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Showing posts from 2011

Chocolate Cake With Icing

Well, as we prepare to bid farewell to 2011, I’d like to end this year with this post, the classic Chocolate Cake With Icing recipe. The cake is slightly dense, chocolaty, and it’s perfect for chocolate lovers. Try a big slice with your favorite cuppa, be it tea or coffee. To all my readers, a very happy, healthy, and prosperous New Year 2012! Wishing all of you a fantastic new year ahead! Cheers! Recipe adapted from Apples For Jam By Tessa Kiros (pg 311) Chocolate Cake With Icing Ingredients 180 g/6 ½ oz Unsalted Butter 50 g/1 ¾ oz Semi-Sweet Chocolate, broken up 30 g/1 oz Unsweetened Cocoa Powder 3 Large Eggs, separated 180 g/6 ½ oz Caster Sugar 125 g/4 ½ oz All-Purpose Flour 1 ½ tsp Baking Powder Pinch of Sea Salt 1 tsp Vanilla Extract 3 Tbsp Milk Icing 80 g/ 2 ¾ oz Unsalted Butter, softened at room temperature 60 g/ 2 ¼ oz Icing Sugar 30 g/ 1 oz Unsweetened Cocoa Powder 2 Tbsp Milk 2 Generous tsp Golden Syrup Method Preheat oven to 350˚F/180˚C. Butter and flour a 9

Bacon Toasts

Bacon Toasts are great for dipping into soup, soft-boiled eggs, and as a snack by itself. Try making it! Bacon Toasts Ingredients 6-1 ½ inches thick Baguette toast (from 1/3 of a Baguette/about 5 to 6 inches lengthwise) 6 Rashers of Thinly Sliced Smoked Bacon Method Preheat oven to 425˚F. Wrap the bacon over each toast and place on a baking tray and bake for about 20 to 25 minutes. Turn the bacon toast at least once and bake until the bacon is slightly crispy and the toast is golden brown in color. Serves 2

Roasted Eggplant Soup

Wishing all my readers a very Merry Christmas and Happy Holidays! Trust you are all having a great time with your family and love ones :-) This Roasted Eggplant Soup is just the perfect hot fix for a cold winter evening. It's creamy, satisfying and simple to make. I like to serve this soup with a couple of crispy and slightly salty Bacon Toasts. I will post the bacon toast recipe next. Roasted Eggplant Soup Ingredients 2 (About 950 g) Medium Eggplants, cubed (1 inch) 1/2 tsp Ground Cumin ¼ tsp Sea Salt
 4 Tbsp Olive Oil 
1 Large Yellow Onions, peeled and finely shopped 2 Cloves Garlic, peeled and chopped

 1 Large Potato, peeled and diced
 2 Tins/Cans (794/28 oz)) Diced/Chopped Tomatoes 
4 Cups Chicken or Vegetable Stock A handful Fresh Coriander, chopped
 1 tsp Ground Cumin
 ¼ tsp Smoked Paprika
Sea Salt
 Freshly Ground Black Pepper 

 Method

 Preheat the oven to 450˚F.

 Toss the eggplants with ½ tsp cumin, sea salt, and 2 Tbsp of olive oil in a large baking tray. Roa

Garlic Cheese Bread

This Garlic Cheese Bread is another ideal accompaniment that goes very well with many starters, such as soups and salads. Garlic Cheese Bread Ingredients 1 (14 inches) Baguette 1 (200 g) Fresh Mozzarella, halved and thinly sliced 3 Tbsp Garlic Butter, softened at room temperature 1 Tbsp Chopped Basil Leaves Sea Salt Freshly Ground Black Pepper Aluminum Foil Method Preheat oven to 400˚F/205˚C. In a small bowl, mix garlic butter, basil, and season with salt and pepper. Put the baguette on a chopping board, start from one end, and, cut almost all the way through, at about 1 inch intervals. 


