Pad Thai 201112122 Pyo Ye Ji (Mercedes)

1 cup sliced pork, marinated in 1 teaspoon of light soy sauce
1 cup shrimp, shelled and deveined
¼ cup cubed tofu (extra firm preferred), optional
3 eggs
2 large shallots, chopped
¼ cup sweetened, dried radish (chopped)
½ 14 ounce package medium sized rice noodles
3 cups bean sprouts, washed
½ cup garlic chives, sliced 2-inches long
¼ cup fish sauce
¼ cup palm sugar or granulated sugar
2 tablespoons water
¼ cup canola oil

Condiments
lime slices
granulated Sugar
dried chili flakes
roasted peanuts, chopped
fish sauce
extra bean sprouts

1. Soak rice noodles in warm water for 20 minutes.  Drain and set aside.

2. Heat wok over medium high heat and add oil. Add shallots and fry until golden. Add turnips, pork, and tofu and stir-fry until cooked. Add noodles, sugar, and fish sauce; cook until noodles are soft. Push noodles to the side of wok and add shrimp; cook until lightly pink.  Push shrimp to the side by the noodles and then add eggs; scramble until eggs are cooked. Stir in bean sprouts and chives and turn off heat.

Curry Laksa 201112122 Pyo Ye Ji (Mercedes)

Topping:
1 large boneless chicken breast or thigh, about 1 lb
8 pieces of shucked oysters or shrimp
2 hard boiled eggs, quartered
Spice Paste:
10 dried chilies or about 5 fresh red jalapenos
10 shallots
2 cloves garlic
2 lemongrass
2 tablespoon roasted belachan (substitute 2 tablespoon fish sauce)
1 tablespoon mild curry powder
1 inch of galangal
1 tablespoon dried tumeric powder
½ teaspoon black pepper
¼ cup of canola oil for frying
Broth:
2 cups coconut milk, reserve ½ cup of cream
4 cups of chicken broth
1 cup of water
Salt to taste (at least a few pinchfuls of salt)
12 fried tofu puffs
6 oz egg noodles
6 oz rice vermicelli
Vegetables:
1 cup mung bean sprouts
Cilantro
Preparing the meat:
1. Steam chicken breast until cooked, about 20 minutes. Tear or cut into ½ inch thick slices
2. Drain the oysters, keep refrigerated. If using shrimp, blanch shrimp.
Preparing the spice paste:
3. Grind together spice paste ingredients in a food processor until smooth. Set aside.

Preparing the laksa soup base:
4. Heat oil in a large heavy pot over medium heat until just hot. Stir in spice paste. Cook, stirring constantly, until the red oil separates from the spice paste about 8 to 10 minutes.
5. Lower the heat, slowly add coconut milk, tofu balls, chicken stock and bring to a slow simmer, stirring constantly. Simmer for at 20-30 minutes. Salt to taste.

Preparing the noodles:
6. Bring a pot of water to boil. Add salt and oil. Blanch rice vermicelli till tender.
7. Using the same water, blanch egg noodles. Reserve.

Assembly:
8. Place a serving of noodles and rice vermicelli, vegetables, chicken, and oysters in bowls and ladle laksa broth over. Drizzle a teaspoon of coconut cream.
Garnish with cilantro.
9. Serve with quartered limes and sambal.

Waterfall beef salad 201112065 Kim Min Woo

Waterfall beef salad

 

Ingredients

300g piece sirloin or rump steak
3 tbsp fish sauce
3½ tbsp fresh lime juice
1 tsp palm sugar
1 tbsp finely chopped coriander
2 spring onions, finely sliced
2 shallots, finely sliced
Handful of mint leaves
2 tsp toasted ground rice
½ tsp chilli powder

Procedure

Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.

Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.



To serve, assemble the salad on a plate and serve with the sliced beef.



Note: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.

 

Pad Thai 201112065 Kim Min Woo

Pad Thai

Ingredients

100g Dried thin rice noodles
1 tbsp palm sugar
1 tbsp white sugar
3 tbsp tamarind water
2 tbsp fish sauce
1/4 small bunch Chinese chives-chopped
1 tsp oil
2 shallots, coarsely chopped with a pinch of salt
1 egg
50g firm tofu, cut into 1/4 inch cubes-pressed
1 tsp dried prawns rinsed and dried
1 tsp shredded salted white radish, rinsed and dried
Pinch of roasted chili powder
Handful of bean sprouts
1tsp crushed roasted peanuts
1 lime wedge
Extra 1 tsp roasted chili powder

Procedure

1. Soak noodles in warm water covered until soft
2. Simmer palm sugar and white sugar with tamarind water and fish sauce for 1-2 minutes, until dissolved, but not reduced
3. Chop most of the Chinese chives into 1inch lengths, reserving a few - chopped into 2 in length - for garnish.
4. Heat oil in a wok over a medium heat and fry shallots until fragrant and beginning to color
5. Crack in egg, turn down geat and stir
6. Mix in bean curd, dried prawns and white radish, then add noodles
7. Turn up the heat and stir fry for about a minute, allowing the noodles to color a little.
8. Add the prepared sauce and the pinch of chili powder, then simmer for another 30 seconds to 1 minute, adding a little more oil if necessary.
9. Add most of the bean sprouts and Chinese chives and cook for another 30 seconds until wilted.
10. Check Seasoning - the noodles should taste sweet, sour and salty
11. Pile on a plate and top with the reserved bean sprouts and Chinese chives. Serve with the crushed reasted peanuts, a lime wedge and reasted chili powder on the sid of the plate.

