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Spicy Pork and Kimchi Fried Rice


Kimchi is a traditional Korean dish of spicy fermented vegetables (usually napa cabbage or radish) and is commonly eaten as an appetizer or used in cooking. I was never really a fan of kimchi. Whenever I dined at Korean restaurants and was presented with banchan (the many little dishes that are served at the start of the meal), I would just sample a few slivers of the cabbage kimchi and perhaps a piece of the radish kimchi (I havan't acquired a taste for that yet). My favourites were usually the cubed potatoes (potato jorim) and the soy bean sprouts. Over time, I actually grew to like the taste of kimchi, and I guess it also depends on how "powerful" the flavour is. Everytime we shop at the Korean supermarket and browse through the shelves of kimchi, G would remind me jokingly "Are you sure you want to try it? It's made with rotten fish/squid." We watched that episode of Bizarre Foods where Andrew Zimmern visited a traditional kimchi factory in Korea where they showed how tonnes and tonnes of cabbage were seasoned and fermented in huge vats with rotten fish or squid (or something like that). And for months too.

Putting those thoughts aside, I scanned the various tubs and bags of kimchi available and settled on the one that was imported directly from Korea (the rest were locally made in Australia). No surprises, the brand of the kimchi was CJ, which seems to be one of the most popular brands spanning across a wide variety of food products. I brought it home, tried it, and found the kimchi to be surprisingly pleasant tasting, not too strong and quite zingy and refreshing. I'm thinking, maybe I do like kimchi after all. Or maybe just this brand of kimchi.


Well, after I discovered (or uncovered) my budding love for kimchi, I decided to make some kimchi fried rice, something I wouldn't have given much thought too before. Kimchi fried rice is typically rice fried with chopped kimchi and served with a fried egg on top. The fried egg is important. Do no omit. The egg white provides texture while the runny (or gooey) egg yolk coats the rice grains, sort of like a thick gravy, and makes it taste all rich and yummy. I think kimchi fried rice is usually served with a bulgogi of some sort, but I figured it would be easier to make this a one dish meal and combine the bulgogi element with the fried rice.


I used thinly sliced pork belly (I bought ready-sliced frozen ones - so convenient!) and marinated it with gochujang and soy, which I then fried before adding in the rice and kimchi. I made this dish twic, and the first time I chopped the kimchi really finely, which in fact was too fine that I could hardly taste it). The second time though, I roughly chopped them in bigger pieces, which was much better as I could then taste the cabbage and well as have some texture in the dish. It was yum! And of course, anything served with a sunny-side up is always a winner.

Spicy Pork and Kimchi Fried Rice

Ingredients

120g (4 oz) thinly sliced pork (I used pork belly), cut into bite-sized pieces
1 1/2 tbsp vegetable oil
2 cloves garlic, chopped
1/2 onion, chopped
1/2 cup kimchee, roughly chopped
2 cups overnight cooked rice (calrose or short-grained sushi rice)
1 tbsp soy sauce (or to taste)
1/2 tbsp sugar (or to taste)
1 tbsp sesame oil
Pinch of salt and black pepper, to taste
2 tbsp kimchi juice
1 scallion, chopped

Marinade:
1 tbsp gochujang (Korean red pepper paste)
1 tsp soy sauce
1 tsp sugar
1 tsp sesame oil
Dash of black pepper

To serve:
2 eggs, fried sunny-side up
Extra chopped scallions for garnish

Method

  1. Combine pork with marinade, mix well and set aside.
  2. Remove the overnight rice from the fridge and microwave for 30 seconds or until it reaches room temperature. Cold rice can be hard and grainy.
  3. Heat up oil in a non stick wok/pan on high heat. Fry garlic and onions until onions are softened. Add the pork and fry until cooked.
  4. Add kimchee and fry for 1 minute. Then add the rice.
  5. Break up the rice grains and mix it through in the wok/pan. Drizzle over with soy sauce, add sugar and stir again. Spread the rice out in one layer so that it cooks quickly and evenly. Let it fry for half a minute or so, then use a spatula to flip the rice over occasionally. Stir through the chopped scallions, salt and pepper to taste.
  6. Add sesame oil and kimchi juice and toss through the rice for half a minute until glossy. When the rice is ready (I like it to be a little moist), dish out into serving bowls. Garnish with chopped scallions and top with fried egg. Enjoy hot!
Thinly sliced pork belly - just like bacon!
 
