Category: Course

Easy Cheesecake

Easy Cheesecake

Equipment

  • 9″ diameter, 1.25″ tall pie pan

Ingredients

  • crust
    • 1.5 cups (128 g) graham cracker crumbs (9 whole crackers, crushed)
    • .25 cup (28 g) powdered sugar
    • 5.3 Tbsp (74 g) butter, melted
    • .125 tsp salt
  • filling
    • 2 cups (454 g, 2 large packages) cream cheese, room temparature
    • 2 large eggs, room temperature
    • 2/3 cup (152 g) sugar
    • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. Combine crust ingredients thoroughly. Press into bottom and up sides of the pie pan. Bottom layer should be thicker than the sides.
  3. Mix cream cheese and sugar until smooth.
  4. Add eggs and vanilla to cream cheese/sugar mixture, mix until smooth.
  5. Set pie pan onto baking sheet (makes it easier to transport). Pour filling into crust.
  6. Bake cheesecake for 20 minutes.
  7. Add crust shield (cover crust with aluminum foil) if necessary to prevent burning.
  8. Bake for 10 more minutes.
  9. Remove cheesecake; once cool, refrigerate for at least 3-4 hours.

Notes

  • can do crust only on bottom if using a springform pan, still needs to be put on top of a baking sheet
  • try reducing filling sugar amount to 1/2 cup
  • original source: King Arthur Baking blah

Baked Lemon Garlic Salmon

Baked Lemon Garlic Salmon

Ingredients

  • 1 lb salmon
  • salt
  • olive oil for brushing
  • 2 round lemon slices
  • lemon-garlic sauce
    • zest of .5 lemon
    • 2 Tbsp lemon juice
    • 1.5 Tbsp olive oil
    • 3 garlic cloves, chopped
    • 1 tsp dry oregano
    • .5 tsp paprika
    • .25 tsp black pepper

Instructions

  1. Preheat oven to 375 F.
  2. Brush a piece of foil (large enough to wrap the salmon) with olive oil
  3. Pat salmon dry, salt both sides. Place on top of foil.
  4. Spread lemon garlic sauce over salmon. Fold foil over salmon.
  5. Bake 15-20 minutes, depending on thickness.
  6. Open foil to uncover top of salmon, broil for 3 minutes.

Notes

  • sauce is runny, so fold foil up to keep sauce next to the fish
  • when broiling, keep an eye on the salmon to ensure garlic does not burn
  • original source: The Mediterranean Dish

Korean Braised Potatoes

Korean Braised Potatoes

  • Korean side dish

Ingredients

  • 35 oz. skin on baby potatoes
  • 1 cup water
  • 2 Tbsp oil
  • braising sauce
    • 5 Tbsp soy sauce
    • 2 Tbsp rice wine
    • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • .5 Tbsp sesame oil
  • .5 Tbsp sesame seeds

Instructions

  1. Rinse potatoes, cut in half.
  2. Pan fry potatoes over medium heat in oil for about 25 minutes, or until outer layer is browned.
  3. Add water and braising sauce, bring to a boil. Reduce heat and simmer over medium heat for about 15 minutes (until most of the sauce is boiled away).
  4. Reduce heat to low, add the remaining ingredients. Cover the potatoes evenly with the sauce, simmer until sauce thickens (about 15 minutes).

Notes

  • instead of pan frying, less work to roast potatoes at 390 F for 30 minutes
  • original source: My Korean Kitchen

Stir-Fried Fish Cake

Stir-Fried Fish Cake

  • Korean side dish

Ingredients

  • 2 sheets fish cake, sliced
  • .25 onion, thinly sliced
  • oil for frying
  • sauce
    • .5 tsp garlic, minced
    • 1 Tbsp soy sauce
    • 2 tsp honey
    • 1 tsp rice wine
    • 1 tsp sesame oil

Instructions

  1. Fry onion in oil for about 1 minute.
  2. Add fish cake, fry for about 2 minutes.
  3. Add sauce, fry until everything is coated.

