SunshineBell

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  1. My Chinese food craving is at a peak right now and there's another 5 days to go still with my Whole30 journey. Tonight I'm making Hong Shao Rou and eating it over some pan fried cauliflower rice and any veggie that is good slightly steamed. I'll let you know how it goes. Here's my recipe: WHOLE30 HONG SHAO ROU (Chinese Braised Pork Belly) Serves 2 Main Ingredients 2-3 pitted medium sized dates (depending on how sweet you want it) 3 tbsp Canola oil (or any other plain tasting compliant oil) - 1 tbsp will be used with dates and other 2 tbsp will be used for cooking 3⁄4-1 lb of lean pork belly 1 tbsp rice wine vinegar 1/4 cup coconut amino Piece of ginger 1 stalk green onion 2 star anise (optional - but it will give it a nice Asian flavour) 2 cups water Salt to taste Directions Cut the pork belly into 1/2 inch thick pieces. Bring a pot of water to a boil. Blanch the pork for a couple of minutes (this is to take out any impurities it might have). Drain the pork out and pat it dry. While the pork is blanching, in a small food processor blend, dates, rice vinegar, coconut amino and 1 tbsp of oil until the dates are almost liquefied. Add a bit of water if you need to. Set aside. In wok or a pan (that has a fitted lid) on medium/high heat, add 2 tbsp oil. Once the oil is hot add the pork and cook until all sides are lightly browned. Turn the heat back down to low and add the date mixture stir coat the meat. Then add all the remaining ingredients into the work or pan. Cover and simmer for about 45 mins to 1 hour until pork is fork tender. Stir it every 5-10 mins to prevent burning and add more water if it gets too dry. After an hour take out the ginger, onion and star anise. Taste and season with salt if necessary If there is too much liquid, take lid off and keep cooking and stirring continuously until the sauce has reduced to a glistening coating. Serve immediately with lots of steamed broccoli or any other vegetables and some pan fried cauliflower rice. NOTE: Yes, the pork is a bit fatty, but mostly, I discard the fat and just eat the meat.
  2. SunshineBell

    Whole30 Ramen

    Note that its 1/4 tsp sesame oil
  3. SunshineBell

    Whole30 Ramen

    Thank you Amura. There are other Whole30 Ramen recipes out there, but none that mimicks the slurp of noodles. I know it's a bit of a SWYPO situation, but it's not actually creating noodles with the compliant ingredients. Yes, every culture has their own chicken stock. This one you can use for all sorts of base for Chinese soups, including egg drop, hot and sour. Real Japanese ramen is amazing. I have one more week on this Whole30 journey. I don't think I will have real Ramen for awhile after my 30 days are done. The noodles just have too much refined flour in them. The egg is really special. It's the best part of this recipe. I hope you enjoy the soup. Stay tuned to my posts, I'm working on other Whole30 asian recipes.
  4. SunshineBell

