Servings: ~ 6 Preparation time: 15 minutes Cooking time: 5 minutes on high pressure cooking Ingredients 8 cups of water 4 tsp of chicken broth powder 1 tsp of salt 1 tsp of tarragon 1 tsp of rock sugar or regular sugar 1-2 beef bones/marrow bone 3 – […]
Servings: 3-4 Preparation time: 5 minutes Cooking time: 1 hour (more if you choose to cook it longer) Ingredients For sauté Onion: 1 Ginger: A few slices Cinnamon sticks: a small stick Garlic cloves: 4 Oil: a dash In teabag Bay leaves: 2 Cardamom seeds: 2 Cloves: […]
Servings: 2 (depending on many pieces you want). Photo made 2 dishes with 1 Ahi steak
Preparation time: 10 minutes
Cooking time: 5 minutes
- Cooking oil
- Soy sauce: 1tbsp
- Mirin vinegar: 1/2 tsp. can substitute with regular vinegar, rice vinegar, wine vinegar.
- Honey: 1 tbsp
- Sesame oil: 1/2 tbsp
- Lime/lemon: 1 tsp
- Wasabi: optional
- Ginger: optional
- Green onions: for garnishing
- Sesame seeds
- Coarse salt and pepper: for a steak rub
Preparing the ingredients
- Prepare a bowl for the liquid seasoning. Add together soy sauce, mirin, honey, sesame oil, and lime. If you like ginger, you can use minced or ground powder about a pinch or two depending on your preference. You can add some wasabi on the side as a garnish or add it into this seasoning. If you don’t have wasabi, you can use horse radish too. Mix this sauce thoroughly.
- Wash your tuna with cold water and pat dry with paper towel
- Heat your non-stick pan with cooking oil while you prepare to marinate your tuna
- Place your tuna in the marinating sauce and toss it evenly or into a zip log bag. You can place in the fridge to absorb more flavor for about half an hour. I just cook it on the spot
- Sprinkle generously some sesame seeds on the surface of your steak everywhere. Add the dry course salt and pepper seasoning generously and rub it in like a steak
- Place the tuna steak on your pan. I used my tamagoyaki for this and it worked like wonders. Cook for about 2 minutes on each side and until the surface of the steak has a nice sear. Cook longer if you want a more cooked steak. When cooking the steak, don’t waste the extra sauce. Add some onto the steak as you cook to prevent the pan from sticking and drying out. Don’t throw out the marinating sauce! Cook it separately afterward (because it was marinated with raw tuna) and save it as delicious dripping or glazing sauce!
- Prepare whatever you want to eat your steak with ahead of time. Once the steak is done, let it sit for a minute on the cutting board before cutting it into desired length and thickness. Garnish with green onions. This photo was served with pesto angel hair pasta, corn, tamago, arugula, beansprouts and horseradish.
Feel free to add or take away anything from this recipe. Servings: approximately 140 dumplings Preparation time: ~ 20-30 minutes for combing ingredients. Give yourself 2-3hrs for making large batches. The time depends on your experience with folding the wontons or dumplings Cooking time: 10-15 minutes. Frozen wontons […]
This recipe is applicable for the substitution of any meat and can also be made vegetarian! Servings: 6-8 (serving increases with increased additional vegetables of choice). I fill my instant pot up to the maximum 2/3 line (using an 8 quart instant pot). Preparation time: ~ […]
Servings: 6-8(depending on how many steaks per person. Recipe contains 10 steaks)
Preparation time: 10 minutes
Cooking time: 30-45 minutes
- Garlic: 5 cloves, more or less depending on preference. Whole or minced. I like it minced. Can be substituted with 2 tsps of garlic powder
- Ginger: 2-inch piece minced, sliced, grated or match sticks depending on preference. I like it grated.
- White onion: 1 small-medium in size. Can be substituted with scallions or any other kind of onions. Can also be substituted with 1-2 tsp of onion powder
- Green onions: 3-5 stems. Cut in 2 inches in length or as preference
- Cooking oil: 2 tbsp
- Bay leaves: 3-5 leaves
- Coriander seeds: (optional) 1-2 tsp
- Szechuan peppers:(optional for numbing spice) 1/2 tsp or as preferred
- Ground pepper: To garnish over the top
- Dried chili pepper: (optional) 1-3 pieces
- Tofu: (optional)
- Sugar sticks: half a stick
- Water: 1 cup. Can be substituted with coconut water
- Fish sauce: 1.5 tbsp
- ABC sauce: 1 tbsp
- Dark soy sauce: 1 tsp
- Salt: I use Kosher, 1 tsp
- Basa fish: 1kg of steaks. These have more flavor. Can use fillet too but the texture will be different. I find it mushier in fillet form
Preparing the ingredients
- Soak the catfish in a large basin of water and salt to cleanse the fish. This can be cooked from the raw, thawed or frozen condition. If frozen, it will take slightly longer to cook but not much longer.
- Depending on the form of the ingredients, prepare garlic, ginger, and onions and oil. Add bay leaves, coriander seeds, Szechuan peppers, chili pepper (if you use any of these optional ingredients) into a large clay pot (can be added later too). If you don’t have one, a normal pot will do. Cook under medium-high until fragrant. Don’t burn the garlic or you’ll have a bitter/burnt aftertaste
- Place the fish into the pot and add fish sauce, ABC sauce, soy sauce, salt, sugar, tofu, and water/coconut water. Cook under medium-high until it comes to a boil and cook under medium heat until fish is cooked if you’re in a rush, or simmer if you have more time. Simmering will allow the flavor to get absorbed into the fish. The longer you simmer, the more flavorful. Remember to flip the steaks and rotate them around to cook evenly.
- Usually, this is eaten with fresh white rice and some vegetables on the side. You can serve directly from the pot on a table or plate per serving depending on your preferred style
Servings: 6 Preparation time: 10 minutes Cooking time: 1.5 hours Ingredients Beef bones: 1 lb (approximately 3 pieces). If you want a more “oily/thicker” broth, add up to 3 pounds. Can combine with beef shank. If you want a chicken pho, just switch out anything beef for […]
Servings: 2 Preparation time: 5 minutes Cooking time: 20-30 minutes Ingredients Dried shrimps: 1 tbsp (Optional. This replaces salt) Beef broth: About 750ml. Can use any kind like chicken, vegetable etc. Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during […]