Samgyetang - Ginseng chicken soup

Samgyetang - Ginseng chicken soup

Samgyetang (Korean pronunciation:[samɡjetʰaŋ])is a variety of guk or Korean soup, whose main ingredients are a whole young chicken and Korean ginseng. The dish's name literally means "ginseng chicken soup", so sometimes is called as such in English. Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.

Info by Wikipedia

Ingredients

* Half medium size chicken
* 1 quarts cold water or add enough water to cover chicken.
* 4 red dates (Chinese or Korean jujubes)
* 1 fresh or dry ginseng rootlet
* 1/2 inch fresh ginger
* 5 Garlic cloves, peeled
* 3 Chestnuts
* 1/2 green Onion, chopped
* Ground black pepper, salt and sugar
* Red pepper, thinly sliced as a garnish.

How to make Samgyetang - Ginseng chicken soup

1. Place poultry in a heavy pot and cover with water. Bring to a full boil over high heat, skimming oil and foam as needed.
2. Reduce heat to medium, add ginger slices to the pot. Cover and cook for one hour.
3. Remove the ginger. Add garlic, dates, chestnuts and ginseng rootlet. Cook for an additional thirty minutes, adding water as needed to maintain 1/2 the original volume.
4. Pour onto serving bowls, top up with chapped green onion and thinly sliced red pepper. Serve hot. Adding salt and pepper to taste.

Side dish for Ginseng chicken soup

How to make Celery and imitation crab salad

Slice celery and imitations crab. Combine celery, crab, minced garlic, slat, sugar, vinegar, roasted sesame seeds in a large bowl. Mix well. Place onto serving dishes, top up with thinly sliced red pepper. Serve cold.

Homemade Fish Cakes

Homemade Fish Cakes

If you like crab cakes, you're probably going to love fish cakes just as much. Enjoy this homemade fish cakes recipe.

Ingredients

* 1 medium size cuttlefish
* 1 large fillet of skinless thick whitefish
* 1/2 yellow onion, chopped
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 orange bell pepper, chopped
* 1/2 small carrot chopped
* 1/2 cup canned corn
* Approximately 1 cup flour
* 1 egg, beaten
* Cold water
* Ground black pepper, Salt and sugar
* About 1 cup oil for frying (peanut, canola, or other vegetable oil)

How to make fish cakes

1. Clean the cuttlefish, removing the beak, eyes and quill; discard the insides. Peel off the skin and chop the flesh into small pieces. Place in a mixing bowl.
2. Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.
3. Combine cuttlefish, whitefish and next 9 ingredients (onion through sugar) in a large mixing bowl. Mix well (don't worry if the fish falls apart).
4. Now, using your hands or two spoons, make small patties or cakes. If cakes won't stay together because they are too wet, add a little flour. If cakes won't mix together because they are too dry, add a little cold water.
5. Pour oil into a work or frying pan, about 1 inch deep. Turn heat to medium-high. Oil is hot enough when bubbles begin to rise from the bottom of the pan. Test it by dipping the edge of a fish cake into the oil - if it sizzles and begins to cook, the oil is ready.
6. Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil.
7. Serve hot.

Tips: You can also cut cake into bite-sized pieces.

Chicken and Yam Porridge

Chicken and Yam Porridge

Yams are high in Vitamin C, dietary fiber, Vitamin B6, potassium, and manganese; while being low in saturated fat and sodium. Vitamin C, dietary fiber and Vitamin B6 may all promote good health. Furthermore, a product that is high in potassium and low in sodium is likely to produce a good potassium-sodium balance in the human body, and so protect against osteoporosis and heart disease. Chicken and yam porridge is a great combination.

Ingredients

* 1 small size chicken (for chicken broth)
* 2 quarts cold water or add enough water to cover chicken.
* 1 tablespoon sea salt
* 1 tablespoon sugar
* 5 Garlic cloves, peeled
* 1 quart cold water
* 1 cup of brown rice
* 1 cup of jasmine rice
* 1/2 cup of sushi rice
* 1.5 pounds yam
* 1/2 green Onion, chopped
* Ground black pepper
* Salt and sugar, to taste
* Red pepper, thinly sliced as a garnish.

