Recipes by their Ingredients

rice wine vinegar

  • Chicken Adobo

    Chicken Adobo
    Chicken Adobo
    (Serves 6)


    4 boneless chicken thighs
    4 chicken drums (legs)
    1 cup soy sauce
    1/2 cup white wine vinegar
    1/2 cup rice wine vinegar
    5 bay leaves
    12 garlic cloves, chopped medium to small
    2 tblsp brown sugar
    1 tblsp black peppercorns
    1 or 2 jalapenos or serrano chilis, optional, half in marinade, 1/2 for garnish
    3 green onions, chopped, 1/3 for garnish the rest for marinade
    1 cup Jasmin rice


    NOTES:
     

    Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

    Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

    Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
    The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

    Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum


    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!

  • Habanero Orange Beef Jerky

    habanero orange jerky
    Habanero Orange Beef Jerky
    (Makes @32oz )


    3.5 to 4lbs Beef, Top Round or London Broil
    2 tblsp Onion Powder
    2 tblsp Black Cracked or Ground Pepper
    1 tblsp Garlic Powder or Granulated Garlic
    1 tblsp Kosher Salt
    ¾ Cups Brown Sugar
    ½ Cup Soy Sauce
    ¼ Cup Worcestershire Sauce
    ¼ Cup Rice Wine Vinegar
    ¼ Orange Juice
    10 Habaneros


    NOTES: New and improved recipe, 4-23-2023.
     

    In a blender or food processor pulverize the Habaneros, minus the stems with the Brown Sugar, Soy Sauce, Worcestershire Sauce, Rice Wine Vinegar, Liquid Smoke and Orange Juice.
    Mix together the black pepper, onion powder, garlic powder and brown sugar

    Trim any silver skin and fat off the outside of the beef.
    Cutting against the grain, slice slabs of beef ¼ inch thick. When all the beef is cut into ¼ inch thick slabs, look on both sides of the slab for thick veins of fat, trim these away as leaving them in reduces the time they stay edible and also can go rancid.

    Now cut the trimmed slabs of beef into pencil sized sticks, depending on how long they are you may want to cut them in half (or thirds if using a London broil cut of beef).

    Add the onion powder, garlic powder, black pepper and kosher salt to the beef strips. Let sit, covered, in the refrigerator while the marinade cools.

    Place the beef pieces into the marinade and mix up. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, 6-8 hours is ideal, overnight is fine.

    Drain the liquid off, it's fine to have bits of the pepper and spices on it.

    Line your trays with their non-stick screens, or if using an oven, line cookie sheets with parchment paper.

    Place the beef pieces in a line a ¼ inch away from any edges, and leaving a ¼ between rows, and fill up the trays/cookie sheets.

    If you are using a dehydrator, set it on jerky or 165° F.

    If you're using the oven set it at its lowest temperature, then keep the door of the oven open a crack. 170 is the ideal temperature. (If you have no way of knowing your ovens temp with the door open, you must pay closer attention and your time is less then the dehydrators time.

    Dehydrator time vaaries on the doneness you like. test one at 6 hours, then at 7 hours. My latest batch was at 9 hours but my average dry time is 8 hours.

    Let cool down, package in portions inside seal-a-meal bags or ziplock bags.

    Your jerky is safe refrigerated for at least 2 weeks, but they're addictive and I bet it won't last those 2 weeks!

    3.37lb x $7.99 = $26.92 / Yield 10/2oz packages (20oz/1.25lbs)
  • Korean Spicy Garlic Fried Chicken (Kkanpunggi)

    Korean Spicy Garlic Fried Chicken - Kkanpunggi
    Korean Spicy Garlic Fried Chicken (Kkanpunggi)
    (Serves 2)


    1/2 lb chicken cut into 1/2" thick strips
    1/2 tsp ginger, grated or minced
    1 tsp soy sauce
    black pepper to taste
    3" leek, white section, split in half length-wise, washed & dried, then cut into thin strips
    4 large garlic cloves, cut in half
    1/4 cup vegetable oil (for making the chili oil)
    1 jalapeno, de-stemmed and seeded, cut into match sticks
    1 fresh red chili, de-stemmed, cut into match sticks
    1 green onion, sliced
    4 dried red chili peppers
    1/2 small white onion, diced small
    1 tblsp soy sauce
    2 tblsp water
    1 tblsp rice vinegar
    1 tsp potato starch
    2 tblsp rice syrup (or sugar)
    1 egg white
    1/2 cup potato starch
    1 cup vegetable oil (for frying the chicken)
    1 tsp sesame oil


    NOTES:
     

    Mix the chicken, ginger, soy sauce, and black pepper in a small bowl and set aside.

    Add the oil to a medium fry pan heat to medium heat. Add the garlic, when one side of the garlic is golden, flip to the other side and push to one side of the fry pan, now add the leeks to the other side and lightly toss. Once the other side of the garlic is golden remove from the oil and set aside. Once the leeks are almost all golden also remove from the oil and set aside with the garlic.

    Lower heat to low, now add the red pepper flakes to the oil, stir around well, turn off the heat. let cool slightly and strain the oil and reserve it.

    For the sauce, in a small bowl, mix the 1 tblsp of soy sauce, water, rice vinegar, potato starch and rice syrup or sugar. Mix well, set aside.

    Add the egg white to the chicken that was marinating, and then the 1/2 cup of potato starch, mix until the chicken is well coated.

