Camp - Kitchen

Uramaki - Zushi Inside-Out Sushi Rolls

2011-05-27T20:51:00.000-07:00

Ingredients (Serves 4): < For sushi vinegar > *1/2 / 100ml rice vinegar*2 tbsp sugar*1 tsp salt*2 cups / 400ml rice*shiso leaves*avocado*nori seaweed*mayonnaise*crab sticks*toasted sesame seeds

1. Prepare the sushi vinegar.
Combine the rice vinegar, sugar and salt. Mix until dissolved.

2. Put the hot rice in a handai. Spread out the rice and pour the sushi vinegar.
Cool the rice to body temperature using a fan.

3. Cut the avocado in half. Peel it and then slice it into strips.

4. Place the parchment paper and nori seaweed on the sushi mat.
Put a few lumps of rice on the sheet of nori and spread it evenly.

5. Turn it over so that the nori faces upward, put on the avocado and shiso leaves, squeeze on a bit of mayonnaise, and add the crab stick.

6. Roll it up firmly. Open the sushi mat, remove the paper, and roll it up again firmly.

7. Coat the sushi roll with sesame seeds, and carefully cut it into 6 pieces.

Pasta Salad

2011-05-26T00:33:00.001-07:00

Ingredients (Serves 4): *150g fusilli pasta*2 cucumbers*1/4 onion*1 can of tuna (60g)*1/2 cup mayonnaise*granulated consommé*salt & pepper

1. Boil the pasta according to the directions on the package.

2. Cut the cucumber into round slices. Sprinkle a little salt and let it stand for a while. When it's softened, squeeze out the excess water.

3. Slice the onion thinly. Soak it in water and lightly squeeze out the excess water.

4. Drain and put the pasta into a bowl, mix in the granulated consommé while it's still hot.

5. Once the pasta has cooled, add the cucumber, onion and tuna. Toss with the mayonnaise and season with salt and pepper to taste.

Chicken Nuggets

2011-05-26T00:32:00.000-07:00

Ingredients (Serves 4): *1 chicken breast (250g) *1/3 celery (50g) *1 egg *1/3 tsp salt *pepper *plain flour *breadcrumbs *oil for deep-frying

1. Cut the celery into 6mm to 8mm square pieces.

2. Chop the chicken meat and mince it finely.

3. Separate the egg white from yolk. Beat the egg white and mix it into the chicken. Add the salt, pepper, and the celery.

4. Make the coating batter. Mix the remaining egg yolk, 3 tbsp water and plain flour in a bowl.

5. Coat the nuggets. Using a spoon, scoop the meat mixture and put it into the batter to coat it

6. Cover the battered nuggets with breadcrumbs.

7. Deep-fry the morsels in oil heated to 180 degrees.

8. Serve with honey mustard sauce.

[Honey Mustard Sauce]
*4 tbsp mayonnaise
*1 tbsp honey
*mustard
*1 tsp lemon juice

1. Mix together the mayonnaise, honey, a little mustard and lemon juice.

Eomandu (Fish Fillet Dumpling)

2011-05-26T00:28:00.001-07:00

Eomandu

Fish Fillet Dumpling

Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions all year round.

Ingredients

- 700 g (3 sheets) white fillet fish (croaker ,codfish ,frozen pollack) slices
2 g (½ tsp) salt
0.5 g (¼ tsp) ground white pepper
- seasoning sauce
g (½ tbsp) soy sauce
2 g (½ tsp) sugar
2.3 g (½ tsp) minced green onion
1.4 g (¼ tsp) minced garlic
1 g (½ tsp) sesame salt
0.3 g (⅛ tsp) ground black pepper
2 g (½ tsp) sesame oil
- 70 g minced beef (top round)
- 15 g (3 sheets) brown oak mushrooms
- 4 g Jew's ear mushrooms
- 100 g (½ ea) cucumber1 g (¼ tsp) salt
- 100 g mung bean sprouts
1 kg (5 cups) water
2 g (½ tsp) salt
- 60 g (1 cup) starch
- 7 g (2 tsp) pine nuts
- 13 g (1 tbsp) edible oil
- 2 kg (10 cups) steaming water
- vinegar soy sauce
18 g (1 tbsp) soy sauce
15 g (1 tbsp) vinegar
15 g (1 tbsp) water
3 g (½ tbsp)pine nuts powder
- mustard juice
6 g (½ tbsp) fermented mustard
15 g (1 tbsp) vinegar
4 g (1 tsp) sugar
2 g (½ tsp) salt 9.5 g (½ tbsp) honey
15 g broth (or 1 tbsp water )

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
720g(4 portions)	180g(5 Pieces)	55~65℃	27 min	2 Hour	18㎝ Pot, 26㎝ Steam Cooker

Preparation

1. Cut and slice the fish fillet into 7 cm-square and 0.3 cm-thick (540 g), sprinkle salt and ground white pepper on it, and let it sit for 10 min. pad dry with cotton cloths. 【Photo 1】

2. Clean blood of minced beef with cotton cloths (67 g), season with half of the seasoning sauce.

3. Soak the mushrooms in water for 1 hour, remove stems of the brown oak mushrooms and shred it into 2 cm-long, and 0.2 cm-wide (43 g). Rip up the Jew's ear mushrooms into small size (32 g), season with remained half of the seasoning sauce respectively.

4. Wash and clean cucumber by rubbing with salt, cut them into 2 cm-long, and peel the skin with 0.2 cm-thick, shred the skin into 0.2 cm-wide. Marinate them with salt for 10 min. wipe water with cotton cloths (50 g). Remove tails of mung bean sprouts and wash (90 g). 【Photo 2】

5. Blend vinegar soy sauce and mustard juice.

Recipe

1. Preheat the frying pan and oil. Stir-fry the beef, brown oak mushrooms, and Jew's ear mushrooms for 2 min. respectively on medium heat.

2. Preheat the frying pan and oil. Stir-fry the cucumber on high heat for 10 sec. maintaining green color, and cool it down.

3. Pour water in the pot and heat it up for 5 min. on high heat. When it boils, put salt and mung bean sprouts, scald for 2 min. Drain water and chop them into 0.5 cm-long finely.

4. Prepare filling stuffs with the mixture of beef, mushrooms, cucumber and mung bean sprouts.

5. Pot dry the sliced fish fillet and coat inside with starch. Put 10 g of filling stuffs on the sliced fillet, add two pine nuts. Roll it round and coat with starch all over the surface. 【Photo 3】

6. Pour water in the steaming pot and heat it up for 9 min. on high heat. When it boils, place the fish dumplings on the damp cotton cloths and steam it for 5 min. Serve it with vinegar soy sauce and mustard juice. 【Photo 4】

Time	Process	Heat Control
Preparation	Preparing white fillet fish, Soaking mushrooms, Preparing beef and vegetables
0min	Stir-frying beef and mushrooms, Stir-frying cucumber, Scalding mung bean sprouts, Preparing filling stuffs for dumplings, Shaping dumplings	M-Heat 6 min. H-Heat 10 sec. H-Heat 7 min.
10min	steaming dumplings	H-Heat 14 min.

