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Mango Sticky Rice

3/13/2017

Ingredients:

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

Directions
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).

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Vegetable Summer Rolls and Peanut Sauce

3/13/2017

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Summer Rolls

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
Shell:
Summer roll rice paper wrappers (25)
Water for dipping the rice paper wrappers in
Instructions:

Julienne all vegetables into a matchstick size, to prepare for rolling
Dip rice paper wrapper in water. Place on cutting board and let rest for 30 seconds. Place desired vegetables in wrap and roll.

Follow directions in the photo for how to wrap the roll

Peanut Sauce Recipe
(serves 12)

1/2 cup regular or crunchy peanut butter
3/4 cup water
3 tbs soy sauce
3 tbs rice vinegar (unseasoned; not sushi vinegar)
4.5 tbs sugar
1 tbsp sesame oil
3 inch piece fresh ginger, chopped
1.5 tbs minced garlic

Blend all ingredients together in a food processor or blender. I love using my magic bullet for this.

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.

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Thai Green Curry

3/13/2017

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Recipe by Natty Netsuwan and Peter Kuykendall, 2-4 servings

Green Curry Paste Ingredients:

1 tablespoon sliced cilantro stems

1 tablespoon ground coriander
1/2 tablespoon ground cumin
1 1/2 tablespoons galangal root, finely minced
1/4 cup garlic
1 Kaffir Lime
3-4 tablespoons sliced lemongrass (1 lemongrass stalk should work, sliced into ½ inch segments)
1/2 teaspoon pepper
1 tablespoon salt
1/2 cup sliced shallots
1 teaspoon shrimp paste
10-15 Green Thai Chili Peppers

Green Curry Ingredients:

1 lb chicken thighs, cut into bite size pieces

1 can coconut milk
1-2 tablespoons green curry paste
2 tablespoons fish sauce
4-5 kaffir lime leaves
1 tablespoon sugar (add more if the curry is too spicy for you)
3 sprigs Thai basil
2 carrots, peeled and sliced into small rounds or half rounds
2 large potatoes, peeled and cut into bite-size squares
1 bell pepper, cut into bite-size squares
½ cup canned bamboo shoots
1 cup water
fresh jasmine rice, for serving

Green Curry Paste Instructions:

Slice shallots, lemongrass, peeled galangal, and cilantro stems into small pieces. Slice thinly or grate the kaffir lime zest, about 1 tablespoon.
Using a food processor, place the ingredients with the least amount of water content first, for grinding. This means, add the coriander, pepper, cumin, lemongrass and galangal into the food processor first. Blend for about a minute into rough fibers. Add salt, kaffir lime zest, cilantro stems and shrimp paste next and blend for another minute. Add the 15 green thai chili peppers and shallots next. Blend for a few minutes until the mixture turns into a fine paste so that you can't recognize individual ingredients. If water is needed to help add the blending process, add a very small amount at a time.

*The role of salt in curry pastes is to help with grinding and to act as a preservative. You may add more salt than what's called for; just remember when you cook with it to taste your curry prior to seasoning.

Green Curry Instructions:

Into a pot over medium-high heat, put in 3 tablespoons of green curry paste and 3 tablespoons of oil. Stir around and let the paste cook for about 1-2 minutes to release the aromatics of the ingredients. If the paste begins to splatter, turn the heat down to medium and continue to cook.
After cooking the green curry paste in oil, add in the chicken thigh pieces stir to coat the chicken for a couple minutes, until it is partially cooked.
Pour in the coconut milk as well as 1 cup of water. Stir to combine, then add in the sliced carrots, potatoes, and bell peppers. Let it simmer for 10 minutes or until the chicken is fully cooked.
Add the seasonings; fish sauce and sugar. Taste for the balance of flavors, salty with a hint of sweet.
Add the kaffir lime leaves, for a nice nuance of flavor. Let it boil one more time. At this point, taste the curry. If it needs more spice, go ahead and add in 1 tablespoon more of the green curry paste. If it is too spicy, add in another tablespoon of sugar.