 Spread the garlic butter mixture and insert cheese in between the slits. Then sprinkle some sea salt and freshly ground black pepper on top of the bread. Wrap the bread in an aluminum foil and place it on a baking tray. 
Bake the bread for about 22 to 25 minutes or until the bread turn slightly crispy and the cheese is melted. Serve warm. Serves 4

Roasted Vegetable Quesadillas

I love this fantastic Roasted Vegetable Quesadillas. It's packed with nutrients, smothered with pan roasted tomato salsa, and topped off with cheese. You can prepare the vegetables and salsa ahead of time. Just cook the quesadilla before serving. Try these simple fajitas and enjoy. Roasted Vegetable Quesadillas Ingredients Roasted Vegetables 8 (6 to 7”) Flour Tortillas or any variety 1 Pack (380 g) Shredded Tex-Mex Cheese Blend Pan Roasted Tomato Salsa Lime wedges Roasted Vegetables 2 Patty Pan Squash, diced~about ¾ inch 
1 Green Color Zucchini, peeled and diced~about ¾ inch 1 Yellow Onion, peeled and diced 1 Red Bell Pepper, seeded and diced ~about ¾ inch 2 Scallions, roughly chopped 10 Small Button Mushrooms, quartered ½ tsp Chili Flakes
 1 ½ Tbsp Olive Oil 
Sea Salt To Taste

 Freshly Ground Black Pepper



 Method



 Preheat the oven to 450˚F. In a large roasting pan, combine patty pan squash, zucchini, onion, pepper, scallions, mushrooms, chili flakes, olive oil,

Pan Roasted Tomato Salsa

Pan Roasted Tomato Salsa is a great dip. It's packed with the wonderful aromatic flavors. Made with fresh ingredients, namely, tomatoes, Ancho chili, onion and seasoned with lots of chop coriander, and freshly squeezed lime juice. Yummy! Pan Roasted Tomato Salsa Ingredients 3 Dried Ancho Chilies, washed and dried 4 Ripe Tomatoes, peeled, seeded, and quartered 2 Cloves Garlic, peeled 1 Yellow Onion, peeled and quartered 2 Tbsp Olive Oil 3 Tbsp Chopped Fresh Coriander Seasoning Freshly squeezed Lime Juice (about ½ lime) ¼ tsp Ground Cumin ¼ tsp Smoked Paprika Sea Salt, to taste Freshly Ground Black Pepper Method Heat the olive oil in a large cast-iron pan on medium to high heat and roast the chilies, tomatoes, garlic, and onion until golden brown in color, about 8 to 10 minutes. Let cool slightly and mix in the coriander and blend to a coarse puree. Season the salsa with lime juice, cumin, paprika, sea salt and pepper.

Banana French Toast

This healthy Banana French Toast is made with multi-grain bread, mashed bananas, eggs, cinnamon and soy milk. There's no sugar added for this recipe. Just try to use very ripe bananas. These decadent toasts are a great way to get your kids to eat multi-grain bread. They won't even notice it! Banana French Toast Ingredients 2 Ripe Organic Bananas, peeled 2 Large Organic or Free-Range Eggs 1 /4 tsp Ground Cinnamon Pinch of Sea Salt ½ tsp Vanilla Paste 2 Tbsp Organic & Unsweetened Soy Milk 4 Slices Bread (preferably multi or country grain) 1 ½ Tbsp of Coconut Oil or Butter Maple Syrup, optional Berries, optional Method In a large plate, mash the bananas and whisk in the eggs with a fork. Then add cinnamon, salt, vanilla paste, soymilk and whisk until well combined. Dip the bread slice, one at a time, turning once, for 1 to 2 minutes. Then transfer the bread to a plate. Repeat with the remaining bread and egg mixture. 

In a skillet over medium to high heat, melt abo

Baked Potato With Cheese And Bacon

The good old Baked Potato With Cheese And Bacon, it's an irresistible comfort food for me. Topped with extra crisp bacon and everyone will just love it! Serve it up for brunch or as a side dish for dinner, just remember to warm it up before serving. Baked Potato With Cheese And Bacon Ingredients 4 (700 g) Medium Yellow Potatoes, peeled and cubed, about ¾ inches
 1 Large Yellow Onion, peeled and chopped 2 Cloves Garlic, peeled and chopped 6 Streaks Smoked Bacon, diced ½ Cup Chicken Stock 250 g Shredded Cheese (such as, Applewood Smoked Cheddar) ¼ tsp Smoke Paprika Freshly Ground Black Pepper Sea Salt to taste 
Method


 Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Let it boil for about 9 to 11 minutes, then drain and set aside. Preheat the oven to 400˚F (205˚C). Lightly oil or butter a baking dish. In a large saucepan, cook the bacon until the fat is rendered, until slightly crisp. Remove the bacon with a slotted s

