Hakka Garlic Chicken

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Hakka Chinese food is very popular in India and all over the world. Chinese immigrants brought their delicious recipes from their homeland to their adopted country, India. From there it took on spices and flavors popular with the Indian people and morphed into a new delicious version.

Hakka Garlic Chicken

Ingredients

  • 3 Chicken breasts - 2 lbs (900 gms)
  • 2 tbsps minced Ginger
  • 3 tbsps minced Garlic
  • 1/4 cup Onion petals
  • 1 tsp sliced green Chillies
  • 4 tbsps Chilli paste
  • 4 tbsps light Soya sauce
  • 4 tbsps Ketchup
  • Salt to taste
  • 1 cup Chicken stock (200 ml)
  • Corn starch slurry
  • 1/4 cup Spring Onion bulbs sliced
  • Garnish Spring Onion and Coriander leaves

Instructions

  1. Cut the chicken into small chunks
  2. In a wok heat some oil and saute the ginger and garlic
  3. Add the green chilli followed by the chicken
  4. Add half the chilli paste, soya & ketchup and saute
  5. Add salt to taste
  6. Add the rest of the chilli paste, soya & ketchup
  7. Add the stock and bring to the boil
  8. Add a corn starch slurry to thicken
  9. Garnish with spring onions and coriander
https://kravingsfoodadventures.com/hakka-garlic-chicken/

Chilli Chicken Wontons

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Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.

To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.

I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.

Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg

Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA

Chilli Chicken Wontons

Ingredients

  • 2 lbs of boneless Chicken thigh
  • 2 tsps dark Soya sauce
  • 2 tsps light Soya sauce
  • ?2 tsps Shaoxing wine
  • 2 - 4 tbsps Cornstarch
  • 4 cloves Garlic finely minced - 2 tbsps
  • Thumb size of Ginger finely minced - 2 tbsps
  • 1 large chilli finely minced - 1 tbsp
  • 1/2 red onion finely minced - 1/2 cup
  • 3 spring onion bulbs finely minced - 1/4 cup.
  • Green Bell pepper finely minced - 1/2 cup
  • Fresh coriander or cilantro finely minced - 1/2 cup
  • Oil
  • 2 tbsps light Soya sauce?1 tsp Vinegar
  • Fresh cracked Pepper
  • Glue paste Flour + Water
  • 1 lb - 454 gms fresh Wonton wrappers
  •  

Instructions

  1. Marinate the Chicken with the dark, light soya and the shoaling wine
  2. Add Cornstarch and mix well and leave for an hour
  3. Finely dice all the other ingredients and keep it ready
  4. Add some oil to a pam and fry the Chicken on both sides till it’s caramelized and almost cooked
  5. Allow Chicken to cool and then finely dice
  6. In a wok heat some oil and saute the red onion, followed by the ginger, garlic and green chilli
  7. Add the diced Chicken and stir to combine
  8. Add the soya and vinegar
  9. Add the spring onions, green pepper, fresh pepper and finally once cool add the coriander
  10. Make the glue paste by combining flour with water
  11. Lay out the wonton squares and add the paste to two sides
  12. Add some filling in the center
  13. Seal the wonton, you should have a triangle
  14. Take one edge of the triangle and wrap it around
  15. Add a dab of flour paste to the other side and seal
  16. Lay these on some parchment paper to prevent sticking
  17. Deep fry in hot oil
https://kravingsfoodadventures.com/chilli-chicken-wontons/

Pad Kaprow Gai – Thai Chicken Basil Stir fry

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Like all Thai food lovers, I’m obsessed. From Red to Green curry, Satay & Panang to Khao Soi, I’ve made and relished it all. When I heard of Pad Kaprow Gai or Pad Gra Pow, I was fascinated as I’m a huge fan of Basil. This dish compared to some of my other Thai dishes is very easy to put together and does not use a lot of ingredients.

Pad Kaprow Gai – Thai Chicken Basil Stir fry

Ingredients

  • 1 tsp white Peppercorns
  • 12 cloves of Garlic
  • 1 large red Finger Chilli
  • 5 red Thai Chillies
  • 1 tsp Salt
  • 1 lb (500 gms) boneless Chicken thigh
  • ¼ cup Oyster sauce
  • 2 tbsps light Soya sauce
  • ½ tbsp Fish sauce
  • 1 cup Thai Basil

