Recipes!

[SunWuKong]

share your recipes here.

[iris]

Sweet Red Bean Soup - Dessert (http://www.cooking.com/recipes/static/recipe3237.htm)

http://www.cooking.com/images/recipes/rerecite/RE_trang04v.jpg

The vibrant color of red signifies happiness and luck. For this reason, it is always present at special celebrations such as weddings, birthdays, and most of all the Chinese New Year. This soup is made of red azuki beans, which are small, dried sweet-flavored beans. The dried lotus seeds, with a slight nutty flavor, are added to create a dramatic contrast in color and texture. The soup may be served hot, at room temperature, or chilled.

1 cup dried red azuki beans, soaked 4 hours or overnight, drained

1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained

1/3 cup to 1/2 cup sugar

Combine beans and 7 cups water in large pot. Bring to boil. Reduce heat to medium-low. Cook uncovered until beans are tender and the liquid has reduced by 3 cups, about 2 hours. Add the lotus seeds and cook until almost tender, about 20 minutes longer. Divide soup among 8 soup bowls and serve.

--------------------------------------------------------------------------------
Nutrition Facts
--------------------------------------------------------------------------------
Serves 8
Facts per Serving
--------------------------------------------------------------------------------
Calories: 119
Fat: 0g
Carbohydrates: 24g
Cholesterol: 0mg
Sodium: 3mg
Protein: 6g
Fiber: 4g
% Cal. from Fat: 0%
% Cal. from Carbs: 81%

Original Recipe (http://www.cooking.com/recipes/static/recipe3237.htm)

[tapestrybabe]

NABAK KIMCHI

http://www.come-to-korea.com/korea/img/t02_img01.gif

This is an easy assembled all-season kimchee, but popular in the spring. It is fresh and clean-tasting if left unfermented. If fresh red chilies are not available, use red hot chili powder...

3 radishes: cut into 1 inch slices
1 napa cabbage: cut into 1 1/2 inch pieces
1 cup Korean watercress: (minari) cut into 2 inch lengths
8 scallions: cut into 2 inch length
1/3 cup crushed garlic
1/4 cup chopped fresh ginger
1/2 cup red hot fresh chili pepper
4 oz. coarse sea salt
1 1/2 quantities *rice porridge
1 quart water

1. Place radish and cabbage in a container. Add the minari and scallions
2. Blend the garlic, ginger and chili in a food processor. Mix with the salt, porridge, and water. Pour into the container and mix well. You can eat immediately or allow the kimchee to sit for 1-2 days.

*Rice Porridge recipe (makes 1/2 cup)
Dissolve 1 tablespoon rice flour in 3/4 cup water;bring to boil and cool...

Note:The kimchee should be eaten within a week; otherwise it turns too sour.

recipe taken from my Kimchee Cookbook (http://www.amazon.com/exec/obidos/tg/detail/-/9625935061/ref=cm_wl_ovu-pg.1-pos.3/002-5217129-7537607?v=glance&coliid=I2FNVBQH2K3RTK&me=ATVPDKIKX0DER)

[Napoleon Chynamite]

Anything info for kimchi pokkeumbap and pad thai greatly appreciated :)

[kasia]

From Blkasiangirl

(i'm going to try this. thanks!)



"Yo' mama's fried chicken"

*Wash and clean the chicken. Leave chicken damp, don't pat it dry. Cut off any extra fat! Put into a bowl.

*Salt or seasoning salt, pepper, hot sauce. Add enough seasoning to your personal taste. Mix to coat well.

*Let it set for awhile (if you can wait)

*heat enough cooking oil to fry - about one cup. Depending on the size pan. If you're using a deep fryer your set. Cook on medium flame.

**side note**
How do you know when the oil is hot? Take a pinch of flour and drop it into the oil. If it starts sizzling, it's ready. Make sure your oil is not too hot where it is smoking. If it is turn it down.

*put enough flour into a plastic bag to coat chicken pieces. ( or do it like my mom and her peeps do, a brown paper bag. Sometimes I swear that brown bag holds the true secret to good chicken). If you would like, you can add some more seasoning to the flour. Add chicken to flour and shake until pieces are coated.

*Carefully put chicken into the hot oil, cook until golden brown, turning often to cook evenly. To see if it is done? Stick chicken with fork when juices run clear, it's done. If you are using a deep fryer, it's done when the pieces float.

Serve with some hot sauce, lemon aid ice tea, french fries or potatoe salad, hot biscuit and a peach cobbler.

[blkazngirl]

Jerk Chicken

Personel note - Besides my daughter, this is the next best thing I got from my ex, :lol: !

*This stuff will set your butt on fire if you've got a heavy hand with measurements, so be careful!

*I use Walkers Jerk Seasoning - which is pretty good. Look in the international section of the store. I advice people to start with the mild if you are not use to spicey hot food. If you can't find Walker's, try another brand that let's you have a choice of hotness.

Rinse chicken and pat dry with paper towels.

*Rub chicken with traditional jerk seasoning using your hands. use rubber gloves, trust me this stuff burns if you've got a little cut. and don't get it near your eyes!

*The amount per piece of chicken will vary depending on how spicy you want that piece to be. Generally one teaspoon for a chicken breast is enough for a rather spicy piece. Use less seasoning if you don't like very spicy foods. I always cook like the wing first to see if it's right spiceyness. If it's ok with your taste buds, then let the cooking begin.

*One tablespoon on a chicken breast will be VERY HOT, but still delicious. In order to accommodate all guests, I generally do a range of heat. Most chicken breasts I make spicy while I'll make drumsticks only slightly spicy (these are for the kids and the less adventurous). Make sure that you separate the pieces by heat and don't mix them us -- once you barbeque the chicken you won't be able to tell which pieces are less hot or more hot without tasting them!

*Heat is also a function of how long the jerk seasoning has been marinating the chicken. I generally put on the seasoning about two hours before I actually barbeque the chicken. This allows for some of the flavor (heat) to penetrate the meat, but doesn't cause them to burst into flames on their own! You can also marinate overnight in the refrigerator (not on your counter) if you want even more flavor AND even more heat.

*Cook the chicken on a barbeque. I prefer charcoal/wood over gas simply for added flavor. You can use a gas grill though -- and, as a last resort, even bake in the oven. But, barbeque always tastes better! On the barbeque, cook for a while with the top off (open flame) before closing the lid to cook more slowly. It can also be cooked in the oven by baking it.

*Cook until the juices run clear when you cut into the largest piece. If the juice is bloody or pink, the chicken is not done.

Serve with black beans and rice, fried plantains. Girl, now you talk'in.

[blkazngirl]

Jerk pork done the same way as the chicken. Talk about not your ordinary pork chop! Slap that sucker between some wonder bread, oh yeah!

[moschikat]

mnfngh.

Broke ass college student salad (Thai style) : :lol:

lettuce/tomatoes/cucumbers/ red onion (sliced thinly) --> anything else you have in the fridge.

some sort of meat : ham, sausages, leftover steak from the blind date you went on, etc etc.

throw everything in a bowl (after it has been chopped up into bite sized pieces)

key ingredients : fish sauce, lime juice and chilies

toss and add key ingredients to your liking . . . . :P

[blkazngirl]

Peach Cobbler

Large can of peaches
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening or butter
1/2 cup milk


* Preheat oven to 400 degrees F (200 degrees C).

* To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.

* place peaches in pan along with alittle of the peach juice. And drop dough onto peaches in 6 equal-size spoonfuls.

* bake 25 to 30 minutes or until topping is golden brown.

[SunWuKong]

blkazngirl... momma have mercy!
you're making me hungry...

[kimpossible]

Originally posted by SunWuKung@Feb 20 2003, 01:30 PM
blkazngirl... momma have mercy!
you're making me hungry...
do what i'm doing. copying, pasting and saving while i'm drooling.

[537]

Lo Mein (A.K.A. Chinese Prison Food)

http://www.quickspice.com/scstore/images/noodle-shrimp_lg.jpg

Ingredients:

2 Chinese Sausages (O.G. LOP CHONG)
6 Lumps of Imitation Shrimp Noodle
2 Tablespoons of Vegetable Oil
Some Oyster Sauce

Black Bean Chili Sauce (optional)
Chopped green onions (optional)

Prep time: 15 minutes

*Steam the sausages until they are plump and juicy. Slice into bitesize pieces, and set aside.

