Lightly Battered Fried Chicken Thighs with Garlic Fried Rice

This is very easy to make and it is delicious! Kids would love this dish :) This dish was inspired by the Filipino fried pork belly.  Since I don't eat pork, I made the chicken version of it. :) Enjoy!

Lightly Battered Fried Chicken Thighs with Garlic Fried Rice

Fried Chicken:

1 lb Chicken thigh with skin 

(Chicken to be marinated with 1 tsp chicken bouillon)

1/2 cup flour

1/2 tbsp corn starch/tapioca starch

1 tsp baking powder

1/2 black pepper

1/2 tsp garlic powder 

Marinate the chicken with chicken bouillon for at least 30 min. 

Then combine flour, starch, baking powder, black pepper and garlic power together. 

Transfer chicken into a Ziploc bag and mix it with batters. 

Put the chicken on drying rack and put into freezer for 5 min. 

Then fried chicken in low heat until chicken is golden brown.

Garlic Fried Rice:

4 garlic cloves (minced)

3 cup of uncooked rice = to 6-7 cup of cooked rice 

1 tsp chicken bouillon

1 tsp salt

1 tsp sugar

Add 3 tbsp oil, then add minced garlic for 30 seconds. Add cold cooked rice and chop up the rice until individual gain is separated. Add chicken bouillon, salt, and sugar.  Mix rice until hot. 

Tamarind Sauce:

2 tbsp tamarind sauce

2 tbsp water

2 tsp sugar

1 tbsp fish sauce

Mix all the ingredients above together and serve with fried chicken for dipping. 

Presentation:

2 eggs (sunny side up)

1 cucumber (sliced)

1 garlic clove (thinly sliced) lightly fried

Enjoy!!

Chinese Stir Fried Potato

This dish is delicious especially when you have too much left over raw potatoes! I consider this dish a healthier version from French fried :)

Chinese Stir Fried Potato

2 lbs potatoes 

2 minced garlic cloves

1-2 small sweet pepper

2 tbsp green onion

1 tsp salt

1 tsp chicken bouillon

1 tsp sugar

1-2 tbsp shaoxing wine (may substitute for regular cooking wine)

Prepping potatoes: 

Cut the potatoes thinly into match sticks.  Then soak the potatoes into cold water for at least 10 min. And drain the potatoes.

Cooking: Add minced garlic, and stir fried potatoes. Add the rest of the ingredients: salt, bouillon, sugar, shaoxing wine. Once the potatoes soften and chewy, then you can add sweet peppers and green onions.

Enjoy. 

Mentai: Creamy Butter Tobiko Udon with Squid

This was inspired by the handmade udon restaurant in Los Angeles called Marugame Monzo.  They have a dish called "Mentai Squid Butter Udon".  It was the best udon I ever had.  I recreated it using my memories and imagination.  It turned out delicious, of course not as delicious as the handmade udon, but it is very close to it. 

Enjoy!

5 packages of Udon

1 lb calamari squid 

1 cup whole milk

3 garlics (minced)

1/2 a small onion (cube)

3 tbsp tobiko & some for decorating

2 tbsp butter

1 pint heavy cream

1 to 1.5 cup Parmigiano-Reggiano

1 tsp black pepper

1-2 tsp salt (salt to taste)

1 tsp chicken bouillon

2 tsp lemon juice or regular rice vinegar

some shredded seaweed

Prepping squid: Rinse frozen squids and pineapple cut the squids.  Marinate the squids in whole milk for at least 2 hours to tenderize the squid.  Drain the squids after.  You don't have to rinse it since we are making creamy udon.  A little more of the milk won't hurt :)

Cooking: 1 tbsp butter and 2 cloves minced garlic stir fried with squids. Add 1/2 tsp black pepper. Set a side after 3 min.

                1 tbsp butter, 1 clove minced garlic and 1/2 small onion cubed to stir fried for 2 min. then add heavy cream.  After bringing it to boil, you now add in 1 tsp salt, 1 tsp bouillon, 1/2 tsp black pepper, 3 tbsp tobiko, 2 tsp lemon juice, udon, and 1.5 cup Parmesan. Turn off the heat and set for serving. 

Enjoy! You can decorate like above. 

Korean BBQ Beef Short Ribs

Korean BBQ Beef Short Ribs

I love making this dish. It is delicious and quick to make whenever you don't have time to cook.  You can prep this the night before, and have the beef ready in 15 minutes. I would highly recommend that you invested in a baking rack.  I used it frequently for my proteins like meat or fish.  It saves you from all the BBQ mess and the strong smoky smell if you live in a small apartment like me. 

The caramelized coconut sauce is my way to help enhance the color of the beef when baking or grilling.  This ingredients will give the beef the dark crystallize color. 

I hope you will try the recipe. 

2-4 lbs of beef short ribs

1/2 a small onion

2 tbsp ginger

4 garlic

1 can pear and 1/2 of the juice in the can

1/2 cup regular soy sauce

5 tbsp dark soy sauce

5 tbsp cooking wine

2 tbsp rice vinegar

1 tsp sugar

1 tsp chicken bouillon

1/2 tbsp or 2 tsp black pepper

1-2 tsp salt (salt to taste)

2 tbsp caramelized coconut sauce (may substitute for honey)

Grind onion, ginger, garlic, pear, pear's juice together until smooth. 

Combine all ingredients and sauces together.  Mix until everything is dissolved. 

Use a Ziploc bag and marinate the beef over night or at least 2 hours.

Preheat oven in broil mode for 400 degrees F

Cook the beef ribs until crystallized.  Between 7-10 minutes.  Check beef every 4 minutes to see if beef is cook.  It is depending on how thin the cut is. 

I don't want to have it in bake mode because that will dry out the beef.  Broil mode will create the grill like appearance. 

Enjoy! 

Shrimp Scampi and Chive Pasta/Spaghetti

If you don't like chives, this dish might change your mind about it!  For some reason, this pasta dish really enhanced the sweetness of chives.  I have tried to cook chives with some other ingredients such as noodle soup and simply stir fried... it just wasn't as tasty. 

I hope you will like it!  :)

Shrimp Scampi and Chive Pasta

1 lb thin spaghetti

1/2 lb shrimps (peel and devein shrimps)

4 ounces chive (cut into 3-4 inches long)

4 garlic (minced)

5 tbsp butter

1 cup chicken broth

3 tbsp lemon juice

2-4 tbsp parsley (minced)

1 tsp chicken bouillon

salt and black pepper to taste

Giant shrimps (optional)

Prepping Shrimps:

Stir fried shrimps with 1 minced garlic, 2 tsp butter, 1/4 tsp salt, and 1/4 black pepper.

Set shrimps aside when shrimp is fully cooked.

Prepping Chives: 

Stir fried chives with 1 minced garlic, and 1 tsp butter until soft.

Prepping Spaghetti:

Add 1 tsp salt to boiling water.

Boiled spaghetti for about 6-8 min (al dente).

Drain the water, and set aside.

Final product:

Stir fried 2 tbsp butter, 2 minced garlic, 1 cup chicken broth, 3 tbsp lemon juice, 1 tsp chicken bouillon, 2 tbsp parsley.  Add shrimps, chives, and spaghetti.  Mix everything together.

Serve warm, and enjoy!

I really hope you will like it!

Video Below: