An Oriental Jezebel

My Tassel Oriental Bowl

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Glorioso Blossom

My Glorioso Vine in my Japanese Carp Vase

A Few Spring Rolls…..

…doused in My Oriental Jezebel Sauce

An Excellent Ranchi (Lunch)

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An Oriental Jezebel

A Marinade, A Glaze, and A Dipping Sauce

In fitting with my other Jezebel’s, I wanted to create one that depicted our Asian tastes.

I based this on my love for Japan. I also named this Jezebel, an Oriental Jezebel, because “Oriental” was the name given to the Japanese when I was growing up in the south. An ‘Asian Jezebel’ would have been a fine name, but it just didn’t fit my upbringing. I love the word Oriental and wanted it in the name of my sauce.

I’m very proud of this sauce, as well as all my other Jezebel’s. I hope you will enjoy making it as much as I did.

Arigato,

Julie Lancaster-Whann

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I first have to give a background into our love of the Asian cultures. We lived in Hawaii for 13 years, both our children were born there. Hawaii has a very large Asian population and influence. Our children learned to celebrate Chinese New Year, and all of the Japanese holidays as well as other Asian holidays. Japan’s Girl’s Day and Boy’s Day were always favorites for Veronica and Brodie.

The little toy trinkets that you see in these photos belong to our children. I did use them here to showcase my Oriental Jezebel, but I have since passed a few things along to them.

In addition to my freely giving you my Oriental Jezebel Sauce recipe, we are also passing along a few recipes where you can use the Jezebel sauce.

Recipe For Our Japanese Cabbage Pancakes and our Jezebel Skewers is Down Below

These Are Delicious Japanese Cabbage Pancakes

Gordon Grilling Our Oriental Jezebel Chicken Skewers

Also on the Grill are Plums

Ready to Serve Ourselves

I Thought the Chicken Skewers Would Pair Well with the Cabbage Pancakes

This Was Such a Delicious Dinner

(Recipes Down Below)

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The Gift of Oriental Jezebel

Whenever we create something new, we love to incorporate it into a theme of gifts to give our children.

For example, whenever we hit the Asian Supermarkets for our favorites, we always pick up a few extras to give to our children.

I also love incorporating some of their childhood favorites into the gits. (I’m trying to get rid of some things around the house and pass them on without them being able to object.) 🙂

The cute collectibles you see above, along with some Origami Cranes Veronica made as a child, a Lucky Cat, and the pretty pink fan I had my Girl Scouts make when we lived in Hawaii with chopsticks as the handle.

Plum Gummies

You know anything gummy is going to be good!

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Thrift Store Find

I am always on the lookout for treasures.

I came across these plates and one bowl at a local thrift store.

Beautiful Hand Painted Japanese Geisha’s

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The food you see above, and below, we purchased from the Asian Supermarket and Stein and Vine.

We have Asian Taco’s, Egg Rolls, and Chicken Balls and Julie’s Oriental Jezebel

My Oriental Jezebel was Excellent on the Asian Taco’s (Center) from Stein and Vine

My Cute Blue Bread Round I Just Added Because It’s Cute 🙂

These are the kinds of foods I love to buy ready made from the Asian Supermarket Kitchens

And then I add my Jezebel Sauce

This is a Favorite Dinner of Ours

(Rice, Egg Rolls, and Pot Stickers with a Dipping Sauce)

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An Oriental Jezebel Cocktail Sausages

Here is the only recipe I am adding up here. The rest will be down below.

But these, are going to be the Big Hit at every single party or occasion you may have.

Everyone loves sausages! And everyone loves a sweet, baked, plumped up sausage! These could not be EASIER!

These Actually Took 2 Small Jars of Oriental Jezebel to Make

You first want to drain the packages of sausages into a colander and then place them into a ZipLock Baggie. Now pour in enough of the Oriental Jezebel to coat all the sausages in the baggie. Let them marinate overnight or for about two days. When you are ready to cook them, drain the marinade out of the sausages into a colander, and then place the sausages into a baking dish.

