Topokki: Asian/Asian fusion

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This was our first and second attempts at topokki, which is super easy, even for a culinary novice like myself.  I love the soft rice-cake-like noodles in this–so fun to eat!  And a must if you like spicy!  And we may have used some ingredients not traditionally found in Korean Topokki, because we like different.

Ingredients:

1 red onion, 2 Tbsp butter, 1/4 cup Shaohsing Rice Cooking Wine, 2 cups sliced mushrooms, 2 cups snap peas or fresh green beans, 2 cups fish cake or imitation crab meat, 5-10 oz Topokki sauce, 2Tbsp hoisin sauce.

1 package Topokki rice cakes boiled as per instructions on package.

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Saute chopped red onion and 2 Tbsp butter.

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Add mushrooms and greens and stir-fry.

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Add imitation crab (fish cakes).

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Add 1/4 cup rice wine and simmer off.

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Add Topokki sauce for desired spiciness (I only use 5 oz–I’m a lightweight) and 2 Tbsp hoisin sauce.IMG_4912

 

 

 

 

 

 

 

 

 

 

Add Topokki rice cake and mix through.

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All that’s left for you to do is ENJOY!!!

 

Banana Bread Brownies 

Omo–these are so amazing!  It’s an on-line recipe, but one to keep forever.

https://www.google.com/amp/www.food.com/amp/recipe/banana-bread-brownies-507176

Amy’s Heavenly Banana Pudding

Today’s offering is by our resident baker, Amy, who married two recipes into one with this Daebak dessert.

For this desert, you’ll need 3 Large Mixing Bowls and a good strong mixer.  It makes enough for a house party, and with no left overs.  Guaranteed!

Bowl 1:  Home Made Whipping Cream.. Add 2 cups whipping cream.  Beat until it starts to thicken.  Add 5 Tbs powdered sugar.  Continue beating until it has a strong thick consistency.  Refrigerate to keep cool.

Bowl 2: Pudding Mixture.  Add 2 boxes of your favorite instant pudding (vanilla, banana, or sweet cream) and 3 cups milk.  Beat with a mixer until it nice and smooth.  Refrigerate 30 minutes.

Bowl 3: Cream one block of cream cheese, and one can of sweet milk.  Beat with a mixer until firm.

* Combine the ingredients of all three bowls into one large bowl.  In a 9X13 pan place a layer of your favorite short bread cookie (frozen, so they stay crunchier), and fresh bananas.  Cover with 1/3 of pudding mixture.  Repeat until all the pudding has been used.

Enjoy!

Bun Thit Nuong

This fresh dish was perfect for a warm, sunny, spring day, grilling on the grill, and so filling for our 3 hours of drama-watching! Marinating the meat overnight will make this dish pop!

Marinade:

  • 1-2 stalks lemon grass
  • 1 small chopped ginger root
  • 3 TBS vegetable oil
  • ¼ cup sugar
  • 5 TBS fish sauce
  • 1 tsp MSG
  • 3 cloves garlic
  • 1 shallot
  • 1 key lime juiced
  • 1-2 Thai chili peppers (optional)

Run through food processor until all is incorporated.

  • 3.5 lbs Boneless roast beef thinly sliced.

Place in plastic bag and marinate meat overnight in the refrigerator.

Place on bar-b-que skewers and grill until fully cooked at 350 degrees Fahrenheit for about 7-10 minutes.

Sweet sauce:

  • 2 large lemons
  • 2 cups sugar
  • 4 cups water
  • ½ cup fish sauce
  • 1 clove garlic, minced

Mix lemon juice from 2 large lemons with sugar, water, fish sauce and minced garlic, with 1 Thai pepper chopped for some extra heat (optional).

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Boil rice noodles until cooked al dente.  Exact time will depend on type of noodle used.

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  • Various fresh green herbs:  Roughly chopped mint, cilantro, perilla.
  • Dried fried onions
  • Pickled shredded carrot in vinegar
  • Pickled shredded daikon root in vinegar

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  • Bean sprout salad with sliced cucumbers and lettuce tossed together
  • Sliced green mangos (not ripened)

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Assemble in bowl, with bed of noodles, then the meat, then the various vegetables and sweet sauce.

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Korean/Vietnamese Kimbap

So, you know how difficult rolling sushi rolls are, with those bamboo mat thingies?  Well, this is EASY, when you do it with rice paper.

Ingredients:

Rice Paper, 1 cup cooked rice, Dried seaweed, 4 Eggs (made into an omelet or crape and cut into 1/2 inch x 4 inch strips), 1 large Carrot, Kimchi (of course), Imitation crab meat, barely cooked Spinach, and Korean red pepper paste (gochu-jang) *optional.  Makes about 15 rolls.

Assembly (click on any picture):