Oi Naengguk – Chilled Cucumber Soup

Soups

Girl Cooks World

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April 10, 2019

I have a friend whose mother makes the most amazing pickled vegetables. Seriously, if you put them next to a tray of peanut butter brownies, I might still reach for the pickled veggies. She’s given me the recipe but I’ve yet to actually make them. I guess I get nervous because you have to pre-salt all of the vegetables and the amount of salt needed isn’t specified. I’m worried that I’ll overdo it with the salt and, even after rinsing them, will end up with several pounds of ruined, salty produce. Hey, it’s happened. Daikon kimchi, I’m talking to you.

But when I saw this soup recipe, I was pretty sure I wouldn’t be able to mess it up. It’s quick, easy, refreshing and as pretty as a picture. Sweet, salty, sour with just a little bit of heat, it’s a really nice way to balance out a spicy Korean meal. If you have a love of sour foods like me (any other Traditional Chinese Medicine Wood element folks out there?), I think you’ll enjoy this one.

I also wanted to let you guys know about a cool Foodgawker/Photograzing-like site specifically for Korean food. It’s Korean Food Gallery and it’s a great place to find inspiration for your next Korean meal. For you food bloggers, it’s another place to post photos of your favorite Korean recipes. Thanks to Jenny for letting me know about it!

Chilled Cucumber Soup

Yield: 3-4 servings

Ingredients:

4 mini cucumbers or 1 regular cucumber, seeded and cut into matchstick strips
2 shallots, cut into matchstick strips
2 teaspoons sea salt
4 Tablespoons rice vinegar
3 Tablespoons sugar
1 Tablespoon gluten-free soy sauce
3 cups cold water
1 green onion, sliced into thin rings
1 hot red chili pepper, seeded and cut into thin rings (I used a red Jalapeno pepper)
ice cubes, optional

Directions:

In a large bowl, combine the cucumbers, shallots and salt. Set aside.

In a medium bowl, combine the vinegar, sugar, soy sauce and water. Add this mixture to the cucumber.

Add the green onions and mix well. Place in the refrigerator until well chilled. Garnish with red pepper rings. Add an ice cube or two in each bowl to keep the soup extra cold, if desired.

Iced Matcha Green Tea Latte

Drinks

Girl Cooks World

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April 10, 2019

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So it might be a stretch to call this matcha green tea latte a Korean beverage but several Korean cookbooks for Western audiences included some matcha green tea desserts and beverages. This iced version of a matcha green tea latte was so good I figured if you don’t want to beat ‘em, join ‘em.

I’ve wanted to try matcha for a long time but never saw it reasonably priced in any grocery stores. When I saw a packet for under $5 I grabbed it and started experimenting. I thought it tasted best with a mix of water and milk. The water allowed the grassiness of the matcha to shine through while a bit of milk helped add creaminess.

Iced Matcha Green Tea Latte

Yield: 2-3 servings

Ingredients:

2 cup water
1 cup whole milk
1/4 cup sweetened matcha green tea powder
2 cups ice
whipped cream, optional

Directions:

Heat the water and milk in a saucepan over low heat until warmed very slightly (this helps dissolve the matcha powder). Add the matcha powder and stir until dissolved. Combine in a blender with ice and pulse until the ice is partially crushed. Pour into individual glasses and top with whipped cream, if desired.

Avocado Salad with Spicy Groundnut (Peanut ) Dressing

Salad

Girl Cooks World

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April 10, 2019

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Honestly, this recipe came in the nick of time, just as I was beginning to question both my cooking and baking skills as well as the food of Ghana. As I mentioned yesterday, I haven’t been having much luck with many of the recipes I’ve been finding both online and in old African cookbooks. Honestly, I could probably post about two weeks of flops recipes if anybody is interested.

But this recipe is a winner- hot, sour, salty and sweet with the richness and creaminess of avocado. Makes me wish I still lived in a place with avocado trees…

Those of you who are heat averse, feel free to cut back on the cayenne.

Avocado and Groundnut Dressing

Yield: 2-3 servings

Ingredients:

* 2 avocados, ripe
* 2 Tablespoon lemon juice, fresh
* 2 Tablespoons olive oil
* 2 Tablespoons minced red onion
* 3 tablespoons peanuts
* 3/4 teaspoon paprika
* 3/4 teaspoon cinnamon
* 3/4 teaspoon cayenne
* 1 teaspoon sugar
* salt (to taste)
* chopped cilantro, as a garnish
* coarsely chopped peanuts, as a garnish

Directions:

Cut the avocados in half lengthwise, remove the pit and cube the flesh (note: Elise has a really great tutorial on an easy way to do this, BTW).

