Hainanese Chicken and Rice

CHICKEN:
1. Wash and pat dry 1 whole chicken and remove any excess fat. Make sure not to break the skin.
2. Rub the outside and cavity of the chicken with at least 2 tsp rock (sea) salt.
3. Insert inside the chicken the following: 4 cloves garlic crushed, 4 thin slices of ginger (2 inches in length each), 5 stalks of Scallions or Spring Onions (tie in a knot) and add 1 tbsp of sesame oil inside the cavity and rub the 1 tsp on the skin.
4. In a pot bring to a boil some water enough to cover the chicken and 5 small shallots (rough chop).
5. Once a rolling boil has been achieved add the chicken breast side down.
6. After 15-17 minutes carefully turn the chicken on its back. Be careful not to tear the skin.
7. Remove any scum that rises to the surface.
8. After 15-17 minutes drain the chicken and immediately transfer into a bowl of ice water.
9. Set aside the chicken broth for the chicken rice.
10. Once the chicken has cooled remove and pat dry and don’t break the skin. Remove the ginger, scallions and garlic.
11. Slice off the breasts, wings, legs and thighs. Place the pieces on a plate to be steamed before serving.

CHICKEN RICE:
1. Place in a rice cooker at least 4 cups of uncooked rice.
2. Add 5 cups of the chicken stock, 1 tbsp peanut oil, 4 cloves garlic (minced), 1 tsp minced ginger, ½ tsp salt and 3 Pandan leaves (tie in a knot).
3. Cook the rice according to rice cooker instructions.

GINGER SAUCE:
1. Mix in a bowl the following: ½ tsp lemon juice, 2 tsp minced ginger, 1 tsp minced garlic, 1 tsp sesame oil, ¼ tsp salt, 2 tbsp chicken stock and 1½ tsp sugar.
2. Transfer to a serving bowl.

SWEET SOY SAUCE:(Kecap Manis Sedang)
1. Mix in a bowl the following: 1½ tbsp dark soy sauce, 1½ tbsp light soy sauce, 1½ Mirin and 1 tbsp sugar.
2. Transfer to a serving bowl.

Before serving, steam the chicken pieces for 3 minutes and slice into serving sizes. Serve with sliced cucumbers, tomato wedges and garnish with Cilantro leaves.

Beef Bulgogi

1. Cut into thin slices 500g Flank Steak and pound lightly with the dull edge of the knife to soften.
2. Mix in a bowl the following ingredients for the marinade: 1 tsp black pepper, white part of 2 leek stalks (chopped), 4 tsp white sugar, 4 tsp brown sugar, ½ cup soy sauce, 1 small shallot (chopped), 3 scallions (chopped), and 1 tbsp sesame oil.
3. Place the beef slices inside a re-sealable bag and add the marinade but retain about 2 tbsp for the vegetables.
4. Marinade for at least 2 hours but better if overnight.
5. While marinating prepare the following to complement the dish.
6. In a pan sauté the following in 1 tsp oil: 1 medium carrot (sliced into thin strips), 1 cup bean sprouts, 5 fresh button mushrooms (sliced) and 1 medium shallot (sliced). Season with salt and pepper and add the 2 tbsp beef marinade.
7. Don’t overcook the vegetables.
8. In a grill cook your marinated beef to your desired doneness. I cooked this at least 30 seconds per side.

Before serving, slice the beef into strips after resting and place on top of rice. Sprinkle with toasted sesame seeds and top with the vegetables.

