Tag: asian

Posted on by — Leave a comment

Chow Mein

Chow Mein

By: Rhonda MacPherson IG: macdogmac
5 from 1 vote
Print Recipe Pin Recipe

Notes

Ingredients
  •   11b chicken breast, boneless, skinless
  •   3 tbsp olive oil (split) 
  •   2 tbsp Neil’s Sarap Dayum Tasty Asian rub 
  •   12 oz chow mein noodles, (uncooked noodles)
  •   3 cups cabbage
  •   1 large carrot, julienned
  •   1 medium onion sliced in half and sliced 
  •   2 green onions
  •   4 garlic cloves
Chow Mein Sauce
  •   3 tbsp oyster sauce
  •   3 tbsp hoisin sauce 
  •   3 tbsp low sodium soy sauce
  •   2 tbsp light sesame oil, (not toasted) 
  •   1/2 cup chicken broth
  •   1 tbsp cornstarch
  •   1 tbsp granulated sugar
Instructions
  1.   Slice your chicken thin, (velvet my chicken always – slice chicken and put into a bowl with 2 tsp baking soda and a tiny bit of water just to make a paste or slurry, let sit 20 minutes and rinse well and drain u will have the nicest most tender chicken ever) *optional 
  2. In a small mixing bowl, use a whisk or large spoon to combine oyster sauce, hoisin,  sugar, sesame oil, soy sauce, chicken broth, Asian rub and cornstarch. (I made the day before so it’s not so much work and clean up the same day – but not necessary) Set aside.
  3.   Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
  4.   Heat a large wok or pan with 1 tbsp olive oil over medium-heat. Add your chicken and season with @Neil’s Sarap Dayum Tasty Asian rub and cook in the oil until golden brown. Remove  and set aside.
  5.   Add the last of the olive oil and and carrots, cabbage, onion and sliced garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
  6.   Add chicken and noodles into the pan. Pour sauce over the top and continue cooking all the ingredients together for an additional  2 minutes.  (I like to cut my noodles in half, just put them in the pan and take some scissors and cut half way through the clump of noodles, makes it easier to combine everything) 
  7.   Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
Posted on by — Leave a comment

Inasal Manok -Filipino grilled chicken

Inasal Manok

Neil
This is my take on a delicious Filipino dish for grilled chicken, you can use any parts of the chicken, but the legs and thighs are always the best option for the most flavorful and juicy chicken. You can cook this recipe in any grill, but it is always best if you can barbecue and sear with and over charcoal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 3 hours
Total Time 3 hours 55 minutes
Course Main Course
Cuisine Filipino
Servings 4

Equipment

  • 1 charcoal grill

Ingredients
  

  • 1 lb chicken for meat, subtract approximate bone weight
  • 1 tbsp fresh ginger grated
  • 6 cloves fresh garlic minced
  • 1/2 cup fresh lemongrass minced
  • 1/2 cup coconut vinegar or sub apple cider vinegar
  • 2 tbsp brown sugar
  • 1/2 cup 7up Sprite or any lemon lime soda
  • 1/4 cup lemon juice or calamansi juice
  • 1 tbsp Dayum Tasty Asian seasoning Neil's Sarap BBQ
  • 1 tbsp Dayum Tasty Lemon Pepper Neil's Sarap BBQ
  • 1/4 cup margarine or butter For baste
  • 1 tsp lemon or calamansi juice For baste
  • 1 tsp annatto powder For baste
  • 1 tsp Dayum Tasty Lemon Pepper For baste

Instructions
 

  • in a bowl mix the first 9 ingredients
    1 tbsp fresh ginger, 6 cloves fresh garlic, 1/2 cup fresh lemongrass, 1/2 cup coconut vinegar, 2 tbsp brown sugar, 1/2 cup 7up, 1/4 cup lemon juice, 1 tbsp Dayum Tasty Asian seasoning, 1 tbsp Dayum Tasty Lemon Pepper
  • add chicken and marinade to a gallon zip lock bag or non-reactive bowl and refrigerate for 2-3 hours maximum. *Do not marinate overnight.
  • Setup charcoal grill with lid with two zones. direct and indirect.
  • add chicken to indirect and barbecue at 250 – 300F
  • Make baste by adding the baste ingredients to a cup or sauce pot. heat and mix well.
    1/4 cup margarine or butter, 1 tsp lemon or calamansi juice, 1 tsp annatto powder, 1 tsp Dayum Tasty Lemon Pepper
  • baste the chicken on both sides every 12-15 minutes until the chicken reached 165F internal temperature.
  • move the chicken to the direct side over the charcoal to sear, turning every 30 – 45 seconds and basting each side with the remainder of the baste.
  • remove the chicken from the grill after a minute or two on each side or before it burns. Serve with jasmine rice or garlic fried rice and garnish with some lemon, lime or calamansi. great served with a spicy coconut vinegar dipping sauce.

Video

Keyword asian, chicken, Inasal, lemon, manok
Posted on by — Leave a comment

Panang Curry Marinade

Panang Curry Marinade and Sauce

Neil
This marinade and sauce would also be excellent on chicken, duck or even an old shoe. 🙂
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Sauce
Cuisine Asian

Equipment

  • 1 sauce pot
  • 1 whisk or spoon

Ingredients
  

  • 1/2 cup coconut milk
  • 2 tbsp creamy peanut butter
  • 2 tbsp ponzu sauce
  • 2 tbsp Dayum Tasty Asian Seasoning
  • 2 tbsp Panang curry paste

