Oriental Recipes - K
[Home] K & D Quick Faux-Indian Rice Salad [Home]
Title: K & D Quick Faux-Indian Rice Salad
Yield: 1
Ingredients
2 c uncooked brown basmati rice*
1 16 ounce can black beans;
-drained
1 cn mild chilis; (4 ounce)**
2 tb patak's curry paste***
1 tb cumin
1 tb coriander
1/2 tb ground ginger
1 c raisins
2 cloves garlic
1 fresh cilantro
Instructions
*(long grained brown rice would work too)
**(or 4 fresh ones, degree of heat to your liking)
***(available at Asian markets or gourmet food stores)
Cook the rice. Chop the chilis, garlic and cilantro. Mix everything into
the
warm cooked rice. Chill for an hour or two.
Per serving: 2023 Calories (kcal); 9g Total Fat; (3% calories from fat);
104g Protein; 404g Carbohydrate; 0mg Cholesterol; 52mg Sodium
Food Exchanges: 19 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 7 1/2
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Deb Schwartz
Converted by MM_Buster v2.0n.
[Home] Kaeng Hanglay Thai Northern Style Beef Curry [Home]
Title: Kaeng Hanglay Thai Northern Style Beef Curry
Yield: 1
Ingredients
1 lb beef; cut into bite sized
1 ; pieces
2 c coconut milk
----------------------FOR THE CURRY PASTE-----------------------------
1 tb coriander seed
1 tb cumin seed
3 tb very thinly sliced lemon
-grass
3 tb palm sugar
2 tb yellow bean sauce; (tao
-jiao)
2 tb garlic; minced
2 tb prik ki nu haeng; (dried red
- birdseye
1 ; chilies), crumbled
2 tb shallots; thinly sliced
1 tb ginger; grated
1 tb shrimp paste
1 pn turmeric
1/4 c fish sauce
1/4 c tamarind juice
Instructions
This is a curry in the northern style. It could also be made with pork or
chicken in which case the cooking time must be shortened.
Note that traditional Worcestershire sauce is a matured mixture of fish
sauce
and tamarind juice, and as such is a very good substitute for the fish
sauce
and tamarind juice in this recipe.
Ingredients:Method:
Simmer the beef in the coconut milk for 30 minutes in a covered saucepan.
Toast the coriander and cumin seeds until fragrant and grate. Combine all
the
curry paste ingredients and process to a fine paste.
After the beef is cooked until tender, add the curry paste, stir to
combine,
and continue to simmer, covered for 10 minutes.
Since the beef is simmered it is possible to use cheaper (tougher) cuts of
meat. If necessary extend the cooking process until the meat is tender.
Serve with white (Jasmine) rice and the usual table condiments.
Per serving: 2478 Calories (kcal); 213g Total Fat; (75% calories from fat);
98g Protein; 59g Carbohydrate; 313mg Cholesterol; 347mg Sodium
Food Exchanges: 1/2 Grain(Starch); 12 Lean Meat; 1 1/2 Vegetable; 1 1/2
Fruit; 35 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Kaeng Masaman Thai Islamic Curry Beef [Home]
Title: Kaeng Masaman Thai Islamic Curry Beef
Yield: 1
Ingredients
7 dried chilies
2 tb coriander seed
1 tb cumin seed
1 tb shredded ginger
1 bruised lemongrass
1 ts seasalt
5 black peppercorns
1/4 ts shredded nutmeg
1/2 ts terasi; (shrimp paste)
2 tb oil
8 shallots
6 cloves garlic
3 lb beef (or chicken; duck,
-pork)
4 c coconut milk
150 g roasted peanuts; briefly
-ground
1 tb fish sauce
5 cloves
2 inches cinnamon
1 ts cardemom
1 tb lemonjuice
Instructions
Method:
Heat the oil and fry the shallots and garlic till it is golden brown. Add
the
fried shallots and garlic to the other ingredients in the foodprocessor and
make into a paste.
Cut the meat into pieces and put them in a pan with the coconutmilk. Add
the
peanuts and the fishsauce. Bring to boil, lower the heat and cook for
approximately 1 hour till the meat is nearly done. Add the prepared paste,
cloves, cinnamon and cardemon and cook till the meat is tender. Take out
the
meat and cook the sauce until it becomes thicken.Add the meat again and
bring
to taste with extra fishsauce, lemonjuice and palmsugar. Heat a few minutes
and serve with Thai pandan rice.
Source - Robert van Deijck
Per serving: 2763 Calories (kcal); 269g Total Fat; (80% calories from fat);
30g Protein; 116g Carbohydrate; 2mg Cholesterol; 254mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 3 Fruit; 54
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Kai Pad Bai Kaprow (Thai Basil Chicken) [Home]
Title: Kai Pad Bai Kaprow (Thai Basil Chicken)
Yield: 6 Servings
Ingredients
4 tb peanut oil
4 cloves garlic; finely
-chopped
1 -in chunk of fresh ginger;
-finely chopped
1 onion; cut into eighths
4 red Thai chiles; finely
-chopped
1 red or green bell pepper;
-cut into 1/2-in.
-- pieces
8 mushrooms; quartered, up to
-10
4 c Thai basil or holy basil
-leaves; coarsely chopped
1 lb boneless skinless chicken;
-ground or chopped
2 tb fish sauce
1 tb brown sugar
Long grain rice; such as
-basmati,
-- for serving
Instructions
In wok over medium-high heat, warm peanut oil. Add garlic, ginger, onion,
chiles, pepper and mushrooms. Stir-fry until garlic and onion are slightly
yellow, about 1 to 2 minutes.
Add basil and stir-fry 1 minute. Add chicken and stir-fry until chicken is
white, about 3 to 5 minutes. Stir in fish sauce and brown sugar; heat
thoroughly. Serve basil chicken over rice. Makes 6 servings.
- - - - - - - - - - - - - - - - - -
NOTES : Adapted from Madhur Jaffrey. Fish sauce and the plentiful basil
make the recipe authentic, according to Pryce. Either lemon basil or sweet
basil plus a few fresh mint leaves can be used in place of the Thai basil.
Fish sauce is available in Asian markets and some grocery stores. I have
made this a couple times and Mark really thinks it is wonderful.
Contributor: Minneapolis Star and Tribune, 7/98
[Home] Kai Yang - Thai Style Barbecued Chicken [Home]
Title: Kai Yang - Thai Style Barbecued Chicken
Yield: 4 Servings
Ingredients
2 lb chicken pieces
2 tb fresh ginger; chopped
2 tb lemon grass; chopped
2 tb coriander root; chopped
2 c light soy sauce
1 ts sugar
2 tb pepper
1 1/2 tb curry powder
**Sweet Chili Sauce**
1 tb red chili; ground
1/2 c vinegar
1 ts salt
1 tb sugar
1 ts garlic; chopped
Instructions
Mix the ginger, lemon grass, coriander root, soy sauce, sygar, pepper,
and curry powder in a blender and marinate the chicken in the mixture
for at least 6 hours in a refrigerator. Broil the chicken slowly over a
low fire and serve with sweet chili sauce.
To make Chili Sauce: Mix all the ingredients in a small pot, put over a
medium heat and bring to a boil, stirring. Heat until thickened to a
syrupy consistency, then remove from heat. Serves 4 to 5.
--
Recipe from The Elegant Taste of Thailand, Cha Am Style Restaurant
cuisine by Sisamon Kongpan & Pinyo Srisawat
ISBN 0-943389-05-4
Posted to EthnicRegMC 5/99 by JoAnn Pellegrino
- - - - - - - - - - - - - - - - - -
Contributor: The Elegant Taste of Thailand
Preparation Time: 0:00
[Home] Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr [Home]
Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr
Yield: 8 Servings
Ingredients
------------------------RED CURRY PASTE-------------------------------
5 dry hot chili peppers.
1 tb lemon grass (sliced).
2 sl galanga.
1 tb coriander seeds.
2 ts cumin.
1 ts fennel seed.
1 1/2 ts black peppers.
1/4 ground nutmeg.
3 shallots.
5 cloves of garlic.
1 ts shrimp paste.
3 coriander roots.
1 zest from 1/4 sm kaffir lime
1/2 ts salt
------------------------OTHER INGREDIENTS-----------------------------
1 roast duck.
5 plum tomatoes.
1/2 c * small thai eggplants.
4 fresh med.hot chili peppers.
4 kaffir lime leaves.
1/2 bn thai basils (horapha).
1 ts coconut sugar.
3 c coconut cream.
5 c coconut milk.
1 fish sauce.
Instructions
* Small Thai "eggplants" belongs to the eggplant
family, but doesn't resemble any eggplants found here
in the US. These are about the size of large green
peas, and look pretty much the same. Regular green
peas may be used as substitute. Put the ingredients
for the red curry paste into a mortar and pound until
well mixed into a paste. NOTE: You may use
commercially available paste, if available. Adjust
the amount to taste. Debone the roast duck, and cut up
the meat into bite-size rectangular pieces (leaving
the skin on). Cut the neck and wing into pieces.
Place the coconut milk in a large saucepan and heat
till boiling. Add duck pieces and cook till tender.
Put the coconut cream into a frying pan, add red curry
paste. Heat over fairly high heat, stiring
constantly, till all the paste have mixed in and
thoroughly heated. Add Kaffir Lime leaves, fish sauce
(to taste), coconut sugar, and continue to heat (keep
stiring all the time to prevent burning) until red oil
starts to form on the surface of the "sauce". Add the
"sauce" to the saucepan of duck and coconut milk, and
bring back to a boil. Add all remaining ingredients
except the basils, which is to be added when the curry
starts to boil. Remove from heat and serve with plain
boiled white rice.
[Home] Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry [Home]
Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
Yield: 8
Ingredients
------------------------RED CURRY PASTE-------------------------------
5 dry hot chili peppers
1 tb lemon grass; (sliced).
2 sl galanga
1 tb coriander seeds
2 ts cumin
1 ts fennel seed
1 1/2 ts black peppers
1/4 ground nutmeg
3 shallots
5 cloves garlic.
1 ts shrimp paste
3 coriander roots
1 zest from 1/4 sm. kaffir
-lime
1/2 ts salt
------------------------OTHER INGREDIENTS-----------------------------
1 roast duck
5 plum tomatoes
1/2 c small thai eggplants
4 fresh med. hot chili peppers
4 kaffir lime leaves
1/2 bn thai basil
1 ts coconut sugar
3 c coconut cream
5 c coconut milk
1 fish sauce
Instructions
* Small Thai "eggplants" belongs to the eggplant family, but doesn't
resemble
any eggplants found here in the US. These are about the size of large green
peas, and look pretty much the same. Regular green peas may be used as
substitute.
Put the ingredients for the red curry paste into a mortar and pound until
well
mixed into a paste. You may use commercially available paste, if available.
Adjust the amount to taste.
Debone the roast duck, and cut up the meat into bite-size rectangular
pieces
(leaving the skin on). Cut the neck and wing into pieces. Place the coconut
milk in a large saucepan and heat till boiling. Add duck pieces and cook
till
tender.
Put the coconut cream into a frying pan, add red curry paste. Heat over
fairly
high heat, stirring constantly, till all the paste have mixed in and
thoroughly heated. Add Kaffir Lime leaves, fish sauce (to taste), coconut
sugar, and continue to heat (keep stirring all the time to prevent burning)
until red oil starts to form on the surface of the "sauce". Add the "sauce"
to
the saucepan of duck and coconut milk, and bring back to a boil. Add all
remaining ingredients except the basil, which is to be added when the curry
starts to boil. Remove from heat and serve with plain boiled white rice.
Per serving: 363 Calories (kcal); 36g Total Fat; (83% calories from fat);
4g Protein; 12g Carbohydrate; 0mg Cholesterol; 162mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 7
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Kanom Muoi - Thai Style Starters Pt 2 [Home]
Title: Kanom Muoi - Thai Style Starters Pt 2
Yield: 1
Ingredients
1 see part 1
Instructions
Dip the canap,s in the batter a few at a time, and deep fry until crisp.
Serve on a platter with the dipping sauces used for satay, and some
uncooked
fruit balls, and cucumber slices.
Footnote: Thais eat the tempura prik ki nu with considerable gusto, but
farangs should probably be warned that these are almost literally
diabolical!
Recipe By: Muoi Khuntilanont
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Kanom Muoi - Thai Style Starters [Home]
Title: Kanom Muoi - Thai Style Starters Yield: 1 Ingredients ------------------------------NONE------------------------------------ Instructions This started life, long ago and far away (oops, sorry, that's another genre!) as two traditional Thai starters - a toast and topper called kanom paeng mu and an equally traditional Thai version of shrimp tempura. The name of the toast item is interesting: kanom paeng (bread) literally translates as "expensive cakes" which shows what the Thais think of bread! However over the years my wife has developed these canapes, and this is the current version. notes on ingredients Here in Thailand we can't get Maple syrup, so we use honey. This works just as well, but we prefer the taste of the maple syrup, so feel free to experiment. The only bread available here in Thailand is white bread, but again we find this tastes best with a stone ground whole-wheat bread. If you want to avoid the moderate chilies suggested, you could use bell peppers, but frankly we find they taste a bit bitter, and anyway they are a bit large for canapes! Finally the quantities here make about two thirds of a cup of each of the pastes. Say 180 milliliters. At 5 ml to the teaspoon this will do about 8 toast bites and 8 chilies if they have 2 teaspoons of paste in each. If you use more paste, it'll do less. Ingredients First toast 6 slices of bread. Cut off the crusts and cut the pieces of bread into four. If the crusts aren't quite dry, pop them in the oven or a dry skillet, and warm them until dry, then in a mortar and pestle or food processor, convert them into bread crumbs. Prepare half a cup each of cooked crab meat, cooked, chopped pork, and raw, finely chopped mushrooms. Prepare a paste consisting of: 3 tablespoons fresh grated ginger, 3 tablespoons chopped garlic 3 tablespoons prik phom (ground red chilies) 3 tablespoons crushed toasted peanuts 3 tablespoons khao koor (ground toasted rice) saut, the ginger and garlic, discarding most of the oil, and combine the ingredients, adding two medium sized duck eggs to the mixture (or three smallish hen's eggs). Divide this mixture in three, and combine each portion with one of the half cups of mushrooms, crab or pork, to form three topping pastes. Method I Put about two teaspoons of paste on each of the toast pieces, and then take 2 dozen prik chi fa (a chili about finger length and as thick as your finger, that is the Thai equivalent of a jalapeno - you can use jalapenos instead if you wish), Cut off the tops of the chilies and discard the seeds. Put about two teaspoons of the paste mixture in each chili. Method II With a melon-baller prepare 16 balls of melon, 16 balls of mango, and 16 balls of fresh pineapple. [if you are using jalapenos, slice the fruit and use a sharp knife to cut plugs for the tops of the chilies). Place a ball of fruit on each piece of toast and secure by piercing it through with a tooth-pick. Plu each of the chilies with a fruit ball, and secure by piercing through the sides of the chili and the fruit ball with another tooth pick. Prepare another batch of fruit balls, and wash 16 prik ki nu (birdseye chilies), and pat them dry. Method III Mix two tablespoons of powdered peanuts, one tablespoon of khao koor, one tablespoon of prik phom, and a little rice flour (or cornstarch), to make a dusting powder. Dip each of the pieces of toast, each of the stuffed chilies, each of the fruit balls, and each of the birdseye chilies in maple syrup, and then dredge them in the dusting powder. Method IV Prepare a batter by beating an egg yolk, and adding about a cup of ice cold water to it, then add a cup of sifted plain [all-purpose] flour, and mix to a thin batter. Add a teaspoon of prik phom and a teaspoon of freshly ground prik Thai (black pepper). continued in part 2
[Home] Kema (An East Indian Feast Dish) [Home]
Title: Kema (An East Indian Feast Dish)
Yield: 1 Servings
Ingredients
1 big yellow onion, minced
3 cloves garlic crushed and
-minced
1/2 ts fresh grated ginger
3 tb tomato paste
1 c stewed tomatoes
3 ts curry powder
1 ts salt
1/8 ts cayenne pepper, or more
1 c green peas, fresh or frozen
1 c mushrooms, sliced
1 olive oil
1 ts honey (optional)
1/3 c white wine (optional) plus
1/3 c water (optional)
Instructions
this is a variation on a recipe from Vegetarian Times - Curried Vegetables
In a skillet or wok heat water or oil and saute the onion, garlic, and
ginger root for 5 minutes.
If you like to use white wine, at this point I add the water and wine and
let it simmer with the onion mixture for 5 minutes.
Then add the tomato paste, tomatoes, curry, salt, and cayenne, simmer for a
few minutes. I add a bit of honey here to cut the tomatoes acidity...but
honey isn't strictly vegan.
Add peas and mushrooms, bring to a boil, cover and simmer over low heat for
5 minutes.
Serve with rice.
This is a big hit at dinner parties and tends to convince even avowed
meat-eaters.
I would advise that you get British-mix kerrie from the natuurwinkel
because I've noticed that the kerrie from Albert Hijn is not spicy enough.
Posted to EAT-L Digest 01 Mar 97 by Cheryl Gilbert on
Mar 2, 1997.
[Home] Ken'S Chinese Chicken Salad [Home]
Title: Ken'S Chinese Chicken Salad
Yield: 6 Servings
Ingredients
1 plain roasted chicken (about
- 2 1/2; lb)
8 oz fresh bean sprouts
2 md cucumbers
1 carrots (or double amount)
----------------------------DRESSING----------------------------------
3 tb sesame paste or peanut
-butter
2 tb finely chopped scallions
2 ts sesame oil
2 tb chinese white rice vinegar
-=or=- ci; der vinegar
3 tb light soy sauce
1 1/2 tb finely chopped garlic
1 ts salt
2 ts sugar
2/3 c chicken stock
1 tb rice wine or dry sherry
Instructions
TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.
[Home] Keo'S Thai Spring Rolls [Home]
Title: Keo'S Thai Spring Rolls
Yield: 1 Serving
Ingredients
1/2 lb ground pork; lean
1/4 lb shrimp; (or crab meat),
-- chopped
10 whole Chinese black
-mushrooms; dried
1 oz bean threads
1 md onion; finely chopped
1 whole carrot; shredded
1/4 lb bean sprouts
1/2 ts ground black pepper
2 ts fish sauce
OR 1/2 teaspoon salt
1 ts sugar
1 c water; (lukewarm)
12 rice papers; quartered
6 c oil; for deep-frying
48 lettuce leaves
1 bn fresh mint
1 whole cucumber; thinly
-sliced
Spring Roll Sauce; (recipe
-follows)
Instructions
In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for
20 minutes; remove stems and chop caps.Soak bean threads in warm water for
20 minutes, then cut into 1 inch lengths. Add mushrooms, bean threads,
onion, carrots, bean sprouts,black pepper and fish sauce to pork mixture;
mix well. Set mixture aside for 15 minutes to allow flavors to blend.
Dilute sugar in lukewarm water. Place rice paper on a flat surface and
brush with water until it is pliable. Place 2 teaspoons of filling near the
edge of the rice paper, then fold rice paper over the filling. Fold the
right side over to enclose filling, then fold over left side. Continue to
roll, then seal.
Heat oil to 375 degrees for deep frying. Deep fry a few rolls at a time
until crisp and golden brown. about 15 minutes. Fry the remaining rolls.
Serve by placing a spring roll in a lettuce leaf and top with mint and
cucumber slices. Serve with Spring Roll Sauce ( follows in next recipe)
Accompany with chili sauce and chopped peanuts, if desired. Makes 48 to 55.
Formatted and posted to FareShare 10/98 by JoAnn Pellegrino
By J Pellegrino on Oct 16, 1998.
- - - - - - - - - - - - - - - - - - -
Per serving: 12617 Calories (kcal); 1361g Total Fat; (95% calories from
fat); 76g Protein; 69g Carbohydrate; 337mg Cholesterol; 902mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 8 1/2 Lean Meat; 7 1/2 Vegetable; 0
Fruit; 268 1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Keo's Thai Cuisine
Preparation Time: 0:00
[Home] Kesari (South Indian Sweet) [Home]
Title: Kesari (South Indian Sweet)
Yield: 20 Pieces
Ingredients
120 g semolina, roasted
4 tb ghee
30 g raisins
30 g cashewnuts
1 split into two
2 c coconut milk
120 g sugar
1/4 ts salt
2 ts ghee
Instructions
Pan-roast semolina for 5 minutes and leave aside.
