Bulgogi

This was a wonderfully delicious recipe for bulgogi, though most of us agreed that we might use a lighter touch with the sugar if we tried this again. Also, we eyeballed the marinade measurements: when we followed the recipe to the letter, Alice (our wonderful Head Chef for the evening) decided that it still looked too dry, so additional soy, sesame oil, and wine were used.

Ingredients:

2.5 lbs rib eye beef, thinly sliced (1/8-inch thick)

2 tbsps brown sugar

2 tbsps soy sauce

2 tsps Asian sesame oil

1/2 bunch scallions, chopped (1/2 cup)

2 tsps garlic, grated

2 tsps fresh ginger, peeled and grated

1 tbsp rice wine (sake)

1/2 piece of fresh kiwi, juiced in a blender

Pinch of black pepper

Hot pepper paste

Method:

1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.

2. In a separate bowl, mix together the soy sauce, sesame oil, scallions, garlic, ginger, sake, and black pepper. Put aside.

3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time.

4. Cook beef in a frying pan until browned, being careful not to overcook.

5. Eat with rice and pepper paste in a lettuce-leaf package.

Hainan Chicken Rice (Vietnamese style)

The traditional way to serve Hainan chicken rice is to have a whole chopped chicken alongside of the garlic rice. It also take hours and hours to get it done right. My grandmother spends a whole day cooking whenever we had Hainan chicken rice for dinner. I remember watching her pick out a chicken from the Los Angeles Chinatown live chicken shop, take it home, and spend the afternoon prepping the chicken. I always looked forward to it - I thought it was the most delicious dish she made for us. In this variation of Hainan chicken rice, Trang's recipe allows you to have a lot of the original flavor of the dish with a lot less work involved.

Garlic Rice

Ingredients:

3 cups long grain jasmine rice

3 tsps garlic

6 cups chicken broth

3 tbsps fish sauce

3 tsps sugar

Method:

1. To make rice, first rinse rice and strain. Heat up the sauté pan and toast uncooked rice with garlic and oil. Once rice is golden color, add to rice cooker. Combine chicken broth, fish sauce, and sugar, and also add to rice cooker. Cook according to instructions of rice cooker.

Hainan Chicken Salad (Vietnamese style)

Ingredients:

4 lbs chicken

1 large onion, thinly sliced

3 tsps salt

2 tsps sugar

4 tbsps lime juice

1 cup fresh Vietnamese coriander, chopped

Black pepper to taste

Method:

1. Bring pot of water to a rolling boil, add chicken and cook until chicken is just done. This is indicated by when juices from the meat run clear.

2. Once chicken is done, remove meat from boiling pot and plunge into an ice bath. This stops the meat from cooking and becoming dry.

3. When meat is cool enough to handle, shred chicken into thin strips. Mix shredded chicken with onion and chopped Vietnamese coriander. Season with lime juice, salt, sugar, and pepper.

4. Separately, puree fresh ginger with some fish sauce vinaigrette.

5. Serve Hainan Chicken Salad with garlic rice and ginger fish sauce vinaigrette.

Vietnamese Shrimp Cakes (banh khot)

This is one of my favorite Vietnamese dishes that a lot of non-Vietnamese eaters have never been exposed to. There's a special cast iron pan that you use for this (see picture below), and luckily my apartment mate Trang has one! She played around with the batter recipe, and here's the best one we got. I loved tasting the coconut milk in the shrimp cake, and the outer crust is slightly crunchy.

Ingredients:

1/2 lb. shrimp

1 lb. rice flour

1 cup corn starch

3 cups cold water

1 cup coconut milk

1 tsp salt

5 tsp turmeric

1 cup green onions, chopped

Method:

1. Peel and devein shrimps. Cut into small pieces (3-4 pieces per shrimp) and sauté with a touch of oil and minced garlic. Season with salt and pepper to taste. Set shrimp aside.

2. Mix remaining ingredients in a mixing bowl to make batter for shrimp cake.

3. Heat up pan on medium to medium-high heat. Vietnamese shrimp cakes are made in a specialty pan very similar in shape to an Ebelskiver pan.