Chocolate Marshmallows

We all know that kids everywhere just love marshmallows. However, this kiddie snack elevates into a fantastic festive treat for everyone when dipped into melted chocolate and rolled with crushed roasted nuts. For the upcoming holidays, these Chocolate Marshmallows makes an impressive gift too! Chocolate Marshmallows Ingredients 200 g (about 12 to 14 pieces) Marshmallows (any shape) 1 Bag (250 g) Bittersweet Chocolate Chips 200 g Roasted Nuts (such as Hazelnut or Pecan), crushed Method Line a tray or large flat plate with parchment paper. Spread the crushed nuts on a flat plate. Melt the chocolate in the top of a double boiler, making sure that the water doesn’t touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the marshmallow in one at a time, turning them around so that they are completely covered. Remove with a skewer roll in crushed nuts to coat evenly. 
Return them to the lined tray, and let them set completely in the fridge f

Sausage Roll Bites

Try making these Sausage Roll Bites this holiday season. Tasty snack made with chicken, smoked bacon, roasted peppers, sun-dried tomatoes, basil, and diced mozzarella ball. Absolutely delicious and best when served warm. Pretty sure everyone will love it! Sausage Roll Bites Ingredients 2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry 2 (about 550 g) Skinless and Boneless Chicken Breast, diced 4 Streak Smoked Bacon, diced 3 Sun-dried Tomatoes, chopped 2 Roasted Red Peppers, diced 2 Sprigs (10 leaves) Fresh Basil, julienned ½ tsp Sea Salt Generous amount of freshly ground Black Pepper 1 Large Mozzarella Ball, small diced 2 Egg Yolks, whisked (egg wash) Sesame Seeds, for sprinkling Method Preheat oven to 425˚F. Line a large baking pan with parchment paper. Combine chicken breast and bacon and process in a food processor. Mix in the tomatoes, peppers, basil, sea salt, and pepper. Give a quick pulse and make sure all the ingredients are well combine. Divide the

Vegetable Chow Mein

This is my favorite home-style Vegetable Chow Mein or fried noodles recipe. Delicious stir-fry noodles with cabbage and bean sprouts, tossed with some seasonings. All ready to be enjoyed in less than 20 minutes! Another simple fried noodles dish that's just a perfect quick lunch time meal. Enjoy. Vegetable Chow Mein Ingredients 1 Packet/300g Chinese-Style Noodles blanched and drain in a colander 2- 3 Tbsp Peanut Oil 2 Cloves Garlic, chopped ½ (about 4 cups) of a Small Cabbage, shredded 1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained
 2 Tbsp Light Soy Sauce
 1 Tbsp Dark Soy Sauce, preferably Dark Caramel
 1 Tbsp Oyster Sauce 1 tsp Sugar or Maggi-brand Seasoning 2 to 3 Tbsp Water 1 tsp Sesame Oil Freshly Ground White Pepper
 Sea Salt to taste

 Method In a large wok over medium heat, mix in the oil and cook the garlic until light golden in color. Toss in the noodles, cabbage, and give it a good stir. Then add soy sauce, dark soy sauce, oyster sauce, su

Pineapple Energy Balls

I have another fantastic energy food to share with you today, Pineapple Energy Balls. They are slightly sweeter than my other energy bar recipes. However, there's no added sugar because the dried pineapple itself had been sweetened with organic cane sugar. Tastes so good and my kids just love them, even took some to school to share with their friends! Pineapple Energy Balls Ingredients 6 Large (110 g) Medjool Dates, pitted and chopped 1 ½ Cups (240 g) Dried Pineapples, chopped 1 Cup (80 g) Unsweetened Shredded Coconuts 1 Cup (120 g) Raw Almonds (without skin) 1-Cup (140 g) Raw Cashew Nuts A Pinch of Sea Salt 2 Tbsp Orange Juice Method Combine chopped dates, pineapples, coconuts, cashews, almonds, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the orange juice, a quick pulse, or until it reaches a dry but moist dough consistency. Scrape the dough mixture into a clean bowl, roll slightly heaped teasp

