Spicy Seafood Noodle

Spicy Seafood Noodle
짬뽕
Cham-Pong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and various sea foods. This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or at homes.
To enjoy this authentic dish, many Koreans go to Korean/Chinese restaurants where noodles are mixed in with real seafood such as squids, shrimps, clams and scallions. Fresh vegetables such as onions, red peppers, green onions as well as many others are included in this dish to compliment the spiciness of the base soup. Champong is considered to be mild to high in spiciness so expect to sweat while consuming this dish.

Recipe Ingredients:
1 package fresh egg noodles
60 grams pork, thinly sliced
60 grams squid, cleaned and thinly sliced
8 small shrimp, peeled and deveined
6 mussels, scrubbed
5 dried black mushrooms
1/2 onion sliced
1/2 carrot, cut into match-stick pieces
1/4 Chinese (napa) cabbage, cut into 1x2 in pieces 2 green onions, cut into 2 inch pieces
2 red chili peppers, seeded and sliced
1 tsp ginger, minced
1 tsp garlic, minced
2 tbsp olive oil
7 cups chicken broth
2 tbsp soy sauce
Salt & pepper to taste
1/2 tbsp kochukaru (red pepper flakes - optional for spiciness)


Cooking Instructions:
Soak mushrooms in warm water to cover for 30 minutes. Drain. Slice & set aside.
Bring mussels and water to a boil in a pot. Cover, reduce heat to low, and cook for 5 minutes or until shells open.
Lift out mussels and set aside. Do not throw away the liquid. Add it to chicken broth to make 7 cups total liquid
In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well and set aside.
Add olive oil to a wok or frying pan.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. For spicier taste, add the red chili flake.
Add pork and stir-fry, add shrimp, squid, mussels, and stir-fry; add onions, carrots, red chili pepper, and green onions and stir-fry
Add cabbage and chicken broth mixture and bring to a boil. Reduce heat to med-low and let simmer
Add soy sauce
Add salt & pepper to taste
Place noodles in a large soup bowl and pour hot soup mixture over noodles

Fatso Sweet & Sour Pork with vegetables

Fatso Sweet & Sour Pork w/ Vegetables
탕수육
Tangsuyuk is another popular Chinese delicacy in Korea, which is more familiarly known to Westerners as sweet and sour pork (or beef) with vegetables. This dish is more of a crowd-pleaser, consisting of a pile of battered, crispy fried pork or beef strips in a sweet/tart apple and vinegar based sauce. It is also laced with pickled snippets of cucumber, carrot, and sometimes cubed pineapples that offers a variety of color as well as taste. It is usually eaten as an appetizer, ample enough for a quartet of diners to share. When eating, the meat is usually dipped in soy sauce mixed with vinegar and crushed or powder red peppers which will add some spiciness to the dish.

Recipe Ingredients
12 oz pork or beef (lean, grilling part)
1 egg, lightly beaten
1/4 onion, sliced
1/4 carrot, sliced
1/8 cucumber, sliced
1 cup corn starch
1 cup water
1/8 tsp salt
1/16 tsp pepper
1 teaspoon vegetable oil
Vegetable oil for deep-frying meat
Cooking Ingredient - Sauce
1 and 1/2 cup water
1/2 tbsp soy sauce
2 tbsp rice vinegar
5 tbsp sugar
1/4 tsp salt

Cooking Directions
Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours.
After the corn starch and water are separated, carefully drain water.
Heat oil in a large pot to fry. Don't fill more than a half way.
Cut beef into thin stripes, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well.
Put meat in a corn starch batter, mix well with hands.
Once you are done consistently coating the meat with batter, deep-fry it in oil until golden. *The key for crispy meat is to fry twice, so before serving it, fry once again.
Cooking Directions - Sauce
Add 1 tsp of vegetable oil to a hot pan and saute vegetables briefly for about 1-2 minutes.
Add sauce ingredients, stir to dissolve sugar and bring to a boil.
In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make a slush.
Then add the slush to the boiling sauce and stir until it gets thick.
Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce. Continue boiling for 4-5 minutes.
Once the sauce is complete, pour it over onto the meat and serve hot.

Fatso Grilled Pork Ribs Korean Style

Fatso Grilled Pork Ribs:
Daeji Galbi is Korea's finest grilled pork ribs that are succulent in taste as well as appealing to the eyes. Daeji galbi is much close to barbecued, L.A. style, galbi ribs which are crisply grilled to perfection with its tenderloins and bones still attached. However, daeji galbi tends to be quite spicy in taste as kochujang is added to the base of this marinade sauce.
To compliment this meal, most restaurants serve a wonderful variety of traditional side courses consisting of mostly vegetables in various sauces, marinades and broths. A traditional side dish called kimchi and daikon (radish) kimchi is usually served while eating this meal. Daeji galbi is usually cooked at tables by waiter or waitress who wander from grill to grill, turning the meat over and letting you when the meat is ready.
Korean 101: "Dae-ji" means pork in Korean and "galbi" is the word for "ribs" .∙. "pork ribs ".

