Dhal Cha

I kg beef,( get fatty cuts,) cubed

3 shallots

2 garlic

1" ginger

All blended together. Add to 1 cup santan. If using canned santan, dilute with 1 cup water or more. Stir in  2 small packets beef curry powder. 

1 stalk serai, titik

1 sprig curry leaves.

2 cups beef stock

Soak 1 cup dhal in cold water.

Cut 1 brinjal into 2 inch pieces ( better to use long brinjals than eggplants)

Cut potatoes and carrots into quarters. 

Cut beans into 2" lengths.

Cut 1 big onion into 6ths.

Saute beef ribs till lightly browned.remove from oil and set aside.

Fry rempah tumis ( cinnamon, cloves, star anise and cardamom) the curry leaves, then the santan/curry powder mixture and the serai. Fry till santan pecah minyak (if possible. I notice with canned santan this is hard. Doesn't matter) Add the beef and continue sautéing. Add vegetables, first carrots then potatoes, then brinjal and then beans. Add beef stock, and the dhal. Season to taste. Reduce flame and simmer  about 15 minutes or till vegetables are tender.

Chicken Marinade

​

Marinade Recipe

For 4 (6- to 8-ounce) boneless, skinless chicken breasts

• ⅓ cup water
• 3 tablespoons fish sauce
• 2 tablespoons honey
• 1 teaspoon table salt
• ⅛ teaspoon pepper

1. Whisk water, fish sauce, honey, salt, and pepper together in bowl.

2. Transfer mixture to 1-gallon zipper-lock bag. Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed. Refrigerate for 30 minutes.

Eclair Cake

​Ingredients 

• Pastry Cream:
  
• 1/2 cup (99 grams) granulated sugar
  
• 4 large egg yolks
  
• 1/3 cup (37 grams) cornstarch
  
• 1/4 teaspoon kosher salt
  
• 1 1/2 cups (341 grams) whole milk
  
• 1/2 cup (114 grams) heavy cream
  
• 1/2 vanilla bean (or ½ teaspoon vanilla extract)
  
• 2 tablespoons (29 grams) unsalted butter, cubed
  
• Pâte à Choux:
  
• 1/2 cup (114 grams) whole milk
  
• 1/4 cup (57 grams) unsalted butter
  
• 1 teaspoon (4 grams) fine sea salt
  
• 1 1/2 cups (180 grams) bread flour (or all-purpose flour)
  
• 5 large eggs (have an extra 2 on hand, just in case)
  
• Chocolate Ganache:
  
• 1 cup (227 grams) heavy cream
  
• 1/2 teaspoon kosher salt
  
• 1 cup (170 grams) chopped dark or semisweet chocolate (or chips)

Method

1. Make the pastry cream: Stir together the sugar, yolks, cornstarch, and salt in a heatproof bowl. Combine the milk, cream, and vanilla in a medium saucepan over medium heat and heat until hot. While whisking, slowly stream about half of the hot liquid in the yolk mixture. Pour this tempered yolk mixture into the pot with the rest of the milk mixture (you can pour through a fine-mesh sieve if you're worried about any cooked egg bits). Cook over low to medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding. Turn off the heat, then mix in the butter. Strain through a fine-mesh sieve into a heatproof bowl, discarding any clumps caught in the sieve. Cover the pastry cream with plastic wrap to prevent a skin from forming. Refrigerate until cold. (This step can be done up to 2 days in advance.) 
2. Make the pâte à choux: In a medium saucepan, combine ½ cup (114 grams) of water, the milk, butter, and salt. Bring to boil over medium heat. Stir in all of the flour with a silicone spatula or wooden spoon. Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes sticky paste and there’s a visible film of starch on the bottom of the pan, 2 to 3 minutes. Transfer the flour mixture to the bowl of a stand mixer fitted with a paddle attachment. Whisk the eggs in a large liquid measuring cup. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until totally incorporated, about 4 minutes total. Dip the paddle into the batter and lift it up—the batter should form a V shape that eventually breaks away from the batter in the bowl. If the dough is too stiff or pulls away too quickly, add another egg to loosen the consistency.
3. Bake the pâte à choux: Heat the oven to 375°F. Get out an 8-inch square baking dish. Line a sheet pan with parchment paper. Using the baking dish as a guide, trace two squares with pencil on the parchment, then flip the parchment. Pipe or spread the choux evenly inside those two squares (about 320 grams of pâte à choux per square), leaving a ½-inch or so border for the pastry to expand in the oven and fill out the squares. Bake for 30 to 40 minutes, until puffed and golden brown. (Don’t open the oven during the first 25 minutes, otherwise the choux will depuff.) Transfer the baked choux squares to a wire rack to cool completely. 
4. Make the ganache: In a medium saucepan over medium-low heat, bring the cream to a simmer. Remove from the heat and add the chocolate and salt. Wait a few minutes, then stir until the chocolate is silky smooth. Let cool until barely warm. 
5. Assemble the éclair cake: If needed, use a pair of scissors to trim the border of the choux squares so they can fit inside the baking dish. Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. Place the second choux square on top. Spread the chocolate ganache on top. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving. 

