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## What is Everyday Cashew Chicken?

This is our simple version of the Thai Cashew Chicken without using any specialty Asian ingredients.

It's made up of stir-fried chicken pieces mixed with bell peppers, onions and garlic. We have put cornstarch in the sauce to make it thick and sticky.

We've developed this recipe for the busy cooks out there. We've tried to stick to the most basic Asian ingredients so you don't have to research any alternatives to the ingredients.

This dish should be finished in around 30 minutes or less, without counting the time to marinade and cut the chicken.

## The Ingredients You'll Need

### Meat

- 400 grams of chicken breast, cut into bite-sized pieces

### Marinade

- 1 tablespoon each of soy sauce and dark soy sauce

### Sauce

- 2½ tablespoons vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- A pinch of white pepper

### Stir-Fry

- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- Chilli flakes, to taste
- 2 green bell peppers, chopped
- 1/2 bunch of green onions, chopped

### Garnish

- 1 cup toasted cashews

## Creating Your Culinary Masterpiece

1. Begin by letting your chicken pieces soak in a marinade of soy sauce.
2. Turn up the heat on your wok and add your cooking oil. Stir-fry the marindated chicken pieces until cooked through and tender. Set aside.
3. While the chicken is cooking, make the sauce by combining the dark soy sauce, vinegar, honey, cornstarch, and white pepper.
4. Add a bit more oil to the wok, then stir fry the onions, garlic, and chili flakes.
5. Once fragrant, add the green bell peppers until crisp and tender.
6. Add the white parts of the green onions, letting them soften slightly in the wok's heat.
7. Add back the chicken, followed by the cashews.
8. Pour in the sauce and toss until all the ingredients are well-coated.
9. Garnish with the green parts of the green onions.

## Nutritional Breakdown Per Serving

Per 100g serving, this disc contains approximately:

- Calories: 220
- Carbohydrate Content: 15g
- Cholesterol Content: 55mg
- Fat Content: 9g
- Protein Content: 20g
- Saturated Fat Content: 2g
- Serving Size: 100g
- Sodium Content: 400mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Remember, this can vary slightly based on the specific brands of ingredients used.

## The Perfect Accompaniments

A side of fragrant jasmine rice or even fluffy quinoa would complement the rich, savory flavors of the cashew chicken.

Throw in some steamed broccoli or a colorful Asian slaw for added crunch and freshness.

## Elevating Your Cashew Chicken

Want to take your dish to the next level? Try using a mix of cashews and peanuts for an extra crunch.

You can also spice it up with a dash of Szechuan peppercorns or infuse it with a hint of orange zest for a refreshing twist.

## Top Tips and Secrets for the Best Everyday Cashew Chicken

- Marinate your chicken pieces for at least 4 hours or even overnight. This ensure you don't have any bland chicken meat.
- Cut the chicken pieces into roughly the same sizes so that they cook at almost the same time.
- Prepare all your ingredients before hand. This dish comes together very quickly. Prepare your sauce and chop your vegetables in advance.
- Before adding the sauce to the wok, be sure to stir it as the cornstarch might have settled to the bottom.
- Toast your cashews in an oven pre-heated to 180C or 350F for around 10-12 minutes. They should come out with a deep golden color.
- If you plan to store this dish for a later serving, do not mix the cashews in during cooking. Instead, mix them before you serve. This ensure your cashews will continue to be crispy during serving.

## Frequently Asked Questions

### How Can I Make This Dish Vegan?

You can replace the chicken with tofu or tempeh. Use a plant-based sweetener instead of honey.

### Can I Use Other Nuts Instead of Cashews?

Absolutely! Almonds or peanuts could be a great alternative. However, the unique flavor profile of cashews lends a distinct taste to this dish.

### Can I Use Other Vegetables?

Of course! Feel free to add any other veggies of your choice. Mushrooms, baby corn, or snap peas would all work well.