Tip


	The thinner slices of fillet may make the job easier and better shape.(Eomandu)

Pyeonsu (Square Dumpling )

2011-05-26T00:27:00.000-07:00

Pyeonsu

Square Dumpling

Pyeonsu is a steamed square dumpling stuffed with vegetables and beef. Pyeonsu is served chilled or floating in a cool soy sauce soup. It is a summer delicacy. The dish gets its name from the Chinese characters for the word, ‘pyeonsu’ which means ‘a small fragment on the water.’

Ingredients

- broth
200 g beef(brisket , shank)
2 kg (10 cups) water
9 g (½ tbsp) clear soy sauce
8 g (2 tsp) salt
- dumpling skin
190 g (2 cups) wheat flour
2 g (½ tsp) salt
90 g (6 tbsp) water
- fragrant seasoning
40 g green onion
20 g (4 cloves) garlic
- 250 g mung bean sprouts
1 kg (5 cups) water
2 g (½ tsp) salt
- 150 g (½ ea) pumpkin1 g (¼ tsp) salt
- 150 g minced beef (top round)
- 15 g (3 stems) brown oak mushrooms
- 10 g (1 tbsp) pine nuts
- seasoning sauce
18 g (1 tbsp) soy sauce
4 g (1 tsp) sugar
4.5 g (1 tsp) minced green onion
2.8 g (½ tsp) minced garlic
0.3 g (⅛ tsp) ground black pepper
2 g (1 tsp) sesame salt
4 g (1 tsp) sesame oil
- 2 kg (10 cups) steaming water
- 60 g (1 ea) egg
- 15 g (3 stalks) watercress 3.5 g (½ tbsp) wheat flour
- 13 g (1 tbsp) edible oil
- vinegar soy sauce
18 g (1 tbsp) soy sauce
15 g (1 tbsp) vinegar
15 g (1 tbsp) water
3 g (½ tbsp) pine nuts powder

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
2kg(4 portions)	500g	4~10℃	1 Hour 28 min	3 Hour	20㎝ Pot, 26㎝ Steam Cooker

Preparation

1. Clean blood of beef for broth with cotton cloths (190 g). Trim and wash the fragrant seasoning. Put the beef and water in the pot and boil it on high heat for 9 min. Reduce the heat to medium and simmer it for 30 min. Add the fragrant seasoning and simmer it for 20 min. more. Strain it through cotton cloths, season with salt and cool it down (1.4 kg).

2. Add salt and water to the wheat flour and knead (280 g). Wrap it with cotton cloths and let it sit for 30 min.

3. Clean blood of minced beef with cotton cloths (140 g). Soak the brown oak mushrooms in water for 1 hour, remove the stems. Wipe excess water with cotton cloths and shred it into 0.2 cm-thick and wide, season them respectively (40 g).【Photo 1】

4. Clean the pumpkin and cut it into 4 cm-long. Peel the skin off into 0.2 cm-thick round and shred it into 0.2cm-wide. Marinate with salt for 10 min, wipe water with cotton cloths (82 g). Remove the tails of mung bean sprouts and wash (230 g). Remove tops of the pine nuts and wipe the nuts with dry cotton cloths.

5. Panfry the egg for yellow/white garnish (thin sheet and then cut it into strips). Panfry the watercress after thick coating with wheat flour liquid and beaten egg. Cut them into 2 cm of diaper pattern.

6. Blend vinegar soy sauce.

Recipe

1. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for 3 min. respectively on medium heat.

2. Pour water in the pot and boil it on high heat for 5 min. When it boils, add the mung bean sprouts and salt, scald it for about 2 min. Drain water. Chop them into 0.5 cm-long (140 g). Preheat the frying pan and oil, stir-fry pumpkin for 10 sec. on high heat, maintaining green color, cool it down.【Photo 2】

. Provide filling stuffs with the mixture of beef, mushrooms, mung bean sprouts and pumpkin. Press and roll the kneaded dough with wooden roller to be 0.2 cm thickness, cut it into 7 cm square for dumpling skin. Stuff the dumpling skin with 13~15 g of fillings in the middle, put two pine nuts on it. Pinch four corners together to form square shape.【Photo 3】

4. Pour water in the steaming pot, heat it up for 9 min. on high heat. When it gives off steam, layer damp cotton cloths on the bottom of the pot, place the square dumplings on the damp cloths and steam it for 5 min. on high heat. 【Photo 4】

5. Place the square dumplings on a dish and pour the broth, top with fried egg strips and watercress. Serve it with vinegar soy sauce.

Time	Process	Heat Control
Preparatoin	Soaking brown oak mushrooms, Kneading dumpling skin dough, Preparing sub stuffs
0min	Simmering broth	H-Heat 10 min. M-Heat 30 min.
40min	Adding fragrant seasoning	M-Heat 20 min.
50min	Stir-frying beef and brown oak mushrooms, Scalding mung bean sprouts, Stir-frying pumpkin	M-Heat 6 min. H-Heat 7 min. H-Heat 10 sec.
70min	Shaping square dumplings and steaming	H-Heat 14 min.

Tip


	Steamed square dumplings may be served with vinegar soy sauce without broth.(Pyeonsu)

Mandutguk (Dumpling Soup)

2011-05-26T00:25:00.000-07:00

Dumpling Soup

Mandutguk

Dumpling Soup

Mandutguk is a soup made of dumplings simmered in beef broth, often served in the winter. The dumplings have wheat flour wrappers stuffed with fillings such as meat, tofu, Kimchi and other vegetables. People enjoy mandutguk on lunar new year’s day because it represents fortunes wrapped in the dumplings.

Ingredients

- broth
300 g beef (brisket·shank)
2.2 ㎏ (11 cups) water
- fragrant seasoning
50 g green onion
20 g (4 cloves) garlic
- dough for dumpling skin
143 g (1½ cups) wheat flour
2 g (½ tsp) salt
75 g (5 tbsp) water
- 200 g mung bean sprouts
1 ㎏ (5 cups) water
2g(½ tsp) salt
- 160 g minced beef(top round)
- 160 g cabbage kimchi
- 160 g (⅓ cake) tofu
- seasoning
4 g (1 tsp) salt
9 g (2 tsp) minced green onion
5.5 g (1 tsp) minced garlic
6 g (1 tbsp) sesame salt
0.3 g (⅛ tsp) ground black pepper
13 g (1 tbsp) sesame oil
- 13 g (1 tbsp) edible oil
- 9 g (½ tbsp) clear soy sauce
- 4 g (1 tsp) salt
- vinegar soy sauce
18 g (1 tbsp) soy sauce
15 g (1 tbsp) vinegar
15 g (1 tbsp) water

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
2.04㎏(4 portions)	510g	65~80℃	1 Hour 25 min	2 Hour	20cm pot

Preparation

1. Clean blood of beef with cotton cloths. Wash and clean fragrant seasoning. Put the beef and water into the pot, heat it up for 10 min. on high heat. When it boils, lower the heat to medium, continue to simmer it for 30 min. Add fragrant seasoning, simmer for another 20 min. Take out the beef from the broth, cool the broths down and filter through cotton cloths (1.6 kg).

