If you like ginger you’ll like this chicken. The sauce goes great with beef too!
12-15 chicken legs 8-10 cloves of garlic 2-3 2inch slices of ginger TBSP soya sauce & pepper to taste Sauce: 1/4CUP soya sauce 1/4CUP water 3TBSP each diced ginger & creamed honey 1TBSP diced garlic 1TBSP Hoisin sauce 1TBSP Sriracha sauce (optional) cornstarch/water to thicken sauce.
Put your chicken in a casserole dish, put your garlic cloves, ginger slices, 1TBSP soya sauce and pepper in dish and mix well. Bake in preheated 400degee oven roughly 25minutes.
While your chicken is starting to bake. You can make your sauce on the stove top. Add all your ingredients minus the cornstarch/water mixture. Bring to a boil and reduce to a simmer for 3-5 minutes. Once it tastes great you can bring temperature back up to a light boil and thicken it with a cornstarch water mixture. Take it off the heat.After 25 minutes of the chicken cooking, we drain out the excess oil from pan, flip the chicken and add in our sauce all over the chicken. Bake about 30minutes.
During the 30 minutes of baking we take out every 10 minutes to baste the chicken. This sure packs some ginger flavor, we love it! Can’t wait to hear what you think!
This is an excellent salad. Light, fresh, simple ingredients and tastes great. This is a Vietnamese Salad.
Package of Vermicelli noodles, we use 100% mung bean noodles 1/2CUP julienned carrots & cucumbers 1/3CUP julienned celery 1-2 julienned green onions 1TBSP each sesame oil fish sauce 1TSP soya sauce Brown sugar or white sugar to taste roughly 1-2TBSP 1-3 thinly sliced Thai chilis Bunch of cilantro, roughly chopped
Prep all the veggies. Cook your noodles as per your package states. Drain noodles very well when done, we run them under cold water immediately after cooking to stop the cooking process.
Get a large bowl, put all the ingredients in and mix well. Store in fridge for a couple of hours before serving.
Stir well before serving, and serve cold. We had a great day at the beach today out in Cocagne, New Brunswick!! Breath taking views, hightide and warm water. Good food, great friends, was a fun day!This is one of our favorite beach salads!! You can add an assortment of stuff to it. Seafood, ground meats, extra herbs. We like to top with a few more Thai Chili’s ontop. If don’t like the heat of the peppers, you can omit. Let us know what you think.
We like to marinate our stuff over night but if you only have a couple of hours then marinate as long as you can. This marinate tastes great on just about everything. Beef, chicken, pork, fish, shellfish, just veggies.
1TBSP each hoisin sauce & soya sauce 1TSP or so of fish sauce 4-8 cloves of garlic, we put a lot, cut thinly or minced which ever you prefer 1-2inch piece of ginger, sliced thinly 3-4 thai Chili’s If you want to add a tad of sugar go ahead, but we don’t find it’s needed. We use a large ziplock bag to marinate our meat or fish in. But a bowl works just fine. Every couple hours we move the bag all around to make sure everything is getting marinated nicely. Here we used boneless short ribs. We put them on the kebabs after they marinated. After we placed them on the bbq, we poured the marinate over the ribs. These take about 2-3 minutes per side on high heat.They cook up super fast, one of our favorite marinate for these ribs.
We prefer the wings bbq’d but we did them in the oven this time. We pour them out in a casserole dish and bake skin side down in the marinate at 425F about 15 minutes per side. We had this with a potato salad we made, a broccoli salad my mom made and a piece of homemade bread. Plates were devoured fast hehehe.
Everyone getting through this Pandemic ok? We hope so! These bring back a lot of childhood memories from my favourite Chinese food restaurant at House of Lam in New Brunswick. We love these, we wish pork ribs weren’t so expensive but they are. They are a treat in our family, we don’t make them often! Package of pork spareribs we like to use the bite size packages but you can use the full rack of ribs as well. Cut and separate all ribs. We boil them with some salt for about 20 minutes. 1 large onion chopped, 1inch pieces 1 green or red pepper chopped, 1inch pieces Lots of garlic Lots of ginger 2-3TBSP soya sauce 1-2TBSP cane sugar Lime juice, squeezed from half a lime 4-6 diced Thai Chilis 1TBSP vegetable oil 1-2 sliced jalapenos Garnish with cut green onions, optionalPrep all your veggies. We just cut the garlic in half and we leave the ginger pretty large, we love ginger!
We use a large cast iron wok to cook these, but you can use any oven safe frying pan as well. Get your wok nice and hot, add the oil and spareribs. Stirfry for a minute. Then add your soya sauce, sugar, garlic and ginger. Stirfry 5 to 7 minutes stirring frequently. Add in your onions and half your chilis, Stirfry a another minute. Now I put the wok in oven under the broiler for a few minutes stirring the spareribs a couple times, leaving them til they get a nice color. Now I return them to stove and add in the peppers, I Stirfry additional 2-3minutes.
Pour them out on your desired platter and dig in!! We served these with some papaya salad. Lucky is ready hehehe
1CUP ketchup Can of pineapple, sliced All juice from can of pineapple 1/2CUP brown sugar 2TBSP soya sauce Garlic 4-6 cloves 1-2TBSP Vegetable oil 1 large onion diced (optional, we like it in there) Diced Thai chilis (optional) Sliced green onions to throw on when done (optional) Box of meatballs or homemade cooked ones This sauce recipe can be cut in half but we like our sauce :0).
We like to use our Cast iron wok for this dish but any larger skillet and or pan will work. Get your wok nice and hot, add your vegetable oil, onions, garlic, and some Thai Chilis (we reserve some to throw on-top when done). We stir fry for a couple minutes til onions start to soften. Then I add in cooked meatballs stir all around. Cook another few minutes
Then add everything else in, minus the pineapples. Mix well, cook for a couple of minutes til sugar is dissolved and sauce thickens. Stir in your pineapples now. Some thicken this with a cornstarch/water mixture but we don’t find its needed.
When done we throw some fresh sliced Thai Chilis and cut green onions on.
We eat this with some sticky rice. This is an excellent sweet n Sour sauce and if you want a little bite to it, you can add the thai chilis! Let us know what you think!
