Wednesday, July 28, 2010

Korean soybean paste stew/Danjahng Jiigae


This a Korean staple served often in Korean homes.
Unlike Japanese miso soup which is light and delicate in flavor,
Danjahng jiigae is deeper, richer and stronger in miso flavor.
It is a Korean staple for many families. It is also available in many Korean
restaurants. There are many ingredients you can add to this simple stew. Here is one option.







Ingredients

1/2 cup of miso paste or Soybean paste.
1 Large zucchini or yellow squash
1/2 onion sliced
1 Soft tofu diced to bite size
2 Jalapenos diced. (seeded for less heat)
1/3 cup of diced scallion for garnish

Soup Stock
5 Cups of water
2 Cloves of garlic.
2 Tbsp of dried anchovies. (available at most Asian markets)

Stock
Wrap garlic and anchovies in a cheese cloth (or my nifty mesh strainer from Korean market)
and add to water. Bring to boil and simmer for 10 minutes.

Add zucchinis, onion, and jalapenos to stock. Add miso paste to stock stir well to incorporate the paste. Simmer till vegetables are translucent.
Remove garlic and anchovies.

Add tofu and simmer for another 3 to 5 minuets.
Garnish with scallions and serve hot.

*You can also add potatoes, seaweed, mushroom to this recipe.

Monday, July 26, 2010

Soondae/Korean blood sausage



Many cultures have there own version of blood sausage. Italians call it buristo, Germans call it Blutwurst, Sweden, there are variants such as blodkorv (blood sausage), blodpl├Ąttar (blood pancakes) and blodpalt. Of course although rare these days, in USA we have Boudin Rouge.
Korean blood sausage is called Soondae. It is made with pigs blood, sweet rice, potato noodle and barley. Usually available at most Korean markets. Its delicious and subtle in flavor. Served with mixture of salt, pepper and red pepper flakes to bring out the flavor.

Wednesday, July 14, 2010

Karen's Ackee and Salt fish


Traditional Jamaican Breakfast.
Ackee and Saltfish.
http://en.wikipedia.org/wiki/Ackee_and_saltfish




We were lucky enough for Karen our fabulous massage therapist friend, to make us Ackee and saltfish during our trip to our cabin in Maine.
She brought all the ingredients from Brooklyn all the way to Maine for this fabulous breakfast.


For those who are not familiar with this dish, please refer to the link above.





Slicing the saltfish on the bias after its been soaked in water over night and rinsed.










Ackee, its hard to find but they are available in some Korean deli's and Caribbean stores in Brooklyn. Or, on line.















Ingredients

1 med package of saltfish
1 can of Ackee drained.
3 Tbsp of vegetable oil.
1/2 onion diced
1 tomato diced
1 red or orange pepper diced
1 habanero pepper diced.
(Careful dicing this, it is one of the spiciest pepper in the world)
Salt and pepper to taste.

Soak the saltfish over night in water.
Rinse twice to get the salt flavor out.
Squeeze as much water out as possible.
Slice the fish against the grain.
Heat the oil and add onion, pepper and habanero till tender.
Add saltfish and saute for 3 to 5 minuets.
Gently fold in Ackee till heated through.
Add tomatoes and salt and pepper to taste.

Serve with biscuits.

Tuesday, July 6, 2010

First Saturday's at Brooklyn Museum






Don't miss this event. It's held in the parking lot so there is no waiting in line to get in.
Great music, tons of people.



























The fountain seems to be a huge hit with the kids.

Governor's Island Fauzia's food truck


Jerk chicken with mixed vegetables and yellow rice.

Excellent drinks, she even has sorrel which is a traditional Jamaican punch.


Fauzia's food truck in Governor's Island.
One of the best jerk chicken and potato dish ever.
She also has a lovely smile.
She is located in the picnic area. Don't miss her food.

Friday, July 2, 2010

Amazing packaging


I truly believe this was hand packed.
I can't imagin any machine that can do this.
Unfortunately I peeled the label so
I have no idea what the name of this product is.
Obviously anchovies?
Oh and here's the scary part. I've had this jar for
almost 10 years.