2. Sprinkle salt on the wheat flour and knead with water. Wrap it with damp cotton cloths and let it sit for 30 min. (220g).

3. Remove the inside stuffs from cabbage Kimchi,, chop the Kimchi finely, squeeze the Kimchi juice out (85 g). Wrap the tofu with cotton cloths, mash by squeezing (100 g). Wash the mung bean sprouts. 【Photo 1】

4. Panfry the watercress after coating with wheat flour and beaten egg. Panfry egg for garnish, cut them into 2 cm diaper shape.

5. Blend vinegar soy sauce.

Recipe

1. Pour water into the pot, heat it up for 5 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min. chop it into 0.5 cm-long, and squeeze water out (100 g).

2. Mix minced beef, Kimchi, tofu, and mung bean sprouts all together, and season with seasoning (460 g). 【Photo 2】

3. Roll and press dumpling dough into 0.2 cm-thick and 7~8 cm diameter round disk.

4. Put the filling stuffs (23 g) onto the dumpling skin, fold it into half. Pinch the both edges together roundly. (20 ea) 【Photo 3】

5. Pour the broth into the pot, heat it up for 6 min. on high heat. When it boils, season with clear soy sauce and salt to make dumpling soup. When it boils again, add dumplings, boil it for 4 min. When the dumplings float on the surface of the broth, lower the heat to medium, continue to boil it for another 4 min. Fill the dumpling soup in a bowl, garnish with watercress and egg strips. Serve with vinegar soy sauce. 【Photo 4】

Time	Process	Heat Control
Preparation	Preparing beef, Kneading wheat flour dough. Preparing vegetables, Blending vinegar soy sauce Simmering broth
0min	Adding fragrant seasoning. Filtering broth	H-heat 12 min, M-heat 30 min. M-heat 20 min.
60min	Scalding mung bean sprouts Preparing filling stuffs and dumpling skin. Shaping dumplings Boiling dumpling soup	H-heat 7 min. H-heat 12 min. M-heat 4 min.

Tip


	Pork may be an another good meat for dumpling filling stuffs.

	Squeeze the dumpling filling stuffs slightly, or it may become too hard.(Mandutguk)

Mul-naengmyeon (Buckwheat Noodles in Chilled Broth)

2011-05-26T00:22:00.001-07:00

Mul-naengmyeon

Buckwheat Noodles in Chilled Broth

Mul-naengmyeon is a dish of buckwheat noodles in chilled broth that is garnished with radish Kimchi, pickled cucumber, Korean pear and slices of pressed beef. Originally it was had thin ice over it and was served in the winter, but nowadays people enjoy this dish all year round.

Ingredients

- 360 g buckwheat noodles (dried) 3 kg (15 cups) water
- 300 g beef (brisket·shank) 2.2 ㎏ (11 cups) water
- fragrant seasoning
20 g green onion
20 g garlic
- 50 g cucumber 2 g (½ tsp) salt
- seasoning sauce
9 g (½ tbsp) clear soy sauce
24 g (2 tbsp) sugar
45 g (3 tbsp) vinegar
24 g (2 tbsp) salt
6.5 g (½ tbsp) fermented mustard
- 100 g radish
2 g (½ tsp) salt
2 g (½ tsp) sugar
15 g (1 tbsp) vinegar 1.1 g (½ tsp) fine ground red pepper
- 100 g (1/5 ea) pear 00 g (½ cup) water
4 g (1 tsp) sugar
- 120 g (2 ea) egg
1 kg water
4 g (1 tsp) salt

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
2.2kg(4 portions)	550g	4~8℃	2 Hour 11 min	3 Hour	24cm pot

Preparation

1. Clean blood of beef with cotton cloths. Wash the fragrant seasoning cleanly.

2. Put the beef and water in the pot, heat it up for 10 min. on high heat. When it boils, lower the heat to medium, simmer for 1 hour, add green onion and garlic, simmer for another 30 min. (1 kg). 【Photo 1】

3. Take the beef (300 g) out from the broth, slice it into 4 cm-wide, 2 cm-long and 0.2 cm-thick. After the broth cooled down, skim fats, season with seasoning sauce.

4. Wash the cucumber and halve lengthwise, slice at intervals of 0.2 cm-thick diagonally, soak it in salt water for 20 min, then wipe water with cotton cloths (43 g).

5. Shred the radish into 5 cm-long, 2 cm-wide and 0.2 cm-thick, marinate with salt, sugar, vinegar and fine ground red pepper for 20 min. (100 g). Peel the pear, cut it into half-moon shape, dip in sugar water (70 g). 【Photo 2】

Recipe

1. Put the eggs, water and salt in the pot, heat it up for 5 min. on high heat. When it boils, lower the heat to medium, boil for another12min. Take out the eggs, put in cold water, then peel eggshell, cut them into two pieces.

2. Pour water in the pot, heat it up for 12 min. on high heat. When it boils, add noodles, boil for 2 min. Take the noodles out from the pot, wash in cold water by rubbing, make coils with noodles and drain water on a strainer (830 g). 【Photo 2】

3. Place the noodles in a bowl, garnish with beef, cucumber, radish, egg, pear, pine nuts and shred red pepper, then pour the cold broth. 【Photo 3】

Time	Process	Heat Control
Preparation	Preparing beef. Trimming vegetables
0min	Simmering broth	H-heat 10 min. M-heat 90 min.
100min	Boiling eggs	H-heat 5 min. M-heat 12 min.
110min	Boiling noodles	H-heat 14 min.

Tip


	Cold radish pickled Kimchi juice in the beef broth, or only Kimchi juice may be another choice for the broth.

	In summer season, young summer radish Kimchi may be a tasteful broth.·More fermented mustard and/or more vinegar in the dish is an option.(Mul-naengmyeon)

Kongjuk (Bean and Rice Porridge)

2011-05-20T23:01:00.000-07:00

Kongjuk

Bean and Rice Porridge(Kongjuk)

Kongjuk is a porridge of ground soybeans and non-glutinous rice. It is sweet, soft and rich in nutrients. Soybeans originated from Manchuria, where Goguryeo had been founded. Therefore, Korea developed various dishes using soybeans.

Ingredients

- 160 g (1 cup) white soybean
1.6 kg (8 cups) boiling water
800 g (4 cups) changing water
- 135 g (¾ cups) non-glutinous rice
- 1 kg (5 cups) water
- 8 g (2 tsp) salt

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.32kg(4 portions)	330g	60~65℃	1 Hour 9 min	5 Hour	20cm pot

Prepared ingredient

1. Wash the rice and soak in water for 2 hours (220 g). Drain water on a strainer for 10 min.

Recipe

1. Put the soybean and water in the pot, heat it up for 7min. on high heat. When it boils, lower the heat to medium, boil it for 20 min. (369 g). 【Photo 1】

2. Put the soybean on a strainer, skin off by rubbing in water. Put the soybean and water into the mixer, grind it for 2 min. 【Photos 2 & 3】

3. Put the rice and water in the pot, heat it up for 8 min. on high heat. When it boils, lower the heat to medium, boil it for 25 min. with stirring occasionally

4.When the rice properly sodden, add the ground soybean, boil it for 10 min. Bring it to a boil after season with salt. 【Photos 4】

Time	Process	Heat Control
ready	Soaking non-glutinous rice, Soaking soybean
0min	Boiling soybean. Grinding soybean	H-heat 7 min. M-heat 20 min.
20min	Boiling porridge	H-heat 5 min. M-heat 25 min.
50min	Boiling after adding ground soybean	M-heat 12 min.

