Kimchi-Bokkeumbap (Kimchi Fried Rice)

 

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety seasonings. For some people, it may take some time to actually enjoy it due to its strong flavors. It's sour and spicy, but it's really, really good. So today I was in the mood for some Kimchi and finally decided to make this Kimchi-Bokkeumbap (Kimchi Fried Rice).. and man it took me right back to that moment when I was in Seoul many years ago. Now while I'm walking down the memory lane over here, why don't you give this a try and let me know if you like it!

 

Ingredients:

- 3 bowls steamed rice

- 1 cup chopped kimchi

- 1/4 cup kimchi juice

- 1/4 cup water

- 3 tbsp. Gochujang

- 3 tsp sesame oil

- 1 tsp vegetable oil

- 1 green onion, chopped

- 1 tbsp. roasted sesame seeds

- 1 sheet of roasted seaweed, shredded

- Fried eggs, sunny side up

 

Directions:

1.   Heat up a pan. Add the vegetable oil.

2. Add the kimchi and stir fry for 1 minute.

3. Add rice, kimchi juice, water, and Gochujang. Stir all the ingredients together for about 7 minutes with a wooden spoon.

4. Add sesame oil and remove from the heat.

5. Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve with fried eggs.



Takoyaki

 

Takoyaki is a famous Japanese snack in the shape of little round balls containing pieces of octopus; and it is my absolute favorite! The Japanese normally use octopus, but if you are not a big fan of it, you can also substitute it with veggies, cheese, or anything you like... choices are endless! 

 

Ingredients:

 

- 3.5 - 5 oz (100 - 145g) pre-boiled octopus

- 1/4 cup (4g) katsuobushi (dried bonito flakes) and more for garnish

- 1 cup (5.3 oz/150g) all-purpose flour

- 2 tsp. baking powder

- 1 tsp konbucha (or 1/2 tsp. salt)

- 2 large eggs

- 1 tsp. soy sauce

- 1 2/3 cup dashi stock

- 1/2 cup finely chopped green onion

- 1/3 cup Tenkasu (tempura scraps)

- Dried green seaweed (Aonori) for garnish

- Pickled ginger for garnish

- Takoyaki sauce or Tonkatsu sauce

- Japanese mayonnaise

 

Directions:

 

1. Cut octopus into bite size pieces

2. Grind katsuobushi (bonito flakes) into fine powder.

3. Add dry ingredients (flour, baking powder, and konbucha/salt) in a large mixing bowl. Whisk a few times to combine all together.

4. In a medium bowl, whisk eggs and soy sauce together.

5. Add egg mixture to the dry ingredients, and then slowly add dashi stock while you whisk all together.

6. Heat the takoyaki pan over medium to medium high heat (on my stove, it’s medium high). Using a brush, generously oil the takoyaki pan including the raise parts in between bowls.

7. When you see smoke coming rising from the pan, pour the batter to fill the bowls. It’s okay for the batter to slightly overflow the holes. If you have a measuring cup with a handle, pour the batter in the measuring cup first so that it’s easier to pour. After you fill the holes, set timer for 3 minutes.

8. Add 1-3 octopus pieces (depends on the size of octopus – I put 2-3 pieces) in each hole and sprinkle on the green onion.

9. Then sprinkle tenkasu and powdered katsuobushi.

10. After 3 minutes or so, when the bottom of the balls has hardened, break the connected batter in between each bowl with takoyaki picks (or skewers). Then turn each piece a 180 degree, stuffing in the edges as you are turning. The batter flows out from the inside of each bowl and creates the other side of the takoyaki ball. After you finish flipping, set timer for 4 minutes.

11. Keep turning constantly so each piece will have nice round shape and will be evenly browned.

12. Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling green dried seaweed and katsuobushi. Serve immediately (but be careful – inside is VERY hot!).



