seconds. Prepare ice bath for eggs. When time goes off
ggs into pan, and cook for 2 minutes, or until set
Mix all marinade ingredients together and set aside until ready to use.
Score meat by making shallow crisscross cuts on the surface on both sides of the meat, then place meat in plastic ziploc bag or non-reactive dish (glass or plastic).
Add marinade and marinate meat for an hour or more, turning to coat from time to time (extra marinade may be used to baste meat while it's cooking).
Combine soy sauce, sugar, sesame oil, garlic and
in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime
lank in water to cover for 1 hour or longer if
In a medium bowl, whisk soy sauce and sugar until the sugar
Mix all ingredients for marinade.
Pour marinade over chicken meat. Make sure every part of meat is covered.
Refrigerate for at least 2 hours or overnigt.
Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.
Heat oil in a wok or heavy saucepan.
Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
Add pork and continue to saute for 2 more minutes on high heat.
Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
There should be very little sauce and the meat should be shiny and dark brown.
If meat becomes too dry during cooking, add a little chicken stock.
ew twist on an old recipe. Hopefully my mother will be
Rub pork strips with 1 tsp salt and 2 tsp sugar, let stand 30 minutes.
Crush garlic and mince scallion, combine with soy sauce sherry and 1 Tbls honey.
Add to pork strips and let stand 30 minutes more, turning frequently.
Drain, discarding marinade.
Combine remaining honey and sugar, brush over meat and roast.
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.
an and cook the beef for 4 mins, stirring. Transfer to
In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes.
Drain, dip the fish pieces into the nuts to coat.
In a wok or deep heavy kettle heat 3 inches of oil on medium high heat.
Fry fingers a few at a time until golden.
Drain on paper towels and serve with tropical marinade.
ablespoon liquid smoke to marinade.
Mix the soy sauce, parsley, onion, garlic
Whisk together soy sauce and sugar until sugar dissolves.<
The yeast extract can be Marmite or similar. The mushroom soaking liquid is suppose to be just that and not have a comma.
Simply mix.
Sub 1 tbsp for soy sauce.
If you want a more complex flavor add wine, broth or mushroom concentrate to the dish in addition to this recipe.
n the beer and mix for a minute or so.
Place the eggs in a sauce pan. Cover with enough water
Combine ingredients.
Use to marinate beef, pork or chicken before grilling or broiling.
Can also be used for marinating stir-fry meats.
Marinate 8 hours or overnight for best results.