Beef Chow Fun

Straight up--If I was an inmate on death row, my one and only last meal, would be chow fun. Sounds crazy, huh? Chow fun is, and will always be, my most favorite thing to eat on the planet! Beef chow fun, shrimp chow fun....I LOVE ALL THE CHOW FUN'S IN THE WORLD.


INGREDIENTS:

2 pounds of fresh rice noodles (may use dried noodles: follow the directions on the packaging)

8 ounces of sliced beef (I like to use tri-tip)

1 small bunch of sliced Chinese broccoli

3 scallions cut 1 1/2 inch in length

half of a white onion, sliced

4 cloves of chopped garlic

1 teaspoon of corn starch

garlic powder

fish sauce

oyster sauce


FOR THE SAUCE:

3 Tablespoons of double black soy sauce (or dark soy sauce)

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

2 teaspoons of Mirin

1/4 cup of water

black pepper to taste



INSTRUCTIONS:

1. Start off by making your sauce: place all of your sauce ingredients into a small saucepan and bring it to a quick rolling boil. Stir just until sugar dissolves. Remove from heat and set aside for later use.

2. Separate your fresh rice noodles. If using dried noodles, follow the directions on the packaging. Set aside.

3. Marinade your beef with 3 Tablespoons of your reserved sauce. Add 1 teaspoon of corn starch. Mix well. Set aside.

4. Into a hot skillet or wok, add in a bit of water. Add in your sliced Chinese broccoli, pinch of salt, and black pepper. Stir, cover with lid, reduce heat to medium, and steam for 5 minutes. Remove lid, stir, and place into colander to remove any excess liquid. Set aside.

5. Into the same skillet on medium-high heat, add in a bit of oil. Add in your marinaded beef slices. Add garlic powder, fish sauce, and oyster sauce to taste. Cook just until no longer pink. Set aside.

6. Wipe down your skillet before using. On medium-high heat, add in 2 Tablespoons of oil and chopped garlic. Cook until fragrant. Add in all of your noodles, making sure to separate them in the process. Pour in the rest of your reserved sauce, sliced onions, and sliced scallions. Cook on high heat until the noodles are well coated. Remove from heat and serve immediately!

NOTES: *I've only used this sauce recipe with fresh rice noodles. If using cooked, dried noodles, I would recommend using only half of the sauce, at first, and then gradually adding more sauce to taste.

*Do not cut the sauce recipe in half. If you plan on using only 1 pound of noodles, then use only half of the chow fun sauce. Store the other half in an airtight container, and place it into the fridge for later use. :)

Bo Kho (Asian Beef Stew)

My beef stew is literally FINGER LICKIN' GOOD!!

Make it.

Smell it.

Taste it.

Love it.

INGREDIENTS:

2 pounds of beef shank

1/2 pound of tendon

a couple of carrots cut into large chunks(maybe 1/2 pound to 1 pd)

1 stalk of lemongrass trimmed, bruised, and cut in half

4 cloves of chopped garlic

half of an onion(chopped)

2 tomatoes(I used tomatoes still on the vine)

2 cups of coconut juice/soda(no pulp)

2 T of ketchup

2 cubes of Bo Kho Seasoning

1/2 T of sugar

1 tsp of salt

1/4 cup of fish sauce

8 cups of water (or you may use all fresh coconut juice or mix in some of the broth used to simmer your beef shanks and tendon)

olive oil

For the red food coloring:

1 T of annatto seeds cooked on very low heat in a few Tbsp of vegetable oil(you may omit this step and use paprika instead)

Serving suggestions:

Thick Rice Noodles(follow cooking directions according to packaging)

Over Rice

Freshly baked french bread

Garnishes:

cilantro

parsley

chili peppers

 

DIRECTIONS:


