Today food manufacturers are making it so easy to make simple and easy meals. Just buy the sauce, add ingredients and make some rice. That easy. So, my recipes are focused on this method:
SUMMER SEASON RECIPES (Lite tasting and easy):
Recipes to follow: Malaysian Chicken Satay Vietnamese Summer Spring Rolls Korean Japchae Lemongrass Beef Kabob Japanese California Maki Roll Philippines Seafood Pancit Noodles Iced Avocado Coconut drink Vietnamese Rice Noodle Salad
Chef Woo Can Woo Woo Shrimp
Ingredients: Size 16-20 shrimp (deveined and deshelled), Box of cornstarch, turmeric (coloring), salt, white pepper, zip lock bag (gallon size) Sauce: Mayo 2 tablespoon, paprika (color), sweet chili sauce, sriracha hot chili sauce Garnish: 2 stalks of diced scallion, & red chili flakes
Place shrimp in zip lock bag and add about 1 cup of xornstarch if using the whole bag of shrimp. tablespoon of turmeric, salt & white pepper and mix within bag after locking.
Refrigerate shrimp in bag for about 30 minutes. You will deep fry shrimp twice. First fry will be on medium heat for no more than 2 minutes. Second fry will be on high for no more than 2 minutes. Between each fry, allow to cool oil and shrimp after 1st batch fried. Take out after 2nd fry and drain on paper towel.
Add 2-3 tablespoon of mayo (1 bag of shrimp used). Add sweet chili sauce (2 tablespoon) and 1 tablespoon of sriracha sauce. (Flavor is strictly subjective). Add paprika for a little color. Since you have the crunchy texture, you can control adding the sauce by placing the sauce in small zip lock sandwich bag and cut the tip of the bag and squeeze onto the shrimp while not flooding the shrimp with so much sauce. Garnish with diced chopped scallion and red chili flakes.
Chef Woo Can’s Chicken Lo Mein
1 pkg of chicken breast (cheaper at Aldi) 1 pkg of egg noodle cooked or uncooked (Asian store; H Mart; Catonsville). I prefer cooked noodles, easier to use ½ cabbage shredded, Onion shredded, carrots shredded and or mushrooms. (Make sure all pieces are evenly cut to ensure uniform cooking) 4 stalks of scallion, cut in 2-3 inch pieces Sauces: 2 tablespoon Oyster sauce/ Lee Kum Kee Brand is best for quality ¼ cup of thin soy sauce/ Fat boy on label 2-3 tablespoon of Lee Kum Kee Hoisin Sauce 3 tablespoon of dark soy sauce (Lee Kum Kee), provides caramel coloring 3 smashed gloves of garlic/ Purchase a small container of shelled garlic whole (H Mart; on top shelf refrigerated section) Cornstarch; To marinate and tenderize. Process:
-Butter fly your chicken breast. Cut chicken in thin medallion slices; more surface area to absorb flavor, or cut in thin strips or even dice the chicken but whatever style, must be uniform cutting. -In a dish, add chicken pieces and add thin soy sauce, white pepper and a sprinkle of corn starch. A dash of wine would add more marinated flavor. Set in fridge for about 15 minutes. Now follow the steps below after 15 minutes in fridge -If you have a non-stick pan, use on medium heat, any higher will ruin the non-stick surface. -Add about less than a ¼ cup of Olive oil (Most preferred and safest). Allow to heat up, add smashed garlic and stir fry with a plastic or wood spatula. Do not allow garlic to turn brown. Purpose is to fuse the garlic oils into the olive oil. Add chicken, cabbage, onion, mushrooms and carrots. Your choosing and mix constantly over medium heat. You want to achieve an “Al dente” texture; not over done and not under done. In this case you want it to be a little under cooked since you need to add your protein. Add thin soy sauce, oyster sauce, hoisin sauce, white pepper and dark soy sauce. Add cooked noodles and constantly stir fry everything together. You might need a little oil at this point if there is some sticking, but the constant stir frying will help from preventing sticking. Taste the noodles, adjust accordingly, add more soy sauce, or more sweetness with hoisin sauce, maybe a little more white pepper, or oyster sauce. You can add Sriracha chili sauce too. Add the dark soy sauce, if you want more of an appealing caramel color and add the cut up scallions. You did it! Just remember this, if you have a salty, you need to balance with a sweet. If you have a spicy you need a sweet.
Visit my YouTube under Chef Woo Can My website at chefwoocan.com My etsy website: etsy.com/shop/Creationsbywoo. Spring & Summer is around the corner, making burgers, hotdogs, pizza, salads, Chef Woo has crunchy garlic for an extra crunchy texture to your burgers and fries, just sprinkle it on anything and enjoy the savory aroma of garlic. As well, I have crunchy garlic chili oil relish to.
Cantonese Beef with Tomatoes with Black Bean Sauce
Flank steak, 4 fresh tomatoes, 2 cloves of fresh garlic, Small piece fresh ginger, 1 teaspoon Lee Kum Kee Black Bean Sauce or dried black beans, 4 tablespoon of Ketchup, garlic powder, white pepper powder, shao shing wine, corn starch, oyster sauce, chicken broth, slurry sauce (equal corn starch and water), dark soy sauce
The price of beef is skyrocketing but providing quality is important to family. Beef manufacturers are doing everything they can to provide an inexpensive cut to consumers. Right now, the most inexpensive cut of beef right now is Top Round with no marbling or flavor. A tough cut. Unless you have the time to tenderize the heck out of it, I feel that flank steak is best. Better quality and yet, flank steak is no way like it was in years. It’s a little tougher but sliced thin is ok.
How its sold today is in small sections versus years ago a long cut of flank steak. Cut strips lengthwise follow the muscle lines. 1 or 2 strips is suitable for a family of 4. Vacuum seal the remainder in ready-made strips.
Using a very sharp knife start cutting the strip against the grain thinly. Marinate with thin soy sauce, white pepper, garlic powder, shao shing wine & sprinkle cornstarch and mix thoroughly.
Cut up tomatoes in quarters and set aside. You may want to add onion too (Optional).
Black bean sauce is already ready but if you use dry black beans, take about 2 teaspoon of black bean and add water and allow to soak and soften. Once that happens about 10 minutes, smash and set aside.
In a wok or pan, add olive oil, allow to heat up on med heat for non-stick and high for high carbon steel pans or wok. Add garlic & or ginger. Do not allow garlic to burn, stir fry. Add marinated beef and stir fry. Cook halfway. Do not overcook. Add tomatoes.
