- 15 large fresh green hot chilies
- 3 shallots, sliced
- 9 cloves garlic
- 1 tsp finely sliced fresh galangal
- 1 tbsp sliced fresh lemon grass
- 1/2 tsp finely sliced kaffir lime rind
- 1 tsp chopped coriander root
- 5 white peppercorns
- 1 tbsp roasted coriander seeds
- 1 tsp roasted cumin seeds
- 1 tsp sea salt
- 1 tsp shrimp paste
- 2 lbs pork shoulder
- 2 cloves garlic, minced
- 1/2 T grated gingerroot
- 1 small pear or green apple (Asian pear/Nashi is ideal)
- 1 medium onions
- 2-3 scallions, chopped (for serving)
- 1/4 c sake or Soju
- 3 T mirin
- 2 T soya sauce
- 1 T fish sauce
- 1 1/2 T sesame oil, divided
- 1 T sesame seeds
- 2 T gochujang (Korean red pepper paste)
- 1 T gochugaru (Korean red chili powder)
Cut the pork into 1/2″ x 2-3″ long strips. Season the pork with a salt, 1/2 T of sesame oil, the garlic and the ginger and let marinate for at least 30 minutes. Peel the apple and onion and very roughly chop. Put into a food processor and process until a paste forms. Mix all the remaining ingredients except scallions together to form a sauce and set aside.
Brown the pork well on all sides in a large sauté pan. Once the pork is browned, add in the onion and apple mixture and cook for a couple minutes until cooked through and lightly browned. Add in the sauce and simmer on low until the sauce reduces and coats the pork and the pork is tender. If the sauce gets too thick before the pork is ready just add in some water and keep simmering.
Serve with hot short-grain rice and garnish with sliced scallions. Serve with a side of kimchi, pickles and any other banchan you like.
- 4-5 lb beef chuck roast
- 1 1/2 T vegetable oil
- 2 medium yellow onions, medium dice
- 1 red bell pepper, medium dice
- 2 carrots, medium dice
- 4 garlic cloves, minced
- 2 cups dry red wine
- 1/4 cup brandy
- 3 c beef or chicken stock
- 3 T flour
- 2 T brown sugar
- 3 T tamarind concentrate
- 2 T Worcestershire sauce
- 2 T soya sauce
- 1 T fish sauce
- 3 bay leaves and/or 3 fresh stems of thyme
- 1 1/2 c 2″ cubed yellow potatoes
- 1 1/2 c 2″ cubed turnips
Preheat oven to 225°F.
Season the roast on all sides with kosher salt and fresh cracked black pepper. Sear in an oiled very hot cast iron skillet or large dutch oven on all sides until well browned. Sauté the onions, garlic, peppers and carrots aromatics until soft and browned. sprinkle the flour over the veggies and cook until the flour is very slightly toasted. Once the vegetables are done, deglaze pan with brandy and pour over roast with the onions carrots peppers and garlic. Add all the remaining braise ingredients including the bay leaves and thyme.
Braise with the lid slightly ajar until the roast is very tender but not falling apart. Leaving the lid slightly off ensures that the temperature of the roast and liquid never goes over about 185°F, ensuring that you don’t overcook the roast. This can take anywhere from 3 – 6 hours depending on your roast and your oven. Start checking it around 2 hours in to see how it’s progressing. Around an hour and a half before you think the roast will be done add in the potatoes and turnips. Once everything is cooked let it come to room temperature and then sit overnight in the fridge. The next day skim the fat off the top remove the roast, and check the potatoes and turnips for doneness. If they’re still a bit firm, you can cook them further in the sauce as you reduce it. If they’re done, remove them and keep warm in a 200°F oven and continue to reduce the sauce by at least half or until it is flavorful and thickened but not too strong. Once sufficiently reduced and thick, slice the roast against the grain in thick slices and place in a pan. Spoon the sauce over the meat and heat on low until the meat is warm through. You can do the same for the potatoes and turnips. serve over buttered Spätzle and top with freshly minced parsley.
- 4 tablespoons minced fresh lemongrass
- 15 Kaffir lime leaves, chiffonade
- 1 T minced fresh ginger
- 1 T minced fresh galangal
- 8 medium garlic cloves, crushed
- 1/4 medium red onion, diced OR 4 scallions
- 1 T turmeric powder
- 1 1/2 t fresh lime juice
- 1 tablespoon sugar
- 2-3 T Three Crabs Vietnamese fish sauce
- 1 T vegetable or canola oil
- 1 lb ground beef
- 1 lb ground pork
- 1 egg
- 1/2 c Panko
Place all ingredients aside from the meat, egg, and breadcrumbs into a food processor and pulse until a thick paste forms.
Combine with the meat, breadcrumbs and egg until thoroughly mixed.
Mould onto bamboo skewers that have been soaked in water overnight. Grill over medium-high heat until charred on the outside and cooked through, about 3-4 minutes per side.