*In a pot of boiling water, dump all 6 noodle lumps in for 2 minutes. Separate the clumps with chopsticks, and cook until desired consistency. Drain the water and place the cooked noodles in a mixing bowl.

*Heat the oil in a small saucepan until it thins. Turn off heat and mix in chili sauce if desired. Drizzle heated oil on the noodles, and toss with chopped green onions, oyster sauce (season to taste), and sliced sausages.

Serves 2-3



Ghetto grub asian style.

[kasia]

Originally posted by 537@Feb 20 2003, 02:39 PM
2 Chinese Sausages (O.G. LOP CHONG)
what's an o.g. lop chong? a lop chong of an o.g.? *amused*

edit: k, it's actually kinda grossing me out now.

[537]

:(

[kasia]

Originally posted by 537@Feb 20 2003, 02:54 PM
:(
sorry, les.

actually, i think swk mentioned he has an o.g. lop chong. i wonder if we could use his. and the webmaster's. we need two according to your recipe. *takes out knife*

[SunWuKong]

Originally posted by kasia@Feb 20 2003, 05:56 PM
sorry, les.

actually, i think swk mentioned he has an o.g. lop chong.  i wonder if we could use his.  and the webmaster's.  we need two according to your recipe.  *takes out knife*
you are not coming near my lop chong with a knife
go look for AB's

[blkazngirl]

Originally posted by Hello_Hapa@Feb 20 2003, 09:34 PM
Originally posted by SunWuKung@Feb 20 2003, 01:30 PM
blkazngirl...  momma have mercy!  
you're making me hungry...
do what i'm doing. copying, pasting and saving while i'm drooling.
I think that's was how my mother trapped my dad,
(amongest other things) :lol:

[SunWuKong]

Originally posted by blkazngirl@Feb 21 2003, 09:56 AM
Originally posted by Hello_Hapa@Feb 20 2003, 09:34 PM
Originally posted by SunWuKung@Feb 20 2003, 01:30 PM
blkazngirl... momma have mercy!
you're making me hungry...
do what i'm doing. copying, pasting and saving while i'm drooling.
I think that's was how my mother trapped my dad,
(amongest other things) :lol:
feed me and sex me up. that's all i really need from a woman.

[kasia]

Lumpia (filipino cuisine)
http://www.tribo.org/images/lumpia.jpg
2 pounds ground pork or beef
1 can water chestnuts, sliced into small pieces
1 piece carrot, grated
1 cup shrimps, cooked, unshelled, minced
1 cup raisins
sesame oil
soy sauce
1 medium sized onion, grated or sliced into tiny pieces
2 cloves garlic, crushed
oil for frying
2 egg yolks
lumpia wrapper (made from rice) (wonton/egg roll wrappers will do but they are not so great)
ground black pepper
green onions, sliced into pieces
Mix ground meat, water chestnuts, carrots, shrimps, raisins, sesame oil, onions,1 egg yolk thoroughly. Add soy sauce or salt, and pepper to taste. Put a one table spoon lump of meat mixture in the middle of the wrapper. Flatten mixture. Roll wrapper like a log the size of a your thumb. Fry.

Serve with pineapple juice thickened with corn starch as sauce. Or with a mixture of soy sauce and lemon.

[kasia]

here's a healthy alternative to 'yo mama's fried chicken'. not as crunchy, but tasty nonetheless.
it's also lizzie mcguire's favorite dish :P

Oven-Fried Chicken

Whole chicken Chicken breasts
2 1/2 - 3 1/2 lb chicken (cut up) 4-6 boneless breasts
1 Tbsp margarine or butter 1 Tbsp
2/3 cups Bisquick (original) 1/3 cup
1 1/2 tsp paprika 1 tsp
1 1/4 tsp salt 1/2 tsp
1/4 tsp pepper 1/8 tsp

Heat oven to 425 degrees. Melt margarine or butter in 13 x 9 x 2 pan in oven.

Mix: Bisquick, paprika, salt and pepper. Coat chicken. Place skin sides down in pan.

Bake 35 min, turn; bake 15 minutes or until done.
(20 in parenthesis...I assume this is 20 min. instead of 35 if you are doing the boneless breasts)

[Napoleon Chynamite]

thanx for the lumpia thing...i will need it (to give to my mom to beg her to make it)

[mr. x]

speaking of Frozenpizza, here's my lil recipe

preheat 400 degrees F.

Remove plastic warpper

place on pan

put in oven

cook for 20 minutes

serve

[Napoleon Chynamite]

Preheat?? Whassa that mean? Like, you are heating it or adding warmth to the food, but not really heating it yet?? Microwave is easier and more efficient...blahhhh :P

[SunWuKong]

1. take tv dinner out of box
2. remove film cover
3. microwave for 6 minutes


presto! mm mm good.

[shy]

here's one i just did this weekend for some friends who came over for brunch:

1 frozen pie shell
1 tbsp dijon mustard
3/4 asparagus, roughly chopped
1 small onion
1 tbsp vegetable oil
1 cup smoked salmon
3 tbsp dill
1 1/2 cup shredded swiss cheese
3 eggs, beaten
1 cup milk
salt and pepper, a pinch each

1. spread dijon mustard evenly alone inside of pastry shell.
2. in oil, stir fry the asparagus and onion until crispy-tender. spread evenly in pie shell.
3. pour salmon, cheese, and dill in pie shell, spreading evenly.
4. beat 3 eggs, mixing in the milk, salt and pepper.
5. pour egg mixture over the other ingredients already in pie shell.
6. in a 375F preheated oven, place pie on baking tray and cook for 35-45 minutes.
7. remove from oven and let stand for 10 min before cutting and serving.

served with tossed green salad, juice and freshly brewed coffee! or... serve with some champagne cocktail of your choice.

[purezero]

Here, I'll share this crazy messed up pancake mix that I found online. They turned out like fortune cookies/dan goon (sweet egg roll cookies) for me.

These pancakes are the bestest ever!!!

1  cup all-purpose flour (sifted)
2  teaspoons baking powder
1/4  teaspoon baking soda
1/4  cup butter
1/2  cup sugar
1 egg
2/3  cup milk

1. Sift flour,baking powder,And baking soda all together.
2. Cream butter,and gradually add sugar creaming till light and fluffy.
3. add egg beating thoroughly.
4. Add Flour mixture alternately with milk beating till mixture is smooth.
5. Heat griddle or frying pan.
6. Lightly Grease.
7. Put enough batter on hot griddle to make size of pancake you desire.
8. Cook until bubbly on top and turn.
9. Brown other side,and serve with your favorite topping.
10. Syrup,Jelly,fruit or whatever you like.

That came from here (http://www.recipezaar.com/recipe/getrecipe.zsp?id=60755).

Why I chose to use that recipe, I'm not so sure. Maybe I was in a rush or something. It decieved me. Those were NOT pancakes. :lol:

[windup]

a dinner I cooked for friends last weekend. actually not too complicated and seemed to go over very well.

grilled marinated ahi tuna steaks in a ginger shitake mushroom cream sauce

dijon radish mash potatoes

baked asparagus

tuna:
about 6-8oz cuts, marinate for 30-60min in olive oil, a little lemon juice, salt and pepper. mid-rare is about 3 min per side on med-high heat.

cream sauce (serves about 4):
~1tbsp minced ginger
~1 tbsp minced garlic
~2-3 tbsp chopped green onions
1 cup finely chopped shitake mushrooms
~2-3 tbsp of soy sauce
1/2-1 cup rice wine or dry white wine
1 cup heavy cream
white pepper

saute mushrooms in olive oil a few minutes over med heat.
add ginger, garlic, green onions and saute for another few minutes, careful not to burn anything.
add the wine, soy and allow it to reduce for a minute or two.
mix in cream over low heat and allow to simmer about 3-5 minutes.
pepper to flavor.

potatoes:
this is easy since it's almost all about what your taste is. I generally follow a 2/3 "baking" potatoes to 1/3 radish mixture. I find it gives a different texture and lighter taste. For about 2 lbs of potatoes and 1lb of radishes I like to add ~1cup of cream, ~1/4 cup of butter, 3-4 tbsp of dijon mustard. Takes about 25min of boiling for the roots to cook, then it's just mash, mix, and add some salt and pepper.

asparagus:
super easy too. lightly coat in extra virgin olive oil and butter. sprinkle with salt and pepper. 325-350 F oven for 10-15mins.

took me about 45min to cook all this, so it's not all that bad. goes even faster if you have a little help.

