Spicy

Spicy Szechuan Beef – Delishar

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I love the medley of flavours, colours, and textures of this simple stir-fry. The sweetness of the red pepper, crunchiness of the celery, and the lovely marinated tender beef, comes together and leaves you with a slight kick of good spicy numbness at the end with the Szechuan peppercorn. This dish beautifully compliments steamed fragrant Jasmine rice, and a light soup for a complete meal. This is more of a dry fried recipe, so there isn’t much sauce. But of course feel free to change it if you like something a little more saucy. 🙂

Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.

Heat pan on med high, and add peanut and sesame oil when pan is hot.
Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.

Add beef and stir fry until beef is almost cooked.

Add celery, carrot, and red pepper.
Stir fry for a minute.

Add spicy bean paste (doubanjiang), sugar, and a splash of water.
Stir fry until sauce is mixed through.
Serve garnished with some chopped spring onions.

Ingredients (Serves 3-4 as a side)

  • 230g beef strips
  • 1 tsp cornflour
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing wine / chinese cooking wine
  • White pepper to taste
  • 1/2 red pepper, cut into strips
  • 1 stalk celery, cut into bias slices
  • 1 small carrot, julienne
  • 2 dried chilli, rehydrated in hot water for 5-10 mins, then sliced
  • 2 cloves garlic, minced
  • 4 slices of old ginger
  • 1 tsp Szechuan peppercorn
  • 1 tbsp doubanjian / Spicy bean paste
  • 1/4 tsp sugar
  • Splash of water

Method:

  1. Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.
  2. Heat pan on med high, and add peanut and sesame oil when pan is hot.
  3. Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.
  4. Add beef and stir fry until beef is almost cooked.
  5. Add celery, carrot, and red pepper.
  6. Stir fry for a minute.
  7. Add spicy bean paste (doubanjiang), sugar, and a splash of water.
  8. Stir fry until sauce is mixed through. 
  9. Serve garnished with some chopped spring onions

Bon appetit!

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Satay Chicken Burger with Spicy Peanut Sauce – Delishar

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 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar

  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:
http://www.delishar.com/2014/04/hand-cut-baked-fries.html

2015-04-26-19-00-29_deco

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Spicy Korean Roasted Chicken – Delishar

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Each time I go grocery shopping, I’ll walk pass an aisle that sells Korean food items. This red colour plastic packaging always got my attention. I’d stop, give it a glance, and continue walking. But the last time I was there, I stopped, picked it up, and into my shopping cart it went. I knew it was some kind of spicy Korean paste, but I had no idea what it really was. I’m not a big fan of Korean food to began with, for some reason, I always find that Korean food lacks flavour and taste rather fermented. 

However, to be fair I haven’t really given Korean food a second chance. I have probably ordered chicken bulgogi once or twice at food court and didn’t find it too appetising. I felt that it was kind of a tease actually, because it was not spicy (well, at least not to me) and lacks strong flavours that I love. But I did enjoy bibimbap when the husband and I decided to give it another chance at the Korean restaurant during one of our date nights.  When I found out that the Koreans used this spicy chilli paste (Gochujang) to make the sauce for bibimbap, I was convinced that I need to use this sauce in my cooking.

Korean chicken 3

The first thing that came to mind was this simple dish. I made the marinade with flavour profiles that I love, sweet, spicy, and salty. Then let the chicken marinate over night, soaking in all the gorgeous flavours. Then pop it into a hot oven and let it roast. The sugar in the marinade caramelised, resulting in delicious charred bits all over the chicken. The husband came back from work and exclaimed, “Whoa, love the colour on the chicken!”. Because I don’t make Korean food at home, I asked what did he think of the dish. He said that it tasted different, but a very good tasty different. 🙂 

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Spicy Korean Roasted Chicken

Delishar

  • 4 chicken legs bone-in & skin on
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp bown sugar
  • Salt & black pepper to taste
  • 2-3 cloves garlic minced
  • 2 tsp grated ginger
  • 1/2 tsp red chilli flakes optional
  • 1 tsp toasted sesame seeds to garnish
  • 1 tbsp chopped spring onions to garnish

  • In a mixing bowl, add gochujang, ginger, garlic, soy sauce, sesame oil, and sugar together.

  • Season both sides of chicken with salt and pepper.

