Soy sauce

Black Pepper & Soy Chicken Wings

X
If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken Wings  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
>
P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
>
P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
>
>
>

Black Pepper & Soy Chicken Wings

>

Black Pepper & Soy Chicken Wings

>

Black Pepper & Soy Chicken Wings

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>

Advertisements

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>
>
If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

>

note the juiciness of the chicken breast ……..

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
>
>

Here is what I did the next day with the leftover chicken and sauce :
>
>

Leftover Soy Chicken

>

 

>
>

Pulled Hoisin-Pork Ciabatta Sandwich

Pulled Hoisin-Pork Ciabatta Sandwich

>
When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial,  but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
>
Bon Appétit !   Life is Good !
>
>

drizzle generously with Thai chili sauce

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Roast Duck – Part One – “Duck With Dirty Noodles”

Roast Duck – Part One – “Duck With Dirty Noodles”

>

Last week I came across a special at my grocery store –   $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Duck  on  ChefsOpinion
>
Click here for more  Dirty Noodles  on  ChefsOpinion
>
>
<

Roast Duck

>

Roast Duck – Part One – “Duck With Dirty Noodles”

>

Roast Duck – Part One – “Duck With Dirty Noodles”

>

Dirty Noodles

>
>
>
Roast Duck Recipe:
>
Ingredients:
1 med size duck
Kosher salt to taste
>
Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
>
>
<
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Stir Fried Chicken And Vegetables

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Stirfry  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
>
Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
>
<
>

Stir Fried Chicken And Vegetables

>

Stir Fried Chicken And Vegetables

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Sinigang  on  ChefsOpinion
>
>
>

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

>

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Best ! Ribs ! Ever !

Best ! Ribs ! Ever !

>
Here is a rib recipe that will take your Memorial Day BBQ (or any other BBQ day) to the highest level 🙂
While the marinade consists of a whole bunch of ingredients, there is nothing exotic or unusual about them and most of us who like to cook have these sauces/seasonings already in their cupboard. If not, just buy small amounts so you have no waste.
>
Bon Appétit !   Life is Good !
>
P.S.
If you like to cook the ribs outside on the grill, follow the same procedure as outlined below, but once they are tender from cooking them sealed in the pan on the grill, remove them from the braising pan and cook them on both sides on a very low-heat grill for another 30 minutes or so, until the ribs have nicely caramelized but are not burned 🙂
>
>
Click here for more  Ribs  on  ChefsOpinion
>
>
>

Best ! Ribs ! Ever !

>

Best ! Ribs ! Ever !

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Hot Legs

 

>

Easy, peasy, but soooo delicious 🙂
When you don’t feel like spending lots of time in the kitchen, but you want to have a great, hot meal just the same, these beautiful, juicy, spicy and wonderful delicious babies can come to the rescue.
5 minutes prep time (max), 45 minutes total time, – voilà !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

” Hot Legs “

>

” Hot Legs “

>

” Hot Legs “

>

” Hot Legs “

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 


>
>
>
>

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

>

Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link:  ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
>

Hans’ Peanut Sauce

This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.

  • 3/4 cup creamy peanut butter
  • 1/2 cup plus 2 tablespoons water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 2 1/4 teaspoons chili paste
  • ½ teaspoon garlic paste
  • 1/4 teaspoon toasted sesame oil

Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
>
>
<

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

>

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>

>


>
>
>
>

Convenient Food (Pansit/Pancit)

 

Convenient Food (Pansit / Pancit)