Instructions

  1. Crush the peppercorns, garlic and red chillies in a mortar and pestle
  2. Cut the Chicken into a small dice
  3. Heat some oil in a wok and saute the crushed peppercorns, garlic and chilli
  4. Add the Chicken and saute till it’s nice and caramelized
  5. Add the oyster, soya and fish sauce
  6. Add the basil and serve with rice and a fried egg
https://kravingsfoodadventures.com/pad-kaprow-gai-thai-chicken-basil-stir-fry/

Kimchi Fried Rice

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If you love Kimchi, you’re definitely going to LOVE this Kimchi fried rice. Kimchi typically made with cabbage but not exclusively. It is brined and fermented. Recently my friend Chef Sang Kim popped into my kitchen and showed me how to prepare Kimchi. It’s a bit of work, but once done you have a large batch to enjoy or share with family and friends. Check out that video here –

Once you have some Kimchi whether it’s home-made or store bought, Kimchi fried rice is merely a few delicious steps away.

Kimchi Fried Rice

Ingredients

  • 1 cup Kimchi
  • 2 tbsps Kimchi brine
  • 1 tbsp Gochujang or Pepper paste
  • 1 tbsp light Soya sauce
  • 1 tbsp Sesame oil
  • ¼ cup sliced Spring Onions
  • 1 cup Mushrooms
  • 1 cup Broccoli & Green Pepper
  • 3 cups cooked Jasmine Rice
  • Fried Egg
  • Spring Onion leaves
  • Sliced red Chilli

Instructions

  1. Drain the kimchi and reserve the brine
  2. Add the gochujang and sesame oil to the brine
  3. Chop up the drained Kimchi
  4. Heat some oil and saute the spring onions, mushrooms, broccoli and green pepper
  5. Add the rice and all the marinade and mix well
  6. Add some spring onion leaves
  7. Fry an egg till the yolk is just set but still runny and add salt, pepper, spring onion leaves and red chilli
  8. Top the rice with the egg and serve
https://kravingsfoodadventures.com/kimchi-fried-rice/

 

Smoked Salmon Vietnamese Rolls

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I first tried Vietnamese Spring Rolls more than 10 years ago when one of my Asian co-workers brought in a large platter for a potluck. It was a very traditional filling with Shrimp and it was love at first bite. Since that day. I always have rice paper wraps in my pantry. They are inexpensive and can be so easily customized. I’ve made the traditional Shrimp version so many times but for a change I wanted to try Smoked Salmon. This one is a winner. Not only is it big on taste with the Salmon and fresh herbs but it’s also a NO COOK recipe, something I so very rarely do.

These Vietnamese Spring rolls are packed with Spinach, Smoked Salmon, Cucumber sticks, spiced Bean noodles and topped with fresh Mint, Coriander & Thai Basil. It’s served with a spicy & tart dipping sauce.

 

Follow my YouTube video for tips and tricks to making these and you’re off to the races!

 

These rolls are filling and also healthy. I recently took a batch with me to a friend’s house to enjoy after a brisk walk. They loved the rolls and absolutely adored the dipping sauce as well!

Smoked Salmon Vietnamese Rolls

Ingredients

  • 25 – 30 Rice paper wraps
  • 1 cup Spinach
  • ½ cup Mint
  • ½ cup Thai Basil
  • ¼ cup Coriander
  • 1 – 2 Cucumbers cut in sticks
  • 300 gms Bean thread Noodles
  • 500 gms Smoked Salmon
  • Sauce
  • ½ cup Lime Juice
  • 5 tbps Fish Sauce
  • 2 tsps Red Curry Paste

Instructions

  1. Because the size of the wrap varies, your ingredients listed are approximate
  2. Prepare the sauce by mixing the lime juice, fish sauce and red curry paste together
  3. Prepare the bean thread by soaking it in hot water for a few minutes and then draining it completely
  4. Add 4 tbsps of the prepared sauce to the bean thread and mix it in
  5. Soak a sheet of rice paper in room temp water till soft and place on a kitchen towel
  6. Pat the front side dry
  7. Add Spinach, Salmon, Cucumber sticks, a bit of the bean noodles and finish with the herbs – Coriander, Mint & Thai Basil
  8. Fold over one side and pull it just so it makes contact, then tuck in the sides and roll
  9. Store on top of parchment paper to prevent sticking and cover with more parchment paper to prevent drying out
  10. Serve with the dipping sauce
https://kravingsfoodadventures.com/smoked-salmon-vietnamese-rolls/

 

Kimchi

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When it comes to ​K​imchi, I was lucky to learn from​ a ​master. My friend Sang Kim is a ​well-known Canadian chef, a prize-winning fiction writer, ​and runs
Sushi M​aking ​F​or ​T​he Soul, ​Canada’s most popular sushi-making​ class​.​
​In his classes, you don’t only learn the art of ​s​ushi, but the ​fascinating ​
history behind it. I met Chef Sang a few years ago when I took my girlfriend to his​ ​class for her birthday.

