Slow Cooker Asian Ribs

Ingredients

3 lbs pork baby back ribs (cut into smaller pieces)
2/3 cups packed brown sugar
1/2 cup reduced-sodium soy sauce
1/8 cup rice vinegar
1/8 cup sesame oil
1/8 cup fresh gingerroot, minced
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/8 cup cornstarch
1/8 cup cold water
Thinly sliced green onions
Sesame seeds

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Directions

• Place ribs in slow cooker.
• Combine the brown sugar, soy sauce, rice vinegar, sesame oil, ginger, garlic and red pepper flakes in a small bowl.
• Pour sauce over the ribs.
• Cook on low for 6-7 hours (or until meat is tender).
• Take meat out.
• Skim the fat from the sauce, then put in a small saucepan and bring to a boil.
• Combine cornstarch and water until smooth, then gradually whisk into the saucepan.
• Bring to a boil, then stir until thickened.
• Add green onions and sesame seeds to the sauce.
• Put everything back into the slow cooker.  Can turn on low for a few minutes if desired.

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Modified from http://www.tasteofhome.com/recipes/asian-ribs

Cheeseless Meatloaf

 

Quantity: 2 pans loaf (9×5) or 1 large glass pan (9×13)

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Ingredients

Sauce

1 can (6oz) tomato paste
2 tbsp vinegar
1/2 tsp dry mustard
1/3 cup water
1/4 tsp cinnamon
1/2 tsp salt
1 pinch ground cloves
1 pinch allspice
1/8 tsp cayenne pepper

Meatloaf

2 lb ground beef
1 lb ground pork
2 eggs, beaten
1/2 batch of the sauce
1 onion, finely diced
3 cloves garlic, minced
1 tsp thyme
3 tbsp finely chopped fresh parsley
2 tsp coconut aminos
1 tsp black pepper
2 tsp salt
8 oz. mushrooms, peppers, carrots, minced
1/4 cup almond flour
1 tbsp coconut flour

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Directions

• Preheat oven to 350F.
• Make sauce: mix all ingredients together.
• Put meat in a large bowl.
• Mix all liquid ingredients including half the sauce with herbs, spices and flour, then add to bowl.
• Add onion, garlic, mushrooms, peppers and carrots.
• Mix well.
• Pack into pan(s).
• Spread rest of sauce over loaf.
• Bake for 1 – 1.5h, until internal temperature at 160F.
• Let stand for 10 minutes.

Dill Almond Crusted Salmon

Ingredients

1lb (or less) salmon or steelhead trout
lemon juice
salt
pepper
½ cup almond meal/flour
2 tsp fresh dill
1 clove garlic
1 tbsp coconut oil

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Directions

• Preheat oven to 400F.  (Can try 425 for crispier crust but will potentially dry out fish)
• Put salmon on parchment lined baking sheet.
• Squeeze lemon juice over the fish.
• Evenly sprinkle with salt and pepper.
• Combine the almond flour, fresh dill, garlic, and coconut oil; pulse in magic bullet until crumbly.
• Evenly cover fish with the almond crust.
• Bake the salmon for about 15 minutes or until the top is golden and the fish flakes easily with a fork.

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Modified from http://fashionablefoods.com/2015/10/16/almond-crusted-salmon-whole-30/

Thai Green Curry

Ingredients

Bit of oil (grapeseed, coconut…)
1 onion, minced
1 tbsp minced ginger
3 garlic cloves, minced
14oz can coconut milk
lime juice from 1 lime
3-4 tbsp curry paste (Thai Kitchen brand)
2lb chicken (approx 10-12 chicken thighs)
Potatoes/squash to cover bottom of slow cooker
Veggies (carrots, zucchini, eggplant, peppers, mushrooms, broccoli, cauliflower, peas, kale…)
Optional:
2 tsp fish sauce
1 inch piece of lemongrass

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Directions

• Whisk together coconut milk, curry paste, fresh lime juice and optional fish sauce.
• Heat oil over medium heat.  Add garlic, ginger, onion and cook for approx 5 min.
• Turn off heat.  Stir in coconut milk mixture.
• Put potatoes mixture on bottom of slow cooker.  Lay chicken on top, then veggies.  Pour mixture on top.
• Veggies that get mushy (e.g. mushrooms) could be put in 2-3h before end.
• Cut lemongrass stalk in half and add to slow cooker.
• Cook on low for 6h.