Notes

Jajangmyeon (Korean Black Bean Noodles)

Jajangmyeon

Ingredients

  • 16 ounces jajangmyeon noodles (4 ounces per serving)
  • meat
    • 8 oz pork, chopped
    • 1 Tbsp mirin/rice wine
    • salt/pepper to taste
    • 2 Tbsp oil
    • 1 Tbsp soy sauce
  • vegetables
    • 1 large onion, chopped
    • 8 oz. potato, chopped
    • 8 oz. zucchini, chopped
    • 1 julienned Persian cucumber for garnish
  • 5 Tbsp Korean black bean paste
  • 2 Tbsp oil
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce
  • .75 cup chicken stock/water
  • 1 Tbsp potato/corn starch dissolved in .25 cup chicken stock/water

Instructions

  1. Chop pork .5 inch cubes. Marinate pork with rice wine, salt, and pepper.
  2. Chop vegetables into .5 inch cubes
  3. Fry pork in oil over medium heat (add soy sauce halfway through cooking).
  4. Add onion and potato, cook until soft.
  5. Add zucchini, cook until soft. Turn off the heat.
  6. In a separate pan, combine black bean paste, oil, sugar, and soy sauce. Fry over medium heat for 2-3 minutes, stirring constantly.
  7. Stir black bean paste into the pork/vegetable mixture over medium heat until everything is coated.
  8. Add the chicken stock, cook for 3-4 minutes.
  9. Stir in the potato starch and cook until sauce is thickened.
  10. Boil noodles according to package.

Notes

  • Can serve sauce with rice instead of noodles
  • original source: Korean Bapsang

Chinese Chive Pies (韭菜盒子)

chive pies/pockets/boxes

Chinese Chive Pies

Ingredients

  • crust
    • 2 cups flour
    • 1 cup milk
    • 1 tsp yeast
    • 1 Tbsp sugar
  • filling
    • 4 eggs
    • 12 shrimps, finely chopped (more if shrimps are small)
    • 1 lb. chives, finely chopped
    • 1 tsp salt
    • 4 Tbsp oil
  • 2 Tbsp oil for frying

Instructions

  1. Mix crust ingredients until it forms a dough. Set aside.
  2. Beat 4 eggs. Fry in 1 Tbsp oil, make scrambled eggs. Set aside.
  3. Fry shrimp in 1 Tbsp oil over high heat. Remove from heat.
  4. Mix eggs, shrimp, chives, salt, and oil.
  5. Split dough into 16 pieces. Make each piece into a thin circle.
  6. Put about .5 cup of filling onto each piece of dough.
  7. Wrap the dough around filling (doesn’t matter how, as long as it is sealed).
  8. Over medium high heat, fry each pie on both sides, typically 2-3 minutes on each side.

Baby Taro with Green Onion (葱花芋艿)

芋艿 = 小芋头

Baby Taro with Green Onion

Ingredients

  • 8 baby taros
  • 4 green onion
  • 1 Tbsp oil
  • .5 tsp salt
  • a pinch of white pepper
  • 2 Tbsp chicken broth

Instructions

  1. Wash and boil baby taros until soft.
  2. Rinse taros under cold water, peel, chop.
  3. Put oil in pan. Fry taro over high heat, 2-3 minutes.
  4. Add salt, white pepper, and chicken broth. Cook for 2-3 more minutes.
  5. Add green onion, mix.

