Sekanjebin; a variety of sources.

Best source w/ a history; Saudi Aramco World
random pennsic law regarding sekanjebin
alternate version
alternate version #2

I think I'm going to try making a pomegranet sekanjebin with a few drops of rose water. We'll see how it turns out, along with a smaller splenda based batch to see if it actually works that way for ( Read more... )

Sweet and Sour Shrimp

-takes a wok/skillet and a small sauce pan

20 large shrimp peeled and deveined (froz. Whole shrimp, remember to peel the tails)

½ green pepper

½ red bell pepper

1/3 cup rice vinegar (may be able to sub normal vinegar, if so reduce amount)

¼ cup brown sugar (sub 2 tbsp white sugar)

2 tbsp ketchup

1 tbsp soy sauce

½ ( Read more... )

Five-Spice Spareribs

I didn’t actually use spare-ribs, I used thin cut pork chops, giving you the pork chop recipe.  You’ll need to buy sesame oil, Szechuan Pepper mix, and Five-Spice powder, and possible a rack. The oil(s) will be in the specialty section of the store, mixed in with the other asian sauces. You might want to pick up some sweet ( Read more... )

Polynesian Chicken

V. similar to Sweet and Sour Chicken, but easier to make and using less… obscure ingredients. Corn works well with this.

Requires: (proportions are for 4 servings)

1 large skillet (big enough to fit the chicken)

1 rice bowl (for the rice, duh)

1 cup (uncooked rice)

4 skinless boneless chicken breasts

1 can (8 oz) ( Read more... )

Lemony Chicken Stir-fry

Requires:

1 large ziplock bag/bowl

1 skillet/wok type thing

1 pan/bowl to put mostly cooked chicken in temporarily

1 measuring cup for the sauce mix, can be reused for the cornstarch mix

2 large skinless boneless chicken breasts

2 tbsp of Chinese rice wine, divided

3 tsp soy sauce, divided

3 tbsp + ½ tsp of lemon juice, divided

1 tsp ( Read more... )

Beef Satay; aka the best kabobs you’ve ever had

½ lbs. beef (I’ve been using sirloin tips, but given how long you marinate…)

¼ cup dark soy sauce

¼ tsp chili paste

1 tbsp hoisin sauce

1 tsp sugar

1 tsp orange marmalade

1 clove garlic, minced

1 slice ginger, minced

Equipment needed:

Bucket / shallow pan for marinating

Wooden skewers ( ( Read more... )

Equipment:

2 large mixing bowls
1 heat proof bowl
1 large skillet and cover
Tongs/stirring utensil and fork

1 meat; either cutlets or a London broil that you cut your self
Bread (garlic, white, whatever, as long as it’s sliced and reasonably thick it’s ok)
Mayo (or sub dressing, mayo makes for a much creamier sandwich)
Cheese (American or Swiss ( Read more... )

Equipment;
Grill / griddle (to cook the hamburgers on, really any flat or grill type thing will do)
Large bowl (to mix meat initially)
Large cutting board

2 lbs hamburger meat (~8 hamburgers)
1 egg
3 tbsp wasabi ginger finishing sauce (substituting a lesser amount of kitchen bouquet might work)
1 tsp mesquite seasoning (optional)
2 tbsp Vidalia ( Read more... )

6   porkchops; 1 inch 1 tbsp vegetable oil 1/4 cup orange juice 1 cup wasabi ginger grilling sauce 1 ( Read more... )

1 1/2 cups granulated sugar 2/3 cup Evaporated milk 2 tbsp butter/margerine 1/4 tsp salt 2 cups ( Read more... )