I love Maangchi‘s original recipe from 2011, which is now available only on video now: https://youtu.be/WuNrLgh2Vw0?si=DgqBSTmaXmOdFyAt The ingredients are: 1.5 cups chicken broth, 3 eggs + 1 egg yolk, 1 chopped scallion, and 1 tsp fish sauce. I use the smallest burner on my range to prevent the temperature from getting too high. I have… Continue reading Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
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Korean sweet rice pancakes with sweet red bean filling (bukkumi)
Recipe here: http://www.maangchi.com/recipe/bukkumi. This was my first attempt using sweet rice flour. (July 2015)
Korean hand-torn noodle soup (sujebi)
This brings back a lot of happy childhood memories for me. We used a recipe from Maangchi’s Real Korean Cooking. I had only tiny anchovies, so I used about 40 tiny ones rather than 12 large ones (about ½ cup). We also have used 1 potato (instead of 2) and replaced the second potato with… Continue reading Korean hand-torn noodle soup (sujebi)
Rice Krispie treats
A favorite childhood memory. I’m posting this mainly to provide a link to the recipe: https://www.ricekrispies.us/recipes/the-original-treats-recipe (July 2015)
French bread pizza with pepperoni
This is a clever riff on Stouffer’s frozen pizza, using store-bought ingredients that you assemble. Preheat oven to 350. Line a rimmed baking sheet with foil, place a baking rack on top of the foil, then lightly spray the rack with oil (the rack will stabilize the uneven baguette crust and the oil will make… Continue reading French bread pizza with pepperoni
Couscous with roasted cauliflower and dates
We followed this Food Network Kitchens recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-couscous-recipe-2105437.html?soc=itksocialshareSMS%7Cios%7Cp However, we made substantial modifications: first, instead of sautéing the cauliflower and shallots (which we increased from 1 to 3 shallots), we seasoned them with olive oil, salt, and black pepper and oven-roasted them at 400 degrees for about 20 minutes (we increased heat to 450 for… Continue reading Couscous with roasted cauliflower and dates
Indian cashew and green pea bhaji
Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Ghanaian palmnut stew with roasted eggplant, salmon, and okra (abenkwan)
This recipe is a merger of a friend’s family recipe, The Africa News cookbook, and my own improvisation. First, cut 2 large eggplants into 1 x 2″ pieces, each with skin on. Place on a cookie sheet lightly sprayed with olive oil, then lightly spray each eggplant chunk with olive oil. Season lightly with salt… Continue reading Ghanaian palmnut stew with roasted eggplant, salmon, and okra (abenkwan)
Burmese coconut milk agar (kyaw kya)
This is one of my favorite Burmese desserts, a firm gelatin made of only a few ingredients. My dear friend Juju shared this recipe. Using a medium sauce pan, combine 1 ½ Mugs (see Note 1 below) white sugar, 1 package (0.88 oz) Telephone brand agar powder, 1 tsp (or slightly less) salt, and 5… Continue reading Burmese coconut milk agar (kyaw kya)
Magic-7 bar
This is an upscale version of a childhood favorite. Recipe by Andrea Nguyen available here: http://www.vietworldkitchen.com/blog/2015/05/updated-magic-7-layer-cookie-bar-recipe.html#more Our modifications (not pictured): first, instead of a quarter sheet, we use a 9x13" glass baking dish, the inside of which we brush with a neutral vegetable oil. After baking, we do not place this in the freezer (there… Continue reading Magic-7 bar
Cooking Adventures 