Hi all,
This is another recipe off the good ole H Mart calendar. I used to make chop chae from a Sunset recipe, but I like this one better. The only unusual ingredient that this recipe calls for are the sweet potato noodles. The noodles have a slight green cast to them and I like them because you don't have to cook them before using them. They only need to be soaked in hot water before using. They are available from H Mart and I have found them at other Asian grocers.
1/4 package sweet potato noodles (dang myon)
Soak noodles in hot tap water while preparing the rest of the ingredients
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
1/4 teaspoon pepper
1/2 teaspoon sesame seeds
Mixed the above six ingredients for the marinade in a medium bowl.
10 ounces beef (I've used pork sirloin cutlets, but something like flank or round steak would work)
Thinly slice meat and add to marinade and set aside.
1 cup water
1/4 cup sugar (K thought the chop chae was a bit sweet, but I thought the sweetness made the chop chae similar to terriyaki.)
2 tablespoons soy sauce
Mix above three ingredients together for cooking sauce and set aside.
2 onions thinly sliced
5 green onions cut on a bias
1 carrot thinly sliced
1/2 package frozen french cut green beans
(mushrooms)
(1 bunch spinach)
Prepare vegetables and place them in separate bowls or separated on a platter.
Heat large frying pan over medium high heat. When pan is hot add 2 tablespoons cooking oil. Stir fry the veggies one at a time, until still crispy. Remove to serving bowl, then add the next one. Add more oil as needed. Add two more tablespoons cooking oil, stir fry meat until no longer pink. Remove meat. Drain noodles, add noodles to pan along with cooking sauce. Stir, cooking until noodles absorb liquid and noodles turn translucent. Add in the cooked veggies and meat. Heat through. Add salt and pepper to taste. Excellent served with hot rice.
I think you could also use celery, Chinese broccoli, or bean sprouts. Hope this recipe works out for you! It's delicious heated up the next day for lunch.
Hugs,
Mameekosan
Thursday, January 21, 2010
Wednesday, January 20, 2010
Korean Seafood Pancake
Hi all,
This is a delicious all-in-one meal with the addition of rice. Little did I know when I took the free H Mart 2010 calendar that there I would find several delicious recipes. The pancake recipe is adapted from the June calendar page.
1 cup water
1 cup flour
1 egg
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon miso (this is optional if you don't have it)
Combine the above ingredients together in a large bowl.
6 green onions sliced in half lengthwise then cut on a bias
1 green onion thinly sliced
Seafood (About 1/2 -1 pound total. I used about 1/4 pound shrimp, along with some salmon and tuna, coarsely chopped. You could also use canned clams or for luxe pancakes scallops.)
Add green onions and seafood to batter and mix.
In a large non-stick frying pan heat 3-4 tablespoons cooking oil over medium high heat. Spoon batter into hot pan to form a pancake about 9 inches in diameter and 1/2 inch thick. Cook bottom of pancake until brown, carefully flip. Cook second side until brown. Serve with hot rice and steamed greens. Serves 4.
Be sure not to cook the pancake too hot or the inside might not cook all the way through. The recipe is easy and could be adapted using different veggies such as adding coriander or spinach, or even using cooked chicken instead of the seafood. Hope it works out for you!
Hugs,
Mameekosan
This is a delicious all-in-one meal with the addition of rice. Little did I know when I took the free H Mart 2010 calendar that there I would find several delicious recipes. The pancake recipe is adapted from the June calendar page.
1 cup water
1 cup flour
1 egg
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon miso (this is optional if you don't have it)
Combine the above ingredients together in a large bowl.
6 green onions sliced in half lengthwise then cut on a bias
1 green onion thinly sliced
Seafood (About 1/2 -1 pound total. I used about 1/4 pound shrimp, along with some salmon and tuna, coarsely chopped. You could also use canned clams or for luxe pancakes scallops.)
Add green onions and seafood to batter and mix.