4. In each depression, add a tiny bit of oil, pour in batter to fill the depression about ¾ way, and immediately add a piece of shrimp. Cover and cook until batter is no longer translucent (about 2-3 minutes).

5. Uncover and cook until cakes no longer stick to pan and bottoms are crispy.

6. Plate and serve with fish sauce vinaigrette (recipe can be found in previous Vietnamese dinner meet post), and fresh lettuce and mint.

Pecan Tarts

This recipe came from my mom, and I've been using it frequently to win over friends - everyone loves it! The tart shells do take a bit of time to make; they're probably the most time-intensive part of the recipe. However, you won't be sorry you tried them: they are absolutely scrumptious, with a flaky crust and just the right amount of filling to make you want that second, third, and fourth one. :)

Makes 24.

Crust Ingredients:

1/3 package (8oz) cream cheese

6 tbs softened/melted butter

1 cup flour

Crust Instructions:

1. Knead ingredients together. Make sure the ingredients are incorporated and the dough is smooth.

2. Cut the dough into 24 even pieces and place the pieces in the tart trays.

3. Form each tart shell by lightly pressing the dough down and up the sides.

Filling Ingredients:

1 egg

2/3 cup dark brown sugar

2 tbsp melted butter

1 tsp vanilla extract

2/3 chopped pecans

Filling Instructions:

1. Whisk all ingredients except for the pecans together. Once the mixture is smooth, stir in the pecans. Make sure the pecan pieces are coated evenly.

Baking Instructions:

1. Before you begin filling each tart shell, pre-heat the oven at 350 degrees. Make sure the rack is on the middle level of your oven.

2. Fill each tart shell with 1 tsp of the filling.

3. When the oven reaches 350 degrees, place the tart trays into the oven. Bake for 20-23 minutes, until the crust is lightly golden.

Ratatouille

Ratatouille, from all accounts, takes a really long time if you want to do it right. It is a simple dish in that it doesn't require a huge amount of kitchen know-how and technique; however, it is quite complicated in the number of times you need to chop vegetables, add things to the pot, take things out of the pot, let the ingredients boil, etc. This dish takes time! Thus, though I truly wanted to try ratatouille in the traditional sense, I settled on this particular recipe because it looked like I could get something on the table in less than two hours. The flavors were delicious, but I think it could have used that additional time on the stove were we not in a rush to eat.

This recipe I took from www.epicurious.com: http://www.epicurious.com/recipes/food/views/Ratatouille-354344

Parmesan Couscous

This was a great and easy side to soak up the flavorful sauce of the ratatouille. In fact, it would go great with anything that had a spicy, tomato flavor like Italian meatballs perhaps. Give this a try if you want an easy starch to go with your main entree.

Ingredients:

4 cups chicken broth

2 tbsp butter

2 packages (10 oz.) plain, uncooked couscous

2/3 cup grated Parmesan cheese

2 tbsp fresh lemon juice

2 tbsp olive oil

1/2 tsp salt

1/4 tsp freshly ground pepper

Method:

1. Bring the chicken broth and butter to boil. Stir in the couscous, cover, and remove from heat. Let stand for 6-8 minutes.

2. Stir in the Parmesan cheese, lemon juice, olive oil, salt, and ground pepper. Fluff with a fork, and serve immediately.

Potato Latkes

It's been a long time since my last post - apologies! I'm finding time now, as the holiday season starts up, to post these recipes from a month ago. You have here a potato latkes recipe that I first tried for a quick dinner. I later introduced this to the Dinner Meet crowd. Quick, delicious, and with a short list of vital ingredients - I think I might start putting this into my regular cooking rotation! The below recipe serves 2-3 people.

Ingredients:

2 cups peeled and grated potatoes

3 tbsp grated onion

1 egg, beaten

2 tbsp all-purpose flour or Matzo ball flour

1 tsp salt (slightly less than a full tsp)

1/2 cup canola or peanut oil

Method:

1. In a medium bowl, stir potatoes, onion, egg, flour, and salt together.

2. In a large, heavy-bottomed skillet over medium high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form quarter-inch to half-inch thick patties. Brown on one side, flip, and brown the other side. Let the finished patties drain on paper towels. Serve hot with applesauce, chopped chives, and/or sour cream