Chinese Broccoli (Gai Lan) Beef Noodle Stir Fry

It's been really gloomy and raining here in Jersey. At times like these, I would usually go for a bowl of hot and spicy soup... but not today, I had been craving some stir fry noodles! Not that I haven't had noodles in a long time, I just can never get enough of them! So here's the noodle dish that I fixed today. You can practically use any kind of dried noodles you have on hands and if you can't find Chinese broccoli (Gai Lan), baby Bok Choy will work well too. So go ahead give it a try, I think you may just like it! 

Ingredients:

- 3 tablespoons soy sauce

- 3 tablespoons oyster sauce

- 3 tablespoons Shaoxing wine, sake or dry white wine

- 1 tablespoon sugar

- 1 tablespoon tapioca starch or cornstarch

- 1 teaspoon dark sesame oil

- 1 pound beef sirloin, thinly sliced

- 1 pound fresh or 10 ounces dried noodles

- 2 tablespoons vegetable oil

- 3 large garlic cloves, crushed and finely chopped

- 1.25 cups chicken or vegetable stock

- 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets

- Freshly ground black pepper

Directions:

- In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.

- Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)

- Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.

- Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.

- Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

Croque-Madame

It may sound so foreign, however, a Croque-Madame is basically a ham and cheese sandwich. Originated in French, it actually is served as a quick snack; but I made this for breakfast instead. It's truly scrumptious and filling, just perfect to start my day! 

Ingredients:
- 2 tablespoons unsalted butter
- 1 heaping tablespoon flour
- 1 cup whole milk
- 6 oz. Gruyere, grated
- 1/4 cup Parmesan cheese
- Kosher salt and ground black pepper
- Pinch fresh-grated nutmeg
- 6 slices whole wheat bread
- 3 tablespoons Dijon mustard
- 9 thin slices of Black Forest ham
- Canola oil
- 3 eggs

Directions:

- Preheat broiler.

- Make the Bechamel sauce: melt butter in a saucepan over medium-high heat. Stir in flour and cook, about two minutes. Whisk in the milk, stirring constantly. Bring to a boil, then reduce heat to low and simmer until thickened, 6-7 minutes. Remove from heat and add 1/4 cup of the Gruyere and Parmesan mixture. Season with salt, pepper, and nutmeg.

- On a parchment-covered baking sheet, arrange three slices of bread. Spread with mustard and top with ham. Top with remaining Gruyere mixture. Melt under the broiler, approximately 2 minutes. Top with second slice of bread, top with Bechamel. Broil again, 3-4 minutes or until sauce is brown and bubbly.

- Meanwhile, fry the eggs in canola oil in a skillet over medium heat, until the whites are cooked, but the yolks are runny, about 3 minutes. Place eggs on top of sandwiches and serve immediately.

XO Sauce Noodles

I grew up eating lots and lots of noodles. I never got tired eating of it, in fact, they have become my most favorites! There are so many different kinds of delicious noodle dish out there but today, I'd like to share with you a version of Zha Jiang Mian (Chinese fried meat sauce noodles) that is quite versatile.. You can pick your own favorite type of noodle, vegetables, meat, and yet, it will still taste heavenly. All you need is a good jar of XO sauce and you're in good hands! So give it a try, and let me know what you think :)

Ingredients:

- 200 grams minced pork (can be substituted with chicken)

- 1 tbsp cooking oil

- 5 shallots, peeled & finely chopped

- 2 slices ginger, minced

- 4 cloves garlic, minced

- 6 fresh shiitake mushrooms, stalks removed; diced

- 1/2 cup water

- 50 grams baby bok choy (xiao bai cai, 小白菜)

- 50 grams bean sprouts

- 4 servings Udon noodles (can be substituted with any kind of noodles you like)

- 1 tbsp chopped green onions

Marinade (A):

- 3 tbsp XO Sauce

- 1/2 tsp dark soy sauce

- 1 tsp hoisin sauce

- 1 tsp Chinese wine (Hua Tiao/Shao Xing)

- 1/2 tbsp corn starch

- 1 tsp sesame oil

- a few dashes white pepper powder to taste

- 1/2 tsp sugar

Directions:

1. In a bowl, marinade minced meat with (A) for 10 minutes.

2. Heat oil in wok and add shallots & ginger; stir-fry until shallots are softened and fragrant. Add minced garlic and stir fry for 30 seconds.