Scallop Noodles

This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal! Scallop Noodles Ingredients
 12 to 15 Large Sea Scallops 
350 g Dried Wheat Noodles 1 Bunch Hong Kong Kai Lan, blanched Fresh Coriander Leaves, chopped 2 Red Chilies, sliced (optional) Peanut Oil 
 Spicy Sichuan Sauce 
1 Tbsp Peanut Oil
 1 tsp Sichuan Peppercorn
 3 Cloves Garlic, chopped (about 1 Tbsp)
 ½ inch Ginger, finely chopped (about 1 Tbsp) 
4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)
 2 ½ Tbsp Soy Sauce
 1 Tbsp Dark Soy Sauce 
6 Tbsp Chili Oil with sediment
 2 ½ Tbsp Sesame Paste

 Method

 In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and s

Chocolate Tostada With Olive Oil and Flaky Sea Salt

Chocolate Tostada With Olive Oil and Flaky Sea Salt. That's what this is called. I know it's a mouthful of words! Anyway, do not fear as it's one of the easiest things to make and yet, it's such an indulgence! You should try to make this. Just lightly brush a baguette with extra-virgin olive oil, and broil or toasted. Then spread it with melted chocolate, drizzle with olive oil, and sprinkle with sea salt. That's it! I think you will love it! Recipe adapted from The New Spanish Table {pg 167} Chocolate Tostada With Olive Oil and Flaky Sea Salt~ Tostada De Chocolate Con Aceite De Olivia Ingredients 5 ounces Bittersweet Chocolate, melted 1 (9 to 10 inches long) Baguette, cut in half lengthwise Extra-Virgin Olive Oil Flaky Sea Salt, such as Maldon Method Preheat the broiler. Brush the cut side of each baguette half very lightly with olive oil. Broil the bread until golden in color. Spread the cut side of each baguette half with the melted chocolate

Fig Pizza

Try making this Fig Pizza as a tasty snack or dessert. It's very easy to make, just use store bought pizza dough with a combination of your favorite jam and freshly sliced figs. Can be served and enjoyed either warm or at room temperature. Try it! Fig Pizza Ingredients 

1 Packet (310-320g) of Fresh Pizza Dough (available at Whole Foods Market), cut into the 2, or whole 4 to 5 Fresh Figs, sliced 4 to 5 Tbsp Raspberry, or any of your favorite Jam Brown Sugar 
 Method 

Preheat oven to 450˚F.
 In a small saucepan, heat raspberry jam with 1 ½ to 2 tsp of water until melted and spreadable. Press down the dough on a lightly flour surface. Then pull and stretch the dough into desire size and shape.

 Spread the jam onto the dough. Arrange fig slices on top of the jam and sprinkle some brown sugar over the figs. 
Bake the pizza for about 15 minutes. Remove from the oven and serve warm or at room temperature.

Mini Rosti Potatoes

Mini Rosti Potatoes are a great snack, either on it's own or filled with your favorite toppings. I like to fill this Swiss potato dish with soft-boiled eggs and serve it as a light brunch with salad. Coarsely grate the potatoes, season, shape into round patties (different sizes, if you like) and it's usually fried in either butter or oil. Here, I have used a muffin pan to easily shape equal sized patties and I opted to bake the potatoes instead. All you need to do is press the seasoned potatoes into the pan and bake for about 25 minutes. It's simply perfect! Mini Rosti Potatoes Ingredients 2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel 2 Tbsp Garlic Butter or Regular Butter, melted ¼ tsp Sea Salt ¼ tsp Chopped Rosemary 1 to 2 Tbsp Olive for greasing 12 Cups Muffin Pan Method Preheat the oven to 425˚F. Grease the muffin pan with olive oil. Mix together the potatoes, melted butter, sea salt, and rosemary. Sc

Pappardelle With Portobello, Cremini, And Red Peppers

This pasta dish is all about the mixture of fresh Portabello mushrooms, Cremini mushrooms, and red peppers. I like to cook the pasta to almost al dente and then, complete the process by cooking it together with the vegetables. Don't forget to grate in some Parmigiano-Reggiano or Parmesan for a creamier texture. Pappardelle With Portobello, Cremini, And Red Peppers Ingredients 200 g Dried Pappardelle Pasta 3 Large (about 280 g) Portobello Mushrooms, cleaned and diced 6 Large (about 260 g) Cremini Mushrooms, cleaned and diced 2 Medium Red Bell Peppers, seeded and diced 2 to 3 Tbsp Olive Oil
 5 Cloves Garlic, chopped (you can use less garlic) 
½ tsp Chili Flakes
 2 Tbsp Chopped Fresh Italian Flat Parsley 
A splash (2 Tbsp) of White Wine About 1 Tbsp of Freshly Squeeze Lemon Juice
 Sea Salt to taste 
Freshly Ground Black Pepper, to taste 2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more