In a large non-stick frying pan heat 3-4 tablespoons cooking oil over medium high heat. Spoon batter into hot pan to form a pancake about 9 inches in diameter and 1/2 inch thick. Cook bottom of pancake until brown, carefully flip. Cook second side until brown. Serve with hot rice and steamed greens. Serves 4.
Be sure not to cook the pancake too hot or the inside might not cook all the way through. The recipe is easy and could be adapted using different veggies such as adding coriander or spinach, or even using cooked chicken instead of the seafood. Hope it works out for you!
Hugs,
Mameekosan
Saturday, January 16, 2010
Simple Pancakes
Hi all,
I have a request from A for pancakes. These make thick fluffy pancakes and are excellent with maple syrup and fruit.
Preheat large frying pan.
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoons salt
2 tablespoons sugar
Mix the above items together in large bowl.
1 to 1 1/4 cups milk
1 egg
3 tablespoons butter melted
Mix the above liquid ingredients together in a 2 cup measure or a small bowl.
Pour all the liquid ingredients together into the dry ingredients and stir together just until mixed.
Melt 2 tablespoons butter in frying pan. Spoon batter onto hot frying pan, about 1/4 cup for each pancake. Cook until bubbles appear on top or until the bottoms get browned. You can lift up a corner of a pancake with a spatula to check the browning. Turn the pancakes to brown on other side. Makes 8 or 9 pancakes.
You can also add chopped nuts, chocolate chips, or blueberries to jazz up the pancakes.
These are great in the morning with strawberries! Enjoy!
Hugs,
Mameekosan
I have a request from A for pancakes. These make thick fluffy pancakes and are excellent with maple syrup and fruit.
Preheat large frying pan.
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoons salt
2 tablespoons sugar
Mix the above items together in large bowl.
1 to 1 1/4 cups milk
1 egg
3 tablespoons butter melted
Mix the above liquid ingredients together in a 2 cup measure or a small bowl.
Pour all the liquid ingredients together into the dry ingredients and stir together just until mixed.
Melt 2 tablespoons butter in frying pan. Spoon batter onto hot frying pan, about 1/4 cup for each pancake. Cook until bubbles appear on top or until the bottoms get browned. You can lift up a corner of a pancake with a spatula to check the browning. Turn the pancakes to brown on other side. Makes 8 or 9 pancakes.
You can also add chopped nuts, chocolate chips, or blueberries to jazz up the pancakes.
These are great in the morning with strawberries! Enjoy!
Hugs,
Mameekosan
Friday, January 15, 2010
Massaman Curry
Hi all,
Recently I purchased from H Mart a plastic tub of Massaman Curry mix. I bought it with J by mistake in a buying flurry before New Years. I actually thought it was Yellow Curry mix, I was fooled by the yellow label. On Wednesday we had lunch at Lemon Grass, a Thai restaurant in Lexington and guess what was on the menu Massaman Curry. Inspired, I found this recipe that I have adapted from, www.realthairecipe.com.
3 Tablespoons oil
4 tablespoons massaman curry mix
Heat oil in a large frying pan on medium high. Fry curry mix for about 3 minutes until fragrant, stirring frequently.
1.5 pounds chicken (I used pork tenderloin), cut into bite sized pieces
Add chicken, cook until no longer pink on the outside, 2-3 minutes
1 can coconut milk, unshaken
Add the top solid part of the coconut milk to chicken. Simmer for 2 minutes.
1 cup potatoes cubed in bite sized pieces
1 cup onions cut in large dice
(1/4 cup roasted peanuts)
(sweet potatoes)
Add the potatoes and onions. Add the rest of the can coconut milk.
Simmer for about 15-20 minutes until the chicken and potatoes are tender.
1 tablespoons sugar
2 tablespoons fish sauce (I used soy sauce)
2 tablespoons lemon juice
Add above ingredients. Heat through. Serve with rice.
I'm sure if you made the curry mix fresh from scratch it would be more delicious that the plastic tubbed curry mix. I wonder if at the Thai restaurants they order 5 gallon drums of the curry mix?
Anyway this makes for a quick and easy dinner. The curry is more sweet that spicy. I think you'll like it.