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Modified from:
http://thiswestcoastmommy.com/whole30-slow-cooker-thai-green-curry-chicken-recipe/
http://www.slenderkitchen.com/recipe/slow-cooker-curry-chicken-and-vegetables

Hot Pot

Quantity: 1 or 2 pots for lots of people!

 

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THINGS YOU’LL NEED

Portable gas stoves
Large pots for as many stoves you have
Gas
Slotted spoon

 

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SOUP BASE

Option 1

Chicken broth
Green Onion
Tomatoes

Option 2

Spicy soup base*

 

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MEAT, SEAFOOD AND TOFU

Beef, lamb, chicken, pork (thin)
Beef, chicken, pork balls
Fish, shrimp, lobster balls
Scallop
Fish
Shrimp
Mussel
Squid
Oyster
Egg
Tofu(traditional and sponge)

 

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NOODLES

Woo See
Suggested noodles: Buckwheat, Potato Starch, Udon

Directions

• Cook noodles beforehand.
• Strain and rinse.

 

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VEGGIES

Bok choy
Napa cabbage
Other veggies
Mushrooms (enoki)

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SAUCES

Chili garlic sauce
Egg
Fish sauce
Hoisin
Peanut butter
Pepper
Satay sauce (can has a bull on it)
Soya sauce

 

 

Wonton Noodle Soup

Quantity: 75 wontons

 

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WONTONS

Ingredients

2 – 2½lb ground pork (extra lean or lean)
12 shrimp
12 chinese mushrooms
2 eggs
green onion
ginger
garlic
sesame oil
soya sauce
cooking wine or wine
salt
pepper (I prefer pepper mill pepper, but can also use black or white)
sugar
corn starch
wonton wraps (can get them at T&T) – look for thicker ones

Directions (To Make)

• Soak mushrooms and defrost shrimp.
• Cut shrimp and mushrooms into small pieces.
• Mince garlic, ginger and green onion.
• Beat eggs with a fork.
• Mix everything together well, adding sesame oil, soya sauce, cooking wine, salt, pepper and sugar to taste.
• Sprinkle corn starch on a large baking pan to hold the wontons.
• Wrap the wontons.
• Make a few and cook to check if enough taste/seasoning.
• When placing them on the baking pan, space them apart from one another.
• Put baking pan in freezer until frozen (few hours to a day), then bag the wontons.

Directions (To Cook)

• Boil water.
• Put wontons in water until they are floating (approx. 3-4 min for unfrozen, 8-10min for frozen)
• Can check if they are cooked by cutting into one of them.
• Drain and rinse with cold water. Set aside.

 

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NOODLES

Ingredients

Suggested noodles: Buckwheat, Taiwanese (but any can be used)

Directions

• Cook noodles in boiling water (can be done in same pot as wontons – just need to time them to be done at the same time)
• When cooked or almost cooked, drain and rinse with cold water.
• Set aside.

 

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VEGGIES

Ingredients

Suggested: broccoli, bok choy, carrots

Directions

• These can be boiled in the soup or stir-fried depending on preference.

 

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SOUP

Ingredients

Chicken broth – no/low salt (can substitute other types of broth depending on preference)
Green Onion
Salt

Directions

• Boil soup.
• Cook veggies. When almost done, add wontons and noodles briefly.

 

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SAUCES

Ingredients

Salt
Pepper
Chili Garlic Sauce
Hoisin Sauce
Soya Sauce

Directions

• Put in soup.

 

 

Meatloaf

Quantity:  1 9×5 inch pan | 6-8 people

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Ingredients

1.5 lbs lean ground beef
2 eggs
2/3 cup milk
1½ tsp salt
¼ tsp pepper
3 slices of fresh bread (crumbled)
1 chopped onion
few cloves chopped or crushed garlic
½ cup shredded raw carrot
1 cup shredded cheddar cheese
¼ cup brown sugar
¼ cup ketchup
1 tbsp prepared mustard

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Directions

• Beat eggs lightly with a fork.
• Add milk, salt, pepper and bread.
• Beat until bread disintegrates.
• Add onion, carrot, cheese and beef.
• Mix well.
• Pack into 9×5 loaf pan.
• Combine sugar, ketchup and mustard, then spread over loaf.
• Bake in oven at 350F for 1 hour.
• Let stand for 10 minutes.

