Pork Belly Stew

A Korean inspired recipe, Pork Belly Stew is a hearty dish full of rich flavors by the fermentation and aging of the soybean paste. Tofu and vegetables are typically added. For spice lovers, you can add chili pepper flakes.

Ingredients:

1/2 pound of pork belly (sliced into thin pieces)

1 medium onion (cut into small pieces)

1 package of tofu (cut into 1-inch cubes)

4 cloves of garlic (minced)

4 tablespoon of soybean paste

1 scallion (chop into small pieces)

Directions:

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Heat skillet over medium heat, add pork and soybean paste and stir for about 5 minutes. If you are making this dish spicy, add the chili pepper flakes.

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Add water to the pot and stir to incorporate the soybean paste completely. Let it boil for 10 minutes. Add tofu, garlic, and onions. Boil for another 5 minutes.

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Ladle stew on bowls and top off with scallions. Serve with rice.

Pork Belly Stew

  • Servings: 4
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Hearty Stew

A Korean inspired recipe, Pork Belly Stew is a hearty dish full of rich flavors by the fermentation and aging of the soybean paste. Tofu and vegetables are typically added. For spice lovers, you can add chili pepper flakes.


Credit: cookboldfood.com

Ingredients

1/2 pound of pork belly (sliced into thin pieces) 1 medium onion (cut into small pieces) 1 package of tofu (cut into 1-inch cubes) 4 cloves of garlic (minced) 4 tablespoon of soybean paste 1 scallion (chop into small pieces)

Directions

1. Heat skillet over medium heat, add pork and soybean paste and stir for about 5 minutes. If you are making this dish spicy, add the chili pepper flakes.
2. Add water to the pot and stir to incorporate the soybean paste completely. Let it boil for 10 minutes. Add tofu, garlic, and onions. Boil for another 5 minutes.
3. Ladle stew on bowls and top off with scallions. Serve with rice

 

 

 

Taiwanese Beef Noodle Soup

Found on the menu of every single Taiwanese restaurant in America, the Beef Noodle Soup is a popular favorite (my husband’s favorite). The soup draws influences from the Sichuan province but the flavor is completely unique. There is no other Beef Noodle Soup that tastes like this.

Ingredients:

2 tablespoons of cooking oil

2 pounds of beef

1 inch ginger (peeled and cut into slices)

6 garlic cloves (cut into slices)

1 large tomato (coarsely chopped)

1 tablespoon of chili bean sauce

1 cup of rice wine

1/2 cup of light soy sauce

1/2 cup of dark soy sauce

3 quarts of water

1 star anise

Directions:

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Heat 1 tablespoon of oil in a skillet over medium high heat. Once hot, add beef to the pan. Cook, flipping with tongs until both sides are gently browned about 6 minutes. Transfer the meat to a plate and set aside.

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Heat another tablespoon of cooking oil in a large soup pot until hot. Add ginger, garlic, and tomato. Stir for a minute.

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Return beef to the pan and stir in chili bean sauce. Stir in wine and bring to a boil. Let it boil for a minute.

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Add light and dark soy sauces, water and star anise. Bring just to a boil and then reduce to low simmer. Cover and cook for at least 2 hours. Cook the noodles according to the package instructions. Divide noodles among bowls and ladle the soup into each bowl with beef, top with scallions.

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Taiwanese Beef Noodle Soup

  • Servings: 6
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Popular Favorite Taiwanese Recipe

Found on the menu of every single Taiwanese restaurant in America, the Beef Noodle Soup is a popular favorite (my husband’s favorite). The soup draws influences from the Sichuan province but the flavor is completely unique. There is no other Beef Noodle Soup that tastes like this.


