Coconut Crepes 201112063 Kim Dong Won ( K )

Ingredients

1 TBSP. Coconut Flour

1/16 tsp. baking powder

Two Egg Whites, from two eggs (OR, 3 TBSP. egg whites)

Two TBSP. Water (or Coconut Milk)

Method

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour batter on heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: Wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the toritilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling–anything you like!

Pineapple Fried Rice 201112063 Kim Dong Won ( K )

Ingredients

1 ripe pineapple, for serving rice (optional)

4 cups cooked longgrain rice, such as jasmine, chilled

3 tablespoons vegetable oil

1 small onion, finely diced

5 cloves garlic, chopped

1 tablespoon grated fresh ginger

1 cup blanched, sliced Chinese long beans

1/2 cup seeded, diced tomatoes

1 cup finely chopped fresh pineapple

3 tablespoons Thai fish sauce

1 teaspoon sugar

3 green onions, thinly sliced diagonally

Method

If serving rice in fresh pineapple, halve the pineapple lengthwise,

leaving the leafy top intact and cutting through it.

Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing.

 Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady.

Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan.

 Add the onion and toss until soft, 3 to 5 minutes.

 Add the garlic and toss until fragrant and soft, about 1 to 2 minutes.

Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice.

 Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and

pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until

 ingredients are well combined and rice is heated thoroughly, about 5 minutes.

 Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter,

 or if using fresh pineapple, fill each half of prepared pineapple

with warm rice and garnish with extra chunks of pineapple.

Fish Cake 201112063 Kim Dong Won ( K )

Ingredients

1/2 cup white wine

3 tablespoons Old Bay seasoning, divided

1 tablespoon kosher salt

1 (1 pound) boneless salmon fillet

1 teaspoon kosher salt

1 1/2 cups dried bread crumbs

3 tablespoons Melt® Organic Buttery Spread

4 scallions, finely chopped

1 small yellow onion, finely chopped

2 eggs, beaten

Juice of 1 lemon

Canola oil for frying

Method

1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
 
2. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
3. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
4. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
5. Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
6. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
7. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
8. Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

Stir fried chicken 201112063 Kim Dong Won ( K )

Ingredients

1 tablespoon peanut oil

2 to 3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 pound boneless, skinless chicken breasts, cut into strips

1 medium onion, diced

2 cups sliced carrots

1 red bell pepper, seeded and sliced into thin strips

2 cups sugar snap peas

1 (15-ounce) can baby corn, drained

2 cups broccoli florets

1/4 cup reduced-sodium soy sauce

2 teaspoons cornstarch

1 cup reduced-sodium chicken broth

Method

Heat oil in a wok or large skillet over medium-high heat.

Add garlic and ginger and cook 1 minute.

Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.

Add onions, carrots, and peppers and cook 1 minute.

Add snap peas, corn and broccoli and cook 2 minutes.

Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.

Dissolve cornstarch in chicken broth in a small bowl and add to wok.

Simmer 2 minutes, until sauce thickens.

Waterfall beef salad 201112063 Kim Dong Won ( K )

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

Method

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.

Rice Paper Rolls and Sauce 201112063 Kim Dong Won ( K )

Ingredients

Rice Paper Rolls -

Poached Pork Belly

Boiled Shrimps

Bean Spouts

Herb, Mint Basil

Noodles

Hettuce (?)

Sauce -

Hasin

Peanut Butter

Garlic

Sugar

Fish Sauce

Chili

Method

1. Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.
2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.

Crispy Noodles 201112102 Lee Ji Seon (Amy)

rice flour, tumeric, coconut milk, water, sugar
Fillig- pork, shallots, salt , pepper, garlic, onions, bean sprouts, mushrooms

method
1. 3Tbsp rice flour.
2. coconut milk properly maybe 1/3.
3. pour water, a little.
4.1Tbsp tumeric powder and a little salt and sugar.
5. and mix these , wait 30minutes.
6. prepare new bowl, put a pork and fish sauce 1desh, a little sugar and chopped garlic marinad . After then wait 10minutes.
7. put oil on a pen, fry sliced onions and shallots, marinade pork, sliced mushroom and shrimp
8. pour prepared batter, put bean sprouts and corn , hold on in half

pork, shrimps , crab meat, carrot, black fungus,
vermeeilli, green onion, onions, dried shallots, salt,

 pepper, MSG, sesame oil, egg yolk, bean sprouts.

method
1. chop shrimps, green onions and black fungus.
2. cut bean sprouts and vermeeilli preperly.
3. cut carrot short and thinly.
4. put all ingredients , a little salt, white pepper, sesame oil and MSG in a bowl.
5. mix with egg yolk.
6. 1Tbsp them on a prepared paper and rolled.
7. deep fried crispy roll in oil.