Now add sauces, oyster sauce, thin soy sauce, shao shing wine, and dark soy sauce (caramel coloring). Add black beans and or black bean sauce and stir fry.
Baby bok choy, 2 inch piece ginger root, 2 garlic cloves, white pepper, Lee Kum Kee Panda brand oyster Sauce, Kadoya sesame oil, chicken broth, olive oil
Preparation: -Cut bok choy in ½ to wash the dirt out thoroughly. Leaving it whole may trap some dirt and sand. Wash as often until no dirt is shown on the bottom of the bowl. -Smash the garlic cloves, then mince and set aside (Garlic should be peeled) -Use a potato peeler and break a small piece of ginger root and peel off skin. Then smash the ginger to release flavor and mince or shred. Place the remainder of the ginger in a container with your choice of wine. Why? It will keep the root from drying up and you can use it as often as you like over time. -The oyster sauce and sesame oil is added last. Sesame oil has a high flash point, so its drizzled in the end. --The chicken broth adds addl flavor but water is fine. This will expedite the cooking of the veggies with steam. Ok, now we’re ready to stir fry: -Heat non stick pan low to medium heat. Why? High heat will ruin the non-stick surface. Drizzle about 2 tablespoon of oil in pan. -Add garlic, (do not allow garlic to brown or burn). Adjust heat if needed. -Add minced ginger and stir fry with oil to infuse the garlic and ginger flavor into the oil. DO NOT ALLOW GARLIC TO BURN! -Add the washed bok choy and stir fry evenly all the leaves and bok choy body until you get an emerald green color (Al Dente sign: Not overdone and not undercooked). Add a dash of chicken broth (steaming purpose). Most important at this stage is to get a emerald green color. Why? At that stage, the bok choy is not over cooked and not under cooked. You want semi crispy. Once it turns emerald green and the texture is right, then add a dash of oyster sauce (1 tablespoon and a dash of sesame oil ½ teaspoon, then a sprinkle of white pepper, quick stir fry and pour into a nice dish. You did it. Now the taste is mild but very unique. Not overly strong, leafy but crunchy with the stalk. A mild tasting vegetable.
Air Fry Salt & Pepper Chicken Wings
Aldi family pack chicken wings (cheaper), diced onion, diced pepper (red); nice color, 3 chopped scallion stalks, 1 birds eye pepper, salt & white pepper, crunchy garlic, oyster sauce, shao shing wine, thin soy sauce and a dash of sugar.
This dish goes very well with jasmine rice. For 2 people, wash a cup of rice 4x to get the starch out. Add water until ½ inch above levelled rice. Boil until most of the water evaporated, then cover and set to simmer for 30 minutes. After, use a fork to fluff up the rice.
The chicken wings must defrosted ahead of time and cleaned and cut. Now, some like the small winget but most cut the wing from the baby drum stick. Take out any feathers and wash and dry. Pour some olive oil over chicken and toss, add some salt & pepper. Place in air fryer at 370 degrees for 20 minutes. After 5 minutes, place on pause and check on wing. Then continue as needed for 8 minutes and double check. What the beauty of the air fryer is it gives the crisp texture to the wings. Take one out after 20 minutes and cut to make sure it’s done juicy and crispy. If everything is ok for the desired crispness. Take out of the air fryer and within a few minutes we will toss in the remainder of the ingredients. This will be a semi dry dish but the flavor in the peppers and onions along with the scallion and crunchy garlic and sauces will give the chicken wings a fantastic flavor and a nice bowl of jasmine rice will make this a fantastic dish, so easy and simple
Chef Woo Can, You Can Too www.chefwoocan.com
Bacon Fried Rice (4)
Ingredients: 2 cups of Jasmin rice, ½ or 1 package of bacon, 1 onion 1 cup frozen peas and carrots, ½ stick of butter ¼ cup of soy sauce, 1 egg, 1 clove of smashed garlic, sliced scallion
The rice needs to be made the night before!
In a rice cooker add the 2 cups of Jasmin rice and wash 6 times.
Add water until it’s a ½” above the leveled rice. Scoop out rice and break up and place on a non-stick cookie sheet. Allow to chill to allow the moisture to be absorbed by the cooked rice grains. The heat from the stir frying will release the absorbed moisture.
Meanwhile, pour the frozen peas and carrots in a container and add water to defrost.
Cut onion in half. Place onion on flat side and cut onion vertically evenly to ensure uniform cooking. Cut scallions. Smash clove of garlic.
Cut bacon vertically about 1 ½” or more. Bacon will shrink to desired doneness or crispiness. Keep about 3 teaspoons of bacon oil to be combined with rice.
Scramble egg on medium heat with a little oil a non-stick surface.
Heat a non-stick pan on medium heat, add butter, bacon oil and garlic. Add onion, rice, bacon, peas and carrots, and soy sauce to taste. Constantly stir fry. Add egg and chopped scallion.
Thai Shrimp with Basil
16-20 shrimp, oyster sauce, lime, brown sugar, fresh basil, fresh garlic, white pepper, shao shing wine
Depending on the bag of shrimp, you may have to deshell and devein the shrimp. Remember, size 16-20 means that approx. 16-20 shrimp to 1 pound. The more work that is done to shrimp, the more expensive it will be. Keep the shrimp shells for a shrimp broth.
To make the shrimp go further after preparation, you can slice each shrimp in half and use half as much. Set aside desired quantity of shrimp
I am growing fresh basil so I am using the fresh basil. Markets may not carry it but they have the basil that is grown indoors. The quantity of basil is up to you but I consider the aroma pleasurable especially during the Summer. Set aside basil from stem and gently wash and drain
3.Smash fresh garlic. I use to cloves of garlic, set aside 4. @ tablespoon of oyster sauce and ½ of lime juice and 1 teaspoon of brown sugar set aside. 5. Heat pan, in this recipes its ok to use a non stick pan. Heat to medium. Add about 2 tablespoon of olive oil, add garlic, gently stir fry garlic, DO NOT allow to burn, add oyster sauce, brown sugar, shao shing wine, lime juice and a dash of water and dash of white pepper. TASTE, AJUST to your liking. You should have a balance of salty and sweet flavor.
