Homemade Wok Char Siew 叉燒

Ingredients
1kg (2.2lb) pork shoulder/ belly/ collar
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon white pepper
2 tablespoons honey
2 tablespoons sugar / Maltose / Honey
2 tablespoons oyster sauce, or Hoi sin sauce
1 tablespoon Chinese (Shaoxing) wine, or rose wine
2 cups (480ml) water
plus+ extra ingredients:
1 tsp five-spice powder
2 cloves garlic, minced

To finish
2-3 tablespoons oil for searing
2-3 tablespoons honey


Instructions

1. Start with your preferred cut of meat. If you like your char siew to be more fatty, use the belly. If you prefer it to be leaner, use pork shoulder. I have also seen folks using pork collar - I think I shall give that a try the next time I make this. For today's char siew, I used pork shoulder.
2. To make the marinade, place all the ingredients in a bowl. Whisk to combine.
3. Pour the marinade over the pork.
4. Place this in an air tight container then into the fridge to marinate for at least 4 hours, but preferable over night.
5. When you are ready to cook, transfer the meat and all the marinade into the wok.
6. Cook, on medium heat for about 45 minutes to an hour, depending on how tender you like the meat to be. Turn the meat at (roughly) 10-minute intervals, and add more water if necessary.
7. Once the meat is near the tenderness that you like, continue cooking until the liquid has reduced. If there is too much liquid, you can remove some. Turn off the heat, and transfer the meat into a bowl.
8. Use a ladle to remove most of the liquid.
9. Place the liquid in a small heavy-bottom saucepan. Boil the liquid until a thick, syrupy char siew sauce remains. You can serve this with the char siew later.
10. Turn the heat to medium high. Add a little oil to the wok. Place the meat back into the wok.
11. Drizzle honey on the pork.
12. Flip the meat and sear it. You can adjust the amount of honey and how much char marks you want according to your preference.
13. Once both sides have been seared, the char siew is done.

Link here & here

Bossam (Boiled Pork Wraps)

Ingredients
For cabbage
1 pound napa cabbage leaves, washed and drained
¼ cup sugar
¼ cup white vinegar
1 tablespoon salt
3/4 cup water

For the meat
2 whole fresh pork belly about 3-inch wide cut (about 2.5 pounds)
1/2 medium onion
2 - 3 white parts of large scallions
7 - 8 plump garlic cloves
1 inch ginger piece, sliced
1 teaspoon whole black peppers
1-1/2 tablespoons doenjang (fermented soybean paste)
1 teaspoon instant coffee (or a cup of brewed coffee)
1 teaspoon salt
2 bay leaves
10 cups water

Instructions

1. Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
2. Add the pork belly and boil for 20 minutes, uncovered. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
3. Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.

For cabbage

1. Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.
2. Add the cabbage and mix well by hand.
3. Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.
4. Squeeze out the excess water and refrigerate until ready to serve.

Notes
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.

Soure here

Beef Brisket in Clear Broth

Prep time: 15 mins
Cook time: 135 mins
Yield: 4 to 6 serves

Ingredients:
820 gm beef brisket
4 to 5 slices ginger
4 to 5 cloves garlic, crushed
1 Tbsp white rice wine
3 cups salt-reduced chicken stock
1 cup water
1 star anise
3 pieces bay leaves
20 white peppercorns
10 gm rock sugar, about thumb-sized
500 gm radish, peeled and roughly chopped
salt, to taste

Method: 

1. Blanch the beef brisket in boiling water to remove the blood. Drain well. Cut into chunks. Trim away the fat if needed. Set aside.
2. Heat oil in a wok or large pot over high heat. Saute ginger and garlic until aromatic. Add the beef brisket. Sprinkle wine and stir to combine. Pour in stock and water. Add star anise, bay leaves, white peppercorns and rock sugar.
3. Cover and bring it to boil. Cook for about 30 minutes. Turn off the heat. Don’t remove the lid. Let the beef cook with the residue heat inside the pot for about 15 minutes. Repeat this step until the beef starts to turn soft.
4. Use another wok or frying pan. Heat oil and sauté the radish. Transfer and cook with the beef until the radish is softened and beef brisket is tender over medium-low heat. Replenish some boiling water if necessary. Season with salt. Serve hot.

