Cheesy Korean Rice Cake aka Cheese Tteokbokki

Ingredients:

900g Korean rice cakes

Pepper flakes

Scallions

Sesame seeds

Cheese sauce

1 small potato ~ cooked

1 small carrot ~ cooked

80-100g cashew nuts

1 cup milk

1 cup broth

3 tbsp tapioca starch

1/4 cup nutritional yeast

2 tbsp lemon juice

1 tsp miso

1/2 tsp mustard powder

1/2 tsp paprika powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt ~ taste

Directions/Instructions:

1. Bring a pot of water to a boil and cook rice cakes until soft.  Drain and rinse with cold water.  Set aside.
2. Add the cheese sauce ingredients into a blender and blend until smooth
3. Over medium heat, add the cheese sauce into a saucepan.  Stir cheese sauce constantly until thick and starts to slightly stretch around 5 mins.  Reduce heat to low and stir in the rice cakes until all the pieces are covered.
4. Serve immediately and garnish with green onions, sesame seeds, and red pepper flakes.

Grilled Fish Stuffed with Sambal (Ikan Bakar Sumbat)

Ingredients:

3-5 Fish (any fish to your preference eg. Hardtail aka Cencaru)

Banana leaves

Paste

1 red onion

3 shallots

4 clove garlic

1" ginger

1" fresh turmeric

1" galangal

2 lemongrass

1 tbsp shrimp paste

2-3 tbsp chili paste

1 tsp tamarind paste

1-2 tbsp sugar

Salt

Dipping Sauce

3 shallot ~ sliced

2-3 bird's eye chili (more if like spicy)

1/3 cup sweet soy sauce

3 Kasturi juice (small lime

Sugar ~ taste

Directions/Instructions:

1. Dipping sauce: In a food processor, add the sweet soy sauce, lime juice, sugar, and bird's eye chili.  Blend them together and pour over sliced shallot.  Mix together and set aside.
2. Clean the fish and slit the back of the fish.  Season with salt and turmeric powder set aside.
3. Blend all the paste ingredients into a smooth paste.
4. In a saucepan, heat 2-3 tablespoon of oil and saute the paste until fragrant.  Fry until the chilies paste is properly cooked.  When the oil surface, add sugar and salt to taste.  Cook for another 2-3 mins.
5. When the sambal is cooked and cool, stuff it in the fish and wrap it with banana leaves.
6. Grilled the wrapped fish till it cooked and serve with dipping sauce.

Spicy Sweet Sauce

Ingredients:

3 shallots - sliced

4 bird's eye chili

1/3 cup sweet soy sauce

2 tbsp lime juice

Directions/Instructions:

1.  In a food processor, add all the ingredients except sliced shallots.  Mix together.
2. Pour the mixture over the sliced shallots and mix together.  Add sugar if need.
3. Best to serve with grilled fish of your preference.

Glazed Carrots

 

Ingredients:

1 pound carrots ~ peeled

1/2 cup low sodium chicken broth

3 tbsp sugar/honey ~ divided

1/2 tsp salt

1 tbsp unsalted butter ~ cut into 4

Directions/Instructions:

1. Slice the carrots into 1/4-inch slices on the bias.
2. In a 12-inch skillet, combine the carrots, chicken broth, 1 tbsp of the sugar/honey, and the salt.  Cover the skillet and bring to a boil over medium-high heat.  Reduce the heat to a simmer a let it cook until the carrots are almost tender for about 5 mins.
3. Uncover the lid and let the carrots cook until most of the liquid has evaporated for another 2 mins.
4. Stir in the butter and the remaining sugar/honey.  Continue to cook and stir until the carrots are completely tender and covered in the glaze for about 2 mins longer.  Season with salt if desired.

Spices Honey Roasted Chicken

Ingredients:

6-8 Chicken legs

Juice of 2 limes

Marinade

1/3 cup honey

2 tsp cayenne pepper

1 tbsp paprika

1 tbsp ground ginger

1 tbsp freshly-cracked pepper

1/4 tsp ground cloves

2 tbsp salt

Directions/Instructions:

1. In a bowl, mix the marinade ingredients together.  If the honey is too thick, microwave it for 20 sec or add a tablespoon of hot water and mix well.
2. Scrub the chicken legs with lime juice.  Season the chicken with honey spices mixture.  Cover and let it rest for at least an hour in the fridge, discard any liquids that have oozed out.
3. Place the chicken skin-side up on a baking tray with a wire rack.  Roast the oven pre-heated to 175 deg C  for 35 mins, until the internal temperature reaches 80 deg C measure in the thickest part of the thigh or until you cut one in half and the juices run clear.
4. Serve chicken with potato or a side of your choice.

Cheese Brigadier with Guava Paste

Ingredients:

1 can condense milk

80g fine grated parmesan cheese

3 tbsp heavy cream

Filling

Guava Paste (Recipe)

Other

1 cup fine sugar

Directions/Instructions:

1. In a saucepan, place the condensed milk and the grated parmesan.
2. Bring to low heat and stir until it thickens.  Then add the fresh cream and mix again until it thickens.
3. Reserve in the refrigerator to cool
4. With hands greased with butter, open a cheese brigadier ball (10g), fill with guava paste (10g), and roll into a ball.
5. Coat the cheese guava ball in the sugar and place it in a small paper cup and serve.

Homemade Guava Paste

Ingredients:

500g guava

2 cup granulated sugar

1-1/2 cup water

Directions/Instructions:

1. Wash and cut guava in half.   Place the guavas in a saucepan with the water.
2. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.  Stir often to prevent scorching and sticking to the pot.
3. Off the heat and let it cool completely.  Grind the guavas through a food mill and measure pulp.
4. Add an equal amount of sugar.  Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick like a paste.
5. Remove from heat and turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper or non-stick spray.
6. Set in a cool place for 24 hours.  To store, turn the paste out of the pan and wrap it securely in foil.