Credit: cookboldfood.com

Ingredients

2 tablespoons of cooking oil
2 pounds of beef
1 inch ginger (peeled and cut into slices)
6 garlic cloves (cut into slices)
1 large tomato (coarsely chopped)
1 tablespoon of chili bean sauce
1 cup of rice wine
1/2 cup of light soy sauce
1/2 cup of dark soy sauce
3 quarts of water
1 star anise

Directions

1. Heat 1 tablespoon of oil in a skillet over medium high heat. Once hot, add beef to the pan. Cook, flipping with tongs until both sides are gently browned about 6 minutes. Transfer the meat to a plate and set aside.
2. Heat another tablespoon of cooking oil in a large soup pot until hot. Add ginger, garlic, and tomato. Stir for a minute.
3. Return beef to the pan and stir in chili bean sauce. Stir in wine and bring to a boil. Let it boil for a minute.
4. Add light and dark soy sauces, water and star anise. Bring just to a boil and then reduce to low simmer. Cover and cook for at least 2 hours. Cook the noodles according to the package instructions. Divide noodles among bowls and ladle the soup into each bowl with beef, top with scallions.

 

 

 

Chicken Lettuce Wrap

My husband and I are frequent patrons of the Yard House and we absolutely love to order the Chicken Lettuce Wrap. This is my version of the recipe so I can enjoy it at home. The chicken tastes good with rice as well.

Ingredients:

1 tablespoon of cooking oil

1 pound of chicken (chopped into small pieces)

4 garlic cloves

4 shiitake mushrooms (chopped into small pieces)

2 tablespoons of soy sauce

1 tablespoon of hoisin sauce

1 tablespoon of rice wine

1 head of lettuce

Directions:

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Heat cooking oil in the skillet over medium high heat. Add garlic and mushrooms and stir for 1 minute.

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Stir in chicken and cook until browned, about 5 minutes.

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Add rice wine, soy sauce, hoisin sauce and let it boil for about 2 minutes. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf or enjoy with rice.

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Chicken Lettuce Wrap

  • Servings: 4
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Restaurant Dish at Home

My husband and I are frequent patrons of the Yard House and we absolutely love to order the Chicken Lettuce Wrap. This is my version of the recipe so I can enjoy it at home. The chicken tastes good with rice as well.


Credit: cookboldfood.com

Ingredients

1 tablespoon of cooking oil
1 pound of chicken (chopped into small pieces)
4 garlic cloves
4 shiitake mushrooms (chopped into small pieces)
2 tablespoons of soy sauce
1 tablespoon of hoisin sauce
1 tablespoon of rice wine
1 head of lettuce

Directions

1. Heat cooking oil in the skillet over medium high heat. Add garlic and mushrooms and stir for 1 minute.
2. Stir in chicken and cook until browned, about 5 minutes.
3. Add rice wine, soy sauce, hoisin sauce and let it boil for about 2 minutes. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf or enjoy with rice.

 

Pork and Mushroom Sauté

Basic Recipe to Cook Your Meats. The woody taste of the mushrooms enhance mild meaty flavor of the pork. Super easy and tasty. And done in under 20 minutes. This basic recipe may be applied to beef and to chicken.  But right now, I will share with you the recipe for Pork and Mushroom Saute.

The woody taste of the mushrooms enhance mild meaty flavor of the pork. Super easy and tasty. And done in under 20 minutes. This basic recipe may be applied to beef and to chicken.  But right now, I will share with you the recipe for Pork and Mushroom Sauté.

Ingredients:

8 large fresh mushrooms (trimmed and cut into thin slices)

4 thin pork loin cutlets (1/4 inch thick)

3 teaspoons of mirin

1 teaspoon of dark soy sauce

1 inch ginger (cut into thin slices)

1/2 tablespoon of cooking oil

Directions:

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Heat cooking oil over medium high heat and fry pork cutlets until lightly browned for about 2 minutes on each side. Remove from pan and keep warm.

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While the pan is still hot, mix in mirin, dark soy sauce, and ginger. Stir over medium heat for about 1 minute to deglaze.

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Add mushroom slices. Cook, stirring for 2 minutes. Spoon sauce and mushrooms over meat and serve immediately.

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Pork and Mushroom Sauté

  • Servings: 4
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Basic Recipe to Cook your Meats

The woody taste of the mushrooms enhance mild meaty flavor of the pork. Super easy and tasty. And done in under 20 minutes. This basic recipe may be applied to beef and to chicken.  But right now, I will share with you the recipe for Pork and Mushroom Sauté.