My earlier version of kimchi fried rice with finely chopped pork and kimchi



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Malaysian Beef Soto (Soto Daging)



Soto Daging (Beef Soto) is a Malaysian dish comprising cubes of compressed rice sitting in a richly spiced beef broth, served with tender slices of beef, bean sprouts and sometimes potato croquettes (known as begedil), and then garnished with crispy fried shallots, chinese celery (or coriander leaves) and spring onions. My favourite part of the dish is the hot chilli soy sauce, which we call "kicap cili". It is a simple blend of finely chopped bird's eye chillies, garlic and soy sauce, and is usually mixed into the soup just before eating. The heat from the chillies together with the garlicky soy sauce somehow adds extra depth to the flavours of the soup and gives it the drool-factor (in fact, I am salivating right now trying to describe it).


Nasi Impit (Compressed rice)

You may have also heard of Mee Soto, which is typically made with chicken instead of beef, and uses noodles instead of compressed rice. The broth is usually lighter in terms of both flavour and colour, and is quite delicious too. However, I tend to prefer the stronger flavours of the beef version which pairs perfectly with the soft cubes of rice.

I made two types of chilli sauce for the beef soto, although just to have either one is perfectly fine. One was the kicap cili, which is the soy based one, and the other was an Indonesian style sambal that is simply made with chillies, garlic and candlenuts. In making the sambal, the chillies are first boiled together with the candlenuts, which softens and brings out the sweetness of the chillies. This sambal is really easy to make and you can season it with salt and sugar to your liking. You can either mix it into the soup, or use it as a dipping sauce for the beef. Any leftover sambal can be refrigerated for other uses, to dollop on your rice, or use for stir-fries or roast chicken etc.
Kicap Cili (chillies in soy sauce) - I used regular chillies instead, but green bird's eye chillies would be ideal

I don't think I have come across any restaurants in Sydney which serves Soto Daging, although the Indonesian-style Soto Ayam (chicken soto) is relatively easier to find. So, I'm sharing this recipe for Soto Daging which my mum  has been making for our family for many many years. It has been one of the "popular requests" alongside her equally delicious Mee Rebus, another one of my favourite dishes from home. The broth itself is quite easy to prepare, and just takes time to cook until the beef is tender. The compressed rice should be made a few hours ahead as it needs time to "compress" until it's firm. The chillies just need a bit of pounding with a mortar and pestle. And there you have it, home-made Soto Daging enough to feed a party of six. I found that it tastes even better the next day after the flavours have developed and makes the broth even tastier. If you don't want to make the compressed rice, you can choose to serve it in a bowl alongside a plate of steamed white rice instead. Either way, it's delicious (and don't forget the chilli!).

Soto Daging (Beef Soto) Recipe

Ingredients

800g (28 oz) gravy beef or chuck steak (or substitute with 1 whole chicken if you prefer)
1 stalk lemongrass, bruised
1 1/2 cm (1/2 inch) galangal, bruised
1 inch ginger, bruised
1 cinnamon stick
4 cloves
4 cardamoms
1 1/2 star anise
1 bay leaf
6 cups water

Blend together:
5 shallots
3 cloves garlic
1 1/2 tsp black peppercorns (ground/pounded)
5 tsp coriander powder
1 1/2 tsp ground cumin
1/2 tsp ground fennel

Garnish:
Chopped chinese celery or coriander leaves
Crispy fried shallots
Chopped scallions

Accompaniments  (see below for recipe):
Compressed rice
Bean sprouts, briefly blanched with boiling water
Kicap Cili
Sambal (optional)

