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Top 5 ways to do it Spicy Aromatic
1 . So Easy! Boiled Pork With My All-Purpose Spicy Aromatic Sauce
So Easy! Boiled Pork With My All-Purpose Spicy Aromatic Sauce
Pork belly blocks were on sale, so I tried serving it with my usual aromatic sauce with a bit of spiciness added.
Ingredient
500 grams
Pork belly block (or pork butt)
1 tsp
Salt
4 tbsp
●Soy sauce
3 tbsp
●Vinegar
2 tbsp
●Sugar
1 tbsp
●Sesame oil
2 tsp
●Oyster sauce
1/2 tsp
of each ●Doubanjiang, ra-yu
Cooking instructions
* Step 1
Combine the ● ingredients in a bowl. Mince the leek, ginger and garlic beforehand.
* Step 2
Put the pork, leek, ginger and salt in a pot (no need to cut the ginger and leek), and add enough water to cover the pork. Turn on the heat.
* Step 3
When the pot comes to a boil, lower the heat, and cover the contents of the pot with parchment paper as a drop lid (otoshibuta). Cover with a pot lid and simmer for 30 to 40 minutes.
* Step 4
When a skewer goes through the pork easily it's done. Keep the pork covered in the pot until it's time to eat.
* Step 5
Just slice whatever portion you will eating, and microwave. Serve with vegetables of your choice, with the aromatic sauce.
* Step 6
This multi-purpose sauce is a recipe I'm proud of. I added chopped nuts, doubanjiang and ra-yu to the basic aromatic sauce.
* Step 7
The recipe for that is here:.
* Step 8
I've also uploaded this related recipe for cold shabu shabu meat with my spicy aromatic sauce..
Note: if there is a photo you can click to enlarge it
2 . Spicy grilled rice indonesian style (Nasi Bakar)
Spicy grilled rice indonesian style (Nasi Bakar)
The only difficult part of this cooking is actually finding the banana leaf. It’s not always available in my local asian store.
Ingredient
2-3 scoop
jasmine Rice
5-6
Red Chillis
1 stalk
Lemongrass
leaves
Basilic
Cooking instructions
* Step 1
Cook them rice. Plain jasmine rice totally works too. I personally like to use leftover rice since the texture isnt too moist to cook again
* Step 2
In a hot wok, saute the garlic, onion, chilis, tuna, mushroom. Basil leaves on the last step. If you have sambal in your kitchen put that in too, helps with constipation 🤣 Add salt paper chicken cube stock. Add water. Leave some water, it's a whole new level when mixed with rice.
* Step 3
Prepare your banana leaves. HOW TO WRAP: 1) place a bigger layer on the bottom (to later fold the ends), and a second smaller layer in the middle to set the rice
* Step 4
Arrange the cooked rice and the filings. Fold the top and bottom of the leaves and secure with toothpicks
* Step 5
Grill that beautiful fat looking packet in a grilling pan / any flat pan. Each side about 5 minutes until you smell the aroma. The leaves will have some burn marks in them and that means it’s cooked perfectly.
* Step 6
Enjoy while it's hot
Note: if there is a photo you can click to enlarge it
3 . Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice
Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice
A dish stacked with massive, delicious, spicy, juicy seafood chunks, crispy vegetables and literally packed with fresh seafood flavor!
Ingredient
3 tbsp
Garlic Olive Oil
1/2 tbsp
Red Pepper Flakes [aromatic]
1 tbsp
Pickled Ginger [aromatic]
to taste
Fresh Cabbage [thick sliced]
to taste
Green Onions [added last]
to taste
Green Bell Peppers [thin Sliced]
to taste
Fresh Carrots [peeled slices]
to taste
Purple Onions [thin slices]
as needed
Water Chestnuts
1/4 Cup
Fresh Parsley
to taste
Bamboo Shoots
to taste
Snap Peas [rinsed & blanched]
to taste
Fresh Broccoli [rinsed & blanched]
2 tbsp
Soy Sauce [aromatic]
1 tbsp
Oyster Sauce [aromatic]
2 tbsp
Hoisin Sauce [aromatic]
Cooking instructions
* Step 1
Dethaw your raw jumbo shrimp with just enough water to cover them. About 3 to 4 cups. Reserve all fluids.
* Step 2
Dethaw your raw jumbo scallops with just enough water to cover them. About 2 cups. Reserve all fluids.
* Step 3
TO BRINE YOUR RAW SEAFOOD ● Pour enough water on your raw shrimp and scallops to cover them. Then, add 1 tbsp salt - 1 tbsp sugar - 1 tbsp granulated garlic powder and 1/2 tbsp granulated onion powder to your water. Add ice cubes as well. You'll want both at 35° to 42°. Cover, shake well and place in fridge for a half to 1 hour. Shake occasionally.
* Step 4
● Peel shrimp and reserve all shells, tails, legs, veins and shrimp water. Place all leftovers back into shrimp water. ● Pour scallop water into shrimp water. Then, add 1 1/2 tsp garlic sea salt and 1/2 tsp white pepper and create your seafood stock. Bring to a boil and boil for 15 minutes. Be careful. She will boil over with the sea salt addition if you're not watching. Turn off heat.
* Step 5
Cut your jumbo raw scallops into halves or quarters depending upon their size.
