Friday, August 31, 2018
How to Cook a Brisket in the Oven - Brisket in the Oven Recipe
3 to 4 lb (1350 to 1800 g) beef brisket, fat trimmed off
Veal Brisket3 lb (1350 g) veal brisket
Corned Beef Brisket3 to 4 lb (1350 to 1800 g) beef brisket with seasoning packet
How to Marinate Chicken - Marinate Chicken Recipe
How to Marinate Chicken
Ingredients
Mustard Marinade
1/2 cup lemon juice
2 tablespoons Dijon mustard
1 teaspoon salt
1 cup olive oil
Italian Marinade
1/4 cup olive oil
2 teaspoons vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon Italian seasoning
1 pound chicken (breasts, thighs, wings, or any other part)
Chinese Marinade
1/2 cup soy sauce
1/4 cup brown sugar or molasses
3 tablespoons peeled and finely chopped fresh ginger
1 tablespoon garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon ground black pepper
1 pound chicken (breasts, thighs, wings, or any other part)
Spicy Chipotle Marinade
1/4 cup canned chipotle chiles in adobo
3 tablespoons olive oil
2 garlic cloves, minced
1/2 onion, minced
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 pound chicken (breasts, thighs, wings, or any other part)
How to make it
Part 1 Making the Marinade
1 Finely mince garlic and other fresh ingredients.
In order for the flavors of fresh ingredients like garlic, onion, peppers and ginger to be absorbed into the skin of the chicken, it's important to mince them as finely as possible. This way they'll coat the chicken entirely rather than flavoring just one area.
2 Mix the ingredients well.
Place all the marinade ingredients in a bowl and use a whisk to stir them together well. The oil should become mixed in with the other ingredients, rather than separating.
You can put the ingredients in a blender and pulse for a few seconds to make sure they are thoroughly combined.
Some cooks like to put the marinade ingredients in a jar and shake them up.
3 Don't worry about getting the ingredients just right.
The beauty of marinades is that many ingredients can be substituted for other ones. If you don't have one on hand, check your cabinet to see what you do have. Consider these convenient substitutions:
Substitute lemon juice for vinegar, or vice versa
Substitute any kind of oil for olive oil, or vice versa
Substitute honey or maple syrup for sugar, or vice versa
Part 2 Marinating the Chicken
1 Choose any chicken parts to marinate.
The same marinades taste great with chicken breasts, thighs, legs, or wings. Marinate an entire chicken or choose to cut it into parts. You can also marinate either bone-in or boneless chicken.
2 Wash the chicken and pat it dry.
This removes any leftover flavor from the packaging the chicken came in and gets it ready to absorb the marinade.
3 Place the raw chicken and marinade in a food storage container.
Find one that just fits the chicken, so when you pour the marinade over it, the liquid will cover most of the chicken parts. Put a lid on the container when you're finished.
You can use a food storage bag if you don't have glass or plastic containers.
Don't use a metal container; the chemicals in the metal can react with the marinade and change the flavor.
4 Refrigerate the chicken for at least four hours.
During this time the flavors in the marinate will become one with the chicken. You can marinate a chicken for just four hours or leave it in the refrigerator overnight for maximum flavor.
Part 3 Cooking Marinated Chicken
1 Bake it in the oven.
Marinated chicken tastes great when it's baked. Just preheat the oven to 400 degrees, place the chicken in a baking dish, cover it with aluminum foil, and bake until the internal temperature of the chicken reaches 160 degrees.
The amount of time you need to cook the chicken depends on how much chicken you have. It will usually be about 40 minutes for 1 pound of chicken pieces.
Pour the extra marinade over the chicken before baking for extra flavor.
When the chicken is almost finished cooking, remove the aluminum foil and put it back in the oven for a few minutes for a crispy exterior.
2 Cook it on the grill.
Grilled marinated chicken is a treat, but it requires a little finesse to get it right. Heat the grill, then position the chicken pieces so they get indirect heat; otherwise, you may accidentally overcook them.
3 Saute it on the stovetop.
Heat a large skillet with a little olive oil. When the pan is hot, place the chicken pieces in the skillet and put a lid on top. Cook the chicken slowly for about 1/2 an hour; the pieces are ready when they've reached an internal temperature of 160 degrees.
How to Cook Venison (Deer Meat) - Venison (Deer Meat) Recipe
How to Cook Venison (Deer Meat)
How to make it
Method 1 Preparing Venison
1 Use only venison that has been field-dressed correctly.
The longer the meat stays on the deer carcass after the animal was shot, the tougher it becomes. Choose only deer meat that was cut, skinned, wrapped and refrigerated promptly by a professional or an experienced deer butcher.
Venison should also be aged for a period of 10-14 days after being dressed out. This allows the meat to dry out some, reducing the gaminess and making the meat more palatable.
2 Trim away all visible fat.
Unlike beef fat, which imbues the meat with flavor and helps to keep the meat moist, venison fat does not taste good, and will do nothing for the texture of the meat. Using a sharp knife, trim away the connective tissue and fat from your cuts of venison before attempting to cook it.
You can discard deer fat, though it's also commonly rendered into tallow, and makes for excellent soaps, and suets for feeding birds.
"Silverskin" is a thin membrane that you'll find on many recently-processed cuts of venison, which you'll want to remove if it hasn't been already. It can be somewhat tedious, but peeling it off the meat as much as possible will improve the flavor and also make it easier to cook.
3 Marinate the meat overnight before cooking it.
Venison has a strong, gamey flavor that you can highlight or mask, depending on the cut and what you hope to do with it. Learning a bit about how to match a cut to a marinade will help you tenderize the meat and add flavor. The best way to marinade venison is in a large gallon Ziplock bag in the refrigerator overnight.
Use thinner cuts with marinade and brine larger cuts. At most, an overnight marinade will only penetrate about an 1/8th on an inch into the meat, making marinading a large roast kind of pointless. Use thin strips of flank or backstrap to marinade to get the most out of the process.
For a simple marinade, use Italian salad dressing, or make your own with a half-cup each of vinegar and olive oil, a clove of minced garlic, and a teaspoon each of brown mustard and Italian seasoning (or oregano and basil).
For a BBQ marinade, sautee half a finely-chopped yellow onion and 3-4 cloves of minced garlic in about 5 tablespoons of butter until translucent. To this, add two cups of tomato sauce (or a cup of ketchup), a half cup each of apple cider, apple cider vinegar, and brown sugar, and two tablespoons of chili powder.
If you're not a fan of the "gaminess" of venison, use a citrus-based marinade. Citrus tends to mask the strong flavor of venison, and can make it more palatable to children and less adventurous eaters. Try marinading a half-cup of lime juice mixed with a half-cup of olive oil, half a cup of chopped cilantro, a minced green chile, a teaspoon of ground cumin, and a shot of tequila.
4 Substitute the removed deer fat with another fat source.
Although the deer's own fat will affect the flavor of the venison adversely, venison lacks the "marbling" needed to keep it moist and tender, making it very easy to dry it out. Because of this, many experienced venison cooks will "bard" or "lard" the meat with another fat source, such as butter, margarine, oil, or bacon fat.
Barding is done by adding fat to the outside of the meat. This method works best on the grill or in the skillet, because it involves essentially basting the meat with a fat source. After turning the meat over, you can brush some melted butter or olive oil onto the browned side of the meat to imbue flavor and moisture.
Larding is done by inserting fat into the meat, through little cuts. This method works well for larger cuts and roasts that you cook in the oven, and works especially will with other meats like ham or bacon. Use the tip of a chef's knife to make incisions into the thick parts of your venison roast, then push small cuts of bacon, or fatty pork, into the slits. As it cooks, the fat will help to keep the meat moist.
5 Match the cut to the cooking method.
Different cuts are more appropriate for different cooking methods. Some are great cooked up as steaks, while others make better stew meats or candidates for venison sausage.Whether you have a specific dish in mind and want to get the right venison for the job, or you want to find the best vehicle for your cuts, you can point yourself in the right direction:
Backstraps or tenderloin are the tenderest and usually the most desirable cut, and can be cooked whole, cut into individual steaks, or cut into smaller chunks for stews and stir-frys. Tenderloin can be served rare-medium.
Roasts are best from the lower hams, which should be braised or stewed at a low temperature for a long period of time to ensure tenderness.
Steaks are best from the top half of the hams, which are the most versatile section of venison. While it's initially a bit tough, after being properly-tenderized, this meat can be used for a variety of purposes.
Stew meat should come form the lower ribs, the belly, and the neck. If you've got a meat grinder, this also makes excellent ground venison or venison sausage.
Method 2 Cooking Venison Steaks
1 Grill the steak or cook it in a skillet.
The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly.
Both gas grills and charcoal grills are perfectly appropriate, if you want to imbue the meat with that smokey flavor associated with grilling. Heat the coals for 30 minutes before grilling, or turn the gas grill onto medium.
A good cast-iron skillet is the perfect way to cook a venison steak on the stove. Heat the pan on medium-high heat, and add a tablespoon or two of olive oil before cooking. The pan needs to be hot before adding the meat, to get the right sear on the outside. Wait until the oil is just about to smoke to add the steak.
2 Bring the steak up to room temperature before cooking.
20-30 minutes before cooking your venison steak, it's important to take it out of the refrigerator and out of any marinade that you've used to bring the meat up to room temperature, ensuring that the meat is at an even temperature throughout.
If you add a steak to a hot pan or grill grate just out of the fridge, the outside will heat while the inside will remain cold, making it very difficult to cook to the proper internal temperature without burning the outside black. Cooking room-temperature meat is much easier and more efficient, yielding a better finished product.
