Slow Baked Juiciest Liempo


INGREDIENTS:

  • 1 kilo boneless, skin-on pork belly-fully cleaned, trimmed
  • 10 grams salt (sea or table)
  • 8 grams sugar (white or brown)
  • 6 grams cracked black pepper
  • 5 grams garlic powder
  • optional 2 grams MSG
  • 200 ml. pineapple juice
  • 60 ml. EVOO (Extra Virgin Olive Oil)

INSTRUCTIONS:

  1. Blend well salt, sugar, optional MSG, pepper and garlic powder. Set aside.
  2. Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in). 
  3. Pour in pineapple juice. Massage meat to break its protein for easier flavor absorption.
  4. Summon blended powder ingredients and pour unto all parts: skin, inside slits, sides etc. Scatter thoroughly. Refrigerate (NOT FREEZE) for 30 minutes. While waiting pre-heat oven to 375deg.F (190deg.C).
  5. Line rectangular oven pan with foil. Without draining too much, lay marinated belly skin up and pop into oven. Sear for 25 minutes.
  6. After 25 minutes retrieve belly. Turn. Now it’s flesh side up. Cover with foil.
  7. Step down temp to 275deg.F (135deg.C). Wedge belly unto oven again.
  8. Slow cook for 1 hour 15 minutes or until internal temp registers 155deg.F (68deg.C). Done.


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Easy Shrimp Scampi


INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • Kosher salt
  • freshly ground black pepper
  • 1/4 cup dry white wine or vermouth
  • 1 pound raw, peeled, deveined shrimp with tails on (thawed, if frozen)
  • pasta, crusty bread, or rice, for serving (optional)
  • 2 teaspoons coarsely chopped Italian parsley, for garnish
  • lemon wedges, for garnish

INSTRUCTIONS:

  1. Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, about 30 seconds.
  2. Add the wine or vermouth and cook until the alcohol smell has cooked off, about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
  3. Serve over pasta, crusty bread, or rice, if desired, and garnish with parsley and lemon wedges.

Source: CHOW

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Slow Cooker Chicken Adobo


INGREDIENTS:

  • 4 medium yellow onions, halved and thinly sliced
  • 4 medium garlic cloves, smashed and peeled
  • 1 (5-inch) piece fresh ginger, cut into 1-inch pieces
  • 1 bay leaf
  • 3 pounds bone-in, skin-on chicken thighs
  • 3/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • steamed rice, for serving

INSTRUCTIONS:

  1. Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
  2. Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
  3. Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
  4. Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.

Source: CHOW

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Vinegar-Slipped Fish


INGREDIENTS:

For the Fish:

  • 1 lb boneless, skinless fish fillet (cod, red snapper, or sole)
  • 2 green onions, white and green parts, separated
  • 3 cups oil
  • 1 garlic cloves, crushed
  • 1 tbsp dry sherry
  • 2 tsp sesame oil

For the Marinade:

  • 2 egg whites
  • 2 tbsp tapioca or cornstarch
  • 1 tbsp dry sherry
  • 1//2 tsp Salt
  • 2 slices ginger (mince and squeeze out juice; use juice for dish)

For the Vinegar Sauce:

  • ¾ cup chicken stock
  • 2 tbsp red rice vinegar (or brown rice vinegar)
  • 2 tbsp sugar
  • 2 tsp tapioca powder or cornstarch
  • ¼ tsp salt

INSTRUCTIONS:

  1. Cut fillets lengthwise into strips 1 inch wide. Cut each strip into chunks about 1 x 1 ½ inches.
  2. Mix ingredients for marinade and add to the fish. Mix well, using your fingers or chopsticks.
  3. Cut white parts of green onion into 4” lengths, then flatten with a cleaver. Add to marinating fish.
  4. Chop the green onion leaves very fine and set aside.
  5. Mix ingredients for sauce and set aside.
  6. When ready to cook, remove green onion whites and chop fine. Combine with green parts.
  7. Set wok over medium heat. When hot, add the oil. Wait 2 to 3 minutes, heat to 325 deg. F or until a piece of green onion dropped into the oil bubbles, sizzles and moves around.
  8. Add the fish chunks to the oil. Lightly stir in a spading manner to separate (30 seconds). Cook fish for 2 minutes, then turn heat up and continue cook 1 minute longer, at 375 deg. F. Drain fish and oil into a colander or strainer lined container. Leave about 1 tbsp oil in wok.
  9. Return wok to high heat. When very hot add the garlic, stirring 10 seconds. Sizzle in the wine along the sides or the wok, and then add sauce mixture. Turn heat to low, stir until sauce is thickened.
  10. Glaze sauce with sesame oil, then slip in the fish chunks. Add the chopped green onion and mix together. Correct seasoning and serve.