Notes

  • must use baby taro

Shanghainese Tofu with Shrimp (虾仁豆腐)

Shanghainese Tofu with Shrimp

Ingredients

  • .5 cup edamame
  • 16 shrimp, peeled (heads/legs removed)
  • 1 box/tube tofu, chopped
  • 4 green onions, chopped
  • 3 slices ginger
  • 2 cloves garlic, sliced
  • 1 Tbsp oil
  • 1 Tbsp cooking wine
  • .5 tsp salt
  • .5 tsp sugar
  • pinch of white pepper

Instructions

  1. Put half the oil in pan. Fry edamame over medium high heat for 5 minutes (or until cooked). Remove edamame from pan and set aside.
  2. Put the remaining oil in pan, along with the ginger and garlic. Cook over high heat until fragrant.
  3. Add shrimp to pan, cook until orange. add cooking wine. Fry 15 seconds.
  4. Add tofu, salt, sugar, and edamame. Cook over medium heat for 5 minutes.
  5. Turn off the fire. Add green onion and white pepper, mix.

Spring Rolls (春卷)

Spring Rolls

Equipment

  • deep fryer

Ingredients

  • filling
    • 1 Tbsp oil
    • 6 shiitake mushrooms, thinly sliced
    • 2 cloves garlic, minced
    • 1 lb ground pork
    • 1 Tbsp cooking wine
    • .5 napa cabbage, thinly sliced
    • .5 tsp salt
    • 1 Tbsp tapioca starch
    • 1 Tbsp water
  • spring roll pastry (wrappers)
  • dipping sauce
    • 2 Tbsp hoisin sauce
    • 1 Tbsp peanut butter
    • .5 tsp sesame oil
    • 1 tsp fish sauce
    • .5 cup water

Instructions

  1. Put oil in frying pan. Fry mushrooms and garlic over high heat until fragrant.
  2. Add ground pork and cooking wine for 3 minutes.
  3. Add napa cabbage until cooked, then add salt.
  4. Mix tapioca starch and water, add in pan.
  5. Cook until thick and liquid is gone.
  6. Wrap spring rolls:
    1. Place spring roll wrapper such that the corner is facing towards you.
    2. Place 2 tablespoons of the filling in the middle of the lower triangle of the wrapper. The filling should be in a rectangle shape (about the length of the finished spring roll).
    3. Fold bottom corner over the filling. Then fold filling over one time.
    4. Take the left and right corners and fold them towards the middle.
    5. Then roll up the spring roll, placing a bit of water on the top most corner to seal the spring roll.
  7. Deep fry! Spring rolls are ready to eat when the wrapper is golden.

Notes

  • if using shiitake mushrooms, soak overnight
  • can use .5 cup carrots

Braised Pork Chops with Green Onion (葱烤排骨)

Braised Pork with Green Onion

Ingredients

  • 6 pork chops
  • 2 Tbsp oil
  • 6 slices ginger
  • 2 bunches green onion, 1 inch slices
  • 1 Tbsp dark soy sauce
  • 1 Tbsp light soy sauce
  • .15 tsp dark vinegar
  • 1 Tbsp sugar

Instructions

  1. Wash pork chops.
  2. Use flat side of meat hammer to flatten pork chops.
  3. Use pointy side of meat hammer on each pork chop.
  4. Put oil in a pan. Fry pork chops over high heat until both sides are golden.
  5. Add ginger and 1 bunch of green onion, fry for 2-3 minutes.
  6. Add soy sauces and vinegar, turn down heat to low. Cook for 30 minutes.
  7. Add sugar, cook for 5 minutes.
  8. Add remaining green onion, cook until green onion is cooked.

Shanghainese Wonton Soup (小馄饨汤)

yields 6 servings worth of wonton; the rest of the recipe is for 1 serving of wonton soup

Shanghainese Wonton Soup

Ingredients

  • 1 package extra thin wonton wrappers (about 60)
  • wonton filling
    • .25 lb ground pork
    • pinch of salt
    • pinch of sugar
    • pinch of chicken powder
    • pinch of tapioca starch
    • dash of sesame oil
    • dash of rice wine
    • 1 tsp of water
  • .5 cup chicken broth
  • .5 cup water
  • seaweed
  • .5 tsp mini dried shrimp (pale, NOT the same thing as dried shrimp) for 1 serving
  • .25 green onion, chopped

Instructions

  1. Begin by wrapping wontons. For each wonton, place wrapper on one hand. Place .5 tsp of filling in the middle of the wrapper. Make a fist to close the wonton. Repeat until wrappers used up.
  2. Make 1 serving of wonton soup.
  3. Boil 10 wontons (more if desired) until they float.
  4. Mix chicken broth and water, boil.
  5. Put wontons and chicken broth/water mixture into a bowl.
  6. Add seaweed, shrimp, and green onion`.

