Pan-Fried

Pan-Fried Pork Steak

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Ingredients:
2 pieces pork steak (10 ounces each)
2 tablespoons unsalted butter
salt and grind pepper to taste

Brine:
3 cups water
1/2 cup salt
1/4 cup brown sugar

Procedures:
Part 1
1. Prick pork both sides with a fork then marinate in brine for 30 minutes or overnight.

Part 2
1. Remove pork from the brine and pat dry with paper towels.
2. Sprinkle pork with salt and pepper. Set aside.

Part 3
1. In a cast-iron skillet, melt butter over medium heat.
2. Add pork and cook for 3 minutes on each side. Baste with melted butter.
3. Transfer to serving plate then serve with gravy. Serve hot immediately.

Pan-Fried Chicken Gyoza

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Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Pan-Fried Garlic Butter Shrimp

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Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
2 tablespoons chopped spring onion
2 tablespoons olive oil
salt and pepper to taste

Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Pan-Fried Pork Gyoza

vangiz Leave a Comment


Ingredients:
gyoza or dumpling wrappers

Filling:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine cabbage, ground pork, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into plate then serve with dipping sauce.