Chicken Satay

1. Slice into thin strips 500g of boneless chicken breasts and keep chilled.
2. Mix in a bowl the following ingredients for the marinade: 3 cloves garlic (minced), 2 tsp coriander, 4 tsp brown sugar, ½ tbsp black pepper, 1 tsp salt, ¼ cup soy sauce, 2 tsp ginger (chopped), 1 tbsp lime juice, 3 tbsp olive oil, ¼ cup coconut milk and ½ tbsp curry powder.
3. Place chicken strips inside a re-sealable bag and add 2/3 of the marinade and reserve the rest for basting.
4. Marinade for at least 45 minutes to an hour.
5. Skewer chicken strips into bamboo skewers that were soaked in water for 30 minutes.
6. Grill the Chicken Satay and baste with the remaining marinade.
7. Cook until chicken is firm and no longer soft. Do not overcook otherwise chicken will be tough.

PEANUT SAUCE:
1. Mix in a bowl ¼ cup chunky peanut butter, ½ tsp hot chili sauce, 1 clove garlic (minced), 2 tbsp honey, ½ tsp Cayenne Pepper, 1 tsp lime juice, 2 tsp soy sauce and ¼ cup peanut oil.
2. Best served a little bit warm.

Serve the Chicken Satay garnished with Cilantro leaves together with the Peanut Sauce.

Minced Pork Wrapped in Lettuce

1. Prepare 500g of lean ground pork.
2. In a saucepan bring to a boil 1 cup of chicken stock, ½ cup oyster sauce, 3 tsp brown sugar, a few drops of sesame oil, ¼ tsp salt and thicken with 2 tsp cornstarch diluted in 4 tsp water. Set aside.
3. In a wok or skillet sauté in 2 tsp oil 1 large onion (minced) and 3 cloves garlic (minced). Do not burn the garlic.
4. Once onion is translucent add the pork and sauté until fat is rendered and remove excess oils.
5. Add half of the sauce and continue to cook until the pork begins to dry.
6. Add 1 cup of fresh Shiitake Mushrooms (chopped) and add the remaining sauce.
7. Just before serving add 1 large Red Bell Pepper (minced), 1 block silken tofu (diced) and 1 cup green spring onions (chopped).
8. Sprinkle some Red Pepper flakes to add some heat if you desire.

Serve with iceberg lettuce leaves, preferable already triple washed, and encourage your guests to stuff the lettuce leaves with the pork mix and wrap before eating. For it to resemble Ma-bo-Tofu you may add Plum sauce for Chinese Style or Miso for Japanese Style.

Country Style Ribs

1. Trim the excess fat off of 1.5Kg Country Style Ribs.
2. Peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
3. Mix in a bowl the following ingredients for the marinade: equal parts apple cider vinegar and citrus juices (orange, lemon…etc.), ½ cup dark brown sugar, freshly ground black pepper, lemon pepper, Tabasco, 1 tbsp molasses and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
4. Put the ribs in a gallon zip-lock bag and pour the marinade over the ribs. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
5. Pull out the ribs and let the marinade drip and then pat the ribs down with a paper towel. The ribs do not need to be absolutely dry.
6. Coat the ribs liberally with any DRY RUB mix you want. Dry rubs are basically any salt, sugar, spices or herbs (dry or fresh) that you want to use.
7. Experiment with a basic dry rub mix of equal parts of salt and sugar. Then add to that mixture and equal part of black pepper, cayenne, paprika, thyme, rosemary, garlic powder, onion powder, oregano, and cumin. Don’t be afraid to add more and adjust it to your taste.
8. Pre-heat the oven 200’F.
9. In a baking dish lay out a layer of white onions about ¾ of an inch thick to elevate the ribs. Place the ribs on top of the onions and add water in the baking dish but make sure you don’t immerse the ribs. Cover the pan but make sure the cover does not touch the ribs otherwise moisture will fall on the ribs.
10. Cook the ribs for about 2-2½ hours adding water if it dries out. After 1½-2 hours remove the cover and continue baking.
11. Pull out the ribs before they are no longer soft when squeezed between the bones so as not to let them get dry and tough.

Serve with grilled carrots, onions and asparagus as your side dish as well as your favorite BBQ sauce. Another variation of cooking this is by smoking it on an outdoor grill in very low heat for 5-6 hours. Add wood chips 3-4 times during grilling. It is not necessary to smoke continuously.

