Japchae (stir fried noodles with vegetables)

Thursday, July 30, 2009


* Starch noodles (“dangmyun”)
* 150 grams of beef
* 1 bunch of spinach
* 1 medium size carrot
* 1 medium size onion
* 5 dried shitake mushrooms
* 1 package of white mushrooms
* 3 cloves of garlic
* 7-8 green onions
* soy sauce, sesame oil, sugar, pepper, and sesame seeds

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3-5 minutes or until soft, drain and put in a large bowl.

2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix well and set aside.

3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water. Squeeze it gently to get the water out, then cut it into 5 cm pieces.

4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the noodles.

5. On a frying pan, heat a few drops of olive oil and your carrot strips and stir fry for 2-3 minutes or until cooked. Pour on top the noodles.

6.On a frying pan, heat a few drops of olive oil and add the sliced white mushrooms. Stir it for a bit and it on top the noodles.

7. On a frying pan, heat a few drops of olive oil and add the sliced onion. Stir fry until translucent then add green onion cook for a minute. Pour it on top the noodles.

8. On a frying pan, heat a few drops of olive oil add the sliced beef and shitake mushrooms. Stir fry until beef no longer pink, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then pour it into the noodles.

9. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the noodles mixture. Mix until all well coated, then sprinkle 1 tbs of toasted sesame seeds on the top.

10. Serve with rice and Kimchi, or as a side dish.

Source: maangchi.com

Rib Bulgogi

Wednesday, July 29, 2009


* 2 pounds of tenderloin beef (I used short rib)
* ½ cup soy sauce,
* ¼ cup sugar,
* 1 tbs honey,
* 12 cloves garlic,
* 1 medium size pear,
* 1 medium size onion,
* sesame oil and seeds
* ½ cup cooking wine

1. To make marinade sauce : In food processor put together soy sauce, sugar, minced garlic, onion, Asian pear,cooking wine and honey. Pulse until smooth. Set aside

2. Slice the beef thinly, against the grain.
*tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.

3. Pour the marinade sauce into sliced beef and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix well and keep it in the refrigerator for at least 3 hours or over night.

4. After 3 hours, grill the meat on BBQ or broil it in oven, or pan fry.

Adapted from maangchi

Apple Strudel in Phyllo

Tuesday, July 28, 2009

This recipe make two small strudels (therefore you need 10 sheets phyllo dough in total; 5 on each). If you only want to make one strudel I suggest you to use half of the recipe otherwise you'll end up with lots of extra filling.

* 1/4 cup bourbon or apple juice
* 1/2 cup golden raisins
* 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
* 1/2 lemon, juiced
* 1 tablespoon lemon zest, finely chopped
* 1 teaspoon ground cinnamon, plus more for sprinkling
* 1/2 cup brown sugar, packed
* 1/2 cup crushed shortbread cookies
* 1/4 cup chopped pecans
* 2 tablespoons butter, cut into pieces
* 5 sheets phyllo dough from 1 pound package of frozen dough
* 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
* 1 tablespoon granulated sugar
* Confectioners' sugar
* Caramel sauce, purchased

* 1 tsp vanilla
* 2 cups confectioners' sugar
* 3 1/2 tablespoons milk
Mix all ingredients thoroughly.


For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 20-30 minutes, until golden brown. While baking, mix the confectioner's sugar, milk, and vanilla to create a glaze. Drizzle the glaze and caramel over strudel.

Source: Mmm...Cafe

Raspberry Ganache Pie

Monday, July 27, 2009

1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
1 cup COOL WHIP Whipped Topping
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
6 Tbsp. KRAFT Pure Red Raspberry Jam, divided
2 cups fresh raspberries
1 Tbsp. water

COMBINE baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Set aside. Microwave chocolate and whipped topping in medium bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate at least 4 hours.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Source: kraftcanada.com

Oatmeal Peanut Butter Cookies

Saturday, July 25, 2009


* 1/2 cup shortening
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 3/4 cup white sugar
* 1 cup peanut butter
* 2 eggs
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1 cup quick-cooking oats


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Source: allrecipes

Bakso (Indonesian Meat Ball soup)

Meatball soup is just as popular in Indonesia as nasi goreng. It is sold from street side stalls, or push carts that make their rounds through the neighborhoods. Bakso is sold from late afternoon and throughout the night.

2 kg daging
50 gr bawang goreng
40 bawang putih cincang
40 gr bawang putih goreng
50 gr garam
40 gr gula pasir
15 gr merica
20 gr vetsin (kalau suka)
200 gr kanji
4 butir telor
2 sdm baking powder

2000 cc air + 2 bungkus kaldu sapi instant , agar basonya lebih gurih.