[soupdragon]

kimchi bokkum bap

http://www.koreainfogate.com/image/taste/kimchi/pilaf.gif

[ Ingredients ]
cabbage kimchi 1/2 section, boiled rice 4 bowls,beef 100g, onion 1 root, carrot 1/2 piece, pimento 1 piece, chopped garlic a little bit, sesame oil (some), culinary salt (some), edible oil (some), powdered sesame with salt (some)

http://www.koreainfogate.com/image/taste/kimchi/kim_m2.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m3.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m4.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m5.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m6.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m7.jpg

[ Recipe ]

1. Cut kimchi into suitable size after removing all stuffing of kimchi.
2. Cut all the carrot and onion into 5mm lengths.
3. Cut pimento into half and take away seeds inside.
4. Cut all the beef into suitable size.
5. Fry all of kimchi, carrot, and beef on a cooker and then, fry with all the prepared onion, carrot, and pimento.
6.Add Flavor to the well-done ingredients and then, fry 4 bowls of rice to put on a plate.

* Beef could be replaced by chicken, pork, shrimps, or ham.


source: www.koreainfogate.com

[soupdragon]

and there's a great site with korean recipes in english

http://www.koreankitchen.com/

[ay dee]

if anyone has any vegetarian recipes, that would be great....i'm trying to figure out if a vegetarian nang myun is feasible and worth experimenting with. any ideas?

[Napoleon Chynamite]

Originally posted by soupdragon@Jun 24 2003, 12:39 AM
kimchi bokkum bap

http://www.koreainfogate.com/image/taste/kimchi/pilaf.gif

[ Ingredients ]
cabbage kimchi 1/2 section, boiled rice 4 bowls,beef 100g, onion 1 root, carrot 1/2 piece, pimento 1 piece, chopped garlic a little bit, sesame oil (some), culinary salt (some), edible oil (some), powdered sesame with salt (some)

http://www.koreainfogate.com/image/taste/kimchi/kim_m2.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m3.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m4.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m5.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m6.jpghttp://www.koreainfogate.com/image/taste/kimchi/kim_m7.jpg

[ Recipe ]

1. Cut kimchi into suitable size after removing all stuffing of kimchi.
2. Cut all the carrot and onion into 5mm lengths.
3. Cut pimento into half and take away seeds inside.
4. Cut all the beef into suitable size.
5. Fry all of kimchi, carrot, and beef on a cooker and then, fry with all the prepared onion, carrot, and pimento.
6.Add Flavor to the well-done ingredients and then, fry 4 bowls of rice to put on a plate.

* Beef could be replaced by chicken, pork, shrimps, or ham.


source: www.koreainfogate.com
thanx! ^^ I was wondering if anybody was gonna respond to my post/request.

[littlebutfierce]

<!--QuoteBegin-ay dee+Jun 27 2003, 04:58 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (ay dee @ Jun 27 2003, 04:58 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> if anyone has any vegetarian recipes, that would be great....i'm trying to figure out if a vegetarian nang myun is feasible and worth experimenting with.&nbsp; any ideas? [/b][/quote]
I don't have a specific recipe like that, but here are a couple of veg recipe websites that I love & that have tons of stuff listed:
Vegan-food.net (http://www.vegan-food.net/)
Vegweb (http://vegweb.com/)

[SunWuKong]

this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1. Slice up and fry a can of Spam.
2. Put a slice of fried Spam on top of a piece of seaweed.
3. Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4. Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5. Eat.

[amietron]

<!--QuoteBegin-SunWuKung+Aug 5 2003, 03:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SunWuKung @ Aug 5 2003, 03:50 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1.&nbsp; Slice up and fry a can of Spam.
2.&nbsp; Put a slice of fried Spam on top of a piece of seaweed.
3.&nbsp; Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4.&nbsp; Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5.&nbsp; Eat. [/b][/quote]
without the kimchi, it's a common snack in hawai'i known as spam musubi! :P

[SunWuKong]

<!--QuoteBegin-amietron+Aug 5 2003, 08:04 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (amietron @ Aug 5 2003, 08:04 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-SunWuKung+Aug 5 2003, 03:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SunWuKung @ Aug 5 2003, 03:50 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1. Slice up and fry a can of Spam.
2. Put a slice of fried Spam on top of a piece of seaweed.
3. Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4. Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5. Eat. [/b][/quote]
without the kimchi, it's a common snack in hawai'i known as spam musubi! :P [/b][/quote]
oh!
that makes me feel brilliant. :dance:

[bigwong235]

<!--QuoteBegin-amietron+Aug 5 2003, 04:04 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (amietron @ Aug 5 2003, 04:04 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-SunWuKung+Aug 5 2003, 03:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SunWuKung @ Aug 5 2003, 03:50 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1. Slice up and fry a can of Spam.
2. Put a slice of fried Spam on top of a piece of seaweed.
3. Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4. Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5. Eat. [/b][/quote]
without the kimchi, it's a common snack in hawai'i known as spam musubi! :P [/b][/quote]
amy makes goooooooooooooooooood spam musubi. i think i ate it for a couple of days at berkeley when i ran out of food.

[kasia]

<!--QuoteBegin-amietron+Aug 5 2003, 04:04 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (amietron @ Aug 5 2003, 04:04 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-SunWuKung+Aug 5 2003, 03:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SunWuKung @ Aug 5 2003, 03:50 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1. Slice up and fry a can of Spam.
2. Put a slice of fried Spam on top of a piece of seaweed.
3. Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4. Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5. Eat. [/b][/quote]
without the kimchi, it's a common snack in hawai'i known as spam musubi! :P [/b][/quote]
minus the rice, though. rad's recipe sounds kinda gross - no offense.

[himura-dono]

<!--QuoteBegin-soupdragon+Jun 24 2003, 12:45 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (soupdragon @ Jun 24 2003, 12:45 AM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> and there's a great site with korean recipes in english

http://www.koreankitchen.com/ [/b][/quote]
i :luv: you =)

i was just gonna search for some sites that didn't require me buggin my korean friend's to translate.

[SunWuKong]

<!--QuoteBegin-kasia+Aug 20 2003, 08:54 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (kasia @ Aug 20 2003, 08:54 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-amietron+Aug 5 2003, 04:04 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (amietron @ Aug 5 2003, 04:04 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-SunWuKung+Aug 5 2003, 03:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SunWuKung @ Aug 5 2003, 03:50 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1. Slice up and fry a can of Spam.
2. Put a slice of fried Spam on top of a piece of seaweed.
3. Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4. Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5. Eat. [/b][/quote]
without the kimchi, it's a common snack in hawai'i known as spam musubi! :P [/b][/quote]
minus the rice, though. rad's recipe sounds kinda gross - no offense. [/b][/quote]
it's an acquired taste. you wouldn't understand.

[sunyang]

<!--aimg--><img src='http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_400.jpg' alt='--Resize_Images_Alt_Text--' width='400' height='391' class='attach' /> (http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_400.jpg)<!--Resize_Images_Hint_Text--><!--/aimg-->

Oyako Donburi

Ingredients (for 2 servings)

1.5 cup chicken thigh
1 onion
1 tablespoon green peas (frozen)
2 eggs
3 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons mirin (sweetened sake)
2 teaspoons sake

Preparation

1. Slice chicken into small bite-size pieces, pour boiling water on them for removing smell and extra fat, and drain.
2. Slice onion.
3. Boil green peas slightly.

Recipe

4. Put 1 cup water, salt and pepper, chicken and onion in the pan and cook them. Turn the fire down after boiling soup. Cook it for 2 or 3 minutes.

5. Spread the beaten egg over the onion and meat in the pan. Sprinkle green peas on egg and cook until the egg hardens partially.

6. Put the hot rice in each of two bowls. And place everything in pan on top of the rice.

Bon appetit!

