korean soybean paste soup

-
cut up meat and saute in pot with oil and minced garlic when meat is almost browned, add water and bring to boil once boils, add soybean paste to taste (a few tablespoons) cook for about 10 mins, add veggies and tofu at end

Comments

Post a Comment

Popular posts from this blog

Chilean Sea Bass

-
My mother made this at my graduation party and it was a HUGE hit! Everyone loved how tender and moist it was. This recipe can be recreated with any white fish but chilean sea bass is the best because it's so buttery and flaky. Ingredients: - chilean sea bass - red onion - enoki mushrooms - spinach - butter - garlic - lemon Dry rub: Mix the following together in a 1:1:1:1 ratio. Lightly dry rub chilean sea bass with mixture. - salt - pepper - sugar - garlic powder Garlic Butter: 1. In a skillet, lightly brown together minced garlic and butter. You may want to cook the garlic in vegetable oil first and then dump out the vegetable oil. Add the butter (may want to separate this step b/c butter burns quickly). 1. Thinly slice 1 red onion and lemon. 2. In a foil sheet, place 1-2 slices of red onion, 1 slice of lemon, and some enoki mushroom. 3. Place chilean sea bass on top of the vegetable medley. 4. Place a small spoon (1 teaspoon?) of garlic butter onto chile...
Read more

Corn Potage Soup (a la Curry House!)

-
My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and ...
Read more

Ca Chim Den Kho (Black Pomfret Fish Sauteed in Sugar and Chili)

-
Image
Okay okay, I know what you're thinking. Isn't this just like another recipe I've posted? Well, yes and no. Vietnamese people LOVE caramel sauce, which is a heated mixture between vegetable oil and sugar. What makes this dish different is the use of thai serrano chili. It gives this dish a spice that takes the flavor in a slightly different direction. It also uses a different type of fish - black pomfret (in my opinion) tastes sweeter and less fishy than tilapia. Try it :) My boyfriend suggested that I should dress up the final versions of this pictures... well the problem is - I cook but I don't like to eat my own food. So, dressing up the food requires serving it onto a plate for someone to eat. Maybe one day I'll make that extra effort and eat it - until then, you'll see all the food I make still in their pots and pans :) Ingredients: 2 Ca Chim Den Kho chopped (Black Pomfret Fish) Sugar Bot Nem Ga (chicken broth) Nuoc mam Salt Tamarand (me) Caramel...
Read more