 Method 

In a heavy cast iron or large non-stick pan, heat the oil over medium he

Meatball Subs

These hearty Meatball Subs are an ideal fall and winter months lunch time fix! I added some soaked country bread in the meat mixture, together with lots of pepper, minced garlic, parsley, cumin, paprika, and sea salt. The beef meatballs were so tender, moist, and full of flavors. Then, I spread some garlic butter on the baguette, and toasted them until slightly crisp. Fill the toasted baguette with the meatballs and some of the tasty sauce. That's it. If you like, you may also top it with some Provolone cheese and bake it under the grill till the cheese melts. It's simply decadent! Meatball Subs Ingredients Meatballs ¼ Piece (200 g) Crustless Country Bread, torn into chunks 
1 Cup Water 
 1 Kg Ground (Minced) Beef 3 Cloves Garlic, peeled and minced
 2 Tbsp Chopped Parsley ½ tsp Ground Cumin 
1 ½ tsp Ground Paprika ¾ tsp Sea Salt
 About 4 Tbsp Olive Oil, for frying

 Sauce:
 4-5 Cloves Garlic, peeled and chopped 1 Large Red Onion, peeled and diced 2 tsp Sugar 
1 ½ Kg (a

Stir-Fry Rice Vermicelli

Rice vermicelli is another versatile staple food that can be enjoyed in so many ways, one of which is to fry it. Whichever way it's cooked or fried, it absorbs all the flavors of the ingredients it's being cooked in and you will have a very simple and delicious meal. This is one of my favorite Stir-Fry Rice Vermicelli recipe. Only two main ingredients, namely, rice vermicelli and bean sprouts. A healthy and delicious vegetarian carbo fix that costs very little to make. This humble Malaysian styled fried vermicelli is fantastic as it is, however, you can also opt to serve with fried eggs or with some chicken curry to add some protein to your meal. Try it! Stir-Fry Rice Vermicelli Ingredients 1 Packet/454g/16oz/1 lb Rice Vermicelli, soak according to manufacture’s instructions and drain well
 1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained 4 Tbsp Peanut or Vegetable Oil
 3 Medium-Size Shallots, peeled and coarsely chopped 
5 Cloves of Garlic, peeled and coarsely c

Yangzhou Fried Rice

Over the past months, I have been teaching my daughter to cook simple Chinese's meals. So far, I have taught her how to whip-up simple meals like fried rice or noodles, and a couple of her favorite stir-fry green vegetables. Last weekend, she made Yangzhou Fried Rice and it turned out fantastic! As a beginner, I taught her to focus on cooking for one. This way, she doesn't have to worry about messing too much with the ingredients and the heat/fire that's so important in Asian cooking. It worked for her as she found the whole process less intimidating and extremely easy. Do try whipping up this fantastic fried rice at home yourself. :-) Yangzhou Fried Rice Ingredients 2 Cups Cooked Cold Rice 1 ½ Tbsp Peanut Oil 5 to 6 Medium Prawns, peeled 1 Large Clove of Garlic, chopped 1 Large Egg, lightly beaten 1/3 Cup Frozen Peas, thawed and drained 1 Tbsp Light Soy Sauce Sea Salt to taste Freshly Ground White Pepper 1 Stalk Scallion, chopped Method Heat 1 Tbsp of oil over me

Potato Cakes

These baked Potato Cakes can be enjoyed in many different ways. You can have them plain or with bacon, ham, smoked salmon, chutney, etc. The possibilities are endless, however, my personal favorite is top them with Applewood smoked cheddar cheese and serve with some pickled gherkins on the side. The melted cheese on the potato cakes is simply delicious! The cakes can be prepare ahead of time, just refrigerate them until ready to serve. Allow it to come to room temperature before baking. Go ahead and try the recipe, I am pretty sure you will love it. Potato Cakes Ingredients