3 Season both sides of the steak with salt and pepper.
Regardless of whether or not you've used a marinade, it's a good idea to sprinkle fresh-cracked pepper and salt on the outside of both sides of the steak, just before it goes on the heat. Salting the meat too early can draw some of the moisture out, making it tough, so it's better to wait until just before the meat goes onto the grill.
4 Sear both sides.
A steak is best cooked at medium-high heat, so add your steak to a skillet just as the oil smokes, or to the grill over the hottest part of the coals. You should hear a distinctive sizzle when adding the steak, and if you don't, you should remove the meat right away and wait until it gets hotter. The meat should be cooked 3-4 minutes on each side to get a proper crust on the outside, then moved to a cooler part of the grill, or the skillet should be turned down.
If you're cooking your steak in a cast-iron skillet, remember that your skillet will hold the temperature for a long time and stay hot, so after giving it a sear, it's probably ok to turn the heat off completely to avoid scorching the outside of the steak.
The length of the sear will depend on the thickness of your steak. Even steaks an more than an inch thick should only be in the pan for about 10-12 minutes at the most, though. Keep a close eye on the meat and check the underside to make sure it's not over-cooking.
Venison is done at an internal temperature of 130 °F (54 °C). At 150, it will start to toughen up some. Steaks more than 2-inches thick will probably need a cooler part of the grill to cook for slightly longer, or will need to have the heat turned down on the skillet to cook to the proper temperature.
5 Bard the meat with butter.
If you've ever wondered why your steaks at home don't turn out quite so well as steaks ordered at a restaurant, the answer is butter. After turning the meat over once, it's a good idea to brush a little butter onto the top of the meat to help keep it moist. If you're cooking the steak in the skillet, add a pat (no more than a tablespoon or so) into the pan to melt, tilting the skillet so the butter runs toward the steak.
6 Cook the steak to rare-medium.
You won't have to fiddle with the steak much, turning it once and cooking it roughly 3-4 minutes on each side. Because overcooking venison is very easy and can happen very quickly, you should periodically feel the done-ness of the meat with your finger to recognize when it's ready to come off the heat and rest before eating.
For a good short-hand to steak done-ness, touch your fingertip to your thumb, and with your other hand feel the fatty part of your thumb, where it meets your palm. Meat cooked rare should offer the same resistance. Meat cooked medium-rare should feel like your thumb meeting your middle finger, medium should feel like your ring finger, and well-done like your pinkie.
7 Rest the steak for 5-7 minutes.
Let the steak rest on a plate or a cutting board for at least five minutes before slicing into and serving. This will allow the muscle fibers to cool down some, so the meat will retain its juices, rather than spilling them out onto the plate. The meat will also continue cooking gently, if you cover it at this point. You can serve your steaks whole, or slice them against the grain into generous-sized slices.
Method 3 Cooking Roast Venison
1 Lard the roast with aromatics and bacon.
After cleaning up your roast by trimming it of fat, silverskin, and connective tissue, make several slits into the meat, about an inch wide and two inches deep. Make 10 or 12 cuts all over the surface of the meat. Stuffing the roast with aromatic vegetables and a fat source, like bacon, will help to inject flavor and moisture into the meat.
For aromatics, use whole cloves of garlic, sprigs of rosemary, thyme, or sage.
For adding fat, chopped bacon makes the best addition, but you could also use cold pats of butter.
2 Coat the roast with dried herbs and refrigerate for several hours.
Dry rubs are excellent for venison roasts. You can use a commercial dry rub or mix up your own in a variety of flavors. Use what tastes you like and experiment with different dry rubs–it's awfully hard to screw up. Simply take a handful of your dry rub spice mixture and rub it into the outside of the meat.
For a basic dry rub, mix up equal portions of oregano, basil, parsley, paprika, onion powder, salt and pepper.
For a whole-seed dry rub, toast up a quarter-cup each of fennel seeds, coriander seeds, and cumin seeds in a dry skillet. When they become fragrant, remove them from the pan and crack them with the flat side of a kitchen knife. Mix in dried chili powder, paprika, and brown sugar.
Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. Salt-brines can help soften the flavor of the meat and tenderize it. Either way, let the meat refrigerate overnight, or for several hours before baking.
3 Bake the roast in baking pan on a bed of vegetables.
Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish.
The most-common vegetables for the job are onions, carrots, potatoes, and celery. After rinsing your vegetables, chop them into big pieces–doesn't need to be pretty. You won't need to season the vegetables, since the meat juices will season the vegetables as they cook.
Because venison has such a tendency to dry out, it's also good to add a little water or water and chicken stock to the bottom of the pan. This will help to keep the interior of the oven moist, creating a kind of hot climate that will keep the meat from drying out.
4 Cover and roast at 325 F for about 3 hours.
Set the meat on the bed of vegetables and cover tightly with tin foil. Place into the oven and bake for around three hours, basting periodically with the juices from the bottom of the pan. If you're using a meat thermometer, you can remove the venison when it's reached an internal temperature between 130 F and 150 F, depending on how "done" you like your meat. Any higher and it'll start to toughen.
Remove the roast from the pan, but let the meat rest covered for about 10 or 15 minutes before cutting into slices to serve. You can strain the pan drippings to make a nice gravy to serve with the venison.
Method 4 Making Venison Stew
1 Brown your stew meat.
In a heavy-bottomed pan, heat some olive oil and brown your stew meat on all sides, over medium-high heat. You don't need to cook the venison all the way through, and in fact you should avoid cooking it through as much as possible. Rather, you want to create a good char on the outside of the meat to create a layer of flavor, and to build up good color on the bottom of your pan. If brownish stuff builds up, that's a good thing.
A good stew can be made with about a pound of good stew meat taken from the ham, neck, or rib section of the venison. It should be cut into bite-sized chunks.
To help brown the meat and also thicken the stew you make, it can be good to dust the stew meat with a little bit of white flour, as when starting a roux. You won't need to use much more than a teaspoon or two per pound of meat.
2 Add vegetables and aromatics.
After browning the meat, remove it from the pan and add in the vegetables you'd like to include in the stew, starting with the heartiest and moving to the lightest. You want to add the vegetables that will need the longest time cooking first, to make sure everything cooks at roughly the same time. So, you'd add root vegetables like potato, carrot, or turnips first, and add mushrooms, peas, and fresh basil last.
For a basic stew, start by adding two potatoes, chopped into bite-sized pieces, two medium-sized chopped carrots, and a whole small white onion. Turn the heat down to medium and stir until he onion starts to become translucent. Add three or four cloves of minced garlic and continue cooking for a minute or two. When the vegetables start to brown up, it's time to legalize the pan.
3 Deglaze the pan.
The bottom of the pan should now be covered with good color and flavor, but you can only get it up by adding some liquid and stirring vigorously. To deglaze you can use two or three cups of dry red wine, dark beer, or chicken stock, which all pair nicely with venison. If you want, you can use a combination of liquids, or use half water and half of another liquid, to soften the flavor some.
After pouring in the liquid, it should bubble up vigorously and then calm down some. Stir the bottom of the up to get up the flavor from the bottom, then season the stew to taste. Dried thyme, salt and pepper would all combine nicely.
Return the meat to the pot and turn the temperature back up until the liquid just reaches a boil. Stir periodically to keep the broth moving. When the broth gets to a boil, reduce the heat to low, and cover the pot, removing it to stir periodically.
4 Cover and cook at a low temperature for several hours.
Keep the pot covered and cook it for at least an hour, and as many as three or four. Longer cooking time and lower temperature will ensure in very tender and tasty stew meat, making it important that you save enough time to cook it. The meat will technically be "done" after an hour, but it'll be even better after a few, when the proteins get a chance to break down more and the meat becomes fork-tender.
If you want to add more vegetables, like mushrooms, or any kind of fresh green vegetables, wait until 10 or 15 minutes before you're ready to eat, or they'll cook down into mush. A sprinkling of fresh-chopped parsley finished a bowl of venison stew nicely. Serve with crusty French bread, or cornbread for a perfect meal.
Method 5 Making Venison Chili
1 Use ground venison alongside other meats.
Ground venison works well for burgers, meat loaves, and as a general alternative to any ground beef recipe, but it's perfectly-suited for chili. Whether you want to make straight-up venison chili, or combine venison with a small amount of stew beef or pork sausage, it's a great base for a hearty chili. A pound should make 8-12 servings.
"Chili meat" refers to a specific coarseness of grind, usually somewhat finer than "ground" venison. If you want a finer grind, have your deer processor grind up some chili meat, or purchase your own meat grinder to grind up your own.
If you like a more Texas-style chili, stew meat chunks would be more appropriate, and you'll probably want to cook it at a lower temperature for a longer period of time, though the ingredients and the technique will be basically the same.
2 Brown up the ground venison and onions.
Add one or two tablespoons of cooking oil to the bottom of a heavy-bottomed stew pot, and add your ground venison. Using a wooden spoon, stir the meat around as it browns up. Just before it turns dark all over, add one medium chopped yellow onion, a diced red pepper, and three or four cloves of minced garlic to the ground venison.
3 Add beans and crushed tomatoes to the base.
As the onions start to brown, it's time to add the beans and the tomatoes. Use a can of drained red kidney beans, or a mixture of red beans, navy beans, and garbanzo beans, if you like. About 12 ounces should be perfect.
Use an 18 oz. can of crushed tomatoes, plus a tablespoon of tomato paste to provide the bass for the chili. If you want to use fresh tomatoes, start with about four ripe tomatoes, chopping them roughly and saving all the juices. Keep a close eye and add a little water if the chili needs more moisture added.