 

 

I was amazed to meet this ​man​. He had so much knowledge about ​s​ushi, the history & traditions, and​ etiquette. ​Just spending a few hours ​in ​his class blew my mind. I kept in touch with ​him ​and last year he was gracious ​enough ​to invite me to ​a​ Toronto ​restaurant ​to film a ​s​us​hi ​and ​
b​i​bimap​ (Korean-style sushi)​ video.

In this video we captured him in the Kravings Kitchen for some k​imchi with a side of K-Pop – for real!

This year, I decided to open up my channel to cook with some dynamic personalities and Chef Sang Kim was at the top of my list. He suggested making Kimchi and I jumped at the opportunity. From what I knew of the subject(and it’s very little), Kimchi is Korea’s pride. They take this fermented Cabbage or Turnip very very seriously. And why not? When something is so steeped in history and tradition, you must give it the respect it deserves. Some things can be rushed, Kimchi cannot.

According to Chef Sang, this recipe belongs to his grandmother. Even though we have provided measures in the recipe, it’s one of those things that you develop a feel for. She knows exactly when the cabbage needs to be pulled out of the brine, and what the texture of the rice paste needs to be and just how long the marinade needs to be mixed. I’m very proud of my traditional recipes too, and I totally get the passion that the Koreans have for Kimchi.

Kimchi is made typically with cabbage that is brined, marinated, and left to ferment. From the old days , kimchi-making was a community event, called kimjang . After the fall harvest, the women would gather to make large batches of kimchi together for each home . It was marked by laughter, story-telling, and even gossip while filling clay jars with this precious cargo. This jar is called a onggi. If it’s really small, the jar is called danji,  hangari for a medium sized jar,
and dok if it’s large. Because there was no refrigeration in those days , these jars were buried in the ground and the kimchi was enjoyed during the winter.

In the modern kitchen, Chef Sang cautions us to fill mason  jars but leave a space at the top for the gases to rise. Pack it too tightly and the bottle could explode. He suggested leaving it on the counter for a few days and then storing it in the fridge. By leaving it outside, the fermentation process is slow, but the Kimchi is crispier. Because of my fear of an exploding bottle(and I’m sure that that rarely happens), I opened my jars a few times to allow the gas to escape.

For this recipe, we used a whole Napa cabbage. Trust me this makes a LOT of Kimchi, if you want to make a smaller batch or just want to try it for the first time, I’d recommend starting with a quarter first.

Please make sure to watch the video, it gives you a very good insight into the actual process.

#GiftingKimchi Campaign

Chef Kim gifts kimchi to random strangers who  have contributed in powerful and positive ways to their communities . The chosen few get a onggi dropped at their front door with a note. They can enjoy the kimchi as a gift but must return the onggi so the chain is not broken! In 2018, he will be dropping off 26 kimchi gifts for his campaign. Check out his Instagram to see who is the next lucky recipient – https://www.instagram.com/chefsangkim/

About Chef Sang Kim

Take a class

Kimchi

Ingredients

  • 1 Napa Cabbage
  • Brine
  • 1 cup Salt
  • 12 cups cold Water
  • Marinade
  • 3 fresh Red Chillies(Long)
  • 8 – 22 cloves Garlic
  • 2 cups quartered white Onion
  • 2 cups cubed Asian Pear
  • 2 inch piece Ginger
  • ½ - ¾ cups coarse Chilli powder(Chinese or Korean)
  • 2 cups grated Carrots
  • 1 cup grated Daikon Radish
  • ½ cup Spring Onion leaves
  • 1 cup brined baby Shrimp
  • ½ cup Rice flour in 1 cup of water

Instructions

  1. Quarter the cabbage and soak it in the brine(salt & water) for 8 hours, turning at intervals, drain the water and squeeze the cabbage to get all the water out
  2. Place the fresh chillies, garlic, onion, pear and ginger in a blender and blend till smooth
  3. Prepare a smooth mixture with the rice flour and water by whisking it over heat till smooth
  4. Add the red chilli powder, carrots, radish, baby shrimp & rice paste and mix well
  5. Lift the cabbage leaves and make sure to rub the marinade on both sides
  6. Store the Kimchi is a clay pot or in mason jars for a few days outside, before storing in the fridge
https://kravingsfoodadventures.com/kimchi/

Beef Udon Noodles

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If you’re going to eat carbs, it may as well be the delicious stick to your ribs kinda noodles such as these luscious Udon Noodles. One of my favorite dishes at Spring Rolls is their Beef Udon. Every time I visited their restaurant, I could only order the Beef Udon for the fear of being disappointed by another choice.

