Topokki: Asian/Asian fusion
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.
Saute chopped red onion and 2 Tbsp butter.
Add mushrooms and greens and stir-fry.
Add imitation crab (fish cakes).
Add 1/4 cup rice wine and simmer off.
Add Topokki sauce for desired spiciness (I only use 5 oz–I’m a lightweight) and 2 Tbsp hoisin sauce.
Add Topokki rice cake and mix through.
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).
Boil rice noodles until cooked al dente. Exact time will depend on type of noodle used.
- Various fresh green herbs: Roughly chopped mint, cilantro, perilla.
- Dried fried onions
- Pickled shredded carrot in vinegar
- Pickled shredded daikon root in vinegar
- Bean sprout salad with sliced cucumbers and lettuce tossed together
- Sliced green mangos (not ripened)
Assemble in bowl, with bed of noodles, then the meat, then the various vegetables and sweet sauce.
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):
Free the Kimchi 