Turn the oven on 400F and place the sausages into a baking dish, like so.

You then want to pour more of the Oriental Jezebel on top of the sausages. I opened another jar for this.

Before Baking, After Baking

These took about 40 minutes to bake. I wanted them plumped up and a bit caramelized.

The Cocktail Sausages Were Probably The Most Popular

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Time To Make My Oriental Jezebel Sauce

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In My Oriental Themed Kitchen

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All of my Ingredients and Supplies

NOTE: I have more ingredients pictured than I used. Sometimes, I don’t know exactly how much of one thing or another that I will want to use, but I always make sure I have plenty of everything.

I usually start shopping for any big canning project we will be doing about a month in advance.

Sometimes it take a while to find all that you will need for any large project.

This is Plum Based

The Ingredients:

7, 18 oz. Jars Red Plum Jam

5, 1 1b. Jars Apple Jelly

2, 20 oz. Cans of Palm Seeds in Heavy Syrup (Drained and Chopped into Small Pieces)

1, 10 oz. Yellow Sriracha Chili Sauce

Any Chinese Mustard, About 5 -6 Ounces

4 T. Wasabi Paste

2-3 T. Chinese Red Pepper Flakes (or any Red Pepper Flakes you desire.)

4-5 t. of Asian Sea Salt (or any you desire.)

4 T. Raw Cane Sugar

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Fresh Plums, Chopped into Small Pieces

(About 13-16)

Everything is Cleaned, Washed, and Ready!

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Kore o Yarou

(Let’s do this)

I’m going to be using these two big pots to cook my Oriental Jezebel in.

I will divide all the ingredients that I have listed above between the two pots.

The First Thing I Will Do Is Chop The Plums

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Prior to starting this project, the day before, I ran all my jars though the dishwasher that I would be using for this Jezebel. I then placed them onto the dish rack above, for when I need to use them.

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Removing the Seeds and Chopping the Plums

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Place the Chopped Plums into Bowls and Set Aside

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Palm Seeds

(The immature fruits of the Mangrove Palms)

Palm Seeds come packed in a heavy syrup. I didn’t want the syrup in my Jezebel so I drained two cans into a colander and rinsed with water.

The Seeds are packed with water as it is. Which is why cooking time on the stove top should be a bit longer to have time to evaporate all of this water inside the seeds.

Placed onto a Cutting Board…

…and Chopped into Small Pieces. Then Placed into a Bowl.

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Turn The Stove Top on a Medium-Low Heat

With Everything Chopped and Ready it’s Time to Do This!

The first thing I am going to do is to divide the jars you see above, into two pots.

These are the Red Plum Jams, and the Apple Jelly

Like So….

Time to Add my Chopped Plums into Both Pots

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I am now evenly distributing the Palm Seeds Between Both Pots

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Now it’s time to add the Yellow Sriracha Chili Sauce.

I pretty much used the entire 10 ounce bottle between both pots.

I then added some Chinese Hot Mustard between both pots.

All of this is to TASTE!

Now For The Wasabi Paste

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The Chinese Pepper Flakes Come Next

Now, It’s Time To Add Our Asian Salt

Also, Our Raw Cane Sugar

Simmering Away….

You do want this to thicken up.

The Palm Seeds added extra “water” to the ingredients.

Therefore, just let it simmer on a low boil removing that extra liquid and thickening up for as long as possible.

Me, Stirring Occasionally

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When Thickened, Time to Can….

Use your dishwasher to clean and sanitize your jars. When ready, use a funnel and fill the jars with the Jezebel leaving about 1 inch of head space, which is the space from the top of the sauce to the top of the jar. This space is needed to create a vacuum when the jars are in the boiling water.

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Repeat this step for all the jars until you run out of Jezebel.

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Wipe the top of the jar clean with a wet paper towel. This will create a good seal between the lid and the jar. Place your lids into a pot of almost boiling water to begin to soften the rubber seal. After the lids have been in the almost boiling water for about 5 min. they are ready to be placed onto the jar. Use a magnetic rod to retrieve the lids and place the lid on top of the jar. This also keeps everything sanitary.