<!--aimg--><img src='http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_1.jpg' alt='--Resize_Images_Alt_Text--' width='150' height='107' class='attach' /> (http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_1.jpg)<!--Resize_Images_Hint_Text--><!--/aimg-->

<!--aimg--><img src='http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_2.jpg' alt='--Resize_Images_Alt_Text--' width='150' height='105' class='attach' /> (http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_2.jpg)<!--Resize_Images_Hint_Text--><!--/aimg-->

<!--aimg--><img src='http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_3.jpg' alt='--Resize_Images_Alt_Text--' width='150' height='106' class='attach' /> (http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_3.jpg)<!--Resize_Images_Hint_Text--><!--/aimg-->

<!--aimg--><img src='http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_4.jpg' alt='--Resize_Images_Alt_Text--' width='150' height='107' class='attach' /> (http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_4.jpg)<!--Resize_Images_Hint_Text--><!--/aimg-->

<!--aimg--><img src='http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_5.jpg' alt='--Resize_Images_Alt_Text--' width='150' height='104' class='attach' /> (http://www.hi-ho.ne.jp/cooking/image/basic/oyakodon/74_5.jpg)<!--Resize_Images_Hint_Text--><!--/aimg-->

[nonamerasian]

Unwilling to dish out almost $20 for a strawberry cake at Junior's?

I am. I gotta try this (http://abcnews.go.com/sections/GMA/GoodMorningAmerica/recipes/recipe990210_cheescake.html) recipe.

[Me<--insonmiac]

What about coconut rice??? I still remember the first time I ate coconut rice at Banana Leaf. mmm...the stuffs so good

[amietron]

Mochiko Fried Chicken

5 lbs chicken pieces (boned for more flavor)
1/2 cup mochiko
1/2 cup sugar
1/2 cup cornstarch
1 1/4 teaspoons salt
3/4 cup soy sauce
5 eggs
4 cloves chopped garlic
1/2 bunch finely chopped green onions

- mix ingredients in a large tupperware container.
- add uncooked chicken to mix and stir
- soak chicken in mix overnight in fridge (at least 6 hrs) occasionally stirring

Deep fry in medium hot oil as batter tends to burn easily
isn't that basically like chicken karaage?

[kasia]

Sukiyaki




1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
1 Lb. lean beef, sliced paper-thin across the grain,
then cut into bite-sized pieces
1 bunch Scallions, cut into 2" lengths, both white and green
1 block of fresh tofu, cut into bite sized squares
1-12 oz. can of shirataki (yam noodles)
(This is optional as they are very expensive on the east coast)
1-16 oz. can of bamboo shoots, sliced thin
1/2 Lb. fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4" thick
1/2 c. Soy Sauce
1/2 c. Sugar
1 c. Water
2 T. Sake, Mirin or dry sherry

Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl.

Then immerse the scallions in the pocket you have just created in th skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.

Sauce:

Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

Sukiyaki is generally served with rice.

Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth.

[mr. x]

mmmm, garlic fries

so good and yet so bad for you.

[teaz0r]

i dunno what to call it.

you need:

mussels
dry white wine
water
basil
1/4 stick of butter
salt & pepper.


wash and clean the mussels.
pour water into a large pot. fill it to about 1/4 of the pot.
put butter in pot
put pot on medium heat.
when water begins to simmer. shove mussels in to pot.
sprinkle salt and pepper.
pour as much white wine in. a bottle normally works.
then just dump the basil leaves in.

wait for a bit. till the mussels open.
add more salt and pepper to taste.
you can stick butter more butter in there too.

[John0101]

Tuna-Fish Sandwish

1 Can of Tunafish in water
2 Slices of whole wheat bread
1 Slice of cheese (any type)
2 tspn of mayo

salt and pepper to season for your liking

open can of tuna fish and mix with mayo and season with salt and pepper. Toast the two slices of bread and then place on the cheese and tunafish. Pop in the microwave for 25-30 sec at moderate temp.

[Kuchana]

Ok here's one I experimented with and it turned out great! :)

Heat olive oil in pot for a few seconds
Throw in chopped garlic, onions, and jalepenos
Crack one egg into the pot
Add fresh or canned green beans
Add fresh or canned mushrooms
Add a can of beans
Add some saukraut at your own discretion
Stir all of it and let simmer for 5 minutes
Sprinkle some paprika, pepper, and hot sauce
Stir again and simmer for 2-3 minutes

Viola! Done!

If you so wish, heat some corn/flour tortillas on the stove for a few minutes and add the ingredients inside to make a burrito.

Or if you so wish, heat up a can of cream of mushroom soup and add it to the pot after you're done.

[SunWuKong]

let's put more recipes in here!

here is the format i would like to see. 3 sections: equipment, ingredients, and how to cook.

[kimpossible]

let's put more recipes in here!

here is the format i would like to see. 3 sections: equipment, ingredients, and how to cook.

someone is hungry

I cheated by copying and pasting from here (http://cheateat.typepad.com/blog/2004/09/imbb_8_lift_you.html)

1 chicken (approx 1.5kg), cut up
1/2 cup sesame oil
1 piece old ginger (approx 3 inches), peeled, sliced into 1/4 inch rounds
10 cloves garlic, peeled and smashed
1/2 cup shaoxing wine
1/2 cup dark soy sauce
2 tablespoons sugar
3/4 cup fresh basil leaves


If possible, use free range chicken, which we call kampong chicken in Singapore, the flavour will be so much better. Hack the chicken into 2 inch pieces.


Heat the sesame oil in a large pan. Add the ginger and garlic and fry until fragrant. Add the chicken and cook until the outside flesh no longer looks pink.


Mix shaoxing wine, soy sauce and sugar in a bowl and add to the chicken. Cover the pan and stir occasionally, until the liquid is reduced by half and the chicken is cooked through which will take about 15 to 20 minutes.


Stir in the basil leaves just before serving.




Kim's notes: you can't get the same type of chickens. US chickens tend to be much fattier and less flavorful, IMO. I also don't necessarily use Shaohsing wine - maybe you're supposed to but I'll use other if I don't have Shaohsing on hand. It's not a dealbreaker for me.

I also keep an eye on the chicken and turn it over so all sides get flavor. One thing I do with basil is buy or grow about one ziploc bag full and freeze what I don't use. As soon as it's frozen I smash the leaves - they shred very well. You can dole them out as you need them. About the 1/2 cup measurements, you should be able to just use a rice bowl-ful instead. Or eyeball it. It doesn't have to be exact. I certainly don't cut my ginger into rounds. Chunks go in and that's about it.

One large difference between this recipe and how I learned is we didn't cook the chicken first but let it soak in the wine, ginger and garlic, etc., then cooked it. This could be 'wrong' I don't really know. But definitely no basil until the end. Has to be strong and fresh.

Anyhow, here's how I handle chickens. I prefer to wait until Costco has a buy one set of two chickens get one set free offer. $9 for four chickens. I take the one whole beast at a time, cut the breasts off and shred them. I save that for like a stir fry or something. Then I chop off as much of the back and legs I can from the rest of the body. That part I use for san bei ji. I remove some of the skin and fat because it's much fattier than Asian chickens. The leftover carcass and innards I boil for soup. Don't boil the liver though, it'll impart an unpleasant flavor and color because of the bile. Unless you really want that, I guess.

But for the most part I make one chicken into three different dishes to stretch it out and use all the parts. Kinda like a take on kao ya san suh or whatever it's called.

forgot equipment

large frying pan w/lid to control evaporation and cooking time
steel tongs (i use big chopsticks only after it's cooked on the outside)
big fucking cleaver. crunches bones and smashes garlic.

[SunWuKong]

someone is hungry

well, the thought of san bei ji made me hungry.

ok, i already have the big fucking cleaver and all the other equipment necessary. the main question is the chicken. i would probably fuck it all up if i try to cut up a whole chicken. hopefully frozen chicken wouldn't be too bad. i'll move on to the whole (or half) chicken if i ever get the cooking part right.

if i do try this i'll probably also not wait till it's cooked to add the cooking wine. it would probably make the meat taste better by adding it earlier. what can be a replacement for Shaoxing wine? can any regular cooking rice wine do?

[rice cracker]

How to make bulgogi (http://www.xanga.com/item.aspx?user=minnesotaricecracker&tab=weblogs&uid=136553819) by moi :smile:

[kimpossible]

what can be a replacement for Shaoxing wine? can any regular cooking rice wine do?

I also don't necessarily use Shaohsing wine - maybe you're supposed to but I'll use other if I don't have Shaohsing on hand. It's not a dealbreaker for me.



jeezus that bul go gi looks good.

