I’ve been meaning to post this for a while. I decided to have a classy lunch with my friends and we decided to make Korean Food =P. Anyways, enjoy this multi course meal! If you want any recipe, just post a comment and I’ll edit as needed! =P. I also made some Burmese Food ( getting in touch with my roots, my parents are Burma born Chinese =P) so I’ll also note where the dishes are from.
Turnip Cake, Chinese
Ngapi Gyaw – Burmese
Pè bya thohk – Burmese
Pajeon – Korean
Tteokbokki – Korean
Gimbap – Korean
Bibimbap – Korean
Tang Yuan – Chinese
And these are pictures I didnt know where to place, so I’ll show it here =P
Fried Fishballs on a stick with hot sauce:
Mua Chee is the Singaporean, Chinese, and Malaysian variant of Japanese mochi. When Mochi has its sweet filling in the center, aka Daifuku, Mua Chee is either covered with coconut flakes, or peanut sauce. Personally, I think Mochi is neater, and aesthetically better. But Mua Chee tastes better.
Anyways, here’s the recipe I made:
Ingredients for Mua Chee:
2 cups of Glutinous Rice Flour (Careful! not normal Rice Flour)
3/4 cup of sugar
200 mL, or 1/2 can of coconut milk
Coconut Flakes (optional)
Crushed Peanuts (optional)
Ingredients for Peanut Sauce:
Sugar to taste
1-2 Tbsp Sesame Oil
Mix the Rice Flour and Sugar
Gradually stir in the Coconut Milk until smooth
Grease a shallow bowl, and pour the dough in. Steam the dough for 30 minutes, or until cooked though. It should have a sticky, consistency, and, if poked with a chopstick, it will come out clean.
Let it cool until it is cool enough to handle with bare hands.
Cut off pieces of dough to your discretion, and roll into balls
(optional) Roll in coconut flakes, or crushed peanuts, or just cover it in powdered sugar.
To make the peanut sauce,
Spoon peanut butter to your discretion. Add 1-2 tbsp of sesame oil, and water, until it makes a watery, but still thick consistency. Add sugar to your taste.
Pour the peanut sauce on the Mua Chee and Enjoy!
I had a craving for sushi so I decided to buy a five pound bag of sushi rice and rice vinegar…. It was only at 1 in the morning, making the rice that I realized of overreacted and should’ve bought some rolls instead…. anyhoo, a day later, with more rice than I would ever need, I set off buying the nori, salmon, and other ingredients. Making the sushi rice was the only hard part really. I used 1/2 cup of sugar, and 1/2 cup of rice vinegar to make the seasoning. After cooking 5 cups of rice, you need to fan/cool the rice, and evenly spread the seasoning, making sure it coats all of the rice (found out the sugar is the reason sushi rice is so sticky =P).
Anyhoo, I didn’t trust myself with buying raw fish so I used smoked salmon and imitation crab instead (I wanted to buy unagi, but was kinda short on cash X_X). I used a serrated knife to cut the roll so it didn’t come out quite as I expected but anyways, here are my results –
Spreading the Rice
Adding the Filling
Presentation Dish… xD
Temakizushi, Nigirizushi, and an Avacado Roll
Whew, I haven’t updated in a while, been having too much fun with EM physics…. =P…..I’m having my worst case of insomnia right now… sometimes I wonder why my brain is so retarded
Anyways, Friday, after a physics test, I went with some friends to Flushing, we basically spent several hours walking around and hitting up food joints. I don’t remember most of the stores but bear with me =P
Wontons in Chili Sauce from White Bear – $3.25
Chicken Skewers from a street vendor, 1$ each
Samosas and Kulfi from a Grocery Store, 50 cents, $1.25
Lamb Burger from Xi’an Famous Foods, $2.50
Fishballs on a stick from a street vendor, $1.00
Pikachu car I saw walking home =P
I didn’t eat there, but I saw an all you can eat hot pot place for $15, with free soda =P But then again, the weather was approaching 95F, did I REALLY want to be near a pot of boiling water?
I also had some fish in black bean sauce on a sizzling plate from a szechuan restaurant… but I forgot to take pictures…..
Here’s the aftermath of the destruction ^^;
In other news, I’ve been looking up trick bartending, I might want to pick it up, as it combines my love of food with my interest in juggling… I smell massive fail for myself though..
Made tacos this weekend.. they tasted great, Just… had to many =P time to hit the gym….
1 lb ground meat
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano
Grated Colby Jack cheese
Brown the meat
Drain, and add the seasoning mixture
Assemble the taco, I find it easier to spread the sour cream, then add the meat, salsa, and finally the vegetables and cheese
The rest of my meal, I was too lazy to elaborate =P
I made this pie 2 weeks ago, but never found the time to upload it. I’ve made it around 5 times already and this recipe has never failed me. Although a friend of mine’s *cough* Matt Chang *cough* pie ended up watery. Not really sure what went wrong there =P,
Here’s a nice pic of it with vanilla ice cream on top:
4 granny smith apples (specifically granny smith because they don’t brown as fast)
Enough dough for 2 pie crusts (8 inch)
1/2 cup white sugar
1/2 cup light brown sugar
1/4 cup water
3 tablespoons of flour
1/2 cup of butter
ground cinnamon to taste
Preheat oven (or toaster oven) to 425 degrees.
Start by peeling, slicing, and coring the apples so you have tiny chunks, about the size of pineapple chunks.
Make the crust, and set it into the pan.
Fill the pie with the apples. Don’t worry if it goes over the top, the apples shrink during the baking process.
Make a pie lattice by criss crossing the slices. (I trust you know simple geometry enough to do this =P)
Make the sauce by melting the butter in a saucepan, then adding both the sugars. Then add flour, water, and cinnamon to taste.
