Here is the third and final recipe in partnership with Uhaina Organic Beer. This time I propose a healthy poke bowl, with whole grain rice, marinated salmon and tuna and…]]>
Tuna salmon poke bowl with mango-passion sauce
Here is the third and final recipe in partnership with Uhaina Organic Beer. This time I propose a healthy poke bowl, with whole grain rice, marinated salmon and tuna and lots of good stuff, to go with an organic beer Uhaina IPA ice cold (silver medal Paris 2020)! It's summer on the plate! I often cook poke bowls, because the few times I buy them, I'm always a little disappointed, so I might as well make it myself. In addition to that, I put here a mango passion sauce that will deliciously excite the taste buds!
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Prime rib (beef) dish with barbecue sauce
A rich and comforting dish. That's what I like about the cold and the fall. I had already proposed on the blog pork ribs with barbecue sauce, but not yet a version with beef. The cooking time is still a little longer to have a very very tender meat, but the result will be delicious and tasty!
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Extra Crispy Sesame Chicken
I'm a bit of a fried, crispy meat freak. I have long wondered how to make doughnuts that stay crisp, despite the presence of sauce. I had presented an almost similar recipe with the same technique, namely the crispy beef with caramel and pepper (recipe HERE). For years I have tested many variations: rice flour, wheat starch, corn starch, potato starch, with egg white, without etc. But I had found the answer in Vietnam and it turns out that it is with and only with tapioca starch that it works. The result is crazy: the meat is extra-crispy, the doughnut very crunchy, even when cooling!
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Korean-style early potatoes: spicy, sweet and with sesame oil
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can't stop ! https://www.lespommesdeterre.com/
Tried this recipe?Let us know how it was!
Korean-style early potatoes: spicy, sweet and with sesame oil
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can't stop ! https://www.lespommesdeterre.com/
Ingredients
- 400 g small potatoes
- 4 tablespoons neutral oil (grape seed or rapeseed for cooking)
- 3 cloves garlic
- 250 ml water
- 5 tablespoons rice syrup (or honey)
- 4 teaspoons clear soy sauce
- 1 tablespoon gojuchang (or easier to find sriracha)
- 1/2 teaspoon rice or white vinegar
- 2 tablespoons toasted sesame oil
- toasted sesame seeds , fresh chives
Instructions
- Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
- Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
- Add finely chopped or crushed garlic cloves and cook for two minutes.
- Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
- This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
- When the potatoes are well coated, pour in the sesame oil.
- Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Nutrition
Serving: 4personsCalories: 347kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 396mgPotassium: 473mgFiber: 3gSugar: 17gVitamin A: 595IUVitamin C: 20mgCalcium: 39mgIron: 1mg
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Cantonese Rice
Here it is, the famous Cantonese rice! A lot of people were looking forward to having the recipe on my blog. But I wanted to do things the right way. So here I am, back from Canton where I observed everything thoroughly, where I asked many questions, where I tasted many versions of this famous recipe. First observation: the Cantonese rice as we know it in France is not white. There is always a hint of soy sauce. Here I give you a recipe of this rice exactly as I liked it there. What is the origin of this special and delicious taste? Peking pork (which I make myself)! And cooking at high heat and fast in a real wok. Small precision: you can put what you want in the Cantonese rice, even if you have to respect some principles. There are always peas, corn, eggs etc… But you can remove the shrimps if you are allergic. Concerning the glazed pork: it is the one that gives the subtle taste to the rice. But it can be replaced by duck or chicken. I lacquer my own pork following the recipe for “char-siu” pork: recipe here!
Ingredients
- 3 eggs
- about ten raw shrimps peeled
- half a nice carrot
- 1 handful of peas
- 1 handful of bean sprouts
- 1 small can of corn
- 6 Chinese chives
- 500 g cooked white rice
- 125 g ready-made glazed pork or recipe here
- one or two tablespoons clear soy sauce
- oil and salt
For the “homemade” glazed pork: (there will be a little left over, but it is so delicious):
- 300 g pork chops
Char Siu sauce
- 40 g maltose syrup (or glucose syrup at G.Detou)
- 40 g honey
- 40 g Hoisin sauce (pronounced "oïe zine", available at Tang frères)
- 30 g clear soy sauce
- 15 g Mei Kuei Lu Chiew (the alcool of rose at 54°!)
- 1/2 tablespoon toasted sesame oil
- 3/4 spoonful of red dye
- 2 good pinches of baking soda
- 1 pinch of glutamate
Instructions
- For this recipe, my friends make fun of me because I lacquer my own pork with my char siu pork recipe!I use pork chops that I marinate in char siu sauce overnight. I then remove it from its marinade and place it in an ovenproof dish.
- Bake in the oven at 180°C for 20 minutes then cut into thin slices.
- Then in small cubes!
- We can start with the Cantonese rice!Start by preparing all the ingredients before starting to cook, which will be very quick!
- Cook the rice. I use an automatic rice cooker, very practical.
- Cut the carrot half into thin slices, then into sticks and finally into small cubes: a fine brunoise!
- Have the vegetables on hand: peas (frozen but thawed), drained corn and peking pork cut into small cubes.
- Cut the shrimp into pieces.
- Chop the Chinese onion.
- Put the wok on very high heat.
- Add a little oil and then pour in the beaten eggs.
- Spread the eggs well in the wok to cook them almost instantly .
- Quickly cut them into pieces.
- And clear in a cold dish. Set aside until ready to use.
- Add oil to the hot wok. Add the shrimp in pieces.
- Add corn and peas. Everything is actually going very fast!
- Add the carrots in brunoise.
- Peeled pork in small cubes and chives.
- And finally, soybeans.
- Cook for one minute, stirring constantly. Finally add the rice.
- Mix well so that all the ingredients blend into the rice. Finish with the omelet and soy sauce. One should not put too much soy sauce. Just enough to color very slightly . In France we only know the white Cantonese rice, but no trace of such a rice in Canton or elsewhere in China.
- Stir well. Salt.
- Serve immediately with the rice, possibly adding a few shrimp quickly cooked in the free wok for a luxurious Cantonese rice!
Nutrition
Serving: 9peopleCalories: 344kcalCarbohydrates: 65gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 582mgPotassium: 417mgFiber: 6gSugar: 7gVitamin A: 1498IUVitamin C: 8mgCalcium: 522mgIron: 20mg
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