INGREDIENTS 2 1/2 pounds rib eye beef, thinly sliced 2 tablepoons soy sauce 2 teaspoons sesame oil 2 teaspoons crushed garlic 2 tablespoons brown sugar 1 tablespoon rice wine (sake) Pinch of black pepper 1/2 piece of fresh kiwi, juiced in a blender Dipping Sauce: 1 tablespoon soybean paste 2 teaspoons crushed garlic 2 teaspoons red pepper sauce 1 teaspoon salad oil 2 tablespoons water PREPARATION 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes. 2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside. 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook. 4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
Ingredients 1/2 cup vegetable oil, or more, as needed 1 cup buttermilk 3/4 cup all-purpose flour 1/2 cup cornstarch 1 large egg 1 tablespoon hot sauce Kosher salt and freshly ground black pepper, to taste 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 1 cup Panko* For the sauce 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon honey 2 teaspoons Frank's Hot Sauce Instructions To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with sweet chili sauce.
Ingredients 3 tablespoons chicken stock or vegetable stock * If you are also making bang bang chicken, use the liquid the chicken was cooked in 3 tablespoons sesame paste 1 tablespoon light soy sauce 1 tablespoon white wine vinegar 2 spring onions, chopped 2 garlic cloves, peeled and crushed 1 x 5 cm (2”) piece of ginger, peeled and julienned (cut into matchsticks) 1 tablespoon Sichuan peppercorns, dry fried and crushed in a mortar and pestle 1 teaspoon brown sugar or to taste Method Mix the sesame paste with 3 tablespoons of cold chicken stock Add the remaining ingredients, apart from the sugar and combine well Stir in sugar to taste
Ingredients 2 whole sea bass, about 450g each, cleaned 1 tsp sunflower oil 1 tbsp sesame seeds 2cm piece root ginger, peeled and cut into matchstick-size pieces 1 red chilli, deseeded and cut into thin shreds 2 tbsp Kikkoman Soy Sauce 1 tsp white wine vinegar 2 salad onions, washed and shredded 2 tbsp fresh coriander leaves 150g Thai fragrant rice, boiled 150g sugar snap peas, steamed Method Preheat the oven to 220°C, gas mark 7. Make 3 deep slashes on each side of the fish. Brush lightly with the oil and sprinkle with the sesame seeds. Place on a baking sheet then roast for 25-30 minutes or until the fish are cooked through and lightly golden. Meanwhile, place the ginger and chilli shreds in a small pan. Add the soy sauce, vinegar and 2 tbsp cold water and heat very gently for 5 minutes until the ginger has softened. When the fish are cooked, transfer them to a large serving plate and pour the soy and ginger mixture over them. Scatter with the salad onions and coriander leaves and serve with the rice and sugar snap peas.
Ingredients 2 large cucumbers, peeled and thinly sliced on the diagonal 3 teaspoons sea salt 2 tablespoons vinegar - see below 1 tablespoon chilli oil 1 teaspoon sugar ¼ teaspoon cayenne pepper Garlic to taste, crushed 1 spring onion, finely chopped 3 teaspoons sesame seeds, toasted & crushed Method Place the cucumber slices in a bowl, sprinkle with the salt and cover with water. Soak for 15 minutes & drain. Combine rest of ingredients and pour over cucumbers mixing well. Refrigerate before serving.