### What Can I Use If I Don't Have A Wok?

A large, deep frying pan can work as a substitute for a wok. However, it may not distribute heat as evenly as a wok.

### Can I Prepare This Dish Ahead of Time?

Sure, you can cook the chicken and prepare the sauce ahead of time. However, stir-fry the veggies and combine everything just before serving for the best taste and texture.


Making Asian-inspired dishes shouldn't be so complicated. We made this stir-fry recipe with only the most basic ingredients without sacrificing taste.

Everyday Cashew Chicken


## A Flavorful Dance of Ingredients: Singapore Noodles Chicken Stir Fry

What could be more exciting than diving into the vibrant world of Asian cuisine with a recipe that combines the goodness of chicken, the tang of sauces, and the crunch of fresh veggies? The Singapore Noodles Chicken Stir Fry is more than just a dish; it's a journey of flavors.

## The Stars of the Show: Ingredients

For this Southeast Asian delight, you'll need:

### Chicken

- 100 grams of chicken breast, sliced into bite-sized pieces

### Marinade

- 2 teaspoons of soy sauce
- 1 teaspoon of sesame oil

### Noodles

- 200 grams of dried vermicelli noodles

### Sauce

- 1 teaspoon of curry powder
- A pinch of chili powder to taste
- 2 tablespoons of soy sauce
- 1 teaspoon of dark soy sauce
- 2 teaspoons of sesame oil

JojoM's note: double the quantity for a more saucy noodle dish!

### Stir-Fry

- 3 tablespoons of cooking oil
- 1 egg
- 1 teaspoon of minced garlic
- 1 teaspoon of ginger
- 1 onion
- 1 red bell pepper
- 100 grams of bean sprouts

### Garnish

- A bunch of spring onions

## Method

1. Marinate the chicken pieces in the soy sauce and sesame oil for at least 30 minutes or even overnight.
2. Stir fry the marinated chicken in 1 tablespoon of cooking oil. Once cooked, set it aside.
3. Cook the vermicelli noodles as per the package instructions. Remember to undercook them slightly as we'll be giving them a final dance in the wok.
4. Make the sauce. While the noodles are cooking, combine together the curry powder, chili powder, soy sauce, dark soy sauce, and sesame oil.
5. Fry the egg. As it starts to cook, gently break it apart and move it to the side of the pan. Set aside.
6. Stir fry the onions, white part of the spring onions, garlic, and ginger.
7. Toss in the bell pepper and cook until tender and fragrant.
8. Add the bean sprouts towards the end.
9. With all our veggies tender, it's time to bring back our chicken and noodles, and pour in the sauce. Give it a good stir, making sure all the ingredients mingle well.
10. Serve with a garnish of the green parts of the spring onion.

## The Perfect Pair: Side Dishes

This dish pairs beautifully with a light cucumber salad or some steamed dim sum. Their mild flavors complement the robustness of the stir fry.

## Ingredient Substitution Ideas

- Instead of noodles, serve with boiled white rice. I actually prefer this combination as the noodle combination tends towards the dry side, unless you make some adjustments, like doubling the sauce or adding some noodle water to the sauce to loosen it up.
- If you have garam masala, use this instead of curry powder.

## Nutritional Value: What's in a Serving?

This recipe yields 4 servings, with each serving weighing around 200 grams, and contains roughly the following:

- Calories: 402 kcal
- Carbohydrates: 38g
- Cholesterol: 145mg
- Fat: 21g
- Protein: 16g
- Saturated Fat: 13g
- Sodium: 866mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

(Note: The nutritional information provided is estimated and can vary based on several factors, including product types and preparation method.)

