starch to stick onto the wings.

AIR FRY
- Brush a thin layer of oil onto each chicken wing - both sides!
- Depending on how big your air fryer is, you may need to work in batches.
- Very important to keep each batch to ONE layer
- Airy Fry at 360 F (182 C) for 15 minutes
- Finish air fry at 400 F (204 C) for 5 minutes or until nicely golden brown
- Check halfway and flip if necessary.
- ** There may be spots of raw corn starch on the wings. If so, brush a little more oil on those areas to get maximum crisp! **

- ** The chicken wings will release oil. If there's a pool of it in the pan, carefully pour it out before starting the next batch. **
- Rest on a clean wire rack if you're cooking in batches.
- I did two batches and the 1st batch stayed crispy while waiting for the 2nd batch to finish.

GLAZE
- Medium-high heat - add 1 tbsp oil and saute onions & lemongrass for ~1-2 minutes until fragrant
- Pour in the reserved 1/4 cup of marinade and reduce ~75% and thickened.
- Reduce it as much as possible otherwise, the wings will get soggy.
- Toss back in the chicken wings and thoroughly coat.
- **SERVE IMMEDIATELY for maximum crisp&crunch!**

16/09/2020

BANH KHOT | Vietnamese Street Food Recipe | Savory Mini Pancakes!

How to make crispy Vietnamese Banh Khot at home! These savory mini pancakes are loaded with shrimp and are a delicious must-try Vietnamese street food!

Banh Khot is cooked in a cast-iron pan and served with herbs, pickled carrots/daikon, and spicy-sweet fish sauce for dipping. Banh Khot is made with rice flour, hints of turmeric, and fragrant coconut milk.

EQUIPMENT
=====
Options for Banh Khot cast iron pan - https://amzn.to/35jKKXW , https://amzn.to/2RauksM

BANH KHOT - 4 Servings
=====
INGREDIENTS
28 large shrimp (peeled and deveined) - 16/20 per lb size shrimp
5 green onions (slice thinly and separate the greens from the whites)
3 garlic cloves (minced)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup salted dried shrimp (soak in water for 5 minutes then drain and rinse)

Batter
2 1/3 cup rice flour
1/4 cup corn starch
3 1/4 cup water
1 cup coconut milk
1 teaspoon turmeric powder
3/4 teaspoon salt

Pickled Carrots
1 Large Carrot
Pinch of Salt
1/3 Cup Sugar
2/3 Cup White Vinegar

Vegetable oil
Assorted greens: Lettuce, Vietnamese Coriander, Perilla, and/or Mint

Dipping Fish Sauce - Nuoc Cham - Makes ~1.25 cups
1/2 cup hot water
1/4 cup granulated sugar
1/2 fresh lime (juiced)
1/2 cup coconut soda (Coco Rico brand)
1/4 cup fish sauce
3 garlic cloves (thinly slice or mince with a garlic press)
1 Thai chili pepper with seeds removed if you don't want it spicy (thinly slice or minced)

=====
INSTRUCTIONS
In a small bowl, combine the shrimp, whites of green onions, garlic, salt and pepper. Marinate for at least 30 minutes.

Peel, shred and pickle the carrots

Soak dried shrimp for about 15 minutes, drain, then place the dried shrimp in a food processor and chopped until fine. In a regular frying pan, heat a tablespoon of vegetable oil on high. Add the minced shrimp and lightly toss until completely dried and toasted. Remove from pan and set aside.

Make Scallion oil by heating up 8 tbsp oil and add chopped scallions. Saute until green onions become dark green, ~30 seconds. Set aside.

Fish Sauce - Mix and dissolve sugar in hot water. Combine the rest of the ingredients.

Whisk together all the batter ingredients.

Heat the Banh Khot pan on medium-high and add about 1/2 teaspoon of vegetable oil to each well. Make sure to coat the oil all over the inside of the wells.

Add about 1 tablespoon of batter to each well. ~3/4 of the way full
Quickly add shrimp on top of the batter.
Place a lid on the pan and let the batter cook for about 3 minutes or until shrimp is fully cooked.

Remove the lid and let it continue cooking for another minute without the lid.
Brush a bit of scallion oil over each Banh Khot and add a dash of the toasted dried shrimp on top.

Remove the Banh Khot from the pan with a spoon, starting from the edges and scooping inward.

Serve with your favorite Vietnamese herbs and a bowl of sweet and spicy dipping sauce.

MUSIC
=====
music by City Girl
Twitter ► https://twitter.com/citygirltime
Bandcamp ► https://city-girl.bandcamp.com/
Spotify ► https://spoti.fi/2z9NHL6

Sound from Zapsplat.com

13/09/2020

How to make Hong Kong egg waffles (G*i Daan Jai in Cantonese)! Today we're making this famous classic street snack that can be found all over Hong Kong!

