Today is Memorial Day, and hubby and I feel like having BBQ Ribs. We saw safeway's was having a sale in Ribs and bought a slab of rib. We marinaded with dried rub overnight and slow cook it for four hours. The meat practically falls off the bone. It was so delicious!!!
I want to have some salads so I made this platter for myself.
We still have some left over and will have it for lunch as well.
Ingredients: Dried Rub (mix together)
1 large handful (1/3) cup of brown sugar
2 TB oregano flakes/thymes
1 TB pepper
1 +1/2 salt
Pepper flakes
Garlic powder
Cummin (pinch)
Cayenne pepper (1/2 tsp)
Smoke pakrika (3TB)
Orion powder (2TB)
Mesquite seasoning (handful)
Method:
-Wash and clean the slab of rib.
-Gently place the tip of a knife in between the thin membrane and one of the bones at the end.
-Pull straight up to remove the membrane in one piece.
-Put all the dried rub all over the rib.
-Marinade it overnight
-Put in 250 degree oven and slow cook it for 4 hours.
I just learned a new recipe, Poulet Croustillant (Crispy Chicken). Not only this recipe is healthy, but it's yummy as well. I used Nuvwave Oven instead of frying these chicken quarters. The skins are so crunchy and the meat are moist. It was just delicious and so easy to make.
Check out the crispy skins of these babies.
I had salad yesterday with one of the chicken leg. It was out of this world.
Ingredients:
-4 chicken legs
-vinegar & salt
-ice water
-sea salt
Method:
-4 quarter chicken legs (washed and took out all the fat)
-Boil one pot of hot water, add vinegar and salt.
-Put in the chicken and let it cook between 10-15 minutes.
-Take the chicken out and put in ice water.
-Pat the chicken dry and put some seasalt on top of the chicken skins.
-Refrigerate for 2 hours or over night.
-After 2 hours, put the chicken in Nuvwave oven and let it cook between 30-45 minutes or under golden brown.
-Take the chicken out and let it cool.
-Ready to serve.
Sauce: Mix all together or until it suite your taste.
-soy sauce
-balsamic vinegar
-sugar
-ginger
-scallion
-chilli pepper
-oyster sauce
Since I still have some bamboo shoots left, I decided to make braised chicken bamboo shoots dish. This dish would be awesome with Jasmine rice. It's easy to eat and the meat of the chicken just fell out of the bone. I added some chilli pepper for some heat. It's very good.
I made the whole pot.
This platter made for hubby. He loved it. Rice with braised chicken and bamboo shoots. I garnished it with some cilantro.
Recently, I saw many roasted pork recipes floating around the internet. I am not sure why people want to make them at home especially you can get them easily at the Chinese grocery. Therefore, I never care to make it. Last week, I went to the market and found a few really nice pieces of pork belly. Since I was still on vacation and have time to cook, I decided to try out the recipe.
Growing up, roasted Pork, aka known as "siew yuk" in Cantonese was one of my all time favorite dishes . Just one bite into that crispy skin pork belly, and you are in heaven. It's awesome!
This was my first time making it. It turned out perfectly, crispy on the skin and tender on the meat.
Winter is approaching, and what is better to have than a bowl of soup? I usually like to make Vietnamese beef soup, Thai's hot hot, and so on. Bouncing beef balls is crunchy in texture, firm and truly delicious. Below is Mrs. Apple's recipe.
Beef balls soup with cilantro and scallion and black pepper.
Use the food processor and ground the meat. After 3 hours in the freezer, put the meat paste in the standing mixer and add the rest of the ingredients and beat for 15 minutes.
Place the meat paste in the fridge overnight.
Boiled a pot of water, add some garlic powder, salt, and pepper. Then start making beef balls.
Press the beef paste out through the thumb and index fingers into a pot of boiling water.
Remove them as soon as they are cooked, and put them in the ice water.
Final product : Firm, Springy, and crunchy bouncy beef balls.
Put them in the fridge and use later on for hot pots or any kinds of soup.
Ingredients: 2 lbs lean beef 4 TBS fish sauce 6 clove of minced garlic 1 TBS sugar 2 TBS oil 4 TBS corn starch 2 TBS baking powder 8 TBS water 1 tsp white pepper freshly grind
Method: 1. Mince the beef in a food processor until a paste is form. 2. Put in the fridge for 3 hours or more 3. Transfer the beef paste to the standing mixer, and add the rest of the ingredients 4. Use the paddle, and choose # 4 and beat for 15 minutes 5. Put the meat paste back in the fridge and leave it overnight. 6. Boil a pot of water. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. Use a wet spoon to scoop and drop it into the hot water. 7. When the balls start to float, let them cook for 2 more minutes. 8. Remove and let them cool in cold water. 9. Bring the water back to the boil and repeat with the remaining meat 10. Freeze the rest of the beef balls once they are cooled.
