28 November 2009

Kue Keranjang (Basket Cake) Nian Gao - Tii Kwee Recipe for Chinese New Year

pictures of http://www.detikfinance.com

Kue Keranjang is also called as Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian lips style, it was called Kue Keranjang Because of the wrapper are made from bamboo that named Keranjang.Kue Keranjang is cake that made from glutinous flour and sugar. It has elastic and sticky texture. This kind of cake is a special cake for Imlek Celebration (Chinnese New Year),everywhere Chinese people celebrating their new year. Kue keranjang used to use as an offering for spirit, six days almost to imlek new year (Jie Sie Siang Ang) until the day of imlek. As an offering for spirit, this cake should not be eaten until Cap Go Meh Day ( 15 Days after Imlek Day).

People believe that the cake was given for satisfying Dewa Tungku suppose to deliver the report to the Heaven King (玉皇大帝,Yu Huang Da Di). Beside that, Its shape was round that mean the unity of the celebrator family is still going on, keep on peace and having spirit for facing the new year in front of them.

Kue Keranjang is produced in many town, like Bogor and Yogyakarta in Indonesia.

The Origin of the Name

Kue keranjang has originally named as Nien Kao or Ni-Kwee or Yearly Cake (Seasonal Cake) because the cake are only made once a year at the almost periode to Imlek (Chinnese Lunar New Year). In East Java, this cake was named as Kue Keranjang because of the wrapper is made from keranjang with a little hole in the middle. In West Java, it was named as China Cake for confirming the origin of the cake is China, but some references are call China Cake Because of the producer are Chinnese (In Indonesia Familiarly call as Tionghoa).

Tee Kwee, In Hokkian style, is Sweet Cake and People are used to guess about the taste.

Ingredients and How to Make Kue Keranjang:
For the measurement, depend on you.
  • Glutinous Flour and Granulated Sugar. Glutinous Flour is made self from hard pounded and sifted of glutinous rice, and make sure that the flour is truly soft.
  • Make A syrup from the granulated sugar
  • Mix well the Flour and the syrup, then let it for 10 days.
  • After 10 days, add syrup again to the dough until the dough is not solid
  • Prepare some baskets with diameter from 8 to 10 cm, sheeted with smoked banana leaf (faded leaf)
  • Pour the dough into these baskets, and steam for about 9 hours
  • Wrap the cake with banana leaf and store it well. Kue Keranjang can be store from Six Months to a year without a decreasing of the quality.
Serving Suggestion :

  • 1st Suggestion: Choose the Solid one of the cake, peel the taro or sweet potato, slice its into medium pieces (cake and taro/sweet potato), press cake and taro/sweet potato, then dye it into dough of wheat flour, fried well.
  • 2nd Suggestion : Choose the Solid one of the cake, slice thin, wrap it by banana leaf, fill it with 2 tablespoon of coconut milk and pandan leaf, steam it well
  • 3rd Suggestion : Choose the Solid one of the cake, slice it in medium size, dye it into dough of wheat flour and egg, fried well
  • 4th Suggestion : Steam the cake mildly, slice it thin or medium depend on you, then mix them with grated coconut, if you like salty taste, pour salt into the cake.

27 November 2009

Nasi Goreng Pattaya Recipe

picture of http://en.wikipedia.org

Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce, cucumber, and/or keropok. The name comes from Pattaya, Thailand. A similar dish exists in Japan, and is called Omuraisu (from the English words omelette (Omuretsu) and rice). It is a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette. (Quoted from Wikipedia).

