Soy sauce

Boiled Pork And Shrimp Dumplings

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Boiled dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit ! Live is Good !

Pork And Shrimp Dumplings

boiling pork and shrimp dumplings

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Hoisin Grilled Chicken Leg’s

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Many a cook tries desperately and forever to find a great seasoning for a simple grilled chicken when the answer to the search is so simple:
Lime juice, sea salt, soy sauce, sriracha, granulated garlic and hoisin sauce. It really does not get much better and easier than that. If you’ve never tried it, go ahead and do and you will have arrived 🙂

Bon Appetit ! Life is Good !

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hoisin grilled chicken leg’s with simple salad in white balsamic vinaigrette

grilling chicken

hoisin grilled chicken leg’s

simple salad in white balsamic vinaigrette

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Roasted Piglet

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Once in a while I like to roast a whole pig. When Maria was still alive and we had once or twice a month a party at the house for 30 or 40 friend’s, I usually cooked two 45 pounder. Last night I only had one friend over for dinner at 9.30 pm and another one at 1.00 am, so 25 lbs seemed just fine.
I seasoned the pig with sea salt, sriracha and soy sauce on the inside, then stuffed the cavity with lots of garlic, cilantro, orange wedges, lemon wedges and onion wedges. The outside got sea salt, sriracha, granulated garlic and soy sauce. Roast for half an hour at 425F, then 4 hours at 275F, then the last half hour at 425 again. Basting the little darling every 15 minutes with beer is the secret to the beautiful skin and great taste. After removing the piglet from oven, let it sit for 30 minutes before carving. The result: Perfectly crisp on the outside, juicy and tender on the inside, extremely flavorful. Accompanied by sour dough bread, cornichons, horseradish, mustard and sea salt mixed with freshly ground black pepper. A couple of Stella Artois during the meal and a couple of shot’s of Chivas afterwards. Aaahhhhhhh…. 🙂
Bella and I had the last little bits and pieces for lunch today.

Bon Appetit ! Life is Good !
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: suckling pig

: roasted piglet

: roasted piglet

: roasted piglet

: roasted piglet

: roasted piglet

: freshly baked sour dough bread

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Dirty Rice Sticks

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Here is a variation of “Dirty Rice“, this one done with rice sticks. I am a big fan of dirty rice, but I prefer the dirty rice sticks by far, either as a side dish or main course with a couple of fried eggs on top. Serve with soy sauce and chili sauce on the side.

Bon Appetit ! Life is Good !
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Dirty Rice Sticks

: saute chopped duck liver and duck gizzard with onion, scallion, garlic paste and grated ginger in peanut oil

: add soaked rice sticks, a bit of duck stock to moisten the noodles, sesame oil, salt and cayenne pepper, saute until rice sticks heated through

: Dirty Rice Sticks

: Dirty Rice Sticks

: Dirty Rice Sticks

: Dirty Rice Sticks

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Stir Fried Crimini & Bok Choy In Special Sauce

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The seasoning for this dish is composed of some of my basic, always present larder items : Sriracha, hoi sin sauce, ketchup, roasted garlic puree, maggi seasoning, sesame oil, white wine or sherry wine. The ratio of each individual item can vary from dish to dish, from main ingredient to main ingredient, but all together it makes for a great, versatile, delicious and simple sauce. If the dish is dry by nature, you might want to add a bit of stock to thin the sauce a bit.
(Don’t scoff at the ketchup ! It adds acidity, sweetness and color) 🙂

Bon Appetit ! Life is Good !
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Stir Fried Crimini & Bok Choy In Special Sauce

: stir fry crimini until starting to brown

: add onion and garlic puree, saute until fragrant

: add white part of bok choy, saute two minutes

: add bok choy leaves, red pepper julienne, sauce ingredients

: saute one minute, check/adjust seasoning

: serve with Chinese steamed rice, sprinkle with scallions and sesame seeds

: Stir Fried Crimini & Bok Choy In Special Sauce

: Stir Fried Crimini & Bok Choy In Special Sauce

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Wings Glazed With Fermented Black Bean Sauce

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Wing’s (like life itself) can become a bit boring if you don’t change the method of preparation once in a while, so last night’s wings got a different twist of flavor by marinating them for 24 hours in fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic. Then roasted at 385 F for ninety minutes, basting often with the marinade. Good Stuff 🙂

Bon Appetit ! Life is Good !
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Wings Glazed With Fermented Black Bean Sauce

: Wings, fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic.