Summer time means BBQ. What better dish to have BBQ than pulled pork? I have been wanting to make this dish for the longest time, but I just never got to it. This week I got all the ingredients, and even made my own coleslaw. I just love the color of the red cabbage. I think they should called it purple cabbage instead.
Pulled pork sandwiches.
After I marinaded overnight, I baked in the oven for 6-8 hours. And then I used a pork to pull the meat apart (aka pulled pork). The meat come off so easily, and then I added additional BBQ sauce. If you have a hard time pulling the meat off, this mean you need to continue to cook additional 1-2 hours. :-)
Don't they look delicious? Yummy!
Ingredients:
1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
3 tablespoons 21 spices from Costco (add more if you like more spices)
pinch of salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
1 & 1/2 bottle of smoke Barbecue Sauce (I bought from the store)
8 buns
Oil base coleslaw, recipe follows
Direction:
Place the pork in a baking dish. In a bowl, combine the sugar, 21 seasoning, salt paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees F.
Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the smoke BBQ sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side.
Oil & Vinegar oil based dressing: -- I don't like mayonnaise Dressing.
1 lb cabbage shredded ( i use 1/2 lb red cabbage and 1/2 lb white cabbage)
1 lb carrots shredded (I used 2 carrots)
1/2 cups onions chopped
2 stalks of celery & 1/4 green pepper (very thin sliced or julienne to add the extra crunch) -- I did have at home so I omit them.
1 can of pineapple (optional. Hubby likes pineapple so I added it in)
3 TB sugar (depend on your taste. If you like sweet, add more sugar) - some people use honey.
1/2 cups apple cider vinegar ( I used 3 lemon juice instead)
1/2 cups canola oil
2 tsp salt
PREPARATION:
Chopped cabbage. In a small saucepan disolve the sugar in the cider vinegar over a medium heat. Add other ingredients except the cabbage and mix well while simmering for about 10 minutes. Remove from heat before the mixture gets thick.
Allow to cool for about 10 more minutes then pour over cabbage. Toss until well mixed. Serve immediately.
I don't like to eat red meat a lot. Therefore, I rarely cook beef. It has been a while so I decided to make bo luc lac, Vietnamese shaken beef. You need to marinade the meat at least 30 minutes in advance. I marinaded beef with dark soy sauce, sesame oil, oyster sauce, sugar, garlic, salt, pepper, and a little fish sauce.
This just came out from the wok. You can still see the smoke. Yummy!
bo luc lac with onion
Closer look! Enjoy....
Method:
1 lb of fillet mignon
1 onion (cut into cube)
1 green onion/red (optional)
1 TB of oysters sauce
1/2 teaspoon of fish sauce
dash of pepper & salt
1/2 teaspoon of sugar (or more)
1/2 TB of soy sauce
dahs of sugar
3 cloves of garlic (minced)
2 TB of butter
1 TB of olive oil
Method:
1) Marinaded everything except butter, pepper and olive oil with beef for at least 30 minutes.
2) In a wok, turn high heat and add olive oil and butter and garlic
3) Add in the onion and beef
4) Stir well and add pepper last. 5) Garnish with tomato and salad
This is another one of my hubby's favorite dish. I don't make it much because it takes a lot of effort. These days, I tried to cook easy dishes. Last week, I saw this Vietnamese Broken Rice with Pork chop and Shredded Pork Skin platter. Immediately, I asked EL sis for the recipe since it has been a while and I forgot how to marinade the pork chop.
Wow! I just love the color. Aren't they amazing? Thanks again EL sis. You're the best!
Here is a platter for you to try. Yummy!
