Korean Fried Chicken Recipe

May 9, 2010
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You might think that fried chicken is all about good Southern cooking. Well, you’re wrong. Ever since, fried chicken took over our lives, various countries have also started incorporating their own touches to this famous recipe.

Here’s an example from saveur.com.

Ingredients:

16 chicken wings

Canola oil, for frying

5 cloves garlic

2-inch piece peeled ginger

3 tablespoons soy sauce

3 tablespoons gojujang (Korean chile paste), or to taste (it’s spicy)

1 1/2 tablespoons rice vinegar

1 tablespoon Asian sesame oil

1 tablespoon honey

2⁄3 cup flour

1 tablespoon cornstarch

Procedure:

- Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a…

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Inside-Out Peanut Butter Chocolate Cups Recipe

May 9, 2010
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I am one of the few people who actually love Reese’s peanut butter cups. I’m not a fan of peanut butter, but combine them with chocolate and I am all yours. This recipe differs from ordinary peanut butter cups in such a way that the inner peanut crust found in Reese’s is placed outside this cup while the rich chocolate will act as filling.

This recipe is from Taste of Home.

Ingredients: (makes about 6 large cups or 12 mini cups)

For peanut butter shells

4 tablespoons butter, softened

6 tablespoons brown sugar

2 1/2 tablespoons peanut butter (creamy works best)

1/4 teaspoon vanilla

1 cup flour

For filling

1 cup confectioners’ sugar

2 tablespoons milk (I used whole milk)

1 tablespoon peanut…

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Country French Omelet Recipe

May 2, 2010
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I have always been a fan of Ina Garten’s work, and why stop now when I tasted how amazing this perfection she called Country French Omelet. Among many of Ina’s brunch recipes, this is the easiest and probably the tastiest of the lot. It has that familiar flavor associated with omelets but with the distinctive texture and aroma of fresh chives and potatoes.

This recipe is from Ina Garten’s Brunch Recipes.

Ingredients: (serves 2)

1 tablespoon good olive oil

3 slices thick-cut bacon, cut into 1-inch pieces

1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced

Kosher salt and freshly ground black pepper

5 extra large eggs

3 tablespoons milk

1 tablespoon unsalted butter

1 tablespoon fresh chives, chopped

Procedure:

* Preheat the oven to…

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Asparagus Now In Season

May 2, 2010
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Asparagus originated in Mediterranean and has been a perennial garden plant and a delicacy for close to 2,000 years. It is in season from April until June, and is characterized by their thick and tender stalks. They mostly grow up to six to eight inches and have long shoots and packed scales.

There are over 300 varieties of asparagus, but only twenty of those are edible. The most common kinds of asparagus are green and white asparagus. The other kinds of asparagus that can be eaten are those purple in color (smaller in size). When buying asparagus, look for those with firm and crisp stalks and full tight tips that are…

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Baba Ghanoush Recipe

May 2, 2010
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I’m not much a fan of Middle Eastern food, except for shawarma and kebabs. But this baba ghanoush dip is so good, I can’t help but teach you guys to make this.

The combination of lemon juice, olive oil and tahini makes this an absolutely satisfying dip for your grilled meats and vegetables.

Here’s the recipe from Cooks Illustrated.

Ingredients:

2 pounds eggplant (about 2 large globes), each poked uniformly over surface with fork to prevent bursting

1 tablespoon lemon juice

1 small clove garlic, minced

2 tablespoons tahini (choose a good brand)

1 tablespoon extra-virgin olive oil , plus extra for serving

2 teaspoons chopped fresh parsley leaves

Kosher salt

Freshly ground black pepper

Procedure:

- Light one chimney full of charcoal.…

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Dandelion Strawberyy Balsamic Onion Salad Recipe

May 2, 2010
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Usually, we use strawberries for desserts or some kinds of fruit dish, but isn’t it nice when we realize that we can actually mix them up with our regular balsamic salads?

Here’s a recipe from Carolyn Cope who writes Umami Girl and manages a CSA in New Jersey.

Ingredients: (serves 2)

2 tablespoons olive oil

1 medium red onion, sliced into 1/4-inch-wide rings or half moons

10 ripe strawberries, sliced

2 tablespoons balsamic vinegar, divided

1 bunch dandelion greens (about 4 ounces)

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Procedure:

- Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions…

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Cauliflower Cheddar Soup Recipe

May 2, 2010
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Since Holy Week is widely observed from where I come from, I decided to post a veggie dish for this post. The observation of Holy Week in most Catholic countries means we cannot eat red meat and chicken, so we have to adjust our palettes to tasteless veggie dishes.

Fortunately, this recipe—adapted from Moosewood Cookbook—is a perfect combination of vegetable and cheddar, which adds to the flavorful aroma and taste of this dish.

Ingredients: (4 to 6 servings)

1 large potato, peeled, and diced

1 large cauliflower, stems removed and florets separated

1 medium carrot, peeled and chopped

3 garlic cloves, peeled

1 1/2 cups onion, chopped

1 1/2 teaspoon salt

4 cups water

2 cups grated cheddar

3/4 cup milk

1…

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Chicken Afritada Recipe

April 26, 2010
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I have just eaten such a huge amount of chicken afritada, thanks to my aunt’s concern for my raging stomach. And now, I decided I should share this classic Filipino dish with most of you.

This recipe, which combines chicken with tomato sauce and potatoes, is from Filipino Recipes.

Ingredients:

1 kilo chicken, cut into pieces

5 pieces potatoes, peeled and halved

1 red onion, diced

1 head garlic, minced

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

2 chicken stock (broth)

1 cup tomato sauce

2 tablespoons of patis (fish sauce)

3 tablespoons of cooking oil

Procedure:

* In a cooking pot or wok, heat oil.
* Sauté garlic and onions.
* Add chicken and slightly brown.
* Pour the…

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Buttermilk Corn Muffins Recipe

April 26, 2010
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If you want something healthy and delicious, then you have found the right place to look for a calorie-less recipe for muffins. Corn muffins are usually the easiest to pair with salads and main meals. I always try to eat them with roasted chicken as I found they complement each other, no matter how weird that may sound to some of you.

Here’s a recipe from Big Oven.

Ingredients: (makes about 15 muffins)

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups low fat buttermilk

3 tablespoons vegetable oil

2 large egg whites, lightly beaten

Cooking spray

Procedure:

- Preheat oven to 425°F. Spray muffin tin(s) with…

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Beemster Cheese Casserole Recipe

April 26, 2010
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For those of you who don’t know, beemster is a kind of cheese that has an unfamiliar, rare and smoother texture than most other kinds of this dairy. They are mostly available starting April from the first milking of the cows, and they have a mild and one of the most delicious taste of cheeses ever.

This recipe is adapted from Pinoy Food Cravings.

Ingredients: (serves 2)

5 ounces Beemster Graskaas

2 tablespoons olive oil

3 onion, sliced in rings

1 tablespoon caraway seeds

freshly ground black pepper

4 slices of dark crusty bread

Procedure:

* Slice the cheese. Heat the olive oil in a frying pan and sauté the onion rings on medium heat for 6-8 minutes. Add the caraway…

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