Jap Chae

Quantity: 8-10 people

 

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SAUCE FOR NOODLES (Yang-Nyun-Jan)

Ingredients

2 tbsp soya sauce
2 tbsp sugar
1 tbsp sesame oil
1 tsp ground sesame
1 tsp black pepper

Directions

• Mix all the ingredients together and set aside.

 

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MUSHROOMS

Ingredients

10 shiitake mushrooms (buy without stems if possible) or other types
4 tbsp soya sauce
1 tbsp garlic
1 tbsp sugar
Sesame oil

Directions

• Soak mushrooms in water until they become soft.
• Squeeze the water out of the mushrooms.
• Slice the mushrooms.
• Mix the soya sauce, garlic and sugar together.
• Heat oil in frying pan.
• Stir-fry the mushrooms for 1 minute.
• Pour sauce on top and continue to fry the mushrooms until cooked.
• Set aside.

 

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MEAT (Beef, Chicken and/or Pork)

Ingredients

2 lb Meat
Soya Sauce
Cooking wine
Garlic
Pepper
Ginger
Sesame oil
Salt

Directions

• Cut meat into thin slices.
• Marinate the meat 2 hours to one day before cooking with the soya sauce, cooking wine, garlic, pepper, ginger and a bit of salt.
• Heat oil in wok.
• Cook meat.
• Set meat aside.

 

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VEGETABLES AND NOODLES

Ingredients

600g sweet potato noodles
1 white onion
½ of a cabbage
3-4 carrots
Spinach or snow pea leaf
1 large red pepper
3 green onion
Asparagus (6-8)
Garlic sticks (6)
Salt
Stir-fry oil (i.e. grapeseed)
Garlic

Directions

• Boil water and cook the noodles (5-7 minutes).
• Drain and rinse with cold water.
• Cut noodles with scissors into appropriate length.
• Set noodles aside.
• Slice the onion thin.
• Cut carrots and peppers into fine strips.
• Cut cabbage.
• Cut green onions (2 inch length).
• Cut asparagus (1 ½ inch length).
• Cut garlic sticks (1 inch or shorter length).
• Heat oil in wok.
• Stir-fry the vegetables – in the order of onion, carrots, garlic, cabbage, garlic sticks, asparagus, snow pea leaf (add salt as desired).
• When the vegetables are just about cooked, add the noodles and sauce. Stir/toss for a minute or two at medium heat.
• Add the mushrooms and meat and stir for another minute or two.

Hoisin Chicken Wings

Quantity: 25 wings

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Ingredients

25 chicken wings
Salt
Black pepper
Garlic
Cooking wine
Soy sauce
Ginger powder
1 tbsp honey
4 tbsp hoisin sauce
3 tbsp warm water
¾ tsp salt
½ tsp black pepper
1 garlic clove, finely minced
1 green onion, finely minced
1 slice fresh ginger, finely minced (optional)
1 tsbp sesame seeds

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Directions

• Marinate chicken wings few hours to 1 day before with salt, black pepper, garlic, cooking wine, soy sauce and ginger powder.
• Combine all ingredients (honey, hoisin sauce, warm water, salt, black pepper, garlic, green onion, ginger, sesame seeds) in a bowl.
• Pour sauce on chicken and marinate for 15 minutes.
• Preheat oven to 350F.
• For less saucy wings, place on a baking sheet and bake for 30 minutes.  Can broil for 2 minutes if desired.
• For saucy wings, place in a baking dish with all the sauce, and bake for 30 minutes, stirring occasionally.

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Modified from https://www.thespruce.com/baked-hoisin-sauce-chicken-wings-694935

Herb Pork Chops

Quantity: 4-6 people

 

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Ingredients

4-6 pork chops
Marjoram
Thyme
Salt
Pepper
½ cup uncooked rice
1 can condensed beef broth, undiluted (or regular beef broth, especially if a lot of salt is used)
1 bell pepper, sliced
1 tomato, sliced
1 onion, sliced
Mushrooms

Directions

• A few hours to a day before cooking, marinate meat with cooking wine, soya sauce, garlic, salt, pepper, marjoram and thyme (white cooking wine + soya sauce can be replaced with red wine).
• Sprinkle meat with a bit more marjoram, thyme, salt and pepper to taste.
• Place rice in a large casserole dish. Top with pork chops and cover with beef broth. Layer vegetables over pork and cover with lid or foil.
• Bake at 350 degrees F for 1 hour.
• Mix together all the ingredients.