Place the ring around the jar just snug and not tight which will allow the air to escape creating a vacuum.

Place the closed jars under water where you should see bubbles leaving the jars.

Boil the jars for 15 min. This is the canning process.

When 15 min. are done, remove the jars with the tongs and place on a hand towel to cool.

You should begin to hear the jars pop as the vacuum pulls the lid down. Some jars don’t have a button top and will not pop, but will be in the down position. Any jar that didn’t pop, or any lid not in the down position needs to be re-done. It could be that the jar didn’t have a good seal, or there isn’t enough head space. Use a new lid, check the seal by wiping the top of the jar, and remove a touch of the sauce. Place the jar back under water and boil again for another 15 min. until sealed.

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These Jars Are Cooling

Repeat the process with all the jars.

When the lids have popped remove the ring. The ring will now only be used to protect the lid from coming off if it were to get hit by something. The ring does not keep the lid sealed. Here I am removing the ring to wipe away and excess water. If this is not done, the ring and lid might begin to rust.

Repeat this process for all the finished jars.

Just to Reiterate…

If a jar doesn’t pop and seal, remove the lid, remove some of the Jezebel, clean the top of the jar, get a new lid and place the ring on as done before. Process the jar again for 15 min. as before. This usually fixes the problem. The issues could have been a bad or broken rubber seal, not enough head space, or something could have been blocking the rubber seal.

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A Very Nice Edible Gift

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Also, Check Out My:

Julie’s Jezebel Sauce

For All of My Different Jezebel’s

(If you would like to read the history of Jezebel Sauce then click on my Julie’s Jezebel Sauce link.)

AND,

Aloha Wahine Jezebel Sauce

Aloha and Mahalo!

AND,

Click Here For: An Old Florida Jezebel (Sauce)

AND,

One HOT Jezebel for Breakfast (Sauce, That Is.)

AND,

Click Here For: More of Julie’s Jezebel Recipes to Enjoy

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RECIPES START HERE

Oriental Jezebel Chicken Skewers with Leeks and Spring Onions…

..Atop Japanese Cabbage Pancakes

Gordon Frying our Japanese Cabbage Pancakes

The Pancakes with our Grilled Plums

Ingredients:

1 Lb. Chicken Thighs

1 Lb. Chicken Breasts

2 Leeks – cleaned and sliced into 2 inch sections

3 Green Onions – sliced into 2 inch sections

~1 1/2 Cups Julie’s Oriental Jezebel Sauce

Here I am washing the Chicken to remove any bone fragments, blood and any other things that might be on it.

Now, remove the excess fat on the Chicken Thighs using a sharp knife.

Here I am washing the Chicken Breasts.

After you remove the excess fat, place the chicken in a large zip lock bag.

Now, add your Oriental Jezebel Sauce to the Chicken in the bag.

Close the bag leaving a little bit of air, then mix the chicken and the Jezebel sauce. When mixed together well, place the bag on a flat surface, open the bag and remove the air by folding the bag over itself, keeping the chicken on one side and the unused closable side of the bag on the other. As you lift the bag up, you should see a vacuum within the bag as seen in the middle picture. This will also help to force the marinade into the meat. Lastly, place the bag into a container so if the bag breaks, the sauce will not run all over your refrigerator. Place the Chicken in your refrigerator.

While the Chicken is Marinating Overnight…

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Time To Make The Japanese Cabbage Pancakes

Ingredients:

3 Cups All Purpose Flour

2 Eggs

1/2 Tbsp. Sea Salt

1 tsp. Freshly Ground Pepper

1 Green Onion – Sliced

2 Tbsp. Sukiyaki Sauce

~1 Cup Water

~ 1 1/2 Cups Shredded Cabbage

2 Tbsp. Peanut Oil – to fry the pancake

Add more Sukiyaki Sauce at the end

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Add your Flour to a medium sized bowl.