If beans aren't your thing, follow the chili recipe you like to make. Venison is perfectly amenable to most green chili recipes, or other types of regional chili you might prefer. Use the flavors and seasonings that you like and see if you like it better with venison.
4 Season with three or four tablespoons of chili powder.
Season the chili to your taste. If you like it very strong, you can add more, or stronger chili powder, alongside a teaspoon of cumin, cayenne, and any other spices you like in your chili. If you don't like chili strong, add thyme, cumin, some coriander powder, and other aromatics. Add salt and pepper to taste.
To get at that distinctive chili taste, you'll need at least a bit of chili powder. Add a teaspoon at a time. You can always add more later.
5 Cover and simmer over low heat for at least an hour.
Turn the heat to low, pop the lid on, and let the chili simmer gently for a couple hours. The meat should cook in about 30 minutes or so, but the flavors will really come together with at least an hour or two of slow cooking. Taste it after thirty minutes to adjust the seasoning and add more chili powder, if necessary. Serve with cornbread.
If you prefer, you can also transfer the chili to a slow cooker and let it sit all day, or overnight to really let the flavors blend. In general, the longer it cooks, the better it'll be.
How to Make Kimchi - Kimchi Recipe
How to Make Kimchi
Ingredients
1 medium head napa cabbage
¼ cup (62 g) kosher salt
Distilled or filtered water
5 to 6 garlic cloves, grated
1 teaspoon (2 g) grated ginger
1 teaspoon (4 g) sugar
2 to 3 tablespoons (30 to 45 ml) fish sauce
1 to 5 tablespoons (5 to 25 g) Korean red pepper flakes
8 ounces (200 g) radish, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch (2.5-cm) pieces
How to make it
Part 1 Salting the Cabbage
1 Slice the cabbage into quarters.
Use a sharp knife to cut 1 medium head of napa cabbage in half. Next, slice each section in half again to form quarters and remove the core section from the bottom of each quarter.
2 Cut each quarter into strips.
Use the knife to slice each quarter crosswise. Create 2-inch (5-cm) wide strips from each piece so the cabbage is roughly shredded.
3 Combine the cabbage and salt in a bowl.
Place the sliced cabbage in a large bowl and sprinkle ¼ cup (62 g) of kosher salt over it. Use clean hands to gently massage the salt into the cabbage so the leaves start to soften.
You can substitute sea salt for the kosher salt.
You can wear kitchen gloves to protect your hands if you prefer.
4 Cover the cabbage with water and let it stand for 1 to 2 hours.
Pour enough distilled or filtered water into the bowl to cover the cabbage. Place a large plate on top of the bowl, and set a heavy object like a jar or can on top to weigh it down. Let the cabbage soak in the salted water for at least an hour.
Chlorine in tap water can prevent the kimchi from fermenting, so it’s important to use distilled, filtered or bottled water.
Avoid soaking the cabbage for more than 2 hours or it may become soggy.
5 Pour the cabbage into a colander to drain and collect the brine.
After the cabbage has soaked, dump it into a colander that’s sitting in the sink. Have a bowl beneath the colander so you can collect the salt water brine.
6 Rinse the cabbage with cold water 3 times and drain it again.
Remove the bowl with brine from beneath the colander and set it aside. Run cold water from the sink faucet over the cabbage in the colander, shaking the leaves well to rinse them. Repeat the process 2 more times to ensure that the salt water is completely removed. Allow the cabbage to drain in the sink for 15 to 20 minutes so all of the water is removed.
Method 2 Adding the Paste
1 Mix the garlic, ginger, sugar, and fish sauce.
Add 5 to 6 grated garlic cloves, 1 teaspoon (2 g) of grated ginger, 1 teaspoon (4 g) of sugar, and 2 to 3 tablespoons (30 to 45 ml) of fish sauce to a small bowl. Stir well until a smooth paste forms.
2 Stir in the red pepper flakes.
Add 1 to 5 tablespoons (5 to 25 g) of Korean red pepper flakes to the paste. Mix well until the flakes are completely incorporated.
Korean red pepper flakes are also known as gochugaru, and can be found at Asian grocery stores and in the international aisle of some general grocery stores.
For mild kimchi, add just a single tablespoon of the red pepper flakes. Increase the amount if you prefer a spicier flavor.
3 Combine the cabbage, radish, scallions, and paste.
Add the cabbage; 8 ounces (200 g) of peeled radish that’s been cut into matchsticks; 4 scallions that are trimmed and cut into 1-inch (2.5-cm) pieces; and the paste to a large, clean bowl. Use your hands to mix the ingredients together well until all of the vegetables are coated with the paste.
It’s a good idea to wear gloves while mixing the paste with the vegetables. The paste can sting, stain, and leave a smell behind on your skin.
Part 3 Fermenting the Kimchi
1 Pack the kimchi in a glass jar and add the brine to it.
Once the vegetables and paste are combined, transfer them to a clean jar. Pour some of the brine in as well, and press down on the vegetables until the brine rises up to cover them. Seal the jar tightly with a lid.
There should be at least 1-inch (2.5-cm) of space at the top of the jar.
If there's any brine leftover after you cover the vegetables in the jar, you can discard it.
If you don't have a glass jar, you can ferment the kimchi in a plastic zipper bag. Be sure to squeeze out all of the excess air before sealing the bag, though.
2 Allow the kimchi to ferment for up to 5 days.
Leave the kimchi out at room temperature in the sealed jar. Let it sit for 1 to 2 days before opening the jar. Press on the kimchi with a spoon. If bubbles appear at the top, it’s properly fermented. If it hasn’t fermented, continue to let it sit, checking on it every day.
Another way to tell if the kimchi is finished fermenting is to taste it. When it has a tangy, sour flavor, it's ready.
3 Transfer the kimchi to the refrigerator for another week or so.
When the kimchi is fully fermented, place the jar in the fridge. You can eat it right away, but the flavor is usually better if you let it chill for another 1 to 2 weeks more.
Spoon some kimchi over a bowl of steamed rice for a tasty but simple meal. It also pairs well with fried rice.
You can use kimchi to top a bowl of ramen noodles.
For more creative dishes, consider topping a burger or sandwich with kimchi or mixing some kimchi into scrambled eggs for a bit of a kick.
4 Store kimchi in the fridge for 3 to 5 months.
As long as there's still brine in the jar, kimchi can last for several months in the refrigerator. You can usually tell that it's gone bad if brine becomes particularly fizzy with bubbles.
Thursday, August 30, 2018
How to Make Meat Samosa - Meat Samosa Recipe
How to Make Meat Samosa
Ingredients
500 g minced meat (lamb, beef, chicken)
4 tbsp oil, for frying the meat
1 tsp salt, or according to taste
½ tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala powder (see How to Make Garam Masala)
1 tsp turmeric powder
1 ½ medium onions, peeled and finely chopped
1 small bunch fresh coriander leaves, chopped
1 medium beaten egg, for sealing samosa pastry
1 packet samosa pads or filo pastry
2 tomatoes, chopped
125 g frozen peas
How to make it
Method 1 Making the Filling
1 Heat the oil.
In a large frying pan, heat the 4 tbsp of oil.
2 Fry the onions.
Over a medium heat, stir fry the onions for about 1 minute. Now add the spices and chilis and fry until onions are golden brown.
3 Add the meat.
Now add the minced meat and fry it until it is browned. Stir for a few more minutes and add peas.
4 Cook the meat.
Cover and cook on a low heat for 20 minutes until the meat is cooked (tender). Add oil if the pan seems to be too dry and make sure you stir it occasionally. Add salt if necessary.
5 Turn off the heat and let the mixture cool .
Method 2 Making Samosa Cones
1 Preparing the cone.
Take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and make a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg using a pastry brush. Make sure to leave one side open to add the filling.
2 Fill it with meat mixture.
Now fill the samosa cone with minced meat. Lift and pinch the corners together and continue along the seam towards the corner. View the video to see how this is done.
3 Cover the finished samosas with a moist cloth as you continue to make more.
4 Deep fry the samosa gently until it they are golden in colour on each of their sides. Do not fry them fast as it may make them stiff .
5 Serve hot with a ketchup and enjoy with your family and friends.
How to Cook Eye of Round Roast - Eye of Round Roast Recipe
How to Cook Eye of Round Roast
Method 1 Cooking the Roast in the Oven
1 Preheat oven to 500ºF (260ºC).
This method cooks the meat at a high temperature, turning off the oven, then letting the meat to remain in the heat of the oven. The result is similar to prime rib (pink and juicy inside, and crusty outside). This method takes roughly three hours.
2 Wash your eye of round roast.
Rinse the meat with cool water. Using hot water could promote bacterial growth that could make you sick. Pat the meat dry with paper towels.
3 Season the meat.
For a basic, tasty combination, mix salt, pepper, ½ teaspoon of dried thyme, and garlic. You will want to aim for four to six chopped cloves of garlic. Mix all of these ingredients, then rub the mixture all over the meat.
Some people prefer to use a steak seasoning (a mixture of herbs, salt and pepper.) Try adding a dash of olive oil to whatever seasonings you use. It will help the seasonings stick to the meat.
4 Place the seasoned cut in a roasting pan.
Make sure the roast is fatty side up. If you do not have a roasting pan, you can also use a Dutch oven.
5 Place the roast in the oven.
For an evenly cooked roast, place the roast on the middle rack of the preheated oven.
6 Calculate the cooking time for your roast at 7 minutes per 1 lb.
of meat (7 minutes per 453g). When you have cooked your roast to these specifications, turn the oven off but do not open the door or remove the roast. You want the heat to remain in the oven so that the meat still continues to cook slowly, allowing the surface to crisp and the meat to become moist and rosy pink.
