Turkey and mushroom pie entered(You Ra Jeong Kenny)

Ingredients

2 tbsp vegetable oil

500g (18oz) diced British turkey breast

2 leeks, washed and thickly sliced

150g (5oz) button mushrooms, wiped and quartered

Sprig of thyme, leaves picked

15g (½ oz) butter

1 tbsp plain flour

300ml (½ pt) milk

Chicken stock cube

Black pepper

Pack ready-made puff pastry

Little milk and beaten egg for glazing

Method

1. Preheat oven to 220°C (425°F, gas mark 7). Heat oil in a frying pan and brown the turkey. Add the leeks, mushrooms and thyme leaves and fry for about 10 mins until softened and slightly caramelised.
2. Meanwhile. make a white sauce: melt the butter in a small saucepan and add the flour, stirring well with a wooden spoon to make a paste. Cook for 1 min. Pour over the milk a little at a time, whisking continually until you have a thick sauce. Crumble in the stock cube and season with pepper to taste.
3. Mix the turkey mixture with the sauce and pour filling into a deep pie dish.
4. Grease the edges of the pie dish with a little butter. Roll out the pastry and transfer to the pie dish to make a lid. Trim the pastry from around the edges and press down to seal.
5. Brush milk or egg over the pastry to glaze it. Prick it with a fork and place in the oven at 220°C (425°F, gas mark 7) for 15-20 mins. The pastry should be risen and golden brown when you take it out.
6. Allow the pie to stand for 5-10 mins, then serve with a simple boiled vegetable accompaniment.

Christmas kebabs (You Ra Jeong,Kenny )

Ingredients

Thread the meat and vegetables onto woody rosemary and thyme herb stalks before grilling.

 

• 6 skinless, boneless turkey breasts2 courgettes cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 1 small aubergine, sliced
• 4 tomatoes, quartered

For the glaze:

• 4 tbsp olive oil
• 1tbsp lemon juice
• 1tsp runny honey
• 1tsp Dijon mustard
• 1tbsp flat leaf parsley, chopped

Method

1. Thread the meat and vegetables onto 8 metal skewers.

Place the glaze ingredients in a screw topped jar. Shake and brush over the skewers. Grill for 20 minutes, turning occasionally.

Khao Soy Tai / Shan Kao Soi (kwon min su) A

Ingredients:
•2 packet rice noodles (flat, medium size)
•4 cups ground pork or chicken (or 2 cups of each)
•3 medium-size ripe tomatoes (finely cut or chopped)
•1 medium-size onion (finely cut or chopped)
•5 tablespoon cooking oil
•1/4 teaspoon paprika
•2 tablespoon thin soy sauce
•1/4 teaspoon salt (or to taste)
•1/4 teaspoon MSG (if desired) or sugar (if preferred)
•1/2 cup water
Ingredients for Broth:
•10 - 12 pieces pork bones or chicken bones
•10 cups water
•3/4 teaspoon salt
•1/4 teaspoon MSG (if desired) or sugar (if preferred)
Ingredients for Relish and Garnishing:

•1 cup pickled mustard leaves (finely cut)
•1 cup cabbage (finely cut)
•1/4 sugar
•1/8 teaspoon salt
•1/2 teaspoon vinegar
•3 blocks pickled tofu
•3/4 cup water
•1 tablespoon Chinese 5 spice
•1 cup cooking oil
•1/2 cup soy sauce
•1 Tbsp chillie powder
•1 cup roasted peanuts (roughly ground)
•1/2 cup finely cut spring onion and/or coriander
•1 packet crispy fried pork rind
Method:
( Broth)
First make broth by boiling the bones in water with salt and MSG (if desired). Allow to boil for 1 hour at least . When noodles are  served this broth should be boiling hot.

(Noodles)

1.Place noodles in a large pot, pour cold water till it covers the noodles and soak for about 1 hour to rehydrate.

(Sauce)

1.Heat pot and put in oil. When oil is hot, put in onion and stir till well cooked. Add tomato, stir and let it cook till it becomes soft and pulpy.
2.Put in ground meat, paprika, soy sauce, salt, MSG (if desired) stir and mix well. Cover pot and cook for about 1-2 minutes. Add water and stir again. Cover pot and cook for about 4-5 minutes or until there is only oil and a little water is left in the meat sauce.
3.Remove from the heat.

