Rice
#COOKING: OXTAIL WITH RICE & PEAS RECIPE
Oxtail with Rice & Peas. One of the greatest things about growing-up in Toronto is the vast array of diverse cuisines we have at our convenience. I am a huge fan of Caribbean cuisine, and while I’ve been a Chicken Roti and Jerk Chicken connoisseur my whole life, Oxtail of late has surged to the front as my new favourite. I thought I’d give it a go and while it takes a while to prepare, that little bit of extra love is worth it. Time to break-out the Slow Cooker! Gravy on rice makes everything nice!
Oxtail
2 lbs Oxtail, rinsed and pat dry
1 can Butter/Lima Beans, drained
1 cup (or more) beef stock
1 white onion, chopped
3 stalks green onion, chopped
5 cloves garlic, minced
1-2 Scotch Bonnet Peppers, seeded and minced
1 cup mini carrots
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsps garlic powder
2 tbsps Maggi Sauce
1 tsp celery salt
1 tbsp Worcestershire Sauce
1 tbsp Allspice
3-4 sprigs of thyme
4 tbsps tapioca/corn starch
Sea Salt and Pepper, to taste
Olive oil
Instructions:
1. Marinate oxtail pieces in soy sauce, Maggi, Worcestershire, garlic powder, allspice, brown sugar, salt and pepper.2. With Slow Cooker on high, sautee garlic and onions in olive oil.
3. In skillet or Air Fryer, brown oxtail on medium-high heat or 390°F on Air Fryer. Do not overcook. Once seared on both sides for a few minutes, remove from heat.
4. Add oxtail to Slow Cooker and pour-in remaining marinade. Add thyme, stock, carrots and pepper. You want liquid almost covering oxtail.
5. Slow cook covered 7 hours on low heat.
6. Remove oxtail pieces from Slow Cooker, fishing-out thyme. Add-in Butter Beans.
7. In small bowl, take equal parts tapioca/corn starch and water and form a slurry. Beat till smooth with a fork. Pour into Slow Cooker mixture and stir till sauce thickens.
8. Add back Oxtail and stir gently. Cover and cook for one more hour on low heat before serving. Start preparing Rice & Peas.
Rice & Peas
2 cups long-rain white rice, rinsed1 cup red kidney beans, drained
1/2 white onion, chopped
3 cloves garlic, minced
3/4 cup beef stock
1 cup coconut milk
1/2 cup water
2 sprigs of thyme
1 Scotch Bonnet Pepper, seeded and minced
Salt and Pepper, to taste
Instructions:
1. Combine all ingredients in rice cooker.2. Once cooked fully, fluff with fork and serve with Oxtail.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: BLACK PEPPER FRIED CHICKEN STEAK RECIPE
Black Pepper Fried Chicken Steak. This is a favourite, which traditionally is deep-fried but I’ve adapted it for the Air Fryer. And it came out perfect! A crispy, Panko-crusted chicken fillet topped with a spicy, savoury brown gravy, served with rice. This is something I grew-up with, a staple at any Hong Kong-style Diner or food court, and actually not too tough to prepare at home. Come to think of it, this is a converging of Southern cuisine and Hong Kong cuisine. We know Americans in the South love them Country Fried Steak and a nice gravy too!
Ingredients:
6-8 Chicken Drumsticks de-boned or thin Chicken Breast filets
2/3 cup Panko
1 egg, beaten
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Sea Salt
1/2 tsp Black Pepper
Sauce:
1 cup Beef Broth
3 tbsps Soy Sauce
2 tbsps Corn or Tapioca Starch
3/4 tsp Black Pepper
2 tsps Organic Raw Sugar
1 tsp Worcestershire Sauce
1 tbsp Canola Oil
1/2 tsp Sea Salt
1/2 white onion, minced
5 cloves garlic, minced
Instructions:
1. Season chicken in half of salt and pepper, allow to stand 30 minutes.
2. Mix salt, pepper, Panko, garlic and onion powder in shallow platter.
3. Prep shallow platter for egg wash.
4. Preheat Air Fryer for 3 minutes at 390°F.
5. Coat chicken in egg wash and then dip in Panko mixture.
6. Arrange a batch of 3-4 chicken pieces in Air Fryer. Cook for about 8 minutes, turning once halfway through.
7. Once cooked, set aside in platter.
8. In skillet, sautée onions and garlic in oil till caramelized. Add stock, soy sauce, Worcestershire, pepper, salt and sugar. Bring to boil.
