Korean-Inspired Gochujang Giniling with Sitaw and Carrots

 Korean-Inspired Gochujang Giniling with Sitaw and Carrots

1 lbs ground beef

2 tbsp minced bottled garlic

1 medium onion, chopped

1 bundle green sitaw, chopped

2 medium carrots, chopped

3 tbsp gochujang (Korean pepper paste)

1 tbsp oyster sauce

1/2 tsp Magic Sarap

Cornstarch slurry (1/4 cup water with 1 tbsp cornstarch)

1 tbsp gochugaru (Korean pepper flakes)

1/2 tbsp sugar

1 tsp fish sauce

1 tbsp sesame oil

Salt and pepper, to taste 

Chopped green onion for garnish

Heat oil in a pan then add garlic and onion. 

When onion is translucent, add ground beef and season with salt and pepper.

Brown beef then add carrots and sitaw. Saute for a few minutes.

Add gochujang, oyster sauce, and magic sarap. Saute for a few minutes until carrots soften slightly.

Add cornstarch slurry, then add gochugaru, sugar, and fish sauce. Cook for a few more minutes until vegetables are cooked, then stir in sesame oil to finish.

Garnish with green onions before serving.

Corned Beef and Cabbage

 Corned Beef and Cabbage

1 (2 -3 lbs) corned beef brisket 

1 tbsp  whole pepercorns 

2 dried bay leaves 

1 tsp whole mustard seeds 

6 to 8 medium red potatoes, halved 

1 (1 lb) bag carrots 

1 small cabbage, chopped 

1 bunch fresh parsley , chopped 

4 tbsp butter, divided 

1/4 tsp garlic powder 

1 medium fresh sweet onion 

Combine brisket, spice packet, and spices to a large pot. Add water until brisket is just covered. Boil for two hours. 

After two hours, add potatoes, carrots, and onions and cook until fork tender. Remove brisket and vegetables from water and set aside. 

In a large serving dish, add butter, garlic powder, and parsley. Add cooked vegetables and toss until well coated. Set aside. 

In a separate large pan, melt butter until hot. Add cabbage and cook until tender. Season with salt and pepper. Transfer to a separate serving dish. 

Cut brisket across the grain and layer over parsley vegetables. Serve with cooked cabbage and side of soda bread.

Binagoongan Sitaw with Pork

Binagoongan Sitaw with Pork

(Pork with Shrimp Paste and Long Beans)

1 lbs marbled pork shoulder, chopped
1 lbs sitaw, cut to 2 inch size
1 medium onion, chopped
1 medium tomato, chopped
1 korean chili pepper, sliced thin (non-spicy) or 1 Thai chili sliced (spicy)
1/2 cup of rice water, first wash
1 tbsp minced or chopped garlic
1 tbsp bagoong (Filipino shrimp paste)
1 tbsp oyster sauce
1 tbsp or small knob palm sugar
Salt and pepper, to taste

Saute garlic, onion and tomato until tomato breaks down. Add pork and cook until browned. Add chili pepper and bagoong and cook for a few minutes. Add palm sugar and cook until pork is caramelized. Add the rice water and cook on high until sauce thickens. Add sitaw and oyster sauce and cook until desired doneness for the beans. Season with salt andneeded.0, as needed.

Strawberry Rhubarb Crumble

 

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Strawberry Rhubarb Crumble 

(Slightly adapted from Kevin is Cooking)

For the filling:

2 cups rhubarb, chopped

2 cups strawberries rough chop

1/2 cup sugar

zest from 1 lemon

2 tbsp balsamic vinegar

1 to 2 tsp fresh cracked black pepper

For the crumb mixture: 

1 cup all purpose flour

1/2 cup graham cracker crumbs

1 cup sugar

2 eggs

1 1/2 tsp baking powder

1/4 cup butter

2 tbsp finishing sugar

Place the rhubarb, strawberries, sugar, lemon zest, balsamic vinegar and black pepper in a sauté pan. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling. Set aside and allow to cool to room temperature.

Preheat oven to 400˚F. Lightly coat a baking stone or 9 inch deep baking pan with cooking spray.

In a mixing bowl beat the flour, graham cracker crumbs, sugar, egg and baking powder until it becomes a crumbled mixture.

Sprinkle three quarters of this mixture on bottom of the pan. Spoon the strawberry rhubarb mixture on top and sprinkle remaining crumb mixture on top. Melt the butter, drizzle over the top and sprinkle with finishing sugar. Bake for 30-35 minutes until golden brown.

Bola-Bola with Upo and Carrots

I remember my mother making bola-bola when I was young and thought, "Why isn't there more misua?!" Her version was soupy, flavorful, and had lots of vegetables swimming in the broth. However, for my 10 year old self, it just wasn't enough of those slippery noodles to eat with my rice! 

As I continued to eat this dish when I got older, I vowed that when I was making my own food, I'd add so much of those fine flour noodles that it would be a satisfying bite each time! Fast forward to now and when I firstbmade this, it was a disaster! I'd put so much of the noodles that it was just a glob of paste in the pan (especially after it sat and cooled). Disaster, I tell you!

