Wednesday, July 30, 2014

SPICY TEX-MEX LASAGNA

The recipe for 'Spicy Tex-Mex Lasagna' which Kikkoman offers on their page.


SPICY TEX-MEX LASAGNA

Ingredients (Makes 8 servings)

1 whole roast or rotisserie chicken
2 cans (20 ounces each) enchilada sauce
2 tablespoons Kikkoman Sriracha Sauce
12 to 16 six-inch corn tortillas
1 can (30 ounces) refried beans
2 cups shredded Monterey Jack cheese
Instructions

Preheat oven to 375°F. Shred chicken meat and discard bones and skin. In a medium saucepan, heat enchilada sauce and sriracha sauce over medium heat for about 5 minutes or until hot. Spread 3 tablespoons sauce in an 11- by 7-inch baking dish and arrange 3 or 4 tortillas on top in a single layer. Spread refried beans on top. Add another layer of tortillas and sprinkle with the cheese. Spread 1 cup sauce on top and add a third layer of tortillas. Spread chicken on top of tortillas, layer remaining tortillas on top and cover with remaining sauce. Bake for 30 minutes or until heated through.

[Source: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=13103#.VhSBrOxVikq.]


Originally mentioned here: http://atthebackofthehill.blogspot.com/2014/07/sauce-all-over-it.html.


Thursday, July 17, 2014

STEAMED PORK BELLY WITH SHRIMP PASTE 蝦醬蒸五花肉 HAA JEUNG JING NG FAA YIUK

Cantonese home-cooking.
It's soulfood.
Sik faan!



蝦醬蒸五花肉
STEAMED PORK BELLY WITH SHRIMP PASTE
['haa jeung jing ng faa yiuk']

One pound streaky pork belly.
One or two inches ginger, slivered.
Two TBS sherry.
One to two TBS shrimp paste.
Half Tsp. sugar.
A dash of Worcestershire sauce.
Minced scallion.


Cut the pork into chopstickable chunks, rub with the sugar and shrimp paste. Arrange in a flat bowl, add the slivered ginger, sherry, and Worcestershire sauce, and place in a steamer over a roiling boil.
Steam for an hour, then remove and strew scallion over.
Serve with white rice and vegetables.

Be sure to spoon the juices onto your plate.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/shredded-ginger-shrimp-paste-and-pork.html.



Sunday, July 13, 2014

XO SAUCE (XO醬) 'EKS O' JEUNG

This sauce is named after a term for cognac, but is NOT made with cognac. The name indicates that it is special. Which it is, being the most umami overload cooking ingredient in the Hong Kong repertoire


食譜: XO醬
Recipe for XO Sauce

12 TBS dried scallops.
8 TBS dried shrimp.
8 TBS chilipaste (sambal ulek).
4 TBS oyster sauce.
2 TBS sugar.
2 TBS soy sauce.
1 TBS shrimp paste.
½ TBS salt.
One small onion.
One bulb of garlic (a dozen cloves, more or less).
An amount of ginger equivalent to the garlic, or more.
Half a cup cooking oil.
One TBS sesame oil.


Soak shrimp and scallops for a few hours in water, till softened. Drain, reserving liquid, and chop to a somewhat granular state, not too fine.
Mince the garlic, ginger, and onion.

In a capacious pan fry the onion till golden. Add the garlic, ginger, shrimp paste, and chilipaste. When the shrimp paste is cooked (a minute or so) and the garlic and ginger have begun to colour, add the chopped scallop and shrimp. Stir-fry till the oil comes out and the mixture is aromatic. Add everything else including the reserved liquids, and again cook till the oil comes out, thus concentrating the flavour from the soaking liquid in the mixture. Cook a little longer on low to darken, which caramelizes it slightly.
Let it cool completely, and distribute it over containers. There should be a layer of oil on top.

Place one container in the refrigerator, and the others in the deepfreeze.
If all the water has been cooked out, it will keep for several weeks in the fridge.
Use either sparingly or liberally.


Most recipes for XO Sauce will include Chinwa ham or Chinese sausage, some substitute preserved pork-belly or even bacon. Those are contra-indicated, as moisture is the great enemy of a substance such as this.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/xo-sauce-what-and-wherefore.html.


Thursday, July 3, 2014

TEXAN TOFU AND CORN CHIP CASSEROLE

Butch AND vegan?

TEXAN TOFU AND CORN CHIP CASSEROLE!

One eighteen ounce bag of vegetarian blue corn tortilla chips.
A sixteen ounce container of mild lime and jalapeno salsa.
Four cups vegetarian cooked pinto beans.
Two onions, chopped.
One TBS ground cumin.
One TBS chili powder.
One TBS cornstarch.
A pinch of nutmeg.
One pound of extra-firm tofu, cut into large cubes.
A 12 ounce bag of shredded soy "cheese".
Half a cup of soy "bacon" bits.
½ cup cilantro leaves for garnish.


Preheat oven to 450F. Dump the corn chips in a casserole and set aside. large baking dish, and set them aside. Put beans and salsa in a large saucepan, and heat them over medium heat, stirring, till quite hot. Set them aside. Sauté onion in a skillet till golden, for about 5 minutes. Set aside.
Combine cumin, chili powder, and cornstarch in a large bowl, dust the tofu all over with this mixture. Fry tofu cubes on all sides until crispy and fragrant. Remove from heat.
Ladle the bean and salsa mixture evenly over the cornchips, and sprinkle the soy "bacon" bits over the top. Add the tofu and onions on top, and layer the shredded soy "cheese" over all.
Bake in the oven till the "cheese" melts. Remove from oven, and garnish with cilantro before serving.



http://atthebackofthehill.blogspot.com/2014/07/first-and-only-vegan-recipe-on-this-blog.html.