Place in a bowl with lemon juice, olive oil, and onion and toss gently.

Grind the peanuts (either use a coffee or spice grinder or just roll a rolling pin over the peanuts) so you have small chunks and mix with the paprika, cinnamon, cayenne, sugar and salt. Sprinkle over the avocado and toss gently.

Garnish with chopped cilantro and peanuts.

Coconut Agar-Agar Jellies

Girl Cooks World

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April 10, 2019

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Now I’ve made (and eaten) a lot of Asian-style jelly desserts in my day. However, I think I have to declare these Burmese Kyauk Kyaw (coconut agar-agar jellies) as my new favorite. If you’re interested in an amazing agar agar recipe, you might want to give this a try. Not only do they have that delicate, lightly sweetened coconut thing going on, but they’re one of the most striking desserts I’ve ever seen. When cooling, the jelly separates into two distinct layers. These are an opaque coconut layer and a translucent agar-agar layer.

And did I mention that they’re just about as easy to make as jello?

I finally mustered the courage to experiment with the agar-agar that’s been sitting in my pantry for the last 8-10 months. Most recipes I saw used the agar-agar in its strand form. However, the powder is much more readily available, at least around these parts. Although I couldn’t find a straightforward explanation as to how to substitute one for the other, I finally came up with the exact texture I was going for. (Which is a bit softer than some of the other agar-agar desserts, like Vietnamese rau cau, that I’ve had in the past).

If you’re set on recapturing the fun of the Jell-O Jigglers, these can easily be set in silicone molds. Alternatively, you can do it old school-style and just use cookie cutters. Although I used rose water because that seemed to be the most traditional, feel free to play around with different extracts and flavorings.

These heart-shaped molds were the only ones I had without a Christmas theme, so I decided to make this batch extra saccharine sweet by adding a drop or two of red food coloring. Be warned, however, that the different layers weren’t quite as striking and obvious when food coloring was used.

Coconut Agar-Agar Jellies

I’ve seen agar-agar sold in health food stores like Whole Foods for outrageous amounts. You should be able to find small packets for $1-$2 at an Asian grocery store.

Yield: 8-10 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Ingredients:

2-1/2 cups water
2-1/4 teaspoons agar-agar powder
1/4 cup plus 1 Tablespoon sugar
1 cup coconut milk
pinch salt
1 Tablespoon rose water (or add a 1/4-1/2 teaspoon of your favorite extract)
1-2 drops food coloring (optional)

Directions:

Combine the water, agar-agar, sugar, coconut milk and salt in a medium saucepan. Stir and let sit for 10 minutes. Set the saucepan over medium heat and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and let cool 5 minutes. Stir in the rose water and food coloring, if using. Pour into special silicone molds, a loaf pan, or a square 8″x 8″ pan.

Let the mixture cool for 30-40 minutes to set. Cut into pieces and serve.

Burmese Shrimp and Cucumber Salad

Girl Cooks World

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April 10, 2019

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I don’t know how the longtime bloggers keep track of what dishes they made oh 4, 6, 8 years ago. When I was talking to a friend last weekend about what I’d cooked, I mentioned I’d made a shrimp and cucumber salad. You’ve made something like before, haven’t you? I quickly responded no.

Well, I was wrong. Not only did I make and post a Vietnamese Shrimp and Cucumber salad already, but it was 1) less than a year ago and 2) it was so so good I have no idea how I’d forgotten about it so soon.

So I now have two shrimp and cucumber salads posted. But even though they’ve both got quite a few of the same base ingredients (shrimp, cucumbers, chile peppers, lime juice, fish sauce), the similarities end there.

The Vietnamese salad is something of a beast. It’s not something that you’re going to whip out on a weeknight when you get home from work totally ravenous. It’s the kind of dish best served at a weekend dinner party, when you’ve got guests to impress and plenty of time to prep.

This Burmese salad, however, is a total snap to throw together. So maybe it’s a good thing I have a shoddy memory because sometimes simple is good. And well, choice is good too. So don’t be surprised if I end up making another version if I find another recipe in a Thai or Lao cookbook. Consider yourself warned because I apparently have a thing for shrimp and cucumber salads.

Burmese Shrimp and Cucumber Salad

If you have leftovers you may need to add a little extra fish sauce and lime juice, as the salad tends to soak up any liquids if stored for more than an hour or so.

