YAKI SOBA

OKONOMIYAKI (JAPANESE PANCAKE/PIZZA)

Ingredients:
1 cup Okonomiyaki Flour
3/4 cup water
2 eggs
Cooking Oil
2 cups (or more) shredded cabbage
1 cup shredded carrot
2 cups meat (I use shrimp and crab meat)
2 packages of Yaki Soba (you can use wet yaki soba instead of the dry instant one)


Toppings:
Japanese Mayo
Okonomi Sauce
Seaweed Flakes
Katsuo Flakes


Direction:

• Mix flour, egg, and water till everything dissolves
• Pan fry cabbage and carrot till tender and mix with the flour mixture
• Pan fry meat till cooked and mix with the flour mixture
• Follow direction in the package to cook the Yaki Soba
• Stir fry Yaki Soba and add a bit water to avoid this from drying
• When done, add the seasoning that comes with the package
• Lay flat the yaki soba on the pan and add the mixture to cover it
• Flip when it's done on one side
• Remove from heat and cut up when it's done
• Put the seaweed flakes and katsuo flakes on top of okonomiyaki
• Add mayo and okonomi sauce to finish
  

OKONOMI SAUCE

KEWPIE JAPANESE MAYO

OKONOMIYAKI FLOUR

KATSUO FLAKES

MIRIN (SWEET COOKING RICE WINE)

BAKED SALMON WITH WHITE SAUCE

Ingredients:
1 lbs Salmon
1 lemon juice
50 gr green beans
1/2 onion, diced
2 cloves garlic, minced
2-3 medium red potatoes, diced really small
1 carrot, diced really small


White Sauce:
1 tbs margarine
1 tbs flour
100 ml milk
1/2 tsp pepper
1 tsp salt


Direction:

• Marinade salmon in lemon juice and pepper for 30 minutes
• Meanwhile, make the white sauce by melting the margarine
• Add flour and mix well
• Add milk till thick
• Add salt and pepper to taste and remove from heat
• Prepare aluminum foil to wrap the ingredients
• Stack onion, potato, green bean, and carrot at the bottom and add salt and pepper to taste
• Add the salmon on top
• Pour the sauce over it
• Wrap well and bake for 30 minutes in 350 F

JAMBI DUMPLING (SIOMAY JAMBI) A LA KO CHRIS

Ingredients:
1 cup mushroom, cubed
1 cup dried shrimp or shrimp, diced
1 cup ground pork
1 cup jicama (bengkuang), diced
1 cup bamboo shoot (rebung), cut in staw
1 cup carrot, diced
Corn flour
Peanut sauce
Dumpling wraps
2 tbs oil
3 cloves garlic, minced
Salt
Pepper
Sugar
Fish sauce
Black vinegar


Direction:

• Heat oil and add garlic until yellow
• Add shrimp and stir fry for 1 minute
• Add mushroom and stir fry for another 1 minute
• Add salt to taste
• Add ground pork and stir fry for 3 minutes
• Add bamboo shoot and stir fry for 1-2 minutes
• Add carrot and stir fry for 1-2 minutes
• Add jicama and stir fry for 1-2 minutes
• Add sugar and pepper to taste
• Add fish sauce and black vinegar to taste
• Add flour to thicken the mixture
• Let it cool for 20-30 minutes before wrapping it in individual wrap
• Steam for 15 minutes until the dumpling wraps are no longer hard
• Serve with Peanut Sauce
  

KOREAN SPICY STIR-FRIED FISH CAKE (UHMOOK BOKKEUM) A LA MAANGCHI

Ingredients:
2 cups variety of fish cakes, cut into bite size
1/2 onion, sliced
2 cloves garlic, minced
1 stalk green onion, chopped
Sesame oil
1 green chili pepper, cut
2 tbs hot pepper paste
1 tbs sugar or corn syrup or honey
1 tbs oil
Roasted sesame seeds


Direction:

• Heat oil in the pan
• Stir fry fish cake until brown (crispy on the outside)
• Add onion, garlic, and chili pepper -- stir fry until yellow
• Add 2 tbs hot pepper paste and sugar -- to avoid burning, make sure to lift up the pan from the heat
• Turn down the heat and add sesame oil, sesame seeds, and green onion
  

MOCHIKO FLOUR

NUTELLA MOCHI A LA ELLA

18 - 22 Mochi Balls

Ingredients:
1 cup Mochiko flour
1 cup water
1/2 cup sugar (adjust this to your taste and depends on what kind of filling you have)
Nutella (you can substitute with any kind of fillings such as Green Tea Ice Cream)
Corn flour


Direction:

