STEAMED WONTON A LA NOVITA H.

Ingredients:

1/2 lbs shrimp, cut small

2 pieces chicken breast, cut small

Green onion, cut small

1 carrot, cut small

Salt

Pepper

Thick wonton wrapper

Chili sauce (optional)

Direction:

• Mix shrimp, chicken breast, green onion, carrot, salt, and pepper in a bowl
• Place mixture in the center of wonton wrapper
• Steam for 20 - 30 minutes till all wontons are cooked
• Serve with chili sauce

RED BEAN SOUP A LA MAMIH SANTI

Ingredients:

1 lbs beef stew, cut smaller in cubes

2 cups dried red beans, soaked in cold water overnight

1 cup baby carrots

1 cup celery stalk, cut

3 tomatoes, diced

5 cloves garlic, minced

2 cloves shallot, minced

Salt

Pepper

10 cups water

Fried garlic/onion/shallots for toppings

Chili sauce (optional)

Direction:

• In a large pot, add water and red beans
• Boil in medium heat for 15 minutes
• Add beef and boil for another 15 minutes
• Remove bubbles from the surface
• Add garlic, shallot, carrots, and celery and boil for another 15 minutes
• Add tomatoes and boil till all vegetables are cooked and the beans are soft
• Add water if necessary (better with lots of water)
• Serve with fried garlic/onion/shallots and chili sauce

KOREAN SWEET PANCAKES (HODDEOK) A LA MAANGCHI

8 pancakes

Ingredients:

Dough

1 cup lukewarm water

2 tbs white sugar

2 tsp dry yeast

1/2 tsp salt

1 tbs oil 

2 cups all purpose flour

Filling

1/2 cup brown sugar

2 tbs chopped walnuts

Direction:

• Place water in mixing bowl and add white sugar, yeast, salt, and oil (stir well)
• Add all purpose flour a little bit at a time and mix well using spoon
• Let the dough sit at room temperature for 1 hour (with lid on)
• Knead the dough to remove bubbles (make sure to spread flour to avoid stickiness)
• Let the dough rise again for another 20 minutes
• In the meantime, mix filling ingredients in a small bowl
• Knead the dough again to remove bubbles and spread flour on cutting board before hand
• Divide dough into 8 balls
• Flatten each ball, add the filling to the center, and wrap into a stuffed ball
• Heat up non-stick pan with a little oil on a medium heat
• Place the stuffed ball on the pan and press using spatula
• Cook for 1 minute (till golden brown) before flipping
• Flip the pancake, turn heat to low, and cover the lid
• Cook for another 1 -2 minutes till both sides are golden brown
• Serve while it's still hot

KOREAN BEEF SHORT RIBS (GALBIJJIM) A LA MAANGCHI

Ingredients:

2 lbs beef short ribs

5 shiitake mushrooms

Water for boiling

2 cups water for seasoning

1 tbs cooking wine

4 tbs soy sauce

1 tbs brown sugar

8 cloves garlic, minced

1/2 onion, sliced

1/2 tsp black pepper

1 tbs sesame Oil

2 cups baby carrots

2 tbs honey

Direction:

• Soak shiitake mushrooms in warm water for 5 hours and cut
• Soak short ribs in cold water for at least 30 minutes (change water a few times)
• Boil water in a large pot and add short ribs to boil for 10 minutes
• Drain boiled short ribs and wash in cold water
• Clean the large pot and place cleaned short ribs in the pot
• Mix seasoning in a bowl: water, soy sauce, garlic, onion, wine, and brown sugar
• Add seasoning to the large pot and boil in medium heat for 20 minutes (cover with lid)
• Add carrot and mushrooms to the pot and simmer for 1 hour over low heat till the meat is tender (stir occasionally and cover with lid) 
• Add honey, sesame oil, and black pepper and heat in high heat until liquid evaporates

SWEET AND SOUR MEATBALLS

Ingredients:

20 oz meatballs

4 tbs apple cranberry chutney

4 tbs orange marmalade

4 tbs sweet chili sauce

1 tsp salt

Direction:

• Heat up pan on medium heat
• Melt apple cranberry chutney, orange marmalade, sweet chili sauce, and salt on pan
• Add meatballs and mix well
• Cover with lid and simmer for 2 minutes
• Turn meatballs, cover lid, and simmer till meatballs are cooked

APPLE CRANBERRY CHUTNEY

SWEET CHILI SAUCE (FOR SPRING ROLLS)

ORANGE MARMALADE

KIMCHI PANCAKE

Ingredients:

1 cup chopped kimchi (preferably older kimchi; ~1 month)

1 cup all-purpose flour

3/4 cup water

3 tbs kimchi juice

1 egg

1/2 tsp salt

Oil

1 tbs apple cider vinegar

3 tbs low-sodium soy sauce

1 tbs sesame seeds

1/2 tbs chili pepper flakes

Direction:

• Mix well flour with a little bit of water each time
• Add kimchi juice, egg, and salt and mix well
• Add finely chopped kimchi and mix well
• Heat pan with oil (the more oil, the crispier; I use less oil)
• Spread batter thinly and evenly on the pan
• Cook 2 minutes on each side till golden brown and cooked
• Press with spatula as you cook them
• Mix vinegar, soy sauce, sesame seeds, and pepper flakes together for dipping sauce

SLOW COOKED BBQ RIBS A LA DEVIE L.

Ingredients:

3 lbs pork spare ribs or baby back ribs, cut
6 fresh tomatoes, diced

3 tbs brown sugar

1 tbs apple cider vinegar

3 tbs wine

1/2 tbs Worcestershire sauce

1 tbs low sodium soy sauce

1 tbs chili powder (more if you like)

1/2 green paprika, diced

6 cloves garlic, minced

1/2 tbs salt

Direction:

• Cut fat from the ribs
• Rinse ribs with cold water to remove blood and dry
• Place ribs in crock pot/slow cooker
• In a bowl, mix the rest of the ingredients
• Take 3/4 of the mixture and blend/juice them
• Place the blended mixture in the crock pot to cover the ribs
• Add the remaining 1/4 to the crock pot as well
• Cook in low for 8 hours
• (Optional) I like to remove more fat from the sauce before serving
• Serve on rice or pasta