ChryZ
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Posts posted by ChryZ
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I hope you're having the movie "Ratatouille" on your radar!
"A young rat living within the walls of a famous Paris bistro wishes to become a chef, but is hindered by his family's skepticism and the rat-despising staff and patrons." [imdb]
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Hm ... jajang, gochujang, various lee kum kee sauces.
Did you broke into my house and stole my stuff?
Looking forward to follow this blog from the very beginning.
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Lucky! I'm late, but not too late. Hiroyuki, I almost missed the chance to thank you for this wonderful blog. I've just read the whole thing this morning. Thank you for all the insights and all the best wishes to you and your family.
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A friend of mine was able to find very excellent Thai restaurant. Their food and ambience were amazing:
The whole experience inspired me to make a red curry at home:
(chicken, coconut milk, red curry paste, fishsauce, three sorts of eggplant, bell pepper, horopa, shoots, scallions)
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Christian, how did you make or buy ready-made tandoori paste?
I'm going to make my own tandoori paste sooner or later, but at the moment I'm using up the rest of my tandoori masala from TRS. It's two table spoons for each chicken breast, mixed with some yogurt or just some oil, marinated up to 24h and then broiled/grilled.
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This thread keeps going and going like a never-ending stream of foody awesomeness!
Not much posting from me lately, but well here is a little something:
Daeji Bulgogi (Korean BBQ Pork) and Haemul Pajeon (Seafood Scallion Pancake)
Tandoori Chicken and Dal (Lentil Curry)
I'm still trying to get more into Indian cooking
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I'm kinda late to the party and read this wonderful blog in the last two days.
Doddie, thank you for all the effort.
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Bruce and Dianne, thanks for the kind comments. Oh Bruce, living in your neighborhood must be a blast
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I think Bruces' shrimp/prawn porn from the last few days/weeks, subconsciously caused this dish:
Saewoo Gochujang Bokum
(prawn chili-sauce stir-fry)
Korean gochujang, scallions, garlic, ginger, sesame, bean sprouts and black tiger prawn. It was a big hit here.
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So, I've made something new:
Saewoo Gochujang Bokum
(prawn chili-sauce stir-fry)
20 X black tiger prawn
4 X garlic clove (big ones, sliced)
1 X ginger (thumbsized, julienned)
1 CUP scallion white (thinly sliced)
1 CUP scallion green (roughly sliced)
1 CUP bean sprouts
1/5 CUP rice wine
2 CUP cooked rice
2-4 TBSP sesame oil (pressed from roasted seeds)
2 TBSP honey
2 TBSP chili flakes
1 TBSP anchovy sauce
1 TBSP rice wine vinegar
1 TBSP gochujang
2 TBSP roasted sesame
1 TSP mung bean paste
saute garlic slices and julienned ginger in some oil
add prawns and gently stir fry at medium to high heat
add the scallions' white once the prawns turned all pink and stir fry for a moment
add mixture of gochujang, rice wine, anchovy sauce, rice wine vinegar and sesame oil,
stir fry for a moment then add chili flakes, roasted sesame and scallions' green
add bean sprouts, season with honey when the scallions' green wilted a little and the sauce thickened
serve on a bed of rice, garnish with some more roasted sesame and a drizzle of sesame oil
kingsized serving
it turned out great, I can't wait to eat this again ... enjoyjoy
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I finally got round to making the Korean dish Jajang Myon - noodles with vegetables, pork and blackbean paste - that had been haunting me ever since I saw ChryZ's pictorial over here on the Korean Cooking thread
sorry for the bad pic, something is wrong with my white balance!
Looking good!
It's amusing to hear, that you also had trouble while taking pictures of the dish.
I was cursing like a sailor while fighting with the white balance of my cam
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Now that I have my big tub of jajang/chunjang paste, what else can I do with it?
The paste/dish is considered Chinese in Korea so you can variegate along that line. I've seen variations with squid, shellfish, all kinds of cabbage/veggies, etc. Served on rice instead of noodles, like Joon mentioned, is also popular.
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Damn, that is a BEAUTIFUL looking home-made jajang myun. Holy cow.
