Fried rice with takuang and seaweed

This is not your ordinary fried rice. Years back when I was still testing my culinary skills I made this fried rice for my dad. He always enjoys what I made for him. Last night I noticed I had a full jar of koko takuang, some seasoned wrapped seaweed and left over rice from the night before. I made this fried rice for my children for the first time and they enjoyed it. They requested if I can make it again.

* koko takuang - pickled spicy takuang [ radish ]

* seasoned sea weed- Nori is the Japanese name given to various types of edible seaweed and algae, which are also called laver. The origin of Nori can be traced back all the way to ancient China and Japan around the 8th century. Nori is usually used as a wrap for sushi but it can also be found paired with various Asian dishes such as Onigiri (a Japanese triangle shaped rice ball), miso soup, or just eaten plain as a snack. It has a high mineral salt content and is a good source for iron, calcium, fiber, and many different types of vitamins. The algae used to make Nori grows on the surface of the sea and is farmed using huge nets. In fact, 230 square miles of the Japanese coast line are dedicated solely to the production of Nori, over 300,000 tons of Nori are produced every year. That’s a lot of sushi!

*Sesame oil:

Ingredients:

• slice up takuwan [ta-ku-ang]
• sea laver [ using scissors cut into desired size ] [ use last ]
• cooked rice [ how many cups all depends on how much you will be feeding ]
• sesame oil [est. depending on how much rice you will be using ] [ use just enough to add aroma on the rice but not to over power the flavor ] [ drop, teaspoon all depends on your taste buds]
• salt/pepper
• garlic clove [minced]
• vegatable oil

Steps:

• saute garlic in oil. Once you smell the garlic add the rice and stir to ensure that the garlic does not burn.
• continue stirring the rice to make sure all the rice is mixed in
• add seasoned salt and pepper
• stir rice together to enure seasoned salt and pepper mixed in
• add sesame oil
• stir rice again to ensure oil is mixed in
• taste
• add more or less seasoned salt
• plate your rice
• add the seasoned seaweed on top
• decorate sides with more daikun

Gof mange!

2nd cookie list:

my cookie baking is starting to taste alot like Christmas~ the ingredients are simple and this recipe is easy to make. yummy yum yumzness!

http://www.foodnetwork.com/recipes/food-network-kitchens/double-chocolate-sable-cookies-france-recipe/index.html

Coconut Stuffed Crab

Once I mastered making this dish I was hooked. The flavors get better the following day. I am sure if you love coconut crab this dish will be gone the day you make it. The ingredients are pretty simple.

you would need the following:

• about two cups lump crab meat / 16oz can of Phillips premium crab meat claw
• butter and lot's of it!
• minced onion [optional /use more or less depending on your preference]
• one clove garlic [optional/ adds flavor to dish]
• one 14oz can coconut milk
• kimchee base [optional]
• pepper
• local hot pepper [doni] for a spicy dish
• flour [just enough to make the mixture stick but not dry]
• organic shredded coconut unsweetened

Steps:

• saute minced onion and garlic in butter until soft. Set aside to cool
• open crab meat. add to bowl. add cooled sauteed onion
• add crab meat mixture and mix together 
• add flour to mixture. add enough flour to bind the crab meat
• add coconut milk enough to cover mixture but not watery
• add pepper or local hot pepper [doni] for a spicy dish
• add some kimchee base just enough to add light taste but not over powering the crab
• butter your containers
• add your crab meat mixture
• add left over coconut milk to pan. bring to a light boil add flour mixture and stir until thicken like light custard
• top crab meat with coconut custard
• add shredded coconut

Heat oven to 400 degrees. Place your crab meat dish on top of a cookie sheet. Add water enough to cover entire cookie sheet but not over flow. Heat until topping turns golden brown.

Enjoy!

Empanada made Sugar's way!