Sadly, the Spring Rolls establishment by my work closed down and moved and I was left craving this. This recipe comes damn close!

Beef Udon Noodles

Ingredients

  • 2 cups Broccoli florets
  • 1 lb of Sirloin
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Ching Miang Vinegar
  • 2 tsps of Baking Soda
  • 2 tsps of Corn Starch
  • 6-7 Spring Onions
  • 1 cup diced green Pepper
  • ½ cup of Carrots
  • 800 gm semi cooked Udon Noodles
  • Gravy
  • 1 tbsp Spring Onion bulbs
  • 2 tbsps minced Garlic
  • 2 cups Beef stock
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps of Corn Starch slurry

Instructions

  1. Cut the broccoli florets in half horizontally
  2. Blanch the florets first in some boiling water and allow this to drain completely
  3. Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
  4. Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
  5. Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
  6. Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
  7. Leave this aside for about 30 minutes
  8. Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
  9. Grill the veg - just add a tiny bit of oil and saute the spring onions, diced green pepper carrots. You can add any veg of your choice
  10. Do the exact thing with the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
  11. Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
  12. Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
  13. Add the dark soya & shaoxing wine
  14. Mix this well and taste for salt
  15. Add some cornstarch slurry here to thicken the gravy
  16. Add the beef first, followed by the broccoli, spring onions, green peppers and carrots, remove from pan and keep aside
  17. The noodles are semi cooked so you can either boil them or fry them
  18. Add some oil to a saute pan and add the noodles
  19. Finally add the beef and all the veg back into the pan and allow everything to coat the udon noodles
  20. Garnish with some spring onions and fresh cracked pepper
https://kravingsfoodadventures.com/beef-udon-noodles/

Vegetable Manchurian

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Manchurian recipes are popular all over India and the world for good reason. I’ve made a Chicken, Cauliflower and a Mushroom version and today I’m going to make the very popular Vegetable Manchurian! Cabbage and other veggies are formed into small balls and deep fried before being tossed in a delicious Manchurian gravy.

This is also a favorite in my household. This season of Lent, I have decided to go Vegetarian and have discovered so many interesting things that I never noticed before. King Oyster mushrooms really stand out in recipes with their meaty taste and I’ve included them in this recipe to enhance the dish. You can use another mushroom or leave it out.

Make sure to watch my video where you get an upclose and personal seat to seeing this recipe come to life!

Vegetable Manchurian

Ingredients

  • Veggie Balls
  • 1.5 cups sliced Cabbage
  • 1/2 cup mixed Mushrooms, Carrots and Green Onions
  • 1/2 tsp Chinese 5 spice powder
  • 1 tsp each Ginger & Garlic paste
  • 1 tsp Sambhal Oelek or Chilli paste
  • 3 tbsps Corn Starch & all purpose flour
  • Gravy
  • 1/2 cup sliced Spring Onions & diced Onion
  • 1 tsp minced Garlic
  • 2 tsps minced Ginger
  • 1/2 cup Oyster mushrooms
  • 2 tbsps Chilli paste or Sambal Oelek
  • 1 tbsp Ketchup
  • 1 tbsp dark Soya sauce
  • 2 cups Veggie stock
  • 1/2 tsp salt or to taste
  • 1 - 2 tsps Corn Starch slurry
  • 1 tbsp each sliced Spring Onions and chopped Coriander

Instructions

  1. Process the cabbage in a food processor and put into a bowl
  2. Add the mushrooms, carrots and green onions
  3. Add the 5 spice powder, ginger & garlic paste and sambal oelek or chilli paste
  4. Add the corn starch and flour and mix well
  5. Grease the plate and your hands and form the mixture into balls
  6. Heat oil and deep fry the balls
  7. Prepare the gravy by heating some oil and sauteeing the spring onion and regular onion
  8. Add the minced garlic and ginger and the green chilli
  9. Add the mushrooms, followed by the chilli paste, ketchup and the soya sauce
  10. Follow this with the veggie stock
  11. Add salt to taste
  12. Thicken the gravy with a corn starch slurry
  13. Add the veggie balls in and toss to coat
  14. Garnish with the spring onions and coriander
https://kravingsfoodadventures.com/vegetable-manchurian/

Mixed Chowmein

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If I’m ordering takeout or eating in, I almost always make sure to get both Fried Rice and a Chowmein. One of my sons prefers rice and the other noodles, although I can never remember which is which 😊 Chowmein noodles are widely available. The most common kind are found dry in a 454 approx gm bag. I prefer to use the fresh semi cooked steamed noodles. These come sealed in bags in the fridge section of your local Oriental store. If you can’t find these, just ½ cook the dry noodles, drain and dry them well before using.