Notes：

1. Beef brisket needs longer cooking time. To save energy, I turned off the stove and made use of the residue heat inside the wok/pot to cook the beef. (Remark: I often used this method to make the classic stewed Beef Brisket in Chu Hou sauce.)
2. By adding a bit of rock sugar, not only it makes the beef brisket taste pleasant, but also it helps the meat turn soft more quickly.
3. Chicken stock works perfectly as a clear soup base. You might use beef stock anyway.

Source here

Shrimp Gyoza

Makes 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

12 oz peeled and deveined shrimp, cut into small pieces
1/2 teaspoon grated ginger, optional
1/2 cup shredded cabbage
1 tablespoon chopped scallion
1 teaspoon Japanese cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon sesame oil
20 gyoza wrappers
1 tablespoons oil, for pan-frying
1/2 cup water
Ponzu sauce, for dipping
White sesame, for garnishing

Method:

Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.

Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.

Read more at http://rasamalaysia.com/shrimp-gyoza/2/#yITMRvXAYkXZHz5b.99

Japanese Meat and Potato Stew (Nikujaga)

Serves 2-3 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

1 tablespoon oil
2 oz onion, quartered
8 oz thinly sliced pork or beef
2 oz carrots
6 oz potatoes, cut into pieces
2 cups water or dashi (preferred)
2 tablespoons soy sauce
2 tablespoons cooking sake
2 tablespoons mirin (Japanese sweet wine seasoning)
2 teaspoons sugar
4 oz Shirataki noodles or Konnyaku noodles, optional
Salt, to taste
1 stalk scallion, cut into 2-inch strips

Method:

Heat up a small soup pot on medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stirring and cooking, then add the carrots and potatoes. Stir to combine well with the meat.

Add the water and bring it to boil. Add the soy sauce, sake, mirin and sugar. Lower the heat, cover the pot and simmer until the carrots and potatoes are cooked through and the sauce reduces. Add the Shirataki noodles, cook for 1 minute. Add salt and the scallions. Turn off heat and serve immediately.


Read more at http://rasamalaysia.com/japanese-meat-and-potato-stew/2/#19pTQ6Jf14uQ1sZT.99

Honey Lime Salmon

Serves 1 | Prep Time: 5 Minutes | Cook Time: 12 Minutes

Ingredients:
1 lb salmon
Salt
Ground black pepper
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
Lime wedges
Chopped parsley

Method:

Preheat the oven to 375F.

Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.

Heat up a skillet with the olive oil. When it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.


Read more at http://rasamalaysia.com/honey-lime-salmon/2/#QkO0iB6hpY8gVmGV.99

Skinny Beef & Broccoli Noodles

TOTAL TIME: 0:35
PREP: 0:15
LEVEL: EASY
SERVES: 4

INGREDIENTS
1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving

DIRECTIONS

1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
3. In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes.
4. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. 
5. Toss until fully coated and warmed through. Serve with lime wedges.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a45477/beef-and-broccoli-noodles-recipe/ 

Homemade Burger Juicy Tender Patties

INGREDIENTS

Vegetable oil

1 Spanish onion, julienned

Salt and pepper, to taste

2 (4 oz each) ground beef patties, flattened until thin

2 slices American cheese

1 Martin’s potato hamburger bun

½ cup romaine, thinly shredded

1 thick slice of beefsteak tomato

Sauce:

½ cup ketchup

½ cup mayo

1 pickle, minced

1 Tbsp lemon juice

1 tsp paprika

1 tsp cayenne

1 Tbsp parsley

Salt and pepper, to taste

LET'S GET COOKING...

In a skillet, heat vegetable oil on high and caramelize the onions. 

Season with salt and pepper; cook until dark in color. Remove cooked onions when finished, set aside. DON’T clean skillet.

Prepare the sauce. In a medium bowl, combine all sauce ingredients, mix well, and set aside.

Using the same skillet that you cooked the onions in, over high heat add a little oil and place flattened meat patties in skillet. Season with salt and pepper while in the pan.

Cook on each side for 1 minute, flipping twice. While finishing the cook time on the second flip, add 1 slice of American cheese on each patty. Cut heat on skillet and let meat rest in pan until cheese is melted.

Assemble burger in this order: bottom bun, burger sauce, lettuce, caramelized onions, tomato, stacked cheesy patties, top bun.