7 Allow the roast to sit in the warm oven for an additional 2 1/2 hours.
Do not open the door. When 2 1/2 hours has passed, remove the roast from the oven and check that the internal temperature has reached 145ºF (65ºC). Slice the roast thinly, serve, and enjoy!
Method 2 Cooking the Roast on the Stove-Top
1 Remove excess fat from the surface of the roast.
Cooking roast on the stove top allows the roast to absorb the flavored liquid. Excess fat prevents the meat from completely absorbing all of the flavoring. After trimming the fat from the roast, season the entire roast with pepper.
2 Place a large Dutch oven on the stove.
The Dutch oven should generally be able to hold five quarts.
3 Place two teaspoons of oil (olive or salad) into the pot and add the roast.
Heat it to a medium-high temperature.
4 Add the other ingredients to the pot.
Once the meat has browned, add 2 1/2 cups (567ml) of water, two beef bouillon cubes and a bay leaf to the Dutch oven until it boils. When the pot reaches a boil, cover the Dutch oven with a lid and simmer the eye round roast for 50 minutes over a low flame. While it simmers, the roast will become tender and infused with flavor.
5 If you would like to boil carrots and potatoes in the mixture with the roast, let the mixture and the roast simmer for 20 minutes.
After 20 minutes, add chopped carrots, potatoes, celery, etc. to the pot. Heat the liquid to boiling and once it boils, reduce the heat and let it simmer for 30 more minutes.
6 Remove the roast from the pot when it is done.
If you have a meat thermometer, take the roast off when it reads 135ºF (57.2ºC). If you do not have a meat thermometer, cut into the meat. If the inside is still red, keep cooking it until it is a nice pink color.
7 Allow the eye round roast to sit for 15 minutes.
Let the meat marinate in its juices, then slice the roast into thin portions.
Method 3 Cooking the Roast in a Slow Cooker
1 Turn your slow-cooker on to a low setting.
This method will take roughly 8 to 10 hours and will result in an incredibly juicy roast. While the slow-cooker is warming up, season the eye round roast with salt, pepper and any other seasonings you prefer.
2 Add the other ingredients to the crock pot.
Slice one onion and use it to line the bottom of your slow cooker. Add the seasoned roast to the pot with 1 cup (237ml) of water, 2 tbsp. (28ml) soy sauce (optional) and two bay leaves for flavoring.
Other recipes call for garlic, thyme and wine to season the slow cooker. You can also slice up carrots and celery.
3 Cover your slow-cooker with the lid and simmer the roast on a low setting for 8 hours.
Remove the roast after 8 hours. Allow the roast to marinate in the juices.
4 Make the gravy.
The onion, seasonings and juices from the roast will create gravy when it is cooked slowly for a long period of time. For a thicker gravy, after removing the roast, mix 2 tbsp. (28g) cornstarch and 2 tbsp. (28ml) water together in a bowl, then pour the solution into the slow cooker gravy. Stir the ingredients together until they begin to boil and thicken.
You can use 1/2 cup flour instead of cornstarch.
5 Finished.
How to Make Bibimbap - Bibimbap Recipe
How to Make Bibimbap
Ingredients
3 tablespoon Korean red pepper paste
4 tablespoon sesame oil
1 teaspoon soy sauce
3 cloves minced garlic
1 teaspoon minced ginger
1 teaspoon toasted sesame seeds
1 teaspoon cooking oil
Pepper for seasoning
Salt for seasoning
5 button mushrooms, thinly sliced
1/2 medium zucchini, sliced into thin slices
1/2 medium onion white onion, sliced thinly
1/2 medium carrot sliced into strips
4 cups steamed short-grain white rice
5 romaine lettuce leaves, sliced thinly
4 fried eggs
1/2 bean sprouts, with a pinch of salt
6 slices of bulgogi
Steps
1 Create the gochujang sauce.
Combine the Korean red pepper paste, sesame oil, soy sauce, minced garlic cloves, minced ginger and sesame seeds together in a small bowl. This completes the sauce, it can now be set aside.
2 Heat up some cooking oil in a heavy-bottomed pan on medium heat.
Season and sauté the vegetables one at a time. Once all the vegetables are cooked properly, set aside.
3 Set up 4 bowls.
Place 1 cup of rice in each of the bowls. Arrange the vegetables on top, along with 2 slices of bulgogi for each rice bowl. Make sure it looks appealing. Place a fried egg on top of the rice (the egg can also be raw if you like). Add bulgogi with the rice (bulgogi literally means fire meat).
4 Pour the gochujang sauce on top.
Don't add too much because this sauce is pretty spicy!
5 Enjoy your bibimbap.
Before eating, mix up the rice it should turn red when mixed well.
How to Cook Adobo - Adobo Recipe
How to Cook Adobo
Ingredients
Pork Adobo (Adobong Baboy)
2 lbs/900g pork loin, cut into 2 inch (5.1 cm) cubes
2/3 cup soy sauce
2/3 cup vinegar
10 cloves of garlic, peeled and crushed
1 tsp crushed black peppercorns
1 onion, peeled and quartered
1 bay leaf
1/2 tsp sugar, or to taste
steamed white rice (to accompany the adobo, if desired)
Chicken Adobo (Adobong Manok)
2 lbs chicken (drumsticks, thighs, or a whole chicken, cut into serving pieces)
½ c vinegar
3 tbsp soy sauce
1 c water
1 tbsp minced garlic (about 2 cloves)
2 bay leaves
1 tsp crushed peppercorns
Salt, to taste
oil, for frying
steamed white rice (to accompany the adobo, if desired)
Squid Adobo (Adobong Pusit)
2 lbs small squid ( about 3” in length)
2 tbsp minced garlic
3 tbsp soy sauce
3 tbsp white vinegar
2 tbsp sugar
2 tbsp oil for frying
How to make it
Method 1 Pork Adobo (Adobong Baboy)
1 Place all the ingredients in the pot, and mix well.
Use a 4 ½ qt. cooking pot with a lid and a heavy base.
2 Cover and bring to a boil over medium high heat.
Stir occasionally to make sure the meat doesn’t stick to the bottom.
3 Reduce heat to medium low and simmer, stirring occasionally.
Cook for 30-45 minutes, or until there is very little liquid left in the pan.
4 Serve and enjoy!
Adobo is traditionally served with steamed white rice.
Method 2 Chicken Adobo (Adobong Manok)
1 Place chicken into a 4 ½ qt heavy bottomed cooking pot with a lid.
Make sure all the chicken pieces are about the same size so they will cook evenly.
2 Add water, vinegar, soy sauce, garlic, bay leaves, pepper.
Mix to combine thoroughly, then cover the pot.
3 Braise the chicken in the covered pot.
Bring to a boil over medium high heat, then reduce heat to med-low and simmer for 40-50 minutes, or until chicken is almost cooked.
4 Remove the chicken, but reserve the sauce.
Set the sauce aside to be strained, reduced, and poured over the chicken later.
5 Brown the chicken pieces.
In a large frying pan, heat the oil to medium high. Then, brown the chicken on all sides.
6 Drain any excess oil from the chicken.
Set the chicken pieces on a plate covered in paper towels.
7 Place the chicken onto your serving dish.
If you’re in a more casual setting, you can just add the chicken back to the cooking pot after the sauce is ready.
8 Strain the sauce.
Remove the bay leaves, and the peppercorns if you find them too spicy.
If you want a smoother sauce, strain it with a strainer.
If desired, skim any excess fat from the top with a cold spoon or a fat separator.
9 Adjust the sauce to your desired thickness, and add salt if desired.
Remember to add the salt after you reduce the sauce, as it will get saltier from the soy sauce as it boils down.
If you prefer a thinner, less salty sauce, add a little water and reheat.
For a thicker sauce, heat the sauce on medium-high heat until it is reduced to your desired consistency.
Stir occasionally, making sure not to let the sauce burn on the bottom.
10 Combine sauce with the chicken.
Either pour over the chicken on your serving platter, or put the chicken back into the pot.
11 Serve and enjoy!
Adobo is traditionally served over steamed rice. Pour a little extra sauce over the rice, if desired.
Method 3 Squid Adobo (Adobong Pusit)
1 Prepare the squid.
Wash the squid thoroughly and remove the spines and beaks. Cut each squid into 1" pieces, separating the heads from the tentacles.
Do not remove the ink sac, as this will add flavor.
To see how to prepare squid, see this guide. However, since these are very small squid, it's not necessary to cut them up so much.
Frozen squid can be used if fresh squid is not available.
2 Place all the ingredients in the pot.
Use a 4 ½ qt. cooking pot with a lid and a heavy base.
Mix to combine all the ingredients and coat the squid thoroughly.
Cover the pot, but leave the lid ajar to let some of the steam escape.
3 Cook over medium high heat for 25 minutes.
Stir occasionally to make sure it doesn’t burn.
4 Remove from heat, drain the liquid and discard.
This particular recipe has no sauce to accompany it.
5 Fry the squid for about 10-15 minutes.
In a large fying pan, preheat the oil over medium-high heat, then add the squid.
Move the squid around the frying pan, pushing on them gently to make sure all the ink sacs are broken.
The squid should be tender, so watch carefully to make sure the squid doesn’t overcook.
6 Serve and enjoy!
This is usually eaten with steamed white rice.
