Posted by: Thursday on: October 22, 2008
You absolutely must marinate this overnight to get the best flavor.
3 1/2 lb pork shoulder, boneless cut into 8 x 2 1/2 x 1/2 pieces
Marinade:
5 tsp brown sugar
1 tsp minced ginger
2 tsp minced garlic
4 tbs ketchup
4 tbs soy sauce
1 tsp five spice powder
1 tbs sherry
1/2 tsp sesame oil
2 tbs hoisin sauce
Combine in a bowl or [...]
Posted by: Thursday on: August 21, 2008
9 cups dashi
rice vinegar
soy sauce
garlic powder
shredded ginger
cornstarch
1 lb mushrooms, sliced
1/2 lb celery, sliced thin
1 lb shrimp
1 block firm tofu, diced
1 bunch of green onions
2 tsp dried seaweed
3 eggs
If you’re using dashi in a sachet, make sure and steep for about 20 minutes or so to get the flavor out. Leave the sachet in, then add [...]
Posted by: Thursday on: July 22, 2008
HOT AND SOUR SOUP
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground pepper
Pinch sugar
2 [...]