Heat ghee in a wok and fry raisins and cashewnuts for 5 seconds. Add
coconut milk, sugar and salt and stir until sugar dissolves.Put in roasted
semolina and continue stirring until mixture turns into a mass and leaves
sides of pan. Press evenly into a 15cm x 7.5cm dish and level surface with
a spoon. Spread two teaspoons of ghee and press surface down firmly. Cool
and cut into squares or diamond pieces.
Compiled by Imran C.
Posted to EAT-L Digest 17 November 96
Date: Tue, 19 Nov 1996 09:11:18 +1000
From: "I. Chaudhary"
[Home] Khagina (Indian Omelette) [Home]
Title: Khagina (Indian Omelette)
Yield: 4 Servings
Ingredients
6 eggs
5 tb bessan (chick pea flour)
1/4 ts fgb pepper
1/4 ts coriander seed, ground
4 cardamoms, ground
1/4 ts salt
4 tb onion; grated
2 ts chives; chopped
4 oz butter
2 oz yoghurt
Instructions
Beat the eggs, mix in the bessan, all the aromatics and salt. Melt
butter in a heavy, wide frying pan, stir in yoghurt, adding a little
more salt, then add the egg mixture. Cook until almost set. Turn over
once to make a 'half-moon' shape. Turn again. serve by cutting thick
slantwise slices from the khagina. The yoghurt may be incorporated
with the eggs and bessan if preferred.
Recipe "Indian Cookery" by Dharamjit Singh ISBN 14 046141 8
Mmed IMH Georges' Home BBS 2:323/4.4
[Home] Khai Yat Sai (Thai Omelet) [Home]
Title: Khai Yat Sai (Thai Omelet)
Yield: 1 Servings
Ingredients
3 ea eggs
1/4 ts pepper
1/4 ts salt
----------------------------FILLING-----------------------------------
3 tb onion, minced
1 lg garlic clove, finely minced
1/4 c green peas
1 md tomato, in 1/2 dice
1/2 c ground pork
1 ts fish sauce (nam pla)
1 ts sugar
1 ts vinegar
1 1/2 tb catsup
1/4 c green onion (bulb and stem)
-finely; minced
----------------------------FILLING-----------------------------------
Instructions
In a pan heat oil, add onion and garlic, frying until
lightly browned. Add pork and fry for 5 minutes, add
peas, tomatoes, and remaining ingredients except the
green onion. Stir and cook for 10 minutes, adding a
few teaspoons of water if the mixture becomes too dry.
In a bowl beat the eggs well, add pepper and salt.
Prepare eggs in omlett fashion, and place above
filling on one side before folding egg over. Garnish
top with chopped onion, and serve Sirhicha hot sauce
on the side. (Khai yat sai)
[Home] Khal Bi (Korean Barbecue Meat) [Home]
Title: Khal Bi (Korean Barbecue Meat)
Yield: 1 Servings
Ingredients
4 lb short ribs
1/2 c shoyu
1 tb sugar
1 ds black pepper
2 ea cloves garlic; finely
-chopped
1 tb honey
1 ea 1 cube ginger; finely sliced
2 ea stalks green onion; fine
-chop
1 ts sesame oil
Instructions
Slice mean 1/8 inch away from bone, leaving bone
attached. Crisscross meat to break fivers and allow
marinade to penetrate. Combine sauce ingredients and
marinate meat for a minimum of 1 hour. Broil or
barbecue to desired doneness.
[Home] Khao Pad (Thai Fried Rice) [Home]
Title: Khao Pad (Thai Fried Rice)
Yield: 6 Servings
Ingredients
4 tb oil, vegetable
2 eggs; beaten
1 onion, yellow; chopped fine
3 garlic cloves; crushed
1 lb pork chops; boned, julienned
1/2 lb shrimp, small; shelled and
-deveined
1 cn crab meat (6.5oz)
1 ts salt
1 ts pepper, black, ground
2 tb fish sauce (nam pla)
2 chilies, red; julienned
2 tb ketchup
4 c rice; cooked
1/2 c scallions; chopped
4 tb coriander; chopped
Instructions
Heat 2T of the oil in wok and stir-fry eggs as you
would scrambled eggs, set aside. In the same wok, pour
in remaining oil, fry onion and garlic until golden
brown. Add pork, shrimp, crab, salt, pepper, fish
sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs
and rice. Stir well for 2 minutes. Arrange the mixture
on a plate and garnish with scallions and coriander.
[Home] Kheer (Indian Rice Pudding) [Home]
Title: Kheer (Indian Rice Pudding)
Yield: 1 Servings
Ingredients
1 c basmati rice
1 water
1 salt
2 c almonds
3 1/2 c plain soymilk
1/4 c maple syrup
1/4 ts each of ground cinnamon,
1 cardamom, and clove
1 few strands saffron
1 raisins
1 cashews
Instructions
Bring rice and 2 cups water to boil. Lower flame and simmer until
rice is soft and water is absorbed (20 to 30 minutes).
Blanch almonds in boiling water for 1 minute, rinse with cold water,
and remove skins. Blend almonds with one cup water to make almond
milk. Add this along with soymilk to rice and cook for 10 to 15
minutes. Stir to remove lumps, adding more liquid if required. Add
rest of ingredients and simmer for another half hour.
Enjoy warm or chilled.
This one is from "Sweet and Natural Desserts" by the editors of East
West Journal.
[Home] Kheer (Indian-Style Rice Pudding) [Home]
Title: Kheer (Indian-Style Rice Pudding)
Yield: 8 Servings
Ingredients
1 c uncooked white rice
2 c water for cooking rice
8 cardamon pods; crushed seeds
- of
2 qt milk
1 c sugar or honey
1 tb butter
1/2 c raisins; yellow if possible
-(up to
1/2 saffron threads; crushed
-(optional)
Instructions
This is in response to requests I've seen here from time to time. The
following recipes are from _Flavors of India: Recipes from the Vegetarian
Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission.
Comments in parentheses are mine, and I've paraphrased some portions. I've
tried these and several other recipes from this book & highly recommend it!
My favorite rice is basmati, for its texture and fragrance, but you can
also use jasmine rice or ordinary long-grain white rice. You may want to
wash and drain the rice. If you use converted rice, increase the amount of
water accordingly.
Kheer is a sweet, rich dish that is especially prepared for holidays and
festive occasions.... Although the saffron is listed as an option, it
really adds a distinctive color and taste to this creamy dish. Prepare well
in advance, so it has sufficient time to cool (about 2 hours).
Bring the water to a boil in a large pot and add the rice. Cover the pot,
lower the heat and simmer about 20 min. until the rice is nearly done. Add
the milk, raise the heat to medium, and cook uncovered for 1 hour, stirring
often to prevent the rice from sticking to the bottom of the pot. At the
end of an hour, the rice and milk will have thickened and the volume will
be reduced by about one third. Now add the honey or sugar, butter, raisins,
crushed cardamon seeds and optional saffron. Stir continuously for 5 min.
to mix thoroughly. Taste and add more sugar if you feel that it sould be
sweeter. Cook and stir for another 15 min. Remove the pot from the heat and
transfer the kheer into a serving dish. Top with chopped pistachio nuts and
cool in the refrigerator.
Serve with Indian bread as part of the main meal or eat as a dessert.
Serves 8.
JMNI@MIDWAY.UCHICAGO.EDU
(JILL M. NICOLAUS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Khumbe Sukhe (Indian Sauteed Mushrooms #2) [Home]
Title: Khumbe Sukhe (Indian Sauteed Mushrooms #2)
Yield: 4 Servings
Ingredients
1/2 lb white mushrooms
1 1/2 cloves garlic; crushed
3/4 ts fgb pepper
1 pn cayenne
5 cardamom pods; crushed seeds
1/2 ts salt
1 1/2 ts lime juice
1 clarified butter
Instructions
Mix the aromatics and lime juice well, marinate the the mushrooms for
5 to 10 minutes. Heat a heavy frying pan and use just enough
clarified butter to coat the thinly sliced mushrooms. When the butter
smokes, throw in the mushrooms. Stir well, cook on high heat for a
minute or so until no moisture remains. lower the heat. Cook for a
further 15-20 secs and serve hot. Recipe Dharamjit Singh "Indian
Cookery"
Mmed IMH c/o Georges' Home BBS 2:323/4.4
[Home] Khumbi Sukhe (Indian Sauteed Mushrooms #1) [Home]
Title: Khumbi Sukhe (Indian Sauteed Mushrooms #1)
Yield: 4 Servings
Ingredients
1/2 lb white mushrooms
1/2 ts onion seed
1 ts fgb pepper
1/4 ts dried basil
1/2 lime; juice
1 oz butter
1/2 ts salt
1 cardamom pod; crushed seeds
1 ts garlic salt -=or=-
1 lg garlic clove; minced
----------------------------OPTIONAL----------------------------------
1/4 ts turmeric
Instructions
Wash and dry the mushrooms (if cultivated, wipe only. IMH) Cut evenly
into medium thin slices. Spread out and dist with onion salt, black
pepper, basil and lime juice. Mix well and marinade 15 minutes. Heat
the butter and when the foam subsides, saute the mushrooms with ther
marinade and other aromatics over high heat. Turn once and see that
no moisture accumulated during the cooking. (This isn't easy with
juice! IMH). If the mushrooms are fresh and thinly sliced, 1 minutes
sauteeing is sufficient. For tougher mushrooms, saute for 2 minutes,
then sprinkle with water, salt and cover well. Keep on medium heat.
steam for about 5 minutes more, uncover and serve.
Recipe Dharamjit Singh "Indian Cookery"
MMed IMH c/o Georges' Home BBS 2:323/4.4
[Home] Kidney Beans With An Oriental Twist [Home]
Title: Kidney Beans With An Oriental Twist
Yield: 1
Ingredients
2 1 lb cans kidney beans
1 huge onion
3 cloves garlic
3 dr sesame oil
3 ts szechuan sauce
1 ts vegeta
Instructions
i cooked this in a wok (lovely non-stick one) but you could use a heavy
big pan. put pan on medium-high fire. let it get hot. coat the bottom
with a little sesame oil. saute onions (_not_ garlic). meanwhile
open cans, drain one, keep the liquid from the other. take a few beans
adn mash with a fork (about 2tbsp of 'em) til creamy. when onions are
translucent, add beans, mashed beans, and juice from 1 can. cook for
a couple minutes, add szechuan sauce (taste first! it could be too hot
or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic
cloves, but only add them in _after_ you turned off the fire. mix
into beans, cover, let sit a few minutes. the hot beans will cook the
garlic
but most of the flavor will still be there (i don't like to saute garlic
first because most of the flavor is gone by the time dish is ready
serve over rice.
Per serving: 16 Calories (kcal); trace Total Fat; (16% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Kids-Cook Thai Rice Rolls With Spicy Peanut [Home]
Title: Kids-Cook: Thai Rice Rolls With Spicy Peanut
Yield: 6 Servings
Ingredients
3 c water
1 1/2 c short-grain rice
1 ts salt
-----------------------SPICY PEANUT SAUCE-----------------------------
1/2 c crunch peanut butter
2 tb lemon juice
1 tb soy sauce
1 ts molasses, or brown sugar
1 pn hot pepper flakes
1 garlic clove, minced
Instructions
measure water, rice and salt into large saucepan. Put
on the lid and place saucepan on burner on high heat.
As soon as water begins to boil, reduce heat to low;
cook, covered, for 20 minutes. Take the rice off the
burner and remove the lid. Let stand for 15 minutes to
cool.
Divide rice evenly among 4 plastic sandwich bags.
Shake rice to bottom of bag and roll firmly into logs.
Refrigerate for 1 hour or until rolls hold shape when
sliced.
Spicy Peanut Sauce: Meanwhile, in saucepan, whisk
together 1-1/2 cups water, peanut butter, lemon juice,
soy sauce, molasses, hot pepper flakes and garlic;
bring to boil, whisking often. Reduce heat to medium;
cook, whisking, for 10 minutes or until thick enough
to coat spoon. Let cool slightly.
Using sharp knife, slice rice rolls into 1/2-inch
pieces. Serve with sauce for dipping.
Arrange slices on a plate with sliced cucumber,
radishes and carrots to add colour.
Per serving: about 310 calories, 9 g protein, 11 g
fat, 46 g carbohydrate
Source: Canadian Living magazine, Mar 95
Presented in article by Shannon Ferrier, Tamara
Shuttleworth "Health & Well-Fare: Hey, Kids! Let's
Cook"
[-=PAM=-] PA_Meadows@msn.com
[Home] Kim Chee (2) (Korean Pickled Vegetables) [Home]
Title: Kim Chee (2) (Korean Pickled Vegetables)
Yield: 1 Servings
Ingredients
1 lb chinese (celery or nappa)
1 cabbage, cut into 2-inch
1 pieces (about 4 cups)
6 tb salt
4 green onions (including
1 tops), finely chopped
1 ts fresh ginger, finely
1 chopped
1 clove garlic, minced
1 tb sugar
1 tb paprika
1 cayenne pepper
2 c water
Instructions
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2
hours. Rinse off salt and drain. Add the green onions, ginger,
garlic, sugar, paprika, the remaining salt and a dash of cayenne
pepper, and mix thoroughly. Pack the vegetables in a jar and pour in
the water. Cover tightly. Refrigerate the vegetables for 24 hours
before serving.
Alt.Culture.Hawaii
[Home] Kim Chee (3) (Kyabetsu Su-Zuke - Japanese Vinegar-Pickled [Home]
Title: Kim Chee (3) (Kyabetsu Su-Zuke - Japanese Vinegar-Pickled
Yield: 1 Servings
Ingredients
1/4 head chinese cabbage
5 c rice vinegar
2 tb salt
4 tb sugar
2 c water
1 inch square yuzu citron or
1 lemon rind
Instructions
Core and wash the cabbage. Pat as dry as possible with a towel. Cut
into about 1 x 2-inch chunks. Place chunks loosely in a pickle
crock. In a saucepan combine the rice vinegar, salt, sugar and water.
Bring to a boil over high heat, stirring once or twice. Immediately
pour boiling liguid over the cabbage in the crock. Tuck in the yuzu
citron or lemon rind. Cover immediately with a drop-lid and weight
it. Remove to a cool dark place and wait 2 days before eating.
To serve: Cut or chop chunks into bite-size pieces. Serve family
style or put individual portions into small dishes. Season with a
few drops of soy sauce, if desired. Keeps refrigerated 1-2 months.
Alt.Culture.Hawaii
[Home] Kim Chee (4) (Korean Pickled Cabbage) [Home]
Title: Kim Chee (4) (Korean Pickled Cabbage)
Yield: 1 Servings
Ingredients
2 lb celery cabbage
1/2 c coarse salt
4 c water
1 1/2 tb crushed red pepper flakes
1 clove garlic, finely minced
1 ts fresh ginger, minced
1 tb granulated sugar
2 green onions, finely
1 chopped
Instructions
Rinse the cabbage in cold water and drain. Cut the cabbage into
1-1/2-inch squares. Sprinkle with salt, add the water, and let stand
overnight. Rinse the cabbage in cold water and drain. Using a wooden
spoon, blend the remaining ingredients and stir this well into the
cabbage pieces. Pack into a quart jar and cover. Place the jar in a
plastic bag to prevent the odors from spreading to other foods.
Refrigerate and let stand four to five days to cure.
Alt.Culture.Hawaii
[Home] Kim Chee (Korean Cabbage Relish) [Home]
Title: Kim Chee (Korean Cabbage Relish)
Yield: 0 Servings
Ingredients
1 head chinese cabbage cut
-into 1/2-; in. strips
3 tb salt
6 green onions; chopped (or
-less,
if des
3 garlic clove; minced (or
-less,
if desi
1/2 ts crushed dried hot red chile
1 ts chopped gingerroot
Instructions
Soak cabbage in salted water to cover 5 to 10 hours.
Drain. Combine cabbage with salt, green onions,
garlic, chile and gingerroot. Mix well and spoon into
large jar. Cover and refrigerate 1 to 2 days before
using. Keeps well several weeks. Use as relish or
salad. Makes about 1 quart
Yield: 1 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : ethnic, relishes, vegetables
Preparation Time: 0:00
[Home] Kimchee (Marinated Chinese Leaves) [Home]
Title: Kimchee (Marinated Chinese Leaves)
Yield: 1
Ingredients
450 g (1 lb) chinese leaves,
-sliced
3 tb salt
100 g (4oz) daikon (japanese
-radish)
1 ts chili powder
2 ts crushed garlic
1 ts sugar
4 spring onions, finely
-chopped
2.5 cm (1 inch) piece of fresh
-ginger, pee; led and grated
Instructions
Wash the Chinese leaves and drain well. Place in a bowl and
sprinkle with the salt, then cover with a plate and place
heavy weights on top. leave for 2 -3 days then rinse and drain
the leaves.
Peel and shred the daikon. Place the Chinese leaves and daikon
in a large bowl and stir in the chili powder, garlic, sugar, spring
onions and ginger. Cover with a weighted place and leave 1 -2
days before using.
[Home] Kimchi (Korean Cabbage Relish) [Home]
Title: Kimchi (Korean Cabbage Relish)
Yield: 0 Servings
Ingredients
1 head chinese cabbage cut
-into 1/2-; in. strips
3 tb salt
6 green onions; chopped (or
-less,
if des
3 garlic clove; minced (or
-less,
if desi
1/2 ts crushed dried hot red chile
1 ts chopped gingerroot
Instructions
Soak cabbage in salted water to cover 5 to 10 hours.
Drain. Combine cabbage with salt, green onions,
garlic, chile and gingerroot. Mix well and spoon into
large jar. Cover and refrigerate 1 to 2 days before
using. Keeps well several weeks. Use as relish or
salad. Makes about 1 quart
Yield: 1 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : relishes, vegetables
Preparation Time: 0:00
[Home] Kimchi (Korean Pickle) [Home]
Title: Kimchi (Korean Pickle)
Yield: 1 Servings
Ingredients
2 lb vegetables; cabbage, yellow
-turnip an
2 tb salt
1 1/2 tb minced onion
1 ts minced garlic
2/3 ts minced gingerroot
1/2 tb ground red pepper; to 1
-tables
Instructions
Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into
small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press
out liquid. Mix vegetables well with onion, garlic, gingerroot and red
pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in
the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry
on Jul 13, 1997
[Home] Kimchi (The Complete Book Of Oriental Cooking- Myra Waldo [Home]
Title: Kimchi (The Complete Book Of Oriental Cooking, Myra Waldo
Yield: 1 Servings
Ingredients
6 lb celery or cabbage or green
1 cabbage
3 tb salt (not iodised)
2 c scallions, sliced
2 garlic cloves, min 1 tb ginger root, minced (or 2
1 ts powdered)
3/4 tsp chili peppers, dried,
1 ground
Instructions
Shred the cabbage into strips 1 inch wide. Mix with one half the
salt and let stand 30 minutes. Wash and drain. Mix the scallions,
garlic, ginger, chili peppers, cabbage, and remaining salt. Pack
into a crock or glass jar. Add enough cold water to cover the
vegetables. Cover the container and set aside in a cool place for 5
days. Taste to see if the vegetables are pickled sufficiently -- if
not, let stand 2 more days. Chill and serve.
Brent Thompson From the Chile-Heads Recipe
Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
[Home] Kimchi Or Korean Pickle [Home]
Title: Kimchi Or Korean Pickle
Yield: 1 Servings
Ingredients
2 lb vegetables: cabbage, yellow
- turnip; , and cucumber
2 tb salt
1 1/2 tb minced onion
1 ts minced garlic
2/3 ts minced gingerroot
1/2 tb ground red pepper (up to 1)
Instructions
Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables
into small pieces. Sprinkle with 2 tablespoons salt and let stand for 3 to
4 hours. Press out liquid. Mix vegetables well with onion, garlic,
gingerroot, and red pepper. Put vegetables in a large glass jar with a
tight lid. Leave jar in the refrigerator for 3 to 4 days. Serve with
meals. Makes about 2 pints.