    In a large frying an add the cup of vegetable oil and heat to 350 deg. F.
    Fry the chicken pieces until crisp, but don't crowd the pan, do it in batches if necessary, this chicken will be fried twice!. Set the chicken aside, after its first fry. Set aside the fry pan with oil (for the second fry).

    Now, in a different fry pan, add the spicy oil you made, heat to medium high and add the onions, jalapeno, fresh red chili, dried red chilis and green onion. Saute for a few minutes, meanwhile, in the other fry pan fry the chicken a second time. Now mix the sauce you made and add it to the onions and chilis, quickly stir in, the sauce will tighten up and become thick very quickly.

    Now add the twice fried chicken to the sauce, and also add the leeks and garlic from earlier, turn off heat, mix well. Add sesame oil and mix well again.
    Serve!

  • Mango Chicken

    Mango Chicken
    Mango Chicken
    (Serves 2-4)


    1lb Chicken (boneless chicken thighs, cut into small pieces)
    2 tsp Ginger/Garlic Paste
    1/4 cup corn starch
    1/4 cup flour
    1/2 tsp Salt
    1/4 tsp white pepper
    1 cup oil (for frying chicken)

    3 tbsp Oil (for frying onions, peppers and chilies)
    2 tsp ginger/garlic paste
    2-3 medium hot green chilies, chopped medium
    1 cup red or white onion, chopped large
    1 cup Bell Pepper, chopped
    2 tbsp Soy Sauce
    4 tbsp Sambal Oelek chili sauce
    2 tbsp sweet chili paste
    2 tbsp tomato ketchup
    1 tbsp rice vinegar
    Salt (to taste)
    1/2 tsp black pepper
    2 tsp corn starch
    1/4 cup water
    1 cup mango (peeled and cubed)


    NOTES:
     

    Mix togather the cut up chicken pieces and the ginger/garlic paste.
    Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

    Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

    Now fry the chicken pieces a second time, in batches, set aside.

    In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

    Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

    In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

    In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

    Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

  • Orange Sauce (for Orange Chicken)

    Orange Sauce

    Orange Sauce (for Orange Chicken) (Serves)


    ½ cup oyster sauce
    ½ cup sugar
    3 oz orange juice
    3 oz rice wine vinegar
    1 tblsp cornstarch, (mixed into the rice wine vinegar as a slurry)
    2 tblsp soy sauce
    1 tblsp hoisin sauce
    1½ tsp sweet paprika
    1 drop red food coloring, optional


    NOTES:
     

    Mix rice wine vinegar with corn starch, set aside. Mix all ingredients together, warm up on low heat, add the cornstarch/vinegar slurry, mix well, slowly bring up the heat until the desired consistency, a fairly thick sauce. Serve over crispy fried chicken and steamed broccoli and fried rice, garnish with some chopped green onions.

  • Poke (Tuna)

    Poke - Tuna
    Poke (Tuna)
    (Serves 4)

    1 lb Tuna, sushi grade, medium dice
    ¾ - 1 tblsp Soy Sauce
    4 tsp Rice Wine Vinegar
    2 tsp Mirin (Japanese rice wine)

    2 tsp Sesame Oil
    2 tsp Sambal Oelek (Chili Paste)
    2 tsp lemon juice
    1 scant tsp sugar
    1 pinch sea salt
    1 tblsp Mayonnaise
    2 small thai chilis, minced, optional
    1/2 Avocado, diced small, optional

    Sprinkle over the top
    1 tsp Black Sesame Seeds, optional
    2 or 3 small sheets, Nori, toasted snipped into thin strips, optional
    1 tblsp green onion, sliced thin
    1-2 tsp Tobiko, optional

    NOTES: You can substitute Sriracha for Sambal Oelek, just add a touch more of rice wine vinegar. A susbtitute for Mirin could be a dry sherry with a ¼ tsp of sugar added or a sweet marsala wine or even a dry white wine with a ¼ tsp sugar added. I don't reccommend the dark soy sauce, as it muddies up the look, (although the flavors fine!)
     

    Mix the soy sauce, mirin, rice wine vinegar, sugar, salt, sesame oil, lemon juice and chili sauce together mix until the sugar and salt dissolve. Set aside half of this mixture.

    Add the diced tuna and mayo to half of the mixture, mix well, now mix in the green onions and chilis if your using them. Taste, adjust with more of the mix if it's needed.

    Let sit in the refrigerator for 30 minutes, up to an hour. Remove from fridge, mix in the chopped avocado, taste and adjust with more of the mix if it's needed, or a little more mayo or Sambal Oeelek depending on your taste, top with the remaining ingredients if you're using them.

    Enjoy on it's own or serve with Sushi rice or even with some toasted nori squares. Yum!

  • Sesame Orange Dressing

    Sesame Orange Dressing
    Sesame Orange Dressing
    (Coats 2-3 heads of Iceburg lettuce)


    ¼ cup orange juice
    ¼ cup rice wine vinegar
    1½ tablespoons light soy sauce
    ¼ teaspoon dry mustard
    1 teaspoon sugar
    2 tablespoons peanut oil
    1½ teaspoons sesame oil
    1 teaspoon toasted sesame seeds


    NOTES: White wine vinegar or cider vinegar can be substituted for the rice wine vinegar. You can also use fresh mustard in place of powdered mustard.
     

    Whisk together the first 5 ingredients. Then in a slow, small stream, while whisking, add the peanut oil then the sesame oil. Toss in the toasted sesame seeds.

    Serve over Sesame Orange Chicken Salad.