>
>
Having visited the  Philippines  in the mid-to late 70’s often, and then lived and worked there for 4 years during the early 80’s, my eating habits have been strongly influenced by its wonderful food, especially the appreciation of fresh, well-seasoned vegetables and a myriad of exotic fruit.
While there are too many favorite dishes to mention, three groups of dishes stand out –
Roasted pork in its many forms,
Vegetable dishes with steamed rice in great variations,
– and, of course,
Pancit, in its countless, tasty incarnations. 🙂  (See a list of many different pancit at the bottom of this page)
.
In Filipino cuisine, pancit or pansit are noodles. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means “convenient food.” (Wiki excerpt)
.
My version today is a typical “homestyle pansit”, in that one uses pansit noodles with some protein (optional) and some vegetables, whatever one finds in the market that day. (When I was living there, regular folks bought all food that was not dried, fresh in the market every day. Few working -class families could afford a fridge, never mind a freezer. By the way, it was the same when I was a small kid back in Germany, my mom got her first fridge when I was about 6 years old. We did, however, have a freezer, albeit only during winter time –  it was the shelf in front of our kitchen window which during the rest of the year held plants and flowers 🙂  
>
The great convenience of pancit noodles is that you cook them right in the stock you are using. The noodles will keep their “al dente” texture even if you add a bit too much stock or if you cook them a minute longer as you should. They will soak-up all the stock and its flavor, as long as they have simmered for a few minutes and then rest in the stock until done. Convenience food ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pinoy Food  on  ChefsOpinion
>
>
>

 

Convenient Food (Pansit / Pancit)

>

Convenient Food (Pansit / Pancit)

>

Convenient Food (Pansit / Pancit)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
Wiki excerpt:

  • Buko Pancit (coconut strips are substituted for noodles, a specialty of Quezon province)
  • Pancit Abra (common in Northern Luzon particularly in the province of Abra)
  • Pancit Alanganin
  • Pancit ni Juli
  • Pancit Alahoy
  • Pancit Batchoy
  • Pancit Bato is local to the Bicol Region; especially the town of Bato in Camarines Sur.
  • Pancit Bihon Guisado
  • Pancit Bihongundoy
  • Pancit Cabagan
  • Pancit Canton (Lo mein and chow mein)
  • Pancit Canton Ilonggo
  • Pancit Chami (Lucena City, Quezon)
  • Pancit Estacion (Tanza, Cavite)
  • Pancit Habhab (Lucban, Quezon)
  • Pancit Kilawin (a variety pancit originated from Rosario, Cavite. In lieu of pancit noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with Dinuguan dish)
  • Pancit Kinalas (Naga City, Camarines Sur)
  • Pancit Lanu (San Vicente Street in San Pedro, Laguna)
  • Pancit Lomi (Batangas)
  • Pancit Lucban
  • Pancit Luglog
  • Pancit Malabon
  • Pancit Mami (round egg noodles)
  • Pancit Mayaman (Guinayangan, Quezon)
  • Pancit Miki (round egg noodles)
  • Pancit Míki-Bíhon Guisado (round egg noodles + bihon)
  • Pancit Olongapo (Pancit Miki with Sarsa sauce. Miki cooked in tradition added with sarsa a thickened chicken and pork broth, darkened a little with soy sauce of choice)
  • Pancit Molo (wonton soup with wonton wrappers added to the broth, serving as its “noodles”)
  • Pancit Moròng
  • Pancit Palabok
  • Pancit Pula (variation of Pancit Miki from Batangas City)
  • Pancit Pusit
  • Pancit Sotanghon
  • Pansit Sabaw (Pansit Miki with soup)
  • Pansit Tuguegarao or Batil Patong
  • Pansit Sinanta (also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto)

Pancit bihon (bijon)

Pancit bihon (aka bijon) is the type usually associated with the word “pancit“, very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone’s personal recipe but usually, Chinese sausage and cabbage are the basic ingredients in a pancit bihon.

Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

  • Shrimp, (the size and shell-on or shell-off depending on preference)
  • Crushed or ground pork rind
  • Hard-boiled egg (sliced into disks or quartered lengthwise or chopped)
  • Tinapa (smoked fish) flakes
  • Freshly minced green onion

Pancit palabok/pancit luglog and pancit canton are communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed.

Pancit sotanghon is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.

Batil patong is not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and “cara-beef” beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers, and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong literally “scrambled and placed on top” is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizos are also added on top.

Pancit Lomi Originally from Batangas, Pancit Lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now you will see different lomihans (eateries with just lomi) whipping up their own pancit lomi, panciterias (eateries specializing in pancit) adding it in their menu, and carinderias (which are usually offering the usual viands and not pancit) starting to offer it alongside its other rice-based meals.

Seaweed pancit

Tiwi, Albay residents created a new pancit made from seaweed, which has health benefits. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara.

>
>
>
>