Recipe for Patties

Ready in 35minutes  

8 servings 288 cals

Ingredients

2 pounds ground beef

1 egg, beaten

3/4 cup dry bread crumbs 

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1 tbsp garlic powder 

1 tbsp onion powder

Salt and pepper to taste

1 tbsp olive oil / mayo / butter

1/8 teaspoon cayenne pepper

 2 cloves garlic, minced

Note: 1 tbs each of Olive Oil & Worcestershire per pound of ground beef

Directions

Preheat grill for high heat.

In a large bowl, mix the ground beef, and all ingredients using your hands. 

Form the mixture into 8 hamburger patties.

Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Tip:

Aluminium foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Homemade French Fry Seasoning Blend

SERVINGS: 5-15

YIELD: 1/2 cup

UNITS: US

INGREDIENTS

1⁄4 cup smoked paprika

3 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon seasoning salt (made using 2tsp kosher salt and 1tsp celery salt.)

1 pinch celery salt

3 teaspoons kosher salt

2 teaspoons sugar

1 teaspoon cayenne pepper

1 tbsp parsley chopped

DIRECTIONS

Combine all of the ingredients together in a small bowl. Store in an airtight container.

To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.

To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. 

OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.

Creamy Garlic Parmesan Fettuccine Recipe

Serves 3 | Prep Time: 15 Mins | Cook Time: 5 Mins

Ingredients:
12 oz fettuccine
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1/3 cup heavy whipping cream
1/4 teaspoon salt or to taste
3 dashes ground black pepper
1 teaspoon chopped parsley
1/4 cup shredded Parmesan cheese
Lemon wedges

Method:
Cook the fettuccine according to instructions. Drain the fettuccine once cooked.

Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.

Source: http://rasamalaysia.com/creamy-garlic-parmesan-fettuccine/2/#9zfmSpguSlc4tBmA.99

Chai Siu Pork Recipe

Recipe 1

Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Recipe Source: Pooi Sam’s Facebook

Ingredients:
1 lb (450 g) skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic

Char Siu Sauce:
2 pieces Chinese fermented red bean curd
1 tablespoon maltose or honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons

Method:

1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400 degrees F (200 degrees C).
3. Place the pork belly on a wire rack and bake for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.

Cook’s Notes:
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.


Read more at http://rasamalaysia.com/char-siu/#SgXFbjGMAPtJuGjy.99

Recipe 2

Ingredients
2 pork tenderloins
1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red food coloring
1 teaspoon Chinese five-spice powder (optional)

Prep 15 m
Cook 1 h 25 m
Ready In 3 h 40 m

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Oven Roasted Black Pepper Chicken

Ingredients
6 Chicken thighs (bone-in)
1 tbsp Ginger-Garlic Paste (or 1/2 tbsp grated garlic + 1/2 tbsp grated fresh ginger)
3 tbsp Worcestershire Sauce
1 tsp Salt (or according to taste)
1 tbsp fresh ground pepper (I like it a little coarsely ground)
Juice of 1/2 lime
1 tbsp freshly chopped cilantro, for garnish

Instructions

1. Rinse and trim any excess fat off your chicken thighs, then make three slits in the meat to the bone. (This helps the marinade flavor just the skin of the chicken but the inner meat too)
2. Mix together the garlic- ginger paste , Worcestershire sauce, salt, freshly ground black pepper and squeeze in the juice of half a lime.
3. Spoon over the mixed marinade over the chicken thighs (you can do it in a zip lock bag if touching chicken makes you squeamish) and massage it into the chicken to coat both sides well. Cover and let the chicken marinade in the fridge for anywhere from 30 minutes to overnight.
4. Pre-heat your oven to 400F and arrange your chicken in an oven proof skillet or casserole dish and roast the chicken for 40 minutes (or more depending on the size of your chicken...but keep in mind the slits will help cook the chicken faster than if you didn't score them) until the skin turns a lovely golden and the juices run clear when you poke it with a knife.
5. Garnish with some freshly chopped cilantro (parsley works too) and serve hot with fresh veggies, rice or mashed potatoes.

Source: http://picturetherecipe.com/index.php/recipes/oven-roasted-black-pepper-chicken/ 

Salted Baked Chicken Yim Guk Kai Recipe

Salt-baked Chicken (Yim Guk Kai) has its origins in the Hakka community.

