At first, I was worried about cooking because although I had an experience for cooking of

this food, I was not sure whether it would be good.

I started cooking based on the recipe which I uploaded before.

The result for this cooking was really good.

It was very delicious than I expected before I’ve cooked it

I really recomend this food for you.

How about cooking been sprouts soup for your dinner tonight?

Ingredients

- a hairtail

- a spoon of salt

- 3 tablespoon of oil

Preparation ( cooking)

1. hack a fresh hairtale into pieces

2. cut off the fin on the hairtail, then clean it

3. pull out internal organs out of pieces of the hair tail

4. wash them with clean water

5. scattle salt on the fish and then leave as it is for 30 minutes

6. bake the fish on the heated frying pan with oil

 Ingredients

- been sprouts 200g

- 10 anchovies 

- a green onion

- 1 teaspoon of pepper powder

- 2 garlic cloves, smashed

-10 cups of water

 Prepare ( cooking)

1. wash the bean spouts by clear water

2. Shut off the messy parts of bean sprouts to make them be clean

3. cut the green onion into slices

4. put the anchovies in a pot with 10 cups of water, and then boil it to make stock by it

5. when it is boiled enough, put the bean sprouts in it, and boil it more

6. when soup is boiled,  put green onion, garlic, and pepper powder properly in the pot.

     boil it more

Ingredients

- Kimchi 500g 

- Tuna 120g 

- 1/4 cake of been curd

- onion 1/2

- green onion

-  3 cloves of garlic

- 7 cup of water

Cooking

1. cut the kimchi into small pieces

2. get rid of oil from tuna and then remain it for itself

3. cut onion into thin slices, and chop up green onion

4. chop garlic up fine

5. put these ingredients in pot with water and boil them on the fire

6. when it is boiled enough, taste it

   you can add salt or Korean kochujang sause if you want.

7.  turn off the fire

Ingredients

Lamb – 2 lbs

Basmati Rice – 1 1/4 cup

Sliced Medium Onions- 3Mint to garnish – 2 tbspMedium Onions – 2Cloves Garlic – 6Ginger Root –  4 inchMint –  1 sprigGreen Cardamoms – 4 smallCloves –  4Poppy Seeds –  2 tspCinnamon stick –  1 inch

Green chilies –  4

Plain curd –  2 cups

Preparation

Making the marinade

• Grind together all the above ingredients for marinade, except the yogurt to form a smooth paste. Add the ground spices to the yogurt and mix well. Marinate the lamb pieces in this mixture for about 2 hours.

Cooking the lamb

• Fry the sliced onions in a few table spoons of little ghee, until they are golden brown. Add the the lamb marinade and mix thoroughly. Add about 1 pint of water over the lamb and heat and bring to boil. Lower the heat, cover and cook until the lamb is tender.

Cooking the rice

• Wash the rice in cold water. Wash it at least three times. Drain all the water out from the rice. Set aside for 20 minutes. In a pot add 3-4 tablespoons of ghee and sauté the drained rice until the rice grains separate and then start sticking together again. Remove from heat. Add salt to taste. Mix well. Set aside.

Layering the lamb biryani

• 3 Medium onions, sliced thinly and fried to golden brown
• 1/2 cup of Sliced almonds, fried to golden brown
• 1/2 cup of Sliced almonds, fried to golden brown
• 1/2 tsp Saffron and 3 tablespoons warm Milk
• Mix the Saffron with the milk. Set aside.
• In a large ovenproof “Corning” container add a layer of rice followed by a layer of the cooked lamb along with a little sauce from the lamb. Now sprinkle the fried onions, almonds, raisins, and saffron mixture.
• Now add a layer of rice and lamb and again sprinkle the fried onions, almonds raisins and saffron mixture. Add the final layer of rice and again for the final time sprinkle the fried onions, almonds, raisins, and saffron mixture. Add about 3-4 tablespoons of melted ghee on top.

Add enough water until you see the water level about a 1/2 inch higher than rice. Cover the saucepan well with a tight fitting lid. Or you can cover with aluminum foil. Put the pan inside the oven. Oven temperature should be over 450 F for 45 minutes. Garnish with a few mint sprigs.

 

 Ingredients

 5 cups water
1 cup soy sauce
1 cup Chinese rice wine or medium-dry Sherry
1/4 cup packed light brown sugar
1 (1-inch) cube peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
3 garlic cloves, smashed
10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
2 (2-inch-long) pieces Asian dried tangerine peel*
4 whole star anise
1/4 teaspoon dried hot red pepper flakes
2 1/2 lb meaty beef short ribs
1 3/4 cups reduced-sodium chicken broth (14 oz)
10 oz dried Chinese wheat noodles* or linguine
1 cup fresh mung bean sprouts
4 tablespoons Chinese pickled mustard greens**
1 (4-inch-long) fresh red chile (optional), thinly sliced Special equipment: cheesecloth

PreparationBring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using). Cooks’ note:
Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.

INGREDIENTS:

• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• 4 ounces raw tuna sashimi

PREPARATION:

Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Makes 4 rolls

Ingredients

• 2 c Potatoes; chopped fine
• 1 c Cod; flaked
• 1 tb Butter
• Pepper to taste
• 1 Egg, beaten
• Plenty of lard; smoking hot
• Fried Bacon; optional

Directions

Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and beat till the whole is light and creamy. Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard. Cook til golden brown. If the lard is the right heat this will not take more than a minute. Drain well and serve with crispy fried bacon. (Or without it).