Hugs,
Mameekosan
Recently I purchased from H Mart a plastic tub of Massaman Curry mix. I bought it with J by mistake in a buying flurry before New Years. I actually thought it was Yellow Curry mix, I was fooled by the yellow label. On Wednesday we had lunch at Lemon Grass, a Thai restaurant in Lexington and guess what was on the menu Massaman Curry. Inspired, I found this recipe that I have adapted from, www.realthairecipe.com.
3 Tablespoons oil
4 tablespoons massaman curry mix
Heat oil in a large frying pan on medium high. Fry curry mix for about 3 minutes until fragrant, stirring frequently.
1.5 pounds chicken (I used pork tenderloin), cut into bite sized pieces
Add chicken, cook until no longer pink on the outside, 2-3 minutes
1 can coconut milk, unshaken
Add the top solid part of the coconut milk to chicken. Simmer for 2 minutes.
1 cup potatoes cubed in bite sized pieces
1 cup onions cut in large dice
(1/4 cup roasted peanuts)
(sweet potatoes)
Add the potatoes and onions. Add the rest of the can coconut milk.
Simmer for about 15-20 minutes until the chicken and potatoes are tender.
1 tablespoons sugar
2 tablespoons fish sauce (I used soy sauce)
2 tablespoons lemon juice
Add above ingredients. Heat through. Serve with rice.
I'm sure if you made the curry mix fresh from scratch it would be more delicious that the plastic tubbed curry mix. I wonder if at the Thai restaurants they order 5 gallon drums of the curry mix?
Anyway this makes for a quick and easy dinner. The curry is more sweet that spicy. I think you'll like it.
Hugs,
Mameekosan
Thursday, January 14, 2010
Easy Chocolate Butter Cream Frosting
Hi all,
This is one of my favorite frosting. My mom used to make it. There's no cooking, but some might be turned off by the confectioner's sugar taste. I think it's quite yummy. This recipe is ample for frosting the Easy Yellow Cake.
4 tablespoons butter, softened
1 1/2 cups confectioner's sugar (approximate)
1/3 cup cocoa
1 1/2 teaspoons vanilla extract
3-6 tablespoons milk or half-and-half
Put the above ingredients in a mixer or you can also do this by hand. Start with the smallest amount of dairy and add more to get the consistency you want for spreading. Keep mixing until smooth and creamy.
I think when I was a kid and my mom made this frosting. I was given the spatula to lick but I bit the rubber spatula. There were teeth marks and all. I guess I thought it was pretty delicious.
Hope this works out for you. Remember don't bite the spatula.
Hugs,
Mameekosan
This is one of my favorite frosting. My mom used to make it. There's no cooking, but some might be turned off by the confectioner's sugar taste. I think it's quite yummy. This recipe is ample for frosting the Easy Yellow Cake.
4 tablespoons butter, softened
1 1/2 cups confectioner's sugar (approximate)
1/3 cup cocoa
1 1/2 teaspoons vanilla extract
3-6 tablespoons milk or half-and-half
Put the above ingredients in a mixer or you can also do this by hand. Start with the smallest amount of dairy and add more to get the consistency you want for spreading. Keep mixing until smooth and creamy.
I think when I was a kid and my mom made this frosting. I was given the spatula to lick but I bit the rubber spatula. There were teeth marks and all. I guess I thought it was pretty delicious.
Hope this works out for you. Remember don't bite the spatula.
Hugs,
Mameekosan
Easy Yellow Cake
Hi All,
This is a wonderfully easy yellow cake. It does call for cake flour. It makes two 8-inch round cakes, so it's a perfect size for a few people.
Preheat oven to 350.
1/2 cup butter (1 stick) softened
1 cup sugar
Mix butter and sugar in a mixer at low speed until blended. Increase speed to high and beat for 5 minutes until light and fluffy.
1 1/2 cups cake flour
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoons salt
2 eggs
Add the above ingredients. Mix on low to combine, scraping bowl as needed. When well-combined beat for 2 minutes on high.