Tom Yum Gung 201112055 Ko Iseul (Chloe)

Ingredients
Stock Seafood Stock
(Chicken, Prowm Shells)

Lemongrass
Galengal
Lime Leaf
Red Chili
Fish Sauce
Lime Juice
Onion
Prawns
Mushroom
Cherry Tomatoes

Procedure

Shell the prawns, reserving the heads and shells. Dry the shells on kitchen paper.
Heat the oil in a saucepan and fry the shells and heads until they turn red.
Add water, salt, lemongrass, galangal, lime leaves, chillies and garlic.
Cover and simmer for 20 minutes, then strain and reserve the stock.

Devein the prawns, drop them into the stock and simmer for a few minutes until they are cooked.

Add the fish sauce and lime juice to taste, remove from the heat at once and serve sprinkled with the coriander and spring onionss and a little extra red chilli if desired

201112114 Jeon yu jin

laksa

(Curry Noodles in Coconut Broth)

Ingredients

1/2 cup dried red chilies, stems and seeds removed
2 teaspoons dried shrimp
1/2 cup vegetable oil
6 small shallots, roughly chopped
3 cloves garlic, roughly chopped
3 stalks lemongrass, trimmed and sliced thinly, about 1/8-inch thick
1 tablespoon finely grated galangal
4 candlenuts or macadamia nuts or blanched almonds
1/4 teaspoon ground turmeric
1 1/2 teaspoon coriander seeds
1/4 teaspoon ground white pepper
1 quart light seafood or chicken broth
2 cans (14 oz each) coconut milk
1 tablespoon granulated sugar
1 1/4 teaspoon kosher salt
1 lb. cooked egg noodles, 1/8-inch thick
3/4 lb small shrimp, peeled and deveined
3/4 lb cooked fish balls or sliced fish cake
1 package (4 ounces) deep fried bean curd puffs, halved
2 cups bean sprouts, trimmed and blanched
1 cup cucumber, kirby variety preferred, bite size julienne strips, about 1/8-inch thick
1/4 cup laksa leaves or mint leaves, thinly sliced, about 1/8-inch wide
2 to 3 medium limes, cut into wedges
1/4 cup malaysian chili sauce (sambal belacan) or store bought chili paste

 

Method

1. Make the spice paste (rempah): Soak chilies and dried shrimp in 1/2 cup room temperature water for 30 minutes; drain, and squeeze out excess moisture. In blender, combine oil, shallots, and garlic; puree on lowest speed until semi-smooth. Add lemongrass, galangal, candlenuts, turmeric, coriander, white pepper, drained chilies, and shrimp. Puree again until the rempah is semi-smooth.

2. Make the broth: Heat a 4 quart saucepan over medium-low heat. Add pureed chili paste, and fry over low heat until it is fragrant, and oil begins to separate from puree, 10 to 15 minutes. It should lose any raw aroma, and the raw flavor of the shallots also softens. Add stock; simmer 30 minutes. Add coconut milk and sugar; taste and season with salt as necessary. Bring back to a simmer.

3. Assemble the soup: Add fish balls and fried bean curd to broth; heat through. Add the par-cooked noodles, and simmer until they are soft and heated through. Divide noodle evenly among 4 to 6 serving bowls. Pour in the broth, and arrange the hot solid ingredients atop the noodles, topping each bowl with bean sprouts, cucumber and laksa leaves or mint. Serve with lime wedges and chili sambal.

Abalone steak 201112091 Yu Ji-soo (Rachel)

Ingredient

abalone, asparagus, butter, red pepper

sauce- mushroom 4ea, onion 1/2ea, milk 100cc, blue cheese 20g, cream 50cc, xo sauce 1T

Method

1. put olive oil on the pan and saute onion and mushroom

2. put milk, bule cheese, cream to the pan

3. finally, put xo sauce and grind it

4. put butter and red pepper on the pan

5. broil the abalone with them

6. broil the asparagus

7. put broiled abalone on the dish with sauce and asparagus

Seafood Salade 201112091 Yu Ji-soo(Rachel)

Ingredient

shrimp, scallop, paprika, onion

Sauce - lemon juice 1Ts, pear juice 2Ts, sugar 1Ts, minced garlic 1ts, parsley

Method

1. chop the onion and paprika

2. add sauce to chopped onion and paprika

3. peel off the shrimp and remove innards

4. cut the scallop to bite size

5. put oil to the pan and roast the scallop and shrimp

6. put vegetables with sauce on dish and put roasted seafood on them

201112114 Jeon yu jin

Coconut Milk Rice Pilaf with Red Pepper and Chives

 