Notes

  • freeze extra wontons

White Radish Salad (凉拌萝卜丝)

White Radish Salad

Equipment

  • grater

Ingredients

  • .5 white radish/daikon
  • 1 tsp sesame oil
  • .5 tsp salt
  • .5 tsp sugar
  • pinch of chicken powder
  • 2 green onions, chopped

Instructions

  1. Wash, peel, and grate white radish.
  2. Mix the salt and radish, let it sit for 1-2 hours. Drain water.
  3. Add sesame oil, salt, sugar, chicken powder; mix.
  4. Garnish with green onion.

Seafood Tofu Clay Pot (海鲜豆腐煲)

Seafood Tofu Clay Pot

Equipment

  • clay pot

Ingredients

  • 2 slices ginger
  • 2 cloves garlic, minced
  • 4 shrimp, unpeeled with head
  • 1 Tbsp oil
  • 1 Tbsp rice wine
  • .5 block firm tofu
  • 4 leaves napa cabbage
  • 4 fish tofu
  • 4 fish balls
  • 2 cups chicken broth
  • 4 mussels
  • .25 tsp salt
  • cilantro
  • pinch of white pepper

Instructions

  1. In oil, fry garlic and ginger over high heat until fragrant. Add the shrimp, fry for a minute and add the rice wine. Continue to fry the shrimp until orange. Remove shrimp and add tofu, fry until browned.
  2. Get the clay pot. Line the bottom with cabbage leaves. Then place tofu on top. Add the fish tofu and fish balls. Pour in the chicken broth. Boil for 10 minutes.
  3. On the still boiling clay pot, place the shrimp, mussels, salt on the top, wait until mussels open.
  4. Place the cilantro and pepper, take off the heat.

Malantou with Tofu (马兰头拌豆干)

Malantou with Tofu

Ingredients

  • malantou
  • dried tofu (豆干)
  • 1 tsp light soy sauce
  • .25 tsp dark vinegar
  • 1 tsp sesame oil
  • .5 tsp sugar
  • .2 tsp chicken powder

Instructions

  1. In boiling water, blanch malantou and tofu.
  2. Mince the malantou and tofu as small as possible. (Using a food processor is ok too).
  3. Add all seasonings and mix.

Notes

  • Shanghainese dish

Shanghai Stir-Fry Shrimp (油爆虾)

Shanghai Stir-Fry Shrimp

Ingredients

  • 1 lb. unpeeled shrimp with heads
  • 1 Tbsp oil
  • 5 slices ginger
  • 3 garlic cloves
  • 1 Tbsp rice wine
  • a pinch of salt
  • .5 tsp sugar
  • 3 green onions

Instructions

  1. Wash shrimp, cut off legs and pointy part sticking out of head. Devein the shrimp.
  2. Put oil in frying pan. Fry garlic and ginger over high heat until fragrant.
  3. Add shrimp, fry until shrimp turns orange.
  4. Add rice wine, fry briefly until all shrimp are coated.
  5. Add sugar and salt, fry briefly until dissolved.
  6. Add green onion, fry until green onion is cooked.