 3 (about 700 g) Large Yukon Gold Potatoes, whole 3 Stalks Scallions, finely sliced 1 to 2 Jalapeno, seeded and finely chopped ¾ to 1 tsp Sea Salt Freshly Ground Black Pepper 1 Large Egg, lightly beaten 1-Cup Plain Breadcrumbs Applewood Smoked Cheddar, grated Pickled Gherkins Chopped Scallions 
 Method
 Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the w

Ajvar

Ajvar is a yummy spread made from roasted peppers and eggplants. It's an Eastern European specialty and is also known as Croatian/Serbian red pepper ketchup. The consistency of the spread can be chunky or mashed, depends on your liking. Simply serve with flatbread as an appetizer or alongside any grilled meat. Delightful! Ajvar Ingredients 5 to 6 Bell Peppers (medium sized, about 780 g) 2 Eggplants (about 700 g) 2 Cloves Garlic, mashed to paste 3 Tbsp Extra-Virgin Olive Oil ¼ tsp Cayenne Pepper Lemon Juice Sea Salt Flat Leaf Parsley, finely chopped Method Preheat the oven to 450˚F. Place the peppers and eggplants in a large baking tray, and roast for about 40 minutes or until soft. Remove the stems, skins, and seeds from the peppers, and finely chop the flesh. Remove the stem and skin from the eggplant, and finely chop the flesh. Combine the chopped peppers, eggplants, garlic, olive oil, cayenne pepper, and season with lemon juice and sea salt. Sprinkle some finely chop

Tabbouleh/Tabouli With Grilled Cumin Chicken And Yogurt-Tahini Sauce

Tabbouleh is a popular Middle Eastern salad and it's an excellent side dish to any grilled meat. The salad is made from soaked bulgur (or burghul) wheat and it's mixed with the usual ingredients like fresh tomatoes, onion, mint, plenty of parsley, and olive oil. So, I made this Tabbouleh With Grilled Cumin Chicken And Yogurt-Tahini Sauce earlier this week. Served it as a sandwich with some warm pita bread. Healthy and just delicious. Tabbouleh recipe adapted from Falling Cloudberries by Tessa Kiros & Grilled Cumin Chicken from Dean & Deluca Cookbook Tabbouleh/Tabouli With Grilled Cumin Chicken And Yogurt-Tahini Sauce Ingredients Tabbouleh/Tabouli 200 g (7 oz) Burghul/Bulgar Wheat 1-Cup (250 ml) Cold Water ½ Red Onion, finely chopped ½ tsp Sea Salt 50 to 60 g Chopped Flat Leaf Parsley 2 Tbsp Chopped Fresh Mint Leaves Juice of 2 Lemons 125 ml (1/2 Cup) Olive Oil 2 Small Ripe Tomatoes, diced Grilled Cumin Chicken And Yogurt Tahini Sauce 5 Boneless and

Homemade Potato Chips

Here's an awesome tasting Homemade Potato Chips recipe from Dean and Deluca's recipe book. It's really easy to make, peel and thinly slice a couple of good sized russet potatoes, which I am sure is readily available in your kitchen. You'll be pleasantly surprised at how much chips (or crisps) you can yield from those 2 spuds! This homemade chips recipe is garlic flavored, impossible to stop munching after the first one! Anyway, if garlic flavored chips is not your deal, you can always substitute it with sea salt, black pepper, or some other seasoning of your choice. Enjoy! Homemade Garlic Potato Chips Ingredients 2 Medium or 1 Large Russet Potatoes, peeled ¼ Cup Olive Oil 4 Garlic Cloves, finely minced Vegetable Oil for frying 2 tsp Sea Salt Method With a mandoline, slice potato into rounds as thin as possible. Rinse rounds with cold water until water runs clear, and dry potatoes thoroughly on paper towels. In a small saucepan heat olive oil and garlic on low

Korean Fried Chicken~양념통닭 (Yangnyeom Tongdak/Yang Nyeom Tong Dak)

