Food Lover’s Companion, my best friend!

20121129-200446.jpg

We all have access to the Internet 24/7 thanks to our smart phones and computers but some things are not the same!
20121129-200504.jpgUnlike other dictionaries, this one gives you a lot more details on just food and ingredients not to mention definitions of words that are not English, which is very common in the “culinary” world 😉 When you google “date”, all you see is hot girls and guys 😉 All you want to know is what the heck you ate at the fancy dinner with your date!

Even if you are not a food lover, this dictionary will keep you company in the kitchen or at your dining table. If not, play a game with it like I do. Pick a number. The other person opens it and read one of the definitions and you are supposed to guess what it is! You can call me a nerd. I love this book!

Advertisements

Thanksgiving 2012

Thanksgiving is the best holiday – food wise 🙂 Here’s a little footage of how I’ve gained extra 10 pounds over the weekend!

20121125-145123.jpg

20121125-145148.jpg

20121125-145229.jpg

20121125-145245.jpg

20121125-145312.jpg

Bulgogi (beef) – Scrumptious but simple enough to make!

The picture is from the website of a famous Korean franchise restaurant called “Bulgogi Brothers.” They haven’t opened one in the States yet unfortunately. 😦 What you see up there is Bulgogi Bibimbap. “Bul” literally means fire, “gogi” meat, “bibim” mix and “bap “rice. It’s self explanatory except for the ‘fire’ part. That came from how it’s cooked and for more information, click the link above. 🙂 Because I am too excited to reveal the recipe that’s so easy! There are more than a few different kinds of Bulgogi’s but this one is the most common and easiest one that you can make. The key is to get all the right ingredients. After that, it’s a piece of cake!

*** Recipe (2 servings) ***

<Meat>

You need thin slices of (usually) sirloin. I do have hard time finding this cut of beef at regular supermarkets. If that’s the case, go to H-Mart or an Asian grocery store nearby. They should have it and it doesn’t matter if it’s frozen. Get 1lb of the meat.

<Marinade – unit:tablespoon> FYI, everyone has a different recipe and this is my mom’s.

soy sauce (4-5), water (2), Coke or Pepsi (3), minced garlic (0.5-1), sugar or honey (1), sesame oil (0.5-1)

<Secret Ingredient>

Meat can be really chewy and here’s the ultimate meat tenderizer! Pureed KIWI! Use only half of the whole kiwi, though. Your bulgogi won’t even have big chunks if you put the whole thing – half joking. 😉 If you don’t have a kiwi, you can use half of a pear. This will add a nice tone to your marinade as well.

Now, you can mix everything together. You can put a little ground pepper as well. When you marinate the meat, you can also add onions as in the picture above. Let it sit for a couple of hours. You can even wait a day to cook it. Once you are ready to stuff your face with this deliciousness, cook it on a pan. No oil is needed. Add mushrooms (button mushrooms or shiitake mushrooms are usually good), which go perfectly well with bulgogi. Cook it until it’s ready, which doesn’t take too long.

One thing about my mom’s recipe is that “Coke” part. You can add a little more water instead of that but her bulgogi does taste gooooooooooood. 🙂 Like I said, everyone seems to have his/her own bulgogi recipe so do some experiment and find your own recipe! It’s another fun part of cooking, right? 😉 Serve it over white sticky rice maybe with some kimchi. That’s one complete meal! Enjoy!

Kimchi Stuffed Chicken Thighs

How does this dish look? Whatever you think, it’s beyond that! 🙂

Here’s a little behind-story of how this dish was born! Main ingredients are kimchi and chicken. Kimchi is a traditional Korean food but this dish is not traditionally “Korean”. Actually, I gotta thank my husband – ex hotel chef- who created this awesome dish for the Korean Food Cooking Contest held in Seoul, Korea in 2011. There were a lot of “foreigners” who cooked great dishes but his kimchi stuffed chicken thighs were the most loved dish by the audience, who were mostly culinary students. Since then, it’s been HIS dish and I am totally stealing it this time because I did it on my own with a little personal touch!  :p

*** Recipe ***

1. Get a couple of chicken thighs and debone them.

2. Pound them flat, if necessary.

3. Sautee some chopped kimchi. Depending on your preference, add veggies and/or cooked rice. I put some zucchini (to add more color) and rice.

4. Spread the cooked kimchi onto the flat chicken thighs and roll them.

5. Season the outer part of the chicken thighs – the hubby used sweet Thai chili sauce but this time I used bacon, which turned out to be really good.

6. Put them in the oven for 25-30 minutes (380°F) COVERED.

7. Get rid of the cover and broil them for about 5-10 minutes (both sides) so they get that sexy color!

Tada~ You see what I am saying about that sexiness here??!! Let them sit for a couple of minutes before you slice and plate them.

You can do so much with this dish in terms of presentation. I cooked some cauliflower to go with it. The hubby made some tangy salad last time (first picture above). Get creative and amuse your senses! Enjoy!