Korean Steak Tacos

​Steak

1/2 cup finely chopped fresh cilantro

1/4 cup packed dark brown sugar

3 tablespoons canola oil

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 large garlic cloves, minced

1 jalapeño pepper, seeded and finely chopped

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

Tacos

1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)

1 large carrot, cut into 2-inch-long matchstick-size strips

8 scallions (white and green parts), thinly sliced on a sharp diagonal

1/2 cup lightly packed fresh cilantro sprigs

Twelve 6-inch corn tortillas

Step 1

1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

Step 2

2. Prepare an outdoor grill for medium-high cooking over direct heat.

Step 3

3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

Step 4

4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.

Step 5

5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.

Step 6

6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

smooth soy sauce chicken

Ingredients 

2 chicken thighs 

2 tbsp oil

1 piece star anise 

1 small piece cinnamon stick 

1 bay leaf

6 cloves of garlic 

5-6 pieces ginger

3 tbsp light soy sauce 

3 tbsp dark soy sauce 

2 tbsp oyster sauce

2 tbsp shaoxing wine

1 small piece rock sugar

3 cups water

Add oil into wok, followed by spice ingredients, fried until aromatic. Then add the soy sauces, the rest and water. When water boiled, add chicken thighs skin side down simmer in sauce for 5 mins, then turn over the other side. Cover for 20 mins at low heat. After 20 mins, ladle sauce over chicken until you get the color. Cover again off the heat and let sit in the sauce covered for 20 minutes. Watch video if need be. Take out and let cooled b4 deboned chicken. Reduce sauce and thicken with cornstarch solution. Pour sauce over chicken. 

Video sharing: https://youtu.be/BK1pZScKCs8

Thanks Admin

#1228cooking #chinese #soyasaucechicken #easycooking

Sizzling Egg Tofu

1 scallion

2 shiitake mushrooms

1 shallot

1 garlic clove

1 tbsp corn starch

1/2 tbsp water

50g minced chicken 

1 tsp soy sauce

1/4 tsp salt

1 tsp shaoxing wine

1/4 tsp white pepper 

2 Japanese tofu

Oil

400 ml water

1 tbsp oyster sauce 

1 tsp sesame oil

1 tsp sugar

1/2 tbsp soy sauce

1 tsp dark soy sauce

1 egg

scallions

Soak dried shiitake mushrooms in hot water for 20 minutes or until soft. Then, cut them into thin slices. Mince garlic and slice shallots. Cut scallions into length of ca. 4cm. Separate the leafy parts of the scallion from the root portion. In a bowl, mix corn flour with water. Set aside.

In a bowl, mix minced meat with soy sauce, white pepper, salt and 'Shaoxing' wine. Leave to marinate for at least 10 minutes.

Use a knife to cut right through the package of tofu. Press the end of the package to allow the tofu to slide out. Then, cut them into slices of ca. 1.5cm thick.

Heat pan over medium temperature. Once the pan is hot, add enough oil to fry the tofu. When tofu slices are browned, turn them over to fry the other side. Leave aside. Note: Using a non-stick pan would be helpful to prevent the tofu from sticking to the pan.

Keep one tablespoon of oil used to fry tofu. Discard the rest. Add garlic, shallots and mushrooms to the pan. Sauté over medium heat until fragrant. Then, add minced meat. Continue sautéing for another minute.

Add scallions (root portion), water, soy sauce, dark soy sauce, sugar, sesame oil and oyster sauce to the pan. Increase heat to maximum and bring gravy to boil. Once it begins boiling, add the rest of the scallions and pour in corn starch mixture. Stir until gravy thickens. Set aside.

Place the hot plate over medium to high heat. Pour a beaten egg onto the hot plate and immediately add the fried tofu slices. Pour the prepared gravy onto the hot plate. Optionally, garnish with scallions.

Asian Braised Short Ribs

INGREDIENTS

5 lb. bone-in beef short ribs, cut crosswise into 2-inch pieces 

Kosher salt

Freshly ground black pepper

1/2 c. low sodium soy sauce

1/2 c. water

1/4 c. light brown sugar

1/4 c. rice wine vinegar 

2 tsp. sesame oil

1 tsp. crush red pepper flakes (optional )

3 Carrots, medium, peeled and chopped into thirds

1 yellow onion, large, sliced into 1/2 inch wedges 

5 cloves garlic, crushed  

1 1/2 inch piece ginger, thinly sliced  

Toasted sesame seeds, for serving 

2 green onions, thinly sliced, for serving 

Cooked short grain white rice, for serving.

DIRECTIONS

1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
2. Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
3. Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker. 
4. Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone. 
5. Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.