• Pour Mochiko flour into sauce pan
• Add sugar and water, mix well
• Turn on heat in medium low, keep stirring to avoid burning and sticking
• After the mixture becomes doughy and thick, remove from heat
• Prepare a plate covered with corn flour (you can actually use Mochiko flour too -- but I prefer corn flour because it is cheaper hehe)
  
• Brush corn flour onto your palms to avoid sticking
• Using 2 spoons, take a spoon of mixture and place it on the corn-floured plate
• Using your hands, cover the mixture with the corn flour
• Round the mixture to make a tiny ball and flatten to make circular shape
• Add Nutella to the middle
• Fold the mixture to close the edges and make rounded ball
  

BAKED MAYO SALMON

Ingredients:
1 lbs salmon
3 cm ginger, diagonally sliced
1 tbs oil
1 clove garlic, minced
1/4 medium onion, minced
2 tbs Japanese mayo
1 tsp tomato sauce
1 tbs lemon juice or 3-4 Kaffir lime leaves
1/2 tsp ground black pepper
1 tsp salt


Garnish:
1 tomato, cubed
1 tbs cilantro, minced
1/2 tbs lemon juice


Direction:

• Marinade for 30 minute
• Preheat oven 350 F
• Bake for 20 minutes
• Serve with garnishes
  

STEAMED SALMON A LA KO PAUL

Ingredients:
1 lbs salmon
3 cloves garlic, thinly sliced
3-4 Kaffir lime leaves (daun jeruk purut)
1 tsp soy sauce
1 tsp sesame oil
3 cm ginger, minced


Sauce:
1/2 tsp Lime juice
1 tbs Soy sauce
1 tbs Sweet soy sauce
Chili peppers, thinly sliced


Direction:

• Marinade for 30 minutes
• Steam for 20 minutes till cooked
• Serve with sauce
  

CORN AND ASPARAGUS SOUP

Ingredients:
8 stalks of asparagus
2 cups of corn
1/4 lbs chicken
Salt
Pepper
Sugar
Corn flour mixed with 1 tbs water
Garlic


Direction:

• Stir fry garlic
• Add chicken till cooked
  
• In a separate pan, boil water
• Add chicken and asparagus
• Add salt, pepper, and sugar to taste
• Add corn till cooked
• Last, add corn flour mixture to thicken the soup
  

FRIED NOODLES A LA MAMIH SANTI

Ingredients:
Egg noodles
Chicken
Garlic
Fish meat balls
Shrimp meat balls
Cabbage
Green onion
Sweet soy sauce
Fish sauce
Oyster sauce
Salt


Direction:

• Stir fry garlic
• Add chicken and salt till cooked
• Add meat balls
• Add noodles at medium low heat
• Mix well with sweet soy sauce, fish sauce, and oyster sauce
• After mixed well, turn up the heat to medium
• Add green onion and cabbage
  

TELUR BALADO

Ingredients:
8 eggs
Green onion
1 tomato, sliced
Onion
3 shallots
1 clove garlic
Red pepper
Pepper
Salt
Sugar


Direction:

• Salt, pepper, half of the onion, half of the green onion, and egg mixture
• Heat oil
• Stir fry shallots, garlic, and Red Pepper and set aside
  
• Heat oil
• Stir fry the egg mixture
  
• After it's half cooked, add the shallots, garlic, and red pepper mixture
• Add the remaining of onion and green onion
• Add salt, pepper, and sugar to taste
• Add tomato towards the end
  

MACARONI SCHOTTEL

Ingredients:
1 pack macaroni, boiled at al dente
4 cloves garlic
1 medium onion
500 ml milk
.5 lbs ground meat or 1 can cornet beef
5 sausages
3 eggs
1/2 tsp pepper
3 tbs margarine
Shredded cheddar cheese


Direction:

• Heat 1 tbs margarine in a pan
• Add garlic till fragrant
  
• Add onion till yellow
  
• Add ground meat till cooked
• Add milk, egg, sausages, 2 tbs margarine, and pepper
• Add shredded cheese before baking
• Bake at 350 F till golden brown
  

TAHU BALADO

Ingredients:
1 package of fried tofu
1 tomato
Red pepper, minced
Garlic, minced
Shallots, minced
300 gr chicken or shrimp
Salt
Sugar
1 cube Chicken Bouillon (Optional)


Direction:

• Stir fry red pepper, garlic, and shallots
• Add chicken or shrimp till cooked
• Add tofu and tomato
• Add salt and sugar to taste
• Add Chicken Bouillon
  

STEAMED CHICKEN RICE (NASI TIM AYAM)