Tip


	·If the soybean has not been sufficiently boiled, it may smell fishy. Take care of boiling time.(Kongjuk)

Bimbimbap (Rice Mixed with Vegetables and Beef)

2011-05-20T22:59:00.000-07:00

Bibimbap

Rice Mixed with Vegetables and Beef.(bibimbap)

Bibimbap is a dish mixed of cooked white rice, vegetables, beef, garnishes and fried red pepper paste. It is said that this dish came from the customs of memorial services and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.

Ingredients

- 450 g (2½ cups) non-glutinous rice 600 g (3 cups) water
- 300 g young pumpking (½ tsp) salt
- 200 g skinned bellflower roots 4 g (1 tsp) salt
- 120 g beef (top round)
- seasoning sauce
                   18 g (1 tbsp) soy sauce
                   6 g (½ tbsp) sugar
                   9 g (2 tsp) minced green onion
                   5.5 g (1 tsp) minced garlic
                   2 g (1 tsp) sesame salt
                   0.3 g (⅛ tsp) ground black pepper
                   4 g (1 tsp) sesame oil
- 200 g soaked bracken
- 2 ea (120 g) egg
- 3 g kelps
- 26 g (2 tbsp) edible oil
- fried red pepper paste
                   95 g (5 tbsp) red pepper paste
                   20 g minced beef
                   9 g (2 tsp) minced green onion
                   5.5 g (1 tsp) minced garlic
                   90 g (6 tbsp) water
                   18 g (1½ tbsp) sugar
                   19 g (1½ tbsp) sesame oil

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.64kg(4 portions)	410g	50~65℃	43 Min	2 Hour	20cm Pot, 30cm Fry Pan

Preparation

1. Wash the rice, soak in water for 30 min. drain water on a strainer for 10 min. (550 g). (550g).

2. Cut the young pumpkin into 5~6 cm-long, then cut them into 0.3 cm-wide/thick round, shred into matchstick, soak with salt for 10 min. wipe water with cotton cloths. Shred bellflower roots into 5~6 cm-long and 0.3 cm-wide/thick, add salt and fumble them with hands, let it sit for 10 min. then rinse and squeeze water out. 【Photo 2】

3. Clean blood of beef with cotton cloths, shred into 6 cm-long and 0.3 cm-wide/thick. Wash the bracken, cut into 5 cm-long. Season beef and bracken with seasoning sauce respectively. 【Photo 3】

4. Panfry egg for yellow/white egg garnish, shred it into 5 cm-long and 0.3 cm-wide/thick.(Bibimbap)

Recipe

1. Put the rice and water in the pot, heat it up for 4 min. on high heat. When it boils, continue to boil it for another 4 min. then lower the heat to medium, boil it for 3 min. When the rice become sodden, lower the heat to low, steam for 10 min. to be well-done (1.03 kg).

2. Preheat the frying pan and oil, stir-fry pumpkin on high heat for 30 sec. spread out and cool down (80 g).

3. Preheat the frying pan and oil, stir-fry bellflower roots on medium heat for 5 min. (120 g). 【Photo 4】

4. Preheat the frying pan and oil, stir-fry beef and bracken respectively on medium heat for 3 min. (beef 80g, bracken 164g). 【Photo 5】

5. Pour edible oil into the pan, oil fry kelps on medium heat for 10 sec. Crush it into large size.

6. Put the minced beef, green onion, garlic and half of the sesame oil in the pot, stir-fry them on medium heat for 2 min. Add red pepper paste, sugar and sesame oil, stir-fry for 5 min. Add water into it, stir-fry for another 3 min. to make fried red pepper paste (167 g).

7. Serve steamed rice with prepared stuffs and fried red pepper paste on top.

Time	Process	Heat Control
ready	Soaking non-glutinous rice, Preparing beef, vegetables and egg garnish
0min	Cooking steamed rice(Bibimbap)	H-heat 8 min, M-heat 3 min, L-heat 10 min.
20min	Stir-frying stuffs	H-heat 30 sec, M-heat 11 min.
30min	Oil frying kelps, Making fried red pepper paste	M-heat 10 sec, M-heat 10 min.

Tip


	To provide good taste, rice should be cooked properly, neither too hard nor too watery.

	·When preparing fried red pepper paste with home-made red pepper paste, add sugar a little bit more.

	Fried red pepper paste may be added more, or reduced upon taste.

Kimchi-jjigae

2011-05-20T22:57:00.000-07:00

Kimchi-jjigae

Kimchi Stew

Kimchi-jjigae is a stew made of well-fermented Kimchi and pork. Along with doenjang-jjigae, it is a typical stew that may be cooked with pork, beef and/or seafood to provide a variety of flavors. Kimchi is always served on the table as a side dish, but it may also be cooked in other dishes, such as kimchi-bap and kimchi-jjim.

Ingredients

- 280 g (¼ head) Cabbage Kimchi
- 150 g pork (neck fillet)
- seasoning
16 g (1 tbsp) minced garlic
16 g (1 tbsp) ginger juice
15 g (1 tbsp) refined rice wine
- 13 g (1 tbsp) sesame oil
- 2.2 g (1 tsp) ground red pepper
- 1.2 ㎏ (6 cups) stew water
1.6 ㎏ (8 cups) water
100 g radish
100 g (⅔ heads) onion
20 g kelps
- 2 g (½ tsp) salt
- 150 g (⅓ cake) tofu
- 20 g green onion
- 0.3 g (⅛ tsp) ground black pepper

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.2kg(4 portions)	300g	65~80℃	1 Hour 10 min	2 Hour	20㎝ pot

Preparation

1. Remove the inside stuffs of the cabbage Kimchi, and cut the Kimchi into 2 cm-long (250 g).

2. Clean blood of the pork with cotton cloths, cut it into 2.5 cm-square and 0.2 cm-thick, and season.

3. Trim & clean the radish, skin, and cut it into 5 cm-square and 2 cm-thick (95 g). Shred the onion at intervals of 1 cm-wide (95 g).

4. Clean the kelps with damp cotton cloths.

5. Cut the tofu into 2.5 cm-wide, 3 cm-long and 0.8 cm-thick (130 g).

6. Trim & clean the green onion, and cut it into 2 cm-long diagonally (18 g).

recipe

1. Put water, radish and onion in the pot, heat it up for 8 min. on high heat. When it boils, reduce the heat to medium and boil it for 20 min. Add the kelps, turn off the heat and let it sit for 1 min. Filter it for stew soup. 【Photo 2】

2. Preheat the pot and oil. Put the pork and stir-fry it for 2 min. on medium heat. Add the cabbage Kimchi and stir-fry together for another 2 min. 【Photo 3】

3. Pour the stew soup and ground red pepper over the fried pork and Kimchi, boil it for 5 min. on high heat. Then reduce the heat to medium and boil it for 30 min.

