made risotto for lunch…
olive oil, leek, fennel, red pepper, three types of mushroom, chicken (optional), chicken stock, white wine, Arborio rice, cream or parmesan cheese .
yummy yum yum~
made DUK -BOK- GI with quail eggs…
ingredients:
boiled quail eggs, usually comes in 18.
1 bag 떡볶이 떡 (duk bok ki, rice cake). can buy then in a asian/ korean market.
3 cup water
2 tbsp for mild/ 3 tbsp for spicy korean chili paste (go chu zang)
3 tbsp soy sauce
2 1/2 tbsp sugar. if you like it sweeter you can add more.
roughly chopped cabbage about 1 1/12 cup
1/2 cup thinly chopped carrots
3 green onions chopped in about 1 inch
1 cup fish cake roughly chopped. can buy this in asian/ korean market.
in a deep frying pan pour the water in and add chili paste, soy sauce, sugar, and mix it well. then add the duk, rice cake, quail eggs, cabbage, carrot, green onion, and fish cake. stir then all together and let it boil until the duk is soft and cooked , keep stirring so the duk wont stick the the pan and until the liquid is thick.
*i added peanut butter for nuttiness, just a hint of makes it yummy, about 1 -1/2 TBSP.
yum yum~!
super rich cheesecake…
ingredients
Topping:
1 cup flour
2/3 cup brown sugar
1/4 teaspoon salt
4 Tablespoons melted butter
pinch of salt
1/2 teaspoon cinnamon
Cheesecake:
2 packages cream cheese (room temperature)
1/3 cup of creme fraiche or if you can’t find it, heavy cream 1/4 cup
1 1/2 tsp corn starch
1/2 cup sugar
2 eggs (room temperature)
zest of one lemon
2 tablespoons lemon juice
1/2 teaspoon vanilla
blueberry:
1 1/2 cup of blueberries
1/3 cup sugar
Preheat the oven to 325 degrees.
Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.
Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.
fill the muffin tins 3/4 of the way. fill the top with the crumb topping. Bake for about 25 minutes.
pour 1 cup of blueberries in a blender and puree until smooth. then transfer the pureed blueberries to a small sauce pot and add the sugar. bring it to boil until sugar is dissolved then add the rest of 1/2 cup of blueberries, simmer it for about 5 mins and let it cool. drizzle over the cool cheese cake cupcakes.
TADA~!
BUL GO GI kimbop!
one of my favorites… KIMBOP. it’s a roll with meat, egg, spinach, pickled radish, seasoned burdock (what it is), carrot, and crab meat… well thats what i put in this roll. =) i also made duk-bok-gi with it. dukbokgi is rice cake with spicy sauce. this is one of my favorite street foods in korea. it’s soooo yummy~!
HOW TO MAKE KIMBOP:
ingredients
for seasoning: soy sauce, sesame oil, sesame seed, black pepper, brown sugar, crushed and mince garlic, minced green onion, and rice vinegar.
filling: beef rib eye (bulgogi), spinach, carrot, cucumber, pickled radish, seasoned burdock, crab meat, egg, rice, and nori (what it is), and sushi rice.
tools: bamboo sushi roller
for bulgogi – soy sauce, sesame oil, sesame seed, black pepper, brown sugar, crushed and minced garlic, and very-finely minced green onion… mix the ingredients and pour over the beef rib eye. let it sit in the refrigerator for about an hour. and pan cook it.
*you can sub the meat with hot dog. make sure you strip it in half or even in quarters, and cook it.
spinach - blanch the spinach in boiling water, then squeeze the water out (don’t throw away the water). season the spinach with sesame oil, sesame seed, and salt.
carrot - cut the carrot into long strips, a quarter-inch wide. blanch them in the saved spinach water.
cucumber - cut the cucumber into half (length-wise) and scrape out the seeds with a spoon. then cut it into quarter-inch strips.
egg - scramble five eggs in a bowl and season it with salt. cook the egg in a wide frying pan, evenly. let it cool and cut it into strips.
pickled radish and seasoned burdock – if you go to a korean supermarket, you can buy pickled radish and seasoned burdock for kimbop thats already cut into strips.
crab meat – if it’s watery, squeeze out the water. strip the crab meat in half, so it won’t be too big.
put the prepared fillings on a tray, neatly. =)
rice – let the rice cool and then season the rice with rice vinegar, sesame seed, and sesame oil. make sure you use sushi rice.