  • Pour marinade over and allow to marinate for 1 hour to 24 hours.

  • Bake in preheated oven for 30-40 minutes at 200C or until done.

  • Sprinkle some toasted sesame seeds, and garnish with chopped spring onions.

Korean chicken

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Spicy Sesame Noodles – Delishar

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Does the weather play a part in your meal planning?  I tend to gravitate towards stews or piping hot soupy meals when the weather turns a little chilly. However, there are days when the weather goes a little out of sort. Hot one day and rainy the next minute, making meal planning a little confusing. I also have to feed fussy eaters at home. Personally, I prefer my food steaming hot, not so much my husband and kids. So, I came up with this recipe that is equally delicious when served hot or cold. 

Preparation for this meal cannot be simpler. All thanks to Mizkan‘s range of convenient ready-made sauces. I used their very versatile Sesame Sauce Paste Type to make my dressing for the noodles. The rich sesame flavour and aroma of the sauce perfectly complements the fresh and light ingredients used in this recipe. The sauce was a perfect balance of umami, savoury, creamy, with a hint of sweetness. It can also be used for a wide variety of recipes such as dipping sauces, and marinades. 

Hardly any cooking is needed for this recipe, except for the eggs and noodles. The kid’s portion was made without sriracha and served with fresh ramen noodles. The husband and I had ours with soba noodles. It’ll go well with zucchini noodles as well!  

The best part of dinner was the reactions of my husband and kids. My husband looked unimpressed at his bowl of meatless noodles. But when he took his first bite, all he could say was, “WOW!”. He had 2 servings that night. Melody who is the fussiest eater among the lot had 2 servings too. Which is extremely unusual. She was all smiles during dinner that evening. My youngest exclaimed,”Yummy noodles, mom! Thank you, thank you, thank you! Can you please make the same for the next 3 days?”. Lol!

No nagging/fighting with the kids to finish up dinner that night. They slurped down their dinner like hungry little troupers. All thanks to Mizkan for their fabulous product range!  Here’s how to make this recipe.

Mix together dashi stock (or vegetable stock if vegetarian), Mizkan Sesame Sauce Paste Type, sriracha, minced garlic, and grated ginger.

Slice cucumber and carrots into match sticks, tomato into wedges, and chop spring onions.

Season eggs with salt and black pepper. Then spread out the egg to cook on frying pan. Slice into thin strips. 

Blanch noodles, drain, and toss with sauce to coat. Top with prepared ingredients. Serve garnished with toasted black sesame seeds and spring onions. Warm and cold preparation can be found in recipe card below.

Spicy Sesame Noodles

delishar

  • 6 servings of fresh ramen noodles or soba noodles

Noodle Sauce

  • 250 ml Mizkan Sesame Sauce Paste Type
  • 1/2 cup dashi stock / vegetable stock
  • 2-3 tbsp sriracha sauce or to taste
  • 3 cloves garlic minced
  • 1 tbsp grated ginger

Toppings

  • 4 eggs
  • Salt and black pepper
  • 1 large carrot sliced into match sticks or shredded
  • 1 japanese cucumber sliced into match sticks or shredded
  • 1 large tomato cut into wedges

Garnish

  • 4 tsp toasted black sesame seeds
  • Chopped spring onions

Noodle Sauce

  • In a bowl, mix all the ingredients together.

  • If planning to serve cold, place the sauce in the chiller for use later.

Egg topping

  • Beat egg and season with salt and black pepper.

  • Heat pan on medium heat with olive oil.

  • Swirl egg around base of the pan to make an egg crepe.

  • Flip and cook on both sides, then slice into thin strips.

To serve warm/hot

  • Blanch noodles for 2 minutes, drain, and transfer into serving bowl.

  • Heat up sauce in microwave and pour over noodles.

  • Toss to coat.

  • Top with prepared toppings.

  • Serve garnished with toasted black sesame seeds and spring onions.

To serve cold

  • Blanch noodles for 2 minutes, then transfer noodles into a bowl of ice water.

  • Drain and transfer cold noodles on serving bowl.

  • Pour chilled sauce over noodles.

  • Toss to coat.

  • Top with prepared toppings.

  • Serve garnished with toasted black sesame seeds and spring onions.

This post is in collaboration with Mizkan Asia.

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