Prepare two 8 inch round pans by cutting out waxed paper or parchment shapes to fit bottom. Grease and flour. Bake for 30 minutes until a toothpick comes out clean when inserted into the center.
I think you can also turn these into cupcakes. A standard recipe with 2 cups of flour will make 24 cupcakes. I think that with 1 1/2 cups of flour this should make about 18 cupcakes.
Hope this recipe comes out perfectly for you too!
Hugs,
Mameekosan
This is a wonderfully easy yellow cake. It does call for cake flour. It makes two 8-inch round cakes, so it's a perfect size for a few people.
Preheat oven to 350.
1/2 cup butter (1 stick) softened
1 cup sugar
Mix butter and sugar in a mixer at low speed until blended. Increase speed to high and beat for 5 minutes until light and fluffy.
1 1/2 cups cake flour
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoons salt
2 eggs
Add the above ingredients. Mix on low to combine, scraping bowl as needed. When well-combined beat for 2 minutes on high.
Prepare two 8 inch round pans by cutting out waxed paper or parchment shapes to fit bottom. Grease and flour. Bake for 30 minutes until a toothpick comes out clean when inserted into the center.
I think you can also turn these into cupcakes. A standard recipe with 2 cups of flour will make 24 cupcakes. I think that with 1 1/2 cups of flour this should make about 18 cupcakes.
Hope this recipe comes out perfectly for you too!
Hugs,
Mameekosan
Wednesday, January 13, 2010
Crock-pot Curried Chicken
Hi all,
I had a request from J to post something for AI's new crockpot. I know that AI is not too fond of beef and many of the things that I cook in my crock pot are beefy stewy things, so I hunted up this recipe from a Sunset crockery cookbook. I must admit I don't remember ever trying it but it sounds good. Hopefully J and AI will report back.
2 medium sized Granny Smith apples, quarted, cored, and diced
1 small onion, finely chopped
1 small green pepper, finely chopped
3 cloves garlic, minced
2 tablespoons dried currants (seems like you can do raisins and more than 2 tablesppons)
1 tablespoon curry powder
1 teaspoon ground ginger (if you have fresh use the fresh instead)
1/4 teaspoon cayenne
Combine the above ingredients into crock pot.
1 can (14 oz) diced tomatoes
Stir in tomatoes.
6 small skinless, boneless chicken breast halves.
Salt and pepper paper toweled dried chicken breast. Carefully arrange on top of tomato mixture.
1/2 cup chicken broth
Pour in broth.
Cover and cook at low setting for 6-7 hours. You can probably cook on a higher setting but reduce the time.
The original recipe called for removing the chicken and cooking rice in the liquid and then stirring in shrimp. I think the rice would be better cooked separately, but the shrimp might make a nice addition. Also it called for a sprinkling of toasted almonds and parsley. If the juice is too liquidy, you might add a couple of teaspoons of cornstarch mixed with a tablespoon or 2 of water to thicken up the juice. The recipe is suppose to serve 6, so the chicken can probably be reduced.
Sounds yummy.
Hugs,
Mammekosan
I had a request from J to post something for AI's new crockpot. I know that AI is not too fond of beef and many of the things that I cook in my crock pot are beefy stewy things, so I hunted up this recipe from a Sunset crockery cookbook. I must admit I don't remember ever trying it but it sounds good. Hopefully J and AI will report back.
2 medium sized Granny Smith apples, quarted, cored, and diced
1 small onion, finely chopped
1 small green pepper, finely chopped
3 cloves garlic, minced
2 tablespoons dried currants (seems like you can do raisins and more than 2 tablesppons)
1 tablespoon curry powder
1 teaspoon ground ginger (if you have fresh use the fresh instead)
1/4 teaspoon cayenne
Combine the above ingredients into crock pot.
1 can (14 oz) diced tomatoes
Stir in tomatoes.
6 small skinless, boneless chicken breast halves.
Salt and pepper paper toweled dried chicken breast. Carefully arrange on top of tomato mixture.
1/2 cup chicken broth
Pour in broth.
Cover and cook at low setting for 6-7 hours. You can probably cook on a higher setting but reduce the time.