Ingredients :
  • 2 cups of cooked rice (prefer cold overnight rice)
  • 1/2 cup of green peas
  • 1 piece of chicken breast - cut small
  • 1 carrots - cubes
  • 1/2 cup of red or yellow peppers - cut small
  • 2 small chillies - finely chopped
  • 2 shallots - finely slice
  • 2 cloves garlic - finely chopped
  • 2 tbsp of tomato ketchup
  • 2 tbsp of fish sauce
  • salt and pepper to taste
  • 2 eggs - beaten (for omelet)
  1. Heat up frying pan with a bit of oil. Add in shallots and garlic and stir fry until lightly brown and fragrant.
  2. Add in chicken, carrot, pea, peppers and chillies and stir fry for 2 minutes. Make sure the vegetables is soft and the meat is cooked.
  3. At this point add in the rice. Continue to stir fry until all ingredients are thoroughly mix. Add in ketchup, fish sauce, salt and pepper to taste to taste.
  4. Fry for another 2 minutes and check seasoning. Dish out and set it a side.
  5. In clean non-stick pan brush a bit of oil to it. Make the omelet and flip it over once the bottom side is lightly brown.
  6.

Starbucks, Outrageous Oatmeal Cookies Recipe

picture of http://www.allthingsheartandhome.com

Ingredients :
  • 1 1/2 cups old-fashioned rolled oats (not-quick-cooking)
  • 1/2 cup all-purpose flour
  • 1/4 cup dark raisins
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons dark raisins (topping)
  • 4 tablespoons golden raisins (topping)
Methodes :
  1. Preheat oven to 350 degrees
  2. Blend together oats, flour, raisins, cranberries, baking powder, baking soda and salt; set aside
  3. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined
  4. Gradually add oat mixture; beat until combined
  5. Combine raisins for topping in a separate bowl and set aside
  6. Drop dough by rounded tablespoonfuls, 2" apart onto two baking sheets
  7. Place 1 mounded teaspoon of raisins on top of dough
  8. Bake until cookies are golden brown but still soft, 12-16 minutes
  9. Cool for 5 minutes on sheets and then transfer cookies to a wire rack to cool completely
  10.
Nutrition Facts of Starbuck's Outrageous Oatmeal Cookie :

Servings: 1 = 89 g
  • Calories 370
  • Sodium 170 mg
  • Total Fat 14 g
  • Potassium 0 mg
  • Saturated 8 g
  • Total Carbs 56 g
  • Polyunsaturated 0 g
  • Dietary Fiber 3 g
  • Monounsaturated 0 g
  • Sugars 36 g
  • Trans 0 g
  • Protein 5 g
  • Cholesterol 65 mg
  • Vitamin A 0%
  • Calcium 4%
  • Vitamin C 0%
  • Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Read More >>

26 November 2009

Pempek Palembang (Pempek Cake) Mpek-Mpek Recipe

picture of www.resepmasakan.net

Pem­pek Palem­bang is known as pub­lic food. We can find it when it was offered in a restau­rant nicely, ped­dled on a push­cart, or car­ried around a slum. Cer­tainly, there is a pem­pek seller in a school’s can­teen as weell, . As, It’s not only easy to make but also it can be enjoyed in every sit­u­a­tion as sweet. It con­sists of sev­eral vari­a­tions and appear­ances. They are pem­pek kapal selam, pem­pek lenjer, pem­pek ada’an, curly pem­pek, and pem­pek pistel.

  • 300 g flesh of Span­ish mack­erels, grinded
  • 100 cc warm water
  • 1 tsp salt
  • 200 g sago palm flour
  • 100 g wheat flour
  • 6 eggs, broke into a bowl


  • 750 cc water
  • 5 cloves gar­lic, crushed
  • 5 chilies, chopped
  • 1 tbsp soy sauce
  • 150 g sugar
  • 150 g brown sugar
  • 1 tsp salt
  • 3 tbsp vinegar
  • 2 cucum­bers cut into cube sized pieces
  • 100 g wet noodles
  • 150 g dried shrimps, grinded


  1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour lit­tle by lit­tle while mix­ing until it is mixed.
  2. Form it oval (about 75 g); make a hole in the mid­dle by point fin­ger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
  3. Boil some water and put pem­pek one by one. Wait pem­pek until it floats at the sur­face. Take them out and drained.
  4. Soup: Boil some water. Put in gar­lic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was sol­u­ble. Fil­ter the dregs. Add vine­gar and mix it.
  5. Fry pem­pek in much oil enough. Take them out and drain when they are brownish.
  6. Serv­ing: Cut fried pem­pek into bite sized pieces and put in a plate. Add noo­dles and cucum­bers above them and pour the soup. Pem­pek kapal selam is ready to be offered.
  7.

