Category Archives: sauce preparation

Mussels Grilled Japanese Style

Mussells Grilled Japanese Style

Ingredients:

20 Live Mussels or Frozen Packaged Mussels in half shells

Method for Live Mussels:

Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.

Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.

Preparing Sauce:

In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.

Grill Tray:

Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.

Remove and serve with lemon wedges.

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Chicken Boneless Thighs Wet Snack

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1 Kilo Boneless Chicken Thighs (excess fat removed and cut into 2 inch pieces )

Ingredients:

Marinade:

2 Eggs (beaten)

3 Tbsps Corn Starch

1 tsp Pepper

1 tsp salt

Sauce:

3 Tbsps Soy Sauce

2 Tbsps Chillie Sauce

1 Tbsp Sesame Oil

1 Tbsp Vinegar

1 Tbsp Corn Starch

6 cloves Garlic

2 inches Ginger

1 Tbsp Brown Sugar

1/3 cup Water (if required)

Other:

4 Tbsps oil for Frying.

Method:

Mix chicken pieces in the prepared marinade and keep aside for 10 minutes.

Prepare sauce and keep aside.

Placer a deep pan and when hot add oil. Add Marinated chicken pieces and fry till golden brown. Fry in batches if required. Pour back all fried chicken into pan and then add the prepared sauce. Mix well for chicken pieces to coat well. Put off the flame as it starts thickening and remove from stove (if electric).