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.

Globalization of Korean cuisine

Asian Cuisine

Donkie(Jo Hyun) 201212067

         

      Korean food may be a cause of the worldwide trend of food consciousness. Eating habits have become more health conscious, making people seek out healthier. Korean food is one of these options: with the beneficial combination of fresh vegetables and handout (Korean beef), it has become an attractive option. In particular, kamahi has been proven to strengthen immune systems and Dune Jang Gook has been said to contain anticarcinogenic ingredients. No matter how healthy a meal is, it has to be tasty. Korean food’s particular ‘spiciness’ is appealing to the taste and the interesting combination of bitterness and sweetness keeps customers coming back. Foreigners are not only attracted to Korea food, but also to Korean dining. Cooking at the center of the customer’s table is attractive providing customers the chance to witness the process before their very own eyes. A relatively novel experience for many Westerners, it steers away from the traditional cooking process in which customer and chef are separated.  Globalization has allowed for the export of Korean food to all four corners of the globe. As foreigners have grown to appreciate Korean dining, they have begun to understand its health and community building aspects; playing an increasingly pivotal role in global cuisine. And I would like to become a part of this golbalization. Japanese cuisine has become golbalized in effort of a century. It's just start for our country. I think we should make a exact recipe. For a exact taste.

My interest (Globalization of Korean cuisine)

Som tam by Mr.park

 

 

 

                                                        Som Tam

Ingredients

• 8-12 Thai chillies (bird peppers), each cut into 3-4 segments
• 8 cloves garlic, peeled and cut each into 2-3 pieces
• 2 Tbs. small dried shrimp
• 4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
• 1 cup cut long beans - 1 1/2-inch-long segments
• 1 julienned carrot
• 1/4 cup tamarind juice the thickness of fruit concentrate
• Juice of 2-3 limes, to taste
• 2-3 Tbs. fish sauce, to taste
• 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
• 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
• 1/4 cup chopped unsalted roasted peanuts

Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Add more tamarind or water as necessary to make 1/4 cup of concentrate.

Divide the ingredients into two batches and make each batch as follows.

Using a large clay mortar with a wooden pestle, pound the garlic and chillies to a paste. Add the dried shrimp and long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chillies and garlic.

Add the tamarind and lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts.

201211978 Mr.Park

Abalone Porridge by Mr.park

                                                        Abalone Porridge

Ingredient

abalones, 2 cups soaked rice, 10 cups water, 1/2 tbsp minced garlic, 90 g carrot
Spices :
2 tbsp sesame oil, 1 tbsp refined rice wine, 1/2 green onion, 1/2 tsp salt, 2 jujubes, 1 tsp sesame seeds, 1 tsp dried laver pieces, 1 small green onion

Method

1.

Clean the top of the abalone flesh thoroughly with salt and remove the shell with a spoon.

2.

Tear off the entrails carefully from the flesh and chop them. Cut the abalone flesh into thin slices, retaining the shape.

3.

Julienne the carrot and chop the strips into small pieces. Likewise chop the white top of the green onion.

4.

Pour sesame oil in a pot; add minced garlic, carrots and green onion pieces and stir-fry for about 1-2 minutes until the carrot pieces become transparent. Then add soaked rice and continue to stir-fry

5.

Add the abalone slices and the entrails and stir-fry them for about 1-2 minutes. Pour in water, five times the amount of rice, and refined rice wine.

6.

Simmer for about 30 minutes on medium heat until the rice is softened. Add more water, if necessary.

7.

Toast the dried laver and tear it into small pieces by hand.

8.

Briefly grind the roasted sesame seeds in a blender.

9.

Chop the small green onions and dip into water to rid them of the overpowering flavor.

10.

Seed the jujubes lengthwise and roll them up. Cut across into swirled rounds.

11.

Ladle the finished jeonbokjuk into a bowl and top with garnish.

           

                                                         201211978    Mr.Park

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.

Thai cuisine - interesting 201212083 Alex

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty and bitter.

As an acknowledged expert of Thai cuisine. David Thompson explains in an interview: "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."