4. Season it with salt, add tofu, green onion, ground black pepper, bring it to a boil. 【Photos 4】

Time	Process	Heat Control
Preparation	Preparing Kimchi and pork, Preparing vegetables, kelps and tofu
0min	Boiling stew soup, Adding kelps	H-Heat 8 min. M-Heat 20 min.
20min	Stir-frying pork and cabbage Kimchi. /td>	M-Heat 4 min
30min	Boiling stew	H-Heat 6 min. M-Heat 30 min.
30min	Seasoning with salt, Adding tofu, green onion and ground black pepper	M-Heat 2 min.

Tip


	Well-fermented Kimchi may make better taste.

	·Salted anchovy juice may be used for seasonings.·Do not squeeze Kimchi juice out too much.

Sundubu-jjigae (Korean tofu)

2011-05-20T22:55:00.001-07:00

Sundubu-jjigae

(Korean tofu)

Spicy Soft Tofu Stew

Sundubu-jjigae is a stew of soft tofu(Korean tofu) and clams in a spicy broth. Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu.

Ingredients

- 600 g soft tofu(Korean tofu) 00 g (1½ cups) water
- 200 g clam flesh
4 g (1 tsp) salt
1 kg (5 cups) water
- seasoning sauce
18 g (1 tbsp) clear soy sauce
2 g (½ tsp) salt
10 g (1½ tbsp) ground red pepper 28 g (2 tbsp) minced green onion
16 g (1 tbsp) minced garlic
20 g (1½ tbsp) sesame oil
- 15 g (1 ea) green pepper
- 10 g (½ ea) red pepper
- 10 g (½ root) green onion

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.04kg(4 portions)	260g	65~80℃	11 min	30 min	20㎝ pot

Preparation

1. Slice the soft tofu(Korean tofu) into 5 cm-cubes.

2. Rinse the clam flesh in salt water and drain water on a strainer.【Photo 1】

3. Blend seasoning sauce. 【Photo 2】

4. Cut the green onion and green/red pepper into 2 cm-long and 0.3 cm-thick diagonally.

recipe

1. Season clam flesh with half of the seasoning sauce.

2. Put the soft tofu and water in the pot, boil it on high heat for 2 min. When it boils, lower the heat to medium and boil it for 5 min.

3. Add seasoned clam flesh and remained half of the seasoning sauce, then boil it another 2 min. 【Photo 3】

4. Add the green onion and green/red pepper, then bring it to a boil. 【Photo 4】

Time	Process	Heat Control
Preparation	Washing clam flesh. Seasoning clam flesh. Cutting vegetables
0min	Boiling soft tofu(Korean tofu) stew. Boiling after adding clam flesh Boiling after adding green onion and green/red pepper	H-heat 2 min. M-heat 7 min. M-heat 2 min.

Tip


	Clam flesh may be replaced by oyster or pork in the stew.

	·Soft tofu(Korean tofu) should be boiled shortly for soft taste, if too long, untasty.

Beoseot-jeongol (Mixed Mushroom Hot Pot)

2011-05-20T22:54:00.000-07:00

Beoseot-jeongol

Mixed Mushroom Hot Pot

Beoseot-jeongol is a hot pot made of various mushrooms and vegetables. This dish is clear, light in taste and has a wonderful aroma of mushrooms. It is a stew for the autumn season when the cold wind starts to blow. From olden days, people believed that mushrooms have a medicinal effect and used them in various fried or grilled dishes.

Ingredients

- 60 g (5 ea) oyster mushrooms
- 120 g (3 ea) fresh pine mushrooms
- 60 g fresh brown oak mushrooms
- 150 g beef(top round)
- seasoning sauce
3 g (½ tsp) clear soy sauce
2 g (½ tsp) sugar
2.3 g (½ tsp) minced green onion 1.4 g (¼ tsp) minced garlic
1 g (½ tsp) sesame salt
0.1 g ground black pepper 2 g (½ tsp) sesame oil
- 20 g small green onion
- 50 g watercress
- 20 g (1 ea) red pepper
- 1 ㎏ (5 cups) water
- 18 g (1 tbsp) clear soy sauce
- 4 g (1 tsp) salt

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.36㎏(4 portions	340g	65~80℃	17 min	1 Hour	28㎝ pot

Preparation

1. Wash the mushrooms in water softly, drain water, and shred them into 5 cm-long and 0.5 cm-wide/thick. 【Photo 1】

2. Clean blood of beef with cotton cloths, shred it into 5 cm-long and 0.3 cm-wide/thick, season with seasoning sauce.

3. Wash small green onion and watercress cleanly, cut them into 5 cm-long(small green onion 18 g, watercress 30 g). 【Photo 2】

4. Shred red pepper into 4 cm-long and 0.3 cm-wide/thick.

Recipe

1. Put all prepared stuffs in the simmering pot, place them roundly matching color, add water. 【Photo 3, 4】

Time	Process	Heat Control
Preparation	Preparing mushrooms, beef and vegetables
0min	Placing in the simmering pot, Simmering mushroom hot pot	H-heat 4 min. M-heat 10 min.
10min	Seasoning with salt	M-heat 2 min.

Tip


	·Broth may be replaced by water.

	·To keep the fragrance of mushrooms, do not boil mushroom hot pot too long.

Eobok-jaengban (Boiled Meat Platter)

2011-05-20T22:52:00.000-07:00

Eobok-jaengban

Boiled Meat Platter

Eobok-jaengban is a dish made of clear beef broth with pressed brisket, ox tongue, vegetables such as mushrooms, and buckwheat noodles on a brass platter. This dish is served and eaten while it is simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea.

Ingredients

- 600 g (½ part) gristle (from knee bone of cattle), 200 g ox-tongue 800 g (4 cups) precleaning water
- 200 g beef (brisket) 3.4 kg (17 cups) boiling water
- fragrant seasoning 50 g (1 head) green onion, 100 g (1 head) garlic
- 15 g (⅔ tbsp) clear soy sauce
- 2 g (½ tsp) salt
- 25 g (5 sheets) brown oak mushrooms
- 150 g agaric mushrooms
                  500 g (2½ cup) water
                  2 g (½ tsp) salt
- seasoning
                  4 g (1 tsp) salt
                  8 g (2 tsp) sesame oil
- 120 g (2 ea) egg
                  1 kg (5 cups) boiling water
                  4 g (1 tsp) salt
- 125 g (¼ ea) pear
- 10 g (1 tbsp) pine nuts
- 100 g buckwheat noodles
                  800 g (4 cups) boiling water
                  200 g (1 cup) additional boiling water
- seasoning sauce
                  45 g (2½ tbsp) clear soy sauce
                  2.2 g (1 tsp) coarse red pepper powder 14 g (1 tbsp) minced green onion
                  8 g (½ tbsp) minced garlic 2 g (1 tsp) sesame salt
                  6 g (½ tbsp) sesame oil

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
2kg(4 portions)	500g	65~80℃	5 Hour 5 min	5 Hour	24cm pot, 28cm pot

Preparation

1. Soak the gristle and ox-tongue in water for 3~4 hours to draw out the blood.

2. Clean blood of beef with cotton cloths. Trim green onion and garlic, wash cleanly and make fragrant seasoning.

3. Soak brown oak mushrooms in water for 1 hour, remove the stems, wipe water with cotton cloths and shred at intervals of 0.5 cm-wide/thick.

4. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths.

5. Blending seasoning and seasoning sauce.

recipe

1. Pour precleaning water in the pot and heat it up for 5 min. on high heat. When it boils, put the gristle and ox-tongue, boil them for 5 min. Discard the boiling water and pour water again in the pot. Heat it up for 10 min. on high heat. When it boils, lower the heat to medium and simmer for 3 hours While simmering, skim off floated foam and fats. Add fragrant seasoning and beef, simmer it for another 1 hour. 【Photo 1】

2. Take out the beef from the pot, shred it into 3 cm-wide, 4 cm-long and 0.3 cm-thick, season with half of seasoning. Cool down the broth, filter through cotton cloths, skim fats (800 g), season with diluted clear soy sauce and salt to provide broth. 【Photo 2】

3. Pour water in the pot and heat it up for 2 min. on high heat. When it boils, put the agaric mushrooms and scald for 1 min. rip up into 1cm-wide, and season with remained seasoning. 【Photo 3】

4. Put water, salt and eggs in the pot, heat it up for 5 min. on high heat. When it boils, lower the heat to medium, boil for another 12 min. Put the eggs into cold water, and then peel off the shell, cut into 1 cm-thick round. Peel the pear, shred it into 0.5 cm-thick.

5. Pour water in the pot and heat it up for 4 min. on high heat. When it boils, put the noodles, boil for 1 min. When it boils again, add 100 g (½ cup) of water, wait for 1 min. When it boils again, add 100 g of water. After additional boiling for 30 sec. take the noodles out, rinse them in cold water by rubbing with hands, and drain water (210 g).

6. Place seasoned meat, mushrooms, eggs, pear, pine nuts and noodles in the simmering pot, add the broth. Heat it up for 3 min. on high heat. When it boils, lower the heat to medium, simmer it for 10 min. Serve with seasoning sauce. 【Photo 4】

Time	Process	Heat control
Preparation	Preparing gristle, beef, brown oak mushrooms and pine nuts, Blending seasoning sauce
0min	Pre-cleaning gristle and ox-tongue by quick boiling	H-heat 10 min.
10min	Simmering gristle and ox-tongue	H-heat 10 min. M-heat 180 min.
200min	Adding fragrant seasoning and beef	M-heat 60 min.
260min	Taking out beef and cutting. Seasoning broth aric mScalding agushrooms, Boiling egg	H-heat 8 min. M-heat 12 min.
280min	Boiling noodles	H-Heating 6 min 30 sec
290min	Boiling meat platter	H-heat 3 min. M-heat 10 min.

Tip


	This is a dish to enjoy while boiling on the heat.(Eobok-jaengban)

Gimbap

2011-05-20T22:48:00.000-07:00

Gimbap

Rice Rolled in Laver

Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different ingredients and flavors.

Ingredients

- 360 g (2 cups) non-glutinous rice, 500 g (2½ cups) water, seasoning for rice : 3 g (¾ tsp) salt
- 13 g (1 tbsp) sesame oil, 50 g (¼ piece) carrot, 1 g (¼ tsp) salt
- 80 g (½ piece) cucumber, 1 g (¼ tsp) salt, 70 g pickled radish
- 100 g burdock roots, 13 g (1 tbsp) edible oil, diluted vinegar : 17 g (1 tbsp) vinegar
- 200 g (1 cup) water
- seasoning sauce ① : 27 g (1½ tbsp) soy sauce, 15 g (1 tbsp) water, 6 g (½ tbsp) sugar,
                                     5 g (1 tsp) refined rice wine, 80 g minced beef
- seasoning sauce ② : 12 g (2 tsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp), chopped green onion,
                                     1.4 g (¼ tsp) minced garlic, 2 g (1 tsp) sesame salt, 2 g (½ tsp) sesame oil,
                                     0.1 g ground black pepper, 120 g (2 ea)egg, 1 g (¼ tsp) salt,
                                     6 g (4 sheets) dried laver, 26 g (2 tbsp) edible oil

Yield after cooking	Yields 1 serving	Temperature	The total heating time	Total cooking time	Standard cooking utensils
880g(4 Persons)	220g	15~25℃	43 Min.	2 Hour	20cm Pot

Preparation

1. Wash the rice and soak in water for 30 min. drain water on a strainer for 10 min. (440 g).

2. Clean the carrot and skin (40 g). Clean the cucumber by rubbing and cut it into 20 cm-long, 0.7 cm-wide/thick. Take seeds area out (60 g), sprinkle salt and allow it to be marinated for 5 min. wipe excess water with cotton cloths.

3. Slice the pickled radish into 20 cm-long, 0.7 cm-wide and thick.

4. Skin off burdock roots (86 g), cut into 20cm-long, 0.7 cm-wide and thick, and soak in diluted vinegar for 2 min. 【Photo 2】

5. Clean blood of minced beef with cotton cloths and season with seasoning sauce② (70 g).

6. Beat egg and salt.

Recipe

1. Put the rice and water in the pot and boil it on high heat for 4 min. After additional boiling for 4 min. reduce the heat to medium and boil for 3 more min. When the rice become sodden, reduce the heat to low and steam for 10 min. (730 g). Season with salt and sesame oil. 【Photo 3】

2. Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 sec. respectively. 【Photo 4】

3. Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 min. add seasoning sauce ①, stir-fry them on low heat for 10 min. 【Photo 5】

4. Preheat the frying pan and oil, stir-fry the beef for 2 min. on medium heat.

5. Preheat the frying pan and oil, fry beaten egg on low heat for 3 min. for front side and 2min. for back side, to be 1cm-thick, cut it into 20 cm-long and 1 cm-wide.

6. Toast the laver on low heat. Upon the laver, layer steamed rice (150 g) evenly and placed the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3~4 cm diameter. Slice it at intervals of 1.5 cm-wide. 【Photo 6】

Time	Progress	Heat
ready	Soaking non-glutinous rice, Preparing ingredients
0min	Cooking the rice, Stir-frying carrot and cucumber	H-heat 8 min. M-heat 3 min. L-heat 10 min.
0min	Stir-frying burdock roots and beef, Pan-frying egg for garnish strips	H-heat 1 min
20min	Toasting laver	M-heat 5 min. L-heat 10 min.
90min	Rolling with filling stuffs in laver and slicing	L-Heat 5 min.

Tip


	Boiled fish cakes, crab meat, tuna, Kimchi and gourd flesh may be used for filling stuffs.(Gimbap)

Gimbap

Oreo Milk Shake

2011-05-20T22:43:00.000-07:00

Total time

10 min

prep

10 min

servings

4 servings, about 1 cup each

What You Need

4 tsp. chocolate syrup

8 OREO Cookies, divided
1-1/2 cups milk 2 cups BREYERS® All Natural Vanilla Ice Cream, softened

Make It

SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside. QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth. POUR into prepared glasses; top with chopped cookies. Serve immediately.

