ALL ABOUT BRAISED

BRAISED BEEF LEG (Beinfleisch)

To braise means to cook in a little sauce that gets absorbed by the seafood or meat turning it highly flavorful. In Asia, the sauce in which fish, chicken or meat is braised is always supplemented with herbs, spices and aromatics. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.

YOU NEED…….

* 1 3/4 kg. beef leg
* 2 thumb-sized ginger
* 2 large onion
* 1 whole garlic
* 4 tbsps. brown sugar
* 1/2 cup soy sauce
* 4 tbsps. chilli sauce
* 5 tbsps. cooking oil
* salt
* 2 cups of water

HOW TO…….

 

MY BRAISED EGGPLANTS!

Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili sauce, garlic, onions, oyster sauce, soy sauce, some sesame oil, sugar and pepper. A great side dish for broiled, grilled, or baked meat, chicken or seafood like my steamed crabs with dunking sauce!
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long and 2 to 3 inches in diameter. You can always cut the eggplants differently according to your preferences. Note that the size affects the length of cooking time.

YOU NEED…….

* 4 pcs. eggplant
* 200 g ground beef
* 1 onion roughly chopped
* 4 cloves garlic, minced
* 1 tbsp. sugar
* 2 tbsps. soy sauce
* 1 tbsp. chilli sauce
* 1/8 cup water
* 1tbsp. oyster sauce
* some sesame oil
* some vegatable oil for frying ground meat

HOW TO…….

1.) Cut off the tips of the eggplants and slice into halves lengthwise. Cut each half into 3-4 pieces.
Heak a wok or skillet. Pour in the cooking oil until it starts to smoke, add ground beef, saute onion and garlic stir to blend well until ground beef is done.

2.) The eggplants to the skillet or wok, sugar, soy sauce, chilli sauce oyster sauce, water and toss to coat each piece with sauce. Lower the heat, cover and simmer for about 5 minutes or until eggplants are fully cooked and almost all of the liquid has been absorbed. Turn off the heat, Drizzle sesame seed oil over the cooked eggplants and give the dish a final stir. Serve hot and ENJOY with steamed crabs!

 

My BRAISED FISH

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. My family loves very much this techniqeu of cooking, because of the sauce. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.
It’s so simple, one wonders why not many people take advantage of the braising method of cooking.

YOU NEED…….

* 1 whole fleshy fish
( I used Sea bream or Meerbrasse)
* 4 slices of ginger
* 1 tsp. koriander powder
* 3 tbsps. of fish sauce (patis)
* 3 tbsps. vinegar
* 3 tbsps. honey
* 1 pc. spring onion, cut into rings
* 2 tbsps. oyster sauce
* some water

HOW TO…….

*** 1. ) In a pot, put all together the ingredients and fish except onion rings and cover. Simmer until fish is done, garnish with spring onion and serve hot…….ENJOY!

 

BRAISED PORK RIBS

I was going to call this dish mix-and-match pork spare ribs but it isn’t very descriptive of the cooking process. Braised to cook in very little liquid is a more accurate description. It was inspired by the classic teriyaki dish but this isn’t a marinate-and-grill dish. The meat is allowed to absorb the flavors during braising. No grilling necessary. In a nutshell, you just cut the pork spare ribs; brown them in hot vegetable oil; add finely chopped onions and garlic, and ginger; season with salt, pepper, soy sauce, hot chilli sauce (sambal oelek), sweet and sour chille sauce, a little bit vinegar, giger powder and brown sugar; pour in about two cups of water; bring to a boil; lower the heat and simmer for an hour and a half. Serve with hot rice!
If that’s not easy, I don’t know what is. 🙂

YOU NEED…….

Makes 4-6 Servings

* about 1 kg Pork ribs
* 5 tbsps. Soy sauce
* 4 tbsps. Chilli sauce
* 1 tsp. sambal oelek
* salt and pepper
* 1 tsp. Ginger powder
* 1 tbsp. Vinegar
* a thumb-sized Ginger, finely chopped
* 2 pcs. large Onion, finey chopped
* half a head garlic, finely chopped
* 2 tbsps. dark brown Sugar
* 5 tbsps. Olive oil or any vegetable oil
* 2 cups of water

HOW TO…….

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s