Wednesday, August 29, 2018
How to Cook Sirloin Tip Roast - Sirloin Tip Roast Recipe
How to Cook Sirloin Tip Roast
Ingredients
Oven RoastedMakes 8 to 10 servings
2.5 lb (1025 g) sirloin tip roast
1 tsp (5 ml) table salt
5 tsp (25 ml) vegetable oil or olive oil
1 tsp (5 ml) pepper
2 tsp (5 ml) dried oregano
2 tsp (5 ml) dried basil
1.5 tsp (7.5 ml) crushed red pepper flakes
3 garlic cloves, minced
Grilled
Makes 10 to 12 servings
1 Tbsp (15 ml) chili powder
1.5 tsp (7.5 ml) black pepper
1 tsp (5 ml) garlic powder
3 lb (1350 g) beef sirloin tip roast
3/4 cup (185 ml) prepared barbecue sauce
Slow Cooker
Makes 8 to 12 servings
2 to 3 lb (900 to 1350 g) sirloin tip roast
1.5 lb (675 g) small red potatoes, cut into pieces
1 lb (450 g) baby carrots
1 large onion, chopped
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) ground black pepper
Pressure Cooker
Makes 12 servings
5 lb (2250 g) sirloin tip roast, cut into cubes
2 to 4 Tbsp (30 to 60 ml) vegetable oil
1 large onion, diced
2 cups (500 ml) beef broth
1/2 cup (250 ml) flour
1 1/2 cup (750 ml) water
Cooked egg noodles
How to make it
Method 1 Oven Roasted
1 Salt the roast overnight.
Rub salt evenly over the surface of the roast. Wrap the roast tightly in plastic wrap, then secure it, Place it in a large bowl or on a large plate in the refrigerator overnight.
Salting the roast ahead of time gives the salt more time to soak into the meat. As a result, the sirloin tip roast will be more flavorful, and the flavor will be evenly dispersed.
Make sure the roast is thawed, or at least thawed enough for the salt to stick.
2 Let the roast become room temperature.
After a day elapses, remove the roast from the refrigerator an hour in advance so that it can become room temperature.
A room temperature roast cooks fast and evenly.
It is important, though, that the roast does not sit out longer than an hour or else bacteria can grow.
3 Unwrap the roast.
Peel off the plastic wrap from the roast. If moisture has developed on the surface of the meat, gently pat it dry with clean paper towels.
4 Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius).
Make sure that the rack inside the oven is placed in the middle.
You should also prepare a rimmed baking sheet by placing an oven-safe wire rack in the center. This is where the roast will sit as it cooks, and the additional rack will allow the fat to drip away from the meat instead of gathering around it.
5 Season the roast.
Rub the roast with 1/2 Tbsp (7.5 ml) cooking oil and the minced garlic. Afterward, evenly rub the spices onto the meat, as well.
Combine the spices in a small dish before applying them evenly to the roast.
6 Sear the roast on the stove.
Heat some oil in a large cast iron pan over medium-high heat. Sear each side of the roast for 3 to 4 minutes or until it is browned on all sides.
Alternatively, use a Dutch oven for the entire process. Sear the roast inside the Dutch oven on the stove. Then, simply transfer the Dutch oven with the roast directly into the oven.
7 Transfer the roast to the oven.
Place the roast on your prepared baking sheet and place it in the oven. Cook for about 1 hour and 20 minutes.
Use a meat thermometer to check the temperature of the roast. At this stage, it should be 115 degrees Fahrenheit (46 degrees Celsius).
8 Let the roast continue cooking with the oven off.
Turn the oven off but keep the roast inside. Let it cook slowly at this low temperature for another 30 to 40 minutes.
Leave the door closed the entire time to prevent letting the heat out.
For medium-rare, cook the roast to an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius). For medium, cook the roast to an internal temperature of 140 degrees Fahrenheit (60 degrees Celsius).
9 Allow the roast to rest before serving.
Remove the cooked roast from the oven. Let it rest at room temperature for 15 minutes. When ready, slice it and serve as desired.
Method 2 Grilled
1 Preheat the grill for indirect grilling.
Only light one side of the grill, whether it's a gas or charcoal grill. Lightly oil the grate with cooking spray.
If using a gas grill, light one side of the grill and close the lid. Let it reach 350 degrees Fahrenheit (180 degrees Celsius).
If using a charcoal grill, pile the coals to one side of the grill in a large heap. Light the coals, then let the flame die down until white ash forms on the surface of the coals. Close the lid to keep heated.
2 Season the roast.
Combine the chili powder, black pepper, and garlic powder. Rub the seasonings evenly over all sides of the roast.
Blending the spices in a small dish will help you apply the seasoning evenly to the roast.
3 Place the meat on the grill.
Transfer the seasoned roast to the unlit portion of the grill. Cover the grill and cook for 1 hour.
Stick a meat thermometer into the center of the sirloin tip roast to test its internal temperature. At this stage, it should be 140 degrees Fahrenheit (60 degrees Celsius).
Monitor the temperature of the grill as the meat cooks to make sure it stays relatively consistent.
4 Brush with barbecue sauce and continue grilling.
Use a basting brush to evenly apply 1/4 cup (60 ml) of the barbecue sauce over all sides of the roast. Grill for additional 10 minutes
At this stage, the meat should be 150 degrees Fahrenheit (65 degrees Celsius) inside.
5 Let stand.
Remove the meat from the grill and transfer it to a cutting board. Allow it to stand for 10 minutes.
Create a tent out of aluminum foil and place it over the roast as it stands.
When done, it should have the internal temperature of medium doneness, 160 degrees Fahrenheit (70 degrees Celsius).
6 Slice, add remaining sauce, and serve.
Cut the roast across the grain, forming thin slices. Place these slices in a large and top with the remaining barbecue sauce. Toss with tongs to coat the meat, and serve.
Method 3 Slow Cooker
1 Layer the vegetables inside the slow cooker.
Place the potatoes on the bottom of the slow cooker, followed by the carrots, and topped by the onion.
Make sure that the potatoes have been cut into bite-size pieces and that the onion has been sliced or chopped. If using baby carrots, they can be left whole. If using larger carrots, cut into bite-size pieces.
The vegetables are layered according to the length of time required to cook them.
To limit the amount of mess during the cleanup stage, you can spray the slow cooker with nonstick cooking spray before adding the vegetables or you can use a special slow cooker liner.
2 Add the roast.
Lay the roast directly on top of the vegetables. Sprinkle with garlic powder and pepper.
Note that you do not need to add any liquid to this recipe, even though liquid is recommended for most slow cooker recipes. The meat and vegetables should give off enough liquid to prevent the roast from drying out during the cooking process.
If, however, you want the meat to be even more moist, you can add 1/2 to 1 cup (125 to 250 ml) of water or beef broth to the contents of the slow cooker, as well.
3 Cook on high for 2 hours.
Cover the slow cooker and cook the contents for 2 hours on high heat.
4 Cook on low for 4 to 6 hours.
After the first 2 hours, reduce the heat to low and continue cooking for an additional 4 to 6 hours.
If you will not be home and able to switch the heat, you could simply cook the roast on low for 8 hours, instead.
When done, the roast should be cooked to well doneness and fork tender.
5 Serve.
Remove the roast from the slow cooker and cut into pieces across the grain. Scoop out the vegetables and serve them alongside the meat.
Method 4 Pressure Cooker
1 Heat oil in the pressure cooker pot.
Add 1 Tbsp (15 ml) of cooking oil to the pressure cooker pot and select the "browning" setting.
Give the oil a minute or so to become hot.
2 Brown the meat in small batches.
Add the cubed tip sirloin roast to the hot oil in the pressure cooker a little at a time. Cook, stirring frequently, until all sides have browned.
Do not crowd the meat. It would be better to remove some of the beef from the pot as you add more batches to ensure that all the meat is equally browned. When done, place all the browned meat back into the pressure cooker pot.
3 Add the onion and beef broth.
Sprinkle the chopped onions over the meat and pour in the beef broth. Stir quickly to mix the ingredients.
4 Cook at high pressure for 15 minutes of cook time.
Cover the lid and lock it into place. Select the "high pressure" setting and cook the meat for 15 minutes.
Note that the cook time only refers to the amount of time at which the device is sitting at its cooking pressure. It will also take 15 minutes for the machine to pressure up and another 20 minutes for it to release that pressure.
5 Mix the flour and water.
In a small bowl, whisk together the flour and water to form a slurry.
This slurry will be used as a thickener for the drippings in the pressure cooker. Without it, you would be unable to form any gravy.
6 Add this slurry to the cooked meat and boil.
Stir the flour slury into the broth and meat in the pressure cooker pot. Select the "browning" setting and let the liquid reach a boil. Continue cooking at a boil for a couple of minutes, or until the liquid thickens to gravy consistency.
When thickened, add a little salt and pepper into the gravy according to your own tastes.
7 Serve.
Spoon out the sirloin tips and gravy into serving dishes filled with hot cooked egg noodles.
How to Grill Chicken Wings - Grill Chicken Wings Recipe
How to Grill Chicken Wings
Ingredients
Chicken wings
Oil
Marinades
Dipping sauce
Seasonings
How to make it
Steps
1 Make a marinade.
Marinade can consist of a variety of flavors, including mild, sweet, tangy or hot. Use a mixture of ingredients such as Teriyaki sauce, soy sauce, sweet and sour sauce, tomato sauce or even a little whiskey or beer. Provide a sweet flavor by adding sugar, molasses or honey, then finish the marinade with salt and pepper or your favorite seasonings, along with a small amount of oil to prevent the chicken from sticking to the barbecue grill.
A red wine marinade is easy to make by combining wine or apple cider with finely minced garlic and onion, Dijon mustard and seasonings of your choice, such as soy sauce, pepper, salt and cayenne pepper.
Marinate chicken wings in hot sauce and melted butter to turn the wings into hot buffalo wings.