9. Make a slurry with starch and equal parts water. Mix into gravy to thicken. Bring to boil and set aside.
10. Arrange chicken and rice on serving plate. Pour sauce over top and garnish with parsley.
#COOKING: BIBIMBAP RECIPE
BiBimBap. This healthy and cheerful Korean staple is an all-time favourite and I have been known to go through periods where all I eat is this. It is extremely hearty and fun to make. The term itself translates to “Mixed Rice”, which is accurate. You assemble all the ingredients together, add the sauce and toss it like a salad. While the traditional recipe uses Bulgogi Beef, I’m doing a spicy Korean Chicken and adding-in fried Zucchini fritters, Hobak Jun and Japchae, Korean Glass Noodles. This is a real tour-de-force! This recipe serves four. This is a medium-spicy.
Rice:
1 1/4 cups Botan Rice, rinsed
2 cups water
Korean Chicken:
4-6 Chicken Thighs, de-boned and cut into thirds
3 tbsps Gochujang
1 tbsp Korean Red Chili Pepper
1 tbsp Organic Raw Sugar
3 tbsps Sesame Oil
1 tbsp Shaoxing Cooking Wine
4 cloves garlic, minced
1/2 white onion, chopped
1 inch knob of ginger, peeled and minced
1 stalk green onion, cut into 2-inch-long pieces
Canola oil
Japchae:
1 handful Sweet Potato Glass Noodles
3 tbsps Sesame Oil
2 tbsps Organic Raw Sugar
2 tbsps Soy Sauce
1/2 sweet red pepper, sliced thinly
1/2 white onion, sliced thinly
2 stalks green onion, chopped into 2-inch pieces
1/2 tsp sea salt
Sesame seeds, toasted
Carrots:
6 miniature carrots, slivered into thin matchsticks
Sprinkle of sea salt
1 tbsp Seasoned Rice Vinegar
Crown Daisies:
1-2 handfuls of Crown Daisies (Spinach will do too)
1 tbsp Sesame Oil
Sea salt, to taste
Shiitake Mushrooms:
6-8 Dried Shiitake Mushrooms, soaked in water minimum 1-2 hours and sliced thinly
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Sesame Oil
Sprinkle of Organic Raw Sugar
Hobak Jun:
1 Zucchini, cut into 1/4″-thick slices
1 egg, beaten
1/4 cup flour
Sprinkle of sea salt
Canola oil
Additional Toppings:
1/4 cup Kimchi, chopped
Sesame Seeds, toasted
4 eggs
BiBimBap Sauce:
1/2 cup Gochujang
1 tbsp water
2-3 tbsps Organic Raw Sugar
2 tbsps Sesame Oil
2 tbsps Seasoned Rice Vinegar
3 cloves garlic, minced
Instructions:
1. Prepare rice in rice cooker.
2. Prepare Japchae. In medium-size pot, boil water with salt. Once boiled, add Yam Noodles and cook uncovered. Bring to a boil and cook no more than 3-5 minutes. You do not want the noodles too soft. Strain in colander and run under cold water. Press dry with paper towel.
3. In skillet, heat 1 tbsp sesame oil and sautée green onions, red pepper and white onion for about 5 minutes till caramelized.
