My family and friends absolutely love Asian foods. During a recent get-together I come up with this recipe to serve. I blended two favorites. Camja Jorim, a delicious glazed Korean potatoes and the tantalizing Peking orange glaze mixture. I was so thankful to see all the smiling faces from everyone once they experienced all the decadent spectacular flavors in every bite.
341 per serving
- (For Peking Orange Glaze)-
- 2 tablespoons unsalted butter,
- 3 tablespoons orange cognac,
- 2 tablespoons soy sauce,
- 2 tablespoons packed brown sugar,
- 2 teaspoons freshly grated orange peel,
- 1/2 cup freshly squeezed orange juice,, (preferable mandarin oranges),
- 1/2 teaspoon gochugaru (Korean) red pepper flakes,, (or any red pepper flakes can be used),
- (For Potatoes and onion)-
- 1/4 cup peanut oil, divided,, (for frying),
- 4 medium size potatoes,, peeled and cubed,
- 1 medium size sweet onion,, peeled and chopped,
- (For Garnish)-
- 6 to 12 slices mandarin oranges,, cut 1/4-inch thick, (or any orange slices can be used),
Prepare orange glaze. Melt butter in 1 1/2-quart saucepan over medium heat. Carefully, add 3 tablespoons orange cognac, whisking to blend, cook for 1 to 2 minutes, or until cognac reduces, stirring continuously. Whisk soy sauce, brown sugar and grated orange peel into orange glaze mixture until blended. Whisk orange juice and red pepper flakes into orange glaze mixture; let mixture come to a boil; reduce heat to lowest setting and let glaze mixture cook for 5 to 10 minutes to simmer, stirring occasionally.
Step 2 :
Prepare potatoes and onion. Heat 2 tablespoons peanut oil in 12-inch cast-iron or non-stick skillet over medium-high heat. Add potatoes, and cook 5 to 8 minutes, or until potatoes are slightly tender and lightly browned, turning occasionally. Drizzle to add remaining extra 2 tablespoons peanut oil over top of cooking potatoes. Add onions; and toss peanut oil and onions into potatoes to blend and cook an additional 3 to 5 minutes, or until vegetables are tender, turning occasionally. Remove skillet from heat; drain potato and onion vegetable mixture over a large plate that has been layered with several sheets of paper towels to help remove excess grease.
Step 3 :
Prepare and assemble Peking Camja Jorim potatoes to serve. Place drained potato and onion vegetable mixture over a large plate with shallow sides. Drizzle 3 tablespoons orange glaze mixture over the top and toss with spoon to blend. Drizzle remaining orange glaze mixture over the top of potato and onion vegetable mixture large serving plate. Serve 1 to 2 orange slices onto each individual serving plates or place all 6 to 12 orange slices around outer edges large serving plate to garnish. Serve and enjoy.