It's no easy task using a traditional cast iron egg waffle pan! The stovetop flame is not your best friend and the batter can be messy but have some patience and your egg waffles will come out crispy, soft, & chewy! Nowadays vendors use an electric egg waffle maker and this recipe will work using that machine too!

HONG KONG STYLE EGG WAFFLES
Makes 3-4 waffles
=====
1 cup plus 2 tablespoons (140 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1 tablespoon custard powder
3 tablespoons plus 1½ teaspoons (28 grams) tapioca starch

2 large eggs
90 grams sugar
½ cup plus 2 tablespoons (140 milliliters) water
1 tablespoon plus 2¼ teaspoons (28 grams) evaporated milk
1 teaspoon vanilla extract
2 tablespoons (28 grams) vegetable oil

Oil, for greasing waffle machine

PREPARATION
In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.

Whisk together the eggs and sugar until smooth.
Add the water, vanilla extract, evaporated milk, and oil to the egg mixture and stir to combine.
Slowly add the dry ingredients to egg mixture and mix until well combined (99.99% lump-free).

Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.

Transfer the batter to a spouted liquid measuring cup for easy pouring.
Heat each side of egg waffle pans over medium heat for ~5 minutes each until hot.
Grease lightly with oil.
Fill each pocket 3/4 full.
Put on the top side, flip, and twirl to evenly coat the other side of the pan.
Cook each side for 2.5 minutes until crispy and slightly brown.

Using a fork, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.

Serve when the shell has cooled and become crisp but still warm, and enjoy!

MUSIC
=====
music by City Girl
Twitter ► https://twitter.com/citygirltime
Bandcamp ► https://city-girl.bandcamp.com/
Spotify ► https://spoti.fi/2z9NHL6
City Girl - Echo of a Rose
City Girl - Ji-eun's Sunset
City Girl - Crescent Nocturne

Sound from Zapsplat.com

09/09/2020

Hong Kong FAMOUS LAN FONG YUEN 蘭芳園 | Chicken Chop Ramen w/ Ginger Scallion Sauce 蔥油雞扒撈丁

We're recreating the Chicken Chop Ramen w/ Ginger Scallion Sauce from the FAMOUS Hong Kong cafe LAN FONG YUEN!

Lan Fong Yuen is famous for its milk tea but they also serve up classic dishes such as french toast, pork chop buns, and of course, this delicious chicken chop ramen!

=====
Show the video some love and let me know in the comments below if you give this recipe a try! :D

Come say hi on Instagram and follow for behind the scenes action!
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=====
CHICKEN CHOP RAMEN w/ GINGER SCALLION SAUCE
2-servings
------
500g of chicken thigh meat
2 stalks of spring onion - smashed lightly
2 tablespoons of light soy sauce
1 tablespoon of Chinese rice wine (can be replaced with ginger juice)
2 cloves of garlic - smashed
1.5 tablespoons of oyster sauce
A few dashes of white pepper
1/4 Cup plain flour

Ginger Scallion sauce
-----
1" k**b of ginger, finely chopped
3 spring onions, finely chopped
¼ teaspoon salt
4 tablespoons vegetable oil

Noodles
-----
2 of your favorite instant ramen noodles
2 TBSP Chicken oil, Pork lard, or Neutral oil
2 TBSP Oyster Sauce
2 TBSP Light Soy Sauce
1/2 TBSP Kecap Manis or Dark Soy Sauce
1/4 TBSP Sugar Vegetable of your choice - I used boiled cabbage I

Instructions
-----
1) Marinate Chicken
- Add green onions and smashed garlic
- Mix in the sauce
- Marinate ~2 hours
- Lightly coat in plain flour
- Rest for 10 minutes to allow the flour to absorb into the chicken

2) Ginger Scallion Sauce
- Heat up the oil until smoking using medium heat
- Smash ginger & mince
- Thinly slice green onion
- Mix with salt
- Pour over smoking hot oil and mix

3) Cook the chicken
- Heat 4 TBSP oil on medium heat
- Pan-fry (skin side down first) for 3-4 minutes per side. The chicken is cooked once the juices run clear and the meat has stiffened.

4) Cook Ramen noodles
- 1 ramen per person
- Cook according to package instructions
- Drain and toss with chicken oil or regular oil, oyster sauce, and soy sauce mix

5) Plate - Top noodles with chicken, vegetables, and the ginger scallion sauce

MUSIC
=====
Music by TIGERDAZE - Curiosities - https://thmatc.co/?l=869086EA

06/09/2020

MELT IN YOUR MOUTH CHINESE BEEF STEW w/ Daikon & Tendon | Instant Pot Recipe | 蘿蔔牛筋牛腩

This beef stew is classic Cantonese comfort food! Extremely tender & juicy beef with melt in your mouth beef tendon and savory daikon drenched in a sweet and umami-packed Chee Hou Sauce.