The protein and vegetables you use is totally upto you. I used Shrimp, Chicken, Cauliflower, Mushrooms, Green Pepper & Tofu in this recipe but you can use Broccoli, Carrots, Bok Choy, Celery … the world is your oyster!

Mixed Chowmein

Ingredients

  • 1/4 cup Oil
  • 1 lb that is roughly 500 gms semi cooked steam cooked Noodles
  • 1/4 cup sliced Spring Onions
  • 1 cup Cauliflower florets
  • 1 cup Green pepper cut in strips
  • 1 cup Mushrooms
  • 400 gms of Shrimp
  • 200 gms cooked Chicken
  • ½ cup fried Tofu cut in strips
  • 2 tablespoons Chilli paste or Sambal oelek
  • 2 tbsps of dark soya sauce

Instructions

  1. Heat the oil and fry the semi cooked steam cooked noodles, remove and keep aside
  2. In a wok, add more oil and add the sliced spring onions, cauliflower and green pepper
  3. Give this a good saute so the cauliflower & mushrooms cook
  4. Make room for the deveined and shelled shrimp(I left the head on) and cook for a minute or so on each side
  5. Make room on the other side and add the chicken
  6. Give everything a good saute again
  7. Add the tofu, followed by the noodles, chilli paste and soya and toss well to coat
https://kravingsfoodadventures.com/mixed-chowmein/

Kung Pao Chicken Meatballs

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This delicious Kung Pao or Gong Bao is it’s called was a popular post on my channel when I prepared this a few months ago. This comes from the Sichuan region of China uses it’s famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise.

In this special version of Kung Pao that I created for New Year’s Eve or any celebration, Chicken is ground with other aromatics, made into meatballs and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar & Shaoxing wine giving it it’s classic umami taste.

I love recipes that have ingredients that I’ve never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. It’s made with fermented red rice which gives it it’s deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. I’m also using Shaoxing wine. This cooking wine is used in many recipes. Although it’s light in color, it smells exactly like Sherry and you can use Sherry as a substitute.

Kung Pao Chicken Meatballs

Ingredients

  • 2 lbs Chicken diced into cubes
  • 1/2 cup Spring Onions
  • 1/4 cup Shallots
  • 1 tbsp minced Ginger
  • 1 tbsp minced Garlic
  • 1 tbsp Light Soya sauce
  • 1 tbsp Shaoxing wine
  • 2 tsps corn starch
  • Salt & Pepper to taste
  • Sauce
  • 1 tbsps of dark soya
  • 3 tbsps of light soya
  • 2 tsps of this delicious Chingkiang vinegar also known as black vinegar.
  • 1 tsp sugar
  • 1 tbsp of Shaoxing wine
  • ½ cup chicken stock
  • ¼ cup Water
  • 1-2 tsps Cornstarch slurry
  • 2 tbsps each minced ginger and garlic
  • 5 red dried Chinese chillies sliced
  • 1 tsp roasted and ground Schezwan peppers
  • 1 tbsp Peanuts roasted & crushed
  • Coriander for garnish

Instructions

  1. In a food processor add the Spring Onion, Shallots, Ginger and Garlic and process
  2. Add the Chicken cubes, Soya sauce, Shaoxing wine, corn starch, salt and pepper and process
  3. Add add the sauce ingredients to a bowl
  4. Prepare the meatballs - watch video for technique
  5. In a saute pan heat some oil and saute the remaining minced Ginger & Garlic togeher with the dried chillies
  6. Add the sauce
  7. Toast 1 tsp of Sichaun peppers and grind to a powder and add to the sauce
  8. Add a tsp or so of the slurry to thicken the sauce
  9. Add the Chicken meatballs, toss in the sauce
  10. Garnish with roasted and crushed Peanuts and Coriander
https://kravingsfoodadventures.com/kung-pao-chicken-meatballs/

Check out my other NYE recipes
Shrimp Nachos: https://www.youtube.com/watch?v=zhMwo5Zt-FA
Cheese Cigars: https://www.youtube.com/watch?v=PvgMFjwv1f4