Korean Baked Fish (Saengsun Yangyum Gui)


Spicy, sweet and tangy sauce spread on the flesh of whole fish.  Baked in oven, served with rice and kimchi.  Healthy, spicy and crispy!

INGREDIENTS

2 mackerels or any of your favorite fish preferably dark meat fish,  scaled and cleaned.  Cut half, lengthwise
sea salt and black pepper
 
Seasoned Sauce (Gochujang Yangnyum)
1 tbsp Korean coarse red pepper flakes
2 tbsp Korean red pepper paste (Gochujang)
1 tbsp minced garlic
1 tsp grated fresh ginger
1 tsp oyster sauce
1 tbsp soy sauce
1/2 tbsp brown sugar
1 tsp lemon juice
 

METHOD

(1)  Mix the sauce ingredients in a bowl. 
(2) Sprinkle little sea salt and black pepper over fish, and set aside for 30 minutes.
(3)  Spread 4 tbsp of Seasoned sauce over fish, on meat side only.
(4)  Preheat oven or toaster oven to 430 F. 
(5)  Place fish on a baking tray, and bake the fish for 15 minutes or until the fish is cooked. 
(6)  To check doneness, insert a knife at the thickest part of fish.  The flesh should be opaque. 
 

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Vietnamese Pork Chop Noodle


INGREDIENTS

1 package of Vietnamese Vermicelli noodle (available in Asian market)
Grilled Pork chops (follow this recipe “Thai Lemongrass Pork Chop“)
1 carrot, shredded finely
few leaves of green lettuce, cut in shreds
1 lime, quartered
1 cucumber, cut into strips
handful of bean sprouts
handful of cilantro
handful of mint
handful of Thai basil
Crispy Shallots and crushed peanuts
 
Dipping sauce Ingredients
3/4 cup hot water
4  tbsp fish sauce
2 tbsp sugar
1 tbsp fresh lime juice
2 Thai bird chiles, minced
1 garlic clove, minced
1 green onion, minced

METHOD

(1)  Blanch noodles according to package instructions.  Rinse with cold water, drain and set aside.
(2)  Sprinkle shredded carrots with 1 tsp sugar, 1/2 tsp salt and 1 tbsp vinegar.  Set aside in refrigerator.
(3)  Rinse all herbs, drain and set aside.
(4)  Assemble lettuce and cold noodle in a bowl.  Place herbs, and all vegetables in a bowl, or on a side plate.
(5)  Grill pork chops according to this recipe “Thai Lemongrass Pork chop“, and place the grilled pork chop over the noodles.
(6) Combine all sauce ingredients in a small bowl.  Sprinkle crispy shallots and crushed peanuts over pork chop and noodles. 
(7)  To serve, pour the sauce over the noodles and stir to combine.  Perfect cold noodle for Summer! 
 

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White Chocolate Cheesecake


Recipe adapted from Sandra Lee BakeSale Cookbook

INGREDIENTS

1 package of Pepperidge Farm Chessman cookies
10 pieces of Graham crackers
3 tbsp butter, melted
2 packages cream cheese, Philadelphia
1 package instant white chocolate pudding and pie filling mix, Jell-O
1/4 cup sugar
3 eggs
1/4 cup sour cream
1 1/4 cups white baking chips, Ghirardelli
1/3 cup heavy cream
1/2 cup orange juice
 

METHOD

(1)  Preheat oven to 350F.  Using 8 or 9 inch springform pan, arrange Chessman Cookies, facing outwards, around side of pan.
(2)  Place 2 cups Graham crackers in a blender, and blend till fine.  Transfer to a medium bowl, and sir together with melted butter until mixture comes together.  Press into bottom of springform pan and bake for 5 minutes in oven.
(3)  Remove from oven, and set aside to cool. Place aluminum foil to wrap around the bottom exterior of pan.  
(4)  In a mixing bowl, beat cream cheese, pudding mix, and sugar until smooth.  Add eggs, 1 at a time, beating well after each addition.  Add sour cream, and beat until combined.  Pour into prepared cookie crust.
(5)  Place springform pan in a large tray; fill tray with hot water to reach 1 inch up the side of the springform pan.
(6)  Bake for 60 minutes or until set in center.  Turn off the oven 7heat, leave the cake inside oven with oven door ajar for 10 minutes.
(7)  Remove springform pan and cool on a wire rack.
(8)  For ganache, heat heavy cream and orange juice until about boiling.  Pour cream mixture over white chocolate chips, stirring well with spoon until smooth with no lumps.  Let stand at room temperature, and pour over the cooled cake, but not over the side of cake.
(9)  Garnish with your favorite topping, like sprinkle with candy or chocolate. 
 

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Almond Jelly with Longan (杏仁豆腐)


Almond Jelly

  • Servings: 4-6
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 bag of agar agar strips (available in Asian market), about 40 gm
  • 10 gm of Almond Essence
  • 40 gm sugar
  • 150 ml milk
  • 200 gm water (adjust to own preference.  If prefer softer jelly, increase the amount of water)
  • 1 can of longan (available in Asian market).  If not available, use fresh fruits to substitute.
 

METHOD

  1. Soak agar agar strips in water till softened.  Drain and remove the agar agar strips.
  2. Bring water to boil, and add agar agar strips.  Stir till it melted.
  3. Add sugar and bring to boil again.
  4. Add almond essence and milk, and stir till combined.
  5. When the agar agar melted, pour the mixture GENTLY through a sieve into a jelly mold.
  6. Remove all  bubbles with small spoon, and let the mixture cool down.  Removing bubbles is to have smooth jelly surface appearance.
  7. After the jelly is cooled down, transfer it to refrigerator to chill for overnight.
  8. Remove almond jelly from mold, and cut into small pieces.
  9. To serve, use a small bowl.  Add crushed ice, almond jelly pieces and longan.  Pour longan syrup over the mixture.
 
