Corn Sandwich

Corn Sandwich

an easy corn sandwich recipe for breakfast or snacks. since i often make sandwiches at home and never ever share their recipes, i have decided to share the various sandwiches that I make. The filling for this corn sandwich is Italian inspired with tomatoes, garlic and fresh basil. sauting the garlic and steamed corn kernels in extra virgin olive oil. then stirring in the tomatoes and basil. so the stuffing has to be made first. you can also make the stuffing overnight and keep in the fridge..

Ingredients:

(Measuring cup used, 1 cup = 250 ml)

1 medium sweet corn cob

½ tsp black pepper, crushed or as required

½ tsp red chili flakes or as required

1 or 2 tbsp nutritional yeast or cream cheese or grated mozarella or cheddar cheese (in the recipe details when to add them)

2 small tomatoes, chopped

2 to 3 tsp extra virgin olive oil

1 or 2 garlic, minced or finely chopped

7-8 basil leaves, chiffonade or chopped

some butter or extra virgin olive oil for spreading on the bread (optional)

Method:

1.      Boil the corn cob in a pressure cooker or steam it till the kernels are cooked.

2.      Remove the corn kernels from the cob. i usually scrape the kernels with the help of a knife.

3.      Heat the extra virgin olive oil in frying pan. add the garlic. saute for 15-20 seconds.

4.      Add the corn kernels and stir. now add the nutritional yeast. stir for 1-2 minutes on low flame.

5.      Season with salt, pepper and red chili flakes.

6.      Switch off the fire and add chopped tomatoes and basil. stir and keep aside.

7.      If adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm.

8.      Stuff this corn-tomato-basil filling in the bread and toast them or grill them.

9.      You can also grill corn sandwich in the oven.

10.  Serve corn sandwich hot with tomato sauce and some french fries.

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Jjamppong

Jjamppong

Today I’m introducing you to jjampong, a dish that’s usually sold at Chinese restaurants in Korea. Jjamppong (hangul), is a spicy noodle soup flavoured with onions and chili oil. A form of jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki (see Chanpon). Due to geographical proximity, most Korean-Chinese dishes are derived from Northern styles of Chinese cuisine such as Beijing and Shandong cuisine. The cuisine developed in the port city of Incheon, where the majority of Korea's ethnic Chinese population historically lived

Ingredients:

Noodles for jjamppong

For stock:

10 dried anchovies with the heads and guts removed.

3 dried shiitake mushrooms.

4 inch x 4 inch sheet of dried kelp.

½ cup of onion, sliced.

Meat and seafood:

4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.

6 large shrimp, shelled and deveined.

10 mussels, cleaned and debearded.

4 ounces of  squid,  cut into ½ inch x 2 inch pieces.

Vegetables and seasoning:

1 tbs of minced garlic

2 ts of minced or sliced ginger

¼ cup of vegetable oil

1 ts of fish sauce

2 ts of salt

3 tbs of hot pepper flakes

½ ts of ground black pepper

¼ cup of carrot, sliced into ½ inch x 2 inch strips.

4 stalks of green onions, cut into 2 inch long pieces.

1 pound of cabbage (or napa cabbage), sliced.

4 ounces of leek, cut into ½ inch x 2 inch pieces.

4 white mushrooms, sliced.

1 teaspoon of sesame oil.

water

Method:

First step: make stock

1.      Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion, and the dried shiitake mushrooms.

2.      Boil for 20 minutes over high heat. Then turn it down to low heat and cook for 10 more minutes. Strain and keep the clear stock. Set it aside.

Second step: make mixture of hot pepper flakes and vegetable oil

3.      In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Third step: start frying

4.      Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil, and then add garlic and ginger and stir them until light brown.

5.      Add pork strips and stir fry them for 2 minutes.

6.      Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.

7.      Add the mixture of hot pepper flakes and vegetable oil and mix them well.

8.      Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.

9.      Add 7 cups of the stock and boil it for about 7-10 minutes.

10.  Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper.

11.  Take out 2 portions of the noodles from the package  and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy.

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Yukgaejang

Yukgaejang

Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.

Ingredients:

Beef brisket

onion

water

green onions

bean sprouts

soaked fernbrake (kosari)

celery

garlic

hot pepper flakes

sesame oil

vegetable oil

salt

soy sauce

black pepper

Method:

1.      In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.

2.      While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.

3.      Put 3 tbs hot pepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hotpepper oil sauce.

4.      Put the hotpepper oil sauce on top of the vegetables and mix them all up.

5.      When the beef is well cooked, take it out and set it aside to cool down.

6.      Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.

7.      Slice the beef thinly and add it into the boiling soup. Cook it about 5  minutes more.

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Beef Curry With Pumpkin

Beef Curry With Pumpkin

Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice.

Ingredients:

1 1/2 tablespoons vegetable oil

1 pack (1.76 ounce/50g) red curry paste (see picture below)

4 tablespoons plus 1 1/2 cups (350ml) coconut milk

1 pound beef, sliced thinly

1 1/2 tablespoons fish sauce

1 teaspoon sugar

1/4 teaspoon paprika powder

6 kaffir lime leaves

1 1/2 cups cubed pumpkin or Kabocha pumpkin

Method:

1.      In a small bowl, mix together the vegetable oil, red curry paste and 4 tablespoons coconut milk. Stir-fry the red curry paste mixture in a wok over medium heat until fragrant.

2.      Add the beef and give a quick toss. Let it cook for about 1 minute and then add in the 1 1/2 cups coconut milk, fish sauce, sugar, paprika powder and kaffir leaves. Stir to mix.