4. In small bowl, mix soy, sugar and 2 tbsps sesame oil.
5. Toss noodles into skillet with sauce and fry for about 3 minutes, careful to avoid noodles breaking. Set aside.
6. In small pot, blanch carrots and drain in colander. Toss-in rice vinegar and sea salt. Set aside.
7. In small pot, blanch Crown Daisies and drain in colander. Do not overcook. Toss in sesame oil and sea salt. Chop bunch in half. Pat dry with paper towel. Set aside.
8. In small skillet, add sesame oil and sautée Shiitake mushrooms. Add oyster sauce, soy sauce and sprinkle of sugar. Cook till the mushrooms shrink-in a bit and set aside.
9. Prepare Hobak Jun. Place flour on one plate and have beaten egg in a shallow dish. Heat skillet on medium heat with a bit of canola oil. Season zucchini gently with sea salt and once they start sweating, dip in flour and then egg mixture lightly before placing in skillet. Fry till golden and flip. Transfer to platter and set aside.
10. Prepare Korean Chicken. Marinate chicken pieces in Gochujang, Korean Red Chili Pepper, soy sauce, sugar, sesame oil and wine.
11. Heat large skillet with canola oil, on medium-high heat. Sautée green onion, ginger, garlic and white onion. Add chicken and cook till marinade begins to thicken (approx 10 minutes) and chicken caramelizes, stirring occasionally. Set aside.
12. Prepare sauce. In small sauce pan, sautée garlic in sesame oil and add-in remaining ingredients, bringing to boil. Pour into bowl and cool. Heat canola oil in skillet on medium heat. Fry eggs sunny-side up, leaving yolk runny. Carefully set aside, being careful not to break yolks.
13. In serving bowl, assemble by placing rice at bottom first. Create even sections for Kimchi, Carrots, Crown Daisies, 2-3 pieces of Hobak Jun, Chicken, Japchae and Shiitake. Place fried egg on-top and then add sauce. Garnish with sesame seeds.
Serve with large spoon and mix well.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: HONG KONG PORK CHOP RICE RECIPE
Hong Kong Pork Chop Rice. This is a classic. Hong Kong Cuisine takes a lot of traditional Chinese influences and combines them with European ingredients and techniques. It smells like literal heaven when it is baking. It truly is a perfect, comforting dish for the Fall. Mom approves and she’s had many variations of this dish. I too have had many renditions of this, some amazing and some made clearly with a can of tomato soup as the sauce base. Nope. I’m happy with this super-tomatoey take which uses real cheddar versus processed cheese (I’ve really seen it all!). As a bit of a food snob, I totally get those who turn-up their nose at things like garlic powder and ketchup, but they are necessary notes in the dish and the end result wouldn’t be the same without it! I hope you love this little bit of my heritage.
Ingredients:
4 pork chops, deboned and halved5 cups of cooked white rice
1 cup of chopped green beans, chopped
1/2 white onion, sliced thin
3 cloves garlic, minced
1 egg, beaten
1 large tomoato, chopped
1 can of tomato paste
3 tbsps ketchup
3 tbsps white wine
3 tbsps water
1 tbsp Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp organic raw sugar
4 slices of Cheddar Cheese
Sea salt and pepper, to taste
Olive oil
Parsley
Instructions:
1. Prepare rice and allow to cool.2. At room temperature, marinate pork chops in a drizzle of olive oil, salt, pepper, garlic and onion powders. Allow to stand 30 minutes.
3. Pre-heat oven at 350°F. 4. Heat oil in large skillet. Sautée onions, beans and garlic.
5. Once caramelized, set aside half of this mixture. Shift remaining vegetable mixture to side of skillet.
6. Add about 2 tbsps oil into skillet and fry egg till just done.
7. Add rice and toss in fried egg and vegetables till combined evenly. Season with salt.
8. Add about 1 tsbp of oil into baking dish and coat bottom.
9. Place rice into dish, levelling top.
10. Add 1 tbsp oil into skillet with reserved vegetables.
11. Add chopped tomato and allow to soften (about 3 minutes on medium heat).
12. Add-in ketchup, sugar, wine, Worcestershire, tomato paste and water stirring evenly. Cook for about 5 minutes, stirring occasionally. Season with a bit more salt and pepper.
