XO Sauce Momofuku style

From http://privatekitchenjourney.blogspot.com/2010/10/momofuku-style-xo-sauce-versatile-on.html

Momofuku style XO Sauce - versatile on anything:)

A couple of months back, bought a copy of Momofuku recipe book by the famous Korean American chef David Chang and co written by peter meehan.  Lots of the recipes are pretty interesting and not over complicating.  One that I have longed to try for a very long time is the XO Sauce.  However, living in Wagga Wagga, a couple of the ingredients was not easily available (they do sell XO sauce in a bottle but that does not help really lol) especially dried scallops and dried shrimp.  Hence, on my recent trip home and to Sydney, I made sure I got those 2 ingredients.  

For those unfamiliar with XO sauce, its a very concentrated sauce pack with lots of flavouful ingredients such as dried shrimp, dried scallops, ginger, garlic and some commercial brands out there do also sell Salmon XO sauce which I have not tried.  It is very versatile on anything, a tablespoon on stir frys, fried rice, seafood etc makes a world of difference.  It can be stored in a container and kept in the fridge for over a month.

Anyways, recipe as per below, do give it a try:)

(Adapted from MOMOFUKU recipe book by David Chang and Peter Meehan - modified slightly)
Ingredients:
1/2 cup dried scallops (Can be bought at asian dried seafood stored.  It is rather pricey hence use them sparingly)
1/2 dried shrimp (Can be bought at asian grocery stores)
1/2 cup peeled garlic
1/2 cup peeled ginger, sliced
1 cup chopped country ham or chinese sausages (you can substititute with other ham type which I did if you can't find country ham)
1/2 cup grapeseed oil or other neutral oil
1 tablespoon crushed dried red chille

Method:
1) Place scallops and shrimp in a bowl, rinse them and soak them in water overnight covered.
2) Place garlic and ginger in a food processor, pulse on and off until finely chopped, place in a bowl.
3) Discard water from the soaked dried shrimp and scallops and place in food processor, again pulse on a off until it is finely chopped, placed in bowl.
4) Placed ham in food processor and mince till fine, placed in a separate bowl.
5) Heat oil on medium high heat in wok for 1 minute
6) Add ham into oil and fry till browned and crisp (around 5-10 mins)
7) Add dried chille and fry for another 2-3 minutes.
8) Turn heat down to very low and add rest of the ingredients.  Let it simmer for about 45-55 minutes.  Stir it a couple of times in between to ensure that ingredients does not stick on the base.  It is ready when the garlic and ginger is dirty blonde in colour.  Can be used immediately once ready or stored in a container and refrigerated for a month or more.
(p.s.  After finishing this, the wok will have flavourful remains of the XO sauce.  It would be such a waste to just wash them off, hence look out for next blog write up on Wok "remains"of XO sauce stewed chicken!)

Enjoy!

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Roasted Pepper Crab

found this on RASA Malaysia

Crustacean-inspired Garlic Noodles Recipe

Ingredients:

1 lb fresh noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
2 1/2 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
5 teaspoons grated parmesan cheese

Method:

Rince the noodles with cold water and set aside. Heat up a pot of water and let it boil. Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.

In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor. Discard the garlic and then add in 4 tablespoons of butter and turn the heat to low. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.

Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated parmesan cheese, toss well, and serve immediately.

Crustacean-inspired Roasted Crab Recipe

Ingredients:

1 Dungeness Crab (about 2 lbs)
1 stick unsalted butter/8 tablespoons
3-4 cloves garlic (chopped coarsely)
2 teaspoons chicken bouillon powder
2 teaspoons black pepper (cracked using a mortar and pestle)
1/4 teaspoon sugar

Method:

Clean and chop the crab into small pieces. Heat up the butter in a wok (between medium to low heat) and saute the garlic until aromatic, but not brown. Add in the black peppers, chicken bouillon powder, and then add in the crab and stir well. Add in the sugar and cook the crab until half done.

Dish out and bake it in the oven at 350 degree F for 25-30 minutes. Serve hot with garlic noodles.

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Garlic Noodles

Garlic Noodles Rec

Found  this on Rasa Malaysiawebsite.