Tips_

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this frosty milk shake.

Substitute

Prepare using frozen vanilla yogurt.

How to Soften Ice Cream

Measure ice cream; let stand at room temperature 10 to 15 min. or until slightly softened.

Homestead Cornbread

2011-05-19T01:49:00.000-07:00

After posting the recipe for a lighter Northern cornbread, I got some feedback I wasn’t expecting. Namely, from readers informing me that cornbread wasn’t made with flour, only cornmeal.
What?
I mean. WHAT?!
How could this possibly be? Mom made her cornbread with whole wheat flour. Every cornbread recipe I’ve ever seen includes flour. Why have I never heard of cornmeal-only cornbread?!

I scoured the internet for a cornmeal-only recipe, and came up empty. I consulted a friend in Kentucky who told me that cornmeal-only cornbread is a Southern thing (and she also told me I had to use buttermilk) so I searched for “Southern cornbread.” Every recipe had flour. So I searched for “buttermilk Southern cornbread.” All had flour. Desperate, I just did a generic “cornbread” search and yielded the same results. The only difference in the vast amount of recipes was the amount of cornmeal and flour, the type of milk used, and whether or not there was sugar added.
I remembered that my cornmeal sack had a cornbread recipe on the back so I consulted that. Score! It was called “Homestead Cornbread” and only called for cornmeal, but it called for regular milk and Carla had specifically told me I had to use buttermilk. She also insisted I top it with real butter. Carla is from the South and she knows what she’s talkin’ ’bout so I decided I’d better come up with my own recipe (and top it with real butter) to make her happy.
You know southern women. They’re all charming and “bless your heart!”…until you try to serve them sweet cornbread with whipped honey butter and then the fangs come out! Or so I imagine, based upon how heated the North & South cornbread debate can get. ;)
*Disclaimer: I apologize to any Southern women reading this. I was totally only saying that to amuse the Northerners. Please don’t bite me!
So I got to work and made us a big ‘ol mess of beans (I’m trying to talk like Paula Deen since I’m doing the whole Southern cornbread thang here), because that’s just what you eat with cornbread (or am I wrong about this too?), and baked up my version of REAL southern cornbread.

Until I made this, I was convinced that the sweetened, moist stuff I’d been making lately was an abomination and I should be ashamed of myself for stooping so low as to make something that you didn’t have to drown in butter to keep from choking down. That’s just how cornbread was supposed to be. Dry and unsweet. But now I can officially say (my apologies to the Southern folks) that I’m a true Northern cornbread convert.
Now, this stuff is wonderful if you do indeed slather it with a generous amount of (real) butter, and even better with some honey (I guess I missed the sweetness), but without them it is a little dry and crumbly. What do you expect? There’s no flour in it! But if you were raised on this kind of cornbread, and are looking for a recipe and discovered them hard to find, I’m going to include it here for you because I realize that folks are loyal (except in my case, apparently) to the foods they were raised on. And this one is especially good for crumbling over your beans, which means you can get your cornbread and beans in every bite! I love that. Oh, oh, oh! This one would also be superb for making cornbread stuffing. Mmmm….is it too early to start planning Thanksgiving dinner?

Homestead Cornbread

Printable recipe
Printable recipe with picture

2 cups yellow cornmeal
1 tablespoon aluminum-free baking powder (such as Rumford)
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups buttermilk
2 eggs (unbeaten)
2 tablespoons canola oil
Preheat oven to 425 degrees. Combine dry ingredients. Add milk, egg, and oil and mix well. Pour into well-greased 8-inch square pan (the batter will come up high but don’t worry, it doesn’t rise much) and bake for 25-30 minutes. Cut into rows of 4×3 to make 12 squares.
Per serving: 120 calories; 4.2 g fat; 17.4 g carb; 1.5 g fiber; 3.7 g protein
*Veronica’s notes: it’s important to use aluminum-free baking powder in recipes calling for more than a teaspoon, otherwise you will get an unpleasant metallic aftertaste. If I were to make this again, I’d bump up the oil to 1/4 cup to make it a little more moist. To make this with regular milk, use 5 teaspoons of baking powder and omit the baking soda.
Recipe source: adapted from the back of a Shawnee Best yellow cornmeal sack.

Baked Potato Salad

2011-05-19T01:45:00.000-07:00

This recipe comes from another favorite recipe blog (I have so many!), Evil Shenanigans. You can tell just from the name of this blog that there is going to be some seriously fattening, i.e. evil and delicious, foods on it. And there are. Just incredible. Like this potato salad.
I’m not a huge fan of potato salad and never had one that I had to keep eating after the first bite. I could have just tossed my potato salad as easily as eat it. Until now. I actually caught myself taking scoops of it out of the serving dish to eat on my way to putting the leftovers in the fridge! It has turned me into that girl. You know what I mean by that girl. The one that secretly keeps jars of frosting in her cupboard and eats them with her finger. Except my frosting, in this case, is baked potato salad.
It’s basically all the essential elements of a loaded baked potato, but in potato salad form and yes, it’s as good as you think it would be. Make it.

Baked Potato Salad
Printable recipe
Printable recipe with picture

4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped chives, divided (I used 2 tablespoons dried chives)
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper
In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon. Cover and chill for thirty minutes.

Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives. I recommend serving this warm or at room temperature because it’s not as good cold.
Serves 6-8

Watermelon & Tomato Salad

2011-05-19T01:41:00.000-07:00

Watermelon & Tomato Salad
Printable recipe

5 cups seedless watermelon, cut into cubes
1/2 lb. tomatoes, seeded and diced
2 teaspoons sugar
1 teaspoon salt
1/2 cup red wine vinegar
1/4 cup olive oil
1 medium red onion, thinly julienned
freshly ground black pepper
chopped cilantro for garnish
In a large bowl mix chopped watermelon and tomatoes. Stir in sugar and salt and place in fridge to marinate for 15 minutes.
After 15 minutes, mix in red wine vinegar, olive oil and onions. Keep chilled.
When ready to serve add freshly ground black pepper and garnish with chopped cilantro.
Serves 8.
Nutritional Info (per serving): 106 calories; 7 g fat; 11 g carb; 1 g fiber; 1 g protein
Watermelon & Tomato Salad
Printable recipe
5 cups seedless watermelon, cut into cubes
1/2 lb. tomatoes, seeded and diced
2 teaspoons sugar
1 teaspoon salt
1/2 cup red wine vinegar
1/4 cup olive oil
1 medium red onion, thinly julienned
freshly ground black pepper
chopped cilantro for garnish
In a large bowl mix chopped watermelon and tomatoes. Stir in sugar and salt and place in fridge to marinate for 15 minutes.
After 15 minutes, mix in red wine vinegar, olive oil and onions. Keep chilled.
When ready to serve add freshly ground black pepper and garnish with chopped cilantro.
Serves 8.
Nutritional Info (per serving): 106 calories; 7 g fat; 11 g carb; 1 g fiber; 1 g protein

