Korean style braised Beef Ribs

 

Ingredients:

Beef ribs

Japan Turnips - rought cut

Japan Leeks - rough cut

Onion - cut into quarters

Garlic - a few pieces and pressed

Spring onion - minced , for garnish

Korean beef marinated of your choice

Sesame oil

Sesame (for garnish)

Rock sugar

How to make:

1. Rinse beef ribs n wipe dry. Try as big cut or slice as possible if you are using pressure cooker. Cut away all fatty sides.

2. Marinate beef ribs with salt and black pepper 

3. Heat up a frying pan, brown the beef ribs and put aside.

4. Using same pan, stir fried all garlic, onion, leeks and turnips. 

5. Transfer above to pressure cooker together with the beef ribs. Then add the Korean beef marinate, add same amount of water.  See if liquid covers all ingredients. If not, add more Korean beef marinate and water mix, then add 1-2 small pc of rock sugar. Bring to boil, check taste, then close pressure cooker cover. Cook for 35min.

6. Once time is up, switch off fire and leave until all cool down before releasing cover of pressure cooker.

7. Remove all ingredients, skim oil from sauce.

8. Cut up the beef ribs to a right serving sauce.

9. Plate all together nicely and garnish with minced spring onion, sesame and a few drops of sesame oil.

Serve and enjoy with a bowl of white rice 🍚!

Black Truffle Braised Chicken

 

Ingredients:

Fresh chicken x 1 (I bought 太安雞）

Shallots - big bunch - thick slices

Garlic - a few pieces and pressed

Spring onion - cut onto 1.5-2in length

Black truffle paste - 4 tbsp

Dried black truffle pieces

Black truffle extra virgin olive oil

How to make:

1.  Chicken cut into pieces, rinse clean, wipe dry. Marinate with light soy sauce, dark soy sauce, brown sugar, sesame oil, corn flour. Set aside for 20min or so.

2. Heat up a big wok, add oil, brown all chicken first. Then remove chicken aside to drain away excess oil 

3. In same wok, add all shallots, garlic, Spring onion and stir fried until fragrant. Add back all chicken pieces, then black truffle slices and black truffle paste. Mix well, then add chicken stock until most ingredients are covered. Then add a bit of dark soy sauce, oyster sauce, check taste and adjust, bring to boil, then turn to medium heat, braised for 25-30min under cover.

4. Once times up, check taste and thickness of sauce, plate, add a few drops of black truffle olive oil. 

Serve and enjoy!!

蔥油雞 Chicken in Spring onion and shallot sauce

Ingredients:

Fresh三黃雞

Lots of spring onion

Ginger

Shallots

salts

Method:

1. Day before cooking, buy 三黃雞 from market clean and rinse chicken well, wipe dry.

2. Use 2 tbsp salt to marinate stomach another 2 tbsp on top of chicken massage well for 30 min then turn chicken around upside down and add 2 tbsp salt to marinate bottom side facing up for another 30 min.

3. Rinse away all salt and wipe dry chicken.

4. Prepare a marinate of 2 to 4 tbsp chinese wine, sugar, chicken powder, white pepper. Massage chicken well, put to ziploc bag, then to fridge overnight.

4.  On the day of cooking, 2 hrs before cooking, place chicken to room temperature.

5. Boil a tall pot of water with ginger slices and spring onion knots and stair ainses, put chicken to hot water, hold the neck to make 3 swirls inside the boiling water, then remove chicken and put to ice water for 3 to 5 min.

6. Reboil the pot of water, put chicken back to pot, keep high fire until bubble returns. Then immediately switch off fire, cover pot n wait for 25 min. 

7. Remove chicken carefully n place chicken to a big bowl of ice water for 5 min.

8. Before carving chicken, prepare spring onion sauce:  clean and wipe dry lots of spring onion, and minced neatly and put to a bowl and add 1 tsp of salt. 

9. mash ginger to shreds and minced shallot, deep fried until golden. Filter oil. Keep golden ginger n shallots and oil separately. 

10. Heat up another pot of veg or corn oil until small bubbles come up if u put chopsticks inside. Pour hot oil to the bowl of minced spring onion and sat, then add the ginger shallot oil. mix well and add some 椒鹽, check taste. 

11. Plate the spring onion sauce on bottom of serving plate, place the carved chicken on top, then golden ginger n shallots on top of chicken, then spoon some more spring onion oil on top.

Serve and enjoy!!

Seabass Mediterranean Way

Ingredients:Sea Bass - medium sizeCherry tomatoes, detterino tomatoes - all cut into halvesOlives - a few pc and cut into halveShallots - cut into halvesGarlic - a bunch and pressedLemon slicesdill/parsleyMethod:1. Preheat oven at 200'C.2. Heat up a frying pan and add virgin oil, pan fry pressed garlic and shallots until fragrant but dont burn the garlic. Remove garlic. Keep the cooked .shallots and oil to a bowl 3. Mix tomatoes and olives with salt, black pepper and extra virgin olive oil evenly,  place half of this mixture to bottom of the skillet which you will place the fish on top.4. add some of the cooked shallots to the bottom of the skillet too.5. After cleaning and wipe dry the sea bass, make a few shallow cuts on both sides of the fish. marinate the outside of the fish and stomach with some sea salt and black pepper. Place the parsley and dill bunch to the stomach of the fish together with a few lemon slices. Then place fish on top of the tomatoes, olives and shallots mixture.6. Add the rest of the tomatoes, olive and shallots surrounding the fish. Drizzle the cooked garlic virgin oil all over the fish.7. Place the skillet to oven and cook for 30 minutes. Test with a skewer to see if fish wholly cooked. Once its' fully cooked. can serve immediately with a squeeze of lemon juice on top and drizzle of extra virgin olive oil.
Enjoy!