So this week I decided to bake some chicken thighs. When I bake chicken, I like to use bone-in and with the skin still on for the added flavor.
Marinade (all measurements approximated because I guessed)
- 2 cups soy sauce
- 4 tbsp rice vinegar
- 1/4 cup sugar
- 1 tbsp sesame oil
- 3 cloves of minced garlic
- dash of minced ginger
After mixing the marinade, add the chicken thighs and some green onions, making sure to coat the chicken. Let the marinade and chicken rest for ~1 hour. After, place the chicken in a baking pan with the skin side up. Pour the rest of the marinade over the chicken and bake at 350 degrees for ~1 hour. Serve with rice or whatever you want to do with it, but enjoy!
So it was super hot today, which is crazy considering it was supposed to rain this past weekend. Weather is weird. So since it was hot, I decided to make a fresher and cooler meal today. I opted to make Vietnamese Vermicelli noodles with grilled pork, which is pretty easy to make. I have made this particular dish before and I got the recipe awhile ago from here.
- Pork butt
- Fish sauce
- Chili Sauce
- Mix 5 tbsp fish sauce, 4 tbsp sugar, a lot of garlic, and pepper (I guesstimated how much fish sauce and sugar)
- Let it marinate for ~30min+
- Grill the pork (I used a pan because I don’t have a grill, and it still came out well)
- Cook the vermicelli noodles
- Shred the lettuce
- Julienne the carrots
- Chop the cucumber
- Chop green onions and cilantro
- Assemble your meal
- 1/2 cup of water
- 1/3 cup of fish sauce
- Juice of a lemon
- 1/4 cup sugar
- Minced garlic
- Small amount of Chili paste
- Mix, add to the final dish, and enjoy!
Hello. I suppose that I will occasionally post about my own cooking and food, but no promises since I am pretty lazy. This is the first of those times. Today was supposed to be cold, rainy, and all around crap, so I had planned to make something hot and comforting to balance that. Fortunately, the weather held up and it was a pretty nice day in the Bay. But alas, I already bought the ingredients for this braised beef dish, so what the hell, I made it anyways. Nobody says you can’t have a hot dish on a warm day anyways, so whatever.
The Dish: Braised Beef Shank
- ~4 lbs Beef shank (sometimes I use short ribs)
- 2 cups White wine
- 2 cups Marinara Sauce
- 2 cups Chicken Broth
- Salt and Pepper
- Tomato Paste
Preparing the meal:
This is a recipe I got from my mom because I like this dish so much. So thanks Mom!
- Salt and pepper beef generously
- Dice carrots, celery, and onions to desired thickness
- Brown all sides of the beef shanks/short ribs in a pan (med-high heat)
- Transfer the beef to a baking dish
- Cook the celery, carrots, and onions in the meat juices from the browning (you may need to add a little bit of oil)
- Add the 2 cups of chicken broth
- Add the 2 cups of White Wine (remember, 1 for the dish, 1+ for you)
- Add the 2 cups of marina sauce (You can make your own, but let’s be real, ain’t nobody got time for that. Thus, I used store bought)
- Mix the veggies and the broth and let it come to a boil
- Pour the mix over the beef in the baking tray
- Tent with foil and bake for 3 hours at 380 degrees
- Add ~2 tbsp of tomato paste about half way to thicken the sauce a bit
- Serve with rice/mashed potatoes/carbs – I used rice here because I am lazy and Asian
The Dish: Ground Beef Burger topped with deep fried kimchi, shoestring onion rings, egg, cilantro, green onions, cheese, and a spicy aioli.
Our first ever post! Hopefully we don’t disappoint. After drooling over PornBurger’s So Kalbi Maybe burger the day before, Nate was inspired to recreate his own version of it. We decided to forgo a private gala at the Cal Academy of Sciences, and instead, spend a night experimenting with this hunk of deliciousness. Nothing better than a fresh homemade burger topped with spicy kimchee, spicy aioli, and a runny egg on a rainy Friday night.
Please note that Nate made most these steps up while cooking. Try at your own risk.
Ingredients for Burger
- 1.5 lbs of Ground Beef (Makes ~6 patties)
- loose leaf lettuce
- cheese as desired
- 1 brown onion
- green onions
- hot sauce (i.e. garlic chili sauce, sriracha, etc)
- soy sauce
- sesame oil
Preparing the Burger
*Disclaimer: measurements are all relative since Nate pretty much just guesses. Feel free to do the same according to your own taste buds.
- In a bowl, add ground beef, 2 tbsp hot sauce, 1/4 cup soy sauce, 2 tsp of sesame oil, salt and pepper to taste
- Mix well
- Form patties to your liking (remember that the patties shrink, which created a problem for one of them)
- Fry the patties to your liking – add cheese if you are into that
- Fry an egg to your liking, but I highly suggest letting it run a little
- Toast your buns (heh…)
- Assemble your burger with the onions, kimchi, and aioli (see below)
- Add a few chopped green onions and sprigs of cilantro to taste
Preparing the Batter for Fried Kimchi & Shoestring Onions
We used this recipe for the batter. Just dip the onions and kimchi in it and fry the shit out of them
Preparing the Spicy Aioli Sauce
Mix the mayo and some of the same hot sauce you used earlier (or different one, whatever you want) to taste.
Mandatory Cut of the Burger
All in all, it was really good! A deceptively filling burger. Nate and I were fully satisfied after 1.