Method

  1. Bring the 6 cups of water to a boil in a large pot. Add beef (leave them whole, do not slice yet), lemongrass, galangal, ginger, cinnamon, cloves, cardamoms, star anise and bay leaf. Bring to a boil and gently simmer for about 2 hours until beef is tender. Strain the stock and put back in the pot. Set the beef aside to cool, then slice thinly into bite-sized pieces.
  2. Heat up some vegetable oil in a pan/wok and fry the ground/blended ingredients for 5 minutes until fragrant. Add this to the strained beef broth and bring to a boil. Simmer for 20 minutes.Top up with a little water if the broth has reduced slightly from boiling the beef.
  3. Add in the sliced beef and simmer briefly. Add a pinch of MSG if you like.
  4. Place a few cubes of compressed rice in a individual serving bowls, top with blanched bean sprouts. Ladle the soup and beef into the bowls. Garnish with coriander leaves, shallots and scallions. Serve hot with Kicap Cili and/or Sambal.

Recipe for Accompaniments

Compressed rice (Nasi Impit) Recipe

Ingredients

3 rice cups of raw white/jasmine rice (450g or 540ml)
Approx 1 litre water
3/4 tsp salt

Method
  1. Wash rice with water several times and rinse until water is clear.
  2. Place in rice cooker and top up with water. It should come up to higher than the mark for "rice", somewhere between that and the mark for "porridge". Stir in the salt. Start the rice cooker.
  3. When rice is cooked, use a spatula to stir it around and mash it up slightly.
  4. Place in a large muslin cloth (or a large strong plastic bag will do too) and wrap it tightly and firmly to compress it. Lay it out flat in a tray and place a smaller tray on top of it, enough to cover the surface. Press it down firmly. Place weights over the tray to weigh down the rice, for example a heavy electric stand mixer, books, etc.
  5. Leave it for a few hours until it cools down. Then, remove and cut the rice into cubes with a sharp knife dipped in hot water. I reckon you can use a taut piece of string to cut it too.

Kicap Cili Recipe

Ingredients

A handful of green/red bird's eye chillies, sliced
2-3 cloves garlic
Soy sauce
Pinch of sugar

Method

In a mortar and pestle, pound the chillies with the garlic until juices are released. Mix in the soy sauce and add a pinch of sugar. Serve!


Sambal Recipe

Ingredients

10-12 long red chillies, stem removed
4 cloves garlic
3 candlenuts
Sugar and salt to taste

Method

Bring a small pot of water to the boil and add the whole chillies and candle nuts. Boil for 10 minutes. Drain. Roughly slice the chillies and place in a blender with the candlenuts and garlic. Blend finely. Add sugar and salt to taste. Serve!

Simple Indonesian style sambal made with chillies, garlic and candlenuts
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Nagoya Style Deep Fried Chicken Wings


I first saw the recipe for these famous Japanese deep-fried chicken wings on Just One Cookbook, and was immediately drawn to the pictures of crispy  wings coated in sweet and sticky soy sauce. I don't make deep-fried wings very often, but with this one, I had to make! Indeed, these twice-fried wings were crispy and finger-licking good. We polished off the entire 2 pound batch of wings within minutes, and we were left craving for more. They are fantastic when eaten with white rice as it counteracts some of the sweetness from the glaze on the wings.


Out of curiosity, I decided to do some research on the internet on Nagoya style chicken wings, and noted that they were commonly referred to as Tebasaki wings, which are seasoned fried chicken wings. I decided that since I was going to do some deep-frying, I might as well try out another recipe which I saw on Cooking with Dog. This version of the recipe is more savoury and spicy (from the garlic and ginger) and goes well with a sprinkling of shichimi and ground black pepper. It also uses a little sake to marinade the chicken, which I think makes the chicken brown more when deep-fried. Both this savoury version and the sweet version from Just One Cookbook are delicious in their own ways. If you don't have a sweet tooth, then try the savoury and spicy version. Either way, I love them both!