1. Clean and rinse off your beef shanks. Cut your beef shanks into large pieces(about 1 1/2 inches wide). Beef shanks are really tough so you need to boil it for some time to help make it more tender.
2. Put your beef shank and tendon into a pot and bring to a boil. Turn the heat down to medium to medium high heat and continue to keep at a rolling boil for 1-1 1/2 hrs. Make sure to keep enough water in the pot to cover the meat and tendon, so you may need to add more water while it's boiling away.
3. While the meat and tendon are cooking, chop up your garlic and onion and set aside.
4. Chop up your tomatoes and place them in a bowl. Starting with clean hands, start squeezing and smashing the crap out of them! You want to bring all that juice out of them but don't throw it away. Later, you will add in the tomatoes along with their juices into the soup.
5. After the 1 1/2 hrs, turn the heat off , remove the tendon, and cut into medium size chunks and set aside along with the beef shanks. You may choose to reserve some of the water used to boil your beef shanks and add it into your soup stock later.
6. On medium-medium high heat, put some oil into a skillet and throw in your chopped onions and bruised lemongrass. After 2 minutes or so, add in your beef shank and just before completely browned, throw in your chopped garlic.
7. Once your meat has browned, add in the coconut juice. Add in the tomatoes in their juices, ketchup, salt, and sugar. Continue to cook on medium low heat for 20 minutes.
8. Add in your tendon, large chunks of carrot, 8 cups of water, fish sauce, and the bo kho seasoning cubes. Turn the heat up just to bring it to a quick rolling boil and turn heat down again to medium low. Put a lid on it but do not cover completely. Leave a little space so that the steam has somewhere to escape.
9. Continue to cook for an additional 2 hrs until the meat and tendon are deliciously tender and finger licking good, baby!! Remove bruised lemongrass once cooking is complete. Taste for additional seasonings if needed. I ended up adding a tad bit more salt to mine but that's just my own personal preference.

Notes: This stew tastes great spooned over some thick rice noodles, with rice, or some freshly baked french bread too! The possibilities are endless with this tasty dish. Usually, when my mother in law buys this stew from a Vietnamese deli, they tend to be more on the sweeter side, so if you want, you may omit the sugar at first and then gradually add some in as you go along.

Also you can find bo kho seasoning boxes in most Asian markets. The ones I buy come in these tiny small packaged boxes that contain 4 cubes of bo kho seasoning. If I had to guess, I would probably say that I used anywhere from 1 1/2 to 2 T of the seasoning.

Okay, so enough reading already...GET YOUR LAZY BUTT UP, log off of Facebook, and get crackin' in that kitchen!! :)



Oh, and don't laugh at the video guys. It's old and I'm kind of embarrassed to watch it. LOL.

Asian Beef Salad (spicy beef larb)

INGREDIENTS:

about 2 pounds of sirloin steak

2 green onions, finely chopped

1 whole small red onion, thinly sliced

1/2 shallot, thinly sliced

8-10 kaffir lime leaves, finely chopped

1 stalk of lemongrass, trimmed and finely chopped

2 slices of galangal, finely minced

12 sprigs of mint(or more)

12 sprigs of cilantro(or more)

8 sprigs of Vietnamese coriander

2-3 tsp of dried red pepper flakes

8-10 thai red chili, finely chopped(or to taste)

1/4 cup of good fish sauce(or to taste)

a pinch of salt

1/2 tsp of msg(optional)

3 large limes(more or less depending on preference)

Pahok or padek(optional)

1/4 cup of uncooked sticky or glutinous rice to make toasted rice powder(use 2-3 Tbsp in the recipe)

cooked, thinly sliced tripe(optional)


DIRECTIONS:

1. Take your uncooked sticky rice and place it in a small pan on medium to medium low heat. Dry roast your rice until browned, making sure to stir it occasionally. Once toasted, place into food processor or grinder until mostly fine. Set aside.
2. Wash and pat dry your sirloin steaks. Lightly salt and pepper them. Add a little oil into a large skillet and fry them only until medium rare. My steaks were thin so I only did 2-3 minutes on each side. Remove them from heat and allow them to cool completely before slicing into them. Once cooled, slice against the grain and once more to make them into tiny bite size pieces.
3. Add all of your above ingredients into a large mixing bowl. Add 2-3 Tbsp of the toasted rice powder last. Mix well using some food safe gloves and taste check. Adjust seasoning as needed. Serve same day along with some sliced cucumbers and fresh bean sprouts.

Notes: This recipe makes quite a bit so feel free to cut recipe in half!

Beef Loc Lac(Beef Stir Fry over Salad)

I've been getting a lot of requests to do more Cambodian food...and I'm listening! :) I have a few yummy ones to share with you guys this summer, so definitely stay tuned for those! :)

This dish is very popular in the Khmer community. There is a Vietnamese variation of this dish as well--the only difference, is that they top their stir fried beef with slices of hard boiled eggs and then top it off with some roasted peanuts.

Don't forget to have your sweet and sour dipping sauce on the side! I don't have a written recipe for it yet but I will tell you that it consists of: fish sauce, chopped garlic, sugar, water, lime juice(or vinegar), and chili peppers(or black pepper).