Yield: 4 side servings

Ingredients:

* 2 Tablespoons vegetable oil
* 1 pound medium shrimp, peeled, deveined, rinsed
* 4 green onions, sliced lengthwise and then cut into 1-inch pieces
* 2 medium cucumbers
* 1/4 cup chopped cilantro leaves
* 1 red Jalapeno pepper, seeded and minced
* 1 Tablespoon fish sauce
* 2 Tablespoons lime juice
* salt (optional)

Directions:

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until they turn pink. Remove from heat and transfer to a cutting board. Roughly chop and transfer the shrimp and any accumulated juices to a large bowl or platter. Add the green onions.

Cut the cucumbers lengthwise and scoop out any seeds. Cut into approximate 1-1/2-inch lengths and then cut those pieces into thick matchsticks. Add the cucumber, cilantro, Jalapeno, fish sauce and lime juice to the shrimp and toss to coat. Taste and add a little salt, if necessary.

Serve immediately.

Detox Tea with Burdock Root

Drinks

Girl Cooks World

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April 10, 2019

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Sorry for the radio silence guys. I unexpectedly took a couple weeks off from blogging to relax and enjoy the holidays. I read a couple great books (like this one and this one), watched a ton of DVDs (my favorites being this, this and this), and did crazy stuff like going to bed at 9:30. Total bliss.

I was raring and ready to go with a couple recipes, but it just seems so wrong to post maple bourbon ice cream with candied bacon right now, when everybody is in total health mode (even if it was totally awesome).

Instead I’m going to start things off with a nice detox tea, for those of you who may have overdone with with the spiked eggnog and champagne over the holidays. You’ll find burdock root, also called gobo, in just about every detox tea on the market because it’s known to support and detoxify the liver. And because burdock is a key ingredient in this popular Japanese New Year’s dish, it should be easy to find at just about any Asian market during December and January.

Made from the burdock root, ginger, and lemongrass, this tea is like a big, warm hug for your liver. You can also make it more chai-like by adding a cinnamon stick and some cardamom pods if you’d like.

Detox Tea with Burdock Root

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

* 2 burdock roots, peeled and roughly chopped
* 2 stalks lemongrass, woody ends trimmed and thinly sliced
* 3-inch piece fresh ginger, peeled and thinly sliced
* 12 cups water
* honey or stevia to sweeten (optional)

Directions:

Combine the burdock, lemongrass, ginger and water in a large stock pot. Bring mixture to a boil and then reduce heat and simmer, partially covered (lay the lid slightly askew) for at least 20 minutes. Strain mixture ans sweeten with honey or stevia, if desired.

Nuoc Cham – Everyday Vietnamese Dipping Sauce

Recipes

Girl Cooks World

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April 10, 2019

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Nuoc Cham – Everyday Vietnamese Dipping Sauce

Before delving into Vietnam’s savory dishes, I need to cover the nation’s ubiquitous dipping sauce: nuoc cham. It’s served alongside just about everything from grilled meatballs to noodles to hand rolls. If you’ve ever eaten at a Vietnamese restaurant, you’ve likely already tasted this liquid gold. Made with fish sauce, lime juice, chile peppers and a touch of sugar, it’s hot, sour, salty and sweet done right.

There’s little that can’t be enhanced with a quick dunk into a bowl of nuoc cham. I love it so much that I’ve been known to break tradition by just dumping the whole bowl of nuoc cham into my bowl of bun (one of my favorite noodle dishes), likely embarrassing my dining companions in the process.

I think you’ll love it too.

Nuoc Cham- Everyday Vietnamese Dipping Sauce

Ingredients:

1/4 cup fresh lime juice
1 Tablespoon rice wine vinegar
3 Tablespoons sugar
2/3 cup water
1/3 cup fish sauce (most are gluten-free, but check to label to make certain)
1-2 Thai chiles or Serrano chile peppers, sliced into thin rings
2 cloves garlic, smashed with the blunt side of your knife, then minced

Directions:

Combine all ingredients in a medium bowl and stir to dissolve the sugar. Taste and adjust amounts, if necessary, to get your desired balance of hot, sour, salty and sweet. I like mine sweet and tangy with a bit of heat that lingers briefly on the lips.

Note: You can also grind the chiles, sugar and garlic using a mortar and pestle, if desired.

Frozen Hot Chocolate

Girl Cooks World

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April 10, 2019

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As I mentioned earlier this week, I’ve got ice cream and other frozen treats on the brain. The temperatures have been rising around here and since I’m fundamentally anti-air conditioning, I have to resort to other methods to stay cool.

