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