Ingredients:

1 pound of thinly sliced sirloin(I used 100 % grass fed beef from Paso Prime).
2 cloves of chopped garlic
half of a small shallot
Olive oil

For the beef marinade:

1/2 tsp of garlic powder
1/4 tsp of onion powder
1/2 Tbsp. of sugar
1/2 Tbsp. of fish sauce
1 tsp. of soy sauce
1 Tbsp. of corn starch
1/2 of an extra large egg white
pinch of salt
black pepper

For the sauce:

1/3 cup of water
2 Tbsp. of oyster sauce
1 1/2 tsp of fish sauce
1/2 tsp. of sugar

For the thickener:

1/2 Tbsp of corn starch mixed with 1 1/2 Tbsp. of water.

You will also need:

lettuce
tomatoes
onions
cucumbers(optional)
green onions(for garnish)

In a small mixing bowl, make your sauce and then set it aside.

Take your sliced beef and place it into a mixing bowl. Add in your marinade and allow it to sit for at least 30 minutes. If you have overnight...even better! Just remember to bring it back to room temperature before you start frying.

While your beef is marinading, start washing your lettuce(and also pat them dry). Slice up your tomatoes, cucumbers, and onions and plate them before you start cooking.

In a hot skillet or wok, add in some olive oil. Add in your shallots. Cook until soft. Add in your chopped garlic. Cook until fragrant. Add in your beef and cook until most of the pink is gone. Add in your reserved sauce, and cook until done. Taste check. Add in your cornstarch and water mixture. Cook until thickened. Serve immediately!

Watch the tutorial here.

Spicy beef salad(plea sach ko/beef larb or laap)

You will need:

about 2 pounds of sirloin steak
2 green onions, finely chopped
1 whole small red onion, thinly sliced
1/2 shallot, thinly sliced
8-10 kaffir lime leaves, finely chopped
1 stalk of lemongrass, trimmed and finely chopped
2 slices of galangal, finely minced
12 sprigs of mint(or more)
12 sprigs of cilantro(or more)
8 sprigs of Vietnamese coriander
2-3 tsp of dried red pepper flakes
8-10 thai red chili, finely chopped(or to taste)
1/4 cup of good fish sauce(or to taste)
a pinch of salt
1/2 tsp of msg(optional)
3 large limes(more or less depending on preference)
Pahok or padek(optional)
1/4 cup of uncooked sticky or glutinous rice to make toasted rice powder(use 2-3 Tbsp in the recipe)
cooked, thinly sliced tripe(optional)

Take your uncooked sticky rice and place it in a small pan on medium to medium low heat. Dry roast your rice until browned, making sure to stir it occasionally. Once toasted, place into food processor or grinder until mostly fine. Set aside.

Wash and pat dry your sirloin steaks. Lightly salt and pepper them. Add a little oil into a large skillet and fry them only until medium rare. My steaks were thin so I only did 2--3 minutes on each side. Remove them from heat and allow them to cool completely before slicing into them. Once cooled, slice against the grain and once more to make them into tiny bite size pieces.

Add all of your above ingredients into a large mixing bowl. Add 2-3 Tbsp of the toasted rice powder last. Mix well using some food safe gloves and taste check. Adjust seasoning as needed. Serve same day along with some sliced cucumbers and fresh bean sprouts.

Notes: This recipe makes quite a bit so feel free to cut recipe in half!

Asian bbq baked chicken

You will need:

3 pounds of chicken wings or you may use short ribs instead
1 tsp of black pepper
1 tsp of onion powder
1 and 1/4 tsp of garlic powder
2 1/2 T of fish sauce(preferably Three Crabs Brand) http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54
3 T of oyster sauce(preferably Koon Chun brand)http://www.amazon.com/Koon-Chun-Hoisin-Sauce-jar/dp/B000EIP6MA
3 T of hoisen sauce

Wash your chicken or beef short ribs and pat COMPLETELY dry before you marinade them. YOU MUST MARINADE OVERNIGHT.  If you have the time, you can also keep them for up to 2 days in your fridge before you bake or grill them. Bake chicken@425 degrees for 25-30 minutes or until deep golden brown. If you are baking a lot of chicken at once, you may need to bake them for longer. Also if you like them more charred, you can switch the oven to broil for a few minutes, just make sure that you watch them closely.

If you are using beef short ribs, grill them on medium to medium high heat for a few minutes on each side. You can also grill them in a large frying pan just remember to add a little bit of olive oil before you fry them.

NOTES: Obviously, if you have an Asian market near you, make sure you purchase your fish sauce and oyster sauce there. Some American food chains do carry the preferred items I listed above, but they are suuuuuuper expensive! Also when washing beef short ribs, please be thorough because when butchers are slicing the beef, shards of bone fragment get left on the meat. Nothing ruins your eating experience more then having to spit out tiny pieces of bone while chowing down. Unfortunately, I too, have been guilty of not washing them thoroughly...I'm so ashamed. :(