Recipe
1 kg organic or free-range chicken, washed and patted dry

Marinade
1 tbsp ginger juice
1 tbsp Chinese cooking wine
½ tsp ground white pepper
1 tsp sugar

Stuffing
20g codonopsis root (dong sum)
10g angelica root (dong quai)
1 tbsp wolfberries (kei chi)
15g Solomon’s seal (yok chok)
2 pieces greaseproof paper measuring 60x30cm
1 tbsp potato flour, mixed into a gum paste with a little hot water
3.5 kg coarse rock salt

Combine the marinade ingredients; rub or coat chicken with the marinade. Wash the stuffing ingredients and place into the cavity of the bird.

Set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel. Seal with the gum paste to form a water-tight parcel.

Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for five to eight minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 40 minutes. Turn chicken over once halfway through the cooking time, making sure no juices spill out. Remove and serve warm.

Source: The Star Newspaper

Pesto Recipe

Ingredients
½ clove garlic , chopped
Sea salt
Freshly ground black pepper
3 good handfuls fresh basil , leaves picked and chopped
1 handful pine nuts , very lightly toasted
1 good handful Parmesan cheese , freshly grated
Extra virgin olive oil
1 small squeeze lemon juice , optional


Method

1. Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. 
2. Add a bit more garlic if you like, but I usually stick to ½ a clove. 
3. Add the pine nuts to the mixture and pound again. 
4. Turn out into a bowl and add half the Parmesan. 
5. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
6. Season to taste, then add most of the remaining cheese. 
7. Pour in some more oil and taste again. 
8. Keep adding a bit more cheese or oil until you are happy with the taste and consistency.
9. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Source: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto/#XJ6Fi6UbkcJELoY0.99

Coleslaw Dressing Recipe

Ingredients
1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Add all ingredients to list

Directions
Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Pizza Dough & Breadsticks by Lauren

Ingredients

For the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

For the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions

For the pizza dough:

1. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. 
2. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. 
3. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. 
4. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. 
5. The dough should be smooth and easy to work with. And the bowl should be clean! 
6. *This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like. Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use a-as desired.

For the Cheesy Garlic Bread Sticks-

1. Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
2. Mix butter and garlic in a small bowl and set aside.
3. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
4. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. 

Source: http://www.laurenslatest.com/fail-proof-pizza-dough/

Sweet and Sour Pork (Korean Tangsuyuk)

Ingredients

1 pound pork shoulder or tenderloin, cut into 2 inch x ½ inch strips
1½ teaspoon salt

½ teaspoon minced ginger
¼ teaspoon ground black pepper
1 cup plus ¼ cup potato starch
1 large egg white

Sauce:

2-3 dried wood ear mushrooms, soaked in cold water for 1½ hour -cut to small pieces
⅓ cup sliced onion
1 small carrot, sliced thinly
⅓ English cucumber, sliced thinly
2 rings of pineapple (canned or fresh), cut into halves
1 small red apple, cored, and sliced into ⅓ inch thick pieces
¼ cup sugar (white or brown sugar)
4 cups plus 1 teaspoon corn oil or vegetable oil
1 teaspoon sesame oil
water

Dipping Sauce

2 tablespoons
3 tablespoons white or apple vinegar

Directions (Serves 4)

1. Combine the pork, ½ teaspoon salt, the ginger, and the ground black pepper in a bowl. Mix well, cover, and refrigerate.
2. Mix 1 cup starch and 3 cups of water in a bowl with a spoon. 
3. Let it sit on the kitchen counter until the starch sinks to the bottom of the bowl and turns solid (about one and a half hour).
4. Mix 2 tablespoons starch with 2 tablespoons water in a small bowl, and let it sit for later, to thicken the sauce.
5. Fill a deep 10 to 12 inch skillet with 4 cups of corn or vegetable oil. Heat it up over medium high heat until it reaches 330°F.
6. Take the pork out of the refrigerator and mix with the remaining 2 tablespoons of starch.
7. Pour out the water from the bowl of starch that was soaking. Add the egg white and mix well.
8. Add the starch mixture to the pork. Use your hand to gently mix it in.
9. Drop the pork pieces into the oil. Use tongs to split them apart if they stick to each other.
10. Fry in batches if you need to, until they are crispy and turn light golden brown (5 to 7 minutes). 
11. There should be plenty of room in the skillet for them to fry without always touching each other.
12. When done, transfer to a strainer set over a bowl to drain.

