- Ingredients9Count
- Nutrition90Calories
- Total Time20Minutes
Ingredients
Kimchi Fried Rice (bokumbap or bokkeumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchithat's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.US METRIC
- 1 cup kimchi (drained and chopped, preferably the kind made with Napa cabbage)
- 1/2 sweet onion (chopped)
- 1 tbsp chopped garlic (finely)
- 1 tbsp soy sauce
- 1 tbsp butter
- 1/3 cup beef (thinly sliced, spam, pork, bacon, or ham)
- 3 cups cooked rice
- salt (to taste)
- 1 fried eggs (for each serving)
PREPARATION
- If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
- Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
- When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
- Add meat or pork and continue to saute until meat is cooked.
- Turn heat off but keep pan on burner.
- Add rice and rest of butter, mixing to combine.
- Salt to taste and top with fried egg to serve.
(Serves 4)
American Fried Rice
Khaaw Pad American (or Khao Pad American) literally translates to ‘American Fried Rice’. At first I thought that this was a dish Thai people thought was popular in the US. But recently I heard that this dish was made up by Thai cooks during the Vietnam war era, to give US service men something the Thais thought they’d want to eat while over here in Thailand during breaks. This explanation makes more sense to me. It’s almost like the Thai cooks put all the things they thought of when they thought of American food, and fried them up with rice. And while this isn’t so much ‘Authentic Thai Food’, it’s become a popular dish 40 years later with kids — it’s one of the most popular lunch items at the university where I studied Thai. This recipe was requested by Diane in Brooklyn, NY. Enjoy!
Ingredients
- 1 cup cooked jasmine rice, a bit dried out
- 1/4 cup chopped onion
- 2 1/2 tablespoons ketchup
- 1/2 tablespoon golden mountain brand soy sauce
- 2 tablespoons oil for egg & hot dogs, 1/2 teaspoon oil for frying rice
- 1 teaspoons butter (yes, really)
- 1/2 tablespoon raisins, soaked in hot water for 2 min and drained
Directions
- Cook the rice, and dry out a bit, best is mostly covered overnight in the fridge. If you’re going to make it right away, cook with a bit less water than normal, and let air out for 10 minutes or so before cooking
- Fry the egg in a good amount of oil (about 4 tablespoons) on high heat. The egg should bubble up and sizzle like crazy if the pan is hot enough. The edges should brown and get crunchy too. When browned, remove and set aside.
- Cut the ends of the hot dogs in an X pattern, up about 1/3 of the way. This will create extra surface area to get crispy when you fry it. (See picture).
- Fry the hot dogs in the oil, until crispy, set aside with the egg. Dump the remaining oil.
- Fry the onions in 1 teaspoon of fresh oil on medium high until translucent, then add the butter. When the butter is melted, throw in the rice.
- Stir well to mix, and fry for about 2 minutes, stirring frequently.
- Add the ketchup, golden mountain soy sauce and raisins. Stir well and cook for another minute or two.
- Put on a plate and top with the fried egg and hot dogs.
Note:
While this dish almost always has a fried egg as a side, the meat 'side' can vary. Usually you see fried hot dogs, fried sausage, fried ham or a fried chicken leg.
Tuesday, 22 March 2016
Grilled Shrimp Tacos
INGREDIENTS
- 1/2cup sour cream
- 3tablespoons mayonnaise
- 3tablespoons milk
- 1/2teaspoon ground cumin
- 1 1/2pounds large shrimp, peeled
- 3tablespoons butter, melted
- 2large garlic cloves, minced
- 4limes, cut into quarters
- kosher salt
- 86-inch corn tortillas
- 2to 3 cups finely shredded green cabbage
- jarred green tomatillo salsa
DIRECTIONS
- Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
- Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
- Remove from grill. Lightly salt the shrimp.
- Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
No comments:
Post a Comment