Chef Woo Can Simple Easy Recipes
Air Fryer Will Redefine All Deep Frying
Right now, everyone has a a multi operational air fryer, slow cooker, steamer etc..., so it only make sense to introduce recipes that otherwise would be fried, greasy and not exactly healthy during the Summer. Well, I'll be introducing recipes from Southeast Asia. No more standing by the range frying up food, sweating and dealing with grease.
By Chef Woo Can at www.chefwoocan.com
#chefwoocanandairfrying, #southeastasiangoodiesairfry
#airfrydeepfrybananas
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)
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 cucmber slices on top of chicken, then add fresh cilantro on top.
(Substitute chicken): shrimp, lobster, beef, scallops, vegetarian (pan fried tofu), fried oysters, portabella mushrooms. pork, duck, lamb, almost anything
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 baquette and spoon full of shrimp mixture and spread it on the baquette with a hill shape mound on the baquette. 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
Right now, everyone has a a multi operational air fryer, slow cooker, steamer etc..., so it only make sense to introduce recipes that otherwise would be fried, greasy and not exactly healthy during the Summer. Well, I'll be introducing recipes from Southeast Asia. No more standing by the range frying up food, sweating and dealing with grease.
By Chef Woo Can at www.chefwoocan.com
#chefwoocanandairfrying, #southeastasiangoodiesairfry
#airfrydeepfrybananas
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)
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 cucmber slices on top of chicken, then add fresh cilantro on top.
(Substitute chicken): shrimp, lobster, beef, scallops, vegetarian (pan fried tofu), fried oysters, portabella mushrooms. pork, duck, lamb, almost anything
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 baquette and spoon full of shrimp mixture and spread it on the baquette with a hill shape mound on the baquette. 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