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Friday, January 20, 2017

Bulgogi Burger Recipe



Ingredients & Cooking Directions for Bulgogi Burgers

Estimated Servings: 2


Burger Patty:



1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon grated onion
1 tablespoon grated Asian pear 
1 ½ tablespoons dark soy sauce
½ teaspoon sesame seed oil
1 teaspoon honey
1 teaspoon sugar
½ teaspoon ground black pepper
¾ pound ground beef
1 teaspoon butter

Burger Bar:

2 slices cheddar cheese
2 teaspoons butter
2 eggs
Lettuce
Tomato Slices
Kimchi
2 sesame seed buns, split
Sriracha

1. In a bowl, add all the patty ingredients except for beef and butter. Whisk the ingredients and then pour into ground beef mixing until combined.
2. Form 2 patties about ½ inch thick making them a little bigger than the buns since they will shrink when cooking. Press your thumb into the middle of each patty so it is a bit thinner in the middle (to help it cook evenly).
3. Turn stove on high heat. Melt butter and cook burger patties for about 5-6 minutes per side on medium heat or until your desired doneness. Place cheese on the burger patty for the last minute of cooking to melt it.
4. Spread 1 teaspoon of butter on buns and toast it in a pan on medium heat for 2-3 minute or until lightly golden brown.
5. On medium high heat, add 1 teaspoon butter to a pan and once it melts, crack the eggs in the pan. Cook the eggs until whites are completely firm but yolk is still runny.
6. To serve the burger, place lettuce and tomato on top of the bottom bun. Then add the cheesy burger patty, kimchi, fried egg, and Sriracha.

Enjoy!

Saturday, January 14, 2017

Vegetarian Chow Mein Recipe



Ingredients & Cooking Directions for Vegetable Chow Mein

Estimated Servings: 4

Step 1: Fry the Tofu
14 ounces firm tofu, cut into strips
1 tablespoon vegetable oil
1 teaspoon soy sauce

Dry tofu strips with paper towels. Turn heat on high and add in oil. Fry tofu strips until golden brown on all sides and add in soy sauce. Coat tofu with soy sauce, transfer tofu strips to plate and set aside.

Step 2: Cook the Noodles
1 pound chow mein noodles
8 cups water

Bring water to a boil and cook the noodles until al dente according to the directions on the package. Rinse, drain, and set the noodles aside.

Step 3: Stir-fry vegetables

2 tablespoons vegetable oil
1 teaspoon chopped ginger
2 tablespoons chopped garlic
1 teaspoon red pepper flakes

½ cup shredded carrots
½ cup red bell pepper strips
½ cup sliced celery
½ cup shredded cabbage

Turn stove to high heat and add in the oil. When the oil is hot, add in the garlic, ginger, and pepper flakes. Sautee the aromatics for about a minute or until fragrant. The pour in the vegetables and stir fry them for about 2-3 minutes or until they are cooked but still crunchy on the inside. Transfer vegetables to a plate and set them aside.

Step 4: Assemble the Dish

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
2 tablespoons water
1 teaspoon rice vinegar
½ teaspoon sesame seed oil
1 tablespoon sugar
1 tablespoon garlic chili sauce
1 tablespoon vegetable oil
½ cup sliced green onions
½ cup bean sprouts
Ground black pepper to taste

To make the stir fry sauce, add the soy sauces, water, vinegar, sesame seed oil, sugar and chili sauce in a bowl and whisk them together until the sugar dissolves in the sauce. Then set the sauce aside. Turn stove on high heat and add in vegetable oil. When oil is hot, add in the noodles, tofu, vegetables, and stir fry sauce. Stir fry everything for 2-3 minutes or until the sauce coats all the ingredients and the noodles are cooked through. Then add in the green onions and bean sprouts stir frying them until heat through. Transfer chow mein to a serving plate and add ground black pepper to taste.


Enjoy!

Saturday, January 7, 2017

How To Make Bang Bang Shrimp



Ingredients & Cooking Directions for Bang Bang Shrimp 

Estimated Servings: 4

Step 1: Make the sauce

¼ cup mayonnaise
1 tablespoon Thai sweet chili sauce
1 tablespoon pineapple juice
1 teaspoon lime juice
½ teaspoon garlic chili sauce

Add the ingredients into a bowl, whisk them together, and cover the bowl with plastic wrap. Store the sauce in the refrigerator until it is ready to use.