6. Raise heat slightly, add shrimp and stir fry for about 1 minute. Remember, we don’t want to overcook, result will be rubbery. Should be aromatic, basil aroma, salty and sweet flavor, garlicky and a little spice
Banh Mi/Vietnamese Sub
1 French Baguette (crunchy and soft inside), 1 sliced Boston Cucumber 1 shredded carrot (marinaded with white vinegar and sugar) 1 red onion (optional), Fresh cilantro, Mayo, Sriracha sauce, Shredded chicken or, sliced beef (marinated with fish sauce (salt) and brown sugar (sweet)
-Slice French baguette. You may want to take some of the bread inside or just leave it. -Mix sriracha sauce and mayo together and spread on both sides -Place cooked chicken or beef layer -Add sliced Boston cucumber -Add marinated carrots -Add fresh cilantro Congratulations, you just created your own version of Banh Mi!
Vietnamese Summer Spring Rolls
Translucent circular rice paper, 1 bunch of Wai Wai Mai Fun (Translucent rice noodles), iceberg lettuce, mint or basil or cilantro leaves or all, homemade roast pork and 16-20 shrimp, fish sauce or thin soy sauce and red pepper flakes and a plastic chopping board (placing the rice paper to assemble)
Dipping Sauce Ingredients:
Smooth peanut butter, Hoisin sauce, fish sauce, (Sriracha if preferred spicy), coconut powder (more feasible then a can of coconut milk), crushed peanuts and water.
It’s very important that each ingredient is prepared in advance because the folding process is very quick.
Wai Wai rice noodles (Mai Fun). I use this quality brand for years but lately you need to be careful about the freshness. During the pandemic a lot of goods coming from overseas were in warehouse for a very long time. The moisture content may has disappeared. How do you know, you don’t, so if the markets do things right which they won’t, pull a package from the back. They will probably put the dried out noodles up front. But it’s a crapshoot. (Just wanted you to be aware). Boil water, add 1 section of noodles. In 1 package there are 4 sections. Boil and test after 45 seconds to 1 minute by taking a strand. If its “Al Dente” take out of hot water and plunge in cold water and drain thoroughly. Set aside
Shred homemade roast pork and separate lettuce pieces and set aside.
Wash the mint, cilantro and basil leaves. You can use all 3 or just one. Just peel off leaves and set aside.
Defrost shrimp in warm water, deshell and devein. You may want to cut shrimp in half to go further. Boil in water, no more than 30-45 seconds. We don’t want tough rubbery shrimp. Then take shrimp and add in a small dish a dash of fish sauce and red pepper flakes.
Have a large pan of luke warm water. We are going to take one of the translucent rice papers for a quick swim to soften it up. Run 1 piece through the luke warm water and quickly place on chopping board. Right before you eyes it will soften. Now there is no right order to put ingredients. In the center of the rice paper start off with 1 piece of lettuce that will hold all the ingredients together. I add a small handful of rice noodles, then roast pork then mint, cilantro or basil leaves. 3 pieces of shrimp are layered in front of the lettuce on the rice paper. Now, take the end of the rice paper closest to you and fold over all ingredients while holding the ingredients still until the one end covers all ingredients and touches the surface of the rice paper on the bottom. Hold it steady then take the sides and fold them up and finish folding with the shrimp in the fold. The rice paper naturally sticks to each other. When completely folded, you should see the shrimp, lettuce. It’s important in the folding process to not be scared. That will only make the roll loose and all ingredients will fall out. Be assertive and firm which will make the roll more compact and tight. Using a sharp knife, cut the roll in half and present it on a white or dark platter with cilantro as decorations and a small dish of the peanut sauce on the plate.
Dipping Sauce Preparation . Add 2 tablespoon of peanut butter to a medium bowl. Add about 1 tablespoon of hoisin sauce. Add 1 teaspoon of water. You may have to add more depending on your desired consistency. Add fish sauce or soy sauce, add Sriracha sauce if you want spicy and some coconut powder. Stir all together and make adjustments based on your preferred flavor. Sprinkle crushed peanuts over dipping sauce.
Chinese Traditional Steam Talipia with Ginger, Scallion & Garlic
Purchase a bag of individually wrapped tilapia. Buying in bulk may be cheaper and their frozen too, so it will last awhile. Take 2 fillets (family of 3) and defrost overnight. Add shao shing wine which will be a natural tenderizer for the fish fillet for about 20 minutes.
Take tilapia fillet and sprinkle some white pepper on one side. Place is a shallow but wide soup pan.
Shred scallion, slice ginger thinly into sticks and smash fresh garlic and set aside
In a steamer, add plate of tilapia and steam until tilapia is opaque color. About 15 minutes steaming time, use a fork to see if inside is done. The best fish for this dish is any mild flaky white fish is good (ie: flounder, catfish, halibut)
Take fillet out of steamer and drain water. This is water during the frozen process. Set aside. Add thin soy sauce over the fillet
In a pan, add about ¼ cup of olive oil (3 people). This amount will increase based on # of servings of fillet being made. We are using 2 fillets.
Allow to heat to medium, add ginger and garlic in oil allowing it to release their oils into the olive oil. DO NOT LET GARLIC OR GINGER BURN! Meanwhile, garnish your fish fillets with the shredded scallion and add fresh cilantro on the border. Make sure the cilantro is washed thoroughly.
Pour olive oil over the entire fillet, there might be a little sizzling. By doing this adds additional flavor with the thin soy sauce.
You did it. You made a simple dish by steaming, with interesting flavors of ginger, garlic, scallion, cilantro and if you want to add a dash of sesame oil, feel free to do so. A little spicy, add some chili oil if you like.
Cantonese Pan Fried Noodles
Ingredients: Refrigerated precooked egg noodles, oyster sauce, thin soy sauce, shao shing wine, snow pea pods, bok choy, sliced carrots, mushroom or shitake mushroom, chicken broth, white pepper, corn starch (slurry solution), Shrimp, chicken breast or boneless thigh, scallops, imitation crabmeat, vinegar (red)
Noodles: It’s important that you look for precooked egg noodles in the refrigerated section. The traditional way is to pan fry noodles to get the crispness but I will say if we sprinkle some oil on noodles and air fry, anything to reduce oil is always a good thing. We want a crunchy, chewy texture. On a large platter, build noodles up for presentation. And set aside.
The topping. You have a choice of chicken, roast pork and seafood. You can use one or combination of all. (Just blanch and set aside. Chicken you might have to watch a little more for doneness.)
Vegetables being used is snow peas, sliced carrots, baby bok choy and white mushrooms sliced , washed and set aside.
In a pot, add olive oil, smashed garlic and or (optional: ginger), add ½ quart of chicken broth, add thin soy sauce, white pepper, a dash of sugar, oyster sauce to your flavor desirability. Once achieved, add slurry sauce (thickener) to desired thickness (you want semi thick because you’ll be adding veggies, and meat.