- 5 medium red or yellow waxy potatoes, cubed
- 3 large yellow onions, sliced
- 3/4 c vegetable oil
- 2 lbs stewing beef or lamb
- 2 t garam masala
- 3/4 t salt
- 6-8 curry leaves
- 1 1/4 t cumin seeds
- 5 cardamom pods
- 2 cinnamon sticks
- 3 fresh hot green chillies, minced
- 2 dried red chillies, crushed
- 2 t grated ginger-root
- 4 garlic cloves, minced
- 1 t paprika (not hot)
- 1 t salt
- 1 c plain yoghurt
- 2 1/2 c water
- chopped green chillies and chopped cilantro to garnish
Cook the sliced onions in a large, deep pot (preferably enameled cast iron) over medium-high heat until browned, about 10-15 minutes. In the meantime, mix the beef or lamb with the garam masala and 3/4 t salt. Wash and cut potatoes. Mix yoghurt with ginger, garlic, red and green chillies, paprika and salt. Very lightly crush cardamom pods, remove seeds and discard the husks.
Remove onions from pot draining out oil as you do so. Remove all but 4 T of oil from pot and set aside. Sauté meat on medium-high until well browned in 2-3 batches depending on size of your pot, adding in some of the reserved oil between batches if needed. During the last batch add in the curry leaves and during the last 2 minutes the cumin and cardamom seeds and cinnamon sticks. Add all the meat back to the pot along with the onions and stir to heat through, 1-2 minutes. Slowly add in the yoghurt mixture and cook for a few minutes until the garlic and ginger are just cooked and the oil separates out from the yoghurt mixture.
Add the water and scrape up any fond that has developed on the bottom of the pot. Cover and simmer for 40 minutes or until meat is barely tender but not overdone, stirring occasionally so that it doesn’t stick to the bottom. Add in potatoes and simmer another 20 minutes with the lid off until potatoes are cook through and the sauce has reduced and thickened up. Adjust with salt and add more water if sauce is too thick.
Serve with hot basmati rice, naan, and fresh chopped green chillies and cilantro.
- 2 lbs raw bratwurst, cut into 1″ coins
- 1 large onion, medium dice
- 2 bell peppers, (red, yellow or orange), medium dice
- 6 cloves garlic, minced
- 2 T sweet Hungarian paprika
- 1 T spicy Hungarian paprika
- 1 T smoked paprika
- 1 1/2 t dried thyme
- 1/2 t crushed red pepper flakes
- 1 C white wine
- 1 28 oz can whole tomatoes
- 6 C chicken broth, divided, plus more if needed
- 1 C basmati rice
- 1/4 C red wine vinegar
- 1/2 head of a medium cabbage, chopped
- 1 C chopped flat leaf parsley
Sauté the bratwurst in a cast iron dutch oven in 2 batches until well browned. Remove from pot and set aside. Sauté onion with a little kosher salt over medium heat 2 minutes until softened. Add in garlic and peppers and cook 2 minutes more. Add in paprika, thyme and red pepper flakes and stir until combined. Add in white wine and cook until reduced by half, scraping the fond from bottom of pot with a flat edged wooden spoon.
Meanwhile pour can of tomatoes into a large bowl and with clean hands, crush the tomatoes slowly and carefully so the juice doesn’t spray all over. Add tomatoes and their juices to the pot along with 4 C of chicken broth. Add the sausage back to the stew, bring to a boil and reduce to a simmer and let cook for 30-45 minutes.
Add in the cabbage and rice and remaining 2 C of chicken broth and cook for 25 minutes more until rice is done. Stir in the red wine vinegar and parsley, and adjust seasoning with salt if needed.
Shu Mai Filling
- 1/2 lb ground pork
- 1/2 lb raw, peeled, deveined shrimp (smallest size you can find)
- 2 red thai chillies, scraped of seeds and membranes and minced
- 2 T garlic-ginger paste (or 1 T each of grated ginger and minced garlic)
- 2 T very finely minced lemongrass
- 2 T fish sauce
- 1/2 C minced cilantro
- 1/4 C minced scallion
- 1/4 C light soya sauce (I use a Japanese seasoned soya sauce that is infused with seaweed, mushroom and various kinds of fish for extra flavour)
- 1/2 t garlic-ginger paste
- 2 scallions, minced
- 2 T rice vinegar
- 1 T mirin
Place thawed shrimp in a small food processor and pulse until about the same consistency as the ground pork, OR mince finely. Add all ingredients together and gently but thoroughly mix together with wet hands. Let sit for at least an hour for the flavours to meld.
Spoon a small amount of the filling into a round dumpling wrapper and gather it up in a slight twist so the wrapper pleats around the filling and just a small amount of the filling is visible. Repeat for all of your filling.
Place in a steamer basket lined with a couple lettuce or cabbage leaves. Steam for 6-7 minutes until the filling is just cooked through. Serve with dipping sauce.