(Relish & Garnish)

1.In a bowl, mix pickled mustard leaves, cabbage, sugar and vinegar, as in making salad. Transfer the mixture into a serving bowl.
2.Mash pickled tofu and mix and stir well in the water. Pour and keep in a container for serving.
3.Heat oil, and when hot pour half each into two small heat-proof serving containers. Put Chinese spice in one container and stir, and put hot chili powder in one container and stir.
4.Put chopped peanuts in a serving container.
5.Put soy sauce in a serving container.
6.Put chopped spring onion and /or coriander in a serving container.
7.Place these serving containers on the dining table.

Serving

1.The Shan method is to put noodles in a bowl till about 2/3 full. With a big soup ladle pour boiling broth to cover the noodles and stir and swirl well with chopsticks or a fork till the noodles are fully hot and have a soft texture. Pour back the broth into the pot by draining well. A convenient alternative method is place the noodles in a pasta colander and immerse the colander in the broth until the noodles are soft (generally a minute or less)
2.Spoon about 2 tablespoon of meat sauce and put in the noodle bowl. Put in as much broth as desired. Put in a little of each ingredient of the relish  onto the noodles and mix.
3.Diners can add more of whatever they would like. This is very enjoyable if eaten with crispy pork rind at the same time.

Lok Lak(kwon min su) A

Ingredients:

Serves 2 to 3

1/2 kilo beef tenderloin, cubed

soy sauce, to taste

tomato ketchup, to taste

oyster sauce, to taste

3—4 cloves garlic, chopped

1 tablespoon cornstarch, dissolved in 1/4 cup water

3—4 lettuce leaves
1 — 2 onions, sliced into rings
1 — 2 tomatoes, sliced into rings
1 egg, cooked sunnyside up, optional
For the dressing
salt, to taste

black pepper, to taste

lime or calamansi, to taste

Method:
Heat a sauté an and add vegetable oil.

Sauté beef cubes for about 2 minutes, seasoning with soy sauce, tomato ketchup and oyster sauce.

Simmer for 5 minutes, then add gaic and simmer for another 3 minutes. Thicken sauce with cornstarch dissolved in water.

Arrange 3 to 4 lettuce leaves together on a plate. Pour beef lok-lak on top, and garnish with onion and tomato rings and egg, if desired.

To make dressing

Mix salt, ground black pepper, and ime or calamansi juice to taste.

Serve in a small side dish.

Pad Kee Mao (Kim Dong Hwan.Jim)

Ingredients

• 3 1/2 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon thick soy sauce
• 2 teaspoons white sugar
•  
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 pound pork (any cut), thinly sliced
• 1 serrano pepper, minced, or more to taste
• 30 fresh basil leaves, chopped
• 1/2 teaspoon thick soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 cup bean sprouts

Directions

1. Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
2. Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.


3. Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.

Garden Pasta Salad (Kim Dong Hwan,jim)

Ingredients

• 1 (16 ounce) package uncooked tri-color spiral pasta
• 1/2 cup thinly sliced carrots
• 2 stalks celery, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber, peeled and thinly sliced
• 2 large tomatoes, diced
• 1/4 cup chopped onion
• 2 (16 ounce) bottles Italian-style salad dressing
• 1/2 cup grated Parmesan cheese

• Directions

  1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  4. Chill for one hour before serving.

Laksa(choi jeong kyu) - Q

Materials

100g thick rice noodles

Shrimp 2

Two mussels

A handful of host

50g tofu

Some oil

 

Source

Raksasoseu 30g

Curry powder, oyster sauce, sugar, each 10g

Coconut milk 400g

water 200g

 

Cooking

one. Rice noodles in cold water for 1 hour in boiling water bulrindwi chaee batchinda Blanch.

Two. Remove the shrimp and mussel shells embedded washed after each solo Blanch in boiling water and drain water.

Three. Host, detach the tail Blanch in boiling water batchinda chaee.

Four. After removing the tofu absorbs water splashes Giro.