Raise temperature add all ingredients and stir until shrimp is not over cooked and veggies show an emerald green color.
Now with a ladle, scoop gradually all these goodies over the noodles. Make sure each piece of meat is shown and vegetable lays correctly!
Thai Pad Thai (National noodle dish of Thailand) Ingredients: Wide rice noodles, fresh bean sprouts, tamarind sauce, Fish sauce, brown sugar, peanuts, egg, chicken, lime, scallion, shredded carrots, cilantro, fresh garlic, ketchup, shredded chicken breast or shrimp
Just to let you know in advance when you buy the dry slightly wide rice noodles, freshness is a crap shoot. There is no way to tell whether a package has been laying around for awhile in the warehouse. The only way is to go to a frequently visited Asian store where turnover is high. As for Weee.com (the e-commerce site), it’s a risk but the good thing is this: Most Asians love noodles whether it be egg or rice noodles!
You’ll notice while stir frying the noodles if the noodles breakup meaning noodles were very dry!
In each packet, there are 4 bunches. 2 bunches would be enough for a family of 4., but to start use 2 bunches to get familiar.
Soak 2 bunches of rice noodles in warm tap water until flexible and set aside. Bean sprouts is now available at most supermarkets, specifically ShopRite. Bean sprouts should be firm, opaque and not brownish or wilted. So the day of the week is important. Ask the clerk when bean sprouts are usually delivered. Open bag and rinse thoroughly and drain and set aside. Slice 2 stalks of scallion and set aside. (Optional: Shredded carrots), set aside. Wash cilantro and slice bunch once or twice.
Use about 3 garlic cloves and smash. Ok, now the sauces. For 2 bunches of rice noodles, we will use about ¼ cup of fish sauce (start a little at a time to desired flavor). Highly pungent and salty but when mixed with brown sugar will create the balance. Brown sugar start with a ¼ cup, set aside. Tamarind is a sour yet integral part of Pad Thai, use 2 tablespoon and set aside. (You can adjust to your desired flavor). Cut lime in 4 pieces, take peanuts and crush and set aside. Ketchup about 3 tablespoon to give it a little color or you can omit it.
Heat non stick pan. I recommend a non stick pan for this recipe because we are dealing with noodles and noodles tend to stick to a non stick pan.
Add ¼ cup of olive oil, add crushed garlic add chicken, scallion and saute, add egg and mix with other ingredients on medium heat.
Now add rice noodles, raise temperature, (You MUST CONSTANTLY FOLD the noodles, keep it moving to ensure all noodles gets even heat and cooking time.
How do we know if noodles are done? Just grab a strand . The texture should be chewy to medium soft. Almost Al Dente texture.
Add sauces (fish sauce, tamarind sauce, brown sugar, ketchup) and combine throughout noodles on medium to high heat. Add bean sprouts and cilantro last since veggies cook faster and combine all ingredients continuously.
Now transfer to a nice platter, garnish with crushed peanuts or serve on side. Set lime slices on side and squeeze over noodles when ready.
So, we have the salty of fish sauce, brown sugar for the sweet, tamarind sauce sour, all combined together makes for a great dish. You may during the process, add more sauce to your desirability.
You did it. It may seem a lot of direction and may be slightly intimidating but in class you’ll get an idea of flavor and texture. Chefwoocan.com www.etsy.com/shop/creationsbywoo, On YouTube: Chef Woo Can
Asparagus with Black Bean Sauce
Ingredients: 1 bunch of fresh asparagus 1 jar of Lee Kum Kee Brand Black Bean Sauce 3 cloves of shelled garlic Cornstarch slurry solution Dash of sugar 2 tablespoon oyster sauce 3 tablespoon olive oil
1. Wash asparagus and slice each stalk into nice small morsels. 2. Heat pan to medium, add oil smashed garlic, 1 teaspoon of black bean sauce, 2 tablespoon oyster sauce & sugar. 3. Add cut asparagus and stir fry. Oce the aspargus turns emerald green, its now considered "Al Dente", add slurry solution to thicken slightly. Mongolian Chicken
Ingredients: Pkg of boneless Chicken thighs/ Semi defrost 1/4 cup Soy Sauce 1/2 cup of Brown Sugar Fresh Garlic Fresh Ginger 4-5 Birdseye Peppers 1 teaspoon Sesame Oil Shao Shing Wine White Pepper Thin soy sauce Corn starch or potato starch/combination of both 3 Cups of Canola oil 5 stalks of scallion Cornstarch (slurry sauce mixture (thickener))
1. Slice semi defrost chicken thighs in strips or thin medallions. By using semi defrost allow for easy slicing. 2. In a bowl, add sliced chicken. Ensure uniform cutting for even frying. Add 3 tablespoon of thin soy sauce, a dash of shao shing wine and a dash of white pepper. Add cornstarch and/or potato starch to coat all chicken. The liquid will help coating to adhere to the chicken. Use your hands to mix well. 3. Smash peeled garlic and slice fresh ginger horizontally thinly (Place your palm over the ginger and slice horizontally. Then cut vertically to create little ginger sticks 4. In a small bowl, add 1/4 cup soy sauce and 1/2 cup of brown sugar. a dash of sesame oil and about 1/4 cup water 5. Wash and cut scallion into 2 inch pieces. 6. As the chicken is coated, we will deep fry but if you want to air fry, the place and separate the chicken pieces on parchment paper and freeze, then air fry. 7. Pour canola oil in pan on medium heat. Seep fry chicken. Take out and raise temp to high and refry again for a crunchier crust coating. Set aside. In a pan, add a dash of canola oil, add fresh garlic & ginger. Don't let garlic turn brown. Add combination of soy sauce, brown sugar and sesame oil in pan and mix together with ginger and garlic. 8. Taste to your liking. Then drizzle corn starch solution. Allow time to cook cornstarch. the slurry solution is a 50/50 water to cornstarch. Will thicken the sauce. Not to thick but not too watery. Once desired consistency is achieved, add chicken. quickly stir fry all chicken into sauce. 9. Add sliced scallion
Air Fry Crispy Pork Belly
1 slab of pork belly kosher salt white vinegar 5 spice powder needle tenderizer olive oil air fryer Dry bay leaf
1. Boil water, add 2 bay leaves (optional), add pork belly allow to submerge. Boil for 15 minutes, and allow scum to surface. Rinse pork belly. Dry any moisture. 2. Smother with kosher salt. This will draw out additional moisture from skin. Allow to stay on skin for about 15 to 20 minutes. Wipe off any excess salt. 3. Take the needle tenderizer and poke as many wholes in skin. You'd rather have a wholly skin which will create that extra crispness. Flip pork belly over. With a sharp knife, score the bottom of the belly like a tic tac toe board. Sprinkle 5 spice powder, salt and a dash of olive oil. 4. Take the vinegar, place in a small dish and brush vinegar over skin and allow to sit for 15 minutes. 5. After 15 minutes, soak up all vinegar. 6. Refrigerate pork belly for about 30 minutes. Check on it and wipe off any moisture that may have risen. 7. Cut a large piece of aluminum foil, What you want to do is center the pork belly on the sheet. Then bring up the aluminum sides to protect meat from drying out. You may need to fold to adjust. Twise or fold corners to create a tight seal. 8. Place in air fryer at 400 degrees farenheit and time at 50 minutes. After 25 minutes, pause and see what your created, a nice golden crust of skin. Finish time and bring out. Allow to sit for 10 minutes. Pour some Hoisin sauce in a dash for dipping. Turn belly on side and cut a small piece. You may cut that small piece even smaller. You did it! Congratulations
Chinese Traditional Steamed Dumplings (Siu Gow)
Ingredients: 1 pkg of ground pork 1/2 lb of raw shrimp 8 Shitake Mushroom or White mushrooms 2 eggs white pepper oyster sauce sesame oil 2 smashed garlic cloves 1 can of diced water chestnuts Butter knife
Preparation: Dice mushrooms, open can of diced water chestnuts, drain, chop up raw shrimp into a mash type consistency, add about 2 tablespoon of sesame oil, 2 tablespoon of oyster sauce, 1 egg, a dash of white pepper and the smashed garlic. Mix thoroughly. You will enjoy the essence of the combined flavor.
