This mini kebabs has been in my To-Cook List for a long time, the chinese and Japanese have some dishes that mix minced fish or meat into tofu. It is not possible to get the right type of minced fish here in Switzerland, so when I saw this recipe in Harumi’s Japanese Cooking Cookbook, I know I have to try it one day and finally I got round to try it tonight. I have adapted Harumi’s marinade as I tried several of her recipes and I found her recipes taste a little on the light side (purely personal taste really). I also skipped the green beans which she has initially used in her recipe. I have also added corn flour which makes the pork and tofu hold together better.
All of us like these kebabs very much, although it was quite tricky to stick the tofu pork mix onto the skewers. I managed to cook them intact but I realised at this moment that there is a better way doing this (see notes below).
- 300g minced pork
- 300g soft/ silk tofu (1 block/ pack)
- 2 tbsp finely chopped fresh coriander (can chop the stalks if not too thick)
- 1 tbsp finely chopped mint leaves
- 1 small onion ( finely chopped)
- Soak the wooden skewers in water for at least an hour or so before using
Seasonings for the marinade:
- 1 tbsp Thai fish sauce
- 2 tbsp light soy sauce
- pinches of pepper
- 1 tsp sugar
- pinches of garlic powder
- 1 tsp mirin
- 1 tbsp corn flour add to the pork & another 1 tbsp when mix with the tofu see Step 5!!!
- 1/2 tsp cumin powder
- 1/2 tsp cardadom powder
- 1 thumb size of grated ginger
- 2 tbsp sesame oil
Garnish/ serve with:
- Lemon/ lime wedges
- Iceberg lettuce
- Fresh coriander leaves
- Thai sweet chili sauce
- Unpack the tofu, place it in a sieve and drain the excess liquid, leave for at least 45 mins.
- Marinate the minced pork with the above seasonings, keep in fridge.
- Finely chopped the onion, coriander and mint leaves, set aside.
- You can prepare Step 1-3 a few hours in advance. I like it this way as it make it less stressful to do everything in one go in the evening.
- 45 mins to 1 hour before dinner (if you have to prepare other dishes simultaneously), mix the tofu, onion, coriander and mint with the marinated pork througoutly with a wooden spoon or if you like, you can use your hand too. Add 1 tbsp corn flour to make the tofu pork bind even better together.
- Heat up a large frying pan with some cooking oil.
- Shape the tofu pork into sausage shape by hand and insert a wooden skewer into each piece. You will find these rather fragile and delicate. Try not to fiddle too much and quickly turn the skewer one by one to the pan and panfry them for 4 minutes and lightly brown before turning to the other side. It is easier to turn when they are cooked and become more solid.
- You can keep the cooked ones warm in the oven at 125ºC on the top rack lined with aluminium foil.
- Serve when all are cooked with Lemon wedges, coriander and Thai sweet chili sauce.
- Suggestion: you can wrap the kebabs with iceberg lettuce. I find it refreshing to eat like this.
- I should have panfried the sausage shaped kebabs first without inserting the skewers, and insert the skewers when they are fully cooked to avoid the delicate handling of the tofu pork mix.
- You can also leave out the skewers too but they look fancier with the skewers on and the kids find them more special and inviting.
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When I was thinking which recipe to submit to BloggerAid, I was struggling if I should submit this grilled galangal chicken wings or the Chinese Potato Pancakes with a Swiss touch, quite a tough call! The thinking behind was most of us loves chicken wings in all forms, I am definitely one of them and would never refused.
At home, we don’t like deep frying very much and grilling is an excellent solution to get crispy results and not too oily. This is absolutely effortless to prepare but with a fabulous flavor and results.
- 12 Chicken Wings or more as you like
- 3 tbsp Galangal powder
- 1 tbsp Cumin seeds
- 2 tbsp Salt
- 1/2 tbsp White pepper
- Defrost the chicken wings if required, wash, drain and pat dry on kitchen paper.
- Cut the wings into 2 pieces
- Mix the above seasonings in a bowl and then pour on flat plate/ bowl.
- Line aluminium foil on oven tray
- Dust the chicken wings on the seasonings and lay them on the grilling rack/ tray.
- Turn on the griller in the oven
- Place the chicken wings on the top rack and grill until they turn golden brown & crispy. Turn the wings and grill on the other side. This would take about 12 mins on each side.
- Remove the chicken wings from the oven when they are cooked and crispy.
- Serve immediately.
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Posted in iCook, tagged asian cuisine, BBQ, BBQ marinade, Beef, chicken, cooking, easy cooking, food, iCook, Korean BBQ, Party Grill, Recipes on September 1, 2008 |
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BBQ is very popular in the summer but sometimes you may just feel like to have a bit of meat but at the same time, do not want the hazzle of setting up the BBQ. Then what would you do? I have an electric party grill which serves perfectly my need: last week, I had a very nice Korean BBQ in our garden terrace.
Another point is if you are tired of the traditional marinated BBQ meat, you should try the Korean BBQ . I learnt some great marinades from Home Cooking Diary, if you have tried Korean BBQ in a restaurant, you would find Peter’s recipes taste just like those in the Korean restaurants. They are so easy to prepare that you can prepare in advance, the day before, leave them overnight and cook them the following day. This is also ideal to invite a few friends over for a small dinner party, they will certainly be impressed.
I actually had Korean BBQ for two dinners in a row as they were so good, esp when I cannot find a Korean restaurant in my surroundings. The first night I had Korean Beef BBQ and the second night, I had Korean Chicken BBQ as I found the marinade sauce can be resued for one more time.
Ingredients for basic chicken marinade:
- 2-3 boneless chicken thighs cut into pieces
- teriyaki sauce (you can find this even in normal supermarket these days)
- a few cloves minced garlic
- 3 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- chili powder or chili flakes (optional)
For a more advanced marinade, Peter suggests on top of the above, you can add grated pear and onion. I will surely try next time and give you some feedback.
It’s a little difficult to describe exactly the quantity of the amount you need for the marinade as it depends the amount of meat you use and your taste. The above is just a rough guidance. For full recipes, please click the links below:
To accompany, I prepared a simple refreshing salad with our own garden tomatoes and lettuce and Italian dressing.
You can also grill some vegetables such as onion, mushrooms, courgettes, etc.
I also like eating with a piece of lettuce, a small piece of raw garlic around the cooked meat.
It looks like foie gras to me but it is actually chicken!!!
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