It doesn't say what type cucumbers to use. I also seem to remember Kimchi
in an episode of M*A*S*H. The one where Frank Burns saw some Koreans
burying something in the ground behind the Swamp. So he called an alert
and went out in the field dressed for battle, expecting something to
explode. What he dug up was - Kimchi - in an earthenware jar. That is the
Korean way of letting Kimchi ferment. Although I don't know how many days
they leave it like that. Oh, yes, if you try to "age" it that way, be sure
to wrap the jar in some sort of cloth, so the dirt doesn't get inside the
jar!
Posted to EAT-L Digest 25 October 96
Date: Sat, 26 Oct 1996 17:06:28 -0400
From: "Raymond F. Falcon"
[Home] Kluay Tod (Thai Fried Bananas) [Home]
Title: Kluay Tod (Thai Fried Bananas)
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
-Gail Shimizu BWHT68A
3 Very ripe plantains; peeled
And cut into 3 equal pieces
Crosswise, then slice each
Into 3 pieces lengthwise
1/2 cup All purpose flour
1/2 cup Rice flour
1/4 cup Sugar
1/2 tsp Salt
1 Tbsp White sesame seeds
1 3/4 cup Coconut milk
1/2 cup Sweetened coconut flakes
4 cup Oil for frying (approx.)
Mix flours, sugar, salt seeds, coconut milk coconut flakes to form batter
Batter
should be on the thicker side so it can cling to the roots, cut French
fries
style (large pieces) may also be used with or instead send. Fry in hot
oil
[Home] Kohl'S Oriental Stir Fry [Home]
Title: Kohl'S Oriental Stir Fry
Yield: 6 Servings
Ingredients
1 1/2 lb beef roast, lean (or steak)
1/2 lb mushrooms, fresh chopped &
-sliced
2 celery stalks - centers,
-diced (ma; y need 3)
1/4 md green pepper, diced
3 green onions, chopped (or 4)
1/2 lb bean sprouts
1/4 lb snow peas
1 lb fresh green beans
1 sm can bamboo shoots
1 c water chestnuts
1 beef boullion cube (or 2)
-in 1 cup; hot water
1/4 c soy sauce (or more)
1 md carrot, sliced thinly
1 chow mein noodles
1 brown rice
Instructions
Into a large wok, saute beef in oil until browned. Add
bouillon. Add everything else except noodles and
rice. Add some soy sauce. Stir well often, keeping
vegetables moving from bottom to top to sides. Keep
covered in between stirring. Cook the rice according
to package directions. Serve when vegetables are
tender and still crispy. Do NOT overcook! Vegetables
should retain original colors and be crisp. Heap the
meat and vegetable mixture over rice or noodles or
both. Top with soy sauce.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
[Home] Kolbi - Korean Style Ribs [Home]
Title: Kolbi - Korean Style Ribs
Yield: 1 Servings
Ingredients
2 1/2 lb thin sliced short ribs
1 c soy sauce
6 cloves garlic -- crushed
1/4 inch piece ginger root --
1 crushed
1 round
3 ts sugar
1/4 c sesame oil
1 onion -- sliced
Instructions
Mix ingredients in large bowl and let stand overnight. Grill over medium
heat until meat is cooked (approximately 15 to 20 minutes). Serve hot with
rice and enjoy.
Recipe By : Sun Yon Kaminski
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Korean Barbecue - Bulgogi - Korea [Home]
Title: Korean Barbecue - Bulgogi - Korea
Yield: 1
Ingredients
2 lb lean beef tenderloin
1/2 c light soy sauce
1/4 c dark soy sauce
1/2 c water
3 tb finely chopped green onion
3 ts crushed garlic
2 ts finely minced fresh ginger
1/2 ts black pepper
1 tb sugar
2 tb white sesame seeds, toasted
-and gro; und
1 tb sesame oil
Instructions
Introduction: Bulgogi or Bulgalbi, broiled (grilled) beef strips and
beef ribs respectively, exemplify an age-old Korean tradition of cooking
on a curved iron hotplate - a tradition that is
matched in northern China and neighboring Mongolia
as introduced by the Manchurians. Today this has been streamlined for
table service, with specially built cone-shaped hotplates fitted over
tabletop burners, to provide an enjoyable and intimate eating
experience. Meats of all kinds, including mutton, pork and poultry,
offal and seafood, are cooked in this way, being first marinated in a
spicy mixture encompassing the characteristic seasonings: soy sauce,
sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and
green onions. The meat is marinated well in advance so that the flavor
is intense. Cooking time is minimal - just enough to cook through and
seal the surface. Serve Bulgogi with white rice and yangnyum kanjang
sauce, together with a selection of accompaniments such as kim chee
(chili pickled cabbage) and jeot khal (spiced whitefish).
1.Cut the beef across the grain into very thin slices, then cut into
narrow strips.
2.In a glass or stainless steel dish mix all remaining ingredients
together.
3.Add the beef and stir thoroughly.
4.Cover and let marinate for at least 3 hours.
5.Preheat a tabletop broiler (griller), protecting the tabletop with an
asbestos mat or other suitable heat shield.
6.Each diner, or the host/hostess, places a portion of meat on the
broiler (griller) and cooks it quickly on both sides.
7.The meat is dipped into the sauce before eating. Use wooden chopsticks
or small forks/fondue forks. Serves 6 people
>From http://www.orientalfood.com
[Home] Korean Barbecue - Bulgogi [Home]
Title: Korean Barbecue - Bulgogi
Yield: 6 Servings
Ingredients
2 lb lean beef tenderloin
1/2 c light soy sauce
1/4 c dark soy sauce
1/2 c water
3 tb finely chopped green onion
3 ts crushed garlic
2 ts finely minced fresh ginger
1/2 ts black pepper
1 tb sugar
2 tb white sesame seeds, toasted
- and gr; ound
1 tb sesame oil
Instructions
Bulgogi or Bulgalbi, broiled (grilled) beef strips and
beef ribs respectively, exemplify an age-old tradition
of cooking on a curved iron hotplate - a tradition
that is matched in northern China and neighboring
Mongolia as introduced by the Manchurians. Today this
has been streamlined for table service, with specially
built cone-shaped hotplates fitted over tabletop
burners, to provide an enjoyable and intimate eating
experience. Meats of all kinds, including mutton, pork
and poultry, offal and seafood, are cooked in this
way, being first marinated in a spicy mixture
encompassing the characteristic seasonings: soy sauce,
sesame oil, garlic, ginger, pepper or chili, toasted
sesame seeds and green onions. The meat is marinated
well in advance so that the flavor is intense. Cooking
time is minimal - just enough to cook through and seal
the surface. Serve Bulgogi with white rice and
yangnyum kanjang sauce, together with a selection of
accompaniments such as kim chee (chili pickled
cabbage) and jeot khal (spiced whitefish).
[Home] Korean Barbecue Beef [Home]
Title: Korean Barbecue Beef
Yield: 4 Servings
Ingredients
1/2 c soy sauce
6 tb sugar
4 tb sesame oil
1/2 ts pepper
6 Green onions; finely chopped
4 cloves garlic; minced
1 tb sesame seeds
2 lb tenderloin tips
4 tb peanut oil
Instructions
Combine first seven ingredients.
Pour into a shallow, flat pan and place tenderloin tips in marinade. Cover
and let stand for 2 - 3 hours, turning occasionally.
Remove tips and stir fry quickly in hot peanut oil in wok.
Serve on a bed of rice.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
- - - - - - - - - - - - - - - - - -
Contributor: Barbara Price
Preparation Time: 0:0
[Home] Korean Barbecue Sauce [Home]
Title: Korean Barbecue Sauce
Yield: 2 Servings
Ingredients
1 c Soy sauce
1/4 c Sake, or dry sherry
4 sl Ginger root - (abt quarter
-size); julienned
2 tb Sugar
2 Garlic cloves; sliced thin
3/4 c Apple juice concentrate
3 tb Sesame oil
Instructions
Place all the ingredients but the sesame oil in a saucepan and bring to a
simmer. Cook 10 minutes, uncovered; then remove from the heat and add the
sesame oil.
Store in a covered glass or plastic container in the refrigerator.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 07-08-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-12-1994
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
Title: Korean Barbecue
Yield: 4 Servings
Ingredients
1 green onion; finely chopped
1/2 c soy sauce; regular strength
2 tb brown sugar; packed
2 tb dark sesame oil; or less
1 1/2 ts sesame seeds; ground
1 clove minced garlic; or
-crushed
1/2 ts red pepper flakes
1/2 ts black pepper
1/4 ts fresh ginger root; minced
1/8 ts msg; optional
1 1/4 lb boneless pork rib meat
Instructions
From: PatH
Date: Mon, 13 May 1996 16:38:16 -0700 (PDT)
Recipe by: Hanneman
Cut ribs so that they have about the same mass. Use thinnest, shortest rib
for the example.
Use mortar and pestle to grind seeds and peppers together to release oils.
Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a
container that is a little larger than the boneless pork ribs. Mix well.
Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24
to
48 hours.
Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect
to char the meat. Use grill's cover but check for fire often. Serve with
a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini
and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch
of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste
and turn often. The longer the marinating time, the better.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #83
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Korean Barbecued Beef (Bul-K0-Kee) [Home]
Title: Korean Barbecued Beef (Bul-K0-Kee)
Yield: 4 Servings
Ingredients
1 Lb Beef-top or sirloin steak
(boneless)
1/4 C Soy sauce
2 Tb Sesame oil
1/4 tb Pepper
3 Green onion; finely chopped
2 Cloves garlic; minced
2 Ts Sugar; or to taste
Instructions
Trim fat from beef; put in freezer for 45 minutes; cut beef
diagonally across the grain into 1/8 inch slices; mix remaining
ingredients except sugar; stir in beef and coat well. Cover and
marinate at room temperature for 2 hours or overnight in the
refrigerator; return to room temperature before cooking. Add sugar and
marinate another 30 minutes.
Stir fry in hot oil using a large skillet or wok over medium heat
until light brown, 2 to 3 minutes, do not crowd the pan. Serve with
hot cooked rice. Yield 4 servings. Note: Flavor is improved if the
beef is cooked on a bbq grill that has rods close enough together so
the meat will not fall through. 'BULKOKEE' is Korea's national dish
and may have been the inspiration for Japan's teriyaki, which it
resembles.
In Korea, the dish is usually sprinkled with toasted sesame seeds
before serving.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Korean Barbecued Beef (Bul-Ko-Kee) [Home]
Title: Korean Barbecued Beef (Bul-Ko-Kee)
Yield: 4 Servings
Ingredients
1 lb beef-top or sirloin steak;
-(boneless)
1/4 c soy sauce
2 tb sesame oil
1/4 ts pepper
3 green onion; finely chopped
2 cloves garlic; minced
2 ts sugar; or to taste
Instructions
Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally
across the grain into 1/8 inch slices; mix remaining ingredients
except sugar; stir in beef and coat well. Cover and marinate at room
temperature for 2 hours or overnight in the refrigerator; return to room
temperature before cooking. Add sugar and marinate another 30 minutes. Stir
fry in hot oil using a large skillet or wok over medium heat until light
brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice.
Yield 4 servings. Note: Flavor is improved if the beef is cooked on a bbq
grill that has rods close enough together so the meat will not fall
through. 'BULKOKEE' is Korea's national dish and may have been the
inspiration for Japan's teriyaki, which it resembles. In Korea, the dish is
usually sprinkled with toasted sesame seeds before serving.
Date: Sun, 16 Jun 1996 15:01:27 -0700
From: Gerald Edgerton
MC-Recipe Digest V1 #120
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Korean Barbecued Beef (Pulgogi) (Korea) [Home]
Title: Korean Barbecued Beef (Pulgogi) (Korea)
Yield: 1 Serving
Ingredients
2 lb sirloin steak; (1 kg)
MARINADE:
5 Tablespoons soy sauce
3 cloves garlic, peeled,
-crushed, & finely c
1 1 inch piece fresh ginger,
-peeled, crushed &; finely c
2 Tablespoons sesame oil
2 ts sugar
freshly ground black pepper
4 spring onions,; sliced
1 Tablespoon toasted sesame
-seeds
ACCOMPANIMENTS:
steamed white rice
1 head lettuce
Kochujang to taste;
-(optional) *2
Instructions
NOTES: *1: Pulgori can be cooked over a hibachi barbecue, grilled, or
fried
in a very hot frying pan. *2: Kochujang is a red pepper paste made from
soy
bean paste, red pepper powder and glutinous rice flour. It is one of the
essential seasonings of the Korean kitchen. Chinese chili paste with
garlic
may be substituted.
DIRECTIONS:
If necessary, score the meat and pound lightly with a meat hammer to
tenderize. Slice the meat into thin strips across the grain on the
diagonal
bias. Combine the marinade ingredients and add to the meat. Mix well with
the hands, then set aside for at least 1 hour.
Prepare a charcoal fire if using. Remove the meat from the marinade and
grill over the hot coals for 5 - 7 minutes, turning with tongs frequently.
Alternatively, if you have a domed shield, place this over the fire, allow
to
heat up, then place the meat strips on the hot metal, turning as required.
The meat may also be cooked under a hot grill, or fried in a a very hot
frying pan.
Serve with steamed rice together with a pile of cleaned lettuce leaves and
the Kochujang if desired. Either eat as it is, or else take a lettuce
leaf,
add a bit of rice, some strips of meat and a little dab of kochujang. Roll
up to make packets to eat with the fingers.
The Orient Express/Asia: Korea
Reg 1 shared by Carolyn Nahme, Washington USA
- - - - - - - - - - - - - - - - - -
NOTES : Carolyn
Contributor: Flavours of Korea, Marc & Kim Millon
Preparation Time: 0:00
[Home] Korean Barbecued Beef Strips [Home]
Title: Korean Barbecued Beef Strips
Yield: 1 Servings
Ingredients
1 tb crushed toasted sesame seeds
- (instr; uctions follow)
1 1/2 lb lean boneless beef (sirloin,
- top ro; und or chuck)
6 tb soy sauce
2 tb sugar
2 tb sesame oil
1 green onion (including top),
- thinly; sliced
2 cl garlic, minced or pressed
1 ts grated fresh ginger
1 ds pepper
Instructions
TO PREPARE SESAME SEEDS: In a wide frying pan over medium heat,
toast 1/2 cup sesame seeds, shaking pan frequently (about 2 minutes).
Transfer to a mortar or blender. Crush with pestle until coarsely
crushed, or whirl briefly in blender. Store airtight at room
temperature for up to 3 weeks. Makes about 1/2 cup.
TO PREPARE BEEF: Cut meat across the grain into thin slices (about
1/8-inch thick). In a bowl, stir together sesame seeds, soy sauce,
sugar, oil, onion, garlic, ginger and pepper. Combine meat with soy
sauce mixture; cover and refrigerate 1 to 1 1/2 hours.
To cook, place meat on a lightly greased grill about 4 inches above
a solid bed of glowing coals or under a broiler. Cook, turning once,
just until browned on both sides (2 to 3 minutes total). Serve
immediately.
From article by Kim Pierce in the Buffalo News (1988). Recipe probably
from "The Cuisines of Asia", 1984.
Typed for you by Joan MacDiarmid.
[Home] Korean Barbecued Beef [Home]
Title: Korean Barbecued Beef
Yield: 1 Serving
Ingredients
2 tb toasted sesame seed
1/3 c soy sauce
2 tb sake; (or dry vermouth)
1 tb molasses
1 ts toasted sesame oil
1/4 ts pepper
1 1/2 lb beef sirloin steak;
-boneless, in 1"
cubes
skewers; 4 to 6"
toasted white and black
-sesame seed
white radish relish
Instructions
Based on the classic Korean entre made with beef short ribs, this
easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons
toasted sesame seed in a covered blender container till ground. Transfer to
a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef
cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat.
Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers
in water for 30 minutes. Drain meat, reserving the marinade. Thread two
meat cubes onto each skewer. Place skewers on the rack of an unheated
broiler pan; broil 3-4" from the heat for 12-14 minutes or till done,
turning once and brushing with reserved marinade. Arrange skewers on a
serving plate. Sprinkle with toasted white and black sesame seed. Serve
with White Radish Relish. Makes 18 servings.
Per serving (excluding unknown items): 1511 Calories; 97g Fat (59% calories
from fat); 129g Protein; 23g Carbohydrate; 433mg Cholesterol; 5837mg
Sodium
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 21.
Sent by Mike Keri [mkeri@vip.net] on 4/19/98
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Preparation Time: 0:0
[Home] Korean Barbequed Short Ribs [Home]
Title: Korean Barbequed Short Ribs
Yield: 1 Serving
Ingredients
5 lb beef short ribs; 2 1/2" long
***MARINADE***
1 tb sesame seeds
1 c soy sauce
2 tb mirin; (sweet rice wine) or
; sherry
3 tb sugar
2 ts fresh ginger; finely minced
4 ea garlic cloves; crushed
2 tb dried red pepper; chopped
Instructions
Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and
pestle and add to marinade. Place ribs in a large plastic bag. Combine
marinade ingredients and pour over ribs, pressing air out of bag and
sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs
from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to
20 minutes, turning and basting just before removing from the grill. Ribs
are ready when brown and crispy.
Source: "Mesquite Cookery" by John "Boog" Powell
Posted to the BBQ List by Carey Starzinger on Aug 09, 1996.
- - - - - - - - - - - - - - - - - -
Contributor: John "Boog" Powell
Preparation Time: 0:00
Title: Korean Bbq Beef
Yield: 1 Servings
Ingredients
2 lb beef sirloin tips; cut into
1/2 c soy sauce
6 tb sugar
6 green onions
2 cl garlic; minced
4 tb sesame oil
1 tb sesame seeds
Instructions
Recipe by: Anna Baird Mix it all
together and marinate at least 2 hours. Can either
cook it on the grill as kebabs or stir-fry by itself.
Enjoy.
When I don't have sirloin tips, I use flank steak and
it tastes just as goo Also, I substitute hot pepper
sesame oil and also add cayenne pepper for more kick.
The sugar allows the beef to caramelize a little (I
tried using cane sugar once but it didn't caramelize).
NOTES: Just tried this recipe recently (4 or 5 times)
and it is absolutely wonderful - from Omaha Steaks
recipe book
[Home] Korean Bbq Sauce [Home]
Title: Korean Bbq Sauce
Yield: 4 Servings
Ingredients
1 green onion; finely chopped
1/2 c soy sauce; regular strength
2 tb brown sugar, packed
2 tb dark sesame oil; or less
1 1/2 ts sesame seeds; ground
1 clove minced garlic; or
-crushed
1/2 ts red pepper flakes
1/2 ts black pepper
1/4 ts fresh ginger root; minced
1/8 ts msg; optional
1 1/4 lb boneless pork rib meat
Instructions
-Cut ribs so that they have about the same mass. Use thinnest, shortest rib
for the example.
-Use mortar and pestle to grind seeds and peppers together to release oils.
Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a
container that is a little larger than the boneless pork ribs. Mix well.
Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24
to
48 hours.
-Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect
to char the meat. Use grill's cover but check for fire often.
