For 4- 6 servings.
Ingredients:
Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 Shiitake mushrooms
fern brakes (kosari)
200 grams of ground beef (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.
Cook rice. You can use a rice cooker or a stainless pot.
Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter.
Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter.
Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
prepare eggs with sunny side up.
Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
Serve it with sesame oil and hot pepper paste.
Lastly, mix it up and eat!
Sunday, June 26, 2011
Dreamy Creamy Scones
2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
See more: Breakfast, Photo, Scones/Biscuits
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
See more: Breakfast, Photo, Scones/Biscuits
Saturday, June 25, 2011
Stir-Fried Eggplant with Homemade Chilli Sauce
Ingredients
2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
1 tsp Sichuan pepper and salt
For the homemade chilli sauce
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce
For the Sichuan pepper and salt
1 tbs Sichuan peppercorns
3 tbs sea salt flakes
Method
1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.
2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.
3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).
4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.
5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.
6. Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.
Serves 4-6 as part of shared meal
2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
1 tsp Sichuan pepper and salt
For the homemade chilli sauce
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce
For the Sichuan pepper and salt
1 tbs Sichuan peppercorns
3 tbs sea salt flakes
Method
1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.
2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.
3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).
4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.
5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.
6. Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.
Serves 4-6 as part of shared meal
Crispy Potato Roast
Crispy Potato Roast
Adapted from Martha Stewart
About the baking dish: My dish in the first photo is on the small side because I discovered that I’d only bought 2/3 of the potatoes I needed and scaled the recipe down. However, I found when I had the full amount of potatoes (retesting this) that it didn’t fit quite right in the 9-inch round baking dish Martha suggested (though it might for someone else). So, I’m going to make the somewhat annoying suggestion that you slice up all of your potatoes, grab a few dishes that may potentially work (a cast iron skillet would be great here), play around with the potato slices and when you figure out what dish you want to use, then put the butter/oil in the bottom and set it up. It sounds a bit insane but will ensure that your potato dish ends up looking exactly the way you want it to.
3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)(I used aleppo, which is milder and can therefore be used more generously)
4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Figure out what baking dish you’d like to use [see Note above]; Martha suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) though I think you could go an inch bigger, an oval 1 1/2 to 2 quart casserole dish might also be pretty.
Once you’ve picked the dish that seems the best fit for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.
Adapted from Martha Stewart
About the baking dish: My dish in the first photo is on the small side because I discovered that I’d only bought 2/3 of the potatoes I needed and scaled the recipe down. However, I found when I had the full amount of potatoes (retesting this) that it didn’t fit quite right in the 9-inch round baking dish Martha suggested (though it might for someone else). So, I’m going to make the somewhat annoying suggestion that you slice up all of your potatoes, grab a few dishes that may potentially work (a cast iron skillet would be great here), play around with the potato slices and when you figure out what dish you want to use, then put the butter/oil in the bottom and set it up. It sounds a bit insane but will ensure that your potato dish ends up looking exactly the way you want it to.
3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)(I used aleppo, which is milder and can therefore be used more generously)
4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Figure out what baking dish you’d like to use [see Note above]; Martha suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) though I think you could go an inch bigger, an oval 1 1/2 to 2 quart casserole dish might also be pretty.
Once you’ve picked the dish that seems the best fit for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.
Friday, June 24, 2011
Batter for Fried Mushrooms
Ingredients:
1 cup flour
1/2 cup rice flour
1/2 cup corn flour
Salt n Pepper to taste
Enough Water (not too watery)
1 cup flour
1/2 cup rice flour
1/2 cup corn flour
Salt n Pepper to taste
Enough Water (not too watery)
Saturday, June 18, 2011
Breakfast Popovers II
Nothing beats having freshly baked breakfast every morning.
Got it from my favourite food blog, thebakerwhocooks.
Presenting fresh from the oven: Breakfast Popovers!
Crisp on the outside, soft on the inside… Yummmm.
Popovers dust with icing sugar, drizzled with hot chocolate sauce….
It taste almost like pancakes, just that it is in a fluffy form.
Please remember to butter your tins generously as the popovers tend to stick to the pan.
Also, the last trick to ensure fluffiness – Halfway through the baking process, poke the popovers with a skewer to release some steam off it. This way, you’ll end up with a crispier shell… Like mine!
(If this is not done, your popover will have a thicker and muffin-liked texture)
Good morning… and enjoy!
___________________________________________________________
Breakfast Popovers Recipe
1 cup sifted all-purpose flour
1/2 tsp salt2 large eggs
1 cup milkmelted unsalted butter for brushing the popoever pan
1. Sift together flour and salt.
2. Whish together eggs and milk in a small bowl.
3. Add the milk mixture to the flour mixture, and mix the batter till smooth.
4. In a preheated 240 degree celcius oven, heat a six-cup popover pan or six 2/3 cup custard cups for 5 minutes, or until it is hot.