3.      Bring to a boil and then reduce the heat. Cook for 8-10 minutes. Add the pumpkin and cook for another 4-5 minutes. Serve with rice.

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Thai Shrimp Skewers

Thai Shrimp Skewers

Thai Shrimp skewers are foods derived from Thailand. This recipe is easy and delicious meal for all, according to Thai shrimp skewers on herb with bbq, but this food in Thailand usually favoured by Thai people where they always buy in large markets or in the night market. While this seems to be normal food but it was incredibly delicious and simple. so here I show you a recipe that I share and how to cook. Enjoy your taste.

Ingredients:

1/2 cup Thai Kitchen® Thai Chili & Ginger Sauce

2 tablespoons oil

2 tablespoons finely chopped fresh cilantro

1 pound large shrimp, peeled and deveined

Method:

1.      MIX Thai Chilli & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

2.      REFRIGERATE 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.

3.      GRILL over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.

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Grouper Puttanesca

Grouper Puttanesca

Recipes Puttanesca sauce is an Italian classic and is said to have originated when ladies of the evening came home late and needed a quick, tasty meal. All the ingredients for this zesty sauce can be found in the pantry, so it is great sauce to pull together in just a few minutes and can be served on top of pasta, on chicken, or on seafood as I did with my grouper..

Ingredients:

2 Teaspoons Olive Oil

3/4 Cup Chopped Onions

2 Garlic Cloves, Minced

1/2 Teaspoon Dried Oregano

1 (28 Ounce) Can Chopped Tomatoes

1/3 Cup Chopped Pitted Kalamata Olives

2 Tablespoons Salted Capers, Rinsed & Dried

1/4 Cup Chopped Fresh Parsley Leaves

4 (6 Ounce) Grouper Fillets

Salt & Pepper to Taste

Method:

1.      In a saucepan, heat the olive oil over medium heat then add the onions.

2.      Cook, stirring often, until the onions are soft and translucent, about 4 minutes.

3.      Add the garlic and cook another minute until it is fragrant.

4.      Add the oregano, 1/2 teaspoon of pepper, and tomatoes, then bring to a boil.

5.      Reduce the heat to a simmer, and cook for 8 minutes.

6.      Add the capers, olives and parsley, and cook another minute or two.

7.      Taste and adjust salt and pepper as needed.

8.      Heat a nonstick skillet over medium heat.

9.      Season the fish with salt and pepper, then add the fish to the pan and cook for 5 minutes, or until golden brown.

10.  Carefully turn the fish and continue to cook until the fish flakes with a fork.

11.  Serve the fish on individual plates with the sauce spooned on top.

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Chicken Thighs in Tomato Sauce

Chicken Thighs in Tomato Sauce

For this dish, I use boneless, skinless chicken thighs that I stuff with breadcrumbs, roll and tie, then slowly simmer in a sauce of chopped tomatoes and red wine. Once the chicken is cooked, I slice it and keep it warm topped with a little sauce. We enjoy the rest of the sauce on pasta, and pass the chicken as our second course. I have recipes that are delicious and suitable according to your taste.

Ingredients:

For The Chicken:

5 Tablespoons Olive Olive Oil, Divided

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Pancetta

3/4 Cup Homemade Fresh Breadcrumbs

3 Tablespoons Finely Chopped Parsley

1 Teaspoon Dried Oregano

Salt & Pepper To Taste

1/4 Cup Grated Pecorino Cheese

8 Boneless, Skinless Chicken Thighs

For The Sauce:

2 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onion

5 Cloves Garlic, Minced

2 Cups Robust Dry Red Wine (Chianti Works Well)

1 (26 Ounce) Can Chopped Tomatoes

1/3 Cup Chopped Fresh Parsley

1 Teaspoon Dried Oregano

4 Tablespoons Finely Chopped, Fresh Basil

1/2 Teaspoon Red Hot Pepper Flakes

1 Pound Dried Pasta of Choice

To Serve:

Grated Pecorino Romano or Parmesan Cheese

Method:

1.      To prepare the chicken, heat a frying pan with 3 tablespoons of the olive oil until lightly smoking.

2.      Add the onions and pancetta and cook for about 5 minutes, stirring often until the onions are soft and the pancetta is cooked.

3.      Add the breadcrumbs, parsley, oregano, salt and pepper and stir to mix well.

4.      Remove from the heat and stir in the cheese.

5.      Take each chicken thigh, and fill with about 2 tablespoons of the breadcrumb stuffing.

6.      Roll the chicken up tightly, and tie securely with kitchen twine, and continue to stuff, roll, and tie the rest of the thighs.

7.      Heat the remaining 2 tablespoons of oil and brown the thighs on all sides over medium heat until golden brown, about 10 minutes.

8.      Set the chicken thighs aside until needed.

9.      For the sauce, in a large stove-top casserole dish heat the oil until lightly smoking and then cook the onions until soft and translucent, about 5 minutes.

10.  Add the garlic, and cook until fragrant, about 2 to 3 minutes.

11.  Add the wine and increase heat to a slow boil and cook until it has reduced by half.

12.  Add the tomatoes, parsley, oregano, basil, and pepper flakes.

13.  Bring to a boil, then reduce to a simmer and add the chicken to the sauce.

14.  Cover the pot, and cook for about an hour and a half.

15.  Remove the chicken from the sauce, cut off the twine and slice crosswise into pieces and keep warm.

16.  Use the sauce on your pasta of choice, and serve the chicken on the side.

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