I still have about 15 more recipes to put up for the time being, so check back later tonight or tomorrow.
Also, will be posting up new recipes at least once or twice a week.
Wednesday, May 27, 2009
Korean Style Meal
These dishes together make for a relatively quick, small, Korean style dinner you can easily make at home.
If you can find it (check local Asian food stores, if able), Kim Chi in containers works just as well.
If you can find it (check local Asian food stores, if able), Kim Chi in containers works just as well.
Quick Kim Chi
Although true Kim Chi ferments for weeks, this recipe offers it quickly, and with good result.
Ingredients:
-1 (3-lb) head of Napa cabbage
-2 tablespoons chopped garlic
-1 tablespoon chopped peeled ginger
-2 tablespoons Asian fish sauce
-2 teaspoons distilled white vinegar
-1 bunch scallions, chopped (1 cup)
-3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
-2 to 3 tablespoons coarse Korean hot red-pepper flakes
-1/2 (1-lb) Asian pear
Cooking Instructions:
-Quarter cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
-Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
-Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions sesame seeds, and red-pepper flakes and toss to coat.
-Peel pear, then grate on large holes of box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least one hour.
Kim Chi will keep, chilled in an airtight container, 1 month.
Ingredients:
-1 (3-lb) head of Napa cabbage
-2 tablespoons chopped garlic
-1 tablespoon chopped peeled ginger
-2 tablespoons Asian fish sauce
-2 teaspoons distilled white vinegar
-1 bunch scallions, chopped (1 cup)
-3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
-2 to 3 tablespoons coarse Korean hot red-pepper flakes
-1/2 (1-lb) Asian pear
Cooking Instructions:
-Quarter cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
-Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
-Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions sesame seeds, and red-pepper flakes and toss to coat.
-Peel pear, then grate on large holes of box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least one hour.
Kim Chi will keep, chilled in an airtight container, 1 month.
Shrimp and Scallion Pancakes
Ingredients:
- 2 garlic cloves
-3/4 cup water
-2 large eggs, beaten
-1 tablespoon Asian sesame oil
-3/4 cup all-purpose flour
-1 bunch scallions, cut into thin matchsticks
-1/2 red bell pepper, cut into thin matchsticks.
-1/2 lb medium shrimp, peeled and halved lengthwise
-1/4 cup vegetable oil, divided
Cooking Instructions:
-Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven.
-Mince and mash garlic with 3/4 teaspoon salt, then whisk together water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
-Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces of shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Pancakes can be kept warm up to one hour.
- 2 garlic cloves
-3/4 cup water
-2 large eggs, beaten
-1 tablespoon Asian sesame oil
-3/4 cup all-purpose flour
-1 bunch scallions, cut into thin matchsticks
-1/2 red bell pepper, cut into thin matchsticks.
-1/2 lb medium shrimp, peeled and halved lengthwise
-1/4 cup vegetable oil, divided
Cooking Instructions:
-Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven.
-Mince and mash garlic with 3/4 teaspoon salt, then whisk together water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
-Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces of shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Pancakes can be kept warm up to one hour.
Warm Tofu wtih Spicy Garlic Sauce
Ingredients:
-1 (14- to 18- oz) package soft tofu (not silken)
-1 teaspoon chopped garlic
-1/4 cup chopped scallion
-2 teaspoon sesame seeds, toasted and crushed with side of heavy knife
-3 tablespoons soy sauce
-1 tablespoon Asian sesame oil
-1 teaspoon coarse Korean hot red-pepper flakes
-1/2 teaspoon sugar
Cooking Instructions:
-Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
-Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
-Just before serving, carefully lift tofu from saucepan with large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
Tofu can be kept warm for 4 hours.
-1 (14- to 18- oz) package soft tofu (not silken)
-1 teaspoon chopped garlic
-1/4 cup chopped scallion
-2 teaspoon sesame seeds, toasted and crushed with side of heavy knife
-3 tablespoons soy sauce
-1 tablespoon Asian sesame oil
-1 teaspoon coarse Korean hot red-pepper flakes
-1/2 teaspoon sugar
Cooking Instructions:
-Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
-Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
-Just before serving, carefully lift tofu from saucepan with large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
Tofu can be kept warm for 4 hours.
Chocolate Raspberry Clafoutis
Ingredients:
-12 oz fresh raspberries (2 3/4 cups)
-1 tablespoon granulated sugar
-1 cup whole milk
-1/2 stick unsalted butter, melted
-3 large eggs
-1/2 cup packed dark brown sugar
-1/3 cup all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/4 teaspoon salt
-3 to 3 1/2 oz bittersweet chocolate, coarsely chopped
Baking Instructions:
-Preheat oven to 400°F with rack in middle. Butter a 1 1/2-qt shallow baking dish.
-Toss berries with granulated sugar and let stand 15 minutes.
-Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
-Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
-12 oz fresh raspberries (2 3/4 cups)
-1 tablespoon granulated sugar
-1 cup whole milk
-1/2 stick unsalted butter, melted
-3 large eggs
-1/2 cup packed dark brown sugar
-1/3 cup all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/4 teaspoon salt
-3 to 3 1/2 oz bittersweet chocolate, coarsely chopped
Baking Instructions:
-Preheat oven to 400°F with rack in middle. Butter a 1 1/2-qt shallow baking dish.
-Toss berries with granulated sugar and let stand 15 minutes.
-Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
-Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
Panfried Smashed Potatoes
Ingredients:
-8 medium red potatoes about 2 inches long; 1 3/4 lb)
-1/2 cup extra-virgin olive oil
-1/2 cup grated Parmigiano-Reggiano
Cooking Instructions:
-Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
-Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once until golden brown, about 20 minutes total. Serve, sprinkled with cheese. Season generously with pepper.
Serves 4
-8 medium red potatoes about 2 inches long; 1 3/4 lb)
-1/2 cup extra-virgin olive oil
-1/2 cup grated Parmigiano-Reggiano
Cooking Instructions:
-Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
-Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once until golden brown, about 20 minutes total. Serve, sprinkled with cheese. Season generously with pepper.
Serves 4
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