 

Ingredients

1/2 cup coconut milk
2 cups rice
2 cups chicken stock
1/2 cup onion, diced
1/2 cup red pepper, diced
2 tablespoons butter
2 ounces coconut flakes
2 tablespoons chives, finely chopped
salt, as needed

Method

1. In the rice cooker, add the rice and chicken stock. Start cooking.

2. Sweat the onions with the butter in a sauté pan. Add coconut milk and coconut flakes. Transfer them to the rice cooker. Season the rice with salt. Stir the rice until all mixed evenly. Covered and let the rice cooks until done.

3. When plating, garnish the rice with the chopped chives.

201112102 LEE JI SEON

Ingredients

onion, finely chopped ginger

clovegarlic, finely chopped

  stalkslemongrass, white part only, sliced

  driedchillies, soaked and chopped

  candlenuts ormacadamia nuts, crushed

 shrimp paste, Vietnamese mint, (Laksa leaves)

  turmeric,groundcoriander,paprika

 groundcumin,sunflower oil

 

 

Method

1. Add the ingredients for the paste to a heavy mortar, pounding with a heavy pestle in between each

 addition or alternatively, pulse in a food processor until the mixture resembles a thick, fragrant paste.

 If using a food processor, add 1-2 tablespoons sunflower oil to keep the mixture loose.

 2. Transfer the mixture to a screw-topped jar and store.

 

 

201112102 LEE JI SEON

INGREDIENTS

 shredded white radish (strained), water , Chinese sausage, chopped finely sugar,sesame,Pepper

garnish:

s hallots, sliced thinly and fried till crispy

Spring onions

Method

1. Mix together to make batter  rice flour tapioca flour  water

Method:

Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins.

Lower heat and add batter, stir until mixture thickens

Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen surface with either

 the back of the spoon or spatula..

Test, if not cook, another further 10 mins.

Cool thoroughly before cutting. Garnish with dried shallots and spring onions.

dried shrimps, soaked, roasted and chopped finely

salt,

201112102 LEE JI SEON

201112102 LEE JI SEON

201112102 LEE JI SEON

201112102 LEE JI SEON

201112102 LEE JI SEON

201112102 LEE JI SEON

Pho 201112054 Ko eun-ji (Sunny)

 

Ingredients:

THE BROTH

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise,

 

1 cardamom pod, 6 whole cloves - in mesh bag]

1 1/2 tablespoons kosher salt (halve if using regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of bean sprouts

Hoisin sauce

Sriracha hot sauce

 

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Ban cuon 201112054 Ko eun-ji (Sunny)

Banh cuon ("rolling cake") are tender rice-flour crêpes filled with a luscious mix of pork and mushrooms and topped with fried shallots. Marcia Kiesel steams the stuffed crêpes in big batches on a baking sheet in the oven to get them on the table more quickly.

Rice Crepes and Filling

1. 1/2 cup rice flour
2. 1/2 cup cornstarch
3. 1/4 cup tapioca flour (see Note)
4. 1/2 teaspoon salt
5. 3 cups water
6. 2 tablespoons plus 2 teaspoons vegetable oil, plus more for brushing
7. 2 tablespoons dried tree ear mushroom pieces
8. 3/4 pound ground pork
9. 1 small onion, finely chopped
10. 1 tablespoon Asian fish sauce
11. Salt and freshly ground pepper
12. Nuoc Cham Sauce

1. In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt. Whisk in the water and 2 teaspoons of the oil until blended.
2. In a small bowl, cover the tree ear mushrooms with warm water and let stand until softened, about 5 minutes. Drain and chop the mushrooms.
3. In a small skillet, heat the remaining 2 tablespoons of oil. Add the ground pork and the onion and cook over moderate heat, breaking up the meat with a spatula, until no pink remains, about 4 minutes. Stir in the chopped mushrooms and the fish sauce and season with salt and pepper.
4. Preheat the oven to 425°. Oil 3 large baking sheets. Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well. When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter. Cover and cook over moderate heat until the crêpe is firm, about 2 minutes. With a spatula, flip the crêpe and cook for 30 seconds longer. Flip the crêpe out flat onto a prepared baking sheet. Repeat with the remaining batter to make a total of 18 crêpes; don't let the crêpes overlap on the baking sheets or they will stick together.
5. Spoon about 2 tablespoons of the mushroom filling into the center of each crêpe and fold in the sides to cover the filling and form a neat square. Cover the crêpes with foil and bake until heated through, about 5 minutes.
6. Arrange the rice crêpe packets on a platter and spoon the Nuoc Cham Sauce over them. Scatter the cucumber slices, fried shallots and bean sprouts all over the crêpes and serve.