Wonton wrappers. I choose round but if your not near an Asian market, then square will have to do. Crack open the other egg. This will be the glue that seals the dumpling. Mix egg well. Use a butter knife and take a small portion of the filling and place it in the center of the round wrapper. Use your index finger and rub a little egg wash to the edge of the wrapper, 1/2 of the wrapper. Fold over the wrapper and you should have a 1/2 moon shape. Squeeze wrapper firmly where egg wash is.
In a steamer, line with parchment paper and place dumplings in, allow a little room between each dumpling. During the steaming process, the dumplings may stick to one another and you don't want that.
Well, you made your first dumpling. Oops!, how much timing to steam. As the filling cooks, the dumpling will be semi translucent. About 10 minutes. Take one out and taste. The wrapper should be a little chewy. or have a nice bite. Not mushy, if so, you steamed the heck out of it.
Korean Air Fry Crispy Chicken Wings (Chef Woo Can's Way)
Pkg of chicken wings (I separate the drum stick) Garlic Powder Salt Less than a 1/4 cup of Sugar 1/4 cup of water 3 tablespoon of Soy sauce Crunchy Garlic Olive Oil
Preparation: Rinse chicken wings and damp dry Add 1/4 cup of olive oil, sprinkle garlic powder and a dash of salt & white pepper. Mix thoroughly Air fry at 400 F for 35 minutes. Mid time, check on wings and shake in air fryer.
Separate pan, add water, sugar and medium to high heat about 15 minutes with an occasional stir. Consistency should be slightly syrupy. Add soy sauce and allow to blend in.
Add cooked crispy chicken wings and stir thoroughly coating the wings with sauce. Plate and sprinkle crunchy garlic on top.
Szechuan Beef w Asparagus
Top Round Beef (why? Continue and I will explain a secret) 1 pkg Asparagus 1/4 cup Thin Soy Sauce (may not need all of it) Oyster Sauce (1 tablespoon) Shao Shing Wine (2 tablespoon) Brown Sugar (3 tablespoon Slurry solution (equal parts of cornstarch & water) 3 cloves of garlic (crushed) 2 tablespoon chili oil relish
Preparation: 1. Cut the top round thinly in large slices (surface area). Why? Because a top round is very tough. Although we will apply a special ingredient to break down the muscle, having it thin makes the meat more tender and palatable. 2. Sprinkle baking soda on the sliced top round. You want to use about 1/4 cup and work in the baking soda into each piece. Top round requires alot of help to make it tender. 3. Refrigerate the beef for about 3-4 hours. After, rinse with running water and thoroughly. Squeeze the meat as you rinse the beef. 4. Boil a pot of water. After beef has been rinsed, place in boiling water and cook the beef. Once cooked take beef out and place on plate. 5. Bend the asparagus and where it splits, discard the tough part. Wash and cut in half or thirds. 6. While water is still boiling, add asparagus and wait until you get an emerald green color. That moment is considered "Al Dente" Not overcooked and not undercooked. You must submerge asparagus in cold water to stop the cooking process. Set Aside. 7. In a small bowl, combine the soy sauce, brown sugar, shao shing wine, and slurry sauce. 8. Heat pan, add about 2 tablespoon olive oil, add beef and stir fry, garlic and stir fry, add asparagus and stir fry. Taste and adjust to your liking. Finally, add the chili oil. Hibachi Shrimp
Ingredients: 16-20 shrimp (16-20 shrimp make up a lb) 2 patties of unsalted butter 2-3 tablespoon of thin soy sauce Garlic powder (optional) Cilantro (excellent for plating and eating too)
Preparation: Depending on type of shrimp prepared, it may be deveined, deshelled and tails removed. In a non-stick pan, on medium heat, add the 2 patties of butter and allow to melt, not browned, add shrimp and stir, no more than 1 minute on the shrimp. (Key is not to overcook shrimp). You want the texture to be "Al Dente" not overdone or under done.. Add the soy sauce after 20 seconds of placing shrimp in pan. Combine all ingredients and taste, then take out after 1 minute.
Add a sprig of cilantro and lemon for garnish
Thai Basil Shrimp
16-20 shrimp (16 to 20 shrimp to a lb) 1 pkg of fresh Thai Basil 3 garlic gloves 1 tablespoon oyster sauce 2 tablespoon fish sauce 2 tablespoon of brown sugar 1 tablespoon of shao shing wine Slurry solution: Equal parts of water to cornstarch
If using a non stick pan, use medium temperature, add olive oil (2 tablespoon) and add crushed fresh garlic to infuse the garlic oil into the olive oil. Add oyster sauce, shao shring wine, fish sauce, brown sugar and a dash of water. Stir fry all ingredients. Add thai basil leaves and shrimp and stir quickly.