Influence

Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Nothern Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.
Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern Thai curry tend to contain coconut milk. and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products. Dishes such as kaeng kari  and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.

Tom Yum Goong - 201212083 Alex

Tom Yum Goong

Ingredients

Prawns 6ea

Chicken stock, Seafood stock, water

Salt

Lemongrass 2g

Galangal 10g

Lime leaves to taste

Red Chili to taste

Fish sauce to taste

Lime juice to taste

Coriander Roots to taste

Spring onions 1ea

Recipe

1. take off the hard skin of prawn

2. boil lemongrass and spring onions in chicken, seafood stock

3. add red chili, galangal,  fish sauce and lime juice

4. put the rest ingredients.

Alex

TORTILLA

Ingredient

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons lard

1 1/2 cups water

Method

1. mix the floir, salt, and baking powder together in a mixing bowl.
2. Add the water and mix until the dough comes together
3. few minutes wait until smooth and elastic
4. Divide the dough into 24 equal pieces and roll each piece into a ball.
5. Preheat a large skillet over medium-high heat
6. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla
7. Place into the hot skillet, and cook until bubbly and golden
8. flip and continue cooking until golden on the other side
9. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Hyeon Woo Ko(Harry)

Kkhan-Pung-Gi

-Shrek-

Ingredients

1/2 lb boneless pork lion, sliced into bite-sized pieces
1 tablespoon sake
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of grounded ginger
4-5 tablespoons cornstarch
1 egg or two egg whites
1/4 cup frozen peas
2 mini red bell peppers
2 mini yellow bell peppers
1/4 onion, finely chopped
oil for deep-frying
 Spicy Garlic  Sauce
-1 tablespoon soy sauce
-1 tablespoon oyster sauce
-1 tablespoon vinegar
-1 tablespoon mirin
-2 tablespoons rice syrup or corn syrup
-3 tablespoons water
-2 teaspoons fresh lemon juice
-2 teaspoons minced garlic
-1/2 teaspoon sesame oil
-1/4 teaspoon ground ginger
Some dried red peppers (optional)

Cooking Method

1)Place the pork in a large bowl, add sake, salt, pepper and pinch of ground ginger; mix well.
2)To make a batter, combine cornstarch and egg in a bowl; mix well.
3)Add pork into cornstrach mixture.
4)Gently coat the pork pieces in the batter.
5)Heat the oil in a pan over medium heat until hot; deep fry pork until golden brown.
6)Remove from the pan and drain on paper towels.
7)After cooling down, fry them again for crispness. Frying once is okay too, but they taste better when you fry twice.
8)Break four dry peppers into half or add whole peppers into the sauce.
9)Combine all the vegetables and heat 1 tablespoon of the canloa oil in the large skillet over a medium heat; add prepared vegetables and saute for 2 minutes.
10)Add the spicy garlic sauce and bring to a boil.
11)Add the twice fried pork  pieces to the skillet.
12)Toss  and mix well until the pork pieces are well coated with the sauce.

Thai style red curry lobster

-Shrek-

- ingredients

lobster
onion
pimento
shallot
garlic
sugar
curry
coconut milk
fish sauce
chicken stock

Cooking Method
1) Deep frying lobster
2) Heat the oil in a wok and add chopped garlic and shallot
3) Season with sugar, ficsh sauce and curry
4) Add some coconut milk
5) Add diced onions and fried lobster
6) Add some chicken stock and season withh salt and pepper
7) When reduce the moisture, plating with cresson



pupple sweet potato soup

pupple sweet potato soup

-Ingredients.
 pupple sweet potato, milk, rice powder, sugar, water

-recipe.
 1.steaming potato and peeling it
 2.grind potato with water.
 3.add rice powder and boil in small fire.
 4.add milk and boil
 5.add sugar

TOM YUM KUNG

 

Ingredients

1. prawns
2. Clear broth
3. Lemon grass
4. Kaffir lime leaves
5. Coriander
6. Tomatoes
7. Mushrooms
8. Fish sauce
9. Lime juice
10. Coriander leaves
11. Toasted chili paste
12. Small chilies

