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DOLAZZI MUCHIN (SIDE DISH)

Dolazzi Muchim (Korean)  Side Dish

• This Korean side dish Serves Four people.
• Very different taste profile, very tasty.
• The blossoms will have to be purchased from an Asian supermarket.

Ingredients:

8 Baby Carrots (julienne)

½ package Dried Platycodon Blossoms (soak in hot water for 30 minutes; then wash rinse and sauté)

300 Grams Crab meat (julienne)

1 tablespoon Sesame seed oil

1 tablespoon garlic (finely chopped – minced)

1 tablespoons of salt

Preparation:

Heat pan to medium high, add some oil when hot. Then add some salt and sauté carrots for 5-10  min (or until soft).  Then add the rest of the ingredients and a little bit of water and continue to sauté till everything is a little soft.   The dish is done and ready to serve, usually accompanied with sticky rice.

These blossoms are a fine, delicate dish

SPICY PORK BULGOGI

Spicy Pork Bulgogi (Original Korean Recipe)

• This Pork recipe Makes 4 servings.
• This dish can be made sweet or spicy, red pepper paste adds the heat.
• Sweet variety great as salad topping, inside sandwiches and wraps.
  

Ingredients:

1 pound of Pork (diced)
3 Onions (diced)
5 Scallions (chopped) green onion
1 clove Garlic (chopped)
1 tablespoon Ginger (powder)
6 tablespoons Sugar (liquid or granular) or honey garlic sauce
10 Mushrooms (chopped)
1 Teaspoon Korean hot pepper paste (for heat as desired)
1 tablespoon Sesame seed oil
1 tablespoon Roasted Sesame seeds
1 teaspoon Salt

Preparation:

Mix pork, garlic, Soya sauce, ginger, onion as well as mushrooms in a large bowl or pot.  Then add sugar and remaining ingredients while mixing.  Let the pork bulgogi mixture sit for 20 – 30 minutes or longer (as a marinade).

Add half a cup of water to heated pan, and then incorporate the above pork Bulgogi mix.  Sauté on high heat.  Dish is done when pork is cooked, vegetables are soft, and all water has evaporated (add water if more sauce is desired).  Do not over-cook the pork, it will get tougher the longer you cook it.

Serve with fresh salad leaves, sticky rice, and some fresh julienne vegetables. Use the salad leaf as a taco shell and put into it rice, beef, and fresh vegetables.  Roll the salad leaf into a bite size roll and eat (traditional and recommended).  Or serve on a bed of rice or as a topping for bread.  Serve as finger foods.  Pork bulgogi also go well with roasted potatoes, vegetables, or assorted salad.

Spicy, tender, and fantastic. Adjust heat with Pepper paste amount.

*** The longer you marinade the more flavor the pork absorbs ***

*** Great to serve side by side with sweet beef bulgogi ***

*** Both recipes – Korean Beef and Pork, can be made sweet or Spicy ***

*** Use caution when adding the Red pepper paste, its very hot ***

SWEET BEEF BULGOGI

Sweet Beef Bulgogi (Original Korean Recipe)

• This is a fantastic Korean dish that Makes 4 servings.
• Incredible flavor profiles.
• Great for parties, or family style dining.

Ingredients:

1 pound of Beef (cut into thin long strips – or finely diced)
2 Onions (diced)
1 clove Garlic (chopped)
1 tablespoon Ginger (powder)
1 teaspoon salt
6 teaspoons Sugar (liquid or granular) or honey garlic sauce
5 teaspoons of Soy sauce
10 Mushrooms (chopped)
1 tablespoon Sesame seed oil
1 tablespoon Roasted Sesame seeds
* To add heat use Korean red pepper paste (optional)

Preparation:

Mix beef, garlic, Soy sauce, ginger, onion as well as mushrooms in a large bowl or pot.  Then add sugar and remaining ingredients while mixing.  Let the bulgogi mixture sit for 20 – 30 minutes (to marinade beef).

Add half a cup of water to heated pan, and then incorporate the Bulgogi mix (above).  Sauté on high heat till beef is cooked and vegetables are soft.  Water can be added to create more sauce in the dish if desired.

Serve with fresh salad leaves, sticky rice, and some fresh julienne or chopped vegetables. Use the salad leaf as a taco shell and put into it rice, beef, and fresh vegetables.  Roll the salad leaf into a bite size roll and insert the morsel into your mouth (traditional and recommended method for eating bulgogi).

Option 2 – Serve on a bed of rice, or as a topping for bread.  Would also go well with roasted potatoes or assorted salads.

The sugar and spices melt together with the beef for a delicious meal.

*** Great flavors, a very unique and delicious dish, heat of recipe is to taste ***

*** Red pepper paste is found in your Asian supermarket or store ***

*** Very quick to prepare, very healthy dish, serve with fresh vegetables ***

SWEET SPICE PORK LOIN ROAST

Sweet and Spicy Thai Boneless Pork Loin (Roast)

• This family secret recipe from Thailand Serves 12 –15 people.
• Great for parties, lunch sandwiches, and large families.
• Easy to prepare, cooks while you prepare rest of meal.
• Great taste profile for a pork roast recipe.
  

Ingredients:

¼ cup Soy sauce
¼ cup lime juice
2 tbsp honey
1 tbsp light cooking oil (virgin olive oil)
3 cloves of garlic (minced)
2 tbsp minced ginger
½ tsp crushed chilies or chili paste
½ tsp sesame oil (optional)
1 tbsp roasted sesame seeds (optional if no sesame oil is used)
3.5 – 4 Pounds boneless pork loin roast

Preparation:

Mix Soy sauce, lime juice, honey, oil, ginger, garlic, chili paste, and sesame oil in a bowl.  Blend well.  Then put the pork loin into a large zip lock bag and marinade for 1-3 hours or overnight in fridge with the above blended marinade.  Turn the pork roast every so often to get best marinade coverage.