Make the sauce:

1. Heat the 1 teaspoon of corn oil in a large skillet over medium high heat. Add the mushrooms, onion, and carrot and stir-fry for 1 minute.
2. Add the apple and stir-fry 1 minute.
3. Add 3 cups of water, the sugar, the vinegar, 1 teaspoon salt, and bring to a boil.
4. Stir the small bowl of starch water one last time before adding to the sauce. Stir it in with a wooden spoon. The sauce will thicken and shiny.
5. Let it sizzle for a few minutes and then remove from the heat.

Serve:
Mix 2 tablespoons soy sauce and 1 tablespoon vinegar in a small bowl, to use as a dipping sauce.
Heat up the oil and fry the pork for the second and last time, until they are very crispy and golden brown (about 3 to 4 minutes). You can crowd them in the skillet this time, but the color of the pork should be golden brown and shatteringly crisp.

Reheat the sauce over medium high heat until it bubbles. Stir in the cucumber and pineapple for 1 minute. Add the sesame oil and stir for 10 seconds.

Source: http://www.maangchi.com/recipe/tangsuyuk 

Crispy Lemon Chicken

Prep Time
15 min
Cook Time
25 min

Ingredients
2 chicken breast (1 lb), sliced
1 egg white
1-1/2 tablespoons soy sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
oil for frying
1 tablespoon toasted sesame seeds
For the lemon sauce
2/3 cup chicken stock
4 tablespoon Korean lemon syrup and 8-10 lemon slices * (see the note)
1 tablespoon honey
2 tablespoons cornstarch
3-4 fresh lemon slices, optional
1 tablespoon oil
For the coating
4 tablespoon cornstarch
1/2 teaspoon baking powder

Instructions

1. Beat the egg white until very foamy in a mixing bowl, add the soy sauce, ginger, sesame oil, and the chicken breast slices. Mix well and set aside for 10 minutes.
2. To make the lemon sauce, combine all the ingredients except the oil and sesame seeds. If you prefer more tarty flavor, add the fresh lemon slices to the sauce.
3. Heat the oil to reach at 175˚C.
4. Mix cornstarch with the baking powder in a shallow bowl. Coat the chicken lightly with the cornstarch mixture.
5. Drop the chicken pieces into a hot oil and fry for 2 minutes. Do this in several batches. Once the entire batches are fried, repeat the frying again to get the crispier coating.
6. In another skillet, heat 1 tablespoon oil over high heat until very hot. Pour the sauce mixture. It will bubble immediately. Let the sauce to thicken, about 2 minutes.
7. Add the chicken pieces to the sauce and coat them evenly. Sprinkle with toasted sesame seeds and serve hot with rice.
8. If you don't have the Korean lemon syrup, use following for the lemon sauce

Notes: *

1/2 cup chicken stock + 1 tbsp lemon zest + 3 tbsp lemon juice + 3 tbsp sugar + 1 tbsp honey + 1-1/2 tbsp cornstarch.

recipe from beyondkimchee.com

Garlic Parmesan Mashed Potatoes

Ingredients
2½ lbs peeled and cubed potatoes
¼ cup butter
¼ cup milk
½ cup sour cream
¾ cup parmesan
1½ teaspoons garlic powder
2 teaspoons salt
½ teaspoon pepper

Gravy
½ cup butter
½ cup flour
2 cups water
1 cup milk
3 chicken bullion cubes
¼ teaspoon pepper

Instructions
Potatoes
Boil potatoes in a large pot until fork tender. Drain.
Place potatoes in a large mixing bowl. Add butter, milk and sour cream and beat until creamy. Add Parmesan cheese, garlic powder, salt and pepper and beat until mixed in well.
Gravy
Melt butter in a medium sauce pan over medium heat. Add flour and stir to form a roux. Add water, milk and crushed bullion cubes. Stir constantly and bring to a boil.
Serve over your potatoes.

Source: http://www.chef-in-training.com/

Honey Dijon Garlic Chicken

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4

A quick and easy 30 minute meal that is packed with amazing honey dijon garlic flavor! The chicken is so juicy and tender and the sauce is sweet and tangy... you are going to love it!

Ingredients
1½ pounds boneless, skinless, chicken thighs (You can also use chicken breasts)
2 Tablespoons olive oil
6 garlic cloves, divided (3 minced, 3 whole) *
¼ cup honey
3 Tablespoons stone ground dijon mustard
salt and pepper to taste
green onions or fresh parsley for garnish

Instructions
In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

Notes:
* Sautéing the whole garlic cloves is completely optional, just adds a little more garlic flavor to the dish.

Author: Alyssa (therecipecritic.com)