Ingredients Shredded Pork Skin: 1 lb Cooked, shredded pork skin. Purchase Asian grocery stores. 3 oz. bag roasted rice powder pinch of salt 3 clove of minced garlic
Pork Chop marinade: 1-2 lbs of pork chop (I used boneless pork chop) 2 TB of oyster sauce 2 TB of fish sauce 4 cloves of shallot 5 cloves of garlic 2 TB of honey/syrup 1 TB of sugar pinch of pepper 1 TB of olive oil dash of dark soy sauce 1 TB of lemongrass (minced - optional)
Method:
1. First thaw the pork skin, and wash the pork in slightly luke warm water with a pinch of salt. 2. Drain and allow to dry before mixing with the roasted rice powder. 3. Mix the dry pork skin, pork, salt, and approximately 2-3 oz. of roasted rice powder and garlic thoroughly and set aside. 4. Mix all the ingredients for pork chop marinade and put in a plastic bag. 5. Add the pork chop to the marinade (marinade with pork chop at least 4 hours or over night) 6. Grilled the pork chop 7. Arrange the platter like above 8. Garnish with cucumbers, tomatoes or any other veggies.
Have you ever had broken rice before? What is broken rice you might ask? Well, they are fractured rice grains. Cơm tấm usually served with thinly sliced of grilled pork with various pickled vegetables along with sliced cucumbers, sliced tomatoes and fish sauce.
My hubby has been asking me to make this for weeks now. Finally, I made it. He sure enjoyed dinner tonight.
Last week I went grocery and saw that Pork was on sale for .79 cent a pound. I know I want to make a dish with pork, but not sure exactly what. I decided to buy 4 pounds of pork, and put it in the fridge for now. While surfing the net, I found a really good grilled bbq pork recipe from miss, snow. And voila`, I made myself a really really yummy dish, Vietnamese grilled meatballs with rice vermicelli dish.
Check out the meatballs.
Instead of grilling, I fried them since I only made a small batch. The rest, I put them in the freezer for later.
This is the whole platter. I ran out of scallions, so I did not make olive oil with garlic and minced scallions (ha`nh mo*~).
It was so delicious, my hubby had two bowls. This bowl is consist of rice vermicelli noodles, meatballs, lots of fresh herbs, pickled carrots and daikon, fried shallots, crushed roasted peanuts and last but not least fish sauce.
Ingredients: 4 lbs of ground pork 1 lb of ground shrimp 1 TBS of olive oil 1 bag of baking powder (I used Alsa) ½ cup and 3 TBS of sugar 5 TBS of fish sauce 3 TBS of tapioca flour ½ bag of marinated roast pork seasoning A few drops of red color (optional) ½ cup of Lemongrass (minced) 10 cloves of garlic (minced)
Method:
-Use the food processor and ground the pork and shrimp together. -Mix everything together and put in the zip lock bag about 3 hours. -Use the mixer and let everything blend together well.
Oven: Prehead oven to 400 F and bake for 20 minutes. Change oven to broil (400 F) for 10 minutes
Have you ever had Vietnamese Meatballs, Xiu Mai, with French bread before? If you have not, you really should make this. This is an awesome dish for breakfast. This tender, slightly fatty meatballs, served in this incredible rich broth will melt in your mouth.
This dish would go great with French bread.
You can garnish the meatballs with scallions, cilantro, thin slices of red onion or white onion and black pepper.
Here is a bowl for my hubby. He loves it.
Ingredient:
Meatballs:
1 pound of ground pork, turkey or chicken
1 large egg
3 cloves garlic, minced
1 small onion, finely chopped
½ cup of minced scallion
½ tablespoon cornstarch
½ tablespoon of oyster sauce
½ tablespoon fish sauce
½ tablespoon soy sauce
½ tablespoon sugar
½ cup of minced jicama
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Sauce: ½ cup water
½ tablespoon cornstarch
½ tablespoon sugar
½ tablespoon soy sauce
½ teaspoon salt
8 ounces canned tomato sauce
1 tablespoons canola oil
1 cloves garlic, minced
½ tablespoon sugar
2 scallion, chopped & half onion, diced
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Method:
1)Mix all meatball ingredients together.It is easiest to do this with
your hands. Form into walnut-sized balls.
2)Drop the meatballs into BOILING sauce.If the sauce is not boiling, the
meatballs will fall to pieces.Simmer gently for about an hour.
3) Take all the meatballs out of the saucepan, and drained all the garlic, onion, from the saucepan.
4) Add in 1 TBS of constarch anda little water mixture to the sauce and stir until the sauce has thickened.
5) Put the meatballs back to the sauce.
6) Garnish with cilantro, red onion or white onion and black pepper.
This is a yummy dish and can be served with French Bread.
I have not been cooking for awhile now. Today was so cold in the morning so I decided to make some comfort food. Chicken Ragu is just a nice dish to warm up your body. This would go great with French bread. Check it out.
