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Showing posts from October, 2011

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 
 Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring


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 parsley bef

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 heat until

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 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 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 

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 Tbsp of vegetable

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 Extract 1 Tbsp

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 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 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 1 tsp Chopp

Sweet Corn Salsa

I picked up some fresh corn this week from my local grocers. I was surprised they were still on sale this time of year. Anyway, it was great as it allowed me to make this Sweet Corn Salsa. This salsa goes wonderfully well with corn chips, and it’s a great appetizer/side dish with grilled seafood or chicken. As always, fresh corn is the best option for this recipe; but, if it is not available in your area, just substitute with canned corn instead. Sweet Corn Salsa Ingredients

 2 Large Fresh Sweet Corns, husked, silk removed and steamed (about 5 to 6 minutes) 1 Small Red Pepper (Bell/Capsicum), seeded and finely diced 1 Red Chili
, seeded and finely sliced 1 Jalapeno, seeded and finely sliced 1 Large Tomato, seeded and finely diced 1 Clove Garlic, finely chopped
 ¼ Red or White Onion, finely diced 
2 to 3 Tbsp Chopped Fresh Coriander 4 Tbsp Orange Juice Juice of 1 Lime ¼ tsp Ground Cumin
 Sea Salt 
Freshly Ground Black Pepper

 Using a large, sharp knife carefully cut the kernel

Pop Tarts~Raspberry

These Pop Tarts are the current hit with my kids. It's incredibly simple to make and tastes fantastic! I used store-bought refrigerated pie crusts which worked well with their favorite jam or spread. We tried various jam flavors and peanut butter; in the end, we all agreed that the raspberry jam tasted the best. This is a fun taste experiment to do with your kids. Since Halloween is just around the corner, I thought it would be fun to use a pumpkin shape cookie cutter, and topped-off the tarts with some colorful sprinkles. So, do play with the different shapes and variety of jam when you are making this. Have fun! Pop Tarts~Raspberry Ingredients 1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature
 Raspberry Jam Egg Wash 1 Egg + 1 Tbsp Of Water or Milk, lightly beaten Lemon Glaze

 1/4 Cup Powdered/Confectioners’ Sugar

 About 1 Tbsp Fresh Lemon Juice
 Sprinkles (any flavor)
 Equipment 2 ½ to 3 inches Cookie Cutter (any shape) Baking Sheet, lined with parchment paper

Espresso Chocolate Bars

Recently, I have been experimenting my energy bars with an array of different flavors just for fun. I love coffee and so, I thought it would be great to incorporate some espresso into the bars. A little caffeine zing would go down well with these energy bars, right? Well, it worked, and I am loving it! These Espresso Chocolate Bars are my favorite pre-workout snacks now. The bars consist of Medjool dates, dried cranberries, tart cherries, hazelnuts, almonds, cocoa powder, coconut, sea salt, vanilla, and finely ground espresso. If you like coffee, do try this recipe! Raw Energy Bars~Chocolate Espresso Ingredients

 2 Cups (280g) Raw Hazelnuts
 ½ Cup (60g) Raw Almond (without skin) 1 Cup (150g) Moist Medjool Dates, pitted and chopped 1 Cup (140g) Unsweetened Dried Cranberries 1 Cup (160g) Tart Cherries 1 Cup (100g) Cocoa Powder 1 Tbsp Ground Espresso
¼ tsp Sea Salt
 ½ Cup (40g) Unsweetened Shredded Coconuts
 1 Tbsp Vanilla Extract 1 to 2 Tbsp Cold Water

 Equipment: Food Processor
11 ½