The original recipe called for removing the chicken and cooking rice in the liquid and then stirring in shrimp. I think the rice would be better cooked separately, but the shrimp might make a nice addition. Also it called for a sprinkling of toasted almonds and parsley. If the juice is too liquidy, you might add a couple of teaspoons of cornstarch mixed with a tablespoon or 2 of water to thicken up the juice. The recipe is suppose to serve 6, so the chicken can probably be reduced.
Sounds yummy.
Hugs,
Mammekosan
Tuesday, January 12, 2010
Fresh Pepper Chicken Stir Fry
Hi All,
I clipped this recipe out of the Jan 10 '10 Sunday Boston Globe. The only ingredient that you might not have is the fish sauce and the lime juice. I had the fish sauce but substituted fresh lemon juice for the lime. I used about four bone in chicken thighs and it easily served three with leftovers. I slightly adapted the recipe.
4 chicken thighs (about 1 pound) or Pork would be okay too
2 tablespoons soy sauce
2 tablespoons fish sauce (could use more soy sauce, if unavailable)
Cut out the bone, cut chicken into 1/2 inch thick strips. Mix soy and fish sauce, toss with chicken in small bowl. Set aside while preparing other ingredients.
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lemon or lime juice
2.5 tablespoons light brown sugar
1 teaspoon cornstarch
Mix above together in small bowl, set aside.
10 cloves garlic (about 3 tablespoons)
1 tablespoon freshly ground black pepper (I probably used less)
1 tablespoon canola oil
Mix above together and set aside.
Prepare:
2 onions cut into 3/8 inch wedges
4 celery ribs cut into 1/2 thick bias pieces
(3 scallions)
(Carrots)
(Other greens)
In large skillet heated over high heat, heat 1 tablespoon oil until hot and rippling. Cook half the chicken until it begins to brown, stirring frequently. Remove chicken to a large serving bowl. Cook other half of chicken. Remove.
Add 1 more tablespoon oil. Cook onion until softened, about 2 minutes. Remove to bowl. Add more oil, if needed, Then cook celery, remove and then stir fry each other vegetable separately.
Cook the garlic and pepper mixture, mashing while cooking for about 1 minute.
Add back chicken and veggies and soy sauce and fish sauce mixture. Stir constantly. Cook until heated through. Serve with rice.
I clipped this recipe out of the Jan 10 '10 Sunday Boston Globe. The only ingredient that you might not have is the fish sauce and the lime juice. I had the fish sauce but substituted fresh lemon juice for the lime. I used about four bone in chicken thighs and it easily served three with leftovers. I slightly adapted the recipe.
4 chicken thighs (about 1 pound) or Pork would be okay too
2 tablespoons soy sauce
2 tablespoons fish sauce (could use more soy sauce, if unavailable)
Cut out the bone, cut chicken into 1/2 inch thick strips. Mix soy and fish sauce, toss with chicken in small bowl. Set aside while preparing other ingredients.
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lemon or lime juice
2.5 tablespoons light brown sugar
1 teaspoon cornstarch
Mix above together in small bowl, set aside.
10 cloves garlic (about 3 tablespoons)
1 tablespoon freshly ground black pepper (I probably used less)
1 tablespoon canola oil
Mix above together and set aside.
Prepare:
2 onions cut into 3/8 inch wedges
4 celery ribs cut into 1/2 thick bias pieces
(3 scallions)
(Carrots)
(Other greens)
In large skillet heated over high heat, heat 1 tablespoon oil until hot and rippling. Cook half the chicken until it begins to brown, stirring frequently. Remove chicken to a large serving bowl. Cook other half of chicken. Remove.
Add 1 more tablespoon oil. Cook onion until softened, about 2 minutes. Remove to bowl. Add more oil, if needed, Then cook celery, remove and then stir fry each other vegetable separately.
Cook the garlic and pepper mixture, mashing while cooking for about 1 minute.
Add back chicken and veggies and soy sauce and fish sauce mixture. Stir constantly. Cook until heated through. Serve with rice.
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