Credit: cookboldfood.com

Ingredients

8 large fresh mushrooms (trimmed and cut into thin slices)
4 thin pork loin cutlets (1/4 inch thick)
3 teaspoons of mirin
1 teaspoon of dark soy sauce
1 inch ginger (cut into thin slices)
1/2 tablespoon of cooking oil

Directions

1. Heat cooking oil over medium high heat and fry pork cutlets until lightly browned for about 2 minutes on each side. Remove from pan and keep warm.
2. While the pan is still hot, mix in mirin, dark soy sauce, and ginger. Stir over medium heat for about 1 minute to deglaze.
3. Add mushroom slices. Cook, stirring for 2 minutes. Spoon sauce and mushrooms over meat and serve immediately.

 

 

 

 

 

Chicken Teriyaki

Easily found in many malls, Japanese Chicken Teriyaki is one of my favorite type of lunch. It’s simple to make yet so delicious and satisfying. The secret to this recipe is to achieve a glossy luster by reducing the sauce without overcooking the meat.

Ingredients:

1 pound of chicken thighs (bones removed and cut into 1/2 inch slices)

1/2 cup of Teriyaki Sauce

1 tablespoon of cooking oil

Directions:

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Over medium high heat, heat cooking oil in a skillet.

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Lay chicken down on skillet. Move the chicken in the pan to keep it from sticking to the skillet.

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Turn the chicken to keep from burning.  Fry for about 10 minutes and remove from pan.

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Over medium heat, pour teriyaki sauce into the juices left in the skillet. Bring liquid to a boil, stirring. After a minute, the liquid will thicken.

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Return the chicken to skillet. Continue to cook, over medium heat, turning the chicken so that is is well coated with sauce. Remove from heat when sauce is reduced in about 4 minutes. Plate and ready to serve.

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Chicken Teriyaki

  • Servings: 4
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Enjoy mall food at home

Easily found in many malls, Japanese Chicken Teriyaki is one of my favorite type of lunch. It’s simple to make yet so delicious and satisfying. The secret to this recipe is to achieve a glossy luster by reducing the sauce without overcooking the meat.


Credit: cookboldfood.com

Ingredients

1 pound of chicken thighs (bones removed and cut into 1/2 inch slices)
1/2 cup of Teriyaki Sauce
1 tablespoon of cooking oil

Directions

1. Over medium high heat, heat cooking oil in a skillet.Lay chicken down on skillet. Move the chicken in the pan to keep it from sticking to the skillet.Turn the chicken to keep from burning. Fry for about 10 minutes and remove from pan.
2. Over medium heat, pour teriyaki sauce into the juices left in the skillet. Bring liquid to a boil, stirring. After a minute, the liquid will thicken.
3. Return the chicken to skillet. Continue to cook, over medium heat, turning the chicken so that is is well coated with sauce. Remove from heat when sauce is reduced in about 4 minutes. Plate and ready to serve.

 

 

Black Bean Chicken Wings

The holiday season is coming…so what makes a great holiday party? The food, of course! Black Bean Chicken Wings is a good recipe to make for your guests if you are hosting or bring to a potluck if you are a guest. Savory and delicious yet simple to make.

Ingredients:

2 pounds of chicken wings (halved)

1 tablespoon of light soy sauce

1/2 teaspoon of sugar

2 teaspoons of shaoxing wine (or any other dark cooking wine)

4 tablespoon of cooking oil

1/2 teaspoon of cornstarch

1 tablespoon of fermented black bean sauce

2 scallions

1/2 teaspoon of sesame oil

Directions:

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Rinse the chicken wings in cold water and cut it in half. Combine the chicken, soy sauce, sugar, 1 teaspoon of shaoxing wine, 1 tablespoon of cooking oil, cornstarch, and salt in a large bowl. Set aside and marinate for 10 minutes.

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Mix black bean sauce and 1 tablespoon of cooking oil in a bowl together.

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Heat the remaining 2 tablespoons of cooking oil in a skillet or frying pan over medium high heat. Add the chicken and stir occasionally over medium heat for 5 minutes until the chicken is half cooked.