Recipe Ingredients:
5 pounds pork back ribs
1 (1-inch) piece ginger root, minced
2 onions (pureed)
4 tablespoons minced garlic
1 cup kochujang
4 tbsp sugar
2 tbsp soy sauce
3 tablespoons sesame oil
1 tsp black pepper

Cooking Directions:
If ribs are not separated, separate by cutting meat between the bones. Place in large bowl.
Puree onions in a blender as it is easier to marinade and spread on ribs
Combine all ingredients except pork ribs in large bowl.
Once ingredients are all mixed consistently, rub marinade generously over meat.
Cover and refrigerate 5 hours or preferably overnight.
Grill ribs over medium-high heat until done, about 8-10 minutes per side.
If cooked in an oven, preheat to 350 degrees. Spray cooking spray onto a baking sheet and place the ribs on it. Cook for 1 hour and 45 minutes or until the meat is so soft it just falls off with a fork.


Korean Chili Pepper Paste:
Kochujang is a popular Korean condiment (chili pepper paste) made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers. It is used in various Korean stews & soups and also used to marinade meat. It can also be eaten as a dip when eating vegetables, similar to the way dwenjang is used as a dipping sauce. Lastly, having kochujang alone can get quite hot & spicy in taste and also, thick in composition.
Kochujang is usually purchased in jars already prepared at Asian Suprmarkets, and is an essential staple of the Korean kitchen. By adding a few more ingredients to the already prepared paste, a more tasty sauce can be served as a dip or dressing.

Beer Drinkers Snack

Scotch Egg

A Scotch egg consists of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried.

The dish was invented by the London food store Fortnum & Mason, in 1738. Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and picles or hot spicey sauce.

Chicken Tikka Masala

Chicken Tikka Masala Popular
Ingredients

2 Tbsp cumin seeds 2 Tbsp coriander seeds 2 Tbsp paprika 1 tsp chilli powderred food coloringjuice of lime10 oz thick yoghurt salt to taste 1.5 lb chicken, diced 5 cloves garlic, chopped1 large onion, chopped 1/2 cup water/oil for cooking.

.

Instructions:
1. Grind the spices and mix with marinade ingredients.

2. Immerse chicken in marinade and leave in the fridge for 24 hours.

3. Heat oil in a frying pan until very hot. Stir fry chicken vigorously for about 5 mins. Remove chicken and keep warm.

4. Fry onion and garlic until just browning and return chicken with any remaining marinade and water.

5. Simmer until chicken is cooked and sauce is nice and thick. Instead of cooking the chiken in the fry pan as in Step 3.

This dish can also be done in a different fashion. The chicken can be grilled in a grill to get for 5 minutes and to finish the chicken off grill it on high to get the burnt marks.Serve it with Naan Bread. Rice or Both.

Gulf Coast Crabcakes

GULF COAST CRABCAKES
Crabmeat - 1 2/3 cupGreen onion - 1/2 cup green and white, choppedParsley - 1/4 cup, chopped fresh Fresh lime juice - 2 tablespoons Fresh bread crumbs - 1 1/2 cups CHOLULA HOT SAUCE - 2 tablespons, or more to taste Whipping cream -
1/4 cupEgg - 1, lightly beaten Salt and pepper - To
taste All-purpose flour - 1/4 cupButter or margarine - 2 tablespoons Vegetable oil - 2 tablespoons Carefully pick through crabmeat and remove any bits of shell or cartilage. Put the cleaned crabmeat into a bowl with the onion and parsley. Sprinkle lime juice over (this can be done a few hours ahead of time) and store in refrigerator until needed. When ready to cook, add breadcrumbs, egg, cream, salt, pepper and CHOLULA HOT SAUCE, mixing all together gently. Form into small patties with floured hands and sauté over medium heat in butter and oil for about two minutes on each side until golden. Keep warm in a low oven until all are done. These heavenly crabcakes can be served as an elegant hors d'oeuvres or as an entrée.

Butter Chicken Wings

FLEW THE COOP CHICKEN WINGS
Butter - 1 cup (2 sticks) CHOLULA HOT SAUCE - 1/3 cup for a good tingle, 1/2 cup for nuclearOregano leaves (dried) - 1 1/2 teaspoonBasil leaves (dried) - 3/4 teaspoonMarjoram leaves (dried) - 1/2 teaspoonRosemary leaves (dried) - 1/2 teaspoonThyme leaves (dried) - 1/2 teaspoonSalt - 1 teaspoonGarlic - 1 tablespoon fresh minced or 1 teaspoon powderFresh lemon juice - 3 tablespoonsChicken wings - 12, cut at joints, discard tips (or make broth)Preheat oven to 450 degrees.In a heavy saucepot, melt the butter, add CHOLULA, lemon juice, garlic and herbs.Simmer over medium heat for 15 minutes.
Arrange split wing pieces in one layer in ovenproof baking dish. Brush lots of sauce (about half) over both sides of wings and bake for 30 minutes. Turn heat up to 475 degrees and finish for 10 to 15 minutes (until mahogany and crisp).
Puree remaining sauce in blender or food processor to “smooth out” and pour over the finished wings.
Don’t limit your options to “aves” (fowl) – try this devilish sauce over grilled and roasted veggies (corn and potatoes are especially susceptible).