Now, back to these sweet glazed wings. The original recipe in JOC makes quite a large batch of sauce (enough for three batches of chicken wings, which I (or we, if I don't want to sound too greedy!) would have no problem eating the next day and after that). So, I've scaled down the sauce recipe below to a third of the original portion. I've still got some extra in the fridge which I (we!) will probably be enjoying drizzled over rice and perhaps some roasted eel (unagi) or chicken. For now, I think I might be having chicken-wing-withdrawal symptoms. Here's the recipe for the cure:

Nagoya Style Deep Fried Chicken Wings
Adapted from Just One Cookbook

2 lb (1kg) chicken wings (about 10 whole wings)
1/3 cup potato starch/corn starch
Oil for deep frying
Toasted sesame seeds

Sauce:
2/3 cup mirin
1/3 cup soy sauce
2 tbsp sake
1/4 cup sugar
1/4 tsp. salt
2 slices ginger
2 cloves garlic, crushed or minced

Method

  1. In a small saucepan, heat all the ingredients for Sauce to a boil. Then reduce the heat and simmer for 10-15 minutes until the sauce is slightly thickened and reduced by half (the sauce will thicken more as it cools down).
  2. Meanwhile, cut the wings at the joint.  Pat dry with paper towels. Sprinkle some salt over the wings.
  3. Place potato starch/cornflour in a large ziploc bag and toss the chicken in the bag. Seal the bag and shake it lightly until the wings are evenly coated in the flour. Remove the wings from the bag and place on a tray. Shake off excess flour.
  4. Heat up about 3 inches oil in a pan/wok on medium high heat. When oil is hot, add a few wings into the oil, taking care not to overcrowd the wok. Work in batches. Fry for about 4 minutes each side until lightly golden brown. Drain on a wire rack. Repeat with the next batch of wings until finished.
  5. When all the wings have been cooked, heat the oil again on high heat. Then add in the first batch of wings that were cooked, and fry for 3-4 minutes or until golden brown and crisp. Drain on a wire rack, and repeat with the other batches.
  6. Using a pair of tongs (or just use your fingers), dip one side of the chicken wings in the sauce and place on a serving plate. Repeat with the other wings. Alternatively, arrange the wings on a plate and drizzle the sauce over. Sprinkle with toasted sesame seeds (and shichimi if desired) and serve immediately as a snack or with boiled white rice. Enjoy!
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Melting Moments with Raspberries and Cream


These melting moments are absolutely heavenly! So good. Light, buttery, creamy and melts in your mouth. The balance between the sweetness from the vanilla buttercream and the tartness of the raspberry jam is perfect. These delightful little sandwich cookies were so popular that I had to make a second batch the day after, which I brought to work the next day only to have them all devoured by everyone. I guess the main difference between this recipe and others is that this uses custard powder, which gives it a sweet scent and flavour. It also uses baking powder which results in a light and crumbly texture. I can declare that this is now my favourite melting moment recipe, and if you try it out, I bet it'll be your favourite too! Also, don't forget to check out the recipe for quick and easy Raspberry Jam in my previous post. You can prepare the jam and refrigerate it a few days ahead until you're ready to make the cookies.

Melting Moments with Raspberries and Cream

Adapted from Masterchef Australia

Ingredients
180g (6oz) unsalted butter
60g  (2oz) icing sugar, sifted
60g (2oz) custard powder
1 teaspoon baking powder
180g (6oz) plain flour

Buttercream:
100g (3.5 oz) butter, softened
1 teaspoon vanilla extract
1 cup icing sugar, sifted

Raspberry jam (click here for Raspberry Jam recipe)

Method

1. Preheat oven to 180°C (350°F). Line two oven trays with baking paper.

2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 10g balls (about 1 tsp), place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 14 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.

4. To assemble, place a spoonful of jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.                            



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Microwave Raspberry Jam



I used to have this idea that only little old ladies who live in the countryside make jam in their kitchens, which is why I have never made jam before until now! The microwave method of making jam is awesome and saves you so much time. Not only that, but it only uses 3 ingredients and there is no setting agent like pectin required either. However, it does use lemon rind during the cooking process, and that perhaps helps to set the jam, since citrus fruits contain a high concentration of pectin. The lovely thing about this jam is that it's bursting with pure fruity flavour from the raspberries, it's like eating a raspberry concentrate. It tastes so much better than commercially manufactured jams.