Yemistes Domates me Rizi (Tomatoes Stuffed with Rice)

TOMATOES:
1. Cut the top off of 4 steak tomatoes and scoop out the pulp and leave around ½ inch of the meat.
2. Pass the pulp through a strainer, discard the pulp and reserve the juice.
3. Make sure the tops are returned to their corresponding body and set aside.

STUFFING:
1. In a rice cooker add 1 cup of Japanese Rice, 1 large onion (minced), 1 tsp garlic powder and 2 cups of chicken stock.
2. Once cooked remove and set aside.
3. In a pan heat 1 tsp olive oil and saute 2 cloves (minced). Do not let the garlic burn.
4. Add ¼ kilo or 250g of ground pork (you may also opt to use ground beef or lamb).
5. Add the tomato juice and reduce.
6. Add the cooked rice and 1 small Red Bell Pepper (minced) and 1 bunch Parsley leaves chopped.
7. For added texture and flavor you may add ¼ cup pine nuts and 4 pcs mint leaves chopped.

CUCUMBER SALAD:
1. Cut into cubes 1 large cucumber.
2. In a bowl mix the following for the dressing: ½ cup cane vinegar, juice from half an orange, 1 tsp sugar, ½ tsp red pepper flakes, ¼ cup chopped fresh basil, salt, pepper and olive oil.
3. Toss the cucumber in the dressing and chill in the refrigerator.

YEMISTES:
1. Pre-heat the oven for 350’F.
2. Stuff the tomatoes with the rice stuffing with a hefty mound on top and coat the tomato body and tops with olive oil.
3. In a baking pan, elevate the stuffed tomatoes on top of cucumber rounds around 2 inches high with the top of the cucumber scooped out to allow the tomato bottom to settle properly.
4. Fill the bottom of the baking dish with water and place in the oven.
5. Cook the tomatoes with the top on first and when that starts to blister remove the top and cook further until the body is cooked to your liking.

To serve, place in a plate the stuffed tomato with the cap on its side and the cucumber salad on the other side. Drizzle some of the dressing on the stuffed rice and also some quality extra virgin olive oil.

Callos (Stewed Ox Tripe)

1. Wash 1 kilo of ox tripe and 1 kilo of Ox leg. Try to remove all visible fat from the tripe and remove the hairs from the leg by scraping it with a sharp knife.
2. In a large pot place the tripe and leg and cover with water. Add 1 whole garlic (crushed), 1 large onion (rough chop), ½ tsp of whole peppercorns and 1 Bay Leaf.
3. Bring to a boil and remove scum as it rises. Cover and simmer until tender (around 4-5 hours) or you may cook in a pressure cooker to cut cooking time.
4. Transfer the meats to a plate and let cool and once cool to the touch cut the tripe and meat into ½ inch x 2 inch strips. Do not include the bones.
5. Strain 2½ cups of the stock to be used later.
6. Cut 1 medium carrot into thin strips and set aside.
7. Remove the skin of 1 pc Chorizo de Bilbao and shred and another piece sliced into very thin round slices and set aside.
8. In a large pan add 2 tsp olive oil over medium-high heat and saute until fragrant 2 cloves of garlic (minced), 2 pcs chili peppers (remove seeds and mince), and 2 medium onions (minced) about 45-60 seconds.
9. Add 3 diced tomatoes (remove pulp) and cook for another 45 seconds.
10. Add the shredded Chorizo de Bilabao and cook until they start to render color.
11. Increase the heat to high and add the Ox tripe and legs and stir thoroughly. Add ½ cup tomato paste and coat everything on the pan.
12. Add the 2 cups of beef stock, remaining Chorizo de Bilbao slices, carrots and 1 cup of garbanzos (chicken peas).
13. Season with ¼ tsp dried basil, ¼ tsp dried rosemary, salt, pepper and sugar. Bring to a boil, cover and simmer for 15 minutes.
14. Uncover and add 1 large Red Bell Pepper (cut into strips), ½ cup sweet green peas and 12 pcs of pitted green olives (sliced), cover and cook for another 5 minutes.