23 November 2009

How to Cook a Rendang

picture of http://www.squidoo.com

Do you know rendang? It makes a startling change from the old Irish stew that hangs around in my childhood memories. I don't know if the alleged Irish stew was ever eaten in Ireland, they probably get stuck into rendang themselves in the Emerald Isle.

Rendang is a mild meat curry served mainly in Malaysia, Indonesia, and Singapore, spiced up with galangal root, lemongrass, kerisik, lime leaves, and coriander seeds.

The authentic rendang recipe calls for kerisik but, here in Australia, I use a tin of coconut milk. (Coconuts don't grow on trees in the south of the continent). It may not be 100% authentic but the taste is absolutely superb and, with thelemongrass and lime to lift the flavour, it's always a big hit with family and guests. Read More >>

Bul-dak (Hot & Spicy Chicken) Recipe

picture of http://www.trifood.com

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term "bul" means "fire" in Korean and "dak" is chicken, so it can get quite spicy in taste.

Recipe Ingredients: Chicken Preparation

  • 6 chicken drum sticks (de-boned) or 2 chicken breasts
  • 2 tbsp of soy sauce
  • 1 tbsp of sugar
  • 1 tbsp of traditional corn syrup (substitution honey)
  • 2 tbsp ‘cheong ju (clear rice wine similar to Japanese sake)
  • 1 stalk of green onion
  • Black pepper ground to taste
  • Olive oil
  • Roasted sesame seeds (optional)
Recipe Ingredients: Marinating Sauce

  • 3 tbsp kochukaru (Korean chili powder)
  • 2 jalapenos (substitution chili pepper)
  • 1/2 cup of Korean pear (substitution Asian pear)
  • 1/4 of onion
  • 3 cloves of garlic
  • 2 tbsp of soy sauce
  • 1 tsp of spicy yellow mustard
  • 1 tbsp of sesame oil
  • 1 tbsp of sugar
  • 1 tbsp of ‘mul yut’ (substitution honey)
  • 2 tbsp of soy sauce
  • 1 tbsp of sugar
Cooking Directions :

  1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
  2. In a large bowl, mix chicken with soy sauce, sugar, mul yut, cheong ju and ground pepper.
  3. Marinate in refrigerator for 30 minutes
  4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use
  5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion
  6. Take out chicken only and leave excess ingredients in frying pan or skillet
  7. In a large bowl, thoroughly mix chicken with blended sauce from step 3
  8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat
  9. Serve hot on plate
  10. Sprinkle chopped green onions for garnish
  11.

19 November 2009

Desserts Baklawa Recipe

picture of http://www.baklawaonline.com

Baklawa is a traditional Egyptian recipe for a classic desert of file (phyllo) pastry sheets filled with a walnut centre that's soaked in a sugar-based syrup before serving. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Baklawa.
No, the name isn't a typo. Baklawa is the Egyptian version of the dessert typically known by the Greek name of Baklava. However, whereas the Greek version uses honey for the syrup the Egyptian version uses sugar and omits almonds from the pastry.