Thanks
BTW, I've bought jajang the other day and they had something called chunjang, also black bean based. It wasn't expensive, so I took a 500g jar home. Are jajang and chunjang the same, if not what is chunjang good for?I don't think this question was answered. I also bought chunjang yesterday, and the guy at the oriental store told me it is the same as jajang. Googling seems to confirm it...
Yep. From what I understand, Chun Jang is the actual name of the (bare) sauce. Jajang/ Myun is the name of the prepared sauce/dish.
I see. Good to know, cheers!
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The only thing that was a challenge was flipping the darn thing. We don't have a flat skillet so I used our biggest frying pan and flipped with two spatulas. Despite my best efforts, I sort of crushed one side of it. Is there a trick I'm missing or is it just best to not get greedy and make such a huge okonomiyaki?
I use two spatulas too, the rest is pretty much practice (flipping and thickness).
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Chris--you made the full marinade recipe but only used 4 drumsticks? I have two boneless leg/thigh combos, and I wasn't sure how much marinade to use, so I used just under 1/2 of the original recipe. Maybe I'll go back and add the rest--the sauce is the best part, after all!
I didn't gave it much thought. It's braising and a certain amount of liquid is necessary after all. I had some sauce left over, but that's okay ... it's in any case better than to have too little sauce or even worse too little braising liquid!
Chryz, I am so glad you made the pictorial tutorial. I was gonna make one but you saved me from it. Maraming salamat!You made me google for "Maraming salamat!". Proper reply: your're welcome
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Pontormo, prasantrin and Doddie, thanks for the kind feedback
Here is the recipe Rona... hope others would like it too.Chicken Adobo
Let's pimp this some more, hehe ... I took some pics while cooking the dish and but them on my pictorial blog.
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I comment way too little. I'm speechless most the time, so many amazing dinners.
Doddie was so kind to share her Chicken Adobo recipe with me, so I gave it a shot:
I loved it! Many thanks for the recipe again. IMHO it's an instant classic!
edit: spelling
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speaking of which, my mum makes a pretty mean fried chicken too..
i'll take some pics of both next time the opportunity arises
Forget the pics, ask for the recipe! No wait ... pics too
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does anyone have a fairly easy recipe for chili?
My version is fairly easy, but a bit time consuming (3h minimum). You can check my blog for details. Other recommendable resources for inspiration are RecipeGullet or the Cook-Off XV: Chili thread.
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It's been a while since I had chili, so I made some:
It was the first time, that I tried to make cornbread. I liked it a lot!
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Shaya, amazing feast! May I request your recipe for the sesame chicken cakes?
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Thanks to this thread, and I have to say especially because of ChryZ's wonderful pictorials, I've been trying my hand at Korean food lately. Bibimbap was already on my repertoire since the cook-off, but now I've been trying other things. Tonight I made mandu, Dak Gochujang Bokum (used ChryZ's recipe from upthread) and a cold buckwheat noodle salad from a little Korean Cookbook I bought. I posted pics here on the Dinner thread. Everything was wonderful.
Excellent, very nice!
I've also searched every Asian store in Amsterdam for jajangpaste.. I need to make that noodle dish! It's the most delicious looking food I've seen in a loooong tme. So far, no luck. Maybe I should order from Korea ?Jajang was also hard to find for me, I managed to get mine at a Japanese (!) supermarket.
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I think I'm in love with Korean food
Yet another victim: welcome to the club, enjoy your stay
This forum is such a great resource of inspiration, so I'm very happy that you liked my dak gochujang bokum recipe, it made me feel like giving back a little. Oh and I gotta second the other comments, your pictures are very drool-worthy indeed.
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Mine looks more like onion-don
Now that you mentioned it!
Oh and it's actually great that you brought it up, because it reminded me of a question I wanted to ask.
What kind of ratio did you use for ginger:garlic?
Mine was pretty much 1:1 for ginger:garlic and a bit more beef than onions.
Travelogue: 4 weeks at Sheena mommy's house
in Food Traditions & Culture
Posted
I had to stop by to say hi. It's always great to see Korean food related threads.
Cheers