13. In Air Fryer, cook pork chops for about 7-8 minutes at 350°F till just almost done. Remove from heat.
14. Layer pork chops onto rice in dish and pour tomato sauce over top.
15. Layer top with cheese slices on-top and sprinkle some parsley.
16. Bake for about 6 minutes and then set oven to broil for about 5 minutes till cheese is melted and browned.
17. Allow to stand 15-20 minutes before serving.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: AIR FRYER HAINANESE CHICKEN RICE RECIPE
Air Fryer Roasted Hainanese Chicken Rice. This is a different take on the traditional version of this Singaporean Hawkers Market fave where the chicken is air-fried to juicy, succulent perfection. This is quick, easy to clean and most of all devastatingly-delicious.
Chicken
2 1/2 to 3 lb chicken
6 cloves garlic, minced
1 stalk green onion
4 tbsps soy sauce
2 tbsps white wine
2 tbsps oyster sauce
1 tbsp organic raw sugar
1 tsp white pepper
Hainanese Rice
1 1/2 cups long grain rice, rinsed
2 cups of reserved chicken stock
2 cloves garlic, minced
2 tbsps reserved chicken fat
2 tbsps sesame oil
1 tbsp ginger, minced
1 tsp sea salt
Instructions:
1. Clean chicken well and pat dry with paper towels. Trim fatty bits off for later use.2. Combine all other ingredients and run chicken inside and out with marinade. Stuff cavity of chicken with green onion.
3. Marinate chicken minimum three hours in refrigerator, flipping every hour.
4. Pat chicken dry with paper towels.
5. Preheat Air Fryer on Air Fryer mode for 3 minutes at 360°F.
6. Fry chicken for 25-27 minutes, flipping it over at half-way mark. Ensure chicken does not touch top of fryer.
7. While cooking chicken, in a skillet, sautée garlic, oil, ginger, salt and reserved chicken fat from prior. Once crisp, add rice to mixture. Fry for 3 minutes and remove from heat. Discard chicken fat.
8. Cook rice mixture in chicken stock. Fluff rice once cooked.
9. Test chicken by poking leg with fork to ensure juices run clear. Dare I say, this chicken is best served just slightly under-cooked for optimal juiciness. Reserve oil collected at bottom.
10. Let chicken stand for 30 minutes before cutting. Serve with rice and sauces.
Sweet Chili Sauce:
1 tbsp Sambal Sauce
1 stalk green onion, minced
1 chili pepper, seeds removed and minced
1 tsps organic raw sugar
1 tbsp reserved oil from Fryer
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp olive oil
In skillet, sautée garlic, ginger, oil, onion and chili in oil. Stir-in sugar, vinegar and Sambal Sauce. Add lime juice and remove from heat.
Dark Soy Dipping Sauce:
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp oyster sauce
2 tbsps dark sweet soy sauce
1 tbsp soy sauce
1 tbp reserved oil from Fryer
Combine all in a bowl, mix well.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: SEARED LAMB CHOPS IN BALSAMIC REDUCTION RECIPE
Seared Lamb Chops in Balsamic Reduction. I love me some lamb, which I get to enjoy only a couple times a year. Possessing a natural gaminess, some find its taste unpleasant, hence marinating it with herbs overnight certainly helps. Seasoned right and seared at a high heat for a short time, lamb chops can be just as satisfying as a juicy steak!