How to make chicken and yam porridge

1. Place next 5 ingredients (chicken through garlic) in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat to a gentle boil. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Refrigerate for 8 hours or overnight. Skim fat from surface.
3. Wash yams and cut into 3 inch sections and soak in cold water.
4. Place rice, some shredded chicken and yams in pot. Add water, chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.
5. Add salt, ground black pepper and sugar to taste.
6. Pour onto serving bowls, top up with chapped green onion and thinly sliced red pepper. Serve hot.


With side dish : Canned tuna, pickled jalapeno in soy sauce, stir fried dried anchovy

With Water Kimchi

Tips

Instead of yam, you can add Asian sweet potatoes.

Shrimp and pineapple fried rice

Shrimp and pineapple fried rice

What to do with leftover rice? Don't worry. Make some fried rice. A great way to use up leftover rice, this quick fried rice cooks up with shrimp, canned pineapple, eggs, soy and Thai sweet sauces.

Ingredients

* 6 frozen uncooked medium shrimp, tail on, headless, peeled & deveined
* 8 rings canned pineapple, drained
* 2 eggs
* 1/4 cup peas
* 1/2 carrot, finely chopped
* 1/2 yellow onion, chopped
* 1 green onion, white and green sections
* 2 tablespoons cooking oil for stir-frying, or as needed
* 1 teaspoon minced garlic
* 2 cups cold cooked rice, scented jasmine or basmati
* 1 tablespoon light soy sauce or to taste
* 1 teaspoon fish sauce
* 1 teaspoon Thai sweet sauce
* 2 tablespoons, raisin
* 2 tablespoons, dry-roasted peanut
* Salt and sugar, to taste

How to cook shrimp and pineapple fried rice

1. Run the frozen shrimp under warm running water, pat dry with paper towels. Cut the shrimp in half if desired.
2. Cut the pineapple rings into wedges.
3. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.
4. Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into cubes, and save for later.
5. Add the oil as needed. When the oil is hot, add the garlic and stir-frying until lightly browned, then add the onion. Stir-fry for 1 minute, then add the chopped carrot and peas.
6. Add the pineapple and the shrimp. Stir-fry until the shrimp turn pink and are cooked through.
7. Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny.
8. Add raisin and peanut and stir-fry briefly.
8. Stir in the soy sauce. Stir in the fish sauce and Thai sweet sauce and sugar.
9. Add cooked eggs and mix well.
10. Taste and adjust the seasoning if desired.
11. Stir in the green onion or use as a garnish. Serve hot.

Tips for Thai sweet sauce

You can use Thai sweet chili sauce or Thai Sweet Plum Sauce(Nam Jim Bui).

Eggplant with Pork

Eggplant Recipes

Appetizers to entrees, Eggplant is popular around the world. Eggplant is native to India. It has been cultivated in southern and eastern Asia since prehistory. Different varieties of the plant produce fruit of different size, shape and color, especially purple, green, or white. There are even orange varieties. A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia.

Eggplant is perfect for simple, creative, delicious dishes. Exotic in taste and texture, eggplant can be prepared in a variety of different ways. From oven roasting to grilling eggplant can be a staple in any diet. Eggplant is low in saturated fat, Sodium, and cholesterol. And also it is high in Dietary Fiber, folate, potassium, manganese, vitamin C, vitamin K, thiamin, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus and copper. The nutritional value and health benefits of eggplant makes it ideal for maintaining optimum health and weight loss. Don't include too many eggplants in your diet if you're interested in weight gain.