You can use fresh or frozen fruit in making the jam, and in any combination of fruits  you like. I've used frozen raspberries here, and they were simply fantastic. Make sure you use a large Pyrex bowl for this as the jam will triple in volume as it cooks in the microwave, and you surely wouldn't want jam all over the turntable. The recipe is from Taste which uses 500g of fruit. I used only 350g of raspberries and scaled down the amount of sugar and lemon used proportionately. You can use other types of berries, stone-fruits like plums, peaches and apricots, or try pineapple or mangoes. Use these fruits in combination if you like and personalise your own jam. They make great gifts too!

Microwave Jam

Ingredients

1 lemon, halved
500g (1 pound) fruit remove stone or stalk and chop fruit
1 1/2 cups (335g) white sugar

Method

  1. Juice the lemon. Place fruit, lemon juice and the rind halves in a large microwave safe bowl. Cook, uncovered, on High/100% power, stirring occasionally for 6 minutes.
  2. Add the sugar and cook on High/100% power for 15-20 minutes, stirring every 2-3 minutes, or until the jam reaches setting point. (To do this, cool some jam on a chilled saucer and run your finger through it. If the jam wrinkles and stays separate it is ready to bottle.)
  3. Discard lemon rind and spoon the hot jam into a clean jar. Invert for 2 minutes then turn upright to cool.





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Light and Creamy Japanese Cheesecake


My family and I enjoy eating Japanese cheesecake and I have made it a number of times in the past. This time, however, I wanted to make a cheesecake that was not only light and fluffy, but creamy as well and not so cake-like in texture. The typical recipe for Japanese cheesecake uses milk and flour in addition to other ingredients like cream cheese and eggs. In making this creamy version, I've substituted the milk with sour cream and omitted the flour component. I did add a scant amount of cornflour as I figured it might help bind the ingredients (that's what I think anyway) and prevent cracks from forming on top of the cake while it's baking. Whether it helped or not, I can't say for certain, but my cake came out perfect with no cracks at all. It rose nicely in the oven, and didn't collapse in the middle while it was cooling down. In fact, the top of the cake came down slowly until it was just level.


If you must know, I was keeping a watchful eye over the cake from the time it was baking until it cooled down. As with most cheesecakes, it is important to ensure that the cake does not experience any sudden drop in temperature after it's baked, which is why they are usually left to cool in the oven. I think the Cheesecake-gods must have been kind to me that day because not only did my cake not crack, but it shrank ever so slightly that it the top became nice, flat and level (as if I'm not reiterating enough). Because of my constant "watchful eye" over the cake, I managed to catch it just as it was starting to pull off the sides of the pan. So I quickly took it out from the oven and loosened the edges of the cake so as to prevent any cracks from forming while it continued to cool down in the oven. And one more thing: I placed a pan of hot water at the bottom of the oven while baking because apparently the steam that is created also helps to reduce the chance of cracks forming over the cake.



The kids absolutely loved this cake because of its light, fluffy and melt-in-your-mouth texture. Don't expect it to be smooth and creamy like NY style cheesecakes though, because this one is made with a meringue base, and so it has an "airy" meringue-like texture, but creamy nonetheless. And delicious!


Light and Creamy Cheesecake

Ingredients

Crust:
3/4 cup (about 100g) finely crushed Digestive biscuits (or other sweet biscuits)
3 tbsp (50g) butter, melted


Filling:
250g (8oz) Philadelphia cream cheese, at room temperature
2 tbsp fresh milk
1 cup light sour cream
1/2 cup + 3 tbsp caster sugar
1/2 tbsp lemon juice
3 egg yolks
1 tsp vanilla extract
2 tsp cornflour / cornstarch
3 egg whites
 