  • 280g walnuts, finely chopped
  • 200g sugar
  • 400g ghee (clarified butter)
  • 2 tsp ground cinnamon
  • 1 tbsp orange blossom water
  • 1 packet filo (phyllo) pastry (about 450g)
For the Syrup (Sharbat):
  • 400g sugar
  • 250ml water
  • 2 tbsp lemon juice
  • 2 tbsp orange blossom water
  1. Combine the walnuts, sugar, 50ml of the ghee, ground cinnamon and orange blossom water in a bowl and set aside.
  2. Meanwhile, use some of the remaining ghee to grease a baking pan (about 30 x 22cm). Take a sheet of the filo pastry and place on the bottom of the baking dish then brush well with melted butter. Add the next sheet of pastry and brush with the ghee. Repeat the process until half the pastry has been used up. Turn the nut mixture on top of the pastry and spread evenly.
  3. Now add the first sheet of the remaining pastry and brush the top with ghee. Again, repeat the layering process until all the pastry has been added.
  4. Transfer any remaining ghee to a pan and heat gently to warm before pouring over the top of the pastry stack. Using a sharp knife, carefully cut the pastry stack into 5cm squares or diamonds. Transfer to an oven pre-heated to 200°C and bake for 5 minutes before lowering the temperature to 150°C and bake for a further 40 minutes, or until the top and sides of the baklawa are a pale golden brown.
  5. In the meantime, prepare the syrup. Combine the sugar and water in a pan over medium heat and cook, stirring constantly, for 10 minutes, or until all the sugar has dissolved. Take off the heat then stir-in the lemon juice. Return the pan to the heat and bring to a boil. As soon as the syrup has begun to boil take off the heat and stir-in the orange blossom water then set aside to cool until the pastry is ready.
  6. As soon as you remove the pastry from the oven spoon the syrup solution over the top then set aside to cool before cutting into serving portions.

Fish Course Abenkwan (Palm Oil Soup) Recipe

picture of http://myafrica.allafrica.com

Abenkwan (Palm Oil Soup) is a traditional Ghanain recipe for a classic red palm oil stew with fish, okra, tomatoes and onions. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Palm Oil Soup (Abenkwan)

  • 500ml red palm oil (you can substitute 500ml groundnut oil + 2 tbsp paprika for colour but not flavour)
  • 180g onions, chopped
  • 1 hot chilli (eg Scotch bonnet, pounded to a paste)
  • 350g tomatoes, chopped
  • 300g okra, sliced
  • 1 medium aubergine (eggplant) cut into chunks
  • 450g fish (or crab meat or a mix)
  • 1/2 tsp salt
Add the palm oil to a large stewing pot, bring to a boil over high heat and cook for 10 minutes. Add the onions and the chilli and cook for a further 5 minutes. Reduce the heat then add the remaining ingredients. Stir to combine then reduce to a low simmer, cover and cook gently for 2 hours, stirring occasionally.
Serve on a bed of rice.

Cookies from Zimbabwe

picture of http://www.recipezaar.com

Ingredients :
  • 10 tablespoons butter
  • 1/4 cup sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon ground nutmeg
  • 1/4 cup honey
  • 1 egg
  • 1 cup finely grated raw sweet potato
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Lemon Glaze :
  • 1 teaspoon butter
  • 1-2 teaspoon lemon juice
  • 1 1/2 cups powdered sugar
  • 1 tablespoon water
Directions :
  • Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
  • In separate bowl. sift flour, baking powder, baking soda and salt.
  • Add it to the first mixture and blend well.
  • Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.
  • Bake at 350 degrees for 7 minutes.
  • To make glaze, use a wooden spoon to combine all ingredients in glass container until smooth.
  • Add more water by the drop until glaze is easy to spread on cooled cookies.
  •

17 November 2009

Gaucho Barbecue Recipe

picture of http://www.cookbrazil.com

Ingredients :

  • 10 lb of fine quality cuts of beef, lamb, veal, ribs, etc.
  • ½ cup of salt
  • 6 mashed cloves of garlic
  • 3 cups of water
Methode :
  • Set the fire and be sure the coals are bright before putting on the meat.
  • Assemble meat cuts on metallic skewers and set on the grill. Turn skewers frequently. When the meat begins to brown, make a salty liquid dissolving the salt in the water with the garlic and baste the meat with it.
  • Cuts with more fat are the best for charcoal grilling.
  • It takes about 1 hour above the fire.
  • In the south of Brazil they really cook about 3 feet surrounding the fire and the skewers are placed on the floor around the open fire. But doing in this traditional way they spend the whole afternoon to cook and eat. This way takes about 6 hours to cook, but you go slicing the outer layers as they become done.
  • Barbecue in Brazil is an event, people eat slowly small slices as the meat gets done. So we may slice a piece and eat along with a beer. Then another slice, another beer. And doing that a barbecue that you are invited for lunch can finish by 6pm or later.
Serve :
  • Cut slices from outside and serve. Keep meat warm on the grill while not serving. Always baste the meat waiting on the grill with the salty liquid to keep it juicy and fresh.
  •

