soy sauce
Ingredients:
15 Oysters
Oysters Kilpatrick
1 Bacon rasher, coarsely chopped
2 Tbs. Worcestershire sauce
1 Tbs. tomato sauce
1 Spring onion, chopped
Ponzu & Chives Dressing
1 Small garlic clove, finely chopped
2 Tbs. Ponzu
1 Tbs. Chives, chopped
Mirin & Sesame Dressing
2 Tbs. Mirin
1 Tbs. soy sauce
1 Tsp. Sesame oil
1 Small red chilli, chopped
Method:
1. Preheat oven to 200 degrees Celsius. Heat a small frypan and cook bacon until crispy.
Meanwhile, mix all the liquid ingredients. Place oysters on a baking tray, top
with bacon and drizzle with sauce. Bake in the oven for 5-10 minutes. Garnish with spring onion.
2. For the ponzu and chives dressing: Mix ponzu and garlic in a small bowl. Drizzle the sauce over oysters and sprinkle with chives.
3. For the mirin dressing: In a small bowl, mix soy sauce, mirin and sesame oil. Drizzle over oysters and top with chilli.
Ingredients:
800g rump steak, thinly slice the meat (1/2cm thick), then cut into 5-7cm wide pieces.
2 x cloves garlic, peeled, crushed, chopped
2 x medium red onions, cut into rings
1/3 cup dark soy sauce
1/4 cup light soy sauce
2 tbls cumquat juice or lemon juice
3 tsps sugar
5 tbls rice bran oil or olive oil
Method:
1. Combine dark soy sauce, light soy sauce, garlic, lemon juice and sugar in a bowl. Set aside.
2. Place beef in a non-metallic bowl. Add the soy sauce marinade and mix to combine. Cover with plastic wrap. Marinate for 15- 30 minutes.
3. Heat 3 tablespoons of oil in a large non-stick fry pan. Cook beef with the marinade on high heat for 8-10 minutes or until the meat is tender. Add the sugar and 1/3 cup of water, stirring occasionally until the sauce is reduced. Add remaining oil. Turn heat on low. Simmer and stir occasionally, until desired thickness is reached and the meat is tender. Add onion and cook for 1 minute. Turn off the heat and cover the pan. Onions should be just cooked and a bit crunchy.
4. Garnish with chopped chives. Serve with cooked rice.
Note: If you find the sauce too salty, add a bit of water and 1 teaspoon of sugar.
This is another recipe passed down to me.Traditionally, Filipinos use cumquat juice for this recipe.
Ingredients:
1kg lamb riblets
1/4 cup hoisin sauce
1 tbs soy sauce
1 long red chilli, chopped
2 tbs. coriander leaves
Method:
1. Place lamb in a large non-metallic bowl. Add hoisin, soy sauce and 1 teaspoon of salt. Mix all ingredients until the meat is well coated. Marinate for 30-60 minutes.
2. Preheat oven to 200 degrees Celsius. Place riblets on a large tray lined with foil or baking paper. Drizzle lamb with 2 tablespoons of rice bran oil or olive oil. Cook lamb for 15-25 minutes or until cooked to your liking.
3. Garnish with chilli and coriander leaves. Serve with boiled rice or salad greens.
Ingredients:
2 kg chicken wings, separated into wings and drumettes
2 x brown onions, chopped
5 x cloves garlic, crushed, peeled
2 x bay leaves
1/2 cup dark soy sauce
1/3 cup white vinegar
1/3 cup water
3 tbls brown sugar
1 tspn whole black pepper
2 x star anise
1 tbls fish sauce
1/4 cup rice bran oil
2 x spring onions, thinly sliced
Method:
1. Combine soy sauce, vinegar, water and sugar in a bowl until sugar dissolves. Set aside.
2. Heat oil in large pot. Cook chicken in two batches for 5 minutes or until browned. Transfer to a plate. Set aside. Saute onion and garlic on medium-high heat for 2-3 minutes or until soft. Add the chicken and cook, stirring for 5 minutes. Add the fish sauce, star anise, pepper, bay leaves and the soy sauce mixture. Season with salt. Stir and cover. Turn heat to low and simmer for 10-20 minutes or until the sauce is reduced by half.
3. Divide chicken adobo among bowls. Garnish with spring onion. Serve with Jasmine rice.
This is a traditional Filipino dish that I grew up with. I slightly modified my dad’s recipe and put on my own spin.
If you haven’t tried Filipino food before, this is a simple recipe that will give you an idea of the sweet and sour flavors used in the Philippines.