Serve with a fragrant rice (Jasmine or basmati); steamed shredded
vegetables
(zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice
cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste
and turn often. The longer the marinating time, the better.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 122 Calories; 8g Fat (53% calories
from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 1667mg Sodium
Contributor: Hanneman
Preparation Time: 0:24
Title: Korean Bbq Tofu
Yield: 1 Servings
Ingredients
1/2 c soy sauce
5 6 t sugar or sweetener
2 ts dry mustard
4 cloves garlic or 1/2 tsp
1 garlic powder
2 ts onion powder
1 a little water
Instructions
Cut tofu in strips 1/2 inch thick and marinate, then
fry and garnish with vegetables of your choice. I
like to cut tofu in squares and throw in a vegetable
stir-fry. Enjoy! -
From: lagst17+@pitt.edu (Lynne A Gelston). rfvc
Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1-1 1/2 lbs firm tofu marinate for at least 2 hours
in(overnight is best):
[Home] Korean Bean Sprouts - La Times [Home]
Title: Korean Bean Sprouts - La Times
Yield: 6 Servings
Ingredients
1/2 lb bean sprouts
1 ts salt; or to taste
2 tb sesame seeds; toasted
2 tb sesame oil
1/2 ts garlic powder
1 pn cayenne pepper; optional
1/4 c finely chopped green onions
Instructions
Clean the bean sprouts. Drop into boiling water and boil 5 minutes. Drain
well return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic
powder cayenne, and green onions, Simmer 2 minutes. Serve hot or cold.
[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
TIMES]; [Hanneman 1998 June]
Notes: Rarely do we get recipes that call for cooked bean sprouts, so when
Talitha Scheevel sent us this one, we just had to try it. We found it very
different and very good.
- - - - - - - - - - - - - - - - - -
Contributor: Balsley, 1990: BEST RECIPES FROM LA TIMES
Preparation Time: 0:00
[Home] Korean Bean Sprouts [Home]
Title: Korean Bean Sprouts
Yield: 5 Servings
Ingredients
1/2 lb bean sprouts
1 ts salt; or to taste
2 tb sesame seeds, toasted
1/2 ts garlic powder karen says:
-use real; garlic
1 pn cayenne pepper, optional
1/4 c finely chopped green onions
Instructions
Clean the bean sprouts. Drop into boiling water and
boil 5 minutes. Drain well. Return to the pan. Stir
in the salt, sesame seeds, sesame oil, garlic powder,
cayenne, and green onions. Simmer 2 minute. Serve
hot or cold.
[Home] Korean Bean Thread Sesame Noodles With Vegeta [Home]
Title: Korean Bean Thread Sesame Noodles With Vegeta
Yield: 4 Servings
Ingredients
1 oz chinese dried mushrooms
1/2 oz chinese dried cloud ears
1/4 lb bean thread noodles
2 oz carrot
1 green pepper
1 sm onion
2 tb peanut oil
1/2 c water
------------------------------SAUCE-----------------------------------
2 tb light soy sauce
2 tb dark soy sauce
3 tb sesame oil
1 1/2 tb sesame seeds
1 tb finely chopped garlic
1 tb sugar
1 ts freshly ground black pepper
Instructions
Soak the dried mushrooms in warm water for 20 minutes
until soft. Squeeze the excess liquid from the
mushrooms and remove and discard the stalks. Cut the
caps into shreds. Soak the cloud ears in warm water
for about 20 minutes or until soft. Rince them well
in cold water and drain them thoroughly in a colander.
Soak the noodles in a large bowl of very hot water for
15 minutes. When soft, drain well. Cut the noodles
into 3-inch lengths, using scissors or a knife.
Peel and finely shred the carrot. Finely shred the
pepper and onion.
Heat a wok or large frying pan and add the oil. When
moderately hot, add the mushrooms, cloud ears, carrot,
onion, green pepper, and water and stir-fry for 5
minutes or until the carrots are cooked.
Combine the sauce ingredients and add them to the
vegetables. Give the mixture a good stir, then add the
noodles. Stir-fry the mixture for 2 minutes until
well heated through. Serve at once or at room
temperature.
Source: Asian Vegetarian Feast - by Ken Hom William
Morrow and Company, Inc. - New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias
[Home] Korean Bean Thread Sesame Noodles With Vegetables [Home]
Title: Korean Bean Thread Sesame Noodles With Vegetables
Yield: 4 Servings
Ingredients
1 oz Chinese dried mushrooms
1/2 oz Chinese dried cloud ears
1/4 lb Bean thread noodles
2 oz Carrot
1 Green pepper
1 sm Onion
2 tb Peanut oil
1/2 c Water
Instructions
Soak the dried mushrooms in warm water for 20 minutes until soft.
Squeeze the excess liquid from the mushrooms and remove and discard the
stalks. Cut the caps into shreds. Soak the cloud ears in warm water for
about 20 minutes or until soft. Rince them well in cold water and drain
them thoroughly in a colander. Soak the noodles in a large bowl of
very
hot water for 15 minutes. When soft, drain well. Cut the noodles into
3-inch lengths, using scissors or a knife. Peel and finely shred the
carrot. Finely shred the pepper and onion. Heat a wok or large frying
pan and add the oil. When moderately hot, add the mushrooms, cloud ears,
carrot, onion, green pepper, and water and stir-fry for 5 minutes or
until
the carrots are cooked. Combine the sauce ingredients and add them to
the vegetables. Give the mixture a good stir, then add the noodles.
Stir-fry the mixture for 2 minutes until well heated through. Serve at
once
or at room temperature.
Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
Inc. - New York ISBN: 0-688-07753-6
Typos by Kath http://www.cyberspc.mb.ca/~pickell/recipe.html
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Korean Beef Barbecue [Home]
Title: Korean Beef Barbecue
Yield: 4 Servings
Ingredients
1 1/2 lb boneless beef: cut 1 1/2
1 thick
1 tb sesame seeds
1 c scallions; chopped, 2 lg
2 lg cloves garlic; minced
1/4 c soy sauce
2 tb sugar
2 tb dry sherry
2 tb vegetable oil
Instructions
Freeze the meat until firm, about 2 hours. Meanwhile,
in a heavy iron skillet, spread the sesame seeds and
toast over moderate heat until golden. Stir the seed
once or twice to toast evenly. With a mortar and
pestle or with the back of a spoon against a board,
grind the seeds until powdery. Place in a large bowl
with the scallions, garlic to taste (if you like
garlic, up to 3 cloves may be used), soy sauce, sugar,
sherry, and vegetable oil, blending well. With a very
sharp knife, cut the semi-frozen meat (beef chuck,
round or sirloin), across the grain, into strips about
1/4-inch thick. Add the meat strips to the sauce,
stirring to coat well, cover, and marinate at room
temperature for 1 to 2 hours. Let the fire in a
hibachi or small grill burn down ot glowing coals. If
the grill rack is widely spaced, place the meat strips
in a hinged wire broiler. Broil about 1 minute on each
side until browned but still rare. Serve with rice and
vinegary coleslaw or cucumber salad.
[Home] Korean Beef Rib Marinade [Home]
Title: Korean Beef Rib Marinade
Yield: 1 Servings
Ingredients
1/2 c cider vinegar
1/2 c reduced-sodium soy sauce
1/3 c orange juice
2 tb dark molasses
1/4 c chopped fresh ginger
2 tb paprika
1 tb grated orange zest
4 lg garlic cloves; minced
1/2 ts coarsely ground black pepper
Instructions
In a small bowl, whisk together the vinegar, soy sauce, orange juice, and
molasses. Whisk in remaining ingredients. Place meat in a single layer in a
glass or ceramic dish. Add marinade, turning to coat. Cover and
refrigerate, turning occasionally, 6 to 12 hours.
Recipe by: Cooking Live Show #CL8930 Posted to MC-Recipe Digest V1 #721 by
"Angele and Jon Freeman" on Aug 4, 1997
[Home] Korean Beef Ribs [Home]
Title: Korean Beef Ribs
Yield: 6
Ingredients
5 lb flanken-style beef ribs; cut
- 1/2 inch thick
1/3 c sake
1/4 c granulated sugar
1 c soy sauce
7 lg garlic cloves; minced
4 scallions; white and tender
1 ; green, minced
3 tb dark brown sugar; (packed)
1/2 ts asian sesame oil
1 1/3 c water
2 tb vegetable oil
1/4 ts freshly ground pepper
Instructions
1. In a large glass or ceramic baking dish, rub the ribs all over with the
sake and granulated sugar. Cover and let stand for 10 to 15 minutes.
2. Meanwhile, in a medium bowl, combine the soy sauce, garlic, scallions,
brown sugar and sesame oil. Add the water and stir until the sugar
dissolves.
Stir in the vegetable oil and pepper. Pour this marinade over the ribs and
turn to coat evenly. Cover and refrigerate overnight. Let the ribs return
to
room temperature before cooking.
3. Preheat the broiler. Broil the ribs about 3 inches from the heat until
browned, about 6 minutes on each side. Serve the ribs as is, or cut them
between the bones for smaller pieces.
--Linda Burum and Linda Merinoff
Posted to FOODWINE Digest XT 100
Per serving: 132 Calories (kcal); 5g Total Fat; (30% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 2750mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Korean Beef Short-Rib Stew W Egg Diamonds [Home]
Title: Korean Beef Short-Rib Stew W/Egg Diamonds
Yield: 4 Servings
Ingredients
1/4 c sugar
1/4 c oriental sesame oil
4 lb beef short ribs, separated
-and chop; ped into 2-inch l
12 dried oriental mushrooms,
-such as s; hiitake
2 c boiling water
1/4 c sesame seeds
1/2 c soy sauce
6 md scallions, minced
8 sm garlic cloves, minced
1/2 ts salt
1 ts freshly ground pepper
2 very firm pears, peeled and
-grated
2 lg carrots, sliced on the
-diagonal 1/4; -inch thick
1/4 c macadamia or pine nuts
2 tb rice wine, such as sul or
-mirin
Instructions
--------------------------------EGG DIAMONDS--------------------------------
1 lg egg
1 ts water
1. In a large nonreactive bowl, stir together the sugar and sesame oil.
Using a small sharp knife, deeply score the meat on the ribs. Add the ribs
to the sesame oil mixtureand toss to coat. Cover and set aside to marinate
for at least 1 hour at room temperature, or refrigerate overnight.
2. In a medium bowl, soak the dried mushrooms in the boiling water until
pliable, about 30 minutes.
3. Meanwhile, in a small dry skillet, toast the sesame seed over moderate
heat, stirring occasionally, until fragrant and browned, about 6 minutes.
Let cool slightly, then grind in a spice mill or crush in a mortar.
4. Add the sesame powder, soy sauce, scallions, garlic, salt, pepper and
grated pear to the ribs. Stir until well blended. Set aside.
5. Using a slotted spoon remove the mushrooms from their soaking liquid;
squeeze the mushrooms over the bowl to extract the liquid. Pour the
mushroom liquid through a coffee filter or a strainer lined with
cheesecloth set over a medium flame-proof casserole. Using a sharp knife,
slice off and discard the mushroom stems. Quarter the caps and set aside.
6. Add 2 cups of water to the mushroom soaking liquid and bring to a boil
over high heat. Add the marinated ribs, mushrooms and carrots and return to
a boil. Reduce the heat to moderately low, cover and simmer until the meat
is tender when pierced with a fork, about 1 hour. Set aside to cool to room
temperature, then cover and refrigerate overnight. (The recipe can be
prepared to this pint up to 2 days ahead.)
7. In a small heavy skillet, toast the macadamia nuts, stirring frequently,
until golden brown, about 5 minutes. Coarsely chop the nuts and set aside.
8. Skim the fat from the surface of the stew. Place the casserole over
moderate heat and cook, stirring occasionally, until warmed through, 20 to
25 minutes. Using tongs, transfer the ribs to a plate. Increase the heat
under the stew to moderately high and bring to a boil, then simmer until
reduced slightly, about 8 minutes. Stir in the rice wine. Return the ribs
to the casserole and continue to cook until serving time, up to 30 minutes.
Transfer the stew to a serving bowl. Sprinkle the reserved macadamia nuts
on top and garnish with the Egg Diamonds.
EGG DIAMONDS:
1. In a small bowl, beat the egg with 1 teaspoon of water until completely
blended but not frothy.
2. Grease an 8- or 9-inch skillet and heat over moderate heat until hot,
about 1 minute. Pour in the egg mixture and tilt the pan to thoroughly coat
the bottom. Reduce the heat to low and cook the egg until tust form bout 2
minutes.
3. Turn the egg out onto a cutting board. Slice into 1-inch-wide strips,
then cut diagonally into diamonds. (The diamonds can be made up to 1 hour
ahead.)
Taken from Food & Wine October 1991 pg.118 / West Meets East: The Flavors
of Asia
Posted to EAT-L Digest 19 Feb 97 by larrysu on Feb 19,
1997.
[Home] Korean Beef Sticks [Home]
Title: Korean Beef Sticks
Yield: 6 Servings
Ingredients
1 lb boneless beef sirloin steak,
- 1/2 th; ick
1/4 c soy sauce
1 tb toasted sesame seeds
1 tb water
2 ts sugar
1/2 ts tabasco sauce
1 clove garlic, pressed
1 bamboo skewers
Instructions
Slice beef into 1/4" thick strips, each about 4-5"
long. Thread onto bamboo skewers, keeping meat as
flat as possible. Arrange skewers in large shallow
pan. Blend soy sauce, sesame seed, water, sugar,
pepper sauce and garlic, stirring until sugar
dissolves. Pour mixture evenly over skewers; turn
over to coat all sides. Let stand 30 minutes, turning
skewers over occasionally. Remove skewers from
marinade; place half on flat microwave-safe plate.
Microwave on High 30 seconds. Turn skewers over and
bring skewers from outside of plate to center.
Microwave on High 30 seconds (for rare), or to desired
degree of doneness. Repeat procedure with remaining
skewers.
Serves: 6 From: Kikkoman recipe booklet Posted by:
Debbie Carlson - Cooking Echo
Title: Korean Beef
Yield: 1 Servings
Ingredients
1 1/2 lb beef top round flank or
-boneless to; p sirloin stea
1/2 c soy sauce
1/4 c water
2 tb honey
2 tb lemon juice
2 green onions; chopped
1 ts garlic; minced
1 ts sesame seeds
Instructions
Combine soy sauce, water, lemon juice, honey, onions and garlic. Place
steak in plastic bag or utility dish. Pour marinade over steak, turning to
coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8
hours (or overnight, if desired), turning at least once. Remove steak from
marinade. Place steak on broiler pan so surface of meat is 3 to 4 inches
from heat. Broil 9 to 10 minutes, turn and broil second side of steak 9 to
10 minutes to desired degree of doneness (rare or medium). Carve across
grain into thin slices. Sprinkle lightly with toasted sesame seeds. 6
servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by russ@epix.net on
Oct 25, 1997
[Home] Korean Braised Bean Curd [Home]
Title: Korean Braised Bean Curd
Yield: 1
Ingredients
1 block firm beancurd; (must
-be firm not
1 ; floating in water)
----------------------MIX TO MAKE A SAUCE-----------------------------
1 clove crushed garlic
2 ts dry roasted sesame seeds;
-(grind them)
3 spring onions; (finely
-sliced)
4 tb soy sauce
4 tb water
Instructions
Cut beancurd into cubes
Heat 1-2 tablespoons light oil in heavy based frying pan. Fry beancurd
until
brown on all sides. Pour prepared sauce over beancurd. Turn to low simmer,
cover lid or plate and cook for 10 minutes until most of the liquid is
absorbed.
Converted by MC_Buster.
Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat);
5g Protein; 9g Carbohydrate; 0mg Cholesterol; 4124mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Korean Bread
Yield: 1 Servings
Ingredients
1 lb malt flour
2 lb of red pepper powder
5 lb wheat flour
1 lb soybean flour, fermented
1 ga water
1 lb salt
Instructions
Lately I've been getting more into Japanese cooking
which is different enough from Chinese that I had to
do some serious larder stocking. It took visits to
three different stores but I finally come up with the
basics. One of the the stores turned out to be++ta
da!++a Korean market so I now have the malt flour you
keep referring to. In fact, I just put the first loaf
utilizing it into the bread machine a few minutes ago.
Depending on how this loaf turns out, I'll post the
recipe I've worked out for oatmeal bread.
This Korean market is a fairly decent sized store for
a hole in the wall and they have just about everything
one would need for Korean cooking, including a fresh
meat counter. Nice find! I'm used to buying things
with labels I can't read, but a lot of the stock in
this store didn't have *any* labels at all! This
stuff was obviously locally produced by the Korean
community and some was recognizable as Kim Chee,
various bean pastes and the like, but with some of the
stuff, I had absolutely no idea what it was++or even
whether it was animal or vegetable in origin. I'll go
back when I have some time and find out what all those
goodies are.
Here's a recipe that was on the bag of malt flour I
thought you might get a kick out of. This is exactly
the way it appeared on the bag. Put malt flour into
lukewarm water and set aside for about 1 hour.
Pour the malt melted water into pot (throw away the
button setting). Put wheat flour into malt water, and
make slow boil on low heat, and then simmer for about
1 hour. Remove the glue from heat and mix fermented
soy bean flour and then lastly add hot pepper powder
and salt, and mix well. *As for salt, you may add or
reduce to your taste.
*For soup use (Chigae), you better add more fermented
soy bean flour.
From the label on Haitai Brand Malt Flour.
Posted by Stephen Ceideberg; September 3 1993.
[Home] Korean Buffalo Osso Bucco [Home]
Title: Korean Buffalo Osso Bucco
Yield: 4 Servings
Ingredients
4 buffalo shanks; osso
-bucco-style
1/2 c soy sauce
2 tb sesame oil
4 green onion; chopped
4 cloves garlic; minced
1 tb fresh ginger; chopped
1 carrot; coarsely chopped
4 dried shiitake mushrooms
2 tb sugar
1/2 c sake or dry sherry
2 c water
*** MAYONNAISE ***
1 c mayonnaise
1 tb sesame oil
1 green onion, white part
-only; finely minced
1 ts chili paste with garlic
1 tb lemon juice
1 tb black seasme seeds
Instructions
In a large pot, marinate the shanks by adding all the ingredients from the
shanks to the sake or dry sherry. Marinate the meat for a couple of hours.
Then add the 2 cups of water.
The liquid should just cover the meat and vegetables. Bring to a boil and
simmer for 1 1/2 to 2 hours, until the meat is very tender. You could
serve
the shanks at this point, but grilling adds a little textural interest and
a
smoky flavor. Remove the shanks from the braising liquid and let them cool
slightly.
Make the mayonnaise: combine in a small bowl all the mayonniase
ingredients. Set aside.
Preheat the barbeque to medium-high or turn on the broiler and adjust the
oven rack to 6 inches from the heating element. Grill the shanks for 3
minutes on each side or until slightly crisp. Serve them topped with a dab
of the mayonnaise and, optionally, some of the braised vegetables. A
little
pile of kimchee would also be good.
If buffalo is unavailable, substitute with beef, veal or lamb shanks.
- - - - - - - - - - - - - - - - - -
--
Cindy-Recipe Researcher
http://communities.msn.com/cooking
From cjhartlin@email.msn.com Sun Jan 03 22:56:22 1999
Contributor: Trevor Hooper -- Asian Tapas and Wild Sushi
Preparation Time: 0:00
[Home] Korean Bul Kogi #1 [Home]
Title: Korean Bul Kogi #1
Yield: 10 Servings
Ingredients
5 lb flank steak 1/4 x 1/2 x 2
-strips
2 garlic cloves
1/4 c sesame seeds toasted &
-crushed
1 ts pepper
1 ts sesame oil
1 c brown sugar
1/4 c peanut or corn oil
1 c finely chopped green onions
2 c soy sauce
Instructions
Place meat strips in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let marinate at room temperature 4 hrs. BBQ over coals or
under the broiler, turning and basting often with marinade until meat
is done. Per Serving: 594.2 Cal; 48.6g Protein; 27.4g Carb; 2091.7mg
Sodium; 0.4g Fiber; 32.0g Fat; 10.9g SatFat; 118.0mg Chol; 243.1 Fat
Cal (40.9%);
Title: Korean Bul Kogi
Yield: 1 Serving
Ingredients
2 garlic cloves; crushed
1/4 c sesame seeds toasted and
-crushed
1 ts pepper, red your choice of
-heat
1 ts sesame oil
1 c brown sugar
1/4 c peanut or corn oil
1 c finely chopped green onions
2 c soy sauce
Instructions
Place meat in bowl. Add garlic, sesame seeds, green onions, pepper, sesame
oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let
marinate at room temperature 4 hrs. BBQ over hot coals, turning once until
the meat is done to your liking.