Method

• boil the clear broth
• add the chopped lemon grass, kaffir lime leaves and coriander
• Add the tomatoes, mushroom and fish sauce
• Add he prawns, wait for the broth to boil, remove the pot from the heat.
• Put chili paste and lime juice into a bowl, spoon stir
• add he small chilies
• Pour the Tom Yum soup into the bowl and stir gently until well blended
• Put the coriander leaves

Hyeon Woo Ko(Harry)

Rice clay pot -Jo

Rice clay pot

               

                               

-Ingrediants. 

• 3 boneless chicken thighs, cut into bite-size
• 1 Lap Cheong [Chinese sausage], cut into thick slices diagonally [Substitute: sweet sausage, or 1 additional boneless chicken thigh]
• 1 tbsp dark soy sauce
• 1 tbsp ginger, minced
• � tbsp sugar
• � sesame oil
• � cornstarch
• � cup scallions, sliced and 2 extra stalks for garnish, chopped
• 3 cups long grain rice, washed until water is clear then drained
• 6-7 cups chicken stock1 tsp salt
• 1 tbsp peanut oil
• salt and pepper

-Recipe

• In a bowl combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
• Marinate refrigerated for at least 30 mins
• In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, saut� the rice until the rice becomes quite translucent
• Add chicken stock, up to 1� inch above the level of the rice and season with salt and pepper
• Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
• Add the marinated chicken and sausage, stir well into the rice, cover the clay pot
• Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven
• Bake for 12-15 min
• Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
• Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
• Turn heat off, carefully remove from oven and let it rest for 5 min
• Garnish with chopped scallions, and if preferred, serve with a side of hot chilly sauce

                                        

Banana and sweet potato with vanilla icecream 201211960 Kim min hwan

Ingredients

  bamana, sweet potato, flour, sugar powder, oil

Step

1.Cut the banana to half.

2.Cut the sweet potato into bite-size pieces.

3.Mix the flour and water to make dough.

4.Banana and sweet potato put in dough.

5.Do deep fry (Banana and sweet potato)

6.Do plating pretty (Banana and sweet potato)

7.Put icecream on the banana and sweet potato

kalguksu 201211960 Kim min hwan

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.

Lim ChaeRa

Papaya Salad Recipe

 

Ingredients
1 Green Payaya 
15ml shredded coconut stuffing

some garlic peanuts

Dry small shrimp

2 pepper

Proper lemon juice

fish sauce

3 pieces of garlic

 

Steps:

 

1 Mash the pepper, dry shrimp and garlic; then add fish sauce and lemon juice to stir.

 

2 Peel the green papaya and remove the seeds. Slice the papaya and dip them into icy water to maintain the crispy taste. Drain the water.

 

3 Add the sauce made in step one into the papaya; then sprinkle with peanuts and shredded coconut stuffing.

 

Note: This papaya salad is really very spicy; maybe you cannot accept its taste. You can reduce the amount of pepper.

Lim ChaeRa

Cream spaghetti
 
Ingredients: salt. Olive oil: low-fat milk cream: chopped garlic.
       Onions, mushrooms. Pepper. If spaghetti. Chili powder
 
1 to spaghetti in boiling water and put a little salt and olive oil Boil.

2 low-fat milk and cream in another saucepan put the pepper gives handwi jolyeo.

3 Fry pan, fry the chopped garlic and olive oil, cut into suitable size
Sauté onions and mushrooms.

4 When the sieve over the boiling pasta water surface to remove it.

5 Fry pan, stir-fried ingredients and put it in a cream sauce for spaghetti, and willjolyeo.

6 finished relieving cream pasta dish is decorated in red pepper flakes

Ken-coriander

I get interested in coriander by learning and cooking Asian cusin class. First I try coriander was in high school. At that time, coriander flavor and taste was so bad to me. but as cooking in this class I interseted in Coriander vey much.

coriander=cilratro=chinese parsely are same meaning. And also dhania.

