June 14, 2018 In All recipes, Noodle/Pasta/Rice, Quick Meals

HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT CREAM CHEESE SHIN RAMYUN/BUDAE JJIGAE MIX

[ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] WHY CREAM CHEESE?  BECAUSE COMPARED TO THE COMMONLY APPLIED AMERICAN SINGLES, CREAM CHEESE PROVIDES CHEESINESS AND CREAMINESS WITHOUT ADDED SALT. WHAT:  Perhaps the most internationally embraced instant noodle of our time, Shin Ramyun, now homemade, thickened with cream cheese, and

1
September 13, 2017 In All recipes, Poultry, updated recipe

WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS

SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE.  AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY [ezcol_1third] I'd like to introduce you to world peace curry.   Why?  Because curries are better than humans.  Curries know how to coexist in unity.  Even though at a glance it feels like an impossibility, a chaos without logics, a discord of competing self-interests and cultural clashes, but curries always find a way to be the most delicious repeal of our disbelief.    Don't believe me?  I put it to the test.  An unlikely coalition of southeast Asian aromatics, Korean chili paste, Indian spices, Greek yogurt, Italian sun-dried tomatoes, Chinese anise seeds, and in the end, an intrusion of American cheese?!   It should end in war but instead, it rejoices slowly and bubblingly in a lusciously rich, creamy, intensely aromatic, complex yet beautifully balanced alliance of flavors, savoriness and tang.  It tastes like the pinnacle of humanity, our best hope for world peace even against our cynical judgements.  And also, perhaps most importantly, the best you'll ever put in your mouth. [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] [/ezcol_3fifth] [ezcol_1fifth_end]

4
July 27, 2017 In All recipes, Soup, Vegatables

PAPPA AL KIMCHI POMODORO, KIMCHI TOMATO BREAD SOUP

[ezcol_1half] A HYBRID BETWEEN THE CLASSIC TUSCANY BREAD SOUP AND KIMCHI JJIGAE, SERVED HOT OR COLD If you follow my Instagram, you'd know that I have a barking barfing fur-child to attend to (yes, still).  So I'm quickly leaving you this recipe, which is a fantastic way to use up any day-old breads, or any over-proofed-thus-deflated breads in my case, which happens a lot these days.  It's a hybrid between pappa al pomodoro, the classic Tuscany bread soup, and kimchi jjigae, the national anthemic stew from Korea.  You can serve it hot with the AC blasting, or chilled and cold at the next rooftop party ya'll kids are so good at throwing nowadays.  Relaxed, soothing and comforting, unlike my life as we speak.  So go now.  Have some fun for me. [/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][amd-zlrecipe-recipe:156][/ezcol_1half_end]

0
January 24, 2017 In All recipes, Meat, Soup

ALMOND SOULONGTANG /KOREAN OXTAIL SOUP

ASIAN SOUTHERN ALMOND MILK, WITH THAT DISTINCTIVELY FLORAL AROMA AND REMEDIAL RICHNESS THAT WORKS SO FLAWLESSLY WITH THIS TRADITIONAL SOUP, ELEVATING IT TO NEW HEIGHT [ezcol_1half] I've always pondered about almond, well, not specifically about what this word would mean to most of you, which is probably something like American sweet almond, with narrow leaf-drop shape and minimum coolosity inside what is already not-so-exciting trail mixes. But I'm talking about what is also called "almond" in Asia.  Same name, but entirely different characteristics.  Asian almond is much smaller with flat heart-shaped profile, but most importantly, an immediate, elegant and floral scent separates itself from the American variety.  You could identify that scent/flavour if you are familiar with almond extracts or some marzipans, unique, subjective, and hard to describe.  Why both "almond" and yet so different?  Well, because they aren't the same thing to begin with. American almond is the kernel of a fruit in the drupe family (Prunus dulcis) (see comments for extra information), whereas Asian almond is actually the kernel of apricot.  And it's extremely important to note that in Asia, even the word "almond" comes in two different, and mostly, dangerous distinctions.  Southern almond (Prunus armeniaca L.), sweet, floral and nourishing, is the common ingredient we consume in both dessert

0
December 7, 2015 In All recipes, Dairy, Meat, Noodle/Pasta/Rice

SPICY CURED YOLK RICE BOWL

[ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] PRECIOUS, SALTY, SPICY LUMPS OF LAVA-LIKE LIQUID-GOLDS [/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] OK, so if you also read this article from not-so-long ago, and a little naughty idea got wrapped around your head like the most annoying holiday jingle, I'm here to tell you, the resistance is futile.  Cured yolks.  Thickened, jam-like, salty and sticky cured yolks. Does it work?  Yes.  And it's easy. Look, obviously, the idea of dehydrating a yolk for 10 to 12 hours until it becomes the consistency of its soft-cooked self, infused with the deep savouriness of soy sauce and whatnots, is only going to entice the most devoted of yolk-fanatics.  But even if you weren't previously a follower of this particular cult - sunny side up, poached, soft boiled, and none of it did the trick - this particular recipe might just be the one that finally converts you to the other side. For one, it's extremely easy to make.  On top of that, infinitely adaptable. [/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] The process involves nothing more than whisking a handful of ingredients together as the "curing liquid", then leaving the yolks inside this "love potion" to make their magic.  The curing liquid can be, as suggested by NYTimes, a combination of soy sauce, konbu

0
October 27, 2015 In All recipes, Noodle/Pasta/Rice, Poultry, Travel

SEOUL, AND CHICKEN GALBI RAMEN

[ezcol_1half] THANK YOU, SEOUL, FOR CARRYING THIS LIMP SPIRIT THROUGH ITS STREETS, FEEDING HER WITH NOURISHMENT, GIVING HER SUNLIGHTS. [/ezcol_1half] [ezcol_1half_end] So, 7 days went fast. And we're back. This past week, instead of a "vacation", was really closer to being on a emotional exile. After two years of relentless, losing battles against too much realities, I just wanted, no, needed to be casted away, to somewhere unfamiliar, string-less

0
June 2, 2015 In All recipes, Dairy, Noodle/Pasta/Rice, Quick Meals, The Shits I Eat When By Myself

THE SHIT I EAT WHEN BY MYSELF: K-TOWN RICE’N CHEESE

[ezcol_1third] THE RICE AND SAUCE QUICKLY COOKED INTO SOMETHING LIKE A DOPPELGANGER OF RISOTTO, BOUND BY THE STRINGENT GOOEYNESS OF MELTED CHEESE, OF WHICH HE THEN GOBBLED DOWN BY EACH OVERSIZED WOODEN-SPOONFUL [/ezcol_1third] [ezcol_2third_end] I hardly think that it's unreasonable, sometimes even understandable, for people to bundle their perceptions for different cultures around a region, as a whole.  As one of the Asians, Taiwanese to be exact, I am certainly far more accustomed to many of the familiarly bizarre lifestyles or values from our neighboring cultures, than say someone who are born and raised in the Midwest of America.  Regardless of agreements, I can generally find an answer for much of the "Asian weirdness" that are otherwise lost in translation, even just by association.  But a few days ago, prompted by a segment from Tony's Parts Unknown, I sank into a recent uprise of Korean phenomenon so baffling, that the regional cultural gap

2
×