5. Brush the cups with melted butter and fill them half full with the batter.
6. Bake the popovers in the middle of the oven for 20 minutes and then reduce the heat to 190 degree celcius and bake the popvers for another 20 minutes or until they are golden brown and crisp.
Makes 6-10 popovers
Gourmet
January 1991 Epicurious.com
Got it from my favourite food blog, thebakerwhocooks.
Presenting fresh from the oven: Breakfast Popovers!
Crisp on the outside, soft on the inside… Yummmm.
Popovers dust with icing sugar, drizzled with hot chocolate sauce….
It taste almost like pancakes, just that it is in a fluffy form.
Please remember to butter your tins generously as the popovers tend to stick to the pan.
Also, the last trick to ensure fluffiness – Halfway through the baking process, poke the popovers with a skewer to release some steam off it. This way, you’ll end up with a crispier shell… Like mine!
(If this is not done, your popover will have a thicker and muffin-liked texture)
Good morning… and enjoy!
___________________________________________________________
Breakfast Popovers Recipe
1 cup sifted all-purpose flour
1/2 tsp salt2 large eggs
1 cup milkmelted unsalted butter for brushing the popoever pan
1. Sift together flour and salt.
2. Whish together eggs and milk in a small bowl.
3. Add the milk mixture to the flour mixture, and mix the batter till smooth.
4. In a preheated 240 degree celcius oven, heat a six-cup popover pan or six 2/3 cup custard cups for 5 minutes, or until it is hot.
5. Brush the cups with melted butter and fill them half full with the batter.
6. Bake the popovers in the middle of the oven for 20 minutes and then reduce the heat to 190 degree celcius and bake the popvers for another 20 minutes or until they are golden brown and crisp.
Makes 6-10 popovers
Gourmet
January 1991 Epicurious.com
Breakfast Popovers
Whole Wheat Breakfast Popover Recipe
makes 8 popovers
1/2 cup flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 eggs
1 cup milk
2 teaspoons butter, melted
Filling:
6 eggs
8 ounces sausage
Put the 8 glass ramekins or a greased muffin tin in the oven and turn it on to preheat to 450.
Combine flours and salt in a bowl and mix thoroughly. In a separate bowl add 2 eggs, milk and butter. Mix well. Stir the milk mixture into the flour mixture and beat until well combined and smooth. Pour the batter into the sizzlng hot ramekins (or tins), filling each cup about 2/3 full. Bake at 450 for 25 minutes. Reduce heat to 350 after the first 25 minutes and bake for 10-15 more minutes. Meanwhile, cook the sausage and eggs (or whatever you want to fill your popovers with). Make sure that the sides of the popovers are nice and crispy when you take them from the oven so that they will not collapse. Use a sharp knife and make a slit in the top of each popover and fill it with egg mixture.
makes 8 popovers
1/2 cup flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 eggs
1 cup milk
2 teaspoons butter, melted
Filling:
6 eggs
8 ounces sausage
Put the 8 glass ramekins or a greased muffin tin in the oven and turn it on to preheat to 450.
Combine flours and salt in a bowl and mix thoroughly. In a separate bowl add 2 eggs, milk and butter. Mix well. Stir the milk mixture into the flour mixture and beat until well combined and smooth. Pour the batter into the sizzlng hot ramekins (or tins), filling each cup about 2/3 full. Bake at 450 for 25 minutes. Reduce heat to 350 after the first 25 minutes and bake for 10-15 more minutes. Meanwhile, cook the sausage and eggs (or whatever you want to fill your popovers with). Make sure that the sides of the popovers are nice and crispy when you take them from the oven so that they will not collapse. Use a sharp knife and make a slit in the top of each popover and fill it with egg mixture.
Wednesday, June 15, 2011
Cream Cheese Frosting
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.
Deviled Hammie Sammie
Deviled Hammie Sammie
(from The Encyclopedia of Sandwiches
, by Susan Russo, reprinted with permission)
2 cups chopped ham
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon dried dill (my addition)
1/8 teaspoon freshly ground black pepper
8 slices of bread or 12 finger rolls
In a medium bowl, combine the chopped ham with the relish, mayo, mustard, sauces, dill, and pepper. Mix until well blended. Spoon filling into bread and devour.
(from The Encyclopedia of Sandwiches
, by Susan Russo, reprinted with permission)2 cups chopped ham
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon dried dill (my addition)
1/8 teaspoon freshly ground black pepper
8 slices of bread or 12 finger rolls
In a medium bowl, combine the chopped ham with the relish, mayo, mustard, sauces, dill, and pepper. Mix until well blended. Spoon filling into bread and devour.
Tuesday, June 14, 2011
Hummingbird Cupcakes (from good ol' Martha)
Wish-I-Had-the-Metabolism-of-a-Hummingbird Cupcakes
(from good ol' Martha
)3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (a little extra wouldn't hurt...)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup sweetened shredded coconut
cream cheese frosting
Preheat oven to 350 degrees. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
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