ROASTED CHAR SIU PORK SPARE RIBS

CHAR SIU ROASTED TURKEY

SHRIMP EGGROLLS

MANCHURIAN CHICKEN

STIR FRY PORK LOIN STRIPS WITH PEA PODS, MUSHROOMS AND CHINESE NOODLES

PORK SPARERIBS WITH BROCCOLI AND PEPPERS

HOT BALSAMIC GLAZED CHICKEN WINGS

JON MICHELENA

 

HOT BALSAMIC GLAZED CHICKEN WINGS

 

The chicken wings are hot spicy, but you can omit the hot sauce, red pepper flakes and just enjoy the balsamic glaze.

 

PREPARATION: 30 MINUTES  ROASTING: 30 MINUTES

 

SERVINGS: 2

 

INGREDIENTS FOR SEASONING

525 gr. / 19 oz. Chicken wings cut at the juncture

2 tsp. Sesame oil

1 and 1/2 tbsp.  soy sauce

1 minced garlic clove

1 tsp. minced ginger

 

BALSAMIC GLAZE

1 tsp. hot sauce.

1/2 tsp. crushed red pepper seeds

1/4 c. balsamic vinegar

1/4 c. brown sugar.

 

METHOD

Mix the spices in a bowl.

Pat dry the chicken wings with paper towel and season them. Leave them marinating for 1/2 hour.

Preheat oven to 232° C. / 450° F.

Place the wings on top of a grill mounted on a baking sheet.  Roast them in the oven for about 30 minutes or until golden brown.

In a small skillet mix the ingredients for the glaze and melt the sugar over low heat.

Coat the chicken wings with the glaze and serve.

 

BASMATI RICE WITH PEPPERS

1 c. basmati rice or any other rice

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1/4 c. red bell pepper cut into small cubes

¼ c. yellow pepper cut into small cubes

1/4 c. scallions, sliced

1 and 3/4 c. boiling water

1/2 tsp. salt

 

METHOD

In a small pot heat the oil and sauté the garlic with the ginger, but without browning.

Add and sauté the rest of the vegetables.

Add and lightly brown the rice.

Add the boiling water, salt and simmer the rice for about 18 minutes. Turn off the fire and let it sit.

 

BROCCOLI

Cook the broccoli in boiling water and serve.

 

SERVE: Serve the glazed chicken wings, with rice and broccoli.

 

 

https://youtu.be/hEysHjXNFr4

GRILLED CHICKEN THIGHS WITH OYSTER SAUCE

SERVINGS: 3

 

INGREDIENTS

3 large chicken thighs

 

SEASONINGS FOR SEASONING CHICKEN THIGHS

1 minced garlic clove

1 teaspoon minced ginger

1 teaspoon soy sauce

1 tablespoon Chinese oyster sauce

1 and 1/2 teaspoon sesame oil.

 

VEGETABLES AND CONDIMENTS

1 and 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

2 garlic cloves minced

1 teaspoon minced ginger

1/2 cup onion, sliced

3/4 cup red bell pepper cut into squares

1 Chinese eggplant, sliced

2 cups shitake mushrooms, sliced

2 cups Chinese or regular cabbage chopped

1/3 cup sliced scallions

1/3 cup chopped cilantro

2 tablespoons Chinese oyster sauce

1 tablespoon roasted sesame seeds

 

PROCEDURE

Remove the skin, fat and bone at chicken thighs.

In a bowl mix the spices and season the chicken thighs. Leave marinating for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Heat well a griddle. Clean the griddle with a napkin soaked with some vegetable oil.

Once the griddle is very hot, put the chicken thighs to cook so that both sides of the chicken thighs are marked and cooked.

While the chicken is cooking, heat a wok thoroughly with vegetable oil and sesame oil.

Add the garlic, ginger, onion and stir fry for a few seconds.

Add the eggplant, red bell pepper, shitake mushrooms and stir fry for a few minutes. Spray with a teaspoon of water to release steam and finish cooking so that the vegetables are al dente and not overcook.

Add the cabbage, half the coriander, scallions and cook for 1 minute.