And when I can’t get to the beach or pool, frozen desserts are my favorite way to beat the heat. I was perusing this Ice Cream and Frozen Desserts cookbook last week and the Frozen Hot Chocolate recipe caught my eye.

Unfortunately, the recipe relied on an ice cream maker. I have one, but I preferred a recipe that everybody with a blender would be able to quickly whip up. I decided to see whether the legendary New York institution, Serendipity, which is famous for their frozen hot chocolate, ever released their recipe. One quick Google search later, I found my answer: yes!

I’ve started tweaking the recipe to avoid the use of pre-packaged hot chocolate mixes, but then made a bunch of other ratio changes as well. I’ve never had the Serendipity drink before (although their recipe surprisingly gets very mixed reviews), but this version sure hit the spot.

And like homemade blended coffee drinks, this has a tendency to separate a bit. It doesn’t bother me (plus I drank it quickly enough to mostly avoid the problem!), but you can always use Starbuck’s secret trick of adding a pinch of xanthan or guar gum to keep things nice and stabilized. If calories are no object, adding a scoop of store-bought ice cream, which will likely have some xanthan and/or guar gum already in it, will also up the creaminess factor.

Frozen Hot Chocolate

Yield: 4-6 servings

Ingredients:

1 cup good quality dark or bittersweet chocolate chips
1-1/2 cups half-and-half
1/2 cup unsweetened cocoa powder
3/4 cup sugar
pinch salt
1-1/2 cups milk
6 cups ice
pinch xanthan gum (optional)
whipped cream
chocolate shavings

Directions:

Place the chocolate chips in a large, microwave-safe bowl. Microwave the chocolate for one minute at 50% power. Stir. If necessary, continue heating in 30-second increments until chocolate is nearly melted (residual heat will melt any remaining chocolate solids).

Slowly whisk in the half-and-half until smooth. Add the cocoa powder, sugar and pinch of salt and stir until smooth. Slowly whisk in the milk.

Pour the chocolate mixture into the base of a blender. Add the ice and a pinch of xanthan gum, if using. Process until smooth. Pour into four to six individual glasses and top with whipped cream and chocolate shavings.

Note: I used my Vita-mix, which has a very large base/container. If you have a blender with a somewhat small base/blender container you may have to process the frozen hot chocolate in two batches.

Colorful Quinoa, Black Bean and Corn Salad

Salad

Girl Cooks World

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April 10, 2019

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Colorful Quinoa, Black Bean and Corn Salad

High in protein and easy to digest, it’s no wonder that quinoa’s popularity has surged in recent years. Although I use it often as a replacement for rice with stews or stir fries, I like it even better as the base for a filling, grain-based salad.

Quinoa pairs beautifully with other Peruvian staples like corn, black beans and peppers. Unlike many beige and bland grain salads, this quinoa salad is as pretty as it is delicious. This rainbow-hued dish reminds me of all of the colorful photos I’ve seen of Cusco (aka Cuzco), one of South America’s most photogenic cities.

Clockwise from Top Right: Dennis Kirkland, Skyscraper City , Pinterest

Trolleys, embroidered clothing, cobblestone streets, adorable alpacas and architecture with just the right pop of color. Anybody else just about ready to book a flight to South America?

Clockwise from Top: Skyscraper City via Pinterest, Joan Wharton via Pinterest, Griet via LN Knits via Pinterest

Until my Peruvian travel dreams become a reality, I guess I’ll have to just stick with eating Peru’s favorite grain. And one final note: this salad is an excellent keeper and would be great as a picnic or potluck item.

Colorful Quinoa, Black Bean and Corn Salad

Yield: 8 servings

Ingredients:

1 cup quinoa, thoroughly washed in a fine sieve (unless pre-rinsed)
1-3/4 cups water
15-ounce can black beans, thoroughly rinsed
1 cup frozen corn
1/2 red bell pepper, seeded and finely chopped
1 Jalapeno chile pepper, seeded and minced
1/2 red onion, finely chopped
1/4 cup cilantro leaves, roughly chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper

Directions:

Combine the quinoa and water in a rice cooker and cook according to the manufacturer’s instructions. Alternatively, combine the quinoa and water in a medium saucepan, bring to a boil, reduce heat, cover and simmer (not removing the lid!), until all of the water has been absorbed.

Remove from heat and let stand for five minutes. Fluff with a fork and let cool slightly.

In a large bowl combine the quinoa, black beans, corn, red bell pepper, Jalapeno pepper, onion, and cilantro and mix well. In a small bowl whisk together the olive oil and balsamic and the pour over the quinoa; toss to coat. Season with salt and pepper.