Posts in : Cuisines Korean
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- Posted by elimam
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Prep Time 45 minutes Cook Time 15 minutes Servings servings
Ingredients- 8 ounces package dry thin Asian rice noodles (rice vermicelli)
- 1/2 medium head cabbage cored and shredded
- 12 ounces package firm tofu
- 2 small zucchini shredded
- 4 green onions finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons Asian (toasted) sesame oil
- 2 eggs slightly beaten
- 2 teaspoons salt
- 1 package round wonton wrappers
- 1/2 cup Extra Virgin Olive Oil for frying
Prep Time 45 minutes Cook Time 15 minutes Servings servings
Ingredients- 8 ounces package dry thin Asian rice noodles (rice vermicelli)
- 1/2 medium head cabbage cored and shredded
- 12 ounces package firm tofu
- 2 small zucchini shredded
- 4 green onions finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons Asian (toasted) sesame oil
- 2 eggs slightly beaten
- 2 teaspoons salt
- 1 package round wonton wrappers
- 1/2 cup Extra Virgin Olive Oil for frying
Instructions-
Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
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Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
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Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
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Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 30 minutes Servings servingsIngredients- 1 ounce dried brown seaweed
- 1/4 pound beef top sirloin minced
- 2 teaspoons Extra Virgin Olive Oil
- 1 1/2 tablespoons soy sauce
- 1 teaspoon salt or to taste
- 6 cups water
- 1 teaspoon minced garlic
Prep Time 15 minutes Cook Time 30 minutes Servings servingsIngredients- 1 ounce dried brown seaweed
- 1/4 pound beef top sirloin minced
- 2 teaspoons Extra Virgin Olive Oil
- 1 1/2 tablespoons soy sauce
- 1 teaspoon salt or to taste
- 6 cups water
- 1 teaspoon minced garlic
Instructions- Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
- Heat a saucepan over medium heat; add beef, olive oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
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- Posted by elimam
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Prep Time 30 minutes Cook Time 30 minutes Servings sushi piecesIngredients- 2 cups uncooked short-grain white rice
- 2 cups water
- 2 tablespoons cider vinegar
- 2 leafs chard
- 2 eggs well beaten
- 2 tablespoons soy sauce divided
- 3 tablespoons water
- 1 onion diced
- 1 tablespoon Extra Virgin Olive Oil
- 3/4 pound beef tenderloin minced
- 1 can chunk light tuna in water drained
- 1 carrot julienned
- 1 cucumber julienned
- 6 sheets nori (dry seaweed)
Prep Time 30 minutes Cook Time 30 minutes Servings sushi piecesIngredients- 2 cups uncooked short-grain white rice
- 2 cups water
- 2 tablespoons cider vinegar
- 2 leafs chard
- 2 eggs well beaten
- 2 tablespoons soy sauce divided
- 3 tablespoons water
- 1 onion diced
- 1 tablespoon Extra Virgin Olive Oil
- 3/4 pound beef tenderloin minced
- 1 can chunk light tuna in water drained
- 1 carrot julienned
- 1 cucumber julienned
- 6 sheets nori (dry seaweed)
Instructions- In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
- In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
- Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
- Heat the olive oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
- Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 15 minutes Servings cupsIngredients- 3 cups fresh fiddlehead ferns ends trimmed
- 3 tablespoons Extra Virgin Olive Oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Prep Time 15 minutes Cook Time 15 minutes Servings cupsIngredients- 3 cups fresh fiddlehead ferns ends trimmed
- 3 tablespoons Extra Virgin Olive Oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1/2 apple cut into chunks
- 1 stalk celery cut into chunks
- 1/2 green bell pepper cut into chunks
- 1/3 onion cut into bite-size pieces
- 3/4 pound hicken tenderloins cut into chunks
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1/4 cup dry white wine
- 1 pinch lemon pepper
- 2 tablespoons white sugar
- 1 tablespoon minced garlic
- 1 pinch ground black pepper
Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1/2 apple cut into chunks
- 1 stalk celery cut into chunks
- 1/2 green bell pepper cut into chunks
- 1/3 onion cut into bite-size pieces
- 3/4 pound hicken tenderloins cut into chunks
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1/4 cup dry white wine
- 1 pinch lemon pepper
- 2 tablespoons white sugar
- 1 tablespoon minced garlic
- 1 pinch ground black pepper
Instructions- Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
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Aug 1, 2016