histirory
Coriander grows wild over a wide area of the Near East and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name manna: and it was round like coriander seed, and its taste was like that of flat cakes made with honey."
Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves. This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time.
Coriander was brought to the British colonies in North America in 1670, and was one of the first spices cultivated by early settlers

-fromhttp://en.wikipedia.org/wiki/Coriander

Thai Fried Chicken Sweet Chili Sauce

Thai Fried Chicken Sweet Chili Sauce

Mise en place

• chicken
• fish sauce
• coriander
• salt
• oyster sauce
• pepper
• soy sauce
• palm sugar
• 1/2 vinegar
• 1/2 sugar
• 1 water

Recipe

•  marinade chicken with fish sauce,coriander,salt,oyster sauce,pepper,soy sauce, palm sugar,vinegar,sugar and water
• steam marinade chicken
• deep-fry chicken

Jessica

Ken-Pad Thai

This is from Thai Cusisin.
Ingredients
dried rice noodle/ palm sugar/ white sugar/ tmarind water/ fish sauce/ chinese chives/ oil/ fine chopped shallot/ 1egg/ firn tofu/ hand ful bean sprout/  crushed penut/ deep fried pork belly/lemon juice/ oyster sauce/ onion/ shrimp/ marnaid pork.

1. soak rice noodle in the cold watet until it get soft.

2. make sauce with tamarin paste water, oyster sauce, lime or lemon juie, dried chili etc as your taste.

3.prepare deep fried pork belly. first boil in the water and roast in oven and then fry in the oil.

4. slice deep fried pork, chili, and lik for garnish. And slice onion and cut shrimp in butter fly. chop garlic and shollt.

5.heat the oil and put garlic and shallot. satue until flavor comed out to oil. Stir marnaid pork. put soaked and draind noodle. put sauce as taste to taste.

garnish with chili lick and deep fried pork.

Banh Cuon Batter

Banh Cuon Batter

Asian cuisine

Donkie(JoHyun ) 201212067

1. mix rice flour, corn flour, tapioca flour and water in rate of 1 : 0.5 : 0.5 : 2.25

2. heat the pan then add oil, make some rice papers of your own

3. make the filling (mix minced pork, shrimp, black fungus, shiitake mushroom, shallot, spring onions, black pepper, fish sauce, salt)

4. stir fry the filling

5. put the fillings then roll up the rice papers

6. add the garnish on eat with Vietnam dipping sauce

 

Globalization of Korean Cuisine

Globalization of Korean Cuisine

Asian Cuisine

Donkie(JoHyun) 201212067

Korean food may be a cause of the worldwide trend of food consciousness. Eating habits have become more health conscious, making people seek out healthier. Korean food is one of these options: with the beneficial combination of fresh vegetables and handout (Korean beef), it has become an attractive option. In particular, kamahi has been proven to strengthen immune systems and Dune Jang Gook has been said to contain anticarcinogenic ingredients.

No matter how healthy a meal is, it has to be tasty. Korean food’s particular ‘spiciness’ is appealing to the taste and the interesting combination of bitterness and sweetness keeps customers coming back. Foreigners are not only attracted to Korea food, but also to Korean dining. Cooking at the center of the customer’s table is attractive providing customers the chance to witness the process before their very own eyes. A relatively novel experience for many Westerners, it steers away from the traditional cooking process in which customer and chef are separated.

Globalization has allowed for the export of Korean food to all four corners of the globe. As foreigners have grown to appreciate Korean dining, they have begun to understand its health and community building aspects; playing an increasingly pivotal role in global cuisine.

And I would like to become a part of this golbalization. Japanese cuisine has become golbalized in effort of a century. It's just start for our country. I think we should make a exact recipe. For a exact taste.