Crack your eggs into a bowl…

and scramble them with a fork. Add your eggs to the flour.

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Julie Microwave Selfie

(I love how clear my desk lamp showed up in the photo.)

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Now, add your Sea Salt, Freshly Ground Black Pepper to the bowl and mix with a whisk.

Slice your Green Onions then add them to the bowl.

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To prepare the Cabbage, slice it in half then remove the core using a triangular cut.

Shred your Cabbage using a sharp knife as shown.

Add about 1 1/2 cups of Cabbage and ~1 Cup of water to the mixture.

Press the Cabbage into the Pancake batter using a spatula.

The mixture will be firm and thick

The best way to cook the pancakes is to use a cast iron skillet as it keeps the heat, making the pancake cook evenly. Add about 2 Tbsp. of Peanut Oil to the skillet and heat to medium high heat. When the pan is of temperature, add about 1 Cup of the batter to the pan.

Cook the pancake for about 3 min. or until the pancake begins to brown as shown.

When browned to your liking, flip the pancake over.

Add about 1 Tbsp. or more of the Sukiyaki Sauce to the top of the pancake.

Here I flipped the pancake over to ensure it was browned well. When done remove a place on your plate then add more Sukiyaki Sauce to taste.

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PLUMS

Grilled Plums are great and compliment this fruity Jezebel sauced Chicken.

Simply slice the Plums in half and remove the inner pit/seed.

Then set aside until we grill.

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Time To Skewer The Chicken

Here the Chicken has marinated overnight.

Remove the excess sauce by pouring the Chicken into a colander.

Preparing your Leeks!

Leeks are grown in a very sandy soil which makes its way into the Leek and needs to be removed.

Start by slicing off the root end of the leek then slice off the green leaves at the top of the Leek as shown.

Here your can see the dirt inside the green section of the Leek.

Slice the Leek in half …

then remove the sand and dirt using running water starting at the root end moving toward the green leafy end fanning the sections apart.

Once your Leeks have been cleaned, slice them into ~2 inch sections as shown.

Skewer your Marinated Chicken, Leek sections and Green Onions.

Here you can see a few skewers of all the ingredients.

Continue to skewer the ingredients until all the them are used.

Turn your grill on high for about 5 min. and close the lid. When done, clean your grill with a wire brush to remove any excess food particles then spray with a high heat cooking spray. Now, that your grill is hot and ready, lower the heat to medium high and place your skewers on the grill.

Here all the skewers are on the grill.

Here are the sliced Plums.

Place them on the grill cut side down.

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After about 8 min., turn the skewers completely over over and grill the other side. Now, brush the meat with Julie’s Oriental Jezebel Sauce.

The Sauce is a Marinade, a Glaze, and a Dipping Sauce, after all.

Turn your Plums over when they get a little soft and grill marks appear.. about 8 min. grilling time.

Turn the skewers one quarter of the way and grill for about three minutes and brush on some more Oriental Jezebel Sauce.

When done turn the Chicken over to the last uncooked side and grill for about another two minutes, brushing on more Oriental Jezebel Sauce.

Remove the plums after about 3 more minutes grilling time, keeping them firm to the touch.

When the skewers have finished grilling, remove and plate as shown so the meat can rest.

Letting the meat rest for about 8 min. will allow the super heated juices to go back into the center keeping the meat nice and juicy.

Plate your grilled and pan fried items and dig in!

Itadakimasu

(I receive this food, in Japanese.)

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If you would like to view our other Asian pages:

Click Here For: Whann Way Asian

AND,

Click Here For: Whann Way Asian, E Ho ‘Omau (Continues)

AND,

Click Here For: Julie Loves Asian

AND,

Click Here For: Asian Edible Gifts

AND,

Edible Gifts of the Asian Variety

(Note: Edible Gifts of the Asian Variety is the same post as Asian Edible Gifts. I have both listed here for accuracy, but one is a Page and the other is considered a Post. Confusing, I know.)

AND,

Click Here For: Our Asian Easter