IngredientIs:

20 oz yellow noodles
1 heaping tablespoon grated Parmesan cheese
Water, for boiling the noodles

Garlic Sauce:

1 stick unsalted butter (same as 4 oz/110 g/1/2 cup/8 tablespoons)
2 heaping tablespoons minced garlic, or more to taste
1 tablespoon Maggi seasoning sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar

Method:

Rinse the yellow noodles with running water to discard the oil from the noodles. Drain and set aside.

Heat up a pot of water until boiling. Add the noodles into the boiling water and cook the noodles. Do not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.

Prepare the garlic sauce using a saute pan on medium to low heat. Add the butter into the pan and when it melts, add the garlic and saute until aromatic but not browned. Add all the seasonings into the pan, stir to combine well. Transfer the garlic sauce into a small bowl.

To serve, just toss all the noodles with the garlic sauce. Add the cheese, toss to combine well. Serve immediately.

Cook’s Note:

For individual serving of the garlic noodles, take some noodles to a bowl and add some garlic sauce to taste. Drizzle some grated Parmesan cheese, stir to combine well before serving.

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Pipi Kaula

Pipi Kaula

25 pounds chuck steaks or other inexpensive beef cut
Quart shoyu
1 cup Hawaiian chili peppers (or to taste)
5 inches fresh ginger root
4 medium bulbs garlic
2 cups orange marmalade

Cut the pipi into strips, about an inch thick and as long as your smoker can handle. Mince all of the spices. Add them and the marmalade to the shoyu. Soak the meat at least overnight (I usually go about a week), turning it twice daily. You can also put the pipi and the sauce into containers and freeze until you are ready to smoke it.

Following the instructons in your smoker, dry and smoke the pipi kaula until it is as dry as you like. Store frozen.

This is good cut into small strips or minced for fried rice, omlets, to sprinkle over potatoes, or any other way you would use bacon or dry smoked meat.

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Chili Pepper Water

Hawaiian Chili pepper Water

2 cups water
2 cups vinegar
Hawaiian or sea salt
1 cup chili peppers

Clean the peppers. Mince about half of them very fine. Add a pinch of salt to the minced peppers and mash them with the salt. Put in a heat proof container, like a Pyrex jar. Add the whole peppers. Pour the vinegar and water into a saucepan. Bring to a boil. Pour over peppers. Bottle and let cool.

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Beef Jerky

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A jerky is a meat where in they trimmed off the fat and cut it into thin strips. It is one of the first preserved products that man made. They normally use spices that range from hot and spicy to sweet and salty, it really varies from which country the beef jerky came from. Since the meat is dried, the flavor is concentrated making it very beefy and tasty adding to the taste of the mix spices, making this snack special. To dry the meat and make it into beef jerky we dry it under the sun for several hours or days, but in some cases where there is no sunlight available we use the oven to dry the meat for beef jerky. Sun dried beef jerky can be very expensive but you can make these recipes at home.

Home made jerky recipe is still the best kind of jerky because you can make sure that it has no artificial preservatives and additives that are really harmful for you and your family. Jerky came from the word charqui which means to burn meat. Here are some recipes of beef jerky that has been extracted from all over the world.

Biltong African Beef Jerky Recipe

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Prepare Time: 15 minutes
Cook Time: 7 Hours

This is a simple way of making a spicy beef jerky from Africa. They also make it from different kinds of meat.

Ingredients:
2 pound of beef strips
2 pounds of salt
4 ounces of sugar
2 ounces of pepper
4 ounces of chili spices

Instructions:
1. Mix the salt, sugar, pepper and chili spices.
2. Rinse the beef and towel dry.
3. Rub the salt mixture into the beef making sure that all sides are coated.
4. Dry under the sun for 24 hours or dry in an oven at 160 degrees F for 7 hours checking constantly.
5. Storage: Place it in a zip lock air tight bag and keep it in the freezer. It can last for 1 month.

Pipi Kaula Hawaiian Beef Jerky Recipe

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Prepare Time: 15 minutes
Cook Time: 15 Hours

If you want to put the “aloha” in your beef jerky then try this classic sweet and Hawaiian inspired beef jerky.