## The Inside Scoop: Tips and Tricks

- For a vegetarian version, replace the chicken with tofu or tempeh.
- To ensure your veggies stay crunchy, add them towards the end of the cooking process.
- For a spicier kick, you can add some red pepper flakes to your sauce.
- Marinate the chicken pieces at least 4 hours or even overnight. This ensure you will have flavourful chicken meat.
- Cut the chicken pieces in roughly the same size so they will cook at the same time. This ensure you don't have any overcooked or undercooked pieces.
- Cut your vegetables in roughly the same size so they also cook at the same time.
- Cook the chicken separately from the vegetables. This allows you to control the cooking time for each of the ingredient.
- Chop and prepare your vegetables and cooking sauce before hand so you can concentrate on cooking.
- Slightly undercook your noodles since we will finish it off in the wok. You can cook the noodles in hot water rather than boiling water.
- If you have a small wok or pan, it's better to cook the ingredients in batches rather than all in one go. This ensure that the pan temperature does not drop too much during the cooking process.
- When cooking the vegetables, cook the hard vegetables first like bell pepper and carrots. Finish off with leafy vegetables and beansprouts as they cook really quickly.
- When using beansprouts, it's best not to store the dish overnight. The beansprouts are very high in moisture content and will lead to a soggy dish when stored.

## What are the Ingredients of Singapore Noodles Stir Fry

- Singapore noodles is traditionally made with thin vermicelli noodles. This should easily be available from you nearest Asian grocery store. If you don't have vermicelli noodles, you are free to use any noodles you have.
- For the protein, we are using chicken pieces, however the traditional Singapore noodle recipe is made with prawns or shrimp. Feel free to substitute any protein you prefer like pork, beef or even firm tofu.
- For the vegetables, we are using some red bell pepper, green onions and beansprouts. Feel free to add any other vegetables you may have like broccoli, mushrooms and even bok choy. Just remember to cook the hardest vegetables first and finish off with the softest ones to prevent them from overcooking.

## Frequently Asked Questions

### Can I use another type of noodle?

Absolutely! Rice noodles or udon noodles would work well in this dish, though the texture and taste might slightly vary.

### How can I make my stir fry more flavorful?

Marinate your protein for a longer time, and don't skimp on the garlic and ginger. They add a whole lot of depth to the flavor profile.

### Can I freeze Singapore Noodles Chicken Stir Fry?

Yes, you can, but it's best enjoyed fresh. If you do need to freeze it, make sure it's in a tightly sealed container.

### Is this dish spicy?

The spice level depends on how much chili powder you add. Feel free to adjust to your liking.

### Can I add other vegetables to this dish?

Definitely! Snow peas, bok choy, or even thinly sliced carrots would make great additions.


Marinated Chicken breast pieces stir-fried and served with mixed vegetables, vermicelli noodles coated with a flavourful curry, soy and sesame sauce.

Singapore Noodles Chicken Stir Fry


<YouTube url="https://www.youtube.com/watch?v=32P52JVtYOE" />

## The Essence of Maja Mais

Maja Mais is more than just a dessert; it's a celebration of Filipino culture and culinary tradition. Made with simple ingredients like corn, coconut milk, and sugar, it's a dish that brings families together.

Whether it's a special occasion or a regular family gathering, Maja Mais never fails to impress.

This is a no-bake recipe that is perfect for those without an oven!

## Ingredients

- 475 grams of water (2 cups)
- 355 grams of coconut milk (1 1/2 cups)
- 240 grams of evaporated milk (1 cup)
- 240 grams of powdered milk (1 cup)
- 200 grams of sugar (1 cup)
- 120 grams of cornstarch (1 cup)
- 225 grams of corn kernels (1 1/2 cups)
- 56 grams of butter (1/4 cup)
- Pinch of salt

## Preparing the Mixture

1. In a casserole, combine water, coconut milk, evaporated milk, powdered milk, sugar, cornstarch, and a pinch of salt.
2. Mix until smooth before setting it on flame to avoid solidification.
3. Bring the mixture to the stove and turn on the flame medium.
4. Stir consistently to avoid curdling. Avoid agitating the mixture too much to prevent cool air from entering the mixture.
5. Once boiling, turn off the heat then add corn kernels and butter.
6. Continue to mix gently until the mixture is nice and thick.
7. Pour into containers and let it set.

