dok bokki or toppokki

Duk Bokki (Spicy Rice Cake)

Ingredients:
7 oz of strings of white rice cake (Duk Bokki purpose),
¼ of onion,
half carrot,
2 soaked shitake mushrooms(optional),or use fish cake/udeng
red and green chilly pepper(optional),
sesame oil
SEASONING:
1 Tbs of ground red pepper,
1 Tbs of red bean paste (gochujang/chili paste),
1 Tbs of soy sauce,
3 Tbs of beef broth, (USE A BEEF CUBE DISOLVE IT IN H2O)
1 Tbs of chopped green onion(leeks),
1 Tbs of chopped garlic,
½ Tbs of sugar(or to taste),
sesame seeds,
ground black pepper,
sesame seed oil

DIRECTION:
Choose thin white rice cake for Dukbokki or (Tukbokki) purpose. Mix strings with a few drops of sesame seed oil.
Cut onion and carrot about ¼ inch thickness.
Soak mushroom in warm water for about 20 minutes and cut into thin pieces(but the mushrooms can be replaced by fish cake or udeng. remove the seeds of the green and red chilly peppers and cut them diagonally.
Make seasoning, and mix it well.
In a deep skillet, coat with oil, and pour seasoning. When seasoning starts to boil add onion, carrot, mushroom/udeng, red and green pepper. Stir for a while.
Add strings of rice cake, and keep stirring until all the ingredients are cooked. Taste to see if you need more salt OR sugar.

If you want it not to be so spicy just adjust the chili paste and if the mixture is not thick enough just dissolve corn starch in h2o and estimate the needed cornstarch mixture to thicken the sauce of the dish!

chap chae

1/4 k(225 gr) lean beef sliced
1/8 k (100 gr) pork
3 T soy sauce(kung meron ka chinese soysauce the better!)
1 T sugar
1 T sesame seeds
salt
1/2 t black pepper
2 T sesame oil(or kahit may extra)

B (250gr) Chinese noodles (sweet potato noodles)
1 cup cooked spinach(optional)

C
garlic crushed or chopped(optional)
2 large carrots cut into matchsticks
medium green onions cut into 1" lengths
5 wild leeks
2 dry onions, chopped
cucumber(kung meron korean cucumber the better)
Stripped
zucchini sliced or diced

D
3 P'yogo mushrooms (any mushroom)
10 button mushrooms
5 nut'ari mushrooms(optional)
10 sogi mushrooms(optional)
shitake mushrooms


Cut beef and pork into fine strips and fry A with the other ingredients until well cooked and tender.
(B)Cook the noodles in plenty of boiling water until soft; rinse in cold water.
Fry the C ingredients gently together in a lightly-greased pan for 10 minutes to soften, not brown.

Soak the mushroom in warm water for 10 minutes, then cut them into strips and fry in the same way as you fried the vegetables.
Immerse the sogi mushrooms in boiling water for 2 minutes, then cut them into strips.

then mix it with the cooked noodles if its a little dry just add sesame oil you can add bellpepper stripes! to scramble the eggs separate the yolk with the egg withe scramble it and cook it separately then add on top of the finish product then sprinkle some sesame seeds!

DAKDORITANG

Since i am giving out recipes on how i manage to cook the Korean dishes i loved why not blog it so many people will have to try cooking it...todays recipe...dakdoritang!

Chicken pieces (about one whole chicken),
2 onion,
2 small potatoes or(1 big potato) ,
1 chilly pepper,
1 carrot,
ground black pepper,
salt apinched of salt
Seasoning 2 Tbs of gochujang, (red paste/chili paste)
½ Tbs of ginger,
1 Tbs of soy sauce,
2 Tbs of garlic crushed,
½ - 1 Tbs of sugar, (optional or to taste)
2 Tbs of rice wine (optional)
2-3 onion leeks

Clean vegetables and cut into big pieces..cubed.
marinate chicken pieces with white wine and ginger or just plain chicken will do ginger can remove the unwanted spell of the poultry.
Make seasoning.
In a big, deep skillet stir chicken pieces and add vegetables. Stir for about five minutes, and then add water 1 – 2 cups of water, depends on chicken pieces and add half of the seasoning.
Boil for about 30 minutes over medium heat. Add the rest of the seasoning, and moil for about ten more minutes. When water is reduced, add salt and black pepper. Then put the Onion leeks serve it when the leeks are half cooked.

AS CUTE AS THIS FLOWER BLOOMING

I was at work last Sunday doing my work related activities outside my territory. My doctor friend(i consider her one) was with me since we sponsored a convention and since my doctor friend was requested to be the guest speaker..its my responsibility to be with her that day.

While waiting for the time since we arrived an hour before her scheduled time the hall where we were staying has a lots of roses displayed and since we were attracted to these wonderful flowers we tried looking at them one by one. It was for sale actually they are in a pot so you have to nurture these plants. Since i am not really a "green thumb" person i just loved commenting on the flowers my speaker bought herself 3 kinds of roses( including a different variety who according to the one in charge will "vine" to the walls in due time. Amazing isnt it?) she insisted on getting one for me...a gift from her. I was really a little shy with it!(not to mention i was really thinking on how i will take care of it)But she insisted that i should get one for myself... she then said she will cast a spell thru it that i may meet my special someone soon...really isnt it cute? I got one and i am forced to take care of this rose plant...i got a budded one and the next day it already bloomed into a nice rose and when i saw it's color...its purple! I then thanked her again for the flower and told her the flower bloomed perfectly! And she said its about time my heart will bloom...hmmm! thats the flower that opened up guys!Wait if she really casted the right spell...i was wishing for a foreigner whom she said i might meet! well lets wait and see!

Classic Pansit Canton

Ingredients 2 T oyster sauce
2 T hoisin sauce
1 t light soy sauce
6 dried shiitake mushrooms
240 g bok choy
1 small carrot, peeled and sliced into disks
1 T vegetable oil
2 c water
16 ounces cooked rice noodles
Directions
Mix oyster sauce, hoisin sauce, and soy sauce in a small bowl and set aside.


Soak mushrooms in a bowl of hot water until soft. When softened, squeeze out excess water and cut mushrooms into quarters, trimming off stem if it is woody.

Heat oil in a wok. Stir fry carrot slices, mushrooms and bok choy stalks for 2 minutes. Add leaves and stir fry for another minute or until leaves are just barely wilted. Transfer to a plate and keep warm.


Pour the water into the wok. Add half the sauce mixture. Add noodles and cook until noodles are soft and all of the water is absorbed.


Add vegetables and toss with remaining sauce.

You can always use kikiam, fishballs and squidballs to your pansit canton. Ingredients will be from your taste in eating pansit canton.