Make sure you make enough, because this stuff is good for breakfast right
out of the fridge too.
You can also buy this marinade ready to use in most oriental markets. It's
really good when you take a large leaf of lettuce, put some white rice on
it, add a bit of green onion and the meat (without the bones) - then wrap
it up.
Posted to the BBQ List by Richard Schwaninger on Aug 13, 1998.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
Title: Korean Bulgogi
Yield: 1 Servings
Ingredients
2 lb flank steak, sliced into
1 paper thin strips
3 scallions, cut at a slant
1 into 1/2 pieces
2 cloves of fresh, minced
1 garlic
3 tb sugar
1 ts sesame seed oil
1/2 c soy sauce
1/2 c water
1/2 ts msg
1/2 ts sesame seed
Instructions
Cut steak with sharp knife into paper thin strips. Add sugar and mix
well by hand. Mix soy sauce and water and add garlic to this. Cut
green onions and add to soy sauce mixture. Pour sauce mixture into
meat, add MSG and mix again by hand. Add sesame seed oil and sesame
seeds and mix again by hand. This is better if it marinates for at
least 24 hours and will keep in the refrigerator for three days.
this was given to me by a Korean lady named Chin Wah Moores that I met
while my husband was serving in the Air Force. I think you'll love
it... everyone that I've served it to so far has! Enjoy!
Connie Yakley-Griffith. Alt.Culture.Hawaii
Title: Korean Bulgoki
Yield: 5 Servings
Ingredients
3/4 c soy sauce
1 c rice wine; (such as sake or
-- shaoxing)
1 ts dark sesame oil
2 sm jalapeno or serrano chiles;
-thinly sliced
1 ts fresh ground black pepper
5 green onions; (including
-tops),
-- thinly sliced
1 tb minced garlic
thumb-sized piece of fresh
-ginger; peeled and minced
4 lb meaty thick-cut short ribs
1/4 c sesame seeds
2 tb minced cilantro
steamed rice; for
-accompaniment
Instructions
1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic,
and ginger in large roasting pan. Add ribs, turning them several times in
liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours
at room temperature or overnight in the refrigerator, turning several times
to coat meat thoroughly.
2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade
into bowl. Return ribs to pan, bone side down, leaving some space between
them. Bake until tender (40 minutes to 1 hour, depending on thickness),
brushing with reserved marinade every 10 minutes.
3. At the final basting, sprinkle ribs with sesame seed. When done, remove
from oven, sprinkle with cilantro, and serve immediately with steamed rice.
Per serving: 1219 Calories; 101g Fat (78% calories from fat); 45g Protein;
20g Carbohydrate; 202mg Cholesterol; 2608mg Sodium
NOTES : Salty, spicy, grilled Korean short ribs have attained worldwide
popularity in recent years. This version is oven baked.
Sent by Mike Keri [mkeri@vip.net] on 4/19/98
- - - - - - - - - - - - - - - - - -
Contributor: The California Culinary Academy
Preparation Time: 4:0
[Home] Korean Chicken Soup [Home]
Title: Korean Chicken Soup
Yield: 6 Servings
Ingredients
1 tb sesame seeds
8 c homemade chicken broth
2 tb finely chopped garlic
2 tb finely grated fresh ginger
1/2 c uncooked white rice
1 tb reduced-sodium soy sauce
1 ts toasted sesame oil
1 ts kochujang or other hot chile
- paste
1 c shredded cooked chicken
2 scallions, finely chopped
Instructions
In a small dry skillet, toast sesame seeds over
medium-high heat, shaking often, until lightly browned
and aromatic, about 1 minute. Transfer to a small
bowl and set aside. In a large pot, combine chicken
broth, garlic and
ginger; bring to a boil over high heat. Add rice,
reduce the heat to medium-low and simmer until the
rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken
and heat just until warmed through. Ladle the soup
into bowls and garnish with scallions and the reserved
sesame seeds.
[Home] Korean Chicken Wings [Home]
Title: Korean Chicken Wings
Yield: 1 Servings
Ingredients
4 lb chicken wings
1/2 c soy sauce
6 tb sugar
2 tb chopped chives
1 tb sesame seeds
4 cloves minced garlic
1 hot red pepper; to taste
Instructions
Directions: Mix all ingrd. except chicken, set aside. Dip chicken in flour
and deep fry in electric skillet about four minutes on each side. Dip in
sauce and place on paper towels. Serve hot or cold.
Note: This is GREAT! I got this recipe from a woman in my church when I
lived in Phoenix. She got it while living in Korea and has been serving at
everywhere from neiborhood partys to weddings. DONT PASS THIS ONE UP!!! You
can leave out the red pepper for the children and I often dont deep fry at
all. Just dip in sauce, bake on jelly roll pan in 350 oven for 1 hour.
Redip for extra flavor and enjoy.
Posted to recipelu-digest Volume 01 Number 432 by The Rolands
on Jan 01, 1998
[Home] Korean Cucumber Pickle (O-I Keem Chee) [Home]
Title: Korean Cucumber Pickle (O-I Keem Chee)
Yield: 1
Ingredients
6 cucumbers
2 tb salt
2 scallions
1 clove garlic, minced
1/8 ts dried ground chili peppers
1/8 ts powdered ginger
1/2 ts chopped candied ginger
-(optional)
2/3 c water
Instructions
Scrub the cucumbers thoroughly. Cut in half lengthwise, then cut into
pieces 1/2 inch thick. Sprinkle with 1 Tb of the salt and set aside for
10 mins. Wash and drain the cucumbers. Chop the scallion coarsely. Add
the garlic, chili peppers, ginger, and remaining salt. Combine these
ingredients with the cucumbers and place in a bowl. Add the water and
stir. Cover and place in a warm spot. Marinate for at least 48 hours,
although if the weather is cool it will sometimes take several days
longer to become pickled. In order to prevent the pickle odor from
spreading, either place in a secluded spot or cover well with several
layers of cloth. Chill and serve cold as a relish.
[Home] Korean Cucumbers [Home]
Title: Korean Cucumbers
Yield: 4 Servings
Ingredients
1 tb soy sauce
1 ts sugar
1/4 ts sesame chili oil
1 english cucumber; about 10
-long
1 1/2 ts toasted sesame seeds
Instructions
In medium size bowl, combine the soy sauce, sugar and sesame chili oil.
Rinse the cucumber and pat dry. Trim the ends. Cut the cucumber in half
lengthwise, then cut each half into pieces about 1/2" long. Add the
cucumber pieces to the marinade, stirring gently, until the cucumbers are
well coated with the marinade. Let stand for 5 to 10 minutes. Sprinkle the
sesame seeds over the cucumber slices and serve with toothpicks.
Recipe by: 5 in 10 Appetizer Cookbook
Posted to MC-Recipe Digest by Meg Antczak on Mar
23, 1998
[Home] Korean Dipping Sauce [Home]
Title: Korean Dipping Sauce
Yield: 4 Servings
Ingredients
4 tb soy sauce
4 ts rice vinegar
1 ts sesame oil
Instructions
Mix all ingredients. Serve with sauteed bean curd.
Madhur Jaffrey's "World of the East Vegetarian
Cookbook"
[Home] Korean Eggplant Salad [Home]
Title: Korean Eggplant Salad
Yield: 6 Servings
Ingredients
1 lg or 2 small eggplants
1 ; boiling water
2 tb corn oil
1 1/2 tb vinegar
1 pn sugar
1/2 garlic clove; crushed
1 ts sesame oil
1 few dashes tabasco/cayenne -
- to tas; te
1 tb toasted sesame seeds*
1 ts soy or oyster sauce
Instructions
*Sesame seeds can be toasted by frying in a few drops
of vegetable oil on top of the stove (or baked slowly
in 200 F. oven until brown).
Cover eggplant with boiling water; cook until barely
tender. Drain, cool and peel; cut into julienne strips
1/2" long.
Mix oil, vinegar, sugar, garlic, sesame oil, Tabasco
(or cayenne), sesame seeds and soy (or oyster sauce);
pour over eggplant. Cover and refrigerate 1 or 2
hours; drain.
Serve with boiled or broiled fish or as a part of
lettuce lunch.
Posted on WWiVNet by Carl Uhrmacher. Formatted by
Cathy Harned.
[Home] Korean Grilled Beef [Home]
Title: Korean Grilled Beef
Yield: 1 Servings
Ingredients
3 ea green onions, finely chopped
4 ea garlic cloves, crushed
5 tb soy sauce
2 tb sesame oil
1 tb sesame seeds
1/4 c sugar
2 tb sherry or mirin (rice wine)
1/8 ts black pepper
Instructions
Slice the steak diagonally against the grain into very
thin strips. Score each piece lightly. (This prevents
meat from curling as it is grilling). Combine
remaining ingredients in bowl, mix well, then add
meat. Allow to marinate for several hours or overnight.
To prevent overcooking, grill meat just until it turns
color, then remove from heat. Remember, all meat
continue to cook even when taken off heat. Serve with
rice.
[Home] Korean Home-Style Scallion Pancakes [Home]
Title: Korean Home-Style Scallion Pancakes Yield: 2 Pancakes Ingredients --------------------------DIPPING SAUCE------------------------------- Instructions 1 c Flour 4 Scallions, root ends trimmed 1 ts Salt -cut into 2" lengths 1 1/2 c Cold water, or enough to 2 oz Sweet red or green peppers, ~make moderately thin batter -in 2" juliened strips 3 oz Ground beef Corn oil for frying 2 tb Soy sauce 1/2 ts Dried hot red chili flakes 1/4 ts Korean sesame oil 1 ts Thinly sliced green onion 1/2 ts Toasted sesame seeds In a large mixing bowl, combine flour, salt, water and beef. Add scallions and peppers; mix thoroughly but gently. Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce heat to medium. Add half the batter mixture. which should make a pancake about 1/4-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm. Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table. Serve warm with traditional Dipping Sauce. DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.
[Home] Korean Honey Marinade [Home]
Title: Korean Honey Marinade
Yield: 1 Servings
Ingredients
1/2 c soy sauce or dry white wine
1/4 c honey
2 ea green onions, chopped
2 tb sesame oil
1 tb grated ginger root
1/4 ts garlic powder
Instructions
COMBINE INGREDIENTS AND MIX THOROUGHLY. MARINATE FISH,
MEAT, OR POULTRY FOR 1 HOUR OR MORE BEFORE COOKING.
MAKES 1 1/3 CUPS. PREP TIME 15 MINUTES.
[Home] Korean Honeyed Rice With Nuts [Home]
Title: Korean Honeyed Rice With Nuts
Yield: 4 Servings
Ingredients
1/2 c blanched almonds; chopped
1/4 c pine nuts
2 tb oil
4 c hot cooked rice
3 tb honey
1 1/2 tb soy sauce
Instructions
Saute nuts in hot oil in nonstick pan until lightly browned. Add hot rice;
mix with honey and soy sauce.
NOTES : A touch of honey and nuts are combined with hot rice. Not a
dessert.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
on Jan 04, 1998
[Home] Korean Hot Pot - Shin Sul Ro [Home]
Title: Korean Hot Pot - Shin Sul Ro *
Yield: 0 Servings
Ingredients
8 oz beef or calves liver
8 oz prepared tripe
4 oz lean beef rump or fillet
4 oz lean ground beef or pork
1 salt and black pepper
1 egg
1 light soy sauce
1 sm carrot
6 dried chinese black
-mushrooms; soa; ked
8 c rich beef broth
1 cn bamboo shoots; (3 oz)
-drained
18 canned gingko nuts; drained
2 tb pine nuts; optional
1 fresh red chili; shredded
3 green onions; shredded
--------------------VINEGAR SOY DIPPING SAUCE-------------------------
3/4 c light soy sauce
1/4 c white vinegar
1/4 c white sesame seeds; toasted
- and gr;
ound
2 ts finely chopped green onions
Instructions
This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.
Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.
Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.
Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.
Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.
When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.
Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.
From Asia The Beautiful Cookbook. Typed by Syd Bigger.
Yield: 6 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : beef, pork
Preparation Time: 0:00
[Home] Korean Jerky KOREAN MARINADE [Home]
Title: Korean Jerky
Yield: 1 Servings
Ingredients
1/2 ts salt
1/4 ts pepper
2 ts sugar
1 ts msg (if desired)
2 tb sesame seeds
1/4 c soy sauce
Instructions
----- Recipe via Meal-Master (tm) v8.05
Title: KOREAN MARINADE**
Categories: Bar-b-q, Marinades
Yield: 6 Servings
3 tb Sugar
2 tb Sesame oil
6 tb Soy sauce
1 Green onion, chopped
1 Clove garlic, minced
1 ds Pepper
2 tb Toasted sesame seeds*
1 tb Flour
Mix all ingredients together. Marinade for at least
1/2 hour or overnight at maximum. Baste meat with
marinade while cooking.
This is enough marinade for approximately 2 lbs. meat.
It can be used on beef, ribs, chicken etc. My
preference is on beef short ribs or a good porterhouse
steak.
* = can usually be found in the ethnic section of any
supermarket or in a Chinese market etc.
Posted by: Debbie Carlson (D.CARLSON) - GEnie
Reformatted for MM:dianeE 6/29/93
[Home] Korean Kim Chee - 3 [Home]
Title: Korean Kim Chee - 3
Yield: 1 Servings
Ingredients
3 lg cucumbers
1 1/2 tb salt
1 scallion (including top)
1 clove garlic
1/2 ts red chili pepper
1/2 c water
Instructions
PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each
cucumber in half lengthwise and remove the seeds. Cut into 1-1/2-inch
pieces. Mix 1 tablespoon of the salt thoroughly with the cucumber pieces
and allow to stand for 15 minutes. Then was all the salt off.
Cut the scallion into thin strips lengthwise and then into 2-inch pieces.
Smash, peel, and mince garlic. Mince chili pepper. Combine cucumber,
scallion, garlic, chili pepper, and the other 1/2 tablespoon of the salt
and water, and mix thoroughly in a crock or pot. Cover tightly and allow to
stand for 2 days at room temperature. This Kim Chee will keep for 2 weeks
if refrigerated in a tightly covered jar.
SOURCE: Oriental Cooking Share by Cate Vanicek
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry
on Jul 13, 1997
Title: Korean: Kim Chee
Yield: 1 Servings
Ingredients
3 lg cucumbers
1 1/2 tb salt
1 scallion (including top)
1 clove garlic
1/2 ts red chili pepper
1/2 c water
Instructions
PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each
cucumber in half lengthwise and remove the seeds. Cut into 1-1/2-inch
pieces. Mix 1 tablespoon of the salt thoroughly with the cucumber pieces
and allow to stand for 15 minutes. Then was all the salt off.
Cut the scallion into thin strips lengthwise and then into 2-inch pieces.
Smash, peel, and mince garlic. Mince chili pepper. Combine cucumber,
scallion, garlic, chili pepper, and the other 1/2 tablespoon of the salt
and water, and mix thoroughly in a crock or pot. Cover tightly and allow to
stand for 2 days at room temperature. This Kim Chee will keep for 2 weeks
if refrigerated in a tightly covered jar.
SOURCE: Oreintal Cooking
Share by Cate Vanicek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Korean Marinade #2 [Home]
Title: Korean Marinade #2
Yield: 12 Servings
Ingredients
1 tb sesame oil
1/2 c lsoy sauce
1 tb vinegar
2 cloves garlic -- minced
1 cayenne pepper -- to taste
2 tb sesame seeds -- crushed
Instructions
Mix together well. Can be used with any meat. Marinate at least 1
hour. Makes about 3/4 cup.
per Tablespoon: 25 Kcal 2g fat (0.3g sat fat) 68% CFF 553mg Na
(0.9g PRO/2.0g FAT/1.2g CHO) Exchanges: 1/2 FAT
~ - - - - - - - - - - - - - - - - -=20
NOTES : SODIUM: Use low sodium soy sauce to decrease the sodium
level per serving to 323mg.
Recipe By : Anne Padgett
From: "R. Winters" Date: Fri, 22 Dec 1995 18:16:37
~0600
Title: Korean Marinade
Yield: 6 Servings
Ingredients
3 tb sugar
2 tb sesame oil
6 tb soy sauce
1 green onion, chopped
1 clove garlic, minced
1 ds pepper
2 tb toasted sesame seeds*
1 tb flour
Instructions
Mix all ingredients together. Marinade for at least 1/2 hour or overnight
at maximum. Baste meat with marinade while cooking.
This is enough marinade for approximately 2 lbs. meat. It can be used on
beef, ribs, chicken etc. My preference is on beef short ribs or a good
porterhouse steak.
* = can usually be found in the ethnic section of any supermarket or in a
Chinese market etc.
Posted by: Debbie Carlson (D.CARLSON) - GEnie Reformatted for MM:dianeE
6/29/93
[Home] Korean Marinated Shrimp [Home]
Title: Korean Marinated Shrimp
Yield: 6 Servings
Ingredients
1/2 C Orange juice
1/4 C Sherry
1/2 C Sesame oil
2/3 C Soy sauce
2 Tb Ginger, chopped
2 Garlic cloves, chopped
Zest of 1 orange, grated
2 Lb Shrimp
Orange slices
Watercress
Instructions
In a large mixing bowl, mix orange juice, Sherry, sesame oil, soy
sauce, ginger, garlic and orange zest. Add shrimp and marinate 20
minutes, turning occasionally. Remove from marinade. Drain. Saute
shrimp in batches in hot, flat, nonstick skillet, 1-1/2 minutes per
side. Heap on plate and garnish with slices of orange and watercress.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Korean Meat Balls [Home]
Title: Korean Meat Balls
Yield: 1 Servings
Ingredients
1 lb ground wild boar
2 tb soy sauce
1 ds pepper
1 clove garlic; minced
1 green onion; chopped
1 tb toasted sesame seeds
1/2 c flour
1 egg; beaten with 1 tbsp.
-water
2 tb salad oil
Instructions
--------------------------------DIPPING SAUCE-------------------------------
4 tb soy sauce
4 tb vinegar
2 ts honey or firmly packed brown
- sugar
1 ds liquid hot pepper seasoning
2 ts toasted sesame seeds or
-finely chop; ped green onio
From: becktech@txdirect.net
In a bowl combine the ground wild boar, soy sauce, pepper, garlic, green
onion, and sesame seeds. Shape the meat into balls. Dredge each in flour,
dip into egg mixture , and again into flour. Heat oil in heavy frying pan
over medium heat. Cook thoroughly. Serve with dipping sauce.
Dipping Sauce: Combine above ingredients.
WILD BOAR ACCOMPANIMENTS
Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998
[Home] Korean Meat Fritters (Chen Ya) [Home]
Title: Korean Meat Fritters (Chen Ya)
Yield: 4 Servings
Ingredients
2 lb sirloin tip steak
3 sprigs green onion, minced
2 tb sesame seed oil
2 ts sesame seeds
1/2 c soy sauce
1 clove garlic, minced
1 dash of black pepper
5 eggs
Instructions
Slice meat 3"x4"x1/4" thick. Combine all other
ingredients except eggs and soak meat in sauce for one
hour. Flour meat, dip in slightly beaten egg, and fry
over medium head until brown. Serve hot with sauce.
Sauce: 2 tbsp. soy sauce 1 tsp. chopped green onion 1
tsp. sesame seeds 1 tsp. vinegar 1 tsp. sugar Mix all
ingredients together.
[Home] Korean National Dish [Home]
Title: Korean National Dish
Yield: 4 Servings
Ingredients
1 lb flank steak; or top round o
1/2 c soy sauce,
1 salt & pepper,
6 tb sesame seeds; roasted groun
4 tb sesame oil,
3 ea green onion; scallions, top
1 c garlic; crushed.
Instructions
Preparation:Mix the Soy, sugar, meat,1 half of the
sesame seed, scallions,garlic, oil and the salt and
pepper together in a bowl. Marinate for 3 hours at
room tremperature stirring occasionally. Preheat your
broiler and when hot lay the beef strips on the
broiler pan and cook for about 6 minutes until
browned and cooked. Remove from heat, sprinkle the
remaining seeds over the top and serve immediately.