Ingredients:
2 pounds of steak
2 tbsp of himalayan salt
1/2 cups of soy sauce
1 1/2 tbsp of sugar
1 thumb sized ginger, minced
1 clove of garlic, minced
1 teaspoon of chili flakes (optional)

Instructions:
1. Cut the beef flank steak into strips which are 1 inch wide.
2. Combine the soy sauce, sea salt, sugar, garlic, ginger chili pepper and mix until the sugar and salt are dissolved.
3 Pour the marinade into the beef flank steak making sure that the marinade coats every piece of meat.
4. Cover and put it in the fridge overnight.
5. Remove the meat from the marinade and hang to dry under the sun for 7 hours or dry it in the oven at 160 degrees F for 7 hours.
6. Storage: keep it in a zip lock bag and put it in the freezer. It can last for 1 month.

Chinese Beef Jerky Recipe

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Prepare Time: 15 minutes
Cook Time: 15 Hours

Enjoy this Chinese inspired beef jerky recipe that captures Asian flavors combined into a very powerful and sweet marinade.

Ingredients:
2 pounds of steak
4 1/2 tablespoons of honey
1 1/2 tablespoons of sesame oil
4 1/2 tablespoons of dry sherry
1/2 cup of soy sauce
6 cloves of garlic, minced
2 pieces of thumb sized ginger, minced
Pepper to taste

Instructions:
1. Cut the flank steak into 2 inches thick.
2. Combine soy sauce, sesame oil, garlic, ginger, honey, dry sherry and pepper in a bowl. Stir until all the ingredients are combined.
3. Marinade the meat for 30 minutes under room temperature.
4. Remove the meat from the marinade and dry it out for 7 hours or place it in a cookie rack and cook it in the oven for 7 hours at 160 degrees F.
5. Storage: Keep it in a zip lock bag and place it in the freezer. It can last for 2 weeks.

Beef Jerky is one of the best loved meat products there is in the market. The main reason for that is it is easy to make and its long shelf life. It is good as a snack or an appetizer. From the Biltong of Africa that has been a staple snack for centuries, the Hawaiian Pipi Kaula which has a tangy and mild taste to the spicy and sweet combination of the Chinese beef jerky. Taste these recipes of beef jerky from all over the globe and be kicked with their jerky charm.

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Short Ribs Pipi Kaula

Short Ribs Pipi Kaula
(Shoyu Style)

5 pounds kosher short ribs
1 cup soy sauce
6 tablespoons sugar
1 teaspoon grated fresh ginger
1 clove garlic, crushed

Butterfly each short rib into 1 long piece, about 1/2 inch thick. Combine remaining ingredients and marinate meat in mixture 1 to 2 hours, turning several times.

Drain ribs. Arrange in a screened dry box and sun dry 1 full day, turning ribs once. To serve, pan fry in a little oil or oven broil. Slice into smaller pieces while still hot.

Approximate nutritional analysis per serving (about 2 ounces, broiled): 235 calories, 19 grams total fat, 8 grams saturated fat, 40 milligrams cholesterol, 640 milligrams sodium.*

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Oven-Dried Pipi Kaula

4 pounds flank steak
2 cups soy sauce
1/3 cup Hawaiian salt
2 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon monosodium glutamate (optional)
3 teaspoons grated fresh ginger
2 Hawaiian chile peppers, crushed
2 cloves garlic, minced

Trim fat from steak and slice meat into long strips, about 2 inches wide. Blend remaining ingredients. In a rectangular baking dish, pour a little marinade and arrange a single layer of meat; add more marinade. Repeat until all of meat is in the marinade. Refrigerate 24 hours.

Preheat oven to 165 degrees. Drain steak strips; reserve marinade. Place meat on cake-cooling racks set on foil-lined baking sheets. Oven-dry 6 to 7 hours until meat has a jerky-like texture.

Wrap and refrigerate up to 1 week or freeze up to 8 months. To serve, oven-broil 5 inches from heat until meat is heated through, about 3 minutes on each side. Slice diagonally.

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