What best way to remind me of the islands than frying this yummy treat. We would eat empanada in the morning, afternoon, evening & any time we can get our hands on it. I prefer eating them while they are still hot when the shell is still crunchy. Hmmm..what is inside? That depends on the maker. The filling is so versitile that you can add beef, chicken, pork even seafood for Lent [ crab, tuna ]. The filling is made with toasted ground rice, onions, garlic, [ meat of choice ] and seasoning. Is it time consuming? Well yes and no. Making the filling is quick. The crust is time consuming. But it is worth making. How did I get the color orange on the shell? No, I did not use food coloring from a bottle I used achote seeds. You can find these at your any Asian markets. Let's start making some yummy yum yumz.....shall we?

Utensils:

• Tortilla press [ if you don't have any, a rolling pin should work ]
• wax paper & lot's of it
• Fry pan
• tongs

You will need the following:

Empanada filling:

• 1 whole onion chopped
• 4 cloves garlic chopped
• 1 box sliced bacon and lot's of it!
• [ meat of choice amount depends on you ]
•  1 box Cream of rice [ plain ]
• 5 cups achote water [ more or less might be needed ]
• black pepper [ more or less depending on your taste ]

Steps:

1. Saute onions,garlic,bacon all together until bacon is cooked but not crispy
2. add one cup water and heat until almost to boiling point
3. season to taste
4. add toasted rice slowly a little at a time
5. add more water until rice thickens and is all cooked through
6. set aside to cool

Empanada shell:

1. 1 bag masa harina [ I usually use 1/2 bag ]
2. 5 cups achote water [ use more or less depending on how much masa harina you use]
3. 1 box cornstarch
4. salad oil [ 1 1/2 c estimated. I  use more or less ]
5. season to taste

steps:
this is where it gets tricky. I use half bag of masa harina, approximately 5 cups achote water, box of cornstarch the whole box please & salad oil. Mix them together until you get a dough like consistency. Season to taste. Make golf ball size balls and press in tortilla press between wax paper. Add one tablespoon or more of the cooled filling and fry until golden orange. Enjoy

*Note: I do not use a measuring cup in most of my recipes. The measurements are approximate but I am sure you will get good results. Remember: the trick to the filling is making sure the rice thickens and is cooked through. Use more or less water if needed & make sure you season to your taste buds. The trick to the crust is more or less achote water, whole box of cornstarch & salad oil until the dough looks shiny but not oily, and season your dough to your taste buds. Good luck and enjoy!

Kadun Tolang -Beef Knuckle Bone Soup

ahh..where should I start? This soup is so delicious, so yummy, so pleasing. Is it healthy? Well that depends on who you are asking. I don't suggest you make this soup every night just once in a while when you crave for some wholesome delishiousness this is the soup to make. This is a great Fall soup. Kadun tolang in translation means -beef bone soup.

You will need:
Beef bones { knuckles, bones, which ever fits your fancy}
Water and LOTS of IT
One whole onion cut up however you please
Garlic - two three cloves crushed
chicken stock
pepper
bok choy, napa, broccoli { your preferred veggie of choice cut up to your preference }

Fill your pot with LOT's of water. Rinse the bones and add to the pot. Add onions and garlic.Bring to a BOIL. Boil for 3-4 hours on medium heat. If you are fortunate enough to own a HUGE crock pot start making your soup in the morning on low heat. Do not season yet until your meat is fully cooked and the fatties are falling off the bone. From time to time you would need to scoop off the FATS that float to the top of the soup. 20minutes prior to serving bring the soup to a boil season to taste and add the bok choy, napa, cabbage, broccoli what ever veggie you like to add to this wonderful soup cook until the veggies soften.
Serve with rice and finadeni

 ~ gof mange

Stir Fried Pork n Kimchee

This was one of the dishes I would make for my dad except I would use tuna instead of pork. Total goodness made both ways!


you will need the following:

• Pork chop sliced thinly { bones n meated added to the stir fry as well for flavor}
• kimchee
• salt n pepper
• garlic powder

stir fry pork until golden brown. season to taste. Once pork is fully cooked add kimchee.

Slice pork thinly

Stir fry until golden brown

add your kimchee of choice

add kimchee to pork mixture

Enjoy!

Soup'ie Soup'ie

This soup got converted from my famous friend Estel's cassoulet. I was re-heating up the soup and notice left overs in the fridge { bacon, can jumbo olive, corn } I just added the ingredients. Heated up & Enjoy. I ran out of rice so we had garlic bread instead = )