Lamb Chops:
8 lamb chops, cleaned and pat dry with paper towels
1 tbsp basil, chopped
3 sprigs rosemary (1 for garnish)
1 tbsp thyme
2 tbsps olive oil
Sea salt and pepper, to taste
Balsamic Reduction:
3/4 cup chicken/beef broth
1/3 cup balsamic vinegar
1/4 cup cherry tomatoes
2 shallots, minced
3 cloves garlic, minced
1 tbsp unsalted butter
1/2 teaspoon organic raw sugar
Turmeric Almond Raisin Rice:
1 cup long grain rice
1/2 cup beef/chicken stock
1 cup water
1/4 cup raisins
1/4 cup almond slivers
1 teaspoon Turmeric
Sea salt, to taste
Asparagus:
1 bunch of Asparagus, cleaned
2 tbsps unsalted butter
2 cloves garlic, minced
1 lemon wedge
Sea salt and pepper, to taste
Instructions:
1. For rice, combine all ingredients in rice cooker and once cooked, fluff before serving.
2. For Asparagus, sautée butter and garlic. Once browned, add Asparagus and cook medium-high heat for about 10 minutes. Season with salt and pepper and squirt lemon wedge over top before plating.
3. Marinate lamb chops in salt, pepper, oil, basil, thyme and rosemary. Seal in Ziploc bag(s) and refrigerate overnight.
4. Heat large skillet with oil on medium-high heat. Once hot, sear lamb chops 3-4 minutes per side. Place on warm platter.
5. Sautée shallots and garlic in butter. Once caramelized, add vinegar, sugar and stock. Add cherry tomatoes. Cook-down till liquid is reduced and thickened. This takes 5 or more minutes on medium-high heat, uncovered.
6. Pour reduction over lamb chops and garnish with sprig of rosemary. Serve with Turmeric Almond Raisin Rice and Asparagus.
Gallery:
View this post on Instagram
(Photo credit: Mr. Will Wong)
#COOKING: HAINANESE CHICKEN RICE RECIPE
Hainanese Chicken Rice. Adapted from Tasty. You don’t ever forget having Hainanese Chicken Rice in Singapore at a Hawkers Market like Newton Circus. Though we do have some great hole-in-the-wall type restaurants in the GTA that serve the dish as well, venturing-out during isolation hasn’t been easy.
What I love about this national dish of Singapore is that the chicken is so incredibly juicy, while the rice is incredibly fragrant. You get THREE dipping sauces!!! I get that boiling chicken is a weird concept for some, but I tell you there is nothing worse than dry chicken to me.
This is my dad’s favourite dish so I thought I’d gave it a try. Even in his early Dementia, he was aware enough to ask, “Who taught you to make this?”. I adapted this recipe from Tasty whom did a fine job explaining this complex recipe. I did my own spin on the essential dipping sauces.
Full disclosure, once a chicken is frozen, thawed, boiled and cooked fully as it is here, it is impossible to avoid that red colour at the bone. If you can get over that bit and be reassured that it’s cooked, you will come to love this comforting dish.
Hainanese Chicken
5 lb whole chicken
4 slices of ginger (1/4″ thick)
1 bunch green onions
1/4 cup sea salt
2 tablespoons sesame oil
Instructions:
1. Clean chicken well and pat dry with paper towels. Trim fatty bits off for later use.
2. Season chicken inside and out with sea salt.
3. Stuff cavity of chicken with green onions and ginger.
4. Cover chicken about 1″ in water in large stock pot and bring to boil on high heat.
5. Reduce to medium-low heat and simmer about 50 minutes.
6. Remove chicken from pot, reserving stock. Discard onion and ginger.
7. Immerse chicken in large bowl of ice cold water for 5 minutes.
8. Pat chicken dry with paper towels and rub chicken in sesame oil to keep moist.
Hainanese Rice
2 cups long grain rice
2 cups of reserved chicken stock
2 cloves garlic, minced
2 tablespoons reserved chicken fat
2 tablespoons sesame oil
1 tablespoon ginger, minced
1 teaspoon sea salt
Instructions:
1. In large skillet, oil, fry garlic, ginger, chicken fat and salt for about 10 minutes.
2. Scoop-out one quarter of this mixture for later use. Add-in rice. Cook for 3 minutes.
3. Transfer rice to rice cooker (discard fat), add 2 cups reserved stock and cook.
While rice is cooking, cut chicken and place on platter. Prepare three sauces.