3. Add diced mushrooms and marinated meat. Stir fry until the meat is cooked on the surface, breaking the mince to smaller pieces using a frying turner/spatula.

4. Add 1/2 cup water, simmer on low heat with lid on for about 5 minutes, or until the meat sauce liquid is reduced. Set aside the cooked minced meat topping.

5. In a pot of water with some cooking oil added, blanch baby boy choy and bean sprouts for about 20 seconds, followed by noodles according to timing indicated on packaging. Set aside.

6. Toss 1 serving of noodles with about 3 tbsp of meat sauce, adding some water used to cook the noodles to help bind the ingredients together if the noodles are too dry.

7. Transfer meat noodles to serving dish and top with blanched greens and green onions. Serve with a side condiment of XO sauce.

Tuna Melts with Avocado

The secret to this delicious tuna melts is there's no secret! You know how they say that sometimes, less is more. Well I find it kind of true, because all you need to fix this is some good Swiss cheese, canned Albacore tuna, avocados and cherry tomatoes on hands... and voilà! Healthy and oh-so-good.

Ingredients:

- 2 1/2 tbsp olive oil 

- 2 tbsp thinly sliced shallots

- 1 tbsp Dijon mustard

- 1/4 tsp black pepper

- 1/8 tsp salt 

- 1 (6-ounce) can solid white tuna in water, drained and flaked 

- 1 1/2 tbsp fresh lemon juice 

- 1 avocado 

- 1 cup cherry tomatoes, quartered 

Click to see savings

- 1/3 cup shredded Swiss cheese 

- 2 (6-ounce) pieces French bread, halved lengthwise and toasted 

Directions:

1. Preheat broiler to high.
2. Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Deep-Fried Macaroni & Cheese Balls

Deep fried Mac and Cheese Balls are legendary in the world of deep fried. I mean, they are really, really THAT good. You can pop it in your mouth as it is, or dip it with Marinara sauce; either way, you won't be disappointed. And you know what's even better? They can be served as appetizers, after school snacks, or even main entree.. You pick!

 Ingredients:

- 1 pound (one box) large elbow macaroni

- 3 tablespoons butter

- 2 cups whole milk heated and warmed

- 2 tablespoons flour

- 1/2lb. grated sharp cheddar cheese

- 1/2lb. smoked Gouda cheese (grated)

- 1/2lb. shredded Italian blend cheese — Fresh Parmesan, Asiago, Romano, Mozzarella, Provolone cheese

- salt/pepper, to taste

- 3 eggs

- 3 tbsp milk

- 1 box Panko bread crumbs

Directions:

Slightly under-cook your elbow macaroni according to directions. Drain and rinse with cold water and set aside.

In a big saucepan, melt your butter.

Once it melts, slowly whisk in your flour – stirring out the lumps.

Add the milk into the mixture. Cook on medium heat for about 4 minutes until the sauce thickens.

Remove from heat and slowly add all of the freshly grated cheeses.

Stir well until it is melted and smooth.

In a large glass pan, fold in the macaroni and mix well with the cheese sauce.

Season with salt and pepper.

Chill in the refrigerator for at least 2 hours.

Then shape the cold mac and cheese into balls. Mine are pretty large but you could make them bite-size too.

Place the balls on a cookie sheet lined with foil in the freezer for about 45 minutes.

Compress the balls to make them firmer and tighter and put them back in the freezer.

In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Set aside.

In another bowl, place your Panko bread crumbs and set aside. 

Heat your oil in a pan or fryer.

One by one, take your mac and cheese balls and dip them in the egg mixture – then roll them in the Panko bread crumbs.

Coat each ball really good and fry them in the oil.

They will be a crispy light brown when they are done. Set on a paper towel to drain the oil.

Top with some freshly grated cheese. Serve with marinara sauce.