I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner.
Here are most the ingredients.
2 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tsp Siracha
1 Tbsp butter
2 eggs, beaten, seasoned with salt
2 Tbsp cooking oil (I used Sesame)
2 cloves garlic, chopped (approximately 1 1/2 tsp)
1 1/2 tsp chopped ginger
1/2 cup small diced onion (approximately 1/2 of medium size onion)
1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast)
1/4 cup carrot, small diced
2 cups cold jasmine rice, or brown jasmine rice, recommended a day old (I used Cauliflower Rice)
1/4 cup frozen peas, optional (I added Celery)
4 green onions, chopped
sesame seeds for garnish
salt and pepper
I heated up the wok and put in 1 tbsp. of sesame oil. I then put in the ginger, garlic and onion and let them start to soften.
Next was the carrots. (Cooked for approximately 1 minute)
Next was the chicken. (Cooked until it was opaque)
Next was the celery including some leaves. (Cooked for approximately 1 minute)
Now I added the rice and the sauce. (Mixed it together and cooked for approximately 1 minute)
Next, I moved the mixture aside and added another tbsp. of sesame oil
and added the beaten eggs. (Cooked until it had mostly formed solid. Approximately 1 minute)
I then mix everything together. (Cooked for approximately 1 minute)
And finally, I added the green onion.
I cooked it for approximately 30 seconds and served.
Sorry no plated shot but this was delicious!
Thanks for looking.
Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little.
1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply
2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides
3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco)
4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes
5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more
6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D )
1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste.
2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat
1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro)
2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt)
3. Grilled pineapple on the same grates I cooked the pork on
4. Cojita Cheese
6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)
Please enjoy the pictures, and as usual, ask any questions!
We had a friend stay with us the other day who had just spent a year living in Korea. While there, she had become obsessed with a flavored vinegar that they use for drinking and she came to absolutely swear by it. I was trying to source some locally and came across a Korean food blog where the author insisted she used gochujang, which is a spicy chili paste, for a lot of quick meals on the grill. I was able to find some in my local grocery store and decided to give it a try with a faux bulgogi recipe . It was a huge success! If you like spicy food, this is a quick and easy way to get the meat ready for the grill with a lot of flavor.
The full write-up with photos is here: http://www.backyardmovies.net/korean-on-the-grill/
I thought long and hard on what to cook for the Asian Cooking Challenge. After much researching I finally came up with this. I’ve made the Spring Rolls before but followed a recipe from Chef John of Food Wished for the others.
First I made the Peanut Dripping Sauce. Here are most of the ingredients.
Next I grilled up some chicken breasts and a shrimp for the Spring Rolls.
Sliced up the breasts, the shrimp,
and the veggies.
I set up my work area
and took some rice paper
and wetted it and placed it a damp towel.
Placed some greens, bell pepper and carrots,
and some Daikon Radish,
and some Thai Basil.
Then some chicken and rolled it part way and then two shrimp and rolled it the rest of the way. (Sorry but no pics) I placed them on wet paper towels until later. Now I turned my attention to the Spicy Caramel Chicken.
Here are most of the ingredients for the sauce.
Finely minced the garlic and grated the ginger.
Poured in all the wet ingredients and then prepared the chicken. I skinned and deboned 5 thighs and cut them into approximately 1” chunks. I placed them in a bowl and poured half the sauce over them
and then stirred. I then cut up the veggies and heated up my 12” C.I. skillet on the kamado.
After approximately 5 minutes the sauce was starting to caramelize.
Here’s what you want it to look like.
Stirred in the Jalapenos, bell peppers and peanuts.
Then the other half of the sauce.
Once the sauce started to caramelize again I stirred in the green onion.
And now the sauce is ready.
Here’s the plated shots served over some steamed rice.
This was a lot of work but it was worth it.
Thanks for looking.
Today I tried the BBQBros.net recipe for Asian Style Cedar Plank Pork Tenderloins. I had both my kamados in use. Kamado Joe Jr for Filippina style chicken thighs and Vision ClassicB for cedar plank pork loins. Pork tasted nice but I think it would have been better with rub. But I want to taste recipe by itself. It is one I would do again. My son made the twice baked potatoes. I think I see a Big Joe in my future. Maybe next year.