Excellent with rice and Kim Chee.
[Home] Korean Orange-Flavored Bean Sauce [Home]
Title: Korean: Orange-Flavored Bean Sauce
Yield: 1 Servings
Ingredients
1/2 c korean-style bean paste
-(kochu jan; g)
1 tb red wine vinegar
2 tb fresh orange juice
2 tb sugar
1 freshly graged peel 1 small
- orange
Instructions
In a small bowl, combine all ingredients until smooth. Serve at once or
cover and refrigerate until needed.
Variation: Use red peppers, eat over rice.
Makes 3/4 cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Korean Pork Or Beef [Home]
Title: Korean Pork Or Beef
Yield: 4 Servings
Ingredients
12 ts pork; tenderloin, slices
1 marinade:
1/2 c soy sauce,
1/4 c water,
3 tb sugar,
2 green onion; -- scallions, c
2 c garlic; crushed
2 pn ginger; chopped,
1 salt & pepper.
Instructions
Preparation: Combine the meat with the marinade and
allow the mixture to soak for about 2 hours at room
temperature, Stir occasionally to make sure all of the
meat gets well coated. Then take the meat from the
marinade and dry on paper towels. Be sure to save the
marinade. Coat the sides and bottom of a baking dish
with 2 or 3 Tbs. of Sesame oil and arrange to pork in
the dish so there is only one layer of the meat. Bake
in a pre heated oven (375 F) for 50 minutes until the
meat is tender. While the meat is bak- ing take the
marinade and in a sauce pan bring to a boil. When
boiling reduce the heat to low and cook for approx 15
minutes. The amount should be a little reduced.
When the meat is finished baking pour its cooking
juices into the reduced marinade and bring the liquid
to a boil again. Put the meat on a serving dish and
pour some of the hot liquid over the pork. The remain-
der of the hot liquid can be served seperately for
those who wish to have more liquid on their meat or as
a gravy on their rice. Bul-ko-kee: Almost the Korean
National dish.Very popular in Hawaii and Korean cafes
on the US west Coast.. THEODORE SEDGWICK (XPST31A)
[Home] Korean Ribeye Steak [Home]
Title: Korean Ribeye Steak
Yield: 2 Servings
Ingredients
2 rib eye
1 bn green onion cut in pieces
1 clove garlic or 1 tbs minced
- garlic from
1 ts black pepper
1/8 c red wine vinegar
1/8 c extra virgin olive oil
1/8 c sesame oil
1/3 c soy sauce
2 tb brown sugar
1 pear sliced; (optional)
Instructions
1. Combine all ingredients except steak.
2. Mix well
3. Add steak to marinade and place in refridgerator overnight.
4. Grill to your liking.
Per serving (excluding unknown items): 322 Calories; 27g Fat (74% calories
from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2750mg Sodium
Serving Ideas : Serve with rice
Sent by Mike Keri [mkeri@vip.net] on 4/19/98
- - - - - - - - - - - - - - - - - -
Contributor: Stu Hopper
Preparation Time: 0:30
Title: Korean Ribs
Yield: 6 Servings
Ingredients
4 lb beef short ribs, 2 1/2 long
2/3 c kikkoman teriyaki sauce
1 tb toasted sesame seeds
1 ts sugar
2 ts tabasco sauce
2 lg. cloves garlic, pressed
Instructions
Score meaty side of ribs opposite bone, 1/2" apart,
1/2" deep, lengthwise and crosswise. Place ribs in
large plastic bag. Combine teriyaki sauce, sesame
seed, sugar, Tabasco and garlic; pour over ribs.
Press air out of bag; tie top securely. Refrigerate 4
hours, turning bag over occasionally. Remove ribs and
broil or grill 4" from heat source or hot coals 15 to
18 minutes, or until outsides of ribs are brown and
crisp. Turn ribs over occasionally during cooking.
Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson - Cooking Echo
[Home] Korean Rolled Egg [Home]
Title: Korean Rolled Egg
Yield: 1
Ingredients
3 eggs, beaten very well (w/ 1
- tbsp water a; dded)
3 eggs, salt to taste (beaten
-into egg)
3 eggs, half pinch of msg, if
-you like
1/2 ts real sesame oil (not the
-light-colo; red peanut oil
1/2 ts tsp
1 sliced scallion, if you wish
1 sliced oil for fry pan
Instructions
Heat oil in pan at medium to medium high heat. Beat all ingredients into
egg. Pour egg into hot pan and allow to spread out. As edges and center
begin to firm, GENTLY start lifting and folding egg with spatula (you'll
be folding/rolling into several 1.5 inch [approx.] folds). As egg gets
firmer, keep folding/rolling like a jelly roll until completely rolled.
Turn off heat and gently flip rolled egg over, then let sit for half
minute or so to make sure it is cooked through. Remove to plate and let
sit for 3-5 minutes or so. With sharp knife, slice rolled egg into 1/3
inch pieces (cut width-wise, not length wise). Arrange egg slices to
look pretty on a plate. Serve with white rice and kimchee, if you have
it. *** Variation - If you like, after you pour egg into pan, place a
sheet of dried seaweed over the egg before folding. When you slice it
later, it will look lovely... and taste wonderful.
Source: http://home.sprynet.com/~balgassi/recipe.htm#egg
Children's Author Haemi Balgassi's Favorite Recipes
Author's note: This recipe was handed down to me by my mother, and I
think she got it from her mother, too. It's delicious with white rice
and any kind of kimchee on the side. This dish is one of my daughter's
and my favorites... and so easy! We hope you enjoy it, too.
mailto:EthnicRegionalMCook-owner@onelist.com
Title: Korean Salad
Yield: 1 Serving
Ingredients
--salad--
1 bag spinach washed
1 cn waterchestnuts; canned
-thinly
-- sliced
2 eggs hard boiled
1 cn bean sprouts drained
1 pk bacon crisp; crumbled
--dressing--
3/4 c sugar
1/4 c vinegar; (1/2)
1 c oil; (1/2)
1/3 c catsup; (1/2)
2 ts worcesterster
onion to taste
salt to taste
Instructions
Salad Tear spinach into bite sized pieces. Dressing Blend in Blender untill
smooth.
Per serving: 2822 Calories; 230g Fat (71% calories from fat); 17g Protein;
189g Carbohydrate; 367mg Cholesterol; 1200mg Sodium ###
Per serving (excluding unknown items): 580 Calories; 0g Fat (0% calories
from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Sent by Mike Keri [mkeri@vip.net] on 4/19/98
- - - - - - - - - - - - - - - - - -
Contributor: Mary Davis
Preparation Time: 0:0
[Home] Korean Salted Eggs (Talgyal Changjorin) [Home]
Title: Korean Salted Eggs (Talgyal Changjorin)
Yield: 1 Servings
Ingredients
5 hard boiled eggs
1/4 c soy sauce
1 tb sugar
2/3 c water
1 ts ginger juice lettuce leaves
Instructions
Method: Peel eggs. Simmer the peeled eggs with 2/3 cup
water, 1/4 cup soy sauce, 1 T sugar and ginger juice
in a pot. when the liquid is almost evaporated, cook
them on high heat until glazed. Cool the eggs and cut
into bite size pieces. serve on lettuce. These eggs
turn a beautiful color of brown and are easy to do.
They taste great too. "Ddo Bob-si-di." Korean for "see
you again". From Wendy Hammett KJJV74B.
Converted by MMCONV vers. 1.20
[Home] Korean Seasoned Raw Beef [Home]
Title: Korean Seasoned Raw Beef
Yield: 4 Servings
Ingredients
1/2 lb Very lean beef - flank steak
- or sir
2 tb Korean Barbecue Sauce; see *
- Note
1 ts Sesame oil
1 ts Sesame seeds; toasted
1 Garlic clove; crushed
1 Egg yolk; in half shell
Instructions
* Note: Seethe "Korean Barbecue Sauce" recipe which is included in this
collection.
Slice the beef across the grain into 1/8-inch thick slices. Cut the slices
into julienne strips. Using a cleaver, chop the meat coarsely. Mix the
meat with the remaining ingredients, except the egg yolk. Mound onto a
plate and chill very well.
Serve with the egg yolk garnish sitting in its shell on top of the mound.
Comments: The first time I tasted this dish I was in the Woo Lae Oak
Restaurant in Los Angeles. It was served ice cold, almost with ice flakes
in the meat, and I was terribly impressed. Remember to keep the meat very
cold.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 07-08-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-12-1994
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Korean Sesame & Ginger Marinade [Home]
Title: Korean Sesame & Ginger Marinade
Yield: 1 Servings
Ingredients
----------------------FOR BEEF, LAMB, PORK----------------------------
4 large garlic cloves; crushed
2 ts fresh grated ginger root
2 tb sugar
2 tb peanut oil
2 scallions; chopped
1/2 ts crushed,dried hot red pepper
2 tb toasted white sesame seeds
6 tb soy sauce
Instructions
Combine all ingredients in a bowl. Makes about 1-1/2
cups.
[Home] Korean Sesame And Ginger Marinade [Home]
Title: Korean Sesame And Ginger Marinade
Yield: 1 Serving
Ingredients
----------------------------for beef----------------------------------
4 lg garlic cloves; crushed
2 ts fresh grated ginger root
2 tb sugar
2 tb peanut oil
2 scallions; chopped
1/2 ts crushed; dried hot red
-- pepper
2 tb toasted white sesame seeds
6 tb soy sauce
Instructions
Combine all ingredients in a bowl. Makes about 1-1/2 cups.
Per serving (excluding unknown items): 421 Calories; 27g Fat (56% calories
from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 6180mg Sodium
Sent by Mike Keri [mkeri@vip.net] on 4/19/98
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Korean Sesame Chicken Wings [Home]
Title: Korean Sesame Chicken Wings
Yield: 1 Servings
Ingredients
3 lb chicken wings
1/4 c flour
1/2 c cornstarch
1 1/4 ts salt
1/4 c sugar
1 tb sesame seeds; toasted
2 cl garlic; minced
2 green onions; chopped
2 eggs; beaten
5 ts soy sauce; (kikkoman)
1 oil; for deep frying
Instructions
Recipe by: lynne nishihara
Cut wings in half after removing tips. Wash and pat
dry. Mix remaining ingredients and marinate wings 3
hours or overnight. Batter will be thick, but will
thin down during marinating. Deep fry until golden
brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces
may be substituted. I usually double the sesame seeds
and green onions.
Sharon, Anna's recipe is similar to one I have. I've
used both flank steak and chicken (wings and breast
fillet strips). The main difference seems to be the
addition of flour and cornstarch and deep frying
(watch them arteries!). I posted it a long while ago,
so this is a reprint.
[Home] Korean Sesame Ginger Chicken [Home]
Title: Korean Sesame Ginger Chicken
Yield: 4 Servings
Ingredients
1 1/2 lb boneless chicken; cut in 1
-pieces
1 lemon; juice of
1 cornstarch for coating
1 vegetable oil for deep
-frying
1 dipping sauce
6 tb soy sauce*
2 tb water*
1/4 c sugar*
1 generous grating fresh
-ginger*
2 cloves minced garlic*
2 tb toasted sesame seeds*
Instructions
Marinate chicken in juice of one or more lemons. (Gets rid of 'supermarket"
flavor. )Put a generous amount of cornstarch in a bowl and add a few pieces
of chicken at a time. Toss them around to get them thoroughly coated. Set
an oven-proof platter in the oven on a low temperature (maybe 200 to 225)
to receive each batch of chicken pieces after you fry and dip them. Prepare
sauce with the asterisked items. Fry about 1/2 cup of chicken pieces at a
time in oil preheated to the proper frying temperature. (I used a Fry
Daddy. ) Remove the crisp pieces with a slotted spoon and let them drain.
They don't get very brown; if you wait for them to brown they'll
overcook!). Dip immediately in the prepared sauce. Serve after miso soup
with sticky white oriental rice, kimchee (if you dare-ifs red hot fermented
Korean-style cabbage) and jasmine tea.
Posted to recipelu-digest Volume 01 Number 352 by James and Susan Kirkland
on Dec 09, 1997
[Home] Korean Sesame Marinade [Home]
Title: Korean Sesame Marinade
Yield: 1 Serving
Ingredients
1 1/2 c Soy sauce
5 Garlic cloves - (to 6);
-finely minced
3 tb Thinly-sliced green onion
1/4 c Packed brown sugar
2 tb Sesame oil
2 tb Roasted sesame seeds
1 tb Maple syrup
1 tb Sugar
2 ts Grated fresh ginger
1/2 ts Cracked black pepper
Instructions
In a large bowl, combine ingredients. Marinade will keep several weeks in
refrigerator (indefinitely if you omit green onion).
Use as a marinade and baste for barbecued beef and shrimp. Marinate thinly
sliced sirloin roast overnight in refrigerator, thread on skewers, and
grill.
This recipe yields about 2 1/2 cups of marinade.
Recipe Source:
THE ULTIMATE BARBECUE SAUCE COOKBOOK by Jim Auchmutey and Susan Puckett -
(recipe by Eddie Kaai) (c) 1995
Longstreet Press, Atlanta, GA - 156 pages - $14.95
As reprinted in the Jul/Aug, 1996 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-16-1997
- - - - - - - - - - - - - - - - - -
Contributor: Eddie Kaai
Preparation Time: 0:00
[Home] Korean Sesame Salt [Home]
Title: Korean Sesame Salt
Yield: 1 Servings
Ingredients
1/2 c white sesame seed
1/4 ts salt, optional
Instructions
Salt substitute to sprinkle on vegetables, stews.
In a heavy skillet or wok, grandually heat the sesame
seed over low heat until golden and puffy. Shake the
pan frequently to toast evenly. Remove from heat then
the sesame begins to turn light brown and you can
smell it. Stir in the salt, if using. Cool mixture.
Grind in a blender or mortar. Store in tightly
covered jar.
1 tsp, 17 calories, 1/2 fat exchange carbohydrate &
protein & fiber negligible, fat 1.5 grams 14 mg
potassium, 18 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by
Vilma L. Chantiles 1989 ISBN 0-06-016057-8 Shared but
not tested by Elizabeth Rodier Nov 93
[Home] Korean Short Ribs Bgkp90A [Home]
Title: Korean Short Ribs***Bgkp90A
Yield: 1 Servings
Ingredients
1 c soy sauce; (not heavy or di
1/3 c brown sugar
5 c garlic, minced or crushed
3 tb vegetable oil; or sesame o
Instructions
The following is a recipe for Korean Short Ribs, Kal
Bi (that's the phonetic spelling I've seen used in
Hawaii and in Korean rest. in U.S. The following is a
recipe for Korean Short Ribs, Kal Bi (that's the
phonetic spelling I've seen used in Hawaii and in
Korean rest. in U.S. Combine all the ingredients into
a pan and marinate up to abt 4 to 5 lbs of beef short
ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut
by the butcher or market. Au- thentic Korean style
is to slice very carefully and very thinly while
"unrolling" the rib as you go. If done correctly,
you'll end up with a strip of meat the width of the
bone x abt 6" to 9" long of uniform thickness with the
bone still attached by the cartilage or membrane on
the bone. Grill over hot coals quickly try for medium
rare. Serve with white steamed rice and an oriental
salad or veggie for side dish. It's super easy and
quick. Good for BBQ w/ friends. And for those that
are lucky enuf to live in Maui, these are availabel
fresh daily at Azeki's Meat Market, Kihei. People
buy them there and take them home to BBQ for visiting
friends from the Mainland. They will also pack them
up for you frozen with advance no- tice so you can
take them home with you on the air plane at no
extra charge!
We brought home 20 lbs to SFO and they were no
worse for the travel. I've talked to people that
took them all the way to Chicago with no problems.
Last time I was there, a lady from Seattle was
arranging for them to ship 120 lbs, frozen. She was
hosting a dinner party for 45 people and she wanted
some for the freezer for future use. If you've never
tried them, watch for Korean rest. in your area and
try em.You'll like them. Jim Quon, SF FROM: JAMES
QUON (BGKP90A)
[Home] Korean Short Ribs [Home]
Title: Korean Short Ribs
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 c Soy sauce -- (not heavy or
: di
1/3 c Brown sugar
5 c Garlic -- minced or crushed
3 TB Vegetable oil -- or sesame
The following is a recipe for Korean Short Ribs, Kal
Bi (that's the phonetic spelling I've seen used in
Hawaii and in Korean rest. in U.S. The following is a
recipe for Korean Short Ribs, Kal Bi (that's the
phonetic spelling I've seen used in Hawaii and in
Korean rest. in U.S. Combine all the ingredients into
a pan and marinate up to abt 4 to 5 lbs of beef short
ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut by
the butcher or market. Au- thentic Korean style is to
slice very carefully and very thinly while "unrolling"
the rib as you go. If done correctly, you'll end up
with a strip of meat the width of the bone x abt 6" to
9" long of uniform thickness with the bone still
attached by the cartilage or membrane on the bone.
Grill over hot coals quickly try for medium rare.
Serve with white steamed rice and an oriental salad or
veggie for side dish. It's super easy and quick. Good
for BBQ w/ friends. And for those that are lucky enuf
to live in Maui, these are availabel fresh daily at
Azeki's Meat Market, Kihei. People buy them there and
take them home to BBQ for visiting friends from the
Mainland. They will also pack them up for you frozen
with advance no- tice so you can take them home with
you on the air plane at no extra charge! We brought
home 20 lbs to SFO and they were no worse for the
travel. I've talked to people that took them all the
way to Chicago with no problems. Last time I was
there, a lady from Seattle was arranging for them to
ship 120 lbs, frozen. She was hosting a dinner party
for 45 people and she wanted some for the freezer for
future use.
Recipe By :
[Home] Korean Skewered Beef [Home]
Title: Korean Skewered Beef
Yield: 1 Servings
Ingredients
1 lb sirloin steak
1 clove garlic, crushed
1/2 c soy sauce
1/4 c sesame or other oil
1/4 c minced green onions toasted
-sesame; seeds
Instructions
Thinly slice steak into 1-inch wide strips. Dip strips into a
marinade made by combining garlic with rest of ingredients. Now dip
in crushed toasted sesame seeds to cover the meat completely, and
return to the marinade for an hour. Weave on bamboo sticks and broil
quickly, or, if you prefer, fry quickly in a little oil. (The sesame
seeds are toasted by cooking slowly in a heavy skillet, until brown.
They are then crushed in a mortar or heavy bowl, with salt. The
mixture should not be smooth.)
From "The Complete Book of Outdoor Cookery" by James A. Beard and
Helen Evans Brown.
Hayward Daily Review. 7/1/90
Posted by Stephen Ceideburg July 27 1990.
[Home] Korean Spiced Beans [Home]
Title: Korean Spiced Beans
Yield: 6 Servings
Ingredients
3 tb ons, soy sauce, low sodium
-or tamar; i
3 tb ons, firmly packed brown
-sugar
1/3 c water
1 tb on, catsup
3 cloves garlic, crushed
1/2 ts fresh ginger root, grated
4 c cooked kidney beans, or
2 16-ounce cans kidney beans,
-rinsed; and drained
2 ts s, cornstarch dissolved in
1/4 c water
Instructions
In a medium saucepan, combine soy sauce, brown sugar, water, catsup, garlic
and ginger. Mix well. Stir in beans. Bring to a boil over medium heat,
stirring occasionally.
Stir in cornstarch mixture and add to the beans. Continue to cook, stirring
constantly, for 1 - 2 minutes.
Serve over brown rice.
Source: _The Meatless Gourmet Easy Lowfat Favorites_. by Bobbie Hinman.
Per serving: 188 Calories; 1g Fat (3% calories from fat); 11g Protein; 36g
Carbohydrate; 0mg Cholesterol; 277mg Sodium
Posted to Digest eat-lf.v097.n060 by ilenewar@starnetinc.com on Mar 03,
1997.
