Preheat oven to 325°F. Place shallot, peppercorns, garlic, ginger, turmeric, lemongrass, lime leaves, salt, and sugar in a food processor, and pulse until finely minced, about 10 times. Heat 3 tablespoons coconut oil in a large skillet over medium-high. Add shallot mixture, and cook, stirring constantly, until fragrant, about 1 minute. Transfer to a small
Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl. Put chicken thighs in a resealable plastic bag, pour marinade over chicken and marinate for 2 hours or overnight for an even better flavor. Preheat the grill to medium-high heat and oil the
In a medium saucepan, combine the sugar with 1 tablespoon of water. Cook over moderately high heat, swirling the pan, until an amber caramel forms, 4 to 5 minutes. Remove from the heat and immediately add the fish sauce, soy sauce and 2 tablespoons of water. Heat a large skillet over high heat until smoking.
In a large frying pan, heat 2 tablespoons of the oil over medium heat. Add onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until onions are well browned, about 35 minutes. Remove onions from the pan and transfer to a serving platter or individual plates. In the same
Be the first to rate & review! The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at chawanmushi, ramen, soba and yakitori. Surprisingly, though, very few home cooks do. Myths abound about arcane ingredients and
Ready In: 7hrs Ingredients: 10 1 (2 lb) whole pork tenderloin, well trimmed 1⁄2 cup water or 1/2 cup chicken stock 1⁄4 cup light brown sugar, packed 2 teaspoons kosher salt 1⁄2 teaspoon Chinese five spice powder 2 tablespoons Kikkoman soy sauce 1 tablespoon dry sherry or 1 tablespoon Japanese sake 1 tablespoon yellow miso