 

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Chinese Pork Omelette


INGREDIENTS

1 cup ground pork
4 eggs
little salt and pepper
1 green onion, minced
 

METHOD

(1)  Season ground pork with 1 tsp light soy sauce, 1/2 tsp salt, 1/2 tsp white pepper and leave it to marinate for 20 minutes.
(2)  Crack 4 eggs into a bowl, and beat the eggs lightly.
(3)  Add ground pork into egg mixture.  Add little salt and pepper for extra taste (optional). 
(4)  Add green onion, and beat to combine with fork.  Try to break up the pork as much as possible.
(5)  Heat 1 tbsp oil in pan till hot.  Add the egg mixture, and cook till the under side is golden brown under medium heat.
(6)  Gently (very gently) turn over the egg pancake to cook other side.  After 5 minutes of cooking the egg till golden brown, lower the heat to medium low.  Cook for another minute so the egg will be crispy. 
(7)  Remove and enjoy it with porridge or rice. 
 
 

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Spaghetti in Meat Sauce (意大利面)


INGREDIENTS

1/2 lb ground beef, 90% lean
1 small onion, minced
2 cloves garlic, minced finely
1 cup red wine
1 can of tomato sauce
1 red pepper, cut into bite size
1 tbsp heavy cream (optional)
1 tsp dried parsley
1 tsp dried sweet basil
2 tsp salt
1 tbsp sugar
1 tsp black pepper
1 handful of pasta, cooked according to package instruction
 
METHOD
 
(1)  Bring a pot of water to a boil, and cook pasta according to package instruction.
(2)  While pasta is cooking, heat 1 tbsp of olive oil in a pan.
(3)  Add minced onion and garlic, and cook till it is softened for about 3 minutes.
(4)  Add red wine, and bring to a boil till wine is almost evaporated.
(5)  Add ground beef, and break them up while it is cooking. 
(6)  Add tomato sauce, red pepper and all seasoning ingredients except heavy cream, and simmer for 20 minutes.
(7)  Add heavy cream(optional) for creamy taste. Stir to combine. 
(8)  Place the drained pasta on a plate, and pour some meat sauce over the pasta.  Serve with toasted bread on the side.
 
 

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Korean Sweet and Sour Beef (Tangsuyuk)


I had this dish at a Korean-Chinese restaurant in Lynnwood, and it tastes somehow similar with the Chinese version of Sweet and Sour Pork.  Korean version is that the sauce is translucent in color, and the vegetables are crunchy.  And the dish is mostly beef.  The Chinese version usually use pork and the sauce is usually tomato based.  I modified the Korean version by adding a little more soy sauce for darker color.  You can use any vegetables to substitute in this dish 🙂

INGREDIENTS

1 lb beef tenderloin, cut into 1/2 inch thick strips
Marinate ingredients:  1/2 tbsp soy sauce, 1tsp pepper, 1/2 tsp salt, 1/2 tsp sesame oil, 1/2 tbsp rice wine
1 egg white
1/2 cup cornstarch
 
1/2 carrot, thinly sliced
1/2 red pepper, cut into chunk pieces
1/2 small onion, cut into chunk pieces
1/2 napa cabbage (not in the picture), cut into small pieces
 
Sweet and sour sauce sauce ingredients:
1 cup water  (reduce to 1/2 cup for less sauce) 
1 tbsp soy sauce (reduce for clearer sauce)
1 cup sugar
1/2 cup rice vinegar
3 tbsp cornstarch mix with 2 tbsp water (mix in a separate bowl)
 

METHOD

(1)  Marinate beef and leave aside for 1 hour. 
(2)  Add egg white and cornstarch, and marinate for another hour.
(3)  Heat frying oil in wok, and deep fry the meat till cooked.  Remove and drain on paper towel.
(4)  In a separate clean wok, add sauce ingredients and bring to a boil.  Add cornstarch mixture to thicken. 
(5)  Lower the heat to medium low, and add all vegetables.
(6)  Add fried beef, and stir to combine.
(7)  Enjoy HOT with rice or noodles.
 
 

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Korean Barbecue Beef Short Ribs (Kalbi)


 

INGREDIENTS

1 lb of LA beef ribs (available in Korean market. Choose the best and most expensive cuts), soaked in water for 2 hours to remove blood
 
Marinate ingredients:
2 tbsp minced garlic
1/4 cup white sugar
1/4 cup brown sugar
1 Korean pear, grated finely
1 small onion, grated finely
3 green onions, sliced thinly
1/2 cup water
1/4 cup rice wine
1 small piece of fresh ginger root (about thumb size), grated
1/4 cup red wine (optional)
2 tbsp sesame oil
1/4 tsp black pepper
 

METHOD

(1) Rinse the beef ribs thoroughly, and pat dry. 
(2)  Combine all marinate ingredients, and pour it over the beef ribs in a plastic container or bag.  Make sure that the sauce covers the meat.  Seal them, and refrigerate for 5 hours or overnight.
(3)  Remove the meat from refrigerator at least 1 hour before grilling.
(4)  Pour the marinate sauce into a saucepan and bring it to a boil.
(5)  Place the meat on a hot grill.  Bash the meat with the warm marinate sauce, and grill till the meat is cooked and slightly charred.
(6)  Tip:  Keep turning and brushing the beef every few minutes for deep flavor.
 

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