I've tweaked my recipe bit by bit, removing excess noodles each time I made it. Now, the current version is perfect...super noodly but still has the looseness for the broth. Each little ladle perfectly how I want it!

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Bola-Bola with Upo and Carrots
(Serves 8 to 10 people)

For the meatballs: 

1 lb ground pok

1 lb ground beef

1/4 cup cornstarch 

3 to 4 scallions, minced

1 cup minced carrots

1 cup minced yellow onion

1 tbsp minced bottled garlic

2 tsp garlic powder

1 tsp salt

1 tsp black pepper

For the soup:

1 large tomato, chopped

1/2 cup shopped yellow onions

1 tbsp minced bottled garlic 

2 tbsp Lee Kum Kee chicken boullion

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 to 2 tbsp patis

Water

1 1/2 to 2 bundles of misua (fine flour vermicelli)

3 cups large chunk carrots

3 cups large chunk upo

2 large scallions, large sliced

Combine all ingredients of the meatballs together. Fry a little pice to taste the seasoning and adjust as needed. Roll into 2 inch balls (about 12 to 16) and put aside.

In a large pot, add tomatoes, onion, and garlic. Cook down the tomatoes, then add enough water to fill 3/4 of the pot. Season with bouillon, garlic powder, onion powder, black pepper, and patis. Let simmer for 5 minutes.

Add carrots and the meatballs. Bring to a boil, then break the misua into pieces into the pot. Stir and cover. Let simmer another 5 minutes. 

Add the upo and the green on onions. Cover and turn the heat to medium. Let simmer until the upo is tender. Adjust taste as needed, then serve with rice.

Korean Spicy Tuna (Gochu Chamchi)

 

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Korean Spicy Tuna (Gochu Chamchi)
(Serves 3 to 4 people)

2 (150)gr can Korean Hot Pepper Tuna (Sajo or Dong Won brand)
1 large onion, chopped
3 to 4 Korean peppers, sliced
1 tsp minced bottled garlic
1  to 1.5 tbsp gochujang paste
1 tsp gochugaru powder, fine ground
2 green onions, sliced
1 tbsp sesame oil
1 tsp sugar
Ground black pepper

Oil for cooking

In a medium pan, add 1 tbsp cooking oil over high heat. Add onions and garlic and cook for 1 minute. Add the peppers and cook for a couple more minutes. Stir in the gochujang and gochugaru. Stir fry until the all vegetables are coated. Add tuna, sugar, and green onions. Season with black pepper. Stir and cook for a few more minutes then add sesame oil. Stir to combine then taste and adjust seasoning as needed.

Serve over rice with a crispy egg and shredded nori. Drizzle additional sesame oil, if desired.

Lots of room for mushrooms

I decided to try my hand again in making chicken with mushrooms. This time, instead of drumsticks, I went for some tasty chicken thighs and tweaked the recipe a little for a larger serving. I served this with parmesan garlic mashed potatoes and sautéed asparagus. Super happy with how this turned out and looking forward to adding this to the dinner rotation!

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Chicken with Mushroom Gravy

(Makes 6 servings)

6 skinless, boneless chicken thighs

1 lbs sliced baby portobello mushrooms

1/2 large onion, diced

1 tsp minced garlic

2 tbsp flour

1 tsp chicken better than bouillon 

1 cup water

1/2 tsp dried thyme

1 tsp everything seasoning 

2 tbsp chopped italian parsley.

Salt and pepper to taste

Olive oil

Season chicken with 1 tbsp olive oil, thyme, everything seasoning, salt, and pepper. Let sit for five minutes to marinate.

Heat a large skillet and add olive oil to the pan. Once hot, add the chicken and brown on both sides. Remove from pan and set aside. 

Add the onions, garlic, and half the mushrooms to the pan. Cook the mushrooms until most of the moisture is gone. Add the remaining mushrooms and season with salt and pepper.

Cook the mushrooms down again until they start to brown. Sprinkle the flour and cook for another two to three minutes.

Add the water and stir, making sure to get the sides. Add the bouillon and parsley and season as needed. If the sauce is too thick, add additional water.

Return the chicken to the pan and let cook for another 5 minutes until the the sauce has thickened. Turn the chicken in the sauce to coat before serving.

Dad's Crab Torta

 

One of my favorite breakfast foods is a Filipino fritter called tortang talons (eggplant fritter). It's typically eaten with rice and a side of tomatoes a dollop of sweet (or spicy) banana ketchup on the side.

When I visited the parents last time, we had some steamed Dungeness crab the night prior and had some leftover. To my delight, Dad turned the leftover crab into a wonderful breakfast treat! Here's the recipe for my Dad's crab torta!

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Crab Torta with Potatoes and Onions

(Makes 4 to 5 fritters)

2 cup chopped Dungeness crab

1 cup potato, diced

1 cup onion, diced

2 green onion, chopped

4 eggs

3 tbsp tapioca starch

3 tbsp water

Salt and pepper, to taste

Fry potato until slightly  softened. Add onion, season with salt & pepper until potato is browned. Remove from heat and mix with crab. Add eggs and mix. 

