Chicken Teriyaki Recipe : Nigella Lawson. Directions Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
Add the prepared chicken pieces and leave for 15 minutes. Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside. Chicken in Creamy Tomato Curry: Chicken Tikka Masala Recipe : Aarti Sequeira. Directions Sauce: For the marinade: In a large bowl, mix together the marinade ingredients.
Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe : Rachael Ray. Chicken Tetrazzini Recipe : Giada De Laurentiis. Mushroom Risotto Recipe : Tyler Florence. Directions Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Coat a saucepan with remaining 2 tablespoons of oil. Marinated Grilled Pork Tenderloin Recipe : Directions Trim the tenderloins of all fat and silverskin.
Place them in a shallow baking dish large enough to hold them without crowding. Kalbi (Korean Barbequed Beef Short Ribs) Recipe : Directions Sprinkle brown sugar over beef and mix well to evenly coat.
Let sit at room temperature for 10 minutes while preparing marinade. Beef Teriyaki Recipe. Beef with Snow Peas Recipe : Ree Drummond. Directions In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger.
Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside. Heat the oil in a heavy skillet (iron is best) over high heat. Allow the skillet to get very hot again. Repeat with the other half of the meat, allowing the skillet to get very hot again first. Sambal Telur Recipe (Egg Sambal) Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking.
It’s the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables. Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously addictive sambal-laden dishes, for example: grilled fish with banana leaf, sambal eggplant, prawn sambal, or in this instance, egg sambal or sambal telur. Sambal has the virtue of adding layers of complex flavors to any everyday ingredients; it brightens up a simple ingredient and adds zesty, piquant, and tantalizing notes to the finished dish.
Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until it reaches the perfect texture, flavor, and consistency and then I’d store my sambal in the fridge for days or even weeks. Yakiniku Recipe (Japanese BBQ) Yakiniku (焼き肉) or Japanese grilled meat/BBQ is my favorite.
I love playing with my food. When I was a child, I often engaged myself in masak-masak (literally means cook-cook in Malay language)—a childhood cottage cooking game where I would “steal” ingredients from my mother’s kitchen and then cooked them into “food” using candles and kid’s cookware. I had the whole set up: two bricks in between a candle, a mini “wok,” and a wooden stick for stirring.
I was like mad playing masak-masak, it was the best childhood game ever. Half of the fun of yakiniku is the cooking part, where you grill little pieces of meat and vegetables over gas or electric grill, or charcoals (the traditional way). Yakiniku is mostly beef, but I had chicken drumsticks. Japanese Style Beef Rib Eye BBQ - Beef Yakiniku Recipe - Food.com - 305016.
Thai Beef and Basil Stirfry – Thai Recipes. This recipe for Thai Beef and Basil is incredibly quick to prepare and very tasty.
The key to this dish is using the freshest ingredients you can get your hands on, so if you can’t find the Thai Holy basil, use your local basil, as it will bring some impressive aroma to your finished meal. 250 g of beef, sliced skirt steak or ground1 red chili, roughly chopped3 garlic cloves, roughly chopped1 tbsp fish sauce1 tbsp soy sauce1 tbsp oyster sauce1 cup of fresh basil leaves1 large chili sliced1 handful of green beanscanola oil for cooking Start by pounding up a roughly chopped red chili pepper and 3 cloves of garlic in a mortar and pestle with a pinch of kosher salt til they release their oils and fragrance. The coarse grain of the salt will help season as well as provide some texture while you pound the chile and garlic.