[Home] Korean Style Barbecue Sauce [Home]
Title: Korean Style Barbecue Sauce
Yield: 1 Cup
Ingredients
1 tb ginger, grated
3 cloves garlic, diced
1 red chili pepper
1/4 c salad oil (sesame seed oil)
2 tb sake (japanese wine)
2 tb sugar (more if needed)
1/2 c shoyu
Instructions
Mix all above ingredients in order in a bottle and shake well. Leave
in icebox overnight. This sauce can be used with short ribs, chicken,
teriyaki etc.
From "My Recipes", Red Hill Elementary School, Honolulu, HI, 1973
[Home] Korean Style Beef Cubes [Home]
Title: Korean Style Beef Cubes
Yield: 1 Servings
Ingredients
1 1/2 lb boneless sirloin steak
1/4 c soy sauce
1 ts sesame oil
1 ts minced ginger root
1 ts minced garlic
1 1/2 ts sugar
1/2 c chopped green onions
2 hawaiian red peppers, seeded
1 and minced
2 tb salad oil
1 1/2 tb soy sauce
1 tb sesame seed, toasted and
1 ground
Instructions
Cut meat into 3/4-inch cubes. Combine the 1/4 cup soy sauce, the
sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat
in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet.
Add meat and stir fry for 2 minutes or until done. Sprinkle with the
1 1/2 tablespoons soy sauce and the sesame seed before serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Korean Style Flank Steak [Home]
Title: Korean Style Flank Steak
Yield: 6 Servings
Ingredients
1 1/2 lb flank steak
1/4 c sesame seeds
1/4 c corn oil
1/4 c soy sauce
1/4 c karo dark corn syrup
1 sm onion, sliced
1 cl garlic, crushed
1/4 ts black pepper
1/4 ts ground ginger
Instructions
Fat grams per serving: Approx. Cook
Time: 8 min Removed tendons and trim steak. Score
meat. In a shallow baking dish, stir together sesame
seeds, corn oil, soy sauce, corn syrup, onion, garlic,
pepper and ginger. Add steak, turning to coat.
Refrigerate, turning once, several hours or overnight.
Broil steak about 6 inches from source of heat,
turning once, about 8 minutes or until cooked to
desired doneness. Slice steak diagonally and serve
immediately. From The Best Recipes From the Backs of
Boxes, Bottles, Cans and Jars by Ceil Dyer.
[Home] Korean Style Glaze [Home]
Title: Korean Style Glaze
Yield: 1 Servings
Ingredients
1 egg yolk
2 tb honey
1 tb soy sauce
1 ts seasoned salt
1/8 ts garlic salt
Instructions
MIX ALL INGREDIENTS WELL.
[Home] Korean Style Grilled Chicken - Garry Howard [Home]
Title: Korean Style Grilled Chicken - Garry Howard
Yield: 1 Serving
Ingredients
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy Sauce
1/4 c Dark Corn Syrup (Karo)
1 Small onion; sliced
1 Clove garlic; crushed
1/4 ts Pepper
1/4 ts Ginger; ground
1 Broiler-Fryer Chicken; cut
-up
Instructions
In a shallow baking dish stri together the first eight ingredients. Add
chicken, turning to coat. Cover and refrigerate, turning once, at least
three hours. Grill over low coals, turning and basting frequently,
about 50 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow
Contributor: Best Barbecue Recipes by Mildred Fische
Preparation Time: 0:00
[Home] Korean Style Grilled Chicken [Home]
Title: Korean Style Grilled Chicken
Yield: 1 Servings
Ingredients
1/4 c sesame seeds
1/4 c corn oil
1/4 c soy sauce
1/4 c dark corn syrup (karo)
1 ea small onion, sliced
1 ea clove garlic, crushed
1/4 ts pepper
1/4 ts ginger, ground
1 ea broiler-fryer chicken (cut
-into pie; ces)
Instructions
In a shallow baking dish stri together the first eight
ingredients. Add chicken, turning to coat. Cover and
refrigerate, turning once, at least three hours.
Grill over low coals, turning and basting frequently,
about 50 minutes.
Source: Best Barbecue Recipes by Mildred Fischer
Title: Korean Venison
Yield: 1 Serving
Ingredients
3 lb Venison meat - (any cut);
-sliced as thinly
as possible
1 c Soy sauce
1/2 c Sesame oil
1/4 c Hot water
4 ts Sugar
1/4 c Sake or vermouth
1 ts Hot oil
1 ts Red pepper flakes
1/3 ts Freshly-ground white pepper
4 Scallion stalks; chopped
-thin
10 Garlic cloves; crushed or
-chopped
=== DIPPING SAUCE ===
1/2 c Soy sauce
1/4 c Sesame oil
2 tb Sugar
1/8 c Sake or Vermouth
1/8 c Hot water
1 ts Red pepper flakes
2 Scallion stalks; chopped
-thin
2 Garlic cloves; chopped thin
Instructions
Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or
grill. Mix all dipping sauce together.
Serve venison with two six-packs beer and dipping sauce, or use sour cream
for dipping.
If it is too much sesame for your taste, halve the amount of sesame oil,
and use cooking oil in its place.
This recipe yields ?? servings.
Comments: If you're not sure how to use venison you have on hand, instead
of just making stew, try the following. It can be done on the grill or in
the broiler. If you like spicy, try it!
Recipe Source:
Publication and Author Unknown
Downloaded from - http://www.neosoft.com/recipes/ftp
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-31-1997
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Korean Vinegar Chicken Crockpot [Home]
Title: Korean Vinegar Chicken Crockpot
Yield: 4 Servings
Ingredients
8 boneless, skinless chicken
1 breasts
1/2 c apple cider vinegar
4 bay leaves
2 garlic cloves, minced
1 dash of pepper
1 tb worchestershire sauce
Instructions
Simmer all ingredients in medium sized non- aluminum pan over medium
heat for 1 hour. Do not boil vinegar out.
This is also a great recipe to put into the crockpot on low and let
cook all day (around 8 hours). Great served over rice for a fast
dinner. To keep the liquid from boiling out, we double the amount of
vinegar (dilute with a little water or chicken broth).
Posted by Loren Martin on ILink Cuisine
Title: Korean Wontons
Yield: 60 Servings
Ingredients
1 Pound Wonton skins
1 Pound ground beef; lean
1 Each Green pepper; chopped
8 Ounces Bean sprouts; chopped
1 Each Onion; chopped
1 Each Egg; beaten
1 Teaspoon Msg
1/4 Cup Soy sauce
4 Tablespoons Oil; sesame
3 Each Green onion; chopped
Black pepper
Instructions
Mix all ingredients except wonton skins. Put 1 T. of filling in each skin,
fold and seal with egg. Deep fry until golden brown.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 693 685 95 999 541 923 0 986 998 0
Preparation Time: 0:00
[Home] Korean-Style Cucumber Salad [Home]
Title: Korean-Style Cucumber Salad
Yield: 1
Ingredients
3 lb pickling cucumbers; peeled
1 md onion; peeled
1 ts kosher salt
3 1/2 tb lemon juice
1/4 ts cayenne pepper (or more)
2 tb crushed roasted sesame seeds
1 1/2 tb sesame oil
Instructions
1.Cut the cucumbers and onion into very fine slices (a food processor
may be used for this). Sprinkle with salt, mix well, and set aside in a
bowl for an hour.
2.Drain all the accumulated liquid and discard. Add the lemon juice,
cayenne pepper (Koreans like this dish very hot), sesame seeds, and
sesame oil. Mix well, cover, and refrigerate. Serve cold or at room
temperature. Serves 6 people
>From http://www.orientalfood.com
[Home] Korean-Style Grilled Beef Short Ribs & Scal [Home]
Title: Korean-Style Grilled Beef Short Ribs & Scal
Yield: 6 Servings
Ingredients
6 2 thick
5 cloves garlic -- minced
1/2 c soy sauce
3 tb oriental sesame oil
2 ts fresh ginger root -- minced
3 tb sugar
2 ts white vinegar
2 ts sesame seed
1 ts pepper
18 scallion -- trimmed
1 beef short ribs
Instructions
Cut through the meaty side of each short rib to the
bone at 1/2 inch intervals, leaving the meat attached
to the bone. In a bowl whisk together well the garlic,
soy sauce, oil, ginger root, sugar, vinegar,sesame
seeds, pepper and coat each thoroughly with the
marinade. Transfer the ribs as they are coated to a
large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the
mixture marinate, chilled, turning the bag
occasionally overnight.
Grill the ribs, and the marinade discard, meaty side
down on a oiled rack set 4-5 inches over glowing coals
for 8 min., turn them and grill them for 6 min. more
for medium-rare. Grill the scallions for 4 min. or
until they are just brown.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
[Home] Korean-Style Grilled Beef Short Ribs And Scallions [Home]
Title: Korean-Style Grilled Beef Short Ribs And Scallions
Yield: 6 Servings
Ingredients
6 2 thick
5 cloves garlic -- minced
1/2 c soy sauce
3 tb oriental sesame oil
2 ts fresh ginger root -- minced
3 tb sugar
2 ts white vinegar
2 ts sesame seed
1 ts pepper
18 scallion -- trimmed
1 beef short ribs
Instructions
Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as
they are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for
6 min. more for medium-rare. Grill the scallions for 4 min. or until they
are just brown.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
[Home] Korean-Style Grilled Chicken Wings [Home]
Title: Korean-Style Grilled Chicken Wings
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
1 tb vegetable oil
1/2 white onion; peeled and
-diced small
2 tb minced garlic
3 tb minced ginger
2 tb minced fresh chile pepper;
-(optional)
1/2 red bell pepper; seeded and
-diced small
1/2 green bell pepper; seeded
-and diced small
1/2 c hoisin sauce; (see note)
1/4 c fresh lime juice; (about 2
-limes)
30 chicken wings; cut into
-sections, tips discarded
Salt and freshly cracked
-pepper to taste
1/4 c roughly chopped fresh basil
In a small saucepan over medium heat, heat the oil until hot but not
smoking. Add the onion and saute, stirring occasionally, until
transparent, 5 to 7 minutes. Add the garlic, ginger and chile, if
using, and saute, stirring occasionally, for 1 minute. Add the bell
peppers and saute, stirring occasionally, until soft, about 3
minutes. Stir in the hoisin sauce and lime juice, bring to a simmer
and simmer gently for 5 minutes, stirring occasionally. Remove from
heat and set aside.
Sprinkle wing sections with salt and pepper and grill over a
medium-hot fire, turning occasionally, until golden brown, about 5
minutes. Or spray a broiler rack with nonstick spray and broil about
6 inches from heat for 10 minutes. Turn and broil until brown, about
5 to 10 minutes longer.
Place wings in a medium bowl. Add the sauce and the basil, toss, and
serve immediately. (We found these will also keep warm in a slow
cooker set on low.)
Makes 4 to 6 servings.
Note: Hoisin sauce is a dark, sweet sauce used in Chinese cooking. It
is available in many supermarkets and in Asian markets.
SOURCE:
The Charlotte Observer, January 28, 1999
Winging it / By KATHLEEN PURVIS
MM-format by Petra
[Home] Korean-Style Grilled Chicken [Home]
Title: Korean-Style Grilled Chicken
Yield: 1 Servings
Ingredients
1/4 c sesame seeds
1/4 c corn oil
1/4 c soy sauce
1/4 c dark corn syrup (karo)
1 sm onion; sliced
1 clove garlic; crushed
1/4 ts pepper
1/4 ts ginger; ground
1 broiler-fryer chicken; cut
-up
Instructions
In a shallow baking dish stri together the first eight ingredients. Add
chicken, turning to coat. Cover and refrigerate, turning once, at least
three hours. Grill over low coals, turning and basting frequently, about 50
minutes.
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 12:28:13 -0700
From: Carey Starzinger - BBQ Mailing List
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow
[Home] Korean-Style Marinated Skirt Steak Grilled Scallions Tortill [Home]
Title: Korean-Style Marinated Skirt Steak/Grilled Scallions/Tortill
Yield: 4 Servings
Ingredients
1 tb sugar
3 tb soy sauce
1 tb sake
4 lg cloves garlic; finely
-chopped
3 scallions; white part only,
-minced
2 ts finely chopped ginger
2 ts toasted sesame oil
1 lb skirt steak; trimmed and cut
- into 4 po
1 tb vegetable oil
1 salt and freshly ground
-pepper
Instructions
Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger
and sesame oil in a mediumsize flat dish. Add the steak and coat well with
the marinade. Let marinate at room temperature for 30 minutes, turning
once. Remove meat from marinade and grill on each side for 2 to 3 minutes,
for medium rare. Remove from grill, cover and let rest for 5 minutes. Slice
thinly against the grain.
Yield: 4 servings
Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
Recipe by: Bobby Flay/TVFN
Posted to KitMailbox Digest by Pat Hanneman on Aug
28, 1998, converted by MM_Buster v2.0l.
[Home] Korean-Style Marinated Skirt Steak With Grilled Scallions [Home]
Title: Korean-Style Marinated Skirt Steak With Grilled Scallions
Yield: 4 Servings
Ingredients
1 tb Sugar
3 tb Soy sauce
1 tb Sake
4 lg Garlic cloves; finely
-chopped
3 Scallions, white part only;
-minced
2 ts Finely-chopped ginger
2 ts Toasted sesame oil
1 lb Skirt steak; trimmed, and
cut into 4 portions
1 tb Vegetable oil
Salt; to taste
Freshly-ground black pepper;
- to taste
Grilled Scallions With Warm
-Tortill; see * Note
Instructions
* Note: See the "Grilled Hoisin Glazed Scallions With Warm Flour
Tortillas" recipe which is included in this collection.
Preheat grill.
Combine sugar, soy sauce, sake, garlic, scallions, ginger and
sesame oil ina medium-size flat dish. Add the steak and coat well with the
marinade. Let marinate at room temperature for 30 minutes, turning once.
Remove meat from marinade and grill on each side for 2 to 3
minutes, for medium-rare. Remove from grill, cover and let rest for 5
minutes. Slice thinly against the grain. Serve with Grilled Hoisin Glazed
Scallions With Warm Flour Tortillas.
This recipe yields 4 servings.
Comments: The original recipe title as listed is
"Korean-Style Marinated Skirt Steak With Grilled Scallions And Warm
Tortillas".
Recipe Source:
HOT OFF THE GRILL with Bobby Flay and
co-host Jacqui Malouf From the TV FOOD NETWORK - (Show #
HG-1A15 broadcast 07-16-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-05-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Bobby Flay
Preparation Time: 0:00
[Home] Korean-Style Short Ribs [Home]
Title: Korean-Style Short Ribs
Yield: 4 Servings
Ingredients
4 lb beef short ribs; 2 1/2 long
1/2 c soy sauce
1/4 c ; water
1 tb sugar
1 tb sesame seeds; toasted
1 ts tabasco sauce
1/2 ts garlic powder
Instructions
Score meaty side of ribs, opposite bone, 1/2 inch
apart, 1/2 inch deep, lengthwise and crosswise.
Combine soy sauce, water, sugar, sesame seed, Tabasco
and garlic powder; stir until sugar dissolves.
Place ribs and sauce in large plastic bag; press air
out of bag and close top securely. Marinate 2 hours in
refrigerator, turning bag over occasionally. Remove
ribs from marinade and place on broiler pan; broil 2"
from heat for 15 minutes, or until ribs are brown and
crispy on all sides.
Posted on WWiVNet by Carl Uhrmacher. Formatted by
Cathy Harned.
[Home] Korean-Style Tako Poke (From The Choy Of Cooking ) [Home]
Title: Korean-Style Tako Poke (From "The Choy Of Cooking")
Yield: 4 Servings
Ingredients
2 lb fresh ogo (edible seaweed)
1 lb tako (octopus)
1 maui onion, diced
1/2 c chopped green onion
1 c rice vinegar
1/2 c soy sauce
1/2 c sugar
3 tb roasted sesame seeds
2 tb bottled korean kochu jang
1 (hot chile paste)
1 ts minced fresh ginger
2 cloves garlic, minced
Instructions
Cut ogo in 2-inch lengths. Cook tako and slice . In a mixing bowl,
combine all ingredients. Serve very cold at tailgate and back yard
barbecues. Makes 6 servings, each 1/2 cup.
Approximate nutritional analysi s per serving: 65 calories, 1 gram
total fat, no saturated fat, 10 milligrams cho lesterol, 470
milligrams sodium.
[Home] Korean-Style Tako Poke [Home]
Title: Korean-Style Tako Poke
Yield: 4 Servings
Ingredients
1 octopus
1 limu (seaweed)
1 hawaiian sea salt
1 chiles
1 inamona (roasted kukui nut
1 paste)
Instructions
Korean-Style Tako Poke is flavored with Korean chile paste.
Presenting a trioof tako poke tastes TAKO poke does not mean to jab
with a Mexican- style sandwich made of tortillas. Tako is the
Japanese word for octopus, and tako poke (pronounced POE-keh) refers
to a Hawaii an delicacy made of octopus and condiments of limu
(seaweed), Hawaiian sea salt, chiles and 'inamona (roasted kukui nut
paste).
from Curt Okimoto, an entrant in last year's Sam C hoy/Aloha
Festivals poke contest:
To prepare the fresh tako for cooking, he instructs: Turn the head of
a fresh tako inside out, clean and rinse; then cut away the eyes and
beak. Tenderize the tako by freezing, by lomilomi (massage) with
Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object.
"A secret of my mom is she would cut half a potato up and put it in a
pot along with the tako as it boils," Okimoto says. "She claims the
tako gets even more tender as it boils."
[Home] Korma (Braising Indian Style) [Home]
Title: Korma (Braising Indian Style)
Yield: 1 Info
Ingredients
1 korma or braising.
Instructions
"Korma is meat or vegetables braised with water or stock, yoghurt or
cream (sometimes all) to produce a rich substatial dish. There are
many styles of korma each with a different taste or texture. some are
cooked until a thick sauce is formed; in others the liquid is reduced
to a glaze, or the sauce reduced to delicious flaky crust. The korma
is made with finest quality young meat only. Some kormas are finished
by steaming in which case a special technique called "bhogar" is used
to give food of superb quality. Method
"Korma is one of the most important techniques in Indian cookery.
It is not easy, but once mastered you can produce food of superlative
flavour.
"Braising uses a minimum of cooking liquor which is absorbed back
into the meat together with all the savoury juices it has first
extracted. True braising is done on a very slow fire, with charcoal
on the lid. If this is not possible, food can be braised on top of
the stove or started on top of the stove and later transferred to the
oven. Braising is carried out in several stages and these are
detailed below.
"The aromatics in braising are used in two or three stages also. The
first are mixed into the marinade, the second added halfway through
cooking and the third towards the end.
"Use your heaviest vessel, with a well fitting lid; it should be
just large enough to hold the meat comfortably. Choose best quality
meat, not too young, but certainly not old or stewing meat. Marinate
the meat according to your recipe. In some cases the marinade is
drained from the meat and cooked separately with the aromatics to a
thick paste, the marinade being added gradually to the meat as it
dries. In both cases the meat is cooked and stirred over very high
heat to drive the flavours inside. When all the marinade has dried,
the meat is given a final brisk crisping in clarified butter. After
searing, the meat is usually moistened a few times by sprinkling it
with a liquid - stock, water or an infusion - about a tablespoon at a
time, which is allowed to dry, the meat being stirred before the next
sprinkling is added. Only experience will teach you how long the
moistenings will take to dry. After about 15 minutes of careful
attention, moisten finally, then seal the pot with a ribbon of dough,
or by covering with a sheet of foil or greaseproof paper before
putting on the lid.
"There are two methods of finishing braised meats. the dish is
either 'glazed' quite dry of gravy or sauce, or served moist. To
glaze, remove lid and stir meat continuously over a fierce heat until
the juices form a savoury gelatinous coating. If the korma is to be
served moist, the meat is given a delicate steaming - called a 'dum'
~ for 10-30 minutes in a low oven. Indian cooks put charcoal on the
lid and place the casserole over the lowest possible heat.
"When braising a large piece of meat, the procedure is slightly
different. Once well seared the meat is able to withstand brief
periods of boiling. "The 'bhogar'. To make sure the meat is basted
while cooking in a covered casserole, lift out the vessel and shake
it well. The liquor will jump and drench the meat, releasing steam at
the same time. This shaking is very important; it is a quick
agitation, moving the pan sideways and downwards. This technique
serves three purposes: it releases aromatic steam, bastes the meat
and helps complete the cooking.