2 Servings

Ingredients:
Cook rice with 1/3 more chicken stock/water
100 gr chicken, diced
2 mushrooms, diced
1 clove garlic
1 tbs light soy sauce
1 tsp Oyster Sauce
1/2 tsp black pepper
Salt
2 tbs water
1 tbs oil


Direction:

• Heat oil, add garlic, chicken, mushroom, all other ingredients (except rice) and water
• Simmer for awhile and set aside
• Divide chicken in bowls, add rice, and press down a lot
• Steam for 15 minutes
• Can be served with Meat Ball Soup and bokchoy
  

BEN & JERRY CHERRY GARCIA ICE CREAM A LA YANNY

Ingredients:
1/2 cups chopped plain chocolate bar
1/2 cups fresh cherries, halved and pitted
2 large eggs, just the white parts
3/8 cups sugar
2 cups heavy cream
1 cup 2% milk


Direction:

• Place chopped chocolate flakes and cherries in a separate bowl, refrigerate
• Whisk eggs in mixing bowl until light and fluffy for 1-2 minutes
• Whisk sugar, a little at a time, then continue whisking until completely blended for 1 minute
• Pour in cream, milk, and whisk to blend
• Transfer ice cream mixture to Ice Cream Maker
• Add chocolate and cherries to the Ice Cream Maker 2 minutes before it's done
  

RUM AND RAISIN ICE CREAM

Ingredients:
4 oz raisins
1/2 cup rum
1 cup 2% milk
3/8 cup sugar
2 medium eggs
2 cups heavy cream


Direction:

• Heat milk while beating eggs and sugar in a separate bowl
• Slowly pour hot milk onto the egg mixture while stirring
• Pour all mixture into saucepan and heat it without boiling but stirring all the while till thicken like custard
• Cool to room temperature
• Mix in cream and fridge for 12 hours after it cools
• Process in Ice Cream Maker
• Add raisins at the end
  

MOCHA ICE CREAM

Ingredients:
250 ml water
1 tsp agar-agar (jelly) powder
200 gr (7.025 oz) sugar
500 ml 2% milk
3 tbs chocolate powder mixed with 4 tbs water
2 tsp coffee powder mixed with 2 tbs hot water
250 ml thick cream


Direction:

• Boil water, agar-agar powder, and sugar till boil
• Put milk, thick cream, chocolate mixture, and coffee mixture
• Bring it to boil and set aside until cold
• Put in refrigerator
• Use Ice Cream Maker to finish
  

POTATO STIR FRY WITH SWEET SOY SAUCE (KENTANG KECAP)

Ingredients:
Red potatoes, thickly cut and fry (alternatively, I boil before cutting them for less fat)
Chicken
Green onion, cut 1-2 cm
Garlic, minced
Fried shallots
Lime juice
Salt
Pepper
Sweet soy sauce


Direction:

• Stir fry garlic and then put in chicken till cooked
• Put salt to taste
• Add potato and green onion
• Add pepper, more salt, sweet soy sauce, and lime juice
• Spread fried shallots
  

KOREAN KIMCHI STEW (KIMCHI CHIGAE) BY MAANGCHI

4 Servings

Ingredients:
200 gr (1/2 lbs) pork belly
5 cups chopped kimchi, set aside the juice
1 tbs sugar
1 tsp hot pepper flakes
1 tbs Korean hot pepper paste
1 onion
2 green onions, chopped
1 package of firm tofu
Sesame oil
Water


Direction:

• In a shallow pot, put some chopped kimchi along with the juice
• Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions
• Pour water until all ingredients are submerged
• Close lid and boil for 25-30 minutes. First 10 minutes will be high heat and then turn down to medium heat
• Add tofu and boil it for 5 minutes
• Put some sesame oil before serving

KOREAN BROILED TOFU

4 Servings

Ingredients:
2 (3/4 lbs) blocks firm tofu, drained and largely cubed
Vegetable oil
1/4 cup soy sauce
1 1/2 tsp sesame oil
1 tbs sugar
1 clove garlic, minced
1 tbs toasted sesame seeds
1 tbs Korean hot red bean paste
2 green onions thinly sliced


Direction:

• Preheat broiler or heat pan with little oil
• Lightly brush baking sheet with vegetable oil and place tofu in single layer
• Broil until lightly browned
• Turn over and brown the other side
• Combine soy sauce, sesame oil, sugar, garlic, sesame seeds, and hot red bean paste
• Heat soy mixture to boil over medium heat
• Gently add tofu in single layer
• Turn down to simmer for 2-3 minutes
• Sprinkle with green onions and serve
  