Sweet Chili Sauce:
2 tablespoons Sambal Sauce
2 tablespoons Sriracha
1 chili pepper, seeds removed and chopped finely
2 teaspoons organic raw sugar
2 tablespoons reserved chicken broth
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon oil
In skillet, sautée garlic, ginger, onion and chili in oil. Stir-in sugar, vinegar, Sriracha and Sambal Sauce. Add lime juice and remove from heat.
Ginger-Garlic-Green Onion Sauce:
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 stalk green onion, chopped
1 tablespoon rice vinegar
2 tablespoons oil
Sea salt, to taste
In skillet, sautée garlic, ginger and green onions in oil. Add salt and vinegar. Cook for about a minute and remove from heat.
Dark Soy Dipping Sauce:
Reserved ginger and garlic
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce* (recipe below)
1 tablespoon soy sauce
2 tablespoons reserved chicken broth
Combine all in a bowl, mix well.
Serve chicken on rice with cucumber slices and dipping sauces. Garnish with cilantro.
*Dark Sweet Soy Sauce:
1/2 cup organic raw sugar
1/4 cup soy sauce
2-3 tablespoons water
Instructions:
1. Boil water and sugar, stirring constantly over medium heat.
2. When liquid thickens, reduce heat to medium-low, stirring constantly. Scrape sugar off sides of pan.
3. Once liquid is darkened, add in soy sauce, stirring constantly.
4. Once liquid is thick, remove from heat.
5. Transfer to a heatproof bottle for storage. Refrigerate. Sauce may crystallize but will dissolve when heated.
View this post on Instagram
(Photo credit: Mr. Will Wong)
#COOKING: PORTUGESE CHICKEN RECIPE
Portugese Chicken | 葡國雞. The odd thing about Portugese Chicken is that none of my Portugese friends have never heard of it. The name often conjures-up thoughts of roasted chicken, Churrasqueira-style. This actual dish hails from Macau, a formerly Portugese region across the river from Hong Kong, where my mom and dad had their honeymoon. It is a mild, rich, coconut milk-based curry with pronounced turmeric notes. A comforting family fave of ours for many years and a staple at any Hong Kong-style diner.
Ingredients:
8 chicken drumsticks
1 200 ml jar of Lee Kum Kee Coconut Curry Sauce (Trust me! If you don’t have it, combine 1/2 can coconut milk, 1 tbsp turmeric, 1 tbsp curry powder, 1 tbsp organic raw sugar, 1 tbsp grated ginger)
1/2 can of coconut milk
1 white potato, chopped into chunks
1/2 onion, chopped into chunks
1 pint of mushrooms, stems chopped off and halved
1 carrot, sliced into cylinders
1/2 red pepper, chopped into chunks
2 cloves of garlic, minced
Sea Salt to taste
Optional:
3 teaspoons tapioca starch
Instructions:
1. Sautée garlic, onions, potatoes on medium heat in a large skillet till caramelized.
2. Add-in red peppers, carrots and mushrooms and cook for 3 minutes.
3. Add drumsticks and cook till just browned.
4. Add coconut milk and stir.
5. Add in Coconut Curry Sauce and one equal part water, stir evenly.
6. Bring to boil and and reduce to a simmer for 15 minutes or till chicken is just cooked. If sauce is runny, in a bowl mix three teaspoons of tapioca starch and just enough water to form a runny paste, and mix into sauce to thicken it.
7. Preheat oven on broil.
8. Place pan in oven and high broil for about 7-10 minutes till sauce is a bit, but not overly-charred.
9. Remove from oven and allow to cool 15 minutes before serving on rice.
Gallery:
(Photo credit: Mr. Will Wong)
For advertising opportunites please contact mrwill@mrwillwong.com