Ingredients

* 2 Chinese Eggplant (Asian Eggplant), cut cubes about 1 inch thick.
* 1/2 pound ground pork
* 1 tablespoon cooking oil
* 2 garlic clove, minced
* 1 fresh red chili, minced
* 1 sliced green onions
* 1 tablespoon soy sauce
* 1/2 tablespoon fish sauce
* 1/2 tablespoon red chili powder
* 1 tablespoon sugar
* 1/2 cup chicken stock
* 1/2 cup of water
* 2 tablespoons spicy lime sauce
* Ground black pepper

How to cook

1. Heat oil in a wok or saucepan over high heat. Add garlic and cook
until lightly browned. Add pork, soy sauce, fish sauce, chili powder and sugar. Stir-fry until cook.
2. Add eggplant and stir-fry until eggplant get soft. During stir-frying add 1/2 cup of water instead of cooking oil.
3. Add chicken stock and 1/2 cup of water and bring to a boil. Add spicy lime sauce, half of red chili and half of green onion. Mix together gently.
4. Season with salt and pepper.
5. Garnish with half of green onion and half of red chili on before serving.

Tips for Spicy lime sauce

2 Garlic cloves, peeled
1 red chili, chapped
1/2 cup of water
2 tablespoons fish sauce
Juice of 1 medium lime
3 tablespoons sugar
Combine garlic, chilies and the water in a blender or food processor and liquefy. Combine fish sauce, limejuice, sugar and chili-garlic mixture in a small bowl. Stir to dissolve sugar.

Homemade Chicken Noodle Soup

Let’s make some “Homemade Chicken Noodle Soup". Homemade soup is way better than canned. Canned soup also can be high in sodium unless you buy low sodium canned soup. However, low sodium canned soups are not tasty and might be high in fat. It's easy to make your own soup.

Cooking Tips:

Making homemade soup is a great way to get more vegetables into your diet. You can add whole-grain products such as wild rice and barley in soups.

Ingredients

*1 1/2 cups shredded cooked chicken
* 4 cups chicken stock, homemade or you can buy chicken broth
* 1/2 yellow onion, diced
* 1/4 carrot, diced
* 3/4 cup diced celery
* 3 garlic cloves, minced
* 2 ounces dried egg noodles, cook according to directions on package
* Kosher salt and freshly ground black pepper
* 1 rosemary leaves

How to cook

1. Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat.
2. Add chicken, onion, carrot, celery, and garlic. Lower heat and simmer for 2 minutes.
3. Add noodles and cook 5 more minutes.
4. Remove from heat and add salt and pepper, to taste.
5. Serve with rosemary leaves if desired.

Spicy Korean Pork Barbecue

Do you want to make this? Looking for the recipe?
You've come to the right place. “Spicy Korean Pork Barbecue” (Korean named this dish as “Daeji Bulgogi) is really popular nowadays. This dish is really easy to make at home and tastes great.

Cooking Tips:

If this is a little spicy for you, don't worry. You can remove "1/2 teaspoon crushed red pepper" and reduce "1 1/2 tablespoons gochujang (Korean condiment)" to "1/2 tablespoon" and add more sugar and soy sauce.

Ingredients

* 1 pound pork tenderloin, trimmed
* 2 tablespoons brown sugar
* 1 tablespoons soy sauce
* 1 1/2 tablespoons gochujang (Korean condiment)
* 1 teaspoon minced peeled fresh ginger
* 1 teaspoon sesame oil
* 1/2 teaspoon crushed red pepper
* 3 garlic cloves, minced
* 1 green Onion, chopped
* 1/2 yellow Onion, sliced
* 1/2 cup of sprite
* Ground black pepper
* Roasted sesame seeds
* Cooking oil

How to cook

1. Freeze pork 1 1/2 hours or until firm. Cut pork diagonally across grain into 1/16-inch-thick slices. Or you can buy sliced pork.
2. Combine pork, sugar, and next 11 ingredients (sugar through roasted sesame) in a large bowl. Mix well and marinate in refrigerator at least 1 hour.
3. In skillet add cooking oil over high heat. Arrange marinate pork and saute until cook.
4. Sprinkle roasted sesame seeds on before serving.