Brazilian Style Kabobs

picture of http://www.cookbrazil.com


  • 1 lb of beef tenderloin
  • 2 tbs of olive oil
  • 2 tbs of lemon juice
  • 2 tbs of chopped onion
  • ½ lb bacon
  • 16 wood skewers
  • Salt and ground pepper
Methode :
  • Cut beef tenderloin into ¾ inch cubes.
  • Marinate in olive oil, lemon juice, onion, salt and pepper for 2 hours.
  • Soak wood skewers in water for 2 hours.
  • Cut bacon in squares and assemble alternating bacon and beef squares on skewers.
  • Grill as usual.
Serve :
  • Traditionally, Brazilians roll kabobs over manioc flour (farofa) after cooked and serve.
  •

Bonket (Dutch Almond Pastry)

Ingredients :
Crust :
  • 3/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
Almond Layer :
  • 1/2 cup sugar
  • 1 teaspoon almond flavoring
  • 3/4 cup pure almond paste, cut into very small pieces
  • 1 pinch salt
  • 2 tablespoons butter, melted
  • 1/2 cup pecans or walnuts, chopped (or more if desired)
Topping :
  • 1/4 cup powdered sugar
  • 1 pinch salt
  • Water, to thin
Directions :
  1. CRUST : Cream butter and sugar; stir in egg and vanilla. Add flour and salt. Press into 9x13" pan.
  2. ALMOND LAYER: Beat eggs with sugar; add butter, almond paste and flavoring. Mix until as smooth as possible. (Almond paste is difficult to break down.) Pour over bottom layer. Sprinkle with chopped nuts. Bake about 25 minutes at 325 until firm and slightly browned.
  3. TOPPING : Sift sugar and mix in salt. Add just enough water to thin to a pourable consistency. Drizzle topping over bonket while still hot. Cool completely before cutting into squares.
  4. For Nutritional Facts,

Dutch Vandermint Torte With Vandermint Coffee Frosting

Ingredients :

  • 3/4 cup butter, 180 ml
  • 1 7/8 cups brown sugar, 470 ml
  • 3 eggs, well beaten
  • 1/2 cup boiling water, 125 ml
  • 1/4 cup mint chocolate liqueur, vandermint 60 ml
  • 3 ounces bittersweet chocolate, 80 g
  • 2 1/4 cups pastry flour, 560 ml
  • 1 1/2 teaspoons baking soda, 8 ml
  • 3/4 teaspoon baking powder, 4 ml
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk, 180 ml
  • 1 cup butter, at room temperature
  • 4 1/2 tablespoons confectioners' sugar or icing sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons diluted instant coffee (or 1 tablespoon diluted instant coffee and 1 tablespoon vandermint liqueur)
  • 1/3 cup light cream, 80 ml
  • 1 cup granulated sugar, 250 ml
  • 1 ounce bittersweet chocolate, 30g
  • 1 tablespoon mint chocolate liqueur, vandermint 15 ml
  • 1/2 teaspoon instant coffee, 3 ml
  • 1 tablespoon hot water, 15 ml
  • 2 tablespoons butter, 30 ml
Directions :
  1. CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
  2. Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
  3. Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
  4. Bake in a preheated 350°F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
  5. FOR THE FILLING: Beat the butter with the confectioners’ sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
  6. VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
  7. International Family Favorites Ron Kalenuik.
  8. For Nutritional Facts Information

Dried Pollack Soup (Bugo Gook) Recipe

picture of http://koreanfood.about.com

Ingredients :

  • 1 cup dried and shredded pollack, cut into 1 inch strips
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • 5 cups water
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 or 3 Chinese leeks or scallions, cut into 1 inch strips

Methode :

  1. Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
  2. Add 5 cups of water and salt and bring up to a boil.
  3. Reduce to simmer for about 10 minutes.
  4. Blend beaten egg and scallions together.
  5. Drizzle egg and scallion mixture slowly into soup, stirring gently in the same direction.
  6. Take off heat after a couple minutes.
  7. Adjust to taste with salt and black pepper. Read More >>