Source: Jessica Gavin

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Broiled Molasses Glazed Salmon


INGREDIENTS:

Seasoning Mix:

  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 1/16 teaspoon ground cinnamon

Molasses Glazed Salmon:

  • 2 tablespoons vegetable oil
  • 2- 6 ounce salmon fillets
  • 2 teaspoons molasses
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika (you can use smoked paprika)
  • 1 teaspoon honey

INSTRUCTIONS:

  1. Preheat oven to broil (525°F).
  2. Line a small baking sheet with foil. Drizzle the 2 tablespoons of vegetable oil on the baking sheet where the salmon fillets will be placed on the sheet.
  3. In a small bowl, combine the seasoning mix; salt, pepper, garlic powder, onion powder.
  4. Place the salmon fillets on the sheet pan skin side down (if skin has not been removed). Evenly coat each salmon fillet with about ½ teaspoon of the seasoning mix.
  5. Spread 1 teaspoon of the molasses over each piece of salmon to give an even coating.
  6. Evenly sprinkle ⅛ teaspoon of chili powder over each piece of salmon. Sprinkle ⅛ teaspoon of paprika over each piece of salmon.
  7. Place the tray of salmon in the oven on the lowest rack. The sugars in the molasses will burn too quickly if placed close to the broiler heating elements.
  8. Broil salmon fillets for 10 minutes.
  9. Remove fillets from the oven. Drizzle ½ teaspoon of honey on each piece of salmon, return to the lower oven rack. Broil for 5 more minutes, or until salmon reaches the desired cooking temperature. Depending on the thickness of salmon, you may need more or less time. Keep and eye on the salmon in the last few minutes of cooking. You can the salmon when the thermometer reaches 130-135°F for a medium rare to medium cook.
  10. Allow the salmon to rest for 3-5 minutes on the sheet tray. Carefully remove the skin from the salmon if desired, or if remaining on the fillet.
  11. Serve with your favorite sides, enjoy!

Source: Jessica Gavin

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Spiced Lemon Chicken


INGREDIENTS:

  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ¼ cup extra virgin olive oil
  • ½ cup yellow onions, sliced
  • 2 cloves garlic, roughly chopped
  • 2 springs fresh thyme
  • 3 sprigs rosemary
  • 1 pound of chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
  • 1 lemon, sliced into 4 wedges

INSTRUCTIONS:

  1. In a small bowl, combine the spice mix together; cumin, coriander, onion powder, garlic, paprika, pepper and salt. Set aside.
  2. Evenly coat both sides of the chicken breast with ½ teaspoon of the spice mix on each side (1 teaspoon total).
  3. Add ¼ cup olive oil to a large sauté pan and heat oil over medium high heat. Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously. Move the onions to the outer edges of the pan, and place the 4 pieces of chicken in the center of the pan. Add the springs of rosemary and thyme into the pan so the flavor if the herbs are infused in the cooking oil.
  4. Sauté the chicken breasts for 3 minutes, until the surface is nicely browned. Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160°F - 165°F. Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
  5. Remove the chicken from the pan and serve with your favorite sides. Enjoy!

Source: Jessica Gavin

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Grilled Pork Chops with Honey Mustard Glaze


INGREDIENTS:

  • 2 pounds (4 portions) boneless pork loin chops
  • olive oil, as needed for grilling

Honey Mustard Glaze:

  • 2 tablespoons spicy brown mustard
  • 4 teaspoons honey

Pork Seasonings:

  • salt, as needed
  • freshly ground pepper, as needed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne powder
  • ¼ teaspoon paprika

INSTRUCTIONS:

Honey Mustard Glaze:

  1. Combine mustard and honey in a small bowl, set aside.

Pork Seasonings:

  1. Combine all pork seasonings in a small bowl, set aside.

Grilled Pork Chops:

  1. Generously season each side of the pork loin chops with salt and pepper. Evenly sprinkle ¼ teaspoon of pork seasoning on each side of the pork chops. Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
  2. Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned pork chops. Cook pork on each side until an internal temperature of 135-140°F is reached, about 7-8 minutes on each side, depending on the thickness of the pork.
  3. When the pork is just done cooking, use a pastry brush to generously glaze each pork chop with the honey mustard mixture. Save the extra glaze for serving on the side of the pork loin.
  4. Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.

