Food Trip

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Chinese Chicken Wings with Kumquat (orange)

Posted on January 28, 2012 by Vangie Comment (Published for 14 hours)

This is the first recipe I am posting after a long, long time! It’s a simple chinese recipe which I am sure you will all enjoy. It has a sweet and orangey taste to it because I use kumquats. Kumquats (金橘) closely resemble oranges but are much smaller in size. In China, they are especially very readily available in winter. I will be using them along with chicken wings to make this delicious chinese recipe! I hope you will enjoy my new chinese chicken wings recipe!
Note:
1. I am using a non-stick pan here, but I recommend using a wok. A wok is way much better to use when cooking chinese food. I look forward to when I will have my own kitchen with my own wok!
2. I noticed that many people tend to add oil to their pan/wok without letting it heat well first. In home, my parents would always teach us to FIRST let the wok heat well first, THEN add oil and let it heat well too. I saw many people just add oil to their pan, add the food and then turn on the heat. I think it is quite logical to first let the oil heat before starting to cook. Doing so makes the food cook faster and it ends up less oily too.

Chinese Chicken Wings with Kumquat (orange) recipe

Ingredients:
12 chicken wings
10-12 kumquats, with small cuts on four sides
3 garlic cloves, roughly chopped
1cm piece of ginger, roughly chopped

Marinade:
1 tbsp cooking wine
1 tbsp light soy sauce

Sauce:
1 tbsp oyster sauce
15ml light soy sauce
10ml cooking wine
1 tsp cornstarch (for thickening)
10g sugar
30ml water

Steps:
1. Clean and wash the chicken wings. Cut slices through the meat.
2. Marinate the chicken wings in the marinade.
3. Cut small slices through each kumquat as shown in picture. Cut on four sides and squeeze each one using your thumb and index finger.

4. Heat pan/wok. When hot, add 1 tbsp oil and let it heat over medium heat. Fry the marinated chicken wings until golden-brown on both sides. While the chicken wings are frying, prepare your sauce and keep in a bowl for later use.
5. Remove and drain. Keep.

6. Clean your pan/wok. Let it heat and add oil for cooking. When hot, add the garlic and ginger. Fry until fragrant.
7. Add the sauce.
8. When it starts to boil, add the chicken wings. Let cook for 5 minutes.
9. Add the kumquats. Mix them in. Add some water, if needed, until the kumquats are almost half “submerged”.

10. Cook over medium heat until the sauce thickens. Turn the kumquats so each side is nicely coated with the sauce.

11. Remove and enjoy with hot rice!

Article source: http://www.mijorecipes.com/chicken-recipes/chinese-chicken-wings-with-kumquat-orange/

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Sempio Bulgogi

Posted on January 27, 2012 by Shin Dong Comment (Published for 20 hours)

Sempio bulgogi sauce is a product that I like to use for quick meals. Just marinating some meat with this sauce, and then frying it, makes for a delicious main dish. This sauce also can be used for other kinds of foods, limited only by your creativity; although today’s recipe is how make bulgogi. Enjoy the flavor as much as I did.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

San (산) = Mountain

Bada (바다) = Sea

Video Instructions

Main Ingredients

1 lb Beef (2 Cups)
½ Cup Sempio Bulgogi Sauce
½ Cup Onion
⅓ Cup Carrot
2 Green Onions

Directions

Slice 2 cups of beef thinly. If you slightly freeze the meat, for about 15 minutes, it will be easier to cut. Use whatever cut of beef you prefer. To be healthy, I suggest using lean meat.

Mix the sliced beef and about 6 Tbsp of Sempio Bulgogi Sauce in a bowl.

Cover the bowl with a plastic wrap and marinate the beef for at least 10 minutes in the refrigerator.

Fry the marinated meat in a heated pan.

Slice ½ cup worth of an onion and ⅓ cup worth of carrot into ¼ inch strips. Put the onion and carrot into the pan. Fry them for about 10 minutes on medium.

When the beef has almost finish cooking, add about 2 more Tbsp of Sempio bulgogi sauce. Taste the beef and adjust the amount of sauce in this step to your tastes. Fry for another 5 minutes on medium-high.

Chop 2 green onions into 1 inch pieces and add them to the beef. Fry for another 2 minute, and then turn off the heat.

You can eat this with rice, or wrap it with other leafy vegetables. For my next post, I will show you how to wrap and eat Korean BBQ with vegetables. Enjoy.

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How to Eat (Wrap) Bulgogi

Posted on January 27, 2012 by Shin Dong Comment (Published for 20 hours)

Today, I will show you how to wrap Korean BBQ. One of the uniquenesses of Korean cuisine is wrapping BBQ with a variety of leafy greens, other vegetables, and a wrapping sauce called “ssamjang.” How man times have we eaten a main dish and not got enough vegetables in our diet? I know I have done it more times that I would like to admit. In that point, this is a healthy way to enjoy eating meat. You can use this method of eating with many other kinds of Korean BBQ and meat. However, in this post, I will use the Sempio bulgogi recipe that I just posted. I also posted a homemade bulgogi recipe in the past, so you can check it out too. If you are a vegetarian, you can fry some tofu, eggs, or mushrooms and wrap those instead of the meat. That will be delicious too.

Short Korean Lesson: *^^*

Byeok (벽) = Wall

GyeDan (계단) = Steps

Video Instructions

Main Ingredients

Cooked Bulgogi
Various Lettuce Other Leafy Greens
Perilla Leaves
Carrot
Onion
Cucumber
Garlic

Sauce Ingredients

2 Tbsp Soybean Paste
1 Tbsp Red Pepper Paste
1 Tbsp Corn Syrup or Honey
½ Tbsp Minced Garlic
1 tsp Sesame Oil
½ tsp Sesame Seeds

Directions

Wash some of your favorite leafy greens including some perilla leaves. Perilla leaves are commonly used for wrapping meat in Korea. The leafy greens can be romaine lettuce, red leaf lettuce, mustard greens, etc. Set them aside to dry.

Cut some cucumbers and carrots into ½ inch thick sticks. Slice some garlic very thinly. Slice some onion thinly. Cut some hot peppers into ¼ inch pieces.

To make the wrapping sauce, mix all of the sauce ingredients together: 2 Tbsp soybean paste, 1 Tbsp red pepper paste, 1 Tbsp corn syrup (or honey), ½ Tbsp minced garlic, 1 tsp sesame oil, and ½ tsp sesame seeds. You will get about ¼ cup of sauce. If you like to eat this often, you can make a larger portion ahead of time and then store it in the refrigerator to serve whenever you need it.

This is how I served the chopped vegetables.

… and …

This is how I served the leaves.

To wrap the meat, place one or two green leaves in your hand. Then add one perilla leaf on top. Put one or 2 pieces of cooked meat on top of the leaves. Add any other chopped vegetables that you like. I like to add one of everything on mine as you can see. Lastly, add some of the special sauce on top.

Fold the leaves to make a ball, sealing it shut the top. Now eat!

It is a kind gesture in Korea to make a lettuce wrap and give (or feed) it to somebody. Usually this happens between family, relatives, couple, or close friends. Since it is considered to be a kind expression of feelings, if you are blind dating or if you are in a group meeting in Korea, this can be a good way to express your interest in somebody. Maybe if somebody gave you a lettuce wrap like this, he or she may have been trying to show their interest in you, if they were of the opposite sex and single. There are always exceptions, but in many cases this is true. hehe