The shrimp, you want it to be cooked "al dente", not over cooked and not undercooked. All sides of the shrimp should be orange color but no longer than 1 minute as your stir frying. You want the shrimp to be tender not rubbery. Taste, taste and taste. If it's still a little salty, off set it with a dash of sugar and or more water. Then use the slurry to thicken. You don't want it to be too thick, just to coat the shrimp with the delicious sauce. The sauce combination of sweet and salty is perfect.
Thai Mango Coconut Sticky Rice Dessert
Canned Diced Mango Coconut Milk Can Condensed Milk Small pkg of Glutinous/Sweet Sticky Rice Favorite cookie Marachino cherry
1 1/2 cup of sticky rice rinsed 2 times. Add water until the water comes up to your hand knuckle laying flat on the surface of the rice. In a rice cooker (preferred method) press and allow the cooker to do its job.
Shake can of coconut milk and open and add about 1/2 can in a bowl. Add 1 tablespoon of condensed milk and stir until mixed in with coconut milk.
Get a martini glass, use an ice cream scoop and place 1 scoop in the martini glass, add the combo of coconut/condensed milk in the glass and spoon the diced mango around the sides of the rice and plop a cherry on top and add your favorite cookie.
-Size 16-20 shrimp, de shelled, deveined and- hump sliced (will curl when cooked) -2 tablespoon of Light soy sauce -1/4 stick of butter - 1 bottle of Yum Yum dipping sauce
Preparation: In a non stick skillet, add butter low to medium heat, add soy sauce and mix well, taste, there should be a balance of buttery and salty. Add shrimp, no stir and cook shrimp for about 1- 1 1/2 minutes. Test 1 shrimp, shouldn't be rubbery, nice and tender and mix with sauce to get a nice coating.
Thats it. You did it!
Chef Woo Can www.chefwoocan.com
Shrimp Satay (Peanut Sauce)
Ingredients: Costco size 13-15 shrimp/Buy bulk pkg. 1-2 jars of Yeo Satay Sauce (Local Asian grocery store. Check Wegman's or Shop Rite 2 cloves are fresh garlic/ smashed Boston Cucumber/ Sliced Red Onion/Sliced
Process: 1. The jumbo shrimps are huge but if we cook it too long, the muscle will tighten up nd become overly chewy. Secret: The shrimp from Costco is already deveined. Just peel shell (Keep shell and freeze: delicious shrimp broth boiled with a dash of sugar and a dash of soy sauce). Take these large jumbo shrimp, sprinkle baking soda about 1 tablespoon on 13-15 shrimp about 1 lb. Use your hand and blend baking soda into shrimp uniformly. (Allow 15-20 minutes) before washing the shrimp thoroughly. 2. Wash shrimp and allow to soak in water for 10 more minutes. 3. Smash garlic, gather sliced red onion and slice cucumber and set aside. 4. In a non-stick pan, turn to medium heat, add a dash of vegetable oil. add garlic and saute. 5. Drain water from shrimp and place shrimp in non-stick pan. Saute and add jarred satay sauce and mix well. Remember to allow shrimp to cook and wait until, all orange color and take a small bite after 5 minutes. You want tender texture. on the shrimp. 6. Pur the satay shrimp in a serving plate with r sliced red onion and cucumber surrounding the dish. Take a shrimp in sauce and a piece of onion and cucumber and its delicious.
Avocado Dessert Special
Ingredients: 1-2 semi riped avocados 1 can of condensed milk or Stevia and whole milk Crushed ice or medium sized ice cubes Fountain or tall glasses for the smoothie or just combine unblended ice cream sticks for pops
Preparation: Avocado with Ice 1. Avocado's should be semi soft and take a sharp knife and cut in half, remove it. Tap shrp knife on pit and twist and pull. 2. Core avocado, place on chopping board and dice it. 3. Add can of condensed milk. (very sweet milk, thick and syrupy) versus evaporated milk (concentrated milk) OR use Stevia and whole milk. 4. Add crushed ice or ice cubes and mix and enjoy. Avocado Smoothie 1. Follow steps 1-4 and place in blender and viola, you have a smoothie Avocado Pops 1.Steps 1-3 and blend and pour into an empty ice tray and place ice cream sticks in or use plastic cups and do the same.
By Chef Woo Can at www.chefwoocan.com #chefwoocanavocadosummerdessertrecipe
Hawaiian Chicken Asian Tacos
Ingredients: Street tortilla Shredded chicken breast Shredded scallion Shredded carrots Shredded Cabbage Crushed Pineapples Sriracha Mayo or yum yum sauce Barbeque sauce Preparation: 1. Boil chicken breast and shred. Add some barbeque sauce and salt and pepper.. 2. Take shredded scallion, carrots and cabbage. Mix with Sriracha mayo that will make your slaw. 3.Heat up street tortilla to warm up. 4. Add a tablespoon of shredded chicken, then add homemade slaw and a teaspoon of crushed pineapple. If you want more flavor, add some yum yum sauce
By Chef Woo Can at www.chefwoocan.com #Asianhawaiiantacosrecipe, #chefwoocansimplerecipes
Vietnamese Chicken Banh Mi (Chef Woo Can's interpretation) Perfect for warm weather; Has that cooling effect with a little spice
Ingredients: Hoagie or sub roll Fresh cilantro (Rinse thoroughly) Shredded Onion Cooked chicken breast sliced thinly or chopped Mayo/Sriracha Chili sauce (3:1 ratio portion) Thinly sliced Boston cucumber (less seeds) Boston Cucumber/sliced Preparation: -Take sub roll, it must be fresh or toast slightly and open it up -Take Mayo and mix Sriracha Chi to your liking and smear on both sides of the inside of the roll -Add chicken, overlap chicken slices, add sliced onion on the inside of the roll. Lay cucumber slices on top of chicken, then add fresh cilantro on top. (Substitute chicken): shrimp, lobster, thin slices of beef, slices of roast pork, duck But realize that the sandwich will be refreshing! Add some mint leaves to give a new dimension of flavor.
By Chef Woo Can at www.chefwoocan.com #chefwoocansownvietnamesesubbanhmi #simplebanhmichickenvietnamesesandwich
Ingredients: 1 French Baquette Raw shrimp to Tillapia (2:1 ratio); 1 lb of shrimp to 1/2 lb of Tilapia Fish sauce Shao shing wine Corn starch sugar egg white/ (Depends on consistency; if needed) Preparation: Cut Baquette diagonally but evenly sliced. Set aside. In a food processor combine shrimp (deveined and shelled) and Tilapia, add a dash of shao shing wine, fish sauce, cornstarch (to bind) and a dash of sugar. Blend until all blended. Shouldn't be to thin and not to thick. If too thick then an egg white might be needed. Add Canola Oil; 3 cups and heat to medium. Take a baguette and spoon full of shrimp mixture and spread it on the baquette with a hill shape mound on the baguette. Do it to all the pieces of baquette. Any remaining mixture fry and you'll have fried shrimp balls.