## Serving Suggestions

Maja Mais can be served with a variety of side dishes. Some popular options include:

- Top latik or with 1/2 cup dessicated coconut with 2 tablespoons of sugar cook in a pan until slightly golden.
- Fresh fruits like mango or pineapple
- Top with grated cheese for a cheesy twist

## Nutrition Information (Per 100 grams serving)

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 5mg
- Fat Content: 6g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

## Tips and Tricks

- Use canned coconut milk to promote the shelf life of your products.
- Add a pinch of salt as a flavor enhancer.
- Stir gently to avoid letting cool air into the mixture.
- Use thick pots to prevent burning.
- You can replace water with coconut milk or milk to make it more rich and creamy!
- Do no replace cornstarch with flour so as to keep the consistency of Maja. Cornstarch is also flavourless compared to flour.
- Be sure to disslove the cornstarch in the cool or room temperature liquids before brining to a boil over the hob to remove any lumps.
- Ensure to continously mix the Maja while heating in the casserole to prevent it from curdling.
- Add ube powder for an ube variation

## Ingredient Substitutes

If you can't find some of the ingredients, here are some substitutes:

- Fresh milk instead of water for an extra rich flavor.
- Desiccated coconut instead of coconut milk for a different texture.

## Final Thoughts

Maja Mais is a versatile and delightful dish that can be enjoyed in many ways. With Chef RV's guidance, you can create a Maja Mais that's perfect for your taste and preferences. Enjoy the process and savor the delicious results!

## Frequently Asked Questions

### How long does it take for Maja Mais to set?

It takes about 30 minutes to an hour for Maja Mais to set.

### Can I use flour instead of cornstarch?

Cornstarch is preferred as it's almost flavorless and dissolves easily, providing a smooth and creamy texture.

### What can I serve with Maja Mais?

You can serve Maja Mais with fresh fruits, grated cheese, or even add Ube powder for a unique twist.


Dive into the delightful world of Maja Mais, a Filipino favorite dessert. Learn how to make it with Chef RV's special touch, including tips, tricks, and a detailed guide to nutrition.

Chef RV Maja Mais


<YouTube url="https://www.youtube.com/watch?v=beWXJ7fp8gU&t=384s" />
Note: Gochujang Stew Jjigae video starts at arond 9:24.

## The Intriguing Story of Gochujang Stew Jjigae

Craving a bowl of heartwarming comfort? Let's embark on a culinary journey to the heart of Korean cuisine with Gochujang Stew Jjigae. A traditional Korean dish, Jjigae is a hearty, spicy, soup-like stew loaded with a medley of ingredients and an unmatched depth of flavors.

## What Goes into Gochujang Stew Jjigae?

The secret to this enticing dish lies in its ingredients. Here's what you'll need:

### For the Meat

- 200g of pork belly, chopped into bite-sized pieces

### For the Vegetables

- 2 cloves of garlic, minced (approximately 6g)
- 1/2 yellow onion (approximately 125g)
- 1/2 zucchini (approximately 125g)
- 1/2 potato (approximately 100g)
- 3 shiitake mushrooms (approximately 30g)
- 100g of medium-firm tofu
- 2 green onions, chopped
- 1 chili pepper (optional)

### For the Sauce

- 1½ tbsp Korean chili paste (gochujang)
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp Korean chili pepper flakes (gochugaru)
- A dash of minced garlic
- A sprinkle of black pepper to taste

### For the stock

- 720ml water
- 1/2 tbsp Korean beef stock powder (Dashida)