"In some forms of braising a fair quantity of cooking liquor _is_
used, but always of a quantity that can be absorbed into the meat at
the end of the cooking. The meat is removed and the sauce or liquor
that has formed during cooking given a bhogar as follows: clarified
butter is heated with a selected aromatic and the liqor is thrown in
and mixed. It is reduced, covered, to the right consistency then
added to the meat. The vessel containing meat and sauce is covered,
the heat is rasied very high and another bhogar is given. The heat is
reduced and the cooking completed with a 'dum' to allow the
ingredients to marry. "In some braisings or kormas, the meat is
braised as usual, but the sauce is cooked by bhogar in a separate
vessel. Meat and sauce are joined at a later stage by a third bhogar
(clarified butter heated with fresh aromatics and the food mixed in).
The differences in these processes will appear clearly when recipes
are actually in use. The true bhogar blends flavours superbly, but is
only possible if the casserole is placed in the oven or the lid
charcoaled.
"Braising white meat needs even more care than braising red or dark
meats. Red meats do not spoil when overcooked, but white meats are
ruined. First lightly brown (gild) white meat in clarified butter, or
boil in cream, yoghurt or a mixture of both or double broth, reducing
to a glaze, then frying in clarified butter. Add liquor in very small
quantities, and see that it is quite dry before you add more. Shake
frequently to keep the meat basted and cook until it begins to stick
a little to the bottom of the pan. Test the meat occasionally with a
thin skewer. White meat is not cooked for long enough to produce its
own gelatine, so the use of double broth or some marinade with a high
fat content is recommended."
Recipe Dharamjit Singh "Indian Cookery"
MMEd IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 01 Mar 97 National
Cooking Echo Ž
[Home] Korma Sadah (Simple Indian Braised Mutton) [Home]
Title: Korma Sadah (Simple Indian Braised Mutton)
Yield: 6 Servings
Ingredients
1 1/2 lb boned mutton or lamb
2 1/2 inches ginger root; peeled
5 shallots
6 cloves
5 garlic cloves
2 oz coriander or parsley leaves
1/4 ts salt
4 oz clarified butter
1/2 ts dried basil
5 fl yoghurt
1 pn mace (generous)
1 tb chives; chopped
1/2 ts paprika
Instructions
Wipe meat with a damp cloth and pat dry. Cut into almond sized pieces.
Grind the ginger with peeled shallots and garlic and the cloves.
Mince the coriander (or parsley) leaves and mix with the ginger
mixture, a scant quarter of the butter, and the salt to make a paste.
Rub this into the meat pieces. Heat half the remaining butter in a
heavy pan and put in the meat. Cok and stir till dry. Aromatize with
basil and beaten yoghurt. Boil until dry (boiling such small pieces
of meat is permissable, for the inside and outside are cooked
simultaneously). when dry and sticking a little to the saucepan,
enrich with the remaining butter, mace and chives. Cook gently until
brown, then raise heat, stirring all the time until meat is well
reddened. If the meat is not yet tender, add a sprinkling of water,
and dry off; repeat, if necessary. Add paprika, mix well. Place,
covered, in a slow oven for 25 minutes. Serve.
Recipe Dharamjit Singh "Indian Cookery"
MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 01 Mar 97 National
Cooking Echo Ž
[Home] Kosher Chinese Ribs [Home]
Title: Kosher Chinese Ribs
Yield: 4 Servings
Ingredients
2 tb oil
3 lb beef spareribs; separated
1 med onion; diced
1 green pepper; diced
1 c garlic; minced
1 c pineapple juice
3/4 c cider vinegar
3/4 c water
2 tb ketchup
1 tb soy sauce
2 tb water
1/2 c brown sugar
Instructions
Judy, as you requested, from the Spice & Spirit
Jewish CB, one of my husband's favorites. Use: 10-inch
skillet Yields: 4 servings or one husband Heat oil in
10-inch skillet and brown ribs over medium flame. When
done remove ribs from skillet and set aside. In oil
remaining in skillet, saute onion, green pepper and
garlic. Add pineapple juice, vinegar, water, ketchup,
and soy sauce, stirring until smooth. Combine
cornstarch and water and add to sauce with brown
sugar. Bring to a boil, stirring constantly. Reduce
heat and add ribs. Simmer, uncovered, 1 hour or until
tender, stirring occasionally. Serve hot. I usually
end up making 4 batches at once and freezing the
leftovers. They microwave nicely for later on. Enjoy.
ROXIE CHANDLER (XDNH13A)
[Home] Krong-Krang (Thai Fried Cookie) [Home]
Title: Krong-Krang (Thai Fried Cookie).
Yield: 1 Batch
Ingredients
------------------------------DOUGH-----------------------------------
2 c flour
1 ea egg yolk
1/2 c coconut cream *
3 tb lime water (caco3 solution)
1 oil for frying
------------------------------SYRUP-----------------------------------
1 tb cilantro roots, chopped fine
1 ts ground black pepper
1 ts salt
3/4 c coconut sugar
2 tb jasmine water (extract)
Instructions
* Coconut cream is the rich heavier portion of coconut
milk, either from the first "pressing", or skimmed of
the top of coconut milk that's been set aside for
about an hour in the refrigerator. Sift the flour and
add egg yolk. Knead the yolk into the flour while
slowly adding the coconut cream and lime water. Knead
until the dough is soft and shiny. Divide the dough
into small round balls, approximately 1 inch in
diameter. You may make it larger or smaller, if
desired. The dough ball is then "formed" onto a
grooved wooden form into a small thin sheet, with
"ridges" on one side. Fry the formed dough in hot oil
till golden brown. Drain well and set aside to cool
completely. In the meantime, add jasmine water to the
coconut sugar in a good size frying pan over a low
heat. When the sugar is fully melted and combined
with the jasmine water, add the cilantro roots, salt,
and peppers that had been previously blended together.
Turn the heat up to medium and mix all the ingredients
well. Continue to stir, preventing the syrup from
burning, until the syrup is "fragrant". Add the cooled
fried dough and distribute the syrup all over the
dough. Remove the coated dough pieces from the pan and
spread out to cool on a tray lined with waxed paper.
When cold, they may be stored in air-tight container.
[Home] Kuaitiao Neua (Thai Beef Noodle Soup) [Home]
Title: Kuaitiao Neua (Thai Beef Noodle Soup)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
4 cups of stock (==> see nam kaeng jued) 1 cup of red wine (Bull's
Blood or similar) 2 cups of beef (any cut), cubed. 1 cup of celery
(preferably Chinese celery), sliced 1 cup of mushrooms (any variety)
1/2 cup of shallots, sliced 1 tablespoon prik ki nu daeng (red
birdseye chilis), sliced 2 tablespoons of fish sauce 2 tablespoons of
dark sweet soy sauce 1 tablespoon of light soy sauce 1 cup of ribbon
noodles, soaked
Method
Soak the noodles for 15 minutes, and then chop them into 2-3" long
pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other
ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the
beef is tender. Add the mushrooms and noodles, and cook for a further
one-twoSminutes
Garnish with a few coriander leaves and serve with the nam jim
described below.
By on .
[Home] Kulfi ( Indian Ice Cream) Mango [Home]
Title: Kulfi ( Indian Ice Cream) Mango
Yield: 1 Servings
Ingredients
2 c mango juice
5 fl oz. heavy cream
2 tb sugar
Instructions
Combine all the ingredients and stir well to dissolve the sugar.
Spoon the mixture into six small molds; cover tightly with foil and
place in the freezer. For the first hour, remove and shake the molds
every 20 minutes. Leave in the freezer until the kulfi has hardened.
This recipe is adapted from CLASSICS OF INDIAN COOKING; Exeter Books,
N.Y. (1985); ISBN: 0-671-07404-0.
From: Amanda@gate.Net Date: 12-27-19 Rec.Food.Recipes
From: Dale Shipp Date: 23 Oct 97 National
Cooking Echo Ž
[Home] Kulfi (Indian Ice Cream) [Home]
Title: Kulfi (Indian Ice Cream)
Yield: 1 Servings
Ingredients
--------------------------BASIC RECIPE--------------------------------
4 c milk
8 ts sugar
8 green cardamom pods, seeds
1 removed and ground
1 tb thinly sliced pistachio nuts
1 (optional)
---------------------AAM KULFI (MANGO KULFI---------------------------
4 c milk
4 tb sugar
1/8 ts freshly grated nutmeg
1 c pulp from freshly pureed
1 ripe, sweet mangoes
------------------KESARI KULFI (SAFFRON KULFI-------------------------
1/2 ts crushed saffron threads
1/2 c heavy cream
Instructions
Place the milk in a medium-sized heavy pan over high heat. Bring to a full
boil while stirring constantly to prevent a skin from forming.
Lower the heat and continue boiling gently 45 - 60 minutes, until the milk
is reduced to 1 3/4 cups; stir frequently to keep the milk from sticking
and burning or boiling over. When the milk is reduced sufficiently, stir
in the sugar and ground cardamom and let stand until completely cool.
Divide the mixture evenly among four small (about 1/2 cup) flan molds or
muffin tins. Cover tightly with foil or plastic wrap and place in the
freezer for at least four hours.
To serve, dip the molds into boiling water for a few seconds to release the
kulfi. Transfer to individual serving plates, garnish with the sliced
pistachios (if used) and serve at once.
For the Aam Kulfi (Mango Kulfi) Proceed as above, folding in the nutmeg and
mango pulp before transferring the mixture to FIVE molds.
Makes 5 portions.
For the Kesari Kulfi (Saffron Kulfi)
Follow the top recipe exactly, but fold in 1/2 tsp. crushed saffron threads
and 1/2 heavy cream before filling the molds.
Makes 4 portions. This recipe and variations are adapted from Julie Sahni's
CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING; William Morrow & Co., N.Y.,
(1985); ISBN: 0-688-04995-8.
From: Amanda@gate.Net Date: 12-27-19 Rec.Food.Recipes
Posted to MM-Recipes Digest by "Rfm" on Aug 30, 98
[Home] Kun Koki (Korean Broiled Steak) [Home]
Title: Kun Koki (Korean Broiled Steak)
Yield: 1
Ingredients
1 no ingredients
Instructions
1 Steak, flank or chuck, scored
3 tb Sesame seeds
1/4 c Salad oil
1/2 c Soy sauce
2 Garlic cloves
1/2 ts Black pepper
1/2 ts Ginger
1/4 c Brown sugar
2 green onions, sliced
Mix all ingredients except steak and pour over steak in a glass dish.
Marinate overnight. Broil about 5 minutes on each side on a preheated
gas grill.
For Teriyaki: from the above recipe, omit sesame seeds and salad oil
and increase soy sauce to 1 cup and brown sugar to 1/2 cup.
Source: Washington Natural Gas Co. (printed in Sept 8, 1968 Seattle
Times)
Typos by: Laird Kelly
[Home] Kung Pao Chicken From Chinese Cooking (Very Good) [Home]
Title: Kung Pao Chicken From "Chinese Cooking" (Very Good)
Yield: 4 Servings
Ingredients
1 chicken breast; (about 1
-lb.), skinned, b
2 ts cornstarch
3 tb light soy sauce
1 salt
1/2 egg white; lightly beaten
1 sl ginger root; smashed and
-minced
3 dried red chile peppers;
-seeds removed
1 green bell pepper; cut into
-1 inch squares
1 sm onion; cut into 1 inch
-squares
1 clove garlic; smashed and
-minced
1 green onion; minced
1 tb chinese rice wine; or dry
-sherry
2 ts sugar
1 ts vinegar
3 tb stir-fried peanuts*** or
-roasted pe; anuts
1 water
1 peanut oil
Instructions
PREPARATION: In a small bowl, combine cubed chicken, 1 teaspoon cornstarch,
1 tablespoon soy sauce, 1/2 teaspoon salt, egg white and ginger. Set aside
for 20 to 30 minutes. On a platter, arrange prepared chiles, green pepper,
onion, garlic and green onion. Set aside. In a small bowl, combine 1
teaspoon cornstarch, wine, 2 tablespoons soy sauce, sugar and vinegar. Set
aside. Have peanuts, salt, water and oil at hand.
METHOD: Heat wok and add 1 tablespoon oil. With a spatula, swirl oil around
to coat sides of wok and heat until oil just begins to smoke. Add garlic
and stir-fry until golden brown, about 30 seconds. Add green pepper and a
pinch of salt; stir-fry for 1 minute. Add onion squares, another pinch of
salt and sprinkle 1 tablespoon water down sides of wok. Continue to
stir-fry until tender crisp, about 2 to 3 minutes. Remove from wok and set
aside. To wok, add 3 tablespoons oil and heat until oil begins to smoke.
Add dried chile peppers and stir-fry until they turn dark brown. Remove
chiles from oil and discard. Add chicken to wok, spreading it in a single
layer, and stir-fry until all pink color disappears, about 2 to 3 minutes.
Return vegetables to wok and stir-fry to combine. Make a well and add wine
mixture, stir-frying to combine. Remove to serving platter and garnish with
peanuts and green onion. Serve at once.
This dish may be served with rice or in Mandarin pancakes, like Mu Shu
Pork.
Serves 2 to 3 Amercian style, 4 to 6 Chinese style.
*** To stir-fry almonds, cashews or peanuts, heat 1 cup peanut oIl in wok
to 375 degrees or until a cube of bread dropped in oil rises to the surface
and browns quickly. Add blanched nuts and stir-fry just until light brown.
(Be sure to keep heat at an even temperature, since nuts burn easily.)
Remove nuts at once and drain on paper towel; salt nuts lightly and set
aside.
MC formatted by Brenda Adams and MC_Buster. MC
posted 9/19/97.
Note: This dish is spicy and pretty easy. Another name for it could be
Stir-Fry Chicken with Chile Peppers. It's very tasty. I sometimes add some
slivers of carrots. You can reduce the amount of red peppers if you're not
into heat.
Recipe by: Mary Wilson, "Chinese Cooking" 1979
Posted to MC-Recipe Digest V1 #791 by Badams on
Sep 19, 1997
[Home] Kwitiaow Pad Thai [Home]
Title: Kwitiaow Pad Thai
Yield: 6 Servings
Ingredients
1/2 c Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu); diced
3 tb Preserved sweet white radish
-- chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles
(sen kel or woon sen)
soaked in cold water
for 7-10 minutes; if dried
1/4 c Chicken stock
3 tb Dried shrimps, chopped
1/3 c Unsalted peanuts, chopped
4 Spring onions; sliced
15 oz Bean sprouts
------------------------------SAUCE-----------------------------------
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce
Instructions
Mix all the sauce ingredients together in a pan and boil until
reduced to about 2/3 cup. Set aside to cool.
Heat the oil in a wok or pan until very hot, then add the prawns and
bean curd and stir-fry lightly for 1 minute. Add the preserved
radish and shallot, fry for 1 minute, and break in the eggs.
Stir-fry for a minute, then add the noodles and chicken stock. When
the noodles are soft (about 2 minutes), add the dried shrimps,
peanuts, spring onions and bean sprouts. Add the sauce, fry for a
couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry chillies, sugar,
lime wedges, spring onions, and fresh bean sprouts, all in small
containers.
From: stigle@cs.unca.edu (Sue Stigleman)
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Per serving (excluding unknown items): 86 Calories; 3g Fat (30% calories
from fat); 7g Protein; 9g Carbohydrate; 120mg Cholesterol; 84mg Sodium
Preparation Time: 0:00
[Home] Kwitiaow Phad Thai (Thai-Fried Noodles & Sa [Home]
Title: Kwitiaow Phad Thai (Thai-Fried Noodles & Sa
Yield: 6 Servings
Ingredients
1/2 c peanut or corn oil
7 oz large raw shrimp, shelled
4 oz firm bean curd (tofu), diced
3 tb prsrvd sweet white radish
-chopped
3 tb sliced shallots
4 eggs
11 oz rice or cellophane noodles**
1/4 c chicken stock
3 tb dried shrimp, chopped
1/3 c unsalted peanuts, chopped
4 scallions, sliced
15 oz bean sprouts
------------------------------SAUCE-----------------------------------
1 c water
1/2 c tamarind juice
1/3 c palm sugar
1 tb white soya sauce
Instructions
**(sen lek or woon sen), soaked in cold water for 7 to
10 minutes, if dried Mix all the sauce ingredients
together in a pan and boil until reduced to about 2/3
cup. Set aside to cool. Heat the oil in a wok or pan
until very hot, then add the prawns and bean curd and
stir-fry lightly for 1 minute. Add the preserved
radish and shallot, fry for 1 minute, and break in the
eggs. Stir-fry for a minute, then add the noodles and
chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimp, peanuts, spring onions
and bean sprouts. Add
the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry
chillies, sugar, lime wedges, spring onions, and fresh
bean sprouts, all in small saucers.
[Home] Kwitiaow Phad Thai (Thai-Fried Noodles And Sauce) [Home]
Title: Kwitiaow Phad Thai (Thai-Fried Noodles And Sauce)
Yield: 6 Servings
Ingredients
1/2 c peanut or corn oil
7 oz large raw shrimp, shelled
4 oz firm bean curd (tofu), diced
3 tb prsrvd sweet white radish
-chopped
3 tb sliced shallots
4 eggs
11 oz rice or cellophane noodles**
1/4 c chicken stock
3 tb dried shrimp, chopped
1/3 c unsalted peanuts, chopped
4 scallions, sliced
15 oz bean sprouts
------------------------------SAUCE-----------------------------------
1 c water
1/2 c tamarind juice
1/3 c palm sugar
1 tb white soya sauce
Instructions
**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried
Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.
Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimp, peanuts, spring onions and bean sprouts.
Add
the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small saucers.
[Home] Kyung'S Restaurant Bulgogi - (Korean Barbecue) [Home]
Title: Kyung'S Restaurant Bulgogi - (Korean Barbecue)
Yield: 4 Servings
Ingredients
1 lb rump beef; thinly sliced
**Marinade Mixture**
2 tb sugar
4 tb soy sauce
4 tb green onions; minced
2 ts garlic; minced
1 ts ginger; minced
1 ds pepper
1 ts sesame seeds
1 tb ground sesame seeds, toasted
1 tb sake
Or 1 tablespoon sherry
2 tb sesame oil
Instructions
Comebine beef and marinade mixture for a short time. Charcoal broil or
pan broil or saute.
Variations: Add green onions, cut diagonally
Meat and vegetables (such as chili peppers, carrots, and green onions
can be skewered, dipped into marinade mix, and broiled)
Use pork or chicken instead of beef. To give pork more flavor, add
cayenne pepper to marinade mixture.
Recipe from Colorado's Gourmet Gold Cookbook - Cookbook of Recipes from
Popular Colorado Eateries. No ISBN First Edition November 1980 Laika
Inc.
Posted to RecipeCafe and EthnicREgMC 8/ 99 by JoAnn Pellegrino
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Contributor: Kyung's Korean Rest - No Washington, Thornton CO
Preparation Time: 0:00
[Home] Kyuri No Sunome (Japanese Cucumber Salad) [Home]
Title: Kyuri No Sunome (Japanese Cucumber Salad)
Yield: 6 Servings
Ingredients
5 cucumbers (medium); seeded
2 ts salt
1/2 c lemon juice
1/2 c sugar
1/4 ts msg (optional)
1 tb white wine vinegar
2 ts sesame seeds; toasted
Instructions
Peel cucumbers lengthwise, leaving thin green stripes. Slice very thinly
into a large glass or stainless steel bowl. Add salt and mix with hand
until cucumber slices are quite limp. Set aside for 45 minutes. Meanwhile,
mix lemon juice, sugar, MSG and white wine vinegar. Transfer cucumbers to a
strainer and squeeze as much liquid as possible out of the cucumbers.
Discard salt water. Add cucumbers to the lemon juice mixture. Ground the
toasted sesame seeds and stir into the salad.
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Preparation Time: 0:0