Lemon Grass Chicken Baked
Ingredients: Fish Sauce (Very salty and pungent) Lemongrass Powder Brown sugar Boneless thighs Preparation: (2 people) -Take 2 chicken thighs and cut into small bitesize morsels. -Add lemongrass powder (lemony flavor and scent). Now, I am always an advocate of using fresh ingredients, but due to technology, they have reduced fresh lemongrass to an aromatic powder. Sprinkle as much as you want on the chicken in a bowl, it will not be overpowering. -Add brown sugar or Stevia or white sugar. I like brown sugar. About equal balance to the lemongrass. Add the fish sauce equal to the sugar but a little lesser sine its so strong in flavor. -Marinate all ingredients for about 30 minutes. While waiting, make jasmine rice. One cup of jasmine, wash 6 times, add 1/4 inch water to leveled rice and press rice cooker button. -On a piece of aluminum foil, spray with Pam and pour chicken on foil in a pan. Set to bake on toaster oven and for about 30-40 minutes at 300 degrees, it will be ready. Rice is perfect, use a fork or chop sticks to fluff up rice. Add a portion to the rice and there you have it
Steamed Tilapia with soy sauce, scallion & ginger
Ingredients: 2 Tilapia fillet Soy sauce Garlic Powder Fresh piece of ginger Fresh cilantro sesame oil scallion Preparation: Smash fresh garlic and ginger but make sure yiou peel the ginger. Ginger is very strong so a small piee goes a long way. Wash fresh cilantro (a garnish and edible; good for digestion). Wash scallion and slice thinly. Place garlic, ginger on top of tilapia fillet, steam tilapia until opaque white, drain liquid, add soy sauce, a dash of sesame oil and sprinkle fresh cilantro on top with sliced scallion Ketchup Shrimp
Ingredients: 1 lb of size 16-20 shrimp peeled & deveined Ketchup Worchestershire sauce Small bottle of fish sauce 2 garlic cloves smashed 2 stalks of diced scallion 1 small sliced of fresh ginger White pepper Corn starch slurry solution Preparation: -Sauce: Add ketchup that will be the base of your sauce. Add worchestershire sauce to give a distinct flavor along with a dash of fish sauce. Add water to combine all sauce together. You create the flavor. You don't have to follow a structured recipe that must be done a certain way. Your measurement is by taste. Once you achieved the taste, you've accomplished a very special art. -Prepare slurry solution, add corn starch (1 teaspoon) and add water and make it a slurry solution. The corn starch solution will create a thickened sauce and cling to the shrimp. Add about 1/2 to the ketchup sauce and stir. add white pepper. The shrimp, I advised to peel the shell off and devein but trust me, if you leave the shell on, the flavor will be unbelievable, its up to you. The shell for seafood has more flavor than you can believe. Like the bones of beef and chicken have so much flavor. -In a non stick pan, drizzle some oil, add smashed garlic and slices of fresh ginger, on medium heat, add shrimp and saute. Be careful of shrimp is not overcooked. Test when all shrimp is PRACTICALLY semi pink. The textiure that you don't want is rubber which means its over cooked. -Add ketchup sauce to shrimp and stir, no more than 2 minutes, add scallion and watch sauce thicken.. Taste the shrimp with the sauce. Add more worchestire sauce or add some fish sauce or more ketchup. Whatever is to your liking. and dish out on a nice platter. - Beef With Broccoli
Ingredients: 1 piece of flank steak, 3 tablespoon Oyster sauce, 2 cloves of fresh garlic, 1 broccoli head, 1 dash of soy sauce, 1 dash of sugar, corn starch slurry solution, water, 1 sliced carrot Preparation:
Flank steak is a very good cut of beef. 1st lay flank steak out flat. The lines going horizontally is the muscle lines. Cut flank steak horizontally along lines in 3” strips of beef. 1 strip is designed for 2 people. Vacuum seal the rest & freeze, mark it with a sharpie with the date. Slicing: Take the strip in front of you and with a very sharp knife at 45 degree angle, hold left hand on strip to prevent movement and lean knife against your left knuckle using it as a guide as your slice. The knuckle will prevent cutting your fingers. As you slice based on your desired thickness (recommend thin), move your knuckle back (retreating)along the strip while leaning knife against your knuckle. (Key here is uniformity).
Take slices of beef and place in a bowl. Add a dash of soy sauce, garlic powder, dash of corn starch and mix all together and allow to sit for 15 minutes. .
Prepare broccoli, the whole broccoli stem and floret will be used. Cut florets off and break into bite size pieces. Take stalk and trim with a potato peeler and rid the tough skin. Then slice the stalk thinly, set aside. Smash garlic to release aroma and oils. Set aside.
Boil water, add a dash of salt, add broccoli. Allow to cook for 1 minute until it turns an emerald green color. You don’t want it overcooked. Place in container and run cold water over it to stop further cooking.
Combine: In a non-stick pan add about 2 tablespoon veggie oil on medium, add garlic and stir fry, add marinated beef and cook 90% and take out. Add broccoli, stir fry, add meat, oyster sauce, soy sauce to taste, white pepper and garlic powder & stir fry. Add water ¼ cup or more if you want more sauce. Mix thoroughly, add sliced carrots for nice color with green broccoli. Add slurry solution to thicken. If you have caramel coloring add a dash.
Clams with Black Bean Sauce
Ingredients 1 or 2 dozen top neck clams (medium size) or Manila clams (smaller but more tender) 1 jar of Lee Kum Kee Black Bean Sauce. (Stays refrigerated for a long time) 1 or 2 garlic cloves smashed Oyster sauce 1 scallion chopped Shao shring wine. Slurry corn starch solution Preparation: Wash clams thoroughly. All open ones throw out. Steam clams until all opened Spread on a long tray open side up In a pan, add a drizzle of oil, add smashed garlic and saute. Then add a small spoonful of black bean sauce. Highly concentrated and equal portion of oyster sauce. Add some shao shing wine or white wine and about 1/2 cup of water or chicken broth. A dash a sesame oil would give a different dimension of flavor. Add slury solution to semi thick, not too thick and not too watery. Pour over clams and garnish with chopped scallion. \If your comfortable, with the grlic yu can add some shredded ginger too.