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Put the black bean mixture on top of the chicken wings. Do not stir and sprinkle the remaining 1 teaspoon of shaoxing wine along the inside of the skillet, reduce to low heat, cover, and simmer for 15 minutes. Remove the lid and stir the ingredients in the skillet together until the chicken is completely cooked.  Toss in the scallions and sesame oil. Transfer to a plate. Serve immediately.

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Black Bean Chicken Wings

  • Servings: 6 to 8
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Great recipe for potluck

The holiday season is coming…so what makes a great holiday party? The food, of course! Black Bean Chicken Wings is a good recipe to make for your guests if you are hosting or bring to a potluck if you are a guest. Savory and delicious yet simple to make.


Credit: cookboldfood.com

Ingredients

2 pounds of chicken wings (halved)
1 tablespoon of light soy sauce
1/2 teaspoon of sugar
2 teaspoons of shaoxing wine (or any other dark cooking wine)
4 tablespoon of cooking oil
1/2 teaspoon of cornstarch
1 tablespoon of fermented black bean sauce
2 scallions
1/2 teaspoon of sesame oil

Directions

1. Rinse the chicken wings in cold water and cut it in half. Combine the chicken, soy sauce, sugar, 1 teaspoon of shaoxing wine, 1 tablespoon of cooking oil, cornstarch, and salt in a large bowl. Set aside and marinate for 10 minutes.
2. Mix black bean sauce and 1 tablespoon of cooking oil in a bowl together.
3. Heat the remaining 2 tablespoons of cooking oil in a skillet or frying pan over medium high heat. Add the chicken and stir occasionally over medium heat for 5 minutes until the chicken is half cooked.
4. Put the black bean mixture on top of the chicken wings. Do not stir and sprinkle the remaining 1 teaspoon of shaoxing wine along the inside of the skillet, reduce to low heat, cover, and simmer for 15 minutes. Remove the lid and stir the ingredients in the skillet together until the chicken is completely cooked. Toss in the scallions and sesame oil. Transfer to a plate. Serve immediately.

 

 

Beef Shin with Ginger and Scallions

It’s getting colder and colder here in Boston. I have been cooking mostly soups and stews to  keep myself warm and also prep my body for the harsh winter months. I am going to show you how to make Beef Shin with Ginger and Scallions. It’s hearty and nourishing to the body. Beef shin is an inexpensive cut of meat and can be found in the meat aisle at your local supermarket.  Hearty, chewy, and one of the most underrated cut of meat.

Ingredients:

1 piece of beef shin

2 tablespoons of cooking oil

1 piece of ginger (2 inches in length)

3 scallions

2 tablespoons of oyster sauce

1/4 teaspoon of sesame oil

Salt to taste

Directions:

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In a large pot, add the beef shin with enough water to cover it completely. Bring it to a boil over high heat for about 5 minutes. Drain and rinse under cold water. Remove scum.

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Heat the cooking oil in a large pot or dutch oven over medium high heat, add the ginger and scallion and stir until fragrant for one minute.

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Add the beef shin.

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Add enough water to cover everything completely. Bring to a boil over high heat, then reduce to low heat, covered, for about 2 hours. Add more water if necessary. Stir in oyster sauce and bring it to a oil. Drizzle in sesame oil, season with salt to taste. Ready to serve.

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Beef Shin with Ginger and Scallions

  • Servings: 2
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Rich Beef Stew

It’s getting colder and colder here in Boston. I have been cooking mostly soups and stews to  keep myself warm and also prep my body for the harsh winter months. I am going to show you how to make Beef Shin with Ginger and Scallions. It’s hearty and nourishing to the body. Beef shin is an inexpensive cut of meat and can be found in the meat aisle at your local supermarket.  Hearty, chewy, and one of the most underrated cut of meat.