Pour over the pie lattice, try to coat every part of the top =P.
Bake the pie for 15 minutes at 425 degrees, then lower the heat to 350 degrees and bake for 40 minutes.
This turned out better than I thought, especially since I used a toaster oven and the top started to brown in the first ~8 minutes
Relax and eat some nice pie with vanilla ice cream =P. Unless you don’t like apple pie… >_<;;
If you decided to try this pie for yourself, enjoy your pie, and this video (Reference to American Pie) =P.
I finished my physics exam yesterday after pulling an all nighter so I needed a pick me up. What better of a pick me up (tiramisu means pull me up) than a caffeine loaded cake? =P
Anyways, here’s what you need:
6 egg yolks, beaten
1 egg white, whipped
3/4 cup of white sugar
1 pd of mascarpone cheese
3 cups of black coffee at room temperature
a shot of rum, or liquor of your preference
36 ladyfingers, or enough to cover 2 layers of a 7×11 dish
Start with beating the egg yolk and the sugar together. Carefully mix in the cheese. Then mix in the egg white and the rum. The result should be a creamy mixture. Pour a layer on the bottom of the 7×11 dish.
Dip the ladyfingers in coffee, fully soaking them.
Arrange the ladyfingers onto the cream, enough to cover 1 layer. Pour cream over that layer and repeat.
Cover with a final layer of cream and top with cocoa powder.
This took shorter than I expected, which is a good thing since I’m about 5 homeworks behind in physics X_X….
Ok, so I got really lazy and didnt post anything for about a week, but here are the results of the Do Chua and Kimchi in the forms of dishes:
The first one is Bánh mì, or a Vietnamese sandwich. Its filled with Do Chua, roast beef, japanese mayo, hot pepper oil, lettuce, clinatro, cucumbers, and tomato.
In the next dish, I present to you kimchi ramen with mushrooms, fried egg, hot dog bits, and a hot dog octopus (yarr!!!!!) I fried and egg, cooked the ramen, and set it up =P. The hot dog octopuse is basically a hot dog with 6/8s of it vertically octosected xDDD
So I finally got around to buying Nappa Cabbage and Daikon after pulling an all nighter for a physics test @_@;;; Anyways here are my results:
To all my Korean friends,iIf I get this wrong, don’t hate me >.<;; So Kimchi originated in China some 2600 to 3000 years ago, when it was simply described as “soaked vegetables”. It wasn’t until around 500 years ago that Kimchi had chili peppers added to it. Its traditionally stored, and fermented, in jars called Onggi. These jars are traditionally buried underground where the temperature is typically ~50-60 degrees F. Kimchi is such a staple food in Korea that there is even Kimchi Fridges to control temperature xD. I first experimented with Kimchi in college. And that was when I didn’t even have the right chili powder and used Sri Racha! Anyways, here’s the recipe:
1 head (~2 lbs) Nappa Cabbage cut into 2 inch strips
9 tablespoons of sea or kosher salt
1/2 cup of flour
1 cup of dried Gochu peppers
1/4 cup of sugar
1 cup of fish sauce
2-5 cloves of garlic as desired, chopped
2 inches of grated ginger
Chives (as desired)
Green Onion (as desired)
1) Submerge the nappa cabbage in brine consisting of 1/2 cup of sea salt per gallon. Use a heavy weight or saran wrap to ensure that it stays underwater. Leave to soak for 5-6 hours, or overnight.
2) Dissolve the flour in 3 cups of water in a saucepan and heat until it just starts to bubble. Add the sugar, and when it is dissolved, shut off the heat.
3) Add fish sauce and the Gochu pepper flakes (to your taste). Add the chives, green onions, garlic, and ginger. This makes the paste for your kimchi.
4) Drain the cabbage, and rinse lightly under cold water.
5) Using your hands, knead the sauce and cabbage together. I had a cut on my hand when this happened and it stung, so be wary of that =). Seal in a jar. Place it in a used coconut jelly jar for a cheap asian look.
And there you have it, kimchi. You can eat it now, or leave it at room temperature or in a fridge for 1-2 days and ferment it =P.
I first tasted Do Chua as a child at a Chinese banquet, and loved it from the start. It is a daikon and carrot pickle in a sugar and vinegar brine. I find that its sweet-sour taste goes well with rice. Unlike bittermelon, which only I seem to like, I find that people are 50/50 with liking Do Chua.
1 tsp salt
2 tsp sugar
1/2 cup sugar
1 cup vinegar
1 cup water
1) Cut the daikon and carrots into small matchstick sized strips. I used to awkwardly stack the horizontally cut daikon and cut it into strips, until I watched “Eat Drink Man Woman” (video at the end) and learned =P. I got lazy tonight though and simply grated the carrots. Mix the two in a large bowl.
2) Add the 2 tsp sugar, and salt, and knead it for 3 minutes. You should see the vegetables getting wetter as you knead, meaning they’re losing water. At the end, a daikon strip should be able to bend so that its tips touch without snapping.
3) Drain in a colander and lightly rinse with running water. Squeeze and drain the water.
4) In a bowl, combine the 1 cup of water, vinegar, and sugar. I usually guesstimate the amount to use by tasting it. It should be a sweet and fairly sour mixture.
5) Finally, knead the carrots and daikon into the brine and store it in a jar… Here is my kimchi and do chua next to the carrot cake I made and my liquers =L
And that is how you make Kimchi and Do Chua. I know it isnt a full meal so I’ll be using these two for other dishes later. Anyways, I leave you with an awesome clip of a movie I saw last January. Its called Eat Drink Man Woman and it just makes me hungry every time I see it. I’ve actually learned a lot of techniques from watching the guy cook. Not a bad movie either….