Best served with steaming Jasmine rice.

Meat Platter

BABY BACK RIBS: (See Previous Recipe)

GRILLED SAUSAGES:
1. Just purchase from your local deli your favorite sausages. In this case 2 pcs each of Veal Bratwurst, Hungarian Sausage and Schublig. Make slits on each side of the sausage.
2. Coat them with olive oil. Pre-heat grill and cook the sausages to your preferred doneness.
3. NOTE: Please make sure that you grill the sausages while they are at room temperature and not frozen in the middle.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. I like it hot so I added more Cayenne than the rest. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

BUTTERED CARROT and CORN:
1. Drain 1 can of whole corn kernel and discard liquid.
2. Dice 1 medium carrot and set aside.
3. In a pan, heat 2 tsp olive oil and 2 tsp butter and add the carrots and toss for 2 minutes.
4. Add the corn and toss for another 2 minutes.
5. Season with salt and add ¼ cup of chopped fresh flat leaf Parsley.

BAKED BEANS:
1. Soak overnight in water 1½ cup each of White Navy Beans and Red Kidney Beans.
2. In a dutch oven cook the beans in water by bringing to a boil, then reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand for 1 hour. (NOTE: beans will not be fully soft)
3. Drain and return beans to the dutch oven and add 1 large onion (minced), 1½ cups tomato ketchup, 1½ cups packed brown sugar, 2½ cups of water, 2 tsp mustard, 2 tsp molasses, 1 tsp salt, 3 cloves garlic (minced) and ½ kilo bacon (cut into bits). Leave bacon near top.
4. Cover and bake at 275’F for 2½ hours. Uncover and bake for an additional 30 minutes or until beans are tender.

To serve, just arrange everything on a platter and serve with your favorite condiments.

Saffron Risotto with Cajun Chicken and Shrimps with Tomato-Mango Salsa

RISOTTO:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is almost done add 1 cup of chopped Leeks (white part only).
9. Add ¼ cup each of Red Bell Pepper (diced) and Green Bell Pepper (diced).

CAJUN CHICKEN and CAJUN SHRIMPS:
1. Butterfly 4 pieces of skinless chicken breast and place in a re-sealable bag and marinate in fresh milk (preferably 12 hours).
2. In a bowl mix the following spices 1 tsp each of Sweet Paprika powder, White Pepper, and Garlic powder. ½ tsp each of salt and Cayenne Pepper.
3. Drain the chicken breasts and dry with paper towels. In another re-sealable bag place the spice mixture and the chicken breasts and toss the breasts to evenly coat the chicken breasts.
4. Pan fry the each breasts in ½ tsp olive oil and set aside. Cover with foil and set aside.
5. Remove the head and shell of 250g of large white shrimps (keep tail and last segment).
6. In a bowl mix the following spices 1 tsp each of Mirin and olive oil, ½ tsp each of Sweet Paprika powder and Garlic powder, ¼ tsp each of salt, Black Pepper and Cayenne Pepper and a dash of Tabasco.
7. Toss the shrimps in the mixture to coat thoroughly. Marinate for 30 minutes.
8. Pan fry in high heat in a pan or skillet until it turns pink and cover with foil and set aside.

SALAD with TOMATO-MANGO SALSA:
1. Mix in a bowl 2 large diced Roma tomatoes (remove pulp and seeds), 1 small red onion, and 1 cup diced ripe mango (make sure the mango is still firm and not too soft).
2. Add some finely chopped Flat Leaf Parsley.
3. Drizzle with dressing made from juice of 1 lemon, 4 tsp red wine vinegar seasoned with sugar, salt and pepper. Toss salsa gently so as not to crush the tomatoes and mangoes.