Japchae (Transparent Noodle with Beef and Vegetables) Recipe

picture of http://www.koreanrestaurantguide.com

  • 1 pack transparent noodle (dangmyun) - (soaked in hot water for 30 minutes, drained)
  • 1 medium onion, thin sliced
  • 1/2 carrot, thin julienne
  • 1 bunch spinach, blanched, cut into 3 inches
  • 10 oz thin slice beef
  • 5 green onions, cut in a bias
  • 7 shiitake mushrooms, rehydrated, thin sliced
  • oil to saute
  • salt and pepper
  • 2 tbsp sesame seeds
Beef marinade:
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1/4 tsp pepper
  • 1/2 tsp sesame seeds
Shiitake marinade:
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
Noodle seasoning:
  • 1 and 1/2 cup water
  • 1/4 cup sugar
  • 2 tbsp soy sauce
  • 4 tbsp vegetable oil
Methode :
  1. In a non stick pan, add oil and saute vegetables.
  2. All ingredients have to be cooked separately.
  3. To use the same pan, start with light color vegetable.
  4. An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
  5. The vegetables don't have to get any color, just need to be softened.
  6. Saute and move to a big bowl to cool a little bit.
  7. Put a non-stick wok or large pan on a medium heat.
  8. Add dang myon seasoning, pour in dang myon.
  9. Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water. Read More>>

Pajeon (Green Onion Pancake) Recipe

picture of http://www.koreanrestaurantguide.com


  • 1 bunch green onion - cut in a bias,
  • 1/2 onion - thin slice
  • 1/2 carrot - thin julienne
  • 1/4 lb shrimp* - chopped
  • 1/4 lb bay scallops* - chopped
  • 1/4 lb clams* - chopped
  • 1/8 lb squid* -chopped
(*You can substitute to any seafood.)

For batter:
  • 1 cup water (3-4 tbsp more)
  • 1 cup flour
  • 1 egg
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp dwen jang (Korean bean paste)

Soy dipping sauce:
  • 3 parts soy sauce
  • 1 part rice vinegar
  • Some chopped green onion

In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture. Combine all vegetables and seafood into a batter and mix well. Read More >>

10 November 2009

Hanoi Bun Bao

Ingredients :

1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded

Marinate with:

  • 2 tablespoons soy sauce
  • ½ thumb ginger julienned
  • 3 cloves of garlic
  • 2 tablespoons water
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil
Methode :
  • ½ lb. Dry roasted peanuts smashed in mortar and pestle
  • bean sprouts - 1 lb.- blanched in hot water
  • ½ head lettuce chopped
  • herbs - basil, cilantro, mint - ½ cut each
  • 2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put :

  • herbs
  • lettuce
  • bean sprouts
  • meat
  • peanuts
  • fried onions
  • add Nuoc Mam Cham sauce

Hue Stuffed Pancake Recipe

Ingredients :

  • 5 tablespoon Oil (for frying)
  • 2 Eggs
  • 55 g Seasoned flour
Pancake Batter :

  • 85 g Rice flour
  • 1/4 Salt
  • 3 Eggs, beaten
  • 125 ml Coconut milk
Pancake Filling :

  • 7.5 g Ginger, chopped
  • 1 clove Garlic, chopped
  • 15 ml Soy sauce
  • 125 ml White sauce
  • 145 g Crabmeat
  • 85 g Mushrooms, chopped
  • 30 g Green onions (scallions), chopped
  • 30 g Bean sprouts
  • 1/4 Salt
  • 1/4 Pepper
Method :

Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.

Heat a little in an 8 in nonstick frying pan, add enough batter to coat the bottom. Make pancakes in the usual manner until all batter is used. Blend ginger, garlic, soy and white sauces. Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste. Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn't escape. Carefully roll each pancake in seasoned flour then in remaining beaten egg. Deep fry until golden. Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper. As a variation, use thinly rolled puff pastry or dough instead of pancakes. Pancakes can also be filled and served without deep frying. Read More >>