[SunWuKong]

ok, well i will try the san bei ji soon. but i asked my father how to cook some chicken last night and he gave me this receipe he thought was really simple but that looks kind of complicated for me. i don't know what it's called. i think it's just something he invented. you marinate it with oyster sauce, corn starch, sugar, and some other stuff. then you cook with potatoes by simmering it water. maybe i'll come up with a name for it if i'm successful with this tonight.

after that i'm going to either try to make my mother's very delicious porkchops which she claims she learnt how to cook from her mother, or i'll try to make the san bei ji.

[seanp]

How to make bulgogi (http://www.xanga.com/item.aspx?user=minnesotaricecracker&tab=weblogs&uid=136553819) by moi :smile:
wow .. omg look at the meat :eek: yummy

[SunWuKong]

ok, i have successfully made my father's chicken + potatoes dish. i'm going to try my mother's pork chops either tonight or tomorrow night. i might not be able to do it tonight because i'm still missing a couple of ingredients for the marination and the marination is supposed to take at least 2 hours. after that i'm trying the san bei ji.

[kimpossible]

ok, i have successfully made my father's chicken + potatoes dish. i'm going to try my mother's pork chops either tonight or tomorrow night.

your momma's pork chop recipe goes here. i've reserved a spot.

*pats spot*

[SunWuKong]

your momma's pork chop recipe goes here. i've reserved a spot.

*pats spot*

ok. apparently it's a pretty simple dish. my father's chicken was much more complicated, even though he claims it's one of the simpler dishes he makes. i'll post both when i get home.

[SunWuKong]

ok, i've made my mother's pork chops. it wasn't as good as mother's for some reason, but it was alright nonetheless. maybe i just needed to marinate longer.


My Mother's Pork Chops
This is for cooking 4 pork chops. Adjust amounts of ingredients if necessary when cooking for different numbers of pork chops.

Ingredients
4 pork chops (not too thick)
Worcester sauce
Sugar
Corn starch
Soy sauce
Cilantro (2, or dried cilantro will work, too)

Equipment
Frying pan (or wok)
Cleaver
Big bowl

Instructions
Put in big bowl:
2 spoonfuls of Worcester sauce.
1 spoonful of soy sauce.
½ spoonful of sugar.
½ spoonful of corn starch.
2 chopped up cilantros, or equivalent or dried cilantros.
Tenderise pork chops by hitting them with the blunt end of the cleaver.
Wash and dry pork chops.
Put pork chops in big bowl and mix well, making sure the marinate covers both sides of each pork chops.
Marinate for at least 2 hours. (The longer the better.)
Put cooking oil on pan and heat till hot.
Cook pork chops on medium heat.

(This recipe can be used for steak, in which case replace Worcester sauce with A1 sauce.)

--------------------------------------------------------------------------------------------------------

and this is my father's chicken & potatoes


My Father's Chicken & Potatoes
This is for 8 pieces of chicken thighs. Adjust amount of ingredients if necessary with different amount of chicken.

Ingredients
8 chicken thighs
1 large potato
Soy sauce
Sesame oil
Oyster sauce
White pepper
Corn starch
Ginger
Sugar
Salt

Equipment
Frying pan (or wok)
Big bowl
Cleaver (if you need to cut through chicken bones)

Instructions
Put in big bowl:
1 spoonful of soy sauce.
1 spoonful of sugar.
Little less than 1 spoonful of corn starch.
Few drops of sesame oil.
Some white pepper.
Peel chicken skin.
Wash and dry chicken.
Cut up chicken.
Put chicken in bowl and mix well.
Marinate for at least half an hour. (The longer the better.)
Peel, wash, and cut up potato.
Put cooking oil on pan and heat pan till hot.
Slightly cook chicken in pan.
Take chicken out of pan.
Replace cooking oil in pan.
Put 1 slice of ginger in pan.
Put chicken back in pan.
Slowly put water in pan, until water is at least half covering chicken.
Put potato in pan.
Cook on high until water boils.
Put 1 spoonful of oyster sauce in pan.
Put a little less than 1 spoonful of soy sauce in pan.
Put 1 spoonful of sugar in pan.
Put a little bit of salt in pan.
Cook on medium heat for about 20 minutes.

[SunWuKong]

well i made the san bei ji (3-cup chicken). i just used frozen chicken. i made it for 6 pieces of chicken thighs.

some things i did differently:
- soaked the chicken in the sauce first as kim suggested.
- put the sesame oil in the sauce first instead of frying it in the pan.
- forgot to slightly cook it first before simmering it in the pan. :tongue:
- used "Kwang Tung" brand cooking rice wine.

it came out ok, but certainly not as good as i've had it in restaurants. i think i put too much garlic in. it kind of overwhelmed everything else i thought. and it probably would have tasted better if i wasn't using frozen chicken.

[haru908]

kate's face rocking steak

frying pan
extra virgin olive oil and/or butter

1 1/2 inch cut of new york, ribeye, or t-bone steak(best if you leave it in room temperature before cooking)
kosher or sea salt
peppercorn(freshly ground)
thyme(optional)

rub a liberal amount of salt and peppercorn on the steak. heat up extra virgin olive oil in pan. lower the fire to medium-low, slap the steak on that sucker and leave the room for 6 mins(i can't stress this enough, DO NOT MOVE OR TOUCH THE STEAK OR PAN). come back flip the steak and let it sit for another 5 mins. after that turn the fire up to high and cook each side for an additional minute. voila! you'll have a nice brown crusty exterior and warm pink interior(medium rare). serve with a wedge of lemon.

http://img.photobucket.com/albums/v101/haru908/002bdf60.jpg

[deez nuts]

kate's face rocking steak

frying pan
extra virgin olive oil and/or butter

1 1/2 inch cut of new york, ribeye, or t-bone steak(best if you leave it in room temperature before cooking)
kosher or sea salt
peppercorn(freshly ground)
thyme(optional)

rub a liberal amount of salt and peppercorn on the steak. heat up extra virgin olive oil in pan. lower the fire to medium-low, slap the steak on that sucker and leave the room for 6 mins(i can't stress this enough, DO NOT MOVE OR TOUCH THE STEAK OR PAN). come back flip the steak and let it sit for another 5 mins. after that turn the fire up to high and cook each side for an additional minute. voila! you'll have a nice brown crusty exterior and warm pink interior(medium rare). serve with a wedge of lemon.

http://img.photobucket.com/albums/v101/haru908/002bdf60.jpg

mmmmmm steak

[yuuteya]

Does any one have any quick and healthy recipes to share to others?
Quick means easy to prepare and not complicated. Healthy means good for the body, and less or no preservatives is possible. Meat is allowed if it is in low amounts and not too fatty.

Heres one small idea

(1) Ginger and Bean Sprouts

Ingredients:
ginger (crushed to a paste, or slice very small)
bean sprouts (soy sprouts or other kind suitable for quick frying)
cooking oil (non saturated, or with DHA)
mirin (no preservatives type)
shoyu (no preservatives type)

Method: (less than 5 mins to make)
put heat on med-high
heat oil in a pan
put in the ginger, heat a bit
put in sprouts
quickly pour in shoyu and mirin
stir around quickly just a couple of minutes
do not over cook the sprout
eat while hot

:tongue:

[yuuteya]

Ok, heres another one..

ALOE VERA SASHIMI

its a specialty I learned from Okinawa.
very fast and so simple to prepare..

Ingredients/Utensils:
Aloe Vera leaf (the big type)
Sharp knife

Method:
Cut off the corners all the way down the length of both sides.
Carefully peel off the hard green leather-like skin.
Save the dripping aloe-juice (you can use as a skin lotion)
Slice up the translucent aloe meat into bite size portions.
Serve with shoyu or ponzu. (personally I like ponzu)

Eat!

And have beautiful skin too.. :biggrin:

[NtshiabLiDej]

Buddhist Tofu Soup

Ingredients:
700 grams firm Tofu -- cut in 1/2" cubes
250 grams broccoli florets
250 grams chinese cabbage -- cut in 1 inch strips
2 small zucchini -- cut in 1/4" slices
1 liter vegetable broth
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon black bean sauce
4 teaspoons Sesame Oil
2 tablespoons fresh cilantro -- finely chopped
2 tablespoons fresh ginger root -- grated




Directions:
Mix soy sauce, Hoisin sauce and black bean sauce with a couple of tablespoons of bouillon. Add to tofu, blend well.

