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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Minute Chicken on Pancake Noodles

By Chilicat on April 20, 2009

0 Reviews

• 
• Prep Time: 20 mins
• Total Time: 30 mins
• Serves: 6, Yield: 6

About This Recipe

"I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient."

Ingredients

•  
  • 3 lbs boneless chicken, cut into bite-size pieces
  • 3 tablespoons flour
  • ¼ cup salad oil
  • 2 garlic cloves, crushed
  • ¾ cup green onions, chopped
  • ¹⁄₃; cup cilantro, chopped
  • 1 tablespoon sugar
  • ¹⁄₃; cup oyster sauce
  • ¹⁄₃; cup water
  • ¼ teaspoon pepper
  • 1 tablespoon dry sherry
  • 5 cups water
  • ¾ teaspoon salt
  • 20 ounces refrigerated saimin noodles
  • ¾ cup salad oil

Minute Chicken

Pancake Noodles

Directions

1. Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
2. In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
3. Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.

Page 2 of 2Minute Chicken on Pancake Noodles (cont.)

Directions

1. Arrange noodles on serving plate.
2. Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
3. In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
4. Add remaining ingredients; cook 1 to 2 more minutes.
5. Pour chicken and sauce over noodles. Garnish with additional cilantro.

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Mini Gai with Cake Noodles

 

BASIC CHINESE CAKE NOODLE RECIPE
Added by Jo Anne Sugimoto [sugarnspicetedibears] on Jan 6, 2011

Cook time:			Difficulty:	EASY
Prep time:			Serves:

Ingredients

- 1/2 lb fresh chinese egg noodles, or any oriental noodle - 6 c enough water to boil the noodles in - 1/8 tsp sesame oil, or just enough to keep the noodles from sticking together - 2 Tbsp peanut oil to fry the noodles, or you can also use vegetable oil

NOTE: DO NOT USE A LOT OF SESAME OIL AS IT HAS A VERY STRONG, NUTTY FLAVOR AND CAN SOMETIMES OVER POWER THE OTHER FLAVORS IN YOUR DISH.

Directions

1.   Bring the water to boil and add the fresh noodles to it.

2.   Boil the noodles till tender but firm.

3.   Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.

4.   In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.

5.   Move the pan so that the oil is well distributed.

6.   With just a few drops of sesame oil, mix with the well drained noodles so that they won't stick together.

7.   Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.

8.   Don't walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.

9.   When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.

10.   Place on serving platters and garnish with your favorite Chinese entree.

 

 

CHINESE MINUTE CHICKEN BITES
Added by Jo Anne Sugimoto [sugarnspicetedibears] on Jan 6, 2011

Cook time:			Difficulty:	MEDIUM
Prep time:			Serves:

Ingredients

- 3 lb boneless, skinless chicken, cut into bite size pieces - 3 Tbsp flour - 1/4 c salad oil - 3 clove garlic, crushed - 3/4 c green onions, chopped

- 1/3 c chinese parsley (cilantro) - 2 Tbsp sugar - 1/2 c oyster sauce - 1/3 c water - pepper to taste

Directions

1.   Cut chicken into bite-sized pieces.

2.   Coat with flour, let stand for 15 minutes.

3.   In a large skillet, heat oil and garlic, do not burn the garlic or it will be bitter.

4.   Add the chicken pieces and stir-fry until browned.

5.   Lower the heat and add the remaining ingredients.

6.   Garnish with additional Chinese parsley.

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Minute Chicken Cake Noodle

I have this craving for Minute Chicken with Cake Noodle.  When I would get on the plane to go to the mainland, I would stop and get Minute Chicken with Cake Noodle togo.  I would then eat it on the plane while everyone else was eating a sandwich or something.  broke the mouth... I'm looking for recipes now...