Sponge Gourd and Fish Wheat Gluten Stir Fry (丝瓜鱼面筋)

Shanghainese dish

sponge gourd = luffa = loofah

Luffa and Fish Wheat Gluten Stir Fry (丝瓜鱼面筋)

Ingredients

  • 2 sponge gourds, sliced (丝瓜)
  • 4 fish wheat glutens (鱼面筋)
  • 1 handful wood ear (黑木耳)
  • .25 cup edamame
  • .5 sliced carrot
  • 1 Tbsp oil
  • .25 tsp salt
  • .25 tsp sugar

Instructions

  1. First fry the edamame and carrot in oil over medium high heat for 5 minutes.
  2. Add the sponge gourd, wheat glutens, and wood ear. Fry for 5-6 more minutes.
  3. Add salt and sugar, mix.

Braised Wheat Gluten (烤麸)

Shanghainese appetizer

Braised Wheat Gluten

Ingredients

  • 16 oz. piece wheat gluten
  • 6 shiitake mushrooms
  • 2 Tbsp edamame
  • 2 Tbsp chopped bamboo shoot
  • 3 Tbsp oil
  • 2 Tbsp light soy sauce
  • .5 Tbsp dark soy sauce
  • 2 Tbsp sugar
  • 2 Tbsp chicken broth

Instructions

  1. Slice wheat gluten into 1 inch cubes.
  2. Cook the wheat gluten in boiling water for 3 minutes. Squeeze out all water.
  3. Using 1/3 of the oil, fry sliced shiitake mushrooms over medium high heat until brown. Add edamame, fry for 5 minutes. Add bamboo, fry for 2 minutes. Remove mushroom/edamame/bamboo mixture from pan.
  4. Using the rest of the oil, fry the wheat gluten over high heat for at least 5 minutes, until the wheat gluten soaks up the oil.
  5. Turn heat down to medium. Add the mushroom/edamame/bamboo mixture in, and all of the other ingredients. Cook for 10 minutes.

Notes

  • can add carrot if desired

Pork Belly With Mashed Garlic (蒜泥白肉)

Pork Belly With Mashed Garlic (蒜泥白肉)

Equipment

  • steamer

Ingredients

  • 1 lb pork belly
  • 3 tsp salt
  • 3 tsp rice wine
  • 5-6 cloves garlic, minced
  • 2 Tbsp chicken broth
  • .5 tsp tapioca starch

Instructions

  1. Wash the pork belly. Marinate the pork belly in salt and rice wine for at least 1 day.
  2. Rinse the pork belly. Steam for 30 minutes.
  3. When cooled, slice.
  4. Fry garlic over medium heat for 2-3 minutes, until fragrant. Add chicken broth and tapioca starch, cook for 2-3 more minutes.
  5. Drizzle garlic mixture over pork belly.

Stuffed Mini Peppers

Recipe Name

Ingredients

  • 12 mini peppers
  • 8 oz. ground pork
  • .25 tsp minced ginger
  • .25 tsp minced garlic
  • 1 tsp light soy sauce
  • 1 tsp rice wine
  • .25 tsp sesame oil
  • .5 tsp sugar
  • .25 tsp pepper
  • 2 chopped green onions
  • 1 tsp tapioca powder
  • 1 Tbsp oil

Instructions

  1. Wash peppers, use knives to remove stems, making an opening at the top (where the stuffing will go). Remove the seeds/center of the pepper.
  2. Mix the rest of the ingredients to make the filling. Stuff the peppers.
  3. Put the oil in the pan. Fry all of the peppers over medium heat. Turn the peppers as needed until all sides of the peppers are cooked (skin is wrinkly).

Braised Duck (酱鸭)

Braised Duck

Ingredients

  • 2 duck breasts
  • 2 Tbsp dark soy sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp rice wine
  • 1 Tbsp oil
  • 2 slices ginger
  • 2 garlic cloves, chopped
  • 4 green onions, 3 inch slices
  • 2 star anise
  • 1 inch piece of a cinnamon stick
  • 7 peppercorns
  • .5 cup chicken broth
  • 2 Tbsp rock sugar

Instructions

  1. Rinse duck breasts, pat dry with paper towels.
  2. Fry duck breasts over medium high heat in oiled pan until both sides are golden. Remove duck from pan.
  3. Fry ginger, garlic, and green onion in pan until fragrant.
  4. Add star anise, cinnamon, and peppercorns and fry for 2-3 minutes.
  5. Add the duck breast back in along with the remaining ingredients. Wait for broth to boil, then turn heat to low. Cook for at least 30 minutes.
  6. Add rock sugar. Cook until liquid is gone.

