Homemade Seaweed Shaker (Fries)

Ingredients:

2 pack of seaweed snacks

1/2 tsp garlic powder

1/2 tsp chicken powder

1/4 tsp salt (Optional)

Directions/Instructions:

1. Use a grinder and grind the seaweed snack until powder.
2. Place the seaweed snack powder, garlic powder, chicken powder, and salt into a container.
3. Cover it tight, shake it to mix well, and store it in an air-tight container.
4. Fry the fries as usual, drain, and pour in the seaweed shake mixture.
5. Fold the bag down, leaving some air inside, and give it a few good shakes like McDonald's Shaker Fries, or use an enormous container, cover the lid tight, and shake well.

Chicken Hamonado (Filipino Style)

Ingredients:

1 whole chicken ~ cut 12 pcs

2 clove garlic ~ chopped

1 medium onion ~ sliced

1-2 Thai red chili ~ sliced

1/2 tsp chicken powder

2 pcs dried bay leaves

2 tbsp tomato ketchup

1/2 cup pineapple cubes

Marinade

1 tsp black ground pepper

2 tbsp dark soy sauce

1 cup pineapple juice

Directions/Instructions:

1. To clean the chicken, rub with 2 tbsp coarse salt thoroughly.  Then wash, drain, and pat dry.
2. In a container, add all the marinade ingredients and combine thoroughly.  Ensure the meat is in the marinade sauce.  Seal and put in the fridge overnight.
3. Next day, drain the marinade sauce through a strainer and save the marinade sauce for later use.
4. Heat 2 tbsp veg oil in a saucepan over medium, sear the chicken.  Searing the chicken is an essential step for flavor; it will caramelize the natural sugar in the meat.  
5. Once the chicken has a rich brown crust on the surface of the meat, dish it out and set aside.
6. Add the chopped garlic in the same saucepan and saute for 1 minute or until the aromatic.  Then add sliced chili and chopped onion, and continue to saute until the onion caramelizes.
7. Then, return the cooked chicken to the saucepan and coat well.  Add the marinade sauce, chicken seasoning, and bay leaves.  Stir to mix, cover, and bring to a boil and reduce the flame to lowest.  Simmer for 20 mins.
8. After 20 minutes, remove the lid and stir to avoid burning.  Then add the tomato ketchup and sugar (optional).  Stir well and adjust the flame to medium.
9. Add the pineapple cubes/bites, and cook for a few minutes or more till the desired thickness is achieved, do not cover.
10. Lastly, garnish with fresh-cut red chilies.  Served immediately with steamed cooked rice.

Mee Goreng Basah

Ingredients:

1kg egg noodle

2-3 pcs fish cake ~ sliced

10 pcs fishballs ~ cut halves

1 pcs fried tofu ~ cut cubes

10-15 pcs prawn

1-2 tomatoes ~ cut roughly

4 cloves garlic ~ chopped

1 tbsp chili paste

3-4 tbsp chili sauce

2-4 tbsp sweet soy sauce

2 tbsp oyster sauce

3 cup prawn stocks

1 tsp ground white pepper

Bunch of mustard leaves (Sawi)

1 cup beansprout

Directions/Instructions:

1. Add 3 cups of water to a pot with 1 clove of garlic minced and prawn heads and shells to prepare a prawn stock.  Bring the pot almost to a boil, then reduce the heat so the water barely simmers.  Simmer, uncovered for 30 mins.  Set aside for later use.
2. Wash the egg/yellow noodles with cold water., drain it and set aside.
3. In a wok, add vegetable oil and fry the chopped garlic till fragrant or golden brown.  Then add the chili paste and stir fry for 2-3 mins or crisp.
4. In the next step, add the chili sauce, sweet soy sauce, and oyster sauce and cook to combine for 2 mins.  Add the fish cakes, fish balls, and mustard stems.  Continue to cook to combine.
5. Add the prawn stock and grown white pepper, and boil.  Once boiling, add the prawns and cook till the prawns turn pink.
6. Add the yellow noodles and mustard leaves and mix to combine.  Add more chili sauce and sweet soy sauce if you like.  Lastly, add the fried tofu and beansprout.  Mix well again till combined.
7. Garnish with fried onion, sliced scallion, red/green chilis, and sliced lime.

Korean BBQ Dipping Sauce (Ssamjong/Sesame oil & salt/Cho Ganjang)

Ssamjong

2 tbsp Doenjang (Fermented soybean paste)

1/2 tbsp Gochujang

2 tbsp chopped onion

1 tsp sesame oil

1 tsp rice syrup

1 clove garlic ~ chopped

1/2 tsp sesame seeds

Direction:

• Combine all the above ingredients in a bowl.  Stir thoroughly and mix.  Taste and adjust based on your own preference.  For more saltiness, add more doenjang.  For more heat, add more gochujang.  For more sweetness, add more rice syrup or honey.