 

Here's one:

http://cookbook.rin.ru/cookbook_e/recipes/56726830.html

 

Boneless minute chicken cake noodle

Ingredients:

1/2 lb or 2 packs of saimin
1/2 lb boneless (fresh island) chicken
1/2 lb choi sum
1 can chicken or pork broth
1 tsp garlic, chopped
1 tsp.onion, chopped
1/4 tsp sugar
cornstarch
shoyu
sesame oil
white pepper
oyster sauce
cooking wine
vegetable oil

Directions:
1. Boil the saimin for about 10-15 seconds. Take it out of the water and lay it flat in a frying pan. Add 2-3 Tbs. vegetable oil and fry for 5-10 minutes or until golden brown on each side. When done, cut into square pieces and lay flat on a plate.

2. In a frying pan, boil 1/2 can of chicken or pork broth. Add the choy sum, salt, oyster sauce and shoyu. To thicken, mix cornstarch with water and add to sauce. Wen done, pour over the cake noodle.

3. Place the chicken pieces in a bowl. Add 1/8 tsp. cornstarch, 1/8 tsp. sesame oil, dash of white pepper, 1/4 tsp. shoyu and dash of cooking wine. Marinade all together. In a frying pan, add 2 Tbs. vegetable oil. Fry the marinated chicken on low heat for about 5 minutes or until golden brown, then remove from pan. Start again with 2 tsp. vegetable oil in pan, saute 1 tsp. garlic, add the chicken, 1/8 tsp. sugar, dash of cooking wine, 1/8 tsp. shoyu and dash of soup stock. Garnish with green onion. When done, place chicken on top of the choy sum with gravy.

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Lap Yuk

Homemade Streaky Bacon/Lap Yuk

http://lilyng2000.blogspot.com/2010/01/homemade-streaky-baconlap-yuk.html

Historically, Lap means "ritual" in old Chinese, it was very often that surplus meat after the ritual would be cured for use in times of scarcity. These preserved delicacies are called "Lap-mei" in Cantonese and are often mistaken that they are waxed because of their waxy appearance and the word "lap" which also means wax in that dialect. There are three types of "Lap-mei"and they are preserved Chinese sausages, preserved pork, and preserved ducks.

In Chinese tradition, they are usually prepared around the time of December of lunar calendar, as one of the delicacies to celebrate the 'Spring Harvesting Festival'. They are traditional gifts during the festive seasons, especially during the Chinese New Year.

 
It has been found that 'Lap-mei' prepared commercially, has nitrite/nitrate and coloring which are not very desirable, therefore this gives me a reason to prepare 'Lap-mei' at home - preservative free.

I have to thank Claire, my dear friend, who came with the special Rose Wine and Dark Soya Sauce.

 Ingredients:
5 lhs belly pork
5 ozs sugar
1/4 cup Mui Kwai Lo (Rose Wine)
1/2 cup light soya sauce
1/4 cup thick dark soya sauce
3 tbsp table salt

Marinated.

First day of drying

Second day of drying or airing

Method:

Cut belly pork into 1 1/2 - 2 inch strips.

Rub in sugar and salt into meat and pour in the remaining ingredients to marinate overnight in the refrigerator. Turn meat often to marinade evenly. I kept them in the refrigerator for 3 days.

Drill a hole on top of a strip of meat with the sharp point of a boning knife and pass a piece of string through the hole and tie string with a knot.
Hang up to dry in the sun for 1-3 days and move to a windy place to dry for another 2-3 days. I had sun for only a day but managed to get 2 windy days.  Took them in and hang them near the ventilation vent and the heat was good, it dry the meat pretty good.

Steam air dried pork(lup yuk) for 8 minutes over high heat. Slice thinly and serve with rice.

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Crispy Skin Pork

Belly Pork Roast/Siew Yoke - Step-By-Step

 From: http://lilysbest.blogspot.com/2012/01/belly-pork-roastsiew-yoke-step-by-step....

