Thursday, September 11, 2014

"KEEN-WAH" What?

Growing up, I literally ate rice, all day everyday. Which is not a bad thing, but it does tend to get hard when im trying to cut back on my carbs.

    However, Quinoa "KEEN-WAH" is a magical(not really magic) grain that not only helps substitute my white carb intake, but is high so a TON of different nutrients. I go in detail in my video


For anything new that i am adding to my diet, stir frying or "fried ricing" something is always the safe route for me. And in this case im using quinoa.  On top of that i am using bold korean flavors to give this dish bold flavors, but making it still healthy for ya :)

Ingredients:
2 cups of cooked quinoa
1 green onion
half a package of seasoned dried korean seaweed(optional)

Sauce(all according to your taste)
2 heaping TB of gochuchang paste
1/4 tsp sesame oil
1/2 tsp of soy saue
2 tsp of honey

1/4 cup chopped kimchi


For fried rice, you are welcome to add any vegetables you want. and any meat as well. This recipe is basically the "base" for you to grow and explore what kind of dish you exactly want.
The posibilities are endless







Wednesday, September 3, 2014

wait what, CHURROS?!



  • INGREDIENTS:

  • 1 cup water

  • 2 1/2 tablespoons white sugar

  • 1/2 teaspoon salt

  • 2 tablespoons vegetable oil

  • 1 cup all-purpose flour

  • 2 quarts oil for frying

  • 1/2 cup white sugar, or to taste

  • 1 teaspoon ground cinnamon


You want to get a pot and add, water, the 2 1/2 TB of sugar, salt, oil. Bring it a boil. 

Turn off the heat. and add the flour. A paste will form. 

Now if you have a pastry bag, you can pipe it to the hot frying oil. HOWEVER
DO NOT USE A REGULAR PLASTIC BAG. it was MY MISTAKE. the plastic bag bursted as i tried to pipe it into the oil


Instead, what you can do is divide the dough, on a cutting bored, and roll the shape out your self.  “make little snakes”
then add it to the oil


Fry them still it is golden brown, and add the cinnamon and sugar mixture. 



Thursday, August 7, 2014

the trick to delicious banana bread







Ingredients:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup oil
3 1/2 bananas, black ripe bananas
1 tsp vanilla extract

HIGHLY RECOMMEND USING
1/2 cup sour cream(optional, i didn't have any during my video, but this makes the bread EXTRA moist, reedit goes to the recipe by flour's bakery)
you would add this after the oil...it honestly makes is SOOOO good.


preheat at 350 F
bake for 45 min to an hour if using a loaf pan
if you used a pan like i did, it took about 30 min.


Video link:

    I grew up making banana bread. My mom would allow me the honors in SMASHING the bananas, and i must is still fun at the age of 21. 
    I learned the black banana trick from the tv show "mind of a chef", i was amazed that i never tried making the banana EXTRA ripe. 
it makes a huge difference in the flavor of the bread. 

Wednesday, July 30, 2014

Impromptu belly


I was slight weight iritated that i could not get my hands on a WHOLE slab of pork belly, and instead i got three sorry looking pieces. But hey, it was a perfect chance for me to experiment anyways, and at the end of the day it turned out great.
    though it does not look as appealing as it should, it taste just like it would if it was a whole slab.
i generously sprinkled chinese five spice on the pieces, and is to why they have that BBQ char appearence.

Now, i probably did not cook this the "proper" way, but it got the job done. I decided to cook it on a rack in the oven above some water. This way the heat will create steam, and the steam will hit the meat. This will slowly cook the meat allowing it to get soft and tender. In a way i wanted to mimic pit masters from the south, and how they "smoke" their pork. 

After the meat became soft and tender, i rasied the temperature to 500 F, to blister the skin. Then i decided to broil it instead. This was to blister the skin and get it to that "crackling" look.
hands down everyone's favorite part. 

This sure was a learning experience and i am glad i get to share it with you.
the video to how i did this is posted below, don't forget to subscribe and like :)


Video link:

Tuesday, July 22, 2014

PEANUT BUTTER JELLY TIME!



    Growing up i had A LOT of peanut butter and jelly sandwhiches...and probably so have you. Such a simple and satisfying dish, it is practically impossible to seriously screw it up.
but what really makes this extrememly easy sandwhich special is HOMEMADE peanut butter

You can make it creamy, crunchy, sweet, unsweet, and add any kinds of flavoring like cinnamon. 
I LOVE homemade peanut butter, it taste SO SO SO much better than that store bought stuff with all the nasty preservatives and hygronated oils (EW).

my video Link is posted down below:




Wednesday, July 16, 2014

You're saying, It is CANNED corn beef?!


It is natural to be a little skeptical when the subject is about "canned" meat.
But canned meat is not all that scary, for example Tuna, Spam. 
Canned meat, though is not fresh, is just a way we are able to preserve food without refrigeration. 

Corned Beef essentially is preserved meat. The process of "corn" is just another way to submerge something in a brine (salt, water, sugar etc) to preserve.  This method was done to a lot of items that were perishable, when refrigeration was not an option

Today corned beef is hailed upon on sandwhiches like the ruben or served with sauteed cabbage. 

Growing up i too, ate a lot of corned beef, CANNED corned beef.
In the phillippines canned corn beef is very popular just like spam, because it is cheap, easy, and filling. 

But if done right, this skeptical canned good can be turned into a delicious filling meal that no one would ever suspect is canned!

Below is my video showing you how to utilize cannd corn beef, into something magical ~<3

Gojuchang new york strip





    I recently purchased a tub of gojuchang. Gojuchang a korean fermented pepper paste, and is used in many of their dishes. If you love korean food, you probably..MOST likely have had gojuchang incorporated in your dish.
  
    Gojuchang is an excellent ingredient to have in your pantry especially if you are into experimenting in the kitchen. It has this bold, spicy, ketchup like quality to it.(but it does not taste like ketchup)


So, i decided to marinated some new york strip in a gojuchang marinade. I mix the pepepr paste with some seseme oil to give it a nutty flavor, and some honey for sweetness. I tasted the marinade and it needed a salty component, so i added about a teaspoon of soy sauce.
i added this marinade to the steak, and marinaded the meat for about 2 hours.

    I removed the excess marinade and pan seared the steak in a micture of oil and butter. The butter added the flavor and the oil prevents the butter from completely burning.
I pan seared the steak to an attempted medium rare, maybe a little more medium. But nonetheless
it was absolutely delicious.
The marinade gave the meat that extra "umami" flavor. It was supper savory, and great with a bowl of rice and a side of kimchi.