## How to Bring Gochujang Stew Jjigae to Life

1. Begin by cutting your onion, zucchini, potato, mushrooms, and tofu into bite-sized chunks.
2. Fry the pork belly until its fat has rendered and golden.
3. As the pork sizzles, it's time to whip up your sauce. Blend the Gochujang, soy sauce, oyster sauce, sugar, Gochugaru, garlic, and black pepper into a spicy symphony. Mix this with your pork once the fat has rendered. Keep an eye out and reduce the heat if the sauce starts to burn.
4. Time to create the broth. Add 3 cups of water to your pan, followed by Dashida. Crank up the heat to medium-high.
5. Once the water starts bubbling, toss in the onions, potatoes, and mushrooms.
6. Let your stew simmer until the potatoes turn slightly soft, around 10 minutes. Then, add the tofu, chili, green onions, and zucchini. Let it boil for another 3-5 minutes.
7. Put the final touches with a seasoning of salt and pepper according to your taste.

## Ingredient Substitutes: Making Gochujang Stew Jjigae Anywhere

- If you don't have Dashida, you can add a pork or chicken broth cube to add more depth of flavour to the stock.
- If you don't have pork belly, you can use other cuts of pork that have some fat on it.
- You can substitute your favourite vegetables as you prefer.
- If you don't have Gochujang, you can try using your favourite chili sauce to your liking. Sriracha sauce might work well, but give it a try.
- If you don't have Gochugaru, try to substitute some mild paprika powder. Be careful to taste the dish as you do the substitutions as the spiciness of these ingredients might vary.

## Nutrition Breakdown

Each serving 300g offers approximately:

- Calories: 350 kcal
- Carbohydrate Content: 25g
- Cholesterol Content: 50mg
- Fat Content: 20g
- Protein Content: 18g
- Saturated Fat Content: 6g
- Serving Size: 300g
- Sodium Content: 800mg
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Please remember that these values can vary based on the specific ingredients used.

## Elevating Your Gochujang Stew Jjigae Experience

Now that we've nailed the basic recipe, here are a few tips and tricks to make your Jjigae even better:

- Use a slightly fatty part of pork as the fat adds to the flavour of the broth.
- When frying your pork belly, be patient. The fat needs to render completely to ensure a rich, deep flavor.
- Pay attention to the heat level when you're cooking. Too high, and you risk burning the sauce; too low, and the flavors may not meld properly.
- Feel free to play around with the ingredients. You can add different types of vegetables or proteins according to your preference.
- Do not over cook the vegetables by adding them too early into the process.

## The Perfect Sidekick: What to Serve with Gochujang Stew Jjigae?

A bowl of Gochujang Stew Jjigae pairs wonderfully with a side of steamed white rice. The mild flavor of the rice balances the spiciness of the stew perfectly. You can also serve it with a variety of Korean side dishes, known as banchan, for a complete Korean meal.

## FAQs about Gochujang Stew Jjigae

### What is the key ingredient in Gochujang Stew Jjigae?

The star of the show is the Gochujang, a Korean chili paste that lends a spicy-sweet flavor and a beautiful red color to the stew.

### Can I substitute the pork belly in the recipe?

Absolutely! You can replace the pork belly with chicken, beef, or even tofu for a vegetarian version.

### Is Gochujang Stew Jjigae very spicy?

The heat level can be adjusted according to your taste. If you prefer a milder version, reduce the amount of Gochujang and Gochugaru.

### How long can I store Gochujang Stew Jjigae?

You can store the stew in the refrigerator for up to 3 days. Make sure to reheat it thoroughly before serving.

### Can I freeze Gochujang Stew Jjigae?

Yes, you can freeze the stew for up to a month. However, the texture of the tofu and vegetables might change slightly upon thawing.


Try Aaron and Claire's Gochujang Jjigae recipe, a spicy Korean stew made pork and mixed vegetables. Perfect for a hearty meal any day of the week.

Gochujang Stew Jjigae


## Delving into the World of Gochujang Bulgogi

Bulgogi is a Korean BBQ dish that brings together the savory taste of thinly sliced pork with the spicy kick of Gochujang, a Korean chili paste. This dish is not just a meal; it's an experience that tantalizes the taste buds and offers a glimpse into the rich culinary tradition of Korea.

