ChiaChia's Queendom 1 - Onion Braised Ribs 蔥燒肋排
This is a dish to impress!! You won't believe this is a recipe from left over ingredients in the fridge! Not only does it have a beautiful presentation, it is also a love at the first bite kind of dish! What makes it even better is that this recipe is so easy that it's especially loved by those who DON'T cook! Since I shared this recipe, it's become many people's signature dish that their friends will ask for! Trust me, you don't want to miss out on this one!! Plus, who doesn't like Ribs?!
Ingredients:
Baby Back Rib x 1
Onions x 2 ( Sliced )
Tomato x 1 ( Sliced or Chopped into big chunks, not required )
Cilantro x 1 ½ Cup ( Roughly Chopped for Garnish and add on flavor, not required )
Soy Sauce x ½ Cup
Mirin (Japanese Sweet Rice Wine) x ⅓ Cup
Chinese Rice Wine x 1 Cup
Oil x 2 tbsp
Salt x ½ tsp ( just to help soften the onions)
Recipe :
1. Cut the Baby Back Rib into half in length to fit in the pan.
2. Heat up the pan and 1 tbsp oil with high heat.
3. When the pan is hot, brown the ribs. Make sure you brown the bone cut side well to seal the cut.
4. Remove the ribs once browned.
5. Add in remaining 1 tbsp oil, then add in Onions. Sprinkle some salt to help onions soften. Sauté about 2 minutes.
6. Once the onions are soften, add in tomato and stir for a few seconds.
7. Add in Chinese Rice Wine, Soy sauce, and Mirin. Taste and adjust the seasoning to your liking. (Remember to keep the taste a little lighter than you’d like)
8. Put the ribs back in the pan with bone side down, then bring the sauce to simmer. Cover and let it simmer for 1 hour.
9. After an hour, flip the ribs to meat side down. Cover and simmer for another hour.
10. Uncover the pan, bring to high heat and start reducing and thickening the sauce to your liking. It takes about 2-5 minutes depending on your pan. (Remember to move the ribs around every once in a while, so it’s not sticking to the pan.)
11. Plate it on a plate with meat side up. Pour the reduced onion sauce on top, the sprinkle the cilantro on top.
12. ENJOY!!!!
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Beer Braised Sausages So Easy! So Tasty! You'll Eat This Again And Again!
LeGourmetTV Is Now Glen & Friends Cooking!
Sausages cooked in beer. This is more of a method than an actual recipe for cooking sausages in beer; you can combine your fave sausages, with your fave beer. Anything goes when it comes to Beer Braised Sausages.
Ingredients:
8 sausages
1 tsp (5 mL) olive oil
2 cloves garlic, peeled
4 onions
1 bottle of beer
Method:
Coarsely slice onions, and crush garlic.
Heat olive oil in a heavy bottom fry pan with a lid.
Add sausages; brown on all sides.
Add onions and garlic; fry until translucent.
Pour beer into pan, bring to a boil, then reduce to a simmer.
Cover and simmer 10 - 15 minutes.
Crack cover partially open and let beer reduce to a sauce.
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CANTONESE BRAISED BEEF STEW RECIPE #recipe #cooking #chinesefood #beef #cantonesefood #foodlover
EASY Spicy Braised Eggplant Recipe
LEARN HOW TO MAKE A VEGAN SPICY CHINESE BRAISED EGGPLANT RECIPE
LAY HO MA!! This eggplant dish is incredibly packed with flavour and reminds me of my childhood. I used to eat this often at the dinner table with a bowl of white fluffy rice. Join me in this episode and learn how to make a vegan Chinese spicy braised eggplant recipe with ease! Let's begin.
Ingredients:
1 large Italian eggplant (or ideally 2 skinny Chinese eggplants)
2 large pieces garlic
3 sticks green onion
2 tbsp cane sugar
1 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp Korean pepper powder (gochugaru)
drizzle of olive oil
1/2 cup water
1 tbsp roasted peanuts
Directions:
1. Slice the eggplant(s) into wedges. Finely chop the garlic. Chop the green onion (keep some of the green part for garnish)
2. Prep the sauce by combining the cane sugar, rice vinegar, soy sauce, and Korean pepper powder
3. Heat up a sauté pan on medium high heat. Drizzle with olive oil
4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some colour
5. Add the garlic and sauté for 5min, then add the green onion
6. Add the sauce plus the water. Deglaze the pan, then cover and cook on medium for 5min
7. Crush the peanuts in a pestle and mortar
8. Plate the eggplant when cooked. Garnish with the green onion that was set aside and the crushed peanuts
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vinegar-Braised Chicken and Onions
LeGourmetTV Is Now Glen & Friends Cooking!
A really tasty chicken dish that will blow your mind! Braising chicken in vinegar and onions gives you an unbelievable flavour, with juicy moist chicken. This is a chicken dinner idea worth checking out.
Ingredients:
1 lb (500g) onions
Coarse salt
2 Tbsp (30 mL) olive oil
4 oz (110g) bacon, cut into ¼ pieces
2 garlic cloves, peeled, crushed
2 lb (1 Kg) skin-on bone-in chicken thighs (about 6)
Freshly ground black pepper
1/3 cup (75 mL) balsamic vinegar
1/3 cup (75 mL) red wine vinegar
1 cup (500 mL) chicken broth
1/4 cup (60 mL) raisins
1 bay leaf
Method:
Season chicken with salt and pepper.
Heat oil in a braiser over medium heat.
Add bacon and cook, stirring occasionally, until fat has rendered and bacon has browned.
Transfer bacon to a bowl.
Add onions to the same braiser and cook, until beginning to brown.
Add garlic and cook, stirring, until fragrant.
Transfer onions and garlic to bowl with bacon.
Add chicken to braiser skin side down and cook, until browned on all sides; transfer to bowl with onions.
Drain fat from braiser and return to medium-high heat.
Add both vinegars to braiser and bring to a boil, scraping up any fond from bottom of pan.
Add all of the ingredients to the pan.
Bring to a boil, reduce heat, and simmer, partially covered, until chicken is cooked, 35-40 minutes.
Remove bay leaf.
Serve the chicken by spooning over the pan sauce, onions, and raisins.
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Braised Fish with Onion | Tastiest Braised Fish | Cantonese Style Fish Recipe
Braised Fish with onion | Cantonese Style Fish Recipe | Tastiest Braised Fish, is very easy to make for your children and family
Ingredients :
600 g Fish (any kind of fish )
1/4 cup chopped onion
2 stalks green onions
2 slices ginger
oil ( for frying )
Marinade :
1/4 tsp salt
1/2 tsp cornstarch
Seasoning :
1/2 cup water
1 tsp oyster sauce
1 tsp sugar
1/4 tsp soy sauce
1/4 tsp wine
2 tsp cornstarch
Wish us all, Always in a Good Health