Cooking:

Pre-heat over to 200 degrees C (400F).  Grease a shallow roasting pan.  Roast pork uncovered for 15 min, then reduce heat to 175 Degree C and bake an additional 1-¼ hrs (or until internal temp reaches 75 C).  Let roast rest for 5 minutes before slicing.

Yield: 30 x 1cm (1/2 inch) slices

Dinner, lunch, and snacks - Great pork recipe.

*** Great recipe for large families, parties, or gathering ***

*** Serve with rice, salad, or other desired starch ***

*** The longer you marinade the more tender the roast ***

COLD RICE SALAD

Cold Rice Salad Recipe From Thailand

• This recipe Serves 10-15
• Serve chilled, great for Hot humid days.
• Unique flavor profiles.

Ingredients:

8 cups cooked white or brown rice (not instant) (approximately 3 cups raw)
6 green onions (chopped)
2 carrots (coarsely shredded)
1 red pepper (chopped)
1 English cucumber (unpeeled but chopped)
1 cup salted peanuts (chopped coarsely)
1/3 cup cilantro (minced)
¾ cup lime juice
½ cup vegetable oil or olive oil
1/3 cup sugar
3 garlic cloves (minced)
2 tbsp soy sauce
½ – 1 tsp crushed red pepper flakes (to taste)
1 tsp salt

Preparation:

Cool rice slightly, but add green onions, carrots, red pepper, cucumber, peanuts and cilantro while its still warm.  In a separate mixing container mix lime juice, oil, sugar garlic, soy sauce, red pepper flakes and salt (blend till sugar dissolves).  Then gently add to warm rice with mixed ingredients until fully incorporated.  Chill salad for one hour before serving.

Very filling, great value, and tastes great - serve hot or cold

*** Salad is also great if stored in fridge overnight for next day service ***

*** A great blend of flavors to compliment many dishes ***

*** Add cooked cubed chicken, or beef for a taste variation ***

SOUR CHERRY LIQUOR

Poland

Fermented Sour Cherry Alcohol  (Very Potent)

• A clean atmosphere, and safe storage are needed for this recipe.
• Prepare with care, this is for the connoisseur of fine liquor flavors.

Ingredients:

Ripe Sour Cherries (cleaned and pitted)
Ripe Sour Cherries (cleaned with pits -whole)
Sugar
1-2 bottles of 26 oz Polish Spiritus (for traditional recipe)

or substitute Whole grain alcohol (85 proof and up)

Method:

Wash, sterilize, and clean a fermentation/brewing container (this can be a bucket or other type of large container), preferably a wine fermentation glass bottle.  In the container, place a thin layer of un-pitted cherries.  Cover this layer of cherries with a layer of sugar, just until all the cherries are covered.  Then make another layer of pitted cherries on top or the first layer (5 times as thick as the first layer), and then also completely cover with sugar.  Repeat the layering instructions until you fill the container or bucket to full capacity.  When your container is full of sour cherries and sugar, cover or seal the container, make sure to allow for some breathing room as gas may escape during the fermenting process (a clean covered breathing hole is sufficient).    Place this container in a cool dark place (preferable a wine cellar) and let it sit and ferment for approximately 2-3 weeks.  The longer the mixture sits the more flavor the cherries release.  Once the fermentation processes is complete, strain out the fermented sour cherry juice (which will be approximately 10-15% liquor content), and add in the whole grain liquor or spiritus to taste.  Make sure the mixture is not too potent and that the cherry flavor adequately masks the alcohol.  The ratio of pitted cherries to un-pitted cherries should be 5:1. The more un-pitted cherries are used, the more bitter the juice.  Also note: that the cleaner and more pure the alcohol used (i.e.: Spiritus); the better the end product will taste.

Serve very chilled - Small portions only

*** This is a very powerful liquor recipe, for adult consumption only ***

*** Sip the cherry liquor over ice or chilled, savor the sweet/sour flavors ***

*** Do not drink more than 3 ounces per sitting, or in a single evening ***

*** Keep away from children at all times ***

*** Store in a sealed bottle, in a dark and cool cellar or fridge ***

*** Drink responsibly, drink slowly, great after dinner drink ***

CREAMY CUCUMBER SALAD

Polish Flag

Fresh Cucumber Salad (Mizeria in Polish)

• This great Polish salad recipe Serves 4 people.
• Very quick and easy to make with a unique taste.
• Serve slightly chilled, great on hot summer days.
• Especially great with lamb, steak, or other grilled foods.

Ingredients:

2-3 Large fresh cucumbers (peeled and very thinly sliced into rounds)
½ -1 large onion (finely diced)
1 teaspoon of lemon juice
1-2 tablespoons of sour cream
½ teaspoon of salt
½ teaspoon of fresh ground black pepper
½ teaspoon of sugar

Preparation:

Combine the salt, sugar, sour cream, onion, pepper, and lemon juice in a large bowl (mix ingredients together).  Add the sliced cucumber to the contents of the bowl , and then mix/toss thoroughly.  After mixing let stand in fridge for ½ an hour to an hour,  when ready to use mix again thoroughly.  Serve with any meal.  This creamy salad is very refreshing and unique; it is best appreciated on hot summer days or with grilled foods.

Use Plain Yogurt as an alternative to sour cream.

*** Something different to try, flavors melt together ***
*** Onions can be removed from recipe, but highly recommended ***