Create a simple Asian style marinade by blending ketchup with a small amount of soy sauce, brown sugar and rice vinegar. Add a few drops of hot sauce or a pinch of hot pepper flakes, along with a few thinly-sliced scallions.
Mix orange marmalade with a bit of chili sauce, soy sauce and rice vinegar for a tangy, sweet and sour marinade.
2 Marinate the chicken wings in the refrigerator for a few hours before grilling.
3 Skip the marinade if you like a dry seasoning on your chicken wings.
Pat the chicken dry with paper towels first so the dry seasoning will adhere to the chicken.
Use a mix of your choice of seasonings, such as Italian seasonings, paprika, cumin, garlic salt, or onion powder. Use a bit of cayenne or chili powder for hot wings, or lemon pepper or a squeeze of fresh lemon juice for tangy wings.
4 Cook the chicken wings on a grill set to medium heat.
Coating the grill with oil before placing the wings on the grill prevents the wings from sticking.
5 Grill the chicken wings until thickest part of the chicken wings is no longer pink, usually about 15 minutes.
Use tongs to turn the wings every so often so the meat cooks evenly.
6 Coat your tongs generously with cooking oil when you remove the chicken wings from the grill.
The oil will prevent the hot wings from sticking to the tongs.
7 Serve the chicken wings hot from the grill.
Extra marinade makes a good dipping sauce. To turn the marinade into dipping sauce, just simmer the marinade in a saucepan until the sauce thickens. If you prefer, you can use any dipping sauce recipe, or keep things simple with a commercial dipping sauce such as Teriyaki or barbecue sauce.
How to Make Champorado - Champorado Recipe
How to Make Champorado
Ingredients
Cooking the Rice Separately
1 cup (158.0 grams) of sticky rice
5 cups (1182.94 milliliters) of water
1/3 cup (113 grams) of cocoa powder
1/4 cup (85 grams) of chopped chocolate
½ cup (170 grams) of brown sugar
Can of condensed milk to drizzle on top
Cooking the Rice with the Chocolate
1 ½ cups (354.882 milliliters) of milk
¾ cups (177.44 milliliters) of coconut milk
? cups (59.14 milliliters) of cocoa powder
¾ cups (177.44 milliliters) of water
¼ cup (85 grams) of brown sugar
How to make it
Method 1 Cooking the Rice Separately
1 Soak and strain 1 cup of sticky rice in cold water.
Soak 1 cup of rice through cold water in a bowl. Drain your rice through a colander or fine mesh strainer after you soak it for 5 to 10 minutes.
Soaking sticky rice allows the grains to expand and helps with cooking times.
2 Fill a pot with 5 cups of water and bring to a boil.
Place your pot filled with water onto your stove-top and set it to high. Allow the water to come to a rolling boil before putting your rice in the pot.
If you want a thicker champorado, add less water to the mixture.
3 Add the sticky rice to your pot of water.
Add your soaked rice to the pot of boiling water. Allow the water to come to a full boil again before reducing it to a simmer.
Do not keep your stove on high. You can burn your rice this way.
4 Let the rice cook for 15 minutes while constantly stirring.
When you stir the pot, you’re preventing the sticky rice from sticking to the sides of the pot, where it can easily burn. Remember to stir the pot consistently to prevent this from happening.
The rice should be finished when it has absorbed most of the water.
Taste your rice to make sure the grains are not hard.
5 Add 1/3rd of a cup of cocoa powder to your rice.
Mix in 1/3rd of a cup of cocoa powder to your pot and allow the champorado to thicken. Make sure to continue stirring so that you can dissolve all the cocoa powder in your pot.
6 Add 2 ounces of chopped chocolate and a ½ cup of brown sugar.
Adding in full pieces of chopped chocolate and ½ cup of brown sugar will sweeten your champorado.
You can use chocolate chips as an alternative to chocolate bars.
7 Stir until you dissolve the solid pieces of chocolate.
Continue to stir your champorado until all the solid pieces of chocolate are dissolved.
Your champorado should have a texture like porridge.
8 Drizzle condensed or low-fat milk on the top.
Adding milk to your champorado will give it a watery consistency. Add more milk if you think the texture is too thick.
Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer.
Method 2 Cooking the Rice with the Chocolate
1 Add 1 ½ cups of milk and ¾ cups of coconut milk to a pot.
Coconut milk will give your champorado a silkier texture. Replacing this with water will create a creamier champorado.
You can substitute the coconut milk with evaporated milk.
2 Combine ¾ cups of water and bring your pot to a boil.
Add ¾ cups of water into your champorado. This will be the mixture that will cook your rice. Quickly bring the milk to a boil but make sure not to keep it on the heat too long.
Milk can burn and will ruin the taste of your champorado. Make sure to add your other ingredients quickly after it starts boiling.
3 Combine 1/2 cups of cocoa powder and mix.
Combine the cocoa powder or chopped chocolate to your milk and mix, making sure to fully dissolve any chocolate with a wooden spoon.
Traditional Filipino champorado uses Tablea Tsokolate, which is a cocoa from the Philippines.
4 Add 1 cup of sticky rice to your pot.
You can soak your rice to elongate the grains if you prefer. This will help with the cooking process.
Sticky short grain rice called mochigome is the most popular sticky rice in countries like the Philippines, Vietnam, and Japan.
5 Reduce the heat to a simmer and cook your rice for 25-30 minutes and stir.
While your rice cooks, make sure to keep stirring it so it doesn’t get stuck to the sides. Add more milk if the mixture becomes too thick, or your rice isn’t fully cooked.
The rice will not cook as quickly as regular rice.
Make sure to keep tasting your food to make sure it’s developing the right flavors.
6 Add ¼ cup of brown sugar and mix it in.
Adding brown sugar will enhance the sweetness of the champorado. Adjust the level of brown sugar according to your palate.
Traditionally, people in the Philippines eat champorado with dry salted fish.
How to Cook Sinigang Na Baboy - Sinigang Na Baboy Recipe
How to Cook Sinigang Na Baboy
Ingredients
Makes 4 to 6 servings
2 Tbsp (30 ml) vegetable oil, divided
2 lbs (900 g) pork belly or pork spare ribs
1 large onion, quartered
1 large tomato, quartered
2 to 3 Tbsp (30 to 45 ml) fish sauce
2 qt (2 L) and 2 cups (500 ml) water, divided
10 to 15 tamarind fruits or 1-1/2 packets tamarind-flavored sinigang mix
3 pieces taro, quartered
7 oz (200 g) string beans, cut into 2-inch (5-cm) pieces
3 finger chilis or 2 banana peppers, chopped
1 Japanese eggplant, sliced
1 bunch water spinach
1 radish, sliced
Salt, to taste
Black pepper, to taste
How to make it
Part 1 Preparing the Ingredients
1 Choose the souring agent.
Tamarind is the most traditional souring agent used for sinigang na baboy. You can prepare the soup with fresh tamarind or use a powdered tamarind-flavored sinigang mix.
When using fresh tamarind, you'll need 10 to 15 standard pieces of fruit. When using powdered flavoring, you'll need 1-1/2 packages, each weighing 1.41 oz (40 g). You can also use 3-1/2 oz (100 g) of commercially prepared tamarind pulp, if you can find it.
Even though tamarind is the most common and conventional souring agent, you could also use guava, bilimbi fruit, pineapple, green mango, calamansi, or wild mangosteen. Other flavors of powdered sinigang mix could work in equal portions, as well.
2 Cut the pork into pieces.
Rinse the pork and pat it dry with clean paper towels, then cut it into 2-inch (5-cm) cubes.
You can use different cuts of pork for this soup, but the most common are pork belly and pork spare ribs. Cuts of pork that include the bone (like spare ribs) will add more flavor to the broth. You can also mix and match different cuts to vary the flavor.
When using pork spare ribs, cut the ribs into individual portions, leaving them roughly 2 inches (5 cm) long when possible. Leave the bones in.
If using pork belly, simply cut the pork into 1-inch to 2-inch (2.5-cm to-5 cm) chunks.
3 Slice the vegetables.
Rinse the vegetables and pat them dry with clean paper towels. Chop each one into serving portions.
Cut the onion and tomato into wedges or quarters. Peel the taro, and cut it into wedges or quarters, as well.
Cut the string beans into 2-inch (5-cm) pieces, or trim the ends and tie the beans into knots.
Chop the peppers and separate the water spinach into individual leaves.
Slice the eggplant into 1-inch (2.5-cm) slices on the diagonal. Peel and slice the radish into 1/2-inch (1.25-cm) rounds.
Part 2 Starting the Soup
1 Heat the oil.
Pour 1 Tbsp (15 ml) of vegetable oil into a large saucepan with deep sides. Set it over medium-high heat.
2 Brown the pork.
Add the pork pieces to the hot oil. Cook, stirring frequently, for 4 minutes or until the majority of the pork browns on all sides.
If the saucepan has a narrow bottom, you may need to brown the pork in two separate batches. Ideally, most of the pieces should be able to touch the bottom of the pan as you brown them.
After the pork browns, transfer it from the pan to a separate dish. Set it aside and keep warm.
3 Heat the remaining oil.
Pour the remaining 1 Tbsp (15 ml) of vegetable oil into the same saucepan and reduce the heat to medium.
4 Add the onion.
Place the onion in the hot oil. Cook, stirring frequently, for 2 minutes or until the layers begin to separate.
As you cook the onion, scrape the bottom of the pan to remove any pork bits. Allow these bits to mix into the onion as it cooks.
5 Toss the pork, fish sauce, and water into the pan.
Return the pork to the saucepan. Add the fish sauce ad 2 qt (2 L) of water, as well, stirring to combine.
