Karl C. Huang Recipe Reviews (Pg. 1) - Allrecipes.com (12201794)

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Karl C. Huang

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Crispy Rosemary Chicken and Fries

Reviewed: Sep. 17, 2013
I ground the pepper, salt, oregano, rosemary, and garlic into a paste in a mortar, although I used dried herbs, I used double the amount as the fresh ones listed here, plus I added lemon zest (1 lemon), 2 tbsp of fresh cilantro, 1 tbsp of cayenne pepper, 2 tbsp of paprika, and 2 tsp of cumin, with a bit of olive oil to extract the essence of the garlic out. Then I added the juice of the lemon and turned it into a paste. I inserted the paste between the skin and the chicken and cooked at 150c for 1 hour, then cranked up the broiler to 250c and moved the chicken under that for about 5 minutes to brown (while I took the potatoes out before cranking up the heat).
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Steamed Garlic Prawns Chinese-Style

Reviewed: Aug. 7, 2013
The recipe is kind of lacking, I would have added grated ginger (about 2 tbsp worth) as well as some black pepper to improve the taste. Also don't use low-grade brandy or you'll end up with bad tasting shrimps.
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China Lake Barbequed Steak

Reviewed: May 24, 2012
This is an excellent marinade. I modified it just a little bit by first rubbing a small quantity of cumin unto the steak. To the marinade I added lemon zest and honey, replaced the garlic powder with minced garlic, and the vegetable oil with olive oil for more flavor. I reduce the marinade (with a bay leaf) and the drippings from the steak (broiled in the oven) to form a sauce.
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