Add the oyster sauce, mix with the vegetables and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle on top with scallions, coriander, and roasted sesame seeds.

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.

STIR FRY SHRIMPS WITH SHITAKEE MUSHROOMS, GREEN PEAS PODS AND OYSTER SAUCE

SWEET AN SOUR SPARERIBS STRIP

KUNG PAO PORK SPARES RIBS. JON STYLE

 

KUNG PAO PORK SPARES RIBS. JON’ STYLE

This is a classic dish in China’s province Sichuan. It is spicy. The sauce I made is moderated hot. You can add more Sichuan pepper flakes to make it hotter.

 

PORTIONS: 2

 

INGREDIENTS

35 oz. /1 kg. spares ribs strip cut in small pieces

2 cups / 250 ml. water

1 tbsp. salt

2 tbsp. cornstarch

2 tbsp. peanut oil or vegetable oil

1 tbsp. sesame oil

1 green bell pepper, diced

1 red bell pepper , diced

½ cup sliced scallions

2/3 cup roasted peanuts

 

KUNG PAO SAUCE JON

1 tbsp. sesame oil

1 tbsp. minced ginger

4 garlic cloves, minced

¼ cup soy sauce

1/3 cup rice vinegar

¼ cup rice wine

¼ cup brown sugar

1 tbsp. granulated sugar

½ tsp. Sichuan peppercorn

½ tsp. Sichuan red pepper flakes

1 tbsp. cornstarch

 

METHOD

Place the ribs in a pot with water, bring to a boil. Lower the flame and cook slowly for about 45 minutes or until are soft. Strain the liquid and reduce it to 1 cup.

To make the sauce heat up a small pot with the sesame oil and stir fry ginger with garlic together.

Add the rest of the ingredients and let it cook slowly until sauce starts to boil and thicken. Turn off the heat.

Heat up a wok with 1 tbsp. sesame oil, stir fry the peanuts.

Add peppers, half the scallions and stir fry al dente. Set aside.

Sprinkle the ribs with cornstarch.

Heat the wok  with the peanut oil or vegetable oil and brown the ribs.

Add the pork broth and let it cook thickening a bit. 

Incorporate the vegetables, sauce and mix well.

Serve immediately.

KUNG PAO PORK SPARES RIBS. JON’ STYLE

This is a classic dish in China’s province Sichuan. It is spicy. The sauce I made is moderated hot. You can add more Sichuan pepper flakes to make it hotter.

 

PORTIONS: 2

 

INGREDIENTS

35 oz. /1 kg. spares ribs strip cut in small pieces

2 cups / 250 ml. water

1 tbsp. salt

2 tbsp. cornstarch

2 tbsp. peanut oil or vegetable oil

1 tbsp. sesame oil

1 green bell pepper, diced

1 red bell pepper , diced

½ cup sliced scallions

2/3 cup roasted peanuts

 

KUNG PAO SAUCE JON

1 tbsp. sesame oil

1 tbsp. minced ginger

4 garlic cloves, minced

¼ cup soy sauce

1/3 cup rice vinegar

¼ cup rice wine

¼ cup brown sugar

1 tbsp. granulated sugar

½ tsp. Sichuan peppercorn

½ tsp. Sichuan red pepper flakes

1 tbsp. cornstarch

 

METHOD

Place the ribs in a pot with water, bring to a boil. Lower the flame and cook slowly for about 45 minutes or until are soft. Strain the liquid and reduce it to 1 cup.

To make the sauce heat up a small pot with the sesame oil and stir fry ginger with garlic together.

Add the rest of the ingredients and let it cook slowly until sauce starts to boil and thicken. Turn off the heat.

Heat up a wok with 1 tbsp. sesame oil, stir fry the peanuts.

Add peppers, half the scallions and stir fry al dente.

Sprinkle the ribs with cornstarch.

Heat the wok  with the peanut oil or vegetable oil and brown the ribs.

Add the pork broth and let it cook thickening a bit. Incorporate the vegetables, sauce and mix well.

Serve immediately.