In a separate bowl, combine water and tapioca starch. Add 3 tbsp of the tapioca mixture to the batter and mix. Add more to taste, if needed. Discard any unused tapioca mixture. Season with additional  salt and pepper, as needed.

Heat pan with oil. Scoop mixture to make 5 inch omelets. Cook each side until golden brown or until inside is no longer runny. Serve with banana ketchup and rice. 

Chicken and Pork Adobo with Sitaw

 

Sometimes I find it hard to eat a lot of Filipino food. Most dishes are meat-heavy and I constantly find myself finding ways to add lots of vegetables to my dishes, if I can. So typically, the Filipino dishes I make are slightly non-traditional that my Mom always finds weird, lol.

One such staple that we always have is adobo...warm, comforting, vinegary, and peppery. My favorite version of adobo is the sitaw or long bean while my sister's is the traditional pork and chicken.  In order to compromise, we decided to marry the two! Is it weird? Nah...I feel like this dish just makes sense. :)

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Chicken and Pork Adobo with Sitaw (Long Beans)

(Makes 8 to 10 servings)

3 to 4 lbs of chicken, pork or combination

2 tbsp minced bottled black garlic

1/4 tsp kosher salt

1 tsp fresh ground pepper

1 large onion, sliced

1/2 cup low sodium soy sauce

1/2 cup vinegar

1/2 cup water

2 tbsp packed brown sugar 

3 to 5 whole bay leaves

2 buches green or white sitaw (long beans), end trimmed and cut to 2-inches

2 tbsp vegetable oil

Optional: 1 pkg of coconut cream powder

Season and toss meat with 1 tbsp garlic, salt, and pepper. In a large hot pan, heat oil until very hot on high. Add meat to pan and sear. Add onions and cook until just softened. 

In a bowl, mix soy sauce, vinegar, water, sugar, and remaining garlic. Add coconut powder here, if adding. Stir well. Add to pan and reduce heat to medium. Cover and let vinegar cook off, about 15 to 20 minutes. 

Once mixture boils, add sitaw to pot. Submerge in liquid and cover. Let cook, covered for 45 minutes. Uncover and reduce liquid by 1/4 or until meat is tender.

Thai Coconut Chicken Curry

I love a good curry! There's just something about a nice, rich gravy, flavorful meat, and a good mix of veggies over rice that's  so comforting. 

I normally cook a lot of Japanese or Indian curries but not any Thai.  Not sure if it's  just lack of ingredients or if I just don't think about it, but Thai doesn't  come immediately to mind. Since I don't cook that cuisine that much, i decided to stock my pantry with some staples like lemongrass powder and a Thai curry paste. 

For tonight's dinner, I wanted to something fairly quick. I found a couple of recipes that I decided to combine and tweak and the results were amazing! Definitely a keeper!

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Thai Coconut Chicken Curry

(Slightly adapted from Alexandra's Kitchen and Salt & Lavender)

2 medium onions or 1 large onion, chopped

2 tbsp olive oil, divided

8 chicken thighs, cut into 1" pieces

1/2 tsp lemon grass powder, divided

2 tsp turmeric

2 tsp curry powder

1 tsp minced black garlic or regular garlic

2 tbsp Maesri brand Thai red curry paste

3 medium tomatoes, chopped

1 to 2 tbsp fish sauce

1 tbsp brown sugar

1 (13.5 fluid ounces) can full-fat coconut milk or cream

1 cup carrot chips, chopped

1 cup green beans, chopped to 1 in

1 red bell pepper, sliced to 1 in

1 tsp lime juice, or to taste

1/4 tsp garlic powder

1 bunch spinach

1 small handful fresh cilantro, chopped

1 small handful fresh basil, chopped

2 stalks scallions, chopped

Salt & pepper to taste

In a large saute pan over high heat, add 1 tbsp olive oil. Add the chicken and season with salt, pepper, and 1/4 tsp lemongrass powder. Cook for 5 minutes, stirring occasionally. Transfer chicken to a plate and set aside.

Increase heat to high and add remaining 1 tbsp oil. When the pan is hot, add onions and a pinch of salt, then reduce heat to medium-low. Cook until onions begin to soften and brown, about 5 minutes.

Stir in the garlic, turmeric, curry powder, and curry paste until onions are coated.

Add tomatoes and cook until just soft. Add the remaining vegetables and saute until just tender.

Add the fish sauce, coconut milk, and brown sugar. Let it come to a boil and then reduce the heat and simmer for 10 minutes or until sauce has thickened (add water as needed, if too thick).

Add the chicken back to the pan then add garlic powder and remaining 1/4 tsp lemongrass powder. Stir in lime juice and spinach then cook a few more minutes to soften the spinach. Adjust seasoning as needed with salt and pepper.

Finish the curry by adding the cilantro, basil, and scallions just before serving.