Sesame Oil & Salt

1 tbsp sesame oil

1 tsp kosher or sea salt

1/8 tsp black pepper

Direction:

• In a small bowl, combine the above ingredients and thoroughly mix.

Cho Ganjang (Brisket sauce)

1 tbsp soy sauce

1 tbsp water

1/2 tbsp rice vinegar

1/2 tbsp sugar

1/2 clove garlic ~ sliced thinly

1/4 Jalapeno ~ sliced thinly

Direction:

• In a mason jar, combine all the ingredients and cover with a lid.  Shake until the sugar has dissolved or in a bowl and use a whisk to stir until dissolved.  Taste and adjust based on your preference.  For more salt, add more soy sauce.  For more acid, add more vinegar.  For more sweetness, add more sugar.  If the sauce is too strong, add half a teaspoon of water and adjust as you taste.  Serve immediately or place in the fridge until use.

Korean BBQ Short Ribs (Galbi/Kalbi)

Ingredients:

3-4 pounds cross-cut beef short ribs ~ 1/2" thick

Marinade

1/2 cup soy sauce

1/2 cup water

1/4 cup sugar or Korean plum syrup

2 tbsp honey

1/4 cup mirin/cooking rice wine

2 tbsp sesame oil

1/2 Asian pear or 1/4 cup pineapple juice

1/2 medium onion ~ grated

2 tbsp minced garlic

1 tsp minced ginger

3 scallions ~ thinly sliced

1/2 tsp black pepper

1 tsp sesame seeds (optional)

Directions/Instructions:

1. Rinse the ribs to wash off bone dust, and drain well.  Pound the meat lightly with a meat tenderizer or stretch it out with your hands.  This step helps tenderize the meat but you can skip it.
2. Mix all the marinade ingredients well.  Marinate the meat for 6-8 hours or overnight for best results.  The thickens the meat, the longer it takes to marinate.
3. Preheat the grill over medium-high heat.  Grill the short ribs, turning only once, 2-3 mins on each side.  Or a grill pan over the stove top works well, too.

Cambodia Grilled Chicken

Ingredients:

1 whole chicken

Marinade

5 clove garlic

2 tbsp sugar

1 tsp salt

1 tbsp light soy sauce

2 tbsp fish sauce

Glaze

2 tbsp veg oil

1 clove garlic ~ minced

2 tsp annatto or sweet paprika

Dipping

1 tsp kosher salt

1 tsp ground black pepper

1/2 tsp sugar (optional)

2 lime

Directions/Instructions:

1. Remove and discard the fat just inside the neck and body cavities of the chicken.  Remove the package of giblets and set it aside for another use.  Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels.  Spatchcock the chicken.  Make 2 deep slashes to the bone on both sides of the chicken breast and in each leg and tight.  Trim or fold the wings tips back behind the wings.  Place the chicken in a nonreactive baking dish large enough to hold it.
2. Place the garlic, sugar, and salt in a heavy mortar and pound into a pestle paste.  Work in the soy sauce and fish sauce.  Spoon the marinade over the chicken, forcing it into the slits and turning the chicken to coat it well on both sides.  Let the chicken marinate in the refrigerator and cover for 1-4 hours or overnight. 
3. Heat the oil in a small saucepan over medium heat for the glaze.  Add the crushed garlic clove and cook until just beginning to brown for about 1 min.  Using a slotted spoon, transfer the garlic to a small heat-proof bowl.  Add the annatto to the saucepan with the oil and cook until fragrant and browned and the oil turns orange for 2 mins.  If using paprika, cook it for only 15 seconds.  Strain the oil into the bowl with the garlic through a fine-mesh wire strainer.  Set the glaze aside.
4. Place 1/2 tsp each of salt and pepper and 1/4 tsp of sugar (if using) in 2 small attractive bowls for the dipping sauce.  Have the lime ready; add the lime juice at the last minute.
5. Set up the grill for direct grilling and preheat it to medium or oven at 200 degrees C.  Drain the chicken, discard the marinade, and arrange it on the hot grate or in an oiled grill basket (if using), skin side down.  Grill the chicken until golden brown and cooked through for 12-20 mins per side.  Move the chicken as needed to dodge any flare-ups.  Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone.  The internal temperature should be about 170 degrees F.  During the last 10 minutes of cooking, brush the chicken on both sides with the glaze.
6. Transfer the chicken, skin side up, to a platter to serve.  Let it rest for about 2 minutes, then cut it into pieces.  Add 2 tbsp of lime juice to each bowl with the salt, pepper, and sugar for the dipping sauce and stir it with a fork until the salt and sugar dissolve completely.  To eat, dip the pieces of chicken in the salted lime juice.