Prepare the vegetables. Pour the rest of the bouillon together with the tofu in a large (at least 3 liter) cast iron pan and bring to a boil. When boiling add broccoli. After 2 minutes add zucchini. After 2 minutes add chinese cabbage and snow peas. After 2 more minutes add cilantro and ginger. Serve.

[NtshiabLiDej]

Bpeek Kai Yat Sai Koong (Stuffed Chicken Wings)

Marinade:
1 teaspoon fish sauce
1/4 cup takhrai (lemon grass), very finely sliced
2 tablespoons minced garlic
1 teaspoon freshly ground prikthai (black pepper)
1/4 cup chopped pak chi (coriander/cilantro plant)

Stuffing:
Drained nam jim wan (see method)
Drained khing dong (see method)
1 cup shrimp, pureed or finely chopped
1 tablespoon prik ki nu daeng (red birdseye chiles), finely chopped
1 tablespoon prik nam pao (chili paste in oil)
1 tablespoon red curry paste
12 chicken wings

Directions:
Chop the chicken wings in half.

Combine the marinade ingredients and marinade the wings overnight.
Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag).

Drain about 1 tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan (see recipes also posted today)

Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. and then stuff the wing portions with it.
The mini drumsticks can now be barbecued or deep fried until golden brown.

Serve with khing dong and nam jim wan.

[SunWuKong]

a Hmong dish! i want to try making it, but de-boning the chicken wings seem like a lot of work.

[NtshiabLiDej]

a Hmong dish! i want to try making it, but de-boning the chicken wings seem like a lot of work.
It's actually a Thai dish, but Hmong people make it also. Deboning is the hard part but I think you can get the butcher to do it.

[Meki]

Ok... I promised to post this recipe so here it is... :biggrin:

It's a very good Cuban dish.


Ropa Vieja


Ingredients:

4 pounds chuck or arm roast, well marbled
Olive oil for browning
Flour for dusting meat
1 green pepper chunked
1 onion sliced
5 cloves garlic chopped


Sauce:

2 onions, chopped
4 cloves of garlic, mashed with 1 teaspoon salt
2 green peppers, chopped
Olive oil (for sautéing)
4 ounces tomato paste
1 (32-ounce) can crushed tomatoes
2 tablespoons ground cumin
1 cup red wine
3 bay leafs
Salt and black pepper to taste


Do not trim excess fat from meat before cooking! (You can remove the fat when you shred the beef.) Salt and pepper the meat and lightly dust with flour.

Brown the meat with oil in a large Dutch oven. Add enough water to surround the meat, but NOT cover it. Add chunked green pepper, sliced onion, and garlic. Simmer, covered, until meat is fork tender, about two hours. (Add more water as necessary to keep from burning!)

Remove from heat and cool. Discard vegetables and remaining water. Shred the meat.

Sauté onions, garlic and green pepper in oil in the same pan you cooked the meat in until limp. Add tomato paste, crushed tomatoes, cumin, red wine and bay leaf. Salt and pepper to taste.

Cover and cook on low for about 30 minutes stirring occasionally. Remove bay leafs. Serve with yellow rice and fried plantains.

[rice cracker]

Kookin' in the Kitchen wit' Kim:

This period of time's entry: Kimchi Chigae, Half-breed style (http://www.xanga.com/item.aspx?user=minnesotaricecracker&tab=weblogs&uid=207576239)

[kasia]

^ kim, for the above-recipe, can you tell us how much of the spices to add?

[kimpossible]

Kookin' in the Kitchen wit' Kim:

This period of time's entry: Kimchi Chigae, Half-breed style (http://www.xanga.com/item.aspx?user=minnesotaricecracker&tab=weblogs&uid=207576239)

I think I'm going to try this with my girlfriends.

[SunWuKong]

^ kim, for the above-recipe, can you tell us how much of the spices to add?

just test out what you like. remember, the kimchi itself is already spicy. the Korean finely ground pepper is pretty potent so go easy on that.

[SunWuKong]

^ kim, for the above-recipe, can you tell us how much of the spices to add?

Yeah, for the first time making this, add the spices a spoonful at a time. It may be a good idea to add the kimchi "juice" from the jar too. So, add a spoonful of spices, mix it around, wait about ten minutes, taste test, repeat as necessary.


Oops, this is Kim on Rad's computer.

[kimpossible]

rou tzao or Chinese Sloppy Joe as I like to call it.

1 lb. ground pork
2 t. five spice powder
2-3 cloves garlic
2 T. soy sauce
water
1.5 T. corn starch

Note: These are relative measurements because I cook it by look and smell.

Brown ground pork and drain. A little fat left in the pan is fine. Smash the garlic cloves and chop. Smashing is important to get the garlic juice and flavor. Over med to med-high heat sautee the garlic until fragrant - be careful not to burn it. Add the pork back into the pan and cook for about 1-2 minutes.

Add five spice powder to garlic-pork mixture, adding a tablespoon of water or two to evenly disburse the spice if necessary. Mix well. Add soy sauce until meat takes on a slightly darker color (about 3 tablespoons). Fry until drier but not too dry.

Mix cornstarch with some cool water. Over med heat add half and stir until meat mixture has a slight gravy appearance. Add additional cornstarch mixture if necessary.

Serve with rice and plenty of veggie. Makes good bien dang for next day. Very economical. Even better to serve with lu dan.

[kimpossible]

Fan Twan

There's not really much 'cooking' to make this. The most important thing to mind is getting the right rice and fillers.

3 C. long grain sweet rice
1/4 C. dried radish (may also be known as pickled daikon/lo buo)
1/4-1/3 C. pork sung (or fish or vegetarian if you prefer)
2 yo tiao or Chinese donut

Using an approximate 1:1 ration water to sweet rice, cook the sweet rice.

Look at your donuts, if they're too wide, cut them down to size lengthwise to fit inside your rolls. I like to get a little pork sung and dried radish in smaller bowls so I don't have to mess with getting it out of a package while my hands are sticky with rice gluten.

Place a cutting board down and a sheet of wax paper on top. When the rice is cool enough to handle (whatever temp that is if you have Teflon fingers) place some down on the wax paper. My background is in making sushi so as far as I'm concerned this is like rolling norimaki, except the wax paper is like the nori sheet and the rice is different. You need to put enough rice down so when tamped down it will cover the length of the donut and also enough to wrap around so the goodies are packed nicely in the middle. Packed down the rice is about 1/2" for the size I make.

However you do it at whatever length, you want to end up with an square of rice. It's okay if it's a little rectangular instead. To pack down the rice I use the norimaki method: have a small bowl of water on hand (I don't put any vinegar in for fan twan - would taste funny). When you scoop out the amount of rice you need make both hands into paw shapes so that the surface of your knuckles is flat and flush with each other. Dip your hands in a bit of the water and pat down the rice using the flattened knuckes. Do this often as you're patting down the rice. This should keep the majority of the rice from sticking to your knuckles. You can use this method for patting down sushi rice into rolls. But you can put a bit of vinegar in the water.

Once you have your rice block, put your donut or donut strip down and sprinkle desired amount of dried radish and pork sung beside it. Starting with the end of the roll closest to you, lift with both hands until filling is surrounded, then pull in end of roll towards you while you're pressing. Roll it slightly forward, repeating the pull in and press process.

I didn't calculate out exactly how much a medium sized roll would cost but I'd say it's less than twenty-five cents. The biggest cost is fresh donut.

[SunWuKong]

does anybody have a recipe for 巷干肉絲 (shredded pork and tofu)?

[robotic]

Puri

puri (http://www.indiaforvisitors.com/food/bread/puri.jpg) is a puffed up, fried & crispy roti/bread eaten all over south asia.

very simple and incredibly edible (minus all the oil =D), all you need is (wheat flour) dough, a rolling pin, cooking oil (for deep frying) and a wok/karahi.

after you've used flour and water to make dough, take a piece of dough big enough to roll into a golf-sized ball. roll it until all the sides are round and even.

put the ball of dough on a board (or a surface you could use a rolling pin on) and flicker flour powder over it to make it less sticky. using your fingers, flatten the ball from its sides until it looks like a very small pancake.

when this is done (flicker some more flour if it's starting to feel sticky to the fingers, just incase it doesn't get stuck on the board when you start to roll ;D), put the flattened ball dough on the board, and start to roll until it gets to a reasonable pancake shape (http://dacharts.org/archives/Pictures/pancake.jpg) (or approx 12 cm in diameter) - make sure that all the dough is evenly distributed (not too thin, not too thick on any side).

heat the oil placed in the wok/karahi.

place the rolled dough into the wok/karahi from the side, making sure to place it in such an angle that the dough doesn't overlap itself and it remains a smooth, flat surface.

start the deep fry! to make it gain its puffy texture, lightly press the dough while its frying.

when the side that is getting heated becomes brown and crispy, turn it over on its other side. when the same results happen to the latter, turn off the stove.

gently remove it from the wok/karahi, and drain excess oil onto a newspaper or into the wok itself.

and puri is served!!!

now you can eat it with carrot halwa (http://theholidayspot.com/baisakhi/recipes/#halwa), curry, anything that goes well with crispy bread or just by itself :D

[robotic]

has anyone tried making sushi at home? or rice balls? what would be an ideal stuffing-ingredient for maki rolls / onigiri :confused:

[Anaestacia]

Any tried and true recipes for banana fritters?