*****This makes for a creamy, sweet, spicy and slightly tangy sauce!!!

Step 2: Prepare flour mix

½ cup all-purpose flour
½ cup cornstarch
½ cup Panko bread crumbs
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon salt
½ teaspoon pepper

Pour the ingredients in a bowl, mix them up and set them aside.

Step 3: Fry the shrimp 

1 pound shrimp peeled and deveined, tail off
I large egg
4 cups vegetable oil

Turn your stove on high and bring the oil to 350 degrees Fahrenheit or until a wooden utensil creates bubbles when placing it in the middle of your deep fryer. Now beat the egg and set it aside. Then pour the flour mix in a pan or large plate. Now put the shrimp in the beaten egg and dredge them in the flour mix. Working in batches, add the shrimp to the oil and fry them for about 2-3 minutes or until evenly golden and crispy. Transfer them onto a plate lined with paper towels to drain off the excess oil.

Step 4: Assemble the dish

1 teaspoon chopped green onion
¼ teaspoon dried red chili flakes

Drizzle the sauce 1 tablespoon at a time to the shrimp and toss them up. You want to make sure to add the sauce a little at a time depending on how “saucy” you would like the shrimp to be. Place them on a serving plate and sprinkle with chopped green onion and red chili flakes. 

****You can eat this as an appetizer or serve it with rice, pasta or salad as a main dish!

Wednesday, July 22, 2015

Steamed Layer Cake with Pandan, Coffee and Mung Bean (Bánh Da Lợn)




Estimated Servings: 12 slices

Step 1: Make coconut flour mix

14 ounces tapioca flour
½ cup rice flour
14 ounces coconut cream
1 ½ cups water
2 cups sugar
½ teaspoon salt
3 tablespoons vegetable oil

Add the dry ingredients in a bowl and mix it until combined. Then pour the wet ingredients in a separate bowl and whisk them up.  Now add the dry ingredients into the wet ingredients in batches and mix them together until the flour completely dissolves in the liquid. Allow mixture to rest for half an hour at room temperature. Then divide mixture into 3 containers and set aside.

Step 2: Prepare mung bean layer

1 cup split mung beans
2 cups water

Pour 1 cup of water in a bowl of mung beans, soak them for about 30 minutes and then drain them. Next cook the mung beans in one cup of water on medium heat for about 5-7 minutes or until completely softened. Then pour the cooked mung beans and a container of coconut/flour mixture into a blender and turn the blender on high to mash the mung beans into a creamy consistency.  Finally pour into a container and set aside.

Step 3: Create pandan & coffee layer

1 tablespoon brewed coffee
½ teaspoon pandan extract

Pour coffee into one of the remaining coconut/flour mixture, mix well and set aside. Then add the pandan extract to the other coconut/flour mixture, mix and set aside.

Step 4: Steam the cake

Water to steam
1 teaspoon vegetable oil

Turn your stove on high and bring your steamer water to a boil. Then spread oil all over the inside of an aluminum bowl (I used a 9 inch bowl), place it in the steamer and put the lid on top. When the steamer gets hot, pour the pandan mixture into the aluminum bowl until it creates a thin layer covering the bottom of the bowl. Allow it to steam on high heat for about 4-5 minutes or until the layer is completely solid. 

Next, pour in the coffee mixture on top of the pandan layer until it creates a thin brown layer that completely covers the green layer. Steam it on high heat for about 4-5 minutes or until the layer is completely solid.

Then pour in the mung bean mixture on top of the brown layer until it creates a thin yellow layer that completely covers the brown layer. Steam it on high heat for about 4-5 minutes or until the layer is completely solid.

Now repeat this process until the aluminum bowl fills to the top with several layers.

***When steaming this cake, make sure to wipe the water off the lid between steaming each layer or tie a clean kitchen towel on the lid to absorb the water from the lid while the layers are steaming.

Finally turn off the heat, and carefully remove the aluminum bowl from the steamer. Allow the cake to completely cool off and then place a serving plate on top of the bowl. Then flip the plate over until cake is on top of the plate. Now you can cut the cake into whatever shapes you’d like!

You can eat this cake by peeling off the layers and savoring each flavor a layer at a time or you can just take a bite and taste all of the layers together.