It's a Chinese staple and is a well-loved classic in Hong Kong Noodle Shops!

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BEEF STEW NOODLES w/ DAIKON & TENDON - 6-8 Servings
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1 lb (500g) beef belly/finger meat (Chinese: 牛坑腩)
1 lb (454g) beef tendons (Chinese: 牛筋)
1 - 1.5 pound (600g) large daikon

4 (20g) sliced ginger, crushed
6 (26g) garlic cloves, crushed
1 (12g) shallot, chopped
3 stalks green onions separate white from green part
Salt to taste
1 cup (250ml) unsalted chicken stock or water
1 tablespoon Shaoxing wine

Chee Hou Sauce
3 tablespoons (45ml) chee hou paste (Chinese: 柱侯醬)
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) dark soy sauce (for color)
2 teaspoons (12ml) oyster sauce

Spices
3 (3g) star anise
2 teaspoons (10g) rock sugar or white sugar
1 (2g) small piece chenpi (dried mandarin peel or Chinese: 陳皮) , rehydrate for 15 minutes
1 cinnamon stick
2 Bay leaves
2 cloves

Thickener:
3 tablespoons (27g) cornstarch
4 tablespoons (60ml) cold water

INSTRUCTIONS
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Prepare Chenpi: Rehydrate the chen pi by soaking it with cold water for 15 minutes.

Make Chee Hou Sauce: Add 3 tbsp (45ml) chee hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce

Prepare Beef Tendons: For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High Pressure for 1 hour & 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cut tendons into smaller pieces.

*Pro Tip: Try to buy pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you can't find them.

Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the beef finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef for 3 minutes per side in Instant Pot (may have to brown in two separate batches). Set aside browned beef.

Saute Ginger, Garlic, & Onions: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant (~2 mins).

Deglaze: Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Give it a few quick mixes. Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.

Add 3 star anises, 2 cloves, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock or water, and a pinch of salt. Give it another quick mix. Ensure all the beef is partially submerged into the sauce.

Pressure Cook:
Pressure Cook at High Pressure for 32 minutes, then 15 minutes Natural Release.

Thicken & Season: Bring the beef stew sauce to a simmer with the "Saute" button. In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness. Taste and adjust seasoning by adding more salt. For reference, we added 3 large pinches of salt in the end.

Serve with noodles or rice!

MUSIC
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https://soundcloud.com/bluewednesday

- Blue Wednesday - Apple Pies & Butterflies
- Blue Wednesday - This Is Not A Drill

02/09/2020

Savory pork chops, tangy and sweet tomato sauce, fluffy egg fried rice, topped with melty cheese. This Hong Kong baked pork chop rice is the definition of comfort food!

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Show the video some love! :D Let me know if you give this recipe a try, I'd love to hear from you!

Come say hi on my IG! :D
https://www.instagram.com/makitchen9/

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HONG KONG BAKED PORK CHOP RICE - 4-Servings
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Pork Chops
- 3 bone-in pork chops
- half a cup of cornstarch
- 1 tbsp of salt
- 1 tsp of black pepper
- 2 eggs

Egg Fried Rice
- 4 bowls of cooked rice (2cups uncooked)
** Best to have rice from the night before
- 3 eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp soy sauce

Tomato Sauce
- 1 onion - sliced or diced
- 2 tomatoes - wedges ~10
- 1 clove of garlic chopped
- 2 tbsp
- 2 tbsp tomato paste (if you don't have tomato paste, use 1/2 cup ketchup - total)
- 2 tbsp of Worcestershire sauce
- 2 tsp of sugar
- 3/4 cup of water

Other ingredients
- 50 g of mozzarella or cheese of your choice
- salt and pepper to taste

Instructions
Score the pork chops so they don't curl during cooking
If pork chops are thick, lightly pound until about 1/2 inch thick
Beat 2 eggs
Combine corn starch, salt and pepper
Dip in corn starch then eggs
Medium-high heat - ~2 minutes each side until golden and crisp

Med heat - cook onions, then garlic few seconds, then ketchup & tomato paste 30 sec, then Worcestershire, sugar, and water
Add tomatoes
Medium heat until tomatoes are just cooked and the sauce thickens

Break up the leftover cold rice
Beat 3 eggs
Medium-high - 3 tbsp oil
Add eggs until ~60-70% cooked. Season with salt
Then add rice and toss for 1-2 minutes
Add 1 tsp soy sauce for extra umami!

Slice pork chops into strips
Lay rice into an oven-safe plate followed by pork chops, sauce, and top off with cheese

Bake at 450F or 230C for 10 minutes or until cheese is melted and rice is heated through.

MUSIC
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https://soundcloud.com/bluewednesday
- Blue Wednesday - Apple Pies & Butterflies

Music by TIGERDAZE - Curiosities - https://thmatc.co/?l=869086EA