* Tip: If you want the curry to be greener, blend well a handful of basil leaves with a few tablespoons of water and stir the puree into the curry, before serving, to make it greener.

When you are ready to serve, add the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green.
Quickly pour over fresh jasmine rice and enjoy!

2 Comments

Shrimp or Chicken Pad Thai

3/13/2017

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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
2 eggs
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

Instructions:
Soak the noodles in warm water, and cover for 1 hour, to prep.

For the pad thai sauce: In a small bowl, combine fish sauce, tamarind paste, lime juice, vinegar, Sriracha, and sugar.
Cook shrimp ahead of time in a pan. Put about 1 teaspoon of oil in a pan and cook shelled shrimp for about 2 minutes, until just cooked. Do not overcook. Set aside.
For the pad thai: Put wok or large sauté pan over high heat, and add oil, making sure to coat the pan completely. When the pan starts to smoke, add garlic and stir for 5 seconds. Then add the turnip, dried shrimp, and tofu, stir-frying until they begin to soften, about 3-4 minutes.
Push ingredients in the wok to the side of the pan, and allow remaining oil to settle in the center of the pan. Crack eggs into the pan, making sure to break the yolks, and then lightly scramble until they're lightly cooked, about 30 seconds.
Add 3 cups drained noodles, and cook for 2-3 minutes, or until the noodles are soft. Add sauce mixture and paprika, and fold together until all of the liquid is absorbed, about 2 minutes.
Place most of the green onions and about half of the bean sprouts in the center of the noodles, and spoon some noodles to cover, allowing the vegetables to steam for about 30 seconds.
Stir in 3 tablespoons peanuts, and then garnish with remaining green onions, bean sprouts, and peanuts.

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Kimbap- Korean sushi rolls

3/13/2017

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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

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Korean Birthday Seaweed Soup

3/13/2017

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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.

Ingredients:

1 oz package dried seaweed “wakame”
¼ pound beef tip sirloin, cut into ½ inch pieces
2 teaspoons sesame oil
1 ½ tablespoons soy sauce
1 teaspoon salt, or to taste
1 teaspoon garlic, minced
6 cups water

Method:

Soak seaweed in water to cover, for 10-15 minutes. When soft, drain, and cut into 2 inch pieces.
Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute.
Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.
Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt. Enjoy!

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Bulgogi Beef

3/13/2017

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(serves 10 people; recipe can easily be doubled or halved)
Ingredients:

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

Method:
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.

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Homemade Kimchi

3/13/2017

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Easy Kimchi
(serves 15 people at once, or can be kept by 1 person for 2 weeks; adapted from Maangchi)
Ingredients:

10 lbs napa cabbage, cut into bite size pieces
korean rock salt, 1 cup (for 10 lbs of cabbage; recipe can be halved if needed)
½ cup sweet rice flour (Mochiko)
¼ cup sugar
2 cups kochugaru pepper flakes (can be obtained at Korean stores. If you like less spicy kimchi, add just 1.5 cups instead of 2)
1 cup crushed garlic
1-2 tbs minced ginger
1 cup minced onion

2 cups julienned korean radish
1/4 cup julienned carrot
2 cups chopped leek
10 diagonally sliced green onion
fish sauce (TOTALLY OPTIONAL)

Steps:

Trim the discolored outer leaves of10 pounds of napa cabbage.
Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle with ALL of the salt (1 cup for 10 lbs; can be adjusted according to amount of cabbage)
Every 30 minutes, turn the cabbage over by hand to salt evenly (total salting time will be 1½ hours). While cabbage is soaking in salt water, make the kimchi paste.
After 1½ hours of soaking in salt water, rinse the cabbage in cold water 3 times to clean it thoroughly.

Make kimchi paste:

Put 3 cups of water and ½ cup sweet rice flour (Mochiko brand) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).