[robotic]

recipes for thai appetizers, main course, dessert, soups and more! yumyum

http://www.nectec.or.th/users/joy/SCTrecipes/

[s1eve]

has anyone tried making sushi at home? or rice balls? what would be an ideal stuffing-ingredient for maki rolls / onigiri :confused:

Too much work!
:biggrin:

[zero]

http://img.srch.yahoo.co.kr/iy/s_theme/023100.jpg


http://user.chollian.net/~yca1425/korck/p171.jpg

Any good recipes for these?

[tapestrybabe]

Cooking with xanga...
i swear, its one of the coolest
xanga blogs out there...

http://www.xanga.com/koreancooking

[rice cracker]

Speaking of the koreancooking xanga, I found this site via a link from them. Recipes, glossary, education, etc. Funnily, they keep referring to Korean food as "exotic." I guess. Anyway, enjoy!

http://www.trifood.com/

[john418]

Hi - I have a Web site about Korean food and I want to get everyone's feedback, if possible. There are recipes as well as directions on how to cook them. I'm planning to add more food so if you want to see something that you enjoy and want more info, please let me know!

http://www.trifood.com/food.html

Thanks

[rice cracker]

Hi - I have a Web site about Korean food and I want to get everyone's feedback, if possible. There are recipes as well as directions on how to cook them. I'm planning to add more food so if you want to see something that you enjoy and want more info, please let me know!

http://www.trifood.com/food.html

Thanks

Can you put up a recipe for kamjatang?

[sqeeshienutt]

anyone kno a good recipe for szechuan spicy oil? the oil thats in every dish in every szechuan restaurant:biggrin:

[diving_cats]

this is a special for the bachelor that doesn't like to cook.

Spam and Kimchi Sushi

1. Slice up and fry a can of Spam.
2. Put a slice of fried Spam on top of a piece of seaweed.
3. Put some kimchi on top of the fried Spam on top of the piece of seaweed.
4. Roll seaweed so that the fried Spam and kimchi are both enveloped in the seaweed.
5. Eat.


spam is so gross and salty. i wonder if it contains any of the skin picked off a pig's head, maybe his snout all grinded up into a can of salty spam

[tapestrybabe]

http://bergen.com/page.php?qstr=eXJpcnk3ZjczN2Y3dnFlZUVFeXk2MTkmZmdi ZWw3Zjd2cWVlRUV5eTY4NjcwMTQmeXJpcnk3ZjcxN2Y3dnFlZU VFeXkxNQ==

every wed...
my newspaper has a food section...
where they share different recipes...
this was printed today in regards to the
chinese new year arriving soon...
they said something about how long noodles...
give good luck or something...
but i dont hear anyone talking about
such noodles in the other related threads tho...
anyhow...

Noodle salad

1 pound dried Chinese egg noodles or soba
¼ cup soy sauce
3 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon chili oil
1 red bell pepper, julienned
1 cup sliced scallions, divided
2 carrots, julienned
Romaine lettuce leaves

Cook noodles according to package directions. Rinse with cold water and set aside to drain well.

In small bowl, mix soy sauce, sesame oil, vinegar, sugar and chili oil. In large bowl, toss noodles with sauce to coat well. Marinate at least 2 hours and up to 24 hours in refrigerator, tossing occasionally.

Stir in red bell pepper, 2/3 cup scallions and half of carrots. Let stand at room temperature up to 2 hours, tossing occasionally. To serve, arrange lettuce leaves on serving plate. Mound noodles on top and scatter remaining scallion and carrot over noodles.

Servings: About 8.

Beef and rice noodle stir-fry

3 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
½ pound thinly sliced sirloin steak
8 ounces dry wide rice noodles
¼ cup vegetable oil
2 teaspoons minced fresh ginger root
2 garlic cloves, minced
2 tablespoons black bean sauce
2 to 3 tablespoons soy sauce
1 teaspoon Chinese chili sauce
½ red bell pepper, cut in 1-inch cubes
½ green bell pepper, cut in 1-inch cubes
1 shredded scallion

In bowl, blend wine or sherry with cornstarch until smooth. Add beef slices and toss to coat beef thoroughly. Reconstitute rice noodles according to package directions. Set aside.

Pour oil into wok or large skillet set over high heat. Add ginger root, garlic and beef, and stir-fry for 30 seconds to sear beef. Add black bean sauce, soy sauce to taste and chili sauce and stir-fry for 30 more seconds. Add red and green bell pepper and stir-fry 1 minute. Add rice noodles and stir-fry gently, taking care not to break up noodles. Add scallion and stir-fry 1 minute longer.

Servings: About 4.

[bigwong235]

has anyone tried making sushi at home? or rice balls? what would be an ideal stuffing-ingredient for maki rolls / onigiri :confused:


http://nsu.smugmug.com/photos/58046638-S.jpg

i made that w/some friends. we used hamachi, tuna, spam, egg, imitation crab, unagi, avocado, cucumber, and carrots. just mixed whatever we wanted into our rolls. it's also relatively cheap if a whole bunch of people chip in. we also tricked one of our friends into eating a wasabi onigiri.

[amietron]

^ Looks good! Go go NSU~



Does anyone have a good banana bread recipe with sour cream? I want to make banana bread this week. I'm gonna be getting bananas and eggs from the farmer's market on Saturday morning.

[BillHoo]

On an impulse, I bought a couple pounds of tripe at the supermarket last night. Now I want to make the kind of tripe they serve at dim sum houses.

Is it as simple as steaming it with just ginger, scallion and some salt?

Or is there more to it?

Anyone make it before?

-Bill_H

[lethal]

You want to cook tripe? Hope you have a lot of time on your hands and good luck.

[ky_hall]

I am looking all over for a cold appetuzer dish I had at a favorite restaurant in New York. It is thinly sliced tripe and tongue in a fire hot sauce that seared your tongue. Sounds terrible, but wonderful Does anyone know where to find this recipe?

[Anaestacia]

spam is so gross and salty. i wonder if it contains any of the skin picked off a pig's head, maybe his snout all grinded up into a can of salty spam

http://www.imagestation.com/picture/sraid210/p819294be074b7b4abfa7966ec86a3532/edff79ba.jpg

I like pig snout. I like lacma. I love spam.

[Adaon]

http://nsu.smugmug.com/photos/58046638-S.jpg

i made that w/some friends. we used hamachi, tuna, spam, egg, imitation crab, unagi, avocado, cucumber, and carrots. just mixed whatever we wanted into our rolls. it's also relatively cheap if a whole bunch of people chip in. we also tricked one of our friends into eating a wasabi onigiri.

Holy mother of god, do I want sushi now. Dang Nick. >_<

[mercuria]

mmm spam musubi...

[rice cracker]

http://mykoreankitchen.com/

I found a lot of childhood favorites on this site. Mmm...hoddeuk...

[sqeeshienutt]

I am looking all over for a cold appetuzer dish I had at a favorite restaurant in New York. It is thinly sliced tripe and tongue in a fire hot sauce that seared your tongue. Sounds terrible, but wonderful Does anyone know where to find this recipe?

in mandarin its called sumpn like fu ji fei pian. usually just a bunch of cold cuts of cow stuff soaked in hot oil. most szechuan restaurants should have it but u gota learn how to make that oil to make the dish.

n for the guy who wanted tripe. u can try like a stir fried tripe dish that i really like. boil the tripe so itll be kinda crunchy. cut it into kinda strips. cut chinese celery at about an equal size. get serrano chilis (take the innards out if u want) n cut em up to bout the same size. I'd say amounts r 2:1:1 in the order i gave u the ingredients. put the chilis in oil to get the flavor out, put the celery in for a bit, add the tripe in and add salt to taste. its only good spicy tho so dont take all the heat out. u dont have to cook it for long after evrythings in either. ustill want the celery crisp and the tripe should still have texture.