Allow the water to reach a rolling boil before you continue. Once the water boils, use a spoon to carefully skin off any scum or suds that develop on the surface of the liquid.
6 Stir in the tomato and peppers.
Add the tomato and hot peppers (chili or banana peppers) to the saucepan. Stir to combine.
Allow the mixture to cook for another 4 minutes, or until the tomato and peppers begin to soften.
7 Simmer for 40 to 60 minutes.
Reduce the heat to low or medium-low and allow the soup to simmer for at least 40 minutes, or until the pork is fully cooked and somewhat tender.
Periodically check the level of liquid while the soup simmers. Add more water, as needed, to keep at least 1.5 qts (1.5 L).
While the soup simmers, begin to prepare the tamarind.
Part 3 Mashing the Tamarind
1 Boil the tamarind.
Place the fresh tamarind in a medium saucepan and combine it with 2 cups (500 ml) of water. Bring the liquid to a boil and cook the tamarind until it softens.
You should continue cooking the tamarind until the outer skins begin to burst. This should take 10 to 15 minutes. Note that the inner fruit should also become very soft.
If using prepared tamarind pulp, place the pulp in a heatproof bowl set above 3 inches (7.6 cm) of simmering water. Allow it to sit for 10 to 15 minutes, or until the pulp is soft enough to mash.
When using tamarind powder, you do not need to complete any special preparation. The powder can be added directly to the soup at the appropriate time.
2 Mash the fruit.
Drain the cooking water, then mash the softened tamarind fruits with the back of a fork, creating a thick pulp.
3 Separate the juice.
Transfer the tamarind pulp into a fine mesh strainer. Press the pulp with the back of your fork until juice comes out, and collect the juice in a bowl placed beneath the strainer.
Press the seeds, too, since they should also produce some juice.
When finished, discard the solids (seeds, skins, and pulp). Save the tamarind juice for the sinigang.
Part 4 Finishing the Soup
1 Add the taro.
Once the pork starts to become tender, add the taro wedges to the soup. Continue cooking the soup at a low simmer for 15 minutes, or until the taro softens.
If using pork spare ribs, wait until the pork starts to separate from the bone before adding the taro. If using boneless pork belly, test the pork by piercing it with a fork; if you can cut into it with a fork but it still retains solid form, add the taro.
If more scum or suds develop at the top of the soup after adding the taro, skim the surface with a spoon before continuing.
2 Add the tamarind to the soup.
Pour the tamarind juice into the soup broth and stir to combine.
Cook the soup for another 5 minutes at a mild simmer. Doing so allows the flavor of the juice to meld with the broth and other ingredients.
If you use a powdered tamarind mix instead of using fresh tamarind juice, add the powder directly to the broth and stir to mix it in. Allow the broth to simmer for 5 minutes, as you would do with tamarind juice.
3 Mix in the radish and eggplant.
Place the slices radish and sliced eggplant in the soup. Stir to combine, then cook for 5 minutes.
When finished, the eggplant should be nearly tender and the radish should slightly soften.
4 Stir in the beans.
Add the string beans to the soup and stir to combine. Cook for another 2 to 3 minutes.
At this point, the pork and all of the vegetables should be soft enough to easily pierce with your fork. Continue to simmer the soup until the meat and vegetables are ready.
5 Add the water spinach.
Place the leaves of water spinach in the soup and stir to combine. Turn off the heat and cover the pot, then allow the soup to sit for 3 to 5 minutes.
Since water spinach can be somewhat delicate, allowing it to cook using residual heat instead of direct heat can prevent it from falling apart. When it's ready, the water spinach leaves should be wilted yet whole.
6 Season as needed.
Taste the soup broth. Add salt and pepper as needed to balance out the flavors. You can also add extra fish sauce, if desired.
You should flavor the soup according to your own tastes, but to make authentic sinigang na baboy, the broth should be both sour and salty.
7 Serve.
Ladle the hot soup into individual serving bowls and enjoy.
You can either remove the pork bones before serving the dish to your guests or allow each guest to do so after serving the soup.
Sinigang na baboy is frequently served with a side of steamed rice. Consider garnishing it with chopped scallions, lemon wedges, and additional fish sauce, as well
Tuesday, August 28, 2018
How to Make Ube Halaya - Ube Halaya Recipe
How to Make Ube Halaya
Ingredients
Ube Halaya
2 kg (4.4 lb) ube (purple yams) or 32 oz frozen grated ube
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 can (14 oz) coconut milk
½ cup (125g) butter or margarine, plus 2 tbsp (30mL) extra
1 tsp (5mL) vanilla extract
1 cup (200g) white or brown sugar (optional)
Latik1 can (14 oz) coconut cream or full-fat coconut milk
How to make it
Part 1 Making Ube Halaya
1 Prepare the ube.
Fresh ube has the strongest flavor, but frozen grated ube is easier to find in Asian markets outside the Philippines. Whichever you choose, get it ready for cooking:
Fresh ube:
Simmer whole or in large chunks until soft but not mushy, about 30–45 minutes. Let cool to room temperature. Peel the ube (throwing away the peel), then grate the rest of it.
Frozen grated ube:Leave it at room temperature until it thaws, then press it hard to squeeze out water. Pour out the water.
2 Melt butter in large pan.
Find a wide, deep pan large enough to hold all your ingredients. Heat the pan over medium-heat, then melt ½ cup (125g) butter or margarine.
3 Add the milk and coconut milk.
Pour in 1 can each of evaporated milk, sweetened condensed milk, and coconut milk. You can also try these variations instead:
Make it extra sweet with a second can of condensed milk instead of the coconut milk.
Try a less traditional, vegan recipe by leaving out the milk and using just one can of coconut milk. (Using less liquid isn't a problem, since the mixture is supposed to boil down anyway.)
If you're not nostalgic for the taste of evaporated milk, you might prefer fresh milk instead.
4 Add the other ingredients.
Add all of the grated ube plus 1 tsp (5mL) vanilla extract. Most cooks also add 1 cup (200g) sugar. You can skip this if you prefer a stronger ube taste, since there's already sugar in the sweetened condensed milk.
You can use white granulated sugar, brown sugar, or caster sugar.
5 Stir for at least 30 minutes.
Simmer the mixture over medium-low heat. Stir constantly to prevent it burning on the bottom of the pan. The ube halaya will gradually get thicker and thicker. It's ready once it's thick enough to cling to the spoon, about the consistency of thick cake batter.Prepare for an arm workout, since this usually takes 30–50 minutes.
If the coconut milk starts to curdle, reduce the heat and stir more slowly.
6 Add some of the extra butter.
In the last five minutes of cooking, add an extra tablespoon (15mL) butter to make the ube halaya shiny. Mix it in for a couple minutes, then turn off the heat and let cool slightly.
Use coconut oil instead if you've made latik, as described below.
7 Grease a few containers.
Brush the last bit of butter onto llanera flan molds or any other heat-safe container, to prevent sticking.
If you don't plan to finish the jam within a couple days, use sterilized glass containers.
8 Pour in the ube halaya and let cool.
Spoon the thick purple mixture into the greased containers. Smooth out the surface with your spoon. Let them sit on the counter until the halaya is warm, but not hot.
9 Serve or refrigerate.
Some people prefer it at room temperature, while others like to cool it for a couple hours in the fridge. Either way, here are some serving ideas:
Sprinkled with latik (see below) or toasted coconut flakes
Spread over bread
Sprinkled with cheese
10 Store leftovers in the fridge.
Store the rest of the jam in a covered container in the refrigerator. In sterilized containers, it will stay good about 7–10 days.
Part 2 Making Latik (for Topping)
1 Start with coconut cream or milk.
Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can.
You can also make coconut milk from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water.
2 Simmer the coconut cream until it thickens.
Pour the coconut cream (or coconut milk) into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens. This takes about an hour.
3 Keep heating until the curds and oil separate.
Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning.
4 Let the curds fry at low heat.
Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown. Once they start to change color, stir occasionally so they cook evenly.
5 Turn off the heat.
The latik will continue to cook for a few minutes, turning a deep brown color.
6 Drain the coconut oil out.
Pour the mixture through a mesh to separate the solid latik from the coconut oil.
7 Serve on top of ube halaya.
You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished. Sprinkle the latik on top of the ube halaya before serving
Store latik in an airtight container in the refrigerator for up to one month.
Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster.
How to Cook Chicken - Cook Chicken Recipe - Recipes For You
How to Cook Chicken
Ingredients
Baked Chicken
1 cup sour cream
2 tbsp. Dijon mustard
2 cloves minced garlic
½ tsp. black pepper
4 skinless boneless chicken breast halves
1 cup crushed cornflakes cereal
1 (1 oz.) package dray onion soup mix
3 tbsp. melted butter
Sauteed Chicken
cooking spray
¼ cup all-purpose flour
¼ tbsp. black pepper
1¼ lbs. uncooked boneless skinless chicken thighs (about 8)
1 cup canned chicken broth
2 tbsp. fresh lemon juice
1½ tbsp. capers
Grilled Chicken
12 chicken legs
½ cup olive oil
1 tsp. sea salt
½ tsp. ground black pepper
½ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves chopped garlic
3 tbsp. chopped onion
½ cup chopped parsley
Grilled Chicken
How to make it
Method 1 Preparing the Chicken
1 Store the chicken in the fridge or freezer immediately if you're not cooking it right away.
Chicken can be stored in the coolest part of your refrigerator for two days; if you plan on cooking it a few days later or even a long time later, you should freeze it right away. Don't partially cook the chicken and then place it in the fridge; this will promote bacteria growth.