Nuco cham Ingredients
  fish sauce, sugar, garlic, chili, water,

Cooking method
1. 1~2 garlic minced.
2. 1 chili minced.
3. 2Tbsp sugar.
4. water properly.
5. lemon juice properly ( or  lime juice).
6. fish sauce properly.
7. add chili & garlic sauce

 

Ingredient :

tenderloin, pepper, salt, soy sauce, garlic, corn starch, chicken stock, onions, cheongpimang, hongpimang, sugar, carrots, sesame oil, green onion, pickled chillies, chilli, coriander, fried noodles

Method :

First, thinly sliced ​​tenderloin with salt, pepper and garlic to the marinade.
Postpone the heated skillet until it first, and then roasted garlic and saute onion. Then fry the tenderloin. Groomed as shrimp fry also. Cheongpimang, hongpimang, carrots and pour the chicken stock. Then the fish sauce and soy sauce, sugar focuses taste. Then with a little starch, sesame oil, then put the finishing, pre-fried noodles poured in place to provide.

Crispy Rolls and Dipping Sauce 201112063 Kim Dong Won ( K )

Ingredients

Dipping Sauce -

Fish Sauce

Sugar

Garlic

Chili

Water

Nuoc Cham

Crispy Rolls -

Pork

Shrimps

Crab Meat

Carrot

Black Fungus

Vermeeilli

Green onion

Onions, dried Shallots

Salt, Pepper

MSG

Sesameal

Egg

Method

1. Combine the oyster sauce, Shaoxing, potato starch, soy sauce, white pepper and salt in a small bowl and whisk together.  

2. Heat a large frying pan over medium high heat. Add the sesame oil and ginger and fry until fragrant. Add the ground pork and stir-fry, using the edge of a spatula to break up the meat into little crumbs.

3. When the meat is cooked, add the onion, carrot, celery, and shiitake mushrooms and continue stir-frying until the carrots are mostly cooked. Add the napa cabbage and glass noodles and continue stir-frying until the cabbage is mostly cooked. Add the sauce and stir-fry until there is no liquid left. Let this mixture cool.

4. Make some glue by combing 3 tablespoons flour with 3 tablespoons water.

5. Peel the wrappers and spread them out as pictured with about 1/2" of the wrapper below showing. This makes it easy to paint glue on several wrappers at once. Spread the glue with a pastry bush along the top edges of the wrapper.

6. Place about 1/3 cup of the room temperature filling about 2 inches above the bottom corner of the wrapper.

7. Tightly roll the wrapper and filling half-way.

8. Fold the left edge over right up against the edge of the filling, then fold the right edge over. The trick here is to taper your fold slightly so that the open flap is a little narrower than the bottom of the roll as this will create a good seal and prevent flaps of dough that will invite oil into your roll. It should look a bit like an open envelope at this point.

9. Finish by continuing to roll until the flap seals itself against the roll.

10. To make the sweet and sour sauce, whisk together the water, vinegar, sugar, ketchup, potato starch and salt in a small saucepan until there are no lumps. Bring the mixture to a boil stirring constantly until your sauce has thickened.

11. Prepare a paper towel lined rack. Pour about 2" of vegetable oil into a heavy bottomed pot and heat to 320 degrees F.

12. Fry the springrolls a few at a time, being careful not to overcrowd the pot. Turn them over frequently so that they brown evenly. When they reach an even tan color, transfer the spring rolls to your rack and allow them to drain. Repeat with the rest of the spring rolls.

Batter and Fillings 201112063 Kim Dong Won ( K )

Ingredients

Batter -

Rice Flour

Tumeric

Coconut Milk

Water

Sugar

Fillings -

Pork

shallots

Salt

Pepper

Garlic

Onions

Bean Sprout

Mushrooms

Shrimps

Method

1. Mix Flour, Baking powder and sugar together.

2. Add milk and water slowly and beat until batter is smooth.

3. Deep fry until golden brown.



Crispy Noodles 201112063 Kim Dong Won ( K )

Ingredients

1 serving of crispy noodles

1 tbsp cooking oil

3 cloves garlic minced

Some of Shrimps

6 slices carrots

1~2 Drop Fish Sources

300 ml chicken (or vegetable) stock

a handful Chinese greens such as bok choy cut to 5 cm lengths

cornstarch solution 2 tbsp cornstarch dissolved in 4 tbsp water

pickled green chilli and red chilli suggested condiment

slices Paprikas

Method

 

1. Place crispy noodles on a wide and slightly deep serving plate. Heat oil in wok. Add garlic and stir fry for about 30 seconds. Add seafood and carrots. Stir-fry briefly, until you see the prawns starting to turn opaque. Drizzle Fish sources along the sides of the wok.
2. Add chicken stock and Garlices slices. When the broth comes to a boil, lower to a simmer and add the greens. Thicken the gravy to desired consistency with cornstarch solution.
3. Ladle hot gravy over the crispy noodles with pickled green chilli and red chilli at the side. Serve immediately.
 

 

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