Video

Notes

This is an idea I have been thinking about for making a unique turkey with delicious non traditional flavors and technique.
Marinade recipe:
1/2 cup coconut milk
2 TBSP peanut butter
2 TBSP Dayum Tasty Asian Seasoning (available at neilsarap.com)
2 TBSP Ponzu sauce (can substitute light soy or tamari sauce)
2 TBSP Panang curry paste
——————————————————————————–
Panang curry sauce:
1/4 cup of poiultry pan drippings
1/2 cup coconut milk
1 TBSP Panang curry paste
1 TBSP peanut butter
1 TBSP Dayum Tasty Asian Seasoning
2 TBSP Ponzu sauce In a sauce pot,
Bring to a simmer mixing thoroughly, then remove from heat. 
Keyword asian, barbecue sauce, curry, marinade, panang
Posted on by — Leave a comment

Dayum Tasty Asian Pressure Cooker Kalbi Short Ribs

Dayum Tasty Asian Pressure Cooker Kalbi Short Ribs

Neil
Kalbi beef short ribs quick braised in a pressure cooker
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Appetizer, Main Course, Snack
Cuisine Asian, Korean

Notes

Wagyu beef short ribs   cut in-between each bone, trimmed and seasoned with Dayum Tasty Asian Seasoning then browned on all sides. Quick braised in a pressure cooker high pressure for 45 minutes with 1.5 cups of Kalbi barbecue marinade, 1/2 cup of water and 1 whole onion quartered. 
Kalbi barbecue marinade recipe:
1 cup soy sauce
1/4 cup apple cider vinegar
3/4 cup brown sugar
5 cloves garlic minced
2 TBSP Dayum Tasty Asian rub
1 TBSP sesame seeds
2 TSP sesame oil
.
Cooker turned off and cooled for 15 minutes before releasing steam and opening.  
Ribs set aside, liquid strained, de-fatted, reduced in a sauce pot and thickened with some cornstarch. 
Served over jasmine rice, sauced and garnished with green onions, red chili peppers and sesame seeds.  Also a side of sesame crunch Asian salad. 
Keyword asian, Kalbi, korean, short ribs
Posted on by — Leave a comment

Dayum Tasty Asian Bulgogi Meatballs

Dayum Tasty Asian Bulgogi Meatballs

Neil
Korean style bulgogi meatballs over jasmine rice
Print Recipe Pin Recipe
Course Appetizer, Main Course, Snack
Cuisine Asian, Korean

Notes

It all starts with the bulgogi sauce:
1/4 cup soy sauce
1/4 cup pear juice
1 tbsp Dayum Tasty Asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Instructions: Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves. remove from heat and add sesame oil,  seeds and green onion. 
.
Then the meatballs recipe:
1 pound wagyu ground beef
1/2 cup panko crumbs
1 1/2 tbsp bulgogi sauce
1 tsp chopped fresh ginger
2 sliced green onions (white part, save the green for garnish at the end)
1 tbsp Dayum Tasty Asian rub
.
Mix and form into meatballs 6-8 per pound of beef
bake at 375-400F for about 40-50 minutes or when the internal temp is 165F. 
 
Serve over rice with sriracha crema and garnish with green onions and sesame seeds. 
Keyword asian, beef, korean, meatballs
Posted on by — Leave a comment

Dayum Tasty Bulgogi Beef Buns

Dayum Tasty Asian Bulgogi Beef Buns

Neil
Korean Bulgogi beef meatballs, wrapped in puff pastry dough
Print Recipe Pin Recipe
Course Appetizer, Main Course, Snack
Cuisine Asian, Korean
Servings 8 buns

Notes

It all starts with the bulgogi sauce:
1/4 cup soy sauce
1/4 cup pear juice
1 tbsp Dayum Tasty Asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Instructions: Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves.remove from heat and add sesame oil,  seeds and green onion. 
.
Then the meatballs recipe:
1 pound wagyu ground beef
1/2 cup panko crumbs
1 1/2 tbsp bulgogi sauce
1 tsp chopped fresh ginger
2 sliced green onions (white part)
1 tbsp Dayum Tasty Asian rub
.
Mix and form into meatballs. 
Par cook meatballs for 10 minutes and allow to cool to handle before wrapping in puff pastry. Prepare puff pastry dough by cutting each sheet into 4 equal squares. 
Place a meatball in the middle of a puff pastry square and pull up all four corners to meet in the middle. pinch and squeeze all of the seams together to form a bun.
Brush with egg wash and add sesame seeds and then bake at 375-400F for about 25-30 minutes and when golden brown and internal temp is 165F. 
Served with sriracha crema and garnished with green onions. 
Keyword beef buns, bulgogi, korean
Posted on by — Leave a comment

Dayum Tasty Asian Korean Bulgogi Sauce

Dayum Tasty Asian Korean Bulgogi Sauce

Neil
Korean Style Bulgogi Beef Sauce
Print Recipe Pin Recipe
Course Sauce
Cuisine Asian, Korean

Notes

1/4 cup soy sauce
1/4 cup pear juice
1 tbsp asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves.
remove from heat and add sesame oil,  seeds and green onion. 
Use as a marinade or sauce
Store in an airtight container in the refrigerator for up to 1 week.
Keyword asian, barbecue sauce, beef, bulgogi, korean
Posted on by — Leave a comment

Filipino Barbecue Marinade

Filipino Barbecue Marinade with Dayum Tasty Asian

Print Recipe Pin Recipe

Ingredients
  

  • 3/4 cup Soy sauce
  • 6 cloves minced garlic
  • 3 TBSP Dayum Tasty Asian seasoning
  • 1/3 cup Brown sugar
  • 1/2 cup Oyster sauce
  • 1/2 cup vinegar
  • 1 cup Banana Sauce or ketchup
  • 1/2 cup lemon lime soda (7up or Sprite type)

Instructions
 

  • Mix all ingredients and add meat and marinate before cooking, overnight if possible for best flavor.
Keyword filipino barbecue, marinade, pinoy