Thursday, July 1, 2010

Tools I can't live without.


This All clad 2 qt. pot is the best. Perfect size, excellent weight and
pass the ultimate test for me. Makes perfect rice with its ability to conduct
heat evenly.

The cast iron pan on the bottom was a hand me down. It was rusted when I first
got it. After a good scrub and couple of hours in the oven and stove with oil, its
indestructible. As long as it's never put in the dish washer or soaked in water.

Both will be used and abused almost daily for the rest of my life and beyond. I really can't think of anything else I own I can say the same thing.



Grater, don't know who makes it probably cheap dime store purchase but, its
perfect size for cheese, ginger, zests citrus fruit.

Oxo peeler. The best peeler period.

Tongs, probably china town purchase. I don't understand anyone who does not use this.
I have 5.

I rarely think expensive is better but, anything less then this is
like using plastic knife. Key to having fun in cooking is good set of knives.
Also makes you look good.
With that being said, I rarely use paring knives or carving knives.
Scissors are something everyone should try. Great for cutting through
bones, meats, kimchi, even pizza.

Mango Salsa




OK, my husband can't eat tomatoes or onion.
I know there are a lot of people out there with the same issue.
Here is easiest recipe for Mango salsa without onions or tomatoes.
No cooking involved. Only chopping.

Ingredients.
1 Mango cubed. Not too ripe.
1 Med. cucumber cubed, seeded and peeled.
2 Cloves of garlic finely chopped.
1/2 Inch ginger finely chopped or grated.
1 Jalapeno finely chopped. (seeded if you want it to be mild)
1/4 cup of chopped cilantro
Juice of 1 lime.
Salt and pepper to taste

Combine all ingredients and serve.
Great with just chips or
excellent topping for chicken, pork, or stuffing for any type of burritos.

Maangchi's 2nd annual Kimchi contest.


Winners.


My cousin Joon with Emily and Chihiro.

Korean BBQ catered by sponsor. H & Y Market.
Me and Emily Kim AKA. Maangchi

Perilla leaves to use as a wrap. http://en.wikipedia.org/wiki/Perilla

More condiments for your BBQ.



Another Sponsor, Assi.

Korean BBQ by H and Y Mart.


Judges.

The Winner

June 26,2010
Maangchi's 2nd. annual Kimchi contest.

http://www.maangchi.com/ For great korean recipes.

I won the people's choice prize. If I had added the shrimp paste I bet I would have won.

Recipe (mine with no shrimp paste)

2 heads of Napa cabbage (quartered)
2 cups of sea salt or enough to coat the cabbage inside and out.
Water, enough to cover the cabbage while brinning.
Coat the cabbage inside and out with salt.
Cover with water and let it sit in cool spot in your kitchen for at least 4 hours.
Rinse well, at least 3 to 4 times squeeze all the water out.


1 whole garlic peeled and roughly chopped
2 inch piece of ginger peeled and roughly chopped.
Korean pepper flakes. 1/4 to 1/2 of cup. depending on hot spicy you like it.
1 large Korean pear or 2 Bosc pears peeled and roughly chopped
1/2 onion roughly chopped.
3 TBSP of kosher salt.
1/4 cup of sugar
1/2 cup of fish sauce (preferably 3 Crabs brand)

Add all the ingredients and puree them in blender or food processor till it
becomes and paste. Should be slightly watery paste. Taste. It should taste like good kimchi.

2 cups of Korean or Daikon radish julienned.

Here is the important part. Use you hands. ( I wear rubber gloves)

Add all the ingredients except for the cabbage and mix well.
in a large bowl coat the cabbage with the kimchi mixture inside and out.
Make sure to add to every layer of the cabbage.
After done rolled the cabbage (liked cradled) with all the sauce put them in a sealed container and let it sit on the kitchen counter for
2 days. Then refrigerate for 1 week.
It should be ready to eat once it is refrigerated.
Gets better as it ages.