Add ¼ cup sugar. Stir and cook for a few more mintues until the mixture is translucent.
Cool it down in a bowl of ice, or in the fridge.

Once cooled, place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
Using a food processor or blender, add 2 cups of hot pepper flakes (depending on how spicy you want the kimchi), 1 cup of whole-clove garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion, and 1 cup fish sauce (totally optional).

Add 10 diagonally-sliced green onions, the 2 cups of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
Mix all ingredients well and your kimchi paste is done.
Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
Put the kimchi into an air-tight sealed plastic container or glass jar.
You can eat it fresh right after making or wait until it’s fermented.

Why to try it:
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.

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Bibimbap

3/13/2017

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Bibimbap- Rice and mixed vegetables and beef dish
(serves 4; recipe by Maangchi)

Ingredients:

5 cups cooked short grain rice
12 ounces soy bean sprouts, washed and drained
8 ounces of spinach blanched and washed with the excess water squeezed out by hand
1 large carrot
1 large red bell pepper
1 large zucchini
3 to 4 green onions,
1 pound ground beef, seasoned with 1 tsp salt, 2 tablespoons kochujang, and 2 tbsp sugar
4 eggs
salt
vegetable oil
sesame oil
sesame seeds
garlic
soy sauce
honey (or sugar)
Korean hot pepper paste (gochujang)

Prepare and cook the ingredients for bibimbap

Soybean or mung bean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.
In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon sesame oil, ½ teaspoon salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.
Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.
Cut the zucchini into matchsticks and mix with ½ teaspoon salt.
Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon salt.

Marinate the ground beef for an hour (optional) and cook the seasoned ground beef until done.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.
Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of sesame oil for 30 seconds. Put it on the platter. Clean the pan.
Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.
Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Serve

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

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Okonomiyaki

3/13/2017

2 Comments

Okonomiyaki

Ingredients:
Serves 1

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

Optional Toppings:

Katsuobushi (dried, shaved bonito flakes)
Aonori (Green and dried nori seaweed)
Japanese “Kewpie” Mayonnaise
Okonomiyaki Sauce (comparable to Bull Dog sauce)
Benishoga (pickled red ginger)

Method:

Remove the stem and tough parts of the cabbage and shred the rest.
In a large bowl, combine the shredded cabbage, scallions, katsuobushi, and all-purpose flour and toss to evenly distribute.
Add the eggs and mix together until all is incorporated.
Lay out three pieces of bacon in a pan, overlapping to account for shrinkage.
Add ¼ of the cabbage mixture and put directly on top of the bacon. Press down on the mound with a spatula to flatten on the topand then push the edges back toward the center to make a round pancake that is about ¾ inch thick.
Cover with a lid and cook for 7 minutes until the bottom of the pancake is well browned.
Flip the okonomiyaki and cook uncovered for another 7 minutes. Slide okonomiyaki out of the pan and onto a plate, cover with Mayonnaise and Okonomiyaki sauce, sprinkling the Aonori, Katsuobushi flakes, and red ginger on top. Enjoy!

Okonomiyaki Sauce -mix all together. (makes 1.5 cup):

Ingredients:

12 Tbsp. ketchup
10.5 Tbsp. Worcestershire sauce
6 Tbsp. oyster sauce
4.5 Tbsp. sugar

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<<Previous

class Recipes

Mango Sticky Rice

Vegetable Summer Rolls and Peanut Sauce

Thai Green Curry

Shrimp or Chicken Pad Thai

Kimbap- Korean sushi rolls

Korean Birthday Seaweed Soup

Bulgogi Beef

Homemade Kimchi

Bibimbap

Okonomiyaki

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class Recipes

Hey there! Welcome to​Kaori's Kitchen :)

Subscribe to be in the know!

Categories

© Kaori's Kitchen, Inc., All rights reservedContact us:​info@kaoriskitchen.com

Hey there!
Welcome to
Kaori's Kitchen :)

© Kaori's Kitchen, Inc., All rights reserved

Contact us:

info@kaoriskitchen.com