    Whole30 Ramen

    During my 2nd time around doing the Whole30, I found myself really missing RAMEN! I'm Asian and the no soy sauce or noodles was difficult the 1st time .... less so the 2nd time. But still, I wanted Ramen. I searched the internet for a Whole30 Ramen recipe and couldn't find one. So here it is. My Whole30 Ramen recipe. The soft enoiki mushroom and the crunchy bean sprouts are just enough of the right texture that good ramen noodles give. But its the unami stock (tofu/miso) taste that I was searching for and I think I found it with this recipe. Starting with THE STOCK. You can use a store bought compliant chicken or vegetable stock, but I made my own. My source was my mom, who makes everything from scratch. Her basic Chinese Soup stock recipe is so easy to whip up and super delicious, no one should ever go back to using canned won-ton soup stock ever again or even miso soup. This Chinese Chicken stock recipe makes about 6 cups of stock: 1 chicken carcass (you can get one from your butcher or an oven roasted chicken carcass) Enough water to cover the carcass plus an extra inch approx. 8-10 cups 1 Celery Stalk 5 shiitake mushroom (fresh) (you can used the dehydrated ones, but they should be reconstituted before putting it into the stock) 1/2 peeled white onion (no need to chop up - just place in whole A small chunk (approx 1inch) of ginger peeled and smashed 1/2 tsp Rice Wine Vinegar (non-seasoned) 2 tsp salt 1/2 tsp white pepper Coconut Amino (optional - mostly for colouring) (mom uses soy sauce ... but we are doing whole30) In a large pot with fitted lid, bring everything to a boil and then turn down to simmer for about 3 hours (lid on). Taste to adjust seasoning - if you feel that it needs more time then simmer some more, with the lid slightly off so that the stock can reduce slightly. Once its good to your taste, strain your stock - discard the bits that are in the stock (or keep the chicken pieces in a separate container for other recipes). You can store the liquid stock in an airtight container in fridge for about 1 week or in the freezer for a month or two. Ajitsuke Tamago (RAMEN EGG) I made about 4 eggs with this recipe as the eggs can be stored for a few days and these are delicious on its own for breakfast or over a salad! 4 eggs (HINT: the older the egg the better they will peel) enough water to cover 2/3 of the eggs in a small pot - (they crack less if they are not fully covered in water) 1 Tbsp Rice Wine Vinegar (if they do crack it keeps the eggwhite from spilling out) Marinade: In an airtight container mix: 1/2 cup Coconut Amino (I know this seems like alot of expensive sauce to waste, but trust me, its worth it - plus you can keep the marinade for a 2nd set of eggs if you make it within a week) 1/2 cup water 2 Tbsp Rice Wine Vinegar Instructions: In a pot (with lid) that fits 4 eggs comfortably (but not so much room that they will move and jostle around), boil the water. Do not add eggs in until you have the timer set for 6 minutes and the water is boiling! Once the water is boiling add in the eggs carefully. Start the timer for 6 minutes After 6 minutes take the eggs out and plunge them into cold water. Then peel and place in the container of marinade. Put in fridge overnight - no more than 12. Move them around after a few hours so that they get evenly coloured. Take them out of the marinade within 12 hours (if you leave them in too long, they get a bit too salty). Dry them and wrap them up individually and store them in an airtight container. They should be eaten within 24 days. RAMEN Recipe If you have the stock and egg pre-prepared, putting the RAMEN bowl together takes only 15 minutes! 1/4 lb (or more if you want it meaty) Ground Pork 1 tsp Salt 1/4 tsp Sesame Oil 1 tsp grated fresh ginger (optional) 2-3 cups of Chinese Soup Stock 2 sliced Shiitake Mushroom (preferably fresh but can used the dehydrated ones, but they should be reconstituted and then rinsed before using) 3 inch round size bundle of Enoki Mushroom stemmed 1 cup of raw white bean sprouts Fresh Chinese Greens cleaned and stemmed (we like Yu Choy - but Bak Choi would also work) Ajitsuke Tamago (ramen egg) (garnish) 1 Tbs of chopped green onion (garnish) 1/4 tsp Sesame oil (garnish) Instructions: In a bowl, mix ground meat with salt and sesame oil and optional grated ginger. Set aside. Bring chicken stock to boil in a medium size pot. Once boiling with a small spoon (I just use my clean hands), drop in pieces of the mixed ground meat in to stock (they don't have to be round, uniform or perfect). Once the meatballs float to top of stock, you may notice a film of protein foam that starts to form. This is just the proteins forming the "effluvium". Its harmless but if you don't like the look of it just skim it off. Add in shiitake mushroom boil for 1 minute. Add in enoki mushroom and white bean sprouts. Let boil for 30 seconds. Add chinese green and submerge them into the liquid. Do not overcook the green - they should cook and wilt immediately in the hot liquid. Serve immediately in a big bowl. Top with the Ajitsuke Tamago egg cut in half, chopped green onion and a few drops of sesame oil. Enjoy!!