Category: Asian

Asian Short Ribs

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Course Appetizer, Main Course, Snack
Cuisine Asian

Ingredients
  

  • 4 each Red chilies mild
  • 3 tbsp Ginger
  • 2 tbsp Garlic
  • 6 each Pickled garlic cloves
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • ½ cup White vinegar
  • 3 tbsp Soy sauce
  • ½ cup Brown sugar
  • ¼ cup Water
  • 2 tsp Salt
  • 5 lb Short ribs

Instructions
 

Marinade

  • Blend all ingredients (except the ribs, bonehead)

The Ribs

  • Brown ribs on all sides. Deglaze the pot with marinade.
  • Place in instapot and cook 45 minutes.
  • Remove meat. Reduce the liquid until thick.
  • Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.

Asian Sticky Ribs

Print Recipe
Prep Time 21 days
Cook Time 1 day 2 hours 30 minutes
Course Appetizer, Main Course
Cuisine Asian, BBQ

Ingredients
  

Marinade

  • ½ cup Fresh red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ½ cup Brown sugar
  • 3 tbsp Soy sauce
  • Salt
  • 2 oz Vinegar
  • 5 each Pickled garlic cloves
  • Ribs Pork or Beef, Chef's preferred

Pickled Garlic

  • 1 lb Garlic cloves
  • 1 tbsp Sea salt
  • 1 cup Vinegar
  • 1 cup Spring water
  • ⅔ cup Soy sauce
  • 3 tbsp sugar
  • 1 cup Spring water
  • ⅓ cup Vinegar

Instructions
 

Pickled Garlic prep Pt. 1

  • Remove root ends of garlic, rinse and drain.
  • Add to a jar.
  • Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.

Pickled Garlic prep Pt. 2

  • Bring soy sauce, sugar, and water to a boil, then add vinegar.
  • Pour off vinegar brine from garlic.
  • Add soy brine over garlic while still hot.
  • Let sit at room temp for 2 weeks or longer (the longer, the better).

Ribs prep/cook

  • Blend all ingredients until smooth.
  • Pour marinade on ribs and refrigerate overnight.
  • Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
  • Reduce the remaining marinade until thick.
  • Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
  • Place oven on low broil, cook until browned.

Asian Pepper Steak

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

Marinade

  • 2 tbsp Black pepper crushed
  • 2 tbsp Pickled red chilies
  • ¼ cup White vinegar
  • 1 tbsp Ginger grated
  • 2 tbsp Garlic grated
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • 2 tbsp Soy sauce
  • 1 ½ tbsp Brown sugar
  • 2 tsp Salt
  • Steak Flank, skirt, sirloin, or Chef's preferred

Pickled Red Chilies

  • 1 cup Red chilies sliced
  • 2 tsp Salt
  • 2 tbsp White vinegar

Instructions
 

Marinade

  • Add all ingredients, reserve leftover.
  • Marinate steaks for at least 15 minutes, up to overnight, reserving some marinade.
  • Mix reserved marinade with chopped cilantro and scallions.
  • Drizzle on steak when done.

Pickled Red Chilies prep

  • Pound red chilies and salt in mortar and pestle. Add vinegar.

Service

  • Serve with a green salad tossed with sesame oil, lime juice and palm sugar.

Asian Meatballs

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Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian

Ingredients
  

Deez Ballz

  • Ground beef
  • Ground pork
  • Breadcrumbs
  • Chicken stock
  • Scallions
  • Garlic
  • Sesame oil
  • Salt

Dis Sauce

  • Ginger julienne
  • Carrots julienne
  • Red pepper
  • Zucchini
  • Chicken stock
  • Brown sugar
  • Soy sauce
  • Hoisin sauce
  • Corn starch

Instructions
 

Prep yer ballz

  • Mix all ingredients lightly.
  • Roll into golf ball size.
  • Sear in oil; don't over cook.

Make yer sauce

  • In the same pan used to sear your ballz, add ginger, carrots, red pepper, zucchini, chicken stock, brown sugar, soy sauce, hoisin sauce, and corn starch.
  • Bring to simmer, then add your ballz. Cover, lower heat, and cook another 4-5 minutes.
  • Serve in lettuce or cabbage cups, or bao buns.

Asian Meatball/Sausage

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Course Appetizer, Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • Ground beef
  • Ground pork
  • Sriracha
  • Coconut milk
  • Sugar
  • Fish sauce
  • Salt
  • White pepper
  • Cilantro
  • Scallions minced
  • Lemongrass bruised and minced
  • Garlic
  • Ice water

Instructions
 

  • Mix all very well, let sit for at least one hour
  • Fry as needed,

Asian Chicken Wings

Print Recipe
Course Appetizer, Main Course
Cuisine Asian

Ingredients
  

  • ¼ cup Oyster sauce
  • ¼ cup Hoisin sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Ginger
  • 1 tbsp Shaoxing wine
  • 2 tsp white pepper
  • ½ tsp MSG
  • 1 tsp Fish sauce
  • 1 tbsp Garlic grated

Instructions
 

  • Brine chicken for at least 4 hours in Kosher salt, sugar, Frank's red hot, and water.
  • Mix together the sauce. Pour over chicken and marinate overnight. Reserve some marinade for basting.
  • Par bake at 400℉ for 25 minutes.
  • Finish to a char on fire grill, basting as you go.

 

Asian Chicken Noodle Soup

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Course Soup
Cuisine Asian

Ingredients
  

  • Oil
  • Chicken Legs & Thighs
  • Onions
  • Ginger grated
  • Garlic grated
  • Turmeric, fresh grated
  • red chilies chopped
  • Ground cumin
  • Ground coriander
  • Garam masala
  • Chicken stock
  • Egg noodles, cooked then add a little sesame oil
  • Broccoli cut small
  • Kale chopped
  • Salt & White pepper
  • Bean sprouts
  • Cashews chopped

Instructions
 

  • Brown chicken in oil, remove.
  • Add onions and cook down.
  • Add ginger, garlic and turmeric.
  • Add red chilies.
  • Add spics, cook for a minute.
  • Add chicken stock, then add chicken parts back into the pot and simmer for 30 minutes. Remove chicken.
  • Add vegetables. While vegetables cook, shred or chop the chicken. When vegetables are cooked, add chicken back in. Adjust seasoning.
  • Put cooked noodles (tossed in sesame oil) in a bowl, ladle in soup.
  • Top with bean sprouts & chopped cashews.