A Collection of Recipes
Bacon + Kimchi Fried Rice
Bacon + Kimchi Fried Rice Bacon and kimchi is such a great combination. There’s so much going on with this dish from a flavor wise, it’s amazing. Kimchi with it’s complex umami and sourness, paired with smokey and savory bacon. It’s the best thing for you when it’s cold outside, or you need something really good to fill you up. Ingredients • 1 cup Bacon, rough chopped
• 3 cups Cold, Cooked Rice
• 1 tablespoon Olive Oil
• 1 tablespoon soy sauce
• 2 Eggs
• Salt and pepper to taste
• 1 cup Kimchi, minced
• 1 Egg, Fried sunny side up
• 1/4 cup Green Onions, sliced
• Sesame Seeds for garnish
• 1 tablespoon Garlic clove, minced
• Chopped Parsley for garnish
Cooking Instructions
• In a saute pan or wok, heat up the pan over high heat.
• Add olive oil and bacon, cook for 5 to 10 minutes or until bacon begins to brown and fat is rendered. • Move bacon aside and scramble in two eggs. Cook for 5 minutes or until eggs are almost dried out. • Add kimchi, green onions and garlic, and cook for 5 to 8 minutes.
• Add rice, and cook for 5 minutes being sure to break up any rice clumps. • Add soy sauce, and season with salt and pepper.
• Garnish with sesame seeds, chopped parsley, and top it with a fried egg if you’d like.
Gyoza
Gyoza Pan fried Dumplings It’s hard to dislike the idea of a juicy and flavorful filled pocket of dough, that’s both crispy and delicate at the same time. Invite your friends over, sit around a table, uncork a couple bottle of wines, and enjoy making this recipe together. We give you the basic recipe here, but be creative and fill it with whatever you’d like.
Ingredients
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Dipping Sauce: 1 package gyoza wrappers
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1 tablespoon rice vinegar
¼ cup water
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1/8 teaspoon Kmao Chili Oil
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1 tablespoon vegetable oil
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1 teaspoon sesame oil
Seasonings:
Filling:
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1 teaspoon sake
1 cup diced cabbage
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1 teaspoon soy sauce
2 shiitake mushrooms, minced
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1/2 pound ground pork
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1/2 cup sliced green onions
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1 tablespoon soy sauce
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1 teaspoon sesame oil ¼ teaspoon Kosher salt ¼ teaspoon black pepper
1 garlic clove, minced
1 teaspoon ginger, minced
Filling and Folding Instructions
• Combine ingredients for filling in a bowl and combine with seasonings. Mix well.
• Take a wrapper and place it in the palm of your hand. Use a teaspoon to place a small amount of filling in the center of the wrapper. Using the water, wet the outside edges of the wrappers. • Fold in half, and press to seal the gyoza. At this step, gyoza can be frozen for later use, or cooked right away.
Cooking Instructions
• Heat the oil in a large non-stick frying pan over medium high heat. • Cook until the bottom of the gyoza turns golden brown, then add 1/4 cup of water and cover to allow to stream. • Cook for 3 minutes or until most of the water evaporates. • Transfer to a plate and serve with dipping sauce.
• For the dipping sauce, combine all ingredients in a plate and mix well.
Karaage
Karaage The most crispy, and juicy fried chicken morsel you will ever eat. It’s the perfect appetizer for a classy dinner party or a movie night with close friends. And it’s great with all types of dipping sauces like spicy barbecue, ketchup, garlic aioli, or one of our amazing hot sauces. Ingredients
• 1 Lb Chicken, cut into 1 inch cubed
• 2 teaspoon Granulated Sugar
• 1 clove garlic, grated
• Vegetable Oil for Frying
• 1 tablespoon Fresh Ginger, grated • 2 tablespoon Soy Sauce • 1 tablespoon Sake
• 1/3 cup Potato Starch
• Lemon wedge, for serving
• 2 teaspoon Granulated Sugar • 1/3 cup Potato Starch
• Vegetable Oil for Frying
• Lemon wedge, for serving
Cooking Instructions
• Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. • Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. • Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 350 degrees. Line a wire rack with 2 sheets of paper towels and get your tongs out. • Put the potato starch in a bowl, add a handful of chicken to the potato starch and toss to coat each piece evenly. • Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it’s a darker color after it’s cooled off once • Serve with lemon wedges.
Sak Ko Jakak
Sach Ko Jakak Cambodian Beef Skewers
Skewer Ingredients
• 2 lbs Chuck Steak, sliced thin
• 4 tablespoons Kroeung Krahom • 2 teaspoon black pepper
• 10 Skewers, soaked in cold water
Skewer Sauce
• 4 tablespoons oyster sauce • 2 tablespoons soy sauce • 2 tablespoons sugar
• 1 tablespoon olive oil
Cooking Instructions
• Marinate sliced steak with kroeung krahom for an hour. • Skewer meat, place about 2-3 ounces of steak per skewer • Season each skewer with salt and pepper • Preheat grill on medium high heat. • Mix ingredients for the skewer sauce. • Grill skewers for 3 to 4 minutes on each side, brushing each side with the sauce. • The skewers are done when there’s a nice even char, and beef is cooked to medium.