Pork Sparerib Noodle Soup (Clear Broth) (清炖排骨面)

serves 4

Pork Sparerib Noodle Soup (Clear Broth)

Ingredients

  • 1 lb pork spareribs
  • 3 oz. salted pork
  • 1 Tbsp rice wine
  • 2 slices ginger
  • 8 oz. noodles
  • 2 green onions

Instructions

  1. Boil spareribs for 5 minutes, drain water and rinse.
  2. Add salted pork, 4 cups of water, rice wine, and ginger to the spareribs. Simmer for an hour.
  3. Boil noodles.
  4. Pour soup and meat over noodles, garnish with sliced green onion, serve.

Shrimp Lettuce Rice Rolls

4 rice rolls

Shrimp Lettuce Rice Rolls

Ingredients

  • 16 boiled, peeled shrimp
  • 4 spring roll wrappers
  • 4 leaves lettuce
  • 1 julienned carrot
  • 30 g vermicelli
  • cilantro
  • dipping sauce (listed below, alternatively use sweet chili sauce)

Instructions

  1. Soak vermicelli in warm water for 15 minutes.
  2. Prepare a bowl of warm water.
  3. Dip one spring roll wrapper in the water until soft and transparent.
  4. Lay the wrapper down flat, place 4 shrimp in a line in the middle of the wrapper.
  5. Fold one leaf of lettuce until same width as shrimp (rip off part of leaf as necessary)
  6. Put vermicelli, then carrot, then cilantro.
  7. Wrap, serve with dipping sauce.

Dipping Sauce

Ingredients

  • .5 cup hoisin sauce
  • .25 cup peanut butter
  • 2 Tbsp chili hot sauce
  • .5 tsp sesame oil
  • .5 cup water

Instructions

  1. Mix.

Eggplant Salad (凉拌茄子)

Eggplant Salad (凉拌茄子)

Ingredients

  • 2 Japanese/Chinese eggplants
  • 1 Tbsp sesame oil
  • 1 tsp light soy sauce
  • .5 tsp sugar
  • .6 tsp chicken powder
  • .6 tsp chili oil (lao gan ma)

Instructions

  1. Wash and eggplants. Cut each eggplant in half lengthwise. Microwave for 4-5 minutes. Wait for eggplant to cool down.
  2. Use hands to rip into thin strips.
  3. Mix everything.

Celtuce Salad (凉拌莴笋)

Recipe Name

Equipment

  • Mandolin/grater

Ingredients

  • 2 celtuces
  • 1 tsp salt
  • 1 Tbsp sesame oil
  • .5 tsp sugar
  • .6 tsp chicken powder
  • 2 finely chopped green onions

Instructions

  1. Wash celtuces, peel off skin. Use mandolin/grater to grate.
  2. Mix salt with the celtuce. Let it sit for 20 minutes.
  3. Drain out water from the celtuce.
  4. Add sesame oil, sugar, and chicken powder and mix.
  5. Garnish with green onion.

Hong Kong Clay Pot Rice (煲仔饭)

Hong Kong Clay Pot Rice

Equipment

  • clay pot

Ingredients

  • 2 Taiwanese sausages
  • 4 oz Hunan bacon
  • 4 oz cured pork belly
  • 4 oz salted pork
  • 1 egg
  • 1 cup jasmine rice
  • 1 cup water

Instructions

  1. Cut all meat into bite sized slices.
  2. Wash rice, and place into clay pot with water.
  3. Place the meat neatly on top of the rice (sausages in one quadrant, bacon in one quadrant, etc).
  4. Cook over medium high heat until it starts boiling. Then reduce to low heat and cook for at least 15 minutes.
  5. Crack an egg into center of clay pot.
  6. Cook for 5 more minutes.

