Archive for March, 2012

March 22, 2012

Stir-Fried Zha Tsai and Pork Belly (榨菜肉絲/Chinese Pickled Vegetable)

by tina

Zha tsai is a type of chinese pickled vegetable that has a combination of a spicy, sour, and salty taste, and has a crunchy texture. My auntie had made this tasty dish while I was in Asia, so I had her teach me the works. =) which turned out to be pretty simple.

Ingredients:

  • 1 whole head of zha tsai
  • ~2/3 lbs of thin sliced pork belly
  • 1-2 stalk green onion
  • 2-3 thai chilis
  • 1/2 tablespoon vegetable oil
  • 1/3 cup water
  • salt to taste

*I brought the zha tsai back from Asia, but I believe you could buy them at the chinese market and they even have the ones that are already sliced.

Directions:

Chop the zha tsai into thin slices. Cut the pork belly into thin pieces. Chop the green onions. Remove the seeds from the thai chilis and chop into small pieces.

Wash and soak the chopped zha tsai in cold water for ~5 mins to soak some of the salts away. Then drain the water.

Place the pan on stove and turn the temperature to high. Once the pan is hot, place the oil in. When the oil is hot, place the green onions in. Stir a couple times and then add the chilis. Stir and dash some salt in.

Place the pork belly in the pan. Stir and cook for 2 mins or when you see no more pink in the pork belly. (You could add more salt at this point if you like)

Add the zha tsai in. Stir for another minute and add the water in.

Continue to stir and cook until the water is soaked up (could take up to 5 more mins). And then it’s ready!

March 8, 2012

Lamb Rib Chops, Teppanyaki Style

by tina

I used to go with my parents to this one teppanyaki restaurant that served delicious lamb rib chops. When I watched the cooks cook in front of us, it seemed so easy–butter, soy sauce, garlic, and black pepper were the main ingredients used for everything it seemed.  Having kept that in mind, I tried recreating the lamb rib chops at home.

Ingredients:

  • 3-4 lamb rib chops (make sure to buy good grade. mine were from New Zealand)
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon soy sauce
  • 1/2-1 tablespoon chinese vegetarian barbecue sauce (沙茶醬) to taste
  • 1 clove garlic chopped
  • black pepper

Directions:

At medium heat, melt the butter in the pan. Then turn the temp to high, wait 30 secs, and place the lamb chops in the pan. After about 30 secs, flip them over. After about 30 secs, turn the heat down to medium high.

Add the soy sauce on top. Move the lamb chops around to make sure the soy sauce is spread evenly. Then immediately flip it over again in order for both sides to have a soy sauce coat. Turn the temp down to medium. Add the barbecue sauce and coat both sides with it. Flip and put pressure on the lamb chops with your spatula to help cook the inner middle portion of each lamb chop.

 

Add a few dashes of black pepper. Add the garlic on top and more barbecue sauce (if needed).  Move, flip, and apply pressure on the lamb chops when needed. When the lamb chops are brown to dark-ish brown, they should be ready.

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March 1, 2012

Momofuku Style Chicken Wings

by tina

I’m extremely happy that I came across this recipe: http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html.  (Momofuku is a restaurant group in New York).  I’ve gotta say, the chicken wings were heavenly.

I pretty much followed the whole recipe with only the baking time being different.

The chopped ingredients for the Octo Vinaigrette (including the cilantro. and I even cut a full chili for garnish just like SteamyKitchen did. haha):

The Octo Vinaigrette mixture (I used regular soy mixed with water instead of the low sodium soy. turned out fine):

I baked it for 35-40 mins instead for extra crisp:

Mixing the awesomeness:

Even with the chicken wings being drenched in the octo vinaigrette, they still maintained a slight crisp.

*There will be some vinaigrette left over. I tried to make good use of it and poured it over baked cod and salmon. Chicken is still better, but it worked.

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