*i used mixed grain, but it’s easier to use white sushi rice. but, if you do use mixed grain, make sure you soak in water for about 15 mins; put enough water so the the rice will be nice and moist. using a pressure cooker helps alot.
prepare your station. make sure all the ingredients are within reach. you will need a bowl of water to wet your fingers in and to wet the ends of the nori when you roll the kimbop. use extra sesame oil to brush onto the finished kimbop.
place the nori on top of the sushi roller and scoop about one cup of rice for every roll. place it on top of the nori. wet your fingers and using the tips of your fingers, spread the rice evenly covering about 2/3 of the nori. then place the fillings – i usually put the spinach first, then the meat… then everything else follows. leave about 1& 1/2 inch of rice so you can cover the fillings when you roll (as you see in the pictures above).
using the sushi roller, cover the fillings with the nori, bringing the end of the nori and covering the filling. gently squeeze the end to where the filling ends. then hold the end of the sushi roller, lift it up with one hand, and use your other hand (palm) to push gently to the end. to get the ends to stick, lightly wet the ends of the nori with your hand. drop about 1/4 teasp of sesame oil on top of the rolled kimbop and brush it across with your hand.
cut them into half-inch pieces (bite-size) and they are ready to eat! yummy!
blues cheese, pecan, dried cherry, and raisen… baked in wine, brown sugar, and apple cider sauce for 30 mins in oven.
made beef with vegetable dumplings and just vegetable dumplings. I really loved the vegetable dumplings. I didnt follow any recipe I made up the recipe as I was cooking… which is how I cook most of the time.
beef dumplings…
vegetable dumpling
steaming them… but i actually liked them more when i fried them in oil.
check out an older post for full homemade dumpling recipe.
I saw this recipe on TV. It looked super simple and sound tasty, so I wanted to give it a try. The best part is there is no cooking. You just put all the ingredients in a blender and let it do its job and in 5 mins its all done. After following the recipe I’ve adjusted the recipe little. I always like to play with recipes to my liking.
Ingredients
2 1/2 cups seedless white grapes, plus more finely chopped or sliced, for garnish
1 1/3 cup regular soy milk, chilled
1/2 cup blanched slivered almonds (in a small bowl cover the almonds with water and let it sit for 5 mins)
1 scallions, white and green parts, chopped, plus more thinly sliced, for garnish
1 lime, juiced
Kosher salt and freshly cracked black pepper
Directions
Put the soy milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes. With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended.
To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions or almond.
*try tablespoon of cilantro for more refreshing taste. also you can sub the soy milk with other milks like almond or rice milk. I used black bean soy milk and it was very nutty and yummy.
refrigerate it if you can before serving, taste way better cold.
ENJOY!
&
Happy Spring!
last weekend i was sick and in bed, knocked out all day because of the crazy weather. it was sooo cold and working late on the coldest day didn’t help. so for the weekend i kept on drinking ginger lemon tea. i was already sick, but it really made me feel better and i was able to quickly recover. my colds usually go forever, but this time i got rid of it in 4 days.
i love making tea in my teapots, actually, i collect clear glass teapots. this one is my fave but eric accidentally broke the lid this past weekend. =( I was pretty sad about it because i have no idea if i can replace it. hopefully i can.
so brewed ginger is known to help with colds, and also lemons – full of vitamin C – help boost your immune system. these 2 are the perfect combo to drink and fight the cold.
to make the tea you need:
water
fresh ginger, peeled and thinly sliced
lemon
honey
boil the water with ginger. if you are sensitive to spice, i advise you to make it with a 2 teaspoon ginger to 4 cups water ratio. i usually do 2 tablespoons to about 5 cups. it does get really spicy. then add in about 1 1/2 lemons; slice one whole lemon and then just squeeze half of the lemon juice into the pot. and put honey to your taste and your are done.