[hapy]

"Ortolana" shrimp sauce

Ingredients:
4 servings
- 16 medium shrimps clean
- 9 oz cherry tomatoes
- 1 carrot
- 1.5 zucchine
- dill (little bunch)
- extra virgin olive oil
- salt and pepper

Preparation:
Cut the cherry tomatoes in half. Cut the carrot and the zucchini jullien. In a pan, heat up the olive oil in medium and add the carrots. Cook for 5 minutes then add the zucchini and cook for another 5 minutes. Add the cherry tomatoes and stirr, Cook for 5 minutes. Add the shrimps and cook until the shrimps turn pink. Add salt, pepper and dill to taste.

[DEEPCRIMSON]

I am looking for a good recipe for Italian Chicken Picata and one for Curry Chicken. Can anyone help me?

[eos]

if you have a recipe for chiu chow style crystle buns, i will be forever in your debt.

http://bp3.blogger.com/_yVddF7Ear2I/R5Ha5j6yi8I/AAAAAAAAFfk/AL3NudoU3n0/s320/Seafood+Village+14.JPG

[kimpossible]

I'm guessing that's a rice, tapioca or chestnut flour? I wanna help but I don't know Cantonese food that well. But I have worked with rice, tapioca and chestnut flour before so I might be able to share a few tips once we know which it is.

[eos]

hehe...i got it from tastespotting and the blogger did not say anything about what it was made out of. just the fillings which she *thinks* were almond, green tea, black sesame, and custard.

[kimpossible]

Okay, I think I figured out the other name for this. Shui jing bao. I'll dig around. If I'm right it's similar to making skins for har gao, which was a real problem for me. Two things I did very wrong in the beginning - not using truly boiling water to crystalize the rice dough and not letting it rest long enough.

[eos]

oh, yay! thanks! ^_^

[jadepeony]

here's something that anybody can simply make.

drunken chicken (i like using wings)

1 part soya sauce to
1 part hua tiao chiew (chinese wine) found in local chinese grocery stores (i like to add a little more wine than soya cause i find it salty if i leave the chicken in too long)
garlic clove
wedge of star anise
small clump of crystal sugar
chicken wings

basic method, have enough liquid to cover up all your chicken.
bring soya alcohol garlic star anise and sugar to boil. add chicken, bring back to boil and turn down to low heat for about 15 min. (enough to cook chicken thoroughly). do not overcook cause we all know overcooked chicken is nasty. play around with the ingredients until you get it to your liking. basic necessity is the soya wine and sugar. the star anise and garlic is optional for flavour. if you find it too salty, you can always add less soya or add some water. this is chinese cooking, there is no set way of doing anything.

[kimpossible]

Okay, I think I figured out the other name for this. Shui jing bao. I'll dig around. If I'm right it's similar to making skins for har gao, which was a real problem for me. Two things I did very wrong in the beginning - not using truly boiling water to crystalize the rice dough and not letting it rest long enough.

update: Looked through my unpacked books, including the one without any English where I look at the pretty pictures while and take a stab at what it says. Nothing. I know in one of my Wei Chuan books there's an entry for crystal dumplings. That's one still in a moving box. Will search for that one.

[J Honcanese]

Had to post this one... I got this recipe off the net and followed it once. I must say the results were delicious, albeit a little dry (but that's probably my fault).

Pork Char Siu

Ingredients:
Main marinade body
Hoi Sin Sauce - 3/8 cup
Honey - 1/6 cup
Soy Sauce - 1/4 cup
Sherry - 1/4 cup (or rice wine)
Sugar - 1 Tbsp

'Extra' ingredients to marinade
Red Food Coloring - 1 Tsp
Ginger - 1 Tsp * I used fresh grated ginger
Sesame Oil - 1 Tsp

The Rest
400g pork
200g rice
bag of beansprouts

The extra ingredients are those that are not totally 100% neccesary, but those I feel add to the deliciousness of the dish.


Step 1:
Dump them all into a pot, and mix it up well so it's just a slightly thick reddish-brown sauce.

Step 2:
I don't know how you guys get your meat, but I get it sliced up into medallions. Basically you want 'squares' of meat about 1" thick and 5-6" long, if possible.

Step 3:
Stick it in a dish and pour in the marinade. You should really let this marinade for at least 6-8 hours, it is probably worth going overnight for the extra flavour.

Step 4:
Take them out and have a look - they should be nice and red. I know it's a bit of a cheat to use the food colouring but it looks fantastic and nobody's going to know anyway.

Step 5:
Heat the oven up to about 425'F (220'C). Here's a bit of a tricky park - get a grill rack and pan, and fill up the reservoir underneath with water to a bit underneath the rack itself and pop it in (no meat!).

Step 6:
Leave it for about 10 minutes and open it up -careful of the steam! - slap on your meat onto the rack. Turn down the oven to 325'F (170'C) and cook for 40 minutes.

Step 7:
You will want to flip them over then baste the meat every 10 minutes with a little of the marinade.

Step 8:
At T-minus 30 minutes, get your rice ready. 200g of rice to 300ml of water in a steamer. Set it for 25 minutes and you're good to go.

Step 9:
With 5 minutes to go, stop basting with marinade, and chuck a bit more honey onto the pork to glaze it. Also, get out your beanshoots. Pour a little sesame oil into a frying pan and chuck in a handful or two of the shoots.

After softening them up add some of the marinade and let it bubble away until you're serving up.

Step 10:
Remove your meat from the oven and check all is well. Slice the end off of one medallion and ensure it's both a: cooked and b: beautiful.

Step 11:
Slice it all up into 5mm wide strips.
Finally - get out your rice and arrange it in a nice bed around the plate, scoop out some of the beanshoots and sauce and plonk it into the middle. Divide up your meat and lay it out nicely.

[deez nuts]

Beer butt chicken.

Wash and pat dry your chicken. Crack open a beer. Drink half of it. Stick the remaining half can of beer with some herbs inside the can (I use whole garlic and a sprig of rosemary) up the chicken's ass. Rub your chicken with olive oil and season the bird to your liking. I use kosher salt, cracked black pepper both under and over the skin. Stick it in a 350 degree oven standing up on the beer can supported by its legs for 1.5 hrs turn oven to broil for another 5 minutes or so to crisp the skin.

It's the single man's food. It also impresses the hunniez and removes their panties a la IPR (four different hunniez so far and I've only lived here a little more than a week. SUCCESS) when you plate it and make it look all nice and pretty and shit with some grilled asparagus as a side.

[Sunflare]

Beer butt chicken.

Wash and pat dry your chicken. Crack open a beer. Drink half of it. Stick the remaining half can of beer with some herbs inside the can (I use whole garlic and a sprig of rosemary) up the chicken's ass.

It's the single man's food.

"Crack open a beer. Drink half of it." LOL.

I might try this recipe. What kind of beer works best? Good ol' Budweiser?

[deez nuts]

"Crack open a beer. Drink half of it." LOL.

I might try this recipe. What kind of beer works best? Good ol' Budweiser?

Any beer will do. Depending on the size of your bird you might want to use a 16 oz instead of the 12 oz can of beer. I also don't suggest trying to shove a king can loosy single up there.

[Sunflare]

I was thinking of a 22 oz can. Probably too big for the chicken though. :snickers:

[J Honcanese]

One of my favourites:

Sago pudding

Ingredients
1 5/6 cups sago
2 cups sugar
125g butter
1 cup milk
2 cups coconut milk
1 cup cornflour (cornstarch)
1/2 cup custard powder
4 eggs

Method
Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent. Wash under running tap. Drain and set aside.
Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230C.
Bake for 25 minutes or until golden brown.

Note: Coconut milk can be replaced by 1/2 water and 1/2 milk.
Serves 10-15.


My personal advice is this - watch the sugar mixture very carefully and keep stirring! I managed to permanently ruin a saucepan when I didn't do this.

[Yeahman]

I get spices from a Middle Eastern shop for my chicken. Absolutely amazing. Possibly my favorite food. But the store owner won't tell me what's in it.