Credit: cookboldfood.com

Ingredients

1 piece of beef shin
2 tablespoons of cooking oil
1 piece of ginger (2 inches in length)
3 scallions
2 tablespoons of oyster sauce
1/4 teaspoon of sesame oil
Salt to taste

Directions

1. In a large pot, add the beef shin with enough water to cover it completely. Bring it to a boil over high heat for about 5 minutes. Drain and rinse under cold water. Remove scum.
2. Heat the cooking oil in a large pot or dutch oven over medium high heat, add the ginger and scallion and stir until fragrant for one minute. Add the beef shin.
3. Add enough water to cover everything completely. Bring to a boil over high heat, then reduce to low heat, covered, for about 2 hours. Add more water if necessary. Stir in oyster sauce and bring it to a oil. Drizzle in sesame oil, season with salt to taste. Ready to serve.

 

 

Braised Beef Brisket with Daikon Radish

After working a whole day, I just want to come home to this dish. It will replenish the body with its rich meaty content. It does take a few hours to make this recipe so I usually make this in large quantity over the weekend. Let’s make braised beef brisket with daikon radish together!

Ingredients:

2 lb of beef brisket

1 inch ginger (cut into slices)

2 tablespoon of cooking oil

3 tablespoon of zhuhou sauce

1 daikon radish (cut into large wedges)

1 teaspoon of salt

1 teaspoon of sugar

1 tablespoon of dark soy sauce

shredded scallion to garnish

Directions:

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Soak the beef brisket in a bowl of cold water for 1 hour, then rinse and drain.

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Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil. Reduce to low heat and simmer, covered, for 1 and a half hours or until the beef brisket is tender enough to pierce through. Use a slotted spoon or tongs to remove the brisket and transfer to a bowl. Remove the scum floating on the broth and set side.

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Heat oil in a large skillet (frying pan) over medium heat, add the ginger, and stir until fragrant for one minute. Stir in the zhuhou sauce. Add the beef broth, radish, salt, sugar, soy sauce. Bring it to a boil, add the drained brisket and cook for another hour, covered, in low simmer. Add more water if needed. Garnish with scallions and serve with a bowl of rice.

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Braised Beef Brisket with Daikon Radish

  • Servings: 6
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Cantonese Style Beef Stew

After working a whole day, I just want to come home to this dish. It will replenish the body with its rich meaty content. It does take a few hours to make this recipe so I usually make this in large quantity over the weekend. Let’s make braised beef brisket with daikon radish together!


Credit: cookboldfood.com

Ingredients

2 lb of beef brisket
1 inch ginger (cut into slices)
2 tablespoon of cooking oil
3 tablespoon of zhuhou sauce
1 daikon radish (cut into large wedges)
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of dark soy sauce
shredded scallion to garnish

Directions

1. Soak the beef brisket in a bowl of cold water for 1 hour, then rinse and drain.
2. Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil. Reduce to low heat and simmer, covered, for 1 and a half hours or until the beef brisket is tender enough to pierce through. Use a slotted spoon or tongs to remove the brisket and transfer to a bowl. Remove the scum  floating on the broth and set side.
3. Heat oil in a large skillet (frying pan) over medium heat, add the ginger, and stir until fragrant for one minute. Stir in the zhuhou sauce. Add the beef broth, radish, salt, sugar, soy sauce. Bring it to a boil, add the drained brisket and cook for another hour, covered, in low simmer. Add more water if needed. Garnish with scallions and serve with a bowl of rice.

 

Pork with Chinese Leeks

Tender pork with a bit of garlicky flavor and fragrant aroma from the Chinese leeks. If you have trouble finding Chinese leeks in your local Asian grocer, Chinese chives or even scallions are more common and are also good substitutes. Easy to make recipe ready in under 30 minutes. Let’s make pork with Chinese leeks.

Ingredients:

1 lb of pork (cut into slivers)

4 garlic cloves (sliced)

1 tablespoon of light soy sauce

1 teaspoon of granulated sugar

1 tablespoon and 1 teaspoon of cooking oil

3 Chinese leeks (cut into 1 in- 1.5 inches))

1 teaspoon of cornstarch

Salt to taste

Directions:

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Combine the pork, garlic, sugar, and soy sauce in a bowl, mix well, and marinate for 15 minutes. Then stir in cornstarch and 1 teaspoon of oil.