ES TELER A LA KO CHRIS

Ingredients:
1 can coconut meat, sliced and set aside the syrup
1 can jack fruit, diced and set aside the syrup
1 can Green Grass Jelly, diced
1 can longan, set aside the syrup
1 can Rambutan, set aside the syrup
1 can Palm Seed in heavy syrup, do not use the syrup
1 litter 2% milk
1 cup of water
4 tbs condensed milk


Direction:

• Mix them together and put in the fridge before serving
  

KOREAN FIRE PORK (TOEJI KOGI KUI)

4 Servings

Ingredients:
1 lb pork roast or pork butt, cut 1/2 - 1/2 inch thin
2 tbs soy sauce
2 tbs red pepper paste
2 tbs wine or sherry wine
3 tbs sugar
1 tbs sesame oil
1 tbs roasted sesame seeds
2 tbs chopped green onion
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp black pepper


Direction:

• Set aside meat in a mixing bowl
• Mix rest of ingredients together and pour into bowl with meat
• Using hands, marinade all together
• Set meat aside in the fridge for at least 1/2 hour
• Grill or broil meat by laying some foil first and poke holes into foil
• Or, fry in hot pan coated with little oil
• Cook meat till lightly browned
• Serve with steamed rice
  

HAINAN RICE AND CHICKEN

Chicken

Ingredients:
3 lbs chicken
5-6 stalks scallions, roughly cut
6 inch fresh ginger, thickly sliced
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp pepper
Salt


Direction:

• Stuff ginger and scallions to the chicken
• Boil water, add pepper and salt
• Submerge chicken in boiling water, turn to low heat for 45-50 minutes
• Once cooked, plunge chicken into ice water for 10 minutes
• Cut chicken to serve

Rice

Ingredients:
3 cups of rice
1 tbs garlic, minced
2 tsp salt
6 cups chicken broth
6 bay leaves


Direction:

• Mix them inside a rice cooker and cook
• Can be served with meatball soup as well

KOREAN BREADED FISH FILLETS (DAEGUJEON) BY MAANGCHI

6-8 Servings

Dipping Sauce

Ingredients:
2 tbs soy sauce
1 or 2 tbs vinegar

Fish Fillets

Ingredients:
400 gr (.88 lbs) white meat fish fillets (Maangchi uses Cod Fillets; I use Turbot Sole Fillets)
1 cup flour
1 tbs olive oil
2 cloves of garlics, minced
Salt
1 pinch of ground black pepper
1 green onion, chopped
2 eggs, beaten
1 red chili pepper, chopped


Directions:

• Rinse fillets in cold water and gently dry them using a paper towel
• Slice diagonally to make thin slices and put them in a bowl
• Sprinkle salt, garlic, and black pepper
• Mix with hands
• Pour flour and mix in the fillets until they are lightly breaded
• Put a pinch of salt, green onion, and red chili pepper into the beaten eggs
• Heat pan over medium high heat
• Add olive oil
• Piece by piece, dip the breaded fillets into the beaten eggs
• Place them into the heated pan
• Lower the heat to medium and cook till golden brown
• Turn them over using spatula or spoon
• Add more oil if needed
• Serve with dipping sauce
  

KOREAN SOFT TOFU STEW (SOONDUBU JJIGAE) BY MAANGCHI

2-4 Servings

Broth

Ingredients:
12 dried anchovies (without intestines)
1/3 cup of dried kelp
1/4 onion, cut in big pieces
5 cloves of garlic, peeled but not minced (in whole)
3 shiitake mushrooms (whole)


Direction:

• Pour 5 cups of water into a pot and add 12 dried anchovies
• Add onion, kelp, shiitake mushrooms, and garlics
• Boil over high heat for 10 minutes and lower the heat to low medium for another 20 minutes
• Set aside the stock and take out the mushrooms
• Chop mushrooms in little pieces and set aside
  

Soondubu Jjigae

Ingredients:
100 grams (.22 lbs) of beef or pork, chopped
1 cup frozen mixed seafood
3 shrimp cut into small pieces
2 green onions, chopped
1 green chili pepper
2-5 tbs hot pepper flakes
2 tubes of soft tofu
2 tbs fish sauce
2 eggs
2 tsp olive oil
Sesame oil


Directions:

• Heat ceramic pot or just a regular pot on the stove
• Put olive oil
• Stir fry beef or pork
  
• Add mushroom, stir fry
• Add hot pepper flakes and keep stirring for another 1 minute
• Pour broth
• Add mixed seafood and shrimp
• Add fish sauce
• Put soft tofu and break them with spoon in the pot
• When it boils, add green onion and chili pepper
• Crack eggs and drizzle some sesame oil before serving