Old-Fashioned Vegetable Beef Soup

2011-05-19T01:36:00.000-07:00

Ingredients:

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrot)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder (or garlic powder)
2 tablespoons olive oil (any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Change Measurements

Metric

Directions:

Prep Time: 30 mins
Total Time: 2 hrs

1 Cut meat into small, bite-size (1/2") pieces.
2 In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
3 Set aside on a plate.
4 Chop celery, onion, potatoes, and carrots into bite-size pieces.
5 Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
6 Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
7 Bring to a boil.
8 Reduce heat and simmer uncovered until beef is almost tender, about an hour.
9 Add peas and hot sauce to soup.
10 Cover and simmer until beef is tender, about 30 minutes longer.
11 Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Servings:

Nutrition Facts

Old-Fashioned Vegetable Beef Soup

Serving Size: 1 (716 g)
Servings Per Recipe: 4

Amount Per Serving % Daily Value
Calories 689.8
Calories from Fat 337: 48%
Total Fat 37.5 g: 57%
Saturated Fat 12.7 g: 63%
Monounsaturated Fat 17.7 g: 88%
Polyunsaturated Fat 2.2 g: 11%
Trans Fat 0.0 g: 0%
Cholesterol 118.6 mg: 39%
Sodium 1164.2 mg: 48%
Potassium 1544.3 mg: 44%
Magnesium 96.1 mg: 4%
Total Carbohydrate 51.4 g: 17%
Dietary Fiber 9.0 g: 36%
Sugars 13.4 g: 53%
Protein 39.5 g: 79%

Crunchy Dilled Shrimp Salad

2011-05-19T01:31:00.000-07:00

I’ve been making this shrimp salad for several years and especially enjoy it in the spring and summer because it is light and bright. I love the crisp crunch from the water chestnuts and the nutty crunch from the cashews. The dill & lemon balance the slightly sweet taste of the dressing and pair perfectly with the shrimp. I usually serve it on a slice of toasted bread as an open-faced sandwich so I can enjoy the visual appeal of the pretty salad while I eat it.

I omitted the cashews from this batch and decreased the dressing to 1/3 cup, which saves 50 calories per serving.

Crunchy Dilled Shrimp Salad
Printable Recipe

1 (12 oz) bag frozen cooked shrimp, thawed and tails removed
1 (8 oz) can water chestnuts, drained
1/4 c cashews
1/2 c light Miracle Whip
3 T chopped fresh dill or 1 T dried dill
2 t lemon juice
3/4 t garlic powder
1/8 t salt

Roughly chop the shrimp, water chestnuts & cashews and mix in a medium bowl with all other ingredients. Serve immediately. If you will be serving later, omit the cashews and refrigerate. Stir them in just before serving so they will still be nice and crunchy.

Makes 4 servings.

Nutritional Info (per serving): 187 cal, 7 g fat, 177 mg cholesterol, 560 mg sodium, 12 g carbs, 1 g fiber, 20 g protein.

Air Mata Kuching (Malaysian Drink)

2011-05-19T01:03:00.000-07:00

Bahan:
150 gr kelengkeng kering
1 ltr air
100 ml simple syrup
es batu secukupnya
Cara membuat:
1. Didihkan air, masukkan kelengkeng kering, rebus hingga kelengkeng mekar. Dinginkan airnya.
2. Masukkan air rebusan kelengkeng dalam gelas, beri es batu dan simple syrup, masukkan kelengkeng, sajikan segera.
Untuk 4 gelas

Chocolate-Chocolate Chip Muffins

2011-05-19T00:29:00.000-07:00

Twice as nice. Two muffin recipes to indulge your chocolate chip cravings.

When all you need is an honest-to-goodness, hearty treat that is a little bit heftier than a regular chocolate chip cookie yet lighter than a full-size serving of chocolate cake, reach for a warm, chocolate chip muffin to fulfill any dessert (or breakfast!) craving.

Two recipes beckoned to me this week, both from Nigella Lawson’s website, Nigella.com. The first one I noted from an old episode of Nigella Feasts, while the second was a happy accident I stumbled upon while Googling the former.

But as much as I absolutely adore the fantastic British culinary queen, I find her recipes a bit tricky: Her Triple Chocolate Brownies were a success (check out my Polka Dot Brownie post here), while her Old Fashioned Chocolate Cake turned out to be bland (the frosting, however, is a must-try).

So to ensure perfectly tasty results, I went ahead and tried both recipes, carefully following instructions and measurements. Since I’d struggled with muffins in the past, here are some helpful tips culled from numerous attempts at achieving perfect domes of crumbly goodness. Follow them and I guarantee you’ll be whipping up batches for friends and family—or even just for yourself!

1. As stated above, when it comes to muffins, you absolutely must follow the recipe to the letter. If, like me, you enjoy jotting down notes from TV episodes or YouTube videos, try your very best to source the online written version to ensure you have the correct measurements of EVERYTHING, down to the last pinch of salt.

2. While some breakfast muffins are more fun to eat without paper liners, in terms of ease of cleanup, go with the liners. Nothing bursts one’s warm-muffin happy bubble and excitement more than the prospect of cleaning every crevice of the pan. Paper cupcake liners are relatively cheap and easily found in supermarkets, usually where the plastic utensils and paper plates are.

3. If your oven doesn’t have a digital thermostat, invest in a basic oven thermometer. There is no getting around this because the right temperature plays a crucial role in the whole baking process.

4. If it’s your first time making muffins, only fill up the paper cases halfway across. This way, in case your recipe falls flat, you’ll still be left with edible results perfectly contained in cups, and not sticking to the tops of the muffin pan, or worse, dripping (and then burning) at the bottom of the oven.

Always buy good-quality chocolate for baking.

With those helpful hints out in the open, these two recipes should be a cinch to follow. Both are sweet and chocolatey in their own delicious way, and keep well in plastic zip-top bags or air-tight containers. The choice is yours. Personally, I prefer the second recipe, only because it is unbelievably easy to follow (I suggest going for that one if you’ve never made muffins before) and I simply like the vanilla-cake and chocolate chip contrast, as with chewy chocolate chip cookies.

The first recipe, however, provides a more robust chocolate experience, thanks to the cocoa powder called for in the batter. And if you’re health-conscious, it’s easy to slip in more nutritious additions like whole wheat flour, oatmeal, and bran, without sacrificing much in terms of flavor and even improving overall texture and heft.

But if you can’t decide between the two, do what I did and make both! Enjoy!

Recipe 1

(Source: http://www.nigella.com and http://www.foodnetwork.com)

Yield 12 medium-sized muffins Prep Time 15 minutes Baking Time 15 to 20 minutes

1 3/4 cups all-purpose flour (250g)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar (175g)
3/4 cup semisweet chocolate chips (150g), plus 1/4 cup for sprinkling
1 cup milk (250ml)
1/3 cup plus 2 teaspoons vegetable oil (90ml)
1 egg
1 teaspoon pure vanilla extract

1 Preheat the oven to 200°C or 400°F and fill a 12-cup muffin tray with paper cases.
2 Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.
3 Mix both, dry and liquid ingredients together—it will be a runny batter—then spoon into waiting muffin cases.
4 Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.