I have been getting too many questions as to why the cracklings are not so crackling although they follow my recipe to the 'T".  So, i have decided to create this Step-By-Step and hope that the cracklings will crackle like it should. 

 
There are many factors to achieve a good 'Siew Yoke/Roasted Pork Belly".  First is to get a good piece of belly pork.  Choose one that is 2 inches in height which is quite difficult as the Asian stores here tend to leave a lot of meat to the ribs thus leaving a very thin piece of belly pork.  Secondly, choose a piece which is level in height,  an uneven level piece will have to be adjusted with aluminium foil so that the skin will be level while broiling/grilling. As suggested in my previous recipes Roast Belly Pork , Roast Belly Pork II and Roast Belly Pork III, the marinated piece of belly pork would like a vacation in the fridge, uncovered, overnight to dry out the skin.  This process will allow shorter crackling time.  I have now become lazy and found that i can achieve good crackling without drying.  So, you can omit the vacation process. 

An important tip:  When you scald the meat, make sure that the water is boiling hot when you put to meat to cook.  This is to remove scum and the piggy smell.  If the meat is thick, you can par-cook the meat by boiling it longer and this will ensure that the meat will cook through when the crackling is done.

The oven used for broiling/grilling has to be considered.  Here i have chosen the wall unit oven of which most of you will have in your kitchen, but, i have used the grill function on my Microwave oven and the Turbo Oven and made pretty good Siew Yoke.  If you are using the Turbo Oven, use the lower rack so that the meat is furthest away from the fan and half way through the grilling, put a piece of aluminium foil under the meat so that the meat will not cook further and dry out.

 
I hope i have covered all the tips and now get started to crackle...............

In a large skillet, bring water, salt and vinegar,  to the boil, then add in the belly pork skin side down first(apologies - forgot to take picture of the skin side  cooking , so picture was taken after i have scored the meat )



Turn belly pork over and cook the meat side

 

Remove belly pork and place meat side on to kitchen towel, using kitchen towel, press all over the skin 

 

Press all over the skin to remove as much moisture as possible

 

Sprinkle generously with salt

 

Rub the salt on to the surface of skin and leave aside

 

Using kitchen towel, dab and press onto skin, as salt will draw out more moisture from skin

 

Turn over to the meat side and score the meat, by scoring, the marinate is more effective

 

Cut a few slits on the edges of meat, this will avoid the meat from curling when grilling

 

Cut slits on the edges  of the other end of meat

 

After scoring the meat, turn over and now score the skin with a very sharp knife.  Score as finely as possible but do not cut through, score only the skin. Score like you would score squid/sotong.

 

Scored skin

 

Prepare the marinate:  sugar, salt, pepper, 5 spice powder, garlic powder, onion powder, soya sauce and cooking wine

 

Use a pastry brush to brush marinate over the meat

 

Turn marinated meat over and place onto to cake rack which is place on to baking sheet which has been covered with aluminium foil.  Rub generously with vinegar over the skin

 

Put to broil/grill on low heat, on the lower third rung of oven. Broil/grill for at least 45 minutes until the skin crackles.  Check on meat every 15 minutes, if certain spot on skin is not crackling so well , adjust..............

 

.............use aluminium foil under the meat at the spot where the crackling is not so well done and continue to broil/grill.  If you find that there is oil collected on certain parts of the cracklings, use kitchen towel to dab away the oil,  this will allow to crackle better and not cooking in oil. 

 

When the crackling is satisfactory to your liking, sprinkle salt over the crackling and put back to broil for 5 minutes.

 

The salt will further dry the crackling.  Certain areas of the cracklings will be charred more,  this is inevitable and this shows that the cracklings are thoroughly crackled.  The over charred cracklings can be scraped away.  Turn meat side over and broil/grill for 5 or 10 minutes if you like it to be most roasted. (i like mine still moist and not charred)

 

Allow roasted belly pork to cool before chopping up into bite sizes and enjoy.

 

Meat is still luscious and moist

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