## Ingredients

### For the Meat

- 600g pork shoulder, thinly sliced

### For the Marindate

- 30g Korean chili paste (Gochujang)
- 15g honey
- 22.5g soy sauce
- 15g oyster sauce
- 15g sugar
- 30g Korean chilli powder (Gochugaru)
- 30g mirin
- 15g lemon juice
- 3 cloves minced garlic
- Black pepper, to taste

### For the Stir-fry

- Cooking oil
- White parts of a bunch of green onions, roughly chopped
- 3 cloves garlic, minced
- 1 yellow onion, roughly chopped

### For the Garnish

- Green parts of a bunch of green onions, roughly chopped
- Sesame seeds, to serve

## Let's Get Cooking

1. Begin with the marinade. Mix the Gochujang, honey, soy sauce, oyster sauce, sugar, Gochugaru, mirin, lemon juice, garlic, and black pepper.
2. Cover the thinly sliced pork shoulder with the marinade. Let it absorb all the marvelous flavors, ideally overnight, but a few hours will do in a pinch.
3. After marinating, stir fry the pork over medium heat. Keep stirring to prevent any burning.
4. Once the meat is cooked, take it out of the pan. Add a bit more oil, then stir fry the garlic, yellow and white parts of green onions until slightly cooked.
5. Sprinkle some sesame seeds and the green parts of the green onions and serve your masterpiece!

## Nutrition Information

With a serving size of around 100g, each serving contains approximately:

- Calories: 200
- Carbohydrate Content: 10g
- Cholesterol Content: 40mg
- Fat Content: 12g
- Protein Content: 15g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

## Substitutes to Consider

If you're having trouble finding certain ingredients, here are some possible substitutes:

- Gochujang: Sriracha or other hot sauces mixed with a bit of miso paste can mimic the sweet, spicy flavor.
- Gochugaru: Paprika, cayenne pepper, or crushed red pepper flakes can provide the heat, though the flavor might be slightly different.
- Mirin: A mix of white wine and sugar can replicate the sweet, tangy taste of Mirin.

## Perfect Pairings

Gochujang Bulgogi pairs well with a bowl of steamed rice to soak up the delicious sauce. A side dish of kimchi would also complement the dish by adding a refreshing, tangy crunch.

## Down to the Nitty-Gritty of Cooking Gochujang Bulgogi

- Marinating the meat not only helps it absorb the flavors but also tenderizes it. An overnight marination is ideal, but if you're short on time, a couple of hours should suffice.
- When it's time to cook, make sure your pan is hot before adding the meat. This helps seal in the juices and gives the meat that irresistible caramelized exterior.
- Don't overcrowd your pan when frying the meat. If there's too much in the pan, the meat will steam instead of frying, and you'll miss out on that delicious browning.
- Stir frying the onions after the meat helps them absorb any leftover marinade in the pan, adding more flavor to the dish.
- Use thinly-sliced pork shoulder which should have more flavour and softer than pork leg.
- You can also use pork tenderloin if you feel like splurging.
- If you're cooking with beef, let the meat come to room temperature first before cooking.
- If you love chilies, add some chopped chillies to the vegetable stir-fry.

## What Can I Serve with Bulgogi

- White Rice, fried rice, egg fried rice or garlic fried rice
- Stir-fried vegetables like broccoli and mushrooms with oyster sauce.
- Asian noodles mixed with a bit of the cooked sauce from the marinade.
- You can also eat this dish with some fresh lettuce or spinach leaves.

## Frequently Asked Questions

### Can I use beef instead of pork for this recipe?

Absolutely! Bulgogi is traditionally made with beef. Just make sure to choose a tender cut and slice it thinly.

### What can I do if the dish is too spicy for me?

You can reduce the amount of Gochujang and Gochugaru in the recipe. Alternatively, serving the dish with rice or a refreshing cucumber salad can also help balance out the heat.