Source: Jessica Gavin

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Herb Brined Butterflied Roasted Chicken


INGREDIENTS:

  • 1 whole chicken, 4 to 5 pounds
  • ¼ cup kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground pepper
  • 3 bay leaves, finely crumbled
  • 1 large plastic bag that can fit the chicken

INSTRUCTIONS:

  1. Combine salt, oregano, thyme, ground pepper and crumbled bay leaves. Dry the outside and inside of the chicken. Sprinkle skin and cavities of chicken with salt mixture, about 2 tablespoons inside and the rest rubbed onto the outside of the bird. Wrap chicken in plastic wrap and place chicken in a large plastic bag. Refrigerate for 24 hours.
  2. Set wire rack in rimmed baking sheet lined with aluminum foil, set aside.
  3. Remove plastic from chicken. Rinse chicken inside and out; pat dry with paper towels. Using sharp kitchen shears, remove spine from chicken. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Transfer chicken on to the wire rack and position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Let stand at room temperature 1 hour.
  4. Set oven rack to upper-middle position and preheat oven to 400°F.
  5. Rub chicken on all surfaces with 1 tablespoon oil. Lightly season chicken with freshly ground black pepper.
  6. Roast until thickest part of breast close to bone registers at least 150-165°F on an instant-read thermometer and joint between thighs and body registers at least 165-170°F, 45 minutes to 1 hour. Let meat rest for at least 10 minutes before carving and serving.

Source: Jessica Gavin

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Hot and Spicy Street Food Tofu


INGREDIENTS:

  • 5 pieces of brown semi firm tofu - cut into cubes
  • vegetable oil for deep frying


  • ingredients for seasoned flour for coating tofu
  • mix together
  • 1/2 potato flour
  • 1/2 tbsp dried mixed herbs
  • 1 tsp sea salt
  • 1-2  tsp cayenne powder


  • a handful of mint leaves - wash and dry of excess water
  • 5 tbsp of chopped raw garlic
  • chilli flakes - depends on how hot you want it to be
  • sea salt to taste

INSTRUCTIONS:

  1. Cut the brown tofu into cubes and  coat the tofu with the seasoned flour (make sure every corner is covered with the flour. Heat up vegetable oil  in a wok until you see bubbles at the end of the chopstick when you place the end of chopstick into the oil. Slowly put in the tofu and deep fried till crispy and golden brown. Take out and placed the fried tofu on a kitchen paper towel to absorb the excess oil. Put in the dry mint leaves into the hot oil and give it a stir until you see the mint leaves are crispy. Dish up and place them in kitchen towel to absorb the excess oil.
  2. In a small mixing bowl, add in the raw garlic, fried mint leaves (crushed it) chilli flakes and sea salt to taste. Add in all the tofu and stir mix till the deep fried tofu are well coated with the seasoning. Serve it while still warm.

*This street food tofu can be served as snacks or as a dish stand alone.


Source: Elinluv's Tidbits Corner

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Kalbi


INGREDIENTS:

  • 4 pounds Korean-style beef short ribs
  • 2 kiwis, peeled and puréed in a blender
  • ½ cup soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp toasted sesame seeds
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tbsp Korean red pepper powder
  • ¼ tsp ground black pepper
  • 6 cloves garlic, finely chopped
  • 1 inch piece fresh ginger, grated
  • 1 bottle lemon-lime soda
  • vegetable oil for brushing

INSTRUCTIONS:

  1. Using your hands, massage the short ribs with the kiwi purée. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
  2. In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
  3. Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
  4. Brush the grill rack with oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side.
  5. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
  6. Serve with freshly steamed short-grain rice and cabbage kimchi.

Source: Kusina 101

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