Mango Sticky Rice
1 cup Hot Cooked Sticky Rice (click here to learn how to cook sticky rice)
2 Tbsp White Sugar or Palm Sugar
1 pinch Salt
½ cup Coconut Milk
1 each Ripe Mango, peeled
½ Tbsp Deep-fried Mung Bean Seeds (for topping)
¼ cup Pandanas Leaves, cut into 3 cm pieces
1. Heat the coconut milk, pandanas leaves in a pot over medium heat.
2. Stir constantly and let the coconut milk simmer
3. Add sugar and salt. Stir constantly
4. Remove from heat.
5. Pour hot coconut milk over the hot sticky rice, mix together.
6. Let it sit for 15-20 minutes (the sticky rice will absorb all the coconut milk. The rice should be a little mushy. Serve warm on a platter with chilled mango topping and coconut cream and deep-fried mung bean seeds).
For the filling:
1 1/2 ounces cellophane noodles, cooked (also called bean threads)
1/2 teaspoon sesame oil
Red pepper flakes
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped
Summer roll rice paper wrappers (25)
Water for dipping the rice paper wrappers in
Peanut Sauce Recipe
Try this and season to taste. You might want to add more saltiness with the soy sauce, more vinegar for sourness or more ginger or garlic flavor.
Thai Green Curry
Recipe by Natty Netsuwan and Peter Kuykendall, 2-4 servings
Green Curry Paste Ingredients:
Green Curry Instructions:
Shrimp or Chicken Pad Thai
Recipe by Jet Tila, Serves 2-3
Pad Thai Sauce Ingredients:
4 tablespoons fish sauce (soysauce can be used as a substitute)
4 tablespoons tamarind paste
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon Sriracha
4 tablespoons sugar
*If you like the noodles extra saucy, you might want to double the sauce recipe
Pad Thai Ingredients:
2 tablespoons vegetable oil
4 garlic cloves, chopped
1 1/2 tablespoons salted turnip, minced
1 teaspoon dried shrimp (optional)
1/2 cup super firm tofu, diced
8 fresh shrimp, peeled and cleaned (or 1 lb chicken breast or thigh)
1 tablespoon paprika
4 green onions, cut into 2-inch strips
1 cup bean sprouts
1/4 cup dry-roasted peanuts, chopped (optional)
3 cups rice stick noodles, rehydrated
Soak the noodles in warm water, and cover for 1 hour, to prep.
Kimbap- Korean sushi rolls
Please refer to this link for the Kimbap recipe. It has detailed pictures and steps by Korean cooking instructor Maangchi :). https://www.maangchi.com/recipe/kimbap
Korean Birthday Seaweed Soup
This soup is traditionally served on someone's birthday. When women in Korean give birth, they are fed seaweed soup, Mi yuk guk [미역국] –Korean birthday soup – as it is seen as the healthiest post-partum food to eat.
(serves 10 people; recipe can easily be doubled or halved)
2 lbs beef chuck or rump roast (I used sirloin, but any cut of meat should work. Try to get a piece of beef without too many fat or cartilage veins in it)
½ cup soy sauce
½ cup water
5 green onions, chopped into 2 inch pieces
¼ cup vegetable oil
½ cup sugar (or more depending on how sweet you like it)
7 garlic cloves
1 onion, thinly sliced
1. Cut the beef into thin slices with a kitchen knife, as thin as you can (don't worry if it's not perfect, it'll still taste good)
2. Crush garlic cloves with side of a knife to remove skin. Chop each clove into small pieces and then mush the garlic against the cutting board with the side of a kitchen knife until it looks more translucent then before (or, use a garlic press!). This helps release flavor from the garlic in order to season the meat. Don't worry about having garlicky smelling hands, it's part of the fun!
3. Combine the oil, sugar, water, soy sauce, and minced/smashed garlic, sliced green onion and sliced regular onion with the sliced meat in a bowl. Mix to coat meat. Marinate for 2-3 hours or even overnight.
4. After marinating the meat, heat a pan to high. Put all of the beef and marinade into the pan and cook quickly. Remove the meat and marinade from the pan immediately after meat is done. Enjoy with rice and pickled vegetables or kimchee.
*Tip on cooking rice: Wash and drain the rice under cold water 3 times, for deliciously moist rice.
(serves 15 people at once, or can be kept by 1 person for 2 weeks; adapted from Maangchi)
Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer (health.com).
How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
Bibimbap- Rice and mixed vegetables and beef dish
(serves 4; recipe by Maangchi)
Soybean or mung bean sprouts:
In a regular, shallow bowls, divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Put the fried egg and the gochujang on top. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste. Serve right away with more hot pepper paste on the side
1 cup chopped cabbage
1 scallion, thinly sliced
1 tablespoon katsuobushi (dried bonito flakes)
1/2 cup all-purpose flour
1 large egg
1/4 cup cold water
2 slices bacon
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