### Can I use regular chili powder instead of Korean chili powder?

While regular chili powder can add heat to the dish, it won't replicate the unique flavor of Gochugaru. If you can't find Gochugaru, consider using a mix of paprika and cayenne pepper.

### Can this dish be made vegetarian?

Yes, you can substitute the pork with firm tofu or a meat substitute. Keep in mind the cooking time might vary.

### How can I store leftover Gochujang Bulgogi?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.


Bring the taste of Korea to your home with this Gochujang bulgogi recipe. Thinly-sliced pork shoulder served with spicy Gochujang paste and Gochugaru.

Gochujang Bulgogi


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## The Magic Behind the Barbecue

Barbecuing reminds me of childhood memories either of going to the beach or going to birthday parties.

We got inspired by Chef RV's Easy Barbecue recipe to help bring us back to those memories.

## Ingredients

- Pork Meat (tender part): 1000 grams
- Soy Sauce: ½ cup (118 grams)
- Pineapple Juice: ¼ cup (59 grams)
- Rock Salt: 1 teaspoon
- Ground Black Pepper: ½ teaspoon
- Pounded Garlic: 2 tablespoons
- Brown Sugar: ½ cup (110 grams)

## Peanut BBQ Sauce

- Soy Sauce: ¼ cup (59 grams)
- Banana Catsup: ¼ cup (59 grams)
- Peanut Butter: ¼ cup (64 grams)
- Brown Sugar: ¼ cup (55 grams)
- Water: ¼ cup (59 grams)

## The Marinating Magic

Marinating the pork overnight is the key to unlocking the flavors. Pineapple juice acts as a natural tenderizer, while the combination of soy sauce, rock salt, black pepper, garlic, and brown sugar creates a rich and flavorful marinade.

## Tips and Tricks

- Include garlic skin in the marinade for added aroma.
- Soak the barbecue sticks in water to prevent burning during grilling.
- Marinate for at least 6 hours or overnight for the best results.

## Skewing and Grilling: The Heart of Barbecue

Skewing the meat properly ensures that it stays moist and meaty. Compressing the meat on the skewer makes it more succulent. Grilling on medium flame for 4-5 minutes per side gives the perfect texture.

## Sauce Preparation

The sauce is a blend of peanut butter, water, brown sugar, banana ketchup, and soy sauce. Boil the ingredients together, and the peanut butter will naturally thicken the sauce.

## Serving Suggestions

Serve the barbecue with rice and a side of peanut barbecue sauce. This dish pairs well with a fresh salad or grilled vegetables.

## Ingredient Substitutes

- Substitute pineapple juice with lemon juice for a tangy flavor.
- Use honey instead of brown sugar for a natural sweetness.

## Nutrition Information

Per 125-gram serving:

- Calories: 250
- Carbohydrate Content: 18g
- Cholesterol Content: 60mg
- Fat Content: 12g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 800mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long should I marinate the pork?

Marinating overnight is ideal, but a minimum of 6 hours will suffice.

### Can I grill the barbecue without coal?

Yes, you can use a non-stick pan with a bit of oil on medium flame.

### What can I use instead of peanut butter in the sauce?

You can use almond butter or any nut butter of your choice.

### How many servings does this recipe make?

This recipe makes around 8 giant sticks of barbecue.

### Can I freeze the skewered barbecue for later use?

Yes, you can freeze the skewered barbecue with the remaining marinade and cook it later.

Enjoy the flavors of Chef RV's Easy Barbecue and let the grilling adventure begin!


Let's make some of Chef RV's Easy Pork Barbecue! The process couldn't be more simple. These can be grilled or even baked as you choose.

Family Cooking Recipes

Everyday Cashew Chicken

Singapore Noodles Chicken Stir Fry

Chef RV Maja Mais

Gochujang Stew Jjigae

Gochujang Bulgogi

Chef RV Easy Barbecue