* Step 6
After your shuck boil, strain your stock thru a very fine mesh strainer and place broth back in your pot. Discard shells and any residuals in your strainer.
* Step 7
Reheat your clear, clean seafood stock to a very steady boil. Man! Is she gonna smell and sample so deliciously tasty!
* Step 8
Place your rinsed snap peas and broccoli into your boiling seafood stock for 2 minutes. Watch these closely, remove them and set them to the side in ice water to arrest the cooking process. This method will kill any bacteria and slightly soften these very hard vegetables. Again, reserve your remaining seafood stock. I bring it back up to a simmer and allow it to reduce even further for fullest flavor.
* Step 9
Blanched Broccoli.
* Step 10
Chop your fresh vegetables. Separate your hard vegetables, soft vegetables and blanched vegetables. Hard vegetables to be Wok'd first, blanched vegetables second and soft, last.
* Step 11
Fully drain your seafood from your brine water. Discard brine water and ice.
* Step 12
If opting for the crunchy garlic garnish: ● Fry sliced garlic and red pepper flakes in garlic oil only until just slightly browned [before frying your hard vegetables] Anything darker will create a seriously bitter taste that will ruin your entire dish. So, watch it very closely. ● Drain all on paper towels until dried and crispy. Reserve all residual oil. Fine chop your crispy fried garlic later. You'll be using this as a garnish.
* Step 13
If not, add 3 tablespoons garlic olive oil, your aromatics, your hard vegetables and 1 cup of your seafood stock to your Wok at a searing heat. Fry for 1 minute covered. No more.
* Step 14
Immediately add all blanched vegetables and Wok for 30 seconds longer. Then, add all fully drained seafood and soft vegetables for 2 to 3 minutes covered. 2 minutes if not fully chilled. Add additional seafood stock if needed for steaming seafood. Stir once. Covered.
* Step 15
Place your rice at the base of your bowl and pile on your seafood stir fry. Drizzle top with your residual seafood stock to hydrate and flavor your rice. Garnish with granulated garlic or crispy garlic and soy sauce. Serve with additional Soy Sauce.
* Step 16
Enjoy!
Note: if there is a photo you can click to enlarge it
4 . Spicy stir-fry Chicken Liver
Spicy stir-fry Chicken Liver
This dishes original name is “Krengsengan Ati Ayam”. Krengsengan is a traditional stir-fry dish originating from Surabaya, Indonesia.
Ingredient
350 gr
Chicken Liver
500 ml
Water
1 inch
piece of Ginger
2 pcs
bay leaves
1 tsp
salt
1 tbsp
Vegetable oil for stir-fry
2 tsp
sugar
3 cloves
garlic
5 pcs
red fingers chilli
1 pcs
medium shallot
3 pcs
red chillies
1 inch
piece of ginger
1 inch
piece of galangal
2 pcs
kefir leaves, tears
1 pcs
lemongrass, smash it
Cooking instructions
* Step 1
Wash the chicken livers thoroughly. Briefly boil for 10 minutes with bay leaves, ginger and salt. Once cooked, remove the chicken livers and cut into small pieces, then set aside.
* Step 2
Blend the spices with chopper.
* Step 3
Heat the oil. Once hot, add the ground spices and aromatic ingredients, stir-fry until cooked and fragrant.
* Step 4
Add chicken liver, 100ml water, salt and sugar, mix well and cook until the water is absorbed. Switch off the stove, then remove from heat and serve.
* Step 5
This is it…
Spicy stir-fry Chicken Liver ready to eat.
Perfect for eating with warm rice, it can make u want to eat more hihihii 😁
Note: if there is a photo you can click to enlarge it
5 . Spicy Chicken Pot 麻辣雞煲
Spicy Chicken Pot 麻辣雞煲
A very chilli pot, Spice up your Life from boredom at home!
Ingredient
1 spoonful
Chu Hau Paste
spoonful
Mala Sauce (from that packet)
1 spoonful
oyster sauce
handful
Dried Chilli
4 cloves
garlic
8 slices
ginger
2 heads
chinese celery
1/2
purple onions
1/4
onions
2
Shallots
1 spoonful
peppercorn
1 tsp
Mala Sauce
1 tsp
sesame oil
1 tsp
sugar
Cooking instructions
* Step 1
Season the Chicken for 2 hrs or overnight in fridge
* Step 2
Before cooking prep up the ingredients. rinse seasonings and pat dry.
* Step 3
Add Oil Mid High Heat, add ginger stir 30secs, then add HALF of the onions stir 30secs, add garlic, dried chilli, peppercorn, star anise, aromatic ginger. Stir until the chilli fragrant starts to make u sneeze 😂 then add in chicken and mix well. Cover Lid for 2 mins. Then Stir well again and cover 2 mins. This helps to avoid burning.
* Step 4
Add a capful of ShaoHing Wine stir and 20ml boiled water. stir and cover lid for 2 mins switch to MID HEAT.
* Step 5
During the process mix the pot seasoning
* Step 6
Add in Pot Seasoning Mix when chicken is cooked, mix well and taste test. If ok add in the rest of the onions and celery mix well after a min garnish with sweet chilli and celery. Done
Note: if there is a photo you can click to enlarge it
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