2 Wash the chicken.
Whether you're cooking a full chicken, chicken legs, chicken thighs, or any other part of the chicken, you should wash it under cool water first. If the chicken has already been marinated and prepared, then it has already been washed. Make sure you wear gloves when you wash the chicken so you don't contaminate the chicken or get bacteria over on your hands. You should thoroughly wash your hands before and after cleaning the chicken.
When you're done, you should also thoroughly wash all surfaces that have come in contact with the chicken, which includes knives, cutting boards, and the sink.
3 Dry the chicken.
Pat the chicken dry with a paper towel to eliminate any excess moisture.
4 Cook the chicken.
Once you've washed and dried the chicken, it will be ready to cook. Whether you bake, grill, or sauté the chicken, make sure to use a meat thermometer to make sure that it reaches the appropriate temperature before you eat it. The chicken should reach the temperature of 165ºF (74ºC). Here are a number of tasty chicken recipes to try:
Popcorn Chicken
Chicken Katsu
Boneless Chicken Breast Steaks
Chicken Mole
Broiled Chicken Breasts
Blackened Chicken Breasts
Teriyaki Chicken
Baked Chicken
Sesame Chicken
Roasted Chicken
5 Promptly store uneaten chicken.
When freezing chicken, wrap parts separately in foil or freezer wrap. This makes it easy to defrost only the amount you need. Proper wrapping prevents "freezer burn," which results from drying and oxidizing when in contact with air.
Fried chicken - 3 to 4 days in refrigerator, 4 months in freezer
Cooked poultry casseroles - 3 to 4 days in refrigerator, 4 to 6 months in freezer
Pieces, plain - 3 to 4 days in refrigerator, 4 months in freezer
Pieces covered with broth, gravy - 1 to 2 days in refrigerator, 6 months in freezer
Chicken nuggets, patties - 1 to 2 days in refrigerator, 1 to 3 months in freezer
Method 2 Grilled Chicken
1 Place the chicken legs in a large zip-top bag.
2 Make the marinade.
Mix together the olive oil, salt, pepper, paprika, cumin, and cayenne pepper. Place the ingredients in a small bowl and stir them until they're thoroughly incorporated.
3 Pour the marinade over the chicken legs.
Pour the marinade into the zip-top bag with the chicken and seal it. Remove as much air as possible from the bag and seal it. Turn it from side to side to ensure that all of the chicken is coated in the marinade. Then, place the bag on a sheet pan and refrigerate it for an hour or even overnight for best results. Turn the bag every few hours to keep the chicken freshly coated.
4 Prepare the grill.
Brush the grill grate with olive oil to coat it. Then, heat the grill to 350ºF (175ºC).
5 Place the chicken on the grill.
Cook the chicken until it's crispy and brown on both sides. Turn the chicken every few minutes to evenly cook both sides.
If you're looking for a less crispy, more juicy option; it's recommended to place the chicken breast on a diagonal angle, wait until the edges turn white, rotate 180º and repeat on the other side. This will result in the picture perfect grill marks you see in a commercial.
The internal temperature should reach 165ºF (74°C) when the chicken is ready. When the chicken is cooked, place it on a serving platter and let it cool for 3-5 minutes before you eat it.
6 Serve.
Enjoy this tasty grilled chicken while it's hot.
Method 3 Baked Chicken
1 Preheat your oven to 400ºF (200ºC).
2 Butter a baking dish.
Cover the dish with enough butter to thoroughly coat the bottom and sides of the dish.
3 Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl.
4 Coat the chicken in the mixture.
Place 4 skinless boneless chicken breasts in the mixture. Turn them to make sure that they're thoroughly coated in the mixture. Then, refrigerate the coated chicken for 20-30 minutes so the chicken absorbs the mixture a bit more.
5 Coat the chicken in the cornflakes and soup mixture.
Combine the cornflakes and onion soup mix in a bowl and press the chicken breasts into the cornflakes mixture to coat them. Then, shake off any excess mixture.
6 Place the chicken breasts into the baking dish.
Drizzle 3 tbsp. of melted butter over the chicken.
7 Bake the chicken for 20-25 minutes until it's golden brown.
When the chicken is done, your meat thermometer should read at least 165ºF (74ºC).
Method 4 Sautéed Chicken
1 Coat a 12-inch nonstick skillet with cooking spray and place it over medium-high heat.
2 Combine the flour and pepper in a small bowl.
Once you've thoroughly combined it, sprinkle it over the chicken.
3 Sauté the chicken in the skillet in a single layer until it's golden on the bottom.
This should take about 6-7 minutes. If the chicken doesn't all fit on the pan at once, you can just make two batches of sautéed chicken.
4 Turn the chicken over and cook it on its second side.
This should take an additional 4-5 minutes.
5 Remove the chicken from the skillet and set it aside.
6 Place the broth in the skillet.
After you do this, scraped up any browned bits of chicken with a wooden spoon.
7 Return the chicken to the skillet, cover it, and cook it to a simmer over low heat.
This should take about 3 minutes.
8 Stir in the lemon juice and capers.
Heat the chicken for another 30 seconds, continuing to stir it as you do this. When you're done, let the chicken cool in a separate plate for 5-10 minutes.
9 Serve.
Serve these tasty chicken thighs while they're nice and hot.
How to Make Fishball Sauce (Street Style) - Fishball Sauce (Street Style) Recipe
How to Make Fishball Sauce (Street Style)
Ingredients
For Sweet and Sour Sauce
4 cups (940 ml) of water plus 3 tablespoons of water
3 tablespoons of cornstarch
3/4 cup (175 g) of brown sugar
4 tablespoons of soy sauce
1 small red onion, minced
2 small garlic cloves, minced
1 siling labuyo (chili pepper), minced
1 teaspoon of salt
For Spicy Vinegar Sauce
1 1/2 cups of white vinegar
1 medium red onion, chopped
4 cloves of garlic, chopped
2 tablespoons of soy sauce
1 teaspoons of salt
1 teaspoon of sugar
1/4 teaspoon of ground pepper
1 tablespoon of green onion (optional)
1/2 teaspoon of chili flakes (optional)
How to make it
Method 1 Making Sweet and Sour Sauce
1 Make a cornstarch slurry.
Place 3 tablespoons of water and 3 tablespoons of cornstarch in a small bowl. Use a fork, spoon or small whisk to completely combine the water and cornstarch. The slurry will appear thin and white.
The cornstarch will help your sauce thicken and the slurry will prevent the sauce from becoming lumpy as it cooks.
2 Heat the water, brown sugar, and soy sauce.
Place 4 cups (940 ml) of water in a medium saucepan along with 3/4 cup (175 g) of brown sugar and 4 tablespoons of soy sauce. Stir the sauce until it's combined and turn the heat on to medium. Let the sauce come to a boil.
Stir the sauce occasionally to help the sugar dissolve.
3 Whisk in your cornstarch slurry.
Hold a whisk in one hand and whisk your sauce. Gradually pour in the cornstarch slurry with your other hand, whisking constantly. Reduce the heat to medium and continue to whisk the sauce once the slurry is completely added.
You should see the sauce begin to thicken. It's important to constantly whisk or you'll end up with lumpy sauce.
4 Stir in the seasonings.
Once the sauce is as thick as you'd like it, turn the heat to low. Mince 1 small red onion, 2 small garlic cloves, and 1 siling labuyo (chili pepper). Add the onion, garlic and pepper to the sauce along with 1 teaspoon of salt and stir the sauce.
You can adjust the seasonings by adding more onion, garlic, or pepper as you like.
You can refrigerate the sauce and use it within 1 week. This recipe makes around 3 cups of sauce.
Method 2 Making Spicy Vinegar Sauce
1 Chop or mince your onions and garlic.
Carefully chop or mince 1 medium red onion and 4 cloves of fresh garlic. You can chop these as large or as small as you prefer. Place the prepared onions and garlic in a medium-sized bowl.
If you'll be using or garnishing the sauce with green onions, you can slice them now and set them aside.
2 Add your remaining ingredient
Gather the following ingredients and place them in the bowl that has your onions and garlic:
1 1/2 cups (355 ml) of white vinegar
2 tablespoons of soy sauce
1 teaspoons of salt
1 teaspoon of sugar
1/4 teaspoon of ground pepper
3 Taste and garnish the sauce.
Stir the sauce so the ingredients are combined and the sugar dissolves. Taste the sauce and adjust the flavor to your liking. You can garnish the sauce with 1 tablespoon of sliced green onion or 1/2 teaspoon of chili flakes. Serve the sauce immediately.
You can refrigerate and serve this sauce later. Keep in mind that the sauce will become spicier as the onion, chilies and garlic infuse it.
Method 3 Serving Your Fishballs and Sauce (Street-Style)
1 Skewer the fish balls.
Take 4 or 5 fried fish balls and thread them directly onto a long bamboo skewer. Serve several of these skewers with the dipping sauces on the side for people to choose what they want.
You can serve the sauces in small bowls next to the skewers or in squeeze bottles so people can squirt sauce onto the skewers or their plates.
2 Serve the fish balls with ramen.
Cook a package of ramen, udon, or soba noodles according to the packaged instructions. Drain the noodles and place them in the bottom of your bowl. Once you've fried up the fish balls, set them over the noodles in your dish and drizzle them with a sauce of your choice.
You should eat the ramen and fish balls as soon as you can. The noodles can make the fish balls soften and lose their crispiness.
3 Serve the fish balls with rice or flatbread.
If you'd like to make the fish balls into a more substantial meal, serve the fish balls alongside cooked rice or a few pieces of flatbread. You could also serve them with a side salad.
You can drizzle or squeeze the sauce over the fish balls and rice.
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