Here we go again, another Fried Chicken recipe I hear you say! :-) Well, this is a bit different, it's the perfect Korean Fried Chicken~KFC (Yangnyeom Tongdak) recipe in my opinion. I have tried many and this is absolutely the best so far. The chicken is fried twice at a moderate heat to obtain the golden-brown crust. The end result is a fried chicken that's non greasy and it's juiciness is retained inside while the outside is crispy and crackly. The fried chicken can be enjoyed as it is; but, it will give you the extra kick when paired with this delicious sweet and spicy sauce. Yum! Recipe adapted from Maangchi.com Korean Fried Chicken~양념통닭 (Yangnyeom Tongdak/Yang Nyeom Tong Dak) Ingredients 1.5 kg (3 lbs) Chicken Wings, rinsed and patted dry with paper towel 1 tsp Sea Salt/Kosher Salt 1 Tbsp Ground Black Pepper ½ Cup Potato Starch Powder ¼ Cup All-Purpose Flour ¼ Cup Sweet Rice Flour 1 tsp Baking Soda 1 Egg Oil for deep-frying Sauce 1 Tbsp Canola Oil

Pajeon~Korean Green Onion Pancake

I love this version of Pajeon or Korean Green/Scallion Pancake. It's a quick and easy snack to whip up. The secret ingredient other than scallion is the soybean paste. If you like, you may also consider adding sliced mushrooms, peppers, bean sprouts, or even some diced seafood into the pancake batter. Recipe adapted from Maangchi.com Pajeon~Green Onion Pancake Ingredients
 10 Stalks Scallions/Green Onions, cut into 5” length Vegetable Oil for frying 

 Batter ½ Cup All-Purpose Flour 
About 1/2 Cup Water + 1 Tbsp, if needed
 1 tsp Korean Soybean Paste ½ tsp Sugar 
 Vinegar Soy Sauce (Cho Ganjang)
 2 Tbsp Soy Sauce
 1 Tbsp Rice or Korean Apple Vinegar 1 tsp Honey ¼ White Onion, diced 1 Green Chili, sliced 1 Tbsp Toasted Sesame Seeds 

 Method 
In a small bowl, combine all the ingredients for the vinegar soy sauce and set aside.

In a medium bowl, mix the flour, water, soybean paste and sugar. Mix well until the batter is smooth. Heat a non-stick pan and add about 3 T

Homemade Oreos

These Homemade Oreos will put a smile on your kids' face, and perhaps even yours! The cookies' texture is crumbly with intense chocolate flavor, and it is reminiscent of an Oreo. This is an easy, no fuss recipe to follow and it will turn out well. The only minor tweak I did was I made some of them into smaller-sized cookies. I urge you to try this recipe. I bet your family will like it as much as mine did! :-) Recipe adapted from Flour By Joanne Chang (pg 134) Homemade Oreos Ingredients The Cookies 1 Cup (2 sticks/228g) Unsalted Butter, melted and cooled slightly 3/4 Cup (150g) Granulated Sugar 1 tsp Pure Vanilla Extract 1 Cup (200g) Semisweet Chocolate Chips, melted and cooled slightly 1 Large Egg 1 1/2 Cups (210g) Unbleached All-Purpose Flour 3/4 Cup (90g) Dutch-Processed Cocoa Powder 1 tsp Kosher Salt 1/2 tsp Baking Soda Vanilla Cream Filling 1/2 Cup (1 stick/114g) Unsalted Butter, at room temperature 1 2/3 Cups (230 g) Confectioners’ Sugar 1 tsp Pure Vanilla Ext

Korean Styled BBQ Beef Short Ribs~Kalbi(Galbi)

Awhile back, whilst I was browsing the web for a great Korean styled BBQ Beef Short Ribs (or Kalbi) recipe, I stumbled upon a website called Maangchi.com. This website caught my attention as it houses many wonderful recipes. Since then, I have made several dishes using Maangchi's recipes and all of them have turned out very well. I'm posting Maangchi's BBQ Beef Short Ribs today. I have successfully made these many times and I bet it will be an instant hit in your home too. The beef is just superb, similar or better than the ones you get at any great Korean restaurants. Do try this recipe, here is a video link about Maangchi Kim – she's amusing and at the same time, very modest too. Check it out! Recipe adapted from Maangchi.com Korean Styled BBQ Beef Short Ribs~Kalbi(Galbi) Ingredients 3.5 lbs (1.5kg) Beef Short Ribs (Korean-styled) Marinade 1 Korean Pear, peeled, cored, and diced 8 Cloves Garlic, peeled and smashed 1 Medium Yellow Onion, peeled and diced