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Nom Nom Nom.
Grilled squid yaki ina is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.
Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat
Ask the butcher to french the bones and trim the fat for you.
This sticky stuff is wonderful. It grills to a nice crusty coating on steak. I prefer this on really thick cuts of meat. I've been making this a couple of years and have tweeked it to my liking but I think I got the recipes from ALLRECIPES.COM
This tasty sauce may be used to marinate chicken, lean beef strips, or flank steak overnight. It may be used to marinate fish for one hour. Try it also as a basting sauce for chicken or fish. From The Low Cholesterol Olive Oil Cookbook and posted for Zaar World Tour II.
I love this sauce because its thin and doesn't have a base of ketchup or mustard. Its a real barbecue marinade/sauce and made to tenderize any meat before grilling. You may also baste lightly while grilling and then serve some on the side with your meal. I found this recipe in the newspaper years ago.
I saw this recipe on Food Network, and it looks awesome. I made a batch last night. The flavour is complex, but no one ingredient takes control of the sauce's taste. I'm looking forward to grilling up my chik chik this afternoon!
I made this marinade for making grilled chicken or beef on skewers. I have used it on fish as well. I don't eat pork so I don't know how that would be.
A quick potato dish that came from my older sister:) Cook time is based on a 650watt microwave. Adjust cooking times if different wattage.
Soy sauce and mushrooms are wonderful together, so it’s no surprise that this little condiment tastes so good. It actually gets better over time; keep it for six months in a tightly-covered jar in the refrigerator. Splash it into stir-fries, vinaigrettes, and grilling marinades.
Our Test Kitchen developed this alternative to store-bought soy sauce. Its color and flavor will make you think it’s the real thing. But it's lower in sodium than both regular soy sauce and the low-sodium variety.
This recipe for Soy Sauce Chicken is an example of red cooking, whereby meat or poultry is simmered in a soy sauce-based liquid with seasonings. Chicken cooked this way is very juicy, with the meat coming easily off the bone. The rich sauce can be used again the next time you prepare soy sauce chicken or other red-cooked dishes; just add more soy sauce and/or spices as needed. Over time, the sauce becomes even richer, with a fuller flavor. Star anise and Szechuan peppercorn can be purchased at Asian markets, or you can substitute 1 1/2 teaspoons five-spice powder and black peppercorns. More Chinese Chicken Recipes
Soy Ginger Sauce makes a good accompaniment with blander noodle, rice, or vegetable dishes. I often serve it with plain white rice.
This is an example of "red cooking," where meats are simmered in soy sauce and water. This is a more western-style dish - for a more standard Shanghai recipe, see Red Cooked Beef.
This is a festive chicken dish, one that was always made for the birthday of Eileen Yin-Fei Lo's Ah Paw (grandmother). Here she substitutes chicken breasts for the more traditional whole chicken. The flavorful poaching liquid can be refrigerated and reused several times.
This soy sauce substitute doesn't taste exactly like the real thing, but it makes a flavorful alternative for anyone trying to reduce the amount of salt in their diet. Yields about 1/3 cup, or enough to prepare approximately two meals. How to Lower the Salt in Chinese Cooking - More Tips
Condiments in Indonesian cooking are just as important as the savory dishes they are served with. Meals come with a small platter of three or four different, flavored, textured, and colored sambals (condiments) to taste. The soy sauce in this condiment gives it a salty flavor, with pungent and sour notes.
Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.
Another popular dipping sauce, it is usually served with dumplings and other dishes.
A popular dipping sauce, it can also be used for seasoning vegetables, fish, and meat. It also makes a nice accompaniment to some noodle dishes.
This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigarashi (mustard paste). Japanese mustard has a pleasant bitter-spicy flavor. Karashi-joyu goes well with briefly boiled vegetables, such as spinach, watercress, mustard leaf, cabbage, broccoli, asparagus, and bean sprouts.
This is a great recipe for summer grillin'! Simply marinate overnight, and the next day fire up the grill and enjoy!
From Jamie Oliver....I love this guy!
Posting this to go with the Ginger Chicken.,,or you can use any dipping sauce you like.
A quick and simple sauce that we like to use for dipping egg rolls. From Pillsbury Easy Chinese.
The kick of wasabi, or Japanese horseradish, gives a lively accent to seafood.
This sauce is a standard accompaniment for potstickers. Vinegar and ginger provide a vibrant counterpoint to the richness of the dumplings.
This classic condiment is a must-have if you are serving jiaozi (boiled dumplings). It is also a great accompaniment for noodle soups. Make it just before you wish to serve it.
This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)
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