Five. Raksasoseu bowl with cooking oil, curry powder, oyster sauce, sugar, coconut milk, water, and boil it and then put it.

Six. Rice noodles in a bowl of fried tofu, shrimp, mussels, contains a host, source, sprinkle

Cilli Crab (choi jeong kyu) - Q

Materials

To 450g,

wheat flour 4tsp

vegetable oil 3tsp

garlic 8ea

red pepper8

egg 1

onions 2

lemon juice 1tst

coriander slightly

 

Source

water 200g

tomatoes 5T

sugar 50g

maize starch 15g

miso 1T

salt Slightly

 

Cooking

one. Twigimyong hot Heat the pan, heat oil.

Two. Put the garlic and saute for 1 minute while stirring.

Three. Put pepper and saute until transparent sunset.

Four. After removing the water and quartered crab dresse

Five. Attachments put a red light, mix crab shells and fry until beginning.

Six. Fry sauce and mix well with the shell is completely closed the lid and simmer until the red light moments

Seven, Put the eggs and boil while stirring.

Eight, Put lemon juice, mix the onion produces.

Nine, Finally, the Sprinkle adherence.

Filipino Inihaw Na Pusit(sang chul lee, rock)

Filipino Inihaw Na Pusit

 

Ingredients 1 pc large Squid

1 cup soy sauce

1 medium sized tomato, diced

1 medium sized spanish onion, diced

3 pieces dried thai chili

1/2 piece lemon or 2 pieces calamansi

ground black pepper

salt

DirectionsPreparing the Squid

1. In a large container, combine onion and tomato

2. Add some salt and pepper and mix well.

3. Stuff the squid with the mixed vegetables and seasonings

4. Grill the squid until both sides are cooked

5. Serve hot with dip. Share and Enjoy!

 

This dip is optional. Its all up to you to choose which dip (sawsawan) soothes you best.

 

Preparing the dip (sauce)

1. In a small container or bowl, extract the lemon juice by squeezing

2. Add the soy sauce, and dried Thai chili

 

Gambas Pil Pil Recipe(sang chul lee, rock)

 

Description

Picture

Summary

Ingredients

Directions

Comments

Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.

Summary

Preparation Time20 MinCooking Time12 Min

Ready In32 MinDifficulty LevelVery Easy

Health IndexAverageServings6

CuisineAmericanCourseMain Dish

TasteSpicyFeelCrispy

MethodSlow CookerSpecialityWedding

Main IngredientSeafoodInterest GroupHealthy

High Protein

Seafood Lovers

Ingredients

10 cloves garlic, peeled and slightly crushed

1/2 cup grapeseed oil or olive oil

1 1/2 pounds large shrimp, peeled and deveined

1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces

3 tablespoons pisco or brandy

salt to taste

cayenne pepper to taste

1 lime, cut into wedges, for serving

Directions

Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Summary

Preparation Time20 MinCooking Time12 Min

Ready In32 MinDifficulty LevelVery Easy

Health IndexAverageServings6

CuisineAmericanCourseMain Dish

TasteSpicyFeelCrispy

MethodSlow CookerSpecialityWedding

Main IngredientSeafoodInterest GroupHealthy

High Protein

Seafood Lovers

Ingredients

10 cloves garlic, peeled and slightly crushed

1/2 cup grapeseed oil or olive oil

1 1/2 pounds large shrimp, peeled and deveined

1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces

3 tablespoons pisco or brandy

salt to taste

cayenne pepper to taste

1 lime, cut into wedges, for serving

Directions

Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Garlic and oil Spaghetti with Greens( Eun Wook- Shin , Eddie)

Garlic and oil Spaghetti with Greens( Eun Wook- Shin , Eddie)

Ingredients

*salt and black pepper

*1 pound whole wheat or whole grain spaghetti

*1/4 cup extra virgin olive oil (EVOO)

*6 anchovy fillets (optional)

*6 large cloves garlic, finely chopped ar grated

*1 bunch scallions, finely chopped

*1 bunch Swiss chard, stemmed and shredded

*1/2 teaspoon crushed red pepper

*1 pinch nutmeg

preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Stir in the anchovies, if using, until melted. Add the garlic and cook, stirring, until lightly golden, about 3 minutes. Add the scallions and cook, stirring, for 1 minute. Stir in the Swiss chard and crushed red pepper, cover and cook until wilted, 3 minutes. Add the nutmeg and season with black pepper.

stir the reserved pasta cooking water into the chard mixture.