1. giling 3 macam bawang plus, garam, gula dan vetsin sampai halus.
2. Dalam baskom campurkan dengan daging yang sudah dalam keadaan dingin (dari lemari es semalam). Uleni dengan tangan, asal campur saja.
3. Bagi daging dalam beberapa bagian, masukkan dalam Food Processor setiap bagiannya, giling sampai lembut.
Jangan terlalu banyak masuk dalam FP agar hasilnya bagus.
4. Dalam baskom setelah semua halus, masukkan juga kanji/sagu, dan baking powder , uleni lagi sampai tercampur rata.
5. Bagi dalam beberapa bagian, giling dalam FP sampai semua bahan tercampur rata.
6. Simpan dalam lemari es selama minimal 6 jam.
7. Bulatkan baso dengan bantuan telunjuk dan jempol, dipotong dengan sendok, cemplungkan pada air yang sudah hampir mendidih
Jaga agar air tidak sampai mendidih, apinya sedang saja
8. Masak Baso hingga mengapung, angkat dan tiriskan.


2kg beef, minced,
50g fried shallots,
40g garlic cloves,
40g fried garlic,
50g salt,
40g sugar,
15g pepper,
20g vetsin (a kind of MSG), optional.
200g tapioca flour,
4 eggs,
2 Tbs baking powder

2000cc + 2 sachets of instant beef powder or fresh beef stock (bones inserted to get a good flavor) plus a pinch of salt

Process (or grind with mortar and pestle) fried shallots, garlic cloves, and fried garlic together with salt, sugar and vetsin until smooth (that will make a paste). Mix this paste to another bowl together with eggs and cold minced meat. Mix well.

Divide the minced mixture into several portions. In food processor, pulse each portion until smooth (be patient, do not overload your food processor or it'll break). After all done, mix in tapioca and baking powder. Mix well.

Divide the mixture into several portions again, then pulse each portion until smooth. Set aside and keep in the fridge for at least 6 hours.

Roll the mixture with your pointer and your thumb, scoop it out with a spoon, then put it into a pot of hot water (I use broth) which is almost boiling, on a medium heat. Wait until the meatballs are floating on the surface of the water, then with slotted spoon, remove and set aside. (I freeze them until further used).

Source: Estherlita's Baso Sapi

Cream Puffs/ Eclair

Monday, July 20, 2009

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 2 cups heavy cream
* 1 cup milk

* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425 degrees F (220 degrees C).

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the hot liquid into your mixer bowl and dump all 4 eggs in at once and mix IMMEDIATELY on med. speed. Mix until the dough is tacky and starts sticking to the side of the bowl and you're done (about 2-3 min). Drop by tablespoonfuls onto an ungreased baking sheet (Don't grease your cookie sheet, or the bottoms will burn or get too brown).

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5.Poke a small hole with a toothpick in the side of each puff just to allow steam to escape and prevent them from falling.

6. When the shells are cool, cut the puffs in half horizontally and fill them with the pudding mixture ( whipped cream, chocolate, or lemon pudding), or use a pastry bag to pipe the pudding into the shells.

For Eclair :
Prepare the dough (choux paste) as above. Using a pastry bag with a large, plain tip, form the dough into 3" long rectangles. Bake and fill as above, and frost the top with chocolate frosting and/or chocolate shavings.

Tips store unfilled puff :
Refrigerator: If thoroughly baked, unfilled cream puffs may be refrigerated for a couple of days, but it does stale quickly, so I recommend freezing, instead. Before refrigerating, you'll first want to cut them open and remove the strands of dough to prevent sogginess. Wrap all puffs individually after they have cooled and before freezing. Place them is a resealable plastic bag being careful not to put too many in at once.

Freezer: If you have more dough than you need or want to make them in advance, bake all of it and freeze the finished puffs for up to 3 months (best at one month) and an airtight container and keep away from freezer odors. There's no need to cut cream puffs open or remove the strands of dough before freezing. Thaw at room temperature. To crisp, unwrap and place in a 325 degree F oven until warm. Let cool and fill as desired.

Source: ?


1 mango, peeled,seeded,and chopped
1/4 cup plain nonfat yogurt
1/4 cup crushed ice
3/4 cup orange juice

1. Place mango, yogurt, and ice in blender and puree until smooth; add orange juice and blend until mixed.
2. Pour into glasses and serve.

To Die For Blueberry Muffins

Sunday, July 19, 2009


* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon


1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Source: allrecipes

Blueberry Crumb Bar


* 1 cup white sugar
* 1 teaspoon baking powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups wheat flour
* 1 cup butter
* 1 egg
* 1/4 teaspoon salt (optional)
* 1 pinch ground cinnamon (optional)
* 4 cups fresh blueberries
* 1/2 cup white sugar
* 4 teaspoons cornstarch


1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Source: allrecipes

Yorkshire Pudding


* 3 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 2 tablespoons butter


1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Source: allrecipes

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