Chef Woo Can Simple Easy Recipes
Simple Easy Recipes
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:
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
Preparation:
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))
Preparation:
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
Ingredients:
1 slab of pork belly
kosher salt
white vinegar
5 spice powder
needle tenderizer
olive oil
air fryer
Dry bay leaf
Preparation:
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)
Ingredients:
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
Ingredients:
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
Ingredients:
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
Preparation:
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
Ingredients:
Canned Diced Mango
Coconut Milk
Can Condensed Milk
Small pkg of Glutinous/Sweet Sticky Rice
Favorite cookie
Marachino cherry
Preparation:
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.
Hibachi Shrimp
Ingredients:
-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 ornage 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
Shrimp Toast
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:
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.
ITALIAN:
Chef Woo Can Marinara Sauce
Ingredients:
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
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
SALAD DRESSING
Arugula and Garlic Dressing
1 cup mayonnaise
1 cup baby arugula
1 clove of garlic crushed
1 teaspoon of fresh lemon zest
Blend until smooth
Ginger Miso Dressing
1/4 cup rice vinegar
2 tablespoon white miso
1 tablespoon mirin
2 teaspoon sugar
1 piece of 1 inch grated ginger
1 garlic crushed
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon water
Stir all ingredients in small sauce pan, over low heat until sugar dissolves
Remove pan from heat , strain over glass jug, discard solids.
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:
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
Preparation:
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))
Preparation:
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
Ingredients:
1 slab of pork belly
kosher salt
white vinegar
5 spice powder
needle tenderizer
olive oil
air fryer
Dry bay leaf
Preparation:
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)
Ingredients:
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
Ingredients:
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
Ingredients:
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
Preparation:
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
Ingredients:
Canned Diced Mango
Coconut Milk
Can Condensed Milk
Small pkg of Glutinous/Sweet Sticky Rice
Favorite cookie
Marachino cherry
Preparation:
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.
Hibachi Shrimp
Ingredients:
-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 ornage 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
Shrimp Toast
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.
ITALIAN:
Chef Woo Can Marinara Sauce
Ingredients:
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
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
SALAD DRESSING
Arugula and Garlic Dressing
1 cup mayonnaise
1 cup baby arugula
1 clove of garlic crushed
1 teaspoon of fresh lemon zest
Blend until smooth
Ginger Miso Dressing
1/4 cup rice vinegar
2 tablespoon white miso
1 tablespoon mirin
2 teaspoon sugar
1 piece of 1 inch grated ginger
1 garlic crushed
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon water
Stir all ingredients in small sauce pan, over low heat until sugar dissolves
Remove pan from heat , strain over glass jug, discard solids.