Kalguksu

Kalguksu (Eun Wook-Shin , Eddie)

Ingredients:

Anchovy broth, manila clam, chopped noodle, green pumpkin, onion, green onion, carrot, potato, mushrooms, black pepper, salt

Recipe:

1. Dice green pumpkin, green onion, onion, carrot, potato, and mushrooms.

2. Put manila clams onto water with 3 table spoons of salt.

3. Bowl the above manila clams with the anchovy broth for approx. 5 minutes. 

4. Scoop those manila clams.

5. Add the noodles into the anchovy broth.

6. Put potatoes.

7. When the broth is heated, add diced carrot, mushroom, green pumpkin, and green onions.

8. As the noodles become soft through, add manila clams. 

9. Add salt and black pepper if required. 

kimchi rice(So hee Lee , Jenny)

kimchi rice(So hee Lee , Jenny)

Ingredient

Rice for one person, 2 stalks of kimchi, 1/4 of onion, 50g of minced pork, 3roots of green onion, 1 teaspoon of ground garlic, 1teaspoon of soy sauce, 1 tablespoon of sesame salt, 1 teaspoon of sesame oil, salt, pepper powder, cooking oil

Method
1. It is better to use a little under-cooked rice, or if there is any, cold rice.
2. Take out the insides of kimchi and cut them into small pieces.
3. Chop onions and green onions into small bits and mince the garlic.
4. Season the minced pork with soy sauce, minced garlic and pepper powder.
5. Saute the pork with cooking oil in frying pan. When the pork is cooked, put the onion and kimchi and cook more.
6. After five minutes, put in the minced garlic and green onion. Cook a little more and turn off the heat. Mix well after.
7. After mixing kimchi and pork with rice, turn on the heat again and taste with salt and pepper. Finally put a little bit of sesame salt and sesame oil.
8. Put the rice into the dish and sprinkle sesame salt. It maybe served with crushed toasted seaweed.

 

Carbonara(So hee Lee , Jenny)

 

 Carbonara(So hee Lee , Jenny)

Main ingredients: ringgwine 200g, 70g bacon, eggs (1 egg 1 egg yolk) 100g onions 40g 30g Parmesan cheese

Ingredients: 150ml cream 60g Pepe Chino Ron White wine 28ml olive oil 14g garlic 10g salt, pepper, parsley and a little bit



Method

1) laying the onion and parsley, garlic, thinly sliced​​.

2) Parmesan cheese, parsley, eggs, cream and pepper balls ppaleun bold thing, and salt and stir to mix well

3) Put the pan with olive oil, garlic, finely chopped peppers and onions and saute

4) fry the bacon until being put into a white wine evaporate.

5) Boil the pan and put the sauce and mix well ringgwinereul then turn off the lights

6) the source and the well-roasted ringgwiniwa eggs, parsley, Parmesan cheese and pepper cream into a bowl placed in bold ppateungeot salt and stir well. Ganhanda salt

 

 

 

 

Laksa (kukbo sim,bear)

Laksa

6 tablespoons laksa paste
1 can coconut cream
4 cups hot water
Fish source 3t
1 red pepper
1t minced garlic
1t ground ginger
Chapter 6-8 lime leaves
Shrimp 25
2 cups of fried bean curd
Lime juice
Noodles 4 servings
Some host
Chungpa some


A. Shrimp in the head, tail, wash and trim the built-in, a little greasy fried bean curd in hot water rinse, except they could not chop peppers, garlic, ginger, chopped also prepared


B. Wearing a little red pepper oil, ginger, garlic, roasted flavor pay about 20-30 seconds
Fry in it admits raksapeyiseuteureul


C. 2 minutes and add coconut cream bokeunhu


D. To boil and add the shrimp and lime leaves


E. Fish liver source focuses, fried tofu and trim them down to put the last fire between 
thefocused and sprinkle lime juice.


F. If you put a bowl on the host raksareul bueunda made ​​up.