Easy Orange Chicken

Ingredients:

800g frozen chicken nuggets ~ fried as per the package

1/2 cup orange marmalade

1/4 cup orange/pineapple juice

1/4 cup BBQ sauce

1-2 tbsp soy sauce

Directions/Instructions:

1. In a saucepan, whisk together all the ingredients.  Heat on high heat, and whisk the sauce until smooth.
2. Add the fried chicken nugget and toss to coat.  Serve the orange chicken hot over steamed rice.  (Note:  The chicken nuggets had to be freshly cooked and hot)

Homemade BBQ Sauce

Ingredients:

2 cup Ketchup

1/2 cup Apple Cider Vinegar

1/4 cup packed brown sugar

2 tbsp honey

1 tbsp Worcestershire Sauce

1 tbsp lemon juice

1 tsp Stone House Seasoning (See below)

1/4 tsp hot sauce (Optional)

Directions/Instructions:

1. Whisk together all ingredients in a medium saucepan over medium heat.  Allow to come to a bubble and then reduce the heat to low.  Simmer until thickened, about 10 mins.
2. Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

Stone House Seasoning

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 tsp granulated garlic

Vietnamese Grilled Lemongrass Pork

Ingredients:

4 lbs pork collar shoulder ~ pound 1/4" thick

Blended

3 pcs scallions

8 cloves garlic

3 stalk lemongrass ~ chopped

1 medium shallot

5 tbsp water

Marinade

1/2 tbsp seasoning powder

2 tbsp fish sauce

1/2 tbsp Black pepper

1/2 tbsp light soy sauce

1-1/2 tbsp brown sugar

1 tbsp honey

1 tsp sesame oil

1 tbsp oyster sauce

1/2 tbsp Annatto powder

3 tbsp cooking oil

Glazed

1 tbsp honey

1/2 tbsp hoisin sauce

1/2 tbsp oyster sauce

3-5 tbsp of marinade sauce

Dipping sauce

1/2 tbsp fish sauce

3 tbsp water

1 tbsp sugar

1/2 tsp lime juice

1-2 red chili ~ chopped finely

2 cloves garlic ~ chopped finely

Directions/Instructions:

1. In a food blender, add all the blended ingredients and blend them smoothly.  Use a sieve to squeeze out the juice and set it aside.
2. In a small saucepan, add cooking oil and annatto powder (if don't have can substitute 1 tsp turmeric + 1 tsp cayenne chili powder) over medium-low heat.  Stir to mix and once it starts to boil, remove it from the heat.
3. In a large bowl, add all the marinade ingredients including the juice from the blended ingredients.  Stir to mix and add the pounded pork.  Coat them evenly and cover them with plastic wrap, and put them in the fridge overnight.
4. Preheat the grill to high heat.  Add the pork pieces to the grill and cook on each side for 7 mins or until cooked through.
5. While the pork is grilled, prepare the glazed.  Mix them well and set them aside.
6. Baste the pork with glaze on both sides and grill for another 2 mins or a light char.
7. Serve with dipping sauce and steamed white rice.

Hawaiian Spam Musubi

Ingredients:

Cooked sushi rice

1 can spam ~ sliced

3-4 tbsp Teriyaki sauce

Roasted Nori Seaweed ~ cut 2" wide strip

Directions/Instructions:

1. Slice the spam about 1/4" thick.  In a saucepan, heat medium-high and add the sliced spam.  Cook for about 2 mins each side.  Flip for 2 mins for even cooking.
2. Pour Teriyaki sauce and dip the cooked sliced spam in a small bowl.  Reduce the heat to medium-low and pour the Teriyaki sauce.  Swirl the sauce evenly and let the spam gently simmer until the sauce dissolves about 4 mins.  Flip the spam sliced every 2 mins.
3. To assemble, line the inside of the spam can with plastic wrap.  Take about 55-60g of rice into the lined spam can and gently press down to fill the mold.  Place a slice of caramelized spam and top with another 55-60g of rice.  Gently press and pull the plastic wrap out of the can.  
4. Shape and wrap with roasted nori seaweed around it.  Secure the end by wetting it with water and place the musubi with the seam side down.  Continue with the remaining pieces.

Nimbu Chicken Tikka (Kaffir Lime)

Ingredients:

500g chicken boneless

1st Marinade

Salt to taste

2 tsp lemon juice

2 tsp ginger garlic paste

2nd Marinade

1/2 bunch of coriander leaves

A handful of mint leaves

20-25 kaffir lime leaves

5-6 Green chilies

2 tsp ginger garlic paste

2 tbsp water (Optional)

1/2 cup hung curd

1/4 tsp salt

1/2 tsp black pepper powder

Directions/Instructions:

1. Wash the chicken, further do the first marination by applying salt, lemon juice, and ginger garlic paste.  Apply the marinade well over the chicken and keep it aside for 15 mins.
2. For the second marination, add the kaffir lime leaves, green chilies, mint leaves, coriander leaves, and ginger garlic paste, add little water and grind to make a fine paste.
3. Once the paste is ready, add the curd to a big mixing bowl, followed by salt and pepper.  Then add the prepared green paste, and mix well (The mixture or the marination should be thick).
4. Coat the pre-marinated chicken and mix it well.  Transfer the chicken mixture, cover it, and refrigerate it for at least an hour.
5. Grill the marinated chicken in the tandoor for 6-8 mins or until the chicken is cooked and tender, brush the chicken with butter once cooked to elevate its flavor.
6. Serve hot with sweet-spicy-tangy pineapple chutney.

Note:

You can also cook them over a pan if in case don't have a grill, you can simply use bamboo skewers that are soaked in water and cook the chicken from both sides until it gets some good color and is tender.

Pineapple Chutney

Ingredients:

1 whole pineapple

1 tbsp oil

1 tsp mustard seeds

1 tsp chopped ginger

1-2 green chilies ~ chopped

8-10 curry leaves

200-300ml pineapple juice

2 tsp Kashmiri red chili powder

Salt to taste

1 tsp vinegar

2 tsp tomato ketchup

2 tsp sugar

Directions/Instructions

1. Cut the pineapple and remove the core.  Cut in thin strips to fine dice, and set aside to be used later.
2. Add oil to a pan over medium heat.  Add the mustard seeds and allow them to crackle.  Then add chopped ginger, green chili, and curry leaves, and stir for a minute.
3. Then add the pineapple juice and Kashmiri red chili powder, and stir for another minute.
4. Next, add the remaining ingredients, mix well in intervals and cook for 8-10 mins on medium heat or until the juice has reduced to less than half and the pineapple chutney is ready.
5. Off the flame and allow to cool down, once cooled serve them with chicken tikka.