Chef Woo Can Marinara Sauce
2 can crushed tomatoes olive oil bay leaf (2) fresh garlic (2 cloves) or garlic powder Marsala, red or white wine crushed onions salt & pepper 1 can of tomato paste (if thicken is preferred) Hot Pepper flakes Preparation: 1. In a large non metallic pot, add some olive oil, allow to slightly heat up then add the crushed garlic, onions on low heat, don't let it burn, saute the garlic the 2 cans of crushed tomato. Add the bay leaves (provides a earthy flavor), add salt and pepper, crushed red pepper, 1/2 cup of wine. Marsala wine brings out the flvor, red wine makes the gravy richer and white wine provides a sweeter flavor. Either one is good. 2Low simmer and stir to allow flavors to mix well. Taste frequently. Don't just follow recipe without tasting. Everybody's taste buds are different. You may want to add some sugar but the onions add a sweetness. About 40 minutes should be enough time. Taste, if the consistency is thin, add the tomato paste, if no paste, just make a cornstarch solution slurry (1 teaspoon cornstarch mixed with water. If you add thickener (paste), always stir your gravy. The sauce is based on your taste. I'll provide the basics, then you can take it from there. Many say, I'll just buy jarred sauce. Yep, its definitely easier but the amount o sugar and salt is astronomical!, so although it may be time consuming, it will be healthier, natural nd you can freezer.
By Chef Woo Can at www.chefwoocan.com #chefwoocanspaghettisaucerecipe, #easysimplespaghettisaucerecipe, #homemadespaghettisaue
Ground Beef with Peas and Carrots
Ingredients: Ground Beef Frozen Peas & Carrots Garlic Slurry solution (cornstarch and water) Oyster Sauce (high in sodium; use it sparingly) (Optional) Sriracha Sauce Preparation: In a sauce pan, add some vegetable oil, there is no particular oil to use as long as its and oil. Add the ground beef and saute along with crushed garlic (garlic powder if fine). Drain excess beef oi. add frozen peas and carrots and stir. Add 3 tablespoon oyster sauce and a dash of soy sauce. Add the slurry solution to thicken. Now if you have a caramel coloring sauce, please add, it will darken it slightly. (Dark soy sauce is good too).
By Chef Woo Can at www.chefwoocan.com #chefwoocanbeefwithpeasandcarrots, #simplerecipebeefwithpeasandcarrots
Crab Rangoon (Fried wonton with cream cheese and crabmeat)
Ingredients 1 package of wonton skin 1 pkg of cream cheese 1 pkg of imitation crabmeat worchestershire sauce salt & pepper egg Preparation: Let cream cheese sit at room temperature. Then chop or mince imitation crabmeat. Mix in room temperature cream cheese. Add a dish of worchestershire sauce, salt and pepper. set side. Take a wonton skin and it doesn't matter which angle. The purpose is to form an envelope to close up the cream cheese mixture. The amount of mixture is key here. Too much may causing oozing on the sides. Egg mixture is the glue to seal it. Rub with your finger along side the wonton skin to seal. You can fold it up rectangle, triangle or even add a mixture in the center and bring all ends up to make a money bag type shape which would require egg paste on all 4 corners. Set all filled wonton on a plate not letting them touch each other. Heat up 2 cups of vegetable oil and set to warm. Although we want oil to be hot, after awhile it will become very hot and will burn the wonton skin. You want medium oil heat to provide a golden color. Don't be concerned with the contents inside as they will heat up quickly. Our concern is a golden skin color. If you need a dipping sauce, stir ketchup with vinegar and sugar equal parts and a slurry sauce for thickener. Remember once sauce is hot, the consistency of the sauce afte the slurry is added will still be thin but once it cools it will thicken up.. Add pineapples and marachino cherries.
By Chef Woo Can at www.chefwoocan.com @Chefwoocancrabrangoon, @ crabrangoon, #simplerecipecrabrangoon
Summer Shredded Chicken Sesame Oil
Ingredients: 2 chicken breast 2 stalks of scallion (green onion) sesame oil oyster sauce white or black pepper garlic powder sesame seeds Preparation: Slow cook chicken breast by cutting in half for quicker cooking. Once done, in a pot, shredded chicken. Shred scallion and sprinkle over chicken, add equal amounts of sesame oil and oyster sauce based on taste. Add white or black pepper to taste and toss. Leave in fridge for a couple of hours. It's a cooling dish with a nice bowl of jasmine rice.. Add crushed chili pepper flakes or sriracha for a spicy flavor. Sprinkle toasted sesame seeds over chicken.
By Chef Woo Can t www.chefwoocan.com #chefwoosummershreddedchicken, #simplerecipesummershreddedchicken
Italian Meat Balls
Ingredients: Meatloaf mixture (beef, veal and pork) Regular bread crumbs parmesan cheese 1 egg salt and pepper garlic powder or fresh crushed garlic minced onions Dried basil salt or soy sauce worchestershire sauce Preparation: Take a portion of the meat mixture and formulate a round ball. Set aside and pan fry in a medium skillet. The taste becomes more pronounced rather then dropping it in the sauce. Eventually the pan fried meatballs will be in the sauce and over time the sauce will be more enhanced. Depending of size of meatball, the smaller in size the quicker the cooking process. Taste one.
By Chef Woo Can at www.chefwoocan.com #chefwoocanitalianmeatballrecipe, #italianmeatballsimplerecipe,
Korean Red Chili Paste Noodles
Ingredients: Korean Red Chili Paste Ground Pork (1.2 lb) Scallion (sliced) Sesame Oil Rice Vinegar Spaghetti Noodles Sugar Preparation: 1. Cook Spaghetti noodles until Al Dente (neither over or undercooked) 2. Rice under cold water to stop further cooking. 3. Cook ground pork and you may want to add some Summer diced vegetables like zuchinni. 4. Add to spaghetti in a large bowl with ground pork and diced veggies. Add the chili paste according to your taste buds. If you like spicy add more but at lest start off with at least a 1/4 cup or less then add according to your taste. Add sesame oil and rice vinegar in equal portions like 2 tablespoons and 1 table spoon of sugar. Sprinkle sliced scallion over dish for presentation. So, a change of pace using pasta with an Asian spin. By Chef Woo Can at www.chefwoocan.com #Koreannoodlewithredchilipastesimplerecipe, #Chefwoocankoreanredchilipastenoodle