: Marinate for twenty four hours

: Bake at 385F for ninety minutes, baste with marinade often

: Wings Glazed With Fermented Black Bean Sauce

: Wings and dragon fruit

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit ! Life is Good !

Fiery Lamb With Noodles And Vegetables

Saute Fine diced Onions, Garlic Paste And Grated Ginger

Add Lamb, Saute Until All Lumps Are Broken Up

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

Boil Egg Noodles, Drain, Mix With Sesame Oil

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Fiery Lamb With Noodles And Vegetables

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Angel Burger

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If mc donald would serve this thing, I would be there twice a week.What a difference to the usual boring, crappy patty in a bun. This one was spicy, crunchy, tasty, exciting. It combines some of my favorite ingredients, all in one bite :
Noodle pillow, brie cheese, hoisin sauce, spicy italian sausage, vine ripened tomatoes, sriracha sauce and sauteed cabbage and onions seasoned with soy, garlic and ginger.
Now, if this sounds like a hodgepodge to you, you are absolutely right, but it is a hodgpodge where everything comes together just fine and forms a harmonious entity which is just wonderful in its complexity of texture and taste 🙂
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Bon Appetit ! Life is Good !
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Angel Burger

: Mise En Place Angel Burger

: Saute Onions In Butter

: Add sliced Cabbage

: Season With Soy, Ginger, Garlic & Sriracha

: Saute Angel Hair

: Noodle Pillow

: Hoisin Sauce

: Vine Ripened Tomatoes

: Italian Sausage Burger

: Brie Cheese

: Top With Cabbage / Onion

: Top With Another Noodle Pillow & Scallions

: Angel Burger

: Angel Burger

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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Traditionally in Korea , one uses much larger squid and scores the surface in a criss cross pattern. I personally prefer the smaller squid I used here today, the texture is so much different and, dare I say, better. It is a simple stir fry preparation. Please make sure your pan is very hot and please don’t boil your squid. A few short seconds simmering in the sauce will suffice. I also suggest that you mix all the Ingredients for the sauce and check the taste before you add it to the pan so your squid get in and out of the pan as quickly as possible. >
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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid>

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: ” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Ingredient’s :

Squid, cleaned, cut to size, including tentacles
Chilis, medium hot, sliced
Scallions, cut into one inch length
Onion, cut into paysanne
Garlic, paste
Ginger, grated
Oyster sauce,
Soy sauce,
Sesame oil,
Chili flakes,
Peanut oil,
Sesame seeds,
Sriracha,
Ketchup, (for color and a touch of sweetness)
Kosher salt,
Cayenne pepper,

Method :

Season all vegetables and squid with salt and pepper. Saute onion , garlic and ginger until fragrant, add vegetables, saute for a few second, add squid, saute for a few seconds. Add sauce, bring to a simmer, remove from heat at once. Adjust seasoning if necessary. Serve with rice, sprinkle with toasted sesame seeds.

Bon Appetit ! Life is Good ! . . . .
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Asian Style Chicken Wings in Oyster Sauce

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Asian Style Chicken Wings

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This is one of the dishes I could eat three times a week without getting tired of it anytime soon.
Breakfast, lunch, dinner, snack. Feed me anytime with this stuff and I’ll be happy 🙂
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: Asian Style Chicken Wings

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Ingredient’s :

Chicken wings,
Bok choy, cut into large pieces
Red peppers, cut into triangles, keep stems and leaf’s seperate
Dry shiitake mushrooms, soaked in warm water
Onions, large diced
Garlic, paste
Ginger, grated
Peanut oil,
Chicken stock,
Sherry wine,
Oyster sauce,
Hoisin sauce,
Soy sauce,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Saute seasoned wings in peanut oil until almost cooked trough. Remove from heat to absorbent paper. Saute onions, peppers, bok choy stems, garlic and ginger until fragrant. Add sauces and sesame oil, wings, shiitake, scallions and bok choy leaves. Mix well, serve with fan. (chinese steamed rice)

Recipe for “Fan”

Bon Appetit ! Life is Good !

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