To serve, place some mixed greens on a plate and top with the Tomato-Mango Salsa. Add a ladle of the Risotto and slice the chicken into strips before placing on the plate. Place the shrimps on the side and top it with pureed mangoes with chopped Cilantro.

Orange Chicken (As inspired by Panda Express)

ORANGE SAUCE:
1. In a sauce pan mix the following: 1½ cup water (chicken stock is preferred), ¼ cup light soy sauce, juice and zest from 1 large orange, 5 tbsp sugar, dash garlic powder, dash onion powder and 5 tbsp vinegar.
2. Once simmering mix 2 tsp of cornstarch diluted in ¼ cup water.
3. Set aside once the sauce has thickened.

CHICKEN:
1. Cut into bite size pieces 2 lbs or 1 kilo of boneless chicken breasts.
2. Mix in a bowl 1 egg, 1 tsp white pepper, 1½ salt, and 1 tbsp olive oil.
3. Add the chicken to the bowl and mix well.
4. In another bowl mix ½ cup of cornstarch and ¼ cup flour.
5. Drain the chicken and place the pieces with the coating mixture. Shake off excess coating.
6. Deep fry the chicken until golden brown. Add the chicken in small batches so as not to bring down the temperature of the oil.
7. Place the chicken on paper towels to remove any excess oil. Set aside.

ORANGE CHICKEN:
1. In a wok or skillet heat 1 tbsp oil and add 2 tbsp ginger (mince finely) 2 tsp garlic (minced). Sauté until fragrant but do not burn.
2. Add 1 tbsp rice wine and stir for 5 seconds before adding the chicken.
3. Toss the chicken with the ginger and garlic before adding the Orange sauce.
4. Mix until chicken is well coated the sprinkle some red pepper flakes.

To serve, place in a deep dish and sprinkle some chopped green spring onions.

Roasted Vegetable Pasta

1. Coat with olive oil 8 large cloves of garlic ahead of time as this takes longer to cook. Put in oven at 375’F until golden brown.
2. Cut the following vegetables in 2 inches x ½ inch strips: (you may add more types of vegetables if you want). Around 1 cup each of Carrot, Zucchini (remove seeds), (Red, Green, Yellow) Bell Peppers, and Summer Squash.
3. Cut large Asparagus the same length as your strips above. Blanch in salted water until tender but not soft.
4. Cut 2 large white onions into slivers ½ inch thick as well.
5. Place all the vegetables (except the garlic) in a bowl and toss with EVOO, salt and freshly ground black pepper.
6. Place the veggies in a baking pan (you will need 2 as they need to be in a single layer only)
7. Roast in the oven until veggies are soft and tender with a little bit of char but not burnt.
8. While your veggies are roasting, boil in salted water a bag (250g) of any type of thick pasta you like (e.g. penne, farfalle (bow tie pasta)), until al dente.
9. Saute in EVOO a cup of sliced fresh Swiss Brown mushrooms and season with salt and pepper.
10. In a large mixing bowl scrape all your veggies from the pan into the bowl including the juices and oil.
11. Once the pasta and mushrooms are done toss together with the roasted veggies and roasted garlic (crushed).
12. Toss with ½ cup of freshly grated parmesan cheese and sprinkle some red pepper flakes and add around 15-20 pieces of red cherry tomatoes cut in half.
13. Finally add freshly chopped flat leaf parsley.

