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Tuesday, August 31, 2010

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

Monday, August 30, 2010

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

Sunday, August 29, 2010

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

Saturday, August 28, 2010

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

Friday, August 27, 2010

Wednesday, August 11, 2010

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

Sunday, August 1, 2010

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