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Heat 1/2 tablespoon oil in a wok or a large skillet (frying pan) over high heat, and add the leeks and salt, and stir for about one minute. Transfer to a plate.

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Heat the remaining 1/2 tablespoon oil over high heat, add the pork and stir for about 3 minutes until completely cooked.

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Add the leeks and stir for another minute. Transfer to a serving plate and serve with rice.

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Pork with Chinese Leeks

  • Servings: 4
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Tender Pork with Chinese Leeks

Tender pork with a bit of garlicky flavor and fragrant aroma from the Chinese leeks. If you have trouble finding Chinese leeks in your local Asian grocer, Chinese chives or even scallions are more common and are also good substitutes. Easy to make recipe ready in under 30 minutes. Let’s make pork with Chinese leeks.


Credit: cookboldfood.com

Ingredients

1 lb of pork (cut into slivers) 4 garlic cloves (sliced) 1 tablespoon of light soy sauce 1 teaspoon of granulated sugar 1 tablespoon and 1 teaspoon of cooking oil 3 Chinese leeks (cut into 1 in- 1.5 inches)) 1 teaspoon of cornstarch

Directions

1. Combine the pork, garlic, sugar, and soy sauce in a bowl, mix well, and marinate for 15 minutes. Then stir in cornstarch and 1 teaspoon of oil.
2. Heat 1/2 tablespoon oil in a wok or a large skillet (frying pan) over high heat, and add the leeks and salt, and stir for about one minute. Transfer to a plate.
3. Heat the remaining 1/2 tablespoon oil over high heat, add the pork and stir for about 3 minutes until completely cooked.
4. Add the leeks and stir for another minute. Transfer to a serving plate and serve with rice.

 

 

Braised Beef with Dried Tofu

Slow cooked stew with a bit of spice is perfect recipe to warm up in cold weather days especially in Boston where I live. The best part of the dish is the dried tofu. It soaks up the all flavors of the meat and it has a chewy delightful texture.

Ingredients:

2 pounds of beef (I used sirloin for this recipe)

2 tablespoons of cooking oil

4 teaspoons of Chili Bean Sauce

3 teaspoons of fermented bean Sauce

6 cups of Stock

4 teaspoons of rice wine

6 sticks of dried tofu

one star anise

Directions:

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Set dried tofu to soak (about 2 hours) in cold water and chop into small one inch pieces.IMG_3524

Cut beef into 1 inch chunks.

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Bring a pot of water to boil. Add beef and boil for about 5 minutes. Remove beef and set aside.

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Heat cooking oil over medium high heat in a large skillet, add oil, chili bean sauce, fermented bean sauce, star anise, beef, tofu, and stir occasionally for a few minutes. Pour rice wine over the contents of the skillet. Bring it to a boil, then add stock. Covered, reduce the heat to simmer for two hours until meat is tender then serve.

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Red Braised Beef with Dried Tofu

  • Servings: 4
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It's getting cold. Warm up with Braised Beef with Dried Tofu.

Slow cooked stew with a bit of spice is perfect recipe to warm up in cold weather days especially in Boston where I live. The best part of the dish is the dried tofu. It soaks up the all flavors of the meat and it has a chewy delightful texture.


Credit: cookboldfood.com

Ingredients

2 pounds of beef (I used sirloin for this recipe)
2 tablespoons of cooking oil
4 teaspoons of Chili Bean Sauce
3 teaspoons of fermented bean Sauce
6 cups of Stock
4 teaspoons of rice wine
6 sticks of dried tofu
one star anise

Directions

1. Set dried tofu to soak (about 2 hours) in cold water and chop into small one inch pieces.
2. Cut beef into 1 inch chunks. Bring a pot of water to boil. Add beef and boil for about 5 minutes. Remove beef and set aside.
3. Heat cooking oil over medium high heat in a large skillet, add oil, chili bean sauce, fermented bean sauce, star anise, beef, tofu, and stir occasionally for a few minutes.
4. Pour rice wine over the contents of the skillet. Bring it to a boil, then add stock.
5. Covered, reduce the heat to simmer for two hours until meat is tender then serve.