I'll post one of my favorite recipes I've come up with: (it yields about 2 1/2 pints) 2 quarts soy sauce 2 cups Mae Ploi (or your sweet chili sauce of choice) Cook on medium heat until it starts to boil and then add: 1 cup orange juice (the pulpier the better) 1/2 cup pineapple juice 2 cups brown sugar (or 1 cup molasses) Stir constantly until mixture comes to a simmer and then turn down to low heat. Let it reduce until it resembles a very loose sauce (as it will thicken when it cools) Kablam, you have my Dragon Sauce (which is better than any teriyaki you'll ever have)
As I was reading this. I was just thinking is this a teriyaki recipe? Sounds really good. I will have to give something like this a try.
add cumin and some citric acid of some sort and you got my taco seasoning. I use very little dry mustard though.
I know I'm weird when it comes to this, but I prefer my foods as plain as possible. No seasonings. Maybe I've just gotten used to eating it like that, but when foods are seasoned it covers up the natural taste of that food too much for my liking.
I'm usually the same way; it's a byproduct of me growing up on Mac n cheese and Ramen. If I want to taste chicken I'll eat it plain. I still have to eat everything on separate plates.
Ramen Recipe: Takes 3 days. 10 lbs. of Pork Neck bones 1 Smoked Ham Hawk 6 leeks 6 cloves of garlic Dried Shiitakes and Chant rel (More shiitakes than chat rels) Tamari Dried Seaweed and Shrimp mix. (Can get at an asian store) Rice vinegar. ------------------------------------------------------------------ Cook the pork necks all day on a simmer taking the the scum off the top. Refrigerate Take solidified fat and grease off the top while it is cold. Warm it up and remove what bones have already turned to mush. Simmer half the day and then add the cloves of garlic, leeks, and dried mushrooms. Continue to simmer. Refrigerate Take scum and grease off the top. Add the ham hawk and a bit of water. Simmer all day. About half way through the day in a separate pan add tamari and the seaweed shrimp mixture and simmer it. Taste it while cooking and add a splash of rice vinegar to it. Strain and sieve both pots and then add them together and bam you have ramen broth.
Certain foods don't require much doctoring. That's what I hate about a lot of recipes is that people try and mask the natural taste too often.
Couldn't get any pork belly so we used pork loin. She made the eggs. The mushrooms were just cooked in the broth for a minute.