 

Rice clay pot

Ingredient:

• Chinese Sausage
• Dried Mushroom
• Ginger
• Garlic
• Green Onions
• Squid
• Coriander
• Cooked Rice
• Cooked Eggs

Seasonings

• Oyster sauce
• Sesame Oil
• Pepper
• Soy Souce
• Sugar
• Chicken Stock

Recipe

• saute chinese sausage in pan
• put chapping onion and garlic
• put marinade pork in pan
• pour chicken stock
• put soaked shiitake
• put squid
• add sesame oil
• add ginger and green onion
• put the rice in clay pot
• add cooked eggs
• put all of prepared ingredient
• pour ckichen stock
• make crispy

 Hyeon Woo Ko(Harry)

 

 

 

Black bean crab

Black  Bean Crab

• butter
• shallots
• crabs
• garlic
• dried prawns
• black pepper
• black soy sauce
• sugar
• oyster sauce
• curry leaves

Recipe

• prepare deep-fried crabs
• heat pan
• put the chopping garlic ,shallots and onion
• pour chicken
• put a little sugar and pepper
• put dried shrimp powder
• put bay leaf
• put deep-fried crabs
• ganish coriander and chili

Yu Kyoung Cho (jessica)

Tom Yum Goong (Spicy Thai Shrimp Soup)

 Ingredients

• Click to see savings
• 9 1/2 cups water, divided
• 1/2 cup chopped peeled fresh galangal (about 2 ounces)
• 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
• 6 fresh or frozen kaffir lime leaves
• 1/2 cup canned straw mushrooms, quartered
• 2 tablespoons roasted red chili paste (such as Thai Kitchen)
• 1 tablespoon fish sauce
• 2 Thai chiles
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 6 tablespoons chopped dry-roasted unsalted peanuts
• 4 lime wedges
• 1 1/2 pounds medium shrimp

Preparation

1. Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.

201212020 JI Jang Hoon

Italian Cuisine[Mushroom Cream Pasta} Andy_Jung

My Interests- Italian Food

 

 Mushroom Cream Pasta

Ingredients:

-Fresh mushrooms

-Dry white wine or chicken broth

-Whipping Cream

-Dried tarragon

-Green onion

-Lemon Juice

-Salt

-Black pepper

-Angel hair pasta or Spaghetti

Directions:

1

Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat.

2

Cook until wine is reduced to 1/4 cup.

3

Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes.

4

Stir in green onions, lemon juice, salt and pepper.

5

Remove from heat.

6

Meanwhile, cook pasta according to package directions; Drain well.

7

Place pasta in a large serving bowl.

8

Top with sauce and toss gently to coat.

I am really intereted in Italian Food. I like the taste of Cream sauce and Tomato sauce.

Italian food in Italy is very healthy , Mediterranean diet, rich of fruit and vegetable is one of the best diet.

Cram Pasta is one of my favorite food in italian cuisine.

  Asian Cuisine 5 Block , 2012 Summer

201212081 Eui-Suk Jung (Andy)



Som Tam (interest) by Andre

Som Tam

Ingredients

• Green (unripe) papaya (see note) -- 1 (about 1 pound)
• Garlic, minced -- 2 cloves
• Thai red chilies, minced -- 2
• Palm or brown sugar -- 2 tablespoons
• Dried shrimp (optional) -- 2 teaspoons
• Lime juice -- 2 tablespoons
• Fish sauce -- 2 tablespoons
• Long beans or green beans, cooked and cut int 1-inch lengths -- 1/2 cup
• Tomatoes, seeded and chopped -- 1/2 cup
• Roasted, chopped peanuts -- 1/4 cup

Method

1. Peel the papaya and cut it in half. Scoop out any seeds and the white coating on the inside of the seed cavity. Using the large holes of a grater or the julienne attachment of a food mandoline, grate or julienne the papaya.
2. Add the garlic, chiles, palm or brown sugar, dried shrimp, lime juice and fish sauce to a large bowl and mix together to dissolve the sugar. Taste, and adjust seasonings. You want a nice balance of sour, sweet, salty and spicy.
3. Add the beans and tomatoes and stir them into the sauce, pressing down on them lightly to slightly bruise the beans and release the tomato's juice.
4. Add the papaya, toss well and adjust seasoning. Garnish with the peanuts and serve chilled or at room temperature with a side of sticky rice.

201212058 Andre (song ji ha)