Method

  1. Preheat oven to 160°C (325°F). Grease and line the base of a 20cm (8 inch) non-stick springform cake tin with non-stick baking paper. Prepare another pan (either roasting tin/cake tin etc is fine) with some boiling water (about 1 inch deep) which you will need to put in the oven later together with the cake. This provides moisture in the oven when the cake is baking and help prevent cracks from forming on top of the cake.
  2. In a small bowl, mix the ingredients for the crust with a spoon until evenly combined. Press the mixture firmly into the base of the prepared cake tin.
  3. Using an electric mixer, beat cheese with milk on medium speed until smooth. Beat in the sour cream, 1/2 cup sugar, lemon juice, yolks and vanilla extract until well combined. Beat in the cornflour.
  4. In another bowl, whisk egg whites to soft peaks, and then add the remaining 3 tbsp sugar. Continue to whisk until they just reach stiff peaks. Gently fold the egg white mixture into the cheese mixture above until well combined.
  5. Pour into the cake tin over the crust. Place the pan of boiling water (step 1 above) in the lowest rack of the oven. Place the cake on the middle rack, and bake for 50 minutes or until lightly golden brown. The top of the cake will still have a slight wobble when you move the tin. Turn off the oven. Let the cake sit in the oven for 1 hour with the oven door closed. After that, you can leave the door ajar with a one-inch gap and let the cake cool for another 2-3 hours. You can leave the door closed too if you want (it will just take longer to cool!). While the cake is cooling, the top of the cake may start to come down slowly. That's fine. The top of the cake will be flat and level, and shouldn't collapse if you let it slowly cool down in the oven.
  6. While the cake is cooling, the sides will start to shrink and come off the side of the cake tin. At this point, you can remove the cake from the oven and run a sharp knife around the edge of the tin. Quickly put the cake back in the oven and close the oven door (or leave it 1 inch ajar).
  7. Once the cake has completely cooled (if it's just a little warm, it's okay too), remove from the oven and refrigerate for 4-6 hours.
  8. Remove the cheesecake from the pan. Cut into slices with a hot sharp knife. Dust with icing sugar and serve with strawberries and cream if desired.

Nicely browned with no cracks on top




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Crispy Roasted Brussel Sprouts with Maple Pecan Dressing


Brussel sprouts are DELICIOUS! I just thought I should mention that first before you skip this post. I can count on one hand the number of times I've eaten them, and it's just one of those vegetables that I just don't think about, and is easy to miss at the vegetable section of the supermarket because they don't sell a lot of them. They are also seasonal and are usually available around autumn to early winter in Australia. We were hunting high and low for brussel sprouts last December as we wanted to serve them for Christmas lunch, but they weren't in season then.  And so, when I came across them a few weeks ago at the supermarket, I was thrilled and grabbed a pack immediately.


 
I have never cooked brussel sprouts before this, but I've heard from G that they are great deep-fried and served with bacon. Well, I happened to have some maple syrup in the fridge and I thought, why not serve it with maple syrup instead? Anyway, maple syrup and bacon go together, so maple syrup should work with brussel sprouts too, right? Indeed, they were the perfect combination. I roasted the brussel sprouts until they were slightly caramelized, and a little charred round the edges, and then tossed them through with the maple and pecan dressing. It was soooo good, I kept eating it from the bowl as though it was popcorn. They were wonderfully sweet, tender and creamy on the inside, with just a subtle hint of bitterness. Even my 4-year old loved it! I also used the same dressing as a glaze for grilled salmon which I served it with along with some creamy buttery mashed potatoes. It's also great with steak (topped with sundried tomato butter!) and mash. Gee, I'm getting hungry already. I think I'm going to be shopping for brussel sprouts this weekend.


Roasted Brussel Sprouts with Maple Pecan Dressing

Ingredients

4 cups (450g or 1 pound) brussel sprouts, trimmed and halved lengthwise
1 small red/spanish onion, cut into wedges, leaving the root end intact
2-3 tbsp olive oil
Salt and black pepper
1/4 cup chopped pecans

Dressing:
3 tbsp maple syrup
3 tbsp orange juice
1/2 tsp dijon mustard
1 tsp soy sauce

Method

  1. Preheat oven to 230C (450F). Toss brussel sprouts and onion wedges with oil, and season with salt and pepper. Lay them out in a single layer (cut-side up) on a lined baking tray. Bake in oven for 15-20 minutes, turning once, until they are slightly browned and crisp.
  2. In the meantime, combine ingredients for dressing and place them in a saucepan. Bring to a boil and simmer gently until it starts to reduce. Add pecans and continue to simmer until the sauce thickens to a syrup. Remove from heat and set aside.
  3. When the brussel sprouts and onions are cooked, remove them from the oven immediately and place in a bowl. Toss with the maple pecan dressing. Serve with steak and mash potatoes or whatever you like! Or just enjoy it on its own!


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