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!!