(For added texture you may also use pine nuts. Just roast in a pan before including it in the pasta)

Baby Back Ribs

1. Choose a meaty baby back ribs around 800-1000g.
2. For more succulent ribs you may trim off the flap meat above the actual rib bones.
3. Do not discard the meat as you can use it in other dishes.
4. Clean off most of the fat, then peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
5. Mix in a bowl the following ingredients for the marinade: equal parts red wine vinegar and citrus juices (orange, lemon…etc.), 1 tbsp each of dark brown sugar, freshly ground black pepper, lemon pepper, Tabasco, and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
6. Put the ribs in a gallon zip-lock bag and pour the marinade over the ribs. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
7. Pull out the ribs and let the marinade drip and then pat the ribs down with a paper towel. The ribs do not need to be absolutely dry.
8. Coat the ribs liberally with any DRY RUB mix you want. Dry rubs are basically any salt, sugar, spices or herbs (dry or fresh) that you want to use.
9. Experiment with a basic dry rub mix of equal parts of salt and sugar. Then add to that mixture and equal part of black pepper, cayenne, paprika, thyme, rosemary, garlic powder, onion powder, oregano, and cumin. Don’t be afraid to add more and adjust it to your taste.
10. Pre-heat the oven 200’F.
11. In a baking dish lay out a layer of white onions about ¾ of an inch thick to elevate the ribs. Place the ribs on top of the onions and add water in the baking dish but make sure you don’t immerse the ribs. Cover the pan but make sure the cover does not touch the ribs otherwise moisture will fall on the ribs.
12. Cook the ribs for about 2-2½ hours adding water if it dries out. After 1½-2 hours remove the cover and continue baking.
13. Pull out the ribs before they are no longer soft when squeezed between the bones so as not to let them get dry and tough.

Serve with buttered corn and carrots as your side dish as well as your favorite BBQ sauce. Another variation of cooking this is by smoking it on an outdoor grill in very low heat for 5-6 hours. Add wood chips 3-4 times during grilling. It is not necessary to smoke continuously. Big thanks to Mark and Pilar Hardin for introducing me to the wonderful tastes of dry rubs.

Shrimp in Corn and Coconut Soup

1. Remove shrimp heads from about 250g of large white shrimps and boil in 3 cups water, 2 tsp salt and 1 tsp black pepper. Put in a blender and strain the stock. Set aside and discard the pureed shrimp heads.
2. Put the shrimp stock in a soup pot and bring to a boil add the shrimps and just cook through and remove and shock in ice water.
3. Devein the shrimps and cut in half then quarters and set aside.
4. Add to the stock 2 cups of water and 2 cans whole corn kernel together with the liquid.
5. Bring to a boil and season with salt, pepper, garlic and onion powder.
6. Transfer the mixture in a blender or use an immersion blender and puree.
7. Add 1 can Coconut Cream and mix until incorporated.
8. Add 1 cup of grated medium carrot (use the large grater), 2 tsp Aromat, and the shrimps to heat through.
9. Before serving add 2 tsp butter to make the soup silkier.

To serve, garnish with chopped spring onions (green parts of the stalk) and garlic butter toast.

Swiss Brown Mushroom in Miso Soup

1. In a stock pot sauté in 2 tsp olive oil 1 pack of Swiss Brown Mushrooms (sliced).
2. Add 6 cups of beef stock or plain water. Bring to a boil.
3. Add 1 cup Miso paste.
4. Add 1 cup of dried Wakame (Dried Seaweed).
5. Season with salt and pepper to taste.

To serve, ladle into a bowl and garnish with chopped spring onions. You may also add cubed silken tofu before you cook the Wakame.

Oyster (Abalone) Mushroom in Miso

1. Mix in a bowl ½ cup brown sugar, 1/8 cup Mirin, 1/8 cup light soy sauce and 1/8 cup Miso. Mix until sugar is fully dissolved. Set aside.
2. Sauté in a wok or skillet 2 tsp olive oil and 2 tsp butter, 1 large white onion (slivered), 3 cloves garlic (sliced thinly) and 2 large tomatoes (cut into wedges).
3. Add a pack of around 250g of Oyster Mushrooms to the wok and mix well.
4. Add the Miso sauce a little at a time until desired taste is acquired.

To serve, place in a plate and garnish with chopped spring onions.