Notes

  • Bok choy can be placed on top as well
  • Meat is easily replaced (by any chicken or seafood)

Black Bean Pork Spareribs (豉汁蒸排骨)

Black Bean Pork Spareribs

Equipment

  • steamer

Ingredients

  • 1 lb pork spareribs
  • 2 tsp rice wine
  • 1 Tbsp light soy sauce
  • 1 Tbsp tapioca starch
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 Tbsp black bean garlic sauce
  • .3 tsp white pepper

Instructions

  1. Mix everything, marinate overnight.
  2. Over high heat, steam for 45 minutes.

Dinner Rolls

Dinner Rolls

Equipment

  • baking pan

Ingredients

  • 1 cup warm milk
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 3.5 cup bread flour
  • .3 cup sugar
  • 3 Tbsp oil
  • .5 tsp salt
  • 2 eggs

Instructions

  1. Mix warm milk, yeast, and 2 tsp sugar. Cover with wet cloth and let rise for 10 minutes.
  2. Add everything to the yeast mixture and mix. Knead it for 7-8 minutes, until the dough does not stick anymore.
  3. Cover with wet cloth and let rise for 2 hours.
  4. Split dough into 8 pieces.
  5. Roll each piece out into 3 inch wide strips. Roll into a tube. Cut tube in half, into two tubes.
  6. Then place each tube circular side on bottom in greased pan.
  7. Cover with wet cloth and let rise for 1 hour.
  8. Bake at 350 F for 20 minutes.

Char Siu (叉烧)

Char Siu (叉烧)

Ingredients

  • 2 lb pork tenderloin (must have some fat)
  • 4 Tbsp red yeast rice
  • 3 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 2 Tbsp hoisin sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp cooking wine
  • 6 Tbsp brown sugar
  • .25 onion, minced
  • 4 cloves garlic, minced
  • 5 slices ginger, minced
  • 2 Tbsp honey
  • 1 Tbsp water

Instructions

  1. Soak meat for 30 minutes, rinse.
  2. Soak red yeast rice in hot water for 10 minutes, throw away the rice and reserve the remaining water, which should be colored red.
  3. Mix the red yeast water with all ingredients except for meat, honey, and water.
  4. Marinate the meat in the mixture for at least 2 days.
  5. Mix honey and water.
  6. Cooking methods
    1. In a pressure cooker, cook on the meat setting for 30 minutes. Brush honey water mixture on both sides of the meat. Then pan fry until outside is crispy.
    1. In an oven, cook at 375 F for 25 minutes. Halfway through, brush honey water mixture on both sides of meat. Flip the meat over. Continue cooking for 20 minutes.

Notes

  • can use leaner cut of pork belly instead of tenderloin, or eye of loin

Chinese Spareribs (烤排骨)

Chinese Spareribs (烤排骨)

Ingredients

  • 2 pounds spareribs
  • 1 cup dark soy sauce
  • .5 cup light soy sauce
  • 2 Tbsp sugar
  • .25 cup dark vinegar
  • 1 cup water
  • .25 cup paprika
  • .25 cup minced garlic
  • 1 Tbsp black pepper
  • .25 cup rice wine
  • .25 cup honey

Instructions

  1. Soak spareribs in water for 30 minutes. Rinse spareribs, pat dry.
  2. Mix all ingredients except for honey, marinate spareribs for at least 24 hours.
  3. Take out of marinade (do NOT throw away marinade), bake on a baking sheet at 375 F for 1 hour.
  4. Brush the marinade over the spareribs. Flip the spareribs over, brush the marinade over the other side. Bake for 15 more minutes.
  5. Brush the honey on top, bake for 5 minutes.
  6. Flip the spareribs over, brush the honey on top, bake for 5 minutes.